A Change of Appetite: Where Healthy Meets Delicious by Diana Henry

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  • Persian salad
    • Categories: Dressings & marinades; Salads; Side dish; Spring; Persian; Vegan; Vegetarian
    • Ingredients: radishes; cucumbers; salad leaves; dill; mint; basil; parsley; edible flowers; white balsamic vinegar
  • Goat's curd, blueberries and watercress
    • Categories: Salads; Dressings & marinades; Lunch; Main course; Spring
    • Ingredients: goat milk; rennet; raspberry vinegar; hazelnut oil; watercress; blueberries; pistachio nuts; micro greens
  • Feta and orange salad with honeyed almonds
    • Categories: Dressings & marinades; Salads; Appetizers / starters; Lunch; Main course; Cooking for 1 or 2; Entertaining & parties; Spring; Winter; Vegetarian
    • Ingredients: honey; thyme; blanched almonds; smoked paprika; ground cumin; oranges; fennel; watercress; feta cheese; mint
    • Categories: Dressings & marinades; Sauces, general; Lunch; Main course; Suppers; Entertaining & parties; Spring; Persian
    • Ingredients: saffron; lemons; garlic; red chillies; mint; chicken thighs; dried sour cherries; wholemeal couscous; parsley; spring onions; pistachio nuts; pea shoots; Greek yogurt; micro amaranth greens
    • Categories: Side dish; Winter
    • Ingredients: dried sour cherries; wholemeal couscous; chicken stock; lemons; parsley; mint; spring onions; pistachio nuts; pea shoots
    • Accompaniments: Butterflied leg of lamb with sekenjabin
  • Greek yogurt and apricot ice cream
    • Categories: Ice cream & frozen desserts; Dessert; Cooking ahead; Entertaining & parties; Spring
    • Ingredients: dried apricots; apple juice; golden caster sugar; Greek yogurt; crème fraîche; honey
    • Categories: Dressings & marinades; Egg dishes; Appetizers / starters; Lunch; Main course; Entertaining & parties; Spring; Italian; Vegetarian
    • Ingredients: asparagus; eggs; store-cupboard ingredients
    • Categories: Dressings & marinades; Appetizers / starters; Lunch; Main course; Entertaining & parties; Spring
    • Ingredients: asparagus; prawns; dill
    • Categories: Dressings & marinades; Egg dishes; Appetizers / starters; Lunch; Main course; Entertaining & parties; Spring; Vegetarian
    • Ingredients: parsley; capers; eggs; asparagus; store-cupboard ingredients
    • Categories: Dressings & marinades; Egg dishes; Salads; Appetizers / starters; Lunch; Main course; Cooking ahead; Entertaining & parties; Spring; Italian
    • Ingredients: Puy lentils; celery; parsley; red onions; purple sprouting broccoli; canned anchovies in oil; chilli flakes; lemons; French breakfast radishes; capers; spring onions; mint; eggs
    • Categories: Dressings & marinades; Salads; Side dish; Entertaining & parties; Spring; Vegetarian
    • Ingredients: Puy lentils; celery; parsley; red onions; store-cupboard ingredients
    • Categories: Dressings & marinades; Appetizers / starters; Side dish; Entertaining & parties; Spring
    • Ingredients: purple sprouting broccoli; canned anchovies in oil; chilli flakes; store-cupboard ingredients
    • Categories: Dressings & marinades; Salads; Side dish; Entertaining & parties; Spring; Vegan; Vegetarian
    • Ingredients: French breakfast radishes; capers; spring onions; mint; store-cupboard ingredients
    • Categories: Soups; Spring
    • Ingredients: chicken stock; fresh ginger; spring onions; coriander stalks; tiger prawns; tofu; limes; chives; coriander leaves
  • Peruvian chicken soup
    • Categories: Soups; Spring; Peruvian
    • Ingredients: whole chicken; leeks; celery; carrots; fresh ginger; garlic; waxy potatoes; eggs; coriander leaves; spring onions; red chillies; limes; avocados
    • Categories: Dressings & marinades; Salads; Lunch; Main course; Entertaining & parties; Spring; Vegetarian
    • Ingredients: baby beetroots; red onions; apple cider vinegar; radishes; lamb's lettuce; mint; goat cheese; Greek yogurt
  • Artichoke and ricotta salad with honeyed preserved lemon dressing
    • Categories: Dressings & marinades; Salads; Lunch; Main course; Entertaining & parties; Spring; Vegetarian
    • Ingredients: preserved lemons; honey; mint; artichoke hearts; salad leaves; cherry tomatoes; ricotta cheese; red chillies; blanched almonds; olives
  • Middle Eastern leeks with yogurt, dill and sumac
    • Categories: Salads; Side dish; Spring; Middle Eastern; Vegetarian
    • Ingredients: leeks; Greek yogurt; dill; sumac; store-cupboard ingredients
    • Categories: Pies, tarts & pastries; Sauces, general; Dips, spreads & salsas; Appetizers / starters; Entertaining & parties; Spring; Vietnamese
    • Ingredients: rice paper wrappers; prawns; iceberg lettuce; carrots; beansprouts; mint; basil; coriander leaves; garlic; red chillies; caster sugar; limes; fish sauce
  • Japanese rice bowl
    • Categories: Dressings & marinades; Rice dishes; Lunch; Main course; Suppers; Entertaining & parties; Spring; Japanese
    • Ingredients: limes; rice vinegar; caster sugar; tamari; brown rice; edamame beans; sugar snap peas; cucumbers; sushi grade tuna; pea shoots; spring onions; pickled ginger; black sesame seeds
    • Accompaniments: Japanese carrot and mooli salad
    • Categories: Sauces for desserts; Dessert; Entertaining & parties; Spring
    • Ingredients: limes; mint; rose water; oranges; pineapple; mangoes; melons; lychees
    • Categories: Sauces, general; Side dish; Suppers; Lunch; Main course; Spring; Vegetarian
    • Ingredients: broad beans; barley couscous; lemons; baby carrots; peas; baby leeks; parsley; vegetable stock; harissa paste; ground cumin; buttermilk; Greek yogurt; coriander leaves
    • Categories: Egg dishes; Sauces, general; Side dish; Entertaining & parties; Spring
    • Ingredients: shallots; quail eggs; Jersey Royal potatoes; purple sprouting broccoli; parsley; canned anchovies in oil; pine nuts; lemons
    • Categories: Quick / easy; Side dish; Appetizers / starters; Entertaining & parties; Spring; Vegetarian
    • Ingredients: purple sprouting broccoli; ricotta cheese; Parmesan cheese; lemons
    • Categories: Quick / easy; Side dish; Entertaining & parties; Spring; Italian; Vegetarian
    • Ingredients: broccoli; chilli flakes; store-cupboard ingredients

Notes about this book

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Notes about Recipes in this book

  • Feta and orange salad with honeyed almonds

    • consortiumlibrary on January 11, 2015

      Wonderful refreshing flavors. I cut oranges into supremes rather than slices. While I cut the fennel paper thin, next time I'll cut thicker slices for more crunch and flavor. I did the nuts in the oven instead of on stovetop for more even browning. The nuts are worth making; next time I'll double the amount of paprika on them.

    • caitmcg on June 11, 2014

      This a delicious combination of flavors and textures, tart, fresh, crunchy, sweet and salty. I used more fennel relative to orange than the recipe calls for, and cut the oil in the dressing back a bit.

    • okcook on November 26, 2017

      I found this a lovely salad with lots of textures. I too reduced the amount of orange. This is going into the salad rotation.

    • RosieB on September 30, 2014

      I made this delicious salad without the watercress. It was beautifully refreshing served with slow cooked wagu beef ribs.

    • TrishaCP on January 20, 2017

      I love Diana Henry's salads, and this one is maybe the best yet. I reduced the oranges to two, and that was plenty. I had watercress on hand and so used it, but I wouldn't hesitate to use any type of soft salad leaves in the future. Definitely a keeper.

    • lilham on April 18, 2015

      I served this with the Conchiglie with Yoghurt, Peas & Chillis from Ottolenghi's Jerusalem. A great refreshing salad to accompany the very rich and creamy pasta. I left the almonds whole, and didn't have any mint. Mr lilham commented on how delicious the honeyed almonds are.

    • Zosia on October 02, 2014

      Lovely starter salad with bright flavours and contrasting textures. Like caitmcg, I reduced the oil in the dressing, and used arugula instead of watercress.

    • Foodycat on December 23, 2014

      Delicious accompaniment to fish! I used pistachios instead of almonds and mixed salad leaves instead of just watercress. Very tasty.

  • Red lentil kofte

    • consortiumlibrary on January 11, 2015

      Excellent flavor and very delicious; big hit at the party. One caution is that, as written, the kofte were way too dry. I ended up using all the carrot juice in which the carrots were cooked and a little more. I also didn't make the salad component of the recipe. Instead, I served each kofte on a piece of romaine, which made these wonderful finger food.

