Are you a soft-serve kind of person, or do you prefer something fruity and refreshing? Either way we all know ice-cream is a summer hit, with over 15.4 billion liters of ice cream being consumed annually. It probably comes as no surprise that the US has had an entire month dedicated to ice-cream for over 40 years. A joint resolution passed both houses of Congress, first designating July 1984 as National Ice Cream Month and 15th July as National Ice Cream Day, with President Reagan signing it into law on 9th July, 1984. We don’t need much more of an excuse than that to celebrate one of our favourite desserts, so here’s four great ways to raise a spoon to ice cream this July!
This popular classic can be made using a range of Plumbs’ dairy milk and the best of our local ingredients
To make the base, gently warm 500ml of Plumbs’ fresh UK milk and 250ml of Longley Farm cream in a saucepan, being careful not to let it boil. In a separate bowl, whisk the yolks of 3 local free-range eggs with 3 tablespoons of Stour Valley Apiaries honey until smooth.
Slowly pour the warm milk into the egg mixture while whisking continuously, then return it all to the saucepan and cook over low heat, stirring constantly, until the custard thickens just enough to coat the back of a spoon.
Once thickened, remove from heat and stir in a teaspoon of vanilla extract. Let the mixture cool fully, then chill it in the fridge for at least 4 hours. Once chilled, churn in an ice cream maker or freeze in a container, stirring every 30 minutes until smooth and set. Serve with a drizzle of honey, a handful of chopped fresh strawberries, or a crumble of shortbread for a perfect celebration of summer and everything vanilla.
A refreshing British summer twist, perfect for making the most of seasonal fruit and floral flavours.
Start by placing 300g of fresh gooseberries in a saucepan with 100g caster sugar and 2 tablespoons of water. Simmer gently until the gooseberries soften and begin to break down (about 10 minutes). Stir in 2 tablespoons of shop-bought or homemade elderflower cordial, then blend until smooth. Set aside to cool.
For the ice cream base, gently heat 500ml of Plumbs’ full-fat milk with 300ml of Longley Farm double cream in a saucepan until just steaming. In a bowl, whisk together 4 free-range egg yolks with 100g of golden caster sugar. Slowly pour the warm milk into the egg mixture, whisking constantly, then return it all to the pan. Stir gently over low heat until it thickens enough to coat the back of a spoon. Remove from heat and leave to cool fully, then chill for a few hours in the fridge.
Churn the custard in an ice cream maker. Once nearly set, spoon into a container, adding swirls of the gooseberry and elderflower puree as you go. Freeze for at least 2 hours. Serve on its own or with shortbread biscuits.
Rich, creamy, and totally plant-based, making it the perfect indulgent scoop.
Start by heating 750ml of Glebe Farm oat milk and 250ml of coconut milk in a saucepan. Whisk in 100g of dark brown sugar, 1 tablespoon of cornflour, and a pinch of salt. Once it starts to simmer, stir until thickened.
Turn off the heat and stir in 150g of chopped dark chocolate and 3 tablespoons of hazelnut spread or any good-quality nut butter. Whisk until fully melted and smooth. Add 1 teaspoon of vanilla extract, then cool the mixture fully before chilling in the fridge for a few hours.
Churn in an ice cream maker, or freeze in a container, stirring every 30 minutes until smooth and firm. Optional: fold in chopped roasted hazelnuts or a few pieces of crushed vegan chocolate just before freezing for extra crunch. Scoop generously and enjoy with a drizzle of extra hazelnut spread on top.
Another classic with a twist for all our vegan and dairy-free friends, made using Glebe Farm oat milk.
Start by cooking 300g of chopped fresh strawberries with 50g caster sugar and 1 tablespoon of lemon juice over medium heat until it thickens into a jam-like consistency, then stir in 1 teaspoon of vanilla extract and set aside to cool.
Meanwhile, heat 1 litre of vanilla oat milk until just boiling. In a bowl, whisk together 4 egg yolks and 150g brown sugar until smooth, then slowly temper the eggs by adding the hot oat milk while whisking constantly. Return the mixture to the pan and cook gently, stirring until it thickens into a custard. Let it cool completely.
