Time 30 minutes
Calories per portion 281 Kcal
Fat per portion 14.9g
of which saturated 2.6g
Serves 4

Red chilli 1, deseeded and finely chopped
Caster sugar 2 tsp
Thai fish sauce 1 tsp
Lime juice 1 tbsp
Rice vinegar 1 tbsp
Cucumber ½, halved and cut into long, thin strips
Yellow pepper 1 small, deseeded and cut into long, thin strips
Carrot 1 small, peeled and cut into thin strips
Cherry tomatoes 12, halved
Skinned salmon fillets 500g (1lb 2oz)
Root ginger 4cm (1¾oz) piece, peeled and very finely chopped
Spring onions 4, trimmed and finely chopped
Salt and freshly ground black pepper
Vegetable oil 1 tsp
Coriander a bunch, stalks removed

1 For the salad, put the chilli, sugar, fish sauce, lime juice and vinegar into a screw-top jar and shake well. Set aside. Toss the cucumber, pepper, carrot and tomatoes together in a bowl.

2 Chop the salmon until you have a coarse, mince-like mixture. Put into another bowl with the ginger and spring onions and season to taste. Mix together and divide into eight. Using slightly wet hands, shape into eight fishcakes.

3 Heat the oil in a large, non-stick frying pan over a medium heat. Cook the fishcakes for 1½ minutes on each side, until lightly golden and cooked.

4 Toss the dressing and coriander leaves through the salad. Divide between four plates and top each with two fishcakes.

Cook’s tip
Chopping and preparation is so much easier with good equipment. Buy good-quality knives and always keep them sharp.

Recipe taken from Good Food, Fast: Dairy Cookbook.

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Time 25 minutes
Calories per cake 180 Kcal
Fat per cake 10.2g
of which saturated 6.1g
Makes 18 cakes
Suitable for vegetarians
Suitable for freezing without the icing

Butter 125g (4½oz), softened
Caster sugar 125g (4½oz)
Self-raising flour 125g (4½oz)
Baking powder ½ tsp
Eggs 2, beaten

For the butter icing
Butter 75g (3oz), softened
Icing sugar 150g (5oz), sifted
Orange 1, grated zest and 1 tsp juice
Sugar flowers to decorate

1 Preheat the oven to 190°C/Gas 5 and line 18 bun-tin holes with pretty paper cases.

2 Tip all the ingredients for the cake mix in a bowl (it is very important that the butter is at room temperature and thus softened). Using a hand-held electric whisk, mix well until the cake batter is smooth and creamy.

3 Divide the cake batter evenly between the bun cases. There is enough mixture to three-quarters fill each bun case, so don’t over fill or the mixture will go all over the oven. Bake in the oven for 12–15 minutes or until well risen, golden and cooked. Remove from the oven, transfer to a wire rack and leave to cool.

4 Meanwhile, make the butter icing. Beat the butter with a hand-held electric whisk or wooden spoon and gradually beat in the icing sugar. Beat in the grated orange zest and enough orange juice to taste and give a soft but not runny consistency.

5 When the cakes are cold, spread the orange icing on top and decorate with sugar flowers. For a special event, pop the iced buns in a pretty tin and pipe a letter on each cake to spell Happy Birthday or Happy Christmas.

6 Check on the internet for some great mail order cake decorating suppliers who stock coloured paper cases and dainty iced flowers to decorate these cakes for a very special occasion.

Recipe taken from Good Food, Fast – Dairy Cookbook.

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Preparation time 15 minutes
Cooking time 30 minutes
Calories per portion 388 Kcal
Fat per portion 25g
of which saturated 10.2g
Serves 6
Suitable for vegetarians

Blueberries 450g (1lb)
Caster sugar 150g (5oz)
Lemon 1, grated rind and juice
Breadcrumbs 75g (3oz)
Ground almonds 75g (3oz)
Butter 110g (4oz)
Slivered or flaked almonds 25g (1oz)

Preheat the oven to 200°C/400°F/Gas 6. Mix the fruit, 75g (3oz) of the sugar and lemon rind and juice in a shallow baking dish.

Make the crumble by mixing the breadcrumbs, ground almonds and remaining sugar in a large bowl. Rub in, or cut in, the butter roughly and spoon the mixture evenly over the fruit. Scatter with slivered or flaked almonds.