    • holey on September 20, 2019

      Recipe is no longer at the provided link but is given here: https://theediblewoman.co.uk/diana-henry-carrot-and-red-lentil-kofte/

  • Spiced carrot, date and sesame salad

    • consortiumlibrary on January 11, 2015

      Another winner from this excellent cookbook. Julienning the carrots was worth the effort; their crunch added to the salad. I used 1/2 tsp. Aleppo pepper instead of the "good pinch of chilli flakes" called for in the recipe. It wasn't too spicy and next time I'll probably up the Aleppo to 1 tsp.

    • lilham on November 14, 2014

      I served this with rice and a tomato based black eye bean dish. I omitted mustard seeds and herbs, and accidentally doubled the amount of lime juice. I also used sliced apricotS instead of dates. The result is still delicious if only a little sour. Mr lilham said he never thought a bit of garlic cooked in oil tasted so good. I was a bit worried at first this would be bland because there seems only to be lime juice in the dressing. But the tarka oil gives it a very nice deep and different flavour from my normal carrot salad. And it's very quick to make to boot.

  • Radicchio and red onions on white bean purée

    • consortiumlibrary on January 11, 2015

      Absolutely delicious. The combination of earthy beans with slightly bitter grilled radicchio and slightly sweet red onions was exactly right. I used high quality balsamic vinegar and was glad I did. Will make again over and over. I cooked veggies on castiron stove top ridged grill pan.

    • Foodycat on August 21, 2014

      p. 288 I made quite a few changes to this one - added some chopped rosemary to the white bean puree, added a bunch of seedless red grapes to the onion and radicchio, and then topped each dish with a couple of slices of smoked proscuitto. Absolutely delicious - the grapes added to the sweet/sour flavour. The second time I made it I added rosemary to the beans again, and added quartered figs to the onion and radicchio. We had it with wild boar sausages. There was quite a lot of onion and radicchio left over, so the following day I made it into a sauce for pasta, with some cubes of pancetta and half fat creme fraiche. Very successful. The third time I made it I did it pretty much as written, but did the onions and radicchio in a cast iron skillet on the barbecue, and served it with the cod & anchovy dish from Diana's Cook Simple book.

    • Hansyhobs on February 02, 2023

      Extremely tasty and I don't usually love radicchio. I had a full stove so I grilled the radicchio and onions instead which worked well.

  • Cavolo nero and bulgar pilaf with glazed figs

    • Jane on October 22, 2014

      I made this for dinner without any accompaniment and it was enough. I did add some toasted hazelnuts and some crumbled ricotta salata, which she suggested to make it a meal. I loved the combination of grains, fennel, kale (which I used instead of cavolo nero), oranges, sweet honeyed figs, crunchy toasted nuts and salty cheese. I'll definitely make this again.

    • Zosia on January 08, 2015

      Flavoured with aromatics and juniper, the pilaf made a hearty and delicious side dish for the carnivores and with added feta and those wonderful figs, a meal for everyone else. I will definitely make this again.

    • Carol.Furness on October 07, 2014

      I made this for my lunch and really enjoyed having something different to usual. The figs are delicious......I could eat them on their own, any time . Add plenty of chilli if you like a bit of spice, I didn't add enough for my liking so added a spoon of my chilli jam when I ate it.

    • Foodycat on December 25, 2015

      We had this for Christmas dinner with duck fesanjun. Just lovely. I used celery instead of fennel (I don't like cooked fennel!) and instead of cavolo nero I put some kalettes on top of the mixture to steam gently while the bulgar cooked. Very easy and still surprisingly festive. 15/9/18 Edited to add: any leftover figs are amazing with chocolate mousse. The balsamic just adds a bit of bite to the glaze.

  • Lentil and roast tomato soup with saffron

    • Jane on November 03, 2014

      Loved this. Very quick and easy to make, as I had roasted tomatoes in the freezer. If you had to roast the tomatoes first it would take an extra 50 or so minutes but that's mainly unattended time. I liked the combination of lentils, spices and roast tomatoes. The presentation is good too - orangey soup with splashes of red, topped with swirl of white yogurt, sprinkles of green cilantro/coriander, a whole roasted tomato slice and toasted almonds. DH says it serves 6 but that would be a small appetizer portion. For a main course it would serve 2 or 3. Will definitely make this again.

    • NikkiPixie on June 29, 2014

      Absolutely delicious. Used homemade chicken stock. I may have gone slightly overboard on the harissa, but that's my own fault!!

    • babyfork on January 21, 2015

      This was good. Used my leftover Sean Brock veggie stock in it. I agree that it looks pretty (and adds some texture) if you do all the garnishes (which I did). Level of heat was fine for me, but might be a bit spicy for some.

  • Indian-spiced beetroot, pumpkin and spinach

    • Jane on November 05, 2014

      This was very spicy. There are 3 tsp of chile flakes and she suggests adding more if you like it hot. I used the amount suggested and wish I had used half of it. Maybe my chile flakes are hotter than hers, but this was way too spicy for me. It was hard to really enjoy the dish because of that. But I did like the combination of squash, beets, potatoes and spinach and the curry leaves add a nice flavor. I'm not sure if I will make it again, but if I do, it will be with 1 tsp chile flakes. I'll also add the potatoes with the other vegetables - I'm not sure why they would need 15 minutes less cooking time than squash or beets. Mine were still a little underdone when the squash was very soft and the beets just about done.

  • Persian saffron and mint chicken with spring couscous

    • Jane on August 03, 2015

      This recipe is just as good in summer as spring. I made it with fresh cherries which looked very pretty in the green herb flecked couscous and tasted great too. The chicken marinade of saffron, lemon, garlic, and mint gave a good flavor to the chicken thighs in only 30 minutes. Definitely one to repeat.

    • caitmcg on August 09, 2014

      I wasn't sure that the flavors of the simple, quick marinade (saffron, mint, lemon juice) would come through once the chicken was cooked, but they did and the chicken was quite flavorful; it would be great done on a charcoal grill. I substituted pine nuts for pistachios in the Spring Couscous, which had a nice array of tart-sweet, nutty, and fresh flavors. Altogether a very satisfying meal that comes together pretty easily.

    • TrishaCP on June 18, 2017

      A great meal. All of the components are tasty and complement each other really well. I also used fresh cherries since I had them on hand, and subbed dried pepper flakes for the chiles and arugula for the pea shoots. We grilled the chicken outside, and the short marinade still allowed significant flavor as others have noted.

    • lilham on May 10, 2015

      This meal is fresh and perfect for spring. The chicken tasted and smelt great. The couscous salad was one of the best I have tasted. This will be great for a picnic too.

  • White fish, saffron and dill couscous pilaf

    • Jane on August 07, 2014

      Light and easy weeknight supper. Couscous flavored with onions, cardamom, fish stock and saffron (the last of which I unfortunately did not have) with lightly poached fish, nuts and herbs. I went with her alternatives of toasted hazelnuts and cilantro - the recipe calls for pistachios and dill. I also added one of her suggestions, barberries. Very satisfying dish.

  • Teriyaki salmon with pickled vegetables and sesame seeds

    • Jane on April 10, 2014

      This is a very healthy dinner, especially if you skip the suggested rice accompaniment. The pickles are very lightly pickled - just 20 minutes or so in the vinegar - so are really just raw vegetables with a rice vinegar dressing. But they tasted good and worked well with the teriyaki salmon. I could get mooli but not regular radishes so I subbed jicama. I will try it again when radishes are in season as that would give it more bite. There's an error in the recipe - the ingredient lists says to slice the radishes into wafer thin slices but then in the method it says to cut them into matchsticks. According to the photo, it should be slices.

    • TrishaCP on July 16, 2022

      This was a nice light summer dinner. I didn’t have the mooli so I subbed kohlrabi, which worked well.

    • lilham on April 28, 2015

      This is a lovely, refreshing dinner for spring. The vegetable pickle works so well with rice. I used sake instead of dry sherry as it is the normal alcohol used in teriyaki. Using the julienne disc in the food processor to make the salad, this meal can be put together with minimal effort.

    • hbakke on August 03, 2021

      This was an easy, relatively light dinner. Nothing groundbreaking. I thought the salmon marinade was flavorful, but I would have liked the vegetables to be more pickled if I make this again.

  • Japanese ginger and garlic chicken with smashed cucumber

    • Jane on April 14, 2014

      This was really good. As Diana says in her recipe note, the combination of hot spicy chicken and cool cucumber is sensational. I also made the other suggested side, edamame and sugar snap pea salad - that was really good too. I will definitely be making this again.

    • westminstr on June 12, 2014

      Concur that this is a great chicken dish. I marinated in the morning and it did not suffer one bit for having been done ahead of time. I subbed aleppo pepper to accommodate my spice-averse kids. So it wasn't hot and spicy but still very good.

    • mirage on July 18, 2014

      I was a little disappointed with the chicken, considering the rave reviews, but we loved the smashed cucumbers.

    • caitmcg on June 11, 2014

      Easy to put together and just delicious. The pickled ginger with the cucumbers adds a great note, and the whole recipe is quite healthful, with no added fat, but is so full of flavor it doesn't feel at all ascetic.

