Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant by Diana Henry

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Notes about Recipes in this book

  • Simple roast chicken with herbs

    • westminstr on February 20, 2013

      This recipe was a total disaster for me. The temperature and timing are just totally off for my oven. Breast meat was dry after cooking for such a long time, skin on the rubbery side and after almost 2 hours (3.5 pound chicken) the thighs still weren't cooked through. I also don't usually do a butter rub but I did this time. I thought it made the bird greasy but did not improve moistness or flavor. I wouldn't do this extra step again. Also the herb flavor didn't come through. This was basically the worst roast chicken I've ever made. Note to self: for best results stick with the tried and true: small bird, high heat. Preheat the cast iron skillet first and put the bird thighs down in the hot pan. Don't use a rack and don't put veggies under the bird. (Note to others who may be reading this: I cook on a vintage stove with a slow, slow oven ... my comments may not apply to you).

    • TrishaCP on June 27, 2015

      I made this minus the herbs as a component of another recipe. I didn't have the problems Westminstr had, and in fact had a nicely cooked bird, but I have a modern oven that runs hot. I had a similar size bird to Westminstr (3 lbs), but it was cooked in 1 hour, 20 minutes. (The original recipe calls for a 5 lb bird for 1 hour, 50 minutes, but a conversion formula is provided).

  • Restorative chicken and parsley risotto

    • westminstr on April 09, 2013

      Made this as a boiled rice dish instead of risotto. I doubled the lemon and parsley. I didn't think the chicken was necessary at all, though it certainly didn't hurt the dish. It was a good dish.

    • Pamsy on November 24, 2019

      After ignoring this recipe for many years as it didn't seem very exciting I made it for Sunday night supper. It was so good, much more than the sum of its parts! I didn't add the egg yolk and don't think I would in the future, the texture was creamy without it.

  • Vietnamese chicken with Nuoc Cham

    • westminstr on January 13, 2014

      This has to be one of the best ways out there to use up leftover Thanksgiving turkey. Next time though I will make the sauce just a bit less sweet.

    • Foodycat on July 09, 2014

      Love this.

  • Lamb and roast peppers, labneh, chickpeas and sumac salad

    • westminstr on March 15, 2015

      I made a lot of changes - skipped the peppers, feta for Labneh & baby greens. This was really delicious - great thing to do w leftover lamb - loved it.

  • Lamb pilaf with figs, pomegranate, feta and pistachios

    • westminstr on April 13, 2015

      I liked the idea of using leftover lamb in a pilaf-type preparation but this recipe just didn't do it for me. I had to leave out some of the jewels (pomegranate seeds and dried cherries) but at the end of the day it was just too starchy for me, and I didn't love the allspice either. I liked the lamb salad in this book much better.

    • KarinaFrancis on September 28, 2021

      A delicious way to use up leftover roast lamb. I love the pops of sweetness from the dried fruit. Next time I’d add a bit more allspice because I love it.

    • Rachaelsb on January 20, 2021

      I loved this dish! I love dishes that are just jam full of different flavors and textures but surrounded by the comfort of rich rice. This one did that. Can't wait for lunch tomorrow!

  • Spanish tomato and bread salad

    • westminstr on August 29, 2014

      Very good!

    • Foodycat on July 27, 2014

      I used smoked anchovies, and didn't have enough tomatoes so I added a roasted and skinned red pepper and a sliced shallot. I also used some stale cornbread instead of ciabatta. Absolutely delicious. We had it with barbecued sirloin, but I think it would be delicious with fish or chicken as well.

  • Radish, olive, anchovy and parsley salad

    • westminstr on May 17, 2018

      I can't believe there is no note from me on this salad! It is my favorite thing to do with radishes, and probably my favorite DH recipe as well. So much gutsy flavor in this one but everything is nicely balanced. The whole family adores it.

    • TrishaCP on June 12, 2016

      Absolutely wonderful salad-hits the flavor notes of bitter, salty, crunchy but nothing overpowers. Great excuse to buy loads of gorgeous radishes at the market at the moment.

  • Warm salad of bacon, egg and kale with fried potatoes and mustard dressing

    • westminstr on September 26, 2014

      This was delicious (as you would expect from the title) but just a bit over the top in the bacon dept. Next time use 1.5 pounds of kale and 8 oz bacon. Liked the dressing. A good use for leftover potatoes.

  • Lentils with spring cabbage and peperoncino

    • westminstr on January 13, 2014

      This dish sounds like nothing but is absolutely wonderful. Use your best olive oil here - it really elevates the dish.

    • Avocet on July 24, 2019

      P. 102. Served with rice and onion pilaf.

    • Clog on February 07, 2023

      Worked very well

    • jenburkholder on March 29, 2021

      Great simple food. I upped the cabbage a bit and used regular.

  • Barley, spinach and mushroom salad

    • westminstr on March 20, 2014

      This was a nice and easy side for a lemony braised chicken dish. It was good for soaking up sauce. Perhaps a bit bland on its own though.

  • Salmon on lentils with herb relish

    • westminstr on August 29, 2014

      A good rendition of a bistro classic. My lentils came out perfect! (I did cover the pot after the water cooked away and let them steam for about 10 min to finish the cooking). I had all the recommended herbs on hand but agree that any herb would work well, it would be fine with just parsley for example.

    • saladdays on January 19, 2012

      A very easy and fresh way to cook salmon. The lentils probably need a longer cooking time, mine did ! Use any fresh green herbs you have available for the relish.

    • Zosia on October 17, 2014

      The herb relish adds a very flavourful twist to this classic dish but the recipe instructions for cooking the lentils do not work. However, if you cover the pot while they simmer, they'll be perfectly cooked.

    • Pamsy on December 12, 2020

      Enjoyable and easy salmon dish. My lentils took 35 mins and needed more stock. The relish was a lovely finishing touch.

  • Marinated skirt steak with chimichurri

    • westminstr on November 03, 2014

      I made just the chimichurri to go with a london broil. This is my favorite version of chimichurri I've made. A bit more work but the flavor was superior. I have a lot leftover though, could have done a half recipe. ETA: leftovers were great with roasted potatoes and used to marinate whitefish (porgy) which i roasted in the oven.

  • Clothilde's beef with wine, bay and thyme

    • westminstr on February 06, 2014

      This was so delicious! We absolutely loved it. I subbed vermouth for white wine and canned tomatoes (1/2 a 14 oz can) for fresh. My roast was a bit over 3 pounds and I upped the other ingredients by a little bit to compensate.

