• Eat Your Books

  Please note that there are six additional recipes indexed from the UK exclusive Waterstones' edition. Those recipes are indicated accordingly.

Notes about Recipes in this book

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

  • 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.

  • 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.

  • 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.

• 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.

• 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.

• Creamy gratin of finnan haddie, tomatoes & potatoes

  • Frenchfoodie on October 19, 2019

    Delicious. We had 400m of cream so topped to 500 with whole milk no problem. Didn’t strain garlic from the cream (or sliceit, 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.

  • 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.

• 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.

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

  • Astrid5555 on October 13, 2019

    What is otherwise a standard chicken & potato traybake gets elevated into a delicious make-again family dish by the addition of feta cheese, dill and a spicy harissa yogurt.

• Chicken with miso, sweet potatoes & scallions

  • 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.

  • 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 complement 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.

• 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!

• 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.

• 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.

• 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.

• Tomato, goat cheese & olive clafoutis with basil

  • 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!

• 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.

• Roasted autumn vegetables with walnut-miso sauce

  • 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.

• 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.

• 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.

• 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.

• 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]

  • Jenny on September 29, 2019

    This dish is absolutely fantastic!

  • 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.

• Eat Your Books

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

  Full review

• 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.

  Full review