• Eat Your Books

  Also published in the US as Dinner's in the Oven: Simple One-Pan Meals (2018: Chronicle Books).

• Leo on September 05, 2020

  This book is a game changer. My son and his partner stole my copy and use it every week for weeknight meals. No odd ingredients and really simple. However you need to watch out for poor editing here and there. In my edition for example the chicken with tarragon potato and red onion has no onion in the ingredients list or method.

• saarwouters on May 01, 2018

  Salmon a la pesto with Israeli couscous, watercress, & lemon: so easy, beautiful and delicious. I used spinach instead of watercress because that's what I had in the fridge. In my oven it took a bit longer than 20 minutes for the liquid to be fully incorporated into the couscous. We enjoyed this a lot and it was no work at all!

• saarwouters on April 17, 2018

  Lemon and rosemary steak with garlic roasted potatoes: the third dish I tried from this book and another winner! Again, so simple, juicy and delicious. I roasted the potatoes a bit shorter (45 minutes) because they were browning too fast.

• blintz on April 09, 2018

  Crispy Olive and Pine Nut Crusted Cod with Red Onions and Cherry Tomatoes: GREAT! I added padrone peppers, but it would be fine without them. I was worried my green tapenade would overpower the cod, but the crust was perfect. Next time I will slice the onions a bit thinner since they were a tad under cooked. So fast and easy--it's in the rotation!

• saarwouters on March 02, 2018

  Orzo with broccoli, spinach and parmesan cheese: loved this! An easy and very original twist on pasta with broccoli: from the oven. Full flavoured because of the vegetable stock, lemon and cheese (just a bit too much lemon for the kids, but adults loved it).

• saarwouters on February 26, 2018

  Pears in muscat wine with chocolate creme fraiche: this was really great! Extremely easy: just put all the ingredients in the oven and bake them while you eat your main course. The chocolate creme fraiche is a great idea that you can apply to all kinds of desserts.

Notes about Recipes in this book

• Crispy olive & pine nut crusted cod with roasted red onions & cherry tomatoes

  • JJ2018 on May 24, 2019

    Quick and easy evening dinner served with a little broccoli and couscous.

  • Leo on November 15, 2020

    We have done this several times. It's a brilliant weeknight dinner with some greens.

  • TrishaCP on January 17, 2021

    Perfect weeknight meal. Fast and tasty. You need some greens (we did salad) and something to soak up the saucy tomatoes (we did couscous).

  • embk27 on January 22, 2021

    I wasn’t sure about this one. The fish was lovely but I felt like the onion and tomato base needed something else. Next time I might add courgettes and peppers, maybe some oregano and garlic.

• Herb-stuffed trout with roast sweet potatoes and onions

  • TrishaCP on January 10, 2019

    This was really delicious- great flavor for simple ingredients. (Gotta love my good friend tarragon, which was lovely with these ingredients.) We couldn’t get trout so subbed whole branzino instead. For the potatoes, we used a mandolin to get them very thin. They were just cooked through in the specified time, so I would do that again.

• Steam-roasted salmon & broccoli with lime, ginger, garlic & chilli

  • lilham on March 28, 2020

    Mr lilham and I loved this but the children hated it. They screwed up their faces and refused to eat the salmon. And they are normally salmon lovers.

• Mackerel & rhubarb

  • mollydot on March 30, 2022

    I used this method with different ingredients. Still mackerel, but baked on cherry tomatoes, and coated in a mix of garlic oil, soy sauce, powered ginger, garlic salt, garlic granules, and a touch of sugar.

  • CourtneyT on July 08, 2024

    I was on the fence about trying this but had rhubarb from the allotment and crème fraiche that needed using. This is incredibly tasty if you are a fan of sour flavours! Very quick, simple and straightforward. Will certainly make again.

• Roast chicken with fennel, lemon, shallots, garlic & mustard mayo

  • TrishaCP on February 15, 2020

    The flavors of this dish are really lovely, and the sauce goes well with the other components. I served this with polenta.

  • Pamsy on October 26, 2020

    Used an onion instead of shallots and one large chicken breast which I halved. Added 4 spear carrots for some colour, roasted the veg alone, for 20 mins, then added the chicken on top for 20 mins. Served with roast potatoes and the sauce, which was very good. I would never have thought to make a sauce like this but it does work. Will definitely make again. This book is slowly growing on me!

• Roast chicken, squash & red onion with lemon & rosemary

  • Lilyinthevalley on November 24, 2021

    This was absolutely delicious! Very quick & easy to put together too.

  • Leo on December 03, 2021

    Brilliant recipe. Made this so many times. I have used sweet potatoes in place of the squash.

