C O N T E N T S Introduction 7 Breakfast and Brunch 10 Snacks and Light Bites 26 Lunch and Warm Salads 52 Dinner 80 Sweet Things 116 Index 138 Acknowledgements 144 First published in 2023 by Quadrille, an imprint of Hardie Grant Publishing Text is extracted and updated from Roasting Tray Magic Quadrille 52–54 Southwark Street London SE1 1UN quadrille.com Text © Quadrille 2023 Photography © Faith Mason 2017 and Rita Platts 2023 Design and layout © Quadrille 2023 All rights reserved. No part of the book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without the prior permission in writing of the publisher. Cataloguing in Publication Data: a catalogue record for this book is available from the British Library. 9781787139817 Printed in China Managing Director Sarah Lavelle Senior Commissioning Editor Sophie Allen Assistant Editor Sofie Shearman Designer Katy Everett Photography Faith Mason and Rita Platts Prop Stylist Luis Peral Food Stylist Rosie Reynolds Food Stylist Assistant Jess Dennison Production Controller Nikolaus Ginelli Head of Production Stephen LangC O N T E N T S Introduction 7 Breakfast and Brunch 10 Snacks and Light Bites 26 Lunch and Warm Salads 52 Dinner 80 Sweet Things 116 Index 138 Acknowledgements 144 First published in 2023 by Quadrille, an imprint of Hardie Grant Publishing Text is extracted and updated from Roasting Tray Magic Quadrille 52–54 Southwark Street London SE1 1UN quadrille.com Text © Quadrille 2023 Photography © Faith Mason 2017 and Rita Platts 2023 Design and layout © Quadrille 2023 All rights reserved. No part of the book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without the prior permission in writing of the publisher. Cataloguing in Publication Data: a catalogue record for this book is available from the British Library. 9781787139817 Printed in China Managing Director Sarah Lavelle Senior Commissioning Editor Sophie Allen Assistant Editor Sofie Shearman Designer Katy Everett Photography Faith Mason and Rita Platts Prop Stylist Luis Peral Food Stylist Rosie Reynolds Food Stylist Assistant Jess Dennison Production Controller Nikolaus Ginelli Head of Production Stephen Lang7 Int rod uction INTRODUCTION There’s no getting away from the fact that cooking often involves a little bit of drudgery. Complicated recipes to follow, multiple pots to stir and mountains of washing up can make cooking seem like hard graft, especially on weeknights when time is short and people just want to eat. There’s a place for complicated dishes, of course, but even enthusiastic home cooks often want food that is simple to make, delicious to eat and doesn’t entail using every pot in the kitchen. So, for those who haven’t fallen under the spell of roasting pan magic before, this book might well be a revelation. Every recipe within these pages – snacks, starters, complete meals, warm salads and desserts – requires just one roasting pan to make. Such a surprisingly wide range of dishes emphasizes just how underrated this humble piece of kitchen equipment is. But roasting pan cooking does more than just smooth the culinary path when your cooking mojo is low and demand for a tasty meal is high; it also delivers food that is especially delicious. Why don’t roasting pans play a more prominent role in everyday home cooking? As it turns out, the concept is relatively new. As food historian Bee Wilson explains in her book Consider the Fork: A History of How We Cook and Eat, for hundreds of years chefs in European kitchens considered ovens to be suitable only for baking things like bread. Meat and game, meanwhile, were roasted over an open flame. According to Wilson, this division continued until the early twentieth century, which goes some way to explain why stovetops have been the default method for cooking vegetables and smaller cuts of meat until relatively recently. Restaurant chefs are now well versed in the benefits of roasting pan cooking; stick your head around the door of a professional kitchen and you’re likely to see all manner of foods going into the oven in pans, from fillets of fish to vegetables. Chefs use this technique because it simplifies the cooking process and delivers wonderfully tasty results. Home cooks have been a little slower to catch on to the benefits; in domestic kitchens, roasting pans are still most strongly associated with cakes and joints of meat – food that doesn’t readily cook on the stovetop. Hopefully this book will help change that. Food roasted in the oven is not only convenient, but also especially flavoursome. During roasting, dry heat wraps itself around the food, locking in and concentrating flavours. At a high heat, roasted food turns gloriously burnished because the natural sugars caramelize on the outside, sealing in the juices on the inside.7 Int rod uction INTRODUCTION There’s no getting away from the fact that cooking often involves a little bit of drudgery. Complicated recipes to follow, multiple pots to stir and mountains of washing up can make cooking seem like hard graft, especially on weeknights when time is short and people just want to eat. There’s a place for complicated dishes, of course, but even enthusiastic home cooks often want food that is simple to make, delicious to eat and doesn’t entail using every pot in the kitchen. So, for those who haven’t fallen under the spell of roasting pan magic before, this book might well be a revelation. Every recipe within these pages – snacks, starters, complete meals, warm salads and desserts – requires just one roasting pan to make. Such a surprisingly wide range