Iyer - The green roasting tin vegan & vegetarian one dish dinners

Rukmini is a food stylist and author of the bestelling cookbook The Roasting Tin. She loves creating new recipes and working on food photo shoots. When shes not styling, cooking or entertaining, she can usually be found reading by the riverside, filling her balcony and flat with more plants than they can hold, and planning her dream kitchen garden complete with pet chickens.

Seventy-five one-tin recipes: half vegan, half vegetarian, all delicious.

With all seventy-five recipes in this book, you simply pop your ingredients in a tin and let the oven do the work.

From flexitarians to families, this book is for anyone who wants to eat easy veg-based meals that fit around their busy lives.

Cookbooks are always a collaborative process, and I was delighted to have the same team on this book as for the last. Thanks are owed to Rowan Yapp, Harriet Dobson and the team at Square Peg for taking on another book and for their patience and support throughout the writing and testing, and to Pene Parker for the beautiful design, art direction and help on the shoot. I was incredibly lucky to work with the brilliant David Loftus again on the photographs for the book thank you so much for making it look wonderful, and for your and Anges amazing support. Grace Helmer the illustrations are stunning, thank you so much.

Team Glengyle what would I do without you? Danielle Adams Norenberg, Christine Beck, Emma Drage and Laura Hutchinson, thank you so much for the thorough recipe testing, advice and general brilliance Ive learned so much from all of you, both in and out of the kitchen.

This sort of cookbook isnt a literary masterpiece (though Alice would approve on account of the many pictures and few words), but Id like to thank Megan Smedley and Vic Northwood for their early encouragement at a time when it was much needed. It was a privilege to be in your classes, and I was extremely lucky to have you both as teachers.

My family, Parvati, Vijay and Padmini Iyer, are absolutely the best cheerleaders Ma, thank you so much for your thorough and enthusiastic help recipe testing again; Dad, thank you for your unwavering belief in my abilities; Padz, as tempting as it is to write Not you!, Boosh style, you are the best please can I move into your retirement community when we grow up? I will do the cooking as long as I dont have to play Gloomhaven.

Ross, the man in my pics your feedback on every dish in this book was invaluable, from the occasional, slightly pained This needs work, through to enthusiastic assent and polished-off plates. Thank you for not minding my kitchen takeover, I know you cant wait to go back to using three saucepans, five steamers, one wok and twelve garlic crushers for every weeknight dinner now that this book is finished. This book is for you.

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Roasted asparagus and avocado pair beautifully with quinoa and an orange tahini dressing in this fresh, light dish that packs plenty of flavour.

Serves:	2
Prep:	10 minutes
Cook:	15 minutes

• 2 avocados, halved and stoned
• 150g asparagus
• 1 clove of garlic, crushed 1 orange, zest only
• 1 tablespoon olive oil
• A good pinch of sea salt
• Freshly ground black pepper
• 40g almonds or hazelnuts
• 100g spinach, chopped
• 1 orange, segmented

• 25g tahini
• 1 orange, juice only
• teaspoon sea salt
• Freshly ground black pepper

• Cooked quinoa (see or buy ready cooked vac-packed)

1. Preheat the oven to 180C fan/200C/gas 6. Tip the avocados and asparagus into a roasting tin with the crushed garlic, orange zest, olive oil, salt and pepper, and mix well. Scatter the almonds or hazelnuts into the tin, then transfer to the oven and roast for 15 minutes.

2. Mix the tahini with the orange juice, sea salt and black pepper, adding a little water if needed to make it the consistency of single cream. Taste and adjust the seasoning as needed, then set aside.

3. Once the avocados and asparagus have had 15 minutes, tip the quinoa, chopped spinach and orange segments into the tin. Mix everything well, then drizzle with the dressing and serve hot.

Sweet Dreams are Made of Greens

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This simple dish allows the concentrated flavour of the roasted tomatoes to really infuse into the pasta, packing an intense flavour hit. An elegant, risotto-like dinner.

Serves:	2
Prep:	10 minutes
Cook:	20 minutes

• 200g orzo
• 400ml vegetable stock
• 400g cherry tomatoes on the vine, halved (save the vines)
• red onion, very finely chopped
• 2 bay leaves
• Freshly ground black pepper
• 2 teaspoons sea salt
• 2 tablespoons extra virgin olive oil
• A good handful of fresh basil or flat-leaf parsley, chopped

1. Preheat the oven to 180C fan/200C/gas 6. Mix the orzo with the vegetable stock in a deep roasting tin and lay the vines over the top. (The tomato flavour will infuse into the stock.)

2. Arrange the cherry tomatoes in an even layer over the orzo, then scatter with the red onion, bay leaves, plenty of black pepper and 1 teaspoon of sea salt. Transfer to the oven and cook, uncovered, for 20 minutes.

3. As soon as the orzo is cooked (the pasta should be just al dente), remove the vines and stir through the extra virgin olive oil, another teaspoon of sea salt and the herbs. Taste and season with more salt and pepper as needed, and add a little dash more stock if you like. Serve immediately.

All-In-One Roasted Tomato & Bay Orzo with Black Pepper

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This tabbouleh has rather more bulgur wheat than a traditional version (which is mostly a parsley salad), so think of this as a hybrid. Cooked along with the tomatoes, the bulgur wheat develops a wonderful flavour a lovely, elegant grain-based dish.

Serves:

23