INGREDIENTS

Diana Henry: Pink Grapefruit and Basil Ice Cream from How to Eat a Peach

Diana Henry: Pink Grapefruit and Basil Ice Cream

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.’

Diana Henry recipe for Broad Beans with Lettuce, Shallots and Mint

Broad Beans with Lettuce, Shallots and Mint

From Telegraph food writer and James Beard award-winning cookbook author Diana Henry’s new cookbook How to Eat a Peach celebrating menus, stories and places. She cooks up feasts for family and friends based on meals she has cooked and loved over the years.  She serves this with Leg of Lamb Stuffed with Lemon and Many Herbs from the same book.