What I thought: Ginger and dates are two of my favourite things, so this sticky gingerbread really leapt off the page at me. 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. Miso aubergines seem to be all the rage at the moment, and with good reason – the flavours work beautifully together. Somewhere between a cornflake cake and a rocky road, these mini cups are sprinkled with marshmallows, studded with peanuts and rich with chocolate. These are mini Christmas puddings for people who inexplicably don’t like dried fruit (I’m particularly addressing my sister here).

For presenting enquires or brand collaborations, please contact Vanessa Fogarty at Curtis Brown: vanessa. Spoon over enough orange custard to coat, squashing down the bread well with a spoon, then scatter over a layer of chocolate chunks.It’s packed with super-straightforward recipes for genuinely unusual bakes, so much so that it was tricky to choose just one to make. If you have a sweeter tooth, I recommend icing it with Rukmini’s orange icing, which is also in the book. We talk comfort food, family cooking memories and why Rukmini is obsessed with the concept of one-tin cooking. The steps are very easy, mixing wet and dry ingredients separately and then together before dividing into muffin cases in the tin.

This weekend, despite only having baked one loaf of bread before in my life, I’m going to be attempting her spiced focaccia with roasted butternut squash . The sharpness of the roasted rhubarb provides an incredible contrast to the sweetness of the custard in these mildly addictive blondies. For gluten-free: substitute the flour with 75g ground almonds and 75g gluten-free flour (I like the brand Freee, from Doves Farm). Use the handle of a teaspoon to draw the condensed milk custard gently through, then arrange the roasted rhubarb on top, reserving the juice in the tin. So I was thrilled not only by the number of naturally gluten-free options in The Sweet Roasting Tin, but also by the detailed gluten-free conversions included in most of the remaining recipes.This bread and butter version uses the same flavourings but helps if you’ve got some leftover bread to use up.

Also, if you like your ginger cake extra fiery, I would suggest adding an extra heaped teaspoon or two of ground ginger to the mix as I did. If you're not among the 1 million plus owners of a Roasting Tin cookbook, you've definitely been doing too much washing up. Tip the cubed sweet potatoes into a roasting tin large enough to hold everything in a single layer, mix them with the oil, cumin and salt, then transfer to the oven and roast for 10 minutes.Turn the heat up to 180°C fan/200°C/ gas 6 and roast for a further 20 minutes, to crisp up the chicken skin. It may sound like an exaggeration, but these are hands down the best chocolate muffins I’ve had – and with an added surprise caramel hit on the inside. Here at The Happy Foodie, we were particularly excited to discover a whole host of festive recipes infused with deeply wintry flavours – perfect for the Christmas season. 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. With a light, buttery crumb fragrant with almond and dotted with sweet cherries, it also couldn’t be easier to make.

During the brief annual cherry season, if you come for dinner at mine you can pretty much guarantee dessert will involve cherry and almond in some format: clafoutis, frangipane tarts, crumble, you name it. Whisk the olive oil and soft brown sugar together with the egg whites and the whole egg until smoothly incorporated.THE SWEET ROASTING TIN One tin cakes, bakes and cookies, with options for gluten-free, diabetic and vegan bakers. Fellow Roasting Tin fans will also recognise Rukmini’s trademark creative layering of flavour and texture (think crunchy nut toppings, plenty of spices and clever use of herbs) and options for every season of the year, from a rhubarb tart for the height of winter to berry-studded muffins for summer.