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
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.
Praise for How to Eat a Peach:
'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella Lawson
'...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial Times
Food Book of the Year at the André Simon Food & Drink Book Awards 2019
In this practical, impressive volume, James Beard award winning author Henry (A Bird in the Hand) lets the oven do the work of transforming ingredients into simple, hearty meals. Henry, a self-proclaimed "inveterate roaster," offers recipes showcasing a "hands free" cooking method designed to bring big flavors to the table. Over 100 comforting recipes rely on the magic of dry heat to bring out the depth of flavor in food: simple suppers include roasted sausages combined with apples, blackberries, and maple syrup, as well as a lamb fillet with herb butter, radishes, and peas. Recipes for chicken thighs (Henry's go-to ingredient) feature chicken with lemon, capers, and thyme, as well as chicken with plums, honey, and pomegranates. Vegetables take center stage in two chapters with variations of roasted eggplant and a Moroccan vegetable medley with labneh. Oven-roasted grains and legumes offer a flexible stuffed roasted pumpkin (choose from farro, barley, freekeh, or lentils) with mushrooms, scallions, and Gruy re cheese. For entertaining, there are whole fish dishes and elegant roasts, such as a leg of lamb with basil, pecorino, garlic, and wine. Desserts include chocolate and red wine cake, and ginger-roasted plums topped with lime and rum cream. With a few of the right pans along with Henry's foundational pantry list, home cooks can get fabulous, flavor-packed food on the table every day with ease.