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From the Oven to the Table: Simple dishes that look after themselves

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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. I don't see what was gained by separating the fillets so next time I'll put them all together in a baking dish.

Cooked about 25 minutes - next time do more like 30-35 (sausages were precooked, so just needed to be heated a bit more).

The chicken was juicy with crispy skin, and the vegetables cooked down in the red hot chilli oil from the spicy ‘nduja. I used a shallow stainless steel casserole pan but next time I cook it I will use a more open small roasting tin. Diana recommends covering in foil towards the end of cooking if honey starts to burn, this is a good idea. Could also do without the potatoes and serve over polenta or pasta (cutting the sausage for the second).

I took part of her recipe to make the most gorgeous beer-infused yorkshire puddings and they were incredible. This makes a very nice vegetarian dish when trying to utilize garden produce that is becoming overwhelming. We are currently "discussing" whether little potatoes scattered in the pan and a smoky paprika instead of cayenne would be better choices next time. But as I say, to choose just one recipe is not the perfect state of affairs: there will be many people getting From the Oven to Table: Simple Dishes that Look After Themselves as a present from me this Christmas.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. 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. While none of Diana Henry's cookbooks are special diet books, I found more than enough vegetarian-based recipes to suit my family.

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. This would also be a great brunch dish that would come together quickly if the zucchini were roasted ahead of time. 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 used chicken sausages rather than pork but I think sticking to pork sausages as in the recipe would offset some of the sweetness. 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.Packed with hearty, highly flavoured dishes, it’s the perfect winter cookbook for those days when you need sustenance without putting in too much effort. The spicing of "Roast corn, zucchini and peppers with cumin, chili, sour cream and avocado" was dark and heavy. So much delicious flavor in each recipe, easy to follow directions and so perfect for everyday cooking. I halved the quantity of potato and lamb, but left the tomatoes, onion and olives the same for two people.

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