Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Diana Henry at The Sunday Telegraph by Diana Henry

Search this blog for Recipes »

Notes about this site

This site does not currently have any notes.

Notes about Recipes in this site

  • Brown-sugar, chocolate and sour-cherry cake

    • Foodycat on November 24, 2014

      I went way off-piste with this one: I didn't read the recipe properly before starting, and was very surprised to see 400g dark muscovado sugar to 125g flour in the ingredients. That goes against every cake making ratio I have ever seen, and even though I love Diana Henry's recipes I just didn't trust this one! I wanted something edible at the end, so I used 125g sugar which I was pretty sure would work if not be as intended. I also substituted half home-made glace cherries and half cherries bottled in spiced rum, with some of the bottling liquid, to make up the weight of the dried sour cherries and kirsch. And I baked it in a 1lb loaf tin instead of a 9" cake tin - it took the full 50 minutes to bake. Anyway - with my additions it was a lovely, moist, sophisticated-tasting dessert.

  • Cooking for one: Thai chicken, sweet potato and spinach curry

    • Jane on May 05, 2016

      This was an OK weeknight dinner. It comes together very quickly. It didn't wow me but it was enjoyable. Though I didn't have cilantro and that may have lifted the flavors. I made double quantities and only had one pack of creamed coconut so my recipe has half the suggested amount. Though I thought it easily had enough coconut flavor. And my pack of creamed coconut is 1,330 calories and 112g of saturated fat - 560% of the RDA. I only looked at this now when writing the review - that seems crazy, doesn't it?

  • Buttermilk-bathed fried chicken

    • Foodycat on March 06, 2015

      Subbed celery salt and garlic flakes for the garlic salt, and used home made hot sauce instead of tabasco. And I used Laurie Colwin's method for frying the chicken. But it was deliciously crunchy outside, juicy in the middle and well-seasoned.

  • Avocado, grapefruit and spinach salad

    • Jane on July 06, 2018

      A quick and easy salad. I liked the combination of ingredients - I added a couple of sliced radishes.

  • Chicken and cherry salad with creamy tarragon dressing

    • Foodycat on June 29, 2015

      Also in A Bird in the Hand and Food From Plenty. I used sauteed chicken thigh fillets instead of the poached breasts and just propped them on top. A lovely combination of sweet/savoury/juicy/pungent/crunchy/soft. I'm planning to use the dressing as a quick alternative to Bearnaise with steak.

  • Sweetcorn recipes: barbecued or griddled sweetcorn with lime and coriander butter

    • e_ballad on November 20, 2017

      Very nice but I do prefer the chilli version on the same link.

  • Sweetcorn recipes: Anne Rosenzweig's corn cakes with creme fraiche and smoked salmon

    • e_ballad on January 09, 2017

      These were good, but not amazing. The taste was a bit gritty, presumably from the polenta.

  • Chicken with leeks, apples and cider

    • e_ballad on June 28, 2017

      Also found in Diana's "A Bird in the Hand", this was fine, but I think I've been spoilt by Diana's other chicken recipes, which have so far had a 'wow' response. As a comfort food, this recipe 'works', but it didn't quite impress.

    • Foodycat on March 18, 2015

      Simple and comforting - don't skip the step of sauteeing the apples for the final garnish, and use a good dry cider.

  • Bulgur and spinach pilaff with chilli-roast tomatoes, labneh and sweet onions

    • Foodycat on May 28, 2015

      Absolutely delicious. If the only way you've had bulgur is in tabbouleh you should definitely try this because it is so much tastier. The recipe looks very involved but take a deep breath and assess which bits you can do ahead. I used feta instead of labneh because I had it.

  • Diana Henry's shepherd’s pie

    • Astrid5555 on January 05, 2016

      Simple yet excellent shepherd's pie recipe the whole family loved. I sneaked in some diced button mushrooms into the sauce since this is the only way the kids eat them. Had to substitute Cheddar cheese for the Gruyère, nonetheless delicious! Will have to repeat soon!

