Rukmini Iyer, author of the bestselling cookbook series Roasting Tin, is here replying to your food queries on quick, simple weeknight dinners and ways to save time in the kitchen.
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87high asks: In desperation I recently added tahini to a rather thin bean and mushroom stew. It was a revelation adding a creamy thickness and extra layers of depth. Do you have any stew recipes that include tahini that you could recommend?
Rukmini: Hello! That sounds delicious, and I do indeed have just the thing – this white bean, leek and fennel casserole uses tahini to similar effect – it’s delicious, and particularly with the date gremolata topping!
Rukmini: Hello! I have seen other food writers suggest freezing extra wine in 200ml portions for future deglazing, but in my kitchen I know they’d just get lost (freezer is a black hole), or sampled en-route to a freezer bag. The Vacu-vin is quite helpful, albeit not with my willpower.
I would agree with the commenter below – mini bottles of wine aren’t bad for deglazing, and at about 200ml a bottle they’re the perfect size.