of dishes emphasizes just how underrated this humble piece of kitchen equipment is. But roasting pan cooking does more than just smooth the culinary path when your cooking mojo is low and demand for a tasty meal is high; it also delivers food that is especially delicious. Why don’t roasting pans play a more prominent role in everyday home cooking? As it turns out, the concept is relatively new. As food historian Bee Wilson explains in her book Consider the Fork: A History of How We Cook and Eat, for hundreds of years chefs in European kitchens considered ovens to be suitable only for baking things like bread. Meat and game, meanwhile, were roasted over an open flame. According to Wilson, this division continued until the early twentieth century, which goes some way to explain why stovetops have been the default method for cooking vegetables and smaller cuts of meat until relatively recently. Restaurant chefs are now well versed in the benefits of roasting pan cooking; stick your head around the door of a professional kitchen and you’re likely to see all manner of foods going into the oven in pans, from fillets of fish to vegetables. Chefs use this technique because it simplifies the cooking process and delivers wonderfully tasty results. Home cooks have been a little slower to catch on to the benefits; in domestic kitchens, roasting pans are still most strongly associated with cakes and joints of meat – food that doesn’t readily cook on the stovetop. Hopefully this book will help change that. Food roasted in the oven is not only convenient, but also especially flavoursome. During roasting, dry heat wraps itself around the food, locking in and concentrating flavours. At a high heat, roasted food turns gloriously burnished because the natural sugars caramelize on the outside, sealing in the juices on the inside.BREAKFAST AND BRUNCH Tumbling straight from bed into a cooking session requiring multiple pots and pans is no one’s idea of fun fi rst thing in the morning. That’s why it makes sense to whip up tasty breakfast and brunch dishes in just one roasting pan. These eff ortlessly delicious sweet and savoury recipes are the perfect way to start the day. Less work than standard morning meals (and very little washing up), more time for going back to bed.BREAKFAST AND BRUNCH Tumbling straight from bed into a cooking session requiring multiple pots and pans is no one’s idea of fun fi rst thing in the morning. That’s why it makes sense to whip up tasty breakfast and brunch dishes in just one roasting pan. These eff ortlessly delicious sweet and savoury recipes are the perfect way to start the day. Less work than standard morning meals (and very little washing up), more time for going back to bed.12 B reakf ast and B runch Serves 4 – Prep 15 mins – Bake 20 mins DUTCH PANCAKE WITH RAISINS, ORANGE BLOSSOM AND MARMALADE Making one big pancake is much easier than standing at the stove endlessly flipping, and this one is gorgeously fragrant with oranges and raisins. If you are not in possession of marmalade, or if you aren’t partial to it, just use a good-quality jam (jelly) or fruit compote of your choice. 2 tbsp vegetable oil 130g (1 cup) plain (all-purpose) flour 2 tbsp golden caster (unrefined superfine) sugar pinch of salt 3 large eggs, lightly beaten 300ml (11/4 cups) milk 2 tsp orange blossom water 1 tsp vanilla extract finely grated zest of 1 orange 60g (scant 1/2 cup) mixed raisins good-quality marmalade, to serve Preheat the oven to 220°C/425°F. Pour the vegetable oil into a 30 x 20 x 5cm (8 x 12 x 2in) roasting pan and place inside the oven to heat. Whisk the flour, sugar and salt together in a mixing bowl. Whisk the eggs, milk, orange blossom water, vanilla and orange zest together in a jug. Gradually stir the wet ingredients into the dry, incorporating the flour as you go to make a smooth batter. Working quickly, remove the roasting pan from the oven and pour in the batter. Sprinkle over the raisins and gently nudge them under the batter if necessary. Return to the oven and bake for 20 minutes, or until puffed, golden and just cooked through. Serve hot, spread with the marmalade.12 B reakf ast and B runch Serves 4 – Prep 15 mins – Bake 20 mins DUTCH PANCAKE WITH RAISINS, ORANGE BLOSSOM AND MARMALADE Making one big pancake is much easier than standing at the stove endlessly flipping, and this one is gorgeously fragrant with oranges and raisins. If you are not in possession of marmalade, or if you aren’t partial to it, just use a good-quality jam (jelly) or fruit compote of your choice. 2 tbsp vegetable oil 130g (1 cup) plain (all-purpose) flour 2 tbsp golden caster (unrefined superfine) sugar pinch of salt 3 large eggs, lightly beaten 300ml (11/4 cups) milk 2 tsp orange blossom water 1 tsp vanilla extract finely grated zest of 1 orange 60g (scant 1/2 cup) mixed raisins good-quality marmalade, to serve Preheat the oven to 220°C/425°F. Pour the vegetable oil into a 30 x 20 x 5cm (8 x 12 x 2in) roasting pan and place inside the oven to heat. Whisk the flour, sugar and salt together in a mixing bowl. Whisk the eggs, milk, orange blossom water, vanilla and orange zest together in a jug. Gradually stir the wet ingredients into the dry, incorporating the flour as you go to make a smooth batter. Working quickly, remove the roasting pan from the oven and pour in the batter. Sprinkle over the raisins and gently nudge them under the batter if necessary. Return to the oven and bake for 20 minutes, or until puffed, golden and just cooked through. Serve hot, spread with the marmalade.Next >