Gorgeous midweek meals that are easy to fit into your busy lifestyle. The Quick After-Work Cookbook features easy, speedy recipes and big satisfying flavours that just hit the spot!.
For more information about this really useful book click here.
This is the most flavourful vegetarian dish I have ever tasted, it’s absolutely delicious, and the contrast in texture between the dahl and the roast veg makes it extra special.
Calories 319 per portion
Fat 9g (1g sat) per portion
Suitable for vegetarians
Suitable for freezing
For the dahl
For the dahl
Yellow split peas 300g (11oz)
Rapeseed oil 1 tbsp
Red onions 2, peeled and chopped
Garlic 2–4 cloves, peeled and chopped
Root ginger 5cm (2in) piece, finely chopped
Red chilli 1, deseeded and chopped
Fresh coriander 25g (1oz), stalks and leaves chopped separately
Bay leaves 2
Garam masala 2 tbsp
Ground cumin 2 tsp
Whole plum tomatoes 400g can
Vegetable stock 600ml (1 pint)
Limes 2, juice squeezed
For the roasted vegetables
Rapeseed oil 3 tbsp
Cauliflower 450g (1lb), broken into florets
Large Chantenay carrots 450g (1lb), halved lengthways or quartered if thick
Celeriac 300g (11oz), peeled and cut into wedges
Garam masala 2 tsp
Cumin seeds 2 tsp
Ground turmeric 1 tsp
Black mustard seeds 1 tsp
Curly kale 110g (4oz), large stalks removed and chopped
Naan breads 6, warmed, to serve
Instructions
Soak the split peas overnight in cold water, then rinse and drain.
Heat the oil in a large saucepan, add the onions and cook for 5 minutes. Stir in the garlic, ginger, chilli, chopped coriander stalks, bay leaves and spices and cook for 1 minute. Pour in the tomatoes, the stock and the peas. Bring to the boil, cover and simmer gently for 1½–2 hours until the peas have softened.
For the roasted vegetables, preheat the oven to 180°C/160°fan/Gas 4. Heat the oil in a large roasting tin for 5 minutes. Coat the cauliflower, carrots and celeriac in the oil and roast for 30 minutes.
Sprinkle in the spices and stir well. Add the kale and roast for a further 15–20 minutes until the kale is crisp and the carrots and cauliflower just tender.
When ready to serve, add the lime juice and half the coriander leaves to the dhal. Serve with the roast vegetables and naan bread and garnish with the remaining coriander.
Cook’s tip
If you prefer, cook the dhal in the oven at 150°C/130°fan/Gas 2 for 2 hours.
Last week I travelled down to London for the first of our cookbook shoots.
Our photographer, Steve Lee, has been shooting Dairy Diary images for over 15 years and is a master of his craft.
As well as working with us he has also photographed with many top chefs and food writers, including Michelle Roux, Antonio Carluccio and Phil Vickery.
We also work with acclaimed food writer Sara Lewis, who effortlessly makes each recipe look so delicious. Completing our small (but perfectly formed!) team is Olivia Wardle who sources all the gorgeous props and lovely Douglas Lee, who assists with everything from setting up the lighting to making the coffee.
Everyone works really hard behind the scenes to make the books look so fantastic.
Nothing is ‘staged’ or cheated; the food
is created exactly as per the recipe, then
photographed as quickly as possible
while it’s still fresh.
We shot some absolutely stunning images, which I can’t wait to share with you, but we have to wait for those, so instead I’m going to share my favourite recipe from our previous shoot.
Look out for this in our BRAND NEW COOKBOOK, coming very soon.
Calories 319 per portion
Fat 9g (1g sat) per portion
Suitable for vegetarians
Suitable for freezing
For the dahl
For the dahl
Yellow split peas 300g (11oz)
Rapeseed oil 1 tbsp
Red onions 2, peeled and chopped
Garlic 2–4 cloves, peeled and chopped
Root ginger 5cm (2in) piece, finely chopped
Red chilli 1, deseeded and chopped
Fresh coriander 25g (1oz), stalks and leaves chopped separately
Bay leaves 2
Garam masala 2 tbsp
Ground cumin 2 tsp
Whole plum tomatoes 400g can
Vegetable stock 600ml (1 pint)
Limes 2, juice squeezed
For the roasted vegetables
Rapeseed oil 3 tbsp
Cauliflower 450g (1lb), broken into florets
Large Chantenay carrots 450g (1lb), halved lengthways or quartered if thick
Celeriac 300g (11oz), peeled and cut into wedges
Garam masala 2 tsp
Cumin seeds 2 tsp
Ground turmeric 1 tsp
Black mustard seeds 1 tsp
Curly kale 110g (4oz), large stalks removed and chopped
Naan breads 6, warmed, to serve
Instructions
Soak the split peas overnight in cold water, then rinse and drain.
Heat the oil in a large saucepan, add the onions and cook for 5 minutes. Stir in the garlic, ginger, chilli, chopped coriander stalks, bay leaves and spices and cook for 1 minute. Pour in the tomatoes, the stock and the peas. Bring to the boil, cover and simmer gently for 1½–2 hours until the peas have softened.
For the roasted vegetables, preheat the oven to 180°C/160°fan/Gas 4. Heat the oil in a large roasting tin for 5 minutes. Coat the cauliflower, carrots and celeriac in the oil and roast for 30 minutes.
Sprinkle in the spices and stir well. Add the kale and roast for a further 15–20 minutes until the kale is crisp and the carrots and cauliflower just tender.
When ready to serve, add the lime juice and half the coriander leaves to the dhal. Serve with the roast vegetables and naan bread and garnish with the remaining coriander.
Cook’s tip
If you prefer, cook the dhal in the oven at 150°C/130°fan/Gas 2 for 2 hours.
Calories 417 per portion
Fat 17g (?8.5g sat) per portion
Suitable for freezing
Ingredients
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
Instructions
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.
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.
Calories 417 per portion
Fat 17g (?8.5g sat) per portion
Suitable for freezing
Ingredients
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
Instructions
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.
Warming, comfort food that’s perfect for winter days
Serves 6
Time 2 hrs 5 mins plus marinating
Calories 266 per portion
Fat 6g of which 2.5g is saturated
Suitable for freezing
Plain yogurt 150g (5oz) Garlic 1 clove, peeled and crushed Curry powder 1 tbsp Lean stewing beef 680g (1½lb), cubed Milk 150ml (¼ pint) Tomatoes 400g can Beef stock 150ml (¼ pint) Ready-to-eat dried tropical fruit 175g (6oz) Cornflour 25g (1oz) Steamed rice to serve, optional Coriander to garnish
1 Blend yogurt, garlic and curry powder in a bowl and stir in beef. Leave to marinate for at least 1 hour.
2 Place beef and its marinade in a large pan. Add milk, tomatoes, stock and fruit. Cover, bring almost up to boil and simmer for 2 hours or until tender.
3 Blend cornflour with a little milk, stir into curry and heat until sauce thickens and boils. Cook for 1 minute and serve with steamed rice, if using, and garnish with coriander leaves.