Monthly Archives: November 2016

The secrets to year-round colour in your garden

Dairy Diary 2017 gardening feature

The secrets to year-round colour in your garden


Now the weather has got colder and those summer bedding plants have died down it’s time to do a little creative planting to give your home that va va voom.

There may not be an abundance of bedding plants to choose from at this time of year but you can still add kerb appeal with pots and baskets and a few well-chosen specimens.

2017 A5 diaries

2017 diary, A5 week-to-view with recipesFor a display that will see you through until spring choose a few small heathers in deep red or rust colours, some cyclamen and also a few silvery-coloured plants, such as Senecio Maritima ‘Silver Dust’ (Silver Ragwort).


Underplant with tulip bulbs and these will appear in spring. If the cyclamen fade early you can replace with Christmas roses. I’ve also chosen a gorgeous Skimmia Japonica to place in a pot by the front door.


The 2017 Dairy Diary has a fantastic feature on gardening for year-round colour, with tips on colour schemes and what to plant when for a gorgeous year-round floral display. It even gives a list of glamorous gardens to visit.

2017 A5 diary

Dairy Diary 2017Dairy Diary is available to buy for just £7.99.

Click here for more information, but don’t dilly dally as they’re selling fast.











Recipe of the week: Pigs in Blankets, perfect for Bonfire Night!

Pigs in Blankets


Wrap these gorgeous little morsels in napkins and enjoy whilst huddled around the bonfire.

Stay safe folks.

Pigs in Blankets

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 328 per portion
Fat 22g (9.7g sat) per portion


  • Medium-sliced white bread 6 slices
  • Butter 50g (2oz)
  • Tomato ketchup 4 tsp
  • Mild Dijon mustard 1 tsp
  • Cumberland sausages 6, skins removed


  1. Preheat the oven to 200°C/180°fan/Gas 6. Cut the crusts off each slice of bread, then gently roll out each slice, using a rolling pin, to make it thinner.
  2. In a small saucepan, gently heat the butter and tomato ketchup together until melted, then stir in the mustard.
  3. Brush some of the butter mixture over one side of each slice of bread, then place a sausage diagonally across each one. Bring the opposite corners up and over the sausages to meet in the centre, and secure with wooden cocktail sticks.
  4. Place on a baking tray, brush with the remaining butter mixture and bake for 30–40 minutes until the sausages are cooked. Check halfway through cooking and if the bread is browning too much cover with strips of foil.

Cook’s tips. The points of the bread tend to brown more quickly in the oven than the rest of the bread, so check on the progress once or twice during cooking and cover with strips of foil if needed to stop them browning too much.



Dairy Diary Favourites cookbookDairy Diary Favourites

is available to buy for just £8.25 and showcases 100 of the top Dairy Diary recipes from the past 35 years.

But get in quick – they’re selling like hotcakes.









%d bloggers like this: