Diana Henry is a Cookery Writer at The Telegraph. She specializes in a wide range of culinary topics, including food production, food safety, and food waste, while also exploring the intersection of food and technology. Diana's work has been featured in various prominent outlets such as ForConstructionPros, MSN, and British Vogue, showcasing her expertise in the food and beverages industry.
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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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Use one of your favourite olive oils for this kind of dish – it's a dominant ingredient.
People tend to use chicken breasts for kebabs, which look neater, but they're not as tasty as thighs (and breast meat dries out on barbecues). You can also fry the thighs whole.
It was the American food writer Paula Wolfert who alerted me to the tenderising qualities of crème fraîche. She uses it for guinea fowl in her book, 'The Cooking of South-West France'.
We all appreciate the sweet/hot/salty/sour flavours of south-east Asian food. This was the first dish we ate on a tour of Hanoi that we did with a food blogger a few years ago.
Smoky griddled thighs with one of the sturdiest grains – freekeh can really stand up to big flavours like harissa.
It's the lemon and spices that really make this dish. It requires a bit of effort but it's worth it for the fantastic combination of aromatic chicken with cooling yogurt and cucumber.
I wish I had a pound for every time I've cooked this. It goes with everything – baked fish, roast lamb, griddled chicken, other vegetable dishes – and takes just 10 minutes to put together.
One of the tastiest ways to keep cool, this Italian classic both looks and smells fantastic
A light and fragrant dessert to serve when you’re next entertaining
Golden chicken thighs dressed in a tangy, fresh vinaigrette
