Diana Henry

5 days 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.

5 days ago | telegraph.co.uk | Diana Henry

By Diana Henry Toss the 400g strawberries (hulled and halved if large) into a small roasting tin with 40g caster sugar, 1 vanilla bean and pod (split lengthways, seeds scraped out), 1 tbsp Grand Marnier or Cognac, 2 tbsp lemon juice and 1 tbsp of water. Toss to coat, then spread out evenly. Roast until the strawberries are just tender (about 15-20 minutes) but haven't collapsed. There should be plenty of juice. Leave to cool.

6 days ago | telegraph.co.uk | Diana Henry

The flower and fruit obsession means I have to restrict my time on Instagram or I can spend hours looking at what bakers and gardeners are creating. There are those who make tarts and cakes of almost mathematical precision - look at what is happening at Lannan Bakery in Edinburgh, with its rhubarb and custard tart of pure clean lines (the poached rhubarb is set in rhubarb jelly). Then look at From Lucie in the East Village in NYC.

1 week ago | msn.com | Diana Henry

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1 week ago | yahoo.com | Diana Henry

Chiffon cake is American, a relation of angel food cake. Both are light but chiffon is slightly richer because it contains egg yolks. It’s usually made in a tube pan so there’s a column in the middle. You can either fill the central space with fruit that spills out over the top of the cake, or decorate the top with blueberries and blackberries or purple edible flowers. Requires cooling time.