Dish of the month

A COLLABORATION BETWEEN RODDA’S CORNISH CLOTTED CREAM

AND CHEF EMILY SCOTT

This Christmas, Rodda’s is adding a spoonful of wonderful to the festive celebrations, by collaborating with Cornwall-based chef-restaurateur Emily Scott to produce three exclusive recipes using its Cornish clotted cream, that look beyond the traditional mince pies and Christmas puddings.

Emily has devised three incredibly indulgent dishes to bring some luxury to the table this Christmas: chestnut and sage soup finished with clotted cream; fillet of beef with pumpkin and red onions, and Rodda’s clotted horseradish cream; and, always a crowd-pleaser, a festive chocolate roulade with clotted cream crème Chantilly and gold leaf.

Few have had a better year than Emily, with her impressive list of accomplishments including opening a brand-new restaurant at Watergate Bay, cooking for world leaders at the G7 Summit and publishing her first cookbook, Sea & Shore (Hardie Grant, £26). through food, creating memorable moments intertwined with fond feelings of nostalgia. Emily cooks with seasonal ingredients, and keeps things simple so you can recreate her genius easily at home.

“Cornwall to me is a place of sea shanties, finding ‘treasure’ on the beaches, building sandcastles, combing for shells, and the pure Cornish gold that is Rodda’s: thick and silky clotted cream with the most unmistakable crust. I have fond childhood memories of morning walks to the bakery with my father for the best teatime treat: the deliciousness of splits, and always jam first. I have loved creating these festive recipes, and I hope you will use them year after year."

Rodda’s managing director Nicholas Rodda adds: “In a year that’s all about bringing people together again, we wanted to make Christmas Day extraspecial. We have worked with Emily to this end, to create a truly memorable festive feast.” RICH CHOCOLATE ROULADE WITH RODDA’S CLOTTED CREAM CRÈME CHANTILLY

A delicious pudding that is quick and simple, sweet and rich, yet light - everything I love. Served on a large serving plate and decorated with festive foliage, it brings joy to children and adults alike.

INGREDIENTS Serves 8 500g 54% dark chocolate 2 tbsp water 300g caster sugar 10 medium eggs, separated

For the Clotted Cream Crème Chantilly 500g Rodda’s Cornish Clotted Cream 100ml double cream 1 vanilla pod, split 25g sifted icing sugar icing sugar to decorate gold leaf to decorate

METHOD • Preheat the oven to 180’C. Line a Swiss roll tray 35 x 25 cm with baking parchment. Break the chocolate into small pieces and melt over a bain marie. • Add the water to the melted chocolate. • Remove from the heat and set aside. • Meanwhile whisk the sugar and egg yolks together until thick and fluffy, to a ribbon stage. • Add the cooled chocolate to the mixture. • In a large clean bowl whisk the egg whites until stiff. • Carefully fold the egg whites into the chocolate mixture. • Pour into the prepared tray and bake in the oven for 12 minutes until set. • Allow to cool. Place a damp tea towel over the sponge, this will create steam as it cools which helps make the sponge easier to roll. • Meanwhile, for the crème Chantilly, whip the Rodda’s clotted cream, double cream, sifted icing sugar and vanilla seeds together until thick enough to spread, being careful not to take it too far so it curdles. • Remove the damp tea towel and turn out the sponge onto new parchment. • Spread the Chantilly crème mixture, leaving a gap at both ends and dust with extra icing sugar. • Roll up the sponge confidently, do not worry if it cracks or breaks, this just adds to the character similar to a Yule log. • Place on a wooden board, dust with more icing sugar, which is a great way to hide any imperfections, although I am rather fond of them. • Brush with gold leaf for that extra Christmas feel. • Eat with happiness and extra Rodda’s clotted cream if feeling indulgent.