Food writer Diana Henry started to crave a diet with less meat and heavy food and more fish and grain-based dishes, drawing on cuisines from Georgia to Scandinavia. The book's recipes are full of flavour, goodness and colour, and focus on using seasonal ingredients. Diana writes on the miracle of broth to the great carbohydrate debate.

Diana Henry is one ofthe UK's best-loved food writers with sales of more than one million copies worldwide. She has regular columns in the Sunday Telegraph and Waitrose Weekend, her work has appeared in BBC Good Food, House & Garden, delicious. and beyond, and her broadcast appearances include BBC Radio 4. Diana has won numerous awards for her journalism and books, including Cookery Journalist of the Year and Cookbook of the Year from the Guild of Food Writers; Cookery Writer of the Year and Cookery Book of the Year at the Fortnum & Mason Food and Drink Awards; Food Book of the Year at the André Simon Food & Drink Book Awards; and a James Beard award.
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