Nigella

None of you, I’m sure, need me to tell you how keen I am on a traybake, a term I somewhat vaguely use to indicate that gloriously low-effort, high-flavour way of cooking whereby you put everything in a sheet pan or roasting tin, thence simply into the oven, and voila, with no further input from you, supper’s ready. (Incidentally, click to get the recipes for five of my most popular chicken traybakes.) And I find it an excellent way of cooking odds and ends of vegetables, after a successful fridge forage, too.

And I’m certainly not the only one who is grateful for this way of cooking. Hence, after the success of Rukmini Iyer’s The Roasting Tin, she has quickly followed up with a version concentrating only on vegetarian and vegan one-dish dinners with The Green Roasting Tin. I don’t doubt it will be every bit as successful, maybe even more, than her first volume, which has earned a place in kitchens up and down the country. It follows the same pattern and design as the original, but is rich in new ideas and flavoursome inspiration. I was drawn to the Rainbow Tabbouleh with Avocado, Radishes and Pomegranate, to the Mediterranean Courgettes with Olives, Feta and Tomatoes, to the Beetroot, Chick Pea and Coconut curry - a ruby beauty! - and to so much more within these pages, but (orzo pasta is a must in my pantry) I just had to bring you the Quick Cook Leek Orzotto with Asparagus, Hazelnuts and Rocket.

From The Green Roasting Tin by Rukmini Iyer.
Photos by David Loftus.
Published by Square Peg, 2018

The Happy Foodie

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.

What's it about?: 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. 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. Perfect for busy midweek evenings when you don't have the time or energy to spend hours cooped up in the kitchen, simply assemble the ingredients in your trusty roasting tin and let the magic happen while you enjoy your evening. Oh, and did we mention there will be much less washing up? Score.

Vegan recipes we love: Warming Sweet Potato and Mushroom Polenta with Tomatoes. Crispy Gnocchi with Mushrooms, Squash and Sage.

Vegetarian recipes we love: Crisp Cauliflower Steaks with Harissa and Goat's Cheese. Oven Baked Shakshuka. Storecupboard Pasta Bake.

Perfect for: Fans of the orginal The Roasting Tin keen to add some new recipes to their repertoire, busy family cooks, vegetarians and vegans looking for some fast and simple midweek meal ideas, students, and anyone who relies on takeaways to get them through the week.

Sarah, Highgate

And another thing

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Caroline, Muswell Hill

This is what I meant

Clara, Islington