Handle: Handles or a lip can make moving the tin in and out of the oven easier, but handles that are too high use up valuable oven space. We discounted handles that were either too small, too high or seemingly pointless. Perfect for experimenting with new foods and for making enough to keep some for lunch the next day.

Some really tempting contemporary recipes to try, with simple steps and not too demanding on the fancy-schmancy ingredient front :) Preheat the oven to 180°C fan/200°C/gas 6. Mix the shallots with the olive oil and sea salt in a roasting tin, making sure the shallots are arranged cut sides facing upwards, then put the salmon steaks alongside. Good user-friendly chapters and plenty of healthy plant-based options, which work for a vegan or flexitarian diet or having in something suitable and imaginative for guests. With damp hands (I keep a bowl of water nearby), take walnut-sized pieces of the lamb mix and roll them into small meatballs. Dot them among the cauliflower pieces as you go – you should have about 20–22.When ready to cook, preheat the oven to 210°C fan/230°C/gas 8. Tip the cubed sweet potatoes into a roasting tin large enough to hold everything in a single layer, mix them with the oil, cumin and salt, then transfer to the oven and roast for 10 minutes. Once the sweet potatoes have had 10 minutes, tip the cherry tomatoes, their vines and the sliced onion into the tin, and mix well. Use a wooden spoon to make 4 spaces for the salmon fillets and gently pop them into the tin. Reduce the oven temperature to 180°C fan/200°C/gas 6, then return the tin to the oven for a final 20 minutes. Each recipe if full of flavour and texture and certainly offers something different than just shoving a few veg on a tray. Transfer the tin to the oven and roast for 15–20 minutes (if your oven runs hot and things start to char, rescue them after 15). Tip the tomatoes and their vines, the green pepper, onion, ginger, all the spices, salt and oil into a roasting tin and mix really well to coat everything evenly. Simply add your ingredients to a tin, pop it in the oven and hey 30 minutes to yourself, a delicious meal, and minimal washing up!

Preheat the oven to 180°C fan/200°C/gas 6. Put the broccoli into a large bowl, pour over a kettleful of boiling water, leave to stand for 1 minute, then drain well. Mix the garlic, ginger, yogurt, lemon zest, spices and salt together and gently turn the salmon fillets over in this mixture. (This can be marinated in the fridge if you are preparing this ahead.) Meanwhile, whisk the ginger, lime juice, sesame oil and spring onions together. Once the salmon is cooked, pour the dressing over the vegetables. Taste and adjust the lime juice and salt as needed and serve hot. Mix the broccoli, asparagus, sugar snaps, frozen peas, sea salt and sesame oil in a roasting tin. Put the salmon fillets in around the veg, then mix the soy, sesame oil and honey and spread this over each fillet. Roast for 20–25 minutes until the salmon is cooked through.Pop the salmon fillets into the roasting tin along with the broccoli, cover the tin tightly with foil, then transfer to the oven and bake for 20–25 minutes, until the salmon is cooked through to your liking. Meanwhile, mix together the spring onions, ginger, chilli, fish sauce, vegetable oil, lime zest and juice, coriander and peanuts. Taste and adjust the levels of fish sauce and lime juice as you wish. Remove the salmon fillets from the tin, then mix the Puy lentils, watercress, extra virgin olive oil and half the lemon juice through the shallots. Stir in the single cream, if using, then taste and adjust the lemon juice, salt and pepper as needed. Serve alongside the salmon. Transfer to the oven and bake for 25–30 minutes, until the pastry is crisp and golden brown. Let the pie sit for 5 minutes before serving hot. Preheat the oven to 180°C fan/200°C/ gas 6. Place the broccoli florets in a large roasting tin, scatter over the grated garlic, sprinkle over the oil and toss well to mix.

Preheat the oven to 180°C fan/200°C/gas 6. Tip all the meatball ingredients into a food processor and blitz briefly until everything comes together evenly.

Spread the top of the salmon fillets with the mustard. Mix the chopped pine nuts and parsley together (I sometimes just do this on the chopping board), then press the mixture over the mustard. I love Rukmini Iyer's books' Judy Murray, OBE | ' I was so impressed' Aldo Zilli | ' Delicious, crowd-pleasing recipes' The Culture Whisper Tip the leeks into a bowl, pour over a kettleful of boiling water, and leave to steep for 2 minutes while you get on with prepping the other ingredients.

Tip the cauliflower, leaves, spices, salt and oil into a large roasting tin and mix until everything is evenly spiced. Who’s the author? Food stylist and writer, Rukmini Iyer is the talented author of the revolutionary, bestselling cookbooks, The Roasting Tin and The Green Roasting Tin.

It’s such a simple concept for a book, but the recipes in this book provide the basis for so many great meals!