From the Oven to the Table

From the Oven to the Table

Diana Henry’s favourite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. Most of the easy-going recipes in this wonderfully varied collection are cooked in one dish; some are ideas for simple accompaniments that can be cooked on another shelf at the same time.

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. With recipes such as Chicken Thighs with Miso, Sweet Potatoes & Spring Onions, Roast Indian-spiced Vegetables with Lime-Coriander Butter, and Roast Stone Fruit with Almond and Orange Flower Crumbs, Diana shows how the oven is the most useful bit of kit you have in your kitchen.

About the Author

Diana Henry is one of the UK’s best-loved food writers. She has a weekly column in the Sunday Telegraph and writes for BBC Good Food, House & Garden and Waitrose Weekend, as well as being a regular broadcaster on BBC Radio 4. She also has a series of popular podcasts, in which she interviews other prominent names in the food world.