Diana Henry's favourite way to cook is to throw ingredients into a dish or roasting tin and let the oven transform them. From quick after-work suppers to feasts for friends, these dishes are vibrant and modern and focus on grains, pulses and vegetables as much as meat and fish. With recipes such as Chicken thighs with miso, Roast Indian-spiced vegetables with lime-coriander butter, and Roast stone fruit with almond and orange flower crumbs, Diana proves the oven is the most useful bit of kit you have in your kitchen. Pages: 240