The Quick Roasting Tin (Rukmini’s Roasting Tin)

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Each recipe if full of flavour and texture and certainly offers something different than just shoving a few veg on a tray. Good user-friendly chapters and plenty of healthy plant-based options, which work for a vegan or flexitarian diet or having in something suitable and imaginative for guests.

Some really tempting contemporary recipes to try, with simple steps and not too demanding on the fancy-schmancy ingredient front :) 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. Meanwhile, whisk the ginger, lime juice, sesame oil and spring onions together. Once the salmon is cooked, pour the dressing over the vegetables. Taste and adjust the lime juice and salt as needed and serve hot.

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. 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. With damp hands (I keep a bowl of water nearby), take walnut-sized pieces of the lamb mix and roll them into small meatballs. Dot them among the cauliflower pieces as you go – you should have about 20–22. Transfer the tin to the oven and roast for 15–20 minutes (if your oven runs hot and things start to char, rescue them after 15). I love Rukmini Iyer's books' Judy Murray, OBE | ' I was so impressed' Aldo Zilli | ' Delicious, crowd-pleasing recipes' The Culture Whisper

Mix the broccoli, asparagus, sugar snaps, frozen peas, sea salt and sesame oil in a roasting tin. Put the salmon fillets in around the veg, then mix the soy, sesame oil and honey and spread this over each fillet. Roast for 20–25 minutes until the salmon is cooked through.

Tip the cauliflower, leaves, spices, salt and oil into a large roasting tin and mix until everything is evenly spiced. Meanwhile, mix together the spring onions, ginger, chilli, fish sauce, vegetable oil, lime zest and juice, coriander and peanuts. Taste and adjust the levels of fish sauce and lime juice as you wish. Mix the garlic, ginger, yogurt, lemon zest, spices and salt together and gently turn the salmon fillets over in this mixture. (This can be marinated in the fridge if you are preparing this ahead.)