diana henry

Combine the holy trinity of chocolate, coffee and hazelnut for a blissfully indulgent cake. It makes the perfect centrepiece dessert at a family dinner

Mocha & hazelnut cake

butter

plain flour

dark chocolate

tsp espresso powder

blanched hazelnuts

light brown soft sugar

¾ tsp bicarbonate of soda

eggs

soured cream

tsp vanilla extract

hazelnut oil

tbsp espresso powder

icing sugar

milliliters double cream

espresso powder

sugar

Heat oven to 180C/160C fan/gas 4. Butter two 20cm cake tins and line the bases, then dust well with flour and tap out the excess. Put the chocolate in a small bowl set over a pan of gently simmering water. Stir until melted, then set aside to cool.

Mix the espresso with 250ml boiling water, then leave to cool. Blitz the hazelnuts in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> until finely ground.

Combine the ground hazelnuts, sugar, flour, a good pinch of salt and the bicarb in a <a href="https://www.bbcgoodfood.com/content/top-five-food-mixers">mixer</a>. Mix the eggs, soured cream, vanilla, butter, hazelnut oil and the cooled espresso in a jug. With the mixer on a low speed, gradually add the egg mixture to the sugar mixture and combine until smooth. Add the melted chocolate and beat for 15 seconds.

Divide the batter between the tins (it&rsquo;ll be quite thin at this stage) and bake for 35-40 mins, or until a skewer inserted into the middle of each cake comes out clean. Leave to cool in the tin for 10 mins, then run a knife around the edge and turn the cakes out onto a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire cooling rack</a>. Leave to cool completely.

For the buttercream filling, dissolve the espresso powder in 1 tbsp boiling water and leave to cool. Beat the butter and icing sugar in a mixer or by hand in a bowl, gradually adding the cooled coffee. Use a palette knife to spread the buttercream over the top of one sponge.

To make the topping, gently heat the cream, espresso powder and sugar in a pan, stirring to help the sugar and coffee dissolve. Take off the heat and add the chocolate. Stir to melt until smooth and glossy, then leave to cool until thickened. Toast the whole hazelnuts in a dry frying pan, leave to cool, then chop very roughly (you&rsquo;ll want some halves in the mixture).

Place the top layer of cake onto the bottom layer and cover with the glaze. Scatter the hazelnuts on top.

This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness. Make it for afternoon tea or for a summer picnic

Lemon & buttermilk pound cake

butter,

plain flour, plus extra for dusting

¼ tsp bicarbonate of soda

¼ tsp baking powder

golden caster sugar

lemons, finely zested (save a little for the top if you like)

eggs,

buttermilk,

½ lemon, juiced

granulated sugar

lemons, juiced (use the lemons you’ve zested)

icing sugar, sifted

lemon juice

Heat oven to 180C/160C fan/gas 4. Butter and flour a loaf tin measuring 22 x 11 x 7cm. Sift the flour with a pinch of salt, bicarbonate of soda and baking powder. Beat the butter and sugar until pale and fluffy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Mix the buttermilk with the lemon juice. Fold the flour mixture into the batter, alternating with the buttermilk and lemon mixture.

Scrape the batter into the loaf tin and bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Leave to sit for 10 mins, then turn out onto a wire cooling rack with a tray underneath it. Set the cake the right way up.

To make the syrup, put the ingredients in a small saucepan and heat until the sugar has dissolved. Pierce the cake all over with a skewer then, while the cake is still warm, pour the syrup over slowly. Leave to cool.

Gradually add the lemon juice to the icing sugar and mix until just smooth. If runny, put in the fridge for about 10 mins – you don’t want it to set, you just want it become a little firmer. Pour or spread the icing over the cake (the bits that drizzle down the side will be caught by the tray under the cooling rack). This icing won’t set hard, but do leave it to set a little before serving.

Enjoy this bulgur wheat salad as a vegan main, or a side dish to serve with a leg of lamb, chops or roasted aubergine

Kisir

olive oil

small, sliced red onion

garlic

tsp cumin

red chilli

green chilli

tomato purée

bulgur wheat

plum tomatoes

walnuts

pomegranate seeds pomegranate (about 60 grams)

bunch flat-leaf parsley

mint leaves

lemon

extra virgin olive oil

pomegranate molasses

Heat the oil in a medium sized saucepan and sauté the onion to just take off the raw edge. Add the garlic and cook for another 30 secs or so. Add the cumin and chillies and cook for another 1 min. Stir in the tomato purée and 175ml boiling water. Add the bulgur, season, stir everything together, remove from the heat, cover and leave to sit for about 15 mins. The water should have been absorbed.

Fork the grains to separate and aerate them, then add the tomatoes, walnuts, pomegranate seeds and herbs and fork them through. Mix the lemon juice, extra virgin olive oil and pomegranate molasses in a small bowl. Add three quarters of this, then taste to see if it needs any more (if it seems well flavoured and moist enough, then leave it).

