When I cross-referenced with The Roasting Tin by Rukmini Iyer, she said that rice needs 50-60 mins in the oven which I would agree with.

I have people over for dinner and was able to start cooking at 5, with it and appetizers and asparagus in the oven by 530. The salmon skin was a little soggy but I have made a note to cook it skin side up for the first 10 minutes next time.

A little spicy, a touch cool, sweet and mellow this recipe is bold on flavour with minimal ingredients. I used a knife to make slashes in the salmon fillets to accelerate the cooking, put back into the oven for another 5 min but it was still raw inside. Like the first one with great tasting coleslaw with blacberries, this had a similar taste and look but this one was simpler because there was no salad portion. This digital edition is easy to navigate in two ways, through the link to the sections or the index of recipes. Lots of general inspiration but many recipes were finicky and high maintenance and certainly not no fail or “simple” as the subtitle promised.

I used lilham's idea of cutting the potatoes with the slicer disc of my FP (which I had never used - it was still in the box from 20 years ago! The dish itself is fairly mild, even leaving the seeds in the red chillies, and the rice seemed slightly overdone after the specified 40mins cooking time.

I also cooked/boiled the potatoes first (and dropped the chopped carrots in with them for the last minute or so). Tim and Nicholas thought this would be better with Italian sausages, which is what I’ll get the next time.