The Dairy | December 2019 by The National Dairy Council

Dairy and a Sustainable Future

The latest on science and nutrition

Cheese in Copenhagen

Delicious festive recipes

The Dair y Q U A R T E R LY A C T I V I T Y U P D AT E F O R C O M PA N Y S TA K E H O L D E R S | D E C E M B E R 2 0 1 9

The great taste of Irish grass-fed dairy starts here. #LoveIrishDairy

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A SUSTAINABLE FUTURE... If I was to reflect on 2019 with one word it would be Sustainability. This was the year that everyone stopped and thought about what we are doing to the planet. From small children in classrooms, to the world’s most powerful politicians, everyone is aware that we have to change the way we live if we are to have a future. The Agri Food sector like all industries has a major responsibility in making changes to the way we farm and produce food for future generations. To reflect this, a number of NDC’s events and activities focused around this theme in 2019. The NDC and Kerrygold Quality Milk Awards expanded its criteria to champion farmers committed to caring for their environment. These criteria included new innovations in soil fertility, water quality and nutrient management as well as excellent animal welfare and efficiencies. Our work continues on the three-year EU funded campaign, Sustainable Dairy in Europe, we conducted research involving Process Colour 2,000 consumers in Ireland as well as 2,000 consumers in Belgium, Denmark, France, and the Netherlands to get a better understanding of consumers’ perceptions of sustainability, climate PROCESS PROCESS PROCESS changeORANGE and the challenges they pose in 287 369 relation to the dairy sector. Almost half C 68% C 2% C 100% Mbelieve 0% M of 56%Irish consumers M 75% (42.5%) the Y 100% Y 100% Y 2% K important 0% K 3% is economically K 18% dairy sector to Irish society with 4 out of 5 believing Irish dairy is produced authentically and sustainably. Despite this low awareness of measures being taken by the dairy sector to improve sustainability at farm level, the majority, 84.5% want the Irish dairy sector to continue to be successful and to support future generations. You can read the full story inside.

One of the highlights of my year was presenting on Global Trends at the World Dairy Summit held in Istanbul in September. The Global Dairy Sector is focused on three areas, Nutrition, Animal Welfare and Sustainability / Climate Change. The consumer must have confidence in the Dairy sector’s care for both animals and planet. This will only be achieved and retained by verifiable measures which demonstrate farmers are careful custodians of their land and stock such that future generations can continue to produce top quality milk. The plant-based movement across the world is becoming more powerful and really shaping policy in a lot of developed markets, there is a marked decrease in milk consumption across countries like the United Sates, France and Australia. The animal protein industry needs to continue to promote its nutrition and health benefits by striving to improve sustainable production that meets consumer’s demands. As I write this it reminds me that in Ireland, we really have a great story to tell. We have just launched a new out of home billboard advertising campaign celebrating Irish dairy farmers and their grass-fed Irish cows working together to sustainably produce top quality milk and dairy products. Irish dairy has one of the lowest carbon footprints internationally, primarily due to the unique grass fed, family based Irish farming system which is extremely efficient and involves less intensive farming. It is in all our interests to continue to nurture that approach and support new innovations in soil fertility, water quality and nutrient management. Let’s continue to promote and nurture our great dairy industry in Ireland into the future. Zoë Kavanagh Chief Executive

For further information on any of the content shared or for more information on the National Dairy Council, please contact us. +353 1 290 2451 hello@ndc.ie ndc.ie

Cover photo: Bas de Groot, the world’s first Milk Sommelier, pictured at the National Ploughing Championships 2019 - photo: Robbie Reynolds

The Dairy December 2019

Contents 4

Sustainable Dairy in Ireland

Irish consumers believe they hold most responsibility for tackling climate change

Dairy Excellence hits Billboards

The NDC uses outdoor advertising campaign to showcase dairy excellence

A Focus on Sustainability Farm Walk and seminar in Co. Monaghan

2019 NDC & Kerrygold Quality Milk Awards Winners

The Complete Natural Tour De Picnic 2019 Breaks Records

The Hearne Family Farm crowned winner of the 2019 NDC & Kerrygold Quality Milk Awardsa

Irish Dairy - The Complete Natural back as title sponsors of the annual charity cycle/run to EP

A Feast of Fun! - National Ploughing Championships 2019 Read about NDC’s dairy showcase at this year’s Ploughing Championships

Global Dairy News

Dairy News from around the globe courtesy of Kevin Burkum

Fuelling RIght for Success

Launch of Meat & Dairy Facts

Irish Dairy - The Complete Natural partners with Irish Women’s Hockey

55% of Irish consumers have a poor knowledge of the nutritional content of meat and dairy says new research

The Dairy December 2019

NDC hosts educational event for dietitians

Ireland Active and REPS National Conference

Latest CPD event for dietitians looks at ‘Dietary supplements – where do they fit in human health and performance?’

Performance Nutritionist, Daniel Davey, gives nutrition talk on realistic goal setting to 190 delegates

FENS Nutrition Conference

Benefits of dairy highlighted at International Nutrition Conference

A Day in the Life

Fionnuala Malone, Senior Milk Quality & Compliance Manager, Glanbia Ireland

Arrabawn Dairies Health & Wellbeing Evening

Cheese, Your Way hits Copenhagen

400 attend Loughrea Co. Galway event, raising over €5,000 for local charity

News from Copenhagen Cheese Festival celebrating European cheeses

HPX Conference: Another success in 2019

Secondary School Nutrition Visits

Conference brings together leading experts to address the many myths in sports nutrition

Paula Mee provides teenage students with nutrition talks on the role dairy can play in achieving a healthy diet and lifestyle

Festive Food

Indulge yourself this festive season with a delicious selection of Irish dairy recipes from our favourite NDC chefs

The Dairy December 2019

SUSTAINING THE FUTURE OF

IRISH DAIRY Irish consumers believe they hold most responsibility for tackling climate change. Preserving natural resources, conscious consumption and production and climate change are associated most with sustainability according to research carried out by the NDC’s EU-funded programme on Climate Change. Over 90% of Irish consumers believe Ireland is worthy of its world-renowned reputation for producing high quality dairy products with 4 out of 10 considering that the dairy sector has a negative impact on climate change. However, 75% of Irish consumers state they are not aware of the range of measures and initiatives that Irish dairy farmers use to enhance sustainability on their farms. Conducted as part of a three-year campaign - Sustainable Dairy in Europe – safeguarding our resources - the research involving 2,000 consumers in Ireland, Belgium, Denmark, France and the Netherlands aims to gain an understanding of consumers’ perceptions of sustainability, climate change and the challenges they pose in relation to the dairy sector.

