The TelegraphChorizo Scallops and chorizo with preserved lemon gremolata recipe The Telegraph - By Diana HenryPrep time: 10 minutes | Cooking time: 6 minutes Four as a starter Carefully remove the rind from the lemon, discard the flesh, and slice the rind into very fine shreds. Finely chop together the garlic...
The TelegraphFood & Dining Chicken Provençal recipe The Telegraph - By Diana HenryI do so much roasting that I was surprised at just how happy I was to eat a sautéed chicken when I made this. It’s succulent, and even though the cooking time is relatively short, the flavours meld together...
The TelegraphJuice Lentil, carrot and date salad with mint and harissa recipe The Telegraph - By Diana HenryPrep time: 10 minutes | Cooking time: 30-40 minutes Four to six as a side dish Put the lentils in a saucepan and cover with water. Bring to the boil, turn the heat down and simmer until the lentils are...
The TelegraphVeganism Vegan chickpea and carrot frittata recipe The Telegraph - By Elly PearI always put potato into my regular egg frittatas, but the gram flour used here (to make this dish protein-rich for vegans) can be quite dense so keeping the filling potato-free makes it a little lighter....
The TelegraphMango Crab, watercress and mango salad with chive dressing recipe The Telegraph - By Rebecca Seal and John VincentA light and tasty salad, with omega-3-rich crab. Don’t be afraid to use fruit in a savoury setting. The combination of mango and fish is amazing, and mango has been shown in a few studies to be good for...
