Make it for afternoon tea or for a summer picnic, Use salt cod to make a tortilla that bit more special – this is a real feast and the texture of the fish works well with potatoes. - Nigella Lawson-The Sunday Times Best Cookbooks of the Year 'This might be Henry's most useful book yet, which is saying something. Diana Henry is an Irish food writer, the author of nine cookery books on subjects including books on cooking chicken, healthy eating, gastropubs, preserving and Nordic cuisine. It's a great way to get through leftovers – swap the bacon for ham if preferred, Combine layers of stewed apple, cardamon-flavoured rye breadcrumbs and whipped cream in this Scandinavian-inspired dessert that's fabulous for a dinner party, Impress family and friends with our Scandinavian-inspired gratin with salmon, beetroot, potatoes and dill; a comforting bake that's perfect for entertaining, Torrijas are basically Spanish ‘French toast’, or eggy bread in English! [citation needed], In 2016 she won a James Beard Award for her cookbook of chicken recipes, A Bird in the Hand. [2], Her work is characterised by exotic ingredients; Melissa Clark wrote in the New York Times that her writing, along with that of Yotam Ottolenghi, has "mastered the art of combining familiar and global flavors in ways that take us just past our collective culinary comfort level". Serve with rice if you like, Try this German-inspired dish, packed with potatoes, bacon, pears and kale. Diana Henry is the Telegraph’s much-loved cookery writer, sharing recipes each week for everything from speedy family dinners to special menus that friends will remember for months. You just need to make sure your fruit is tender and ripe – any hard, unripe fruit won’t soften in the half hour it takes the cake batter to cook. [2] During her weekends she started cooking from books by Claudia Roden and Julia Child, going food shopping on London's Edgware Road. This is what I’ve tried to give in SIMPLE. Borlotti beans and kale with anchovy and rosemary sauce, © 2020 Diana Henry. Also delicious served cold, Use up leftover bread to make that classic Chinese starter – sesame prawn toast. The relish is wonderful with all oily fish, and also with pork. [3] Her early career was as a TV producer, working on food programmes such as TV Dinners presented by Hugh Fearnley-Whittingstall. Certain images © 2020.

Diana Henry (born October, 1963) is an Irish food writer, the author of nine cookery books on subjects including books on cooking chicken, healthy eating, gastropubs, preserving and Nordic cuisine. [10] Her first book, Crazy Water, Pickled Lemons, was shortlisted for the Glenfiddich award. I run two of these a year. Adding tamarind to the lentils delivers fabulous sweet and sour flavour, Spice up your salmon for an easy midweek meal with a bit of wow factor, or even for a casual dinner party. Roast pork belly is always popular and with added spice and an addictive peanut sauce, this will win your guests over, Serve this tasty, healthy dhal as a vegetarian main meal or side dish. 'The Sunday Times read » Simple to make, they're ideal if you're sharing a cuppa with friends, There's nothing nicer than a warming chicken pie with crisp, golden-brown puff pastry and creamy, rich sauce, Give your pizza a gourmet makeover with sensational ingredients, including tangy Italian cheese and sweet ripe figs – perfect for lunchtime entertaining, A dartois is a delicate puff pastry tart, filled with frangipane and fresh fruit - a winning dessert if you're entertaining guests. [7] Pre-order to win Read »; Squashy rhubarb cake read recipe »; Borlotti beans and kale with anchovy and rosemary sauce read recipe »; What goes into the making of a cookbook? ‘Blush’ is a lovely word, but it suggests shyness and that’s not what blood oranges are about. Mackerel with rhubarb has been regarded for years as a winning combination, but I didn’t know why until I made this. THE SUNDAY TIMES BESTSELLER 'For bung-it-in-the-oven cooks everywhere, this is a must-have book: Diana Henry has a genius for flavour.' Please check this site (or follow me on Twitter) for dates. She has also spoken about food on BBC Radio 4 Woman's Hour,[8] and Radio 4's The Food Programme.

It’s bright, and it’s sharp. Featuring spectacular seasonal ingredients, try award-winning food writer Diana Henry's finest recipes, from decadent desserts to comforting family classics. Diana Henry's tart with buttery, flaky puff pastry, creamy Italian cheese and autumnal vegetables makes for a wonderful lunch if you're entertaining friends... 2 hours and 5 mins More effort [1], Diana Henry has said that she did not fully discover cooking until she went to France aged 16 as a French exchange student, staying with a family who introduced her to olive oil and good everyday food.

