Shuster - One pan roasts: easy, delicious meals for every night of the week

this book will simplify your life! Its not always easy to prepare a healthy family dinner after a long day at work, when the temptation is to eat on the run and yet it is always a pleasure to sit down and share food with loved ones at the end of a busy day. This book will explain how, with a single baking dish, you can create many easy-yet-delicious meals in a flash and leave the oven to do the rest. And there wont be much washing up to do either! one pan roasts features 80 incredibly simple recipes for meat, poultry, seafood and vegetarian meals, all cooked slowly in the oven and flavoured with herbs, spices and aromatics. There are also recipes for pilaf, quinoa, couscous and roasted vegetables to complete the meal, plus a chapter of delicious one-pan desserts, such as Cherry clafoutis, Peach tart and Pineapple roasted with vanilla, cinnamon and star anise. Molly Shuster is a freelance food stylist, writer and recipe developer. After receiving a BA in English from Wesleyan University, Molly earned her culinary degree at The Institute of Culinary Education in New York.

She is one of the co-recipe editors of Gather Journal and her work has featured in various publications, including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard . Molly currently divides her time between New York and Boston.

CONTENTS Getting a healthy home-cooked meal on to the table at dinnertime isnt always easy. Unless you adore grocery shopping and cooking, cobbling together something after a long days work can feel simply too exhausting. This book, however, aims to change all that. Using just one cooking pan and the versatile power of an oven, you will be able to create an easy dinner, no matter what your time frame.

With only a handful of ingredients and limited hands-on cooking time, you can put together a delicious meal without too much work or hassle. This book is full of simple meals that cover a wide spectrum, from easy fresh dishes that meld together in minutes under the grill, to hearty slow-cooked braises and roasts that work away in the oven all afternoon while you get on with other things. Gathering at the dinner table was a ritual I treasured growing up; not just because food (read: eating) has always been a priority of mine, but because this was a chance to sit, reflect on the day and spend time with my family. Breaking bread with loved ones is still one of my favourite ways to gather and share news and thoughts. I hope these recipes will encourage you to share a meal with the ones you love, happily and frequently. kitchen equipment There are just three basic tins and trays we used in creating the recipes for this book: a large 45 x 36cm baking tray for roasting and grilling; a large, deep 40 x 30cm roasting tin for roasts and braises; a smaller 23 x 33 x 6.5cm baking tin for roasting and braising.

Always have foil on hand when you are roasting or grilling, to cover food if it needs protection from overbrowning or drying out.

CREATING YOUR ONE-PAN MEAL 1 technique Choose a cooking technique that will help you get the best from your main ingredient. Whether you are roasting, braising or grilling will determine the cooking time, other ingredients and method best suited for your dish. 2 cooking pan Once you have chosen your technique, you need to select the appropriate pan. For roasting, use a large roasting tin. For braising, you need a deep tin or baking tray that can hold liquid.

To grill, you need a grill pan or flat baking tray. 3 main ingredient The options are almost endless when it comes to main ingredients suited to the oven. You might choose a meat, legume or hearty vegetable as the focal point of your one-pan roast, depending on what is in your pantry or in season. This might be chicken, beef, fish, prawns, cooked or canned beans, or firm vegetables such as cauliflower, carrots or Brussels sprouts. 4 cooking liquid When roasting or braising, you often need to add a liquid to allow the ingredients to cook through without drying out. 5 aromatics Aromatics such as garlic, French shallots or onions will give depth and flavour to a dish. 5 aromatics Aromatics such as garlic, French shallots or onions will give depth and flavour to a dish.

Pick a couple to add dimension to your recipe. 6 eat your five-a-day Load up your meal with plenty of additional vegetables to add flavour, texture and nutrients. Choose quick-cooking vegetables such as asparagus or green beans if you are grilling, and heartier firmer vegetables such as fennel, carrots or parsnips for longer roasting and braising. 7 herbs & spices Fresh or dried herbs and spices are a very easy way to add robust flavour and character to a dish. Cook with a mix of heady spices, or add chopped bright fresh herbs just before serving, or use a combination of the two. 8 timing Be sure to pay close attention to cooking time: it is essential for a delicious, well-cooked meal, whether a dish is briefly flashed under the grill for crispness or charring, or slow-roasted into tenderness.

Oven and grill temperatures can vary greatly, so it is useful to have a good understanding of your own. 9 finishing touches Double-check your seasoning before serving and top your dish with delicate finishing elements, such as chopped herbs, lemon zest or flaky sea salt. 10 for a crowd Pick an accompanying sauce to add another element to your meal bright chimichurri or garlic aoli will elevate a grill or roast to something more exciting. Adding a couple of side dishes to your roast will make it go further: polenta, farro or silky mashed potatoes will help you feed a crowd. SAUCES