The kisir can sit at room temperature for a few hours, or covered in the fridge &ndash; but let it come to room temperature before serving.

Combine pork belly, black pudding and bacon lardons in this Spanish rice dish. Meaty and filling, it feeds eight with little effort and is perfect for a cold night

Arroz al horno (baked rice)

tbsp extra virgin olive oil

pork belly pork slices (about 8-10 slices), halved

black pudding

chunky bacon lardons

onion

red peppers

plum tomato

tsp smoked paprika

¼-½ tsp dried chilli flakes

white beans butter beans

chicken stock

thyme

paella rice

Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole dish</a>) measuring around 30cm in diameter. Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl. Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and bacon and fry all over for several mins. Remove with a slotted spoon. <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">Fry</a> the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft. Add the garlic, smoked paprika and chilli flakes and cook for another 2 mins, then put the pork, black pudding and bacon back in the pan. Add the beans, stock and whichever herb you&#39;re using, and bring everything to the boil.

Sprinkle the rice around the pork belly, pushing it underneath the stock. Let the stock come to the&nbsp;boil again, season well, then transfer to the oven (leave it uncovered). Cook for 20 mins without stirring, then check to see how the rice is doing. The rice should be tender&nbsp;and the stock absorbed. If it&rsquo;s not ready, put back in the oven for another 5 mins, then check again. Taste for seasoning.&nbsp;

Squeeze lemon juice over the top and drizzle over some&nbsp;extra virgin olive oil just before serving, if you like.

Pair almonds and apricots in this moreish cake. Made with polenta, the cake has a lovely moist texture and a fruity tang. Enjoy with crème fraîche

Apricot, almond & polenta cake

unsalted butter

apricots,

unsalted butter,

caster sugar

lemon, zested

almond extract

fine ground polenta

1½ tsp baking powder

ground almonds

milk

apricot jam

fraîche

Butter a 20-23cm round cake tin. If it has a loose bottom, you will need to wrap the outside with foil to prevent any of the caramel from leaking. Heat the oven to 200C/180C fan/gas 6. For the apricots, put the granulated sugar and 75ml water into a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>. Heat slowly until the sugar has dissolved. When the sugar has melted, bring to the boil and watch the syrup until it starts to turn to a deep amber colour. Remove from the heat and add the butter. Stir until it has melted. Pour into the tin, then lay the apricots in it, cut-side down.

For the cake, beat together the butter and sugar until light with an electric <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a>. Add the egg a little at a time, then the zest and almond extract. Mix all the dry ingredients together, then fold them gradually into the egg mixture, alternating with the milk. Spoon this over the apricots and bake for 50 mins. To test it&rsquo;s baked, push a skewer into the centre. It should come out clean.

Leave the cake to cool for 15 mins, then run a knife in-between the cake and the inside of the tin and invert it onto a plate. If any of the apricot halves get left behind in the tin carefully scoop them up &ndash; trying to keep their shape intact and not squash them too much &ndash; and put them back, cut-side up, on the cake. Leave the cake to cool, or serve warm if you want.

Heat the apricot jam with 2 tbsp of water. Once the jam has dissolved, push it through a sieve&nbsp;to remove the bits of apricot. Leave it to cool a little &ndash; otherwise it overcooks the apricots, which should be perfectly cooked and not collapsing &ndash; then paint the jam thickly on the top of the cake. Leave this to set a little, then serve with crème fraîche or cream, if you like.

Spice up your sausage rolls with the flavours of harissa, herbs and spices. They're perfect picnic food for summer and a winner when you're feeding a crowd

Harissa & lamb sausage rolls

lamb mince

tbsp shop-bought harissa

¼ tsp ground ginger

cinnamon

cumin

tbsp chopped coriander

ready rolled puff pastry

tsp black sesame seeds (optional)

Heat the oven to 200C/180C fan/gas 6. Mix together the lamb, harissa (see <a href="https://www.bbcgoodfood.com/recipes/harissa">our recipe</a>), spices, coriander, garlic, preserved lemon and seasoning in a bowl. Pummel it with your hands to make sure it&rsquo;s well combined.

Lightly dust your work surface with flour and lay the puff pastry on top. Cut it down the middle lengthways, then roll each piece with a <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">rolling pin</a> so each piece measures about 14 x 42cm.

Divide the lamb mixture into four and roll each one into a sausage shape using your hands. Lay two&nbsp;of them, end to end, on one of the pieces of pastry. Brush some egg along one of the long sides of the pastry, just by the edge. Pull up the other side to encase the sausage shapes and press the sides together. Do the same with the rest of the meat and pastry.

