Rukmini Iyer, author of the bestselling cookbook series Roasting Tin, is here replying to your food queries on quick, simple weeknight dinners and ways to save time in the kitchen.Ask a question: log in or sign up herejakernory asks: Would you cook a one pan supper if the dish were better using two pans? Why is the number of pans the driver?Rukmini: This is a very good question, and the answer is no! I would definitely use two pans if the recipe worked better – eg I find it tricky as a recipe writer to perfect the timings for a one-pan pasta, where you cook the sauce and pasta at the same time (That said, this one-pan puttanesca from my column was worth the testing! See below).For general curry plus rice or sauce plus pasta dishes, I’d always use a pan for each – the number of pans is usually the driver if I’m very tired after work and don’t feel like stirring at the stove – in which case, chopping everything and sticking it in one tray in the oven is appealing, as it offers time for a sit-down!Rukmini: I hear you, this is exactly me after work as well, and why I think a ‘chop and chuck’ traybake where the oven does the work for you is exactly what’s needed. If you eat fish, think wild salmon, trout or sustainable white fish fillets in a roasting tin drizzled with soy, honey & sesame oil, roasted with vegetables that take 15-20 minutes to cook too, like tenderstem broccoli and sugar snaps (there’s a video of baby me cooking a version of this here.)As a rule with a roasting tin recipe, I always think of ‘building’ a dish – so if you have eg a fillet of fish or chicken breast, add flavour by spreading it with something quick from the fridge like harissa, or tapenade, or mustard, then top it with something crunchy, like breadcrumbs, chopped nuts or seeds (Paneer or tofu work well if you’re veggie, or an entire block of feta). Then the rest of the dish includes things which take a similar amount of time to cook – cherry tomatoes, small florets of cauliflower, red onions, dressed with oil and salt. That should take no more than 10 minutes to chop and put in the oven, then when it comes out, a quick dressing of lemon or lime juice, olive oil, salt and fresh herbs which complement the dish will really lift the flavours, and bring everything together. Continue reading...