The earthiness of the rye berries and breadcrumbs are paired with leeks and boiled eggs here for a warm salad packed with flavour

A Scandinavian-inspired salad with lemon-dressed rye grains and steamed leeks, finished with a dill and crème fraiche dressing

Credit : Haarala Hamilton

Diana Henry

The Telegraph's award-winning cookery writer

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 regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning.…