With snow and cold weather lashing the country, now’s the perfect time to crack out a delicious, cosy recipe for Minestrone Soup.

This soup has a rich tomato base and contains plenty of healthy vegetables to get you closer to your five-a-day.

You can even swap in different vegetables and lentils to suit your taste.

This soup is satisfying, low-calorie, and perfect for warming up those cold winter nights.

Read ahead for the full recipe.

Info

Prep Time: 15 Mins

Cooking Time: 50 Mins

Serves: 4–6

Ingredients

• 3 tbsp Olive Oil
• 1 Onion
• 1 Celery Stick 
• 1 Carrot
• 1 Courgette
• 1 Garlic Clove (Crushed)
• 1 tbsp Dried Oregano
• 400g Cannellini Beans
• 400g Chopped Tomatoes
• 2 tbsp Tomato Puree
• 1 Litre of Vegetable Stock
• 1 Bay Leaf
• 70g Small Pasta
• 100g Kale
• Fresh Basil
• Grated Parmesan (To Serve)

Instructions

1. Finely chop your vegetables (onion, celery, carrot and courgette) and gently fry them over a low-medium heat for 10 minutes.
   
2. Add the crushed garlic and oregano, then cook for a further minute.
   
3. Add the cannellini beans, chopped tomato, puree, vegetable stock, and bay leaf.
   
4. Season to taste, then bring to a simmer and cook for 30 minutes.
   
5. Add the pasta and kale, cooking for a further 10 minutes before removing from the heat.
   
6. Ladle the minestrone soup into bowls, and top with grated parmesan and basil.

Looking to spice up your #Veganuary?

Our Tofu Curry is packed full of aromatic spices that combine together to make an evening meal with a delightfully spicy kick.

It's easy to make and is perfect for batch cooking so you can enjoy it throughout the week.

You don't need to be a veggie to enjoy this meal, it's got enough flavour to satisfy even the staunchest meat eaters.

Scroll down to discover how we make this delicious Tofu Curry.

Info

Prep Time: 25 Mins

Cooking Time: 10–30 Mins

Serves: 3

Information

For The Marinade:

• 1 tbsp Olive Oil
• 2 Garlic Cloves (Grated)
• 2cm Fresh Ginger (Grated)
• 1 tsp Ground Cumin
• ½ tsp Paprika
• ½ tsp Garam Masala

For The Tofu:

• 380g Firm Tofu (Cubed)
• 1 Small Red Onion (Finely Chopped)
• 80g Vegan Butter

For The 'Butter' Sauce:

• Drizzle of Olive Oil
• 4 Garlic Cloves (Crushed or Grated)
• 2cm Fresh Ginger (Grated)
• 2 Bay Leaves
• 1 tsp Garam Masala
• ½ tsp Paprika
• 500ml Passata
• 1 tbsp Brown Sugar
• ½ tsp Ground Turmeric
• 4 Green Cardamom Pods
• Salt

For The Rice:

• 180g Basmati Rice
• 1 Bay Leaf

To Serve:

• Fresh Coriander
• Coconut Yoghurt
• Naan Bread

Instructions

1. For the marinade, mix the marinade ingredients together and gently stir in the tofu cubes. Set this aside for a minimum of 30 minutes.
   
2. To make the 'butter' sauce, heat the oil in a pan and fry the garlic for one minute.
   
3. Add the remaining 'butter' sauce ingredients, 125ml of water, and season to taste with salt before simmering for 20 minutes.
   
4. Put the basmati rice and bay leaf into a saucepan, fill with 450ml of water and add a generous pinch of salt. Bring to the boil for 2–3 minutes, then reduce to a simmer for a further 12 minutes then cover with the saucepan lid.
   
5. Fry the marinated tofu with the red onion and vegan butter over a medium high heat for 12–15 mins, making sure to turn regularly until brown on all sides.
   
6. Tip the tofu into the butter sauce, drain the rice and remove any bay leaves and cardamom pods. Garnish with fresh coriander, coconut yoghurt and any sundries that you want e.g. naan bread, poppadoms, and/or chutney before serving.

Looking for a classic, Christmas dessert to make this holiday season?

This Christmas Yuletide Log is utterly delicious and the perfect pudding to celebrate this festive season.

The rich, velvety chocolate ganache and sponge are guaranteed to be a crowd pleaser at any festive gathering.

It's a versatile dish you can pair with custard, double cream, whipping cream — or even just enjoy on its own.

Read ahead to discover how we make this decadent, festive dessert.

