• KatieK1 on May 11, 2022

  Currently free as an ebook at amazon in the U.S.

Notes about Recipes in this book

• Baked sausages, apples, & blackberries with mustard & maple syrup

  • sharifah on September 28, 2019

    Wow, what a taste sensation! That’s what the OH said.... first dish out of the book, and it didn’t disappoint! The combo of apples and blackberries with sausages, and the sauce... all so simple but so delicious. I’ll be making this again and again! I used turkey sausages, as I don’t eat pork.

  • saladdays on September 29, 2019

    I cooked this within two hours of owning the book! Used windfall apples from the garden and then foraged some blackberries from a local bush while the sausages were in the oven. It tasted great but the sausages didn't brown well. I used a shallow stainless steel casserole pan but next time I cook it I will use a more open small roasting tin.

  • Foodycat on October 12, 2019

    I was a bit concerned that this would be too sweet, but the tart apples (I used Egremont Russet) and blackberries gave it a lovely sharp tang. I used pork, sage and black pepper sausages, but I think it would be amazing with venison sausages. I served it with the purple sprouting broccoli with cream and parmesan from the same book - they have the same cooking temperature and it was easy enough to figure out the timing for them cooking in the same oven.

  • sarahj22 on November 02, 2019

    I liked this but wasn't crazy about it. With the maple syrup, apple and blackberries it all felt a little too sweet. I used chicken sausages rather than pork but I think sticking to pork sausages as in the recipe would offset some of the sweetness. My husband was very sceptical about the ingredients combination beforehand but ended up really enjoying the dish. I do think I'll make this again as it's easy for a weeknight dinner, and a nice way to use up a glut of blackberries for a savoury dish.

  • Cfowkes on November 08, 2019

    1st recipe from the book (8/11/19) and unlike Jamie’s (5) which is stove top the combined favours of the Dijon, garlic, stock and maple syrup lend a distinct - yes sweet but not too much although I’d vary the maple syrup depending how sweet your fruit is - all mine were quite tart! Loved it as an autumnal dish on a cold November night to use up glut of fruit (local hedgerow blackberries that had been frozen ...for crumbles but this made a lovely change!).

  • Rinshin on April 09, 2020

    This is the second recipe using sausages and blackberries from Diana Henry. Like the first one with great tasting coleslaw with blacberries, this had a similar taste and look but this one was simpler because there was no salad portion. I used a pear instead of apple and reduced the maple syrup to decrease the sweetness as we do not care for sweet main dishes. The timing was perfect. Such a simple recipe that looks great and taste wonderful. Photo added.

  • lou_weez on May 18, 2021

    This was great!! It is on the sweet side but we all really enjoyed this meal.

  • luluf on May 19, 2021

    Really delicious but my blackberries lost their shape so I might cook them for less time next time I make this

  • averythingcooks on January 11, 2023

    I used 2 large honey garlic sausages & 1/2'd everything else. No berries here but a spoonful of blackberry jam to finish the sauce added good flavour. I browned the sausages a bit at the start & when I pulled the pan out for finishing, I cut them into chunks so the sauce glazed every surface. I also added around 10 mini Yukon golds at the beginning to fill the pan. We ate this in bowls over a pile of sauteed cabbage & although T did say "a bit sweet", we easily finished it all. A repeat idea for sure.

  • Anea25 on December 03, 2023

    didn't have any blackberries so I used local sour berries. We really enjoyed it.

• Roast salmon & string beans with cornichons & mustard crumbs

  • PiaOC on November 02, 2019

    This was a very easy meal to prepare, assemble and cook and an absolute delight to eat. The salmon skin was a little soggy but I have made a note to cook it skin side up for the first 10 minutes next time.

  • vickster on January 17, 2020

    Nothing special. My salmon wasn't that great, so that didn't help. But I wouldn't bother to make again. My favorite part was the crunchy topping, even though I didn't have cornichons.

  • Wazzockbeak on June 12, 2020

    I mistakenly left out the mustard in this recipe but still such a lovely way of baking salmon. I highly recommend.

  • KarinaFrancis on October 13, 2020

    Super easy, tasty and a different way with salmon for us (we normally BBQ our salmon). We loved the crunchy topping, but substituted capers for the cornichons because we had them on hand and the Silver Fox isn't a fan of cornichons. Absolutely would make this again, it's nice to be able to get a tasty and healthy dinner on the table in under 30mins.

  • Lepa on July 07, 2021

    This was pretty good but I don't think it was the best way to cook salmon. Diana Henry's "cod with zesty crust" from Pure, Simple Cooking is a favorite and, I think better than this recipe. I do, however, like that this is an entire meal. My husband liked the cornichons and mustard.

  • mondraussie on September 20, 2021

    I added potatoes, sliced 5mm thick, put them in the pan to cook about 20-25 mins before adding the salmon and the string beans for their 12 mins.. served with pickled cucumber, very tasty..

  • lesliej789 on August 11, 2022

    My family loved this. I cooked the string beans for 10 minutes before adding the salmon because my family likes veggies well-roasted. I skipped the cornichons because my kids aren’t a fan. I used skinless fillets. Everyone enjoyed the meal and said to keep using this recipe. I loved how quick and easy it was!

  • SpatulaCity on February 22, 2024

    I loved this - however next time I would change the cooking method. At the end of the allotted time, my salmon was about medium, and any of the beans that had found their way underneath the salmon were definitely not cooked, while those along the edges were nicely al dente. So I returned the dish to the oven and fired up the broiler, which made for extra crispy mustard bread crumbs and wow! So tasty! I questioned the use of cornichons, but they were marvelous in the crumbs. Added a piquant quality without being pickle-y. I also accidentally added the lemon juice to the crumb mix instead of spritzing over the final dish. Oops! But a happy accident. So next time, Instead of all together in the roasting pan, I’d roast the beans and the salmon separately to better control doneness, and would blast the heck out of the mustard crumbs to get them extra crunchy and well done. Then throw the components all together in the end for a happy dinner ;)

  • FlowerGold on April 23, 2026

    Nice! Would service over rice next time with the extra topping. Took suggestions of other notes and roasted the green beans for 10 minutes before adding salmon. Maybe do 12-13 minutes next time. Makes more topping than needed - used about 1/2+ cup gluten free bread crumbs. Great recipe to have as on option - even for company. Used 7-8 ounces filets without skin. Cooked shin side down. Salmon was very moist.

• Toad in the hole with scallions/baby leeks & cheddar cheese

  • Foodycat on September 24, 2019

    I haven't always had much luck with getting the batter to rise in a toad, but this worked very well. 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. I might mix some cheese into the batter next time though.

  • slouj on October 26, 2019

    Delicious combination of ingredients. The texture of this particular batter was a little denser than Yorkshire puddings I’ve made in the past but that worked well and it still had decent rise not to mention wonderful flavour.

  • lilham on November 27, 2019

    This is my first toad in the hole. It came out beautifully and the children loved it.

  • chawkins on December 20, 2021

    This turned out pretty tasty even though I knowingly used the wrong kind of sausage just because I wanted to use them up. I made half a recipe using Amylu’s fully cooked roasted garlic and Asiago chicken sausages, did not have enough scallions, so I augmented with a small leek, quartered lengthwise, skipped the cheese on top because there were cheese in the sausage. As it turned out, the Asiago were inserted in the center of the sausage, they all got melted into the batter, leaving a hollow tube running thru the center of the sausage.

  • angrygreycat on December 11, 2024

    This was quite a bit densier that my usual yorkshire batter and did not rise as well as I would have liked.

  • angrygreycat on December 11, 2024

    Won't use this again, too dense

• Salsiccia con patate e pomodori al forno

  • Larkspur on October 14, 2019

    I made 2 versions, one with the sausage and one without, as my family contains vegetarians as well as omnivores. For both I substituted dried oregano for the fennel and that turned out well. For the vegetarian version I sautéed the onions a bit before putting in the oven to add depth to their flavor.

  • Foodycat on November 05, 2019

    I reduced the sausage, potato and onion and left the peppers and tomatoes as per the recipe for 2 people. It was good, but a lot more potato-y than I anticipated. The peppers and tomatoes cooked to almost nothing.

  • KarinaFrancis on April 04, 2020

    We really enjoyed this! Relatively simple, super tasty and the oven does most of the work. I would add more onion and cut the tomatoes in 1/2 moons next time. Will definitely make this again.

  • Astrid5555 on August 17, 2020

    A real family weeknight dinner pleaser. Needed just 40 minutes in total in my oven. Will repeat!

  • veronicafrance on January 26, 2021

    I used handmade Cumberland sausages and parmesan instead of pecorino. The sausages were well-seasoned and it was good, but would be better with spicier sausages. Great idea for making a substantial meal out of a few sausages and other ingredients you are likely to have on hand.

  • averythingcooks on February 01, 2021

    I cut this in 1/2 using 3 sausages of varying heat levels and the result was a delicious one pot dinner. I made as directed other than using dried oregano in place of the fennel seeds (as suggested by one commenter) and I finished with a mix of Thai basil (LOTS on hand) and parsley. With chunks of toasted garlic bread on the side, this was REALLY good. Absolute repeat!

  • PiaOC on April 18, 2021

    I too, used a mixture of hot and mild fennel sausages. Another excellent meal from this cookbook.

  • mondraussie on September 24, 2021

    I can only get thin sausages, which definitely won't stand up to 1 hour of cooking time, so I skipped the browning step, and added them at the 20 minute mark with the tomatoes and cheese. Cooked perfectly. Definitely on the repeat list!!

  • kari500 on October 11, 2023

    I cut the potatoes into chunks and parboiled them, then stuck them in the oven alone first (I don't like under-cooked potatoes). Then about 15 minutes later added the onions, pepper, garlic, spices. Another 25 minutes later added whole chicken sausages and tomatoes (small ones cut in half). Cooked about 25 minutes - next time do more like 30-35 (sausages were precooked, so just needed to be heated a bit more). This is a nice homey, tasty dish. Could also do without the potatoes and serve over polenta or pasta (cutting the sausage for the second).

  • chawkins on January 09, 2024

    Very good and very easy. I made half a recipe in a 9" cast iron skillet. Used baby Yukon gold potatoes, green bell pepper that needed to be used and parsley. Will add to rotation.

  • ChandraNH on February 26, 2025

    Very good. Made a quarter of the recipe for one person using fresh Spanish chorizo sausages and a few yukon gold-type potatoes. Didn't include tomatoes and didn't have to cook for the full time as I cut the potatoes (unpeeled) very thin. Adding to the rotation. Only thing missing is something a little sharper, vinegary.

  • Countesschicklington on November 01, 2025

    Another winner from the fabulous Diana Henry. I added more peppers and garlic to this the second time I made this. Definitely a family favourite.

• Lamb fillet with herb butter, radishes & peas

  • PiaOC on November 02, 2019

    Having never cooked peas in the oven before, I was not sure what to expect with this dish. It was very, very good.

  • FJT on May 01, 2021

    I can only echo PiaOC: this was very, very good and so easy.

• Salmon fillets with miso, shiitakes & bok choy

  • Astrid5555 on October 27, 2019

    Quick to prepare and a nice change from the usual oven-roasted salmon. Really enjoyed the shiitake mushrooms with the marinade, used baby spinach instead of bok choy. A winner!

