By Antony Worrall Thompson
Single cream has too low a fat content (18 per cent) for whipping, but is useful to top desserts or enrich soups, savoury dishes or sauces.
Beef and chorizo with horseradish mash and rosemary dumplings
Chicken braised in cider and chorizo
Creamy tomato soup
Roasted tomato and thyme soup with double-baked cheese and chive potatoes
Scrambled eggs with smoked salmon and brioche
Caramelised scallops on cauliflower purée with pancetta
Velvet chocolate torte
Cappuccino crème brûlées
Christmas trifle
American baked cheesecake
Homemade Irish cream
Real proper custard
Be careful when adding single cream to hot dishes - let the dish cool slightly first. Don't bring the mixture to the boil once you've added the cream as this will cause it to curdle.
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