Main

Feel-Good Food

Recipe of the Week: Shaoxing Pulled Pork

Still ensconced in the depths of winter; now’s the time for mood-enhancing activities. With the short days and the cold, it’s easy to feel a little blue.

The tonic for this? Food, fresh air, friends and family.

Prepare a delicious, slow-cooked creation to pop in the oven or the slow cooker.

Wrap up warm (wear a really cheery scarf!), invite friends and/or family to join you on a winter walk. Revel in their company, laugh out loud and enjoy any new signs of life that nature reveals on your ramble.

Then come home to the aroma of this gorgeous recipe.

Shaoxing Pulled Pork

Taken from our Cook it Slowly Cookbook, which is packed full of flavoursome recipes perfect for making ahead.

Take a closer look.

#feelgoodfood

Categories: DAIRY DIARY BLOG

Recipe of the Week: Beef Wellington

Beef Wellington

According to legend, this iconic British dish is named, not after the Duke of Wellington’s favourite food, but actually the welly that took his name (charming!)

Apparently, this tube of filled pastry resembles a boot, hmmmmm.

Anyway, regardless of its rather dubious name, it’s a delicious dinner party staple that deserves centre-stage on any table.

Try this recipe from our fabulous Cook it Slowly cookbook, which is packed with flavoursome dishes, slowly cooked to perfection.

Beef Wellington

#beefrecipes

Categories: DAIRY DIARY BLOG

Nasi Goreng – a real WOW!

Nasi Goreng plus a cheeky cheat ingredient that makes life easier

I do love a ‘cheat’ ingredient that makes life a little easier.

My favourite is frozen chopped garlic, which is a fab time saver (and I no longer find garlic bulbs sprouting green shoots at the back of my condiment drawer).

Now I’ve just discovered a new favourite. One recipe from Quick After-Work uses ready-made crispy fried onions. Who knew?

Sold in tubs, ready-made crispy fried onions give a handy savoury crunch to all sorts of dishes.

Yes, fried onions are not difficult to cook but this handy little tub means you don’t have to dirty an extra pan and suffer watering eyes chopping onions.

Nasi Goreng

Nasi Goreng is also new to me but WOW. It’s so delicious (yet so simple). It’s an Indonesian fried-rice dish, usually topped with a fried egg.

Rick Stein describes it as “one of the world’s great comfort foods” and he’s right, it really is.

Give it a try and see if you agree.

This Nasi Goreng recipe is from our Quick After-Work cookbook

The book has sold more on our website than any other so it must be good!

Click here to find out more.

#quickrecipes

DAIRY DIARY BLOG

A perfect Burns Night pudding

Whisky Mac Coffee Jelly Shots

Burns Night celebrates the life and poetry of the Scottish poet Robert Burns. Rabbie Burns, as he is affectionately known, penned more than 550 poems and songs before his death in 1796.

At a Burns Supper, Haggis is usually served (piped in with bagpipes should you own them!) with ‘neeps and tatties’ or swede and potatoes, mashed together with plenty of butter.

This Dairy Diary dessert, using Scottish whisky, is a perfect Burns Supper pud.

Following the meal; recitals of Rabbie’s poems and then a rousing rendition of Auld Lang Syne finishes off the evening.

Enjoy your Burns’ Night folks and Lang may yer lum reek.

20 fun facts about Robert Burns

The legacy of Robert Burns is incredibly impressive reaching far and wide across the globe and into the consciousness of some of the world’s most well-known people.

Check out these 20 fascinating facts

#burnsnight

#robertburns

DAIRY DIARY BLOG