  • darcie_b on November 29, 2019

    This was easy enough for a weeknight but impressive enough for guests. Indicated cooking time was a bit too short IMO. The flavors were subtle but good.

  • scolere on March 09, 2020

    Nice mix of flavors and super easy to prepare. I did not do individual papillotes but used a covered gratin dish for 15 minutes and then 5 more minutes uncovered. I served it with chinese noodles flavoured with the same marinade and chopped shiitake, and more steamed bok choi with olive oil and salt

  • Yildiz100 on October 10, 2021

    Reduce to the honey to 1 tbsp. Next time we'll omit it entirely. Was still a bit too sweet. Baked longer about 25 minutes.

  • lilham on November 03, 2021

    The recipe suggested 12 min in the oven but the salmon came out raw inside. I used a knife to make slashes in the salmon fillets to accelerate the cooking, put back into the oven for another 5 min but it was still raw inside. I ended up emptying salmon fillets and the pak choi onto a plate and cooking it in the microwave. (Everyone was starving). I saw another poster said the cooking time was more like 25 min. I also don’t understand what Japanese rice wine mirin the author used. I thought mirin was a lot sweeter than dry sherry? Does she mean sake? I have shaoxing and mirin at home and chose shaoxing. I wasn’t wowed by this and the children didn’t like it at all. I won’t make his again.

  • Clog on October 17, 2022

    Nice, subtle flavours. The salmon and bok choi could have done with another minute or two in the oven. I don't see what was gained by separating the fillets so next time I'll put them all together in a baking dish.

  • apw2020 on August 14, 2023

    Delicious recipe, but 12 minutes at 375 was much too short, and the salmon was raw on the inside. I increased the cook time to 20 minutes, and that was perfect. Paired the dish with soba, a perfect complement.

  • mpo on November 12, 2023

    I cooked this as a sheet pan recipe with no packets at 400 - just split the miso dressing up as I would if I had made packets. I think no packets helps with getting everything cooked through on time.

• Pork chops baked with beets, apples, caraway & paprika

  • mondraussie on November 13, 2021

    Delicious, but careful with cooking time if the pork chops aren't very thick. I also found that the veg needed more than 10 mins, but maybe because I added more? Added 2 potatoes, and substituted fennel for one of the onions... Cooked veg for about 25 min. then added pork chops for another 20 min. Definitely bother with the browning. Second time I made it added sweet potatoes

  • sarah_22kzqy on May 03, 2026

    Absolutely delicious, one of our favourites, served with the braised fennel too

• Cod with chorizo, tomatoes, olives & sherry

  • Jane on November 07, 2019

    This was fantastic. My photo doesn’t look impressive as my fish covers most of the veg but it tasted great. I added more olives than she said, because I love olives. Next time I would add more tomatoes as they seemed a bit sparse.

  • Foodycat on November 09, 2019

    I agree with Jane - more olives! And I followed her lead and kept the quantity of tomatoes while halving the rest of the ingredients for 2 people. It was very nice! Although I have come to the conclusion that cherry tomatoes on the vine are a bit of a waste of time.

  • lou_weez on January 20, 2020

    A fantastic, tasty, easy one pot meal. I didn't add the olives as hubby and kids are not fans and it was still delicious.

  • grindabod on January 26, 2020

    Made this with skrei as it is in season. So simple and so delicious!

  • KarinaFrancis on May 05, 2020

    Oh wow we loved this dish!! Every part is delicious! I added red onion to the veg in place of olives (because we have a few and the silver fox doesn’t like olives). The potatoes took closer to 45 mins before I added the fish, but that happens frequently in my oven. I’ll be repeating this one for sure!

  • Lsblackburn1 on September 24, 2020

    We loved this! Such bold delicious flavors.

  • FJT on November 01, 2020

    Another vote for this recipe - really nice.

  • sarahj22 on January 06, 2021

    Really delicious. A lovely combination of flavours and textures. My potatoes took far longer than the listed time but that may be because I used baby roasters rather than baby new potatoes. I didn't have any sherry so used Shaoxing rice wine instead, but cut back to a couple of tablespoons to be safe. A definite repeat.

  • kari500 on May 03, 2022

    Finally got around to this, and even my cod-hating family loved it. I almost doubled - maybe 1 1/2 next time instead. But as everyone says, this is absolutely delicious. That crunchy top is so good.

  • SheilaS on July 29, 2023

    Great dish that comes together very easily. Put the veg in to start cooking while you make the bread crumb topping for the fish, then cook everything together for a bit and it's dinner! I used halibut as it's what I had on hand.

  • Running_with_Wools on August 12, 2024

    This is as delicious as it sounds. I used Italian sausage because my partner does not like chorizo, and I added in some summer squash. The seasoned, buttery bread crumbs are so great with cod, and the veggies were melting and delicious with pops of tomato and olives. The only flavor I didn’t love was the sherry. Maybe because mine was so old it was just too syrupy and cloying. I’ll skip it next time. A definite keeper.

  • Sugoosygee on October 05, 2024

    This was delicious! As suggested by Nigella, I substituted Marsala Secco for the sherry. I served with a side of Swiss Chard.

  • chawkins on August 23, 2025

    Very tasty. However, my crumb topping did not get crispy. I also need to cut my chorizo slices thicker next time. Used dry Masala for the Amontillado Sherry.

  • bktravels on October 24, 2025

    This was delicious! Very easy, but it did take a bit of time to cut, cook, roast, and bake everything. I was lucky to have fresh breadcrumbs in the freezer. We made very few changes -- extra Castelvetrano olives and I wish I had added even more. Very simple to pick them out for people who aren't olive lovers. We aren't crazy about sherry on its own, but we used Amontillado in this recipe as suggested and it was perfect.

  • joanne761994 on May 18, 2026

    This tastes perfectly fine. Potatoes, tomatoes and chorizo in a roasting tin alongside fish is a common mix. I was intrigued by the sherry- unfortunately you can't really taste it against the other strong flavours. The crumb is great. Make sure the breadcrumbs aren't too fresh so they crisp up well.

• Chicken with prunes, potatoes, cauliflower & harissa

  • Jane on September 30, 2019

    This was a nice dinner and quick to put together. It didn’t excite me but was enjoyable. I used boneless, skinless thighs and they worked fine. I needed an extra 10 mins for the potato slices to cook through. The second night I made the pistachio relish and that added extra interest though the raw garlic flavor was too strong for me.

  • aargle on February 16, 2026

    Our family loved this dish. Very easy although had purchased prunes with seeds in them by accident so that was annoying. Needed an extra 15 minutes to brown chicken and cook potatoes through. Served with green beans but without relish or yogurt mainly because I couldn’t be bothered but felt unnecessary. Some couscous would be a lovely accompaniment.

  • veronicafrance on February 17, 2021

    Absolutely delicious and so easy to do. I used dried figs instead of prunes by mistake ... not a problem. I halved the recipe and the liquid seemed a bit scanty so I added more stock after 20 minutes -- there still wasn't much left at the end, but everything was perfectly cooked and the chicken skin golden brown (don't use skinless pieces, they will dry up instead of crisping).

  • cook_fresco on September 22, 2021

    Enjoyed this very much - used ten thighs in a 32in shallow casserole. Doesn't look like the picture... potatoes sliced at 2mm (food processor) and done under the chicken so stewed not browned. Very tasty though and would make again. Could do with rice or bread alongside as produces lots of sauce.

  • Matthewburton on January 24, 2026

    Excellent used a mix of canned beans instead of potatoes plus soft apricots

  • Matthewburton on January 24, 2026

    Used mixed beans instead of potatoes

  • Pimlicocook on April 30, 2023

    The harissa, spices and preserved lemon mean the prunes are not too sweet: rather, they are rich and savoury, and the whole thing is utterly delicious. Very easy, too. Served with walnut relish and greek yogurt; I didn't think it needed anything else.

  • Shanria on October 02, 2020

    I think it needs rice or something to make it less strong ( not less spicy). Not for my littlies. Used rose harissa paste.

  • FoodyFocus1 on May 24, 2020

    This is delicious a big hit with everyone in the household. Especially the day after. I added a few extra spuds.

  • Skamper on May 20, 2023

    Good but not a standout. I made a half batch but there didn't seem to be enough liquid so added more broth. Used dried apricots rather than prunes. Served with couscous.

  • KarinaFrancis on October 12, 2020

    Absolutely loved this! I gave the veggies a 20 minute head start in the oven before adding the chicken thighs and they all finished at the same time. I could have gone heavier with the harissa, but the rest of the spicing is spot on. The relish added a lovely bright note, although I made it with parsley instead of coriander. I halved this dish and it used the other half of the ingredients for the chicken with ‘nduja

• Creamy gratin of finnan haddie, tomatoes & potatoes

  • Foodycat on October 01, 2019

    Not my brightest idea to use baby new potatoes, because it took ages to slice them, but this was really delicious and tasted much lighter and fresher than I was expecting. I didn't strain the garlic out of the cream.

  • Frenchfoodie on October 19, 2019

    Delicious. We had 400ml of cream so topped to 500 with whole milk no problem. Didn’t strain garlic from the cream (or slice it, I just crushed it in). I might add an extra tomato in the future as the tomatoey bits were lovely. Started on stovetop in Le Creuset so pan was warm then took about 40mins in oven.

  • kari500 on June 19, 2020

    I've been wanting to try this since I got the book, but recent events have made it difficult to get ingredients. But we happened on some smoked salmon (only 4 oz, which was plenty for us in this since it has a strong flavor), so I went for it. It's a fair amount of work, but tasty. Very different from our usual dinners. I used lilham's idea of cutting the potatoes with the slicer disc of my FP (which I had never used - it was still in the box from 20 years ago!).

  • lilham on January 22, 2020

    This is like a lighter version of a fish pie and absolutely delicious. I had a leftover bag of new potatoes and used the thick slicer disc in my food processor. Instead of straining the milk, I grated the garlic with a microplane grater. With the help with these kitchen gadgets, the dish was a doodle to make and came together very quickly. Both adults and my 8 and 5 year olds loved it. Will definitely be in my regular rotation.

  • bc2rlh2023 on July 28, 2024

    Just made this tonight, and it was a hit. The garlic was quite pronounced in the cream and my father really doesn’t like the taste of garlic but even he finished the whole plate. Really tasty dish.

• Roasted radishes with honey, mint & preserved lemon

  • Foodycat on October 04, 2019

    Unexpectedly delicious - I hadn't tried roasted radishes before but they were very good. We did them on the barbecue (kettle, lid down, indirect heat) for about 25 minutes and they were perfect as a side dish with chicken legs in a sweet chilli marinade. Edited to add - we did them again in the oven and they were even better.

  • Astrid5555 on April 26, 2020

    As Foodycat already mentioned - this is unexpectedly delicious! Did not have any preserved lemons and don‘t care for them that much anyway. Added some lemon zest instead and sprinkled with flaky sea salt in the end. Perfect!

  • sarahj22 on July 10, 2020

    Not a hit for us. This was my first time roasting radishes and their flavour just isn't for me. 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.

  • joanne761994 on April 06, 2026

    This are wonderful- so fresh but also sweet tasting. They work wonderfully against fatty pieces of meat.