    • saladdays on January 22, 2012

      A very good tasting version of a classic French recipe using plenty of vegetables . It even tells you what to do with the leftovers !

  • Blackberry and ricotta hot cakes with honey

    • westminstr on September 02, 2014

      I thought these were really delicious! But the kids asked for their pancakes "without blackberries."

  • Le bettelman

    • westminstr on January 18, 2013

      Made with VERY stale ciabatta and apples that needed to be cooked as they were too mushy to eat. Subbed half and half for the milk + cream. Given the state of the raw ingredients this was pretty good. It was a bit dry so best served warm with ice cream.

  • Spanish rice with chicken and chorizo

    • tgirlza on April 01, 2023

      Great with frozen broad beans instead of peas. I found the stock far too much - worked best for me to halve the stock (or, on occasion, double the rice and some of the other chosen "fillers").

    • Pamsy on January 14, 2023

      I made with leftover roast chicken and peas instead of green beans but otherwise as written. I prepped ahead by cooking until the rice stage and chilling in the fridge. When I arrived home it didn't take long to finish cooking. Really tasty and so colourful.

  • Corfu roast chicken with sweet potatoes and cayenne

    • vickster on April 26, 2015

      This is really good, but beware the amount of cayenne. 1 1/2 tsp in and on the chicken and another 1 1/2 tossed into the potatoes is very spicy! I cut it down a bit and it was still very spicy. (Fortunately we like spicy food). Next time I think I will use 1/4 of the amount of spice with cayenne and the rest paprika.

    • alexthepink on June 12, 2019

      Too much cayenne made this overpowering and very hot. I'll try a different one of her roast chicken recipes next time!

    • Barb_N on February 18, 2020

      Taking heed of vickster’s notes, I significantly reduced the cayenne, mixing it with paprika. This is a perfectly fine roast chicken but nothing earth shattering.

  • Oven-roasted ratatouille with baked eggs

    • Gio on November 25, 2015

      Pg. 310. Love this recipe! I have used the ratatouille as a bed for roasted Pollock with great success. I omitted the eggs in this case and used turmeric, cumin, garlic powder to season the passata. In rotation here.

  • Apricot and almond upside-down cake

    • Avocet on August 10, 2023

      This is absolutely outstanding! Two caveats, however: I used a 9" by 1.5" pan, and the batter almost overflowed. Use a 9" x 2" pan or, probably better, a springform pan. Also, while this cake was knock your socks off great within a couple of hours of baking, it lost something by the next day. It was still quite good, though.

  • Ham and lentil soup with caraway

    • Avocet on July 24, 2019

      P. 218. Didn't have ham stock, so used chicken, and substituted toasted cumin seeds for caraway. Very good.

    • e_ballad on April 07, 2020

      This recipe is all about the caraway. I tasted my son’s portion which was sans caraway seeds (insert eye roll!) & it was decidedly lackluster. They really do make this soup.

  • Lamb, beer and black bean chilli

    • RosieB on May 26, 2016

      This was easy and delicious. I only added one can of black beans which was sufficient. I served with guacamole, sour cream and corn tortillas. When made in advance it is a good quick week night dinner. Definitely make again.

  • Cauliflower, bacon and Cashel blue gratin

    • RosieB on May 26, 2016

      This was really tasty and the blue cheese a nice change from the usual bechamel sauce. It is very rich so be warned. I served it with simple pan fried fish.

  • Squid, chorizo and bean stew with chilli and coriander

    • RosieB on June 02, 2016

      This was delicious. I used tinned beans and it was still great.

  • Salsa mish mish

    • Emily Hope on July 05, 2014

      A nice variation on apricot chutney, I think this will be an excellent complement to pork or chicken. The spicing is nice, though a little cardamom goes a long way for me so I halved it and that seemed about right. I barely eked out three half pint jars. I omitted the optional cilantro since I was processing in a water bath, but I may stir some in when serving it.

    • hillsboroks on July 24, 2016

      Last winter I put a note on my July calendar to make this when the apricots were ripe in our area. I am so glad that I did! Like Emily Hope said in her note I also left out the cilantro and processed the 8 4 oz. jars in a water bath canner. I put them in for 10 minutes and they all sealed beautifully. I put a note on each label to "Add fresh cilantro" to remind me and anyone else lucky enough to get a jar of this to put a bit of cilantro in when serving.

  • Slow-cooked garlic courgettes

    • Emily Hope on July 09, 2013

      This is one of my very favorite zucchini recipes. It's so simple--just garlic slowly sweated in a pan with some olive oil and butter, then zucchini gets tossed in over a higher heat for a bit to pick up some color, and the whole thing stews slowly until the zucchini collapses. Rich, buttery (only a tablespoon is used--though a fair bit of olive oil), and deeply savory. I'd say that it wasn't for fans of well-cooked vegetables, but even C (who isn't) likes this.

    • lisachile on July 30, 2014

      This was very good. I've found a solution for the zucchini glut!

  • Buttermilk-dressed roast chicken with gooseberry sauce, potatoes and leaves

    • TrishaCP on June 27, 2015

      I probably wouldn't have noticed this recipe had my husband not come home with gooseberries, but this made for a nice, light, and tasty dinner. Nothing groundbreaking-just a good meal. I did serve the salad in a bowl, but next time I would just use one plate for everything, including the salad. The chicken was well-cooked, and the buttermilk and gooseberry sauce go well together and with all of the components.

  • Moroccan lentil soup with yogurt and chilli-fried onions

    • TrishaCP on February 19, 2022

      Even without the chile onions (we added harissa to taste), we really liked this soup. I thought the combination of spices was wonderful.

    • L.Nightshade on February 26, 2019

      I’m on a bit of a lentil soup binge, and this one sounded good to me. It is good, eminently edible and comforting, but I’m still on a search for something that excites me a bit more. My ras el hanout is homemade, and perhaps it wasn’t quite the right combination, or didn’t have enough heat. Those blends can be so different. I liked the chile-fried onions, but I wish they had been crispy onions, I would have liked a little bit of crunch. This all sounds very negative; I’m being too critical. It was good, I’d eat it again, but I’d continue my search before I’d make it again.

    • NikkiPixie on January 21, 2014

      REALLY good. Definitely do the chilli-fried onions and yoghurt, these take an already fabulous soup to even greater heights.

    • Clog on April 26, 2023

      Straightforward, quick, excellent texture and combination of flavours. A real winner in our household.

  • Pear, almond and red wine cake

    • Prim on October 01, 2012

      Cake needs to cook 60 - 75 minutes.