    • lilham on June 11, 2022

      I'm a little disappointed in this. Possibly due to holding back from adding a lot of chilli power because I was cooking for children as well. The notes says the chicken should be hot and spicy but mine most definitely is not.

    • aberne on May 13, 2019

      So incredibly simple and savory, perfect over sticky rice with the pan juices dropped on top.

    • KarinaFrancis on February 07, 2019

      We loved this! The flavours are great and it couldn’t be simpler. I must have a mild togarashi because there was no heat....maybe Korean dried chilli instead? This will go into rotation.

    • joneshayley on April 20, 2018

      Easy and delicious- the cucumber is the surprise and works beautifully with the chicken.

    • Zosia on July 31, 2016

      I quite liked this but even using the corrected amount of ginger for the chicken portion, most family thought it a little too ginger forward.

    • jonaiman on October 16, 2014

      Made this with boneless thighs, we loved the chicken, and the combination with the smashed cucumber

    • Foodycat on July 21, 2014

      p. 63 The smashed cucumbers need a bit of oomph to smash them. Really good flavours - and definitely recommend the edamame and sugarsnap salad accompaniment.

    • Ehart624 on May 20, 2015

      Yummy. Definitely some issues with the "translation" from UK to the US version. As the note above says, 2/3 cup of ginger is way too much. I used about 4 tablespoons (maybe 3.5). And I think the cooking time is too short in the US version. Or maybe the oven temperature is too low. I cooked it for about an hour on 350. And in general, I think there's not enough marinade for 8 thighs. If you want 8 thighs, I think I might make more marinade next time. But I think this is just editing issues. The flavor is great, top to bottom. :) And the cucumber salad is great.

    • Kduncan on February 03, 2022

      This was good, but not great. Pretty easy to make. I agree with a lot of the users, that the cucumber salad was better than the chicken.

  • Chicken and fennel with honey, mustard and orange

    • Jane on September 30, 2014

      Loved this combination of flavors with chicken - honey, grain mustard, orange and fennel. It's so quick and simple to prepare then it just bakes in the oven while you get on with the side. I served it with the black and white pilaf on the same page and I would recommend starting that before putting the chicken in the oven. The onions take quite a while to get to "really golden" and then the brown rice cooks with it, so start cooking rather than prepping the pilaf when the chicken goes into the oven.

    • Laura on January 10, 2015

      Pg. 74. We really enjoyed this dish and I agree that it is a very simple preparation, very little hands-on time. I used bone-in, skinless chicken breasts and they were perfectly cooked in the 40 minutes and still very moist. The fennel was still a little too crunchy, so, in future, I would add it at the same time as the chicken, rather than waiting 15 minutes. Also, I'd probably hold off on adding the sauce until mid-way through the cooking time. The flavors were nicely sweet from the honey and orange and tangy from the mustard. I'd certainly make this again.

    • TrishaCP on February 02, 2017

      We really liked the chicken/orange/fennel combination, but I wish I had seen Laura's note about adding the fennel simultaneously, as it was still too tough by the time the chicken was cooked through. (We used boneless skinless thighs.) By the time I get home from work, I usually only have about 30-45 minutes to get dinner ready if I want to eat before 8pm, so I probably wouldn't make this (and the black and white rice dish) on a weeknight again.

    • Astrid5555 on April 29, 2014

      Lovely flavor combination! Weeknight friendly.

    • hillsboroks on June 27, 2016

      My husband loved this dish and so did I. The combination of orange, honey, and mustard in the sauce goes beautifully with the chicken and fennel. I used bone-in, skin-on chicken thighs and they were perfectly cooked after 45 minutes. I agree with Laura that the fennel should go in with the chicken at the start so that it will all cook through. The pieces of fennel that were on the bottom in the sauce came out absolutely silky while those on top were a bit crunchy. I served it with brown rice which I started cooking before I put the chicken in the oven and it all finished together at the same time.

    • dinnermints on May 02, 2022

      I thought this would be too sweet, but it actually was a good balance of flavors. I made 1.5 recipe - 50 oz boneless skinless thighs, four large fennel bulbs - all of this barely fit on two roasting pans, but I did cut the fennel quite a bit thinner (12 wedges per bulb?) given previous comments. Really the fennel needs to be turned over at some point rather than just basted. I also started the chicken with the fennel, and the timing did seem to work out better, although I cooked it an additional 7 minutes at 450. I'd say I might make this again, but not at the top of my list.

    • stockholm28 on March 04, 2015

      Nice weeknight dish. I used bone-in skin-on chicken thighs. The sugar in the orange juice made the skin get a bit burnt, so I ended up removing the skin after cooking.

    • LittleTex on July 13, 2023

      I threw some garlic scapes in with the fennel because I had some in the fridge. Worked great. This dish also makes good leftovers by the bye.

    • hbakke on April 03, 2022

      We loved the flavor combination of the orange, fennel, and mustard. I had a similar issue as the other commenters in that the fennel wasn't even remotely cooked in the allotted time. I removed the chicken thighs to allow the fennel to cook longer, but by the time the fennel was getting close to being done the sauce in the bottom of the pan was getting scorched. I would make this again because we loved the flavors, but I would modify the cooking method/times.

    • catmummery on May 03, 2023

      Lovely mid week supper; i didn't have any orange so used lemon instead; thanks to the comments below i put the fennel in at the same time which worked really well. I used boneless thighs as is what i had but next time will use bone in - think the flavour will be better. still lovely though. i also added some cherry tomatoes 20 mins before the end, which was lovely

  • Black and white pilaf

    • Jane on September 30, 2014

      I had to make this without watercress and I'd be interested to try that next time to see what difference it makes. It's quite a chewy pilaf with wild and brown rice. I liked the addition of cardamom. I served it with the Chicken and fennel with honey, mustard and orange on the same page. Because the onions needs to get "really golden" before you add the brown rice, and then needs another 30 minutes to cook, I'd get started on that before the chicken goes into the oven.

    • lorloff on December 04, 2020

      This was a great recipe. I made it with wild rice, japanese brown rice and regular brown rice. I added some Persian barberries I had in the house. Really delicious.

    • TrishaCP on February 02, 2017

      I also used white basmati rice instead of brown, and had to skip the watercress. I still thought it was excellent- the wild rice, onions, and cardamom really perfumed the whole dish in a delicious way. Thanks for the tips to get this started before making the chicken and fennel dish (which I served together with this).

    • Astrid5555 on April 29, 2014

      Used a combination of wild rice, red rice and brown rice. Loved the addition of watercress which made all the difference!

    • dinnermints on January 14, 2019

      Simple and very good. The onions melted into the rice. We didn't have watercress to add, but would add it next time.

    • stockholm28 on March 04, 2015

      Nice side dish to the chicken and fennel. I had to sub white basmati for the brown rice. Make sure to get the wild rice cooking before the chicken goes in the oven.

  • Roast red mullet with tahini dressing and barley tabbouleh

    • Jane on August 23, 2014

      I thought it looked like a reasonably quick dinner but it took longer than I thought - probably an hour in total. I enjoyed the tabbouleh more than the fish. I used red snapper as that was available - maybe red mullet would have made a better dish? The fish was a bit mushy - I think I would use less lemon/oil next time so it would roast rather poach in the oven. When making the tahini dressing, add the water slowly. I added it all at once and regretted it as the dressing was too runny. My tahini must be more liquid than the ones she uses. I liked the pearl barley in the tabboulleh - and her winter variation using pomegranates, green olives and walnuts sounds great.

  • Israeli chicken with Moghrabieh, harissa-griddled peaches and mint

    • Jane on August 27, 2014

      I liked this a lot. It was quicker to make than I was anticipating - it's much simpler than it sounds. My chicken didn't look as dark and slicked with sauce as the picture - mine were pale and there was a lot of liquid and fat from the chicken. But the flavor was good. I made up Coleman's mustard from the powder and although it wasn't spicy, I could detect the mustard flavor. I didn't have moghrabieh so used quinoa and enjoyed the combination of grain, mint, griddled peaches and harissa. Definitely a repeater.

    • TrishaCP on August 10, 2014

      I thought the chicken baked in the orange juice was really delicious- very flavorful although as others have attested, the title makes one think you are going to get much more heat than the final product results in. (I used creole mustard, avoiding dijon based on other reports as I had no hot mustard.) I have yet to successfully cook moghrabieh- so I'm not sure if I'm doing something incorrectly, or if I just don't like it, but I didn't like it in this application, though I did enjoy the harissa-grilled peaches. I had to toast it and cook it much longer than the recipe indicated to avoid yucky doughy pasta balls, and overall, I think you'd be much better off using regular couscous or another grain.

    • hillsboroks on July 21, 2014

      The Moghrabieh and Harissa-Grilled Peaches are fabulous as a side dish to the chicken. I did not have a spicy mustard and used Dijon on the chicken but it turned out too bland. Next time I will find a spicy mustard. Also, make sure your oven is hot enough to really brown the chicken. My chicken was done but not as nicely browned as in the photo. Next time I think I will turn the oven temperature up a bit. We used some Harissa as a condiment on the leftover chicken and it was so much better than the first night's chicken.

