One of Britain’s favourite lamb dishes.

Serves 4
Time 2¼ hrs
Cals 952 per portion
Fat 52g of which 25.2g is saturated
Suitable for freezing

Olive oil 1 tbsp
Butter 25g (1oz)
Lamb shanks 4
Onion 1, peeled and sliced
Plain flour 2 tbsp
Mixed ground spice 2 tsp
Oranges 2 large, pared rind and juice
Lamb or chicken stock 300ml (½ pint)
Ready-to-eat dried apricots 250g (9oz)
Herby couscous to serve, optional

1 Preheat oven to 180°C/350°F/Gas 4. In a large flameproof casserole dish, heat olive oil and butter until sizzling. Then add lamb shanks and cook for about 2 minutes each side, until browned. Remove from casserole and set aside. Fry onion until just golden.

2 Stir flour and spice into casserole and add orange rind and juice and stock.

3 Bring to boil, stirring, and then return lamb shanks and coat well with liquid. 4 Add apricots and season. Cover with greaseproof paper to stop excess evaporation, cover with a lid and cook for 2 hours, turning over lamb after 1 hour. Serve on bed of couscous, if using.

Recipe taken from The Dairy Book of Home Cookery.

Preparation time 15 minutes, plus 1 hour chilling
Calories per portion 572 Kcal
Fat per portion 37g of which saturated 20.6g
Serves 4
Suitable for vegetarians

Sponge fingers 75g (6oz)
Strong espresso coffee 125ml (4fl oz)
Coffee liqueur, such as Kahlua or rum 4 tbsp
Eggs 3, yolks only
Caster sugar 75g (3oz)
Mascarpone 250g pot
Cocoa powder for decorating

1 Break half the sponge fingers into small enough pieces to fit into the bottom of four tumbler glasses. In a measuring jug, mix together the coffee and liqueur and pour half over the biscuits.

2 In a bowl, whisk together the egg yolks and sugar until light, thick and fluffy. Then gradually whisk in the mascarpone. Spoon half the mascarpone mixture on top of the coffee and liqueur and sift over a layer of cocoa powder. Then add the remaining sponge fingers and coffee and liqueur, followed by the rest of the mascarpone.

3 Chill for at least an hour so that the flavours have time to develop. Before serving, lightly sift cocoa powder over the top to decorate.

Cook’s tip
For a richer version, swap the cocoa powder for grated chocolate.

Made with bread blankets these pigs are great finger food.

Makes 8
Time 40 minutes
335 calories per portion
23g fat of which 11.4g is saturated

Medium-sliced white bread 8 slices
Butter 110g (4oz)
Tomato ketchup 3 tbsp
Wholegrain mustard 1 rounded tbsp
Fresh parsley 4 tbsp chopped
Good-quality pork sausages 8, skins removed

1 Preheat oven to 220ºC/425ºF/Gas 7. Neatly cut crusts off each slice of bread, then gently roll each slice out a little, with a rolling pin, to make thinner.

2 In a small saucepan, gently heat butter and tomato ketchup together until melted, then stir in mustard and parsley.

3 Brush butter mixture over one side of each slice of bread, then place a sausage diagonally across each one. Bring opposite corners up and over sausages to meet in centre, and secure with cocktail sticks.

4 Place wrapped sausages on a baking tray, brush with remaining butter mixture and bake in centre of oven for 20–25 minutes, until sausages are cooked and bread is lightly browned. Serve wrapped in napkins, or with a mixed salad.

Serves 4
Preparation 15 mins plus chilling
Cooking 5 mins
Per portion 166 kcals
Suitable for vegetarians

6g fat (3.5g saturated)
40g (1½oz) cornflour
600ml (1 pint) milk
3 tbsp honey
1 tsp vanilla extract
15g (½oz) butter

1 Blend cornflour to a smooth paste with a little milk.

2 Warm remaining milk and combine with cornflour paste, then return to saucepan.

3 Cook, stirring, until mixture comes to the boil and thickens. Reduce heat to low and simmer for 3 minutes.

4 Remove from heat and stir in remaining ingredients.

5 Pour into a 600ml (1 pint) mould, first rinsed with cold water, then cool. Chill until cold. Turn out on to a plate.

Recipe taken from The Dairy Book of Home Cookery.