Bake the crumble for about 30 minutes, turning the oven heat down to 180°C/350°F/Gas 4 after 15 minutes when the top has browned. Serve warm or cold with plenty of cream – clotted or double!

Cook’s tip
Crumbles are pretty flexible with the cooking temperature. If you’re cooking other things in the oven at the same time, the crumble will cope – just cook it until it looks good.

Recipe taken from Just One Pot, Dairy Cookbook

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Aubergine 1
Salt and freshly ground black pepper
Pasta shapes 300g (11oz)
Olive oil 2 tbsp
Onion 1, peeled and chopped
Red pepper 1, deseeded and chopped
Courgette 1, trimmed and chopped
Chopped tomatoes with garlic 2 x 400g cans
Dried mixed herbs 1 tsp
Cooked lean ham 225g (8oz), diced
Mozzarella 175g (6oz), grated
Grated Parmesan cheese 4 tbsp

1 Trim the aubergine and cut into small pieces. Layer in a colander or large sieve, sprinkling with salt. Set aside to drain for 30 minutes, then rinse well in cold water and pat dry.

2 Meanwhile, bring a large saucepan of water to the boil and cook the pasta according to the packet’s instructions. Drain well and set aside.

3 While the pasta is cooking, heat the oil in a large saucepan and gently fry the onion and pepper for 5 minutes until just softened. Add the aubergine and courgette, and cook, stirring, for a further 5 minutes. Add the chopped tomatoes, herbs, ham and black pepper and stir. Bring to the boil, then reduce the heat, cover and leave to simmer for 15 minutes until the vegetables are tender.

4 Preheat the grill to hot. Stir the pasta and 110g (4oz) of the mozzarella into the vegetables. Pile into a large shallow ovenproof dish and sprinkle with the remaining mozzarella and the Parmesan cheese. Place under the grill and cook for 4–5 minutes until the cheese has melted and is bubbling. Serve immediately or cool and freeze, as described opposite.

Cook’s tip
To freeze, allow to cool. Transfer to individual freezer containers. Freeze for up to 6 months. Allow to defrost overnight in the fridge. Reheat in the oven in a small ovenproof dish, covered with foil, until piping hot.

Shopper’s tip
For a quick version, replace the vegetables and chopped tomatoes with 4 x 390g cans ratatouille.

Recipe taken from Clever Cooking for One or Two, Dairy Cookbook.

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Preparation time 10 minutes
Calories per sandwich 397 Kcal
Fat per sandwich 16g
of which saturated 2.8g
Makes 4 sandwiches

Avocado 1 very ripe large
Lime or lemon juice 1 tbsp
Mint leaves 8 shredded, optional
Mixed grain bread 8 slices
Cooked chicken breast 200g (7oz), shredded
Cucumber slices 12
Baby spinach leaves 4 handfuls, rinsed and dried

1 Halve the avocado, remove the stone and scrape out the flesh onto a plate. Mash it with lime or lemon juice and add the shredded mint, if using. Spread the mashed avocado mixture over the 8 slices of bread.

2 Arrange the chicken evenly on 4 of the slices and season to taste. Put the cucumber slices on top and then pile up

the spinach leaves.

3 Place the other piece of bread, avocado side down on top to make 4 sandwiches. Press them together gently and cut each into two pieces.

Cook’s tip
Use fresh salmon or tuna instead of chicken in the sandwich.

Recipes taken from Hearty & Healthy Dairy Cookbook.

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Preparation time 15 minutes
Cooking time 20 minutes
Calories per portion 543 Kcal
Fat per portion 43g
of which saturated 12.4g
Serves 2

Thick pork sausages 3
Vegetable oil 1 tbsp
Smoked back bacon 2 rashers, trimmed and halved
Large flat mushroom 1, peeled, wiped and thickly sliced
Large vine tomato 1, thickly sliced
Eggs 3 large, beaten
Salt and freshly ground black pepper

Slice the sausages through the middle lengthways. Heat the oil in a medium-sized frying pan and gently fry the sausages, cut side down, for 5 minutes until lightly browned.

Turn the sausages over, add the bacon and cook for a further 5 minutes, turning the bacon over after 2 minutes. Using cooking tongs or two forks, transfer to a heat-proof plate and set aside.

Add the mushroom and tomato to the same pan and cook in the meat juices, turning occasionally, for about 5 minutes until cooked through and tender.