  • New Year's Eve dinner: persimmon, pomegranate and red chicory salad with goat’s cheese and toasted hazelnuts

    • Foodycat on December 25, 2014

      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!

  • New Year's Day brunch: maple and mustard baked sausages

    • Barb_N on April 01, 2017

      This was ok but not spectacular. I suspect the main problem was the sausages. Mine were quite large and the juices prevented the sauce from becoming 'sticky' as indicated in the recipe. As such the sauce was just mustard and maple mixed together.

  • New Year's Day brunch: kedgeree

    • Foodycat on February 25, 2015

      A very luxurious version of kedgeree, with cream and hot-smoked salmon added. I didn't want to buy cream for the small amount added, and I didn't have any hot smoked salmon, so I added some crab that I had in the fridge, that was 50% white meat & 50% brown meat. It added the extra richness and savour. Really good. We had it for supper with a side salad.

  • Root vegetable recipes: soupe savoyarde

    • e_ballad on July 22, 2017

      Loved this. It was a perfect winter warmer. Can also be found in Diana's "Food from Plenty".

  • Coronation salad of chicken, mango and avocado

    • Foodycat on July 11, 2015

      I used chicken thigh fillets instead of breast. This makes a very good, lighter, fresher version of coronation chicken. Even my husband, who claims he doesn't like meat and fruit together, enjoyed it. Next time I'd probably make a bit less of the dressing for the other quantities though. (also in A Bird in the Hand)

  • Gooseberry and almond cake

    • TrishaCP on May 04, 2018

      We liked this quite a bit, although I thought the almond flavor improved after a day. Very easy to pull together. As Tiganna says, it is quite a wet cake (though in my case, I used frozen gooseberries so not too surprising)- but I thought the ratio of cake with the sour gooseberries was on point. I baked the cake for 15 minutes longer than stipulated prior to adding the almonds - I'm sure the frozen fruit had something to do with needing the longer bake. Interestingly, my cake didn't have the sunken middle the one in the picture seems to have (maybe because of the longer bake?).

    • Tiganna on July 16, 2017

      Well liked, but for my personal taste, not enough fruit per dough ratio (though it was already pretty wet, not sure if this particular approach would stand up to more berries...) I substantially reduced the sugar added to the gooseberries from the suggested 5 tbsp to 1 tbsp and felt it was still on the sweet side.

  • Apricot and almond upside-down cake

    • vinochic on June 21, 2015

      Wasn't bad.. A denser style cake because of the almond flour, which I like. But, it came out a little soggy. Probably didn't caramelize the sugar enough. Also, a 9" rather than an 8" pan may work better.

  • Mushroom and Marsala tart

    • Foodycat on December 01, 2014

      I used bought shortcrust pastry, and blind baked it for longer. I soaked the dried mushrooms in madeira (couldn't get dry marsala, didn't have dry sherry or brandy) instead of water and adding the marsala separately. It was really delicious, with a lovely thin, crisp crust and rich, creamy filling, but I think the lack of seasoning was an error. I added a pinch of salt to the filling but it needed a touch more, and some black pepper. I think maybe some fresh thyme or maybe tarragon would be really good in it too.

  • Pear and chocolate tart

    • Foodycat on December 08, 2018

      Absolutely gorgeous. I used Comice pears which have a lovely flavour but a very fat bum, so only 6 halves fit the pie dish. The pastry was beautifully short but too fragile to lift out a neat slice.

  • Savoy cabbage with juniper

    • Avocet on March 18, 2016

      We thought this was very good, but would be even better with olive oil, or duck or goose fat instead of butter. It warmed up well the next day for lunch.

  • Jerusalem artichoke and hazelnut soup

    • Agaillard on January 28, 2018

      Very nice! Subtle complementary flavours, beautiful looking, a real pleasure! I did not mix the soup up, just puree-ed it manually, and I did not mix in the hazelnuts either, rather, I chopped them roughly then toasted them and just sprinkled it over the soup. I will most definitely make again - add it to my go to soup repertory. Also it looks so classy, it is ideal to serve as an appetizer in a semi formal dinner.

