Daily Archives: 29 August 2011

Open-air theatre, wine and salads

Crazy for You open-air theatre.

We were so lucky with the weather for our jaunt to the open-air theatre.

It was a lovely afternoon so we knocked off work early and had a wander round Queen Mary’s Garden in Regents Park beforehand.

The roses were still gorgeous, despite being end of season, and the atmosphere was quiet and relaxed despite all the noise and traffic just a shout away. The performance, Crazy for You, (runs until 10 Sept) was fantastic – all those familiar songs (‘I got rhythm’, ‘Nice work if you can get it’, ‘Someone to watch over me’), great production numbers and the costumes – my goodness, the costumes! Hollywood glitz and glamour on a small outdoor stage in the heart of London.

Surreal really – gradually fading light, a leaf or two falling,
then the odd firefly and great lighting on the trees – and no rain!
‘Who could ask for anything more …’

It was so busy in the café that we just grabbed some sandwiches to go with a bottle of wine. Next time (I hope there’ll be one) I’ll try and be organised enough to take a picnic. If you’re avoiding sandwiches and ready made, and don’t want to carry bags of ‘stuff’, they can be quite challenging (no cold meats or chicken legs for non meat eaters!)

Interesting salads may be a good bet – avocado and grapefruit sounds nice, or try this raspberry, mango and stilton salad (in the Just One Pot cookbook). Cheese, of course, is a picnic must-have. And then yogurt cake afterwards (from this year’s diary) – delicious and won’t crumble in transit. Can’t wait to see what the programme is for next year.

Have a great week.

Dairy Diary Team

Raspberry, Mango and Stilton Salad

Raspberry, Mango & Stilton salad 
A tangy yet fruity salad with the distinctive taste of Stilton.

Recipe taken from Just One Pot.

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Raspberry, Mango & Stilton salad

Raspberry, Mango and Stilton Salad


A tangy yet fruity salad with the distinctive taste of Stilton.

Preparation time 10 minutes
Calories per portion 279 Kcal
Fat per portion 21g of which saturated 7.8g
Serves 4
Suitable for vegetarians

Raspberry vinegar 6 tbsp
Olive oil 4 tbsp
Dijon mustard 1 tsp
Caster sugar 1 tsp
Salt and freshly ground black pepper
Raspberries 250g (9oz)
Mango 1 peeled, stoned and cubed
Stilton cheese 110g (4oz), cubed
Salad leaves 150g bag

1 To make the dressing, pour the raspberry vinegar and olive oil into a bowl and add the mustard, sugar and seasoning. Whisk the dressing to mix together the ingredients.

2 Add half the raspberries to the bowl and use a fork to mash them slightly into the dressing. Stir the mango and cheese into the dressing.

3 Divide the salad leaves between four plates. Spoon over the mango and cheese and scatter over the remaining raspberries, drizzling over any remaining dressing

4 Serve immediately with some crusty bread to mop up the dressing.

Cook’s tip
If possible, choose a bag of salad that contains some shredded beetroot as the deep red colour looks good with the red raspberries and orange mango.

Recipe taken from Just One Pot.

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