The Quick Roasting Tin (Rukmini’s Roasting Tin)

Product Information

Transfer to the oven and bake for 25–30 minutes, until the pastry is crisp and golden brown. Let the pie sit for 5 minutes before serving hot.

Meanwhile, mix together the spring onions, ginger, chilli, fish sauce, vegetable oil, lime zest and juice, coriander and peanuts. Taste and adjust the levels of fish sauce and lime juice as you wish.Tip the tomatoes and their vines, the green pepper, onion, ginger, all the spices, salt and oil into a roasting tin and mix really well to coat everything evenly. Mix the garlic, ginger, yogurt, lemon zest, spices and salt together and gently turn the salmon fillets over in this mixture. (This can be marinated in the fridge if you are preparing this ahead.) Some really tempting contemporary recipes to try, with simple steps and not too demanding on the fancy-schmancy ingredient front :) Tip the cauliflower, leaves, spices, salt and oil into a large roasting tin and mix until everything is evenly spiced.

Transfer the tin to the oven and roast for 15–20 minutes (if your oven runs hot and things start to char, rescue them after 15). Preheat the oven to 180°C fan/200°C/gas 6. Put the broccoli into a large bowl, pour over a kettleful of boiling water, leave to stand for 1 minute, then drain well. Remove the salmon fillets from the tin, then mix the Puy lentils, watercress, extra virgin olive oil and half the lemon juice through the shallots. Stir in the single cream, if using, then taste and adjust the lemon juice, salt and pepper as needed. Serve alongside the salmon. Handle: Handles or a lip can make moving the tin in and out of the oven easier, but handles that are too high use up valuable oven space. We discounted handles that were either too small, too high or seemingly pointless. Taste and season with the lime juice and more salt as needed, scatter over the fresh coriander and chopped chilli to taste and serve with flatbreads or white basmati rice.Tip the leeks into a bowl, pour over a kettleful of boiling water, and leave to steep for 2 minutes while you get on with prepping the other ingredients. Spread the top of the salmon fillets with the mustard. Mix the chopped pine nuts and parsley together (I sometimes just do this on the chopping board), then press the mixture over the mustard.