Cut each pastry parcel into four. Transfer these to a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheet</a>, then brush each sausage roll&nbsp;with the egg and sprinkle over the sesame seeds, if using. Bake for 20-25 mins, or until the pastry is puffed up and golden.

Serve this tasty, healthy dhal as a vegetarian main meal or side dish. Adding tamarind to the lentils delivers fabulous sweet and sour flavour

Khatti dhal

toor dhal or red split lentils

turmeric

large tomatoes, chopped (better if you remove the

ginger,

garlic cloves, crushed

green chillies, chopped (deseeded if you don’t

tamarind paste

tsp chilli powder

tsp coriander

tbsp oil

cumin seeds

garlic cloves, sliced

chillies (I use Kashmiri), roughly broken

curry leaves, fresh or frozen (optional)

Soak the toor dhal for about 40 mins, then rinse well. Put it in a large heavy-bottomed saucepan with the turmeric, tomatoes, ginger, garlic and chillies. Add 1.7 litres of water and bring to the boil. Turn the heat down low and cook until you have a thick purée, adding water if it gets too dry. Dhal can be quite soupy or quite thick, depending on how you like it. Simply reduce it to thicken it, or add water to thin it. Season to taste.

When the dhal is at a thickness you like, add the tamarind, chilli powder (unless it’s already hot enough), and the ground coriander and check the seasoning.

Tempering is the last phase for a dhal. Heat the oil or ghee in a frying pan and add the cumin seeds. Cook over a medium heat for about 30 secs, then add the garlic and cook for about 10 secs (the garlic should eventually become golden but not brown so don’t overdo it at this point), then add the dried chillies and the curry leaves, if using. Fry until the dried chillies have changed colour slightly and the curry leaves are crisp. Pour this over the dhal and stir. Cover and leave to sit for a few mins before serving.

Spice up your salmon for an easy midweek meal with a bit of wow factor, or even for a casual dinner party. Indian spices and tamarind bring depth of flavour

Indian spiced salmon

lime

tbsp soft light brown sugar

salt

tsp turmeric

ginger

salmon fillets

tbsp groundnut oil

Kashmiri chillies

rice lime wedges and chutney, to serve

Preheat oven to 200C/180C fan/gas 6. Mix the tamarind paste with the lime, sugar, salt, chilli powder, turmeric, garlic and ginger. Add enough water – you won’t need much – to make sufficient marinade to coat the four pieces of fish. Turn the salmon over in the marinade, making sure it gets well coated, cover and put in the fridge for 1 hr (or 30 mins is fine if you’re in a rush).

Heat the oil in a large frying pan and add the chillies. Fry over a medium heat for 30-40 secs, then add the salmon fillets. Brown the fillets on each side (including the skin), then transfer them to a roasting tin. Spoon some of the chilli oil from the pan over them. Bake in the oven for 12 mins, or until the fish is cooked right through to the centre (check with the tip of a knife). Serve with rice, lime wedges and an Indian chutney.

Easy to make and full of juicy fruit, this cake can be served at teatime or as a pudding, the perfect finish to Sunday lunch

Fig & raspberry crumble cake

vanilla extract

ground almonds (preferably freshly ground)

tsp baking powder

natural yogurt

figs

raspberries

flaked almonds

flour

cold butter

soft light brown sugar

Heat oven to 180C/160C fan/ gas 4. Grease and line the base of a 20cm springform cake tin. Make the crumble topping by rubbing the flour and butter together with your fingertips until you have a crumbly mixture. Stir in the sugar.

For the cake, cream the butter and sugar until pale and fluffy. Add the egg, a little at a time, beating well after each addition. Beat in the vanilla. Sift the flour and add the almonds and baking powder. Fold in 1 large tbsp of the flour mixture into the batter, then add the rest, alternating with the yogurt.

Snip the stalks off the figs. Halve four of them and chop the rest. Stir the chopped figs and one-third of the raspberries into the batter, then scrape into the prepared tin. Lay the halved figs on top and sprinkle on half the remaining raspberries. Scatter on the crumble, then the rest of the raspberries, then the flaked almonds.

Bake in the oven for 1 hr 15 mins or until a skewer inserted into the centre of the cake comes out clean (check it after 1 hr). Leave in the tin for about 15 mins, then run a palette knife around the outside of the cake, carefully unclasp the surround, remove the base and the parchment, and slide the cake onto a serving plate. Serve with crème fraîche.

Looking for a simple side or starter that delivers on taste? Look no further than roast aubergines with yogurt and harissa. It's vegetarian and gluten free

Roast aubergines with yogurt & harissa

aubergines

tbsp Greek yogurt

sesame seeds

Heat the oven to 200C/190C fan/gas 6. Pierce the aubergines a few times with the tip of a knife, then brush with olive oil and put them on a baking sheet. Roast for about 40-45 mins, or until the aubergines are completely tender.