  • Winter salad with honey and mustard dressing

    • Foodycat on December 03, 2014

      Very tasty dressing - we only used one clove of garlic and it was plenty! We'll be having this again through winter. I think the dressing would be delicious on grated raw beetroot too.

  • Eastern steamed fish with soy, ginger and spring onions

    • Barb_N on June 02, 2015

      This was fantastic! I had to improvise with the marinade, having neither Shaoxing wine or sherry- Lillet blanc in a pinch. What really makes this dish is the final drizzle of the ginger-chile oil over the scallions and fish. I served it with bok choy & shiitakes, and seasoned rice noodles. My husband said: This was so good, I could start over and eat it all again.

  • Luscious lemon squares

    • Foodycat on June 01, 2018

      This was a "I have to make something to take to a function and I don't want to go shopping" effort. And I didn't have enough lemons so it was a mixture of bergamots from the freezer, lemons and limes. Very good, very gooey.

  • Lemon and ricotta cake with citrus fruits in lemon-thyme syrup

    • Foodycat on March 27, 2015

      I used blood oranges instead of lemons and didn't make the fruits in syrup. It made a very nice dessert cake - very moist and tender.

  • Blackcurrant and crème fraîche tart

    • TrishaCP on April 13, 2018

      This tastes sooo good. But....I had major execution errors, some of which could be my fault. First, even with two egg yolks and water, my crust was dry and crumbly to the point that I couldn't even roll it- I had to pat it into the tart pan. Other than being overly thick in some places, it came out fine. The filling is luscious, but really really soft. I baked for 45 minutes but couldn't do more since the crust was starting to burn. It had turned puffy and golden as described. I wonder if my use of frozen black currants added too much extra liquid? I will be trying this again regardless because it is so tasty.

  • Cumberland sausages with apples and cider

    • Agaillard on February 12, 2018

      Nice comforting English dish, though I added a French touch as I replaced cider with white dry Jurancon wine, as I had a bottle opened - I used chilli and fennel sausages, rather than Cumberland ones, and I think the spice was a nice contrast with the sweetness of the apple, and the acidity of the wine. Will definitely make again (will try with cider next time!!). We have a similar dish in France called boudin aux pommes (but with blood sausage, and minus the cider). I actually like this one better, because of the cider sauce!

  • Spiced apple and ginger-wine loaf

    • raybun on January 30, 2017

      This is a lovely moist cake. I finally managed to track down ginger wine, in Ontario! I will increase the spices next time as they weren't as noticeable as I like. I've don't think I've ever made an unsuccessful Diana Henry recipe...

  • Roast apple and Calvados fool

    • e_ballad on August 28, 2017

      Crazily simple & (without the additional Calvados) was inhaled by the kiddo.

  • Baked lime and passion-fruit pudding

    • e_ballad on March 26, 2017

      Far too sweet for our liking. There was a soup at the bottom, so we cooked it a little longer to see if the sauce would thicken a little, but scored burnt sponge for our trouble. A rare disaster (at least, by my hands!) from the monumentally fabulous Diana Henry.

  • Edible Christmas gifts: salt butter caramels

    • Foodycat on November 25, 2014

      Divine. I used a 10 x 7" pan because I don't have a 9" loaf pan, so mine were a bit thinner. But the flavour is wonderful and the chewy-but-not-filling-pulling texture is wonderful. I buttered the foil really thoroughly and it still stuck a bit, but I was eventually able to get it all unstuck.

  • Baked sweet potato with rocket, black olive and walnut relish and goat's cheese

    • Foodycat on March 06, 2019

      Diana has a few variations of this in her books, with different nuts or herbs. This, with rocket and walnuts, is absolutely delicious.

  • Indian apple rice pudding

    • e_ballad on April 08, 2017

      From the outset, everything worked perfectly & it was very nice. It just didn't pique our interest enough to compete against a couple of rice pudding recipes that we prefer.

