Quick And Easy Gammon, Peach and Orzo Traybake

This super quick and easy gammon, peach and orzo traybake with feta is the perfect weeknight supper dish. It comes together in less than 30 minutes and tastes terrific too.

Why you’ll love this recipe

• Gammon peach and orzo traybake is the perfect summer dish, just look at those colours!
• This is the perfect meal when you want something a bit more filling than salad but still wantn to keep it seasonal.
• All on one tray, less washing up, result!
• my gammon peach and orzo traybake is super quick to make, ready in 30 minutes!

I love meals that you can just chop, throw together in an oven tray and then let the oven do the rest.

Ingredients for this traybake

I’ve used just 3 large gammon steaks here to serve 4 people. Cutting the steaks makes them go a lot further in this sort of recipe. So it’s economical too.

The other ingredients here are fresh peaches (you can use canned peaches too of course). Red and yellow peppers, just love their sweetness and that sunshine colour too.

An onion, garlic and dried thyme. Use some fresh thyme to add garden summer colour and freshness to the dish when it comes to serving.

Orzo pasta

I’ve used orzo pasta for this traybake. I love this quick-cook pasta so much. It is a pantry staple in Greece and I got used to using it in so many dishes while I lived over there. Orzo is a great pasta to add to stews and soups. It is small and rice-shaped (often called Rizo pasta) and soaks up juices and sauces as it expands with cooking.

You can even use it to make orzo risotto (orsotto). Check out my tasty  30 minute squash and orzo risotto traybake recipe.

How to make this gammon, peach and orzo traybake

I love recipes where there is little or no work involved and this is one of them. All you have to do here is remove the stones/pits from the peaches and peel them if you feel so inclined.

Chop the onion and peppers and mince the garlic. Throw everything into your roasting tin (make sure it has high sides) and add the orzo pasta and chopped up gammon stakes.

Pour on some water, add some seasoning and pop it in the oven and pour yourself a glass of vino. You deserve it after all that effort!

But wait, you might just want to put down that glass and oven the oven 5 minutes before this is ready. Toss on the crumbled feta and give it 5 minutes more.

How to peel a peach

To peel a peach simply fill a bowl with boiling water from the kettle and drop them in there for about 30 seconds.

Fish them out with a fork and the furry skins will peel off easily just as soon as they are cool enough to handle.

The inspiration

Two words for this – summer sunshine. I was inspired by the colours and tastes of summer for this super simple and tasty dish. Those golden yellows, reds and oranges. It’s happiness on a plate for me. Now throw in the bright garden green of the fresh thyme and it is summertime comfort food.

Actually, let’s be honest here. You could just use canned peaches in the depths of winter and pretend it’s summer! It’s the thought that counts and all that.

What does this gammon and peach traybake taste like?

With the sweetness of the peaches and saltiness of the gammon this is a great flavour combination. Add the creamy saltiness of the feta and it all comes together wonderfully well.

Just be careful on your seasoning. I only add black pepper to the dish when I’m cooking it and let the gammon and feta do the rest of the salting for me.

The juices of the gammon and from the peaches will all flavour that orzo pasta. Every mouthful will just have you wanting more. This really is the best sort of comfort food.

Looking for more super easy midweek meals? Then check these out before you go;

Super easy midweek lazy lasagne

Chickpea Gnocchi with tomatoes and pesto

Super seafood arrabbiata pasta

Quick and easy chicken pilaf

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.