Posted 20 hours ago

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

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I have to assume, since this sort of thing happens often, that this is a problem of my Viking oven, and not with the recipe. 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. Just as in her other cookbooks, she uses fruit to perfection -- sometimes doing nothing more than roasting them. I really liked the relish, and it was made of things I almost always have on hand (frozen pomegranate seeds are the best! I took part of her recipe to make the most gorgeous beer-infused yorkshire puddings and they were incredible.

The book has a disclaimer at the back that all recipes were tested in a single convection oven and temperatures were adjusted accordingly. My only regret was that I didn’t have more of the sage butter, it was so good on both the butternut squash and the chicken.A bit of a fiddle with the separate trays and different timings for the vegetables but a really delicious result. My second thought about why some folks are having issues with this recipe came when I looked at the photos posted by other cooks. Very good but the spice mix makes 2Tb and mention is only made of 1Tb but not what to do with the other. And, I'm not sure about you but I often find that with roasted vegetables the flavour only gets better the day after you've made it.

I enjoyed the leftovers -- hearty and delicious, I found that dishes such as the baked beans or the Roasted Autumn Vegetables w/ Walnut-Miso Sauce were perfect spooned or smashed on toast the next day. Cooked in a 33cm shallow casserole for 50 mins or so, turning after 20 and another 20, taking the chicken pieces out the first time to give everything a good mix and drizzling the second time.That said, all the extras helped make them palatable by adding sweetness, freshness and acidity, so if you DO like roasted radishes then this recipe would definitely be worth a go. I can only get thin sausages, which definitely won't stand up to 1 hour of cooking time, so I skipped the browning step, and added them at the 20 minute mark with the tomatoes and cheese.

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