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

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

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

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It looked like a massive amount, but it cooks down (still, we have some leftover, which is great because we all loved it). I did as embk27 suggested and popped the crème fraîche around the chicken thighs rather than on top. On page 142, de says that you have to use “exactly the size of dish stipulated “, but NEVER actually tells you the SIZE. Diana includes recipes such as Spatchcock Chicken with Chilie, Garlic and Oregano Aioli, Cod with Chorizo, Tomatoes, Olives and Saffron and Sherry-roast Jerusalem Artichokes, Chestnuts and Mushrooms, proving that impressive meals are achievable in every home - no matter how limited your time, resources or energy. We add some harissa with the olive oil to the veg and chicken at the start, which brings more depth of flavor once roasted.

I agree that it’s not very easy or pleasant to try to cut into flubby chicken skin, and around chicken bones, but the flavor is wonderful! The taste of smear was ok with the chicken and green onion, but did not compliment the sweet potatoes.Overall Grade (A- F): A (We’d give it an A* but we decided a long time ago to not engage in grade inflation. The garlic was delicious, but a bit difficult to eat since it was unpeeled and scattered among the potatoes. Served the meat with the salad on bao buns - I think an aioli and some cilantro would have made them even tastier.

The overarching concept of the book is that you add the ingredients into an ovenproof pot and pop it in the oven. This was a really nice Sunday dinner with juicy chicken and we absolutely devoured the stuffing (I used a hunk of homemade focaccia from the freezer). DH says the extras make the dish and I agree - we didn't bother with the avocado but the fresh coriander, pickled chillies, lime juice and natural yogurt (my substitute for DH's sour cream) really lifted everything and added freshness.

I listened to Sinatra with Count Basie as I chopped and fried so it did not feel like any kind of chore. I was a bit concerned that cooking the sausages like this would be a bit rubbery, but they weren't at all.

Great for a weeknight because it needs no marinading or searing, just throw it in the oven and let it do it’s thing. Fast forward 30 minutes into the cooking and I had to add A BASTING SAUCE which included even more miso and soya sauce.Easy and delicious - especially as I happened to have a Meyer lemon which I decided to use for this, and can highly recommend! There are dozens of intriguing recipes in this book, and I will be cooking out of it for some time to come. As always, Diana Henry's books are filled with beautiful photographs and delicious sounding recipes, but somehow they never seem like something I want to make.

The capers and thyme gave it a lovely slightly floral note, and of course lemon and capers are always great together. The plums were delicious and the flavours nicely aromatic but the sauce wasn't as dark and sticky as it looked in the picture and we felt the chicken got rather lost, especially as the skin didn't brown/crisp at all. I didn't find it bland at all but I had a pretty generous hand especially with the cumin, black pepper, onion, and chile.Then, together we mixed all the components in a large serving bowl and I served the dish with warmed flatbread.

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