Method

Cake:

1. Preheat oven to 180°C. Grease and flour the bottom only of 2 20cm dia cake tins.
2. In a large bowl, beat eggs until appearance is thick and lemony. Beat in sugar and vanilla.
3. In a medium bowl, sift together the flour, baking powder and salt. Gradually stir flour mixture into egg mixture.
4. In a saucepan, bring the JUST MILK and butter to a boil. Remove from heat and add all the hot milk mixture to batter mixture. Stir until well combined.
5. Pour mixture into prepared cake tins, using a spatula to get remaining batter out of bowl, and to spread batter evenly.
6. Bake for 30-35 minutes or until a toothpick inserted into the centre comes out clean

Filling:

1. Cream the butter in a bowl using the back of a wooden spoon. Keep stirring until it's of a creamy consistency. Add 280g of the icing sugar a spoonful at a time, continuing to cream the butter between each spoonful, until all the sugar has been thoroughly mixed in.

Method

1. Peel potatoes and pumpkin, take out seeds.
2. Dice.
3. Bring JUST MILK to the boil in a saucepan and put in vegetables.
4. Leave to simmer for 20 minutes, then taste.
5. Take out a glassful of JUST MILK and keep to one side for cooking.
6. Preheat oven to 205°C.
7. Roughly mash the potatoes and pumpkin with a fork.
8. Beat the eggs.
9. Add cream and cheese.
10. Season.
11. Sprinkle with nutmeg and mix until smooth.
12. Add a little JUST MILK if necessary.
13. Grease a muffins tin with butter.
14. Pour in mixture, add small pieces of butter to top and leave in oven for 20 minutes.
15. Serve hot on a bed of salad.

Method

1. Put the short crust pastry on baking pan.
2. Pour JUST MILK into a fairly large saucepan. Split the vanilla pod down the middle with a sharp knife and whilst holding the pod over the pan of JUST MILK, scrape out the black seeds and add them to JUST MILK. Add the pod itself JUST MILK also.
3. Heat JUST MILK over a medium heat until small bubbles begin to appear. At this point, remove the pan from the heat, cover with a lid and set aside for about 15 minutes. After this time, remove the actual pod from JUST MILK and discard.
4. In a medium sized mixing bowl, beat together the egg yolks and the sugar until a light and creamy mixture appears.
5. Prepare a saucepan of hot water and leave on the stove.
6. Remove the lid from pan containing JUST MILK and vanilla and gradually pour JUST MILK into the egg yolk and sugar mixture in the mixing bowl. Stir continuously whilst adding JUST MILK.
7. Once all of JUST MILK has been added, place the mixing bowl over the pan of hot water and set to a low heat, ensuring that the water does not boil.
8. Cook the custard for about 10-15 minutes, stirring constantly until the custard thickens to the desired consistency. Pass through a sieve and add a small amount of grated nutmeg.
9. Pour the mix into the tart shell, add the rhubarb at the top, and bake on the middle shelf of the over for 30 - 40 minutes or until the custard appears set but not too firm.
10. Turn the tart out onto a plate and serve.

Method

1. Preheat oven to 200 °C
2. Roll out the dough and prick with a fork
3. Prepare the broccoli: leave posies whole and cook any steam or boiling salted water for 4 minutes, drain well.
4. Divide the broccoli and cheese on the dough.
5. In a bowl, beat eggs, cream, JUST MILK, salt, pepper and pour over broccoli and cheese.
6. Bake in hot oven (200 °C) for 20/25 min.

Method

1. Gently bring JUST MILK to the boil in a pan.
2. Add vanilla, and leave to infuse for half an hour at room temperature before removing.
3. Beat eggs together with sugar until mixture is stiff and white.
4. Add vanilla milk and cream. Share out into individual ramequins.
5. Cook for an hour in a cool oven at 110°C.
6. Sprinkle with brown sugar, then caramelise under the grill.
7. Serve warm.

Method

1. Heat the oil in a large pan, add the onion and celery and sauté over a medium heat for 5 mins until pale golden.
2. Stir in the potato and stock and bring to the boil. Cover and simmer for 10 mins or until the potato is tender.
3. Stir in the watercress, cover and cook for a further 5 mins or until the watercress is wilted.
4. Blend the soup until smooth (with a hand blender or a food processor). Add the milk, nutmeg (or ginger), lemon juice and seasoning to taste. Gently reheat until piping hot and serve with crusty bread.