• Oven-roast coq au vin

  • Leo on November 15, 2020

    Tasty but I found it strangely dry when I made it.

  • RElisabeth on March 19, 2024

    We thoroughly enjoyed this, but rather than trying to smear everything with butter before putting the dish in the oven, I sprinkled on olive oil instead (2 tbsp for half recipe quantity), which worked well.

  • Caja on January 16, 2026

    Probably worth the time making a more authentic version instead

• Chicken with chorizo, chickpeas & tomatoes

  • embk27 on January 08, 2021

    Super tasty - felt very odd mixing everything raw and then into the oven but everything cooked beautifully. I put it back onto the hob at the end to reduce the sauce.

  • hlmdinas on August 28, 2025

    I used fresh tomatoes. Didn’t need to add the extra water would have been better without but otherwise tasty and easy

• Sage roasted butternut squash & mushrooms with feta & tomatoes

  • Nichill on May 26, 2025

    Very successful. Went well with top claret in its prime. Cooked at 180 fan: 200 was way too hot. We used as a vegetarian main, and a side dish to accompany lamb for the meat-eaters.

  • fiona_pnt5gb on May 14, 2026

    This was delicious although I made a tahini and yogurt dressing. Added a couple of sausages for my husband! A side of summer greens, blanched and finished with butter, caraway seeds and garlic.

• Oven-baked asparagus & Parmesan tortilla

  • embk27 on January 09, 2021

    I feel like I’ve finally found a tortilla recipe that works. Cooking the potato and onion slowly first made such a difference . I used full fat natural yogurt instead of crème fraîche and it worked really well. Normally I find that the egg in tortillas can turn out rubbery but this was so soft. I used sliced peppers instead of asparagus.

• Ras el hanout slow-roasted mushrooms with pine nuts, halloumi & flat-leaf parsley

  • embk27 on January 08, 2021

    This is a favourite meal for us now. Really filling and the spice gives it a lovely warming kick. I serve with some natural yogurt with harissa stirred through.

• Chargrilled lamb on flatbreads with pine nuts, raisins & goat's cheese

  • Caja on March 11, 2022

    Great! I left the onions under the grill for the extra 5 minutes the lamb was resting for, which they definitely needed

• Five-spice pork chops with roasted sweet potatoes, ginger & garlic

  • TrishaCP on February 12, 2019

    I really loved the flavors of the star anise with the sweet potatoes- it really permeated the potatoes. The spring onions are a must for freshness.

  • Nichill on February 13, 2019

    This worked really well. We were impressed with the flavours of the vegetables.

  • mondraussie on November 06, 2020

    The flavours were lovely but the meat turned out dry. If I wanted to make this again, I would sear the pork chops in a skillet, rather than put them in the oven to dry out for 20 mins.

  • Beth891 on September 18, 2023

    Delicious! Made as per the recipe- used thick pork chops and gave pork 20 minutes then rested for 5mins while the sweet potato went back in the oven to crisp. Pork was perfectly cooked, not dry at all. Served with some peas for double veg. Will definitely make again.

• Smoky sausage, sweet potato & red onion tray bake

  • UKangelaW on September 24, 2018

    Gorgeous, but 4t of smoked paprika makes it way too spicy. I’d reduce it to 3 next time. The kid drank many glasses of milk while soldiering through this!!

  • TrishaCP on November 04, 2021

    This meal was great! I halved the recipe and therefore halved the smoked (hot in our case) paprika to two teaspoons. We thought that level of spice was perfect. I added a bell pepper since it needed to be used up, and that worked just fine.

  • Caja on September 08, 2022

    Very vague recipe I thought. No weight or size of potatoes.Says you could do a honey mustard alternative but doesn't give quantities.

  • aislinn_b3pvvp on February 16, 2026

    Great for making ahead

  • anna_66imxn on February 19, 2026

    An excellent starting point for sausage and root veg type traybakes

  • annie_6swuo4 on March 22, 2026

    Always a favourite easy dinner. Make this quite often. Always cooks just right but I use vegan sausages

• Lemon and rosemary steak with garlic roasted potatoes & onions

  • Pamsy on March 06, 2022

    We really enjoyed this. My steaks were quite thin so I just pan fried them and then poured the dressing over rather than put them on top of the potatoes in the oven. I wouldn't have thought to pair lemon and beef but it works. Simple recipe which would be good for entertaining.

  • Caja on October 24, 2022

    It doesn't say when to add the dressing

• Filipino-style garlic pork pot roast

  • Bessp on November 17, 2025

    This was hit-and-miss for us. The flavors are really good, but the pork wasn't even close to tender after 3 hours and the bok choy needed probably closer to 15-20 minutes to cook. The rice has a lovely risotto-y texture. I did not enjoy the whole peppercorns in it, if I make this again I'll use ground or put them in a sachet so I can take them out easily.

