Daily Archives: 26 March 2012

Behind the scenes of the Dairy Diary – meet the team

Once a month, I will give you a behind the scenes look at the Dairy Diary and you can meet the team.

We are a small group but each
one of us is very different…..
this week we meet Nick, THE BOSS!

Nick Rowe is our Executive Editor and has been working on the Dairy Diary for more than 15 years!

He is based in our Cheshire office or Eaglemoss North as he likes to call it.

Here are a few facts about Nick:

What is your role within Dairy Diary? I manage, and make sure we have a wonderful team to put the best product together we can, each and every year!

What’s the best thing about working on the Dairy Diary? Trying all the brand new recipes.

What’s the worst thing about working on the Dairy Diary? Managing the Managing Editor (ha ha says me, Managing Ed!)

Tell us something we don’t know about you. I have played in a game of football against Martin Peters* (but I am a lot younger than him!). I once showed the Dairy Diary to the Countess of Wessex – but she doesn’t cook!

What are your favourite things in life? Fuller’s beer and Adnam’s beer.

Beef WellingtonWhat is your favourite Dairy Diary
or Dairy Cookbook recipe?

Beef Wellington from
Around Britain Dairy Cookbook



* Martin Peters, MBE, scored England’s second goal in their 4:2 victory against Germany in the  1966 World Cup final.


Win a copy of The Dairy Book of Home Cookery

Win a copy of The Dairy Book of Home Cookery

The Dairy Book of Home Cookery is loved by millions of cooks and has been brought right up to date for 2012.

Featuring 900+ recipes from soups to desserts, including baking and confectionery. 

This is an essential cookbook for both novice and experienced cooks.

Click here to enter the competition.

Beef Wellington

This recipe is named after the 1st Duke of Wellington, who defeated Napoleon at Waterloo in 1815. Wellington did not create the recipe but it was said that its appearance reminded people of the leather ‘Wellington’ boot, worn by the duke.

Beef WellingtonPreparation 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.

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