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
The late American chef Barbara Tropp described the texture of perfectly poached chicken breasts as ‘plush’. It should be tender and soft, not overcooked but, just as importantly, not undercooked with a bloated ‘wet’ texture. If you cook the chicken in advance, keep it in the stock in which it has been poached until you want to serve it. The herby mayonnaise shouldn’t be made too far in advance or it will be less green and fresh. Requires 30 minutes soaking time. 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
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
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
Simple to make and beautifully presented, this tart showcases spring produce using ready-rolled puff pastry Source link
Make this refreshing soup on days when it’s too hot to cook but you fancy something light Source link
A delicious take on sandwiches dipped into soup, here featuring burnished cheese toasts Source link
Make the carrot dressing. Put 2 peeled and diced carrots into a blender with ½ small chopped garlic clove, 1½ tbsp white miso, a peeled and sliced 2cm square piece of ginger, 60ml rice vinegar, 60ml groundnut oil, 1½ tsp honey, a good pinch of ground cayenne, a good squeeze of lime juice, 1 tsp toasted sesame oil and 50ml water. Whizz until smooth. It should have the consistency of double cream, so add a bit more water if you need to. Taste for seasoning and set aside. Source link
Tender leeks and soft, fresh goat’s cheese star in this grain salad, dressed with an aromatic vinaigrette based on elderflower cordial Source link