Melt the butter in a pan, then stir through the harissa (see our recipe). Cut the aubergines in half, opening them up a bit like a baked potato. Put them on a warm platter and season the inside of each one, then mix the yogurt with the garlic. Spoon some of this into each aubergine, then drizzle over the spiced butter. Scatter over the coriander and sesame seeds to serve.

Impress family and friends with our Scandinavian-inspired gratin with salmon, beetroot, potatoes and dill; a comforting bake that's perfect for entertaining

Gratin of fresh & smoked salmon, beetroot, potatoes & dill

salmon

smoked salmon

Maris Piper potatoes

double cream

whole milk

cooked beetroot

dill

green salad

Using a sharp knife, cut the salmon into slices about ½cm thick (if there's skin on your salmon, leave it behind as you cut each slice). Tear the smoked salmon into pieces.

Cut the potatoes into wafer thin slices as if you were making Dauphinoise potatoes. It’s best (and certainly quickest) to do this with a mandoline.

Heat oven to 180C/160C fan/gas 4 and put in a baking sheet to heat up. Mix the creams and the milk in a large saucepan, and bring to just under the boil. Add the potatoes and cook gently for 5 mins, carefully turning the potatoes over from time to time. Cut the beets into slices about 2mm thick.

Season the potatoes and cream and butter a 22 x 30cm baking dish. Spoon half of the potatoes into the dish and spread them out. Put half the beetroot on top of that, then half the fish. Season and add half the dill. Now add the rest of the beetroot and fish, seasoning again and adding the dill. Spoon the rest of the potatoes on top. You don’t need to arrange the top layer of potatoes nicely unless you really want to.

Bake for 1 hr, or until the potatoes are completely tender and the top is bubbling (it may need an additional 10 mins). Serve with a green salad or, if you want something more comforting, warm cabbage.

Open a bottle of sherry for this hearty lamb casserole, rich with sweet and savoury flavours. However, if you don't have saffron, just leave it out

Spanish lamb with sherry, honey & peppers

lamb

red pepper

yellow pepper

green pepper

paprika

milliliters medium sherry

lamb stock

saffron threads

tbsp sherry vinegar

honey

tbsp finely chopped parsley, or chopped toasted blanched almonds

couscous

Make sure your lamb isn’t too damp – pat it dry with kitchen paper if you need to, otherwise it won’t colour well. Heat 1 tbsp olive oil in a large casserole dish and brown the lamb over a high heat in batches (if you crowd the pan the meat will sweat and not brown). Remove with a slotted spoon as you go. When all the lamb is browned, add the remaining oil and cook the onion and peppers over a medium heat until the onion is golden and the vegetables are softened. Add the garlic and paprika, and cook for a further 1 min, then add the sherry and bring to a simmer.

Top 26 diana henry recipes from across the web

The most viewed diana henry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mocha & hazelnut cake

Lemon & buttermilk pound cake

Kisir

Arroz al horno (baked rice)

Apricot, almond & polenta cake

Harissa & lamb sausage rolls

Khatti dhal

Indian spiced salmon

Fig & raspberry crumble cake

Roast aubergines with yogurt & hari...

Gratin of fresh & smoked salmon, be...

Spanish lamb with sherry, honey & p...

Salt cod fritters with saffron alli...

Strawberry & white balsamic ice cre...

Buttermilk, brown sugar & rye bread...

Apple & almond cake

Pear & hazelnut dartois

Cornbread tamale pie

Roast Jerusalem artichokes & leeks ...

Chicken schnitzel with brown butter...

Strawberry & lemon cake

Sesame prawn toast

Greek chicken with orzo

Diana Henry’s chicken thighs ...

Grilled harissa sardines with fenne...

Roast spatchcock chicken with lemon...

Top 26 diana henry recipes from across the web

The most viewed diana henry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mocha & hazelnut cake

Lemon & buttermilk pound cake

Kisir

Arroz al horno (baked rice)

Apricot, almond & polenta cake

Harissa & lamb sausage rolls

Khatti dhal

Indian spiced salmon

Fig & raspberry crumble cake

Roast aubergines with yogurt & hari...

Gratin of fresh & smoked salmon, be...

Spanish lamb with sherry, honey & p...

Salt cod fritters with saffron alli...

Strawberry & white balsamic ice cre...

Buttermilk, brown sugar & rye bread...

Apple & almond cake

Pear & hazelnut dartois

Cornbread tamale pie

Roast Jerusalem artichokes & leeks ...

Chicken schnitzel with brown butter...

Strawberry & lemon cake

Sesame prawn toast

Greek chicken with orzo

Diana Henry&#8217;s chicken thighs ...

Grilled harissa sardines with fenne...

Roast spatchcock chicken with lemon...

The most viewed diana henry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Diana Henry’s chicken thighs ...