• Chicken with miso, sweet potatoes & scallions

  • Rinshin on October 05, 2019

    This was ok, but not a repeat for me unless I made more changes. The style was closer to grilled chicken instead of saucier versions using oven or stovetop. Very little sauce - closer to smear than sauce. The taste of smear was ok with the chicken and green onion, but did not compliment the sweet potatoes. Maybe regular Yukon or red potatoes would work better here. The chicken did come out moist but I would prefer more saucier versions of teriyaki. I wanted to make this a complete meal and also added pak choi with the green onion. Green onion and pak choi were tasty. Photo added.

  • hillsboroks on October 19, 2019

    This was good but I agree with Rinshin that it could be made better with some adjustments. The marinade is so thick it is difficult to spread evenly. Also it cooked down quite a bit so at the midpoint of the baking time so I added about 3 tablespoons more sake and I was only making a half recipe. I think next time I would double the marinade if making a full recipe or make the marinade for the full recipe when using half the chicken and other ingredients. I used red-skinned yams and we really liked them cooked this way and the chicken was incredibly moist and tender.

  • lilham on October 21, 2019

    Unlike the other posters, I didn’t have any problem with the sauce being too thick. Maybe not all miso are the same consistency? I made the full recipe as written, except substituting sake with shaoxing wine. Mr lilham and I both loved it, and the children loved the chicken but not a fan of the sweet potatoes. (They don’t like sweet potatoes, something about the soft texture). I served it with plain stir fried courgette fingers. This is going into my rotation.

  • Foodycat on October 22, 2019

    Like Lilham, I didn't find the sauce too thick at all - it coated everything easily and left a good amount of juice to pour over the cooked chicken and sweet potatoes. The saltiness of the sauce really complemented the sweet potatoes, giving them a bit of a glaze but without adding more sweetness to them, and the chicken was very moist and succulent.

  • caitmcg on December 03, 2019

    Like some others, I found the marinade too thick, but I just thinned it with some more rice wine (xiaoxing in my case) before tossing with the chicken and potatoes. The whole dish was delicious and flavorful, but the sweet potatoes were the best part; the sweet-salty-spicy sauce was so good with them, I would make more next time. The one change I would make is to use regular yellow or red onions in place of scallions, as I didn't think they added much.

  • stockholm28 on December 13, 2019

    The flavors were great and this is worth a repeat. I’m usually ambivalent about sweet potatoes, but these were quite good. I agree that the marinade was quite thick ... more like a paste.

  • TrishaCP on March 17, 2022

    We loved this dish. In particular, the sweet potatoes were really good with the miso glaze. The glaze was just fine for me to work with- I used a brush, so maybe that is why. I agree that dark greens are the essential side dish for this meal.

  • chawkins on May 04, 2024

    This was pretty good, the chicken skin did get quite dark on one of my thighs, there is a hot spot in my table top oven. I used red pepper flakes for the Fresno chiles.

  • hillsboroks on December 13, 2023

    I made this recipe again this week and think I figured out why I and many others had issues with the marinade/sauce. It’s the type or brand of miso. I used to only find miso in small containers with a snap-on lid. That miso was very dry and thick and difficult to mix into other ingredients. 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. My sauce was easy to spread over the chicken and sweet potatoes with a large spoon. My second thought about why some folks are having issues with this recipe came when I looked at the photos posted by other cooks. I cook this in a square 9” LeCreuset pan (I only make half the recipe because I am cooking for two) so my 4 chicken thighs and the sweet potatoes are nestled in tightly together, more like Rinshin’s photo. I think this helps keep all the moisture from the marinade from evaporating. I don’t think a sheet pan works.

  • KarinaFrancis on May 14, 2020

    This one was just OK for us. 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". I only had 2 spring onions so I threw in a zucchini for the last 10 minutes which worked really well. Tasty but there are better versions of this dish

  • mondraussie on January 17, 2022

    This would be worth a repeat, as I only had boneless thighs which dried out a little. Served with steamed bok choy, made a nice meal.

  • sarahawker on April 19, 2024

    This was a big hit in our house. Great way to use the sweet potatoes, I made this in a 9x13 and had plenty of gravy though the chicken thighs browned really fast and I put alum. foil over top so the skin did not end up crispy. Maybe next time start w/ foil and then remove for those last 15 min.

  • inflytur on April 10, 2024

    I made this for guests and they raved about it. Unlike others, I had no problem creating a pourable basting concoction, even though I started with a tub miso. My suggestion is that if your sauce seems too thick thin it with sake. Definitely make sure your ingredients are not spaced on a baking sheet. They should be in a pan where they will be packed if you want sauce left for serving. Next time I plan to try it with red miso instead of the white.

  • SpatulaCity on January 25, 2024

    Only okay for me, but my husband really enjoyed it. I had medium sweet potatoes and cut them down into 12 wedges/tater. Next time would cut them smaller as they needed additional baking time to become silky and tender. My marinade was more paste like than liquid. I only had regular honey and soy sauce, so just used those. Not sure what flavor or textural difference that may have made? Overall easy to make and I think I’ll try it again.

  • Dolcetto23 on January 30, 2021

    A bit too salty for us - I would reduce the miso next time. And definitely add greens.

• Chicken with lemon, capers & thyme

  • Foodycat on October 05, 2019

    I used all-purpose potatoes, rather than buying waxy specifically. Very simple and really tasty. Very little preparation time and then 40 minutes in the oven. We had it with buttered steamed broccoli.

  • kari500 on November 10, 2019

    Delicious. I started the potatoes 15 minutes early to be sure they cooked through, and didn’t move the lemon slices on top of the thighs for the last ten minutes because I was worried that it would make the skin less crispy. The capers and thyme gave it a lovely slightly floral note, and of course lemon and capers are always great together. So little work, and a complete and delicious meal on one tray.

  • veronicafrance on June 06, 2021

    Classic Diana Henry: quick and easy, features olive oil, lemon, garlic, thyme, capers. The result was delicious. I cut my small waxy potatoes (Noirmoutier) into quarters and there was no problem with them cooking in time (I did give the dish an extra 10 minutes because the chicken thighs were huge).

  • chawkins on June 20, 2023

    Did not have waxy potatoes and there was a terrible storm outside, so just parboiled a cut up large russet for half of the recipe. Very simple and very easy, just assembled and put in oven and it was delicious.

  • mondraussie on January 20, 2025

    This was a little "sin más" for us.. A bit dry... Don't know if I'd bother again

  • KarinaFrancis on April 08, 2020

    My second recipe in a week from this book and this is another dead simple, flavour packed winner! I added some broccolini in the last 10 mins for some green. Great for a weeknight because it needs no marinading or searing, just throw it in the oven and let it do it’s thing.

  • PiaOC on June 30, 2020

    Another full flavoured success from this book. The lemon, thyme and caper combination is so delicious.

  • stockholm28 on January 14, 2024

    I cut the potatoes in smaller chunks than was suggested. I also added some green olives during the last 5 minutes of cooking. She suggests this in the headnote of the recipe. This was a good, simple meal. It is easy to scale down. I had 2 large chicken thighs and I cut the rest of the veg in half. My onions got a bit too charred; I should have cut them thicker. The garlic was delicious, but a bit difficult to eat since it was unpeeled and scattered among the potatoes. I found myself picking it all out so that I could squeeze out the delicious roasted garlic.

  • Melyinoz on February 02, 2021

    Nice, but I wish I had read these reviews first. My potatoes needed a LOT of extra time to cook through and I cut them quite small. Would make again.

  • Dolcetto23 on January 30, 2021

    Easy and delicious - especially as I happened to have a Meyer lemon which I decided to use for this, and can highly recommend! One note, the potatoes need to be cut up fairly small or they won't cook in time.

• Chicken with plums, honey & pomegranates

  • saladdays on October 10, 2019

    This was really delicious. Recipe says to add 1/2 the plums to the roasting tin and then the other 1/2 later. I can't see why, there seemed to be no difference in the texture or taste. If I cook it again I will add them all at the beginning. Diana recommends covering in foil towards the end of cooking if honey starts to burn, this is a good idea. I didn't but wish I had!

  • lilham on December 16, 2019

    I forgot to add the second half of the plums, cover the chicken in foil or add the pomegranate seeds. But the dish still turned out to be delicious. I served it with bulger wheat as suggested in the notes. Really love this and will definitely repeat.

  • KarinaFrancis on February 13, 2021

    Outstanding! Another fantastic recipe from this book. All the flavours work beautifully with the chicken and create delicious juices. Luckily my plums were tart, they were perfect against the rich chicken. I served it with bulgar pilaf as suggested. Will absolutely repeat.

  • Pinkrupee on November 06, 2022

    This didn't come out as well as we'd hoped. The plums were delicious and the flavours nicely aromatic but the sauce wasn't as dark and sticky as it looked in the picture and we felt the chicken got rather lost, especially as the skin didn't brown/crisp at all. I'm going to try this again - maybe I need an even shallower dish to cook it in.

• Lamb chops with sweet potatoes, peppers & mojo verde

  • mzgourmand on October 15, 2019

    This was absolutely delicious! The lamb, peppers and sweet potatoes roast was absolutely succulent! 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. Definitely going into family favorites. Didn't have the spicier peppers for the mojo verde so it didn't have the kick it could have with a different pepper mix.

  • Foodycat on November 27, 2019

    So delicious! In the British version of the recipe it's red peppers baked with the sweet potatoes and a green pepper in the mojo. I added a green finger chilli to the mojo for some kick. I haven't baked lamb chops before, but this way, searing them on the stove first, worked really well.

  • Daniela164 on December 07, 2019

    Simple and delicious. The mojo verde is a nice contrast to the roast vegetables.

  • chawkins on April 26, 2025

    The cumin were not very noticable in both the lamb and the mojo. My chops were 2+ inches thick, so I sear them longer. Very easy and delicious dish once you got all the ingredients prepped. Will use a heavier hand with the cumin and add a hot chile to the mojo next time.

  • mondraussie on October 02, 2021

    I can't get thick lamb chops so I skipped the searing step and added them for the last 10 mins. They cooked, but were lacking colour, so I pulled them out of the tray and seared them just before serving instead, and worked perfectly! Great dish, and the vinegar in the mojo verde works well with the combination of vege and lamb chops.

  • Lsblackburn1 on April 16, 2020

    Absolutely delicious and easy to do.

  • foodgloriousfood on April 03, 2022

    The Mojo Verde didn't have any heat at all (green bell pepper only) so I ended up adding fresh serrano and jalapeno and extra vinegar to punch up the flavor. We enjoyed this dish with those mods.

• Greek zucchini, polenta, feta cheese & dill "pie"

  • Foodycat on November 04, 2019

    I feel like this would be a good introduction to polenta for people who think they don't like it - you can't taste the polenta at all, it's there in a very small quantity to strengthen the cheesy custard. 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.

  • caitmcg on December 03, 2019

    I preferred this a touch more set than indicated, but it was very good. I like that there is just enough custard to hold the vegetables together. This would also be a great brunch dish that would come together quickly if the zucchini were roasted ahead of time.

  • Anea25 on July 16, 2024

    A good way to use what's in the fridge. I didn't have enough zucchini, so I added a bell pepper to get the right quantity of vegetables. Subbed grated cheddar for the feta. Easy and tasty light-ish meal. Will make again.

  • FlowerGold on April 01, 2026

    Really good. Nice filling side or a great brunch item. Took a longer to cook. I sliced the scallion into quarter or half inch pieces. Used Israeli Feta. Be careful of how much salt used because Feta has a briney quality.

