Telegraph food writer and James Beard award-winning cookbook author Diana Henry has published her new cookbook How to Eat a Peach celebrating menus, stories and places. ‘This is possibly the best ice cream I’ve ever made. I’d been doing a good lemon and basil ice for years… then it struck me that the bitterness of grapefruit might be good with the almost cloying sweetness of basil. I was right.’
Who doesn’t love lemon drizzle cake? This is chef Brian McDermott’s recipe from his book ‘Donegal Table’ published by The O’Brien Press. ‘It’s actually easier than you might think to create this wonderful treat’, he says. Use the best Irish strawberries, raspberries and redcurrants and taste a little Donegal summer!
These are the smaller thick fluffy pancake you find in American diners. You can make them sweet or savoury: if you add sugar serve them with crispy bacon and maple syrup. If you make them savoury and omit the sugar, top them with wilted spinach and hollandaise sauce or smoked salmon, sour cream and dill.
If you like sweet and savoury flavours in the same dish, make this! It’s a dessert and cheese course all in one and it can be prepared in advance.
From Rory O’Connell’s book ‘Cook Well, Eat Well’ published by Gill Books. ‘This is suitable for almost any occasion where a rich, delicious cake is required’, says Rory. ‘The flavours are a bull’s eye combination. I sometimes serve this cake with fresh raspberries, which is another flavour that works beautifully here
‘In my opinion, no one makes Christmas pudding as good as my Auntie Maureen’, says Neven Maguire who shares his aunt’s recipe here and in his new Christmas cookbook ‘Neven Maguire’s Perfect Irish Christmas’. ‘Its flavour only improves as time goes on, so it’s best to make it a month before you plan to eat it. Serve warm or cold with lashings of custard or whipped cream with and brandy butter.’
Quince are a hard fruit and need a lot of cooking before they become tender. You can keep the skin on so there is very little work to them.
‘This cake-like chocolate sandwich cookie started showing up in bakeries and lunchboxes in the 1920s,’ says Gabrielle Langholtz in her new book America, ‘and both Maine and Pennsylvania claim it as their own. It gets its name from the reception it gets when it is served. A whoopie pie can be as big as a hamburger. Serve with a glass of cold milk.’