• KatieK1 on May 11, 2022

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

Notes about Recipes in this book

• 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.

  • 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.

  • FJT on November 01, 2020

    Another vote for this recipe - really nice.

  • 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!

  • 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.

  • 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.

  • grindabod on January 26, 2020

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

  • 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.

  • Lsblackburn1 on September 24, 2020

    We loved this! Such bold delicious flavors.

• 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.

  • 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).

  • 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

  • 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.

  • 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.

  • 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.

• 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.

• 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.

  • eliza on December 07, 2021

    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. I really liked the spicy ginger soy sauce marinade with the sweet kabocha squash. Will repeat with tofu next time.

  • 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.

  • 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)

• 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.

  • 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.

  • mflanagan77 on July 25, 2021

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

  • 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.

  • 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!

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • zabeta on April 18, 2021

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

• Pot-roast Indian-spiced chicken with coconut

  • 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.

  • SACarlson on December 20, 2020

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

  • 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.

• Roast salmon & string beans with cornichons & mustard crumbs

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

• Chicken with lemon, capers & thyme

  • 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).

  • 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.

  • 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.

  • 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.

  • 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.

• Creamy gratin of finnan haddie, tomatoes & potatoes

  • 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.

  • 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.

• 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.

  • 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.

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

  • 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.

  • 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.

• 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.

• Chicken with miso, sweet potatoes & scallions

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

  • 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.

  • 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.

  • 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.

  • Dolcetto23 on January 30, 2021

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

• 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.

  • 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

  • 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.

• 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.

• Roasted radishes with honey, mint & preserved lemon

  • 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!

  • 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.

  • 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.

• Salsiccia con patate e pomodori al forno

  • 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.

  • 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!!

  • 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.

  • PiaOC on April 18, 2021

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

  • 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.

  • 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.

  • 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!

• 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!

  • 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.

  • 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.

  • 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.

  • 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

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

  • 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.

  • 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.

  • 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.

• Chicken with plums, honey & pomegranates

  • 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.

  • 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!

  • 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.

• 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.

  • 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.

  • 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!).

  • 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

• 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.

  • 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.

  • 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.

  • breakthroughc on January 10, 2021

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

• Lamb fillet with herb butter, radishes & peas

  • FJT on May 01, 2021

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

  • 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.

• 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 autumn vegetables with walnut-miso sauce

  • ncollyer on December 13, 2020

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

  • mondraussie on October 01, 2021

    As others have said, very filling.. but extremely delicious!!

  • 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

  • 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

• Roasted cauliflower with pistachio & preserved lemon relish & tahini

  • ncollyer 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.

• Sausages & lentils with herb relish

  • ncollyer 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.

  • 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.

  • 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.

  • 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!

  • 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.

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

  • ncollyer 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.

• Sour cherry, rose & cardamom brioche pudding

  • ncollyer on February 02, 2020

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

• Cassis & bay-baked pears with blackberries

  • ncollyer on November 30, 2020

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

• 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.

• 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!

  • 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.

• Lamb chops with sweet potatoes, peppers & mojo verde

  • 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.

  • 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.

  • 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.

  • Lsblackburn1 on April 16, 2020

    Absolutely delicious and easy to do.

  • Daniela164 on December 07, 2019

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

  • 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.

• 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

• Roasted Brussels sprouts with apple & bacon

  • 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.

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

  • 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.

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

  • 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

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

  • 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

  • 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.

• Chicken with hot Italian sausages & red bell peppers

  • 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.

  • Popisdead on August 30, 2021

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

  • 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!

  • 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.

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

  • 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.

  • 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!

• 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.

• 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.

• 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!

• 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.

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

  • 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.

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

  • 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.

  • 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.

• Roasted cabbage wedges with XO sauce

  • 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.

• 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.

• 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.

• 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.

• 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.

• 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.

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

  • 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.

  • 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.

  • 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.

  • 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.

• Stuffed Greek chicken with cayenne, oregano & orzo

  • 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.

  • 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.

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

  • 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.

• 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.

• Arroz al horno

  • JessicaRFisher on April 01, 2021

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

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

  • 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.

• 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

• 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.

• Roasted stone fruit with almond & orange flower crumbs

  • 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.

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  • 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.

• 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.

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