Preheat the oven to 150°C fan/170°C/gas 3. Whisk the egg yolks with the caster sugar and orange zest, then slowly whisk in the single cream,milk and orange juice. Set aside. From easy bakes to showstopping sensations, this book is for anyone who wants to bake using everyday ingredients and store cupboard staples. Preheat the oven to 160°C fan/180°C/gas 4, and butter 6 dariole moulds. Set half the chopped stem ginger to one side, and divide the rest equally between the moulds. Whisk the butter and sugar together until smooth, then beat in the eggs one at a time, along with the clementine zest and juice and the rest of the chopped stem ginger. From moreish muffins to mouth-watering brownies, this recipe book is a great one for anyone with a sweet tooth Lizzie Thomson, Metro, *Christmas Gift Guide 2021* Vegan recipes we love: Warming Sweet Potato and Mushroom Polenta with Tomatoes. Crispy Gnocchi with Mushrooms, Squash and Sage.

Preheat the oven to 170°C fan/190°C/gas 5. Cut the rhubarb into 2.5cm pieces, then mix with the caster sugar in a medium roasting tin. Transfer to the oven and roast for 20 minutes. Transfer the pudding to the oven and bake for 25–30 minutes, until crisp and golden brown on top, but still soft within. The only thing I didn’t have in my mildly chaotic baking cupboard was the dulce de leche, or tinned caramel, which you may need to go to a larger supermarket for. I also inexplicably misread the recipe and made 18 muffins, rather than 12, (which is probably why I had a thinner top layer of cupcake mixture and a bit of caramel leakage). It resulted in more muffins though, so I wasn’t complaining. The Sweet Roasting Tin is an asset to any home cook's collection Waitrose Food, *Christmas Gift Guide 2021*

From the book: The Roasting Tin: Deliciously Simple One-Dish Dinners

The steps are very easy, mixing wet and dry ingredients separately and then together before dividing into muffin cases in the tin. After this, you pause to add a spoonful of caramel or dulce de leche into the centre, and then top with the rest of the mixture (which you will have enough of if you make an ordinary number of muffins).

Whisk the olive oil and soft brown sugar together with the egg whites and the whole egg until smoothly incorporated. Stir in the plain flour, salt and milk, then transfer the batter to a lined 24.5cm x 17.5cm baking tin. Mix the miso paste with the sesame oil, ginger and garlic, then rub this into everything in the roasting tin. Transfer to the oven and roast for 25 minutes. Then, rub the spring greens with 1 tablespoon of sesame oil, add them to the tin and cook for a further 20 minutes. Meanwhile, mix the chilli, ginger, garlic, lime zest and juice, soy sauce, sesame oil and spring onions together. Tip this dressing over the aubergine and tofu as soon as it comes out of the oven, then scatter with the sesame seeds. Serve hot with rice alongside.Perfect for: Loyal fans of Rukmini already familiar with her uncomplicated, one-tin cooking style. Amateur and experienced bakers on the search for a fresh set of recipes. Place the moulds in a medium-sized, deep roasting tin, and carefully pour in boiling water to come halfway up the sides of the moulds. Cover the tin tightly with tinfoil, then gently transfer to the oven and cook for 25–30 minutes. The result is a really unique and moist ginger cake, which isn’t too sweet and keeps really well. If you have a sweeter tooth, I recommend icing it with Rukmini’s orange icing, which is also in the book. Meanwhile, mix together the yogurt, chopped coriander, lime zest and juice and a pinch of sea salt, and set aside.

Absolutely brilliant cookbook - great recipes and a real range of sweet bakes and savoury bakes too. Cannot recommend more!!!' From easy bakes to showstopping sensations, this book is for anyone who wants to bake using everyday ingredients and store cupboard staples. Brighten up your summer with these beautiful bakes. Recipes we love: Marzipan, Lemon and Cardamom Loaf, Rhubarb and Vanilla Tart, Spiced Focaccia with Roasted Butternut Squash, Orange Choc Chip Bread and Butter Pudding.

Ingredients

What I thought: For me, there is no greater culinary duo, no ingredient collaboration more irresistible, than cherry and almond. During the brief annual cherry season, if you come for dinner at mine you can pretty much guarantee dessert will involve cherry and almond in some format: clafoutis, frangipane tarts, crumble, you name it. I always find myself somewhat bereaved when the summer draws to a close, taking the last of the fresh cherries with it and I vow to cook with frozen or preserved varieties but invariably forget. So when, in the midst of my annual cherry mourning, I stumbled across this glacé cherry and almond traybake from The Sweet Roasting Tin, I knew it was the bake for me. I am pleased to report to any fellow cherry and almond fans out there, it does not disappoint. With a light, buttery crumb fragrant with almond and dotted with sweet cherries, it also couldn’t be easier to make. And no need to mourn this perennial bake either, so no doubt I’ll be returning to it to brighten my days in the depths of winter. THE LATEST BOOK IN THE MILLION-COPY SELLING ROASTING TIN SERIES** WINNER OF THE 'BEST BAKING & DECORATIVE BOOK OF THE YEAR AWARD** Who is the author: Talented food stylist and writer, Rukmini Iyer is the author of bestselling cookbook, The Roasting Tin. When Rukmini isn’t revolutionising the way we cook with her simple one-dish dinners, you’ll find her on photo shoots across London making all of the food look even more delicious.