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
This is a very nice way to prepare plaice. It’s OK grilled and nice tranches are good roasted on the bone, but I don’t think anything can beat it cooked in breadcrumbs. This somehow brings out the best in this fish. The acidity and texture of a good chunky tartare sauce makes a perfect foil. Plaice start to become good around May and they get fatter and juicier as the year goes on, well into August. If you can get a fillet from a kilo-plus-sized fish you can cut it into four portions. I think these are the best. Source link
A vibrant, spicy green relish gives griddled marinated chicken delicious depth Source link
Cheddar and Parmesan create an intensely savoury sauce for this classic dish Source link
My kids tell me this is the BEST toad in the hole ever. They preferred it with cheddar sprinkled over the top rather than Stilton, but you could use either, or indeed any similar cheese (just not Parmesan types, that’s too hard). You can make this in a roasting tin or ovenproof pan, and serve at the table straight from the vessel. Choose good-quality sausages for the best result. Requires at least 30 minutes of resting time Source link
Simple, satisfying and perfect for a light spring meal Source link
A simple supper of pan-fried salmon served with light pea pancakes Source link
Spiced rhubarb makes a vibrant relish beside tender sliced duck breast and glossy red cabbage Source link
For a quick, fresh dinner this fish dish, starring asparagus, mushrooms and peas, is a total winner Source link
Make the salsa verde by putting 10 anchovy fillets, 15 basil leaves, 15 mint leaves, the leaves from a small bunch of flat-leaf parsley, ¼ tbsp Dijon mustard, 1 chopped garlic clove and 1 tbsp capers (rinsed) in a food processor. Pulse-mix, adding the lemony olive oil as you do so (while holding back the lemon slices). Scrape into a bowl. Source link