• Chicken & cauliflower with 'nduja

  • blintz on November 09, 2019

    Tried this tonight mostly because I was intrigued by nduja —-I had never heard of it. This is a delicious, easy weeknight meal. The recipe suggests adding red onions. I added sliced leeks instead because I had them. Definitely will make again, and will add more nduja because it’s the main seasoning and it’s a great flavor.

  • FJT on March 09, 2025

    I liked this, not least because it’s so simple to prepare and very tasty. My husband wasn’t so keen. I added red peppers.

  • KarinaFrancis on October 11, 2020

    I’ve only just been able to get my hands on ‘nduja, this was the dish to try it on. Not much work to do, because as the book promises, the oven does it all. The chicken was juicy with crispy skin, and the vegetables cooked down in the red hot chilli oil from the spicy ‘nduja. I had to halve the quantity because there is no way 8 thighs would fit in any one baking dish

  • Elizabeth.f on January 20, 2024

    Added red onions and garlic cloves. Could consider adding red peppers and cherry tomatoes to give a little more sauce. Very tasty

  • Lepa on December 12, 2022

    This is so very tasty! I don't know if there is something wrong with my oven but this took about an hour and a half. After thirty minutes everything still seemed raw so I cranked up the heat to 450 and then cooked it for another forty minutes or so. I added red onion wedges, as Henry suggested, and they were one of the best parts!

  • Lsblackburn1 on January 09, 2026

    I wasn’t a huge fan of this - although my husband liked it a lot. It was fine, but not terribly interesting. My main complaint was that the cauliflower overcooked and pretty much fell apart and the potatoes didn’t crisp up - they just braised in the chicken and nduja grease.

  • foodgloriousfood on April 07, 2022

    We enjoyed this but I recommend cutting the cauliflower into large florets so it doesn't overcook at the recommended 400F for 40-45 mins.

  • Shanria on February 17, 2024

    Mind which type of Nduja you use :( Last one from jar from amazon was stringy and yuk

  • cook_fresco on November 01, 2023

    This is incredibly tasty. I used miniature potatoes. Cooked in a 33cm shallow casserole for 50 mins or so, turning after 20 and another 20, taking the chicken pieces out the first time to give everything a good mix and drizzling the second time. The chicken virtually covered the veg so nothing burned and the chicken skin was nice and crispy. 80g nduja (pack size, Waitrose) was plenty for me and I had it with mayo to cool things down a bit.

• Chicken with feta cheese, dill, lemon & harissa yogurt

  • Foodycat on November 20, 2019

    Very nice. I am not sure that adding the lemon zest at the end contributed much, but the lemon juice, dill and feta were delicious. I probably wouldn't do the harissa yoghurt again unless I was serving it with roast butternut or something that would really be enhanced by it.

  • lilham on December 10, 2019

    I skipped the dill but otherwise the same as per recipe. This is very nice and I love the slightly melted feta on the chicken. The children had it without the harissa yoghurt.

  • westminstr on December 12, 2019

    Really liked this. Used boneless skinless thighs which worked surprisingly well (I started the potatoes/onions earlier). The harissa yogurt needed salt. Rough quantities of everything, but that was fine. Flavors were great.

  • kari500 on January 30, 2024

    I screwed this up by not cooking long enough, but overall we liked it a lot. I’m in the camp that didn’t feel it needed the yogurt, but the other two seemed to love it, so I will make again. I stirred the harissa into the yogurt, and added a bit of salt. I gave my potatoes a quick boil first, and would probably do so again. But like the idea of just starting them, and the onions, first. Loved the dill and feta, agree that maybe the zest isn’t needed, just a bit of juice. Like the idea of adding more veg to the pot to make it a one dish meal; I served with cucumber salad, but would be nice not to have to clean up extra. Used skinless boneless thighs and they worked fine.

  • FJT on October 23, 2020

    Delicious and really easy to make. I think the harissa yoghurt is essential, although I didn't use harissa but some chilli oil from a previous recipe that needed to be used up. The yoghurt sauce provides a fantastic hot/cold contrast and you can make it as spicy (or not) as you like. it doesn't overpower the other flavours.

  • chawkins on August 03, 2021

    Delicious and cannot be easier. Made half of a recipe, used Vidalia onion and skipped the harissa yogurt.

  • mondraussie on March 07, 2023

    Nice, quick and easy :)

  • Pimlicocook on May 07, 2025

    A good variation on this staple from Diana Henry, using some of my favourite things (dill, feta and lemon). A hands-off dish that looks great and is delicious. Served with baby spinach, orange and toasted pine nut salad, which worked nicely.

  • dc151 on January 13, 2021

    I made the variation- chicken with tomato, parsley and pomegranate relish. That way the kids could use as a topping or eat just plain roast chicken. I broiled the chicken for a few minutes to get the skin a bit crispier. The yogurt harissa was a nice dip for the potatoes. I really liked the relish, and it was made of things I almost always have on hand (frozen pomegranate seeds are the best!). I would make this again. Next time, I'd put the potatoes in a few minutes before the chicken to give them a head start.

  • sarah_22kzqy on May 03, 2026

    Lovely spring flavours

  • sarah_22kzqy on May 03, 2026

    Lovely spring flavours

  • sarah_22kzqy on May 03, 2026

    Lovely spring flavours

  • gregory_eh7qnk on May 08, 2026

    Scrumptious flavour profile. I make this routinely and it always delights me. Next to no effort for a delicious meal that impresses at a dinner party and is an excellent midweek supper. I have tinkered with it a little over the years - I now omit the the lemon juice (too tart for me) but use lots of zest, and I double the red onions.

  • krista_72bovc on May 29, 2026

    One of my family’s favourites. Great flavour combination. Sometimes I do not include the Greek yogurt component and it still works well.

  • zabeta on April 18, 2021

    I make this regularly, never with the harissa yogurt. Delicious.

  • Crumbles on April 29, 2023

    Absolutely scrumptious. How can a dish be so good that takes so little time to create? I followed the recipe to the letter and will continue to do so. The dill, feta and lemon at the end are essential to elevate this wonderful dish to high status! Made it for friends and they were all smacking their chops and diving in for seconds. Says it all really. Incidentally, I followed it with Raymond Blanc's Strawberry & Mascarpone Tart (Simply Raymond) and that too went down a storm. Another incredibly easy recipe. Planning to do both dishes for the Coronation Weekend celebrations.

  • Luckyme on January 26, 2026

    We quite liked this cozy roasted chicken with the brightness of the lemon, dill and feta.

  • averythingcooks on March 16, 2023

    I also made this with boneless, skinless thighs (6 for roughly 1/2 recipe), starting the potatoes & onions early. I used an "already zested lemon 1/2" so no zest but the combo of the juice, dill & feta was really good. I added some broccoli & grape tomatoes to pan with about 10 minutes to go to up the veg and, as we love harissa, made the yogurt. We both really liked this but I think we agree that Melissa Clark's "Harissa chicken with leeks, potatoes and yogurt" from DCTG is still our top choice for this style of dish.

  • olive515 on April 07, 2023

    Make this routinely, so easy and so good. I also love the similar MC recipe so add a leek to the veg here, as well as carrots/whatever root veg is languishing. It’s very adaptable. We add some harissa with the olive oil to the veg and chicken at the start, which brings more depth of flavor once roasted.

  • KarinaFrancis on October 19, 2020

    Another great dish from this book. The flavours work really well together and the feta, lemon and dill brighten everything up. I agree with Foodycat the harissa yogurt is optional

  • Zosia on March 03, 2020

    I cut a whole chicken into 8 pieces for this dish and added cubed sweet potato to the pan. Everything was delicious with the toppings and the spicy yogurt.

• Thyme-roast lamb chops with tomatoes, black olives, potatoes & goat cheese

  • Foodycat on December 03, 2019

    I halved the quantity of potato and lamb, but left the tomatoes, onion and olives the same for two people. It's absolutely delicious but it really needs something else to make a full meal. I'll do a side salad next time.

  • CliftonSally on August 01, 2020

    Easy and delicious. I cooked the potatoes on their own for 15 mins first as personally I think they always take a bit longer. Lamb was cooked perfectly in the exact times given. Set my oven to 180 fan as equates to 400/gas 6. My husband likes potatoes so I halved the meat (and used less cheese) but kept the other measurements the same for two and it was very satisfying! Yum.

  • Clog on October 05, 2022

    A lovely combination of flavours and straightforward to make. Marinating the meat was worthwhile.

• Chicken with wild mushrooms, pumpkin, rice & sage butter

  • Jane on November 03, 2019

    This had a great effort to reward ratio. Very little prep work - soak dried mushrooms, rinse rice, chop veg (I used butternut squash rather than pumpkin) and then it goes into the oven. Lovely meal at the end. Although she says the sage butter is optional I would say do it if possible as it adds an extra dimension.

  • kari500 on December 29, 2019

    I loved the flavors in this, but yet again my rice didn't cook through at the given time. 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. I have to assume, since this sort of thing happens often, that this is a problem of my Viking oven, and not with the recipe. It's a shame, because the flavors on this were wonderful. Loved the sage butter.

  • Astrid5555 on December 29, 2019

    As Jane already mentioned great effort to reward ratio. However, it took closer to an hour until all the liquid had evaporated and the rice was tender. I made the variation with Parmesan cheese sprinkled on top instead of the sage butter and used only drumsticks. Used the broiler to brown the chicken in the end but was afraid that my pumpkin would get too dark. Next time would bake at a higher temperature for the last 15 minutes to achieve crispy brown chicken skin.

  • Foodycat on November 07, 2021

    I left out the chicken to serve this as a side dish with another chicken dish. Absolutely lovely. The sage butter really made the dish. My chicken stock had a good layer of schmaltz so I used that instead of olive oil to drizzle. My rice was well and truly cooked by the end of the cooking time - verging on the mushy.

  • mflanagan77 on July 25, 2021

    Winner dish from Diana Henry. Only had dried porcini mushrooms and they worked well. Will make this one again.

  • Zosia on January 05, 2021

    The dish had great flavour but the timing didn't for work me. I had the opposite problem of previous reviewers; my rice was overcooked when I checked at 35 minutes but the chicken wasn't yet done. 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). Instead of sage butter, I made a paste of the sage, garlic and olive oil and rubbed it on the chicken and squash before baking. Edited to add: I just noticed a note that appears after the index at the end of the book that says the recipes were tested in a convection oven. I used a conventional oven. A higher baking temperature would have yielded better results in my oven.

  • foodgloriousfood on October 10, 2021

    We really enjoyed this, the rice was cooked in time. I do find sometimes I will have issues with rice cooking in the usual time. One bag recently I threw away because whenever I cooked it - it took almost double the usual time and still was kinda chalky. I think that like beans, it comes down to the age of the rice, perhaps. Anyhow my basmati (recently purchased) was cooked at the same time as the chicken. The only change I made was to chop and fry the sage in garlic butter and set aside to be brushed on at the end. I am not a fan of raw sage at all and was surprised by the inclusion of it in this recipe to be honest - fried sage however, is wonderful. My only regret was that I didn’t have more of the sage butter, it was so good on both the butternut squash and the chicken. I also used porcini dried mushrooms. Will make again!