    • stockholm28 on August 31, 2014

      I thought this was excellent. I was afraid it might be too sweet with the brown sugar and orange juice, but it was nicely balanced and really moist considering it uses skinless thighs. My mustard options were Dijon and German, so I went with Dijon. I also used whole wheat Israeli couscous ... not sure if that differs from moghrabieh. This definitely will be repeated.

    • Foodycat on July 28, 2014

      p. 136 Even with hot English mustard it only gave a subtle flavour, not much of a punch - mustard does tend to cook out quite easily. I used couscous instead of moghrabieh, because I didn't want to buy moghrabieh until I've finished the bag of couscous, a combination of mint and coriander leaves, and added a couple of sliced spring onions to the couscous. It was a very tasty meal but not nearly as spicy as I had expected. I don't have a griddle pan, so I just cooked the peach wedges on a hot frying pan, so they didn't look as fancy, but they tasted good.

  • Bream with ginger, soy and spring onions

    • Laura on June 22, 2016

      I cannot find this recipe in the book's index. Does anyone know what page it's on?

    • Laura on June 22, 2016

      Thank you, Zosia!

    • Zosia on January 08, 2015

      Fast and very flavourful. Cod was my fish of choice and I did fry the garnish, though used far less oil and then used that flavoured oil to stir-fry an accompanying vegetable rather than pour it over the fish.

    • Zosia on June 22, 2016

      This is called Porgy with ginger, soy, and scallions in the North American edition, page 209.

    • NikkiPixie on May 28, 2015

      This was amazing. I used cod as well; the fried garnish was the best part. I did pour it over the fish, but once you lift the fish off the serving dish most of the oil is left behind anyway. Easy and incredibly tasty!

    • Barb_N on June 23, 2016

      Although, if you search recipes for porgy, the recipe doesn't come up- you have to search "bream". This recipe is also in her column in the Telegraph which is where I went after being unable to find it in my North American version of the book.

  • Lamb with Kurdish rhubarb and split peas

    • vickster on July 13, 2014

      Tonight I made Lamb with Kurdish Rhubarb and Split Peas. My motivation was that I had purchased some loin lamb chops, and I have rhubarb in the garden. It was a delicious dish — very different than anything I have ever had. My husband said the same thing. Actually, I could have stopped before the step adding tomatoes and had a delicious sauce. I will eat the leftover with some kind of grain, as Diana Henry suggests, and that should be very good as well.

    • Hansyhobs on February 02, 2023

      This was nice. The split peas took ages to cook (probably cos mine were old af) so I let them cook away, topping up the water until I was happy with the texture and then I added the rhubarb etc. and cooked the lamb.

  • Hot chilli-ginger stir-fried squid

    • caitmcg on June 11, 2014

      This takes all of a couple of minutes to cook, and it's full of bright, fresh flavor from all the aromatics and finishing with lime juice. Very delicious.

    • Zosia on February 16, 2015

      The flavour was fabulous but chopping and bashing the lemongrass as instructed didn't break it down enough to make it edible. Eating around the pieces was no fun.

  • Artichoke and ricotta salad with honeyed preserved lemon dressing

    • caitmcg on June 15, 2014

      A very nice antipasto-style salad, easily adaptable to what's on hand (e.g., basil instead of mint, ricotta salata instead of fresh ricotta, etc.). The sweet-tart-salty dressing, with the distinctive flavor of preserved lemons, marries well with the flavorful ingredients. With the addition of asparagus, per the suggestion in the head note, it makes a nice light meal.

    • Foodycat on July 16, 2014

      I left out the olives and didn't miss them - really big flavours. The dressing would work really well with other salads I think. But my ricotta didn't crumble, it splodged. Tasty, but not pretty.

  • Persian salad

    • caitmcg on June 11, 2014

      The abundance of fresh herbs gives this salad a wonderfully bright and zingy flavor, perfect for spring and summer eating.

  • Multi-grain porridge with blueberries and honey

    • Cati on October 07, 2016

      Page 239.

  • Griddled chicken, kale and farro with creamy garlic and anchovy dressing

    • okcook on January 21, 2016

      An excellent dish! The flavour of the sauce is a perfect match to the rest of the components. It is easy to prepare. I used a butterflied game hen cooked in my little convection oven instead of the fried chicken thighs. I also cooked the kale stems, chopped them and included them with the cooked kale. I love the texture of the farro. Mine was done in 20 minutes. The kale and farro would make a good side for many dishes besides chicken. The recipe is going in my favourites list.

    • TrishaCP on November 26, 2017

      We really liked the combination of flavors of this dish. I agree with NikkiPixie that it uses sooooo many dishes though, especially for a weeknight. Since most of the components (the sauce, farro, and even the kale) can be done in advance, I'll probably tweak to make more sense for my routine, as I'll definitely make this again.

    • dinnermints on October 15, 2018

      Good, but cooking the chicken this way was a pain. Ottolenghi has a better method - start it in the grill pan, then finish it in the oven. I've found it cooks more evenly that way. Or, for a weeknight, would just roast it next time. I also decreased the oil altogether by 2.5 T in the farro/kale part.

    • NikkiPixie on June 17, 2014

      Absolutely delicious. Never tried kale or farro before, both are fantastic. This recipe generated a lot of dishes though....

  • Egyptian grilled chicken (Farareej mashri)

    • TrishaCP on July 02, 2018

      This was an easy grilled chicken dish that I served with a variety of salads on the side. I marinated the chicken overnight and was glad that I did.

  • Nectarine, tomato and basil salad with torn mozzarella

    • TrishaCP on July 20, 2014

      Another great salad from this book and really easy to pull together, though not quite as appealing to me as the cherry and goat cheese one. I really liked the tomato and nectarines together and I think it would also taste good with peaches too. I agree with Sharifah that it really isn't a main course salad- I had it with a protein.

    • Astrid5555 on August 01, 2016

      This is summer on a plate, can't get any better! Made as part of several appetizers.

    • sharifah on July 11, 2014

      Although a very easy 'assembly job' recipe, the taste is absolutely sublime. The addition of nectarines takes this otherwise ordinary Italian-style salad to a completely different level. I used low-fat mozzarella. I would serve this as a starter but not as a main course as suggested by DH. As a main course only on a 'feel-fat' day.

    • Zosia on July 31, 2016

      Lovely to look at and delicious to eat. The combination of tomatoes and nectarines is amazing.

    • Foodycat on August 24, 2019

      Such an interesting twist on a caprese salad! I used blood nectarines and smoked burrata - very simple, very pretty and absolutely delicious.

    • JanetteF on February 24, 2015

      This salad was lovely. Looked great and tasted great and very simple to put together at the caravan/beach!

  • Tomato, melon and cucumber salad

    • TrishaCP on August 12, 2018

      A nice light salad option but admittedly not my favorite Diana Henry salad recipe. I used cherry tomatoes per the recipe, but I think it would have been nicer with regular tomatoes (more textural variety). We made the feta version, with sun jewel melons, which minimized the sweetness from the dressing.

  • Goat's cheese and cherry salad with almond and basil gremolata

    • TrishaCP on July 13, 2014

      I had flagged this recipe to try before cherries were gone for the summer, and it did not disappoint. I macerated the cherries for the full 2 hours, with the optional brandy, and that really mellowed out their sweetness. The cherries and goat cheese were amazing together. Go easy on the garlic- it provided a nice note of sharpness, but the flavor could easily get out of hand.

    • hillsboroks on July 21, 2014

      This is a wonderful salad to make when cherries are at their peak. The colors are striking and the flavor is good. The white balsamic vinegar dressing is very mild but with the crunch and zip of the gremolata and tang of the goat cheese along with the sweetness of the cherries, it is just right. I used Kirsch in the marinade for the cherries and marinaded them for the full two hours.

    • Foodycat on July 15, 2014

      p. 98 Gorgeous salad - the white balsamic is very subtle. It says it serves six, but that is as a side dish - we had it between two of us as a main meal.

  • Bulgarian griddled courgettes and aubergines with tarator

    • TrishaCP on August 10, 2014

      I made this just with zucchini because that is what I had on hand. I have never tried or made tarator before, and I absolutely loved it. (I used a combination of walnuts and hazelnuts since that is what I had available. I also just used regular yogurt and omitted the water- and that seemed to work ok too.) I think I polished off almost an entire cucumber trying the tarator before even eating dinner- whoops! But this was definitely one of my favorite recipes from the book so far.

    • stockholm28 on September 07, 2014

      This was a delicious topping for eggplant and zucchini. I loved the tarator. It would be a great dip by itself with some pita chips.

  • Ricotta with summer berries and honey

    • TrishaCP on August 10, 2014

      Made this last night for dessert. I used raspberries and lavender honey, and I did enjoy the creaminess and sweetness of the final product. (And I like that you can control the sweetness by adding the right amount of honey to each person's taste.) I drained the ricotta, but to be honest, I'm not sure how much that really impacted the final flavor of the dish, and I would be tempted to skip it next time if I was in a hurry.

