By Antony Worrall Thompson
Cream, with its smooth velvety richness, is the ultimate indulgence food. It is the basis or the crowning glory of innumerable desserts, from panna cotta to cream cakes, and adds richness and depth to creamy stews and pasta dishes.
Butter chicken
Coronation chicken
Beer braised shin of beef with creamy mash
Pembrokeshire seafood
Broccoli soup
Ham and eggs with grilled tomato
Colcannon
Rhubarb pie
Spiced orange cake with Christmas pudding ice cream
Vodka strawberry cheesecake
Honey and chestnut cake
Raspberry, peach and almond tart
Chocolate sponge cake
Reindeer Christmas cupcakes
Cream is universally available in supermarkets, but the taste of farm shop-sourced cream is vastly superlative.
Creams with higher fat contents, such as double cream, are more 'stable', which makes them easier to whip and less likely to curdle added to hot dishes.
If you're dairy-intolerant, bear in mind that soya cream is a good substitute for single cream - it will whip fairly well if well chilled.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
