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India Express: easy & delicious one-tin and one-pan vegan, vegetarian & pescatarian recipes – by the bestselling ‘Roasting Tin’ series author

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I was pleased to find that the recipes are pescatarian in that they are either vegetarian, vegan or fish based. From quick snacks and weeknight curries to simple desserts, Rukmini Iyer, bestselling author of the Roasting Tin series has created a collection of South Indian and Bengali-inspired recipes with a modern twist. From easy traybakes to speedy curries, discover 10 of our favourite recipes from Rukmini Iyer’s brand new cookbook India Express. From quick snacks and weeknight dinners to simple desserts, Rukmini Iyer has created a collection of South Indian and Bengali-inspired recipes with a modern twist.

They would eat wherever they could and collect family recipes from South and East India along the way. Keeping with her ethos of 'minimum effort, maximum flavour', these dishes are vibrant, achievable and moreish. India Express grew from conversations Iyer had with her parents about the train journeys they used to take across India.There are plenty of recipes to occupy the weekend – making puris, methu vada (fried lentil doughnuts) or homemade paneer. Keeping with her ethos of ‘minimum effort, maximum flavour’, these dishes are vibrant, achievable and moreish. There are six books in that collection ranging from one on vegan and vegetarian dishes, another on barbeque and one on desserts.

This speedy prawn curry is layered with flavours of chilli and fennel seed and needs nothing more than some fluffy rice.There is a lot to choose from in this new cookbook which is timely because as the weather cools my mind and stomach turn to food that warms and comforts. Packed full of inspiration for speedy curries, fragrant rice dishes, as well as snacks, drinks and desserts and much more, this beautiful cookbook is at once inspiring and practical, with plenty for fans of Rukmini’s Roasting Tin series. Perfect for: Anyone who wants to shake up their midweek meal repertoire and introduce some South Indian and Bengali flavours into their cooking. The book has two chapters on one-roasting tin or one-pan curries and also provides a challenge for more advanced cooks who may want to spend more time in the kitchen.

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