Food writer Rukmini Iyer started the Roasting Tin revolution – and we’re here for meals with minimal washing up. Now she’s working her magic on plant-based dishes in her latest food bible, The Green Cookbook.

You’ll find speedy 15 min meals that come together in one pot or pan, time-saving recipes for dinner tonight and lunch tomorrow, flavour-packed family-friendly recipes, batch-cooks to help you prepare for a busy week and stress-free meal plans that help to relieve the mental load.

Vegan, veggie. flexi or devout meat-eater, we’ve got two sensational summer recipes to bring colour to your plate.

Pea, Tarragon and Cream Cheese Tart

Serves: 4

Prep: 10 mins

Cook: 30 mins

INGREDIENTS

250g frozen peas, defrosted
2 sprigs tarragon, leaves finely chopped
4 nice free-range eggs
100g full-fat crème fraîche
1 lemon, zest and juice
½ teaspoon sea salt flakes, plus extra to serve
150g Boursin garlic and herb cheese (or similar)
1 x 320g sheet all butter (if available) ready-rolled puff pastry

METHOD

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

Boil the peas in a saucepan of water for 2 mins, then drain and rinse well under cold water.

Meanwhile, whisk the tarragon, eggs, crème fraîche and lemon zest together with the sea salt, then stir through the peas.

Unroll the puff pastry into a 20cm by 30cm roasting tin, just small enough that the pastry comes up the sides to form a lip. Pour in the pea and crème fraîche mixture, dot the Boursin cheese over evenly, then bake for 25 minutes until the pastry is crisp and golden brown.

Scatter over a pinch of sea salt flakes and finish with a squeeze of lemon juice before serving hot or at room temperature.

TOP TIP: If you have bought a packet of tarragon just for this dish, strip the leaves into a small freezer bag and freeze for future use.

MAKE IT GF: Use gluten-free ready-rolled puff pastry.

Fancy a salad? Here you go…

Broccoli, Date, Pecan & Chilli Chopped Salad

Serves: 2 today, 2 tomorrow

Prep: 15 mins

Cook: 2 mins

INGREDIENTS

200g mangetout, halved lengthways
1 broccoli, florets thinly sliced
½ red onion, thinly sliced
6 medjool dates, stoned and sliced
100g pecans, roughly chopped

FOR THE DRESSING

2 limes, zest and juice (you need 50ml juice)
50ml olive oil
1 inch ginger, finely grated
1 teaspoon sea salt flakes, plus extra as needed
1 red chilli, thinly sliced

METHOD

Tip the mange tout, sliced broccoli and red onion into a large bowl, cover with boiling water and leave to blanch for 2 mins before draining well.

Meanwhile, whisk together the lime zest and juice, olive oil, ginger, sea salt and red chilli for the dressing in a small bowl.

In a large bowl, mix the drained mangetout, broccoli and onion with the dressing, medjool dates and pecans. Taste and adjust the salt as needed, then serve. The colour will be less vibrant the next day, because the lime juice in the dressing dulls the colour of green veg, but it’ll taste fabulous.

The Green Cookbook by Rukmini Iyer (Square Peg) is out now, £25 in hardback. Photography by David Loftus

Recipe: Pea, tarragon & cream cheese tart – and a broccoli, chilli salad

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