There are some vegetables that make you wonder: Which of our venerable ancestors was ever hungry enough to try this weird-looking rock for the first time? That rings true for celeriac. “It’s a ...

Separate the leaves of radicchio and arrange them on individual serving plates. Peel and slice the celeriac into thin slices -- about 1/8 inch. Dip the slices in water that has been acidulated with ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

This collection celebrates exactly that. From Joe Woodhouse’s hasselback butternut squash – a vegan showstopper of caramelised edges and nutty crunch – to Emma Hatcher’s crisp chicken, apple and ...

1. Set the oven at 350 degrees. Butter a small sheet pan. 2. Sprinkle the pear halves with salt and pepper and place on the sheet pan, cut sides down. Roast the pears for 30 minutes, or until they are ...

A tart, seasonal salad combines perfectly with scallops in this simply-made starter Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer.