Brand new books ON SALE NOW!


Wow, I can’t believe it’s September already.

This year has been a whirlwind with new product development, new sales opportunities and not to mention a wedding and house move too! 

But now’s no time for reflection, it’s the time to look forward to next year because the 2018 Dairy Diary is here!

And what a beauty it is. I think this
is my favourite cover of all time; it’s
so fresh, calm and uplifting.

And it’s absolutely crammed full of fascinating features.

Dairy Diary 2018

The Dairy Diary 2018 comes with its usual handy pocket and memorably dates sticker sheet, a ribbon page marker and, of course, concealed wiro-binding so that it lies flat for writing and reference.

It has all the planning tools you need for next year – useful reminders, space for addresses, budgeting, holiday dates, and plenty of space to write all those important notes and appointments. It now has a weekly reminders section too.

Dairy Diary 2018 with stickers

Chelsea Buns recipeAnd best of all – the reason the Dairy Diary is loved by so many loyal readers – its delicious triple-tested recipes.

With so much variety, from Cauliflower Cheese Soup to Beef Yakitori (Asian-style kebabs) and Choc n Nut Chelsea Buns to Gin & Tonic Sorbet.

There’s such a great selection that I’ve made many of them several times over already!

To find out more about the 2018 Dairy Diary click here.

You can order online or over the phone, if you prefer. Our order phoneline is 01425 463390.

It’s just £8.50 plus £2.50 P&P, but that’s per order, not per item. AND if you spend over £20 then postage is free! So stock up now for Christmas and don’t forget to treat yourself.



My favourite recipe

It’s a close-run thing but the recipe that I love best (in fact, crave often) is the Nutty Seeded Burgers, which are without doubt the best veggie burgers I’ve ever had.

Have a try and see what you think:


Nutty Seeded Burgers on Brioche

Nutty Seeded Burgers on Brioche

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 348 per portion
Fat 27g (5g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • Bulgur wheat 50g (2oz)
  • Vegetable stock 300ml (½ pint)
  • Unsalted cashew nuts 50g (2oz)
  • Brazil nuts 50g (2oz)
  • Mixed seeds 50g (2oz)
  • Garlic 1 clove, peeled
  • Wholemeal bread 1 small slice, torn into pieces
  • Egg 1 Harissa paste 2 tsp
  • Sunflower oil 1-2 tbsp
  • Brioche buns, tomato slices and salad leaves to serve


  1. Place bulgur wheat in a pan with stock and bring to the boil. Cover and simmer for 15 minutes. Drain well.
  2. Place all remaining ingredients except oil, brioche and salad in a food processor and whizz to blend together. Stir in bulgur wheat and season to taste. Shape into four patties, cover and chill for 1 hour.
  3. Heat oil in a non-stick frying pan and cook burgers for 4-5 minutes on each side until golden. Serve on brioche with tomatoes and leaves.







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