The Roasting Tin: Simple One Dish Dinners (Rukmini’s Roasting Tin)

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Ik heb dan ook zelf al de geneugten van alles in één pan in de oven ontdekt (rijst onderaan, groenten erop en vleesvervanger bovenaan). Spend a little time prepping some ingredients, chuck them in the oven, go and do something else and dinner’s ready - the oven has taken care of the hard work.

Tip the gnocchi into a large bowl, then pour a kettleful of boiling water over it and leave to stand for 2 minutes before draining well. There are few households without one or more of the books in the series, which consists of The Roasting Tin, The Green Roasting Tin, The Quick Roasting Tin, The Roasting Tin Around the World, and now The Sweet Roasting Tin. The first recipe I made (from The Quick Roasting Tin) was "Chilli Peanut Beef with Red Peppers, Sweetcorn and Spring Onion" and while the vegetables and peanut dressing were lovely, the beautiful rump steak I'd bought turned to shoe leather in the oven. I bought because I now have a vegan in the family, and because I made a new year's resolution to try one new recipe a week to get out of my own cooking rut, but this book has earned its keep already. Each chapter also includes a helpful infographic for how to build you own roasting tin dinner using whatever is in your fridge tonight.Perhaps most seriously, this is a book labelled vegan and vegetarian and it would be great for anyone wanting to build a less meat based repertoire. Oh, ik moet mijn best doen om niet te beginnen kwijlen bij de cover (en foto’s binnenin) van dit geweldige boek. And if, like us, one of the things you love most about Rukmini’s recipes is her focus on layers of flavour and texture, you’ll be delighted to find the likes of chilli-spiked savoury muffins, saffron-scented banana bread and crunchy almond-studded brownies. A book with tons of amazing ideas, and for which you really just need a single tin you can put in the oven.

What I thought: Cooking for the closest people in my life is one of my favourite things to do, not least because it’s a way of showing love and care. I love everything about them, from the gorgeous looking food to the friendly and down to earth writing, but mostly I love the concept. The gnocchi with mozzarella and tomatoes from the first Roasting Tin book was so popular that I decided to revisit it, as there are never too many ways to eat crispy gnocchi. If using frozen peas (100g), defrost in the microwave or soak for a few minutes in boiling water, then drain. i can appreciate the pretty food of others in books and on internet, and i understand that visually appealing food sells more cookbooks than ‘real-life’ food made by people like me without fancy cameras, food stylists, a tableware budget, or even adequate lighting.there are grape tomatoes and plum tomatoes and verymany big boy tomato breeds, but the humble cherry tomato has vanished. From flexitarians to families, this book is for anyone who wants to eat easy veg-based meals that fit around their busy lives. Nervous but undeterred, I tried a second recipe, "Chickpea, Halloumi and Red Onion Salad with Coriander and Giant Couscous". The expense of some of these ingredients make an effort to go vegetarian to reduce budgets redundant. After much anticipation I finally got my hands on a copy of The Roasting Tin and couldn’t wait to cook a recipe from the book.

If you eat meat, there are two other recipe books in the series as well that I expect are probably equally good. Perfect for: Fans of the orginal The Roasting Tin keen to add some new recipes to their repertoire, busy family cooks, vegetarians and vegans looking for some fast and simple midweek meal ideas, students, and anyone who relies on takeaways to get them through the week. I found the Spicy Chipotle Chicken Wings recipe outrageously straightforward – just two ingredients in a tin covered in an easy chipotle mixture and shoved in the oven.Having read through the ‘quick’ recipes too I think they can be pulled together in that time also (which puts a lot of other cookbooks to shame – looking at you ‘Bosh boys’ and your ‘quick and easy’ recipes). I'm half tempted to rip them from the book and put them on the fridge in case of any dinner-related emergencies.