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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Baked sea bass with raisins, preserved lemon, ginger and coriander
Peaches baked with Marsala & rosemary
Crab toasts with chilli & lime
Braised lamb with dill & mustard
Strawberry & lemon cake
Slow-cooked pork shoulder with peas & mint
French apple cake
Griddled chicken with baked artichoke hearts, fennel & tomatoes
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
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
Plum tart
Chicken with fennel, black olives & thyme
Warm courgette, green bean & basil salad with ricotta and lemon
Okroshka
Danish fishcakes with beetroot & remoulade
Strawberries in elderflower
Scallop, pea & pancetta risotto
Asparagus with fried egg & shaved Parmigiano Reggiano
Gedeckter apfelkuchen
Purée of yellow split peas
Marzipan-filled baked apples
Roast chicken with pickled rhubarb & dill-dressed leaves
Estonian-inspired soup with caraway dumplings
Mushroom caviar
Beetroot, prune & walnut purée
Buckwheat blinis with soured cream & caviar
Potato gratin
Braised veal with cherries
Blackberry & red wine kissel with toasted barley ice cream
Apple fritters
Mussel, leek and barley soup with dill cream
Carottes râpées
Lentilles en salade
