Organic Smoked Salmon on Potato Cakes with Natural Yoghurt


  Makes 12


  • 450g cooked, mashed potatoes
  • 75g flour
  • 2 eggs, beaten
  • 2 tablesp. scallions, finely chopped
  • Salt, pepper and nutmeg
  • 50g butter, melted
  • Smoked Salmon
  • 125 ml natural yogurt
  • 1 tablesp. dill, chopped
  • Salt and black pepper

To Cook

Mix the potatoes, flour, eggs, scallions, salt, pepper, nutmeg and half the butter. Mix well together and shape into 12 small potato cakes. Heat the remaining butter in a non-stick pan and then cook the potato cakes until browned on each side. The cakes can be served immediately or kept overnight in the fridge.

15 minutes before serving reheat in a hot oven.

Serving Suggestions

Mix the yoghurt, dill and seasoning. Place a slice of smoked salmon on each potato cake and top with the yogurt mixture.

Pumpkin Ravioli with Sage Brown Butter Sauce

Rec 295906 pumpkin ravioli sage

This recipe from the Sur La Table kitchen will become your new Fall favorite. The sweetness of the pumpkin filling complements the richness of the brown butter sauce. You can substitute butternut squash for the pumpkin if you prefer. You can also make a double batch of ravioli and freeze them in an airtight container for up to 1 month.

Jansson’s Temptation by Rachel Allen



Dairygold Teacake Loaf

dairygold teacake

We’re not sure if teacakes are so called because they go so well with a cuppa, but that’s our theory and we’re sticking to it. This sweet, fruity bake is best served still warm from the oven, with Dairygold melting into each slice. Mmm… even writing this makes us want to put the kettle on!


  • 100g Dairygold Baking Block
  • 150g self-raising flour
  • 200g mixed fruit
  • 100g brown sugar
  • 2 eggs, lightly beaten
  • A pinch of mixed spice
  • A pinch of salt


Preheat your oven to 170°C/325°F/Gas Mk 3.

Line a cake tin with lightly buttered greaseproof paper, allowing some to overlap the edges.

Pour your mixed fruit into a saucepan, cover with water and bring to the boil.

Once boiling, reduce the heat and let the fruit simmer for 5 minutes.

Drain off the water and transfer the fruit to a large mixing bowl.

Add a softened 100g of Dairygold Baking Block, followed by the sugar, flour, spice, beaten eggs and a pinch of salt.

Once you’ve mixed all this together until well blended, pour the mix into your cake tin.

Bake in your preheated oven for an hour, then remove to cool – but not too much!

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