Cook book review: The Roasting Tin books

Hassle-free, tasty, tray bakes are at the heart of both The Roasting Tin and The Green Roasting Tin by Rukmini Iyer. Her first book focusses, as the full title suggests, on simple one dish dinners; some meat, some veggie. Whilst the second concentrates on a variety of vegetarian and vegan tray bakes.

A little prep and into the oven for a while before you tuck into dinner and very little washing up too. What’s not to like?

Rukmini has tried to make many of the dishes affordable, packed with vegetables and enhanced with store cupboard spices or dressings. There are some really lovely ideas (some surprising as I would never have thought to cook ingredients such as bulgar wheat in the oven), plenty of simple recipes that work, with a handful of ingredients. The dishes are perfect for your weeknight meal planning and they’re books you’ll want to cook from.

Let’s face it, we’re all more tempted to cook a dish if we can see what it looks like first. There are photos of each dish, which make them look achievable whilst still being highly Instagramable (she’s a food stylist by trade so it stands to reason they’d look amazing!).

So far, I’ve made the Roast chicken with fennel, lemon, shallots and garlic mustard mayo from The Roasting Tin as well as the Baked eggs with beetroot, celeriac, dill and feta and the Carrot and Taleggio tarte tatin from The Green Roasting Tin. I must get on and prepare the Crispy gnocchi with roasted peppers, chilli, rosemary and ricotta which a friend hasn’t stopped raving about since she first made it a few weeks ago (I’ve lost count of how many times she’s said she’s cooked it since!).

If you’d like to try before you buy, there are a number of recipes from both books available online. Head over to the Happy Foodie to start with. And, for those who are already Roasting Tin fans, you’ll be pleased to hear there’s another book on the way: The Quick Roasting Tin.

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