Pour the cooled custard into your ice cream maker and churn according to the manufacturer’s instructions, adding 100g rolled oats in the last few minutes for texture. Transfer the churned ice cream to a container, swirl in the cooled strawberry mixture, then freeze for at least 2 hours until firm. Let sit a few minutes before scooping and enjoy a creamy, naturally sweet dairy-free treat!
Did you know, Plumbs Dairy have been delivering fresh milk for over 70 years. And, nowadays it’s not just milk – we also deliver fresh fruit & veg, pantry items and household essentials straight to your door – with no minimum order or delivery fee.
Find out if we deliver to your home by clicking here.
Choosing Plumbs’ Dairy is more than just a shopping preference; it’s a step toward a more sustainable lifestyle with minimal effort required. By embracing plastic-free practices, you’re not only enjoying delicious, fresh produce but also contributing to a cleaner, greener planet.
To show your support, how about trying the 5DayChallenge in celebration of World Refill Week.
It’s simple, fun, and impactful:
This isn’t just good for the planet – it’s enjoyable and reliable, too.
Together, we can create a cleaner, greener future – one small swap at a time!
Sun-dappled meadows, gentle breezes, and balmy weather… OK so we haven’t had much of that this year, but picnics are still the perfect way to embrace the summer regardless of the forecast. For some, the thought of packing food can feel like a chore, but with a little planning and our list of delicious (and travel-friendly) recipes, you can create a spread that’s both impressive and effortless.
Savoury Skewers: These simple and versatile skewers let you throw together your favourites in a matter of minutes! Thread some cherry tomatoes, chunks of cheese, cooked chicken, and juicy olives onto skewers with some crusty bread on the side for a colourful and satisfying appetiser.
Mini Quiches: Pre-bake some mini pastry shells and fill them with a creamy mixture of eggs, cheese, chopped bacon, and sautéed vegetables. These miniature quiches are easy to grab and go and can be frozen for another time.
Cucumber Tea Sandwiches: A classic with a twist! Ditch the white bread and opt for thinly sliced cucumber as the base. Layer with cream cheese, smoked salmon, and a sprinkle of fresh dill for a light and refreshing bite. If you’re desperate for some crunch, you could even put them atop some thin slices of rye.
Couscous Salad with Grilled Halloumi: Combine fluffy couscous with roasted vegetables like peppers, aubergine, and courgettes with a drizzle of extra virgin olive oil. Top with sliced halloumi cheese that’s been grilled until golden brown for a delightful smoky flavour and a variety of texture.
Three-Bean Salad: A vibrant and healthy option that’s easy to transport. Mix together some kidney beans, chickpeas, and green beans with chopped red onion (pickled is even better), chopped fresh herbs like parsley and mint, and a simple vinaigrette dressing.
Summer Fruit Salad with Honey Yogurt: This is a crowd-pleaser because it’s so easy but also decadent. Combine seasonal berries, chopped melon, and sliced stone fruits in a bowl. Drizzle with creamy honey yoghurt for a touch of sweetness. If you really want to go Mediterranean, try adding a sprinkle of feta for a sharpness that balances the sweet perfectly.
Flapjacks: These chewy oat bars are perfect for satisfying a sweet tooth. They’re easy to make ahead of time and travel well. Experiment with different mix-ins like nuts, seeds, or dried fruit for a customised flavour. Are you a crunchy kind of person? Just pour the flapjack mix into a shallower pan and turn the heat up a wee bit higher.
Mason Jars: Layer salads, dips, and overnight oats in mason jars for easy transport and portion control.
Leakproof Containers: Pack sandwiches and other wet items in leakproof containers to avoid any unwanted sogginess.
The Cool Factor: Don’t forget a cooler bag to keep perishables fresh, especially on a hot day.
With these delicious recipes and handy packing tips, your next picnic is sure to be a success. At Plumbs’ Dairy we offer a range of fruit and veg, refreshing drinks, and fluffy sandwich rolls, so grab your basket, gather your loved ones, and head out to enjoy the sunshine and good company!
Let Plumbs’ bring the picnic to your door – check out our product range, here
Calling all Cambridge foodies and veg enthusiasts! Ever dreamt of turning your balcony into a mini-farm or transforming a sunny windowsill into a herb haven? This summer, Plumbs’ Dairy is throwing down the gauntlet with our very own Veggie Patch-to-Plate Challenge!
