Exceptional eating doesn’t necessitate extraordinary effort
Gradually developing layers of flavour — searing, sautéing, simmering and skimming — fighting any urge to rush or take shortcuts, undoubtedly leads to rewards. But the time and energy it takes isn’t always at our disposal. And thankfully, as Diana Henry illustrates in her twelfth cookbook, From the Oven to the Table , exceptional eating doesn’t necessitate extraordinary effort.
While roasting isn’t difficult, Henry explains, it does require following specific instructions — especially relating to the size of vessel, volume of liquid and placement of ingredients — and a well-stocked larder. “You have to think about big flavours,” she says. “You have to have a good pantry. I think you need miso, you need soy sauce, you need fish sauce, you need preserved lemons because you’re not really doing anything very complicated.
Excerpted from From the Oven to the Table by Diana Henry. First published in Great Britain in 2019 by Mitchell Beazley, a division of Octopus Publishing Group Ltd. Used with permission from the publisher.Sea salt flakes and freshly ground black pepper1 1/3 lb good-sized Brussels sprouts , trimmed and halved1/4 lb cooked chestnuts1 tbsp unsalted butterStep 2Peel the celery root and cut it into chunks no bigger than the size of the halved sprouts .
Step 2Bring the meat to room temperature. Season the beef really well all over and heat the oil or beef fat in a large frying pan. When the fat is smoking, add the beef and brown it on all sides. Transfer the roast to a roasting pan and roast for 10 minutes, then reduce the oven temperature to 400°F/200°C) and cook for another 20 minutes. Cover the meat with foil, insulate it with kitchen towels or old towels and leave it to rest for 15 minutes.
Step 3Slice the top off each apple to make a lid about 2 inches across, then core each one. Remove a little of the flesh around the core, too .
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