  • Salad of shaved radish, apple and fennel

    • Krisage on October 01, 2016

      Used one Fuji apple instead of 1 &1, walla walla sweet onion instead of red, agave instead of honey, and subbed dried mint (mixed into the dressing). Nice!

  • Kisir

    • Foodycat on July 13, 2015

      Very simple, tasty salad. I used coriander instead of parsley, which slightly overpowered the mint. We had it slightly warm.

  • Asparagus, pea and crisped bread salad

    • Barb_N on June 13, 2017

      I made this sans bread and broad beans- I also used a mix of herbs from FM. Shaved parm with vegetable peeler for wider strips. I think this is a perfect marriage for peas and asparagus, so many other recipes center around pasta and creamy sauces.

  • Courgette, basil and lemon risotto

    • FJT on April 04, 2018

      Nice risotto; I will make it again but with vegetable rather than chicken stock.

  • Linguini with mozzarella, wilted rocket and anchovies

    • Astrid5555 on August 14, 2016

      This is a typical Diana Henry winner. Simple ingredients, great taste. This was a perfect way to use some of my never ending arugula bounty from the garden. To my surprise both kids really liked it!

  • German barley and sausage soup

    • TrishaCP on February 02, 2015

      This was fine the first night that I made it, but I found myself feeling increasingly resentful when it came time to eating up the leftovers, and I wouldn't make it again. Not bad, but not worth repeating in my opinion. I followed the recipe, including the addition of celeriac- which I just didn't really enjoy in this form. I used weisswurst sausages, and pan-fried them a bit to get some browning before adding to the soup.

  • Bucatini with chestnuts, radicchio, Savoy and pancetta

    • Foodycat on December 29, 2015

      I just used radicchio because I had no Savoy, and finished it with some chunks of blue cheese. Absolutely delicious. ETA made it again 27.11.17, again without Savoy. Won't wait another two years to do it again.

  • Braised pork, chestnuts and wild mushrooms with juniper and rosemary

    • e_ballad on April 28, 2017

      This was really tasty autumnal fare, which I made a day in advance as recommended. If doing so, I'd recommend NOT adding chestnuts until just prior to serving, as mine disintegrated & ultimately acted as a sauce-thickener, which is quite different to the photo above. Similarly, the Marsala-mushrooms would be best added just prior to serving, as their flavour was barely appreciable against the rest of the dish when cooked together.

  • Pink grapefruit, radish, beetroot and chicory salad with pomegranates

    • Jane on October 21, 2014

      I liked this but it was a bit too virtuous to eat on its own as a meal. It would be better with some roast chicken or salmon on the side. It was an interesting mix of flavors and textures - bitter, sour, sweet, crunchy, leafy - and didn't take long to put together. It also looked pretty with lots of red and pink from grapefruit, beets, radishes, red chicory and pomegranate seeds.

  • Venison sausages with red wine and wild mushrooms

    • e_ballad on May 03, 2018

      While this was good, the 1.5 hours required to prepare this dish didn’t reflect in the end product. The sauce was also still very thin, so I would suggest reducing down the red wine for longer than the recipe states.

  • Braised venison and beetroot with horseradish cream

    • e_ballad on June 29, 2017

      This can also be found in Diana's "A Change of Appetite". This was ok & it was a nice comforting dish, but we prefer other venison casseroles that have a bit more going on.

  • Spiced quail with blood-orange and date salad

    • Foodycat on November 03, 2014

      Recipe also in A Change of Appetite and http://dianahenry.co.uk/recipes/spiced-quail-blood-orange-date-salad/ 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.

  • Shwarma chicken with warm chickpea purée, sumac onions and pomegranates

    • jecca on August 21, 2016

      I haven't tried the sumac onions yet, but the chicken and chickpea purée are amazing. You could doctor some store-bought hummus (by heating and adding a little extra spice and oil) as a quick substitute for the purée though. The leftovers are great inside a wrap.

