There used to be an ad with the tagline ‘there’s both eating and drinking in it’ ( I think it was for soup) . That’s how I feel about Diana Henry’s books – they’re a collection of food stories rather than just recipes.
I have four of her books in my library – and another on my wishlist. It was hard to choose just one but I felt the subtitle of ‘where healthy meets delicious’ suited where we all are at the moment.
In the introduction, Diana outlines her attitude to healthy eating and I felt like I had found a kindred spirit – The phrase ‘deprivation is not on the menu’ is my new mantra . She also says that the main thing you can do for good health is to eat proper home cooked food, limit anything processed, keep an eye on refined carbs, switch to wholegrain for at least some meals and up your vegetable intake. You won’t get any arguments from me.
So what did I cook? I’m very interested to learn more about Japanese cooking so I picked two dishes from her Spring section ( the book is divided into 4 seasons) – teriyaki salmon (p.60) and Japanese ginger and garlic chicken (p.63) both with interesting sides .
My store cupboard didn’t stretch to all the ingredients and shopping outside my local area isn’t on the cards so I made a few substitutions – red miso instead of brown , ordinary pickled ginger instead of pink and ponzu instead of mirin . I’m also intrigued to try shisho leaves and will be keeping an eye out for them – but on the day I used mint leaves as recommended. The recipe uses chicken thighs but I used chicken fillets as I had some in the fridge .
I loved everything about the two dishes, even with the substitutions. The recommended sides – smashed cucumber with the chicken and pickled vegetables with the salmon – were also delicious. Clean eating at it’s best!
Diana Henry is the food writer for the Telegraph – and the chicken recipe is here but it is now a subscription website. You’ll find the recipe for the salmon is here .
I recommend following her on instagram @dianahenryfood where she posts delicious daily recipes.
My verdict : I’ll be trying lots more from this book and I think you should have it on your bookshelf – even if there aren’t pictures for every recipe 😊
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📷Special thanks to Jeff Harvey for the great food photography