From the Oven to the Table: Simple dishes that look after themselves (Diana Henry)

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. 

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.

THE SUNDAY TIMES BESTSELLER

'For bung-it-in-the-oven cooks everywhere, this is a must-have book: Diana Henry has a genius for flavour.' - Nigella Lawson

This book has beautiful photography throughout and the recipes are organised as follows:

• 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
• something sweet: puddings & cake

Title: From The Oven To The Table

Author: Diana Henry

Publisher: Octopus Books

ISBN: 978-1-78472-584-6

Format: Hardback

Length: 240 pages