Diana Henry

1 week ago | telegraph.co.uk | Diana Henry

Drain the pasta (keeping about 75ml of the cooking water) and put it back in the saucepan. Add the 'nduja, 3 tbsp extra-virgin olive oil and about 25ml of the pasta water (you might need more), and heat, using tongs to help it all come together. Remove from the heat and cover to keep warm.

1 week ago | telegraph.co.uk | Diana Henry

I was researching a piece on the different dishes that the Spanish make with tomatoes and bread, and stumbled upon pamboli, which translates from Mallorquín as "bread with oil". Pamboli is a kind of open sandwich from Mallorca based on toasted bread with garlic, extra-virgin olive oil and tomatoes. You can put whatever you like on top of this: Serrano-type ham, fish or cheese.

1 week ago | telegraph.co.uk | Diana Henry

While the pasta is cooking, melt 55g unsalted butter in a large sauté pan over a medium heat. When it's foaming, add the grated zest of 2 lemons and 1 garlic clove, grated to a purée, and cook gently until you can smell them (about 1-2 minutes).

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

Francophiles rushed to Bouchon Racine, feeling suffused with happiness before they'd had a single bite. Reading the blackboard menu - pork terrine, rabbit with mustard, crème caramel - was enough. It became almost impossible to get a table but there was a lull before others opened. Now it's a fast-flowing stream. I came out of hospital after a serious illness last year and went straight to Camille, a new French restaurant in Borough Market. It felt as if it had been there for ever.

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

By Diana Henry A favourite dish. I had this for the first time in the Jura about 30 years ago. There it's cooked in vin jaune - a wine specific to the region - but it's hard to get here. Sherry - either fino (drier) or amontillado (less dry) - is a good substitute. Serve it with a rice pilaf. It's a simple recipe, despite its luxuriousness. Look at the ingredients list!Requires soaking time