Rukmini Iyer’s new cookbook The Roasting Tin Around The World is filled with flavour-packed, fuss-free dishes – and we’ve got three recipes to share here.
Lauded by Nigella Lawson and with more than half a million copies sold in three years, Rukmini Iyer’s bestselling Roasting Tin cookbook series evokes something bordering on evangelism from its many devotees. This is largely due to a winning combination of simplicity and inventiveness: while each of Iyer’s dishes can be cooked in a single roasting tin, they also prove that one-tray dinners can be dazzlingly original and impressive.
The latest book in the series, The Roasting Tin Around The World, is packed with dishes inspired by Iyer’s travels around the globe, remixed into vibrant, easy-to-make dinners revolving around one tray. Unsurprisingly, the premise is tremendously simple: you chop a few ingredients, chuck them into a roasting tin and let the oven do the hard work. The recipes are also ideal for making the most of lockdown store cupboard ingredients, and taste just as good when reheated. What’s not to love about a flavoursome dinner that can double up as brunch the next day?
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Below, we’ve got three delicious recipes to share from the new cookbook: south east Asian-influenced aubergine with peanuts, chilli and lime; classic Yucatán slow-cooked pork pibil with pink pickled onions; and American-style s’mores with marshmallows and chocolate.
Read on for meals that involve maximum taste and minimal washing up.
Roasted aubergine with peanuts, chilli and lime recipe
Rukmini says: “The peanut dressing for this quick and easy dish works so well with the aubergines and pepper – perfect to serve alongside rice or noodles. As brands of peanut butter vary, you may need to spend a little time beating it with the soy sauce and sesame oil to get a good spoonable consistency – but it’s well worth it.”
Serves 2 generously
Prep: 15 minutes
Cook: 45 minutes
- 2 aubergines, cut lengthways into eighths
- 1 red pepper, roughly sliced
- 170g baby corn
- 3 cloves of garlic, grated
- 5cm ginger, grated
- 1 teaspoon sea salt flakes
- 2 tablespoons sesame oil
- Lots of freshly ground black pepper
For the dressing:
- 1 heaped tablespoon crunchy peanut butter (approx. 75g)
- 2 tablespoons good soy sauce
- 1 tablespoon sesame oil
- 4 tablespoons water
- 2–4 limes, juice only
- 1 fresh red chilli, thinly sliced
- A handful of fresh coriander, chopped
- Quick-cook rice or noodles
Preheat the oven to 180°C fan/200°C/gas 6.
Tip the aubergines, red pepper and corn into a tin large enough to hold them all in one layer and mix through the garlic, ginger, salt, sesame oil and black pepper. Transfer to the oven and roast for 45 minutes.
Meanwhile, mix together all the ingredients for the dressing and set aside. (You want a good spoonable consistency, something like double cream, so you may need to add a little more water to adjust the texture depending on your brand of peanut butter.)
Once the aubergines are cooked through, pour over the dressing, taste and adjust the salt as needed, scatter over the fresh coriander and serve hot with quick-cook rice or noodles.
Slow-cooked pork pibil with pink pickled onions recipe
Rukmini says: “You may have had pork pibil at your favourite Mexican restaurant: it’s a classic Yucatán dish of pork, slow-cooked in achiote, a paste made from annatto seeds, from which the dish gets its lovely colour. Achiote paste is easily available online, and once you have it, this dish will be a staple in your repertoire – it’s so easy to put together.
This dish isn’t at all spicy, so it’s a good one for kids, and can be easily made ahead, frozen and defrosted in portions.”
Prep: 10 minutes
Cook: 3 hours
- 1 onion, roughly chopped
- 6 cloves of garlic, roughly chopped
- 1 teaspoon ground cumin
- 1 tablespoon dried oregano (Mexican if you have it)
- 8 cloves
- 250ml orange juice (ideally freshly squeezed)
- 2 limes, juice only
- 50g achiote paste
- 2 teaspoons sea salt
- 800g free-range pork shoulder, diced
For the pickled onions:
- 1⁄2 red onion, very thinly sliced
- 1 lime, juice only
- chopped fresh coriander
- tortillas and sour cream
Preheat the oven to 140°C fan/160°C/gas 2.
Tip the onion, garlic, cumin, oregano, cloves, citrus juice, achiote paste and salt into a blender or food processor and blitz until smooth.
In a small deep roasting tin or lidded casserole dish, mix the pork shoulder with the spice paste. Cover tightly with foil or the lid, then transfer to the oven and cook for 3 hours.
Meanwhile, mix the very thinly sliced red onion with the lime juice and set aside for 3 hours, stirring occasionally. (The acid in the lime juice will turn the onions a beautiful bright pink by the time the pork is ready.)
Once cooked, remove the foil or lid and shred the pork while hot. Serve with the pink pickled onions, chopped coriander, warm tortillas and sour cream.
S’mores rocky road with peanuts, marshmallows and chocolate recipe
Rukmini says: “This is possibly my proudest creation: chocolate refrigerator cake, or tiffin, crossed with rocky road, crossed with s’mores – the American campfire classic of Graham crackers and marshmallows sandwiched with a piece of chocolate, and toasted over a fire. In this version, the marshmallows just start to catch and caramelise under a hot oven. Perfect to take over to friends’ houses, as it is rich and generously proportioned.”
Serves: many, many people
Prep: 10 minutes
Cook: 10 minutes, plus 1 hour chilling
- 200g unsalted butter
- 300g dark chocolate (minimum 70% cocoa solids, broken up
- 250g digestive biscuits or Graham crackers
- 150g mini vegetarian marshmallows (I like pink and white)
- 75g salted peanuts, roughly chopped
Preheat the oven to 180°C fan/200°C/gas 6.
Tip the butter and chocolate into a saucepan over a low heat and stir until both have fully melted.
Break up all but 4 of the digestive biscuits or Graham crackers and stir them into the chocolate butter, then stir in 100g of the marshmallows. Spread the mixture in a lined shallow roasting tin, then scatter with the remaining digestive biscuits, broken into larger pieces, the marshmallows and the peanuts.
Transfer the tin to the oven and bake for 5–10 minutes, until the marshmallows have just started to catch and turn golden brown.
Let the tin cool on the side before cutting the cake into squares. (I rather like a square or two while it’s still warm out of the oven, but for a proper refrigerator cake, you’ll need to pop it into the fridge to chill for a few hours before serving, so it sets properly.)
The Roasting Tin Around the World: Global One Dish Dinners by Rukmini Iyer (£16.99, Square Peg) is out now
Photography: David Loftus