• Slow-cooked leg of lamb with harissa, roasted aubergines & tomatoes

  • Carrie9212 on December 02, 2019

    Slow-Cooked Leg of Lamb with Harissa, Roasted Aubergines & Tomatoes Cooked a 1.5kg leg rather than the 2 - 2.5 kg in the recipe and gave it an extra half an hour over and above the 3 hours at 160 degrees for fan oven as I felt it needed it. I also added stock about an hour before finishing cooking as there wasn’t enough juice (really none at all) for the couscous to cook in. The aubergines were dried rather than roasted and next time I’ll add the stock either just before covering with foil or about an hour in to cooking. Lovely flavours though and have leftovers to eat cold for lunch at work tomorrow!

• Tarragon roast chicken with potatoes, onions & garlic

  • Pamsy on January 11, 2019

    My first recipe from this book. Very easy to put together and not a lot of washing up. No Charlotte potatoes so used our own, peeled and cut into 2cm chunks. No tarragon so used thyme instead. My chicken was only 1.35kg so roasted for 1hr 20mins but would reduce by 10mins next time. Will definitely try again with different herbs.

• Miso roast salmon with mushrooms, pak choi & jasmine rice

  • TrishaCP on October 27, 2019

    This is a lovely combination of flavors and ingredients. I baked the tray for 5 minutes longer than specified to get the salmon just right. I had the largest bok choy that I have ever seen from my CSA, so I dismantled it into leaves and stems and the extended cook time was perfect. I used a combination of shiitake and maitake mushrooms and I greatly preferred the maitake here. Note that this recipe specifies cooking the rice separately. (This was fine with me as I haven’t had the best luck cooking grains and pasta on the pans in other recipes from this book.

  • Jane on July 13, 2021

    I did not love this - both for the unattractive appearance and for the unexciting flavors. The pak choi was odd in that it was just quartered before roasting - making it difficult to spread with the ginger/miso marinade and difficult to serve (I ended up chopping it for serving). There was a lot of moisture from the mushrooms so not much caramelization which may have been one reason for the disappointing flavor. Not one I will repeat.

• Sea bass, asparagus & spring onions with jasmine rice & a ginger, lime & soy dressing

  • embk27 on January 08, 2021

    Loved this - filling but feels very virtuous at the same time. Next time I would cook the sea bass on the hob to get a crispier skin and then serve with the rest of the dish.

• Roast lamb with apricots, pistachios, mint & pearl barley

  • saladdays on January 05, 2019

    This was good. The ras el hanout was a bit subtle, might use a bit more if I cook it again. I cooked it for 45 minutes rather than an hour as I was concerned that the lamb would be overcooked. The lamb was fine but the pearl barley was a bit undercooked. There is a lemon in the ingredients but no mention of it in the method so I squeezed over the top before serving!

  • TrishaCP on April 16, 2022

    This dish was very tasty, but I had execution problems. Not the lamb- my lamb was cooked perfectly and tasted good though I agree the ras al hanout was subtle. I had problems with the cook on the pearl barley. One side of my pan was cooked through, but the other side needed more time. I also had a lot of liquid that wasn’t absorbed by the barley, so I ended up having to continue cooking it in a pot. My onions were also slightly too al dente.

  • carly_ztnb88 on May 20, 2026

    Loved this! Used about half the amount of apricots and added some sweety drop peppers. Pearl barley needs a bit of seasoning but good stock and plenty of garlic worked well. Delicious! Whole family loved it

• Super-simple salmon à la pesto with giant cous cous, watercress & lemon

  • TrishaCP on January 13, 2019

    This was very flavorful and certainly really simple. It has never occurred to me to put pesto on top of fish and then bake, but I will certainly do this again. The one flaw, and it may have been execution on our part, was that the couscous was unevenly cooked. Some of it was mushy, and some was just fine.

  • emma_clare on May 18, 2019

    This was delicious and extremely simple. I would definitely make it again. Seemed like more than the sum of its parts. Following @TrishaCP's comment about the couscous cooking unevenly, I made sure to distribute it very evenly in the pan, and I also left it soaking in the stock for a little while as I prepared the salmon. This seemed to do the trick and it all cooked through.

• Honey-roasted carrots & parsnips with quinoa & rocket

  • TrishaCP on January 16, 2019

    Another winner from this book. I thought the cook time would be too long for the carrots and parsnips, but it was spot on. The quinoa was also cooked perfectly. My one quibble is the instruction to seal the pan with foil after adding the quinoa- this means sealing it after the tin's been in the hot oven. That's easier said than done if you don't want to get burned!