  • davidthacher on December 31, 2025

    Needed another ten minutes to cook rice. Next time I'll double the squash (Delicats)

• Roasted squash & tofu with soy, honey, chili & ginger

  • Jane on November 06, 2019

    I was looking for a quick dinner with what I had in the house. This worked if I skipped the tofu. On Foodycat’s suggestion I added some cashews which added protein and crunch. I served it with pita bread. The second night (leftovers) I felt I needed a bit more substance so added cubes of halloumi, which I briefly fried first. I liked both versions. It’s rather oily but maybe that’s so the marinade doesn’t burn when roasting at 400 degrees.

  • kgmom on February 01, 2024

    We really liked this! Nothing was really crispy, but it was very good. Served with pearled barley. I made 1.5 recipe of the sauce and used extra to sauce the barley. We made it a meal with sautéed broccolini.

  • eliza on December 07, 2021

    This was delicious. I only made the roasted squash since I didn’t have any tofu. Used a big kabocha squash from the garden, and my own dried red pepper flakes. We really liked the spicy ginger soy sauce marinade with the sweet kabocha squash. Will definitely repeat the squash. Edit: I have repeated this (just the squash) often. Once, I used some of it to make my simple squash soup and it was fantastic. So now I always do extra to use in soup.

  • Cathyschuh on June 04, 2021

    Not my favorite. I did like the spice and the squash and the tofu but I have had other versions using different spices that I like better (milk street)

  • Foodycat on October 24, 2019

    I made this as a main meal, with some coconut rice. It was very good, although I didn't particularly like the tofu in it. I love tofu, but I haven't roasted it before and found it a bit chewy. Next time, I would do this with maybe a big handful of cashew nuts at the end instead of the tofu.

• Roasted Indian-spiced vegetables with lime-cilantro butter

  • Jane on November 11, 2019

    I didn’t love this. It wasn’t spiced strongly enough and it was boring. The lime-cilantro butter helps a bit but not enough to make me want to repeat it. It might be OK as a side dish I suppose but as a main it felt dull. I did chop up leftovers and use in a frittata with cheese and it was more tolerable. Also, it needed 15 more minutes than the 25 stated for the potatoes to be cooked.

  • kari500 on January 27, 2024

    Thanks to previous reviewers - I doubled the spicing and it was perfect for us. I also cooked/boiled the potatoes first (and dropped the chopped carrots in with them for the last minute or so). Didn't use all the called for vegetables; I did potatoes, carrots cut into chunks, Brussels sprouts, cauliflower, and a large turnip. It looked like a massive amount, but it cooks down (still, we have some leftover, which is great because we all loved it). I don't think it needs the butter at all (at least not if you double the spicing). Served with fried eggs, mango chutney, and yogurt, and no one touched the yogurt. I'll still put a bit out next time because I can see it being useful sometimes. 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. I think it might be nice on fish.

  • Nichill on October 08, 2023

    This was very successful. We were all exhausted after a complicated weekend. I didn’t think we would manage to eat just this, with no added meat or egg, but it was appreciated. I didn’t have any beetroot, or lime, and used lemon in place of the latter. We served with Greek-style yoghurt, mango chutney and a spiced pumpkin chutney, and a squeeze of lemon juice. Our vegetables were farm-fresh today, which might have made it tastier. Will definitely be making this again.

  • Clog on August 21, 2022

    Worked very well as a side dish, which is what I was looking for. I added 5-10 minutes to the cooking time.

• Tomato, goat cheese & olive clafoutis with basil

  • kari500 on October 29, 2019

    Aside from only using plum tomatoes, I followed the recipe exactly. Huge hit. Easy. Served with a simple green salad and ciabatta and it was plenty.

  • breakthroughc on August 21, 2023

    This was delicious. I drained some of the juice off my tomatoes after roasting as they gave off a lot of liquid. They were sungolds from my garden. This step probably wouldn’t be necessary with store bought tomatoes. I added the basil to the dish with the olives and goat cheese. I also used half and half instead of the milk and cream. It has been several several years since I have made this and I’m happy I remembered it.

  • Foodycat on October 08, 2019

    I made a half quantity (recipe halves neatly) and then split it between two individual gratin dishes to make two substantial portions. I think it was a bit deeper that way, so it needed almost the same cook time. Very rich - the custard has a wonderful texture - and delicious. I think technically this is a flaugnard, not a clafoutis though!

  • Cathyschuh on June 04, 2021

    This is a great recipe and I think you could use the same base switching out ingredients that you might do in a quiche or a gratin. It came out like a souffle texture and a quiche shape no crust. The use of the food processor to get that airiness is brilliant. I have people over for dinner and was able to start cooking at 5, with it and appetizers and asparagus in the oven by 530. Then it takes care of itself, resting comfortably until you are ready. My center had some jiggle and that slightly gooey warm center with the crustier outside is my favorite.

• Artichoke & basil mayo

  • kari500 on January 17, 2020

    This is delicious. I roasted red onions, eggplant, and red peppers and put them on ciabatta with this and we all loved it.

• Moroccan roasted vegetables with labneh

  • caitmcg on December 03, 2019

    This is a simple and really delicious one-dish meal, with a lot of flavor from the harissa, ginger, garlic, and cumin. The yield is large, and a half recipe could easily serve 4. I did peel the winter squash and cut it in bite-size chunks, rather than wedges, for easier eating. Rather than make labneh, I followed her suggestion to serve Greek yogurt with preserved lemon stirred in, and it was a great accompaniment.

• Baked anchovy-stuffed red mullet with fennel

  • alexthepink on March 06, 2021

    Made with bass as red mullet was out of season. Absolutely delicious and very easy - I will definitely make this again.

• Pork belly strips with scallion salad & Korean dipping sauce

  • bernalgirl on October 02, 2025

    This is a truly outstanding recipe, the dipping sauce and scallion salad both complement and cut the richness of the pork belly. The cooking process is hands-off till the end which leaves more than enough time to prepare ever else. I served these as lettuce rolls with herbs, Korean toasted seaweed, and rice.

  • angrygreycat on July 20, 2022

    Not a success. It was okay but I have other dishes with pork belly that are much better. And pork belly is too expensive to waste on a mediocre dish.

• Chicken with Dijon mustard, crème fraîche & vermouth

  • FJT on November 23, 2020

    Extremely easy dinner with virtually no prep required. I did as embk27 suggested and popped the crème fraîche around the chicken thighs rather than on top. Very tasty, low effort dish. Will definitely repeat.

  • breakthroughc on January 10, 2021

    Delicious and super easy. I made this for guests and this is effortless entertaining.

  • angrygreycat on February 11, 2022

    I would second the advice to pour the creme fraiche around the chicken rather than blob on top. Mine did not "melt down into the sauce" instead it dried out as blob on the top of the chicken, a little weird. Not sure I will make again, I have made other more strongly flavored Chicken Dijonaise type recipes.

  • embk27 on June 12, 2020

    Really tasty recipe that gives a great sauce. The only thing I might tweak is the placement of the crème fraîche. The recipe says to blob on top of the chicken so it will then melt off and into the sauce. Mine didn’t and just stayed stubbornly on top of the chicken so I scraped it off into the bottom of the pan. Next time I would probably put the vermouth and crème fraîche in the bottom of the roasting tin and place the chicken on top.

  • SpatulaCity on January 19, 2024

    Loved it! Only cooking for two, so made with four thighs, but left the mustard and sauce ingredients at the full amounts so we could have extra sauce. I slathered the creme fraiche over the tops of the thighs and it melted down into the pan sauce during baking. I agree that it’s not very easy or pleasant to try to cut into flubby chicken skin, and around chicken bones, but the flavor is wonderful! Served with egg noodles and it was a delicious winter dish.

• Melissa's butterflied leg of lamb with yogurt & herb sauce

  • FJT on January 01, 2020

    This was virtually no effort for a very tasty dinner. Will definitely make this again.

• Roasted cauliflower with pistachio & preserved lemon relish & tahini

  • Nancy402 on February 22, 2020

    Not so simple, but worth it. The cauliflower took another 15-20 minutes to brown, but that was no problem as I was quite occupied with making the other elements. Made the relish in the food processor, with a light hand, and that was fine. Lovely presentation.

  • zabeta on April 18, 2021

    This is a very time-consuming recipe, but utterly worth it. I made it in order to consume my one and only garden cauliflower. The tahini sauce was weirdly watery, so I didn't add all of the liquid called for. Really delicious.

• Baked baby pumpkins stuffed with wild mushrooms, scallions, grains & Gruyére cheese

  • Nancy402 on October 18, 2020

    We loved this dish, with farro as the grain.The mini squashes I had were not pumpkins, and required considerably more time in the oven than suggested, about 40 minutes, before filling. The filling on its own was delicious, but in the squash, with the lashing of cream and the melted cheese, it made a lovely presentation.

• Sausages & lentils with herb relish

  • Nancy402 on December 06, 2020

    Had to scale this down to a 10 inch pan. Fortunately, it was fairly forgiving, and like other reviewers I was very happy with the result. The relish is delicious, and versatile. I used turkey sausages and they worked well.

  • catmummery on May 06, 2023

    yummy easy supper dish; forgiving of estimates rather than precision. relish is a must

  • Frenchfoodie on January 03, 2026

    This is delicious and is really elevated by the herb relish which I made with dill, parley and a little basil. Took a bit longer to cook than the recipe but pretty sure that was because my lentils were best before 2024. My sausages browned beautifully in the oven cooking phase (in a cast iron pan) so no need to be too fussy on the initial brown.

  • Crumbles on January 17, 2023

    This was the first recipe I made from this book. It was delicious and easy. The herb relish elevated it to a higher level i.e supper party fodder. On my 'favourite' list.

  • gregory_eh7qnk on May 09, 2026

    Glorious recipe - I’ve made this over and over. The relish is a big hit in my house, so I double the quantity, mixing mint with parsley.

  • Foodycat on November 11, 2019

    I was a bit concerned that cooking the sausages like this would be a bit rubbery, but they weren't at all. Really nice combination. I used white wine vinegar in the herb relish because the lemon I thought I had I didn't. Very successful.

  • Tinala523 on January 04, 2020

    The recipe says to be sure to use the recommended pan size to ensure lentils cook properly. However, the pan size is not listed in the recipe. I emailed Diana Henry, who was kind enough to respond that it should be a 30 cm dish (12 inches) which was left out of the US version. FYI.

  • angrygreycat on January 19, 2020

    Really lovely flavor combination. The herb relish is excellent and finishing the dish in one pan in the oven makes it a really easy weeknight dinner. Will definitely make again.

  • Indio32 on October 05, 2020

    Yes, can honestly say I really enjoyed this. Was slightly winging it as I made a single portion just for me but it worked out just fine. Was fully intending on making the herb relish but was working in another room and completely forgot about it until the main dish was cooked.... one for next time!

  • KarinaFrancis on June 05, 2024

    Perfect winter warmer! I forgot to get pancetta so used some bacon I had on hand. The flavours were delicious and the relish was a perfect accompaniment. I used pork and sage sausages so resisted the urge to add some chilli flakes.

• Roasted autumn vegetables with walnut-miso sauce

  • Nancy402 on December 13, 2020

    Delicious. I too found the amount of dressing concerning. Reduced it by half and it was still more than enough.