    • e_ballad on April 19, 2017

      We enjoyed the chickpea purée, but didn't get too excited about the chicken. I think we may have been spoilt by having Nigella's version previously, which has a bit more going on. As always, Diana's recipe worked perfectly however.

  • Burmese chilli fish with hot and sour salad

    • Foodycat on January 19, 2015

      Also in A Change of Appetite. 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.

  • Parsi scrambled eggs

    • Jane on April 26, 2017

      This was a perfectly OK lunch though I didn't love it. It's maybe better with a red chile - I only had a green one. It felt something was missing. Maybe another spice?

  • Miso soup with enoki mushrooms and tofu

    • Zosia on November 09, 2016

      EYB found this wonderful recipe for me with ingredients I had on hand as my search filters. It was light yet satisfying and a hit with everyone. I added a handful of baby spinach (another ingredient I wanted to use up) to each bowl to wilt in the hot broth.

  • Crunchy salad with miso and ginger dressing

    • MmeFleiss on September 18, 2017

      The flavors were pretty spot on. Next time I'll use a tad less miso.

  • Indian spiced chicken with coriander chutney

    • Foodycat on June 04, 2015

      Also in A Bird in the Hand. I used chicken thigh fillets and cooked them on the barbecue. Really delicious, fragrant, not hot.

  • Apricot and almond tart

    • Foodycat on June 29, 2018

      Delicious - and pretty low effort as far as tarts with home made pastry go.

    • TrishaCP on July 02, 2018

      The flavors of this are good. (I did have to throw in a few blueberries because I was just a bit short of apricots. I added them with the almonds.) I didn't love the pastry- it was a bit too thick and crumbly for me.

  • Pea pancakes with chilli crab

    • mziech on June 06, 2015

      Great recipe. Pea pancakes were somewhat sweet in taste. Add extra chillies for heat. Only thing that could be added could be something with a crunchy texture.

    • Foodycat on December 24, 2014

      I followed the idea more than the recipe, using a mixture of brown & white crab meat, flavoured with coriander leaves, chilli and spring onion, with a squeeze of lime juice. I didn't add the creme fraiche because the brown meat bound it. I used less cream in the pancakes. They look very festive and taste lovely.

  • Salmon tartare on rye crisps

    • Foodycat on October 20, 2014

      Very simple, very tasty. I didn't have any dill, so I used a little crushed fennel seed for the aniseed kick, and I couldn't find the capers that I am *sure* I have in the fridge so I doubled the pickled cucumber.

  • Indian cucumber and tomato salad

    • e_ballad on November 23, 2016

      Ok, but nothing too exciting. Did like the tang of the lime juice.

  • Smoked haddock, parsnip and barley risotto

    • e_ballad on August 16, 2017

      Unfortunately, I wasn't taken by this at all. The recipe 'works', but the textural & flavour combination wasn't for me.

  • Grape chutney

    • hillsboroks on November 23, 2014

      This is a lovely flavored chutney that was easy to make on a rainy afternoon. I canned most of the batch in 4 ounce jars but saved a bit out to serve with goat cheese as an appetizer. It was perfect with the goat cheese on crackers so I am looking forward to setting it out during the holidays with a cheese platter.

  • Smoked-haddock rarebit

    • Foodycat on December 03, 2014

      Absolutely delicious! It made enough mixture to generously cover 3 slices of bloomer, so we had 1 1/2 each.

  • Spiced roasted carrots

    • e_ballad on February 24, 2018

      Not quite sure how, but this recipe made the carrots taste more... carroty. Stupidly simple to put together.

  • Blueberry and gin jellies

    • mziech on March 29, 2015

      excellent recipe, refreshing after dinner, not overly sweet. Note that the setting of the jelly is done in 3 layers (so that the blueberries set in the jelly and not float to the top of the jelly) so this takes quite a long time.

