The Sweet Roasting Tin: One Tin Cakes, Cookies & Bakes – quick and easy recipes (Rukmini’s Roasting Tin)

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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.) The only thing I didn’t have in my mildly chaotic baking cupboard was the dulce de leche, or tinned caramel, which you may need to go to a larger supermarket for. I also inexplicably misread the recipe and made 18 muffins, rather than 12, (which is probably why I had a thinner top layer of cupcake mixture and a bit of caramel leakage). It resulted in more muffins though, so I wasn’t complaining.

When ready to cook, preheat the oven to 210°C fan/230°C/gas 8. 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. Once the sweet potatoes have had 10 minutes, tip the cherry tomatoes, their vines and the sliced onion into the tin, and mix well. Use a wooden spoon to make 4 spaces for the salmon fillets and gently pop them into the tin. Reduce the oven temperature to 180°C fan/200°C/gas 6, then return the tin to the oven for a final 20 minutes. THE LATEST BOOK IN THE MILLION-COPY SELLING ROASTING TIN SERIES** WINNER OF THE 'BEST BAKING & DECORATIVE BOOK OF THE YEAR AWARD**What I thought: For me, there is no greater culinary duo, no ingredient collaboration more irresistible, than cherry and almond. During the brief annual cherry season, if you come for dinner at mine you can pretty much guarantee dessert will involve cherry and almond in some format: clafoutis, frangipane tarts, crumble, you name it. I always find myself somewhat bereaved when the summer draws to a close, taking the last of the fresh cherries with it and I vow to cook with frozen or preserved varieties but invariably forget. So when, in the midst of my annual cherry mourning, I stumbled across this glacé cherry and almond traybake from The Sweet Roasting Tin, I knew it was the bake for me. I am pleased to report to any fellow cherry and almond fans out there, it does not disappoint. With a light, buttery crumb fragrant with almond and dotted with sweet cherries, it also couldn’t be easier to make. And no need to mourn this perennial bake either, so no doubt I’ll be returning to it to brighten my days in the depths of winter. There is little doubt that Rukmini Iyer has completely revolutionised the way we all view a traybake meal. The author and food stylist has released six best-selling cookbooks, all of which champion a casually elegant style of cooking, designed to minimise fuss and maximise flavour. Place the moulds in a medium-sized, deep roasting tin, and carefully pour in boiling water to come halfway up the sides of the moulds. Cover the tin tightly with tinfoil, then gently transfer to the oven and cook for 25–30 minutes.

Transfer the pudding to the oven and bake for 25–30 minutes, until crisp and golden brown on top, but still soft within. The fifth book in her [Iyer's] series is true to form; recipes - such as the chocolate salted caramel muffins - are delicious yet unfussy with minimal washing up Observer, *Books of the Year* Recipes we love: Marzipan, Lemon and Cardamom Loaf, Rhubarb and Vanilla Tart, Spiced Focaccia with Roasted Butternut Squash, Orange Choc Chip Bread and Butter Pudding. Perfect for: Loyal fans of Rukmini already familiar with her uncomplicated, one-tin cooking style. Amateur and experienced bakers on the search for a fresh set of recipes. Preheat the oven to 160°C fan/180°C/gas 4, and butter 6 dariole moulds. Set half the chopped stem ginger to one side, and divide the rest equally between the moulds. Whisk the butter and sugar together until smooth, then beat in the eggs one at a time, along with the clementine zest and juice and the rest of the chopped stem ginger.There's a reason why Rukmini Iyer's 'Roasting Tin' series has sold over one million copies to date: it's because they deliver on their promise to deliver easy, delicious, achievable family food cooked in one tray. Nic Miller Beat the egg yolks with the condensed milk, then drop tablespoons of the mixture into the blondie batter in the 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. Scatter over the hazelnuts. Meanwhile, mix together the yogurt, chopped coriander, lime zest and juice and a pinch of sea salt, and set aside. Mix the miso paste with the sesame oil, ginger and garlic, then rub this into everything in the roasting tin. Transfer to the oven and roast for 25 minutes. Then, rub the spring greens with 1 tablespoon of sesame oil, add them to the tin and cook for a further 20 minutes.

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. Vegan recipes we love: Warming Sweet Potato and Mushroom Polenta with Tomatoes. Crispy Gnocchi with Mushrooms, Squash and Sage.Cut the buttered bread into quarters and arrange one layer in a buttered 20cm x 26cm roasting tin. Spoon over enough orange custard to coat, squashing down the bread well with a spoon, then scatter over a layer of chocolate chunks. Repeat, layering up the bread, chocolate chunks and custard until you’ve used up all the bread. Pour the remaining custard over the top, add a final layer of chocolate chunks, and gently squash everything down again. Serve warm or at room temperature, drizzled with the remaining rhubarb juice before serving. Store any leftovers in the fridge. Whisk the olive oil and soft brown sugar together with the egg whites and the whole egg until smoothly incorporated. Stir in the plain flour, salt and milk, then transfer the batter to a lined 24.5cm x 17.5cm baking tin. Preheat the oven to 180°C fan/200°C/ gas 6. Cut deep cross-hatches into each aubergine half, then transfer to a roasting tin along with the tofu.

Vegetarian recipes we love: Crisp Cauliflower Steaks with Harissa and Goat’s Cheese. Oven Baked Shakshuka. Storecupboard Pasta Bake. If you're not among the 1 million plus owners of a Roasting Tin cookbook, you've definitely been doing too much washing up. Authored by recipe writer and food stylist Rukmini Iyer, the series has become a legendary source of kitchen bibles nationwide. Stylist The result is a really unique and moist ginger cake, which isn’t too sweet and keeps really well. If you have a sweeter tooth, I recommend icing it with Rukmini’s orange icing, which is also in the book. Absolutely brilliant cookbook - great recipes and a real range of sweet bakes and savoury bakes too. Cannot recommend more!!!' Fill each dariole mould halfway with the batter, place a square of chocolate in the middle, then carry on filling the moulds.From easy bakes to showstopping sensations, this book is for anyone who wants to bake using everyday ingredients and store cupboard staples. From moreish muffins to mouth-watering brownies, this recipe book is a great one for anyone with a sweet tooth Lizzie Thomson, Metro, *Christmas Gift Guide 2021* From easy bakes to showstopping sensations, this book is for anyone who wants to bake using everyday ingredients and store cupboard staples. Brighten up your summer with these beautiful bakes.