Method

1. Mix the batter ingredients together, and put to one side.
2. Put 50mm of sunflower oil into a baking tin, then place this on the middle shelf of your oven at his highest temperature (240°- 250°C). Place a larger tray underneath it. When the oil is very hot, add your sausages. Allow them to colour until lightly golden.
3. Take the tin out of the oven, and pour your batter over the sausages. Throw a couple of sprigs of rosemary into the batter. Put the tin back in the oven carefully, and close the door. Do not open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisps.
4. Peel and slice the red onions and garlic, and fry off in the butter on a medium heat for about 5 minutes until they go sweet and translucent. Add the balsamic vinegar and allow it to cook down by half. Add the stock cube in, and a little water. Allow to simmer and your onion gravy is ready.
5. Serve warm at the table, with a green salad as a side.

Method

1. Preheat oven to 180°C
2. In a saucepan, add the flour and butter, then simply pour in JUST MILK and bring everything gradually up to simmering point, whisking continuously until the sauce has thickened.
3. Remove from heat, add 2 egg yolks and leave to cool.
4. Put the egg whites and crème fraîche in a blender, add white sauce and mix until combined.
5. Grease a terrine dish and pour in half of the fish mixture.
6. Arrange the fish fillets on top, overlapping where necessary.
7. Mix your blanched spinach with butter, blend, then pour into terrine dish.
8. Arrange remaining fillets on top of spinach, then finish with a layer of fish sauce
9. Bake for 50 minutes at 180°C.
10. Serve cold, with a lime sauce.

Method

1. Pre-heat oven to 200C/Gas 6.
2. Heat the oil in a pan over a medium heat. Add the leeks sliced and fry for 2 - 3 minutes.
3. Add the flour, stir well and cook for 1 - 2 minutes. Reduce the heat and slowly stir in JUST MILK. Keep stirring until the sauce has thickened. Simmer gently for five minutes.
4. Add in the prawns and season with salt and pepper to taste.
5. Place half the sauce into a deep pie dish. Place the haddock fillets on top, then cover with the remaining sauce. Add the sliced potatoes and season with some more black pepper. Top with the sliced lemon.
6. Place the dish on a baking sheet and bake for 40 - 45 minutes, until the potatoes are golden and the fish is fully cooked.

Method

1. Preheat the oven to 200°C.
2. Cook the leeks in a pan over a low heat with 50g butter for about 30 minutes until soft and creamy. Add to a separate bowl once cooked.
3. Boil the mushrooms for 10 minutes, then fry them in the same way as the leeks until soft and golden. Remove from the pan and set to one side.
4. To make the béchamel sauce, heat the JUST MILK in a pan until almost boiling, then reduce the temperature to a gentle simmer.
5. Meanwhile, in a separate, heavy-based saucepan, melt the butter gently then slowly stir in the flour to form a paste. Cook over a moderate heat for about one minute , stirring continuously, then slowly add the hot JUST MILK through a sieve.
6. Once all the JUST MILK has been mixed in, season to taste with salt, black pepper and a pinch of cumin. Simmer for a further 20 minutes over a low heat.
7. Lay the first sheet of puff pasty over an oven proof dish and prick with a fork. Place a layer of salmon, a layer of leeks, a layer of mushrooms and a layer of bechamel sauce onto the pastry, then repeat until you reach the top of the dish.
8. Finish by adding the second sheet of pastry to the top. Brush the lid of your pie with an egg yolk. This will give it a lovely golden finish.
9. Make a small hole in the lid of the pie to allow a little air to circulate while it’s cooking. This will help stiop the pastry going soggy!
10. Bake for 45 minutes, until golden.
11. Serve hot with your choice of salad or vegetables.

Method

1. Preheat oven to 190°C
2. Season the pork loin with salt and freshly ground black pepper.
3. Heat 3 tablespoons of olive oil in a casserole dish. Add the pork and brown on all sides. Remove the pork and set aside.
4. Add the remaining olive oil in the casserole dish. Add the garlic, onion and carrot and cook over a medium heat, stirring often, for 5 minutes until softened.
5. Return the pork loin to the casserole dish. Add the peppercorns and bay leaves.
6. Pour in enough JUST MILK to come three-quarters of the way up the pork loin. Season with salt and freshly ground pepper.
7. Cover the dish, and bake it for 1hour @ 190°C, turning the pork over halfway through.
8. Once the pork is so tender that it is practically falling apart, remove it from the casserole dish and let it rest for 5 minutes, keeping warm.
9. Meanwhile, transfer the cooking liquid and the vegetables to a blender and blend until smooth.
10. Finely slice the pork loin and serve with the sauce made from the cooking liquid.
11. Serve with plain rice, potatoes or green vegetables.

