Recipes from this book
20-minute Crisp-topped Broccoli and Cauliflower Mac and Cheese
Rukmini Iyer · The Green Cookbook
If you love mac and cheese but need it in a hurry, this is the recipe for you. Ready in just 20 minutes and packed with healthy veg, it's a winner.
30-minute Mushroom, Pepper and Black Bean Chilli
Rukmini Iyer · The Green Cookbook
Make a delicious, hearty chilli in half the time with this quick recipe from Rukmini Iyer, packed with black beans and mushrooms.
All-in-one Orzo With Baked Feta, Tomatoes and Olives
Rukmini Iyer · The Green Cookbook
This all-in-one pasta bake recipe combines orzo, sweet cherry tomatoes, plump olives and basil and is topped with a slab of creamy feta.
All-in-one Smoky Aubergine and Pepper Tagine With Halloumi Croutons
Rukmini Iyer · The Green Cookbook
This rich and glossy vegetarian aubergine tagine recipe is finished with halloumi croutons for an utterly delicious, hearty dinner.
Black Bean Noodles With Mushrooms and Pak Choi
Rukmini Iyer · The Green Cookbook
This quick vegan mushroom noodle dish boasts a real depth of flavour thanks to the tasty black bean sauce.
Black Pepper, Cardamon and Ginger Roasted Squash with Lime and Coriander Spiked Bulgar
Rukmini Iyer · The Green Cookbook
A great vegan dish for easy entertaining from Rukmini Iyer, lime and coriander-spiked bulgar wheat is served with roasted butternut squash.
Broccoli, Date, Pecan and Chilli Chopped Salad
Rukmini Iyer · The Green Cookbook
This crisp broccoli salad is dressed in a zingy lime and ginger dressing and packed with dates, nuts, corn and red onion. The perfect summer salad.
Butterbeans on Toast With Kale, Lemon, Chilli and Garlic
Rukmini Iyer · The Green Cookbook
If you're looking for fresh inspiration for what to enjoy on toast, why not try this simple kale and butterbean recipe with chilli and garlic.
Butternut Squash Laksa
Rukmini Iyer · The Green Cookbook
Rukmini Iyer's butternut squash laksa is a hearty, flavourful bowl of comfort that will be ready in under 45 minutes and happens to be vegan.
Chaat Masala-Spiced Watermelon, Tomato and Cucumber Salad
Rukmini Iyer · The Green Cookbook
These easy salad is designed for no fuss summer cooking, featuring fresh watermelon, tomatoes and cucumber, seasoned with spiced chaat masala.
Cheddar Kimchi Cobbler
Rukmini Iyer · The Green Cookbook
A hearty dinner for colder evenings, this cheddar kimchi cobbler from Rukmini Iyer pairs creamy leeks, fennel and spring greens with Korean kimchi seasoning.
Cherry Tomato, Cannellini Bean and Ricotta Pasta
Rukmini Iyer · The Green Cookbook
This summery tomato and ricotta pasta recipe from Rukmini Iyer only takes 25 minutes to make and is the perfect vegetarian midweek meal.
Chickpea, Cauliflower and Coconut Curry
Rukmini Iyer · The Green Cookbook
For a quick vegan midweek curry, head straight for this filling recipe from Rukmini Iyer, with chickpeas and cauliflower in a coconut sauce.
Chickpea, Halloumi and Pomegranate Tabbouleh with Spiced Almonds
Rukmini Iyer · The Green Cookbook
A summery take on tabbouleh, this fresh salad is packed with chickpeas, halloumi, pomegranate, avocado and spiced almonds.
Chickpea, Red Pepper and Tomato Pasta
Rukmini Iyer · The Green Cookbook
This simple vegetarian chickpea, red pepper and tomato pasta recipe is perfect for kids and adults alike.
Crisp Sweetcorn Fritters With Avocado, Halloumi and Hot Honey
Rukmini Iyer · The Green Cookbook
Rukmini Iyer's recipe for this popular Aussie-style brunch favourite includes crisp sweetcorn fritters served with avocado, halloumi and hot honey.