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Makes 50
Preparation 15 mins plus setting
Cooking 25 mins
Per portion 52 kcals
2g fat (1.3g saturated)
Suitable for vegetarians
Suitable for freezing

75ml (2½fl oz) milk
450g (1lb) granulated sugar
15g (½oz) butter
110g (4oz) desiccated coconut
½ tsp vanilla extract
Pink food colouring

1 Pour milk and 75ml (2½fl oz) water into a saucepan. Bring to the boil. Add sugar and butter. Heat slowly, stirring, until sugar dissolves and butter melts. Bring to the boil. Cover pan and boil gently for 2 minutes.

2 Uncover and continue to boil steadily, stirring occasionally, for 7–10 minutes or until a little of the mixture, dropped into a cup of cold water, forms a soft ball when rolled gently between finger and thumb. Temperature on sugar thermometer, if using, should be 116°C (240°F). Remove from heat.

3 Add coconut and vanilla. Beat briskly until mixture is thick and creamy. Pour half into an 18cm (7in) square tin lined with non-stick baking paper. Quickly colour remainder pale pink with food colouring. Spread over white layer. Leave in the tin until firm and set. Cut into squares.

Recipe taken from The Dairy Book of Home Cookery

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Serves 6
Suitable for vegetarians
Suitable for freezing

Butter, 110g (40z) + extra for greasing
Light muscovado sugar, 11Og (4oz)
Eggs, 2, beaten
Vanilla extract, 1 teaspoon
Self-raising flour, 11Og (4oz) ~
Ground ginger, ½ teaspoon
Salt, pinch
Bananas, 2 medium
Milk, 2 tablespoons
Stem ginger in syrup, 4 pieces + 3 tablespoons of the syrup from the jar

Sauce:
Golden syrup, 4 tablespoons
Butter, 50g (2oz)

1 In a large mixing bowl, cream the butter and sugar together until light and fluffy. Gradually beat in the eggs, then stir in the vanilla extract.Sift in the flour, ground ginger and salt, then fold in lightly using a large metal spoon.

2 Using a fork or potato masher, mash the bananas thoroughly, then fold them into the creamed mixture with the milk.

3 Butter a 900ml (1½ pint) pudding basin. Slice the stem ginger and place it in the bottom of the basin with the 3 tablespoons of syrup from the jar. Spoon over the creamed mixture and level the surface. Cover the basin tightly with a piece of buttered foil.

4 Steam the pudding in a steamer or a large saucepan for 2 hours 15 minutes, making sure that the water does not boil dry, and topping up with boiling water as needed.

5 Allow the pudding to cool slightly whilst you make the sauce. Gently heat the syrup and butter together, then simmer for 1 minute. Remove the foil from the pudding, run a knife around the edge to loosen it, then invert onto a large plate. Serve with the sauce.

Cook’s tips
If cooking in a saucepan, the water needs to be about one-third of the way up the pudding basin.
To measure syrup, warm a metal spoon in boiling water or over a gas flame so that the syrup slides off easily.
Custard or single cream could be served with the pudding.

Recipe taken from The New Dairy Cookbook

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Preparation time – 10 minutes plus soaking and proving time
Cooking time – 15 minutes
Calories per roll – 144 Kcal
Fat per roll – 3g of which saturated – 1.6g
Makes – 18 rolls
Suitable for vegetarians
Suitable for freezing

Wholemeal bread
Warm water 450ml (16fl oz)
Caster sugar 4 tsp
Traditional dried active yeast 1 tbsp
Wholemeal flour 680g (11⁄2lb), plus a little extra for sifting
Salt 2 tsp
Butter 50g (2oz)
Milk 300ml (1⁄2 pint), warm
Egg 1 large beaten with 2 tbsp milk
Oats for sifting, optional

White bread
Warm water 150ml (1⁄4 pint)
Caster sugar 4 tsp
Traditional dried active yeast 1 tbsp
Organic strong plain flour 680g (11⁄2lb)
Salt 2 tsp
Butter 50g (2oz)
Milk 300ml (1⁄2 pint), warm
Egg 1 large beaten with 2 tbsp milk
Oats for sifting, optional

1 Place 150ml (1⁄4 pint) of the warm water in a bowl or jug, add 1 tsp of the sugar and the yeast. Whisk well, then cover with cling film and leave to stand in a warm place for 15 minutes until a 5cm (2in) froth forms.

