Food writer and cook Rukmini Iyer is the ultimate master of one-pan recipes. Her roasting tin series of books are pretty much life essentials, if bunging stuff in the oven is your preferred method of getting dinner done.
Her latest collection, The Roasting Tin Around The World, is particularly apt if your summer holiday plans were scuppered by coronavirus – read it, cook from it, and travel via your kitchen.
We caught up with Iyer about her likes, dislikes and edible preferences…
Your death row meal would be… Probably my mum’s pilau rice – it’s got cashew nuts and spices and butter and it’s really nice.
The thing you still can’t make is… I’m not an expert bread-maker. OK. Like it always tastes a bit homemade when I make it. You know, like it’s always a bit doughy and it’s never quite light enough.
Your favourite store-cupboard essential has to be… Maldon sea salt.
The kitchen utensil you couldn’t live without is… My Le Creuset – the big flat one, because it’s got a lid so you can do Roasting Tin Dishes in it, but you can also stick a lid on it, because I hate faffing around with tin foil if you want to cover something while you’re baking it.
Your late-night snack of choice has to be… Spaghetti carbonara, the proper recipe from Nigella.
Your signature dish is… If I’m trying to impress someone, my chocolate and passion fruit mousse.
You like your eggs… Soft boiled with soldiers.
Your childhood dinners included… Potato waffles! with grated cheddar cheese but not melted, it’s got to be cold cheddar cheese and hot waffle.
Last night you ate… I had leftovers, which was fried rice with peas, and almonds, roasted cauliflower with feta, and some griddled squash.
If you’re ordering takeout, it has to be… Tandoori chicken.
Your ultimate hangover cure is… Stay in bed!
You really cannot stomach… Offal, I would try to like it, but just the idea of it…
The Roasting Tin Around The World by Rukmini Iyer, photography by David Loftus, is published by Square Peg.
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