Photo by David Loftus
None of you, I’m sure, need me to tell you how keen I am on a traybake, a term I somewhat vaguely use to indicate that gloriously low-effort, high-flavour way of cooking whereby you put everything in a sheet pan or roasting tin, thence simply into the oven, and voila, with no further input from you, supper’s ready. (Incidentally, click to get the recipes for five of my most popular chicken traybakes.) And I find it an excellent way of cooking odds and ends of vegetables, after a successful fridge forage, too.
And I’m certainly not the only one who is grateful for this way of cooking. Hence, after the success of Rukmini Iyer’s The Roasting Tin, she has quickly followed up with a version concentrating only on vegetarian and vegan one-dish dinners with The Green Roasting Tin. I don’t doubt it will be every bit as successful, maybe even more, than her first volume, which has earned a place in kitchens up and down the country. It follows the same pattern and design as the original, but is rich in new ideas and flavoursome inspiration. I was drawn to the Rainbow Tabbouleh with Avocado, Radishes and Pomegranate, to the Mediterranean Courgettes with Olives, Feta and Tomatoes, to the Beetroot, Chick Pea and Coconut curry — a ruby beauty! — and to so much more within these pages, but (orzo pasta is a must in my pantry) I just had to bring you the Quick Cook Leek Orzotto with Asparagus, Hazelnuts and Rocket.
From The Green Roasting Tin by Rukmini Iyer.
Photos by David Loftus.
Published by Square Peg, 2018
Photo by David Loftus
