Tag Archives: Recipe of the week

Recipe of the Week: Minced Lamb Pie plus Win a Pie Maker!

Minced Lamb Pie

Celebrate #BritishPieWeek with this gorgeous Lamb Pie

It’s wonderful served with a scoop of creamy mash and a few green beans.

This recipe (below) is taken from Dairy Diary Favourites which features 100 recipes from 35 years of the Dairy Diary.

From speedy weekday meals to show-stopping crowd-pleasers, there is something for everyone in this fabulous cookbook.

Click here to find out more.



Win a Pie Maker

Fancy winning a Pie Maker?

If you would like a helping hand with making your pies than enter our competition to win this fabulous double pie maker.






Minced Lamb Pie

  • Servings: 6
  • Time: 90 mins
  • Difficulty: easy
  • Print

Calories 618 per portion
Fat 41g (17g sat) per portion


  • Butter 25g (1oz)
  • Olive oil 1 tbsp
  • Onion 1 large, peeled and chopped
  • Carrot 1 large, peeled and finely diced
  • Minced lamb 500g (1lb 2oz)
  • Plain flour 2 tbsp
  • Lamb or chicken stock 150ml (¼ pint)
  • Chopped rosemary 4 tsp or 2 tsp dried
  • Tomato purée 4 tsp
  • Worcestershire sauce 1 tbsp
  • Sherry 2 tbsp (optional)
  • Salt and freshly ground black pepper
  • Shortcrust pastry 400g (14oz)
  • Egg 1, beaten
  • Cheddar cheese 50g (2oz), grated
  • Mash and green beans to serve (optional)


  1. Heat the butter and oil in a frying pan, add the onion and carrot and cook until softened. Add the lamb and cook until browned all over. Stir in the flour then add the stock, rosemary, tomato purée, Worcestershire sauce, sherry, if using, and seasoning. Cover and simmer for 20 minutes, stirring occasionally. Leave to cool.
  2. Preheat the oven to 200°C/180°fan/Gas 6.
  3. Roll out half of the pastry and line a 25cm (10in) enamel pie plate. Fill with the lamb mixture.
  4. Roll out the remaining pastry until large enough to cover the pie. Brush the edge of the pastry in the tin with water, cover with the rolled-out pastry and press the edges together to seal. Trim and decorate the edge, brush with egg and make a small hole in the centre.
  5. Place on a baking tray and bake for 20 minutes. Sprinkle with the cheese and bake for a further 15–20 minutes until the pastry is golden. Serve with mash and steamed green beans, if you like.

Cook’s tips
If you don’t have an enamel pie plate then line a 23cm (9in) shallow loose bottomed tart tin with half the pastry, add the filling and roll out the remaining pastry to just a little bigger than the top of the tin then press the pastry edges together and trim off the excess before glazing and topping with cheese.



Dairy Diary Favourites cookbookMinced Lamb Pie recipe is taken from Dairy Diary Favourites, which features 100 recipes from 35 years of the Dairy Diary.

From speedy weekday meals to show-stopping crowd-pleasers, there is something for everyone in this fabulous cookbook.

Click here to find out more.














Recipe of the Week: Fresh Fruit with Chocolate Dip

 Fruits with Chocolate Dip

This delicious little treat is only 255 calories, so you can enjoy it guilt-free!

Fresh Fruit with Chocolate Dip

  • Servings: 2
  • Time: 10 mins
  • Difficulty: easy
  • Print

Calories 255 per portion
Fat 11g (6g sat) per portion
Suitable for vegetarians


  • Dark chocolate 75g (3oz), broken into pieces
  • Milk 2 tbsp
  • Mixed fruit, such as strawberries, blueberries, blackberries and raspberries 350g (12oz)


  1. Put the chocolate and milk in a heatproof bowl and set it over a pan of barely simmering water. Stir until it has melted, making sure it doesn’t overheat.
  2. Remove the pan from the heat and stir to make a smooth, thick glossy sauce.
  3. Carefully remove the bowl from the pan and pour the chocolate into a small pot. Serve immediately with the berries to dip into the chocolate sauce.


Just For One Or Two cookbook

This delicious recipe is taken from our sell-out cookbook (now on its second print run) Just for One or Two.

Find out more about this popular book here.

And happy Valentine’s Day for tomorrow!







