Love is....

…everywhere, if you’re looking for it.

The song for this loving feeling.


English Muffins (dairy-free)

I admit, I have secretly sniffed at food intolerances and wondered why people chose to exclude something delicious from their diet, only to prove that they shouldn’t have had it in the first place.

So it’s with a healthy dollop of karmic retribution that last week my gastroenterologists (yes, I have one of those) ordered me to exclude dairy from my diet. I have never wanted to gnaw a round of Stilton more.

More than most anything, I love recipe books, the day I was told I had to exclude dairy I had made a batch of Labneh from Diana Henry’s Salt, Sugar, Smoke  (which is awesome, by the way) – and so it was with a heavy heart that I commenced research into what I could still eat, that was delicious.


  • Websites bundle dairy and gluten intolerance into one bucket – I am not sure why this is.
  • Everything I have ever loved to eat has dairy in it
  • Nothing without dairy is as delicious as things with dairy are
  • Anchovies are a reasonable substitute for cheese

This recipe was from Delia Smith (anag. it had limes) – I simply substituted the dairy (milk) with soya milk and the filth (lard) with dairy-free margarine.


  • 225ml Milk (soya, unsweetened)
  • Water 55ml
  • 2 tsp dried yeast
  • 1 tsp sugar
  • 450g plain flour
  • 1 tsp salt
  • 55g lard (margarine)

How to:

  • Warm the water and milk in a pan (warm not too hot)
  • Remove from the hob and add the yeast and sugar, stir
  • Leave it somewhere warm for 15 minutes until it goes frothy
  • Sieve the flour and add the salt
  • Add the frothy milky yeast to the flour
  • Mix
  • Knead for 10 minutes
  • Allow to rise for 45-60 minutes
  • Roll out on a floured surface, 1/2 inch thick
  • Cut with a biscuit cutter (3in diameter)
  • Allow to rise on a greased baking sheet for 30 minutes
  • Dust in cornmeal (Delia doesn’t say this, but I reckon it’s a good idea)
  • Lightly grease a heavy based griddle/frying pan with the filth margarine
  • Cook for 7 minutes on each side, greasing in between batches


All in all they turned out quite well – they were a little less chewy and a little more dense than I’d expect from their shop-bought, dairy-laden cousins – but they were lovely with a bit of margarine (wow I miss butter) and dollop of blackcurrant jam.

Baking song.