• 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

• 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.

• 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!

• 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.

  • 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.

  • Nichill on February 13, 2019

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

• 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.

• 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.

• 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!

• 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!

• Coconut, raspberry & chocolate cake

  • alexthepink on November 16, 2019

    Delicious and very sweet! Quite easy too.

• 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.

• 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!

• Cauliflower & broccoli & goat's cheese hazelnut crumble

  • mondraussie on November 15, 2020

    Disappointingly dry. Won't bother again.

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

  • Leo on November 15, 2020

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

  • JJ2018 on May 24, 2019

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

• Oven-roast coq au vin

  • Leo on November 15, 2020

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

• 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.

• 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.

• 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

• 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

• 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!!

• 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!

• 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