A twist on the classic Cornish pasty, this recipe by Harry Hook for Trewithen Dairy combines tangy berries and rich clotted cream in a flaky pastry shell. It is said that the Cornish pasty was ...

Let's talk cream, clotted cream, to be specific. The thick, delicious dairy spread is often associated with English tea ...

Rich and silky, this dairy indulgence not only complements scones and jam—it also raises the bar for desserts, sauces, and side dishes. If you're something of an Anglophile, then perhaps you've ...

Kick things off by heating your oven to 220 degrees, then chuck the flour, salt, caster sugar, bicarbonate of soda and cream ...

Note: Confit is cured meat, slowly poached in its own fat. • 2 large chicken legs (about 1 lb., 4 oz.) Rinse and dry chicken and place in a medium-sized bowl. Add the kosher salt, rosemary, parsley, ...

From serving as a fluffy topping for scones to giving baked goods a rich texture boost, clotted cream's uses are wide-ranging. Despite the versatility of the ingredient, it can be pretty impossible to ...

When it comes to roast dinners, us Brits are traditionalists – and we take things very seriously. Not only do we enjoy an average of 5.6 litres of gravy per year and have around 3,961 gravy-based ...

Trim and chop the rhubarb. Simmer very gently, covered, with the orange juice, saffron and honey in a sauté pan to retain the shape of the chunks, until soft. Leave to cool then sieve to drain off all ...

Many Americans have never enjoyed the heavenly taste of clotted cream, much less attempted to make their own. Known in Great Britain for centuries as well as other Commonwealth countries that share a ...