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Hake with mussels, saffron and purple sprouting broccoli recipe Save Save Diana Henry, The Telegraph's award-winning cookery writer 16 April 2021 • 11:30am Follow Hake is especially good in this dish – it just works so well with saffron – but you can use other white fish too. You can actually make the mussel sauce ahead of time – it’s best on the day you cook it, though – so that all you have to do at the last minute is heat the sauce and serve it with the cooked fish. Green beans and, once it’s in season, asparagus are also good instead of purple sprouti...

The best easy dinners for two to cook tonight Dinner à deux? Use the best-quality ingredients and serve with love to make any meal a special occasion 16 April 2021 • 3:00pm Cooking for two has its merits; for one, you can really go all-out with ingredients Credit: Haarala Hamilton and Valerie Berry Because lockdown has been a kind of limbo, I’ve spent a lot of time thinking about the past. We’re rarely in a holding bay in life – we’re too busy actually living. I didn’t think I’d ever contemplate my past life – or lives – until I was in my late 70s, and yet here I am, suspen...

Crab linguine recipe Follow Prep time: 5 minutes | Cooking time: 15 minutes  2 dried Italian peperoncini, crushed 300g picked fresh white crabmeat 50g brown crabmeat METHOD Bring a large saucepan of salted water to the boil and cook the linguine for eight to 10 minutes, or according to the packet instructions, until al dente. Meanwhile, heat the olive oil in a large, deep frying pan and add the garlic and peperoncini. Fry lightly without colouring for one minute. Stir in the crabmeat and heat through for another minute. Add the wine to the pan and allow to bubble and reduce co...

Crab and asparagus salad recipe Save Follow Prep time: 10 minutes | INGREDIENTS 2 tbsp brown crabmeat 200g freshly picked white crabmeat Juice of ½ lemon METHOD Cut the tips off the asparagus to about 4-5cm. Cook the tips in boiling, salted water for 2-3 minutes, until tender, then drain and refresh in cold water. Drain them again and pat dry on some kitchen paper. Meanwhile, with a swivel peeler, shave the stems lengthways and drop the strips into iced water. Mix the brown crab with the mayonnaise and spoon on to the centre of four serving plates. Arrange the cooked and shaved asparag...

This was the first dish I served to a Michelin inspector at The Sportsman, and it was good enough to win us a Bib Gourmand.