St Andrew’s Day & Recipe of the Week

St Andrew's Day

Today, Scots all over the world celebrate St Andrew’s Day.

St Andrew, the Patron Saint of Scotland, was not actually Scottish at all, but one of Jesus Christ’s apostles, who was chosen for his charitable and ‘saintly’ characteristics. And, bizarrely, the celebration of St Andrew’s Day actually began in the US! shares the story:

Despite the fact that St Andrew has stood as Scotland’s patron saint for so many years, it wasn’t until the 18th century that the popular celebration of his day became commonplace. What might surprise you even more is that the tradition of celebrating on November 30th was not even technically started in Scotland, but by a group of ex-pats in the USA who were keen to reconnect with their Scottish roots.

It all began with the creation of the ‘St Andrew’s Society of Charleston’ in South Carolina, which was founded in 1729 by a group of wealthy Scottish immigrants. The organisation is actually the oldest Scottish society of its type in the world. They became famous throughout the region for their work assisting orphans and widows in that area.

This was followed by another society, this time in New York, which was founded in 1756. ‘The St Andrew’s Society of the State of New York’ is the oldest charity of any kind registered in New York and was founded by Scotsmen who were looking to relieve the poor and distressed in the town. From these seeds, St Andrew’s societies have spread around the world as Scots have travelled and settled in the far reaches of the globe.

More recently, St Andrew’s Day has become more and more special to Scots and ranks as one of three major dates during the winter period. Starting off Scotland’s Winter Festival each year on November 30, people across the country gather together to celebrate St Andrew and share good times. The day is usually marked with a celebration of Scottish culture, including dancing, music, food and drink, with parties going on long into the cold winter night.



Recipe of the Week: Dundee Marmalade Flapjacks

Try this absolutely delicious flapjack, made with Scottish marmalade – you could even give it as a gift to a Scot (wrapped with tartan ribbon of course!)

Dundee Marmalade flapjacks



Dairy Diary 2019The recipe is taken from the Dairy Diary 2019– also a perfect gift!

The iconic Dairy Diary 2019 is an A5, week-to-view diary featuring weekly inspirational recipes.

Practical and pretty, it’s the perfect 2019 diary for planning your busy life.

Dairy Diary 2019 £8.50







Live more with less!

Live more with less

Bask in new-found space and freedom from ‘stuff’


Apart from a calm and clean home, decluttering has many life-enhancing advantages including more cash to spend on experiences rather than ‘stuff’ and a happier state of mind free of the compulsion to purchase more.

How should you declutter?

Tackle an area of one room at a time. Hold each item you find and ask yourself, ‘Do I love it or is it useful?’ If the answer is no then it should go. Tips on recycling and selling can be found in the Dairy Diary Live more with lessarticle.

Sort items into different boxes, each labelled with its destination e.g. charity shop, car boot sale etc.

Don’t try to declutter the whole house at once. Plan it in your diary, allocating time to each room, and give yourself a break in-between; otherwise you may just become demotivated by the whole process.

The full article can be found on page 28, Dairy Diary 2019 now available for just £8.50.


Dairy Diary 2019





Don’t forget, your clocks go back tonight!


Put your clocks back by one hour tonight.

In the UK the clocks go back 1 hour at 2am on 28 October.

Real Hot ChocolateYes, the nights draw in quicker, but it does give you the perfect excuse to csettle down with a comforting mug of this gorgeous Real Hot Chocolate.

This delicious recipe is taken from the new anniversary edition of the Dairy Book of Home Cookery.

Choc-full (sorry!) of essential classic recipes, our best-selling cookbook celebrates its 50th birthday this year.  This beautifully updated edition contains an additional 50 recipes!

Click here to find out more.

Dairy Book of Home Cookery














Sneak Preview and Bank Holiday treat!

Dairy Diary photography

Wow, it’s been a really busy couple of weeks but great fun!

We exhibited at the London Stationery Show and then last week we had a very productive couple of days photographing all of our lovely lovely books, which will go on sale this autumn.

Dairy Diary photography

There’s a lot to consider when shooting the images, as the lighting, positioning and propping all need to be just right – but we have a great team, with a brilliant photographer, stylist and art director who ensure everything looks just perfect.

As a VERY special treat we have a sneak preview of one of the brand new recipes from the new Dairy Diary.

Enjoy the bank holiday!





Sardine Spaghetti with Rocket

Sardine Spaghetti with Rocket

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 499 per portion
Fat 21.8g (3g sat) per portion


  • Spaghetti 250-300g (9-110oz)
  • Anchovy fillets in oil 50g can
  • Olive oil 1 tbsp
  • Garlic 1- 2 cloves, peeled and crushed
  • Dried chilli flakes a pinch
  • Fresh white breadcrumbs 6 tbsp (about 50g/2oz)
  • Sardines in olive oil 120g can
  • Lemon 1, finely grated zest
  • Rocket 4 good handfuls (75g-110g/3-4oz)


  1. Add spaghetti to a large pan of fast-boiling water. Cook according to pack’s instructions.
  2. Meanwhile, tip anchovies with the oil into a large frying pan, then add olive oil, garlic and chilli flakes. Stir over gentle heat for 1-2 minutes until mushy. Turn up heat, add breadcrumbs and stir briskly until golden and crunchy. Tip onto kitchen paper.
  3. Flake sardines with a fork straight into pan and add oil.
  4. Drain pasta, reserving some cooking water. Tip it into frying pan, sprinkle in lemon zest, a little pasta water and half the rocket. Use tongs to toss together. Divide between four hot bowls and sprinkle each portion with more rocket and anchovy crumbs.

Cook’s tip
Add some halved black olives and a squeeze of lemon juice, if you like.

Racipe taken from Dairy Diary 2019.






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