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Top 3 Bank Holiday Recipes

It’s the bank holiday and autumn is approaching, so let’s make the most of these final days of summer with these delicious recipes that you can enjoy al-fresco (or indoors if it decides to rain!)



Sticky Ribs with Baked Potatoes



Baked potatoes and corn are delicious wrapped in foil and baked in the barbecue. Otherwise just cook indoors and eat out on the patio.


Servings 2
Time 90 mins
Calories 431 per portion
Fat 24g (5.9g sat) per portion


Pork ribs pack of 6
Sunflower oil 1 tbsp
Tomato ketchup 2 tbsp
Paprika 1 tsp
Ground cumin ½ tsp
Chilli powder ¼ tsp
Salt and freshly ground black pepper
Baking potatoes 2, scrubbed and pricked
Cooked corn on the cob 2, to serve (optional)


1 Preheat the oven to 200°C/400°F/Gas 6 and line a small roasting tin with foil.

2 Place the ribs in the roasting tin and add a splash of water to the base of the tin. Mix the oil, ketchup, paprika, cumin and chilli with salt and pepper and spoon over the ribs.

3 Place the ribs on the shelf just above the centre of the oven for 1¼-1½ hours. Bake the potatoes alongside the ribs. Turn the ribs halfway through cooking and brush with the pan juice mixture.

4 Serve the cooked ribs and potatoes with corn on the cob if you like.

Cook’s tips
Ribs are often included in multibuy offers at the supermarket. Buy a couple of packs and freeze one. Try coleslaw as an accompaniment instead of corn on the cob.


Falafel Pittas with Fruity Crunchy Salad


Falafel Pittas with Fruity Crunchy Salad

You can warm the falafel in foil on the barbecue and pop the pitta breads on for a couple of minutes, if you like.


Servings 2
Time 20 mins
Calories 554 per portion
Fat 24g (3.2g sat) per portion
Suitable for vegetarians


Falafel about 200g (7oz)
Pitta bread 2
Crème fraîche 3 tbsp
Milk 1 tbsp
Salt and freshly ground black pepper
Red or white cabbage 50g (2oz), shredded
Dessert apple 1 small, peeled and chopped
Ready-to-eat dried apricots 25g (1oz), chopped
Raisins 15g (½oz) Little gem lettuce 1, shredded
Tomato 1, sliced


1 Preheat the oven and warm the falafel according to the packet’s instructions. Place the pitta bread in the oven during the last 3 minutes of cooking.

2 Meanwhile, make the salad. In a medium-sized bowl whisk together the crème fraîche and milk and season to taste with salt and pepper. Add the cabbage, apple, apricots and raisins and mix well.

3 Split open each pitta and fill with the lettuce and tomato and some of the fruity salad, then top with the falafel. Serve with the remaining fruity salad.


Cook’s tips
Make the salad quickly by popping the ingredients into a food processor and pulsing it a few times – add the cabbage first, then add any leftover dried fruit. Use any leftover crème fraîche to make a dip for crudités by mixing with herbs and grated cheese.


Speedy Summer Berry Dessert 

Speedy Summer Berry Sorbet

A super-quick way to whip up a homemade frozen dessert in five minutes. Delicious, nutritious and incredibly easy.


Servings 4-6
Time 5 mins
Calories 61 per portion
Fat 0.2g (0g sat) per portion
Suitable for vegetarians


Assorted frozen small summer berries such as raspberries, blueberries, blackcurrants, redcurrants 500g (1lb 2oz)
Blackcurrant cordial 6 tbsp, undiluted
Mint leaves to decorate (optional)


1 Just before you are ready to serve this dessert, place the frozen fruits in a food processor or blender along with the blackcurrant cordial.

2 Blend for a few seconds until well crushed and slightly slushy. You may have to blend the fruits a few times in order to crush them up.

3 Pile the fruit into serving glasses and decorate with mint, if using. Serve immediately.


Cook’s tips
Look in the freezer cabinet for frozen fruits – they are usually excellent value for money. Choose small fruits like the berries and currants, and if you want to use larger soft fruits, cut them into smaller pieces so that they will crush in a blender more easily.


All are taken from one of our favourite cookbooks, Fantastic Food For Less, which is available for just £7.99.







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