Diana Henry is a cookery writer at The Telegraph. She specializes in food and beverages, focusing on topics such as food manufacturing, production, safety, and waste, while sharing a range of recipes from quick family meals to memorable dinner party menus. Diana's work has been featured in various outlets including ForConstructionPros, MSN, and British Vogue.
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Diana Henry predominantly covers house & home, with a focus on seasonal content, particularly winter recipes and Christmas-themed cooking. Her articles often include how-to guides and promotional deals related to food and cooking.
For effective outreach, consider providing Diana with exclusive or unique insights into seasonal recipes, holiday-themed dishes, or innovative cooking techniques. If you have new products related to kitchenware or special ingredients for seasonal dishes, it might be of interest to her coverage.
As she focuses mainly on the United Kingdom, pitches should align with this geographic scope when offering products or promotions.
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You can make this into a main course by adding cooked prawns, chicken or pork. Just make more dressing and cook slightly more rice.
You can use any stone fruit for this and replace the berries with blueberries, blackberries or whatever is in season
Transform bland tomatoes into a creamy, comforting coconut curry
A dish that makes quite a statement and can be served as a main or a side. Don't omit the walnuts or pomegranate seeds – you need the texture, the earthiness of the walnuts and the tart-sweet pops of the pomegranate.
Carrots and celery also star in this wholesome soup, along with a dab of mustard
A beautifully fragrant dinner with sweet-sour bursts of flavour
Ground coriander and cayenne pepper add warmth and depth to this lovely, nubbly grain salad
Chocolate is a great ingredient to spin off when considering flavour combinations. You think it just works with orange, raspberries and coffee?
Pak choi and sugar snap peas accompany golden, pan-fried tofu cubes in this aromatic bowlful
The plums and apples are here to help with body but the full flavour of damsons shines through. This is – I warn you – very moreish.
