Posted 20 hours ago

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

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Joined in 2023

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There is a quote of mine on the cover of Diana Henry’s tremendous new book saying “For bung-it-in-the-oven cooks everywhere, this is a must-have book.

I was a bit concerned that cooking the sausages like this would be a bit rubbery, but they weren't at all.

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 skipped the final glaze because my sweet potatoes had already charred and were cementing themselves to the pan (d'oh I should have lined the tin with baking paper) and the thighs were "burnished". Although I have come to the conclusion that cherry tomatoes on the vine are a bit of a waste of time. 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). You could make changes based on what you have available, it's fantastic with cannellini beans, but chick peas and even tinned lentils would work.

To improve the flavour of this dish, which is a little bland as written, I added Ancho Chili Powder (approx 1 heaped tsp) and Mexican Oregano (dried - approx 1 Tbsp) to the mix with the cumin. FYI, On the last page of the index of the book (239) it specifies the temperature and oven Diana uses for all her recipes.I halved the quantity of potato and lamb, but left the tomatoes, onion and olives the same for two people.

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