Tag Archives: British

British Sandwich Week

British Sandwich Week

According to the British Sandwich Week website we Brits eat over 11.5 billion sandwiches each year. If you laid each one end to end, they would go around the world about 44 times!

British Sandwich Week is a week-long celebration of the greatest food-to-go and one of the most iconic British culinary inventions; the Sandwich.

The great British sandwich is such a central item in our psyche and culture that we have more different names for it than Eskimos do for snow.

From Sarnies, butties and barms to baps and baguettes, everywhere you go there’s a local term for this icon. Ever since John Montague, the 4th Earl of Sandwich ordered cold beef between slices of toast, to avoid getting up from his cards game, his name has become synonymous with the delectable dish.

So what’s your favourite?

Do you prefer to make your own or do you have a favourite café? We love our local bakery. It’s certainly not hip and trendy but it produces the most gorgeous bread and fillings. But when we’re not indulging in purchases from

But when we’re not indulging in purchases from Food for Thought our favourite seasonal sandwich recipe is Asparagus Torpedoes (see below).




Win a Greville Sandwich Press

WIN a Fab Breville Sandwich Press

With the Breville VST025 sandwich toaster, delicious toasted sandwiches can be quickly prepared from handy ingredients. It’s quick, easy and offers endless options–from sweet to savoury–for anyone who fancies a light lunch or a quick snack.

Good luck!





Asparagus Torpedo

Asparagus Torpedoes

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 641 per portion
Fat 29g (9g sat) per portion
Suitable for vegetarians


  • Ready-to-bake baguettes 2
  • Asparagus spears 6–8, depending on size
  • Mayonnaise 3 tbsp
  • Finely shredded basil 3 tbsp
  • Finely chopped parsley 3 tbsp
  • Beefsteak tomato 1, sliced
  • Mozzarella cheese 90g (31⁄2oz), thinly sliced


  1. As instructed on the packet, preheat oven and bake baguettes, then allow to cool.
  2. Meanwhile, snap off white woody ends of asparagus. Cook spears in gently boiling water for 3–5 minutes until tender. Drain, cut in half lengthways, then into thirds.
  3. Cut baguettes almost into two lengthways. Mix mayonnaise with basil and parsley and spread over cut sides. 4 Alternate slices of tomato, mozzarella and pieces of asparagus in the baguettes. Season with freshly ground black pepper and serve immediately while warm.


A Dairy Diary recipe.






10 holiday activities for the whole family – young or old

10 holiday activities for the whole family – young or

Whether you’re staying at home during the school holidays or enjoying a good old British seaside holiday, there’s bound to be the odd day when you need some new inspiration for things to do.

Having just come back from a fortnight’s holiday in the stunningly beautiful, but rain-prone Wales I feel like I am something of an expert in keeping 3 generations occupied!

So here are a few suggestions for fun – whatever your age!

1 Make a giant map of your location.

Stick large pieces of paper together and draw on a map of where you are using an Ordnance Survey (or Google) as reference. Then draw and colour in landmarks you have visited or activities you have enjoyed. You could even draw in roads or railways and the youngest can use it for model cars or trains.

2 Play a board game.

We love Cranium, Don’t Say It or What a Performance, which are simple enough for everyone to enjoy.

3 Make Stripy Jelly!

Stripy Jelly recipeThis recipe from our fabulous new cookbook, Dairy Diary Favourites, is such fun to make and a winner with all the family. Just make sure you buy additive-free jelly beans or your children will be climbing the walls!!

Custard powder 2 tbsp
Milk 300ml (½ pint)
Strawberry jelly 135g packet
Whipped cream and children’s sweets to decorate

  1. Blend the custard powder with a little cold milk. Bring the remaining milk to the boil and pour onto the mixture, stirring well. Return to the pan and bring back to the boil, stirring. Remove from the heat and leave to cool.

2.  Make up the jelly according to the packet’s instructions. Pour a third of the jelly into a jug, stir in the custard and mix well.

3.  Pour half the remaining jelly into a 900ml (1½ pint) glass dish and chill until set. Pour half the custard mixture on top, chill until set. Repeat layers with the remaining mixture, chill until set.

Just before serving, decorate with whipped cream and sweets.

4 Go on a nature walk.

Older members of the family will enjoy sharing their knowledge with little ones and youngsters revel in new discoveries. Children love a challenge, so you could create a list of things to collect, such as:

  • Nature walkSomething round
  • A leaf bigger than the palm of your hand
  • Something that does not belong
  • A fir cone
  • Something yellow
  • A small stick
  • Something rough
  • A feather
  • Something smooth
  • A leaf smaller than your fingernail
  • Something shiny
  • A blade of grass
  • A daisy
  • Something with stripes
  • Something pretty
  • A pebble that looks like an animal

You could even paint the pebble to look even more like the animal when you get home. Or make all of your finds into a collage to keep.