Return the meat to the pan and arrange the contents evenly over the bottom. Then pour the beaten eggs into the pan, season well and cook gently for 3–4 minutes until the egg just sets.

Serve immediately, straight from the pan with freshly toasted bread.

Cook’s tip
Use a good non-stick frying pan so that the egg doesn’t stick to the bottom of it. Add a little wholegrain mustard to the eggs when beating.

Recipe taken from Just One Pot Dairy Cookbook

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Time 30 minutes
Calories per portion 275 Kcal
Fat per portion 12.1g
of which saturated 3.7g
Serves 6

Olive oil 2 tbsp
Butter 15g (½oz)
Onion 1 large, chopped
Garlic 1 clove, peeled and finely chopped
Floury potato 1 large, cubed
Chicken stock 1.5 litres (2½ pints)
Frozen peas 900g (2lb)
Watercress 100g bag
Salt and freshly ground black pepper
Pancetta or thin rashers smoked streaky bacon 75g (3oz), chopped

Heat the oil and butter in a large saucepan, add the onion and garlic and cook gently for 5 minutes, until beginning to soften.

Add the potato and toss with the onion and garlic, then pour in the chicken stock and bring to the boil. Reduce the heat, cover the pan and simmer the soup for 15 minutes, until the potato is tender.Add the frozen peas and simmer for 3 minutes. Then add the watercress and stir in until wilted.

Remove from the heat, let it cool for a few minutes then purée with a hand-held electric wand or in a food processor or blender, until smooth. Return to the pan, if necessary, season to taste and keep warm over a gentle heat.Meanwhile, preheat the grill to hot.

Grill the pancetta or bacon for 2–3 minutes on each side, until crisp. Remove and drain on kitchen paper and then break up into pieces.Ladle the soup into warm bowls and top each with some of the pancetta pieces.

Cook’s Tip
Pancetta is cured pork and is usually sold ready-chopped near to the bacon in the supermarket..

Recipe taken from Good Food, Fast. Dairy Cookbook.

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56 calories per 25ml shot
0g fat of which 0g is saturated
Serves 34
Time 45 mins plus infusing time
Suitable for vegetarians

Blueberries 450g (1lb)
or Kumquats 450g (1lb), sliced and pips removed
or Plums 500g (1lb 2oz), halved stoned and sliced
Gin 600ml (1 pint)
Soft light brown muscovado sugar 150g (5oz)
Glass jar and bottles
Muslin for straining scalded, cooled and then wrung out well

1 Choose which fruit you would like to use and then put inside a jar with a tight-fitting lid.

2 Pour gin into the jar, add muscovado sugar, stir well until the sugar is dissolved and then cover with lid and store in a cool, dark airy cupboard for 3-4 months, stirring weekly until sugar is completely dissolved.

3 When the gin has developed a good, fruity flavour, strain it through muslin, discard fruit and then pour into clean bottles for storing.

4 Store gin for at least 1 month before drinking. Serve fruity gin in shot glasses, well chilled and poured over ice cubes. The ginwill keep for several years.

TIP
Instead of the fruits suggested, try using sloes, to make sloe gin. You will need 500g (1lb 2oz). Sloes are in season in autumn.

This is a Dairy Diary recipe.

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Serves 4
Preparation 15 mins
Cooking 1¾ hrs
Suitable for freezing

450g (1lb) minced lamb
1 onion, peeled and chopped
2 tbsp plain flour
300ml (½ pint) lamb
1 tbsp tomato purée
½ tsp dried mixed herbs
Salt and freshly ground black pepper
680g (1½lb) potatoes, peeled and chopped
25g (1oz) butter
3 tbsp milk

1 Dry fry lamb in a non-stick pan until browned. Add onion and cook for 5 minutes, stirring occasionally.

2 Add flour and cook, stirring, for 1 minute. Gradually blend in stock, tomato purée, herbs and season to taste.

3 Cook, stirring, until mixture thickens and boils. Cover and simmer for 25 minutes.

4 Turn mince into a 1.1 litre (2 pint) ovenproof dish.

5 Meanwhile, cook potatoes in boiling water for 20 minutes until tender.

6 Drain well, mash with butter and milk.

7 Cover mince mixture with potato. Bake at 190°C (375°F) Mark 5 for 1¼ hrs.

Recipe taken from the Dairy Book of Home Cookery.

