This dish is like sitting in an outdoor café in Spain, and can make the dullest supermarket produce sing. With all of the meals in this book, you simply pop your ingredients in a tin and let the oven do the work. b>

With every meal in this book, you simply pop your ingredients in a tin and let the oven do the work. Roasting is absolutely one of my favourite ways of cooking vegetables as there is something about the aroma and the texture of them that I just love (and even as I type this, I am thinking about my favourite soup which has roasted butternut squash, shallots, garlic and sweet potato as a base….

I got bought this book as a gift and it covers one of my favourite styles of cooking – ‘throw everything in a roasting tin and come back to it in a while’. When she's not styling and writing, Rukmini enjoys planning for an extensive organic kitchen garden from the confines of her London balcony, complete with chickens. I never normally add or review cookbooks but I just feel like this book is so painfully middle class. I don’t doubt it will be every bit as successful, maybe even more, than Rukmini's first volume, which has earned a place in kitchens up and down the country. 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.I'm very into this book on many levels, but mostly because it is such an easy, fun and cheap way to eat more vegetables. They’re easy to cook, the instructions are clear, they look fabulous when ready and there’s little washing up afterwards. anyway, i wanted to share that story but i ALSO wanted to rave about this dish, as messy as mine is.

Her aim is to transform Britain’s midweek meals one roasting tin dinner at a time whether a meat-eater or vegan, a family or cooking for two.

Mix the onion, beetroot and chickpeas in a roasting tin with the garlic, ginger, chilli, spices, oil and salt, then transfer to the oven and roast for 40 minutes. I rarely cook *from* them; the contents just marinate away in my head and eventually form themselves into dishes all of their own accord. there are grape tomatoes and plum tomatoes and verymany big boy tomato breeds, but the humble cherry tomato has vanished.

Forget tasteless and unimaginative vegan and vegetarian dishes, with Rukmini’s recipes you won’t miss meat or dairy, thanks to plenty of seasonal vegetables, hearty grains and flavourful dressings. There’s also a section in the middle of the book for building meals based on ‘roasting combinations’ based on meal type. By simply popping your ingredients into a tin and letting your oven do the work, this cookbook creates simple and easy recipes for everyone to try for themselves. The quantities given are to serve 2 generously, as that’s what’ll fit comfortably into a standard roasting tin, but you can easily double this up as part of a veggie feast, and even bring the vegetables to the table whole before ‘carving’ and dressing them. Rescue the garlic, and leave the rest of the veg to sit while you whisk the lemon juice, extra virgin olive oil and another teaspoon of sea salt together with the squeezed-out and mashed roasted garlic.

Favourites so far are probably the butternut squash and sweetcorn (who knew corn on the cob could taste so good roasted? This is lovely on the day it is made, but even better the next day, warmed through in the oven, so if you’re in the mood for a spot of batch cooking for the week ahead, this is your dish. Having changed our lives for the better with The Roasting Tin, Rukmini is back with a new collection of recipes that leave the hard work to the oven, and this time they’re all vegan and vegetarian. Rukmini Iyer's Mexican-inspired chipotle sweetcorn, roasted with squash and black beans and topped with feta cheese and coriander, is a real taste of summer. Every single dish in this book has about 20+ ingredients and I don’t understand with so many ingredients how any of these dishes can be quick?

Ik heb dan ook zelf al de geneugten van alles in één pan in de oven ontdekt (rijst onderaan, groenten erop en vleesvervanger bovenaan). It’s good for batch cooking for the week ahead, as any leftovers will keep well for a couple of days in the fridge. 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. Het is ook een eerlijk (bij sommige foto’s staat dat ze genomen zijn voor het gerecht de oven in ging) en no nonsens boek (met tips als: hete stoom als je de oven opent, oppassen). I think we've tried five or six things at this point and all of them have been very easy to make and very nice to eat.

A book with tons of amazing ideas, and for which you really just need a single tin you can put in the oven. I think this is a really nice touch for those who may be less confident making their own recipes and also supporting those moments when you don’t know what to cook and you have some odds and ends in the kitchen. The sourdough for the panzanella toasts beautifully on top of the roasting tomatoes and red peppers, with added flavour from the artichoke oil – perfect to feed a crowd.