Tag Archives: Competition

Win £50 of beautiful plants to brighten your garden


Win £50 worth of plants for your gardenWith the current situation, we’re all spending more time in our own gardens.


That’s why we’re giving you the chance to win £50 of beautiful plants, to make your outdoor space even more cheerful (and we all need a bit of cheer right now!)

Win £50 of beautiful plants
to brighten your garden



Good luck, and keep safe and well everyone.




Read on the 

The best British gardens to see snowdrops



Driving home earlier this week I was delighted to see a cloud of snowdrops underneath the oak trees.

They always bring me joy. Maybe it’s because they are one of the few plants to flower in the middle of winter?

Around the UK there are lots of gardens awash with snowdrops. Why not discover them?. I’ll certainly be visiting two: Rode Hall and Dunham Massey in Cheshire (followed by the essential tearoom visit to warm up with tea and cake!)

Of course, there are many more. Click here for a list of snowdrop-packed gardens to discover around Britain.

I planted snowdrops in my hanging baskets, they should would appear after the pansies… but no such luck yet.
Perhaps mine are late bloomers!

I should have consulted our book, Seasonal Garden Ideas.

It has lots and lots of easy projects, some of which can be undertaken in a matter of minutes.

Seasonal Garden Ideas




Win Outdoor PlanterOr for a spring colour – no effort guaranteed – enter our competition to win a beautiful spring planter.













Competition | Win a Multifunction Blender Set

Win a blender set

Dairy Diary is giving you the chance to win this Multifunction Blender Set

This Habor Multifunction Blender Set comes with an immersion blender, a chopper and a whisk to meet your different needs to bring health benefits to your family.

  • Comes with a immersion blender, a chopper and a whisk to meet your different needs to bring health benefits to your family
  • Strong enough to chop food from soft to hard, such as onions, apples, carrots or even ice cubes
  • Designed with 2 buttons and a variable speed controller to adjust between 7 speed levels for food with different firmness

Enter now. Good luck.


National Picnic Week plus a very moreish recipe (and a special treat!)

 Lake District Picnic

I’ve recently come back from a couple of astonishingly beautiful days in the Lake District.

The deluges earlier in the year, followed by day-after-day of glorious sunshine has resulted in such a verdant and lush landscape; it’s a pure joy to see.

We tackled a pretty sizeable fell walk and so I packed some much-needed sustenance in my rucksack.

And we found one of the most glorious picnic spots I’ve seen – complete with very high bench that make your feet dangle in a comical fashion like a small child.

It may be twee and a little old fashioned,
but with the right location and good
food a picnic can be simply lovely.

Lake District picnic 2

We enjoyed dry-cured bacon sandwiches on soft white rolls and a cheeky slice of Blueberry & Orange Loaf, which survived pretty well in the heat. If you fancy making it the recipe is shown below

The recipe is from our Cook it Slowly cookbook, which in my opinion is one of our best. Find out more about it here.

And as it’s National Picnic Week next week you have the perfect excuse to picnic somewhere gorgeous.

Why not share your favourite
recipe (and location)?


Win a Moroccan Dinner SetEating al fresco in style is easy with our fabulous competition prize

We’re giving you the opportunity to win a gorgeous Moroccan Bloom Melamine 12 Piece Dinner Set, which looks just like real crockery.

Click here to enter.






Blueberry & Orange Loaf

Blueberry & Orange Loaf

  • Servings: 8
  • Print

Calories 316 per portion
Fat 10g (6g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • Self-raising flour 350g (12oz)
  • Caster sugar 75g (3oz)
  • Blueberries 200g (7oz)
  • Oranges 2, finely grated zest and juice
  • Milk 4–6 tbsp
  • Eggs 3
  • Butter 75g (3oz), melted
  • Demerara sugar 1–2 tbsp


  1. Preheat the oven to 160°C/140°fan/Gas 3. 
Butter a 900g (2lb) loaf tin and line with baking paper.
  2. Sift the flour into a large bowl and stir in the caster sugar, blueberries and orange zest.
  3. Pour the orange juice into a measuring jug and make up to 150ml (¼ pint) with milk. Beat in the eggs and butter and then pour this into the bowl with the flour and blueberries and stir until just mixed together. Spoon the mixture into the loaf tin and sprinkle the demerara sugar over the top.
  4. Bake for 1–1¼ hours until risen and firm to the touch and a skewer inserted into the centre of the cake comes out clean.
  5. Leave to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.

Cook’s tips
Don’t over-mix the ingredients or the cake will be tough.
If preferred, omit the demerara sugar and drizzle over some orange glacé icing made by mixing icing sugar with orange juice.

Win £200 to spend in your garden

Win £200 to spend in your garden

WIN a National Garden Centre Voucher worth £200!

It’s May and everything is beginning to bloom. It’s the perfect time to get out in the garden and give it some va va voom! (Apologies for the dubious poetry.)

This week, I have a SUPER
special competition for you.

For a fabulous £200 to spend on plants, tools……. whatever you choose, enter our prize draw to win National Garden Centre Vouchers. Just click below.

Good luck!








WIN a Morphy Richards 48280 Fastbake Breadmaker

Win a Morphy Richards Breadmaker

Win a Morphy Richards Breadmaker

This breadmaker bakes heavenly-smelling loaves, as well as rolls, pizza dough, cake and even jam!

As it’s compact you’ll only need a small space in your kitchen for this handy machine.

And with a time-delay function, you
can wake up to the aroma of
freshly-baked bread in the morning.


But be quick. It’s your last chance to enter today!


While your bread’s baking, why not try this wonderful and vibrant soup?


Roast Beetroot & Ginger Soup


Roast Beetroot & Ginger Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

Calories 78 per portion
Fat 3g (0.5g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • Beetroot 4, approx. 680g (1½lb), scrubbed, topped and tailed and cut into thick wedges
  • Red onions 2, peeled and cut into thick wedges
  • Root ginger 25g (1oz), peeled and cut into thick slices
  • Celery 2 sticks, cut into thick chunks
  • Olive oil 2 tbsp
  • Vegetable Stock Pots (or stock cubes) 2
  • Celery salt 1–2 tsp
  • Freshly ground black pepper
  • Lime or lemon juice 1–2 tbsp
  • Coconut milk yogurt 125g pot
  • Torn celery leaves to garnish (optional


  1. Preheat the oven to 160°C/140°fan/Gas 3. Put the beetroot and onion wedges, ginger and celery in a roasting tin. Add the oil and mix well to coat the vegetables. Cover the tin with foil and roast for 3 hours until the vegetables have softened.
  2. Put half the roasted vegetable mixture into a blender or food processor with one of the Stock Pots (or cubes) and 500ml (18fl oz) boiling water. Purée until smooth, then tip into a large saucepan. Put the rest of the vegetables and cooking juices from the roasting tin into the blender or food processor along with the other Stock Pot and 500ml (18fl oz) boiling water and purée. Add to the first batch.
  3. Stir in the celery salt, pepper and lime or lemon juice to taste. If necessary, reheat gently and adjust the consistency and seasoning to taste. Ladle into warmed bowls then swirl coconut milk yogurt into each one and sprinkle with torn celery leaves, if wished.

Cook’s tips

There’s no need to peel the beetroot. Stir halfway through cooking if you are around but it’s not essential. For a really smooth soup, purée the mixture, then push it through a sieve.



Cook it Slowly! cookbookRecipe taken from Cook it Slowly!

Prepare quickly, cook slowly and savour every mouthful.

Slowly-cooked meals are easy, fuss-free and delicious with melt-in-the-mouth textures and intense flavours.

For more recipe visit the website…









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