Zoë Kavanagh said “The ‘Sustainable Dairy in Europe’ project is really essential for the dairy sector. We have a strategic action plan in place to support farmers to continue to produce dairy products that are important in the daily diet, but to also produce dairy in a more sustainable way using new farming practices that reduce their impact on the environment. It is heartening that our consumers value the Irish dairy’s outputs and the role of the Irish dairy farmer not only to produce nutritious products, but also the contribution they make to the fabric of our rural society. Ireland has a world-renowned reputation in this sector with consumers identifying our products as far superior to elsewhere in the world. Irish dairy has one of the lowest carbon footprints internationally, primarily due to the unique grass-fed, family-based Irish farming system which is extremely efficient and involves less intensive farming. It is in all our interests to continue to nurture that approach and support new innovations in soil fertility, water quality and nutrient management.”

“Ireland has a worldrenowned reputation in this sector with consumers identifying our products as far superior to elsewhere in the world.” Zoë Kavanagh, National Dairy Council The majority of Irish people believe in climate change but are optimistic about being able to stop some of the consequences. Reducing food waste and the recycling of waste continue to top the list for climate conscious actions by people but as few as 1 in 10 consider carbon footprint when purchasing food. In comparison to other European countries, Irish consumers believe they hold the main responsibility to tackle the effects of climate change, this compares to the Netherlands, France and Belgium who believe responsibility lies with the industry.

The Dairy December 2019

Zoë continued “We have a national plan and strategy in place to help Ireland’s agri-food industry and support our farmers’ ambitions to reduce their emissions. We are continuing to educate the sector on the latest innovations and science-based advice where they can take simple and effective measures across their farms. These include adapting use from natural resources, such as substituting clover for chemical fertilizer, reducing losses from slurry, and incorporating forestry and hedgerows on farms to name but a few. This leads to farmers lessening their use of additives and naturally re-generating the land they own through grass rotation. We now have a job to do in telling this story to our loyal consumers and reassuring the Irish population that there is a longterm plan to produce high quality dairy products whilst also reducing carbon emissions.

As part of the European-funded campaign the European Milk Forum has produced the second version of an annual factbook which helps examine the Irish dairy sector while providing facts about dairy production and outlining what is being done to help combat climate change. The factbook also includes initiatives that dairy farmers can take to become more sustainable in their dairy production. The Irish and European dairy sectors are focused and working hard to be part of the solution. The industry has committed to working towards reducing its emissions by signing the Dairy Declaration in 2016, to align with the UN’s Sustainable Development Goals. It continues to build on work from the previous 10 years, which achieved an 11% decrease in dairy’s global emissions intensity.

Sustaining the Future of Irish Dairy

The Dairy December 2019

DAIRY EXCELLENCE The NDC uses Outdoor advertising campaign to showcase dairy excellence... The NDC recently launched a new out of home billboard advertising campaign celebrating Irish dairy farmers and their grass-fed Irish cows working together to sustainably-produce top quality milk and dairy products. The campaign highlights how in Ireland our green countryside is an incredible asset and provides us with a unique grass-based farming system. This, paired with the expertise and the commitment of individual farmers and their families are vital ingredients in the success of Irish dairy – here at home and abroad. While the positive credentials of Irish dairy are longstanding and plentiful, the gap between food origin and consumer is growing. At the same time, consumers are demanding natural sustainablyproduced food – transparency, authenticity, taking responsibility for your health and your environmental impact.

“This campaign was built to champion the core of Irish dairy farming and the imagery in these billboards reflect that.”

The National Dairy Council recognises the opportunity to reconnect consumers with natural food production and showcase that in Ireland our unique grass-based system coupled with our family farming system is what really sets Ireland apart. Speaking about the campaign, Zoë Kavanagh, NDC CEO said “This is an important time to celebrate excellence in dairy farming. Our climate in Ireland makes us well suited to produce dairy sustainably. Irish dairy has one of the lowest carbon footprints internationally, primarily due to the unique grass fed, family based Irish farming system which is extremely efficient and involves less intensive farming. The NDC believes in a future in which Irish dairy is recognised and trusted as a vital part of people’s diets and general health across the life stages, indispensable to Ireland’s social and economic well-being.” The NDC with media agency OMD Ireland and PML revealed the campaign showcasing dairy farming excellence in a national outdoor campaign at the beginning of November. Giant images of Irish cows grazing freely on green pastures appeared on 47 outdoor billboards across the country.

While the content of the imagery is simple, the process of developing the campaign was a complex one. More than 9,000 photos taken on Irish Dairy farms were reviewed to find the perfect images. The goal of the photography selection was to find simple shots that would convey Irish dairy farms authentically. Speaking about this strategy, Jeanne Spillane, NDC Marketing Manager commented; “Aside from looking less traditionally ad-like, the visual approach was also meant to convey the essence of our campaign. Quite simply, Irish cows grazing on such lush grassland, produce milk of the highest quality. This campaign was built to champion the core of Irish dairy farming and the imagery in these billboards reflect that.” To promote impact, various billboard sites were booked nationally, and a mix of photography and copy lines are used in the billboards. This campaign celebrates what is truly special about Ireland – our unique way of farming coupled with the passion of our dairy farmers to produce high-quality dairy products. It is no surprise why people at home and abroad simply #LoveIrishDairy.

Jeanne Spillane, Marketing Manager 6

The Dairy December 2019

FARM WALK & SEMINAR A Focus on Sustainability

The National Dairy Council in association with Teagasc, Ornua and Lakeland Dairies hosted the Annual Farm Walk and Seminar on the McKenna Family Farm, winners of the 2018 NDC & Kerrygold Quality Milk Awards. The seminar this year focused on food and sustainability with speakers on the day including Dr. Marianne Walsh Senior Nutritionist with the NDC; Adam Murphy - Head of Brands, Ornua and Jess Murphy - award-winning chef and owner of Kai Restaurant in Galway. Jess is origially from New Zealand and is now based in Galway. She has a fundamental belief in the importance of food production and sustainability and her restaurant has won a 3-star rating from Food Made Good. Jess said “Food waste is one of the world’s biggest sustainability issues but easily preventable with the introduction of food education. Not only would this help individuals become more adventurous with what they’re eating,

it would help save their hard-earned money. The area of land needed to grow the food that ends up in landfill is larger than the size of China! We have to focus on increasing awareness and education, it will be key to tackling this global issue.”

“Food waste is one of the world’s biggest sustainability issues but easily preventable with the introduction of food education.”

