---

Looking for some inspiration?
Check out our simple cooking creations for delicious results with a little extra Ooh!

Bread and Butter Pudding with Basil, Orange & Coconut

INGREDIENTS

  • 35g Lakeland Dairies Butter
  • 4 slices white bread (1-2 days old is best)
  • 15g desiccated coconut
  • 4 large basil leaves, torn into small pieces
  • 65g orange segments, chopped and well drained
  • 30g granulated sugar
  • 2 medium eggs
  • 15g marmalade
  • 400ml Pour & More Double
  • 1/2 tsp orange extract
  • 1 orange

Serves: 4

METHOD

  1. Preheat the oven to 180°C.
  2. Grease a dish using some of the butter. Spread the rest of the butter onto one side of the bread, then remove the crusts and cut into quarters.
  3. Arrange a layer (overlapping) of bread on the base of the dish and around the sides, then put the remainder aside.
  4. Spoon over all the coconut and basil, half of the chopped orange segments and half of the sugar.
  5. Dress the top with the remainder of the bread (overlapping).
  6. Place the eggs into a bowl and lightly whisk. Add the marmalade, Pour & More Double and the orange extract then carefully pour over the bread.
  7. Cut the fresh orange into slices and dress the top as you wish.
  8. Sprinkle over the remaining chopped orange, then the sugar and leave to stand until the bread has soaked up all the liquid.
  9. Place in the oven for 30-40 minutes.

Colcannon

INGREDIENTS

  • 35ml Pour & More Double
  • 350g mashed potato
  • 50g diced leeks
  • 70g shredded cabbage
  • 35g Lakeland Dairies Butter
  • Sea salt
  • Milled black pepper

Serves: 4

METHOD

  1. Melt the butter in a pan and cook the leeks without browning
  2. Add the cabbage and wilt
  3. Pour in the cream and then add the mashed potato
  4. Correct the seasoning and serve

Creamy Watercress Pasta Sauce

INGREDIENTS

  • 15g butter
  • 100g watercress, reserve some for garnish
  • 1 tsp Dijon mustard
  • 80ml white wine
  • 200ml Pour & More Double
  • Salt and pepper, to taste

Serves: 4

METHOD

  1. Fry the watercress in the butter until wilted.
  2. Add the mustard, white wine and reduce to half the quantity. Stir in the Pour & More Double and let it bubble for a minute.
  3. Blend the sauce and season to taste.
  4. Serve with pasta, grated cheese and reserved watercress.

Irish Coffee Cheesecake

INGREDIENTS

  • 70g Lakeland Dairies Butter
  • 100g biscuit crumbs
  • 300g cream cheese
  • 70ml Pour & More Double
  • 4g crushed coffee beans
  • 10ml Espresso
  • 70g grated dark chocolate
  • 1tsp Irish whiskey
  • 35g white chocolate

Serves: 4

METHOD

  1. Melt the butter and add to the biscuit crumbs.
  2. Place the mix equally in the base of 4 glasses.
  3. Stir the cream through the cheese and add the Espresso, coffee beans, chocolate and whiskey.
  4. Place into a piping bag and fill the glasses.
  5. Melt the white chocolate and drizzle over silicon paper to create lattice effects, then place into the fridge to set.
  6. Once the chocolate has set, remove from fridge, break into pieces and place on the top of the cheesecakes.

Lemon Syllabub

INGREDIENTS

  • 400ml Pour & More Double
  • 1 small lemon, juice & zest (keep a little of the zest for a garnish)
  • 60g lemon curd
  • 100g caster sugar
  • Mint leaves

Serves: 4

METHOD

  1. Whisk the Pour & More Double until it becomes light and fluffy.
  2. Dissolve the sugar in the lemon juice and stir in the curd. Add this mixture to the Pour & More Double, as well as the lemon zest.
  3. Spoon into 4 dessert glasses and garnish with a little mint and the remaining lemon zest.

