This is a simple and really delicious one-dish meal, with a lot of flavor from the harissa, ginger, garlic, and cumin. Instead of actively cooking, standing at the stove I used that time my dinner was roasting or baking to tidy-up the kitchen and have a quick sit down in my favourite chair by the window. Rather than pounding the lemongrass in a mortar, grating ginger etc I put all the marinade ingredients in a mini processor. He is also into weightlifting at the moment (he’s almost 14 so this is just a phase) so he told me all the exercises he was going to do AFTER he had eaten.

You do not have to read many of the explanatory texts provided, but I do suggest you go over the suggested pantry list. 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. I was making this as a main meal for 2 people, and I struggled a bit to adjust the quantities for that. 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. If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine.This cookbook, which came out just about a month ago, is the November cookbook of the month in the Food 52 cookbook club. There is a quote of mine on the cover of Diana Henry’s tremendous new book saying “For bung-it-in-the-oven cooks everywhere, this is a must-have book.

Excellent photography, but a lot of it dark and moody (think fall and winter) with rough boards and primitive knives and forks and hearty dark meats and fruits. Following averythingcooks suggestion I added the potatoes to the pan which gave them a chance to meld with the pan juices. I listened to Sinatra with Count Basie as I chopped and fried so it did not feel like any kind of chore. I gave the veggies a 20 minute head start in the oven before adding the chicken thighs and they all finished at the same time. Actually I have many, but most of my friends know about this one; I don’t like fruit with savoury dishes.

I suggest you taste the plums before pouring any more rum over the finished dish, as directed in the recipe, to get the balance you prefer. The whole dish was delicious and flavorful, but the sweet potatoes were the best part; the sweet-salty-spicy sauce was so good with them, I would make more next time. Could also do without the potatoes and serve over polenta or pasta (cutting the sausage for the second). Loved it as an autumnal dish on a cold November night to use up glut of fruit (local hedgerow blackberries that had been frozen .