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

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From quick after-work suppers to feasts for friends, the dishes are vibrant and modern and focus on grains, pulses and vegetables as much as meat and fish. Definitely will make again, and will add more nduja because it’s the main seasoning and it’s a great flavor. The sherry, sherry vinegar and yes…those raisins…add such an incredible flavour and depth to this dish. Made this tonight to serve with a few thin slices of leftover Pork Tenderloin from last night's dinner. I did as embk27 suggested and popped the crème fraîche around the chicken thighs rather than on top.

Whether you’re short of time or just prefer to keep things simple, From The Oven To The Table shows how the oven can do much of the work that goes into making great food. I find blood plums are best and taste your limes to make sure they are sweet enough or not too sour. In that case I would recommend you start with one of Jamie Oliver "5 ingredients" cookbook just to get a feeling how to deal with food and work in a kitchen. I enjoyed the leftovers -- hearty and delicious, I found that dishes such as the baked beans or the Roasted Autumn Vegetables w/ Walnut-Miso Sauce were perfect spooned or smashed on toast the next day. The second night I made the pistachio relish and that added extra interest though the raw garlic flavor was too strong for me.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. 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.

I would make this again but may spice it a bit more heavily and would check it after 30mins in the oven.For the vegetarian version I sautéed the onions a bit before putting in the oven to add depth to their flavor. Mine did not "melt down into the sauce" instead it dried out as blob on the top of the chicken, a little weird. I cut the potatoes into chunks and parboiled them, then stuck them in the oven alone first (I don't like under-cooked potatoes).

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. The spicing of "Roast corn, zucchini and peppers with cumin, chili, sour cream and avocado" was dark and heavy. What I've found with the recipes I've tried is that you prep the ingredients, get them in a pan, stick them in the oven, and voila!

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. In other words, it’s a compendium of recipes which require you to no more than add ingredients to a roasting tin and shove in the oven. The rice was outstanding seasoned with cumin and coriander amongst other yummy things, as was the chicken and vegetables. 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.

There are many meat, chicken, and fish offerings and some vegetarian mains, and many vegetable side dishes and fruit heavy desserts. Absolutely would make this again, it's nice to be able to get a tasty and healthy dinner on the table in under 30mins. 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. 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. I've been wanting to try this since I got the book, but recent events have made it difficult to get ingredients.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. And if you’re British, you’ll understand it when I say this was a like an extremely classy Jaffa cake. 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. Not that I’m alone here: she holds, deservedly, a very special place in the hearts and the bookshelves of home cooks.