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

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I made a half quantity (which was loads for 2 and could have easily done 3) and gave it just under 30 minutes. One bag recently I threw away because whenever I cooked it - it took almost double the usual time and still was kinda chalky. 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.

The book has a disclaimer at the back that all recipes were tested in a single convection oven and temperatures were adjusted accordingly.The spicing of "Roast corn, zucchini and peppers with cumin, chili, sour cream and avocado" was dark and heavy. For the vegetarian version I sautéed the onions a bit before putting in the oven to add depth to their flavor. We cooked this in a charcoal grill, so I parcooked the cabbage wedges in the microwave for a couple of minutes first. Next time would bake at a higher temperature for the last 15 minutes to achieve crispy brown chicken skin. I made this in my Dutch oven (covered until the last hour after checking out what other recipes asked).

I don't like cooked green peppers so I used red ones which complemented the sweetness of the potatoes; threw in some extra russet potatoes for my kid who won't eat sweet potatoes and those were fantastic as well.I don't see what was gained by separating the fillets so next time I'll put them all together in a baking dish.

The recipe was overly complicated and time consuming, lemon slices were roasted to flavor the oil but despite letting it sit for 6 hours I could not taste the lemon in the oil.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. I used a pear instead of apple and reduced the maple syrup to decrease the sweetness as we do not care for sweet main dishes. 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. I think next time I would double the marinade if making a full recipe or make the marinade for the full recipe when using half the chicken and other ingredients. This digital edition is easy to navigate in two ways, through the link to the sections or the index of recipes.