Monthly Archives: January 2018

THE cookbook of the year!

Cook it Slowly! cookbook


Cook it Slowly! is now back in stock!

Prepare quickly, cook slowly and savour every mouthful.

Cook it Slowly! cookbookSlowly-cooked meals are easy, fuss-free and delicious with melt-in-the-mouth textures and intense flavours.

Just 20 minutes or so is all it takes to prepare the majority of the recipes, then you can leave them to cook slowly. Every recipe can be cooked either on the hob or in the oven and also, where appropriate, in a slow cooker.

Order your copy of the sell-out cookbook now.



Would you like to try before you buy?

This turkey recipe is so packed with flavour that you won’t even notice that it’s only 353 calories per portion – perfect for post-Christmas indulgence.

I’ve made it three times already this year. And it really is worth the wait!


Fragrant Turkey with Chickpeas


Fragrant Turkey with Chickpeas

Serves 4
Preparation 25 minutes
Cooking 2½ hours or 6-7 hours in a slow cooker)
Per portion: 353 Kcal, 12g fat (3g saturated)

Go to recipe…











Forget Blue Monday – make today a peach one!

Today is supposed to be the gloomiest day of the year.

But let’s not dwell on that.

Yes, we’re all trying to ‘be good’ after Christmas, but just for today why not bake a yummy treat and take it to work or to a neighbour or a friend?

Share a slice of this scrummy Peachy Lemon Cake and have a chat with someone who you think may need a little cheering up.

Some kind words (and cake), can make all the difference….

This recipe is taken from the 2018 Dairy Diary, which is still available to purchase here.


Peachy Lemon Cake


Peachy Lemon Cake

  • Servings: 10
  • Difficulty: easy
  • Print

Calories 285 per portion
Fat 17g (10g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • Butter 175g (6oz), softened
  • Golden caster sugar 150g (5oz) plus extra for sprinkling
  • Lemons 2, finely grated zest only
  • Eggs 3 large
  • Plain flour 150g (5oz)
  • Baking powder 1 tsp
  • Plain yogurt 4 tbsp
  • Peaches 3, stoned and each cut into 8 wedges
  • Plain yogurt or crème fraîche to serve (optional)


  1. Preheat oven to 180°C/160°fan/Gas 4. Line a 23cm (9in) cake tin with baking paper.
  2. Cream together butter, sugar and lemon zest until light and fluffy. Gradually beat in eggs then sift in flour and baking powder. Gently stir in yogurt.
  3. Spoon mixture into prepared tin and scatter peach wedges randomly on top, pressing them in a little. Bake for 1 hour until risen and golden. 4 Cool in tin for 10 minutes then cool on a rack. Refrigerate. 5 Sprinkle with sugar and serve with yogurt or crème fraîche.


A Dairy Diary recipe.





%d bloggers like this: