Author Archives for Editor

How to remember everything! Even as a mum.

How I remember things

Juggling work, children (or grandchildren), housework, paperwork; friends and family can be extremely difficult in our fast-paced lifestyle.

The ONLY way I can manage everything is being reliant on my diary.

Receipts, return labels and shopping lists go in the pocket. Stickers are used throughout the diary to remind me of birthdays, appointments for hairdressers, dentists and vets. Plus servicing for cars and boilers.

I note everyone’s meetings, events and appointments on the days, and general ‘to dos’ for that week in the reminders panel at the bottom.

I often meal plan for the week, thereby reducing my stress levels when juggling work with homework and clubs.

In addition to the daily and weekly essentials I jot other reminders down in the notes sections – ideas for birthday or Christmas gifts as they pop into my head, places to visit for future weekends, plus my password clues  (never the actual passwords!).


Tell us how you remember everything!

We would love to hear your tips.

And watch out for the new 2020 Dairy Diary; all will be revealed in the summer…….




Dairy Diary Accessories PackRan out of stickers? Simply order more!

The Accessories Pack includes two sheets of stickers to customise your diary, eight fab page markers and an elastic closure with pen-pocket. A super present for any Dairy Diary fans.

Available now for just £6.50.





Win a John Lewis & Partners Afternoon Tea Treats Hamper

Win this lovely hamper full of summer goodies

You deserve a treat! Enter the latest competition for your chance to win this gorgeous wicker hamper filled with a yummy selection of goodies for summer, including sparkling Rosé, Macarons de Pauline, Raspberry & Champagne Chocolate, Strawberries with Champagne Conserve, Strawberries & Cream Shortbread and Classic Earl Grey Teabags. Mmmmmmm.

Enter here.







An irresistible Father’s Day burger

Don’t forget Father’s Day tomorrow!

These irresistible Thai Red Curry Chicken Burgers are a fabulous alternative to the ubiquitous beef burger and perfect for eating al fresco (should the weather allow!) on Father’s Day.

Enjoy…..any dads out there!



Take a look at these delicious alternatives…






My favourite recipes for Healthy Eating Week

Healthy Eating Week

Three favourite recipes for Healthy Eating Week

I lived on very uninteresting soups in the run-up to my holiday at half term – using up any veg in the fridge, cooked in stock and whizzed smooth. Tedious.

However, I’m back, full of beans and determined to eat better and far more exciting food.

Healthy need not be boring!

Here are three recipes from the Quick After-Work cookbook; they taste amazing and are full of good ingredients.




Halloumi Salad

Halloumi Salad with Orange, Pomegranate & Hazelnut



Spanish Chicken

Spanish Chicken



Prawn and Mango Soup

Caribbean Prawn & Mango Soup




Quick After-Work CookbookQuick After-Work Cookbook

Delicious midweek meals that are easy to fit into your lifestyle.

Speedy recipes with big satisfying flavours that just hit the spot!













Celebrate World Gin Day

Sparkly Sloe Gin Jellies


It’s World Gin Day – celebrate with these boozy jellies!

Sparkly Sloe Gin Jellies

Granulated sugar 50g (2oz)
Orange rind 2 broad strips
Gelatine 5 leaves
Sloe gin 175ml (6fl oz)
Sparkling white wine/Prosecco/Cava 350-375ml (12fl oz)
Blueberries and icing sugar to decorate (optional)

Read more…


Gin is enjoying a remarkable growth in popularity; 2018 was another record year for British gin production with exports exceeding £567 million.

British gin exports have more than doubled since 2008, with our gin manufacturers dominating the EU market and with gin sales growing rapidly in the USA and the Far East.

The Gin Guild has identified around 280 active gin distilleries across Britain and over 860 UK gin brands!

With so many gin brands to choose from why not try something different this weekend?

Here are five of our favourite tipples.

Infused with the remarkable Bulgarian Rosa Damascena and specially selected cucumbers from the finest producers. Distilled in Scotland

Bold in flavour with subtle citrus and floral notes. Includes botanicals sourced from our the hedgerows in the Cornish countryside.

Made in the oldest distillery in England, where the botanicals are married with fine English spirit to produce an exotic oriental spiced gin.

