For simple, fulfilling food guaranteed to wow your tastebuds, look no further than the new Hearty and Healthy Cookbook, the latest in the highly popular Dairy Cookbook series.

Delicious dairy recipes

We have selected a few of the tasty dishes from the Hearty and Healthy Cookbook - why not give them a try?

Broccoli and Blue Cheese Souffle

Serves 2
10 minutes preparation time
40 minutes cooking time
Not suitable for freezing
Suitable for vegetarians

Broccoli, 1 head (approximately 200g 7oz Imperial), broken into florets and stem sliced
Quark 250g carton
Plain flour, 2tbs
Mature Stilton, 50g, 2oz Imperial
Chives, 2 tbsp, freshly chopped
Eggs, 2 medium, separated
Salt and freshly ground black pepper

1. Preheat the oven to 200 C/400 F/Gas 6. Cook the broccoli in boiling water for 12-15 minutes, or until it is tender then drain it well and mash it using a potato masher, Leave it to cool slightly.
2. Bezat the Quark, plain four, stilton, chives and egg yolks into the broccoli. Whisk the egg whites until they are sytiff and then fold them into the broccoli mixture. Divide the mixture between 2 shallow round ovenporoof dishes, about 12-15cm (5-6") diameter, doming it up in the centre.
3. Bake the souffles in the centre of the oven for about 20-25 minutes, or until they have just set in the centre. Remove them from the oven and serve immediately weith a tomato salad.

Cooks Tips:
Cook these as soon as ou've folded in the whisked egg white, otherwise they will start to loose air.

Serve immediately or they will collapse after being taken out of the oven.

Twice-baked Potatoes

Serves 4
30 minutes preparation time
1 1/4 -1 1/2 hours cooking time

This recipe requires very little preparation and may be served with a mixed salad - just perfect for a simple lunch or supper! The exact baking time for the potatoes may vary a little depending on the size of the potatoes.

Baking potatoes 2 large, approximately 375-400g (12-14 oz) each
Olive oil 1 tsp
Mature Cheddar cheese 50g (2oz), grated Or, 75g (3oz) if analysis will allow!
Butter 25g (1oz) if analysis will allow! or, can we say optional?
Milk 1-2 tbsp
Snipped chives 3 tbsp
Eggs 4 large

1. Pre-heat the oven to 220 degress c (425 degrees F), gas mark 7. Scrub and dry the potatoes, prick them well with a fork, and then brush each one lightly all over with olive oil.
2. Place the potatoes on a baking tray and bake in the oven for 45 minutes - 1 hour, or until they feel soft in the cxentre when tested with the point of a knife.
3. When cooked, remove the potatoes from the oven and put them onlto a board (leavingt the oven on). Cut each potato in half lengthways. Then, using a metal spoon, scoop the soft potato out into a bowl - taking care to keep the skins intact. Set the skins aside.
4. Mash the cooked potato well, and then beat in the grated cheese, butter if using, and milk. Season to taste and then mix in the chives.
5. Spoon the potato mixture back into the potato-skin shells. Then, using the back of the metal spoon, make a large deep hollow in the centre of each potato - top make a fluffy border and large enough for the eggs.
6. Place the fille dpotato shells on a baking tray - then, induvidually, break the eggs into a teacup and very carefully pour into the centre of each one.
7. Return the potatoes to the oven and cook for 10-15 minutes, until the potato borders are golden brown and the egg whites are set, but the yholks are still soft - taking  care not to overcook them.

Salmon and Cheese Triangles

Makes 8
20 minutes preparation time
10 minutes cooking time

Extra light cream cheese 11og (4oz)
Wensleydale cheese 110g (4oz), grate3d
Salmon 200g can, drained and flaked
Lemon juice 1 tsp
Chopped parsley 1 tbsp
Filo pastry 8 sheets
Unsalted butter 50g (2oz), melted

1. Preheat the oven to 200 degrees C/400 degrees F. Gas 6. Mix together the cheeses, salmon, lemon juice and parsley.
2. Brush a sheet of filo pastry with a little butter and then fold in half lengthways. Brush with butter and place a spoonful of filling in one corner. Fold over repeatedly to make a triangle.
3. Repeat with the remaining pastry and filling. Place on a greased baking sheet and brush with melted butter.
4. Bake in the oven for 10 minutes Serve hot, on a bed of roasted vegetables.

Spaghetti with Pork Bolognese Sauce

Makes 8
10 minutes preparation time
40 minutes cooking time
Suitable for freezing

Adding lots of vegetable makes a Bolognese sauce 'stretch' further as well as being less fat per portion, and there is no need to cook extra vegetables or serve a salad with this 'all in one'meal.

Lean minced pork 500g pack
Onion 1, peeled and finely chopped
Carrot 1,, peeled and finely diced
Red pepper, 1, deseeded and diced
Garlic 1-2 cloves, peeled and finely chopped
Mushrooms, 110g (4oz) chopped
Dried oregano or mixed herbs 1 rounded tsp
Bay leaves 2
Chopped tomatoes 400g can
Vegetable or chicken stock 225ml (8fl oz)
Tomato ketchup 1 tbsp
Green beans 110g (4oz) chopped nto small pieces
Chicken gravy granules 2tsp
Salt and freshly ground black pepper
Spaghetti 50g (2oz) per person

1. Heat a deep frying pan. Add the pork in one layer and cook over a medium for 5 minutes, turning it once so it browns all over.
2. Add the onion, carrot, pepper and garlic and cook 5 minutes covered, before adding the mushrooms and herbs. Cook another 5 minutes then pour in the tomatoes, stock and stir in the ketchup and beans. Simmer, uncovered, for 20 minutes.
3. Cook the spaghetti according to the pack instructions. A few minutes before serving, sprinkle in the granules to thicken the sauce. Season well.
4. Drain the spagehetti, divide between hot bowls and spoon souce on top. Serve with a little freshly grated Parmesan if you're not cutting down on fat too seriously!

Cook's tips
Make a large batch of sauce then freeze it in portion sizes for quick suppers.

Add a fresh or dried chopped chilli and/or some torn basil leaves to the source for extra flavour.

Cherry Yogurt Ice

Makes 8
10 minutes preparation time
One to 6 hours but much quicker if you have an ice cream maker
Suitable for freezing

When cherriews a re plentiful make a batch of this low fat ice cream for a refreshing treat, or make it at other times with raspberries, strawberries or blueberries or a mixture of fruits.

Bio live yogurt 2 x 500g (8 oz) tubs
Caster sugar 25g (1 oz)
Cherries 500g (8 oz) halved and stoned weight

1. Pour on pot of yogurt into a large plastic container. Whisk in the milk, and sugar then whisk in the other pot of yogurt. Put the lid on and freeze for 3 hours until almost solid.
2. Break up the icy mixture and whisk well until almost smooth. Stir in the halved cherries and put the mixture back in the freezer until firm - another 3 hours.
3. Take the ice out of the freezer 10 minutes before serving.

If you have an ice cream maker put the yogurt mixture in and follow the machine instructions, adding the cherries towards the end of the process.

Keep in the freezer for 1 month.