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

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I was a bit concerned that cooking the sausages like this would be a bit rubbery, but they weren't at all. And, after reading her introduction I feel like this cookbook was really written over the past couple of decades, born from the Monday-to-Friday-get-a-meal-on-the-table situations that Henry experienced cooking for her own family.

I suspect that perhaps it is meant to be added to the garlic oil paste that you rub under the skin, but maybe it was a mistake. I cooked this as a sheet pan recipe with no packets at 400 - just split the miso dressing up as I would if I had made packets. The taste of smear was ok with the chicken and green onion, but did not compliment the sweet potatoes. To be honest, I am quite surprised by negative reviews and the reasons people put forward for causing their dissatisfaction with the recipes provided in this cookbook. For the vegetarian version I sautéed the onions a bit before putting in the oven to add depth to their flavor.

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. I cooked the potatoes on their own for 15 mins first as personally I think they always take a bit longer. I am not a fan of raw sage at all and was surprised by the inclusion of it in this recipe to be honest - fried sage however, is wonderful. Whether you’re short of time or just prefer to keep things simple, From The Oven To The Table shows how the oven can do much of the work that goes into making great food. Some of the recipes are fabulous, but others clearly haven’t been tested enough and took twice as long in the oven despite following all instructions (including size and type of roasting dish).

I ended up separating out the chicken and putting it on a tray back in the oven, and adding more chicken broth to the rice, covering it, and putting it back in too, for about another 15 minutes. That said, all the extras helped make them palatable by adding sweetness, freshness and acidity, so if you DO like roasted radishes then this recipe would definitely be worth a go. I haven't always had much luck with getting the batter to rise in a toad, but this worked very well. My husband was very sceptical about the ingredients combination beforehand but ended up really enjoying the dish. What I've found with the recipes I've tried is that you prep the ingredients, get them in a pan, stick them in the oven, and voila!Henry is a well loved cook within this group, and while this book does seem to have a fair amount of failures to it's credit within the group's home cooks, everything that we have made out of it has been great. Roasted eggplant puree with soft goat cheese, smoked almonds, chili and rosemary" left me longing for my far simpler baba ganoush recipe. The rice was outstanding seasoned with cumin and coriander amongst other yummy things, as was the chicken and vegetables. Not my brightest idea to use baby new potatoes, because it took ages to slice them, but this was really delicious and tasted much lighter and fresher than I was expecting.

Very little prep work - soak dried mushrooms, rinse rice, chop veg (I used butternut squash rather than pumpkin) and then it goes into the oven. Although she says the sage butter is optional I would say do it if possible as it adds an extra dimension. Diana Henry's favourite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. There is quite literally something for any and every taste :vegan, vegetarian, pescatarian, carnivore and your sweet tooth for good measure.The last time I bought white miso it only came in a squeeze bottle package and it just flowed out like honey when you squeezed the bottle and mixed in beautifully. I added red onion to the veg in place of olives (because we have a few and the silver fox doesn’t like olives). Rather than pounding the lemongrass in a mortar, grating ginger etc I put all the marinade ingredients in a mini processor.

The spicing of "Roast corn, zucchini and peppers with cumin, chili, sour cream and avocado" was dark and heavy. I am not sure that adding the lemon zest at the end contributed much, but the lemon juice, dill and feta were delicious. Like some others, I found the marinade too thick, but I just thinned it with some more rice wine (xiaoxing in my case) before tossing with the chicken and potatoes. The harissa, spices and preserved lemon mean the prunes are not too sweet: rather, they are rich and savoury, and the whole thing is utterly delicious. We had it as a side for some lamb sausages but I think what it really needs is to be eaten with a beautiful loaf of bread to mop up the yogurt, juices and oil.I halved the quantity of potato and lamb, but left the tomatoes, onion and olives the same for two people. The mini squashes I had were not pumpkins, and required considerably more time in the oven than suggested, about 40 minutes, before filling. In the introduction, Diana Henry recommends enjoying this dish for a spring Sunday lunch as you “contemplate the approaching summer. I cut my small waxy potatoes (Noirmoutier) into quarters and there was no problem with them cooking in time (I did give the dish an extra 10 minutes because the chicken thighs were huge).