Demand for food and drink has changed and consumers now want their food to be produced in a sustainable environment. For many consumers the primary consideration is addressing climate change, water sustainability and economic sustainability including food waste. This will also be mirrored on products bought in supermarkets with traceability, ecological impact and info on carbon footprint all becoming crucial issues for consumers in the 21st century.

- Jess Murphy

The Dairy December 2019

The Hearne family crowned winners of the 2019 NDC & Kerrygold Quality Milk Awards. Suppliers to Glanbia Ireland #MadeForThis qualitymilkawards.ie

Meet the winners of the 2019 NDC & Kerrygold Quality Milk Awards

HEARNE FAMILY THE

The Hearne Family Farm crowned winners of the 2019 NDC & Kerrygold Quality Milk Awards. The Hearne family from Rathgormack, Co. Waterford were crowned the overall winners at this year’s NDC & Kerrygold Quality Milk Awards. The awards, dubbed ‘the Oscars of the Dairy World’ celebrates excellence in Irish dairy farming and this year expanded its criteria in the area of sustainable dairy farming to champion farmers committed to caring for their environment. Michael Creed, Minister for Agriculture, Food and the Marine attended the awards and said, “The NDC & Kerrygold Quality Milk Awards celebrate what is truly special about Ireland – our unique way of farming coupled with the passion our farmers have in producing the best quality milk in the world. The environment which we operate in is everchanging and while we face significant challenges, it is important to celebrate our dairy farmers who continue to strive for excellence. It’s their hard work and dedication that forms the foundation of success for our industry.”

Kieran Hearne is a second-generation farmer and has been farming since 1990. The family have expanded their farm in a sustainable manner to make it more profitable and continue to produce top quality milk. For each of the finalist farms, the judges detail the combined fat and protein percentage for each month of the year, the total volume sold from the farm, the weighted average somatic cell count (SCC) and the total bacteria count (TBC). These results, coupled with additional factors including evidence of sustainable dairy farming, help formulate the winning farms. Further information about the NDC & Kerrygold Quality Milk Awards can be found on our website: qualitymilkawards.ie

“The NDC & Kerrygold Quality Milk Awards celebrate what is truly special about Ireland – our unique way of farming coupled with the passion our farmers have in producing the best quality milk in the world.” Michael Creed, Minister for Agriculture

The Dairy December 2019

A FEAST OF FUN! NATIONAL PLOUGHING CHAMPIONSHIPS 2019 If there was ever a more perfect year for the National Ploughing Championships, 2019 was IT! As we basked in nearly tropical temperatures and clear blue skies for the three days, it was a memorable event. Inspired by the new NDC advertising campaign – Love Irish Dairy - we brought some romance to our stand on Day 1 with a Blind Date style dating contest with Love Island’s Greg O’Shea and RTÉ’s Marty Morrissey; huge crowds gathered and there was great excitement as the single contestants took part. Ever heard of a milk sommelier?! We searched all corners of the planet and found the world’s first Milk Sommelier Bas de Groot from Holland. De Groot’s conception of milk mirrors what most of us have of wine, believing that terroir matters. A region’s climate, soil, and

surrounding flora will affect the end result we taste. “Milk and wine are both made from living products,” explained de Groot “One is made by soil in the plants. The other is also made by the soil . . . with the cow in between”! Bas chatted to foodwriter, John McKenna, as they conducted a milk tasting of five different milks including Jersey milk, low fat milk, goat milk and organic milk. As 2019 was the year that has really focused everyone’s mind on the importance of sustainability and climate change, we created our very own Climate College - an interactive area full of entertainment, activity and education to feed the senses and the imagination.

Expert nurses from Cappagh Hospital in Dublin checked blood pressure, weight and BMI as well as treating tired feet with the special Foot and Welly Clinic manned by podiatrists. From gorgeous Gouda to magnificent Milleens, cheese addicts were wellcatered for with cheese tastings and a discussion on the history of cheese in Ireland from Kevin Sheridan and food historian Regina Sexton. Irish chef and cheese ambassador, Donal Skehan, flew in from LA to cook at the NDC stand where he demonstrated some of his delicious cheese recipes, produced for the Cheese. Your Way Campaign.

The dedicated health screening area at the stand proved to be very popular with queues forming across the three days.

The Dairy December 2019

FUELLING RIGHT FOR SUCCESS Irish Dairy - The Complete Natural partners with Irish Women’s Hockey The National Dairy Council announced a new partnership with Hockey Ireland this year. The consumer-facing brand of the NDC, Irish Dairy - The Complete Natural, is now the official partner of Irish Women’s Hockey. The Irish Women’s National Hockey Team gripped the nation last Summer when they became the first Irish team to reach a world cup final and took home the Silver medal in the Hockey World Cup in London. And now the ‘Green Army’ is making history as the first women’s hockey team from this island to qualify for the Olympic Games. This incredible team of hockey players booked a place at Tokyo 2020 Olympics after beating Canada in a dramatic penalty shootout on 3rd November in Energia Park.

The sponsorship will run until 2020 and will include nutritional support, content creation for Irish Dairy - The Complete Natural’s social media channels, photo calls and media interviews, as well as a number of coaching opportunities with young female hockey players in schools throughout Ireland. Speaking about the partnership, Jeanne Spillane, Marketing Manager of the National Dairy Council said “We are very excited to have an official partnership with Irish Women’s Hockey. This team is an inspiration to all young girls who dream of playing hockey at the highest level. There is great benefit to incorporating dairy in your diet when training, as dairy plays an important role within the sports nutrition regime. We really look forward to working with the Irish women’s hockey team over the coming months and supporting their future success!”

“Hockey Ireland is delighted to have the National Dairy Council on board to help us support the Irish Women’s Hockey Team. It’s important for us to know our athletes are fuelled by quality nutrition to allow them to produce their best performance.” Jerome Pels, CEO Hockey Ireland

The Dairy December 2019

The Complete Natural Tour De Picnic 2019 Breaks Records... Irish Dairy - The Complete Natural was delighted to be back as title sponsors of this year’s Tour de Picnic, the annual charity cycle or run to Electric Picnic!

