Rukmini Iyer, food stylist and writer, has officially revolutionised one-dish dinners for me and countless others. With every meal, her method is simple: easy assemblage + shared expertise = happy magic. Her book, “The Green Roasting Tin” has gained worldwide traction. It has also lit my enthusiasm for food that is just so proper scrumptious, healthy and – bonus – aesthetically mooi.
The author's background, growing up in Southern India, played a significant role in shaping her trajectory in the food world. Iyer's most recent passion project, "India Express" presents a better snapshot of the heritage that made her. Journeying from Kolkata to Chennai by rail – the initial research trip behind this book - was the origin of the “express” in its title. (It's on the list for a future reads, but I'm noting it here for your benefit, should you wish to explore these recipes as well.)
As for the text at hand - Iyer's strong culinary lineage is apparent in every page. Her mother, hailing from a prosperous family, considered her time in the kitchen, typically assisted by hired cooks, as a noteworthy occasion. When the family moved to the UK in the 80s, she juggled looking after kids with working full-time as a GP in a new country - yet still managed to find the energy to put good food on the table. In contrast, Iyer's grandmother displayed a strong inclination for experimentation, going so far as to create her own oven, a rarity in traditional Indian kitchens. Anyway, as per usual I digress.
Based (loosely) off the recipes in Iyer’s book, here are three meals that I hope will inspire other #foodies on the Hive to get out and invest in the Roasting Tin series! (Also, notice how I have a smaller edition of the exact same tin in the cover image? A complete fluke! Perhaps Iyer also shops at ASDA?)
Crispy Kale and Brown Rice Salad w. Chopped Cherries & Lemon, Goat’s Cheese and Almonds: So quick the preparation. The recipe called for bulgur wheat and za’atar, neither of which I could find at my local supermarket – so, I had to get a little creative. With the bulgur wheat I opted for brown rice, and to mimic za’atar I pre-mixed teaspoons of thyme, oregano, marjoram and cumin – both seeds and powder. The recipe called for a spray of pomegranate, but I added chopped cherries instead. Delightful! Crumbled goats’ cheese and almonds throughout… And a side of Greek yoghurt – voila!
Roasted Tomato, Red Pepper and Artichoke Panzanella w. Basil & Lemon Dressing: Stellar. Tomatoes of all shapes and sizes, roughly cut red peppers, artichokes (from a jar), heavily seasoned with salt and olive oil. In place of sourdough, I tore up a loaf of ciabatta and fed it through. It absorbed the flavours of the veggie spread below and became crispy in the heat of the oven. In place of tamarin I prepared a dressing of lemon juice, oil and finely chopped basil – ah! Zo lekker. I could have left the veggies in the oven for a little longer… but, helaas! I was about to jump on a Zoom call and needed to whip up something quite quickly – a little premature but still fantastical.
Finally... this one took the longest time to prepare – what with soaking the lentils and roasting the shallots. My fingers stained with turmeric, mind beginning to unwind… an hour and half later I could flop back, relax and enjoy my favourite meal of the three.
Simple Daal and Roasted Shallots w. Coriander, Pomegranate & Cashews: rich, comforting. I always claimed to be good with lentils but this recipe can throw my mashups out the window - ha! Roasted shallots in spices mixed with ginger, garlic, a bay leaf and lentils (I chose green, not brown, because I wanted a more peppery flavour) - everything was given a proper good stir and left to simmer in the oven for an hour. Coconut milk, a dash of lime, sprigs of coriander and magic dust in the form of pomegranate seeds. Oh! My word. I cried.
Indian cuisine is just so rich with multifarious flavours – I’m eager to try new recipes, explore taste further, and enrich my skills in the kitchen… meagre they have been in recent years but, given my enthusiasm, I think I can meet my own demand for improvement - haha. Isn’t it funny, given how desperately I used to want to cook but “couldn’t find the time”. Now that I have the time, I find I’ve made absolutely no effort whatsoever to spend it in the kitchen. And what I mean by that is… I find I just naturally want to be there. Much like performing alchemy with chemicals and mediums in the conservation studio, the kitchen has become a place of experimentation… and boy is it exciting.
Who else here gets emotional over good food? Who has made it their goal to better their culinary prowess? And what recipes can you recommend? Always open to suggestions!