  • Fish pie with leek mash

    • Prim on October 01, 2012

      Very good. Double the potatoes.

  • Cherry and goat's cheese-stuffed chicken

    • L.Nightshade on August 17, 2014

      I made the stuffing with fresh cherries. The recipe makes a lot of stuffing! Much more than fits into a chicken, so I cooked the leftover in a pan alongside. The prep is quick and easy, and that's pretty much all there is to the recipe, then the chicken roasts. Our chicken was cooked in the big egg, as I'm averse to turning on the oven in this warm weather. Same temp in the egg as called for in the oven, 375º. The chicken was juicy with crispy skin, and the flavors worked well with the cheese and cherries.

    • sharifah on February 17, 2015

      Wow! Its not often I rate a recipe a five-star, but the stuffing was really delicious! The sour cherries gives a nice tang to the creamy cheese, and the dill gives it a different taste! I used frozen wholemeal breadcrumbs, and it worked fine. I used a smaller chicken (1.3 kg as opposed to her 1.8 kg) so I had stuffing leftovers. I just squeezed them into little balls, and added to the roasting tin, 20 minutes before the end of the cooking time. Will definitely be making this again, and again!

  • Greek chicken, pumpkin and feta pie

    • L.Nightshade on February 26, 2019

      I do love how this book has recipes for leftovers. I'm a buy-one-chicken-breast-and-eat-half-of-it person. Mr. NS is an always-spatchcock-and-grill-an-entire-chicken person. I don't really like leftover chicken, as is. Oddly, neither is Mr. NS. But we're both fine with a dish that transforms the original chickie. I essentially made half of this recipe, using butternut squash instead of pumpkin, with some ingredients a bit scant for half. Nevertheless, this has been feeding us for two dinners (for two) and two lunches (for one). It's kind of like a cross between spanakopita, with the spinach and feta, and b'stilla, with the chicken, egg, and cinnamon. Plus squash. But very nice, and very different from the original grilled chicken.

  • Early autumn salad of blackberries, raspberries, melon and lemon thyme

    • L.Nightshade on August 17, 2014

      I jumped on this recipe as our bushes are heavy with berries right now. A syrup of white wine, water, sugar, lemon thyme, lemon juice, and lemon zest is made in advance and cooled. I was concerned that it didn't get very syrupy (I don't cook much using sugar), but it really thickened during the cooling process. Berries are tossed with melon (cantaloupe in this instance), and drizzled with the syrup. Very nice flavors. The lemon and lemon thyme balanced the sweetness well, making a very refreshing dessert.

  • Crispy pork belly with potatoes, eggs and gribiche dressing

    • L.Nightshade on August 17, 2014

      I modified the treatment here to make it a brunch dish. I boiled the potatoes and tossed them with the gribiche dressing as specified, lightly steamed spinach, crisped up pork belly slices in a pan, then fried eggs and toast in some of the pork belly fat. Piled it all on plates. So, not as intended, but the same ingredients and inspiration resulted in a wonderful breakfast. Will definitely do this again.

    • Clog on January 14, 2023

      The vinegar in the dressing was a superb foil for the fattiness of the pork. A lovely supper dish.

  • Chicken and cherry salad with creamy tarragon dressing

    • Astrid5555 on May 18, 2015

      While preparing this dish with some leftover grilled chicken breast, husband repeatedly questioned the addition of cherries to the salad, but was pleasantly suprised by the end result. Used my last batch of frozen cherries, would have been even better with fresh cherries. The dressing was extremely tasty and added something extra to this salad. A very delicious salad which will be repeated once fresh cherries are in season again!

    • Foodycat on June 29, 2015

      I used sauteed chicken thigh fillets instead of the poached breasts and just propped them on top. A lovely combination of sweet/savoury/juicy/pungent/crunchy/soft. I'm planning to use the dressing as a quick alternative to Bearnaise with steak.

  • Ribollita

    • Astrid5555 on October 27, 2020

      This was the perfect recipe to use up some stale sourdough bread and some cabbage lingering in the fridge. Did not wait until the next day as instructed per the recipe but ate it straight away. The following day almost all of the liquid was gone so I added some additional chicken stock to the leftovers. Hearty meal, perfect for cold fall evenings.

  • Cauliflower, leek and blue cheese risotto

    • lilham on December 13, 2014

      I used dolcelatte, one of the blue cheese available recommended by Henry. It was very bland. Would not repeat again.

    • foodgloriousfood on April 29, 2022

      I agree with Lilham. I love all of these ingredients but I also found this very bland. My rice needed 1.5-2 cups more stock than the recipe called for. It would be ok as a side I guess but unless you really amp up the flavors it will be a boring side. There is a sausage, radicchio and red wine risotto on the same page, which I have not yet tried but I expect that would have a lot more flavor.

  • Kaye korma curry

    • saladdays on August 15, 2013

      A useful recipe for a mild vegetable curry, plenty of suggested variations for using different vegetables. Don't skimp on the cooking time and use plenty of water. The veg absorb a lot of liquid and can be too firm if you don't top up the water often.

    • Melanie on April 02, 2015

      As per previous reviewers comment, this was definitely a mild curry, although a good starting point for using different vegetables. My dish ended up looking far creamier than the one pictured, it is possible that this was due to the fact I substituted other vegetables in for the potatoes which I think would have absorbed more of the coconut cream. Used tinned tomatoes for the fresh tomatoes which worked well.

  • Roast lamb shoulder with butter beans, spinach and apple allioli

    • saladdays on January 07, 2014

      I didn't stuff the lamb shoulder as the one I had was too small, but the butter beans with spinach and the apple allioli were excellent and an interesting variation on a traditional roast dinner. I used canned butter beans.

  • Pigs' cheeks with mustard lentils

    • saladdays on January 25, 2014

      This was the first time I had cooked pigs' cheeks although I have eaten them often in restaurants in Northern France. This recipe is just right, after two hours slow cooking the cheeks are soft and almost melting in the mouth. The mustard lentils are a good sharp contrast to the sweetness of the meat. Although it takes time, an easy foolproof recipe.

    • jammydodger on August 02, 2014

      Delicious. The lentils go perfectly with the pork cheeks, and this recipe is very easy. While it takes some time, it's very hands off, requiring very little input from the cook. First time I've ever had pig cheeks too, and liked them very much.

  • Sausage, radicchio and red wine risotto

    • FJT on September 22, 2023

      Really lovely risotto, it even got a thumbs up from my husband who generally doesn’t like risotto. My sausages were good quality, but not spicy so I added a pinch of chilli flakes. Next time I may also add some finely chopped rosemary as I think that would work really well.