  • Chicken and pumpkin with soy and star anise

    • TrishaCP on October 10, 2018

      This is seriously delicious. I used honeynut squash cubed in one inch pieces and had no problems with the squash cooking through.

    • chawkins on October 05, 2014

      Delicious. An adaptation of Molly Steven's red-braised chicken thigh with soy and star anise by replacing the stock with water and OJ and adding pumpkin pieces. I used chicken drumsticks instead of thighs, used Vietnamese fish sauce instead of Thai and a dried red chile with the seeds instead of a seeded fresh red chile.

    • hillsboroks on October 05, 2018

      I have made this many times over the past few years and we love it. My husband is a duck hunter and has discovered that he can slip in a cut up wild duck (I cut the amount of chicken in half) and end up with delicious duck while I enjoy the chicken. I usually use butternut squash and have found that making sure the squash is in the liquid from the beginning of the bake time is crucial to getting it done in the allotted time. Last time I also decided to quit flipping the chicken thighs and just left them skin side up during the entire bake time. They came out looking just like the photo in the book with a nicely browned skin. At the halfway mark during the covered bake time I just made sure the squash pieces were turned over and in the liquid and they were perfect.

    • Zosia on January 18, 2015

      Really wonderful flavours. I used a whole chicken cut up and skinned, and cooked the dish stove-top in a tagine so used a little less water. It was done in 25 minutes.

    • Foodycat on October 10, 2014

      Really lovely flavour. I used calamondin zest and juice instead of orange, and a sliced red onion instead of the spring onions. The recipe says it doesn't seem like a lot of liquid but there will be enough and that is absolutely correct.

    • babyfork on January 21, 2015

      This was a tasty recipe and I would make it again. My only issue was that I used butternut squash (as suggested if you didn't have a fresh pumpkin) and it was nowhere near cooked even when I added an extra 15 minutes. I ended up removing the chicken and returning the squash mixture to the oven for another 20 minutes (so 35 minutes added to the original recipe). BTW, I don't think it was an oven temperature issue. In the future I would plan on extra time.

    • Frenchfoodie on September 18, 2022

      I’ve cooked this a few times, it is always delicious. I don’t turn the chicken, prefering to leave skin up to crisp.

  • Kale pesto with wholewheat linguine

    • TrishaCP on March 26, 2016

      The name makes this recipe sound potentially unappealing (as acknowledged in the head notes). Instead, this recipe produces a pesto that is lightened by the absence of nuts (but not too lightened- it contains butter and Parmesan), but still with the garlicky and umami goodness of pesto. I didn't feel like boiling the kale but did want to soften it, so I simply sautéed it. I served this with buckwheat rather than whole wheat pasta as it was what I had on hand.

  • Proper slow-cooked porridge with maple apples

    • Astrid5555 on October 11, 2014

      Soaking the steel-cut oats the night before reduces the cooking time by 10 minutes. Substituted pears for apples and did not add maple syup due to their natural sweetness. Delicious!

  • Pilaf of mixed grains, sweet potato and fennel with avocado 'cream'

    • Astrid5555 on October 23, 2014

      Great recipe! Had it as a main for lunch with the minted yogurt option instead of the avocado cream. Had to leave out the wild rice since I did not have any on hand, however, loved the red quinoa and bulgur mix.Very little hands on time required.

  • Calabrian pesto

    • lilham on January 12, 2016

      Henry is right about fuzzy kids and this pesto. My fuzzy 4 year old loved this, until I told her there was red peppers in them. If you asked her to rate this pesto, she'd have given it a 5 star. It's a great way to get your kids eating aubergines and red peppers.

    • Foodycat on April 02, 2019

      A rare miss for me. Mind you, I forgot the basil, so that probably ruined it.

  • Smoked haddock with Indian scented lentils

    • lilham on January 31, 2018

      This is one of the best new dishes I've tried for a while. It completely exceeded my expectations. I doubled the amount of potatoes, and added some chopped pak chois. And unlike many dishes from this book, my 6 year old loved it too and kept saying the fish made her feel warm inside. Similar to foodycat, I ended up as less brothy than in the picture, but it could be my extra potatoes and vegetables.

    • Foodycat on December 11, 2014

      p.279 Extremely good - I've never had bulgar wheat cooked like this! I didn't have any cream but did want the bit of added richness, so I added 25g desiccated coconut to the potato and bulgar mixture. It ended up less brothy than in the picture, but with an excellent flavour. The squeeze of lime at the end is crucial.

    • LizzieLozza on May 19, 2018

      Really nice. Served with bread for hungry husband. And used green lentil not Puy and was fine. Takes about half hour. And needs the coriander. Half of the 4-6 serving recipe fed two people.

    • Pamsy on September 19, 2020

      Very, very good. Potatoes, smoked fish, lentils, Indian spices, you can't go wrong. Subbed buckwheat for bulgar wheat and creamed coconut for double cream. Surprisingly, this was spicier/hotter than I expected, but in a good way. Watch salt, perhaps season just before serving. Didn't do the topping and not sure it would add anything to the finished dish. My dish looked nothing like the book photo, nor did the liquid look in any way like broth but it was so tasty it doesn't matter! Comfort food at its best. Halved, the recipe served 2.

  • Quinoa, black lentil, mango and smoked chicken salad with korma dressing

    • lilham on February 29, 2016

      A delicious and fresh salad. Very simple to put together for a quick dinner. Because I'm serving two young children who doesn't like heat, I used the very mild patak's korma paste for the dressing. I used pan fried chicken and skipped the mint leaves. I can see this is good with pineapples, pears or apples too.

  • Moroccan carrot salad

    • lilham on January 17, 2015

      Delicious and oh so simple. Perfect for midweek cooking after work. It has just the right balance of sweet, tang and spice.

    • Barb_N on October 25, 2014

      This was simple and everything I was looking for in a carrot salad. The dressing hit all the right notes- hot, sweet, tart and salty.

    • swegener on February 08, 2015

      While I liked this overall, I thought the cumin had sort of a raw/grainy texture in the dressing. I ended up tossing them back in the pan to cook off a bit of that. It was much improved with the addition of the cilantro and when I took the garlic and chopped it and added it back to the salad.

    • jenburkholder on December 08, 2022

      Excellent carrot salad. Skipped the blanching and just left the carrots raw, throwing a minced clove of garlic into the dressing.

  • Broccoli strascinati

    • lilham on April 22, 2015

      A simple (tenderstem) broccoli stir fry with olive oil, garlic, chilli flakes and lemon juice. This is great for accompanying Chinese stir fries. Surprisingly tasty despite having no salt.

  • Vietnamese beef with rice vermicelli and crispy vegetables

    • lilham on April 11, 2022

      I substituted beef with chicken breast. For vegetables, I used used carrot, bean sprouts and shredded cabbage. It is a simple noodle dish flavoured by the dipping sauce. The sauce is delicious and really made this dish.

  • Georgian chicken with walnut sauce and hot grated beetroot

    • jammydodger on December 01, 2014

      Delicious. This made a perfect (and slightly unusual) Sunday lunch. We left out the Marigold flowers, and served it with couscous and steamed spinach. It was very simple, but probably not a recipe I would attempt without a multiple bowl food processor, as there's a lot of stuff to be whizzed up (the sauce for the beetroots), ground (the walnut sauce) and grated (the cooked beetroot). Three separate processes, three separate processor bowls, so no washing up. But then, I'm lazy.

  • Roast pumpkin, labneh, walnut gremolata and pomegranates

    • SugarTreeBaking on December 30, 2020

      Stunning dish, but I agreed with a previous review - the raw garlic overwhelmed the other flavors.

    • Maura on October 25, 2014

      Ditto for the previous note, fabulous!

    • Foodycat on August 06, 2014

      p. 254 I used smoked garlic in the labneh, and calamondin juice and zest in the dressing and gremolata. Absolutely delicious - really vibrant flavours and textures. That dressing is gorgeous, husband went back into the kitchen to lick the bowl. The recipe is available on the Telegraph website, but substitutes mint for coriander.

    • raybun on September 27, 2017

      This was amazing! I bought a tub of labneh on a whim then turned to EYB for inspiration. The gremolata & pomegranate molasses dressing really make this dish special.(Photo)

    • tmitra on December 10, 2016

      I love garlic, but the flavor of the raw cloves in the labneh and gremolata overwhelmed the rest of the salad. Also, given the 2-centimeter thickness of the squash wedges (I used butternut squash), roasting took more like 80 minutes than 35. Overall, I expected better, given the compelling ingredient list, time-intensive preparation, and high ratings on EYB.

  • Warm salad of salmon, baby leeks, parsley and capers

    • aberne on May 13, 2019

      Light and lovely, the fish came out silky, and all the parts worked well together. I've used alternating onion and segments of leeks in place of baby leeks, which I never find.