Crispy Baked Ravioli Lasagne with Mushrooms and Basil Pesto
Rukmini Iyer · The Green Cookbook
For a quick and easy shortcut to a delicious lasagne, try Rukmini Iyer's ravioli lasagne, featuring layers of lasagne and mushrooms in a tomato sauce.
Crispy Baked Ravioli with Sour Cream and Chive Dip
Rukmini Iyer · The Green Cookbook
This unique quick and easy starter from Rukmini Iyer pairs crispy baked ravioli pasta with a cooling sour cream and chive dip.
Crispy Leek, Cheddar and Mustard Loaded Potatoes
Rukmini Iyer · The Green Cookbook
These crispy leek, cheddar and mustard loaded potatoes from Rukmini Iyer are the perfect comfort food to batch cook for easy meals later.
Crispy Masala Chickpeas, Lemon Dal and Pitta Chips
Rukmini Iyer · The Green Cookbook
Nothing says comfort food like a warming bowl of dal. In this winner of a recipe, Rukmini Iyer pairs creamy lemony lentils with crispy masala chickpeas.
Crispy-topped Artichoke, Butternut Squash and Rosemary Baked Gnocchi
Rukmini Iyer · The Green Cookbook
Rukmini Iyer's latest crispy gnocchi traybake recipe is packed with delicious ingredients, from goat's cheese to butternut squash and artichokes.
Easy Paneer Curry With Spinach, Cream and Lemon
Rukmini Iyer · The Green Cookbook
In this easy recipe from Rukmini Iyer, paneer is nestled in a delicious, creamy green curry sauce. Plus, it'll be on the table in just 35 minutes.
Everyday Chickpea and Spinach Curry
Rukmini Iyer · The Green Cookbook
Made using storecupboard favourites like chickpeas and tomatoes, this easy everyday vegan curry recipe couldn't be simpler to make.
Fennel with Burrata, Broad Beans and Pomegranate
Rukmini Iyer · The Green Cookbook
Made with minimal ingredients, this summer salad from Rukmini Iyer features fennel, burrata, broad beans and pomegranate.
Green Linguine With Kale, White Beans and Feta
Rukmini Iyer · The Green Cookbook
This healthy pasta recipe from Rukmini Iyer is packed with nutritious green veg and white beans, and finished with a scattering of feta.
Leek, Balsamic and Goat’s Cheese Upside-Down Tarts
Rukmini Iyer · The Green Cookbook
Inspired by the viral upside-down tart recipes, these leek, balsamic and goat's cheese tarts are a lovely snack or light meal.
Lemongrass, Turmeric and Tofu Noodles
Rukmini Iyer · The Green Cookbook
This irresistible tofu noodle recipe makes a delicious dinner and works just as well piled into baguettes bánh mì-style the next day.
Lemony Polenta with Roasted Cauliflower, Pine Nuts, Raisins and Capers
Rukmini Iyer · The Green Cookbook
In this simple vegetarian dish, Rukmini Iyer tops creamy lemon and ricotta polenta with roasted cauliflower, pine nuts, raisins and capers.
Lime-spiked Black Bean, Avocado and Peanut Bowls
Rukmini Iyer · The Green Cookbook
This summery rice bowl recipe is packed with avocado, black beans and brown basmati rice in a fresh lime dressing. Perfect for packing into lunchboxes.
Linguine With Courgettes, Pine Nuts and Chilli
Rukmini Iyer · The Green Cookbook
Seasonal courgettes break down in olive oil to create a delicious sauce for the linguine in this easy, 25-minute pasta recipe.
Mapo-style Tofu With Mushrooms, Chilli and Spring Onions
Rukmini Iyer · The Green Cookbook
Taking inspiration from the popular Sichuan dish, this recipe for mapo tofu with mushrooms has a deeply-flavourful black bean sauce.
Marinated Butterbeans and Tomatoes with Pistachio and Spring Onion Pesto
Rukmini Iyer · The Green Cookbook
An easy recipe to serve as a part of spread or as a side dish, these marinated butterbeans and tomatoes are topped with pistachio and spring onion pesto.
