Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. Source link
It might seem odd to mix three fruits for this, but it’s an incredible combination. The apples give the fruit a bit more structure and the raspberries create wonderful juice, which mixes with the rhubarb and apple juice. As it’s only a small amount, I used fresh raspberries for it. Some of them have an astonishing flavour of violets. Mix a couple of tablespoons of marmalade into whipped cream to serve on the side, if you want to echo the marmalade in the sponge. Requires 20 minutes macerating time Source link
I’ve made lots of lemon cakes over the years – simple ones baked in a loaf tin, round ones filled with lemon curd and covered in buttercream icing. I wanted to make one that was intensely lemony, a bit more grown-up than most. This is it. You don’t have to ice this cake – the icing does make it sweeter. If you prefer a more mouth-puckering lemon experience, dust the top with icing sugar before serving it and leave it at that. Source link
Sweet vine tomatoes star in this colourful tart, layered with caramelised onions, fresh herbs and a kick of chilli Source link
Ground pistachios star in the sponge as well as in the creamy filling, which also features candied peel and chunks of chocolate Source link
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. Source link
You could use seasonal herbs or edible flowers to add a touch of elegance to these individual desserts Source link
The pastry here is from the California chef Lindsey Shere and it’s wonderful – thin and buttery and almost biscuity. You make it in a slightly different way, creaming the butter and sugar for it and then smearing it little by little with the heel of your hand (the French term is ‘fraisage’) once the flour has been added. There are good how-to videos online for the pastry method. Do follow the chilling times and only add the amount of blueberries given here, otherwise they’ll bleed too much. Requires 3 hours chilling Source link
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. Source link
A moist, gluten-free cake that delivers vibrant citrus flavours Source link