53,520km cycled

International rugby player Rob Kearney officially launched the eleventh Tour de Picnic in March alongside Irish R&B star, Soulé – novice cyclist and regular performer at Electric Picnic. This launch received significant media attention and launched what turned out to be the best Tour de Picnic in history with a record number of 939 participants! Dairy is the perfect partner for training and sport, and milk stops will help to keep the cyclists well hydrated on their way to the picnic. Zoë Kavanagh, CEO of the National Dairy Council said “We are really proud of the success of Tour de Picnic and for the dairy promotion and consumption throughout the experience for the second year running. Dairy is such a great food to support exercise and training, the perfect post-performance recovery drink. We are also delighted to be supporting the three great charities for this year’s Tour.” As title sponsor of Tour de Picnic we provided monthly training tips, nutrition advice and recipes to participants through the Tour de Picnic monthly newsletter. For each mailout, one of The Complete Natural Brand Ambassadors was featured and they gave participants expert tips on how to fuel their training and recover properly. “It can be easy to forget about refuelling amidst the excitement of finishing a long distance run, but it is absolutely critical to fuel-up soon after you cross the finish line to provide your body with

4,471km ran

the energy it needs to recover. Milk is a great choice post-exercise. It has lactose to help start the refuelling process, high-quality proteins, whey and casein to assist muscle growth and repair, and it’s liquid, so it helps with hydration!” – Nathalie Lennon, advises participants of Tour de Picnic. The taste, versatility and nutritional benefit of Irish Dairy was at the fore throughout the experience and dairy consumption across the event was at an all-time high with thanks to the new Tour de Dairy menu. To boost racegoers up before they departed, the Tour de Picnic began with The Complete Natural Breakfast Party in Tallaght Stadium. The Tour de Dairy Menu was designed to keep racegoers energised throughout the journey at the rest stops and assist with adequate recovering once they crosses the finish line. The success of the Tour de Dairy menu can been seen in the product sampling numbers, between 939 participants the was a grand total of 7,190 samples of fresh IRISH DAIRY which included; 1,700 cartons of protein milk, 1,000 cheese toasties, 770 cheese sandwiches, 670 yogurt and granola pots, 1,000 high protein yogurts, 950 cheese burgers, 800 buttered scones and 300 ice-cream cones!

€132,261 raised

Milk is a great choice post-exercise. It has lactose to help start the refuelling process, highquality proteins, whey and casein to assist muscle growth and repair, and it’s liquid, so it helps with hydration! Nathalie Lennon Racegoers were able to enjoy beautiful scenery and surroundings while taking on a physical challenge to raise funds for a charity of their choice: LauraLynn Children’s Hospice, Ronald McDonald House or ISPCC Childine. The total distance covered and money raised by Tour de Picnic participants 2019 reflect the success of this incredible event. 53,520km cycled, 4,471km ran, €132,261 raised for three worthy charities. At the finish line participants enjoyed The Tour de Picnic Welcome Area in Stradbally. With DJs, the Irish Dairy Cocktail Bar, hot tubs, massages, endless refuel food and recovery chats from Irish Dairy - The Complete Natural team and ambassadors, it had everything racegoers needed to get ready for the incredible weekend ahead of them at Electric Picnic!

The Dairy December 2019

GLOBAL

DAIRY NEWS Kevin Burkum Communications Director of the Global Dairy Platform GDP Report on Key Achievements in 2019 Global Dairy Platform (GDP) has released a report on key achievements the organization has made on behalf of the global dairy sector so far this year. GDP is a not-for-profit industry association representing the global dairy sector. GDP’s membership includes more than 95 leading dairy cooperatives, companies, associations, scientific bodies and other partners that collaborate pre-competitively to lead and build evidence on dairy’s role in a sustainable diet. GDP members produce nearly 32 percent of the world’s milk, with operations in more than 150 countries.

More than 300 Participants from 33 Countries attend Annual GASL MSP Meeting The 9th Annual Global Agenda for Sustainable Livestock (GASL) Multi-Stakeholder Partnership (MSP) Meeting was held on 9-12 September 2019 at Kansas State University in Manhattan, KS. This year’s meeting, themed “Innovation for Sustainable Livestock Systems,” included presentations, panels, posters, field tours and discussion, highlighted examples from throughout the world on innovative solutions to address sustainable livestock production and agrifood systems. Attendees represented the livestock industry, agricultural research, global non-governmental organizations, social movements and several governments. Next year the 10th MSP Meeting will be held on 15-19 June in Delémont, Switzerland. GASL is a partnership of livestock stakeholders committed to the sustainable development of the sector. It builds consensus on the path towards sustainability and catalyzes coherent and collective practice change through dialogue, consultation and joint analysis.

November is Livestock Month In recognition of November being Livestock Month, GDP developed two new blogs about dairy’s role in improving the health of our planet and in creating a sustainable world for everyone. The first is about how dairy can help solve SDG1 – Poverty Reduction and SDG2 – Zero Hunger. The second, to be published later this month, focuses on how the dairy sector is reducing GHG emissions Intensity across the globe. Agrilinks, part of the US government’s Feed the Future initiative that addresses the root causes of hunger, poverty and undernutrition, is an online hub where agriculture, food security and development professionals connect, share and learn.

World’s Largest Climate Summit being moved from Santiago to Madrid Due to civil unrest and rioting over social and economic inequality, the Chilean government has elected not to host the United Nations Climate Change Conference (COP 25) in Santiago. Instead, the meeting, which is the world’s largest climate summit, will be held in Madrid on the same dates as originally planned (2 to 13 December 2019). The meeting, which typically draws nearly 20,000 participants, is where many major international climate change decisions are made. The summit will assess progress in dealing with climate change, explore new solutions and frameworks to reduce greenhouse gas emissions, and determine how to mitigate the effects of climate change. GDP will attend to ensure that the global dairy sector’s perspectives are represented in the discussions and decisions.

The Dairy December 2019

THE LAUNCH 55% of Irish Shoppers have a poor knowledge of the nutritional content of meat and dairy says new research at the launch of Meat and Dairy Facts. More than half of Irish shoppers have a poor knowledge of the nutritional content of meat and dairy products, according to research presented at the recent launch of the Meat and Dairy Facts group. In light of ongoing scrutiny and challenges by the plant-based movements, it is the right time for the animal protein companies to come together as one stakeholder group The National Dairy Council together with Bord Bia, Dairy Industry Ireland, the Irish Creamery Suppliers Association (ICMSA), the Irish Farmers’ Association and Meat Industry Ireland have formed Meat and Dairy Facts. The objective of the group is to direct consumers towards science-based information about the role that meat and dairy play in a healthy diet, and the efforts which Irish farmers are taking to protect the environment and care for their animals. As part of the launch, research was conducted by Red C which found that eight out of ten Irish shoppers want to know more about what the farming industry is doing around climate change, but just 40% of those surveyed know where to look for information.