[12], "Fortnum and Mason food and drink awards", "In Inventive Cooking, British Show the Way", "The Full List of 2016 James Beard Foundation Book, Broadcast and Journalism Winners", "Fortnum & Mason Food and Drink Awards 2019 Winners - Fortnum & Mason", https://en.wikipedia.org/w/index.php?title=Diana_Henry_(food_writer)&oldid=982285403, Articles with unsourced statements from July 2016, Creative Commons Attribution-ShareAlike License, This page was last edited on 7 October 2020, at 06:43. [2], Henry has said that she "never intended to be a food writer", having planned to be an actress or a lawyer. It's a quick and easy Asian-style side dish where the fish sauce lends depth of flavour, Baste a chicken with our fish sauce marinade and you’ll end up with a gorgeous, Asian-inspired roast for Sunday lunch. [4][5] That crimson juice is not reserved. For her column in "Stella" magazine, she won the Guild of Food Writers "cookery journalist of the year" in 2007, 2009 and 2015. Brew Republic offer: £15 for your first 12 beers, plus a free glass and free delivery.

Garnish with crispy caramelised breadcrumbs, This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness. Give chocolate cake a zesty lift with lime buttercream filling, chocolate and lime icing and candied zest to decorate – an irresistible flavour pairing, Try buttermilk ice cream instead of vanilla — it has the same richness but is balanced by a nice acidity. [2], In 2002 Henry published her first book, Crazy Water Pickled Lemons, a collection of recipes from the Middle East, Mediterranean and North Africa.

Pile in the greens with plenty of kale and broccoli, then top with parmesan, This broccoli and feta dish makes a great vegetarian starter with a pinch of warming chilli. Instead of rhubarb you could try sliced peaches, nectarines, plums, pears or apricots. [9], Sheila Dillon said "Diana Henry is Jane Grigson's real heir" on a two-part episode of the BBC Radio 4 The Food Programme broadcast on 22 Mar 2016. Anyone can cook. You just need ideas for dishes that are bloody good to eat and straightforward to make. Buttermilk, brown sugar & rye bread ice cream, Roast spatchcock chicken with lemongrass, honey & fish sauce, Gratin of fresh & smoked salmon, beetroot, potatoes & dill, Spanish lamb with sherry, honey & peppers, Roast pork belly with caramelised peanut sauce, Rhubarb and ricotta bread & butter pudding, Roasted purple sprouting broccoli with feta & preserved lemon, Espresso, hazelnut & chocolate shortbread, Rye pizza with figs, fennel, gorgonzola & hazelnuts. Serve with honey and yogurt for breakfast, or fruit and ice cream for dessert, Open a bottle of sherry for this hearty lamb casserole, rich with sweet and savoury flavours.

Many cookbooks have been shot here – including my own. [11] In 2019 she won the Fortnum & Mason Cookery Writer Award, also for her "Stella" column. In every one I tried, the flavors sparkled, the colors on the plate glowed, the dishes truly satisfied". However, if you don't have saffron, just leave it out, Need a dinner party dish to impress? She also writes a cookery column in Stella magazine in the Sunday Telegraph, for which she was named the Fortnum and Mason cookery writer of the year (2013)[6] and won the Guild of Food Writers Cookery Book of the Year Award (2015) and the Evelyn Rose Award for Cookery Journalist of the Year (2015). Dillon also said of Henry's writing, "Her enjoyment of cooking, ingredients and eating just comes off the page". [2] Of her 2014 book A Change of Appetite, Melissa Clark wrote in The New York Times that "The thing about Ms. Henry’s recipes is that if you didn’t know they were supposed to be good for you, it would never cross your mind. Since then, she has published eight further cookery books. I have a huge kitchen that is perfect for food photography. [4] Chapter headings included Fruits of Longing featuring recipes for figs, quinces, pomegranates and dates, and The Spice Trail using cardamom, chili, cinnamon, cumin, ginger, coriander, pimenton and saffron. Indian spices and tamarind bring depth of flavour, This indulgent spring bread and butter pudding is full of seasonal rhubarb and rich ricotta, perfect for entertaining a crowd with a sweet tooth, These Russian kebabs are made with succulent lamb and a vibrant rhubarb sauce. They make an ideal sharing platter for a spring dinner with friends, This dish is easy to make and everyone loves a creamy, cheesy gratin. Serve with soy or a sweet & sour sauce for dipping, Cook these salty-sweet stir-fried greens with cabbage and broccoli. This is a good blueprint to use for other fruit-topped cakes. Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three. [3] She has said of food shopping in London that "you might as well have been going to Cairo or something, it was all there". [2] After the birth of her first child in 1998, she decided to become a food writer. Serve with rice and stir-fried greens, Cook an exotic, Asian-style stew of prawn and pumpkin for an easy-to-make yet impressive dinner. Reviewing A Bird in the Hand, food writer Lisa Markwell wrote "Her tone is a welcoming mix of efficient and chummy (of fried chicken wings Henry warns of the health hazards of deep-frying, before adding in the next breath, 'I bloody love it')". Apparently a few shops have been renaming blood oranges ‘blush’ oranges. Some of us seem to find the word ‘blood’ upsetting. Featuring spectacular seasonal ingredients, try award-winning food writer Diana Henry's finest recipes, from decadent desserts to comforting family classics. The preserved lemon yogurt is seriously addictive, These biscuits are the perfect blend of rich coffee, dark chocolate and toasted nuts.

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