  • Crimson and white salad

    • sharifah on February 13, 2022

      Great winter salad! Love the taste and texture combo of all the ingredients! And it looks so pretty too!

    • Zosia on January 18, 2015

      Really lovely flavours in this refreshing salad, with sweet and bitter nicely balanced. No red chicory here so a few slivered radicchio leaves went in and I used grapefruit juice in the dressing (collected from the segmenting process), reducing the sugar a little.

    • pistachiopeas on June 28, 2017

      Very refreshing salad, especially to start or end a rich winter meal. Big hit.

  • Black bread

    • sharifah on July 14, 2014

      Delicious!! The recipe has a few initial steps to prepare and a lot of waiting, so you do need time to make it. But it is SO worth it, it made the house smell like caramel and came out of the oven very dark, crusty on the outside and soft and gooey inside probably because of the carrots. I couldn't stop eating it. Will be making another one, very soon!

    • Zosia on January 18, 2015

      I was pleasantly surprised by this bread; it was quite easy to make and was very flavourful with a soft, moist crumb. Adapted from a Dan Lepard recipe, the only difficulty was making a smooth paste of rye flour and boiling water. Next time I'll add the flour to cold water before cooking as per the original recipe. I made 11 buns, 100g each, to serve with the Scandi Salmon Burgers.

  • Kisir

    • SugarFree_Vegan on June 20, 2015

      Pg 187 - I made this dish to go along with the Griddled Aubergines (eggplant) and Date, Walnut and Yoghurt Salad. It was made as per the recipe except with much less oil (original recipe asks for 75ml which is a lot for me!) I used approx 1 tablespoon (15 ml) for a bowl large enough for 2 hungry people. If you can get hold of Pomegranate Molasses (very easy in most supermarkets in the UK now) it adds such a lovely fruity and tangy note to the salad, well worth buying as it can be used in lots of other dishes too. I used coarse bulgar which usually needs a few minutes of cooking to soften rather than the usual soak for standard bulgar - however it is much more substantial in texture and chewy which we prefer. The Date, Walnut and Yoghurt Salad is gorgeous with the Kisir and made for a delicious supper.

    • Foodycat on July 13, 2015

      http://www.telegraph.co.uk/foodanddrink/recipes/9220969/Kisir-recipe.html (although the online recipe doesn't have the pomegranate seed garnish). I used coriander instead of parsley, which overpowered the mint a bit, but a very delicious and simple salad.

  • Avocado, raw salmon and brown rice salad

    • hillsboroks on November 09, 2020

      We loved this as a side salad. I left out the salmon on purpose and simply added chopped avocado and slivered pickled ginger to the other ingredients. As a bonus it kept well and was even more delicious for lunch the next day.

  • Burmese melon and ginger salad

    • hillsboroks on August 27, 2014

      We tried this salad last night but did not really enjoy it. I am blaming the Crenshaw melon I used which I think was a bit overripe and will try it again soon with a different melon. The recipe is very similar to the Pomelo Salad from Hot Sour Salty Sweet which my family loves so I thought it would be fun to try something similar with melon. I think the overly ripe, too sweet melon really overpowered the flavors of the other ingredients.

  • Raspberries with basil and buttermilk sherbet

    • hillsboroks on June 20, 2016

      Our raspberries are in full swing and this sounded like the perfect summer dessert so I gave this a try. The sherbet is a snap to make. I had 1 1/2 very large lemons instead of the 2 called for but they worked perfectly in the sherbet. Originally I had planned to use one of Diana Henry's other raspberry flavor ideas from her book "Plenty" where she combines raspberries with elderflower cordial. I have a bottle of St. Germain elderflower liqueur and was going to add a tablespoon or two to my raspberries. But by the time we got to dessert it was late so I just drizzled the sherbet with a bit of my homemade raspberry syrup and sprinkled fresh raspberries on top. My husband was in heaven and swore this was a dessert worthy of a fancy restaurant. The tart lemony buttermilk sherbet pairs perfectly with raspberries and probably many other summer fruits. I think this is a frozen delight that I will keep on hand this summer. Tonight we will try it with the raspberries with basil.

    • hillsboroks on June 21, 2016

      Who would have ever thought that raspberries and basil were made for each other? We took a bit of a shortcut and infused fresh basil in some of our homemade raspberry syrup for 10 minutes and then drizzled it over fresh raspberries and the buttermilk sherbet. Heaven!

  • Roast tomatoes and lentils with dukka-crumbed eggs

    • dinnermints on August 15, 2017

      This was a lovely light main course for meal with company (with rich cheeses and homemade rye rolls on the side). The dukka was time-consuming to make (did use the mortar to grind it), and next time I'd try to make that in advance. I served David Tanis's "Chilled Watermelon Soup" from the NYT as a starter, and it was overall a gorgeous and delectable meal.

    • Foodycat on July 31, 2014

      p. 164. I used a mini food processor for the dukkah, because my mortar is too small for the hazelnuts. That didn't crush the spices enough, so I would crush the spices in a mortar or coffee grinder and do the hazelnuts in a processor. My lentils needed a lot more water before they were tender! I substituted whole cherry tomatoes, and used basil instead of coriander. I halved the quantity of lentils and allowed 2 eggs each to make it a reasonable meal-in-a-bowl portion for 2 people. The dukkah didn't stick to the eggs, so I just sprinkled.

  • Carrot and ginger soup with cucumber raita

    • dinnermints on October 15, 2018

      A very very carroty soup, and in a good way. The description of ingredients left something to be desired, for instance "10 carrots" is not very helpful. I ended up using around 830g prepared carrot, increased the garlic to three, and used 20g fresh ginger (too much - next time would cut in half). Henry instructs to either juice your own carrots or replace it with stock or water, which I find a bit ridiculous - cold-pressed store-bought carrot juice would still provide a far more intense - and better - flavor than those subs. Using stock or water instead would have greatly dulled down the soup. I easily got six servings out of this with the amount of carrot I used, and it would make a lovely starter soup for eight people.

  • Squid with smoky almond tarator, peppers, freekeh and spinach

    • dinnermints on September 23, 2018

      I'll spare everyone my trials and tribulations of trying to cook squid for the first time. At the end, this was a great-tasting dish, but it'll be a long time before I sign up for dealing with 2 lbs of squid again (already mostly cleaned, even). I roasted the bell peppers (unoiled) in a 450 degree toaster oven and peeled them; reduced oil in tarator to 1/4 cup and added maybe 1/2 tsp salt; skipped cooking the freekeh with oil; tossed cooked freekeh with 1/2 T oil; and doubled the amount of spinach.

  • Citrus compote with ginger snow

    • stockholm28 on October 08, 2014

      A very nice, light, flavorful dessert.

    • Zosia on October 02, 2014

      If I could give this 6 stars I would, it's that good. The ginger-lime granita ("snow") is a stand alone dessert as is the citrus compote and together they are as "magical" as the author claims. The compote syrup was a little too sweet but I could have adjusted that with extra lime juice if I'd thought to taste it before chilling.

  • Lamb scottadito with summer fregola

    • stockholm28 on September 07, 2014

      I thought this was just entirely too much red pepper for the dish. I cut back from 8 tsps. to 4 tsps. (UK edition), and still thought the red pepper overpowered the lamb. I used Penzey's California Red Pepper Flakes. Maybe the red pepper flakes in the U.S. are a lot hotter than in the U.K. Instead of fregola, I used faro which is suggested as a substitute. This worked well.

  • Peruvian chicken soup

    • joneshayley on April 20, 2018

      Wonderfully fragrant soup. It’s full of fresh zingy flavours. I’ll make this again for a crowd!

    • Zosia on February 16, 2015

      Really delicious soup with a richly flavoured broth brightened by ginger and the fresh ingredients added before serving. I cut the chicken up so that I could remove the breasts after 45 minutes (I don't like the texture of white meat cooked for too long) and chopped the cooked carrots to add back into the finished soup but otherwise followed the recipe.

  • Tagliata

    • joneshayley on April 27, 2018

      Nice but uninspiring. The dressing is very very very subtle.

  • Roast tomatoes and avocado on toast

    • joneshayley on October 07, 2018

      A wonderful brunch, full of the tastes of summer. I’ll make this again.

  • Soba noodles with chilli, purple-sprouting broccoli and a fried egg

    • joneshayley on April 08, 2018

      Fast, filling and full of flavour. Lovely lunch

    • Ehart624 on December 27, 2018

      I love this for a weekend breakfast/lunch. The only downside is that you need 4 pans (boil the soba, steam the broccoli, saute the aromatics, fry the egg). But it's worth it. Make sure the timing works out, so everything's ready at the same time. Maybe you can do the aromatics and the egg in the same pan? Or do the broccoli in the microwave, maybe? Regardless, it's perfectly yummy....

  • Goan baked fish with green chilli and coconut chutney

    • joneshayley on April 22, 2018

      Beautiful, fragrant and impressive dish. I’ll make this again- it really is a perfect dinner party dish.