2 Meanwhile, sift the flour, remaining sugar and salt into a bowl, rub in the butter and make a well.

3 Whisk the yeast mixture and add to the flour, along with the remaining water and milk. Mix to a dough, then turn out onto a floured surface and knead until smooth and very elastic. Or mix with a dough hook in an electric mixer.

4 Cut the dough into 18 equally sized pieces and shape each one into a smooth ball. Place the balls on greased and lightly floured baking trays – well spaced apart. Loosely cover with cling film and leave to rise until doubled in size and retains an impression when lightly pressed with the tip of a finger – about 30 minutes.

5 To bake, preheat the oven to 230°C/450°F/Gas 8. The risen rolls may be sifted with flour and oats before baking, or brushed with milk or milk and beaten egg. Bake for 10–15 minutes until well risen, golden brown and sound hollow when tapped on the base. Cool on a wire rack.

Cook’s tip
The ideal temperature for the warm water is ‘blood heat’, which is when the water feels neither hot nor cold when a finger is dipped into it.

Recipe taken from Around Britain Dairy Cookbook

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Preparation time – 15 minutes plus 30–45 minutes proving
Cooking time – 20 minutes
Calories per roll – 602 Kcal
Fat per roll – 17g of which saturated – 8.4g
Serves – 4
Suitable for vegetarians

Strong plain flour 500g (1lb 2oz)
Fast-acting dried yeast 7g sachet
Salt 1 tsp
Eggs 2, lightly beaten
Milk 300ml (½ pint), warmed to blood heat
Butter 50g (2oz) melted

1 Tip the flour into a bowl and stir in the yeast and salt. Reserve about 1 tbsp beaten egg, then beat the rest with the milk and butter and pour into the flour mixture. Mix together well to give a soft dough. Knead the dough for about 10 minutes on a lightly floured surface until it is stretchy.

2 Preheat the oven to 220°C/425°F/Gas 7 and butter two 18cm (7in) sandwich tins.

3 Divide the dough in half and shape each half into a flattish round ball and place in the sandwich tins. Cover with oiled cling film and leave them in a warm place until the dough has doubled in size.

4 Brush the reserved egg over the top of the loaves to glaze them. Bake the loaves towards the top of the oven for 15–20 minutes, until they have risen and are a golden colour. When lifted out of the tins, the loaves should sound hollow when tapped on the base – if they don’t, return them to the oven and cook for a little longer.

5 Remove the loaves from the oven and transfer to a wire rack. Serve them warm or cold, split in half and served as they are or lightly toasted, or fill them with your favourite savoury combination and eat like a sandwich.

Cook’s tip
If you want really glossy and deeper colour crusts, the buns may be brushed with a second coating of extra egg glaze halfway through the cooking process.

Recipe taken from Around Britain Dairy Cookbook

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Perfect for a drizzly Saturday at home. Enjoy creating these simple pizzas with the kids and, when the pizzas are cooked, enjoy eating them too!

25 minutes preparation time
20 minutes cooking time
406 Kcal per portion
14.2g fat per portion of which 4.6g is saturated
4 servings

For the topping:
Olive oil 2 tsp
Onion 1 small, peeled and diced
Garlic 1 clove, peeled and crushed
Chopped tomatoes 200g can
Salt and freshly ground black pepper
Sugar a good pinch
Double Gloucester cheese 75g (3oz), grated
Kabanos sausages 2, totalling 75g (3oz), sliced
Cup mushrooms 75g (3oz), wiped and sliced
Basil 8 leaves, finely shredded, to garnish

For the base:
Plain flour 250g (9oz)
Bicarbonate of soda 1⁄2 rounded tsp
Salt 1⁄2 tsp
Buttermilk 284ml tub

1 Make the tomato paste for the topping first. Heat a small frying pan, add the oil, onion and garlic and cook over a low heat for 5 minutes until softened.

