Posted 20 hours ago

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

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I transferred it to another pan and finished roasting it at 450 for 10 minutes while I kept the rice warm stove top (it just needed to be covered). I think what I liked best about the assortment is the nature of noticing the way the flavors will work together in these dishes will help you be a better cook overall. Next time I would probably put the vermouth and crème fraîche in the bottom of the roasting tin and place the chicken on top. 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. If you're looking for vegan or gluten-free recipes, it's just a matter of hunting them out in the book (there is no index or special symbols).

I cooked the potatoes on their own for 15 mins first as personally I think they always take a bit longer. Great idea for making a substantial meal out of a few sausages and other ingredients you are likely to have on hand.

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. I put it in for another 10 minutes - rice still not done, and butternut squash (which I used in place of pumpkin) was done on one side, not on the other. As much as I love cheese I don't think the grated cheddar adds much to the dish - the pudding is very well flavoured and if you use really good sausages it's just gilding the lily. With the help with these kitchen gadgets, the dish was a doodle to make and came together very quickly.

Made as written, the filling is quite rich but could easily be adjusted by adding sautéed mushrooms, spinach, or other veg to lighten it up. FYI, On the last page of the index of the book (239) it specifies the temperature and oven Diana uses for all her recipes.Having cooked from this book over several weeks, I find Diana Henry's recipes overly complicated and time consuming, and the flavors muddled with too many spices and textures. I did tinker a little by not browning the chicken thighs, just smooshed them about and into 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). The photography in this book is dark and contrasty, really brings out the color and textures of these baked dishes. The taste of smear was ok with the chicken and green onion, but did not compliment the sweet potatoes.Many recipes are a combination of meat and fresh vegetables that pair together using herb and sauce blends for flavoring. Since we didn't think it needed the butter (we all had a dollop but didn't want more) I wrapped it up and stuck it in the freezer.

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