  • Turkish carrots and lentils with herbs

    • Melanie on April 02, 2015

      The spices and herbs in this dish work really well together, a very lovely flavour and all cooked in one pot! Made this for work lunches throughout the week - it was delicious at the time of cooking but also reheats well, so it is a good one to make ahead.

  • Roast lamb, Castilian style

    • Melanie on March 20, 2015

      This lamb was delicious and very easy to prepare. Cooking time is 1.5 hours and the addition of liquid helps to keep the meat moist.

  • Blackberry and brown sugar loaf

    • Melanie on March 20, 2015

      Made with raspberries instead of blackberries, which the author indicates was the fruit used in the recipe that inspired this one. The cake had a simple and nice flavour however we thought it was too dense / not moist enough. It is possible that I over baked it slightly however the batter was quite thick.

    • Elbea on September 29, 2020

      Easy and tasty. I will make again, possibly adding other berries and/or apple or pear.

  • Spinach soup with Thai butter

    • monicahorridge on October 24, 2012

      doesn't sound like anything special, but it tasted amazing and the Thai butter was wonderful. looked really pretty. I made extra Thai butter and then had it with cottage cheese on toast for the rest of the transformed it. could have many uses and very simple to do.

  • Greek lemon roast chicken with potatoes and oregano

    • sharifah on December 08, 2014

      Nice variation to roast chicken. I don't usually use bay leaves with roast chicken, so it was nice to try something different. Quite a lemony dish, but not unpleasant. I used white onions instead of red.

  • Tomato and basil tart

    • herbietea on January 30, 2013

      Very tasty - added a sprinkle of caster sugar to tomatoes before cooking to sweeten

    • averythingcooks on August 15, 2022

      This was a very nice use for garden produce...I sliced up some "premio" tomatoes (a delicious cocktail variety) and added thinly sliced red onion both under & on top of the tomato layer. I can't get a "17 oz" package of puff pastry, so I rolled out what I had and based on that, cut the mascarpone mixture to about 3/4's. The cook time (1/2 the time in a hot oven, the 2nd half down to 300) worked and we enjoyed this with a green salad. I would repeat this one for sure.

  • Vietnamese sweet potato curry

    • darcie_b on September 14, 2023

      I liked the balance of flavors here. It did take slightly longer than 20 minutes to cook but not much (I cut the potatoes thinner based on other notes about time). I substituted date syrup for the brown sugar and it worked great.

    • Barb_N on January 27, 2015

      This IS a quick recipe- but not "on the table in 20 minutes" as the recipe claims. I added color with purple potatoes and spinach- then I deviated from the script and added tamarind paste instead of brown sugar. I thought it would add to the sweet/sour notes. It added an unfortunate color to the sauce (mustardy brown :( ). I would consider making this again- it is easy, but I would stick to the ingredients. I used fresh turmeric and that alone would have been lovely.

    • lou_weez on October 25, 2017

      A lovely vegetarian meal. I added peas, corn and beans to up the vegetable count. It took longer than the 20 minutes stated, but I will be making this again.

  • Mackerel with spiced rhubarb relish

    • eeeve on May 06, 2019

      Made the relish to go with whole baked trout - it was lovely, despite a couple of changes (used white onion instead of red, and dried chilli instead of fresh). It came out sweet and mildly hot, and despite using ordinary rhubarb and white onion, there was a nice pink colour to the relish (albeit not as vivid as in the picture). There's a lot of relish left over, half the quantity would have been enough.

  • Turkish black-eyed peas with spicy sausage

    • eeeve on April 02, 2016

      An easy winter-warmer made from store cupboard or freezer essentials; simply delicious (even though we used pork sausages instead of lamb).

  • Lentil, red pepper and goat's cheese salad

    • eeeve on October 20, 2015

      Love the combo of roasted peppers, lentils and salty feta, so simple but so delicious. I used leftover lentils, so cannot comment on the preparation method of the lentils described here (but will try it soon).

  • Indian beef with peas

    • eeeve on February 06, 2016

      A strange one, but not bad at all. It's a very meaty curry, and quite dry - I think we may have preferred the addition of a can of tomatoes (even if that's not authentic). While it was cooking away in the pot, the dish really seemed a bit odd and we thought it would be a non-repeat; but the curry worked fantastically when combined with rice and cucumber raita (a naan would have been perfect). We like the fact that it's quite economical - we used organic mince, but had everything else on hand already. After all the initial doubts, I think we might actually make this again.

    • e_ballad on February 26, 2017

      Found on p207, this recipe does not appear in the book's index under its title or any of its ingredients. This is essentially savoury mince with a touch of heat & warm spices. It was perfectly serviceable but nothing especially wowing. Having said that, hubby & kiddo enjoyed it, so given its quick prep time, it's likely to make a midweek reappearance!

  • Middle Eastern shepherd's pie with spiced parsnip crust

    • hillsboroks on January 09, 2016

      Great melding of new flavors in an old time winter comfort food dish. The sweet spiciness of the parsnips married well with the Middle Eastern flavors of the lamb stew filling. I used two raw thick lamb steaks and cut them into half inch chunks for browning instead of cooked lamb as called for. I also used chicken broth instead of lamb broth and reduced the cayenne in the parsnip topping to 1/4 tsp but otherwise stuck to the recipe. The filling and topping fit perfectly in a 9.5 inch deep dish ceramic pie pan. I did end up adding an extra 10 minutes of bake time to get it to brown a bit. My husband loved this so we will be making this again. It easily makes enough to serve 8-10. We had two meals for two and froze the rest in smaller baking dishes for future busy work night dinners.

    • e_ballad on April 25, 2017

      Not as flavoursome as the ingredients would otherwise suggest. The recipe completely works, but didn't find the 'Middle Eastern' flavours came through.

  • Pork, roast squash, apple and chestnut salad

    • KarinaFrancis on April 13, 2021

      We absolutely loved this! Admittedly I did make a few changes, subbing walnuts for chestnuts, dropping the sausage and adding some roasted red onion. That’s the beauty of Diana Henry recipes, they stand up to some adaptations. Will make this again, it’s autumn on a plate.

    • Foodycat on December 08, 2014

      I followed the ingredients but not the method - starting the squash in the oven, then adding the apples, chestnuts and sausages (I didn't have any leftover pork, so I just used sausages) to bake all together in one pan. I also added some cloves of garlic. Piled on top of the dressed spinach, it was a very good supper.

