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

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I made 2 versions, one with the sausage and one without, as my family contains vegetarians as well as omnivores. Roasted eggplant puree with soft goat cheese, smoked almonds, chili and rosemary" left me longing for my far simpler baba ganoush recipe. There are dozens of intriguing recipes in this book, and I will be cooking out of it for some time to come. I've been wanting to try this since I got the book, but recent events have made it difficult to get ingredients.

This would also be a great brunch dish that would come together quickly if the zucchini were roasted ahead of time. The dish itself is fairly mild, even leaving the seeds in the red chillies, and the rice seemed slightly overdone after the specified 40mins cooking time. The taste of smear was ok with the chicken and green onion, but did not compliment the sweet potatoes. I did as embk27 suggested and popped the crème fraîche around the chicken thighs rather than on top.There are lots of vegetarian options, some of which could be the center of the meal and others that could be assembled into a meal. This makes a very nice vegetarian dish when trying to utilize garden produce that is becoming overwhelming.

This is a simple and really delicious one-dish meal, with a lot of flavor from the harissa, ginger, garlic, and cumin. Although she says the sage butter is optional I would say do it if possible as it adds an extra dimension. Persian-spiced spatchcocked chicken with quick-pickled red onions and dill yogurt" enlightened me to the value of a simple quick pickle as a side, but the chicken spice rub on the outside skin made little improvement over a plain roast chicken.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. After thirty minutes everything still seemed raw so I cranked up the heat to 450 and then cooked it for another forty minutes or so. I cooked this as a sheet pan recipe with no packets at 400 - just split the miso dressing up as I would if I had made packets. I forgot to add the second half of the plums, cover the chicken in foil or add the pomegranate seeds. This was a really nice Sunday dinner with juicy chicken and we absolutely devoured the stuffing (I used a hunk of homemade focaccia from the freezer).

The sherry, sherry vinegar and yes…those raisins…add such an incredible flavour and depth to this dish. I only had undyed shin-shoga ginger not the red slivers of beni shoga used in the picture in the book so it wasn't as pretty but the flavour was very good. I cut this in 1/2 using 3 sausages of varying heat levels and the result was a delicious one pot dinner.This is a great recipe and I think you could use the same base switching out ingredients that you might do in a quiche or a gratin.