2 Add the tomatoes. Season well, adding sugar. Cook for 8–10 minutes until thickened to a paste.

3 Preheat the oven to 230°C/450°F/ Gas 8. To make the base, sift the flour, bicarbonate of soda and salt into a large bowl. Pour in about 250ml (9fl oz) of the buttermilk and mix, using a fork, to make a soft but not too sticky dough. Add more of the buttermilk if you need to, or more flour if it gets too sticky.

4 Put the dough onto a work surface lightly dusted with flour. Knead briefly then divide it into four. Form each piece into a ball and place it on a greased heavy baking sheet. Flatten out with your knuckle each to a 15cm (6in) round.

5 Spread the tomato paste over each pizza, almost to the edge. Scatter with half the cheese, then the slices of sausage, the mushrooms, basil and, lastly, the rest of the cheese. Bake for 20 minutes. Serve warm with salad.

Recipe taken from Year Round Dairy Cookbook

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Serves 4
Time 40 mins
Calories 518 per portion
Fat 20g of which 11.9g is saturated
Suitable for vegetarians

Butter 25g (1oz)
Shallots 4, peeled and finely chopped
Garlic 1 clove, peeled and crushed
Risotto rice 300g (11oz)
White wine 150ml (¼ pint)
Hot vegetable stock 900ml (1½ pints)
Small asparagus spears 125g pack, trimmed
Frozen peas 110g (4oz)
Chopped flat-leaf parsley 2 tbsp
Stilton cheese 150g (5oz), cubed

1 Melt butter in a sauté pan and fry shallots and garlic for 3–4 minutes until softened. Stir in rice and fry for a further minute. Pour in wine and simmer to evaporate off.

2 Gradually stir in hot stock, cooking for 18–20 minutes, until rice is tender, and all stock has been absorbed.

3 About 5 minutes towards end of cooking time, add asparagus and peas.

4 Before serving, stir in parsley and half cheese, then season to taste. Spoon into bowls, scatter over remaining cheese and serve immediately.

A Dairy Diary recipe.

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The 11 marzipan balls on the top represent the apostles, minus the treacherous Judas.

Preparation time – 30 minutes
Cooking time – 2¼ hours
Calories per slice – 722 Kcal
Fat per slice – 30g
of which saturated – 13.2g
Makes – 11 slices
Suitable for vegetarians

Butter 250g (9oz), softened
Light muscovado sugar 250g (9oz)
Eggs 4
Plain flour 300g (11oz)
Baking powder 1 tsp
Ground mixed spice 2 tsp
Ground almonds 50g (2oz)
Luxury dried mixed fruit 500g (1lb 2oz)
Lemon 1, finely grated zest and 2 tbsp juice
White marzipan 500g (1lb 2oz)
Apricot glaze or sieved apricot jam 2 tbsp

1 Preheat the oven to 150°C/300°F/Gas 2 and line a 20cm (8in) cake tin with baking parchment.

2 Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour along with each egg. Sift in the remaining flour, baking powder and spice and fold the almonds, dried fruit and lemon zest and juice into the mixture. Spoon half into the cake tin and smooth the surface level.

3 Roll out one third of the marzipan until it’s a circle, just smaller than the cake tin, and lay it on top of the mixture in the tin. Spoon the remaining mixture over the top and level the surface.

4 Bake the cake in the centre of the oven for 2–2¼ hours, or until a skewer comes out clean after being inserted into the cake. Cover with a sheet of baking parchment if it starts to brown. When cooked, remove the cake from the oven and leave to cool.

5 Remove the cake from the tin and peel away the lining paper. Spread the apricot glaze or jam over the top. Roll out half of the remaining marzipan to fit the top of the cake. Place it on the cake and smooth down, taking care not to trap any air pockets underneath. Pinch around the edges.

6 Divide the remaining marzipan into 11 pieces and roll each into a ball. Brush a little apricot glaze or jam onto the base of each and evenly space around the top of the cake. Place under a hot grill to brown the marzipan lightly. Remove from the grill and leave to cool before serving.

