Warm, witty, erudite and informed Diana Henry’s food writing fizzes with zip and zest. Her seductively-named and award-winning titles – Crazy Water, Pickled Lemons; Roast Figs, Sugar Snow; Food From Plenty; How to Eat a Peach – together with her superb Telegraph column will revitalise your cooking, infuse you with ideas and remove any kind of kitchen drudgery. Spirited and hugely entertaining, she is a firm favourite here at the bookshop and a new Diana Henry Cookbook is an exciting publishing event.
To accompany her talk on this new book, From the Oven to the Table, we will be throwing ingredients into a roasting tin, sliding them in the oven and letting them transform into golden, burnished taster dishes for you.
Expect easy-going recipes from after-work suppers to feasts for friends, the dishes are vibrant and modern and focus on grains, pulses and vegetables as much as meat and fish – Chicken Thighs with Miso, Sweet Potatoes & Spring Onions, Roast Indian-spiced Vegetables with Lime-Coriander Butter, and Roast Stone Fruit with Almond and Orange Flower Crumbs – simple dishes that look after themselves.
‘Closing the oven door and swinging a tea towel over my shoulder is one of the most satisfying movements I make in the kitchen. I love the alchemy that takes place behind that door. It’s astonishing how heat, on its own – without you directing it or supervising it very much – can turn simple ingredients into a meal.’ Diana Henry