The Roasting Tin Around the World recipes: Flavour-packed single-tray dishes that couldn’t be simpler

One tin wonders: The Roasting Tin Around the World recipes are flavour-packed single-tray dishes that couldn’t be simpler. 

Thai beef panang with coconut, chilli and peanuts

This dish is a revelation: beef cooked in coconut with lemongrass and chilli with a depth of flavour from shrimp paste and lime. If you’re in a hurry, use a packet of Thai red curry paste then add extra ingredients to it; if you have the time, the more authentic version is given in the note at the end.

roasting tin thai beef panang
David Loftus

GET THE RECIPE

Crispy halloumi, roasted carrots, walnuts and cannellini beans

I love the crisp, salty halloumi against lemon-spiked cannellini beans and sweet roasted carrots. Perfect for a weeknight dinner with a pile of flatbreads as it would be with other salads for a weekend lunch spread.

roasting tin crispy halloumi
David Loftus

GET THE RECIPE

Roasted sweet potato with feta, spring onion and peanuts

One of the easiest and nicest dinners I can think of is roasted sweet potato – and this smoky version, jazzed up with sharp feta, spring onions and some crunch from the peanuts, is up there. Add some freshly chopped red chilli, if you like, for extra heat.

roasted sweet potato with feta, spring onion and peanuts
David Loftus

GET THE RECIPE

Korean-style aubergine with spring onions and sesame rice

korean-style aubergine
David Loftus

In the traditional Korean dish, the aubergines are steamed for seven minutes before you gently stir in the red pepper and sesame dressing. In this version, I let the oven steam the aubergines, while basmati rice and cabbage cook underneath for a simple and filling all-in-one dish. Gochugaru, or Korean red pepper flakes, are available online and at specialist shops. They really make the dish and once you have a jar, you’ll find yourself scattering the flakes on everything (scrambled eggs are my favourite).

GET THE RECIPE

Sichuan chicken, roasted squash and greens

A favourite kitchen staple of mine is Sichuan peppercorns. Here, they work beautifully with chicken, squash, chilli and honey. Don’t overdo the peppercorns – they’re mouth-numbing in large quantities – but if you’re a fan of chilli, by all means increase the amount. Sichuan chicken is traditionally very spicy.

Sichuan chicken
David Loftus

GET THE RECIPE 

Herbed chicken with olives, artichokes and roast potatoes

I love the combination of artichokes, olives and chicken – and with potatoes, tomatoes and plenty of herbs, this easy traybake has everything you would want for a lazy weekend lunch, all in one tin. Excellent fuel for a long afternoon dog walk.

roasting tin herbed chicken
David Loftus

GET THE RECIPE

Ras-el-hanout roasted cod with cauliflower and pomegranate

This is a real party piece of a dish – it looks great at the table and packs so much flavour for minimal prep and effort. The chickpeas make this quite filling but add some extra carbs if you wish – my friend Laura likes to serve this with lemony couscous.

ras-el-hanout roasted cod
David Loftus

GET THE RECIPE

All-in-one beef chilli with chocolate

I could live off this Mexican-inspired chilli – especially as it makes enough to feed a crowd with more to spare. I use brisket along with a little diced pork shoulder for richness. If you are a spice aficionado, add a couple of guajillo chillies and a mulato chilli if you have them, but this is just as lovely with the more readily available chipotle and ancho chillies.

beef chilli with chocolate
David Loftus

GET THE RECIPE

Persian love cake with rose, cardamom and figs

There are thousands of versions of this cake with the roughly similar legend behind them that a young woman made it for the man she liked, who promptly fell in love with her on tasting it. I can make no guarantees as to the efficacy of this recipe for similar results, as the man was a prince and that was a fairytale, but nonetheless this is a lovely, baklava-scented cake to make for friends or loved ones.

persian love cake
David Loftus

GET THE RECIPE

Peach and dulce de leche cake with meringues and cream

In Uruguay, this cake is known as chajá – layers of fluffy sponge soaked in peach syrup, cream, dulce de leche, peaches and meringue. My version incorporates dulce de leche and peaches into an olive oil cake.

peach and dulce de leche cake
David Loftus

GET THE RECIPE

Meet the author

Rukmini Iyer
David Loftus

Chef and food stylist Rukmini Iyer is on a mission to transform Britain’s weekday meals one roasting tin at a time. She’s the bestselling author of books including The Roasting Tin, The Quick Roasting Tin and – her latest – The Roasting Tin Around the World (to be published by Square Peg on 30 April, price £16.99) from which these recipes have been taken. The series has sold over a half a million copies to date. Follow her on Instagram @missminifer. Rukmini is donating her fee for this piece to Women’s Aid.