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Rukmini Iyer - The queen of the roasting tin!

She’s the roasting tin queen, who’s starting a traybake revolution. Rukmini Iyer admits she hates stirring, and so all her recipes can be simply thrown into a roasting tin and placed in the oven - and with almost one million recipe books sold, she’s already transforming kitchens across the country. She joins us in the studio today armed with a roasting tin, ready to take the stress out of mealtimes.

All in one sticky rice with broccoli, squash, chilli and ginger

Serves 2


150g jasmine rice

1 x 400ml tin of coconut milk

1 tbsp soy sauce

2.5cm ginger, grated 

1 clove of garlic

300g squash, peeled and cut into 1cm cubes

300g broccoli, cut into florets

30g toasted cashews, to serve


2 tbsp sesame oil

2 tbsp lime juice

2 tbsp soy sauce

2.5cm ginger, grated

1 red chilli, finely chopped

20g fresh coriander, finely chopped


1. Preheat the oven to 180C fan/200C/gas 6. 

2. Mix the rice, coconut milk, soy sauce, ginger and garlic in a small roasting tin and top with the squash. Cover tightly with foil, then transfer to the oven and cook for 45 minutes. 

3. Top the rice and squash with the broccoli, then re-cover and return to the oven for a final 15 minutes. Pop the cashew nuts into the oven on a small tray to toast at the same time. 

4. Mix together the oil, lime juice, soy sauce, ginger, chilli and coriander, adjusting the soy and lime juice to taste. 

5. Tip the dressing over the hot broccoli, rice and squash, scatter with the toasted cashews and serve hot. 

Note: Deseed the chilli if you prefer a less hot dressing.

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