  • Radicchio and red onions on white bean puree

    • Foodycat on January 11, 2015

      Also in A Change of Appetite. This is a lovely dish! I tend to add some chopped rosemary to the beans and roast some figs or grapes in with the onions.

  • Blood oranges in caramel with sour-cream rice pudding

    • Foodycat on January 25, 2015

      Divine. A bit of a fiddle but well worth it to get all the bits together. I was tempted to add some vanilla to the pudding or some Cointreau to the oranges, but it all came together as absolute perfection.

  • Beetroot and carrot soup with smoked sausage

    • Foodycat on February 05, 2015

      I used fennel seed instead of caraway. This soup was really delicious, but the combination of beetroot, carrot and orange makes it quite sweet, so the smoked sausage and sour cream garnish is quite important to make it more savoury. I didn't have the beetroot leaves, but I think next time if I can't get the leaves I will add some sauteed kale or something to add a bit more vibrancy to it.

  • Chicken in the pot with vegetables and barley

    • Larkspur on November 06, 2016

      Used wine instead of vermouth, my taste-testers wanted a bit more barley

  • Mumbai spiced cheese toastie

    • Foodycat on June 12, 2015

      So delicious. I made them in a frying pan and weighted them down with the base of a springform cake tin and a heavy mortar. The combination of the fresh green chutney, onion, tomato and cheese is well worth the effort. Perfect with a cold beer.

  • Cream scones

    • darcie_b on June 23, 2017

      I made a powdered sugar/lemon/cream glaze and stirred in some frozen raspberries. Soft, not too dry, and delicious. My go-to scone recipe from this point forward.

  • Blueberry and ricotta hot cakes

    • Divecat on July 07, 2015

      I did not have ricotta so used 150g cream cheese and 100g yoghurt (both full fat) and the hotcakes were delicious!

  • Artichoke and green olive tapenade

    • Nichill on July 03, 2015

      This is wonderful, and very easy. Ours probably ended up over-garlicky, as our marinated artichokes were garlicky already. We'll be more careful, or adjust the garlic next time.

  • Tomato, melon and burrata salad with basil dressing

    • TrishaCP on July 23, 2018

      Spectacular. I only roughly followed the proportions in both the salad and the dressing. This is filling enough to be a main course salad with some type of protein. I used sun jewel melons, which are only mildly sweet but very crisp.

  • Roasted bream with griddled baby gems (with aioli)

    • wester on June 09, 2018

      Excellent simple summer dinner, easy to scale up or down. I did not do the gems as I still had some haricots verts and grilled zucchini. I suppose any simple vegetable would work here, as long as it can be drizzled with or dipped into the aioli.

  • Honey-mustard baked sausages with blackberry, apple and caraway slaw

    • e_ballad on March 21, 2017

      This recipe can also be found in Diana's book "Simple". The recipe was fine & everything went to plan, but this dish wasn't particularly to our liking.

  • Cheddar, onion and spinach tart

    • Foodycat on September 30, 2016

      Absolutely delicious. Even though I had run out of plain flour for the pastry and ended up making a travesty of a crust with self raising wholemeal.

  • Seared tuna with preserved lemon, black olive and avocado relish

    • Jane on April 19, 2017

      The tuna is just a standard seared tuna but the relish was great - I loved the balance of flavors and textures. Wouldn't change a thing. I served it with Roast potatoes with chili, mint and preserved lemon from Simple - yes, I know it's a lot of preserved lemon but I love it. This was a very easy dish to make on a weeknight. As the potatoes roast, everything else is prepped.

  • Baked sausages with beans, eggs and feta

    • e_ballad on October 19, 2016

      An easy family weekend dinner. Unlikely to rock your world, but tasty nonetheless.

  • Spaghetti with spiced sausage and fennel sauce

    • e_ballad on January 01, 2017

      Also found in Diana's book 'Simple', this absolutely lives up to the title. Jam-packed with flavour, though was not overwhelmingly 'fennel-y'. Made 6x large serves.