5 Play card games.

Older generations always seem to know great card games, and will enjoy teaching the little ones how to play. You could even make it competitive and give chocolate buttons as prizes.

Treasure hunt crop

6 Head off on a treasure hunt.

This can be as simple or as complex as you like, dependent on the ages of people in the family. You could make clues or just leave a trail to where the ‘treasure’ is. Treasure could be something like a bag of chocolate coins or a few new colouring pens. I bought some pretty but inexpensive stones and hid them amongst pebbles on the beach for the children to find.

7 Go to the cinema or have a DVD night at home.

Choose a good all-rounder family film, buy a big bag of popcorn and relax.


Family photo

8 Pose for a family photo.

Place your camera on a tripod or table, set the timer and say cheese!


Visit an attraction

9 Visit a local historical site or museum.

Choose somewhere with a mixture of activities, such as children’s trails, interesting artefacts or buildings and, of course, a good café!

10 Play rounders.

If there are small children involved, give them a huge racket and use a soft ball, so that everyone gets a chance to be involved.


Dairy Diary Favourites cookbookTo celebrate the 35th anniversary of the iconic Dairy Diary we have created a collection of the top 100 recipes from the past 35 years.

From children’s teas and quick midweek meals to delicious lunches and decadent desserts, there’s something in this book to tempt everyone.

Click here to find out more.

The Magic of the Water

I consider myself to be very lucky to live two minutes’ walk from a canal.

We get so much pleasure from watching the water-dwelling wildlife, wandering (or doing an embarrassing attempt at jogging in my case) along the towpath as well as watching the boats go by.

In Britain, most of us are never too far from an inland waterway – there are 2,000 miles of canals and navigable rivers that flow through our towns, villages and countryside.



Man-made structures, essential to keep the waterways working, are well to the fore. Many of them are evidence of an innovative industrial past and represent engineering breakthroughs, including aqueducts, locks, bridges and tunnels. The Standedge tunnel, which takes the Huddersfield Canal beneath the Pennines, is the longest in Britain at 16,499ft (5,029m). You can take a boat trip along it, or, if enclosed spaces are not for you, linger in the pub or visitor centre and hear about it from the rest of the day-outers.

Nowadays, our inland waterways are undergoing a renaissance as a means of leisure and recreation, but their original purpose, in the absence of substantial road and rail networks, was as a means of freight transport.

The Bridgewater Canal is usually regarded as the one that started the rush of canal building in the 18th century. It was the brainchild of the Duke of Bridgewater, inspired by a visit to the Canal du Midi in France. His mines in Worsley supplied coal to Manchester and once the canal was finished, in 1776, the price of coal in that city practically halved. Others took note and more canals were built, especially in the north and midlands where heavy industries were king and goods needed to be transported to cities and ports as cheaply as possible. Interestingly, canals were not financed by the government but by industrialists, mine and mill owners, textile manufacturers and banks, and each one required an Act of Parliament to enable it to go ahead.


Dairy Diary 2016For more information on British waterways
see the feature in the 2016 Dairy Diary
and/or visit www.waterways.org.uk.

You can buy the 2016 Dairy Diary
now for just £7.99.

Recipe of the Week: Shrewsbury Biscuits

Shrewsbury Biscuits

  • Servings: makes 24
  • Difficulty: easy
  • Print

Calories 102 per portion
Fat 4g (2.9g sat) per portion
Suitable for vegetarians
Suitable for freezing

Originally made in 1760 by a Mr Palin in Shropshire, these biscuits have a light texture and lemony flavour and are very simple to prepare.

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How to Make the Perfect Cup of Coffee

How to Make the Perfect Cup of Coffee
Win an Aeropress and Retro Mug Set plus offer code for PACT coffee

Can you remember where you enjoyed your best cup of coffee?

My most memorable and delicious coffee came with a small glass of iced water and dainty pastry, in a tiny cafe in a little street in Innsbruck. It was rich and strong with just a hint of chocolate.

I’m sure this amazing brew was created with a very expensive espresso machine and it’s doubtful that I can create anything quite that good at home but I am going to give it a try!

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Bravo for British asparagus

Bravo for British asparagus


Bravo for British asparagus and the MOST amazing asparagus recipe

We’re five days into May and the British asparagus season is in full swing – hurrah!

I adore asparagus. It’s so tender, and its delicate flavour lends itself to many recipes, though it’s also wonderful on its own, lightly steamed and sprinkled with sea salt.

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