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Love The Roasting Tin? You’ll love these easy recipes from The Green Cookbook by Rukmini Iyer

by Rachel Deeley

published on 6 June 2024

Rukmini Iyer‘s Roasting Tin series has been nothing short of a revelation for busy home cooks looking for fuss-free delicious dinners that save on time, effort, and washing up. The Green Roasting Tin in particular is solid proof that vegetable-forward dinners needn’t be boring nor complicated. Now, with her latest cookbook, we can look forward to a collection of all-new recipes that are packed with flavour – and plenty of veg.

The Green Cookbook has chapters covering quick-cook carb dishes, 30-minute dinners, family-friendly meals, sharing plates, batch-cooking recipes, indispensable weekly meal plans (including dinner party menus) and more. All 75 recipes are vegetarian, half of them are vegan, and over half are gluten-free too.

From the book

To give you a taste of what you can expect from The Green Cookbook, we’ve rounded up some of the best recipes including one-pot wonders, part-ready sharing plates, batch-cooking inspiration, and hearty dinners that make for versatile and inventive packed lunches the next day.

One-Tin Pasta Sauce with Aubergines, Tomatoes, Capers and Pine Nuts

Ideal for batch cooking, this one-tin roasted veg sauce is bursting with flavour and makes up to six servings.

Peanut Butter Noodles With Chilli, Garlic and Tenderstem

This easy stir-fry combines a balance of nutty and umami flavours to create a flavour-packed dinner. Better still, it takes just 20 minutes to make.

Whole-Baked Ricotta with Thyme-Roasted Jersey Royals, New Season Asparagus and Lemon

If you want to make the most of asparagus while it’s still in season, look no further than this versatile all-in-one traybake.

Black Pepper, Cardamon and Ginger Roasted Squash with Lime and Coriander Spiked Bulgar

Ideal for entertaining or whipping up in batches, the nutty flavours of butternut squash and bulgur wheat in this vegan dish pair perfectly with the brightness of the zesty tahini dressing, fresh coriander, and pomegranate seeds.

One-Pot Pasta with Peppers and Harissa

This vegan one-pan dish uses starchy pasta water to add a rich and creamy texture to the sauce, which works beautifully with the heat of the harissa paste and jammy red peppers.

Tomato, Thyme and Ricotta Tart

Delicious served hot, in a packed lunch, or part of a summery dinner, this savoury tart is the perfect way to cook fresh tomatoes while they’re in season.

Ultimate Bean Chilli with Walnuts and Chocolate

In this updated version of Rukmini’s hugely popular recipe from The Green Roasting Tin, walnuts and vegan dark chocolate are used to add extra richness and depth of flavour.

Leek, Balsamic and Goat’s Cheese Upside-Down Tarts

Keen to try one of those upside-down tarts that are taking social media by storm? This version combines creamy goat’s cheese, sweet balsamic vinegar, and a topping of perfectly caramelised leeks.

Pink Potato Salad With Red Cabbage and Pomegranate

With the help of fibre- and protein-rich butter beans, plus cabbage and pomegranate, this fresh take on potato salad makes for a balanced and satisfying packed lunch.

Spanish-Style Chickpeas with Garlic and Spinach

If you want to recreate the flavours of tapas at home, try Rukmini’s recipe for rich Andalusian-inspired chickpeas. Delicious scooped on fried or toasted bread.

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