Over the next few weeks, we’ll be encouraging everyone to embrace the joy (and deliciousness) of growing their own produce. It doesn’t matter if you have a huge garden or a shoebox-sized balcony – with a little planning and some TLC, you can cultivate fresh, vibrant ingredients right in your own home.
The benefits of growing your own food are plentiful:
The Plumbs’ Veggie Patch-to-Plate Challenge is suitable for everyone, from seasoned gardeners to curious beginners. Here’s how to participate:
The Plumbs’ Veggie Patch-to-Plate Challenge is more than just about growing your own food – it’s about embracing local, sustainable living and connecting with a community of passionate people. Whether you’re a seasoned gardener or a complete newbie, we encourage you to join the challenge. Let’s transform Cambridge into a vibrant hub of homegrown goodness!
Stay tuned on our social media pages where we’ll be delving into beginner-friendly vegetables and herbs to get you started on your veggie patch journey!
With the days becoming much warmer, many of us will be embracing the freshness of spring in our kitchens and opting for lighter meals. In this blog, we will be sharing some filling yet light dinner ideas that are both easy to make and also healthy and hearty. From vibrant salads to comforting pasta dishes, these recipes will invigorate your taste buds and prepare you for the sunny days ahead.
We’re starting our list with a simple yet substantial meal. Begin by sautéing onions and garlic in olive oil until fragrant. Add Arborio (risotto) rice and stir until translucent. Gradually pour in vegetable broth, and some white wine if desired, while stirring continuously. As the rice cooks, incorporate some spring vegetables such as asparagus, peas, and baby spinach. Finish with a generous sprinkle of Parmesan cheese and a squeeze of fresh lemon juice for a burst of flavour.
Marinate chicken breasts in a mixture of lemon juice, olive oil, garlic, and fresh herbs like thyme and rosemary. Grill until perfectly charred and juicy. If you don’t have a grill, you can pop them in the oven at 220C (200C fan) for around 20 minutes. Serve alongside a colourful salad of mixed greens, sliced strawberries, and toasted walnuts tossed in a zesty vinaigrette.
In a large pot, sauté chopped onions and celery until soft. Add fresh or frozen peas, vegetable broth, and a handful of mint leaves. Simmer until the peas are tender, then blend until smooth. Season with salt, pepper, and a dollop of Greek yoghurt for extra creaminess. Garnish with a sprig of mint and a drizzle of olive oil before serving.
This makes a great meal for one, or even a side dish for the grilled lemon herb chicken. Preheat your oven and toss a variety of spring vegetables such as carrots, radishes, and new potatoes with olive oil, salt, and pepper. Roast until golden and caramelised. Arrange on a platter and serve with a tangy tzatziki-style yoghurt dip flavoured with lemon zest, garlic, and chopped fresh herbs.
Cook your favourite pasta according to package instructions. In a separate pan, sauté an assortment of spring vegetables such as cherry tomatoes, courgette, and bell peppers in olive oil. Toss the cooked pasta with the vegetables, a splash of white wine, and a sprinkle of grated Parmesan cheese. Finish with a squeeze of fresh lemon juice and chopped parsley.
Combine fresh spinach leaves with sliced strawberries, crumbled goat cheese, and toasted almonds. Drizzle with a balsamic glaze made by reducing balsamic vinegar with a touch of honey until thick and syrupy. This salad strikes the perfect balance of sweet, savoury, and tangy flavours.
Who could forget dessert? For a delightfully light final course, start by preparing or buying a simple sponge cake, and cut into cubes. In a bowl, mix together some berries such as strawberries and raspberries. In another bowl, whip some double cream with a touch of icing sugar until soft peaks form. Assemble the trifle by layering the sponge cake at the bottom with a layer of custard and whipped cream on top. Spoon some of the mixed berries on top of the whipped cream layer and repeat until you reach the top of the glass or dish, finishing with a final layer of whipped cream and a few whole berries for decoration. Chill the trifle in the refrigerator for at least an hour before serving to allow the flavours to combine.These springtime dinner ideas are not only delicious but also showcase the variety of fruits and veg that spring has to offer. Join us today for locally sourced fruit, veg, and other produce with free delivery on all orders.