  • Green beans with feta, chilli and tarator

    • KarinaFrancis on October 06, 2020

      Loved the flavours in this salad, especially the tarator which was creamy and pungent. I didn’t have any herbs but I can only imagine that they would amp up the flavour even more.

  • Griddled squid with chickpeas, peppers and chermoula

    • KarinaFrancis on May 18, 2021

      This was punchy and really easy to pull together. I was worried about leaving the skin on the peppers, but it was delicious that way (questioning my future needs to peel roasted peppers). The squid was the revelation here, normally I'm too scared to attempt it, but following her instructions it came out perfectly and it softened in the dressing over time. It was a great dinner and would be an even better tapas dish as part of a spread.

  • Lamb and roast pepper salad with garlic and anchovy cream

    • mirandaw on January 04, 2018

      Just made this lamb and roast pepper salad from Diana Henry's book Plenty for a summer lunch with my in-laws. It was yummy. I was initially worried that the anchovy cream was too salty, and I did add quite a bit of lemon juice to it. But once it was spread over the salad - it had just the perfect tang to it. Looked really nice and fed 4 for lunch comfortably with salad (below) and fresh bread. I marinated and barbequed a small boneless leg of lamb for the meat part - so it wasn't exactly leftovers. I accompanied it with "Courgettes with ricotta, mint and basil" salad from Diana Henry's Cook Simple (except I used feta in place of the ricotta). It was a pretty good lunch - if I say so myself!

  • Roast chicken with autumn fruits

    • Rachaelsb on January 18, 2021

      I’ve had this cookbook on my shelf for several years but for whatever reason thought it too complex. What a gold mine I’ve been missing out on! This was a moist roasted chicken with such nice cooked fruit on the side. I couldn’t find plums so substituted figs and apricots. Soo yum! Paired with Silver Palette parslied rice.

  • Greek potatoes, curly endive, spinach and leeks with dill, mint and garlic yogurt

    • Rachaelsb on January 20, 2021

      Ahhhhh! Another winner from Diana Henry. Paired this with grilled fish What a delicious blend of flavors. The potatoes/leek combo so good. Lots of leftover and so today added chicken broth for an incredible winter soup, I'm happy!!

    • Clog on April 27, 2023

      Another vote for a great pairing with fish. Be generous with the herbs and the lemon juice.

  • Mediterranean potato, tomato and goat's cheese gratin

    • Zosia on January 18, 2015

      Reminiscent of a lasagne made with potatoes in place of pasta but much lighter and very flavourful. I used roasted cherry tomatoes in place of fresh, and mozzarella cheese. I'm looking forward to making this in the summer with garden fresh vegetables.

  • Baked sweet potato with goat's cheese and olive-hazelnut salsa

    • Zosia on April 02, 2015

      This was a delicious way to add savouriness to this sweet vegetable. I chopped the ingredients instead of trying to convert them to a paste.

  • Spring couscous

    • Zosia on January 18, 2015

      Very basic and quick preparation but required an extra 60ml liquid for whole grain. I used only 1 tbsp olive oil instead of 6 (6??? must be a typo!)

  • West Country chicken and ham pie

    • Zosia on March 26, 2020

      This had great flavour and was easy to put together. The North American edition calls for 34oz puff pastry which I think is a mistake. I had a pre-rolled 15oz/425g sheet and needed only about 2/3 of it for the top of the baking dish. I used only 4 tbsp flour in the filling.

    • e_ballad on January 03, 2018

      A fantastic recipe for using Christmas leftovers, though in our neck of the woods, it isn’t the best weather for eating hearty fare - I will envy any folk in the northern hemisphere who give this a go! It is very quick & very tasty.

  • Roast pork loin, porchetta style

    • Zosia on October 18, 2014

      Very easy and flavourful way to prepare a leaner cut of pork. My roast was smaller by approx 500g so was done 30 minutes sooner, and was very moist and juicy even though it had no fat cap to speak of.

    • e_ballad on March 22, 2020

      Very easy to prepare, we found this to be ‘ok, but nothing too exciting’ as a hot main dish. But as a cold cut, this is exceptional!

    • Clog on April 25, 2023

      Great taste. Excellent, and straightforward to prepare.

  • Fillet of salmon with sweet-sour beetroot and dill crème fraîche

    • Zosia on January 03, 2022

      I substituted sour cream thinned with cream for the creme fraiche in the sauce which was very good with both the salmon and the boiled potato side I served. I skipped the beets.

    • e_ballad on September 14, 2017

      Really liked the dill crème fraîche with the salmon, but wasn't too excited by the beetroot component.

    • jenburkholder on May 02, 2022

      We quite liked this whole meal, made pretty much according to book instructions and served with boiled potatoes. Although simple, the sauce was a lovely complement to the salmon and the potatoes, and the beets were great on the side. Did decrease the sugar in the beets slightly, and probably would decrease it a bit more. Great meal, very satisfying.

  • Asian pork balls with chilli dipping sauce

    • Zosia on October 11, 2014

      Really very tasty, moist meatballs. I hesitated to include all of the bacon (lacking more specific information, I used regular, sliced North American style) but much of the fat was rendered off during cooking - with the meatballs shrinking rather dramatically - and it added a delicious smoky flavour. I didn't fry them, but roasted them in the oven at a high temperature on a rack with a pan under to catch the drippings. (Much neater than frying but results in the same crusty exterior and moist interior.) I served them with noodles and stir-fried broccoli so skipped the chilli time.

  • Porc au four

    • Zosia on February 25, 2016

      The timing worked perfectly resulting in moist and tender meat. I don't think the meat absorbed much flavour from the rub in the few hours it marinated (overnight probably would have been better) but the garlic, mustard and herb-infused drippings added plenty.

  • Cold weather soupe au pistou

    • Zosia on September 30, 2018

      The walnut pesto was wonderful with this hearty vegetable soup (as was a little lemon juice), lifting all of the flavours. I will make it again but adjust the order in which the vegetables are added: the fennel and celery weren't quite done so they should go in with the onions at the start and the butternut squash, which was a little too soft for me, should be added with the stock.

    • Clog on November 26, 2023

      The walnut pesto definitely adds to the soup.

  • Lime and ginger roasted nectarines

    • Zosia on September 13, 2020

      Absolutely delicious alone or with any number of accompaniments. I served them with whole grain pancakes. My nectarines must have been smaller than those used by the author as they were baked in 30 minutes. They hadn't yet caramelized so I popped them under the broiler for a few minutes.

