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

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This would also be a great brunch dish that would come together quickly if the zucchini were roasted ahead of time.

It was fine — I’m not sure if all comes together in a special way or if it’s just two or three sets of flavors sitting together on a plate. I really appreciate that she understands how busy life is and has offered recipes that are virtually "hands off" -- the tagline for the book after all is "simple dishes that look after themselves. What is brilliant about Diana is that not only does she give you recipes but ideas to make the recipes your own. Loved it as an autumnal dish on a cold November night to use up glut of fruit (local hedgerow blackberries that had been frozen . There are lots of vegetarian options, some of which could be the center of the meal and others that could be assembled into a meal.Diana Henry's "cod with zesty crust" from Pure, Simple Cooking is a favorite and, I think better than this recipe. For bung-it-in-the-oven cooks everywhere, this is a must-have book: Diana Henry has a genius for flavour.

Mr lilham and I both loved it, and the children loved the chicken but not a fan of the sweet potatoes.The shining star is Diana Henry's From the Oven to the Table , in which she faultlessly delivers highly achievable, boldly flavoured dishes. 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. Packed with hearty, highly flavoured dishes, it's the perfect winter cookbook for those days when you need sustenance without putting in too much effort. I cut the potatoes into chunks and parboiled them, then stuck them in the oven alone first (I don't like under-cooked potatoes). 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.

The rice was outstanding seasoned with cumin and coriander amongst other yummy things, as was the chicken and vegetables. 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. Only cooking for two, so made with four thighs, but left the mustard and sauce ingredients at the full amounts so we could have extra sauce. The balance of vegetables is extremely good - the chicory/Belgian endive provides enough acidity to cut through the rich, sweet, earthiness of the other veg.

I made 2 versions, one with the sausage and one without, as my family contains vegetarians as well as omnivores. I do find some of the ingredients either a little repetitive (lots of potatoes) and some hard to find. I haven't baked lamb chops before, but this way, searing them on the stove first, worked really well.

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