• 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

• 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.

• All-in-one beef chilli with chocolate

  • aislinn_b3pvvp on February 16, 2026

    Always worth an extra half hour uncovered

• 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.

• Smoky roasted sprouts & leeks with feta & thyme

  • catmummery on December 30, 2024

    I've neglected this book a bit due to others taking priority but found this recipe when fridge tidying with sprouts and leeks - and am so glad I did! delicious, really flavourful and combo of leeks and sprouts surprisingly good. Loved it.

• Baked polenta with prawns (shrimp & grits)

  • quinn_q3nqrr on February 26, 2026

    This came out great! I could only find cooked prawns but it worked somehow without adjusting the times. Definitely needed more salt at the end so don't miss this step

• Jerk chicken with sweet potato, pineapple & lime

  • Beth891 on September 24, 2023

    Really tasty and would definitely make again! Half quantities-ish - half quicken, around the same amount of sweet potato, half pineapple (tinned) full lime and I didn't have any Cajun spice so made up my own (not spicy version as cooking for a toddler). Served with corn on the cob and it would be just the right amount for the 3 of us although maybe could have done slightly more chicken.

  • RachelHiltzgerr on May 06, 2026

    This was tasty but a little bland. That may be my fault because I went light on the jerk seasoning because I was afraid it would be too spicy for my kids. The roasted pineapple was truly lovely.

• 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.

• 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.)

  • elifinn on August 19, 2024

    The first recipe we made from the book, a real success!

• 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.

  • TrishaCP on December 18, 2021

    I made this with some tweaks and we really loved it. I used boneless skinless thighs and greatly increased the amount of gochujang and doenjang to suit my family’s preferences. (I used tablespoons instead of teaspoons.) I also let the chicken marinate as I prepped the veggies.

  • Beth891 on November 07, 2023

    Delicious! Skipped the mushrooms and instead added sweet potato and red onion. I mixed a little miso through the veg too and served with Japanese rice, black sesame seeds and a sauce made with gochujang, miso, sesame oil and honey, let down with a little water. I'd definitely make again.

  • IvyRose on January 11, 2026

    Would add potato, cut the carrots smaller.

• Korean-style aubergines with spring onions & sesame rice

  • lindaharrower on February 13, 2022

    This was ok but not amazing. The rice cooked perfectly and was very tasty but the aubergines are steamed on top of the rice and didn't have a lot of flavour. They are covered in the dressing once the dish comes out the oven so this helped. I did throw some chilli flakes into the dressing to make it a bit spicier. We ate this dish with a roasted chicken legs (which had been coated in a bit of the dressing before going in the oven). Obviously this meal was then no longer vegan!

• Lamb keema meatballs, lemon rice, peas & mint

  • Beth891 on September 24, 2023

    So good! I used 2/3 ingredients to feed 2 adults and one hungry toddler and it was about right. I didn't have any mushrooms and so added one red pepper instead and it was great.

• 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.

  • catmummery on February 23, 2025

    v tasty and easy to make; the aubergine cooks beautifully; for me it was a little salty so next time will not add any additional salt - the soy is enough

• Ras-el-hanout roasted cod with cauliflower & pomegranate

  • Beth891 on July 16, 2024

    I made a few changes- swapped ras al hangout for Lebanese 7 spice as it's not spicy (cooking for a toddler) and added a bit of smoked paprika too. I pan fried the cod with some salt and smoked paprika and cooked the veg in a fan oven at 190 and it was perfect. For the dressing I added a TSP of pomegranate molasses and a teeny bit of honey and I chopped the mint and then stirred it and the dressing through the veg before serving. I made some simple cous cous with currants to go with it. Really delicious and I'd definitely make again!

• 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.

• Chermoula roasted tuna, peppers, chickpeas & raisins

  • catmummery on July 19, 2025

    easy, flavourful. i tweaked it a bit - added some vinecage and fresh chilli to the chermoula; added fresh lemon and coriander at the end of the cook. Really lovely flavours but next time won't add the tuna steaks to the cook, but will sear them separeately

• Roasted squash, crispy lentils, pomegranate & dukkah

  • Futuregirl23 on December 01, 2022

    This was beautiful, really unusual. The lentils crisped up perfectly within the 45 mins and I used delicata squash as that’s what I had.

• Roasted cauliflower & aubergine with feta & almonds

  • elifinn on August 19, 2024

    Lovely though I might add a bit more salt next time. We served it with a tahini sauce instead of the honey sauce as that's what we had - it worked nicely.