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For more flavour, rub the bread with a cut clove of garlic or add garlic slivers to the roasting asparagus.

10 minutes preparation time
15 minutes cooking time
354 Kcal per portion
21.8g fat per portion of which
4.6g is saturated
4 servings

Asparagus spears 12, washed
Olive oil 4 tbsp
Rustic bread or ciabatta 4 large or 8 small slices
Parma or Serrano ham 6 slices, cut in half widthways
Wine or cider vinegar a dash
Eggs 4 large free-range
Salt and freshly ground black pepper

1 Preheat the oven to 200°C/400°F/Gas 6. Break the ends off the asparagus stalks where they naturally snap. Put the asparagus on a baking sheet, drizzle with 1 tbsp of the oil and rub it over the spears with your hands. Bake for 5 minutes.

2 Meanwhile, drizzle the rest of the oil over the slices of bread. When cooked, take the asparagus out of the oven and wrap half a piece of Parma ham around each stalk and put back on the baking sheet. Place the bread alongside. Bake for 10 minutes until the ham starts to go crispy, but do not overcook.

3 While the asparagus and bread are baking, bring a wide saucepan of water to the boil and add a dash of vinegar. Break in the eggs one at a time and let them poach over a gentle heat for 3–4 minutes, depending on how you like them.

4 Arrange the baked bread and roasted asparagus on four plates. Then carefully remove the poached eggs from the saucepan with a draining spoon and place on top. Sprinkle with salt and pepper.

Cook’s tips
• Adding vinegar to the egg poaching water helps the eggs to coagulate more quickly – white, cider or rice is preferable to malt vinegar.
• Wrap the asparagus in Serrano ham, which is easier to handle than Parma ham. Bacon tends to unwrap itself and is too fatty.

Recipe taken from Year Round Round Dairy Cookbook.

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Salmon fillets 2 (approximately 150g (5oz) each), skinned
Lime ½ , grated zest and juice
Butter 15g (½ oz)
Salt and freshly ground black pepper
Cooked rice to serve, optional

For the salsa
Olive oil 2 tbsp
Lime ½ , grated zest and juice
Papaya ½ –1 small, peeled, deseeded and chopped
Avocado 1, stoned, peeled and chopped
Chopped mint 2 tbsp

1 Preheat the oven to 200°C/400°F/Gas 6. To prepare the salmon, brush the lime juice over the fish. Place a knob of butter on each fillet and scatter with the lime zest and season with salt and pepper.

2 Place the fish on a buttered baking sheet and bake in the centre of the oven for 12–15 minutes, or until it is just starting to turn golden in colour.

3 To make the salsa, tip the olive oil, lime zest and juice into a bowl and add the papaya, avocado and mint. Mix well. Season to taste.

4 Serve the fish on a bed of rice. with the salsa spooned on to the plate.

Cook’s tip
If the papaya is large, then only use half of it. Keep the other half wrapped in a plastic bag in the fridge for up to 2 days.

Shopper’s tip
Make sure the avocado and papaya are ripe to get the best flavours. Buy the fruits a few days early and allow them to ripen.

This scrummy summery recipe is taken from Clever Cooking for One or Two.

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Preparation time: 30 minutes
Cooking time: approximately 2 hours
Serves 6

Fore-rib of beef, approximately 2kg (4lb 8oz)
Olive oil 1 tbsp
Salt and freshly ground black pepper

For the Yorkshire pudding:
Plain flour 110g (4oz)
Egg 1 large
Milk, full cream 300ml (1/2 pint)

For the hot horseradish sauce:
Butter 15g (1/2oz)
Plain flour 15g (1/2 oz)
Milk, full cream 300ml (1/2pint)
Hot horseradish, freshly grated (2-3 tsp)
Soured cream 3 tbsp

1 Preheat the oven to240degC/475deg.F/Gas 9. Wipe the beef well with kitchen paper, and then smear it all over with the olive oil. Sprinkle the fat liberally with salt.

2 Place the beef in a roasting tin, standing it upright, and cook for 20 minutes, then reduce the oven temperature to 180°C/350°F/Gas 4 and continue cooking for 1 hour, basting frequently – this cooks the beef to medium-rare. For meat that is more well done, continue cooking until done to your liking – testing every 10-15 minutes.

