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

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The infographics in this book are fantastic. I'm half tempted to rip them from the book and put them on the fridge in case of any dinner-related emergencies. It's like a connect the dots, choose your own adventure dinner. And all veg-based without being sad or boring at all. And (so many ands...) everything is perfect for leftovers, so no more sad desk lunches. Veganism is NOT a dietary preference; it is an ethical position that seeks to reduce harm as far as possible to animals. Oh, ik moet mijn best doen om niet te beginnen kwijlen bij de cover (en foto’s binnenin) van dit geweldige boek. i’m not someone who needs the food i make to be pretty. i’m just me—flinging ingredients into chipped bowls in my tiny kitchen and hoping it all tastes good. 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. Vegetarian recipes we love: Crisp Cauliflower Steaks with Harissa and Goat’s Cheese. Oven Baked Shakshuka. Storecupboard Pasta Bake.

Het boek bestaat uit 2 grote delen en 1 klein deel. Het eerste deel zijn vegan recepten, (het kleine) deel twee bevat schema’s met combinaties die je zelf kan gaan samenstellen en deel 3 draait om vegetarische recepten. Deel 1 en 3 zijn telkens onderverdeeld in snelle (30 minuten), iets meer tijd (45 minuten) en alle tijd (een uur of langer) recepten. 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.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. After a spout of warm weather, this bulgur wheat tray bake piqued my interest complete with summery sprigs of mint. Upon first read of the book, everything is presented really well, the photography looks awesome and the recipes seem to make sense. I’ve not seen anything in the vegan section that I thought I’d never cook – so that’s a big plus! The combinations look sensible and everything seems easy to follow (I have seen some criticism of the author in other books for poor proof reading of recipes – this is absolutely critical in cookbooks and something that happens all the time. I hate it when cookbooks have missing steps!) 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. 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. Ik kook graag maar het moet makkelijk zijn, snel én met veel groenten. Ik heb dan ook zelf al de geneugten van alles in één pan in de oven ontdekt (rijst onderaan, groenten erop en vleesvervanger bovenaan). Maar dit boek tilt dat alles naar een veel hoger niveau. Hierin staan recepten die niet alleen lekker zijn maar er ook goed uitzien én die je aan bezoek kan voorschotelen, zonder schaamrood op je wangen (wat met mijn uitvindingen niet echt haalbaar is).

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. What I thought: If you need a cookbook that enables you to keep one eye on the dinner and one eye on the rest of your life, look no further than The Roasting Tin. With flexibility and creativity in mind, Rukmini takes care to include an extensive list of possible variations for each of her recipes. Each chapter begins by outlining the basic formula behind each of the different bakes and offers a customisable base recipe to follow to come up with your own flavour combos. The possibilities are endless. Ergo, a vegetarian cookbook can have recipes suitable for vegans but a vegan cookbook cannot also be a vegetarian one. I’d perhaps let the author get away with ‘plant based’, but since the author is a carnist it is clear she does not really understand veganism and really, I see the positioning of this book as trying to jump on the ‘vegan’ bandwagon without putting the effort in and seeing ‘vegan and vegetarian’ as separate but ‘two sides of the same coin’. It may seem a minor thing but it did annoy me quite a lot. I shouldn’t have worried. The recipe turned out perfectly. The butternut and bulgur wheat was tender, aubergine deliciously soft and the halloumi still delightfully squeaky. I should’ve realised really, this busy midweek evening was the perfect road test for Rukmini’s cookbook, and I’m pleased to report it passed with flying colours. It now has a place on my ‘tier one cookbook shelf’. And that’s no mean feat.

Vegan recipes we love: Warming Sweet Potato and Mushroom Polenta with Tomatoes. Crispy Gnocchi with Mushrooms, Squash and Sage. 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: Dit kookboek is eenvoudig en gebruiksvriendelijk en geeft enorm veel goesting om te eten én te koken. 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).