Concerningly misleading information is leading consumers to become more wary of meat and dairy. According to the research, 41% of Irish shoppers believe they should cut back on meat and 30% think they should cut back on dairy, based on what they hear in the media. This is despite the fact that more than half (59%) of consumers believe that the Irish farming industry is superior to our European neighbours, and that our grass-based farming system in particular is better for animal care. The Red C research produced a number of other key findings: • Almost two thirds wish they knew more about the benefits of meat and for their health (62% and 65% respectively); • 86% believe that grass-based systems are better for animal welfare; • 84% feel the Government should do more to communicate clear information and facts about the benefits of meat and dairy.

“The lack of knowledge about the important role that meat and dairy plays in a healthy balanced diet - and about our environmental standards - is creating misplaced fears. Consumers want reliable information and Meat and Dairy Facts will fill that gap,” Tara McCarthy, CEO, Bord Bia. In the coming months, Meat and Dairy Facts will be seeking to raise awareness through their website meatanddairyfacts.ie, in the media and across their social media platforms. @Meat_DairyFacts @meatanddairyfacts meatanddairyfacts

The Dairy December 2019

Benefits of Dairy highlighted at International Nutrition Conference In October, Dublin hosted the FENS Nutrition Conference, which is a key event in the calendar for nutrition scientists and health professionals from across the globe. Over 1,700 delegates gathered at Dublin’s Convention Centre to present and discuss the latest nutrition research. The conference had three commercial symposia dedicated to dairy, focusing on: Fermented dairy’s role in a healthy, affordable diet; The role of yogurt in managing malnutrition; and the health effects of the dairy matrix.

EDUCATIONAL EVENT

FOR DIETITIANS hosted by NDC Dietitians are the gatekeepers of communicating accurate information to the public regarding nutrition and health. The NDC therefore strives to keep dietitians up to date regarding the latest cutting-edge research on dairy nutrition. In order to keep this relevant, the NDC runs an annual symposium in collaboration with the Irish Nutrition and Dietetic Institute (INDI). Dietitians are encouraged to attend in order to keep their ‘Continued Professional Development’ up to date. Each year a new topic is selected, but dairy messaging is always integrated in the theme. The 2019 event, entitled ‘Dietary supplements – where do they fit in human health and performance?’ was held in September at the Royal Irish Academy in Dublin.

Three expert speakers presented at the symposium and dairy messaging was communicated in two talks - ‘Whole foods versus supplements’ by Prof Michelle McKinley, from the Centre for Public Health, Queen’s University Belfast; and ‘Sports nutrition – can supplements really give an edge?’ by Dr Sharon Madigan, Sport Ireland Institute). The symposium was fully booked, with over 120 health professionals in attendance, including representatives from the Food Safety Authority (FSAI). Participants at the event were active on social media using the hashtag, #INDIsupplements. An independent journalist was invited to the event and covered the topic in the Irish Times Health and Family supplement. This article included a synopsis of the research which supports the role of dairy foods over supplements in the diet.

The National Dairy Council is a member of the European Milk Forum, who hosted the Dairy Matrix symposium. It brought together two scientific experts, Prof Arne Astrup, from the University of Copenhagen and Prof René Rizzoli, from the University Hospital of Geneva. They presented a wealth of data which supported the role of dairy in the areas of cardiovascular and bone health. The evidence attributed these benefits to dairy’s unique combination of nutrients and they said that this ‘matrix effect’ extends beyond the individual nutrients to give a holistic impact. The symposium was chaired by Prof Clare Corish, who leads dietetic training at University College Dublin. Highlights from the event were promoted through the NDC’s social media platforms.

The Dairy December 2019

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Dairy & Blood Press ure

The NDC has produced a new patient leaflet to create awareness about Dairy and Blood Pressure. The relationship between dairy intake and a healthy blood pressure has been established for some time. As a result, dairy forms part of the internationally recognised DASH (Dietary Approaches to Stop Hypertension) diet. The DASH eating plan recommends consuming low-fat dairy products and is rich in fruit, vegetables, whole grains, legumes, poultry, fish and nuts. The new health promotion leaflet is endorsed by

the Irish Nutrition and Dietetic Institute and is available for health practitioners to share with their patients. To launch the new leaflet, the NDC provided free blood pressure tests at their Health Zone during the National Ploughing Championships in September. To request your free copy of ‘Dairy & Blood Pressure’ please email us on publications@ndc.ie or download a copy from ndc.ie/publications.

Teaming up with Healthy Ireland Healthy Ireland is a Government-led initiative which aims to create a healthier Irish society through the promotion of healthy lifestyle behaviours, including a balanced diet and physical activity. The initiative encourages organisations across the country to get involved in efforts to improve health and wellbeing in the population. In response to this, the National Dairy Council participated in a Healthy Ireland education event at St. Luke’s Hospital in June and received Healthy Ireland endorsement for two NDC outputs.

The event at St. Luke’s Hospital was organised by their Healthy Ireland committee, who invited the NDC’s nutritionist, Dr Marianne Walsh to give a talk to staff on Nutrition for Healthy Bones and Muscles. The talk was also streamed by video link to staff at St James’s and Beaumont Hospitals. The NDC’s most recent Health and Wellbeing event with Arrabawn Dairies also received the Healthy Ireland endorsement stamp.

In an effort to engage children with the Irish Healthy Eating Guidelines, the NDC has created an activity booklet called Food Fun, which has been endorsed by Healthy Ireland. It includes puzzles and activities that communicate healthy eating messages, with a focus on bone health.

The Dairy December 2019

HPX Conference: Another success in 2019

Ireland Active and REPs National Conference

The NDC continued their partnership with Sport Ireland Institute this year through the sponsorship of their HPX (High Performance Knowledge Exchange) conference, which took place on Thursday 24th of October 2019 in the National Sports Campus. As per previous years, the event was at capacity, with over 100 delegates attending.

Following on from the success of the REPS (Register of Exercise Professionals) Conference in August, the NDC supported the Ireland Active and REPS Conference which took place in Johnstown Estate, Enfield, Co. Meath. The event aims to be a focal point for networking and discussion amongst the leisure and fitness community in Ireland.

The overall aim of this annual event is to provide the most current, peer-reviewed research in order to give practical and scientifically-based advice that could be integrated into the scope of practice for sporting health professionals as well as athletes themselves. This year’s specific objective was to address the many myths in sports nutrition and brought together some of the leading experts to present on a host of topics related to the field of sports science and nutrition. Among them included Professor Mike Gibney (Emeritus Professor of Food and Health, UCD); Dr Sharon Madigan (Head of Nutrition, Sport Ireland Institute); and Professor Giles Warrington (University of Limerick). Dr Paula Rankin (Head of Department, Carlow Institute of Technology) provided the latest research on the role of milk in the area of recovery nutrition. The popular panel discussions once again involved very honest and thought-provoking reflections from speakers and athletes, facilitating a platform for the audience to engage within an open and honest environment.

