Selection of recipes it’s possible to make: 4/4
Ease of cooking: 5/5
My personal score: 3/5
So because of that I was really pretty excited to try out The Roasting Tin by Rukmini Iyer- to get some more ideas for what I can create without the need for multiple pans, timings or much monitoring…ideal for when people are coming over and you’d rather be chatting and drinking wine!
The book is pretty simply laid out so it’s easy to find what you’re looking for, it’s got the ingredients (often not many) clearly identified and it doesn’t call on others unexpectedly during the recipe which means easy checking for immune suppressed okay ingredients. Aesthetically I think it’s really pleasing – bright colours, simple pictures and some handy diagrams to start each chapter. It’s striking and simple and I really like that.
I also like that it has a whole section on roast chicken tray bakes as, let’s face it, it’s probably the meat most of us cook with the most but the veggie feasts also had me itching to get people round so I can have a go at a mix of them all
As with most books things need the additional step of rinsing before cooking – this isn’t hard but an obvious addition especially with tray bakes when often it’s a case of just chop it all up and chuck it all in…it’s definitely not the book to reach for if you are looking for formal dining but if you’re lacking inspiration or stuck in a rut with what you cook this would definitely offer a good way to mix it up without too much trauma.
I was having a few of my uni girls over for a Wednesday supper and decided that the Smokey sausage, sweet potato and red onion traybake with a big salad and some crusty bread would be a great, easy option…we don’t see each other nearly enough so I didn’t want to be stuck in the kitchen while everyone else was catching up.
Admittedly the recipe does admit it is pretty easy and satisfying rather than ground braking but I felt it missed a bit of a punch or twist – it was exactly what it said on (and was in) the tin…it was nice, but nothing more than that.
In regards to the recipe. I added more paprika and oil than stated, with the initial amount the ingredients were barely covered and as this was the only real flavouring I wanted to ensure it was definitely noticeable…maybe it would have been enough once the sausages had let out some moisture but I didn’t want to risk it. The rest was pretty simple, I washed the potatoes and onions after peeling but otherwise I could follow the recipe as per the book.
Overall, I definitely didn’t hate it. There were no complaints from my guests but it wasn’t something I will be rushing to cook again. A simple sausage dish if you don’t want the standard sausages and mash but I probably could have guessed at creating something similar without the book.
That said, I’m not giving up on it – I have a party coming up and am going to include some of the veggie dishes as side dishes – will let you know how we get on!