Diana Henry

Lover of words, food and pictures. Award-winning author. Telegraph writer. Broadcaster. Podcasts for @prince_street_ Latest book: HOW TO EAT A PEACH

Chicken with shallots, wild mushrooms and Marsala. My column this week is now on the @telegraphfood website, along with red wine-poached pear and hazelnut tart and orange and sherry sorbet. Link in bio, photography by @haahaphotography
This week’s column - on using all that booze you have at Christmas- is now online and will be in @stella_telegraph on Sunday. I bring you spiced wine-poached pear tart with hazelnut frangipane, chicken with wild mushrooms and Marsala and orange and amontillado sherry sorbet. Pic by @haahaphotography. Link in bio @telegraphfood
Very rarely post pictures of myself but here’s me and my sons with the ebullient, indefatigable, charming in every way Richard Corrigan at his annual carols and mulled wine party at @bentleysoysterbar. Thanks Richard (and thanks for the pic @cuffcomms ). It’s definitely feeling like Christmas 🎄
Not a great picture but a truly superb lunch @stleonardsec2. Duck with olives, the famous wedges of cabbage with XO crumbs, bitter leaves with anchovy dressing and a knockout caramel tart to finish. Thanks @penandspoon for organising and @kplunketthogge for doing all the ordering. If you haven’t been to St L’s yet GO!
All my Christmas recipes are now online and will be in @stella_telegraph tomorrow (10 pages!) Some can be cooked on the big day, others are for entertaining around that. The recipe I’m most pleased with is this: salmon cured with coriander and ginger served with a treacle dressing (yes, it works). Other recipes are fillet of beef with beet and horseradish purée, ‘stacked’ potatoes with caraway and paprika, a salad of bitter leaves with celeriac, lentils and walnuts, small pumpkins stuffed with spelt, leeks, fennel, mushrooms and Lincolnshire Poacher cheese. For afters a marmalade Queen of Puddings and potted blue cheese with honey-baked pears. There’s also recipes for a couple of canapés - mature cheddar gougeres and toasts with crab and capers. Oh, I nearly forgot, a delicious mulled cider and a mulled apple juice. There are also great wine recommendations from @susyatkins. Link in bio
Some more festive testing. I wish you could smell this: roast apples, pears and blackberries with orange flower water and almond crumbs. A fragrant not-quite crumble. The recipe will be in @stella_telegraph @telegraphfood in a couple of weeks
Black pudding and apple sausage rolls (I put up a picture when I was recipe testing a few weeks back) are now online along with recipes for a fennel, apple and Cashel blue cheese galette and a great salad (that the combination worked surprised me) of apple, rainbow carrot, lentils, chilli and preserved lemon. Link in bio. Photo by @haahaphotography @liznmax
I hate getting up early on a Saturday but I had to get up while it was still dark today. To compensate I made rye and oat porridge with cardamom and had it with plum and orange purée that was in the freezer from the summer. Sustenance
A little Japanese. Chicken with miso, sweet potatoes and spring onions. A favourite weeknight supper in my house. The recipe is on the @telegraphfood website. (Just google)
‘Stacked’ potatoes (these are flavoured with caraway and paprika) being tested for my Christmas spread. They’re to go with fillet of beef and beet and horseradish purée. Also on offer is spiced cured salmon with a treacle dressing, baby pumpkins stuffed with grains, leeks, wild mushrooms and Lincolnshire Poacher cheese. For afters, a marmalade Queen of Puddings and potted blue cheese with honey-baked pears. All these dishes - and more - will be in @stella_telegraph and online @telegraphfood on 2nd December
Simple fish dishes - this week’s column - now online. Squid and black pudding with peppers and parsley, bream with smoked paprika, grapes and ajo blanco, spiced mackerel fillets with mango and lime. You just need a frying pan. Link in bio @stella_telegraph @telegraphfood
Late night recipe testing for my piece on Christmas baking. Stollen buns cooling and waiting for their drizzle of icing. These swirls are full of chunks of marzipan and dried fruit soaked in apple brandy and orange zest. Spiced with cardamom, nutmeg and cinnamon. Very simple, even for inexperienced bakers. The baking piece will be in @stella_telegraph VERY SOON!
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