  • Hannaha100 on January 06, 2021

    This was a bit disastrous. It took me longer than stated to prep and then seemed to take forever to cook. In the end I served it, knowing that the quinoa didn't seem quite done and sure enough nobody liked it. I think I'd just make the elements separately in the future. I don't think I'd cook quinoa this way again.

• Crispy baked gnocchi with tomatoes, basil, mozzarella & pine nuts

  • alexthepink on May 08, 2019

    I added roast courgettes. The gnocchi didn't crisp, but this may be my terrible oven. It was still delicious though!

  • roleigh on September 07, 2020

    I also added courgettes, which went beautifully with it. I only added the mozzarella in the last 5 mins along with the pine nuts, because I like it only just melted. Delicious and so simple!

  • embk27 on January 08, 2021

    Great easy mid-week recipe. I would use just 30g of pine nuts next time. My gnocchi did crisp but really stuck to the bottom of the pan. Next time I’m going to try really oiling the pan or lining with grease proof paper.

  • Hansyhobs on January 17, 2022

    I've cooked this a dozen times and it will always be one of my favourites. I add the basil once plated. Perfection!

  • Leo on May 14, 2022

    I want to like this more than I do. Some of the gnocchi were hard rather than crisp. I will keep trying because this is such an easy meal. Did it with feta this time which was lovely.

• Goat's cheese, red pepper, mushroom & pesto fusilli traybake

  • JJ2018 on June 04, 2019

    Tasty pasta bake. Really enjoyed the pesto and goats cheese combo but it isn’t different enough or special enough I’d rush back to make it again

• Spelt with chorizo, sweet potato, red onion & spinach

  • JJ2018 on June 06, 2019

    This was a miss for us. After allotted time I had hard ingredients in soup of stock. Uncovered and cooked for another 30mins and had cooked ingredients but it felt like a pile of individual things not a melded dish. Won’t repeat

  • samfrances on January 27, 2024

    I made this with vegan "chorizo" and vegan "chicken" stock, and it worked wonderfully.

  • Futuregirl23 on January 13, 2023

    Not my favourite, and usually I find recipes from the Roasting Tin books work perfectly. The spelt was still a little chewy, and there was a lot of liquid that just didn’t get absorbed. I gave it a little longer but by then the sweet potato was dropping to bits. Flavours were nice but just didn’t really work.

  • katmagdunn on October 17, 2023

    I was wary about whether this would work after reading other comments but it was delicious and worked perfectly! I used pearl barley instead of spelt, which may have absorbed the stock a bit better, and the lemon juice at the end is really key to tie everything together. Super easy and definitely a repeat for me.

• Coconut, raspberry & chocolate cake

  • alexthepink on November 16, 2019

    Delicious and very sweet! Quite easy too.

• Five-spice duck with wild rice, kale & ginger

  • TrishaCP on May 09, 2020

    This is a brilliant recipe, as long as you go into it knowing that you will end up with well-done breasts if you follow the recipe’s instructions. I recommend assessing the size of the breasts and maybe pulling them out earlier per your preference. The rice cooked perfectly, and the crispy kale was delicious. All in all, the flavors worked well together and we really liked this dinner.

• Fennel, sausage & cannellini beans with tomatoes & conchigliette

  • Leo on October 05, 2020

    A brilliant mostly store cupboard supper. I halved it and used orzo pasta. I substituted dried oregano for fresh. Just need to make sure it doesn't dry out. As with most recipes in this book clean up is easy.

• Cauliflower & broccoli & goat's cheese hazelnut crumble

  • mondraussie on November 15, 2020

    Disappointingly dry. Won't bother again.

• Orzo with chilli & garlic roasted broccoli, lemon, Parmesan & walnuts

  • Jb_ on October 24, 2021

    Really tasty. I cut back on the chilli a little.

  • Leo on April 01, 2025

    Enjoyable and easy to put together. I used a fresh red chilli and pumpkin seeds and pecan nuts to top.

  • matt_v4eeww on April 03, 2026

    This is a firm favourite, and this week it just worked even better. Not sure why, which probably doesn't help

  • anna_66imxn on February 20, 2026

    One of those recipes that can't not be delicious just took much longer to cook than the recipe said so lost 1 star

• Storecupboard flapjacks

  • saladdays on January 21, 2026

    Made these with my granddaughter, very easy but too sweet for me!

• Wild rice winter salad with roasted Brussels sprouts, pancetta, feta & sunflower seeds

  • samfrances on September 20, 2023

    Also works very well with meat-free "pancetta"

• Ms Marmite Lover

  This book is cooking method-led and it's a great concept. As an Aga owner I cook 80% of my food in the oven.

  Full review