Cook’s tips
• The cake will keep in an airtight container for up to a week.
• If you have a choice of marzipan, choose white marzipan, which has a more natural flavour than golden marzipan.

Recipe taken from Around Britain Dairy Cookbook available for a short period at just £2.99!

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Preparation time – 30 minutes
Cooking time – 1 hour 10 minutes
Calories per portion – 510 Kcal
Fat per portion – 30g Of which saturated – 10.2g
Serves – 8

Fillet of beef 1.4kg (3lb)
Freshly ground black pepper
Vegetable oil 1 tbsp
Butter 25g (1oz)
Button mushrooms 225g (8oz), sliced
Smooth liver pâté 110g (4oz)
Ready-to-roll puff pastry 375g pack
Egg 1, beaten

1 Season the beef fillet with pepper. Heat the oil and 15g (1⁄2oz) of the butter in a large frying pan. Add the meat and fry for around 5 minutes on each side. Press down with a wooden spoon while frying to seal well.

2 Wrap the fillet in cling film and place into a small loaf tin, so that the meat ‘sets’ into a good shape. Cool and then chill.

3 Meanwhile, add the remaining butter to the frying pan and sauté the mushrooms in the pan juices. Leave to cool and then blend with the pâté.

4 Preheat the oven to 220°C/425°F/Gas 7. On a lightly floured surface, unroll the pastry. Roll it out a little larger, if required. Spread the pâté mixture in a strip down the pasty and then place the beef on the pâté, near one short end.

5 Fold the pastry edges over the beef like wrapping a parcel, sticking edges together with egg and trimming away the bulky pieces of pastry from the ends where the pastry becomes a double thickness. Turn over the wrapped beef and put the joins underneath.

6 Brush all over with egg. Then roll out the trimmings and create pastry leaves with which to decorate the top. Brush with egg.

7 Place on a baking tray and bake for 50–60 minutes, depending on your preference, covering with foil after 25 minutes. Allow to rest for 10 minutes before serving. Serve with baby carrots with their green tops left on.

Cook’s tip
If you do not have a great deal of time to create this dish, you can cook the meat and mushrooms the day before, cool and chill overnight in the fridge.

Recipe taken from Around Britain, Dairy Cookbook.

The ‘sandwich’ acquired its name from the 4th Earl of Sandwich, who, it is said, introduced his ‘rough and ready’ sandwich into polite society – only to see it refined somewhat!

Smoked salmon pin wheels

Butter 50g (2oz), softened
Lemon 1, finely zested rind and juice of half
Watercress 110g (4oz), chopped
White or brown bread 5 slices, crusts removed
Smoked salmon 200g packet, minimum 5 slices
Freshly ground black pepper

1 In a small bowl, mix together the butter, lemon rind and watercress. With a rolling pin, roll each slice of bread until it is about 3mm (1⁄8in) thick. Cut five sheets of greaseproof or non-stick baking paper, a little larger than the bread, then dampen with cold water – shaking off the excess.

2 Spread the slices of bread right up to the edges with the watercress butter, and then place each one on a sheet of the damp paper.

3 Cover the butter with the smoked salmon slices, trimming them to fit. Sprinkle with lemon juice, season with pepper and then, with the aid of the paper, roll up the bread and salmon together.

4 Wrap the rolls in the paper and twist the ends to seal, then chill well in the refrigerator for 1–2 hours, or overnight. Just before serving, cut the salmon rolls into slices, diagonally, approximately 1.5cm (½in) thick.

Cucumber sandwiches

Cucumber ½ large (about 225g/8oz)
Butter 75g (3oz)
Finely shredded mint 2 tbsp
Salt and freshly ground black pepper
White or brown bread 6 slices

1 With a vegetable peeler, remove the skin from the cucumber, and then cut it into very thin slices, using the oblong cutting blade on a grater, or with a knife. Place the sliced cumber in a bowl, sprinkle with ½ tsp salt, cover and leave to stand for 10–15 minutes.

