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.
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Swinehead asks: Is it better not to use baking paper (even though it is easier to clean up afterwards) so as to get a better “roasting” of ingredients? I find when I’m baking paper, the ingredients tend to be more “steamed” on true fan cooking.
Rukmini: Hello! Interestingly, my pal the food stylist Lu Cottle introduced me to the baking paper in a frying pan technique, where you fry things on a layer of oiled baking paper to prevent sticking in eg not a non-stick pan. You get tremendously brown, crisp results (for fritters etc) so I think it is possible for things not to steam, but this might be because of the direct heat of the pan.
In the oven, if you’ve found baking paper makes things steamier, then I’d not use it. But also to avoid steaming, use as shallow a tray as you can – the high sides plus lining paper might be the issue. Also, use as big a tray as possible, because ingredients need space to avoid steaming (unhelpfully, some ovens are also by design steamier than others!) On cleaning, I’d say a big stainless steel roasting tin is the easiest – and I now put all mine in the dishwasher!
Rukmini: Hello! That sounds delicious, and I do indeed have just the thing – this white bean, leek and fennel casserole uses tahini to similar effect – it’s delicious, and particularly with the date gremolata topping!