Rukmini Iyer

Rukmini Iyer provides a quick recipe for chilled Thai-style prawn noodles in a lemongrass, chilli, ginger, turmeric and coconut milk broth. The broth is prepared in advance and chilled, then served with udon or rice noodles, pak choi and prawns. The recipe also offers vegetarian and leftover-chicken adaptations, as well as instructions for serving it hot.

Rukmini Iyer provides a quick vegetarian recipe for courgette and whipped feta bruschetta with radishes, designed for an al fresco lunch. The dish combines toasted baguette, whipped feta, lemon-dressed courgette ribbons and crisp radishes, with preparation taking 10 minutes and cooking 15 minutes. The whipped feta and dressing can be prepared in advance, while the vegetables should be dressed just before serving.

Rukmini Iyer presents a colourful vegetarian platter of pine-nut-crusted feta, roasted Tenderstem broccoli and a crisp radish and spring-onion salad. The broccoli is blanched before roasting to improve its texture, while the feta and pine nuts are roasted until golden. The dish serves four as a side and can be prepared in advance, with focaccia suggested for serving.

Rukmini Iyer provides a 30-minute one-pot recipe for nigella-spiced paneer fried rice with onion, garlic, ginger, turmeric, coriander, tomatoes, spring greens and basmati rice. The paneer is browned before the ingredients are cooked with vegetable stock, and tofu can be substituted for a vegan version. The finished rice is served warm with optional yoghurt.

Rukmini Iyer provides a quick vegetarian spaghetti recipe combining spring greens, butter beans, cream cheese and rose harissa. The pasta and greens are cooked together, then coated in the spicy, creamy sauce and finished with lemon and toasted pine nuts. Preparation takes 10 minutes, cooking takes 15 minutes, and the recipe serves four.

Rukmini Iyer provides a 30-minute vegetarian recipe for kimchi tofu noodles with chilli peanuts, using tofu, cabbage, udon, soy sauce, kimchi and a spicy peanut topping. The dish can be adapted for children by adding the kimchi and chilli peanuts only to adult portions, and leftovers can be refrigerated for lunch the following day.

Rukmini Iyer presents a 30-minute vegetarian recipe combining creamy parmesan polenta with softened cherry tomatoes and butter beans, finished with lemon, basil pesto and toasted pine nuts. The recipe serves two and includes a cook-once, eat-twice suggestion: chill leftover polenta overnight, then cut and fry it until crisp for a faster second meal.

Rukmini Iyer provides a quick, one-pan recipe for green chilli eggs cooked with noodles, spinach and lime-spiked coconut milk. The dish is flavored with garlic, lemongrass, ginger, coriander and chilli, then topped with fresh coriander, peanuts and sliced chilli. It takes 15 minutes to prepare and 15 minutes to cook, serving two.

Rukmini Iyer provides a quick recipe for chilli eggs served with creamy miso beans and spinach. The dish uses jarred white beans, spinach, cream, lemon, eggs and White Mausu peanut rāyu, and takes about 10 minutes to prepare and 20 minutes to cook. The beans and spinach can be prepared the night before for an easy breakfast, with the eggs cooked in the reheated mixture just before serving.

Rukmini Iyer presents a meat-free artichoke, olive and feta pithivier made with spinach, ricotta, parsley, lemon and puff pastry. The filling is prepared in advance, enclosed between two pastry sheets, decorated, egg-washed and baked at 200C for 25–30 minutes. The dish serves four and is recommended with a green salad.

Rukmini Iyer shares a quick baked gnocchi puttanesca made with aubergine, tomatoes, anchovies, capers and olives, topped with mozzarella, breadcrumbs and parmesan and finished under the grill. The recipe serves two adults and two children, takes 15 minutes to prepare and 30 minutes to cook, and can be made vegetarian by omitting the anchovies, adding more capers and using vegetarian parmesan.

Rukmini Iyer shares a quick soup inspired by Persian chard borani, a chard-and-yoghurt dip. The soup combines chard, onion, garlic, haricot beans, lemon and yoghurt, and is topped with crispy garlic, brown butter, Aleppo pepper and beans. It takes about 15 minutes to prepare and 30 minutes to cook, serves three to four, and is recommended with flatbreads; gentle reheating is advised to prevent the yoghurt from splitting.

Rukmini Iyer shares a quick supper of ginger and sesame meatballs served with rice, pak choi and a peanut-soy dressing. The recipe works with chicken, lamb or vegan mince and can be baked in 25 minutes, while an air fryer is also suggested. The author emphasizes using high-quality mince and notes that the meatballs can be prepared in batches.

Rukmini Iyer presents a quick mushroom and artichoke quiche made with ready-rolled puff pastry, sautéed chestnut mushrooms and garlic, jarred artichokes, crème fraîche, eggs, goat’s cheese and rosemary. The quiche is baked for 25 minutes and served warm or at room temperature, offering a faster alternative to making shortcrust pastry from scratch.

Rukmini Iyer shares a quick store-cupboard orzo dish made with pine nuts, garlic, cherry tomatoes, chickpeas, rose harissa and lemon, finished with Greek yoghurt and optional parsley. The recipe serves two, takes 10 minutes to prepare and 15 minutes to cook, and can be adapted for a convenient weeknight dinner or work-from-home lunch.

Rukmini Iyer provides a 30-minute vegetarian traybake combining roasted sweet potatoes and butter beans with crumbled feta and a fresh spring onion, parsley and nut pesto. The recipe serves two, uses one roasting tin, and allows substitutions such as chickpeas for butter beans and other soft herbs for parsley.

Rukmini Iyer shares two make-ahead-friendly dishes for New Year gatherings: grilled halloumi served with pineapple, chilli, mint and lime salsa, and za’atar-roasted carrots served over homemade labneh with maple syrup, pistachios, lemon and mint. The recipes are designed as low-effort additions to a mixed party spread and can be served warm or at room temperature.

Rukmini Iyer provides a quick recipe for spiced paneer-filled puff pastry triangles served with quick-pickled carrot raita. The paneer is blended with spring onions, mint, lime, chilli and seasoning, wrapped in puff pastry and baked until golden. Carrots are pickled with fennel, coriander and vinegar before being mixed with yoghurt. The recipe takes 20 minutes to prepare, 25 minutes to cook and serves three to four people.

Rukmini Iyer shares a quick vegetarian noodle dish combining stir-fried shiitake mushrooms, tofu, cabbage and udon noodles, topped with homemade peanut chilli crisp oil. The recipe serves two to three, takes 20 minutes to prepare and 15 minutes to cook, and the chilli oil can be refrigerated for up to a week.

Rukmini Iyer shares a quick five-ingredient recipe for beetroot, apple and feta fritters, presented as a warming autumn meal suitable for lunch platters or a family dinner. The fritters are made with grated apple and beetroot, egg, feta and flour, pan-fried until browned, and served with a lemony Greek-yoghurt and mayonnaise dip, optionally alongside a green salad.