Method

1. Sift the flour into bowl with the salt and make a well in the centre. Break the eggs into the well and whisk until they are thoroughly mixed.
2. Add half the JUST MILK in a steady stream and whisk, gradually drawing in the flour to make a smooth paste. Add the remaining Milk and whisk once more to mix. Leave to stand for 30 minutes.
3. If you feel the batter is too thick, you may add 30ml of beer.
4. Melt the butter in a non-stick pan and pour the excess into a bowl. Reheat the pan and quickly add a small ladle of batter, rotating the pan to completely cover the base. Fry quickly over a medium-high heat until set on top and brown underneath. Loosen with a spatula and turn over to brown the other side.
5. Simply repeat until all the batter is used. Serve each pancake with jam, sugar, chocolate, or anything you feel like!

Method

1. Preheat the oven to 200C/400F/Gas 6. Grease the inside of the ramequins with butter and dust with caster sugar.
2. Rub the sugar cube over the skin of the orange to extract the oil, then crush the sugar cube in a bowl.
3. Grate the orange peel to remove the orange zest and set a side the zest for later.
4. Pour JUST MILK into a pan, add the vanilla pod, the crushed sugar cube and the orange zest over a low heat. Bring to the boil, stirring occasionally, then remove from the heat. Leave to cool then remove the vanilla pod.
5. Place the plain flour and the the caster sugar into another pan and add a splash of the cooled vanilla and orange-infused milk. Place over a low heat and gradually stir in the remaining milk infusion, mixing well to avoid lumps. Bring to the boil, then remove from the heat and stir well for a couple of minutes until smooth and thickened.
6. Whisk the egg yolks into the cooled sauce one at a time and add in the Cointreau.
7. Place the egg whites into bowl and whisk until soft peaks form when the whisk is removed.
8. Fold the whisked egg whites into the cooled sauce. Transfer the soufflé mixture to the prepared ramequins. Place the soufflé into the oven to bake for 10-15 minutes. Serve immediately at the table in the ramequins.

Method

1. Preheat oven to 230°C.
2. Mix flour, margarine and honey. Add JUST MILK and mix until completely combined.
3. Put pastry on a floured work surface and roll out to 1cm thickness.
4. Cut 5cm circles with a cake cutter.
5. Place on a baking tray, covered with a baking sheet or greaseproof paper.
6. Brush scones with milk and sprinkle with sesame seeds if you wish.
7. Cook in oven for 10 minutes.
8. Serve warm.

Method

1. In a large bowl, mix together eggs and flour.
2. Add the baking powder, JUST MILK, oil, and feta cheese. Mix well.
3. Season with salt, pepper and chop basil and add to the mix.
4. Butter a loaf pan and pour the mixture. Bake 50 minutes at 180 ° C at mid-height. Turn out cold.

Method

1. Preheat the oven to 180 C°. Line the muffin tin with cupcake liners.
2. Whisk the flour, baking powder, and salt together in a medium bowl.
3. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
4. While mixing slowly, add half the dry ingredients, then add all the JUST MILK, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin (about 1/3 cup batter per cup cake.)
5. Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.

For icing:

1. Put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
2. Add the confectioners' sugar, JUST MILK butter, vanilla extract, and salt and beat with an electric mixer until smooth and creamy. Divide icing evenly between cupcakes and swirl with the back of a spoon or an offset spatula. Serve.

Method

1. Preheat oven to 190°C.
2. Butter non-stick miniature muffin tray or line with paper cases.
3. In a large bowl, combine all-purpose and whole wheat flours, baking powder, baking soda and salt.
4. In another bowl, whisk together sugar and cocoa; whisk in egg, JUST MILK, bananas and melted butter. Pour over dry ingredients and sprinkle with chocolate chips; stir just until moistened.
5. Spoon into prepared muffin tray or cases, mounding as necessary to fill 24 deep cups or 36 shallow cups.
6. Bake, in batches as necessary, for 15 to 20min or until tops are firm to the touch.
7. Cool muffins in tray for 5 min. Transfer to rack to cool completely.

