Daily Archives: 21 May 2012

Behind the scenes of the Dairy Diary – meet the Managing Editor

Once a month, I will give you a behind the scenes look at the Dairy Diary and meet the team. We are a small group but each one of us very different…..this week me, Emily.

Emily Davenport, Dairy Diary Managing EditorEmily Davenport
I am Managing Editor of the Dairy Diary and Dairy Cookbooks. I am also Media Manager for Eaglemoss Consumer Publications.I have worked with Dairy Diary since 1999 and it was my first ‘proper’ job since leaving uni. Here are a few facts about me:

What is your role within Dairy Diary?
As Managing Editor, my main role is to come up with new book ideas, plan each book, put a team together to work on it and ensure it’s produced to quality, time and budget. I also manage the social media, public relations and assist with marketing and production issues too. Oh and I make the coffee!

What’s the best thing about working on Dairy Diary?
The variety – every day is different. Because we are such a small team, I get involved in every aspect of each project.

What’s the worst thing about working on Dairy Diary?
Working with food all the time – it makes me want to eat constantly!

Emily Davenport, LinoprinterTell us something we don’t know about you
I am really good at reverse parking but really bad at making lasagne!

In my spare time I am a linoprinter; at the moment I am producing small single-colour animal prints.

What are your favourite things in life?
My children – Isaac, Jasmine and Maisy; my fiancé Rich; laughing; good food, good wine, countryside walks and lino printing.

What is your favourite Dairy Diary or Dairy Cookbook recipe?
Very difficult to choose just one! Probably lamb shanks following by tiramisu. I made both of these on my first date with my fiancé!


Lamb Shanks recipeLamb Shanks
a favourite dish from
The Dairy Book of Home Cookery.


Tirimusu recipeTiramisu
This tiramisu recipe is taken from Just One Pot Dairy Cookbook, and is available to buy online for just £7.00. Using only one ‘pot’ per recipe it is full of easy meals – and very little washing up!
If you would like one, hurry! Stocks are running low.

Follow us on Twitter! Follow us on Twitter

Follow us on Facebook! Become a fan


Lamb Shanks

Lamb Shanks recipe

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.


Coffee and rum biscuits, topped with mascarpone.

Tirimusu recipePreparation 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.

%d bloggers like this: