French-style Peas

When lettuce is crisp and young, it is deliciously sweet when very lightly cooked.

French-style PeasTime 20 minutes
Calories per portion 159 Kcal
Fat per portion 7g of which saturated 2.1g
Serves 2

Frozen peas 250g (9oz)
Smoked streaky bacon
2 rashers, trimmed and cut into thin strips
Leek 1, trimmed, split lengthways and finely shredded
Chicken stock 300ml (½ pint) Frozen peas 250g (9oz)
Little Gem lettuce 1, trimmed and finely shredded
Salt and freshly ground black pepper

1 Put the bacon and leek in a medium-sized saucepan and dry fry for 5 minutes until the leeks have softened.

2 Pour over the chicken stock, bring to the boil and then add the peas. Cover and cook for 5 minutes until tender.

3 Remove the lid and stir in the lettuce for 1 minute until just wilted. Season to taste.

Traditionally this dish is served with the cooking liquid, but you can drain the peas if you prefer. Ladle into a warm serving dish and serve while warm.

Cook’s tip
For a vegetarian version, omit the bacon, and cook the leek in a tablespoon of vegetable oil, and use vegetable stock instead of chicken.

Recipe taken from Good Food Fast Dairy Cookbook

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Tropical Christmas Puddings

Add a few rays of tropical sunshine to a traditional favourite

Tropical Christmas PuddingsMakes 8 Time 3½ hours
348 calories per pudding 4g fat of which 0.9g is saturated
Suitable for vegetarians
Suitable for freezing

Soft, pitted Agen prunes 200g (7oz), roughly chopped
Lemon and orange 1 of each, grated zest and juice
White or dark rum 4 tbsp
Soft dark brown sugar 50g (2oz)
Eggs 3, beaten Ready-to-eat dried apricots 110g (4oz), roughly chopped
Raisins and sultanas 150g (5oz) each
Freshly prepared mango and pineapple flesh 110g (4oz) of each, cut into 1cm (½in) cubes
Maraschino cherries 110g (4oz), drained and quartered
Wholemeal breadcrumbs 200g (7oz)
Pineapple slices 4, cut into wedges to serve, optional
Holly sprigs to decorate, optional

1 Grease 8 x 200ml (7fl oz) pudding moulds with butter and base line with baking paper. Cut 8 larger rounds from baking paper and foil for covering.

2 Put all ingredients except pineapple slices into a large bowl. Mix well, spoon into moulds and smooth tops. Place larger paper rounds on top and cover securely with foil.

3 Steam puddings for 2 hours and then for 45 minutes to reheat. When ready to serve, turn puddings out, decorate with holly sprigs and serve with pineapple slices, if using.

Cook’s tip
Puddings can be prepared 6-8 weeks before Christmas and then reheated on the day.

Recipe taken from Dairy Diary

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Brandy Butter

Perfect for Christmas puddings, mince pies, baked and steamed fruit puddings

Suitable for vegetarians
Suitable for freezing
Serves 6–8
Preparation 20 mins
Per portion 151 kcals
4g fat (0g saturated)

110g (4oz) butter, softened
110g (4oz) icing sugar, sifted
110g (4oz) caster sugar
1 tbsp milk
1 tbsp brandy
50g (2oz) ground almonds
Ground cinnamon

1 Beat butter until creamy. Gradually beat in icing and caster sugars alternately with milk and brandy.

2 Cream until light and fluffy. Add almonds and mix well.

3 Pile into small dish. Sprinkle lightly with cinnamon.

Recipe taken from Dairy Book of Home Cookery

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