Pesto Pasta

INGREDIENTS

Pesto:

  • 50g pine nuts
  • 40g baby spinach
  • 80g fresh basil
  • 2 garlic cloves
  • 140g olive oil
  • Salt & pepper to taste

Pasta Sauce:

  • 10g olive oil
  • Salt & pepper to taste
  • 320g pesto
  • 1/4 chicken stock cube
  • 320g Pour & More Single

Serves: 4

METHOD

Pesto:

  1. Heat the pine nuts in a pan until golden.
  2. Blend the pine nuts with the rest of the ingredients in a food processor until smooth.

Pasta Sauce:

  1. Heat the olive oil in a pan.
  2. Add the crushed black pepper and roast.
  3. Add in the pesto, chicken stock and the Pour & More Single and bring to a boil.
  4. Season with salt.
  5. Add pasta as required.
  6. Serve with fried basil leaves and roasted pine nuts.

Festive Spiced Cream for your Mince Pies

INGREDIENTS

  • 1 small pinch of clove powder
  • 1 small pinch of cinnamon powder
  • ½ small pinch of star anise powder
  • ½ small pinch of allspice
  • 10g light brown sugar
  • ½ orange, zest
  • 120g Pour & More Single
  • 4 mince pies

Serves: 4

METHOD

  1. Place all ingredients in a bowl and mix thoroughly
  2. Rest for 2 hours in the chiller to develop the flavours
  3. Pour on top of warm mince pies and serve

Black Cherry Chocolate Pots

Tip: Try adding Cherry jam at the bottom of a ramekin or on top of the dessert as decoration!

INGREDIENTS

  • 80g pitted black cherries (Fresh or frozen)
  • A splash of water
  • 20g sugar
  • ¼ lemon zest finely grated
  • ¼ lemon juice
  • 140ml Pour & More Double
  • 140ml vanilla custard
  • 140g dark chocolate

Serves: 4

METHOD

  1. Place the pitted cherries in a pan with a splash of water, sugar, lemon zest and juice and reduce on a medium heat until it reaches the consistency of jam. Put aside
  2. Heat the Pour & More Double to a boil in a thick bottom pan. Add chocolate and stir gently until melted and well mixed. Add the custard and repeat the mixing process
  3. Pour into serving dishes. Once cooled slightly, place in the refrigerator overnight covered with cling film
  4. Serve with the cherry compote on top. Decorate with mint leaves

Turkey & Mushroom Pâté

Tip: For a vegetarian version replace the turkey with sliced red peppers and use vegetable stock

INGREDIENTS

  • 1 tbsp olive oil
  • 160g turkey breast meat, cut into thin strips
  • ½ red onion, roughly chopped
  • 1 garlic clove, finely chopped
  • 150g chestnut mushrooms, roughly chopped
  • ½ small red chilli, seeds and white pith removed and thinly sliced
  • 1 tsp wholegrain mustard
  • 100ml Pour & More Double
  • 50ml turkey or chicken stock
  • Leaves from 2 thyme sprigs
  • Small bunch of parsley, chopped
  • Salt and freshly milled black pepper to desired taste

Serves: 4

METHOD

  1. Heat the oil in a large pan, add the turkey strips and cook until lightly browned and cooked through. Remove from the pan and put aside
  2. Add the onions and garlic to the pan and cook over a medium heat until softened. Stir in the chopped mushrooms, increase the heat and cook, stirring once or twice, until golden brown
  3. Return the turkey pieces to the pan and stir in the chilli, mustard, Pour & More Double, stock and thyme leaves. Bring just to the boil and cook gently for 5 minutes until most of the liquid has reduced. Stir in the chopped parsley and season to taste
  4. Spoon into a blender or food processor and blend until coarse or smooth. Tip into a bowl, cover and chill until cold. For best results, chill overnight
  5. Spoon out and serve with warm breads, taco crisps, or as a topping for potato skins, crostini, pancakes or flour tortillas

Baileys & Salted Caramel Truffles

INGREDIENTS

  • 150ml Pour & More Double
  • 150g Dark Chocolate (60% -70% Cocoa)
  • ½ Fresh Seeded Vanilla Pod – (Or 1 Tsp Vanilla Syrup with Seed)
  • 100ml Baileys Irish Cream
  • 30g Sugar
  • 30g Butter
  • 1 Small Pinch of Sea Salt
  • Cocoa Powder for Dusting