With the last of the frost far behind us, and the warmth of spring breathing new life into the countryside, the Cambridgeshire landscape has become a treasure trove of wild edibles waiting to be discovered. Foraging during the spring is not only a wholesome outdoor activity but also a great way to connect with nature and enjoy the freshest flavours of the season. In this blog, we’ll explore the art of spring foraging in Cambridgeshire, sharing tips, safety guidelines, and some delicious recipes to inspire your culinary adventures.
For more information, check out the Woodland Trust’s article on Foraging Guidelines before you begin as different lands have different laws and you don’t want to get caught out picking a potentially harmful look-alike! Always be 100% confident before you ever consider consuming wild produce, and if you feel uncertain, you can still forage for things like leaves, pinecones, and flowers that you can decorate your house with.
Chickweed: Found all year round, this delicate and tender weed has more nutrients and minerals per ounce than well-known superfoods such as kale and spinach! To cook, simply boil in hot water as you would any other leafy green or you can also eat it raw, making it the perfect garnish for a light salad or even blended to make an earthy pesto.
Wild garlic: This delicate wild herb is usually found from March to May with a milder flavour than the traditional garlic you find in the supermarket, making its leaves a versatile addition to soups, salads, and stews. It’s best to pick these before the leaves before the flowers begin to bloom as the stems can become tough and stronger in flavour.
Sorrel: Tangy in flavour, this plant has been dubbed ‘sour ducks’ and can also be found year-round in open grasslands such as parks, lawns, and meadows. Unlike the others, sorrel is quite a delicate plant in that it doesn’t like being stressed by heat, nor does it enjoy being cut, which means it’s better served as is on a salad or just to brighten up soups and broths. It’s also packed with tons of B vitamins and potassium and is said to aid problems like bloating and skin irritations.
Watercress: This peppery leaf packs a flavour punch and can be found from March to November in slow-moving water, ditches, and ponds (safety before anything else!) It’s important to wash and cook these leaves thoroughly as its habitat means there could be a host of parasites that you don’t want to be ingesting. The plant contains a high level of vitamin K and iodine, which makes it another superfood contender that can be added to your foraging arsenal.
Nettles: Starting from March until the late autumn, nettles are often seen as a pesky weed that catches people barehanded when they least expect it. Once the nettles have been blanched, or even steamed as some foraging experts now swear by, the nettles will have been tamed and you can enjoy the spinach-reminiscent leaves that are rich in vitamin C and iron.
Wild Garlic Pesto: Whip up a vibrant and earthy pesto using freshly foraged wild garlic leaves, toasted pine nuts, Parmesan cheese, and olive oil. Blitz together until a coarse but spreadable paste is created and serve tossed with pasta or spread on crusty bread for a taste of springtime goodness.
Nettle Soup: Transform nutrient-rich nettles into a nourishing soup by simmering them with potatoes, onions, garlic, and vegetable broth until tender. Blend until smooth and finish with a swirl of cream for a comforting meal that will keep any nasty bugs away.
Sorrel Salad: Combine tangy sorrel leaves with crisp lettuce, radishes, and a zesty vinaigrette using the juice of an orange for a refreshing spring salad that celebrates the flavours of the season.
Chickweed Salad: Toss fresh chickweed leaves with mixed greens, cherry tomatoes, cucumber, and red onion. Optional: Add crumbled feta cheese and toasted sunflower seeds. Drizzle with lemon-herb dressing made with olive oil, lemon juice, and fresh herbs. Enjoy this refreshing spring salad bursting with flavour!
What better way to connect with your local community than to join a local foraging group or attend a guided walk led by experienced foragers who will be able to put your concerns to rest by helping identify safe plants to pick and consume. Not only will this foster a sense of connection, but will deepen your knowledge and appreciation of wild edibles. With curiosity, respect for nature, and a dash of creativity in the kitchen, spring foraging offers a rewarding journey that nourishes both body and soul. So grab your basket and set forth into the great outdoors – the wild wonders of spring await!