2 Blend together the butter and mint and season well with pepper.

3 Transfer the salted cucumber to a sieve, rinse under cold running water, and then drain well on kitchen paper.

4 Spread each slice of bread with the mint butter. Arrange the drained cucumber on half of the slices and then cover with the rest. Stack the sandwiches, wrap in cling film and refrigerate for 1–2 hours.

5 To serve, remove the crusts from the sandwiches and then cut into triangles, squares or oblongs as wished.

Curried egg mayonnaise sandwiches

Eggs 3 large, hard-boiled and shelled
Mayonnaise 3 rounded tbsp
Curry paste, medium or hot 1–2 tsp
White or brown bread 6–8 thin slices
Mustard and cress 1 punnet

1 On a board, finely chop the eggs and then place them in a bowl. Add the mayonnaise and curry paste and mix together well.

2 Spread half of the bread with the egg mixture, add the mustard and cress, and then cover with the remaining slices of bread. Stack the sandwiches, wrap in cling film and refrigerate for 1–2 hours.

3 To serve, remove the crusts from the sandwiches and cut into triangles, squares or fingers as wished.

Crab mayonnaise sandwiches

Crabmeat 175g (6oz)
Mayonnaise 1-2 tbsp
Root ginger 1–2 tsp, finely grated
Freshly ground black pepper
White or brown bread 8 slices
Butter 50g (2oz), softened
Crisp lettuce leaves 4–6

1 Place the crabmeat in a bowl and remove any pieces of shell, if necessary. Add the mayonnaise and ginger, season with pepper and mix well.

2 Spread each slice of bread with butter, and then spread half of the slices with the crabmeat and cover with the lettuce.

3 Cover the lettuce with the remaining slices and press well together. Stack the sandwiches, wrap in cling film and refrigerate for 1–2 hours.

4 To serve, remove the crusts from the sandwiches and then cut into quarters diagonally, or cut into three to make oblongs.

Cream cheese and prawn sandwiches

Fresh or frozen prawns 175g (6oz), thawed and drained
Cream cheese 150g (5oz)
Finely snipped chives 3 tbsp
Lemon juice 1 tbsp
Freshly ground black pepper
Brown or white bread 8 thin slices
Butter 50g (2oz), softened
Crisp lettuce leaves 3–4, finely shredded

1 Finely chop the prawns and mix with the cream cheese, chives and lemon juice. Season with pepper.

2 Very thinly spread the bread with butter, and then spread half of the slices with the prawn mixture. Cover with the shredded lettuce, and then cover with the remaining bread. Stack the sandwiches, wrap in cling film and refrigerate for 1–2 hours.

3 To serve, remove the crusts from the sandwiches, and then cut into quarters diagonally or into four squares. Or, cut in half and then cut each half into fingers.

Recipes taken from Around Britain Dairy Cookbook.

Preparation time – 25 minutes
Cooking time – 25 minutes
Calories per portion – 435 Kcal
Fat per portion – 24g of which saturated – 13.6g
Serving – 10
Suitable for vegetarians
Suitable for freezing

Very dark plain chocolate 175g (6oz)
Unsalted butter 110g (4oz), softened
Light brown sugar 175g (6oz)
Cold finely mashed potato 75g (3oz)
Eggs 2, beaten
Self-raising flour 175g (6oz)
Salt 1⁄2 tsp
Milk 4 tbsp
Double cream 125ml (4fl oz)
Icing sugar 50g (2oz), sifted
Whisky 3 tbsp
Raspberry jam 3 tbsp
Raspberries to decorate

1 Preheat the oven to 190°C/375°F/Gas 5 and grease and line two 20cm (8in) Victoria sandwich cake tins. In a heatproof bowl, break 50g (2oz) of the chocolate, and place over a pan of gently simmering water to melt.

2 In another bowl, beat together the butter and brown sugar until pale. Beat in the melted chocolate and mashed potato.

3 Gradually beat in the eggs, adding a little of the flour with each. Sift the remaining flour and salt into the mixture and add the milk. Gently fold together until well combined.

4 Divide the mixture equally between the prepared tins and smooth over the tops. Bake for about 25 minutes until risen and springy-firm to the touch. Turn onto wire racks to cool completely.

