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
Sorrel is joined by parsley, garlic, Parmesan and toasted pine nuts to make a vibrant dressing for charred spring spears Source link
Serve the celeriac with the pesto spooned on top, or serve it alongside Source link
If you don’t want to make the bread, just make the pesto and spoon some on to each serving of soup, or offer a bowl of it at the table. It’s a good idea to keep Parmesan rinds. They give such an intense umami flavour to soups. The soup itself, apart from the pumpkin, is pretty much a store-cupboard recipe (you can use carrots if you don’t have pumpkin). Source link