190 delegates attended, receiving our literature on sports nutrition and common dairy myths; with keynote speaker Performance Nutritionist, Daniel Davey, giving a nutrition talk on realistic goal setting for optimal training and maintaining a healthy diet. Having worked with Leinster Rugby and the Dublin Senior football team to name a few, Daniel believes that enhancing elite athlete and recreational athlete understanding of understanding of appropriate nutrition practices is vitally important for long-term optimum health and performance. Daniel was also joined at the event by Kerry GAA All-Star, Aidan O’Mahony and Fiona Coghlan, Ex-Ireland Rugby Captain & RTE Analyst, along with a host of expert industry speakers.

Other events for 2019/2020 The NDC is continuing to promote the role of dairy in sports recovery, with sponsorship of the Faculty of Sports and Exercise Medicine conference on ‘ Movement is Therapy’ attended by approximately 200 delegates on September 14th 2019; a tailored sports nutrition talk at Donneybrook Lawn Tennis Club on 23rd November and will provide a guest lecture to Sport & Exercise students at GMIT (Galway-Mayo-IT) in early 2020.

The Dairy December 2019

Secondary School Nutrition Visits A number of secondary schools partaking in the EU School Milk Scheme have opted to avail of a new pilot where dietitian, Paula Mee, provides students with a nutrition talk focusing on how teenagers can achieve a healthy diet and lifestyle and the role that dairy plays as part of this.

FOOD MOOD & in Loughrea Arrabawn Dairies and the National Dairy Council were delighted to host a Health & Wellbeing Evening in the Lough Rea Hotel, Co. Galway on Thursday 10th October. The evening was a sell-out, with over 400 people attending the event. The line-up included advice on shaping up your diet and nutrition with dietitian Paula Mee. Paula, a Galway-native who has appeared on numerous TV and radio shows, provided practical tips and advice on nutrition as well as highlighting the importance of dairy as part of a balanced diet. Psychologist Shane Martin, was on hand to provide some tips on achieving a better quality of life. Shane has been a keynote speaker at numerous national and international conferences on a range of topics around empowerment, recovery and happiness. Shane outlined five simple practices linked to a greater inner-happiness and wellbeing, with the hope of uplifting and inspiring change in the lives of those who attended the evening but, even more importantly, to inspire participants to incorporate it into their homes, workplaces and communities. The Dairy December 2019

Our cookery demonstration was delivered by Jess Murphy who was the winner of Ireland’s Best Chef 2018 at the Irish Restaurant Awards last year and is also currently the Blas na hÉireann Producers’ Champion 2019, as selected annually by Blas na hÉireann producers all around the country. Jess is also an Irish Times recipe columnist where she constantly puts Irish produce front and centre. Jess Murphy, who is chef and owner of Galway’s popular Kai restaurant, provided a delicious cookery demonstration using local produce which included pork chops in a delicious buttermilk dressing.

Rapid increases in height, weight and bone development, along with several other physical changes during the teenage years can have a major influence on nutritional requirements. There is a demand for adequate nutrient and energy intakes, with this life stage being particularly important to form healthy attitudes and habits around food. With the growth of social media, there is considerable confusion amongst teenagers about the nutritional benefits of dairy. The School Milk Scheme dietitian visits are in a pivotal position to help, by supplying students with critical nutrition knowledge. The nutrition talks, funded through the EU School Milk Scheme programme have been extremely successful to date, with many schools already eager to book a visit in 2020. The pilot will be reviewed in 2020 and, subject to funding, may be rolled out to additional schools. The School Milk Scheme is managed by The National Dairy Council and funded by the Department of Agriculture, Food and the Marine with the support of the European Union.

Galway Bay FM broadcaster, Ollie Turner, was MC for the night and did a fantastic job entertaining the crowd. Over €5,000 was raised from ticket sales and a raffle, which was donated to Cancer Care West. Cancer Care West provides practical and emotional supports and services to cancer patients and their families. They are a team of cancer care professionals, support staff and volunteers who provide practical and emotional supports to help those they meet through their experience of cancer.

A Day in the Life... Fionnuala Malone M Ag Sci, MBA, M SCi Comm Senior Milk Quality and Compliance Manager Glanbia Ireland How did you get into your job?

What are your responsibilities?

Growing up on a dairy farm always had me heading in one direction only! I love the industry and find the commitment and passion of those involved in it keeps me inspired daily. Farming is a part of my family life and I enjoy the fact I am never removed from farming – I find I just switch mode and change my perspective. I have been working in Glanbia Ireland since 2014 and love it as every day is different.

Our role is all about traceability, milk quality and the Bord Bia Sustainable Dairy Assurance Scheme (SDAS) programme. Our team assists farmers with milk quality, SDAS audits on-farm and all kinds of day to day queries. We work closely with customers and our site teams and work on industry programmes on food safety. At times we are the voice of the customer when on-farm and then at other times we are the voice of farmers when we speak with customers. A key advantage of Ireland is our grass-fed, healthy herd of cows which produce top quality milk. Our Irish traceability systems are unparalleled globally as we can trace from any carton of milk or bag of dairy produce right back to the individual farms that supplied the raw milk and even as far as the animals on each farm through their AIMS / ICBF systems.

I worked in the Australian Dairy Industry for quite a while as ruminant nutritionist and then with a large milk processor leading their field team working with farmers on milk quality and services. It was really interesting to work through Australian deregulation and to see things from a different perspective; Australian Farmers are so similar to Irish Farmers – passionate and dedicated to their environment, animals and industry. We returned from Australia with a young family as we wanted to bring them up in the country with their family close by. I worked with Animal Health Ireland (AHI) before my current role in Glanbia and was involved in the growth of industry collaborative programmes on animal health. My farming family – parents, parents-inlaw, brother, cousins and friends - speak to me all the time about what they see and do on-farm, within their local communities and local organisations such as GAA and local agricultural shows. These conversations help shape my understanding of what we need to communicate to consumers both in Ireland and globally about the passion, hard work and dedication of Irish farmers that produce a safe healthy product in the best possible way.

