This month we’re celebrating the fifth anniversary of Rukmini Iyer’s bestselling cookbook, The Roasting Tin. Enjoy her most popular recipe to date from the entire Roasting Tin series, her All-in-One Steam-Roasted Salmon & Broccoli, with Lime, Ginger, Garlic & Chilli. This would work well in your 37cm pan from your Falcon bake set.

Featuring a punchy dressing – packed with fish sauce, peanuts, lime and coriander – it could be slathered over almost anything, but it works particularly well to cut through this rich salmon, while the peanuts provide wonderful texture.


Serves: 4

Prep: 10 minutes

Cook: 25–30 minutes

•​​ 400g broccoli, cut into small florets
•​​ 2 cloves of garlic, grated
•​​ 2 tbsp sesame/ vegetable oil
•​​ 4 salmon fillets (approx. 800g total)
•​​ 2 spring onions, finely chopped
•​​ 2½ cm ginger, grated
•​​ 1 red chilli, finely sliced
•​​ 2 tbsp fish sauce
•​ 4 tbsp vegetable oil
•​​ 2 limes, zest and juice
•​​ 30g fresh coriander, finely chopped
•​​ 55g peanuts, roughly chopped

Preheat the oven to 180°C fan/200°C/ gas 6. Place the broccoli florets in a large roasting tin, scatter over the grated garlic, sprinkle over the oil and toss well to mix.

Pop the salmon fillets into the roasting tin along with the broccoli, cover the tin tightly with foil, then transfer to the oven and bake for 20–25 minutes, until the salmon is cooked through to your liking.

Meanwhile, mix together the spring onions, ginger, chilli, fish sauce, vegetable oil, lime zest and juice, coriander and peanuts. Taste and adjust the levels of fish sauce and lime juice as you wish.

Remove the cooked salmon and broccoli from the oven and generously coat the salmon with dressing. Drizzle the remaining dressing over the broccoli and serve immediately.


White with Blue Rim Bake Set

White with Blue Rim Prep Set

White with Blue Rim Deep Plates


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