The spirit of Barra people inspires this unique gin. The main botanical, carrageen seaweed, is collected wild on the shores of the Isle of Barra.

Delicately soft juniper and lavender mix with fresh lime and coriander notes for a sweet, subtle flavour and a slightly dry finish.


It’s National Barbecue Week!

Two new burger recipes to try

Celebrate with two fantastic new burger recipes

If the weather is even briefly sunny, we Brits love to barbecue.

Enjoying time outdoors is a tonic for the soul.

Quick After-Work cookbookInvite a few friends and enjoy two new mouthwatering burgers based on recipes from our Quick After-Work Cookbook; they are a welcome change to the ubiquitous beef burger.

To find out more about this wonderful cookbook click here.





Harissa Lamb Burgers with FetaHarissa Lamb Burgers with Feta

Serves 2 Time 20 minutes Per portion: 586 Kcal, 35g fat (19g saturated)

Red onion 1 small, peeled and halved
Lean minced lamb 250g (9oz)
Harissa paste 1 tbsp
Feta cheese 110g (4oz), crumbled
Finely chopped mint 3 tbsp, plus extra to serve
Salt and freshly ground black pepper
Olive oil
Cucumber ¼, diced
Greek yogurt 3 tbsp
Little Gem lettuce a few leaves
2 baps, halved and toasted

Cut a few slices of onion and reserve for serving, then finely chop the rest. Tip the lamb into a bowl and add the chopped onion, harissa, Feta, 2 tablespoons mint, a little salt (as the Feta is quite salty) and plenty of black pepper. Mix together well. Divide in half and roll each portion into a ball, then flatten into a burger shape. Chill in a fridge to firm up the burger.

Lightly drizzle the burgers with olive oil. Add directly to a hot barbecue and cook for 4-5 minutes on each side – take care not to overcook or they will dry out and fall apart.

Meanwhile, make tzatziki in a small bowl: mix the cucumber with the Greek yogurt and remaining mint and a little salt and pepper.

To serve, place some lettuce on the bottom half of each bap, top with a little torn mint, the burger, then some tzatziki and the reserved sliced onion and the top of the bap.



Mexican Chicken BurgerMexican Chicken Burger

Serves 2 Time 20 minutes Per portion: 447 Kcal, 24g fat (4.5g saturated)

Skinless chicken breasts 2
Smoked paprika 1 tbsp
Chipotle sauce 1 tsp
Mayonnaise 2 tbsp
Streaky bacon 2 rashers
Brioche buns 2, halved
Guacamole 2 tbsp
Sweet potato chips and green salad to serve (optional)

Put the chicken between two sheets of cling film and use a rolling pin to beat it out to make it about twice the size and of an even thickness: this will help it to cook more quickly. Dust both sides of the chicken with paprika.

Lightly oil the cooking grate. Place the chicken breasts on a hot barbecue and cook for 6 to 8 minutes per side, until juices run clear.

Meanwhile, stir the chipotle sauce into the mayonnaise.

When the chicken is cooked, remove it from the barbecue and keep warm. Carefully add the bacon to the barbecue; to avoid a grease fire do not place directly over the heat, alternatively, lay the bacon on aluminium foil. Place the cut sides of the baps on the barbecue to toast them. Turn the bacon to crisp it, and remove the baps when toasted.

Slice each chicken breast into two or three pieces. To serve, spoon some mayonnaise on the bottom half of each bun. Stack the chicken on top and spoon over the guacamole. Top each with a rasher of bacon. If you like, serve with sweet potato chips and green salad.

Cook’s Tips
Instead of the guacamole, add a few slices of avocado or a slice of your favourite cheese.






Hot Bakewell Blondies

Bakewell Blondies

Recipe of the Week: Hot Bakewell Blondies

With white chocolate, almonds, cherries and raspberry jam, these blondies are a little different to the norm and they only take 30 minutes to make.

Serve warm with a scoop of vanilla ice cream and mmmmmmmmm they are delicious.

Hot Bakewell Blondies



Quick After-Work CookbookThis recipe is one of 80 in our fabulous new cookbook Quick After-Work.

At only £8.99, it’s a bargain and its speedy recipes mean that you can cook real, delicious food, any and every day of the week.

To find out more click here.








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