Hailing from the chapter on loaf cakes, this sticky gingerbread couldn’t be easier to make but promises to fill your kitchen with festive fragrances to brighten up a winter’s day. With over 75 recipes that stick to her popular one-tin formula, readers can choose from a wide selection of muffins, brownies, tarts and loaf cakes, to name but a few.

Whisk the egg yolks with the caster sugar and orange zest, then slowly whisk in the single cream,milk and orange juice. And if, like us, one of the things you love most about Rukmini’s recipes is her focus on layers of flavour and texture, you’ll be delighted to find the likes of chilli-spiked savoury muffins, saffron-scented banana bread and crunchy almond-studded brownies. Mix the miso paste with the sesame oil, ginger and garlic, then rub this into everything in the roasting tin. This bread and butter version uses the same flavourings but helps if you’ve got some leftover bread to use up.

Mix together the chipotle flakes, smoked paprika, dark brown sugar, olive oil, 2 teaspoons of sea salt and the lime zest and juice.

There's a reason why Rukmini Iyer's 'Roasting Tin' series has sold over one million copies to date: it's because they deliver on their promise to deliver easy, delicious, achievable family food cooked in one tray. What I thought: For me, there is no greater culinary duo, no ingredient collaboration more irresistible, than cherry and almond. Breakfast, lunch or late night snack, these muffins deliver at any time and keep well in the fridge for a couple of days. Covering all of the baking bases, chapters span traybakes, muffins, loaf cakes, brownies, cookies, crumbles, tarts and cobblers, bread and butter puddings, minimal baking, cupcakes, dough, high days and holidays, and gluten-free, vegan and diabetic-friendly recipes. Don’t be afraid to mix in lots of sage as it cuts through the rich cheese taste wonderfully and, with the pepper, gives a fresh kick.What I thought: I’ve always loved the way Rukmini Iyer’s recipes prioritise ease without ever compromising on flavour, and so I was excited to see how she’d apply that principle to baking. Her aim is to transform Britain's midweek meals one roasting tin dinner at a time from omnivores to vegans, flexitarians to families or households of one or two. When they came out, you couldn’t even tell they were gluten-free, which is the best compliment I can give a cake!

This is based on a favourite steamed pudding – orange chocolate chip – which my mother made for us as children. Meanwhile, mix together the yogurt, chopped coriander, lime zest and juice and a pinch of sea salt, and set aside. Promising one-tin meals that leave the hard work to the oven, these ingenious books have sold over one million copies worldwide. Plus, there is a conscious focus on including gluten-free, vegan and diabetic-friendly alternatives to the majority of the recipes to ensure that no one misses out on their favourite treat.Her latest book, ‘India Express’, focuses on quick, easy weeknight dinners, inspired by her Bengali and South Indian heritage. Good book for: Those who want to enjoy nutritious food made from scratch, but don’t have time to spend on preparation-heavy dishes. Covering all of the baking bases, chapters span traybakes, muffins, loaf cakes, brownies, cookies, crumbles, tarts and cobblers, bread and butter puddings, and gluten-free, vegan and diabetic-friendly recipes.