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The Green Roasting Tin: Vegan and Vegetarian One Dish Dinners (Rukmini’s Roasting Tin)

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The Green Roasting Tin (Square Peg) is one of a series of four cookbooks in The Roasting Tin series. Written by Rukmini Iyer and beautifully photographed by David Loftus, it is a book devoted to traybakes, divided into vegan and vegetarian sections with 75 recipes overall. Each section is divided by the time taken to complete the cooking whether 30 minutes, 45 or one hour. And to make the book even more user-friendly, a beautifully illustrated infographic section is full of ideas for how readers can design their own contents for a roasting tin whether a warm salad, stew, tart or super grain tray. This is certainly one of those cookbooks I will be returning to repeatedly and will be gifting to family members who are starting out on independent living and cooking. Green is probably my desert island cookbook and it's one of the books I reach for the most on my shelf. It took was amazing about the original and made it even better.

Oh, ik moet mijn best doen om niet te beginnen kwijlen bij de cover (en foto’s binnenin) van dit geweldige boek. Preheat the oven to 180°C fan/200°C/ gas 6. Put the butter and garlic into a roasting tin and pop into the oven to melt while you get on with slicing the leeks. This is probably my favourite dish in the book - roast potatoes with a spicy peanut dressing and green veg - what's not to like?" says food stylist and chef, Rukmini Iyer. "It's been a hit with all my recipe-testers too - a potato salad on acid." this is not a monthly project, but a book i will dip into periodically, sharing my successes and failures as they occur. There are some good ideas in here, but also some really weird and off-putting flavour combinations, especially if like me you hate licorice as there's a lot of licorice flavours in this book (fennel, chicory, celeriac etc). Also radishes and cauliflower, both of which I find unpleasant. I found this author has very different tastebuds to me. I've never been alarmed by so many recipes in any other cookbook. The one with chicory, radish and orange sounds like my nightmare. And too much hot avocado! Yet, there is genuine inspiration in some of the tarts especially.

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It's good for batch-cooking for the week ahead, as any leftovers will keep well for a couple of days in the fridge." I also love the infographic "formulas" in this book which like the original, really encourage you to take inspiration and find your own creation.

I have found that the times are a little bit short, perhaps it’s my oven or personal preference? But I’m really pleased to have bought this book Veganism is NOT a dietary preference; it is an ethical position that seeks to reduce harm as far as possible to animals.Ik had als fantasievolle restjeskok al het één en ander samen gegooid maar in De groene bakplaat kwam ik geweldige combinaties tegen waar ik zelf nooit op zou komen. En Rukmini bakt dingen in de oven waar ik nog nooit aan gedacht had, zoals avocado en eieren. Ze geeft ook tips die ik nog nergens las zoals het steeltje van tomaten op de rijst leggen als smaakmaker tijdens het bakken (niet om op te eten). The book also helped me to override my endless fear of "getting it wrong". I can be a slave to recipes at times, even though I know I'm a good cook on my own. The Roasting Tin helped me to make substitutions easily, I felt empowered to change things up and reassured that nothing would go horribly wrong. Honestly, I wasn't sure at first you know! Vegetables take a long time to cook in the oven, and a lot of the early recipes in the book are quite meat and fish heavy (you might notice from my Roasting Tin review I used to eat fish but I don't any more), but where I think this book really comes into its own is the Lunchboxes chapter.

BUT, and this is merely a good-natured gripe—this book WANTS me to fail. it WANTS me to feel the sting of inadequacy resulting from the comparison between my finished product and the book’s. it thumbs its nose at me as it dances around its spacious, well-appointed kitchen. because as lovely as this picture is, it is also a filthy liar. sure, that’s what it maybe looks like after you take it out of the oven, but THEN the recipe instructs you to stir it all up with olive oil and salt and herbs, which makes it look like THIS Het boek bestaat uit 2 grote delen en 1 klein deel. Het eerste deel zijn vegan recepten, (het kleine) deel twee bevat schema’s met combinaties die je zelf kan gaan samenstellen en deel 3 draait om vegetarische recepten. Deel 1 en 3 zijn telkens onderverdeeld in snelle (30 minuten), iets meer tijd (45 minuten) en alle tijd (een uur of langer) recepten. there’s no need for the sabotage, book! i was already at a disadvantage—we were never in competition, i promise you! i couldn’t even find cherry tomatoes on the vine at the one place i had time to shop for dinner-groceries! i live humbly in the shadow of your tiny tomatoes. Introducing The Green Roasting Tin – this is the kind of cooking I like. Put a whole bunch of healthy veg into a roasting tin, pop into a hot oven and return an hour later to serve dinner. Minimal washing up is an added bonus. Apologies that I don't have photos of most of the recipes! Funnily enough, most of my favourites have been discovered since I blogged about each of the books, so I haven't had a chance to photograph them yet!)

From the book: The Green Roasting Tin

edit: It's funny - as I was writing this post I realised that the images in the review of the "OG Roasting Tin" or "The Yellow Book" had broken links and weren't working, so I had to go through and update them, and it made me realise how many recipes I love from the first book. I don't reach for it anywhere near as often as the other two, but rereading the blog post reminded me how much I love the butternut squash and feta bulghur, and the mushrooms with halloumi and the cauliflower and potato curry. She found food styling more attractive than the relentlessness of restaurant cooking though and began assisting on shoots ("Which means a lot of washing up"). Iyer now runs her own - hence why the boot of her car is awash with blenders, gas burners and electric whisks. "It's amazing because you get to work with your hands."

This filling gratin, with its crisp feta topping, is perfect comfort food - the dining equivalent of sitting cosily on the sofa under a blanket," says food writer and one-tin dinner expert, Rukmini Iyer.

From the book: The Green Roasting Tin

Here the roasting comes from bread and red cabbage and forming a salad around it. The proportions were all off here and I am not sure how you slice a red cabbage into cubes and then separate the leaves and lay evenly in a roasting tray without overlap or mess. Also, I noticed it with the previous recipe but this contains a lot of salt. When I had finished making this it was all I could taste. I think I will halve the salt requirements in future. There is a good idea in here but it did not translate to a nice meal at all. As she notes: "You've got to be more creative when you've got a plate that doesn't have meat on it."

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