What does an average day look like? No such thing! We could be on-farm picking up milk samples on a certain day and end up at an industry meeting about upcoming food legislation or working with our Milk Transport team and involved in customer tracebacks and audits on site. What underpins what we do as a team within Glanbia Ireland is that we try and be as helpful as possible for both farmers and industry and that’s why roles like ours tend to be very enjoyable.

The Dairy December 2019

What is the best thing about your job? The people I get to meet and to see how across the industry there exists a great passion and work ethic for producing the best quality dairy foods. Our team is just great and we work with fantastic farmers, drivers, lab technicians, factory teams and a great management team. At Glanbia Ireland if you are involved and passionate about your job you will enjoy it immensely. The industry involvement is one of the great privileges of my job.

What are the challenges? One of the biggest challenges for the industry is how to keep people attached and connected with Irish Farming and the provenance of their food choices. City dwellers in Ireland live incredibly close to the country and we have to be mindful to help strengthen and continue to build connections to their food sources. Irish food production is different and unique with strong ethics, and traceability and robust standards. I completed a Masters in Science Communication in DCU and it challenged me to look at how we can improve ourselves as scientists to bring people along the

journey of understanding agriculture. We need to underpin our industry by getting out good strong key facts in an understandable way. And as Agricultural scientists we have more work to improve how we get research findings to farmers quicker and in practical ways.

If you weren’t doing this job what would you be doing? I can’t imagine not being involved in the Dairy Industry. However having married a sheep farmer – maybe I would have worked in the sheep industry! Irish Lamb is one of the most welfare-friendly and traceable products we have. And again we have a great message for consumers about how Irish Sheep farmers spend their time in spring lambing 24/7 minding ewes and lambs. We give them the best possible care, grass and feed. Wool is an undervalued commodity right now – and this is a natural fibre sustainably and ethically produced, as an industry this is an area that needs investment and promotion. I am lucky enough to be a mum to three fantastic boys – so if I wasn’t working I would probably spend more time at GAA, rugby, swimming and homework!

What skills do you think you need to succeed in your role? IT skills and a scientific background are just a given. Agricultural science graduates have a strong scientific background and this brings a good understanding to this type of a role. I have a Masters in Ruminant Nutrition which really helps - animal nutrition principles don’t change and understanding the basic principles of animal science is key when working with in agriculture. Data analysis and trends is also an area that we spend a lot of time working in so IT skills are essential for roles like ours. However, equally important is being energetic and positive and believing in the strengths of Irish Agriculture and food production. Being able to translate farming and farm practices into good strong messages that are simple to understand is the key thing for Irish farmers and industry people. We all need to do this on a daily basis so that the entire industry is continuously promoting the benefits of our sustainable, animal welfare friendly dairy industry.

The Dairy December 2019

CHEESE. YOUR WAY

hits Copenhagen!

As part of the EU-funded Cheese. Your Way campaign which will run until 2021 across three markets - Ireland, Denmark and France - the NDC took part in a cheese festival in Copenhagen. A section of Copenhagen’s popular Meatpacking district was transformed into a cheese festival celebrating 100 Danish cheeses as well as cheeses from Ireland and France. NDC brought a group of influencers and food media to attend the event and to promote and taste European cheeses over the two-day event. The event included samples of more than 150 different cheeses from 43 cheese makers where you could taste everything from cheese ice cream to cheese tacos to French onion soup and many more cheesy dishes. Ireland was wellrepresented with a section of farmhouse cheeses from Sheridan’s Cheesemongers as well as Vintage Dubliner from Carbery for the cheddar fans.

As part of the event, a special symposium was held for media from each of the countries. Jenn Kast form Neal’s Yard Dairy in London discussed Why Sustainability is fundamental to the future of Artisan Cheese. This was followed by a cheese tasting workshop led by Jenn, where we had the opportunity to understand more about the cheesemaking and maturing process for a range of Irish and British cheeses. Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of “ripening agents”, determines the features that define many different varieties of cheeses, such as taste, texture, and body. For further information on Cheese Copenhagen visit the News & Events section of our campaign website www.cheeseyourway.ie

A section of Copenhagen’s popular Meatpacking district was transformed into a cheese festival celebrating 100 Danish cheeses as well as cheeses from Ireland and France.

The Dairy December 2019

Festive

FOOD Indulge yourself this festive season with a selection of delicious Irish dairy recipes from our favourite NDC chefs.

Chicken Liver Pâté Serves 10

You’ll need: 450g butter (softened) 675g chicken livers, cleaned 2 tbsp brandy 2 garlic cloves 2 tsp thyme For the caramelised onions 20g butter 2 onions, sliced 1 tbsp brown mustard seeds

with carmelised onions By Clodagh McKenna Melt a knob of the butter in a frying pan and add the chicken livers. Cook over a medium heat for about 15 minutes, stirring occasionally. When the chicken livers are cooked, there should be no trace of redness in the meat. Transfer them to a food processor. Add the brandy, garlic and thyme to the frying pan and deglaze by scraping up all the tiny pieces of meat and juices from the livers using a whisk– the bottom of the pan is where the real flavour is! Add the brandy mixture to the food processor and blend with the livers. Leave to cool.

While the livers are cooling, make the caramelised onions. Melt the butter in a saucepan and stir in the onions. Reduce the heat, cover the pan and leave to sweat for about 5 minutes. Then remove the lid, turn up the heat and stir in the mustard seeds. Continue cooking until the onions have softened and become rich and brown in colour. Leave to cool. Slowly add the remaining butter to the cooled chicken liver mixture and mix until all the butter has blended. Fold in the caramelised onions. Transfer the chicken liver and onion mixture to a large dish and leave to set in the fridge for at least 3 hours. This pâté is delicious served with hot crunchy white bread.

The Dairy December 2019

Serves 6

Celeriac & Potato Gratin By Clodagh McKenna

Ingredients:

Preheat the oven to 180oC/Gas Mark 5.

50g butter, softened, plus extra for greasing

Grease a baking dish with butter and sprinkle the crushed garlic on the bottom of the dish.

2 garlic cloves, crushed 900g potatoes, peeled and thinly sliced 500g celeriac, peeled, cut into quarters and thinly sliced 500ml creamy milk (half milk/half cream) Â˝ tsp freshly grated nutmeg 1 tsp fresh thyme leaves

Drop the sliced potatoes and celeriac into a saucepan of boiling water for five minutes, then drain and make layers in the dish, overlapping the slices a little and seasoning each layer.

