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

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Persian-spiced spatchcocked chicken with quick-pickled red onions and dill yogurt" enlightened me to the value of a simple quick pickle as a side, but the chicken spice rub on the outside skin made little improvement over a plain roast chicken. This cookbook, which came out just about a month ago, is the November cookbook of the month in the Food 52 cookbook club.

I didn't find it bland at all but I had a pretty generous hand especially with the cumin, black pepper, onion, and chile. Then, together we mixed all the components in a large serving bowl and I served the dish with warmed flatbread. With a dozen cookbooks to her name, From the Oven to the Table follows in step with the kinds of recipes that home cooks have come to expect from Henry (without feeling you're getting one cookbook over and over again). Lots of general inspiration but many recipes were finicky and high maintenance and certainly not no fail or “simple” as the subtitle promised.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. We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from. 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. 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.

Having just a small amount leftover the next day I made some rice so that we could all enjoy a bit of those delicious spiced roasted veggies.I made this recipe again this week and think I figured out why I and many others had issues with the marinade/sauce. 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.

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. I can’t help but envisage this book in kitchens up and down the country, absolutely a-flutter with post-it notes, not just to signal those recipes earmarked for cooking in the future, but as a way of marking those already eaten with unflurried joy. An ode to the oven, Diana Henry’s latest offering delivers delectable dishes which are hassle free and packed full of grains, pulses and seasonal vegetables. You do not have to read many of the explanatory texts provided, but I do suggest you go over the suggested pantry list.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. I roasted red onions, eggplant, and red peppers and put them on ciabatta with this and we all loved it. The salsa verde in "Gigot of monkfish with roast lemon salsa verde" was way too strong and sharp for sweet monkfish and ruined it.