Tag Archives: recipe of the day

Recipe of the Week: Baked Apples



This only takes 5 minutes to prepare but tastes just gorgeous.

The perfect comforting pud!

Read the recipe on the Dairy Diary website.


Baked Apples

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 223 per portion
Fat 8g (5.2g sat) per portion
Suitable for vegetarians


  • Butter 40g (1½oz), softened
  • Light muscovado sugar 40g (1½oz)
  • Chopped glacé ginger 1 tbsp
  • Glacé cherries 25g (1oz), chopped
  • Ready-to-eat prunes 75g (3oz), chopped
  • Dessert apples 4
  • Custard to serve (optional)


  1. 1 Preheat the oven to 180°C/350°F/Gas 4. Beat the butter and sugar together in a bowl until soft and smooth. Stir in the glacé ginger and then add the cherries and prunes.
  2. Cut a thin slice off the top of each apple and reserve. Core the apples and cut a very thin slice off the bottom if needed, to stop them rolling around.
  3. Stand the cored apples in a small 20cm (8in) circular dish, then press the fruit mixture into the cavities, spooning the remainder over the cut top edge. Press the apple lids back in place.
  4. Add 2 tbsp of water to the base of the dish, then bake for 30 minutes until the apples are tender. 5 Serve hot with custard, if you like.




Recipe of the Day | Spiced Cottage Pie

Spiced Cottage Pie from Fantastic Food For Less


Spiced Cottage Pie

Cottage pie is one of those timeless favourites; this version is flavoured with a little curry powder and mixed with red lentils to produce a delicious take on a classic.

Time 50 minutes.
Serves 6
Per portion: 737 Kcal, 25g fat (10.8g saturated)
Suitable for freezing.

Sunflower oil 1 tbsp
Minced beef 500g (1lb 2oz)
Onion 1, peeled and chopped
Medium hot curry powder 2 tbsp
Carrot 150g (5oz), diced
Red lentils 150g (5oz)
Beef stock 600ml (1 pint)
Tomato purée 1 tbsp
Sultanas 50g (2oz)
Salt and freshly ground black pepper
Potatoes 680g (1½lb), peeled and cut into chunks
Butter 50g (2oz)
Milk 4 tbsp
Ground turmeric ¼ tsp
Cooked frozen peas to serve (optional)

1 Heat the oil in a saucepan over a medium heat and fry the mince and onion, stirring and breaking up the mince, for about 5 minutes until it is evenly browned.

2 Stir in the curry powder and carrot, cook 1 minute and then mix in the lentils. Pour in the stock, tomato purée, sultanas and seasoning and bring to the boil.

3 Cover and simmer for 25 minutes, stirring occasionally until the lentils are soft.

4 Meanwhile, put the potatoes into a saucepan with just enough lightly salted water to cover them. Cover with the lid and bring the water to the boil. Then reduce the heat and simmer for about 15 minutes until the potatoes are tender.

5 Drain the potatoes, return them to the pan with half the butter and the milk and turmeric and season with salt and pepper. Mash well, adding the milk as needed to make a soft spoonable mash.

6 Preheat the grill to hot. Spoon the mince mixture into an ovenproof dish, cover with the potato and fork the mash into an even layer. Dot the remaining butter over the top and grill for 5–10 minutes until browned. Serve with peas, if you like.

Cook’s tip
Leftover lentils can be used to make a delicious, filling soup. Cook 110g (4oz) lentils with 1 chopped potato, carrot, onion and parsnip (or any other leftover veg you fancy) and 900ml (1½ pints) stock very gently for 1 hour. Purée with a stick blender before you serve.


Fantastic Food For Less cookbookRecipe taken from
Fantastic Food for Less

cookbook. which is now
available for just £7.99.











A selection of fantastic recipes for you to try:

Thai-Style Chicken Satay
Strawberry Trifle with Pimms
Tomato & Artichoke Tart
Wild Alaska Salmon Picnic Fishcakes
Tomato & Rosemary Gnocchi
Pesto Chicken with Petits Potatoes
Coconut & Plum Pavlovas
Gooseberry & Hazelnut Fool
Treacle Tart with Glazed Apples
Kashmiri Butter Chicken









Recipe of the Day: Treacle Tart with Glazed Apples

Treacle Tart with Glazed Apples



Treacle Tart with Glazed Apples 

Serves 6
75 mins plus cooling
555 Kcals/portion
Fat 16g (7.2g sat) per portion
Suitable for freezing
Suitable for vegetarians

Plain flour 175g (6oz)
Butter 65g (2½oz), diced
White vegetable cooking fat or lard 40g (1½oz), diced
Golden syrup 454g tin
Ground ginger 1 tsp
Lemon 1, grated zest and juice
Fresh breadcrumbs 110g (4oz)
Cooking apples 2, peeled, cored and thinly sliced
Icing sugar 1 tbsp
Custard or ice cream to serve (optional)

1 To make the pastry, put the flour, 40g (1½oz) butter and fat in a bowl and rub in with your fingertips until you have fine crumbs. Gradually add 2 tbsp water and mix to a smooth dough. Alternatively, you could use a food processor.

2 Knead the pastry briefly, then roll out on a lightly floured surface until a little larger than a 24cm (9½in) diameter fluted loose-bottomed flan tin. Lift the pastry over the rolling pin, place in the tin then ease up the sides, pressing it in place. Trim the top of the pastry so that it stands a little above the tin. Chill for 15 minutes.

3 Meanwhile, preheat the oven to 190°C/375°F/Gas 5. Pour the syrup into a saucepan, add the ginger, lemon zest and half the juice and gently heat. Take the pan off the heat and stir in the breadcrumbs. Leave to cool.

4 Pour the syrup into the tart case. Toss the apple in the remaining lemon juice. Arrange the slices, overlapping, in rings over the top of the tart. Then melt the remaining butter and brush it over the apples. Bake for about 35 minutes until the apples are golden.

5 Sift the icing sugar over the top and return the tart to the oven for a further 5 minutes or until the sugar has caramelised. Leave to cool for 30 minutes, then remove the tart from the tin and cut into wedges. Serve with ice cream or custard, if you like.

Cook’s tips
Place any stale bread you have in a food procssor and whizz into breadcrumbs.
Separate into portions and freeze in polythene bags so that you have a ready-made supply.


Fantastic Food For Less cookbook

Recipe taken from Fabulous Food For Less cookbook


When you get the book, I would love to know which your favourite recipe is.


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