Miso Aubergines 2.0 with Kimchi, Tenderstem and Tofu Fried Rice
Rukmini Iyer · The Green Cookbook
An updated Roasting Tin classic, these Miso Aubergines are served with kimchi, tenderstem broccoli and tofu fried rice.
Miso Barley Mushrooms with Coriander Pesto
Rukmini Iyer · The Green Cookbook
In this simple vegan dish, Rukmini Iyer serves miso pearl barley with roasted mushrooms and a fresh coriander pesto.
Miso Butter Noodles With Tomatoes and Spring Onions
Rukmini Iyer · The Green Cookbook
Looking for a quick and easy noodle recipe? Add this vegetarian miso butter noodle dish to the top of your list. It'll be on the table in just 20 minutes.
Mum’s Dal Makhani (House Black Dal)
Rukmini Iyer · The Green Cookbook
This classic recipe for Dal Makhani from Rukmini Iyer is a great dish to make in bulk and store in the freezer for an easy filling meal or side.
Mushroom and Leek Pot Pies
Rukmini Iyer · The Green Cookbook
This easy, make-ahead recipe makes the perfect comforting mushroom and leek pot pie, ideal for cosy autumn and winter nights.
One-Pot Pasta with Peppers and Harissa
Rukmini Iyer · The Green Cookbook
This one-pot pasta with peppers and harissa from Rukmini Iyer is perfect for batch cooking or meal prepping easy meals for the week ahead.
One-tin Malai Chickpea Curry With Peppers and Mushrooms
Rukmini Iyer · The Green Cookbook
This easy one-tin curry recipe is packed with chickpeas and mushrooms in a malai-spiced sauce. Serve with fluffy rice.
One-Tin Pasta Sauce with Aubergines, Tomatoes, Capers and Pine Nuts
Rukmini Iyer · The Green Cookbook
An easy batch cooking recipe, this one-pan roasting tin pasta sauce from Rukmini Iyer features aubergines, tomatoes, capers and pine nuts.
Orecchiette with Chickpeas, Tomato and Rosemary
Rukmini Iyer · The Green Cookbook
This simple vegan pasta recipe from Rukmini Iyer combines the pasta shells of your choice with chickpea and spinach in a delicious tomato sauce.
Panko-crumbed Tofu with Tenderstem and Peanut-lime Dip
Rukmini Iyer · The Green Cookbook
This vegan-friendly recipe for "fish" fingers features panko-breaded tofu served with a moreish peanut dipping sauce.
Parmesan and Lemon Tenderstem with Green Pea Orzotto
Rukmini Iyer · The Green Cookbook
Rukmini Iyer's vegetarian risotto with tenderstem broccoli and green pea uses orzo in place of rice to create a delicious meat-free midweek meal.
Pea, Tarragon and Cream Cheese Tart
Rukmini Iyer · The Green Cookbook
This summery vegetarian pea and cream cheese tart recipe from Rukmini Iyer is perfect for packing up and taking to picnics.
Peanut Butter Noodles With Chilli, Garlic and Tenderstem
Rukmini Iyer · The Green Cookbook
This flavourful vegan noodle recipe from Rukmini Iyer features a silky peanut butter sauce, plenty of broccoli and a pleasing chilli kick.
Pine Nut and Herb-Topped Tofu with Pink Pickled Onions
Rukmini Iyer · The Green Cookbook
Serve this pine nut and herb-topped tofu with pink pickled onions dish from Rukmini Iyer as a part of a vegetarian or vegan spread.
Pink Potato Salad With Red Cabbage and Pomegranate
Rukmini Iyer · The Green Cookbook
This creative twist on a classic potato salad recipe includes red cabbage and pomegranate seeds for pops of sweetness. Perfect for picnics.
Roasted Tofu and Aubergine With Chilli-peanut Satay Sauce
Rukmini Iyer · The Green Cookbook
This vegan twist on a satay is made with cubes of tofu and chunks of aubergine tossed in a rich and spicy peanut sauce.
Rosemary, Chilli and Brown Sugar Roasted Nuts
Rukmini Iyer · The Green Cookbook
These easy rosemary, chilli and brown sugar roasted nuts from Rukmini Iyer are perfect as a snack to serve with drinks to friends.
