The Quick Roasting Tin (Rukmini’s Roasting Tin)

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Transfer to the oven and bake for 25–30 minutes, until the pastry is crisp and golden brown. Let the pie sit for 5 minutes before serving hot. It’s such a simple concept for a book, but the recipes in this book provide the basis for so many great meals! Tip the leeks into a bowl, pour over a kettleful of boiling water, and leave to steep for 2 minutes while you get on with prepping the other ingredients. Preheat the oven to 180°C fan/200°C/gas 6. Mix the shallots with the olive oil and sea salt in a roasting tin, making sure the shallots are arranged cut sides facing upwards, then put the salmon steaks alongside.

Tip the tomatoes and their vines, the green pepper, onion, ginger, all the spices, salt and oil into a roasting tin and mix really well to coat everything evenly. Each recipe if full of flavour and texture and certainly offers something different than just shoving a few veg on a tray.Preheat the oven to 180°C fan/200°C/gas 6. Put the broccoli into a large bowl, pour over a kettleful of boiling water, leave to stand for 1 minute, then drain well. Preheat the oven to 180°C fan/200°C/gas 6. Tip all the meatball ingredients into a food processor and blitz briefly until everything comes together evenly.

Taste and season with the lime juice and more salt as needed, scatter over the fresh coriander and chopped chilli to taste and serve with flatbreads or white basmati rice. Who’s the author? Food stylist and writer, Rukmini Iyer is the talented author of the revolutionary, bestselling cookbooks, The Roasting Tin and The Green Roasting Tin.Tip the cauliflower, leaves, spices, salt and oil into a large roasting tin and mix until everything is evenly spiced.