I’m a huge fan of Rukmini Iyer and am revisiting an old favorite Dinner’s in the Oven: Simple One-Pan Meals (Chronicle Books 2018; $19.95), featuring wonderfully easy sheet-pan recipes that always wow people when you bring them to the table. Hah! Little do they know how quick they are to assemble and cook. But we’ll let that be a secret between us.
First of all, the cookbook is beautiful as would be expected as Iyer, who is based in London, is a food stylist and has worked for such businesses as Fortnum & Mason, The Guardian, The Sunday Times, Macmillan Coffee Mornings, The British Heart Foundation, Phaidon, Quadrille Books and Kyle Books, the latter three are three publishing companies known for their cookbooks. Her other cookbooks include Vegetarian Dinners in the Oven: One-Pan Vegetarian and Vegan Recipes, the Roasting Tin series which have sold over 1.75 million copies to date, and the recently released India Express: Fresh and Flavorful Recipes for Everyday.
The great thing about her recipes is that once made they look sophisticated but are extremely easy. But to make it even better, Iyer has composed the book so that it starts off with the easiest recipes first so you learn as you move more forward plus she shows how we can make adaptations and provides charts on how to do so.
“The nicest thing about oven-made meals is that they are versatile and forgiving,” Iyer writes in the introduction to her book, adding that the recipes require the barest minimum in terms of effort—a little light chopping to start, then tasting and adjusting the salt or lemon juice at the end. “Most importantly, they leave you free to do something else while dinner looks after itself—have a bath, help the children with their homework, or, my preferred option, flop on the sofa with a glass of wine.”
Iyer describes the French Tomato and Mustard Tart with Tarragon as one of the easiest and most satisfying dishes in the book in her book.
“The paprika gives it a wonderful smokiness,” she says, “but you could easily use a combination
of honey and mustard as an alternative. It’s that simple.”
Spicy Chipotle Chicken Wings with Sweet Potato Wedges, Cilantro & Lime Yogurt
Serves: 4
Prep: 10 minutes; Cook: 1 hour
- 1 3/4 pounds chicken wings, separated into wingettes and drumettes
- 1 3/4 pounds sweet potatoes, peeled and cut into 1-inch [2½cm] wedges
- 2 teaspoons chile powder
- 1 teaspoon smoked paprika
- 1 tablespoon dark brown sugar
- 3 tablespoons olive oil
- Sea salt
- Zest and juice of 1 lime, plus lime wedges, to serve
- 4 to 5 tablespoons Greek yogurt
- A handful of fresh cilantro leaves, chopped, plus more to serve
Preheat the oven to 350°F. Place the chicken wings and sweet potato wedges in a large roasting pan or rimmed baking sheet.
Mix together the chile powder, smoked paprika, brown sugar, olive oil, 2 teaspoons sea salt, and half of
the lime zest and juice. Pour the mixture over the chicken and sweet potatoes and mix well with your
hands to coat evenly. Transfer to the oven and roast for 40 minutes.
Turn the heat up to 400°F and roast for a further 20 minutes, to crisp the chicken skin.
Meanwhile, mix together the yogurt, chopped cilantro, remaining lime zest and juice, and a pinch of seasalt. Set aside.
Sprinkle the chicken wings and sweet potatoes with cilantro leaves and serve with lime wedges and the yogurt dip alongside.
Smoky Sausage, Sweet Potatoes and Red Onions
Serves: 4
Prep: 10 minutes
Cook: 50 minutes
- 8 to 12 good-quality fresh pork sausages (approx. 13/4 pounds [800g] total) links
- 3 sweet potatoes, peeled and cut into chunky wedges
- 2 red onions, cut into eighths
- 6 cloves garlic
- 4 teaspoons smoked paprika
- A good splash of olive oil
- Sea salt and freshly ground black pepper
Preheat oven to 350°F.
In a roasting pan, toss the sausages, sweet potato wedges, red onions, garlic, and smoked paprika with
the olive oil. Season well with sea salt and freshly ground black pepper.
Transfer to the oven and roast for 45 to 50 minutes, until the sweet potatoes are cooked through and
the sausages are sticky and slightly charred. Serve immediately.
French Tomato and Mustard Tart with Tarragon
Serves: 4
Prep: 10 minutes; Cook: 30 minutes
- One 10-by-15-inch sheet frozen puff pastry, thawed
- 2½tablespoons Dijon mustard
- 3/4 pound vine-ripened tomatoes, thinly sliced
- 4 teaspoons finely chopped fresh tarragon
- 1 teaspoon sea salt
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
Preheat the oven to 425°F. Place the puff pastry on a parchment paper–lined rimmed baking sheet.
Spread the mustard all over, leaving a 3/4-inch border around the edges. Arrange the sliced tomatoes on
the mustard. Sprinkle on the tarragon, sea salt, and freshly ground black pepper and drizzle with the olive oil.
Transfer to the oven and bake for 25 to 30 minutes, until the edges of the tart are golden brown and crisp. Serve immediately.
The above recipes are reprinted from Dinner’s in the Oven by Rukmini Iyer with permission by ChronicleBooks.
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