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Crumbles are often seen as the reserve of the colder months, but we love this summertime recipe using the star of the stone fruit season, peach. It was incredibly quick and simple to make, and I had all of the ingredients ready to go in my kitchen cupboards.
With December in full swing, we’ve collected 5 of our favourites, including a classic fruit cake and a seriously indulgent bread and butter pudding.Mix the garlic, ginger, yogurt, lemon zest, spices and salt together and gently turn the salmon fillets over in this mixture. We honour Aboriginal and Torres Strait Islander peoples' continuous connection to Country, waters, skies and communities.
For gluten-free: substitute the flour with 75g ground almonds and 75g gluten-free flour (I like the brand Freee, from Doves Farm).With Rukmini’s inimitable flair for flavour and knack for minimising fuss, The Sweet Roasting Tinshowcases 75 truly original recipes, all of which can be made in standard baking tins, from cupcakes and cookies to cobblers and crumbles. It’s packed with super-straightforward recipes for genuinely unusual bakes, so much so that it was tricky to choose just one to make. 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. Use the handle of a teaspoon to draw the condensed milk custard gently through, then arrange the roasted rhubarb on top, reserving the juice in the 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. The perfect gift for any baker, our limited edition The Sweet Roasting Tingift set includes a copy of the bookand a stylish yet practical baking tin from the iconic enamelware brand, Falcon. The sharpness of the roasted rhubarb provides an incredible contrast to the sweetness of the custard in these mildly addictive blondies. Now, Rukmini turns her attention to the sweeter side of things with an eagerly anticipated new cookbook, The Sweet Roasting Tin. It may sound like an exaggeration, but these are hands down the best chocolate muffins I’ve had – and with an added surprise caramel hit on the inside.Transfer the tin to the oven and bake for 15–20 minutes, until the top of the blondie looks just set.
They were so easy to make (definitely do not skip the salting of the courgettes and squeezing the moisture out of them), and kept well over the next few days as a great addition to my back-to-the-office lunch boxes. Why not start with these autumnal apple and caramel buns, which are particularly perfect served tear and share style at a Bonfire Night party. Then, rub the spring greens with 1 tablespoon of sesame oil, add them to the tin and cook for a further 20 minutes.Her aim is to transform Britain's midweek meals one roasting tin dinner at a time from omnivores to vegans, flexitarians to families or households of one or two. All that’s required from you is a little preparation while your oven heats up, then you chuck all the ingredients together and leave the oven to get on with cooking dinner. Dough is often seen as one of the more challenging areas of baking, but with the simple instructions and handy tips Rukmini includes in her chapter on dough-based creations, you’ll soon master everything from buns to bread with ease. Breakfast, lunch or late night snack, these muffins deliver at any time and keep well in the fridge for a couple of days.
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