The Roasting Tin Around the World: Global One Dish Dinners by Rukmini Iyer

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Notes about this book

  • Leo on October 28, 2020

    Not as inspiring as the first book but some things worth trying. Just made sichuan chicken squash and greens which was ideal for a week night. Easy tasty and very spicy...

Notes about Recipes in this book

  • Smoky chipotle chicken with black bean, feta & lime

    • kari500 on February 24, 2021

      Delicious. I used skinless boneless thighs, so only cooked for 40 minutes, which still was slightly too long. Spicing is spot on as written. I didn’t have any corn on the cob, so added maybe a cup or slightly less of frozen corn that I’d run under hot water to the salsa instead. Served with warmed flour tortillas. We loved this. I might add an extra red onion next time.

  • Miso chicken with aubergines, spring onions & chilli

    • kari500 on February 27, 2021

      Made with what I had on hand - 2 medium regular eggplants (not baby) which I diced, a sliced leek and half a chopped red onion (no banana shallots), and added half a diced jalapeno. Doubled chicken, sauce, dressing since I was was serving the family, not 2. I think roasting for 45 minutes would be too much (second recipe from this book, and I think maybe UK ovens somehow cook slower - how would this be possible?). We liked this a lot, especially C.

    • cook_fresco on September 17, 2021

      Loved this. Doubled the chicken, used 550g regular aubergines (2), 3 big banana shallots (quartered) and double the marinade and dressing. Cooked for 20 mins at 180 (oven runs hot) and another 8 minutes after turning (all that doesn't fit in one layer). The aubergine tastes amazing, the chicken is moist (halved thighs as per recipe) and there's lots of sauce. Would recommend if you like lime/aubergine/miso/soy.

  • Peri-peri prawns with roasted sweet potato & peppers

    • TrishaCP on December 04, 2021

      This was delicious and easy to prepare. We used both red chiles and found it to be the perfect level of heat. Suggest serving with something green- it is a very red-colored meal.

  • Tandoori chicken with roasted sweet potato & mint

    • TrishaCP on November 13, 2021

      This was a tasty tray bake. I used boneless skinless thighs out of necessity, but that wasn’t a great substitute for bone-in since the sweet potatoes needed the full hour of roasting. I used a mild chile powder per the recipe (byadgi), but my smoked paprika was mild too, and I wouldn’t have minded some more heat. (Especially since it is served with a raita- mine made with mango.)

  • Slow-cooked pork pibil with pink pickled onions

    • embk27 on August 28, 2021

      Brilliant pulled pork recipe. I got the achiote paste from the internet - gives it a really distinctive flavour. This will be one I’ll make over and over again. Rukmini Iyer is fast becoming one of those cookbook authors who never fails you.

  • S'mores rocky road with peanuts, marshmallows & chocolate

    • embk27 on August 28, 2021

      This recipe should come with a warning label as as soon as you start eating it, you can’t stop. I think it’s the combination of the soft toasted marshmallows and the crunchy salted peanuts - so moreish.

  • Black pepper tofu, choi sum & cashews

    • emma_clare on June 14, 2021

      Nice flavours and very easy, but I found this a bit dry - even with the dressing. I will make again, but next time I will steam the pak choi rather than roasting it, because I found that roasting made it too crispy. It's ok on its own as a weekday meal but would be even better served with another dish - I'd choose something quite wet to go alongside.

  • All-in-one paella with chicken, peppers & chorizo

  • Thai beef panang with coconut, chilli & peanuts

    • misskatyenglish on February 15, 2021

      Tasted great, but I'd like to attempt it with chicken, or a different cut of beef. The steaks just dried out too quickly and were tough and chewy.

  • Korean barbecue-style chicken, peppers, carrots & spinach

    • aisy on May 04, 2021

      I had high hopes for this recipe because I enjoy these flavours. It did not turn out well, though. The chicken skin did not crisp well, and not on all on the underside. There was not enough flavour in the vegetables and chicken. Perhaps the chicken should marinate in the oil/gochujang/doenjang mixture for a while, and the vegetables should have some on their own.

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  • ISBN 10 1529110130
  • ISBN 13 9781529110135
  • Published Apr 30 2020
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Square Peg

Publishers Text

75 delicious favourites from around the world.

The Roasting Tin Around the World covers all corners of the globe with brand new recipes. The greatest hits from each region are reworked into quick and easy one-tin meals. The dishes are perfect for weeknight dinners, make-ahead lunchboxes and family favourites.

Iyer's vision for the roasting tin series is: 'minimum effort, maximum flavour'. This fourth book really delivers on that with its bold, punchy and global flavours.

Just chop a few ingredients, pop them into a roasting tin and let the oven do the work.



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