Iyer - The Green Barbecue

I jest. Any supermarket bag works.

Rukmini Iyer is the bestselling author of the Roasting Tin series. She is a recipe writer, food stylist and formerly a lawyer. She loves creating delicious and easy recipes with minimum fuss and maximum flavour. Rukmini believes family dinners are an integral part of the day and is passionate about helping people make it possible.

Rukmini grew up in Cambridgeshire with the best of three food cultures: Bengali and South Indian food from her parents Indian heritage, along with classic 80s mac & cheese, sponge puddings and cheese & pineapple on sticks. Rukminis career began with a training contract at a leading law firm, but she realised that as she spent all day thinking about food, all evening cooking, and most of her law lectures or time in the office scribbling down ideas for new dishes in the margins of her notebook, a career in food was a sensible move. She decided to retrain as a food stylist, so after cookery school and a summer working at a Michelin-starred restaurant to learn the ropes, she began work as a food stylist. Surrounded by food all day on photo shoots, she noticed the meals she made at home grew simpler, often just in a roasting tin, and that there were ways of packing in flavour and interest to the dishes with an absolute minimum effort this became the inspiration for the series.

As well as writing cookbooks, Rukmini styles and writes recipes for numerous brands and publications, including Waitrose, The Guardian and Fortnum & Mason. When not working with food, she can usually be found walking her beautiful border collie Pepper by the riverside in East London, entertaining at home or filling her balcony and flat with more plants than they can hold. Rukmini runs an occasional series of supper clubs for charities including Oxfam and Womens Aid.

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The idea for a vegetarian barbecue book came from The Roasting Tin series editor, Rowan Yapp, and Id like to thank her for her continued support and friendship, now from across the river at Bloomsbury. Thanks to Felicity Blunt for her wonderful agenting and presence, to Mireille Harper, Tamsin English and Rachel Cugnoni for taking over the reins in editing and cajoling text from me, to Sarah Bennie and Kate Neilan for brilliant PR and marketing, and to the whole team at Vintage for cheerleading.

Pene Parker thank you once again for your incredible art direction and design, and to David Loftus for your stunning photography this is, I think, my favourite out of all the books: I reckon you can tell from looking at it how much we all enjoyed working on it together. Rachel, thank you for lending us your beautiful garden and house to work from: my new goal is to create a similar herbaceous border (and then dissuade the border collie from wrecking it.) Jo Jackson, thank you for your brilliant help on and around the shoot my food always tastes better when you make it. And Tamsin, you were a legend on shoot and so much fun to work with I do promise to reply to emails if you agree to do more books with us !

Grace Helmer, your illustrations are as always so beautiful, I would and do have them up on my wall at home, and Im delighted that youve done such lovely work on this book as with the Roasting Tin series.

Pippa Leon and Jo Jackson, thank you both for considered, thoughtful recipe testing I very much appreciated having you for second opinions for the book.

To my friends and family, thank you for your love and support always Danielle, Emma, Christine, Laura, Rosie, Ruby what a team to have. Padz, mi hermana (pesce) vegetariana I hope this book opens lots of interesting new barbecue possibilities for you, and Mum and Dad, thank you for lending me the garden to test the book it was lovely to cook so many dishes for you and get helpful feedback on the recipes and fire-building. (Not sure if Pepper stealing paneer kofte counts as helpful feedback, but they are one of my favourite dishes in the book, so she shows excellent taste thanks, Principessa.)

The Roasting Tin series:

The Roasting Tin

The Green Roasting Tin

The Quick Roasting Tin

The Roasting Tin Around the World.

Available now

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Almonds

Barbecued sprouts with chilli, lemon & almonds

Charred paneer & fennel with chilli almonds, lemon & dill

Feta & almond stuffed padrn peppers

Griddled courgette with Parmesan, almonds & lemon

Orange flower water peaches with rosemary, almonds & cream

Vanilla roasted berries with brioche, mascarpone & almonds

Apples

Dill-soused feta with beetroot, cucumber, apple & watercress

Smoked red cabbage with apples, raisins & pecans

Apricots: simply roasted apricots with rose & pistachio

Artichokes: halloumi with red peppers, artichokes & preserved lemon