Any avid reader of Diana Henry’s food writing can practically taste her passion for food between the lines of her words, and upon her evening at The Biscuit Factory to celebrate the new edition of Roast Figs, Sugar Snow that passion felt almost infectious. From sleepwalking to go make pie in the hospital to late night bread baking, Diana never fails to surprise her audience with her commitment to, not only food and cooking, but connection and curiosity. For Diana, food is so much more than ingredients, but a centre of identity, love, healing and empowerment and her discussion, often peppered with hilarious stories from her travels, was just as delicious as her recipes.

Imogen Mole