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

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The cauliflower took another 15-20 minutes to brown, but that was no problem as I was quite occupied with making the other elements. My husband isn't a fan of chicken skin so I used boneless and skinless thighs, which worked well but may also have affected the flavour.

I served the vegetables with the assumption that people would put them in a tortilla, add a bit of sauce, and eat. My husband was very sceptical about the ingredients combination beforehand but ended up really enjoying the dish.

Actually I have many, but most of my friends know about this one; I don’t like fruit with savoury dishes.

Plus, like half the dishes feature huge cuts of lamb, which isn’t that easy to come by at stupid places like Giant Eagle. I feel like this would be a good introduction to polenta for people who think they don't like it - you can't taste the polenta at all, it's there in a very small quantity to strengthen the cheesy custard.I did not do individual papillotes but used a covered gratin dish for 15 minutes and then 5 more minutes uncovered.

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.

After realizing there were a lot of lamb recipes in this book, I thought, "The author has to be from Australia or New Zealand," and Australia it is. Oh my - I usually bake rhubarb with orange but the addition of gin and rosemary took this to another level.

Mr lilham and I both loved it, and the children loved the chicken but not a fan of the sweet potatoes. The combination of sweet potato, chimichurri, sour ceam and feta cheese was lovely, a bit salty and bit sweet and a bit tangy from the lemon juice. What is brilliant about Diana is that not only does she give you recipes but ideas to make the recipes your own.In other words, it’s a compendium of recipes which require you to no more than add ingredients to a roasting tin and shove in the oven.