5 Melt the remaining chocolate as above and cool for 10 minutes. Add the cream, the icing sugar and the whisky. Carefully whisk together until thick and creamy. Spread the jam over one half of the cake and then spread half the chocolate cream on top. Sandwich together with the other half. Spread the remaining chocolate cream on top. Decorate with fresh raspberries before serving.

Cook’s tip
If whisky isn’t your preferred tipple, dark rum or brandy also works well with chocolate, or replace with orange juice for a non-alcoholic version.

Recipe taken from Around Britain Dairy Cookbook.

Rich and creamy with a fantastic colour, this combination of textures and flavours results in simple, modern, comfort food!

10 minutes preparation time
40 minutes cooking time
546 Kcal per portion
23.6g fat per portion of which 11.6g is saturated
4 servings
Suitable for vegetarians

Butternut squash 1, weighing about 900g (2lb)
Olive oil 2 tbsp
Butter 50g (2oz)
Onion 1, peeled and diced
Garlic 1 clove, peeled and crushed
Arborio (risotto) rice 250g (9oz)
Dry cider 150ml (1⁄4 pint)
Vegetable stock 750ml (11⁄4 pints)
Frozen broad beans 150g (5oz)
Salt and freshly ground black pepper
Stilton cheese 75g (3oz)
Sage leaves 8, shredded

1 Preheat the oven to 200°C/400°F/ Gas 6. Cut the squash into about 8 big chunks, removing the seeds. Put the chunks in a roasting tin with 1 tbsp of oil and roast in the oven for 40 minutes, turning the pieces a couple of times during cooking. They should be softened and caramelised on the edges.

2 Meanwhile, heat the rest of the oil with the butter in a large saucepan. Add the onion and cook over a medium heat for 5 minutes. Stir in the garlic and rice and coat well in the butter for a couple of minutes. Pour in the cider, let it sizzle and, when it is almost absorbed, pour in about 200ml (7fl oz) of the stock.

3 Cook over a low heat until the stock is absorbed. Continue to add more stock in batches as it becomes absorbed into the rice. With the last addition of stock, add the broad beans as well.

4 Remove the skin from all but the ‘best-looking’ pieces of squash. Set these aside for the garnish. Mash the flesh from the rest roughly with a fork, in the roasting tin, and add it to the risotto with the saucepan juices. Check for seasoning and, when the rice is just cooked, break small chunks of Stilton over the top. Garnish with shredded sage leaves.

Cook’s tip
Roast butternut squash is great served as an accompaniment to roast meat dishes. Squash can be peeled before cooking, but it’s quicker to do it afterwards. Let it get really brown and sticky for the best flavour.

Recipe taken from the Year Round Dairy Cookbook.

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Serves 6
Preparation 30 mins
Cooking 45 mins
Per portion 469 kcals, 26g fat (11.4g saturated)
Suitable for freezing

680g (1½lb) potatoes, peeled and sliced
25g (1oz) butter
450g (1lb) pork and herb sausages, sliced
1 onion, peeled and sliced
4 leeks, washed and sliced
40g (1½oz) plain flour
450ml (¾ pint) milk
110g (4oz) Cheddar cheese, grated
25g (1oz) fresh breadcrumbs

1 Cook potatoes in boiling water for 5–10 minutes. Drain.

2 Melt butter in a large frying pan, add sausages and cook for 5 minutes. Add onion and leeks. Cook for 5 minutes. Add flour, cook for 1 minute, then gradually add milk.

3 Slowly add milk, whisking continuously, until sauce thickens, boils and is smooth.

4 Remove from heat, add 75g (3oz) cheese and stir until melted.

5 Transfer to ovenproof dish, arrange potato slices on top, sprinkle over breadcrumbs and remaining cheese. Bake at 200°C (400°F) Mark 6 for 30 minutes until browned.

Makes 8 pancakes
Time 20 mins
Calories 280 per pancake
Fat 16g of which 7.6g is saturated
Suitable for vegetarians

Spinach 900g (2lb), stems removed, or 2 x 225g packets of frozen chopped spinach
Butter 25g (1oz)
Salted peanuts 50g (2oz), chopped
Paprika ½ tsp
Stilton cheese 50g (2oz)
Plain flour 4 tsp
Single cream 150ml (¼ pint)
Ready-made pancakes 8, warmed

1 Place spinach in a pan, sprinkle with salt (do not add any liquid) and cook, covered, for about 10 minutes. Drain well and chop.