Makes: 20 Truffles

METHOD

  1. Make some salted caramel by melting the butter, salt and sugar and boiling until golden
  2. Bring the Pour & More Double to the boil with the vanilla
  3. Break the chocolate into pieces and place into a bowl
  4. VERY carefully, pour the hot cream over the pre-made caramel. Mix well
  5. Add the Baileys and mix well
  6. Using a spatula, mix to a smooth ganache without incorporating air and place in the fridge to set
  7. Use a Parisienne scoop to make the truffles or hand roll into balls and place them in the cocoa powder for dusting

Cauliflower Cheese

INGREDIENTS

  • 50ml Pour & More Double
  • 160ml Milk
  • 20g Lakeland Dairies Butter
  • 1 Onion, Roughly Sliced
  • 1 Clove
  • 1 Bay Leaf
  • 20g Flour
  • 400g Cauliflower Florets
  • 80g Cheddar Cheese, Grated
  • Sea Salt & Freshly Ground Black Pepper

Serves: 4

METHOD

  1. Place the florets in boiling salted water and cook for approximately 5 minutes (until al dente). Drain well and place into a serving dish
  2. Warm the milk with the bay leaf, the onion, the clove and allow to simmer for 10 minutes. Add the Pour & More Double. Pass through a chinois and season well
  3. Add the grated cheddar cheese and allow the mixture to melt together and mix well until no lumps of cheese remain
  4. Melt the Lakeland Dairies Butter in a heavy bottomed pan. Add the flour and cook out
  5. Gradually add the liquid while mixing into the butter and milk cooked out mix. Mix until smooth
  6. Cover the cauliflower with the cheese sauce and oven bake until golden brown

Coronation Chicken

This dish may have been invented over sixty years ago, but it's still a firm favourite for summer eating. Folding in the whipped Pour & More Double gives it a really mousse like texture - Ooh! Serve it chilled with a colourful rice salad and salad leaves. If there's any left over, it makes a rather special sandwich filling too.

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 tablespoons medium curry paste
  • 40g raisins or sultanas
  • 2 tablespoons mango chutney
  • 250ml carton Pour & More Double
  • 675g cooked chicken, cubed
  • 50g green grapes, quartered

Serves: 4

Prep: 20 mins

Cook: 6 mins + chilling

METHOD

  1. Heat the oil in a medium pan, add the onion and sauté for 3 minutes or until soft. Stir in the curry paste and cook for 30 seconds or so.
  2. Add the sultanas along with the mango chutney and 100ml water and bring to the boil. Simmer uncovered for 5 mins or until reduced and slightly thickened.
  3. Tip the sauce into a jug and use a stick blender to blitz to a smooth puree.
  4. Pour the chilled Pour & More Double into a large bowl and use an electric whisk to whip the cream until it forms soft peaks. Fold the curry sauce into the cream and season to taste with salt and pepper.
  5. Add the chicken and grapes and gently fold together until everything is nicely coated in the curry mayonnaise. Serve chilled on a bed of lettuce. A rice salad is a lovely accompaniment.

Creamy Mushroom and Asparagus Pappardelle

A splash of white wine and a hint of nutmeg give this creamy pasta recipe the "OOH". Use any mushrooms you like in this pasta recipe - sliced chestnut, quartered shiitake, or halved button mushrooms all work well. We used broad pappardelle pasta but again vary it to your own tastes - just check the cooking time on the pack.