Pour cream and milk mixture over the potatoes and use your hand to push down the potatoes until they are completely immersed in the milk. Sprinkle the nutmeg and fresh thyme leaves over the potatoes and celeriac. Roast in the pre-heated oven for 25 minutes if you are using individual dishes and if you are using one large dish roast for 40 minutes.

sea salt and freshly ground black pepper

The Dairy December 2019

Christmas Pink & Gold Profiterole Puffs By Nikki Walsh

Serves 8-10

For the choux pastry 225g strong white flour 335mls water 165g butter diced 6 eggs For the pink icing 150g good quality white chocolate

We love this recipe as it can be served any time of year. Leave out the red colouring for a wedding cake and shake some silver edible glitter over instead. Heat the water and butter in a pan. Bring to a fast boil, remove from the heat immediately. Add the saved flour straight away and beat very fast, until the mixture is smooth and resembles a ball. Put back on the heat and stir for less than a minute until the mixture has a slight velvet finish on the bottom of the pan.

Place a sheet of baking paper onto a baking sheet. Put the mixture into a piping bag with a round nozzle and pipe to the desired size. Little ones are best. Bake at 210Â°C for about 25 minutes or until the pastries are golden brown all over. The time will depend on the heat of your oven. Remove from the oven and allow to cool completely. Pink icing:

75g whipped cream

Remove from the heat.

Melt the chocolate on a very gently heat.

Tiny drop red food colouring

Beat one egg and set aside.

For the filling

Add the remaining eggs one by one, beating constantly with a wooden spoon. The mixture must come back to the same texture each time before you add the next egg.

Whip the cream gently to a dropping consistency.

Whipped cream with a little castor sugar. Gold edible paint

When it no longer forms a ball, little by little add the beaten egg till the mixture is very smooth and glossy.

Add a tiny drop of red colouring and combine. To assemble: Pierce the choux puffs with a knife. Pipe the whipped sweetened cream into the puffs and stack them onto a plate. Drizzle the icing over the stack and splash with gold edible paint.

The Dairy December 2019

Serves 4

Christmas Yogurt Panna Cotta

By Donal Skehan

For the panna cotta: 4 gelatin leaves 2 tbsp of caster sugar 4 tbsp milk 500g natural yogurt 1 tsp of vanilla extract For the coulis: 300g raspberries, hulled Juice of Â˝ lemon 1 tbsp caster sugar Youâ&#x20AC;&#x2122;ll need: Shallow pan Small saucepan x 2 Sieve Glasses for serving x 4

Light and fresh, the perfect alternative treat at Christmas! Panna cotta is a wonderful make-ahead dinner party dessert. This lighter version uses creamy Irish yogurt rather than cream. Soak the gelatine leaves in cold water in a shallow dish. Put the sugar and milk in a small pan and stir over a low heat until the sugar has completely dissolved. Bring to the boil, then take off the heat. Take the gelatine out of the water, squeeze out extra liquid and stir into the hot milk. Leave to cool for 10 minutes.

To make the sauce, place the raspberries, lemon juice and sugar in a small saucepan with 1 tablespoon of water. Bring to the boil and cook for 5 minutes. Remove from the heat and pass the mixture through a fine sieve. Serve the set panna cotta topped with the raspberry coulis.

Whisk in the yogurt and vanilla extract and pour into individual serving glasses. Chill in the fridge for approximately 3 hours or until set.

The Dairy December 2019

Mini Christmas Chocolate Trifles For the brownies: 225g dark chocolate, broken into squares 225g butter 300g caster sugar 3 large free-range eggs, beaten 1 tsp vanilla extract 100g plain flour 1 tsp baking powder For the chocolate custard: 600ml cream 140g caster sugar 4 large free-range egg yolks 1⁄2 tsp vanilla extract 200g dark chocolate, broken into squares For the cherry syrup: 3 x 400g can black cherries in syrup 2 tbsp kirsch or brandy For the cream topping: 300ml cream 1⁄2 tsp vanilla extract 2 tbsp sifted icing sugar 200ml tub crème fraiche To decorate: Handful edible gold stars Good sprinkling edible gold sprinkles 100g dark chocolate, in large thick shavings 100g white chocolate, in large thick shavings 100g fresh cherries (optional) You’ll need: Baking tin Parchment paper

By Donal Skehan

Serves 6-8

An indulgent, chocolaty dessert for all you Christmas pudding-haters out there! Donal’s make-ahead chocolate pud is made with homemade chocolate brownie and layered with chocolate custard, cherry syrup and cream. It’s finished with shavings of dark and white chocolate and a festive scattering of edible gold sprinkles. Think trifle meets Black Forest gateau. Preheat oven to 180°C/350°F/Gas mark 4. To make the brownies, line a 22 x 30cm/9” x 12” baking tin with baking parchment. Place the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water. Stir constantly until melted and smooth. With a hand-held electric mixer, whisk the sugar and eggs together for 2-3 minutes until pale and fluffy. Slowly add the melted chocolate and butter then add the vanilla extract and continue to whisk until thickened. Lastly, sift in the flour and baking powder and fold in gently. Turn the mixture into the prepared tin and bake in the middle shelf of the oven for 25 minutes until the top is firm and the cake has come away slightly from the sides of the tin. Leave to cool. To make the chocolate custard, pour the cream into a saucepan and bring to the boil. Beat together the sugar, egg yolks and vanilla extract in a bowl. Pour over 2 tbsp’s of the cream into the egg yolk mixture, whisking to combine, then add back into the rest of the cream. Lower the heat and cook for a few minutes, stirring continuously with a wooden spoon until the custard coats the back of a spoon.

Meanwhile, melt the chocolate in the microwave on high for 1 minute or do it in a heatproof bowl set over a pan of simmering water. Remove the thickened custard from the heat and stir in the melted chocolate. Cover with cling film and leave to cool. To make the cherry sauce, drain the cherries, reserving the liquid, then set aside. Place the liquid in a pan with the kirsch or brandy and simmer for about 5 minutes or until syrupy – it should be about 100ml in total. Stir in the cherries and leave to cool. Cut the brownies into small squares and use to cover the base of individual glass. Spoon over the cherries along with their syrup. Spoon over the chocolate custard, then cover with cling film and chill while you finish making the topping. Lightly whip the cream with the vanilla extract and icing sugar until soft peaks form, then gently fold in the crème fraiche. Cover with cling film and chill until you are ready to assemble. To serve, pile large dollops of the cream mixture on top of the custard and decorate with the gold starts, sprinkles, chocolate shavings and some fresh cherries, if you like.

3 x medium heat resistant bowls 2 x saucepans Hand-held electric mixer Sieve 6-8 mini trifle bowls or glasses The Dairy December 2019

Dairy Christmas

#LoveIrishDairy

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