• Eat Your Books

  First published in the UK as The Roasting Tin: Simple One Dish Dinners (2017: Square Peg).

Notes about Recipes in this book

• Herb-stuffed trout with roasted sweet potatoes and red onion

  • TrishaCP on January 10, 2019

    This was really delicious- great flavor for simple ingredients. (Gotta love my good friend tarragon, which was lovely with these ingredients.) We couldn’t get trout so subbed whole branzino instead. For the potatoes, we used a mandolin to get them very thin. They were just cooked through in the specified time, so I would do that again.

• Five-spice pork chops with roasted sweet potatoes, ginger & garlic

  • TrishaCP on February 12, 2019

    I really loved the flavors of the star anise with the sweet potatoes- it really permeated the potatoes. The spring onions are a must for freshness.

  • Nichill on February 13, 2019

    This worked really well. We were impressed with the flavours of the vegetables.

• Super-simple salmon à la pesto with Israeli couscous, watercress & lemon

  • TrishaCP on January 13, 2019

    This was very flavorful and certainly really simple. It has never occurred to me to put pesto on top of fish and then bake, but I will certainly do this again. The one flaw, and it may have been execution on our part, was that the couscous was unevenly cooked. Some of it was mushy, and some was just fine.

  • emma_clare on May 18, 2019

    This was delicious and extremely simple. I would definitely make it again. Seemed like more than the sum of its parts. Following @TrishaCP's comment about the couscous cooking unevenly, I made sure to distribute it very evenly in the pan, and I also left it soaking in the stock for a little while as I prepared the salmon. This seemed to do the trick and it all cooked through.

• Honey-roasted carrots & parsnips with quinoa & arugula

  • TrishaCP on January 16, 2019

    Another winner from this book. I thought the cook time would be too long for the carrots and parsnips, but it was spot on. The quinoa was also cooked perfectly. My one quibble is the instruction to seal the pan with foil after adding the quinoa- this means sealing it after the tin's been in the hot oven. That's easier said than done if you don't want to get burned!

• Olive & pine nut-crusted cod with roasted red onion & cherry tomatoes

  • blintz on December 18, 2020

    This is a favorite with either hake or cod. Once we pick up the fish, we usually have all the ingredients on hand. If the filet is not especially thick, it might help to roast the onions on their own before adding the fish and tomatoes.

  • JJ2018 on May 24, 2019

    Quick and easy evening dinner served with a little broccoli and couscous.

• Crispy baked gnocchi with tomatoes, basil, mozzarella & pine nuts

  • alexthepink on May 08, 2019

    I added roast courgettes. The gnocchi didn't crisp, but this may be my terrible oven. It was still delicious though!

• Roasted lamb with apricots, pistachios, mint & pearled barley

  • saladdays on January 05, 2019

    This was good. The ras el hanout was a bit subtle, might use a bit more if I cook it again. I cooked it for 45 minutes rather than an hour as I was concerned that the lamb would be overcooked. The lamb was fine but the pearl barley was a bit undercooked. There is a lemon in the ingredients but no mention of it in the method so I squeezed over the top before serving!

• Spicy chipotle chicken wings with sweet potato wedges, cilantro & lime yogurt

  • meggan on January 22, 2021

    This did not really turn out for me but I did use yams of bad quality.

• Sage-roasted butternut squash & mushrooms with feta & tomatoes

  • Dcampos on October 24, 2021

    This will be a repeat. The arugula salad was a perfect match for the sweet, savory, salty, tangy roasted vegetables. It did not specify what kind of mustard. I used dijon.

• Ras el hanout slow-roasted mushrooms with pine nuts, halloumi & parsley

  • Dcampos on October 24, 2021

    I like how the mushrooms turned out but didn't think the halloumi paired well. The mushrooms gave off a lot of liquid so some of the pine nuts and halloumi cooked in the sauce.

• Tarragon roasted chicken with potatoes, onions & garlic

  • Pamsy on January 11, 2019

    My first recipe from this book. Very easy to put together and not a lot of washing up. No Charlotte potatoes so used our own, peeled and cut into 2cm chunks. No tarragon so used thyme instead. My chicken was only 1.35kg so roasted for 1hr 20mins but would reduce by 10mins next time. Will definitely try again with different herbs.

• Spelt with chorizo, sweet potato, red onion & spinach

  • JJ2018 on June 06, 2019

    This was a miss for us. After allotted time I had hard ingredients in soup of stock. Uncovered and cooked for another 30mins and had cooked ingredients but it felt like a pile of individual things not a melded dish. Won’t repeat

• Goat cheese, red pepper, mushroom & pesto fusilli

  • JJ2018 on June 04, 2019

    Tasty pasta bake. Really enjoyed the pesto and goats cheese combo but it isn’t different enough or special enough I’d rush back to make it again

• Smoky sausage, sweet potatoes & red onions

  • UKangelaW on September 24, 2018

    Gorgeous, but 4t of smoked paprika makes it way too spicy. I’d reduce it to 3 next time. The kid drank many glasses of milk while soldiering through this!!