  • Sugar-crusted lemon loaf cake

    • Zosia on November 23, 2014

      I made the lime variation of the cake and lacking self-raising flour used cake & pastry flour with 2 tsp baking powder and 1/2 tsp salt. Sugar did crystallize on the cake surface initially but dissolved once the cake was wrapped. The flavour was quite nice and zingy from the lime syrup but the loaf didn't keep that well drying out a little by the second day, a little surprising for a syrupped pound cake.

  • Apple, honey and rosemary clafoutis

    • Zosia on September 02, 2015

      The flavour of this was fantastic but the custard was a little too firm (too much flour perhaps?) and made as written, it would have been too sweet. I omitted the 1/3 cup sugar and used only the honey and the sugar for the apples.

  • Beetroot, goat's cheese and caper pizza

    • Zosia on February 07, 2015

      Unusual but delicious pizza topping with the goat's cheese and capers acting as a foil for the sweet beets and onions. I seem to prefer my pizzas less heavily loaded since a half recipe was still enough for 2 pizzas (I was making only one). I used a different pizza dough.

  • Mexican tinga poblana

    • NikkiPixie on August 06, 2014

      Fantastic, will DEFINITELY make again. Cooked for a lot longer than stated, and added an extra few teaspoons of homemade chipotle en adobo sauce.

  • Thyme-roasted belly of pork with baked apples

    • NikkiPixie on August 11, 2014

      Incredibly delicious but oh so bad for you. I went to a butcher to get the pork belly - the supermarket stuff generally has over an inch of fat, yuck. The apples needed a lot longer than stated, next time (and there definitely will be a next time), I'll core or halve them.

  • Penne with kale, roast onions and Gorgonzola

    • Barb_N on February 19, 2020

      I have been revisiting older cookbooks and on a bitter-jag. This fit the bill for both. Many of Diana Henry’s recipes are similar, this one and one in Pure Simple Cooking having a lot of overlap. I had kale to use up, and broccolini, and wanted to make a vegetarian pasta. My husband raved about it, recommending it for company. I will definitely keep it in rotation - love the balsamic roasted red onions!

    • JJ2018 on February 28, 2019

      This was quick and easy and nice - but in a perfectly pleasant way, not a new family favourite way!

  • Couscous, chickpea and feta salad

    • Foodycat on April 14, 2019

      Simple but very good. I used barley couscous, and added a handful of toasted pine nuts. We had it with barbecued lamb chops.

  • Chicken and toasted bread salad with raisins, pine nuts and capers

    • Foodycat on June 18, 2018

      I used less chicken but kept all the other quantities the same, for main meal-sized salads for 2 people. Really delicious. The raisins, pine nuts and capers are such a wonderful classic agrodolce combination - I was concerned that Mr "I don't like meat and fruit" would object but the dressing is zesty enough that he really loved it.

  • Piccalilli

    • Foodycat on August 10, 2014

      Stir like a demon while pouring the cornflour/spice paste into the vinegar. Even having tempered it with some of the hot vinegar, I turned my back for a moment to put the bowl down, and the mixture went to lumps. I had to whisk it for the 4 minutes cooking time to bring it back, but once the vegetables went in it was fine. Edited to add - it's matured for a month now, so we have just opened it. Excellent, mellow piquant flavour, lovely crunchy vegetables.

  • Spring greens and roast garlic soup

    • Foodycat on March 04, 2019

      The roast garlic really makes it.

  • Parsnip and smoked haddock soup

    • Foodycat on March 25, 2020

      Hearty, simple and very nice. I used coriander instead of parsley, which went well with the cumin. 3tsp sounds like a lot but it was fine.

    • Clog on December 14, 2022

      The smoked haddock and parsnip flavours go together very well

  • Pheasant with cider and apples

    • Foodycat on October 31, 2016

      My pheasants hadn't been very well plucked, so I skinned them, which I think dried the flesh out a little bit. Excellent flavours, although my apples disintegrated so it wasn't a pretty dish.

  • Cherry wine (Guignolet)

    • Foodycat on July 16, 2014

      The wine still tastes wine-y, we had it as a spritzer with ice and soda water. Very refreshing but sweet! Better as a kir with some white wine to add acidity. We ate the fruit with cream & yoghurt whipped together and muscovado sugar allowed to dissolve into it.

  • Spring panzanella

    • Foodycat on June 20, 2018

      Diana has several similar recipes (some with basil, some with mint). I had mint and I left it on the counter and I am really cranky with myself. HOWEVER the salad itself, topped with some gorgeous burrata, made a lovely summer dinner. I used frozen peas and edamame because the fresh peas and broad beans are a bit rubbish at the moment. Don't forget to add the herbs - it would have been even better.

  • Peas, broad beans and chorizo with mint

    • LizzieLozza on November 21, 2017

      Nice easy dinner with rice, half a packet of chorizo for two people, so 125 g. Don’t add too much rice.

  • Sausage and black bean chilli

    • e_ballad on October 19, 2019

      A very easy & tasty recipe. The instructions weren’t especially clear on when to add the black beans for this sausage variation, so I added them at the same time as the sausages & it worked well.

    • averythingcooks on January 05, 2018

      This chili is bubbling away on the stove right now and it smells and tastes delicious. I used Newcastle brown ale for the beer, a package of what my butcher calls "sweet with heat" pork sausage meat and a chunk of my homemade chili paste from the freezer. I also threw in a couple of handfuls of frozen corn. The weather app on my phone this am said "-27 C feels like -37 C" and that made the decision to try this pretty easy!

  • Butterbeans with sausages, leeks and cider

    • e_ballad on August 09, 2017

      I was perhaps a little over-generous with my cider, but I couldn't detect it at all in the final product. A good dish, but wasn't quite 'wow'-inspiring.

  • Chickpea, cauliflower and roast pepper salad with feta and smoked paprika

    • e_ballad on July 02, 2018

      Delicious, though I did deviate from the recipe by roasting the cauliflower at the same time as the red peppers (too lazy to panfry!). Very easy & made great leftovers.

    • lou_weez on July 07, 2021

      YUM!! I too used roasted peppers from a jar which made this salad quick and easy. I also used Persian feta. A very filling lunch for 4.

    • Livia on July 08, 2020

      Used spanish roasted peppers from a jar and was very quick to put together. I would make again

  • Smoked paprika roast chicken with aioli

    • e_ballad on August 11, 2018

      This was ok, but not sufficiently memorable to be likely to be repeated. Note that there is a similar recipe in “A Bird in the Hand” by the same author, albeit with almost double the amount of smoked paprika.