Info

Prep Time: 30 Mins

Cooking Time: 10–30 Mins

Serves: 8–10

Ingredients

For the sponge:

• 4 Large Free Range Eggs
• 100g Caster Sugar
• 65g Self Raising Flour
• 40g Cocoa Powder

For the ganache topping:

• 300ml Double Cream
• 300g Dark Chocolate

For the filling:

• 300ml Double Cream (Whipped)

To decorate:

• Icing Sugar (To Dust)

Instructions

1. Preheat the oven to 200 C / 180 C Fan / GAs Mark 6. Grease a swiss roll tin and line with baking paper.
   
2. In a large mixing bowl, whisk the eggs and sugar together until the mixture is pale, light, and frothy.
   
3. Sift the flour and cocoa powder into the mixture, cutting and folding the mixture until everything is incorporated together.
   
4. Gently pour the mixture into the lined tin and spread evenly into the corners.
   
5. Bake in the middle of the oven for 8–10 mins, or until well risen and firm to the touch.
   
6. While the cake is still hot, cut a large piece of baking paper (bigger than the sponge) and dust with icing sugar.
   
7. Carefully turn the sponge out of the tin and onto the large sheet of baking paper.
   
8. Cut a score mark parallel to one of the longer edges and roll the sponge tightly with the paper inside. Sit the sponge on top of it's outside edge, and allow it to cool completely.
   
9. While the cake is cooling you can make the ganache. Heat the double cream in a pan until very warm, then remove form the heat and add the chocolate. Stir until the chocolate has melted, cool to room temperature, then place in the fridge and allow the mixture to firm up.
   
10. Uncurl the cold swiss roll and remove the paper. Spread the whipped cream on top of the sponge (spreading right to the edges) and re-roll tightly.
    
11. Put the chocolate icing into a piping bag fitted with a star nozzle. Pipe long, thick lines across the log until it's completely covered.
    
12. Dust with icing sugar and serve with whichever toppings you fancy.

Tis' the season for presents, mistletoe and everybody's favourite Christmas treat... Mince Pies!

These classic treats are the perfect way to celebrate the festive season; whether you're leaving them out for Santa Claus or enjoying them yourself with a nice, warm cuppa!

This recipe is easy-to-follow and guaranteed to produce the perfect batch of Mince Pies.

Read ahead to discover how we make these scrumptious, seasonal pies!

Info

Prep Time: 30 Mins

Cooking Time: 20-25 Mins

Serves: 12

Ingredients

• 300g Plain Flour
• Pinch of Salt
• 150g Fridge Cold Butter
• 3 tbsp Icing Sugar
• 1 Large Free Range Egg (Beaten with 1 tbsp Cold Water)
• 300g Mincemeat

To Finish:

• 1 Medium Free Range Egg, Beaten
• 1 tbsp Caster Sugar

Instructions

1. Place the flour, salt and butter in a food processor and pulse until it resembles breadcrumbs.
   
2. Add the icing sugar and pulse again, then the large beaten egg mixture and pulse briefly to form a rough dough.
   
3. Tip the pastry onto a work surface, and using your hands, bring the dough together into a ball.
   
4. Wrap in cling film and chill for 20-30 mins.
   
5. Brush a 12-hole bun tin with melted butter and set aside in the fridge.
   
6. After chilling, turn the dough out onto a lightly floured surface. Roll out the dough until it’s 4mm thick.
   
7. Use a round cutter to cut out 12 discs of pastry that are about 6mm bigger than the bun tin holes.
   
8. Bring the scraps of dough together and re-roll as necessary.
   
9. Press a round of pastry into the bottom of each hole. Fill each pasty case with a level tablespoon of mincemeat. Don’t overfill them as they will leak and make your mince pies stick to the tray.
   
10. Cut out 12 lids with a smaller pastry cutter, re-rolling the pastry as necessary. Brush a little beaten egg around the base of the lid and stick it down onto the pie-edge, pressing gently to seal.
    
11. Brush the tops of the mince pies with egg wash and sprinkle lightly with caster sugar.
    
12. Use a sharp knife to make a small incision in the middle of the pie, so they can let out steam as they bake.
    
13. Return the pies to the fridge while you preheat the oven to 190C / 170C Fan / Gas Mark 5.
    
14. Bake the mince pies for 20-25 mins, or until golden brown and crisp. Set the tray aside to cool for 5 mins before turning the pies out.

With the cold weather settling in and Christmas getting closer and closer, we wanted to share a gorgeous seasonal recipe that's perfect for the winter months.

