Diana Henry
Diana Henry is an award-winning food writer for The Sunday Telegraph and a regular columinst in Waitrose Weekend, our free weekly newspaper.
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Chicken scallopini with asparagus, parmesan & Marsala
Crostini with white pesto & roast cherry tomatoes
Cucumber & pomegranate salad with cumin and lime
Om Ali with apricots, cardamom & orange flower water
Fish tagine with saffron, honey & preserved lemons
Purple sprouting broccoli, green beans & new potatoes with tarragon cream
Torta Caprese with amaretto cream
Chicken with watercress & lemon stuffing
Treacle & apple tart with porter
Danish burning love (potato mash with lardons & onions)
Cod with parsley sauce & buttery carrots
Lime & buttermilk pudding
Pumpkin & coriander rice
Sausage, beer & black bean chilli
Apple & rosemary sorbet
New Year steak pie
Scallops with lentils & fennel cream
Open steak sandwiches with dark fried onions and Béarnaise mayonnaise
Smoky chicken with crushed avocado
Polvorones with coffee & rum
Peppers with garlic, cumin & lime
End-of-summer cake
Green beans with garlic & herb crumbs
Autumn pasta with lentils
Baked sea bass with raisins, preserved lemon, ginger and coriander
Peaches baked with Marsala & rosemary
Griddled chicken with baked artichoke hearts, fennel & tomatoes
Crab toasts with chilli & lime
Lemon-rosemary posset with raspberries, chocolate & almond bark
Salmon with Norwegian Sandefjordsmør sauce
Goat’s cheese, cherry & cucumber salad with mint and elderflower dressing
Strawberry & elderflower sorbet
Hot smoked salmon with warm soft-boiled egg, soured cream & broad beans
Braised lamb with dill & mustard
Strawberry & lemon cake
Slow-cooked pork shoulder with peas & mint
Eggs, asparagus, broad beans & radishes with saffron mayonnaise
Roast lamb with pistachio, feta & lemon stuffing
Purple sprouting broccoli with anchovy hollandaise
Hazelnut & chocolate puddings with praline cream
Honey & whisky ice cream
Ham & haddie
Roast pumpkin, leek & spelt salad with mustard dressing
Roasted Jerusalem artichokes, onions & mushrooms
Chicory & walnut salad
Steak with anchovy butter
Ecclefechan butter tart
Split pea soup with smoked ham
Roast apple, blackberry & hazelnut cake
Beer-braised sausages with onions & ginger
Salt-baked celeriac with soured cream, dill & salmon caviar
Tomato, fennel & mint with goat s cheese, honey and saffron
Plettenpudding
Baked trout with dill butter & warm potato and bacon salad