This is Devon -- Clotted cream is a vital part of any afternoon tea in the Westcountry with scones or splits and a dollop of jam. At Christmas time it comes into its own as the perfect accompaniment to mince pies and Christmas puddings. But it can also add depth and flavour to savoury dishes too. Cornish chef Ken Symons, owner of Oliver's the Eatery in Falmouth has come up with a menu that makes the most of this indulgent treat – from a quirky canapé to a celebratory three-course feast. Ken uses clotted cream in these recipes from Trewithen Dairy near Lostwithiel in Cornwall. Trewithen Dairy produces and distributes a delicious range of milk, butter, yoghurt and Cornish Clotted Cream. It is a pioneering family business with a passion for regional provenance and a commitment to quality. Each and every product reflects the heritage of the Cornish dairy and the dedicated network of farmers who care for Trewithen's happy, healthy Cornish cows. For the second year running, Trewithen has published a booklet of Clotted Christmas recipes. Last year more than 15,000 of these booklets were distributed; this year even more have been printed. Here are some of these recipes for you to try... trewithendairy.co.uk. Beetroot Scone, topped with Cream Cheese, Chives and Smoked Salmon Makes 8 6oz self-raising flour 1oz unsalted butter ¼ tsp baking powder 1oz caster sugar 2 tbsp clotted cream 1 cooked beetroot, diced 2oz grated cheese 1 egg 3 tbsp milk 1 tsp snipped chives and extra for the topping 400g cream cheese 400g smoked salmon Mix the flour, baking powder and the caster sugar with the diced butter until grainy. Add the grated cheese, a teaspoon of snipped chives, diced beetroot and clotted cream. Whisk in the egg and milk to bring the dough together. Roll out the dough on a floured surface to a thickness of 1cm then cut out 8 scones. Preheat your oven to 160C (325F, gas mark 3). Brush the scones with the leftover egg and milk mix and cook for 8-10 minutes. Top with cream cheese, chives and smoked salmon to serve. Venison Loin with Garlic Mash and Red Wine and Thyme Reduction Serves 4 4 x 125g venison loin 1 bulb garlic 250g potatoes 175ml clotted cream 25g unsalted butter 175ml red wine 1 pt fresh stock 1 sprig of thyme and 1 of rosemary seasonal vegetables to serve Oil and season the meat, brown on all sides before covering with foil and putting aside. Add the wine and herbs to a saucepan bring to the boil and reduce by half. Add the stock, reduce by half again and strain. Wrap the garlic bulb in tin foil and bake in a moderate oven for 20 minutes until soft. Once cooled, cut off the bottom and squeeze out the pulp. Cook the potatoes until tender, drain and mash. Add the garlic pulp, clotted cream and butter over the heat and beat until smooth. Cook the seasonal vegetables. Slice the venison loins into three, add mash and vegetables, spoon over some of the sauce and garnish with thyme to serve. Clove-scented Clotted Cream Brulee with a Cinnamon Cookie Serves 6 250g clotted cream 250g double cream zest of 1 lemon 120g caster sugar 5 egg yolks 1 egg white pinch of ground clove Whisk together the egg yolks, sugar, clove and lemon zest. Place the creams in a thick bottomed saucepan and bring to the boil. Whisk in the egg mix, turn down the heat and cook until slightly thickened (do not boil, as it will scramble the eggs!). Whisk the egg white to soft peaks and fold into your custard. Divide the mix between six dishes and place in the fridge to set. For the cookie 250g self-raising flour 170g caster sugar 170g unsalted butter 50g white chocolate chips good pinch of ground cinnamon 1 tbsp clotted cream 2 tbsp condensed milk Combine dry ingredients then add the diced butter and mix. Add the clotted cream and milk, mix to a stiff dough then chill. Preheat your oven to 180C (350F, gas mark 4). Cut the dough into cookie shapes of 2cm thick. Arrange on a baking sheet and place on the middle shelf of your oven for 12-14 minutes. Remove and place on a wirerack to cool. Serve with seasonal mulled fruit.
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