• 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.

  • TrishaCP on March 13, 2022

    This is one of those recipes that would be just as easy to make in a saucepan (but then wouldn’t fit the concept of the book). Mine had a lot of liquid, and a saucepan would have been easier to maneuver through the kitchen. Having said that, this tasted good. I made this with jarred red curry sauce that needed using. I roasted it 5 minutes less than specified and the meat was great but honestly, there was so much liquid in mine that I don’t think I would have had issues if I roasted the full time.

• Roasted aubergine with peanuts, chilli & lime

  • rachel_kny2np on February 10, 2026

    Add the water to the dressing only if you need it once you have beat the oil, peanut butter and soy sauce.

  • rachel_kny2np on February 10, 2026

    The textures are lovely but I feel like the dressing needed something sweet, maybe a bit of maple syrup, to temper the lime juice.

• Malaysian roast chicken with coconut, lemongrass & squash

  • elifinn on August 19, 2024

    Very rich, but really delicious :)

• 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.

  • anna_66imxn on February 25, 2026

    Tasted great just too much tofu made it hard going maybe use one pack rather than two next time and up the veggies. Or use a couple of chicken breasts

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

  • Lilyinthevalley on June 27, 2021

    Easy and delicious!

  • embk27 on February 26, 2022

    Brilliant recipe for a fuss-free and child friendly paella.

  • kari500 on April 07, 2023

    A tasty, easy version of paella. I cut the chicken thighs into quarters (or so), and used soyrizo and arborio. Salted as I went along; just be careful with that, but it definitely needs salting before cooking (she doesn't mention salting until the end). Felt special. Served with a salad.

  • No1Alicat on February 21, 2026

    Really enjoyed this as a simple, bung it in and leave it dish to do during a busy day.

  • anna_66imxn on March 29, 2026

    A good simplification of paella that was really tasty

• Roast chicken with mushrooms, chicory & dill

  • catmummery on June 08, 2023

    i was sceptical about this recipe. However it was delicious and the timings worked really well. I tweaked a little in that i tossed the chicken and vag with a dressing of grain mustard, ollive oil, lemon juice, and put a little wind in the base of the dish. I didn't have dill so added thyme it was super yummy. It will be on repeat with or without tweaks!

• Rosemary & hazelnut salmon with roast potatoes & asparagus

  • samfrances on September 15, 2024

    Quick and feels really luxurious. However, I would probably half the amount of hazelnuts. They don't really feel like they are adding that much.

• Slow roasted peppers with chilli, lemon & garlic beans

  • catmummery on December 24, 2025

    Very easy to prepare, good midweek supper and leftovers even better. I used jarred roasted peppers and added after 30 mins which worked well, whole garlic which I mushed into the beans at end and a bit more lemon juice. Super tasty and some Greek yoghurt on the side

  • Rabates on June 02, 2026

    Used chickpeas instead of beans and cherry tomatoes instead of quartered whole ones. Topped with Parmesan and served like a pasta dish with salad on the side. Delicious juices!

  • anna_66imxn on May 31, 2026

    Basically just made posh beans on toast with less sauce but it was really yummy. Blended some for the baby and he loved it

• Crispy pesto chicken, roasted fennel & courgettes

  • Banicoli on February 19, 2026

    I didn't add the sage, but still a tasty dish. The chicken needs keeping an eye on, mine turned out a little dry.

• Herbed chicken with olives, artichokes & roast potatoes

  • saladdays on March 06, 2026

    An easy recipe, made good use of a jar of artichokes that had been lurking in my cupboard for quite a while. The use of the artichoke oil makes it quite rich. Although it's a one pot dish it needs some green vegetables or salad on the side to cut through the rich taste.

• Filipino-style vegetable adobo with garlic & bay

  • Victoria_from_London on April 11, 2026

    The purple sprouting was overcooked in my oven in 25 mins while the fat cauli florets were too big/underdone. Crushed garlic burnt straight onto the pan surface. Not sure what the dressing was supposed to achieve but this didn't add interesting flavour, despite quality vinegar.

• Crispy halloumi, roasted carrots, walnuts & cannellini beans

  • quinn_q3nqrr on March 22, 2026

    Did this with tinned carrots and it was still delicious but would be nicer with raw. Doubled all the ingredients except the rocket and just used one bag.