Graham’s The Family Dairy has been farming in the Stirlingshire countryside for five generations and started its dairy business in 1939.
Back then it produced 400 pints of milk per day from 12 cows, delivering everything by horse and cart in the local village of Bridge of Allan.
The Graham family farm now produces 700,000 pints of milk every day, as well as 50 tonnes of butter and 50,000 litres of cream a week, making it Scotland’s largest independent dairy. Half the households in Scotland buy Graham’s products every year. Family is at the heart of the business and its quality products are key ingredients in Scottish families’ breakfasts, lunch, afternoon tea and dinner recipes.
Michelin-star chef Nick Nairn is a champion of Scottish produce, and using quality ingredients has always been close to his heart. Here are a couple of Nick’s recipes to try at home…
GARLIC BREAD SOURDOUGH
SERVES 4
1 good quality white sourdough loaf
3 cloves garlic, very finely chopped
zest of 1 lemon, finely grated
2 tbsp parsley, finely chopped
50g soft Graham’s butter
black pepper
tsp sea salt
Slice about 8 thick slices from the loaf, halve and toast lightly. Mix the butter, garlic, lemon zest, and parsley well. Spread generously on the toast and pop back under the grill until the butter has soaked into the bread. Sprinkle over a little sea salt. Slice into strips to serve. Eat while it’s hot.
CHEESY CAULIFLOWER AND PASTA BAKE
SERVES 4
1 cauliflower, cut into florets
200g penne pasta
40g plain flour
50g Graham’s butter
400 ml milk
1 tsp Dijon mustard
125g Graham’s extra mature Cheddar, grated
60g Parmesan, grated
salt, plenty of black pepper and a sprinkling of freshly chopped chives
Preheat oven to 180C/350F/gas 4.
Place a saucepan on a medium heat and add the butter. When melted add the flour and stir with a wooden spoon until it smells toasty and turns golden. Switch to a metal whisk and gradually pour in the cold milk, whisking continuously after each addition until thickened. The secret to no lumps is to pour slowly, whisking in each addition of milk before you add the next. Add plenty of black pepper, mustard and the strong Cheddar and stir until thick and glossy. Remove from the heat.
Meanwhile bring a large pan of boiling lightly-salted water to the boil. Add the pasta and cauliflower florets and cook for 8-10 minutes until just al dente. Don’t overcook. Drain well and tip into a large bowl.
Pour over the cheese sauce and stir everything together thoroughly in the bowl. Now tip into your baking dish, scraping out all the sauce with a silicone spatula. Sprinkle over plenty of Parmesan. Bake in the oven for 25 minutes until golden on top. Serve immediately with a green salad.