INGREDIENTS

  • 325g pappardelle or tagliatelle pasta
  • 150g pack asparagus tips, cut into 5cm pieces
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 250g mixed mushrooms of your choice
  • salt and freshly ground black pepper
  • 75ml dry white wine
  • 250ml carton Pour & More Single
  • 1/2 teaspoon freshly grated nutmeg
  • handful of watercress leaves, if liked

Serves: 4

Prep: 5 mins

Cook: 15 mins

METHOD

  1. Bring a large pan of salted water to the boil, add the pasta and boil for 7 mins. Add the asparagus and boil for a further 3 mins until the asparagus and pasta are both tender. Drain in a colander.
  2. Whilst the pasta cooks, heat the oil in a frying pan, add the onion and fry for 3 mins to soften. Stir in the garlic, add the mushrooms, season well, then cook, stirring for 2 mins.
  3. Add the wine and stir until it has evaporated.
  4. Stir in the Pour & More Single, and simmer for 4 minutes until the mixture boils and thickens. Add the nutmeg and then adjust the seasoning to taste.
  5. Divide the pasta and asparagus between 4 warm pasta bowls, spoon over the creamy mushroom sauce and finish with a few watercress leaves, if liked.

Chicken and Pancetta Pie

Chicken thighs are so tasty compared with other cuts of chicken and become meltingly tender in this great family pie. With its smoky flavour, pancetta adds the 'OOH', but you could replace it with bacon if you prefer. A teaspoon of dried thyme and the zest of a lemon works equally well if you haven't any lemon thyme to hand.

INGREDIENTS

  • 80g diced smoked pancetta
  • 675g skinless chicken thigh fillets
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 125g chestnut mushrooms, sliced
  • 2 tablespoons lemon thyme or tarragon, chopped
  • 2 tablespoons plain flour
  • salt and freshly ground black pepper
  • 250ml carton Pour & More Single
  • 375g pack ready rolled puff pastry
  • beaten egg or milk to glaze

Serves: 4

Prep: 10 mins

Cook: 50 mins

METHOD

  1. Preheat the oven to 200°C Fan/Gas Mark 7. Heat a large frying pan, add the pancetta and fry for a few minutes until the fat begins to run. Cut the chicken into cubes, add to the pan and fry for about 5 mins until beginning to brown. Add the onion and fry for a further 5 mins.
  2. Stir in the garlic, mushrooms and thyme and fry together for a further 3 mins or so until everything is nicely soft. Stir in the flour and cook for 2 mins.
  3. Remove from the heat, add the Pour & More Single and plenty of seasoning. Stir well and spoon into a 23cm pie dish and leave the filling to cool slightly.
  4. Unroll the pastry, cut 1cm wide strips from the edge of the pastry and attach this with a little water to the edge of the pie dish. Brush this with a little beaten egg or milk, then carefully lift the pastry on top. Press to seal the edges, then crimp together.
  5. Place on a baking tray, brush the top with beaten egg or milk and bake for 30 mins or until nicely browned. Serve with plenty of green vegetables.

Lemon Curd Syllabub

With just a couple of store cupboard ingredients you can create a light, lemon dessert which would round off any meal with a flourish - "Ooh", that's perfect!

INGREDIENTS

  • 250ml carton Pour & More Double
  • 4 tablespoons tangy lemon curd
  • finely grated zest and juice of 1 large lemon
  • mint sprigs to garnish

Serves: 4

Prep: 5 mins + chilling

Cook: None

METHOD

  1. In a large bowl, mix together the lemon curd, half the lemon zest and all the juice.
  2. Pour in the Pour & More Double, then use an electric whisk to whip everything together until it thickens and forms soft peaks.
  3. Divide the mixture between 4 small glasses, sprinkle with the remaining lemon zest and top each with a sprig of mint. Chill for at least 1 hour before serving.

Medley of Vegetable Dips

With a few colourful vegetables, some cream cheese and Pour & More, you can soon create a rainbow of party dips - they're great for picnics or summer drinks parties.

