From the Oven to the Table: Simple dishes that look after themselves

Product Information

Great idea for making a substantial meal out of a few sausages and other ingredients you are likely to have on hand. This was delicious but like most Diana Henry recipes, I found it needed so much longer to cook (don't know if it's just me? After realizing there were a lot of lamb recipes in this book, I thought, "The author has to be from Australia or New Zealand," and Australia it is. 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.

Definitely will make again, and will add more nduja because it’s the main seasoning and it’s a great flavor. But we happened on some smoked salmon (only 4 oz, which was plenty for us in this since it has a strong flavor), so I went for it. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

I didn't have any sherry so used Shaoxing rice wine instead, but cut back to a couple of tablespoons to be safe. I would like to take this opportunity to thank Manda Books for providing me with a free advanced copy of this book. I slathered the creme fraiche over the tops of the thighs and it melted down into the pan sauce during baking. Used windfall apples from the garden and then foraged some blackberries from a local bush while the sausages were in the oven.

The chicken was juicy with crispy skin, and the vegetables cooked down in the red hot chilli oil from the spicy ‘nduja.Diana recommends covering in foil towards the end of cooking if honey starts to burn, this is a good idea. Not sure I will make again, I have made other more strongly flavored Chicken Dijonaise type recipes. But a casual throw-it-in-the-oven is not enough, and every recipe is infused with Diana Henry’s particular genius for flavour. The recipe was overly complicated and time consuming, lemon slices were roasted to flavor the oil but despite letting it sit for 6 hours I could not taste the lemon in the oil. The potatoes took closer to 45 mins before I added the fish, but that happens frequently in my oven.

A bit of a fiddle with the separate trays and different timings for the vegetables but a really delicious result. My potatoes took far longer than the listed time but that may be because I used baby roasters rather than baby new potatoes.

Instead of rubbing the spice paste onto the chicken, I just added it to the pot all at once with the sauteed onion/ginger/garlic. An ode to the oven, Diana Henry’s latest offering delivers delectable dishes which are hassle free and packed full of grains, pulses and seasonal vegetables.