THE ROASTING TIN RECIPE RECIPES

Steps:

• 1. Preheat the oven to 220C/ 200C fan/ Gas 7.

  2. Measure the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce into a small bowl. Mix well and season with salt and pepper.

  3. Scatter the cauliflower florets, peppers and shallots into a large roasting tin or an ovenproof dish. Add a tablespoon of the oil and mix well, then pour over half the sauce, season and drizzle over the honey. Roast in the oven for about 12–15 minutes until the vegetables are starting to brown.

  4. Toss the courgettes in the remaining oil and add them and the salmon to the tin. Spoon over the remaining sauce, then roast for a further 10 minutes until the salmon flesh is opaque pink and is just cooked.

  5. Sprinkle over the Thai basil or coriander and serve with some steamed rice.

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Steps:

• 1. Preheat the oven to 190ºC/375ºF/gas 5.
  2. Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
  3. Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
  4. Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
  5. At this point, you need to decide which flavour combo to go with. Tip the potatoes into a large tray in one layer, and add the fat – olive oil, butter or goose fat – then season really well with sea salt and black pepper.
  6. Toss the potatoes in the fat (you could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop in the fridge or in a cool place until needed), then roast for 30 minutes, or until lightly golden and three quarters cooked.
  7. Now’s the time for my trick. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be.
  8. Add 1 good lug of oil to a small bowl and pick and/or tear in the herbs. If opting for flavour combo 2, peel in a good few strips of clementine zest with a speed-peeler – you won’t eat these but they’ll add amazing flavour. Break up the garlic bulb, adding the unpeeled cloves to the bowl, along with a splash of red wine vinegar, then scrunch and mix it up a bit.
  9. Add your chosen flavour combo to the potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes, or until gnarly, crispy, bubbly and delicious.
  10. Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in!