2 Heat butter in a small pan, add peanuts and paprika and fry gently for 1 minute. Cut rind off Stilton and crumble most into pan. Stir in spinach, flour, cream and seasoning. Bring up to boil and cook for 2–3 minutes, stirring.

3 Divide filling between pancakes and serve with remaining Stilton crumbled over top.

A Dairy Diary recipe

Serves 2
Time 15 mins plus chilling
Calories 1173 per portion
Fat 92g of which 51.2g is saturated
Suitable for vegetarians

Amaretti biscuits 50g (2oz), crushed
Miniature marshmallows 40g (1½oz), plus extra to decorate
Plain chocolate 110g (4oz), broken into pieces
Almond liqueur 1 tbsp
Double cream 250ml (9fl oz)

1 Mix biscuits with half of miniature marshmallows. Divide one half of mixture between bases of two serving glasses.

2 Melt chocolate, remaining marshmallows and almond liqueur in a bowl over hot water.

3 Remove from heat and leave to cool for 5 minutes. Whip cream and carefully fold into chocolate mixture.

4 Divide half of mixture over biscuit base, then add remaining biscuits and top with a layer of chocolate.

5 Place in freezer for 30 minutes and serve with extra marshmallows.

A Dairy Diary recipe.

Serves 8–10
Preparation 50 mins
Cooking 25 mins
Per portion 613 kcals, 44g fat (24.3g saturated)
Suitable for feezing
Suitable for vegetarians

150g (5oz) butter, melted
6 eggs
½ tsp vanilla extract
225g (8oz) caster sugar
50g (2oz) plain flour, sifted twice
50g (2oz) cocoa powder, sifted
4 tbsp Kirsch liqueur
450ml (3/4 pint) double cream
410g can black cherry pie filling
Chocolate curls (made with vegetable peeler)

1 Grease and flour bases and sides of three 20cm (8in) sandwich tins.

2 Strain melted butter through muslin or use Clarified Butter (page 183).

3 Whisk together eggs, vanilla and sugar over a saucepan of hand-hot water for 8–10 minutes or until mixture is thick and texture of softly whipped cream. Remove bowl from saucepan and continue whisking for a further 5 minutes.

4 Gently fold in flour, cocoa powder and melted butter, using a metal spoon.

5 Divide mixture between prepared tins. Bake at 180°C (350°F) Mark 4 for 10–15 minutes.

6 Remove from oven and cool for 5 minutes in tins, then place on a wire cooling rack to cool thoroughly.

7 Prick cooled sponge cakes all over with a skewer. Spoon Kirsch over cakes and allow to rest for 5 minutes.

8 Whip cream until softly stiff. Sandwich cakes together with some of the whipped cream and pie filling. Spread top with cream and spoon pie filling in the centre.

9 Decorate top with chocolate curls. Serve at once.

Serves 6–8
Preparation 5 mins
Cooking 40-45 mins
Per portion 150 kcals, 8g fat (4.3g saturated)
Suitable for vegetarians

110g (4oz) plain flour
Pinch of salt
1 egg
300ml (½ pint) milk
40g (1½oz) butter

1 Sift flour and salt into a bowl. Break in egg.

2 Gradually add half the milk, beating to form a smooth batter.

3 Pour in remaining milk and beat until smooth.

4 Preheat oven to 220°C (425°F) Mark 7. Put butter into a 25 x 30cm (10 x 12in) baking tin. Heat for 10 minutes or until a faint haze just appears.

5 Pour in batter.

6 Bake just above centre of oven for 40–45 minutes.

Small Yorkshire Puddings 

1 Follow recipe and method for Yorkshire Pudding.

2 Place butter in a 12-section bun tin and heat as step 4.

3 Pour in batter and cook for 15–20 minutes.

Recipes taken from The Dairy Book of Home Cookery. 2012 edition