Brand New Cookbook!

Just For One Or Two cookbook

Tadaa! I’m so excited to reveal our brand new cookbook – Just for One or Two.

If you love good food, cooked simply, and often cook for just one or two people then this cookbook is a must.

According to the Office for National Statistics, almost half of all families in the UK (46%) no longer share an evening meal every day. But that doesn’t mean to say we have to get by on junk food and microwave meals. Just For One or Two contains an array of delicious meals for one or two people. Each carefully crafted recipe uses readily available ingredients, requires little effort and tastes amazing.

As a busy working parent, I appreciate it’s not always possible for families to sit down and eat together, particularly during the week when other commitments can get in the way.

However that doesn’t mean we can’t still enjoy real food, prepared with minimum fuss that is packed with flavour. Just for One or Two not only caters for single people and couples, it’s also for busy parents who want meal ideas that are quick, nutritious and, most importantly, taste fantastic.

From delicious mains to sumptuous desserts, our aim was to devise restaurant quality food that can be made at home, requires little effort and uses only a few ingredients.

Just For One Or Two recipes

Each of the recipes, which are illustrated with beautiful photography, have been triple-tested to ensure that they work perfectly each and every time.


The book also contains useful nutritional information, cook’s tips and QR codes with handy shopping lists.


And sample this gorgeous Sticky Walnut Tart recipe, which you can eat as much of you like of, then freeze. Perfect for several puddings for one or two.


Sticky Walnut Tart

Sticky Walnut Tart

  • Servings: 8
  • Time: 90 mins
  • Difficulty: easy
  • Print

Calories 476 per portion
Fat 26g (5g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • Plain flour 175g (6oz)
  • Salt a pinch
  • Butter 150g (5oz), diced
  • Light muscovado sugar 175g (6oz)
  • Golden syrup 225g (8oz)
  • Eggs 3 medium
  • Vanilla essence 1 tsp
  • Walnut pieces 110g (4oz)
  • Vanilla ice cream to serve (optional)


  1. To make the pastry, put the flour and salt into a bowl. Then add 75g (3oz) of the butter and rub it in with your fingertips until fine crumbs form.
  2. Mix to a soft but not sticky dough with 2 tablespoons of water. Knead lightly and roll out the pastry onto a floured surface to a circle a little larger than a 23cm (9in) loose-bottomed flan tin.
  3. Lift the pastry over the rolling pin, transfer it to the flan tin and press it onto the base and up the sides with your fingertips. Trim the top and chill in the fridge while you make the filling.
  4. Put the remaining butter, sugar and golden syrup into a saucepan and heat it until the butter melts and the sugar has dissolved. Allow it to cool.
  5. Preheat the oven to 190°C/375°F/Gas 5. Beat the eggs and vanilla essence together, then gradually stir it into the syrup mixture with the walnuts. Pour it into the flan case, place on a baking sheet and bake for 35 minutes until it is just set in the centre (check after 20 minutes and cover with foil if browning too quickly).


To serve now: Allow the tart to cool slightly, then remove it from the tin and transfer it to a serving plate. Serve with ice cream if you like.
To freeze: Cut the tart into individual slices, wrap in cling film, seal and label. Freeze for up to 2 months.
To serve from the freezer: Take out as many slices as required and defrost at room temperature for 2 hours or until completely defrosted.

Read Sticky Walnut Tarts on the Dairy Diary website

Look inside the Just For One Or Two cookbook

Click the image to see a selection of pages from Just For One Or Two.


Win a Russell Hobbs Hand Blender

Win a Russell Hobbs 3-in-1 Hand Blender

To celebrate the launch of our new cookbook, Just For One Or Two, we are offering you the chance to whisk, blitz and chop your way to better meals with this super efficient Russell Hobbs 3-in-1 Hand Blender.

A delicious mix of form and function, this stick blender offers a choice of two speed settings for coarser and smoother chopping.

Key features:

  • 400W power at max load
  • Detachable stainless steel shaft with stainless steel blade
  • 0.5L capacity beaker included
  • 0.5L capacity chopping attachment included with stainless steel blade



#cookbook #recipes #competition



The Magic of the Water

I consider myself to be very lucky to live two minutes’ walk from a canal.

We get so much pleasure from watching the water-dwelling wildlife, wandering (or doing an embarrassing attempt at jogging in my case) along the towpath as well as watching the boats go by.