3 While the beef is cooking, prepare the batter for the Yorkshire pudding. Sift the flour and a good pinch of salt into a mixing bowl and make a well in the centre. Break the egg into the centre of the flour, and then gradually start to whisk it into the flour –preferably with a hand-held electric whisk. As the mixture starts to thicken, gradually add the milk – whisking well until all the milk is incorporated and the batter is smooth. Cover and leave to stand.

4 Meanwhile, make the horseradish sauce. Melt the butter in a small saucepan, stir in the flour, add the milk and bring to the boil – stirring continuously until the sauce thickens. Stir in the grated horseradish, season well with salt and stir in the cream. Cover the surface of the sauce closely with cling film, cover the pan with a lid and keep warm.

5 When the beef is done to your liking, carefully remove it from the roasting tin onto a serving plate. Loosely cover with foil and leave to stand until ready to carve. Increase the oven temperature to 220degC/425degF/Gas 7.

6 Skim 3 tablespoons of the fat from the roasting tin into a 19cm (71/2in) round, ovenproof glass or metal pie plate, and heat in the oven until sizzling hot. Stir the batter, carefully pour it into the pie plate and cook for 30-40 minutes, until the pudding is very well risen, golden brown, and crispy.

7 To make the gravy, skim all but approximately 2 – 3 tablespoons of the fat from the roasting tin into a small bowl and use for roasting potatoes. Stir flour into the fat remaining in the tin, and add the beef stock.

8 Place the roasting tin over a moderate heat and bring to the boil stirring continuously, and scraping the browned residue from the bottom of the tin. Simmer for 5 minutes, season well with salt and pepper and then strain into a warmed gravy boat.

8 While the gravy is simmering, reheat the horseradish sauce and pour it into a serving jug or bowl.

Recipe taken from Around Britain Dairy Cookbook.

Preparation time 10 minutes
Cooking time 50 minutes
Serves 4

426 Kcal per portion
20.5g Fat per portion of which
6.9g is saturated

Potatoes, 4 medium (about 800g) peeled and cut into wedges
Olive oil, 3 tbsp
Lemons, 2, 1 cut into 6 wedges and the other into 8 thin slices
Garlic 4 cloves, unpeeled
Thyme or oregano sprigs, handful
Chicken breasts 4, skin left on
Salt and freshly ground black pepper
Nutmeg, freshly grated
Parma ham, 4 slices
Chicken stock 150ml (¼ pint)
Crème fraiche 4 tbsp

1 Preheat the oven to 190°C/375°F/Gas 5. Put a large baking tray in the oven to heat up. Add the potato wedges to a pan of boiling salted water and simmer for 5 minutes. Drain the potatoes well, dry for a few seconds in the pan.

2 Put 2 tablespoons of oil on the hot baking sheet, add the potatoes and toss in the oil. Gently squeeze each lemon wedge over the potatoes and add them the baking tray, along with the garlic cloves and herb sprigs. Roast near the bottom of the oven for about 50 minutes, turning them after about 25 minutes and then once again to crisp and brown all over.

3 Meanwhile, put the chicken breasts in a roasting tin, rub the skin with the lemon ends then season well with salt, pepper and nutmeg. Arrange a slice of ham on each piece of meat, ruching it to look attractive, then put 2 lemon slices on top. Drizzle with 1 tablespoon of oil. Put the chicken above the potato wedges in the oven and cook for 20 minutes, then pour the stock into the tin and cook another 20 minutes.

4 Transfer the chicken to a hot platter. Pour the roasting tin juices into a small pan, bring to the boil and reduce to about 90ml (3fl oz) then whisk in the crème fraiche to make a thin creamy sauce. Spoon some sauce onto 4 hot dinner plates and place a chicken breast on top. Serve with the lemon flavoured chips, garlic cloves  and some green vegetables.

Cook’s tips
If you want less fat in this recipe, take the skin off the chicken and  don’t add the crème fraiche to the sauce – it still takes good.

Variations
The recipe works well with chicken leg portions too – cook them for 50 minutes.

Recipe taken from Year Round Dairy Cookbook. Available for just £2.99!