  • Saffron roast chicken with Azerbaijani stuffing

    • e_ballad on October 06, 2020

      It’s good, but the rice was too sweet for our personal preferences, even with reducing the amount of dried fruits by roughly a quarter. The saffron gave off an amazing aroma, but it didn’t convey much flavour.

  • Wild garlic and goat's cheese omelette

    • e_ballad on December 06, 2017

      Mysteriously absent from the book’s index (p233 if you’re looking), this is a simple but great tasting omelette. Given the absence of wild garlic, I used garlic chives, though I’m sure that spring onions could be used in a similar manner.

  • Black bean soup with pico de gallo

    • e_ballad on October 16, 2019

      I’m glad I was distracted & forgot to add a note for this recipe right away. When I first made it yesterday, I thought it was good, but nothing too interesting. I had leftovers today & it was absolutely delicious. Everything just seemed to balance out more. Would highly recommend making this a day in advance.

    • lou_weez on October 11, 2018

      What it lacks in looks it makes up for in flavor. I served it with avocado and cheese.

    • pantherred on November 17, 2020

      some substitutions: duck fat for bacon, added a drop of smoke extract, aleppo chili flakes for fresh red chili. A touch of cackalacky (a local NC spice sauce) to bring up the spice a bit. Freshly ground toasted cumin makes all the difference in flavour complexity.

  • Soup Savoyarde

    • e_ballad on July 22, 2017

      Loved this. It was a perfect winter warmer.

  • Lechon asado

    • e_ballad on February 19, 2017

      Filled the house with a delicious aroma, but unfortunately, the flavours didn't live up to the expectation.

  • Lamb, black pudding and mustard hot pot

    • e_ballad on June 19, 2018

      This was delicious, but wholly dependent on the flavour of your black pudding. I’m not sure that the seeded mustard added greatly to the dish, so I’ll forego it in future outings.

  • My Irish stew

    • e_ballad on June 15, 2017

      I have loved a great many Irish stews... but sadly this wasn't one of them. This appears to be a very authentic dish, but it lacked any flavour, despite ample seasoning. I really wanted to like this more than we did.

  • Barley, parsley and pomegranate salad

    • Frogcake on May 08, 2016

      I love this combination of flavours. I would not omit the pomegranate as it really makes this dish in terms of the sweet taste versus nutty flavour of barley and visual appeal. This is a fantastic side for roasted lamb.

  • Persian herb chilau

    • Frogcake on May 01, 2016

      This pilaf is very easy and very delicious. I made it with a mixture of herbs. Will make again.

  • Farro with pumpkin and feta

    • Frogcake on May 08, 2016

      I substituted butternut squash for the pumpkin and used a combination of dill and parsley. As well, I've tried this with ricotta salta in place of feta, which is also yummy. A very good, versatile recipe!

  • Quinoa with lime, chilli, coriander and rajas

    • Frogcake on May 29, 2016

      I've made this fabulous dish as written. The second time I omitted the cumin and added sautéed Fiddleheads and ramps. The combination of flavours is unique due to the grated lime rind and chillies. I will be making this again!

    • averythingcooks on January 07, 2023

      Scaled back to 1/3, this was a great little side for 2 + lunch for 1. For the "red chilies", I used fresnos and used a mix of roasted poblanos & Anaheims plus some pickled red peppadews as the "rajas". I also added sweet orange peppers with the sliced onions and replaced cilantro with a mix of fresh parsley & Thai basil. The lime & feta were perfect toppers but we left off the sour cream as it seemed unnecessary. An easy idea to repeat and play around with.

  • Chicken, wild rice & blueberry salad

    • Traycee on April 21, 2020

      Really enjoyed this recipe. Only things I did different. I made rice in Instant Pot, and in addition to blueberries I also used fresh blackberries, and regular lettuce (rather than arugula since I did not have any).

  • Moroccan fish cakes, minted cucumber salad and hot sauce

    • lou_weez on January 02, 2018

      A lovely combination of flavors. I didn't have any preserved lemon so grated in the rind of 1 lemon.

    • jenburkholder on June 01, 2023

      Quite tasty. We also used rind of a lemon instead of preserved. Made the cakes bigger (fine) and used swai as the fish (probably not my fav but fine as well). We made the sauce with only 1T of sugar instead of 1/4 cup as "tangy" is preferable to us than "sweet". My chile wasn't spicy enough to get it to "hot sauce"! The minted cucumber salad was really lovely - all in all a very pleasant plate.

  • Roussillon baked potatoes

    • averythingcooks on July 20, 2020

      So ......1st the hunt for this recipe. My ingredient search lead me to this “roussillon baked potato” recipe BUT in my “US red cover shakshuka” edition of this book, this is titled “stuffed baked potato”. It took me a while. However, we thought this blue cheese, onion & bacon twice baked potato was delicious! I did use only the cooked bacon mixed into the potato filling (and not the raw slices put on top prior to the oven), and chives in addition to the parsley. I’ve never used egg in the filling of this style of potato but I did as maybe added some extra richness to an already rich side. Oh yeah - definite repeat.

  • Sweet potato and coconut soup

    • averythingcooks on June 14, 2020

      I made a "pretty close" but "way scaled down" version of this. I had 1 sweet potato to use up so I roasted it with some carrot chunks & a wrinkly yellow pepper. Garlic cloves & some fresh thyme sprigs also went on the roasting tray. I scaled everything else back - a bit of a guess to get to around a 1/4 recipe, & then was very careful with the powerful finishing flavours (fish sauce, lime zest etc ). Rather than mess around adding any more of those than I already had, the last thing I added was a good sprinkle of my lime-chili salt. I'm very happy with the 3 lunch sized soups going into my freezer.

  • Purple-sprouting broccoli with ricotta, lemon, olive oil and Parmesan

    • sosayi on April 26, 2018

      I'd initially added it to the weekly menu list as it checked off a few boxes: green vegetable, complimentary flavors, using up leftover ricotta. Not that I wasn't excited, it just wasn't the main show. Or so I thought. Quick, easy, and bright spring flavors means that we'll make this again for sure. Steamed broccoli (we used regular) is topped with dollops of ricotta, shaved parmesan, lemon juice, olive oil and salt and pepper. That's it! I could see this easily being converted into a appetizer toast or even sandwich, as I was putting bites on my bread at dinner and really enjoying it.