This Cinnamon Apple Pudding actually comes from our Dairy Diary Cookbook, which is packed full of amazing one pot recipes for minimal clean up and maximum flavour.

This cinnamon-infused pudding pairs perfectly with custard or a scoop of vanilla ice cream. You can even serve it cold the next day with a nice, warm cuppa.

Read ahead to discover how to make this wonderful winter pudding and make sure to pre-order your very own Dairy Diary Cookbook for hundreds of sensational recipes just like this!

Info

Prep Time: 10-15 Mins

Cooking Time: 40-45 Mins

Serves: 6

Ingredients

• 150g Unsalted Butter
• 150g Light Muscovado Sugar
• 250g Self Raising Flour
• 2 tsp Ground Cinnamon
• 1 Egg
• 6 tbsp Milk
• 110g Raisins
• 1 Cooking Apple (Diced)
• 2 tbsp Demerara Sugar
• Custard or Ice Cream (To Serve)

Instructions

1. Preheat the oven to 180C / 160C Fan / Gas Mark 4.
2. Line a shallow, square tin with baking paper and set aside.
3. In a large mixing bowl, cream together the butter and muscovado sugar until combined.
4. Then beat in the flour, cinnamon, egg, and milk until everything is combined and you have a smooth batter.
5. Fold in the raisins and half of the diced apple, before spooning into the lined tin and level the top.
6. Scatter the remaining apple over the top and lightly press into the mixture.
7. Sprinkle the demerara sugar evenly over the top before baking the pudding for 40-45 mins until it has risen and is just firm to the touch in the centre.
8. Leave to cool in the tin for a few mins before removing and serving with custard, ice cream, or whatever you fancy!

It's officially spooky season and to celebrate we're sharing our recipe for Pumpkin Spiced Cupcakes!

These cupcakes are packed full of pumpkin flavour and pair perfectly with a warm cuppa!

They're the perfect sweet treat to get you in the autumn mood. You could even bake a batch to give to trick or treaters.

Read ahead to discover how to make these scarily good cupcakes.

Info

Prep Time: 90 Mins

Cooking Time: 25 Mins

Serves: 12

Ingredients

For The Cupcakes:

• 200g Plain Flour
• 2 tsp Baking Powder
• ½ tsp Bicarbonate of Soda
• 2 tsp Ground Cinnamon
• ½ tsp Ground Nutmeg
• ½ Ground Ginger
• ¼ tsp Ground Cloves
• 220g Pureed Powder
• 200g Light Brown Sugar
• 120ml Sunflower Oil
• 2 Medium Eggs
• 12 Muffin Cases
• 2 tsp Vanilla Extract
• Pinch of Salt

For The Frosting:

• 250g Cream Cheese
• 50g Unsalted Butter
• 250g Icing Sugar
• 1 tsp Vanilla Extract
• ½ tsp Ground Cinnamon (For Decoration)

Instructions

1. Preheat the oven to 180C / 160C (Fan) / Gas Mark 5 and line a muffin tray with twelve muffin cases.
2. In a large bowl, whisk the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly blended.
3. In another mixing bowl, combine the pumpkin puree, brown sugar, and oil.
4. Beat in the eggs (one at a time), until the mixture is smooth and slightly thickened.
5. Pour the wet ingredients into the bowl with the dry ingredients and fold together gently until the batter is just combined.
6. Divide the batter evenly among the prepared cupcake cases, making sure each is roughly two-thirds full.
7. Bake in the pre-heated oven for 20-25 mins, or until you can insert a skewer and it comes out clean.
8. Leave to cool for ten mins before transferring to a cooling rack. Let them cool completely before decorating with frosting.
9. In a bowl, beat together the softened butter and cream cheese until smooth and creamy.
10. Gradually sift in the icing sugar and add the vanilla extract, beating until the frosting is light and fluffy.
11. Once the cupcakes have completely cooled, either pipe or spread the icing on top of each cupcake. Decorate with a sprinkle of cinnamon and enjoy!

For #WorldVegetarianDay we wanted to showcase a fabulous plant based recipe that's certain to go down a treat!

Our Vegetable Enchiladas are a modern, veggie friendly twist on a classic Mexican dish!

This recipe combines aromatic spices, cheese and hearty lentils into a crisp tortilla wrap that's perfect for both lunch and dinner.

Take a look at this fabulous vegetarian recipe below!

