Food writer and James Beard award-winning cookbook author Diana Henry has published her new cookbook How to Eat a Peach. Here she recounts a dinner held for her by another acclaimed food author Joyce Goldstein in San Francisco, the culmination of a journey in food that began in a bookshop in north London on a rainy afternoon in 1985.
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. She cooks up feasts for family and friends based on meals she has cooked and loved over the years. ‘This lamb came about because I couldn’t decide which herb to choose, so I just used several together, and I’ve now been making it for thirty years’, writes Diana. ‘The herb paste permeates every bit of the meat. Because it’s simple, I usually serve it with an unusual – but not complicated – side dish. The sarassou recipe (see link at the end of this recipe) is excellent with the lamb, radishes and potatoes.’
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. ‘Tender little dumplings, as fragile as a pasta filling, which is how they got their name: gnudi is Tuscan dialect for ‘naked’ (and Michelangelo’s paintings of nude figures in the Sistine Chapel were referred to as ignudi)’, says Diana. ‘I adore these. They take a bit of time to make, but I love the process; you need a light touch, as forming them is like handling flowers. I am sometimes tempted to complicate gnudi – adding strips of Parma ham, lightly cooked broad beans or peas (and all of these are fine additions) – but they’re best unadorned, served with nothing more than melted butter.’
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. She cooks up feasts for family and friends based on meals she has cooked and loved over the years. ‘This drink is local and seasonal to me, in Britain, in early summer’, she says ‘so it seems a perfect way to start a meal that honours this philosophy.’
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!
‘Spring lamb is a treat, albeit an expensive one’, says Rory O’Connell in his new book ‘Cook Well, Eat Well’ published by Gill Books. ‘And in my home it is the centrepiece of Easter Sunday lunch. If it is spring lamb with its mild, sweet flavour that you want, make sure to stress the word ‘spring’ to your butcher. Give plenty of notice with your order out of consideration to your butcher and you will be rewarded for your forward thinking.
‘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.’
From Neven Maguire’s new book ‘Neven Maguire’s Perfect Irish Christmas. ‘This is a really good recipe for the buttery fresh herb stuffing that everyone seems to love and I have been making it for years, ever since watching my mother Vera making it as a young child. If you prefer it can be cooked and served in a separate dish (rather than in the bird itself), which makes it more crispy and golden.’
‘This is the easiest way to roast a turkey’ says Neven Maguire in his new book Neven Maguire’s Perfect Irish Christmas ‘and fortunately, for many people it’s also the best. Forget about having the time to brine it or trying to turn it over while it cooks – this method is absolutely foolproof.’