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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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50g (2oz) pudding rice
600ml (1 pint) milk
25g (1oz) caster sugar
1 strip lemon rind
Ground nutmeg
15g (½oz) butter

1 Wash rice and drain well. Put into a 900ml (1½ pint) greased ovenproof dish and stir in milk, sugar and lemon rind.

2 Sprinkle top with nutmeg. Dot with butter.

3 Bake at 150°C/300°F/Gas 2 for 2-21/2 hours.

Preparation time – 15 minutes plus
10 minutes standing
Cooking time – 30 minutes
Calories per portion – 225 Kcal
Fat per portion – 12g
of which saturated – 7.4g
Serves – 4
Suitable for vegetarians

Mashing potatoes, such as Maris Piper 450g (1lb)
Salt and freshly ground black pepper
Green or white cabbage 450g (1lb)
Milk 2 tbsp
Unsalted butter 25g (21oz)
Chopped chives 4 tbsp
Scottish Cheddar cheese 75g (3oz), grated

1 Peel the potatoes and cut into small pieces. Place in a saucepan with 1⁄2 tsp salt and cover with water. Bring to the boil and cook for 10–12 minutes until tender. Drain well and leave in the colander for 10 minutes to dry.

2 Meanwhile, trim any damaged outer leaves from the cabbage. Remove the core, and then slice the leaves finely. Bring a large pan of lightly salted water to the boil and add the cabbage; cover and cook for 5 minutes until just tender. Drain well, shaking to remove excess water.

3 Preheat the grill to a medium/hot setting. Return the drained potatoes to the saucepan and mash well with the milk and butter. Season well. Mix the cabbage and chives into the mashed potato and place in an ovenproof shallow dish. Sprinkle with grated cheese.

4 Cook under the grill for about 5 minutes until melted, golden and bubbling. Serve in individual ovenproof dishes with grilled tomatoes on the vine, or as a side dish to accompany stews.

Cook’s tips
• If preferred, omit the cheese and serve the mashed vegetables as a simple side dish.
• Alternatively, for a non-vegetarian version, add freshly cooked crispy bacon to the mash and cabbage  mixture .

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Rumbledethumps is taken from the popular Around Britain Dairy Cookbook which is available for a short period at the incredible price of just £2.99 while stocks last.

Preparation time – 10 minutes
Cooking time – 30 minutes
Calories per portion – 386 Kcal
Fat per portion – 17g
of which saturated – 7.9g
Serves – 4
Suitable for freezing

Minced lamb 450g (1lb)
Onion 1 small, peeled and finely chopped
Breadcrumbs 110g (4oz)
Lemon ½ , finely grated rind only
Chopped mint 3 tbsp
Egg 1, beaten
Plain flour 2 tbsp
Cucumber ½ , cut into 5cm (2in) lengths and then into quarter wedges
Spring onions 6, trimmed and cut into 5mm ( ¼ in) pieces
Chicken stock 200ml (7fl oz)
Dry sherry 1 tbsp

1 In a large bowl, mix the lamb, onion, breadcrumbs, lemon rind, 1 tbsp of the mint and the egg. Shape the mixture into eight flatish balls and coat in the flour.

2 Dry fry the patties in a large, lidded frying pan for about 5 minutes, until browned all over. Add the cucumber, spring onions, stock and sherry and the remaining mint. Bring to the boil. Cover and simmer for 20 minutes, until the meat is tender.

Serve with peas.

Cook’s tip
If you are cooking for two, follow the recipe above but only fry four of the patties. Wrap the remaining four (unfloured) in cling film and freeze until required. Defrost overnight in the fridge and grill for 10–15 minutes, until browned. Serve in burger buns with a large salad.

Recipe taken from Around Britain Dairy Cookbook, available for just £2.99 for a limited period.

An all-in-one pot recipe that’s great for family cooking, but make sure it’s a big pot! It provides fibre, protein and carbohydrate and so needs no accompaniment. If left to stand, the pasta will absorb the sauce, so if it gets too thick, just add boiling water and stir well.

This is another fabulous recipe from Hearty & Healthy Dairy Cookbook, available from our website now for a staggering £2.99 (plus £2.00 P&P). Order now this offer ends Sunday 28 February.

Preparation time 10 minutes
Cooking time 35 minutes
Calories per portion 445 Kcal
Fat per portion 10g
of which saturated 2.6g
Serves 4

Olive oil 2 tsp
Pork fillet 375g (13oz), trimmed of any visible fat and sinew and cut into 1cm (½in) cubes
Onion 1, peeled and sliced
Green pepper 1, deseeded and sliced
Garlic 2 cloves, peeled and crushed
Red chilli 1, deseeded and finely chopped
Cumin seeds 2 tsp
Passata 500g (1lb 2oz)
Chicken stock 750ml (1¼ pints)
Pasta, e.g. penne 175g (6oz)
Cannellini beans 420g can, drained and rinsed
Chopped parsley 4 tbsp

1 Heat the oil in a deep saucepan, add the pork and let it colour all over for 5 minutes. Add the onion, green pepper, garlic and chilli and cook for another 5 minutes. Sprinkle cumin seeds into the pan and stir well. Cook for another minute.

