The TelegraphPork Pork loin with pumpkin purée and pecorino recipe The Telegraph - By Diana HenryThis is a doddle, and looks very impressive. Get your butcher to remove the skin from the pork and leave about 1cm of fat. The puree can be made earlier in the day and gently reheated to serve. Prep time:...
The TelegraphMussels Indian-spiced mussel, coconut and lentil soup recipe The Telegraph - By Diana HenryThere’s a certain anxiety about cooking mussels, but just make sure you follow the rules. Throw out any that are broken or chipped, any that don’t close when tapped before cooking and don’t open during...
The TelegraphMozzarella ’Nduja, roast pepper and mozzarella toastie recipe The Telegraph - By Diana HenryHonestly, this is way better than a supermarket pizza (even a rather good supermarket pizza) and you haven’t paid a fiver for it. It’s ready in less time than it takes to heat up the oven. ‘Nduja is a...
The TelegraphTurmeric Turmeric-scented porridge with pears and cacao crumble recipe The Telegraph - By Diana HenryI had never thought of using turmeric in a sweet dish until I tasted this porridge at 26 Grains, a café in Covent Garden, by owner Alex Hely-Hutchinson. You don’t have to make the crumble – you can just...
The TelegraphCarrots Harissa-roasted carrots with white-bean and dill purée recipe The Telegraph - By Diana HenryPrep time: 15 minutes | Cooking time: 30-35 minutes For the purée To serve Preheat the oven to 200C/190C fan/gas mark 6. • Clean the carrots, trimming the tops but leaving a little green tuft on each If...