Recipe of the Week: Cauliflower ‘Rice’

This delicious side dish is gorgeous with lamb and gives you another of your five-a-day.

Who needs carbs when you have cauliflower?!

(And you can treat yourself to a biscuit afterwards!)


Cauliflower Rice

Cauliflower ‘Rice’

  • Servings: 3-4
  • Time: 15 mins
  • Difficulty: easy
  • Print

Calories 76 per portion
Fat 3.6g (0.5g sat) per portion
Suitable for vegetarians


  • Cauliflower 1, broken into florets
  • Ground coriander 1 tsp
  • Olive oil 1 tbsp
  • Chopped mint 2-3 tbsp


  1. Preheat oven to 200°C/180°fan/Gas 6. Place cauliflower florets into a food processor and pulse several times to give a rice-like texture.
  2. Season well and mix with coriander and oil, then spread on a baking sheet. Bake for 10-12 minutes until it has a dry but fluffy texture.
  3. Stir in mint, season to taste and serve alongside your chosen fish or meat and vegetables.




Recipe of the Week: Savoury Bacon & Herb Loaf

Savoury Bacon & Herb Loaf

This Dairy Diary recipe is a delicious savoury bread perfect to serve with soup on #homemadesoupday.

Savoury Bacon & Herb Loaf

  • Servings: 4
  • Time: 70 mins
  • Difficulty: easy
  • Print

Calories 327 per portion
Fat 11g (5g sat) per portion
Suitable for freezing


  • Streaky bacon 50g (2oz), chopped
  • Onion 1, peeled and finely chopped
  • Celery 2 sticks, chopped
  • Self-raising flour 225g (8oz)
  • Butter 25g (1oz), softened
  • Milk 150ml (¼ pint)
  • Egg 1, beaten
  • Chopped parsley 1 tbsp
  • Dried mixed herbs ½ tsp


  1. Preheat oven to 180°C/160°fan/Gas 4. Grease a 450g (1lb) loaf tin or 16cm (6in) cake tin.
  2. Dry fry bacon in a frying pan for 2 minutes, then add onion and celery and cook for 5 minutes until soft.
  3. Sift flour and ½ tsp salt into a bowl and rub in butter.
  4. In a jug mix milk with egg and herbs and season. Add to dry ingredients with bacon mixture and mix together. Spoon into tin and bake for 50-60 minutes until risen and golden. Cool on a rack.






Recipe of the Week | Crispy Duck Salad

Crispy Duck Salad

This week’s recipe in the Dairy Diary is absolutely gorgeous and super-speedy too.

Cripsy Duck Salad

Crispy Duck Salad

  • Servings: 3-4
  • Time: 45 mins
  • Difficulty: easy
  • Print

Calories 480 per portion
Fat ?20g (1.5g sat) per portion


  • Half aromatic crispy duck (including pancakes and hoisin sauce) 530g/800g pack
  • Toasted sesame oil 3 tsp
  • White wine vinegar 1 tbsp
  • Sesame seeds 1 tbsp
  • Olive oil 2 tbsp
  • Bistro salad 180g pack


  1. Cook duck according to pack’s instructions. Meanwhile, whisk hoisin with 2 tsp sesame oil and vinegar.
  2. Toast sesame seeds for 2 minutes in a dry frying pan.
  3. Roll pancakes up together and cut into 1cm (½in) slices. Heat remaining sesame oil with olive oil in frying pan and fry pancakes for 4-5 minutes until golden.
  4. Mix pancake ribbons into salad leaves and divide between plates. Sprinkle with half the dressing. Shred duck with forks and place on top of salad leaves. Sprinkle with sesame seeds and serve immediately with remaining dressing.

Thanks to http://www.makemoreofsalad.com for supplying this recipe.





Recipe of the Week: Christmas Flapjacks

Christmas Flapjacks

Christmas Flapjacks

These moreish treats are really simple to make and taste simply delicious.

And because they’re packed
with oats they’re perfect for
keeping you fuller for longer.

Wrap in foil and take with you on a long walk or wrap in cello with a pretty ribbon and give as a gift.

Click for the recipe.

Christmas Flapjack recipe


Dairy Diary Favourites CookbookThis recipe is from Dairy Diary Favourites, the brilliant new cookbook which celebrates 35 delicious years of Dairy Diary recipes.

Find out more.






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