  • Soy mushrooms with egg ribbons and black sesame

    • joneshayley on April 08, 2018

      My favourite egg and mushroom combination. As promised this delivers a rich umami hit, whilst being incredibly easy to make.

    • Zosia on October 02, 2014

      Simple and delicious and far more interesting than a mushroom omelette could ever be....

    • Wazzockbeak on October 13, 2018

      Quick and delicious for a light meal. Substituted double cream for creme fraiche successfully.

  • Beetroot and carrot fritters with dill and yogurt sauce

    • Zosia on November 19, 2014

      Gorgeous colour and really delicious! I was quite pleased that the beets didn't overwhelm, allowing the flavours of the carrots and potato to come through. I spread the mixture into thinner pancakes and cooked them as I do latkes, in a little more oil and over medium-high heat; they were crisp and golden on the outside and thoroughly cooked in the centre in just a few minutes (my yield was almost double the recipe). The yogurt-dill sauce was the perfect accompaniment.

  • Yogurt with honeyed saffron syrup, almonds and apricot compote

    • Zosia on January 08, 2015

      Pretty and deliciously fragrant dessert. The saffron syrup is very sweet - just a trickle is required per serving - and it makes far too much for the number of portions, but the extra was delicious in hot tea.

  • Blood orange and cardamom sorbet

    • Zosia on February 07, 2015

      Gorgeous colour and refreshing orange flavour laced with cardamom and with just a hint of bitterness. I thought it too sweet and next time would reduce the sugar in the simple syrup by at least one-third.

  • Spelt and oat porridge with pomegranates and pistachios

    • Zosia on November 23, 2014

      Pomegranate arils enliven porridge unlike any other fruit! My book calls for steel cut oats so both recipe cooking time and liquid quantity needed to be doubled (and don't forget to add some salt) - more in keeping with the cooking directions on the package of oats. Not a quick cooking cereal, I made it on a Sunday to enjoy during the week; it reheated nicely with just a splash of milk added. A great dish to wake up to!

  • Roast tomatoes, houmous and spinach on toast

    • Zosia on October 23, 2014

      Roasting (even mediocre) roma tomatoes with balsamic vinegar and harissa transformed them into something utterly delicious; they were the highlight of the sandwich.

  • Red mullet and saffron broth with Corfu garlic sauce

    • Zosia on October 27, 2014

      This was exceptionally delicious especially with a small amount of (very pungent) Corfu sauce adding a hit of garlic and acid to the slightly sweet broth. But there has to be a way to streamline this recipe. Next time, I would skip the fish marinade since it didn't add any extra flavour that I could detect and just season the fish well with salt and pepper. I would also cook the potatoes with the other vegetables in a covered skillet and remove the lid a few minutes before they were done to reduce the broth a little. A little bit of the sauce goes a very long way and I had a lot left over; a half recipe would be enough for 4. servings.

  • Salmon barbecued in newspaper with dill and cucumber sauce

    • Zosia on August 15, 2015

      I had faith in what the author said about this cooking method (up to a point) and she was right, it did work. I stood by with a spritz bottle of water ready to douse any flaming newspaper but it wasn't needed for that, only to moisten the parcel half way through cooking. The salmon was moist and delicious and the sauce had all the flavours that marry beautifully with it. However, I do wish I had scored the fish before cooking to make serving easier/neater and though it was a tidy bundle when it went onto the grill, dealing with wet newspaper at the end of cooking was a messy business.

  • Scandi salmon burgers with dill and tomato sauce

    • Zosia on January 18, 2015

      Finely chopped salmon bound only with a little yogurt and mayonnaise made a fragile burger but among the best I've had. I omitted the cooked onion (and butter) and added spring onions for extra flavour. The accompanying sauce was the perfect complement. I served these on the black bread.

    • jenburkholder on February 12, 2023

      Excellent patties - I was surprised by how well they held together. Baked for around 6 minutes at 400 F, as broiler wasn’t working. Went really nicely with the sauce, cucumber, and Estonian bread.

  • Mustardy farro and roast winter vegetable salad

    • NikkiPixie on August 07, 2014

      This one didn't quite work for me, by the time the roast veges were "burnished" (in my oven at least), they were totally over-cooked, which I dislike. I think I'd much prefer the raw variation she suggests at the bottom. Dressing was very good though.

    • saarwouters on December 29, 2018

      We loved this. Already made it twice this month. We did cut back the roasting time quite a bit. We also like our veggies with a bit of a bite. The dressing is nice and strong.

  • Carrot and mooli salad with peanut-chilli dressing

    • NikkiPixie on October 26, 2015

      The peanut-chilli sauce was sensational but makes a very small amount; I would double or even treble this part of the recipe. Trust me, it will get eaten...

  • Indian-spiced fritters with coriander and yogurt sauce

    • NikkiPixie on September 09, 2015

      Absolutely delicious...perfect balance between beetroot/carrot/potato.

    • Barb_N on November 14, 2015

      I must have had large potatoes so they dominated the fritters. Mine must have been much smaller than directed in the recipe- I had @ 2 dozen, not 8 and was frying all evening. Added fresh grated ginger for some zing.

  • Burmese chilli fish with hot and sour salad

    • Barb_N on January 12, 2015

      I underestimated the time involved in making this (as usual with a new recipe). The flavors were great and we all loved the vibrant yellow of the turmeric coated fish. I would have liked more precision about the shallots- 8 small, large? 8 shallots seemed excessive no matter the size- I used a total of 4 large ones- 2 in the salad and 2 for the paste. Am I wrong or does the photo make it look like the shallot/ginger/garlic paste and the fish are cooked separately then plated together?

    • Foodycat on January 19, 2015

      http://www.telegraph.co.uk/foodanddrink/recipes/10646926/Burmese-chilli-fish-with-hot-and-sour-salad-recipe.html As Barb says, 8 shallots - especially 8 shallots x 2! seems excessive. I didn't think 4 shallots per person could be right. For two people I used 4 in the cooked paste and 2 small ones in the salad. I used blanched white cabbage instead of Savoy, and cod as my fish. We really enjoyed it.

    • ShelfImproved on January 07, 2015

      Good mix of flavours and textures

    • embk27 on November 07, 2017

      I had the same thoughts about the shallots - I used small but think I’d halve this if I was using banana shallots. I used finely sliced red onion for the salad instead and white cabbage which worked fine. I also added a splash of rice vinegar to the salad dressing.

  • Middle Eastern leeks with yogurt, dill and sumac

    • Barb_N on July 08, 2014

      I made this pretty much as written- I used Kefir Labneh rather than yogurt. Other than having to steam the leeks for about 15 minutes instead of 4-6 minutes, this came together as expected. A tasty side or part of a mezze platter.

  • Persimmon, pomegranate and red chicory salad with goat's cheese and toasted hazelnuts

    • Foodycat on December 25, 2014

      http://www.telegraph.co.uk/foodanddrink/recipes/6859743/New-Years-Eve-dinner-Persimmon-pomegranate-and-red-chicory-salad-with-goats-cheese-and-toasted-hazelnuts.html I made it without the cheese, because I was serving it with roast goose and a potato and celeriac gratin and didn't need the extra richness. Absolutely delicious!

  • Indian-spiced spinach and mushrooms with black lentils and paneer

    • Foodycat on November 13, 2017

      I took considerable liberties with the recipe - used all the same ingredients but fewer pans! I added the tomatoes, spinach and garam masala to the lentils (which I cooked in a bit less water so almost all of it was absorbed). And I cooked the mushrooms and paneer on opposite sides of the same hot pan, then adding the onion, garlic, ginger, chilli and spices when they were browned and cooked them together. It was a really good combination!

  • Beluga lentil, roast grape and red chicory salad

    • Foodycat on November 10, 2017

      Delicious - the grapes collapse and add to the sweet/sour dressing for the lentils. Needs a good bit of seasoning.

  • Farro, hazelnuts, grapes and figs

    • Foodycat on November 04, 2017

      I used husked siyez instead of farro, and tweaked the proportions a bit to be less grain and more tasty bits. Very nice! It does take a good bit of seasoning though. We ate it with slow-roasted lamb shoulder in harissa.

  • Japanese persimmon and avocado salad with ginger

    • Foodycat on November 20, 2017

      I didn't have a jar of crystallised ginger, so I left the ginger syrup out of the dressing and added a little more fresh ginger. And I used sliced normal red radishes because I had some I wanted to use. A really lovely salad showcasing one of my favourite autumn fruits.

  • Shawarma chicken with warm chickpea purée and sumac onions

    • Foodycat on August 20, 2014

      p. 217 I used cold-pressed rapeseed oil instead of olive oil in the chickpea puree, which had a very good flavour but when I re-heated it, some of the oil separated out. We had it with some baked aubergine and red pepper.

    • e_ballad on August 09, 2018

      The chicken was fantastic & great as a prep-ahead for a midweek meal. The chickpea purée was a bit meh & in future, we’ll probably sub in a hummus recipe that we prefer.

