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

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I probably wouldn't do the harissa yoghurt again unless I was serving it with roast butternut or something that would really be enhanced by it. For the vegetarian version I sautéed the onions a bit before putting in the oven to add depth to their flavor. There are dozens of intriguing recipes in this book, and I will be cooking out of it for some time to come. Examples: "Baked fennel with crushed red pepper and parmesan" was good, of course any vegetable topped with parmesan is good. Roasted eggplant puree with soft goat cheese, smoked almonds, chili and rosemary" left me longing for my far simpler baba ganoush recipe.

In the introduction, Diana Henry recommends enjoying this dish for a spring Sunday lunch as you “contemplate the approaching summer. If you're looking for vegan or gluten-free recipes, it's just a matter of hunting them out in the book (there is no index or special symbols). I cook this in a square 9” LeCreuset pan (I only make half the recipe because I am cooking for two) so my 4 chicken thighs and the sweet potatoes are nestled in tightly together, more like Rinshin’s photo. DH says the extras make the dish and I agree - we didn't bother with the avocado but the fresh coriander, pickled chillies, lime juice and natural yogurt (my substitute for DH's sour cream) really lifted everything and added freshness. I slathered the creme fraiche over the tops of the thighs and it melted down into the pan sauce during baking.A little spicy, a touch cool, sweet and mellow this recipe is bold on flavour with minimal ingredients. It was fine — I’m not sure if all comes together in a special way or if it’s just two or three sets of flavors sitting together on a plate. Unfortunately, not many of the recipes jumped out at me to put everything down and make them now (probably more me than the book though!

Easy and delicious - especially as I happened to have a Meyer lemon which I decided to use for this, and can highly recommend! There is quite literally something for any and every taste :vegan, vegetarian, pescatarian, carnivore and your sweet tooth for good measure. It was also a recipe that my daughter enjoyed -- maybe if I'd made and served a dish with mint, chili, capers, and garlic she'd have been a bit more resistant to trying it but as it was she "sampled" the ingredients as she added them to the dressing and was pleased to have "made" dinner that night. The herb relish is excellent and finishing the dish in one pan in the oven makes it a really easy weeknight dinner. Definitely will make again, and will add more nduja because it’s the main seasoning and it’s a great flavor.I agree that it’s not very easy or pleasant to try to cut into flubby chicken skin, and around chicken bones, but the flavor is wonderful! Oh my - I usually bake rhubarb with orange but the addition of gin and rosemary took this to another level. I suggest you taste the plums before pouring any more rum over the finished dish, as directed in the recipe, to get the balance you prefer. I gave the veggies a 20 minute head start in the oven before adding the chicken thighs and they all finished at the same time.