With the holidays less than two weeks away, your thoughts are probably turning to family, friends and feasting. Either that, or you’re planning on escaping it all by jetting off to sunnier climes. But ...

Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a ...

A simple stovetop almost-risotto of rice and mussels from the heel of Italy Pulling beards from mussels is one of the most satisfying cooking tasks. Especially when you have preoccupations tugging at ...

Mussels are one of the most environmentally sound types of shellfish available, and they're inexpensive and easy to get hold of to boot. They must be fresh, though, and often need to be cleaned first ...

They’re not prized like oysters, but a food that develops in secret, in a hinged casket that can close in on itself, is special Diana Henry The Telegraph's award-winning cookery writer Diana Henry is ...

If you haven't made mussels at home, we highly recommend you do so right away. Not only are they so much easier to make than they look, but they're also one of the more affordable seafood options out ...

Crustaceans should smell fresh and sweet and of the sea (with no hint of ammonia). They should glisten with moisture and legs, heads, pincers and tails shouldn't be loose or detached from the body.