  • Chickpea, potato and anchovy salad with preserved lemon and garlic cream

    • sosayi on May 15, 2018

      This was a surprisingly good, and different, potato salad. A few changes due to using only what was on hand: red kidney beans instead of chickpeas; a bit less parsley than called for, so I added a few sliced green onion tops to up the green color; only about 15 anchovies or so, not 25, as I ran out. Canned beans, basic boiled potatoes, julienned preserved lemon and anchovies simply tossed with the garlic "cream" sauce (no milk, just garlic, oil, lemon juice, pine nuts, parsely, salt and pepper). A great savory flavor, and went perfectly with pan-seared halibut (that I marinated in a bit of the sauce, which I had doubled).

  • Spanish rice with pork and spinach

    • Pamsy on April 17, 2022

      Tasty and colourful paella. Omitted the bacon and added some raw prawns. Easy and adaptable.

  • Roast mackerel on potatoes, lemon, garlic and thyme

    • Pamsy on January 20, 2023

      Made again, easy and tasty but you do need very fresh mackerel.

  • Roast lamb with sherry, thyme and red onions

    • Pamsy on November 27, 2023

      The red onions are very good alongside the lamb and the gravy is so flavourful from the sherry and sherry vinegar. Lovely Sunday dinner served with tenderstem broccoli and small potatoes roasted in duck fat.

  • Cherry and almond croûtes

    • Pamsy on May 22, 2022

      So simple and a very nice way to finish a meal.

  • Chicken, coconut and ginger soup with lime, basil and mint

    • Pamsy on January 13, 2023

      This was okay. I added finely chopped carrots to give some body and colour. It seemed lacking in flavour? Doubt I'd make it again.

  • Picadillo

    • Pamsy on November 04, 2020

      Made to use leftover silverside from Sunday's roast. I diced the beef finely and added after sauteing the vegetables. Forgot the brown sugar (not sure it's necessary) and used black olives. This was really tasty served with plain Basmati rice. Good store cupboard recipe.

  • Braised beef with anchovies and olives

    • Pamsy on January 02, 2022

      Lovely rich winter casserole. Subbed 4 stalks celery for fennel and added 1 large red pepper. After dicing beef into 5cm chunks, I placed in a ziploc bag with 2tbsps flour and the cinnamon plus seasoning. Easiest way to thicken a casserole. Cooked for about 3 hours. Didn't make gremolata but would next time. Served with Nigel Slater's new potatoes and duck fat. Great New Year's Day dinner.

  • Southern Italian cauliflower with fried breadcrumbs, capers and anchovies

    • Pamsy on December 13, 2020

      See book page 290. Usually we have this with pasta but have also served with her roast lamb from Cook Simple p54. Tasty, easy and cheap!

  • Sicilian braised vegetables with saffron, pine nuts, raisins and capers

    • Livia on April 08, 2021

      Probably my least favourite receipe from Diana Henry, just didn't manage to elevate it to get the right balance, possibly cause I ended up with too much liquid.

    • jenburkholder on September 15, 2020

      Lovely. Season well, as there's a lot of bland vegetables, but once you get everything balanced it's delicious. Sweet, tart, salty, great.

  • Cassoulet

    • Sweepie6 on November 18, 2018

      I cheated a lot with this (tinned beans, bouquet garni in the casserole instead, no lamb) and it was still really nice. Would make again - without cheats too.

  • Courgettes with raisins, pine nuts and mint

    • foodgloriousfood on April 29, 2022

      I did not enjoy this recipe. The recipe says to cook the zucchini till soft but the resulting dish is then floppy and pretty moist with the lemon juice and the raw onion overpowers everything. It would maybe be ok if the zucchini was cooked less, and the onion was pickled before adding. But honestly I probably won't bother making it again to test that out.

  • Moroccan spiced roast squash and chickpeas with minted onions

    • Clog on March 24, 2023

      Served as a main course with the recommended couscous this was dry and uninspiring. It might work very well as an accompaniment to a juicy meat dish. A night in the fridge allowed the leftovers to absorb the flavours and it actually worked well as a salad dish.

  • Creamy white vegetable, chestnut and cranberry gratin

    • Clog on March 04, 2023

      Great taste; don't skimp on the seasoning. We find it better as an accompaniment than as a main dish.

  • Savoy and leek colcannon

    • Clog on January 13, 2023

      Sismple to make. Great comfort food.

  • Savoy bubble and squeak with mature cheddar and fried egg

    • Clog on January 13, 2023

      Simple and straightforward. Don't miss out the fried egg.

    • Pimlicocook on November 22, 2022

      Perfect supper for leftover mashed potatoes, plus had all other ingredients at home. Would repeat.

    • Hansyhobs on January 30, 2023

      Delicious. The potatoes didn't really brown. I also put the frying pan in the oven to brown the top which worked well. Had with eggs and had leftovers with hot sauce

  • Creamy lentils and pumpkin with ginger and cumin

    • Pimlicocook on December 14, 2022

      I made this in a pressure cooker and it was quick, delicious and perfect for another cold day. Fried the butternut squash in olive oil and then added the onions for a few minutes, and followed the rest of recipe, cooking on high for 5 minutes. I made a quarter of the recipe and it was a bowl for one on its own; I would add more lentils next time and serve with a grain (as suggested). Would definitely make again.

  • Lentils and purple-sprouting broccoli with anchovies and parsley

    • Hansyhobs on January 27, 2022

      Really tasty lentils, the anchovy is a great addition.

  • Nasi goreng

    • Elbea on September 29, 2020

      I made this without the prawns, but it was still delicious.

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Reviews about this book

  • Bibliocook

    ...a book for here and now. Seasonal? Yes. Local? Of course. But rather than wagging admonishing fingers, Diana concentrates on buying good food and using it properly.

    Full review
  • Oregonian

    ...the focus on frugality is right in step with challenging economic times, particularly with a full chapter devoted to money-stretching soups.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1845335074
  • ISBN 13 9781845335076
  • Linked ISBNs
  • Published Sep 06 2010
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Mitchell Beazley

Publishers Text

Our feelings about food and our attitude towards it are changing. Before long it won't just be considered sensible to care about how and what we cook and how much we waste - it will be unacceptable not to. But "Food From Plenty" is not another tome bemoaning global warming and dwindling fish stocks. It is a book about pleasure, about the great food you can have without spending loads of money or depleting the planet's resources. Diana Henry shows you how to save money by cooking ahead, using up gluts from the garden, and how to cook with respect for sustainability and resources. Her delicious recipes originate from all over the world - from Sicily to the Sahara - and turn 'going without' on its head to make it a pleasure.

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