From quick-to-prepare snacks and weeknight curries to simple desserts, the recipes in Rukmini Iyer’s new ‘India Express’ remain true to Rukmini's accessible, flavourful and innovative style.

Discover simple and accessible recipes for using your Falcon bake pan. Purchase India Express here and enjoy two exclusive recipes below. Enter our giveaway with Waterstones to win a copy alongside our prep set here.


This is my version of a spectacular Madhur Jaffrey dish that my mother makes: ‘aubergine in a pickling spice’. The original calls for the aubergines to be deep-fried before making the spiced tomato sauce – my mother has long since roasted off the aubergine pieces in the oven, but in this version I go one step further, cooking down cherry tomatoes under the aubergine. I was delighted to find that this makes for an extremely low-hassle, but no less beautifully balanced dish.


Serves 4

Prep 15 minutes

Cook 45 minutes



•​​ 300g vine cherry tomatoes, halved
•​​ 2 inches ginger, grated
•​​ 3 cloves garlic, grated
•​​ 6 baby aubergines, halved
•​​ (or 2 large aubergines, thickly sliced)


•​​ 2 teaspoons nigella or black onion seeds
•​​ 1 teaspoon fennel seeds
•​​ 1 teaspoon coriander seeds, lightly crushed 1⁄2 teaspoon ground turmeric
•​​ 1⁄2 teaspoon mild chilli powder
•​​ 2 teaspoons sea salt flakes
•​​ 3 tablespoons neutral or olive oil

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

Tip the cherry tomatoes, ginger, garlic, spices, salt and oil into a roasting tin or oven dish just large enough to hold the tomatoes in one layer, then add the aubergine pieces.

Mix everything really well, then arrange the aubergine pieces on top of the tomatoes. If you like, use a sharp knife to gently score a cross-hatch pattern into the cut side of the aubergine pieces and then gently rub in some more of the spice mixture.

Transfer the tin to the oven and roast for 40–45 minutes until the aubergine is cooked through. Serve hot.

SERVE WITH: This is perfect with buttery white rice.
LEFTOVERS: Keep leftovers in the fridge for up to 2 days – this reheats well in the microwave.


I’ve written about Bengali mustard fish before, and it’s just too lovely a recipe not to include here, albeit with my favourite breadcrumb topping and a side of spiced sweet potatoes and peas. This is a really easy, crowd-pleasing weeknight dinner.


Serves 4

Prep 15 minutes

Cook 50 minutes



•​​ Handful panko breadcrumbs
•​​ 4 thick sustainable cod or pollock fillets
•​​ 3 teaspoons grainy Dijon mustard
•​​ 1 tablespoon oil, for drizzling


•​​ 3 large sweet potatoes, cut into 2cm chunks
•​​ 1 teaspoon ground cumin
•​​ 1⁄2–1 teaspoon mild chilli powder
•​​ 1 teaspoon sea salt flakes
•​​ 2 tablespoons neutral or olive oil


•​​ 200g frozen peas
•​​ 1 tablespoon neutral or olive oil
•​​ 1 teaspoon finely grated ginger
•​​ 1 teaspoon ground roasted cumin seeds
•​​ 2 tablespoons natural yogurt
•​​ 1 teaspoon ground roasted cumin seeds
•​​ Juice of 1⁄2 lemon
•​​ Sea salt flakes, to taste

Preheat the oven to 180° fan/200°C/gas 6. Tip the sweet potato, ground cumin, chilli powder, sea salt and oil into a large roasting tin, then transfer to the oven to roast for 25 minutes.

Toast the panko breadcrumbs in a small, dry frying pan for 2–3 minutes until golden brown.

Transfer to a plate to cool.

Cook the peas in a saucepan of boiling salted water for 5 minutes. Drain well, then mash roughly with a potato masher. Heat the oil in the frying pan you used for the breadcrumbs and add the grated ginger. Stir-fry for 30 seconds, then add the crushed peas and stir-fry for 2–3 minutes. Stir through the ground roasted cumin seeds, yogurt and lemon juice, then taste and add salt as needed. Set aside.

Once the potatoes have had 25 minutes, remove them from the oven, and make space for the 4 fish fillets. Spread the mustard over each piece of fish and top with the toasted breadcrumbs. Drizzle over the oil, then transfer to the oven to bake for 20–25 minutes until the top is just golden brown and the fish is cooked through. Serve the fish and chipped sweet potatoes with the crushed peas on the side.

NOTE: See page 86 for more on ground roasted cumin seeds. It’s such a versatile seasoning and takes minutes to make – a million miles from ordinary ready-ground cumin.

Rukmini Iyer is the bestselling author of the Roasting Tin series, which has sold over 1.5 million copies worldwide. She’s a recipe writer, food stylist and former lawyer who loves creating delicious and easy recipes with minimum fuss and maximum flavour. Rukmini believes that making time to eat well – be it for oneself or for family dinners – is an integral part of the day, and she's passionate about helping people make it possible.
Rukmini grew up in Cambridgeshire with the best of three food cultures: Bengali and South Indian food from her parents Indian heritage, along with classic eighties mac and cheese, sponge puddings, and cheese and pineapple on a stick. Rukmini’s approach to cooking Indian food is inspired by seeing the ease with which her mother switched between Indian meals to recipes from Delia, Linda McCartney and Jamie – keeping traditional flavourings, but looking at ways to put easy weeknight dinners on the table.
As well as writing cookbooks, Rukmini styles and writes recipes for numerous brands and publications, including the Guardian, BBC Good Food, Waitrose and Fortnum & Mason. When she’s not cooking, she can be found walking her beautiful border collie Pepper in South London, creating her first proper kitchen garden, and entertaining at home with her partner Tim.


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White with Blue Rim Bake Set


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