Rukmini Iyer has crafted a collection of South Indian and Bengali-inspired recipes, each with a contemporary twist. To prepare a delightful dish, mix the softened butter, olive oil, garlic, paprika, chillies, vinegar or lemon juice, and salt in a bowl. Reserve a tablespoon of this mixture and pour the rest over the vegetables. In a roasting tin, combine aubergine, courgettes, peppers, bay leaves, oregano, rosemary, olive oil, sea salt, and a generous amount of black pepper. Mix thoroughly using your hands. Heat oil in a large deep frying pan or casserole on medium, then add chilli, garlic, rosemary, and onion. Cook while stirring frequently for about five to six minutes. “India Express” by Rukmini Iyer (ad) boasts 75 SIMPLE, FRESH, AND DELICIOUS RECIPES. From snappy snacks and weeknight curries to uncomplicated desserts, this best-selling author of the Roasting Tin series offers an array of dishes for every palate. In fact, many find themselves opting for Rukmini’s recipes almost every evening, as there’s a perfect recipe to suit every mood. To make another dish, pour onion, peppers, garlic, chicken thighs, chorizo, and olive oil into a roasting tin or casserole dish, ensuring they’re roughly in one layer. It’s alright if they overlap slightly. Place fish fillets over the vegetables, coat each with a teaspoon of mustard, and then move the tin to the oven. For the dressing, blend tarragon, peanuts, extra virgin olive oil, lemon juice, chipotle flakes, and sea salt flakes. Another quick and simple recipe is the baked carb-loaded version of an insalata caprese, one of the easiest dinners in this collection. 