Info

Prep Time: 10 Mins

Cooking Time: 30 Mins

Serves: 4

Ingredients

• 1 tbsp Olive Oil
• 2 Onions (Chopped)
• 280g Carrots (Grated)
• 2-3 tsp Chilli Powder
• 2 x 400g Chopped Tomatoes Tin
• 400g Mixed Beans Tin
• 400g Lentils
• 6 Small Tortillas
• 200g Low Fat Natural Yogurt
• 50g Extra Mature Cheddar

Instructions

1. Heat the oil in a large frying pan. Cook the carrots and onions for 5-8 mins until soft (add a splash of water if they begin to stick).
   
2. Sprinkle in the chilli powder and cook for another minute.
   
3. Add the chopped tomatoes and pulses (mixed beans and lentils) then bring the mixture to a boil.
   
4. Turn down the heat and simmer for 5-8 mins, stirring occasionally.
   
5. Heat grill to high and spread a spoonful of the bean chilli over a large ovenproof dish.
   
6. Fill each tortilla with a few tablespoons of the bean chilli mixture before folding over the ends and rolling to seal. Add them to the ovenproof dish and spoon the remaining chilli mixture over.
   
7. Mix the yoghurt and grated cheese together before spooning over the enchiladas.
   
8. Grill for a few mins until golden and bubbling before serving with an (optional) side salad.

We're getting into the autumn spirit with a rustic, homemade crumble recipe.

Our Pear & Blackberry Crumble combines the mellow sweetness of pear with the tart and tangy flavour of blackberries. The result? A delicious pudding that's certain to be a family favourite.

This recipe is easy-to-follow and is guaranteed to evoke cosy autumn vibes.

Read ahead to discover how we make this scrumptious Pear & Blackberry Crumble.

Info

Prep Time: 10 Mins

Cooking Time: 35 Mins

Serves: 4

Ingredients

• 700g Pears (Peeled/Cubed)
• 100g Golden Granulated Sugar
• 250g Blackberries
• 200g Plain Flour
• 100g Unsalted Butter
• 85g Shelled Pistachio (Chopped)
• 100g Demerara Sugar

Instructions

1. Heat oven to 190C / 170C Fan / Gas Mark 5.
   
2. Place your pears in a medium pan, add the granulated sugar and cook on a medium heat until the pears soften.
   
3. Add the blackberries and bring the mixture to a boil, then remove from the stove.
   
4. Spoon the mixture into four ovenproof ramekins or one large baking dish.
   
5. Place the flour, butter and a pinch of salt into a large mixing bowl and rub together until the mixture forms into small breadcrumb-like bits.
   
6. Add the pistachios and demerara sugar, then mix until combined.
   
7. Sprinkle the crumble mixture evenly over the cooked fruit and then bake for 20-25 mins (for individual ramekins) or 40 mins (for a single baking dish).
   
8. Remove from the oven and serve with ice cream, custard, double cream or whatever you fancy!

Need some inspiration for that perfect mid-week meal?

Our Chorizo & Mozzarella Gnocchi Bake is an elevated reimagining of a traditional cheesy tomato pasta that combines tangy tomatoes with salty chorizo for a delicious evening meal.

It's quick and easy to make, plus you can batch cook this recipe to enjoy throughout the week.

Scroll down to discover how we make this rich and flavourful Chorizo & Mozzarella Gnocchi Bake.

Info

Prep Time: 10 Mins

Cooking Time: 25 Mins

Serves: 6

Ingredients

• 1 tbsp Olive Oil
• 1 Onion
• 2 Garlic Cloves
• 120g Chorizo
• 400g Tinned Chopped Tomatoes x2
• 1 tsp Caster Sugar
• 600g Fresh Gnocchi
• 125g Mozzarella
• Basil
• Green Salad (To Serve)

Instructions

1. Heat the oil in a medium pan over a medium/high heat.
   
2. Fry the onion and garlic for 8-10 mins until soft.
   
3. Add the chorizo and fry for a further 5 mins.
   
4. Tip in the tomatoes, sugar and basil before bringing the mixture to a simmer.
   
5. Add the gnocchi and cook for 8 mins, stirring regularly until soft.
   
6. Stir through the mozzarella, then divide the mixture into six ovenproof ramekins or one ovenproof dish.
   
7. Top with the remaining mozzarella and grill for 3 mins or until golden brown.

Looking for a traditional dessert that's guaranteed to be a crowd pleaser?

Our Tiramisu recipe combines rich coffee with sweet mascarpone to make a delicious, velvety dessert that's perfect for a warm summer evening.

This recipe is even better when it's prepared ahead of time.