  • Foodycat on October 14, 2019

    I was making this as a main meal for 2 people, and I struggled a bit to adjust the quantities for that. It's very, very filling! I used a lot less oil in the dressing, and it was still too much for us. The balance of vegetables is extremely good - the chicory/Belgian endive provides enough acidity to cut through the rich, sweet, earthiness of the other veg.

  • luluf on May 19, 2021

    We love this and as noted by the other reviewers, it was extremely filling. Nice hearty dish for winter

  • mondraussie on October 01, 2021

    As others have said, very filling.. but extremely delicious!! Edit: Served it again last night and we both agreed it was very salty. Perhaps the brand of miso?

  • Skamper on March 23, 2022

    We both liked this. As others have noted, it's very filling and there is quite a bit of oil. I made a half batch of the sauce but used. 5 cup of oil rather than .75. Next time I would try using vegetable broth in place of half the oil and bet that would work well.

  • catmummery on April 23, 2022

    I struggled with this a bit. Parly my fault - I slightly crowded the veg so some were less charred than I would like. Completely agree with all about the dressing - first, really difficult to get the miso to emulsify with the oil and having halved the amounts, it was still way too much and made the food feel oily. I used some water to help with emulsification but next time think i'd use a quarter of the oil and make up with water. I won't rush to make again, though agree it was filling. Prefer a similar dish with tahini/lemon/yoghurt dressing and nuts scattered

• Salad of roasted carrots, apple & lentils with chili & preserved lemons

  • darcie_b on May 07, 2021

    Excellent combination of flavors and textures. The recipe specifies Puy lentils, but the photo seems to show Beluga (black) lentils. Either will work fine.

  • Frenchfoodie on May 16, 2026

    Beautiful looking (I cut my carrots in thick chunks) and tasty too. The ginger fades in to the background though the preserved lemon is pretty assertive - I cut back a little.

• Baked fennel with crushed red pepper & Parmesan cheese

  • Yildiz100 on June 01, 2020

    A delicious and easy side dish. I sliced my fennel rather than cutting into wedges as I had rather thin bulbs that didn't make impressive wedges. I liked the way the texture turned out, so I would do that again, though wedges would look nicer. If cut into wedges, baking time may need to be increased. Times were just right for my sliced fennel. I reduced the fennel seeds to about 1 tsp, and I was glad I did. This was enough for a distinctively fennel-y flavor without being overwhelming.

  • mondraussie on September 11, 2021

    Fantastic and very easy!

  • sarah_22kzqy on May 03, 2026

    Love this, only for two and used just the one fennel bulb and half a teaspoon of chilli flakes

  • William_F on April 26, 2022

    Followed this blindly and blew my mum's head off with the three teaspoons of chilli flakes. I'd go for three pinches in future.

• Chili-roasted tomatoes with feta cheese, yogurt, dill, mint & pistachios

  • mondraussie on September 11, 2021

    Fantastic and very easy!

  • KarinaFrancis on December 14, 2020

    Easy and delicious! I had some “cocktail” tomatoes (about the size of a golf ball) which took 20 minutes to cook. I couldn’t bear who waste the oil so I poured some over as well as some fresh oil. We had it as a side for some lamb sausages but I think what it really needs is to be eaten with a beautiful loaf of bread to mop up the yogurt, juices and oil. Maybe a chilled glass of rose

• Chicken with hot Italian sausages & red bell peppers

  • averythingcooks on September 24, 2020

    I cut this in 1/2 using 4 boneless skinless chicken thighs, 2 “sweet with heat” sausages (made by my butcher) and a good handful of red onion and red & yellow peppers. 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. This was a delicious bowl with a scoop of yogurt and a piece of toast. Definite repeat!

  • Popisdead on August 30, 2021

    Really good. Definitely do with Garam masala potatoes. Be careful on the chilli flakes.

  • Kduncan on August 02, 2021

    This was good and pretty easy to make. Had to swap out Red Onions for Onions as SO bought the wrong type of onions. Served with Rosemary Potatoes recipe, wasn't able to add to pan for last part of cook time like other people have suggested. Overall was good, and would do again.

  • KarinaFrancis on April 25, 2021

    Another winner from this book! The flavours are comforting and delicious, the fennel really shines. I did tinker a little by not browning the chicken thighs, just smooshed them about and into the oven. Following averythingcooks suggestion I added the potatoes to the pan which gave them a chance to meld with the pan juices.

  • krista_72bovc on May 29, 2026

    So good and always leaves enough for leftovers, have made this one multiple times. I often use hot sausage or a mix of hot and sweet and skip the chili flakes accordingly.

• Chicken with torn sourdough, sherry, raisins & bitter greens

  • PiaOC on February 03, 2020

    Excellent combination of flavours and textures. Next time, I will push more of the bread to the edge of the baking dish for the last 5 minutes to crisp up. The pancetta was a tasteful addition - the bit I picked up was not too dry and it baked perfectly. Will definitely be making this again.

  • KarinaFrancis on April 07, 2021

    This was delicious and the flavours melded beautifully. I took PiaOC advice and pushed the bread out to brown in the last 10 minutes which crisped them up. Would make again

• Baked peppers stuffed with goat cheese, ricotta & basil

  • SheilaS on August 30, 2023

    I made this with mini peppers instead of full size red bell peppers and they looked cute. 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.

  • Rachaelsb on May 22, 2022

    Yum! Pretty simple to cook, straightforward and great side fir steak or chicken.

• Butter-roast eggplant & tomatoes with freekeh & koch-kocha

  • mflanagan77 on February 26, 2021

    Delicious and would make again. Tip: Cook freekah as Step 1 to get on to boil

  • Dolcetto23 on February 02, 2021

    Really delicious. Also, really rich (lots of butter) and really garlicky!

• Roasted eggplant purée with soft goat cheese, smoked almonds, chili & rosemary

  • carly_ztnb88 on May 08, 2026

    Straight to the top of my favourites list! This made a beautiful Friday night supper with some crusty bread to mop it up with. So many flavours in one dish, absolutely gorgeous

• Roast corn, zucchini, & peppers with cumin, chili, sour cream & avocado

  • Rachaelsb on May 28, 2022

    Sooo delish!! Will definitely make again. Lots of great heat and acid. I added chicken and just used spice/oil mix for this as well. Great with homemade tortillas.

  • mjes on August 24, 2021

    Simple mechanics told me that halved avocados wouldn't work; I sliced them. I served the vegetables with the assumption that people would put them in a tortilla, add a bit of sauce, and eat. My expectations were correct. This makes a very nice vegetarian dish when trying to utilize garden produce that is becoming overwhelming.

  • Lsblackburn1 on August 07, 2020

    Followed the recipe and everything came out well-roasted and tasty. This made a nice filling for flour tortillas.

• Roast peppers with burrata & 'nduja

  • Foodycat on October 03, 2019

    Ridiculously simple and very good. I used smoked burrata and served 3 half peppers as a main course portion with some garlic flatbread and Ottolenghi's charred tomatoes with cold yoghurt. Which was half a pepper too much for me but right for my husband.

• Roast potatoes & tomatoes with anchovies, capers, fennel & rosemary

  • joanne761994 on May 17, 2026

    Very easy cook. I did this with salmon like someone else had suggested but it'd also go really well with lamb chops. Simple but delicious.

  • KarinaFrancis on October 20, 2020

    It’s easy to miss this recipe as is often the fate of recipes without photos. An excellent side dish, we had it with salmon but it would go with anything. Next time I’d go a bit heavier on the rosemary and/or fennel

• Indian-spiced roast potatoes & cauliflower

  • Foodycat on October 07, 2019

    I like potatoes. My husband likes cauliflower. This was a very good dish for both of us. Not too wet, so a nice, slightly different side dish for a curry with quite a bit of gravy.

• Roasted cabbage wedges with XO sauce

  • RogerP on November 25, 2023

    Diana Henry insists this must be made with rye sourdough, but I only had a lighter sourdough and I enjoyed it.

  • Foodycat on October 28, 2019

    We cooked this in a charcoal grill, so I parcooked the cabbage wedges in the microwave for a couple of minutes first. But the flavours of rye and the punchy XO sauce were fabulous with the cabbage. ETA - I've done the crumbs as a garnish for deep fried Brussels sprouts as well, and that was very successful.

  • anna_ctsxgu on April 11, 2026

    As we were making a Japanese meal I used miso instead of xo sauce. Once out of the oven I arranged the cabbage wedges on a plate, covered them in stripes of eel sauce (homemade), extra hot sriracha mayo and kewpie mayo then added the breadcrumbs and some black sesame seeds atop. This was hands down the star of the meal

• Olive oil-roasted sweet & sour greens with raisins & pine nuts

  • Foodycat on October 01, 2019

    Lacinato kale is cavolo nero in the UK. I prefer cavolo nero cooked quite slowly, so I ignored the method and cooked the vegetables, covered, on a lower heat for 45 minutes, then did the raisin/pinenut/garlic garnish. It was a lovely side dish for sausages.

• Baked sweet potatoes with avocado & chimichurri

  • purrviciouz on November 15, 2019

    This is a great weeknight dish and the leftovers were great too. I don't know why this surprised me, it seems so simple. It's a great combination of flavors and very hands off, throw the potatoes in the oven and make the chimichurri, and done.

  • Lsblackburn1 on January 20, 2020

    Made this as a vegetarian option / side dish for a Tex-mex dinner and it totally fit the bill! Delicious and easy to make the chimichurri ahead of tine.

  • angrygreycat on January 13, 2020

    Made this tonight to serve with a few thin slices of leftover Pork Tenderloin from last night's dinner. This was excellent and so easy. The combination of sweet potato, chimichurri, sour ceam and feta cheese was lovely, a bit salty and bit sweet and a bit tangy from the lemon juice. Weill definitely make again.

  • Rachaelsb on May 24, 2022

    Couldn’t agree more with other’s comments. Unexpectedly satisfying with great punch of salty, sweet, acid and a little heat. So easy to make-looking forward to leftover lunch tomorrow!

  • Bessp on September 19, 2025

    This was very easy to make. I slow roasted the sweet potatoes at 275 instead, I find it makes them sweeter. The chimichurri was nice and fresh. I served with strip steaks, it was a great accompaniment. I would want a fried egg or some crispy chickpeas to make it a full meal by itself.

• Roasted sunchokes & scallions with crème fraîche, shaved Gouda & hazelnuts

  • Patrickn on February 01, 2020

    Seeing it was one of her favorites in the book, the expectations were high. 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.

  • Foodycat on November 19, 2019

    A fiddle - several processes and bits that come together - but a very nicely balanced dish. I usually peel Jerusalem artichokes but these were just thoroughly scrubbed and very good.

• Roasted Brussels sprouts with apple & bacon

  • Clog on December 20, 2022

    Worked very well. Incredibly moreish.

  • FlowerGold on December 09, 2025

    Not sure the extra pans and effort was worth it.

  • Lepa on February 19, 2024

    We liked this. We had this as light main because we had a big lunch. I was skeptical about the short roasting time but followed the recipe and the sprouts were well cooked by the end.

  • mondraussie on January 17, 2022

    OK, but not as impressive as I imagined it would be.

  • Lsblackburn1 on December 25, 2019

    Very tasty! Got the bacon super crispy and that was delicious. Nice holiday side dish.