Easter is not only a time of spiritual reflection and renewal but, in modern times, a period when families get together and enjoy egg hunts, roast dinners, and other culinary treats. As spring blossoms, families across the nation gather to enjoy a sumptuous array of traditional dishes that celebrates the start of this joyous season. But why chocolate eggs, and where did hot cross buns come from? This article looks at the origins of some of the most well-known Easter traditions in the UK.
The food we eat at Easter carries a deep and symbolic meaning rooted in history and culture.The tradition of having boiled eggs at breakfast represents new life and rebirth, a fitting tribute to the essence of Easter. These were often followed by the gift of chocolate eggs, which have become synonymous with the holiday, embodying the theme of fertility and the awakening of nature.
The centrepiece of Easter celebrations is undoubtedly the Easter Sunday lunch. A traditional roast lamb graces many tables, its historical significance tied to both Christian and Jewish traditions, symbolising purity and sacrifice. For those who prefer an alternative, roast ham, fish, or even vegan options like a mushroom wellington are also popular choices, offering a succulent and hearty option for the festive meal.
No Easter in the UK would be complete without the spiced sweetness of hot cross buns. Traditionally served on Good Friday, these spiced tea cakes with their iconic cross are a reminder of the crucifixion and the hope of resurrection. Another baked treasure is the Simnel cake, a fruit cake adorned with marzipan, often made during this time. Our latest supplier, Boswell Bakery, offers a range of delicious hot cross buns for just such an occasion. The family-run company has been running since 1992, which ties in with the theme of tradition and community!
While these traditions remain at the heart of Easter, modern celebrations also embrace new flavours and ideas. Local fruit and produce play a vital role in this evolution, offering fresh and seasonal ingredients that inspire contemporary takes on classic dishes. From vibrant salads featuring spring greens to desserts bursting with the sweetness of seasonal berries, these dishes will help cleanse the palate and elevate any meal.
Easter in the UK is a harmonious blend of the old and the new, where time-honoured traditions meet modern culinary creativity. It’s a time for families to come together and create memories over a feast that honours the past while embracing the present. And if you don’t observe the holiday in it’s traditional format, it’s a great opportunity to enjoy some chocolate and spend time with your loved ones.
During the cold weather we often gravitate towards hearty, warming meals that can sometimes leave us feeling a bit heavy and sluggish. However, don’t let the cold weather deter you from enjoying a nutritious and satisfying salad that goes beyond lettuce and tomatoes. Embrace the end of the season with our collection of healthy, wholesome salads that make the most of our British produce. From crisp cold salads to comforting warm bowls, these recipes will keep you nourished and energised throughout the winter months.
Yes, we’re still in sprout season and what better way to celebrate a seasonal favourite than by sautéing with some creamy, rich chestnuts in a frying pan on medium heat. Add a handful of baby spinach and toss in the pan until wilted and vibrant green. Drizzle with a warm honey-mustard dressing for a sweet and savoury combination that’s rich in fibre and nutrients.
Embrace the earthy flavours of winter with a roasted root vegetable medley. Combine parsnips, carrots, and beetroot tossed in olive oil (we offer a range of Yare Valley oils), rosemary, and garlic. Roast until caramelised and serve on a bed of fresh mixed greens. Top with crumbled goat or feta cheese and a drizzle of balsamic vinaigrette for a warm and satisfying salad.
If you’re all about the Mediterranean aesthetic, why not brighten up your winter days with a refreshing citrus salad? Combine segments of juicy oranges, grapefruits, and easy peelers. Sprinkle with pomegranate seeds for a burst of colour and antioxidants. Finish off with a light honey-lime dressing for a zesty kick. You could even thinly slice some fennel for a more sophisticated salad that adds a hint of liquorice to the palate.
Give your salad some protein by adding a quinoa base. Roast the cubes of a butternut squash and mix with cooked quinoa, rocket leaves for a peppery kick, and feta cheese. Drizzle with a sesame or tahini dressing to add creaminess and depth of flavour.
Incorporate some omega-3 with this hearty winter salad that includes rich smoked mackerel. Combine flaked mackerel with roasted beetroot, watercress, and a horseradish-yoghurt dressing. This nutrient-dense salad is not only delicious but also great for getting those macronutrients in.