In Britain, most of us are never too far from an inland waterway – there are 2,000 miles of canals and navigable rivers that flow through our towns, villages and countryside.



Man-made structures, essential to keep the waterways working, are well to the fore. Many of them are evidence of an innovative industrial past and represent engineering breakthroughs, including aqueducts, locks, bridges and tunnels. The Standedge tunnel, which takes the Huddersfield Canal beneath the Pennines, is the longest in Britain at 16,499ft (5,029m). You can take a boat trip along it, or, if enclosed spaces are not for you, linger in the pub or visitor centre and hear about it from the rest of the day-outers.

Nowadays, our inland waterways are undergoing a renaissance as a means of leisure and recreation, but their original purpose, in the absence of substantial road and rail networks, was as a means of freight transport.

The Bridgewater Canal is usually regarded as the one that started the rush of canal building in the 18th century. It was the brainchild of the Duke of Bridgewater, inspired by a visit to the Canal du Midi in France. His mines in Worsley supplied coal to Manchester and once the canal was finished, in 1776, the price of coal in that city practically halved. Others took note and more canals were built, especially in the north and midlands where heavy industries were king and goods needed to be transported to cities and ports as cheaply as possible. Interestingly, canals were not financed by the government but by industrialists, mine and mill owners, textile manufacturers and banks, and each one required an Act of Parliament to enable it to go ahead.


Dairy Diary 2016For more information on British waterways
see the feature in the 2016 Dairy Diary
and/or visit

You can buy the 2016 Dairy Diary
now for just £7.99.

Recipe of the Week: Spicy Sausage & Tomato Pasta

Spicy Sausage & Tomato Pasta

  • Servings: 2
  • Time: 35 mins
  • Difficulty: easy
  • Print

Calories 832 per portion
Fat 20g (11g sat) per portion
Suitable for freezing


  • Olive oil 1 tbsp
  • Pork sausages 4-6, cut into chunks
  • Onion 1 small, peeled and finely chopped
  • Garlic 1 clove, peeled and finely chopped
  • Dried chilli flakes ¼-½ tsp
  • Chopped tomatoes 400g can
  • Red kidney beans 215g can, rinsed and drained
  • Dried fusilli 150g (5oz)
  • Grated Parmesan and basil leaves to serve, optional


  1. Heat oil in a non-stick frying pan and cook sausage for 10 minutes until golden brown, stirring. Add onion and cook for 5 minutes, stirring frequently. Add garlic and dried chilli flakes and cook for a further minute.
  2. Pour in tomatoes and beans. Bring up to boil, reduce the heat and simmer gently for 10 minutes or until mixture has thickened and sausages are cooked, stirring often.
  3. Meanwhile, cook fusilli in a large saucepan of lightly salted boiling water according to packet’s instructions. When pasta is al dente, drain well.
  4. Tip pasta into frying pan with sausage. Stir well to coat and season. Spoon onto plates and sprinkle with Parmesan and basil leaves, if using.

Read Spicy Sausage & Tomato Pasta on the Dairy Diary website

Dairy Diary 2016A Dairy Diary recipe.

Spicy Sausage & Tomato Pasta is one of the weekly recipes in Britain’s favourite diary.

Now available for just £7.99.











5 Fabulous Recipes for Autumn

5 Fabulous Recipes for Autumn

To celebrate the start of autumn on Wednesday I’d like to share with you this gorgeous collection of recipes from the 2016 Dairy Diary.

Each recipe is, of course, triple-tested and perfect for the season.

Recipes taken from Dairy Diary 2016.


Win a fabulous Cooking Set

WIN an amazing cooking set from Lakeland

To help you cook all these recipes in style we have a fabulous give-away:

  • Non-stick lidded frying pan
  • Professional non-stick oven tray
  • Oven-to-table casserole dish.

The competition is easy to enter…





You can buy the 2016 Dairy Diary here.

#dairydiary #britainsfavouritediary #tripletestedrecipes

Take a Pizza the Action Fun Quiz!

Win a Pizza Baking Set


Take a Pizza the Action Fun Quiz!

plus WIN a fabulous Joseph Joseph rolling pin, pizza wheel & cutter

This week we’re going to have a bit of fun with a quiz!

What started off as a humble dish consumed by peasants in the fields of the Mediterranean is now the UK’s favourite. We are talking of course about pizza, the most popular food purchased in British restaurants today, and the second most popular item bought in supermarkets for dinner.

But how much do you know about our favourite food?

Take the quiz…

Continue reading

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