• Pomegranate molasses-roasted beets with oranges, walnuts, dill & labneh

  • ksg518 on January 29, 2025

    I also used greek yogurt instead of the labneh, which worked out fine (as Henry suggests in the recipe intro). This is a nice beet salad. I especially liked the dressing. I had a bit of dressing left over and used it on some warm roasted carrots a few nights later with great results.

  • Clog on January 14, 2023

    Forgot to make the labneh out of the yogurt, which worked perfectly well as it was. The flavour of the orange complemented the beets very well. The dill and walnuts rounded out the flavour, making it a very satisfying dish.

• Roasted broccolini/purple sprouting broccoli with cream & Parmesan cheese

  • Foodycat on October 12, 2019

    I had PSB in the veg box this week, so I did the recipe as written - but I do think it would be better with broccolini/tenderstem broccoli. Lovely as a substantial side dish.

  • averythingcooks on September 19, 2022

    With "regular" roasted broccoli in cream infused with parmesan & topped with crispy crumbs, it was no surprise that we both said "this broccoli is awesome".

• White beans & roasted tomatoes with caper, mint & chili dressing

  • kari500 on October 10, 2022

    Wow, I loved this. I used sherry vinegar instead of white balsamic, and basil instead of mint. I think the tomatoes should cook a bit longer. I served this as a main over polenta and it was perfect.

  • KarinaFrancis on April 12, 2021

    I saw some great cherry tomatoes and grabbed them to make this dish. Very easy, especially if you have something else going on in the oven. 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.

  • Foodycat on April 25, 2020

    I cooked the tomatoes in a kettle barbecue while I had some lamb cooking. It made a perfect side dish - definitely one to make again.

  • averythingcooks on October 06, 2022

    A great use for the very last (and very ripe!) of the grape & cherry tomatoes that I still had sitting on the counter. I used basil & parsley (suggested as substitutions) for the fresh herbs and some great northern beans from the freezer.. This was lovely beside some grilled chicken and I will repeat this for sure.

• Baked beans with smoked bacon, pork belly & treacle/molasses

  • senzler on February 17, 2026

    Good. Used 2lbs of country style ribs instead of pork belly and navy beans as it is what i had on hand. My neighbor had made home made sauerkraut so we had that on the side. I was doubtful but the two were surprisingly good together. Will make again. Homey meal for a Minnesota winter.

  • Foodycat on October 31, 2019

    Mine took a LOT longer to cook. Easily needed an extra two hours and the beans were cooked but not disintegrating. It was a little sweet for our tastes, and needed more salt. There's a lot left over, so I will add a little extra seasoning before we re-heat the leftovers.

  • breakthroughc on January 10, 2021

    This is one of my favorite recipes in this book. The recipe is worth the purchase price of the book. I have made it several times and haven't needed extra cooking time. I do soak my beans over night. I use double the amount of pork belly and bacon to make this more of a meaty main. I recommend using the lower amount of chile flakes.

  • meginyeg on November 07, 2022

    We loved this and will definitely make again.

• South American-spiced chicken, black beans, & rice with avocado, pickled chilies & sour cream

  • breakthroughc on January 10, 2021

    I really liked this recipe and did not find it bland at all, but serving it with something pickled is key. I didn't have pickled peppers, so I used some of my home canned pickled onions. The acidity from the pickles lifts the other ingredients.

  • sarahj22 on October 24, 2019

    When I first tasted this I felt it was bland and disappointing but I must have underseasoned it, as a good grind of salt and pepper really improved it. DH says the extras make the dish and I agree - we didn't bother with the avocado but the fresh coriander, pickled chillies, lime juice and natural yogurt (my substitute for DH's sour cream) really lifted everything and added freshness. My husband isn't a fan of chicken skin so I used boneless and skinless thighs, which worked well but may also have affected the flavour. The dish itself is fairly mild, even leaving the seeds in the red chillies, and the rice seemed slightly overdone after the specified 40mins cooking time. I would make this again but may spice it a bit more heavily and would check it after 30mins in the oven. A lovely cosy bowlful for the colder months.

  • angrygreycat on January 21, 2020

    My family really liked this. We used bone in skin on chicken thighs. I also used Serranos rather than Fresno chiles which were not available. I didn't find it bland at all but I had a pretty generous hand especially with the cumin, black pepper, onion, and chile. I would definitely make again.

  • EskieF on April 19, 2021

    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. Next time, I'm also going to add a small can of sweetcorn (drained), with another fresh chili and a little more stock to cover the bulkier rice/vegetable mix. A great basic recipe for cooking 1 Kg chicken thighs with 170g basmati rice and 600 ml stock in the oven - it can be adapted with many flavourings.

  • MyKitchenInHalfCups on October 11, 2025

    Excellent dish. Simple to put together. I used jalapeño pepper! Be sure to use the full 2.5 cups broth.

• Baked rice with green olives, orange, feta cheese & dill

  • SpatulaCity on February 20, 2024

    Yummy! Cooked along with a chicken in a 450 degree oven and the rice burned all along the sides and bottom. So next time will heed the directions to bake at 400. :) Still the rice was lovely and would make for a great company dish. I didn’t have feta but didn’t miss it - the olives gave a nice salty briny kick. Served alongside Persian roast chicken from this book and it was a nice pairing.

  • bernalgirl on November 02, 2024

    This recipe is perfect for entertaining, put it in the oven and forget it till it’s time to eat. I don’t like orange so I substituted minced preserved lemon and added sumac to the garnish. It was a huge hit with my guests and is a great template for variations, as she suggests.

• Arroz al horno

  • Popisdead on February 04, 2023

    Really good. Had to leave out black pudding cos coeliac, but see how it would improve it. Think it could take some more chilli.

  • JessicaRFisher on April 01, 2021

    Absolutely delicious. It needs the best quality meat you can find / afford.

  • FoodyFocus1 on June 12, 2024

    Would anyone know if this is something I can make the day before and heat up? How does the rice fare?

• Chicken & rice with coconut, green chilies, cilantro & lime

  • catmummery on March 23, 2025

    delicious. I found the timings worked fine; i browned the cauliflower and fried the rice in the spices and oil before adding in the coconut milk and stock

  • embk27 on September 07, 2020

    This was delicious but like most Diana Henry recipes, I found it needed so much longer to cook (don't know if it's just me?). The rice needed nearly an hour, rather than the 35 mins the recipe states. When I cross-referenced with The Roasting Tin by Rukmini Iyer, she said that rice needs 50-60 mins in the oven which I would agree with. Next time, I would layer the rice at the bottom of the tin, pour over the coconut milk and stock mix then add the rest of the ingredients. I'd cook for 40 mins uncovered, then 15-20 mins covered. Worth it though - it is Diana Henry after all!

  • zabeta on April 18, 2021

    I agree with the other recipe that the rice needed more time. Actually, for me the rice did and also the bottom of the chicken failed to cook as fast as the top. I ended up separating out the chicken and putting it on a tray back in the oven, and adding more chicken broth to the rice, covering it, and putting it back in too, for about another 15 minutes. The end result was good, but perhaps not mind-blowing.

• Salmon roasted in butter with beet & horseradish purée

  • ehallison on November 30, 2021

    This recipe had more hands-on time than I expected from a "simple dish that looks after itself". It tasted fine but we probably wouldn't make again. I think the beets should have had more creme fraiche stirred in - we added some at the table.

  • Afiesler on May 10, 2026

    We swapped a few items to make this a lighter lift for dinner - canned beets, prepared horseradish, and sour cream instead of crème fraiche. This was so good and easy with the swaps. We boiled a few potatoes to sop up the delicious beet puree.

• Roasted leg of lamb with basil, pecorino, garlic & wine

  • jenburkholder on July 22, 2024

    This recipe calls for a bone in leg, and I had a boneless one. So I riffed on it by using the paste spread over the butterflied leg then tying it up. I didn't roast using her method, but instead the slow roast method of Kenji's via Serious Eats (275 to temp, then rest, then 500 for 10 minutes). It was very tasty, surprisingly hard to identify the basil/pecorino/garlic specifically but all melded beautifully. Because I was roasting low I didn't add the veg until I pulled the lamb to rest, so they may have had less lamb flavor on them but still quite tasty. Would recommend!

• Persian-spiced spatchcocked chicken with quick-pickled red onions & dill yogurt

  • foodgloriousfood on April 07, 2022

    Very good but the spice mix makes 2Tb and mention is only made of 1Tb but not what to do with the other. I suspect that perhaps it is meant to be added to the garlic oil paste that you rub under the skin, but maybe it was a mistake. 1Tb is to be rubbed over the skin. I just rubbed 1Tb over the skin and didn't use the rest and it was very good. So use the other Tb at your own discretion.

  • SpatulaCity on February 20, 2024

    Delicious! Will make again. I roasted the chicken at 450 degrees instead of 400 and shorten the bake time because that makes for a juicier chicken. Was great on its own, but the Greek yogurt sauce and quick pickle are nice as well. Great dish for company.

• Stuffed Greek chicken with cayenne, oregano & orzo

  • SpatulaCity on November 16, 2023

    We loved this. Due to the comments saying it makes a lot of orzo, I halved the amount of pasta and stock. But the orzo was SO GOOD having soaked up all those chicken juices and fat! So scrumptious that I removed the chicken and orzo from the pan, but kept the drippings, and used that (along with the other half of the stock) to cook the entire amount. The stuffing was not our favorite because of the sourdough, but next time will try a French or rustic bread. I get nervous about undercooked chicken juices so used Kenji Lopez’s method of putting stuffing in a cheese cloth, microwaving to 180 degrees, then stuffing the chicken. No worries about undercooked juices then!

  • Countesschicklington on November 01, 2025

    Fantastic. I like to make extra stuffing and bake it in a baking dish alongside the chicken.

  • Jebbers on April 27, 2023

    It is now a beloved favorite in our house. I've used blue cheese instead of feta with great success. It does make a lot of orzo but leftovers are fantastic at room temperature!

  • joanne761994 on February 13, 2026

    One of our favourite recipes. I sometimes add chopped up roasted red peppers to the orzo pasta. It goes well with peppery radishes.

  • ClaireJ55 on January 14, 2026

    I never normally stuff a chicken, but made an exception & it was perfect. Though I did give the chicken an extra 15 minutes!

  • vero_a0kzed on March 26, 2026

    So delicious! I added fresh tarragon at the end and squeezed some lemon on top

  • sarahj22 on July 10, 2020

    Very easy and tasty. It doesn't quite beat my go-to roast chicken recipe, but it made a nice change. The stuffing is delicious. My chicken was smaller than the one specified in the recipe but took a little longer than the cooking time, so in future I'd check on its progress before adding the orzo and stock. I used the leftover orzo to make a variant on arancini.

  • averythingcooks on January 18, 2021

    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 orzo was tasty with lots of fresh herbs (parsley, oregano and basil) but with a dry measure of 1 1/4 cups, there is a LOT of it leftover. We are currently "discussing" whether little potatoes scattered in the pan and a smoky paprika instead of cayenne would be better choices next time.

  • Indio32 on August 30, 2020

    Really enjoyed this. Splurged a bit on a really good quality chicken. Eaten with a farmers market salad mix dressed with a basic vinaigrette. Would use slightly less boiling stock for the orzo next time. Will definitely make this again.

