Adults in the UK spend an average of 2 hours, 26 minutes each day on a mobile device.
Whether it’s browsing the internet, planning the weekly shop, or accessing a calendar, we are becoming increasingly reliant on mobile technology.
But is this obsession with all things digital really necessary? Technology is a wonderful thing (hence why we’re using it right now) but does it need to replace everything?
Imagine a diary which is on all the time, never needs charging,
can be scrolled through in seconds, and enables you to add and
delete entries faster than you can say ‘Where’s the diary app?’
Take a look at this brand new device here.
You guessed it. It’s a real life paper diary.
One with delicious recipes, fab features, a handy pocket and even date stickers.
Yes, of course, it’s the Dairy Diary!
The 2017 Dairy Diary allows you to do all of the above and much more, making it as relevant today as the first edition was in the pre-digital age 35 years ago.
From delicious and easy to follow recipes to inspirational ideas for activity holidays and handy hints and tips on topics as diverse as gardening and home budgeting, the Dairy Diary is a vital source of information which the whole family can access in an instant.
For more information, or to order your copy (what are you waiting for?) visit our website or ask your milkman – you can even order in a non-digital way if you wish!
Fancy a taster? This mild chicken curry is a winner with all the family.
Easy Chicken Curry
Calories 417 per portion
Fat 17g (?8.5g sat) per portion
Suitable for freezing
- Butter 25g (1oz)
- Onion 1, peeled and chopped
- Dessert apple 1, peeled, cored and chopped
- Butternut squash 150g (5oz), peeled and diced
- Curry paste 1 tbsp
- Plain flour 1 tbsp
- Ground ginger ½ tsp
- Ground cinnamon ½ tsp
- Milk 225ml (8fl oz)
- Mango chutney 1 tbsp
- Cooked chicken 175-225g (6-8oz), cut into chunks
- Cooked basmati rice, naan bread and flaked almonds to serve, optional
- Melt butter in a saucepan and add onion, apple, squash and curry paste. Cover and cook on a low heat for 5 minutes.
- Add flour, ginger and cinnamon and cook for 1 minute, stirring.
- Pour milk into pan, then add mango chutney and cooked chicken. Bring to the boil, stirring, then reduce the heat, cover with a lid and simmer gently for 20 minutes.
- Serve curry on a bed of rice sprinkled with almonds and with naan bread, if using.