What happened when one of today’s best-loved food writers, Diana Henry, had a change of appetite?

Curious about what ‘healthy eating’ really means, and increasingly bombarded by both readers and friends for recipes that are ‘good for you’, Diana discovered a lighter, fresher way of eating.  Less meat and heavy food, more vegetable-, fish- and grain-based dishes, often inspired by the food of the Middle East and the Far East, but also drawing on cuisines from Georgia to Scandinavia. From a Cambodian salad of prawns, grapefruit, toasted coconut and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavour, goodness and colour.