That way, the flavours can mingle and combine together to give this classic dessert it's signature taste.

Read ahead to discover how we make our terrifically tasty Tiramisu.

Info

Prep Time: 30 Mins

Cooking Time: N/A

Serves: 6

Ingredients

• 400ml Double Cream
• 250g Mascarpone
• 75ml Marsala
• 5 tbsp Golden Caster Sugar
• 300ml Coffee
• 175g Sponge Fingers
• 25g Dark Chocolate
• 2 tbsp Cocoa Powder

Instructions

1. Place the double cream, mascarpone, marsala and caster sugar into a large mixing bowl. Whisk until the ingredients have combined and the mixture has the texture of thickly whipped cream.
   
2. Pour the coffee into a shallow dish. Dip the sponge into the coffee until they are soaked (not soggy) then layer them into a dish until you have covered the base.~
   
3. Spread half of the creamy mixture over the coffee-soaked sponge fingers.
   
4. Grate the majority of your dark chocolate over the cream and then repeat the layers (sponge fingers, cream).
   
5. Cover and chill for a few hours (or overnight). Then dust with cocoa powder and the remaining grated chocolate to serve.

Looking for an easy but flavourful meal to make this summer?

Then look no further.

Our Halloumi Fajitas combine fresh veggies and spices with delicious halloumi strips to make a vibrant summer dish.

These fajitas are perfect for a quick and easy dinner, or serve them as a veggie option at a summer BBQ.

Read ahead to discover how we make these delicious, spicy Halloumi Fajitas.

Info

Prep Time: 15 Mins

Cooking Time: 25 Mins

Serves: 4

Ingredients

• 225g Halloumi Block x2
• 2 tbsp Olive Oil
• 1 Red Onion
• 2 Mixed Peppers
• 2 Garlic Cloves
• 2 tsp Smoked Paprika
• 1 tsp Ground Coriander
• 1 Lime (Juiced)
• 8 Small Tortillas
• 1 Avocado
• Fresh Coriander
• Chilli Sauce (To Serve)
• Sour Cream (To Serve)

Instructions

1. Split each halloumi block in half lengthways. Cut each half into four strips and fry over a medium heat until golden, then remove from the pan.
   
2. Heat the remaining oil on high and fry the onion and peppers for 5 mins until just soft. Add the garlic, paprika and ground coriander and cook for a further minute.
   
3. Add the lime juice and halloumi and stir gently so everything is mixed well.
   
4. Cover the tortilla wraps with foil and warm them in the oven.
   
5. Place a spoonful of the halloumi filling into the warm wrap with some fresh avocado, coriander and your condiment of choice and enjoy your delicious fajitas.

Looking for some inspiration to liven up your salads?

This unique Roasted Vegetable and Couscous Salad combines a medley of marvellous vegetables with some delicious couscous to make a satisfying summer salad.

It's perfect as a veggie friendly lunch option or you can double the ingredients and serve it as a buffet option instead.

Scroll down to discover how we make this fragrant Roasted Vegetable and Couscous Salad.

Info

Prep Time: 10 Mins

Cooking Time: 40 Mins

Serves: 4

Ingredients

• 1 Red Pepper
• 1 Yellow Pepper
• ½ Butternut Squash
• 2 Courgettes
• 4 Garlic Colves
• 3 tbsp Extra Virgin Olive Oil
• 1 Red Onion
• 1 tbsp Cumin Seeds
• 1tbsp Harissa Paste
• 50g Whole Blanched Almonds
• 250g Couscous
• 300ml Hot Vegetable Stock
• 1 Lemon (Zest & Juice)
• Mint

Instructions

1. Heat the oven to 200C / 180C Fan / Gas Mark 6.
   
2. Cut the peppers, squash and courgette into bite sized pieces (leaving the skin on the squash).
   
3. Place your veg on a baking tray, add garlic, 2 tbsp of oil, and seasoning. Then mix and roast in the oven for 20mins.
   
4. Take the tray out of the oven. Add the red onion, cumin, harissa and almonds.
   
5. Roast in the oven for another 20 mins before removing the tray and leaving to cool.
   
6. Pour your couscous into a large bowl, add your vegetable stock and then cover and set aside for 10 mins. Remove the cover and fluff the couscous with a fork.
   
7. In a separate bowl, mix lemon zest, juice and the remaining oil. Squeeze the garlic pulp from the skins into the bowl. Mash well and fold in the mint.
   
8. Pour this over the vegetables, then toss with the couscous before serving.