Dry January has been a tradition in the UK for many years, but Veganuary is quickly becoming a popular tradition worldwide that encourages people to try a vegan lifestyle for the month of January. It’s a great way to start the year off on a healthy note and it also gives you the opportunity to explore new foods and recipes. If you’re looking to participate in Veganuary, here are some reasons why it’s beneficial for the environment and has a positive impact on the local community.
According to a study by the University of Oxford, eating a plant-based diet can lead to a 75% cut in climate-heating emissions, water pollution, and land use. It also shows that our global food system accounts for a third of the total emissions of greenhouse gasses. Whilst this does mean that people would have to drastically reduce their meat intake on a global level, you are still reducing your carbon footprint by eating less meat with every meal.
Though British farmers are adopting much more ethical and sustainable farming practices, there are still many animals suffering under poor living conditions in factory farms. By participating in Veganuary, you are showing an awareness for the ethical and environmental concerns that are posed by this kind of farming and offers the opportunity to research farms that supply organic, sustainable meat.
Of course, Veganuary is also a great opportunity to support local businesses that offer vegan and vegetarian options, which in turn improves the wider community. By shopping locally, you can help to ensure that your food is produced in a sustainable and ethical way, rather than buying from larger supermarkets that do not always participate in sustainable practices or source their produce from sustainable suppliers.
Veganuary can also have positive effects on your health (especially if you’re combining it with Dry January). Studies have shown that adopting a vegan or vegetarian diet could help cut the risk of heart failure by 42 per cent. Pescatarians were also found to be 59% less likely to become ill compared to people who eat red or white meat. Though it’s important to note a poorly managed vegan diet can lead to nutrient deficits, so it’s important to discuss with your doctor if you have any existing health conditions or requirements. Veganuary is a great way to start the year off on a healthy note and to discover new foods and recipes. By participating in Veganuary, you can help reduce your carbon footprint, save water, reduce animal cruelty, support local businesses, and improve your health. So why not give it a try and see how you feel? You might be surprised by the results, or find that you incorporate more fruits and veggies into your diet than you did before. We stock a range of dairy-free options as well as fruit and veg boxes for you to give your immune system a boost this winter!
‘Tis the season to be jolly, and what better way to embrace the festive spirit than by adorning your home with homemade Christmas decorations? In a world filled with mass-produced ornaments, adding a unique and eco-friendly spin to your decorations can bring warmth and personality to your home. This year, why not embrace that homemade, ‘hygge’ aesthetic, such as dried fruit or pine cone decorations, that can give your home a cosy and festive ambiance.
One of the simplest yet visually beautiful decorations involves using dried citrus fruits to create vibrant garlands. Slice any leftover oranges, lemons, or grapefruits into thin rounds, and then bake them in the oven at a low temperature until they are thoroughly dried. String them together with twine or ribbon, and you have a beautiful and fragrant garland to drape across your Christmas tree or fireplace.
Want to capture that cosy scent that Christmas candles offer? Bundle some cinnamon sticks together with twine to create rustic stars, hearts, or even miniature Christmas trees. Hang these aromatic ornaments on your tree or use them to add a festive touch to wrapped gifts. Not only do they look charming, but they also fill your home with the comforting fragrance of cinnamon minus the cost of a candle!
This combines getting out in nature with decorating. Collect some fallen pine cones and transform them into delightful Christmas decorations that can be placed inside or outside your home. Dip the edges of the pine cones in white paint to mimic a snowy effect, or add a touch of sparkle with some glitter. Arrange them in a decorative bowl, incorporate them into wreaths, or hang them from your tree for a natural and rustic feel.
Get creative with old newspapers, magazines, or scrap paper to craft unique and sustainable ornaments that can either be reused or recycled afterwards. Create paper cones, stars, or intricate shapes by folding, cutting, and glueing pieces together. Finish them with eco-friendly paint or natural dyes for a personalised touch.
Incorporating sustainable practices into your homemade Christmas decorations not only enhances their eco-friendliness but also promotes a mindful and earth-conscious holiday celebration that many of us are starting to practise. Not only do these ideas allow you to be more interactive with the ornaments you fill your home with, but it also means that you can use old fruits that you have lying around the kitchen to preserve their lifespan and use year after year.