Diana Henry

An English-ale soaked Christmas pudding, autumn fruit jelly and a spiced vodka are the perfect gifts for foodies this year

This is a good dish for Christmas Eve as it can be prepared in advance and reheated (in fact, it tastes better if you make it in advance and stick it in the fridge).

This two-course menu of unctuous venison stew, parsnip and brown butter mash and ice cream sundae captures the magic of Christmas

I make a lovely toastie with pineapple pickle, but the pickle takes quite a lot of work, so I wondered what would be simpler and require fewer ingredients.

I’ve never been keen on the Italian dish of pork cooked in milk, but this is of an entirely different order.

The Telegraph’s cookery writer reveals her favourite steak dishes to make, from creamy Diane to a take on Crying Tiger

I love this.

I love prawns but, as they cook so quickly, I’d never used them in a tray-bake supper before.

This fuss-free menu of pumpkin gnocchi, sheet-pan chicken with leeks, roast cod and spiced prawns is big on flavour but takes little effort

One of the best midweek meals (and – hurrah – one that the kids have taken to as well).

This classic combination unlocks a world of easy and adaptable dinners, from fragrant pilaf to Chinese-style fried rice

Braised artichoke, poulet au vin blanc and Spanish lamb are just the ticket for warm spring evenings

My eldest son, Ted, is a careful cook.

This is not an authentic Sri Lankan recipe, but an attempt at putting together some favourite foods – I love pumpkin in the winter – with tamarind.

Open your mind to cooking the thrifty fish in new ways, not just in Portuguese and Italian dishes

An American-style corn risotto, prawn pilaf and a vibrant, fruity rice salad feature in this week’s selection

From spiced treacle bannocks to a mouthwatering lemon cake and iced finger buns

If you’re fed up with Christmas cake and pudding, consider these delicious festive alternatives

Delicious and filling, yet so simple, this is an inexpensive meal for breakfast, lunch or even dinner

Celebrate Scotland’s larder with Balmoral haggis pie, Scots rabbit and Caledonian cream