Orange and Chocolate Ice-cream


This is a delicious dessert that will keep in the freezer for up to six weeks!

Serves 8-10


  • Zest of an orange
  • Juice of ½ an orange
  • 4 large eggs, separated
  • 100g golden caster sugar
  • 300ml cream
  • 100g chocolate, finely chopped

To Cook

Line a 1 litre loaf tin with cling film. Put the orange zest and juice, egg yolks and sugar in a bowl. Beat until thick and creamy.

Beat the egg whites until stiff, set aside. Now beat the cream until it holds its shape.

Fold the cream into the egg mixture, then carefully fold in the egg whites. Stir through the chopped chocolate and spoon into the loaf tin. Cover the surface with cling film. Place in the freezer for about two hours. When frozen wrap in tin foil.

Serving Suggestions

Unwrap, place on a serving dish and decorate with chocolate curls/grated chocolate.

French Toast & Caramelised Plums


 Great dessert or brunch dish

Serves 4

Cooking time: 10 min


  • 4 eggs
  • 125 ml milk
  • 8 slices bread (brioche if possible)
  • A little butter for cooking

To Serve

  • 8 ripe plums, halves and stoned
  • 2 tablesp. sugar
  • Maple Syrup

To Cook

Mix the eggs and milk together then pour the mixture in to a shallow dish. Soak the bread in the mixture for a few minutes. Heat a large pan , add a little butter and cook the French toast until golden on both sides. Heat another pan , dip the plums into the sugar then place cut side down on the hot pan and allow the sugar to caramelize but don’t let it burn! When all the plums are ready serve with the French toast and maple syrup.

Nutritional Analysis per Serving

Protein: 14g 

Carbohydrates: 80g 

Fat: 11g 

Iron: 2.5mg 

Energy: 473kcal

Scrambled Eggs with Bacon and Red Pepper Hash and Tomato and Cumin Salad


Serves 4

Cooking time: 30 minutes


Bacon and Red Pepper Hash

  • 150g steaky rashers, diced or bacon lardons
  • 1 tablesp. olive oil
  • 1 small onion, diced
  • 2 large potatoes, cooked, peeled and diced
  • 1 small red pepper, deseeded and diced
  • 2 garlic cloves, peeled and chopped
  • Salt and freshly ground black pepper

Scrambled Eggs

  • 6 large eggs
  • 2 tablesp. cream or milk
  • 2 tablesp. parsley, chopped
  • A knob of butter

Tomato and Cumin Salad

  • 6 tomatoes, deseeded and chopped
  • ½ red onion, chopped
  • 2 tablesp. flat-leaf parsley, chopped
  • 2 tablesp. mint, chopped
  • 1 teasp. cumin powder
  • 1 lemon, juice only
  • 2 tablesp. extra virgin olive oil

To Cook

To make the hash: Heat a little oil ina large frying pan. Sauté the bacon and onion for 3-4 minutes. Then add the potatoes, red pepper and garlic and continue to cook for another 4-5 minutes until the potatoes are warmed through and are beginning to brown. Taste and season with a little salt and black pepper.

To scramble the eggs: Whisk the eggs in a bowl with the cream or milk, half the parsley, salt and pepper. Heat a medium sized pan and add the butter. As soon as the butter has melted pour in the egg mixture. Allow it to sit for about 30 seconds before stirring it very gently with a wooden spoon. When the eggs are softly set and still a little runny, remove from the heat and leave for a couple of seconds to finish cooking.

Prepare the salad: Mix together the tomatoes, red onion, parsley, mint, cumin, lemon juice, olive oil and seasoning.

Divide the hash and scrambled eggs between four plates. Sprinkle with the remaining parsley. Serve with the Tomato and Cumin Salad.

Nutritional Analysis per Serving

Protein: 20g 

Carbohydrates: 20g 

Fat: 34g 

Iron: 2.7mg 

Energy: 481kcal

Luscious Carrot Cake

dgold carrot cake 26516The first time your kids hear ‘carrot cake’, they might pull a face – a cake with carrots in it? – but once they try some of this deliciously moist, sweet and dense dessert, they should be all smiles. This cake should get you between 12 and 16 slices, depending on how generous you are!


  • 150g Dairygold Baking Block, melted
  • 150g light brown sugar
  • 3 eggs
  • 200g self-raising wholemeal flour
  • 1 tsp bicarbonate of soda
  • ½tsp salt
  • 1 tsp ground cinnamon
  • ½tsp ground nutmeg
  • Zest of 1 orange
  • 100g raisins
  • 200g grated carrot
  • 100g pecans

For the icing:

  • 130g Dairygold baking block
  • 300g soft cream cheese
  • 160g icing sugar


Preheat your oven to 180°C/350°F/Gas Mk 4.

Prepare a rectangular cake tin (or two sandwich tins) by lining it with lightly greased greaseproof paper, leaving some overlapping the edges.

Beat the sugar, Dairygold Baking Block and eggs together until the mixture has doubled in size.

Next, fold in the flour, bicarbonate of soda, salt and spice, making sure to mix well.

Stir in the carrots, raisins and nuts until they’re evenly mixed through.

Pour into your tin(s) and bake for 35-40 minutes, before allowing to cool.

While that’s happening, beat together the icing ingredients and smooth over the cooled cake.

If you made two cakes in sandwich tins, you can create a middle layer of icing for double the creamy deliciousness!

– See more at:

Fresh Scallop Tartlets – Kevin Dundon

avon scallop tartlets 25516

The delicate flavour of the scallops and the crisp pastry are a lovely combination


  • 2 x sheets of puff pastry, each about
  • 30 x 20cm (12 x 8 inches)
  • Egg wash, made with 1 egg, beaten with 1 tsp milk
  • 8 fresh scallops
  • 4 tbsp extra virgin olive oil, plus extra for greasing
  • 1 tsp finely shredded tarragon leaves
  • 1 tbsp sea salt
  • 1 tbsp ground black pepper

To serve

  • 200g (7oz) lamb’s lettuce (mache) or baby leaves or greens
  • Juice of 1 lemon
  • Lemon wedges


  1. Preheat the oven to 190oC/375oF/gas mark 5. Grease a baking sheet.
  2. Roll out the puff pastry and, using a 10cm (4-inch) diameter biscuit (cookie) cutter, cut out four large circles. Place them on the prepared sheet and brush with the egg wash.
  3. Slice the scallops into discs that are about 1cm (. inch) thick. Place them on the pastry circles so that they are slightly overlapping, drizzle with a little of the olive oil, sprinkle with tarragon and season with salt and black pepper.
  4. Bake for 12–15 minutes or until the pastry is golden brown and the scallops are just cooked. Remove from the oven, drizzle with some more olive oil and serve immediately with lemon-dressed lamb’s lettuce and lemon wedges.