  • Spiced quail with blood orange and date salad

    • Foodycat on November 03, 2014

      Recipe also on http://www.telegraph.co.uk/foodanddrink/recipes/9853105/Spiced-quail-with-blood-orange-and-date-salad-recipe.html Absolutely delicious - I used regular oranges as blood oranges aren't in season, and used duck breasts instead of quail. I marinated the duck breasts keeping the skin dry, panfried them skin-side down for a few minutes to render the fat out, then returned them to the dish of the marinade and finished cooking them in the oven.

  • Edamame and sugar snap salad

    • Foodycat on December 12, 2014

      The miso and ginger dressing is lovely, definitely one to make again.

  • Japanese rice bowl

    • Foodycat on July 30, 2014

      p. 43 I made a few changes - lemon instead of lime juice, added some sliced French breakfast radishes, used coriander leaves instead of peashoots and red pickled ginger (saltier, usually used with meat) instead of pink. Delicious, although we needed to add an extra splash of soy.

    • saarwouters on March 20, 2018

      Very fresh, healthy and has lots of flavour because of the dressing. Followed the recipe the first time and it was great! The second time we used salmon instead of tuna, and ketjap manis (Indonesian soy sauce) instead of regular soy sauce. Also nice, but the originial is a bit better.

  • Salad of smoked anchovies, green beans and egg

    • Foodycat on July 23, 2014

      p.111 I forgot to buy green beans, so used blanched sugar snap peas. I also added an avocado that wanted using, and marinated the sliced shallot in the dressing for 15 minutes before assembling the salad. Excellent flavour, and it made a satisfying meal-in-a-bowl for two people.

  • Warm salad of pink grapefruit, prawns and toasted coconut

    • tekkabecky on July 19, 2015

      We enjoyed this, but it probably won't be on regular rotation--good but not fabulous. I used thawed jumbo cocktail shrimp, so the dish was cold, not warm.

  • Spiced pork chops with ginger and mango relish

    • sarahj22 on May 17, 2018

      I enjoyed this but my partner wasn't a fan of the mango. DH states to marinate the chops for a couple of hours but that wasn't practical for me, so I marinated them for around five hours without the lime juice, and added that for just the final half hour. Very fresh, zingy and filling. I thought it might need brown rice to accompany it but I ate it with a crispy salad and that was plenty. Leftovers were delicious as a cold lunch the next day.

  • Skewered chicken with lime, chilli and mint salad and China rose sprouts

    • sarahj22 on May 17, 2018

      Yum! So fresh and delicious. Marinating time is listed as 1-4 hours: I did 6 hours but only added lime juice for the final hour so the acidity wouldn't affect the texture. For the salad I left out the mizuna and Chinese rose radish and added some crispy salad leaves instead (DH suggests watercress as a substitute for mizuna). I used crushed ginger instead of ginger syrup but still found the salad dressing a little too sweet, so I'd cut back on the sugar next time. I didn't bother with skewers and served with brown rice as suggested which worked well. When my partner took leftovers for lunch he got asked for the recipe!

  • Kale, salmon and barley soup with buttermilk

    • KateW on January 20, 2016

      Delicious, easy and you could put in a variety of other veg (spinach?). Very good for winter but not too heavy

  • Greek yogurt and apricot ice cream

    • saarwouters on April 09, 2018

      Wonderful ice cream. The recipe is no work at all and you can easily make this 'in between' other jobs. Just leave the apricots to soak, puree and mix with the Greek yoghurt and creme fraiche and ready to churn in the ice cream machine! We skipped the honey because we thought it was already sweet enough for our taste without it.

  • Cucumber and yogurt soup with walnuts and rose petals

    • saarwouters on July 27, 2018

      We all LOVED this chilled soup! Such a great starter for a summer meal. It had lots of flavour and body, but is still very fresh and cooling. And so easy: just put it all in the blender. Will definately make this again!

    • mjes on September 09, 2021

      I loved this soup especially because of the wide variety of variations. I think of this as an essential base recipe from which the cook can play to make soup & salad or soup & sandwich plates that are cohesive.

  • Beetroot and poppy seed loaf cake

    • e_ballad on February 11, 2017

      A great cake, though not sure how much the hazelnut oil contributed to the flavour. Would also err on chopping the hazelnuts more finely - I left them quite chunky & they all sank to the bottom. I didn't make either the icing or candied beetroots, though they did look beautiful.

    • breakthroughc on April 11, 2021

      After making Josh McFaddens parsnip cake I had to try this. I has a lot of trouble with this recipe. It call for a cup and half of oil. That is a lot of oil for one loaf cake and I think the root of the issues. The pan was really full. It did not bubble over, but nearly. I baked it for 5 minutes longer than the recipe said, but it was still raw the middle and the top was becoming over baked and crusty. The flavor is good, but it is a disaster as a cake,.

  • Braised venison and beetroot with horseradish

    • e_ballad on June 29, 2017

      This was ok & was a nice comforting dish, but we prefer other venison casseroles that have a bit more going on.

  • Toasty rye muesli with hazelnuts and dried cranberries

    • Frogcake on April 07, 2019

      We like this muesli a lot. Great textures, great flavours, and versatile for anyone’s taste or mood. I keep a jar at work for those mornings when I have no time for breakfast at home. Also lovely with caraway seeds.

  • Chicken with yogurt and pomegranates

    • Kduncan on February 03, 2022

      We really like this, and it was pretty simple to make. We served over egg noodles, and the sauce + egg noodles were probably the best part. Would definitely make again.

  • Japanese seared tuna and radish salad

    • Kduncan on June 19, 2019

      Easy recipe, with great results. The vinaigrette worked really well on both the tuna and the salad parts, and well the next day on just the salad.

  • Quinoa, black lentil, mango and avocado salad with korma dressing

    • Jadw137 on August 30, 2019

      This recipe is the veggie version of the chicken based recipe on page 270. See the note at the bottom of the page.

  • Lentilles en salade

    • Christinalego on May 09, 2021

      2021 05 took to Marynell’s Mother’s Day lunch. Really great. Made with green lentils. I added walnuts and goat cheese.

    • jenburkholder on February 15, 2022

      Good, simple.

  • Berry and hibiscus sorbet

    • MissKoo on February 04, 2023

      Served as a palate cleanser between dinner party courses. Visually this sorbet is stunning, almost fuchsia, because of the coloration from the dried hibiscus (which is strained and not in the final dish). Very flavorful, but think it would be better as a dessert with something like biscotti, or with fresh berries over it and a bit of Prosecco. It just seemed a bit heavier than other palate cleansing sorbets I've served (lemon-rosemary with Campari, or grapefruit-tarragon with Campari) or maybe I"m just accustomed to a bitter accent from the Campari and was missing that. Still, it has great eye appeal and flavor.

  • Middle Eastern yogurt bread

    • jenburkholder on February 15, 2021

      Didn't work for me. Too little yeast - wouldn't rise. The flour proportions seemed odd as well, but that might be a conversion error (US edition). Taste was good, nutty and tangy, but needs some serious work.

  • Date, apricot and walnut loaf cake

    • eyeGillian on November 23, 2023

      Linked recipe is slightly adapted from Diane Henry’s cookbook (p 234)

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Reviews about this book

  • Food52 by Alexandra Guarnaschelli

    The 2015 Piglet Tournament of Cookbooks vs. Maria Elia's Smashing Plates

    Full review
  • The Montreal Gazette

    A Change of Appetite emphasizes healthy eating by telling readers what they can eat instead of what they can’t, drawing us to cuisines where eating well is an everyday affair.

    Full review
  • Los Angeles Times

    Hey, you don’t get a recommendation much better than Yotam Ottolenghi’s quote, “Everything Diana Henry cooks I want to eat,” on the book’s cover. I’d follow Henry almost anywhere.

    Full review
  • New York Times by Melissa Clark

    ...if you didn’t know they were supposed to be good for you, it would never cross your mind. In every one I tried, the flavors sparkled, the colors on the plate glowed, the dishes truly satisfied.

    Full review
  • New York Times by Melissa Clark

    ...if you didn’t know they were supposed to be good for you, it would never cross your mind. In every one I tried, the flavors sparkled, the colors on the plate glowed, the dishes truly satisfied.

    Full review
  • The Splendid Table by Melissa Clark

    Read an interview with Diana Henry regarding 'A Change of Appetite'

    Full review
  • The Telegraph

    ...a collection of seasonal recipes based around two Henry mantras: food should be 'accidentally healthy’ (ie, delicious comes first); and eating should be 'considered’ ie, find out...'bad’ or 'good’

    Full review
  • ISBN 10 1845337840
  • ISBN 13 9781845337841
  • Linked ISBNs
  • Published Mar 03 2014
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Mitchell Beazley

Publishers Text

What happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish- and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia. Curious about what 'healthy eating' really means, and increasingly bombarded by both readers and friends for recipes that are 'good for you', Diana disocovered a lighter, fresher way of eating. From a Cambodian salad of prawns, grapefruit, toasted coconut and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavour, goodness and colour. Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food which nourishes body and soul.

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