We interview food stylist and food writer, Rukmini Iyer this month whose new book ‘The Green Roasting Tin’ launches next week containing seventy-five genius one-tin recipes: half vegan, half vegetarian.
Simply pop your ingredients in a tin and let the oven do the work, from flexitarians to families, this book is for anyone who wants to eat easy veg-based meals that fit around their busy lives. It’s also ideal for utilizing your Falcon Bake Set and Serving Tray over the Summer. Be in for the chance of winning a copy on our social channels next week and read on to find out how Rukmini uses Falcon in her kitchen...
Can you tell us a little bit about you and your background?
Of course! I’m a food stylist and recipe writer. I used to be a lawyer, but realised that I loved cooking more than anything else, so retrained in food – cookery school, then working at Tom Kitchin’s ‘The Kitchin’ before starting work as a food stylist.
What can we expect from your new cookbook 'The Green Roasting Tin' and when does it launch?
It’s a half vegan, half vegetarian version of my first cookbook, ‘The Roasting Tin’ – all the recipes are made in just one tin for easy weeknight dinners – and minimal washing up! All the dishes are fresh, colourful and require just a few minutes chopping before you let the oven do the work and cook dinner for you. It’s out on 5th July.
What do you think makes for a good product/design, especially for the kitchen?
For me, a product should be tactile, multi-functional, and durable – I want something beautiful that I can use every day without worrying about it breaking! Ideally nice enough to leave out on the counter or bring to the table.
How do you use Falcon in the kitchen?
The lovely large enamel roasting tins (from the Bake Set) obviously get very heavy use – but I love the smaller rectangular and circular dishes for pies or bringing all the elements of a cooked breakfast to the table – spinach in one dish, tomatoes in another, mushrooms in the next.
What is your favourite dish to cook in the Summer?
I love making a big tabbouleh style salad – my new method is to pop the bulgur wheat in a roasting tin with fresh chopped tomatoes, vines and stock, stick it in the oven for 15 minutes, then chop up loads of herbs, bash the seeds out of a pomegranate, slice up some avocado, then scatter all that over the bulgur and dress with loads of lemon and extra virgin olive oil. Delicious and light on a hot day!
How will you be spending your Summer?
Mostly working! Summer is a pretty busy time for food stylists – there’s a Fortnum & Mason shoot on for the next few weeks, then an exciting Burmese cookbook shoot coming up for another chef – hopefully there’ll be time to relax in the park with a picnic on the weekend!
The Green Roasting Tin is available here from 5th July.