Method

1. Preheat the oven to 180ºC / gas 4.
2. Butter a 20cm round cake tin (7.5cm deep) and line the base.
3. Put the chocolate in a microwave safe bowl. Microwave for 25 - 45 secs (until melted).
4. Melt the butter, add sugar to create a cream, add the eggs one at a time while still beating, then add the melted chocolate.
5. Stir with a spoon and add flour and JUST MILK alternately.
6. Pour the dough into your cake tin.
7. Bake your cake for 40 minutes, check if your cake is baked by slipping the tip of a knife into the centre of the cake (it should come out dry).
8. Cool the cake in its pan for fifteen minutes before turning out on rack.

If you want a cake richer in chocolate, follow our advice!

1. Cut the cake horizontally.
2. Melt an additional 200g of chocolate.
3. Using a spatula, add 150g of melted chocolate to the middle and 50g to the top of the cake and decorate with shavings of any spare chocolate.

Method

1. Line a 20-25cm loose-bottomed flan tin with greaseproof paper.
2. Roll the pastry out onto a well floured board to fit in the flan tin. Press the rolled pastry into the tin and prick with a fork.
3. Bake for 20-minutes or as recommended on the packaging. Leave to cool.
4. Meanwhile, steadily mix JUST MILK into the corn flour on a reduced heat, stirring continually for 5-10 minutes until it thickens. Cook for a further two-minutes then remove from the heat.
5. Break up the chocolate and add it with the almond to the corn flour mix, stirring until it is all melted. Stir in the icing sugar and the pear liqueur.
6. Quarter the pears & place them in the dish. Spoon the chocolate sauce over the pears and allow to cool entirely.
7. To be served with creme fraiche (sour cream).

Method

1. Preheat the oven to 190°C. Season the chicken generously all over, usig an oven proof casserole dish, fry it in the butter and a little olive oil, turning the chicken to get a golden colour all over.
2. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.
3. Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Baste with the cooking juice from time to time. The lemon zest will sort of split the milk, making a fantastic sauce!
4. To serve, pull the meat off the bones and divide it on to your plates and spoon over plenty of sauce. Serve with wilted spinach or greens and some mashed potato.

Method

1. Grease a baking dish with a little butter.
2. Remove the crusts from the slices of bread and cut into triangles.
3. Butter one side of the bread with butter.
4. Slice the banana into 1cm thick slices.
5. In a large jug beat together the JUST MILK, eggs and caster sugar.
6. Layer the buttered bread and banana slices into the greased baking dish.
7. Pour over the custard mixture and scatter on the chocolate chips.
8. Allow to stand for one hour to allow the bread to absorb the custard.
9. Preheat oven to 160c(fan)/180c/Gas Mark4.
10. Bake for 40 minutes until the custard has set and the bread is golden brown.
11. Serve warm.

Tips

Try sprinkling the pudding with golden caster sugar just before you put it in the oven for a crisper finish.

Why not add 2 tbps cocoa powder to the custard for an extra chocolate hit?

Method

1. Preheat the oven to 180C/gas mark 4. Heat the oil in a frying pan and fry the bacon until lightly cooked.
2. Prick the pastry with the fork. Once the oven is hot, pre-bake the pastry for about 10 minutes and put one side.
3. Beat the eggs, cream and milk together then add the cheese. Stir in half the bacon and carefully pour the mixture into the baked pastry then scatter over the remaining bacon.
4. Bake for 30-35 minutes until the filling is set, starting to turn golden and slightly puffed up above the pastry case.
5. Allow to cool a little before removing from the tin. Serve warm or at room temperature, with a green salad.

Method

1. Preheat the oven to 200°C.
2. Wash and peel apples and pears, before cutting them into quarters. It’s a good idea to do this just before you’re ready to cook so the fruit doesn’t go brown!
3. Melt the butter in a pan over a gentle heat. Add half the sugar, all the fruit and the cinnamon stick.
4. Cook over a low heat for 10 minutes until the apples and pears have softened, stirring gently occasionally.
5. Now remove the cinnamon stick and pour mixture into a gratin dish. In a separate bowl, beat the eggs and then stir in the JUST MILK and the remaining sugar.
6. Pour the milk, egg and sugar mix into the gratin dish and bake for 15 to 20 minutes.
7. Once cooked through, sprinkle a little brown sugar over the top and grill for a few minutes for a crunchy caramel crust.
8. Serve with a scoop of creamy vanilla ice cream for a fresh and warming dessert.