THE LATEST BOOK IN THE MILLION-COPY SELLING ROASTING TIN SERIES** WINNER OF THE 'BEST BAKING & DECORATIVE BOOK OF THE YEAR AWARD** Serve warm or at room temperature, drizzled with the remaining rhubarb juice before serving. Store any leftovers in the fridge. 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. 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. Cut the buttered bread into quarters and arrange one layer in a buttered 20cm x 26cm roasting tin. Spoon over enough orange custard to coat, squashing down the bread well with a spoon, then scatter over a layer of chocolate chunks. Repeat, layering up the bread, chocolate chunks and custard until you’ve used up all the bread. Pour the remaining custard over the top, add a final layer of chocolate chunks, and gently squash everything down again.

If you're not among the 1 million plus owners of a Roasting Tin cookbook, you've definitely been doing too much washing up. Authored by recipe writer and food stylist Rukmini Iyer, the series has become a legendary source of kitchen bibles nationwide. Stylist 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.

For gluten-free: substitute the flour with 75g ground almonds and 75g gluten-free flour (I like the brand Freee, from Doves Farm). There is little doubt that Rukmini Iyer has completely revolutionised the way we all view a traybake meal. The author and food stylist has released six best-selling cookbooks, all of which champion a casually elegant style of cooking, designed to minimise fuss and maximise flavour. There's a reason why Rukmini Iyer's 'Roasting Tin' series has sold over one million copies to date: it's because they deliver on their promise to deliver easy, delicious, achievable family food cooked in one tray. Nic Miller

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. From easy bakes to showstopping sensations, this book is for anyone who wants to bake using everyday ingredients and store cupboard staples. 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). Beat the egg yolks with the condensed milk, then drop tablespoons of the mixture into the blondie batter in the tin. Use the handle of a teaspoon to draw the condensed milk custard gently through, then arrange the roasted rhubarb on top, reserving the juice in the tin. Scatter over the hazelnuts. 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.

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. With flexibility and creativity in mind, Rukmini takes care to include an extensive list of possible variations for each of her recipes. Each chapter begins by outlining the basic formula behind each of the different bakes and offers a customisable base recipe to follow to come up with your own flavour combos. The possibilities are endless.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. 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. 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. The fifth book in her [Iyer's] series is true to form; recipes - such as the chocolate salted caramel muffins - are delicious yet unfussy with minimal washing up Observer, *Books of the Year*

Meanwhile, mix together the yogurt, chopped coriander, lime zest and juice and a pinch of sea salt, and set aside. 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.Absolutely brilliant cookbook - great recipes and a real range of sweet bakes and savoury bakes too. Cannot recommend more!!!' Fill each dariole mould halfway with the batter, place a square of chocolate in the middle, then carry on filling the moulds. We only had muffin cases, so I changed the recipe slightly to make 10 larger cakes instead of 12 cupcakes, and they therefore needed 5 more minutes in the oven, but otherwise the instructions were easy to follow and it took no time at all to make the cakes. When they came out, you couldn’t even tell they were gluten-free, which is the best compliment I can give a cake!