Milk Recipes

You will need: 2 1/2 cups semi skimmed milk, 2 eggs, 1/3 cup sugar, 1 teaspoon vanilla extract, 1/4 cup granulated sugar (for the top)

Method: Preheat oven to 170°C. Whisk the eggs with the milk, sugar, and vanilla. Strain into a large bowl, skimming off any foam or bubbles. Divide mixture among 6 ramekins. Place in a water bath and bake until set around edges, but so they still have a jelly like texture in the middle - for about 40 to 50 minutes. Remove from oven and leave in water bath until cooled. Remove ramekins from the water bath and chill for at least 2 hours. When ready to serve, sprinkle about 2 teaspoons of sugar over each ramekin and caramelise with a small hand held torch to melt sugar

You will need: 400g ripe strawberries, 200ml semi skimmed milk, 405g can light condensed milk

Method: Hull strawberries and blitz in a food processor until smooth. Mix in milk and condensed milk. Pour the mixture into 12 ice-lolly moulds and attach the tops. Freeze for a minimum of 4 hours until solid. Warm the moulds with your hands or under warm water to release the pops. Will keep in the freezer for up to 2 months

You will need: 1140ml/2 pints of whole milk, 6 free-range eggs, 50g/2oz caster sugar, 1 vanilla pod, split, 20 fresh cherries, stones removed and halved, 200ml/7fl oz brandy, Cocoa powder, for dusting

Method: Place the milk, eggs, sugar and vanilla pod in a medium pan and heat gently, without boiling, until the mixture thickens enough to coat the back of a spoon. The eggnog can be chilled at this stage or served hot. To serve, scatter the cherries in the bottom of each serving glass. Divide the brandy between the glasses and pour the eggnog over. Dust with cocoa powder and serve.

You will need: 250g macaroni, 1 cauliflower head, broken into pieces, 25g butter, 2 tbsp plain flour, 2 tsp English mustard powder, 450ml semi skimmed milk, 100g Cheddar, grated

Method: Cook the macaroni following pack instructions, adding the cauliflower for the final 4 minutes. Melt the butter in a pan, then stir in the flour and mustard powder and cook for 2 minutes. Gradually add the milk, stirring all the time to get a smooth sauce. Add 3/4 of the cheese and some seasoning. Drain the macaroni and cauliflower and stir into the cheese sauce. Transfer to an ovenproof dish, then sprinkle over the remaining cheese and flash under a hot grill until golden.

You will need: 5 tbsp skimmed milk, 1 (7g) sachet unflavoured gelatine, 600ml double cream100g caster sugar, 1 1/2 tsp vanilla extract

Method: Pour milk into a small bowl, and stir in the gelatin powder. Set aside. In a saucepan, stir together the cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekins. Cool the ramekins uncovered at room temperature. When cool, cover with cling film and refrigerate for at least 4 hours, but preferably overnight before serving.

You will need: 100g pudding rice, 50g sugar, 700ml semi skimmed milk, 1 pinch of grated nutmeg, 1 bay leaf, or strip lemon zest

Method: Heat oven to 150°C. Wash the rice and drain well. Butter an 850ml heatproof baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle the nutmeg over and top with the bay leaf or lemon zest. Cook for 2 hours. You will know when the pudding is ready, it wobbles ever so slightly when shaken.

You will need: 2 eggs, 1 cup of semi skimmed milk, 1 cup of chopped mushrooms, 1 cup of chopped spinach, 1 medium baby marrow (grated), 1 clove of garlic (crushed or chopped), 1 spring onion (finely chopped), A couple of large basil leaves or mixed herbs, 1 tbsp of olive oil, A pinch of salt and pepper

Method: Beat the eggs and milk in a medium to large bowl then add the vegetables, spring onion, garlic, basil, salt and pepper, and combine well. Heat the oil in a medium frying pan. Pour the omelette mix into the pan, ensuring it is evenly spread out. Cook until the underside is golden brown, then turn over and cook the other side until that’s golden brown too. Serve with fresh salad.

You will need: 1 cup of ice, 2 cups of semi skimmed milk, 2 bananas, ripe, 1 cup of yoghurt, 1 tsp, fresh ginger, peeled and grated fine, 2 tbsp brown sugar or honey (optional)

Method: In a blender, add the ice, milk, bananas, yoghurt and ginger. Blend until smooth. Add sugar as needed.

You will need: 250g cod, 250g haddock, 250g smoked haddock, 1kg potatoes, 150g salted butter, 500ml semi skimmed milk, Parsley to taste, 30g plain flour, 8g mustard

Method: Pre-heat the oven to 200°C. Cut the fish into chunks and add to a pie dish. Put 50g of butter in a small saucepan to melt over a low heat. Add the flour and cook for a couple of minutes. Whilst stirring, add 400ml of milk, the parsley and mustard and cook until it thickens. Pour the sauce over the fish. Peel and boil the potatoes in salted water for 15 minutes until soft. Add 100g butter and 100ml milk and mash well. Put the potato on top of the fish and sauce mixture and bake in the oven for 40 minutes until golden brown.

You will need: 1 vanilla pod - split and seeds scraped out, 1 cinnamon stick, 1 litre of semi skimmed milk, 150g/5oz plain chocolate – chopped, Sugar - to taste, Freshly grated nutmeg - for dusting

Method: Heat the vanilla pod and seeds, cinnamon stick and milk in a saucepan until boiling. Remove the pan from the heat and add the chocolate pieces, stirring until the chocolate melts. Whisk the hot chocolate vigorously until frothy on top and add sugar to taste. Serve with a dusting of nutmeg.

You will need: 1 pack of hot cross buns, 4 eggs, 350ml semi skimmed milk, 150g apricot jam, 1 tsp vanilla extract. Serve with double cream, ice cream or custard

Method: Pre-heat the oven to 180°C. Separate 2 of the eggs and discard the yolks. In a large bowl beat together the 2 egg whites and the other 2 whole eggs, mix in the milk, vanilla essence and the apricot jam, and mix well. Slice the hot cross buns in half and layer them in slices in a baking dish, pour over the egg mixture. Bake in the oven for 35 minutes until the custard is set.

You will need: Drizzle of olive oil, 1 onion, finely chopped, 1 leek, finely chopped, 6 carrots, finely chopped, 1 pint of vegetable stock, 1 pint of semi skimmed milk, Handful of fresh coriander leaves, chopped, Salt and freshly ground black pepper

Method: Heat the oil in a large pan over a medium heat. Add the onion and fry gently until transparent and softened. Add the leek and place a lid on the pan. Reduce the heat and cook for 2-3 minutes, or until the leek is softened. Add the carrots and the stock. Increase the heat to bring to the boil, then reduce the heat to simmer for 20 minutes. Add the milk and simmer for a further five minutes. Transfer to a food processor. Blend until smooth. Allow to cool slightly and add the chopped coriander and season to taste, with salt and freshly ground black pepper