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

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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. But if you need to whip up something like, say, Poussins with Black Olive and Anchovy Butter in a jiffy then this book has got you covered. There are dozens of intriguing recipes in this book, and I will be cooking out of it for some time to come.

I planned to serve it with olive oil roasted potatoes but just before they were done, I transferred them into the main cast iron skillet to finish while coatIng them with all the good stuff in that pan. Excellent photography, but a lot of it dark and moody (think fall and winter) with rough boards and primitive knives and forks and hearty dark meats and fruits. Served the meat with the salad on bao buns - I think an aioli and some cilantro would have made them even tastier. Mine did not "melt down into the sauce" instead it dried out as blob on the top of the chicken, a little weird. I would like to take this opportunity to thank Manda Books for providing me with a free advanced copy of this book.

I love spicy food and love to cook, but unfortunately Henry's recipes prove that the best food is often the simplest, letting simple flavors shine. Oh my - I usually bake rhubarb with orange but the addition of gin and rosemary took this to another level. 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. We had it as a side dish with pork kebabs, but I think next time I will have it with a salad as a main meal. 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.

Diana shows that, by letting the oven do the work, making a delicious meal need not be time consuming and complicated.

I would make this again but may spice it a bit more heavily and would check it after 30mins in the oven. Used boneless skinless thighs which worked surprisingly well (I started the potatoes/onions earlier). I cooked the string beans for 10 minutes before adding the salmon because my family likes veggies well-roasted.

All in one pan roasting is a step up from casseroles and slow cooker meals but has some of the same pitfalls, namely making everything mono flavor and mono texture. My potatoes took far longer than the listed time but that may be because I used baby roasters rather than baby new potatoes. I don't like cooked green peppers so I used red ones which complemented the sweetness of the potatoes; threw in some extra russet potatoes for my kid who won't eat sweet potatoes and those were fantastic as well. 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. If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine.The shining star is Diana Henry's From the Oven to the Table , in which she faultlessly delivers highly achievable, boldly flavoured dishes.

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