  • One pot Parmesan roast chicken and cauliflower

    • Larkspur on May 13, 2017

      Love this sheet pan meal--great for a week night.

  • Lamb kofta with pomegranate and pistachios

    • e_ballad on September 22, 2016

      Really great (though we didn't include the cayenne pepper due to my husband's wimpy tastebuds). We found that a little more stock was needed than the recipe indicated, just to prevent the sauce from drying out. We also didn't require the buttermilk as our Greek yoghurt wasn't particularly thick. Devoured by the toddler at a rate of knots.

  • Celeriac and apple soup with blue cheese toasts

    • love2laf on November 25, 2017

      A touch of nutmeg really brightens the flavour. Excellent soup.

  • Burrata with roast peppers, raw fennel, capers, anchovies and herbs

    • Foodycat on April 08, 2016

      It's hard to imagine a way that burrata would be bad, but this combination of roasted peppers, thinly shaved fennel and herbs is particularly good.

  • Brazilian-style fish with chilli and coconut

    • Barb_N on February 20, 2018

      A delicious change of pace from my usual fish preparations. I toned the chilies way down and switched up the vegetables. This will go into rotation.

  • Griddled courgettes, burrata and fregola salad

    • Jane on April 24, 2017

      Loved this. Very quick and easy to make but lots of flavor. I used Israeli couscous instead of fregola and dill instead of basil.

  • Toffee apple cake

    • raybun on January 22, 2017

      We loved this. I halved the recipe as the original one is for 14, and served it warm with a scoop of vanilla ice cream. It's very similar to a typical British sticky toffee pudding but with cubes of apple in the sponge to lighten it. Now I wish I'd made the whole amount, but it seemed unreasonable when there's only 3 of us!

  • Corn, bacon and wild-rice chowder

    • sosayi on September 19, 2018

      Looking to use up some leftover grilled corn (I used 1.5 cups for the two ears called for), I came across this recipe and happened to have everything on hand for it. It was a great fall soup and I highly recommend it! The only thing I'd change would be to possibly cut back on the amount of bacon. While delicious, I don't think it would suffer for less and might make it a bit lighter.

  • A winter sultan

    • rmorse on December 12, 2017

      This is a good drink, but very strong (so I added more juice)

  • Leek, celeriac and dill gratin

    • Nichill on January 01, 2018

      Not a bad dish. Would cut the leeks smaller, and consider blanching rather than frying. Need to remember to use finest slicing blade on the food processor for the potato and celeriac.

  • Roast autumn vegetables with warm walnut-miso sauce

    • Foodycat on January 23, 2019

      I added the juice of an orange when I put the chicory in because I wanted a little mellow acidity, and only used 150ml olive oil for the dressing - which was plenty and ended up looking like the photo so I am inclined to think the 350ml was incorrect. The combination of vegetables is excellent and the walnut miso sauce was delicious - like a bagna cauda with extra attitude.

  • Stacked potatoes with caraway 
and paprika

    • debkellie on December 16, 2018

      Excellent - neither flavour (caraway or paprika) dominates: cooked in the Weber.. well received ;-)

  • Spiced and fruity stollen buns

    • Foodycat on December 24, 2018

      Really delicious - packed with fruit, fluffy and lightly spiced. I used 1/2 tsp ground cardamom instead of the seeds from 8 cardamom pods and it wasn't too much. They took a lot longer to bake, 25 minutes not 15.

You must Create an Account or Sign In to add a note to this book.

Reviews about this site

This site does not currently have any reviews.

  • Language English
  • Countries United Kingdom

Publishers Text

The Sunday Telegraph has a paywall that kicks in after 20 article views in a month. A subscription is £1.99 per month for unlimited web and phone access.

Diana Henry was named Cookery Writer of the Year in 2013's prestigious Fortnum & Mason Food & Drink Awards. She has also twice been awarded 'Cookery Journalist of the Year' by the Guild of Food Writers. She is the Sunday Telegraph's food writer and has a column in Stella, the newspaper's magazine.

Other cookbooks by this author