We love cooking Diana Henry recipes, they are always so full of flavour, and easy to follow too. She’s written twelve wonderful cookery books books, including personal favourites A Bird in the Hand, and How to Eat a Peach. In her latest, From The Oven To The Table, she shares bung-it-in-the-oven recipes that are perfect for midweek, or weekend cooking when you don’t want to spend all your time in the kitchen.
Not every recipe is a one-pot dish, though many are. Some, you’ll want to serve an additional side dish with. And a few of the recipes are for excellent side dishes rather than the central dish of your feast. What all have in common is minimal or quick prep, and mostly hands-off cooking in the oven.
The book is split into seven chapters: Simple Suppers (sausages, chops, fish fillets & the like); My Favourite Ingredient (chicken thighs forever); Asparagus to Aubergines (spring & summer vegetables); Beetroot & Bitter Leaves (autumn & winter vegetables); Cook Until Tender (grains & pulses); Weekends, High Days & Holidays (joints, birds & whole fish); and Something Sweet (puddings & cake).
After her introduction, Diana suggests some key store cupboard essentials, from oils and vinegars, to tin and jars (of anchovies, condensed milk, tomatoes, olives, stem ginger and more); from condiments, pastes and sauces, to spices; from grains and pulses, to nuts, seeds and dried fruits, not to mention a wide range of sweeteners (from honey to muscovado), and alcohol.
So many recipes appeal, from baked sausages, apples and blackberries with mustard and maple syrup; to salmon fillets with miso, shiitakes and pak choi; to creamy gratin of smoked haddock, tomatoes and potatoes; to lamb chops with sweet potatoes, peppers and mojo verde; to chicken with plums, honey and pomegranates; to butter roasted aubergines and tomatoes with freekeh and koch-kocha; to smoked paprika-based courgettes, tomatoes and green beans with eggs; to melting baked onions with parmesan cheese and cream; to roast cabbage wedges with XO crumbs; to roast squash and tofu with soy, honey, chilli and ginger; to roast purple sprouting broccoli with cream and parmesan cheese; to baked baby pumpkins stuffed with wild mushrooms, leeks, grains and lincolnshire poacher cheese; to slow-cooked leg of lamb with sherry and autumn vegetablse; to gigot of monkfish with roast lemon salsa verde; to baked seabass with asian dressing; to chocolate and red wine cake. There’s a good index at the back, making it straightforward to search by ingredient, whether it’s cheese, chicken or chorizo.
Most recipes have photos, but not quite all. I am drawn most to those with, as the images are simple, homely and appealing and make the recipes feel achievable.
We’ve cooked four dishes from the book so far: chicken and cauliflower with ‘nduja; toad in the hole with leeks and cheddar cheese; roast lamb with apples, somerset cider brandy and cream and we adapted the recipe for slow-roast hoisin pork shoulder to make a slow-roast hoisin lamb shoulder instead. All delicious, made from straightforward easy-to-follow recipes.
From The Oven To The Table Recipes
The publishers have given us permission to share two recipes from the book with readers of Kavey Eats.
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Kavey Eats received a review copy of Diana Henry’s From The Oven To The Table from the publisher Mitchell Beazley. Currently available from Amazon UK for £16.12 (RRP £25).