INGREDIENTS

  • 1 small aubergine
  • 2 tablespoons olive oil
  • salt and pepper
  • 1 large red pepper
  • 4 cloves of garlic in their skins
  • 100g cooked beetroot
  • 1 (400g) can chick peas, drained
  • 300g full-fat cream cheese
  • 1 avocado, peeled and stoned
  • juice of 1 lemon
  • dash of Tabasco sauce
  • 40g cucumber, deseeded
  • 2 tablespoons chopped fresh mint
  • 250ml carton Pour & More Single
  • salt and freshly ground black pepper

Serves: 6

Prep: 20 mins

Cook: 25 mins + chilling

METHOD

  1. Preheat the oven to 180°C Fan (Gas Mark 6). Cut the aubergine in half lengthways and use a sharp knife to score the flesh into diamonds – don't go through to the skin. Season well with salt and pepper and drizzle with olive oil. Place in a roasting tin.
  2. Place the whole red peppers in the same roasting tin, and tuck the garlic cloves underneath. Roast for 25 mins until the aubergine is soft and the pepper charred. Cool. Whilst the vegetables roast, prepare the other dips.
  3. Beetroot: pop the beetroot with a third of the chick peas in a blender with salt and pepper and blitz to a smooth puree. Add 25g of the cream cheese and 3 tablespoons of the Pour & More Single and briefly blitz again. Transfer to a bowl.
  4. Avocado: mash the avocado with a squeeze of lemon juice, Tabasco and seasoning. Add 25g of the cream cheese and 3 tablespoons of the Pour & More Single and beat until smooth. Transfer to a bowl.
  5. Cucumber and mint: finely grate the cucumber, and drain in a sieve. Beat 25g of the cream cheese and 3 tablespoons of the Pour & More Single together until smooth then stir in the cucumber and chopped mint. Season to taste.
  6. Aubergine: once cold, scoop the flesh from the aubergine into a blender, squeeze one garlic clove out of its paper skin and add to the bowl with salt and pepper and a squeeze of lemon juice; blitz until smooth. Add 25g of the cream cheese and 3 tablespoons of the Pour & More Single and briefly blitz again. Transfer to a bowl.
  7. Roast pepper and chickpea: peel the skin from the pepper and discard along with the core and seeds. Squeeze one roasted garlic clove out of its skin. Place the pepper in a blender with the garlic, the remaining chickpeas, a squeeze of lemon and plenty of seasoning. Blitz until smooth. Add 25g of the cream cheese and 3 tablespoons of the Pour & More Single and briefly blitz again. Transfer to a bowl.
  8. Roasted garlic: finally squeeze the last 2 roasted garlic cloves from their skins into a bowl, add the olive oil and use the back of a spoon to cream until smooth, add seasoning and a squeeze of lemon. Add the remaining cream cheese and Pour & More Single and beat until smooth.
  9. Serve the dips chilled with toast or pitta breads.

Caramelised Onion and Cheddar Quiche

The onions are cooked slowly in this recipe until they become sweet and caramelised - a perfect match with Cheddar cheese. Smothered with a creamy filling, this will be a firm summer favourite. What's more, with a carton of long life Pour & More Double in your store cupboard, you can soon whip up a quiche for a summer-time supper.

INGREDIENTS

  • 3 tablespoons olive oil
  • 2 onions, sliced
  • salt and freshly ground black pepper
  • 300g ready rolled shortcrust pastry
  • 75g mature Cheddar cheese, grated
  • 3 large eggs
  • 250ml carton Pour & More Double
  • tomatoes to garnish

Serves: 4

Prep: 15 mins

Cook: 55 mins

METHOD

  1. Heat the oil in a large frying pan, add the onions and season well with salt and pepper. Fry over a high heat for 4 mins or until soft, then reduce the temperature and continue to cook the onions over a low heat for about 10 mins, or until they are caramelised and soft. Remove from the heat.
  2. Preheat the oven to 200°C Fan/Gas Mark 7. Whilst the onions cook, unroll the pastry and use to line the base and sides of a 23cm metal fluted flan tin. Trim the edges, then stand the tin on a baking tray.
  3. Place baking parchment on the pastry and cover with baking beans. Bake blind for 15 mins, removing the paper and beans for the last 5 mins.
  4. Crack the eggs into a large jug and beat well. Beat in the Pour & More Double and plenty of salt and pepper.
  5. Scatter the onions over the pastry, then scatter over the cheese. Finally, pour over the egg mixture. Carefully return to the oven, reduce the temperature to 170°C Fan/ Gas Mark 5 and bake for 30 mins or until golden brown. Cool slightly before serving warm or cold garnished with tomatoes, if liked.