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Diana Henry

Baked sweet potato, chorizo, mushrooms & egg

Sweet and earthy, always a winning combination. You can leave the egg off , or use bacon lardons instead of chorizo, if you prefer. A great, gooey, savoury-sweet plateful. Serves 2 2 sweet potatoes 3 tbsp extra virgin olive oil 150g (1/2 oz) chestnut mushrooms, cleaned, chopped into pieces salt and pepper 100g (1/2 oz) […]

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Roast tomatoes, fennel & chickpeas with preserved lemons & honey

It might seem a hassle to roast the fennel and tomatoes separately, but it does make things easier when you come to assemble this, as each element stays intact and keeps its shape. You can use flat-leaf parsley or mint leaves instead of coriander in the dressing, or extend the dish by adding leaves (rocket, […]

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Cider-brined chicken with prunes, chestnuts and baby onions

An excellent Christmas option if you don’t want to cook a turkey. It’s as bronze as a footballer’s WAG (the brine, because it contains sugar, means that the skin becomes a good deep colour) and looks glorious. Some farmers produce really big chickens for Christmas and Easter: Fosse Meadows have them, while SJ Fredericks do […]

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Slow-cooked lamb with pomegranates & honey

Easy, but rich and exotic, a real feast for a long lazy weekend lunch or dinner. The lamb should be very soft, almost falling apart, but cooking time varies depending on the time of year, so start checking it after four hours. Serves 6 For the lamb 2kg (4lb 8oz) bone-in shoulder of lamb 9 […]

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Smoked haddock, barley & spinach salad

Ease your way into autumn with a dish that brings together the best of the two seasons. If you want to make this more substantial, a poached egg is lovely on top. Spelt or farro can be used instead of barley, just cook them in the same way. Serves 6 For the dressing 25ml (1fl […]

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Recipe: Diana Henry ‘A Bird in the Hand’

Mustard chicken, black beans and avocado salsa Hot, spicy chicken, avocado, black beans and cheese too… almost a chicken version of a great chilli.  Different, but glorious. Serve with tortillas, soured cream and feta, Wensleydale or mild goat’s cheese. (more…)

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Related Categories: Cookbook Confidential

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