2 Pour in the passata and stock, bring to the boil then add the pasta. Bring it back to the boil and add the beans and half the parsley. Season to taste and stir well.

3 Cook, uncovered, over a low to medium heat for 15 minutes, stirring occasionally, until the pasta is just tender and coated in a thick sauce (add a little hot water if the sauce gets too thick).

4 Sprinkle with the rest of the parsley and then let the stew stand for 5 minutes before serving straight from the pot.

Cook’s tip
With the cumin seeds and chilli this dish could be quite spicy (depends on the chilli). Take the heat out by adding some tomato ketchup or sugar.

Recipe taken from Hearty & Healthy Dairy Cookbook

15 minutes preparation time
20 minutes cooking time
305 Kcal per portion
8.3g fat per portion of which
4.5g is saturated
4 servings
Suitable for vegetarians

Plain flour 110g (4oz)
Instant coffee granules 1 tsp
Egg 1, beaten
Milk 300ml (1⁄2 pint)
Butter 25g (1oz)
Oranges 2
Cornflour 2 tsp
Clear honey 2 tbsp
Bananas 2, peeled and chopped
Greek-style natural yogurt to serve

1 Place the flour and coffee granules in a mixing bowl and gradually stir in the egg and then the milk to form a smooth batter.

2 Heat a little butter of the in a frying pan. When hot, pour in 3 tbsp of the batter, tilting the pan to cover the base. Cook the batter until the pancake moves freely, then flip it over and cook until the other side is golden. Repeat to make 8 pancakes, keeping them warm while making the filling.

3 Remove the rind from the oranges with a zester. Using a small, sharp knife, take away as much of the pith as possible. Holding each orange over a bowl, slice in between each segment to release the flesh and juice into the bowl. Mix the orange juice, cornflour and honey and heat in a small pan until thickened. Add the fruit.

4 Fold the pancakes into triangles and fill with the fruit. Serve immediately with the Greek yogurt.

Cook’s tips
Use a heavy frying pan with a diameter of up to 18cm (7in) – the batter won’t spread as evenly in a larger one.
Use only a little fat (butter is best), but re-grease after cooking each pancake.

Recipe taken from Year Round Dairy Cookbook

Preparation time 10 minutes
Cooking time 15 minutes
Calories per portion 733 Kcal
Fat per portion 21g
of which saturated 3.9g
Serves 2

For the plum sauce
Red plums 200g (7oz), halved, stoned and quartered
Cinnamon stick 1, halved
Dried red chilli 1, crumbled
Preserving or granulated sugar 75g (3oz) (or to taste)
Red wine vinegar 3 tbsp

For the duck
Olive oil 2 tbsp
Red onion 1, peeled and finely chopped
Root ginger 5cm (2in) piece, peeled and chopped
Skinless, boneless mini duck fillets 225g packet, or larger fillets, sliced
Pak choi 3, trimmed and sliced
Straight-to-wok noodles 300g packet

1 For the plum sauce, cook the plums in a wok with the cinnamon, chilli and sugar over a gentle heat for a minute or so. Then add the vinegar, stir well and simmer for 5–10 minutes or until the plums are tender and the liquid has reduced. The exact time will depend on the ripeness of the plums. Stir often to prevent the mixture from sticking to the wok. Tip into a bowl and remove the cinnamon stick. Rinse the wok.

2 To cook the duck, heat the oil in the wok, add the onion and ginger and stir-fry for a minute or so. Then add the duck and stir-fry for about 6 minutes or until the meat is golden and tender. Add the pak choi and noodles and stir-fry for 2 minutes.

3 Add half the plum sauce, mix well and serve on warm plates with the rest of the plum sauce in a separate bowl.

Cook’s tip
Oriental food specialists Amoy make great straight-to-wok noodles. After cooking your stir-fry ingredients, you just add to the wok and cook for 1–2 minutes.

Recipe taken from  Just One Pot Dairy Cookbook