Next time I would probably put the vermouth and crème fraîche in the bottom of the roasting tin and place the chicken on top. We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from. Do this only if you have the knowledge how they behave and interact with the other ingredients in a recipe. The stuffing was not our favorite because of the sourdough, but next time will try a French or rustic bread.

Next time, I will push more of the bread to the edge of the baking dish for the last 5 minutes to crisp up. Cooked about 25 minutes - next time do more like 30-35 (sausages were precooked, so just needed to be heated a bit more).And, after reading her introduction I feel like this cookbook was really written over the past couple of decades, born from the Monday-to-Friday-get-a-meal-on-the-table situations that Henry experienced cooking for her own family. ETA - I've done the crumbs as a garnish for deep fried Brussels sprouts as well, and that was very successful. In that case, it will not come difficult to substitute for example hot Italian sausages or cheddar cheese with ingredients of a similar taste and consistency. We love Diana Henry’s style– don’t stress out too much about how it looks, just make sure it’s delicious.

The recipe was overly complicated and time consuming, lemon slices were roasted to flavor the oil but despite letting it sit for 6 hours I could not taste the lemon in the oil. I suspect that perhaps it is meant to be added to the garlic oil paste that you rub under the skin, but maybe it was a mistake. I added red onion to the veg in place of olives (because we have a few and the silver fox doesn’t like olives).

You’ll venture into some uncommon ingredients in this book, but the preparation is really quite simple for most of the dishes, so acquiring the goods might be the most time you’ll spend.

The sherry, sherry vinegar and yes…those raisins…add such an incredible flavour and depth to this dish. Maybe a bit gratuitous for a Monday night but it feels mighty nice to not toil over the stove, eat, and then trudge back to the kitchen to clean up everything.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.