Sykes - Roasting Pan Suppers: Deliciously Simple All-in-one Meals

ROASTING
PAN
SUPPERS

First published in the United Kingdom in 2020 by

National Trust Books

43 Great Ormond Street

London WC1N 3HZ

An imprint of Pavilion Books Company Ltd

Copyright National Trust Books, 2020

Text Rosie Sykes, 2020

The moral rights of the author have been asserted.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the copyright owner.

ISBN: 9781911358855

A CIP catalogue record for this book is available from the British Library.

This book is available at National Trust shops and online at www.nationaltrustbooks.co.uk , or try the publisher ( www.pavilionbooks.com ) or your local bookshop.

Medium, free-range eggs are used unless otherwise specified. Warning: recipes containing raw eggs are unsuitable for pregnant women or young children.

Reasonable care has been taken to ensure the accuracy of the recipes and instructions in this book. However, any liability for inaccuracies or errors relating to the material contained within the book is expressly excluded to the fullest extent permitted by law.

You may not always achieve the desired results. Oven temperatures vary between different appliances and different equipment may affect the desired outcome. Neither the National Trust, National Trust (Enterprises) Ltd nor Pavilion Books Ltd accept any responsibility or liability for the end results of the recipes featured in this book.

As a chef of 20-odd years standing, I have spent much time in front of a range, slinging about pans of all shapes and sizes. In the professional kitchen, the oven was really the domain of the pastry section. Yet during the times of day when I was doing my mise en place i.e. getting ready for the hustle and bustle of service I sometimes cooked things in the oven when space on the range was at a premium. The all-round heat of the oven is easier to manage than the direct heat of the hob. A roasting pan just requires a shake now and again, whereas a saucepan needs frequent stirring to prevent ingredients from sticking or burning.

As I used the oven more and more, experimenting and learning, I started thinking of various tricks and techniques for example, thickening up a tomato sauce or making a chutney works really well in the oven. (One of my favourite lessons from writing this book was perfecting the art of the tomato sauce in the oven the recipe is in the Fish chapter, on .) And so this book was born. I have included flavours from all over the world, to make this an even more interesting culinary journey. I also always aim to cook as sustainably as possible. Nowadays, you can easily pick up affordable, environmentally-friendly alternatives to common kitchenware, such as reusable kitchen towels instead of kitchen paper and beeswax wraps instead of clingfilm.

This kind of cooking is not an exact science: there are just a few basic principles, and its a great way to build your confidence in the kitchen. Hopefully youll end up with a repertoire of personal favourites that you make and share again and again.

Ive discovered a few things that add value to the experience, chiefly that it is worth having roasting pans in various sizes (especially as a few of the recipes call for more than one roasting pan). Most of the dishes in the book respond very well to being cooked in metal, but ceramic or ovenproof glass baking dishes will work too. The roasting pans I use most and these are approximate sizes are:

In some recipes I have suggested which size to use, but it may depend on the result you are looking for. Some good pointers are:

When roasting pieces of meat, and to some extent fish and vegetables, spread them out so that they can cook evenly all over and caramelise a bit this part of the process contributes rich flavours.