Beetroot makes a great, colourful dip, but with this method you can use any root vegetable, from carrot to squash, and even spice things up with a little chilli or ginger if you wish. Try it topped with toasted chopped walnuts, or a sprinkle of the Egyptian spice and nut blend dukkah, too. I’ve served this with simple new-season radishes but you could use any vegetable crudités or flatbread. Requires cooling 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
Finish with sautéed mushrooms or slices of melting taleggio to elevate it from comforting to quietly indulgent Source link
The creamiest, dreamiest hummus from the iconic London restaurants Source link
Your mid-morning coffee in cake form: an easy, rich loaf, lightly iced and finished with walnuts. Source link
Roughly chopped, toasted hazelnuts are incorporated into the dough for these American sweet treats Source link
A glorious loaf cake with a citrus twist Source link
Dates and dried apricots simmered in apple juice then folded into a light batter with chopped pecans make for a delicious afternoon treat Source link
I didn’t grow up with seed cake but love the lemony aniseed notes of caraway. If you’re keen on dark rye breads – often flavoured with caraway – you’ll like this too. I first had seed cake at St. John in London, served with a glass of Madeira (a fine pairing). Recipes for it appeared from the late 1500s but it really became popular in the Victorian age. Source link
I’d never tasted a Welsh cake until I went to St Dogmaels local producers’ market for the BBC, some years back. I had them hot off the griddle with butter. They’re fragile and melting and much better than any scone. They’re also easy, quick to make and inexpensive, so just right for rainy-day weekend baking (when you bake a cake for someone else but want a treat for everyone in your house too), or even a midweek pick-me-up. Source link