  • sarahj22 on February 17, 2024

    I'm now obsessed with this recipe and make it nearly every week. I make it in an air fryer (chicken goes breast-side down) and reduce the cooking time. The leftover orzo makes great cold packed lunches with added salad, baby plum tomatoes, olives and the rest of the pack of feta.

  • Vibou on October 27, 2020

    This chicken was delicious. The stuffing is one of the best we ever had. Easy, simple and perfect. FYI, On the last page of the index of the book (239) it specifies the temperature and oven Diana uses for all her recipes.

• Roast pork with crushed grapes, Marsala & juniper

  • SpatulaCity on November 16, 2023

    Made the fatal mistake of forgetting to season overnight. The overall flavor was good, but the meat wasn’t as tender as I suspect it would have been had I followed instructions. The grapes roasted but didn’t get shriveled. They had a nice flavor! The sauce was good too but even with a dry Marsala it turned slightly sweet for my taste.

• Slow-roast hoisin pork butt with radish & cucumber salad

  • katiesue28 on April 01, 2024

    This was good! I served it with homemade bao. I recommend having some extra hoisin sauce and sriracha on the table for additional sauce, as I found it a bit dry once in the bao.

  • sarahj22 on April 13, 2024

    Lovely! I decided to make this from the EYB notes and therefore missed DH's notes that 'it's really important to get excellent pork for this' and 'a joint from the supermarket just won't do'. By then I'd already bought a pack of supermarket pork shoulder steaks. Instead of roasting I slow cooked for around 9 hours with some extra liquid until the pork shredded easily, cooled, then reheated on the hob, adding some cornflour in water to thicken. I'm sure it turned out more of a saucy stew than the original recipe, but that was exactly what I'd wanted. I didn't have amontillado sherry so subbed in Shaoxing rice wine and omitted the radishes from the salad. Served with basmati rice and some salad leaves. A definite repeat. In future I might also do some steamed TS broccoli as well as the cucumber salad.

  • tui on February 02, 2024

    The meat was delicious -very moist and tender. There was more marinade than I needed, especially as the diners included children and I didn't want the flavor to be too strong for them. It was enjoyed by all and we will certainly make this again.

  • KarinaFrancis on February 05, 2022

    Unbelievably good! The pork is meltingly tender and the glaze is sticky and delicious, perfect filling for bao buns and heaps of leftovers.

  • mondraussie on November 17, 2024

    Superb! I used the picnic ham (2.6kg) that I had left over in the freezer from the last time I did a big Jamie Oliver slow roast pork dinner. Made the marinade the same way, but cooked slightly differently: quick baste in marinade then very low oven (120º) for 9 hours overnight, under foil with 500mls of white wine/chicken stock. Removed foil, upped the temp to around 220º, and basted every 10 mins with the marinade for about an hour until glossy brown and crisp on the edges. Served with bao, spicy mayo, and the pickled cucumber and carrot.

  • Lsblackburn1 on March 21, 2020

    Delicious. I made this in my Dutch oven (covered until the last hour after checking out what other recipes asked). Served the meat with the salad on bao buns - I think an aioli and some cilantro would have made them even tastier. Lots of leftovers for more variations coming up!

• Von Diaz's sweet & sour chicken & chorizo in adobo

  • Clog on November 30, 2024

    Stunning flavour and so easy to put together.

• Slow-cooked leg of lamb with sherry & autumn vegetables

  • embk27 on October 30, 2020

    Delicious one pot. The veg cooked in the sherry sauce was super tasty. Instead of uncovering in the last 45 mins, I kept covered until the end of the oven time then removed the lamb and veg; I then put the pot on the hob and reduced the sauce that way.

  • meginyeg on August 21, 2023

    I didn't enjoy this as much as other lamb leg recipes. The saffron made for a pretty coloured rub but the flavour was odd with the lamb. My veggies also ended up a soft mushy mess. We won't use this recipe again

• Lamb shoulder with honey, herbs & lemon-caper relish

  • meginyeg on February 09, 2026

    This was delicious. I messed it up and forgot to turn down the oven to 300F but it was still lovely. Definitely will make again.

  • joanne761994 on January 31, 2026

    This is the 6th time I've made this recipe. The relish is amazing and is always demolished. Very worth making sure you've got all the lemon pith out. This time I made it with only a 1.2kg piece of lamb so reduced the looking time. Photo taken just as I was putting the honey on top.

• Garlic & oregano chicken with chipotle allioli

  • averythingcooks on November 08, 2024

    This resulted in a flavourful, juicy roasted spatchcocked chicken. I used Mexican oregano as she recommends and there is tons of garlic in the rub but don't shy away...it does it's job. I made my own chipotle allioli (1st time I've seen that spelling!) using mayo, sour cream, lemon juice, garlic & chipotle hot sauce to taste. Add in sandwiches today and stock going on the stove, this was a win on lots of levels.

• Poussins with black olive & anchovy butter

  • SpatulaCity on February 06, 2026

    My husband loved this, I thought it was only okay because the flavors weren’t punchy enough for me. I almost wonder if the flavor would be more pronounced if you used a small amount of olive oil to make the paste instead of the butter? Also more black olives. We didn’t cook over the potatoes, but reduced and poured the juices over simple green beans. Parsley on top helped add a little more dimension and nice green counterpart.

• Smoky chimichurri

  • brook_oh3oyb on February 25, 2026

    Love this recipe. I can see myself making this condiment regularly, as it works in many of the same situations where I’d use parsley or cilantro as a garnish. I didn’t fully de-stem the parsley, and the pulsing alone wasn’t enough to break down the tougher stems so recommend taking the time to de-stem.

• Pot-roast Indian-spiced chicken with coconut

  • lou_weez on April 11, 2021

    I made this using chicken thigh fillets and it was lovely. I reduced the cooking time and added a mix of pumpkin and sweet potato.

  • SACarlson on December 20, 2020

    This is a great way to use up sweet potatoes. The leftovers were great in a mulligatawny soup.

  • jhbruno87 on November 02, 2019

    I made this vegetarian by using chickpeas in place of the chicken. Instead of rubbing the spice paste onto the chicken, I just added it to the pot all at once with the sauteed onion/ginger/garlic. It was delicious! Baked for only 30 minutes, 20 covered, 10 uncovered.

• Ginger-roasted plums with lime, rum & brown sugar cream

  • luluf on May 19, 2021

    This is absolutely heavenly. I find blood plums are best and taste your limes to make sure they are sweet enough or not too sour. Mine were off my tree and perhaps not quite ripe enough the second time I made this

  • reader1trees on April 27, 2023

    This is an absolutely delicious dish that looks dramatically impressive when dished up. It's meant to be made ahead and then cooled before eating but I thought it was just as nice eaten straight from the oven too. I used a supermarket own brand dark rum and some South African plums that were reduced to clear. I suggest you taste the plums before pouring any more rum over the finished dish, as directed in the recipe, to get the balance you prefer.

• Roasted stone fruit with almond & orange flower crumbs

  • Anea25 on July 09, 2024

    not my favourite version of a stone fruit crumble. I usually like orange blossom but not in this one, it overpowered the fruits. The marzipan doesn't add anything

  • breakthroughc on January 10, 2021

    Great dish. I doubled the amount of marzipan the recipe called for. My peaches were not ready so I use half blackberries and have nectarines. I also used Cointreau instead of the orange flower water. I will definitely make again when I have summer fruit.

  • Nancy402 on September 01, 2025

    This receipt is a late summer must in my house, when peaches and nectarines are at their best. The marzipan nuggets are a lovely surprise, and the flavours of the almonds and orange flower water are amazing with the fruit.

• Rhubarb with sloe gin, orange & rosemary

  • PiaOC on June 30, 2020

    Oh my - I usually bake rhubarb with orange but the addition of gin and rosemary took this to another level. The aroma was amazing. Served it beside an olive oil cake which absorbed the syrup nicely. Finished off with ice cream for some and plain cream for others.

  • Anea25 on July 07, 2024

    simple but delicious - used bramble gin instead of sloe/damson

• Sour cherry, rose & cardamom brioche pudding

  • Colson1987 on December 11, 2022

    Subtle and creative blend of flavors. Simple and elegant

  • Nancy402 on February 02, 2020

    Lovely combination of flavours. Very well received by my guests.

• Cassis & bay-baked pears with blackberries

  • Nancy402 on November 30, 2020

    Delicious combination of flavours. Garnished with crème fraîche and toasted sliced almonds. Very little effort for a big payoff.

• Baked lime, passion fruit & coconut pudding

  • Foodycat on October 27, 2019

    I made a half quantity (which was loads for 2 and could have easily done 3) and gave it just under 30 minutes. I used electric hand beaters rather than a food processor to cream the butter and sugar. Not much of a saucy layer, but a good sponge top and a tender, gooey custard bottom. And a fabulously tart flavour.

  • zabeta on June 01, 2022

    Took much longer for me than the recipe said. Next time will probably do what the other reviewer did and halve the recipe. Delicious flavor.

• Bacon, egg & tomato tart [Waterstones ed. only]

  • Foodycat on November 14, 2019

    My fault - I used a sheet of puff pastry without checking the specified weight and it was much smaller which meant I had way too much filling which meant that it disintegrated into a sloppy mess and the eggs slid right off and onto the baking sheet. Good flavour, all things considered, but not a success.

• Roast asparagus & shiitake mushrooms with miso, sesame & pickled ginger [Waterstones ed. only]

  • Foodycat on May 15, 2020

    A bit of a fiddle with the separate trays and different timings for the vegetables but a really delicious result. I only had undyed shin-shoga ginger not the red slivers of beni shoga used in the picture in the book so it wasn't as pretty but the flavour was very good. Definitely one to make again next asparagus season.

• Croque monsieur bread pudding [Waterstones ed. only]

  • Foodycat on September 27, 2019

    I did more-or-less half quantity (halved bread & ham, halved milk and cream, about 75% of the cheeses) and it was loads for 2 with a garlicky mustardy green salad and nothing before or after. Very rich, very delicious. Be lavish with the mustard.

• Normandy cod baked in cider [Waterstones ed. only]

  • Foodycat on October 09, 2019

    SO simple but very, very good. She gives suggested variations of some cream in the sauce and/or some cheddar in the crumb topping, but I didn't do either because we had it with a very rich cauliflower cheese.

• Roast spatchcocked chicken with lemon grass, honey & fish sauce [Waterstones ed. only]

  • Foodycat on October 20, 2019

    Rather than pounding the lemongrass in a mortar, grating ginger etc I put all the marinade ingredients in a mini processor. I only used 1tbs of oil, which was plenty. Did I notice the bit of the method that said to reserve some of the marinade? No, I did not. I STRONGLY advise wearing rubber gloves for rubbing in the marinade and pushing it under the skin. My hands smelled like fish sauce and garlic for hours. It's really delicious and incredibly succulent though - absolutely fell off the bone.

  • Jenny on September 29, 2019

    This dish is absolutely fantastic!

• Kavey Eats

  Not every recipe is a one-pot dish, though many are. Some, you’ll want to serve an additional side dish with...All delicious, made from straightforward easy-to-follow recipes.

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• Eat Your Books

  Fast, flavorful and Diana Henry - what more could you ask for?

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• Kitchn

  If you don’t like doing dishes, Diana Henry’s book, which is a series of one-dish/pan recipes is most definitely for you.

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