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3 Easy Recipes that Children will Love!

In our brand new cookbook, Dairy Diary Favourites, which celebrates 35 years of the Dairy Diary, we share some brilliant recipes for child-friendly food.


3 Easy Recipes that Children will Love


Homemade Fish Fingers

Servings: 8
Time: 15 mins
Calories 144 per portion
Fat 6g (0.6g sat) per portion
Suitable for freezing

Thick cod or haddock fillet 250g (9oz), skinned Salt and freshly ground black pepper
Plain flour 2 tbsp Egg 1, beaten
Dry white breadcrumbs 110g (4oz)
Vegetable oil for deep-fat frying
Broccoli, baked beans and ketchup to serve (optional)

1. Cut the fish into eight strips and season with salt and pepper. Sprinkle the flour in a shallow dish, put the beaten egg in another dish and the breadcrumbs in another.

2. Dust each fish finger in the flour, dip into the egg and then toss in the breadcrumbs, making sure they are completely coated.

3. Heat the vegetable oil in a deep-fat fryer or deep wide saucepan. Carefully lower the fish fingers into the hot oil. You may need to do this in batches.

4. Cook for 2–3 minutes until the crumb coating is crisp and golden.

5. Drain on kitchen paper and serve with beans, broccoli and a squirt of ketchup, if you like.

Cook’s tip
To check that the oil is hot enough, use a cook’s thermometer – it should read 180-190°C/350-375°F.
Or, drop a square of bread into the oil; if the oil bubbles around it immediately the oil is hot enough.


Cottage Pie with Baked Beans

Servings: 2 adults & 3 children
Time: 1 hour 20 mins
Calories 659 per portion
Fat 31g (13g sat) per portion
Suitable for freezing

Olive oil 1 tbsp
Onion 1 large, peeled and finely chopped
Carrots 2 large, peeled and cut into small dice
Lean minced beef 500g (1lb 2oz) Beef stock 150ml (¼ pint)
Mixed dried herbs 1 tbsp
Potatoes 900g (2lb), peeled and quartered
Butter 25g (1oz)
Baked beans 415g can
Egg 1 small, beaten with 1 tbsp water to glaze (optional)
Peas to serve (optional)

1. Heat the olive oil in a large frying pan, add the onion and carrots and cook for about 5 minutes until softened.

2. Add the beef to the pan and continue cooking until the meat is lightly browned. Stir in the stock and herbs and bring to the boil. Turn down the heat and simmer for 20 minutes.

3. Meanwhile, boil the potatoes in water for 15-20 minutes until cooked.

4. Preheat the oven to 190°C/170°fan/Gas 5. Drain the potatoes and mash with butter. Spoon half the beef mixture into a 1.25 litre (2 pint) baking dish, then add the baked beans and the remaining beef. Cover with mashed potatoes, smooth and mark into swirls with a fork. Brush with egg, if using.

5. Place on a baking tray and cook for 45 minutes or until browned. Serve immediately with peas, if you like.

Cook’s tip
You could make this earlier in the day and reheat when required. Or spoon into individual foil containers, cool, wrap in clingfilm, label and freeze ahead. Defrost in the fridge overnight and reheat a portion for 30 minutes.


Candy Rice Pudding

Servings: 2 adults & 3 children
Time: 35 mins
Calories 179 per portion
Fat 6g (2.8g sat) per portion
Suitable for vegetarians

Milk 600ml (1 pint)
Pudding rice 50g (2oz)
Caster sugar 2 tsp
Caramac candy bar 50g (2oz)

1. Put the milk, rice and sugar in a pan. Bring to the boil, stirring. Cover and simmer for 30 minutes until the rice is cooked, stirring occasionally.

2. Break up the candy bar and stir into the rice. Serve hot or cold.

Cook’s tip
Vary the chocolate bar; add your child’s favourite – diced Crunchy bar, Milky Bar or Mars Bar could also be used.






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