The Green Roasting Tin: Vegan and Vegetarian One Dish Dinners (Rukmini’s Roasting Tin)

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Tip the whole aubergines, red peppers, vine tomatoes, onion, thyme, garlic, olive oil and 1 teaspoon of salt into a large roasting tin, then use your hands to coat everything really well in the oil and salt. With all seventy-five recipes in this book, you simply pop your ingredients in a tin and let the oven do the work.

Fabulous book with straight forward recipes: first half vegan, second half vegetarian (although, in my view, all the latter can easily be adapted for vegans); offering really tasty meals, ranging from super fast to slow cooked dishes. Best cookery book I’ve seen in years. From flexitarians to families, enjoy this accessible book for everyone who wants to eat easy veg-based meals to fit around busy lives! After 20 minutes, stir through the Puy lentils, crème fraîche and another good scatter of sea salt, then top with the feta cheese and breadcrumbs. Drizzle with the olive oil, then return to the oven for a further 20–25 minutes, until golden brown on top. There was a lot I liked about this book but I have mixed feelings. Fundamentally, the style of cooking appeals to me and the recipes look genuinely appealing, interesting yet straightforward. But there were several elements that rubbed me up the wrong way. 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... but actual vegetarians? The vegetarian section of the book has a lot of recipes involving a wide variety of cheeses... the majority of which are *not* vegetarian. This could lead to some awkwardnesses if lovingly and innocently prepared by people for vegetarian friends and relatives. Vegetarian recipes we love: Crisp Cauliflower Steaks with Harissa and Goat’s Cheese. Oven Baked Shakshuka. Storecupboard Pasta Bake.Taste and season with more salt as needed and serve with rice or naan, scattered with fresh coriander and coconut flakes, if using. Really tasty, healthy recipes with a great variety of veg combinations I wouldn’t have thought of for myself. They’re easy to cook, the instructions are clear, they look fabulous when ready and there’s little washing up afterwards. I’ve used this book almost every day since buying it 2 months ago and don’t miss meat as the dishes are all substantial enough to feel satisfying, even the vegan ones. I’ve given copies of the book to my 3 kids There are some good ideas in here, but also some really weird and off-putting flavour combinations, especially if like me you hate licorice as there's a lot of licorice flavours in this book (fennel, chicory, celeriac etc). Also radishes and cauliflower, both of which I find unpleasant. I found this author has very different tastebuds to me. I've never been alarmed by so many recipes in any other cookbook. The one with chicory, radish and orange sounds like my nightmare. And too much hot avocado! Yet, there is genuine inspiration in some of the tarts especially.

Who is the author: Talented food stylist and writer, Rukmini Iyer is the author of bestselling cookbook, The Roasting Tin. When Rukmini isn’t revolutionising the way we cook with her simple one-dish dinners, you’ll find her on photo shoots across London making all of the food look even more delicious. Bought as a 99p KDD recently as I knew I’d use it after borrowing it from the library. I am making one recipe a week so it’s used as basis for more interesting veggie meals. Have made 4 now (including the first I made in March, repeated this week.) Favourites so far are probably the butternut squash and sweetcorn (who knew corn on the cob could taste so good roasted?) as the toppings at the end really make it. The tomato, olives and aubergine was very good. Nothing I haven’t made before on the hon, but in the oven it’s much richer. I always adapt recipes a bit; adding some ingredients and removing others. They’re good for inspiration. 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. Which we all need to do, for reasons of health and environment.so, when i buy a cookbook because the pictures are so pretty that it doesn’t even matter that there’s no delicious meat in the recipes, i’ve already resigned myself to the fact that what comes out of my oven will not look like this: Preheat the oven to 200°C fan/220°C/ gas 7. 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.

I love to cook as many friends and family will attest. I also like to read cookbooks. I rarely cook *from* them; the contents just marinate away in my head and eventually form themselves into dishes all of their own accord. Here the roasting comes from bread and red cabbage and forming a salad around it. The proportions were all off here and I am not sure how you slice a red cabbage into cubes and then separate the leaves and lay evenly in a roasting tray without overlap or mess. Also, I noticed it with the previous recipe but this contains a lot of salt. When I had finished making this it was all I could taste. I think I will halve the salt requirements in future. There is a good idea in here but it did not translate to a nice meal at all. Healthy ingredients, easy recipes, fuss-free cleaning, you don't need to buy extra utensils, and basically everything is suitable for batch cooking. A little gem.this is not a monthly project, but a book i will dip into periodically, sharing my successes and failures as they occur. I have found that the times are a little bit short, perhaps it’s my oven or personal preference? But I’m really pleased to have bought this book Give the coconut milk a good stir, then pour it over the beetroot and mix well. Return the roasting tin to the oven for 10 minutes.