Many will have come across Diana through her weekly column in The Sunday?Telegraph. Her first cookbook, Crazy Water, Pickled Lemons, focused on the wonderful flavours of the Middle East. Roast Figs, Sugar Snow was the result of her travels in?Eastern Europe and Russia.?Now, from the purveyor of some of the most flavoursome and appealing recipes comes Salt, Sugar, Smoke – a book about the little touches that make good food really sing. Diana has looked at the art of preserving fruit, vegetables, meat, fish, and bottling the flavours of every season the old-fashioned way, with recipes from all over the world. A cook who is absolutely brimming with energy and enthusiasm, Diana’s clear style makes her the perfect kitchen companion. There will be a chance to taste some of Diana’s recipes on the evening.