Simply Griddled Courgettes with Mint and Parmesan
Rukmini Iyer · The Green Cookbook
An easy accompaniment for a summer meal, simply griddled courgettes are tossed in a fresh dressing and finished with mint and parmesan.
Slow-Cooked Rosemary and Red Wine Mushroom Ragu
Rukmini Iyer · The Green Cookbook
This slow-cooked rosemary and red wine mushroom ragu vegan pasta recipe from Rukmini Iyer is great for batch cooking as a filling family meal.
Spaghetti With Chilli, Broccoli and Walnut Pesto
Rukmini Iyer · The Green Cookbook
This punchy chilli-spiked pasta recipe from Rukmini Iyer will be ready in just over 20 minutes and is finished with a delicious broccoli & walnut pesto.
Spanish-Style Chickpeas with Garlic and Spinach
Rukmini Iyer · The Green Cookbook
Inspired by an Andalusian tapas dish, these Spanish-style chickpeas with garlic and spinach from Rukmini Iyer are great for effortless entertaining.
Spelt, Cheddar and Courgette Muffins
Rukmini Iyer · The Green Cookbook
These healthy spelt, Cheddar and courgette muffins are perfect for packing into lunchboxes or taking on summer picnics. Follow this simple recipe now.
Spiced Roasted Carrots and Hazelnuts with Silky Butterbean Mash
Rukmini Iyer · The Green Cookbook
Carrots, roasted with coriander seeds and agave, top a quick and easy butterbean mash in this simple dish from Rukmini Iyer.
Spiced Roasted Tomato and Mushroom Biryani Pie with Cucumber Raita
Rukmini Iyer · The Green Cookbook
A stunning centrepiece for special occasions, this spice roasted tomato and mushroom biryani pie from Rukmini Iyer is finished with a flaky puff pastry lid.
Spiced Slow-Cooked Mushroom Pie with Celeriac and Cheddar Mash
Rukmini Iyer · The Green Cookbook
Topped with a cheesy celeriac mash, this slow cooked mushroom pie is packed with flavour. Perfect for an easy Autumn meal.
Strawberry Salad with Griddled Halloumi, Cucumber and Mint
Rukmini Iyer · The Green Cookbook
This super fresh summer salad from Rukmini Iyer pairs salty griddled halloumi with fresh strawberries, cucumber and plenty of mint.
Super Simple Tagliatelle With Mushrooms, Tomato and Spinach
Rukmini Iyer · The Green Cookbook
Rukmini Iyer's quick and easy mushroom tagliatelle features a delicious creamy tomato sauce and is ready in under 30 minutes.
The Best Cauliflower Soup, with Chilli Almond Butter
Rukmini Iyer · The Green Cookbook
This easy, vegetarian soup recipe has a deliciously creamy texture thanks to a base of cauliflower and almond. It also happens to be gluten free.
Tomato and Ginger Dal with Buttered Spinach Rice and Jammy Eggs
Rukmini Iyer · The Green Cookbook
This warming bowl of comfort promises a fragrant tomato and spinach dal with a side of buttery spinach rice. The perfect recipe the autumn and winter.
Tomato, Thyme and Ricotta Tart
Rukmini Iyer · The Green Cookbook
If you're heading out on a picnic, why not pack up this vegetarian tart, packed with ricotta, basil and tomatoes in a puff pastry
Turmeric-Fried Aubergines with Yoghurt, Chilli-Butter Cashew Nuts and Coriander
Rukmini Iyer · The Green Cookbook
In this simple side dish for summer feasts, Rukmini Iyer tops Turmeric-Fried Aubergines with Yoghurt and crunchy, spiced cashew nuts.
Ultimate Bean Chilli with Walnuts and Chocolate
Rukmini Iyer · The Green Cookbook
This vegan bean chilli with walnuts and chocolate from Rukmini Iyer is perfect for batch cooking and freezing for easy meals later in the week.
Whole-Baked Ricotta with Thyme-Roasted Jersey Royals, New Season Asparagus and Lemon
Rukmini Iyer · The Green Cookbook
An easy spring traybake this recipe pairs baked ricotta with seasonal roasted jersey royal potatoes, asparagus and lemon.