The first recipe I made (from The Quick Roasting Tin) was "Chilli Peanut Beef with Red Peppers, Sweetcorn and Spring Onion" and while the vegetables and peanut dressing were lovely, the beautiful rump steak I'd bought turned to shoe leather in the oven. It was quick to heat up, gave even and through results whether roasting a leg of lamb or a tray of Mediterranean veg. Each recipe if full of flavour and texture and certainly offers something different than just shoving a few veg on a tray.

The high, wide handles on this roaster meant it was another that demanded space in the oven – we removed the higher shelf to accommodate it. For more on roasts, read our guide to the best Sunday lunch gadgets, top roast dinner hacks or our favourite roast recipes. CHANGE IT UP: If you prefer a thicker curry, use half the amount of coconut milk, or a 200g can of coconut cream. This one is a little step up from Iyer's first book in terms of ingredients (but don't stress - you won't need an Ottolenghi-level spice rack). I love everything about them, from the gorgeous looking food to the friendly and down to earth writing, but mostly I love the concept.Spend a little time prepping some ingredients, chuck them in the oven, go and do something else and dinner’s ready - the oven has taken care of the hard work. I don’t like to review a cookbook until I’ve, not only read it but also, test driven some of the recipes. When the roasting time is up, remove the tin from the oven and add 100g of roughly chopped spinach, 15g of chopped coriander, the peas if using, 1 tablespoon of extra virgin olive oil and the juice from ½ a lemon (I usually use a whole lemon). Drain the leeks well in a colander, then tip into a roasting tin along with the chopped chicken, chorizo, crème fraiche, lemon zest and juice, salt (if using) and a good grind of black pepper.

Whisk the lemon zest, juice and extra virgin olive oil together, drizzle this over the traybake, then scatter over the pomegranate seeds and parsley. While the salmon and broccoli cook, you can get on with the light chopping and stirring to put the dressing together. Tip the cubed sweet potatoes into a roasting tin large enough to hold everything in a single layer, mix them with the oil, cumin and salt, then transfer to the oven and roast for 10 minutes.The ingredients are quick to access, but not necessarily pantry basics, so you feel like you’re still cooking an elevated repertoire of food especially for weeknights.

Handle: Handles or a lip can make moving the tin in and out of the oven easier, but handles that are too high use up valuable oven space. A shallow, circular trough in the centre of the pan meant that we did check and move them around from tie to time as oil could gather there, however. You can find her recipes, recipe videos, events and newsletter information through the links in the menu. Put the salmon fillets in around the veg, then mix the soy, sesame oil and honey and spread this over each fillet. When she's not styling and writing, Rukmini enjoys planning for an extensive organic kitchen garden from the confines of her London balcony, complete with chickens.The Roasting Tin and The Green Roasting Tin cookbooks have revolutionised the way we cook, helping us put delicious, flavoursome, exciting and balanced dishes on the table with their flexible, chuck-it-in-the-oven approach.

This book is perfect for anyone who wants fresh, delicious, hassle-free food and minimal washing up! Mix the chopped pine nuts and parsley together (I sometimes just do this on the chopping board), then press the mixture over the mustard. If using frozen peas (100g), defrost in the microwave or soak for a few minutes in boiling water, then drain. For presenting enquires or brand collaborations, please contact Vanessa Fogarty at Curtis Brown: vanessa. The Quick Roasting Tin offers more of Rukmini’s genius recipe ideas, this time with a focus on speed.Put the broccoli into a large bowl, pour over a kettleful of boiling water, leave to stand for 1 minute, then drain well. 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.