Traditional food and drink menu

Wednesday Whizz

Tagliatelle with a Crab and Tomato Salsa

Serves 2 people Approximate Time: 20 mins.
150g (5oz) tagliatelle
1 shallot, chopped
4 tomatoes, de-seeded and diced
170g can of white crabmeat, drained

1 tbsp. olive oil
1 garlic clove, crushed
Pinch of crushed chilli flakes
Small bunch of chives, snipped


  1. Bring a large pan of salted water to the boil. Add the tagliatelle and cook according to the packet directions.
  2. Meanwhile heat the olive oil in a frying pan and fry the shallot and garlic for 1-2 minutes until softened. Stir in the fresh tomatoes and pinch of chilli flakes and cook over a medium heat for 3-4 minutes until pulpy.
  3. Stir in the crabmeat, chives and plenty of seasoning.
  4. Drain the pasta and return to the pan. Add the sauce and toss together.
  5. Serve immediately.



Blueberry and Orange Yogurt Smoothie

Serves 2 people Approximate Time: 10 mins.
250g (9oz) blueberries
250ml (8 fl.oz) freshly squeezed orange juice
1 small orange, sliced to decorate
250g (9oz) natural yoghurt
Honey to taste


  1. Reserve a small handful of blueberries for garnish. Place the remainder into a liquidiser or food processor. Whizz until smooth. Add the natural yoghurt and orange juice and whizz until thoroughly mixed together. Add some honey to taste. Then sieve the mixture into a jug.
  2. Chill until ready to serve.
  3. Pour into glasses and decorate with the reserved blueberries and slices of orange.


Our thanks to the Dairy Diary for their contribution of these menus...


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