Diana Henry

3 weeks ago | telegraph.co.uk | Diana Henry

By Diana Henry To make the fennel butter, remove the tough outer leaves, the core and the hard green tops of ½ small fennel bulb. Remove any fronds and finely chop, reserving some whole to garnish, then dice the bulb. Put 15g unsalted butter in a small frying pan and add the diced fennel. Cook gently until it is soft and sweet (about 15 minutes). Mash it a bit to break it down. Leave to cool completely.

3 weeks ago | msn.com | Diana Henry

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3 weeks ago | yahoo.com | Diana Henry

I love handling this type of dish, especially when I have good ingredients. It’s an assembly of components. Dishes with burrata are a bit difficult. One globe per person seems too much, but once you split them the cream inside starts to come out. Go for split or whole, depending on your appetite. There’s nothing wrong with using frozen peas, especially petits pois – they’re little pops of sweetness.

3 weeks ago | aol.co.uk | Diana Henry

I must confess that I’ve been anti-cooked strawberries (except in jam) for years. I thought I would give them a whirl as it’s such an easy dish. Don’t cook them until they’re too soft, though. The length of time you cook them for depends on their size, and remember they will continue to cook in the residual heat once they’re out of the oven.

3 weeks ago | yahoo.com | Diana Henry

I must confess that I’ve been anti-cooked strawberries (except in jam) for years. I thought I would give them a whirl as it’s such an easy dish. Don’t cook them until they’re too soft, though. The length of time you cook them for depends on their size, and remember they will continue to cook in the residual heat once they’re out of the oven.