Stilton, Bacon and Sage Penne

Stilton, Bacon and Sage Penne
I created this recipe using a few of the products from my Forman and Field seasonal box, sent as part of the Knorr 'Best of British' campaign. This dish provides an ideal way of using up leftover Stilton from the Christmas cheeseboard as well as that odd rasher or two of bacon lurking at the back of the fridge. A few dried cranberries thrown in wouldn't go amis, nor would some toasted walnuts sprinkled on top. No need for salt as the cheese and bacon provide plenty already. If you don't have any creme fraiche to hand, use extra thick double cream with a squeeze of lemon juice instead.

Enjoy - this is REALLY good!


| Serves: 2  | Prep Time: 10 Minutes | Cook Time: 15 Minutes | Total Time: 25 Minutes |


  • 200g Pasta
  • 1 TBSP Olive Oil
  • 1/2 Red Onion, sliced
  • 2 Rashers of Streaky Bacon - (I used Emmetts from my Knorr Seasonal box)
  • 1 Garlic Clove, chopped
  • 1 TBSP Fresh Sage, chopped
  • 100g Stilton, chopped (I used Colton Basset provided in my Knorr Seasonal box) plus extra for the top
  • 2 TBSP Creme Fraiche


  • Step 1: Cook pasta according to instructions. Meanwhile heat the oil in a frying pan and cook the red onion and bacon for a few minutes.
  • Step 2: Add the garlic and sage to the frying pan and continue to cook.
  • Step 3: Drain the pasta and tip into the onion mix, stir through the creme fraiche and Stilton and then serve, with more Stilton on top.

| Author: Beth Sachs | Date: 28th November 2011 |

Beth Sachs (Jam & Clotted Cream)

Fish is the Dish Challenge Part 3: Kedgeree

Another parcel arrived today from Delish Fish, containing lovely undyed and sustainably caught smoked haddock fillets for this weeks Fish is the Dish challenge (you can read more about Fish is the Dish in this post).

This weeks recipe challenge was Kedgeree, a family favourite in this household. Kedgeree is a dish that originated in India and was bought back to the UK by the returning British Colonials during the Victorian Era. The dish itself contains cooked flaked fish (usually smoked haddock but salmon can be used), rice, hard boiled eggs and curry powder and was originally eaten at breakfast.

I made a few tweaks to the recipe on the Fish is the Dish website because, well....I like tweaking things, but essentially it was very similar. You can see my recipe below. This was utterly delicious and I really must remember to make it more often!


| Serves: 4  | Prep Time: 15 Minutes | Cook Time: 25 Minutes | Total Time: 40 Minutes |


  • 450g Smoke Haddock
  • 2 Bay Leaves
  • 25g Butter
  • 1 Onion, chopped
  • 2 Cardamom Pods, bruised
  • 1/2 TSP Tumeric
  • 2 TSP Curry Powder
  • 1 Cinnamon Stick
  • 350g Basmati Rice
  • 600ml Vegetable Stock - you might need to add a bit more in to stop it drying out.
  • 2 Hard Boiled Eggs, quatered
  • Chopped Parsley


  • Step 1: Preheat oven to 200c and wrap the haddock and bay leaves in some foil and place on a baking try in the oven. bake for about 8 minutes (until cooked). Take out of oven and flake.
  • Step 2: Melt the butter in a pan and fry the onion gently for 5 minutes until soft. Add all the spices and cook for a further minute or so.
  • Step 3: Add the rice and stock and bring to the boil. Turn down the heat, cover and simmer for 15 minutes. 
  • Step 4: Add the flaked smoked haddock and chopped parsley and cook for a few more minutes to warm through.
  • Step 5: Serve with the boiled eggs and more parsley to garnish.

| Author: Beth Sachs | Date: 24th November 2011 |

Beth Sachs (Jam & Clotted Cream)

Chocolate Honeycomb Mincemeat Squares

Chocolate Honeycomb Mincemeat Squares
Is it acceptable to be posting festive recipe ideas yet? I hope so as these chocolate squares were pretty amazing.

Baking Mad contacted me recently to see if I would like to recreate, in my own style a recipe from their extensive website. Having had a browse through the hundreds of lovely bakes and cakes, I stumbled across one for Chocolate Honeycomb Squares. I wanted to give the recipe my own festive twist so added some halved glace cherries, mincemeat and a dusting of snowy icing sugar on top. I also used half dark chocolate and half milk chocolate to cut through the sweetness of the cherries and mincemeat.

The bars keep really well in the fridge (up to 2 weeks) so are an ideal make ahead treat or gift. If you wanted to make them more 'adult', you could try using Amaretti biscuits instead of the honeycomb and brandy soaked raisins instead of the glace cherries. Enjoy, these are too good.

Chocolate Honeycomb Mincemeat Squares


| Serves: 16 squares | Prep Time: 10 Minutes | Cook Time: -  | Total Time: -  |


  • 100g Butter
  • 100g Milk Chocolate
  • 100g Dark Chocolate
  • 3 TBSP Golden Syrup
  • 225g Digestives, crushed
  • 1 Cadburys Crunchie, crushed
  • 120g Maltesers
  • 100g Glace Cherries, halved
  • 2 TBSP Mincemeat
  • Topping:
  • 75g Dark Chocolate
  • 100g Maltesers, halved


  • Step 1: Line a 20x20cm tin with greaseproof paper. Melt the butter, chocolate and syrup in a pan over a low heat.
  • Step 2: Mix in the cherries, digestives, crunchie bar, maltesers and mincemeat into the melted chocolate and press into tin. Put into a fridge to chill for 30 minutes.
  • Step 3: Melt the topping chocolate in a pan then spread onto the set chocolate biscuit base and place the halved maltesers on top. Set, dust with icing sugar if you wish and cut into 16 squares.

| Author: Beth Sachs | Date: 22nd November 2011 |

Beth Sachs (Jam & Clotted Cream)

St Ives Beef Box Scheme

Russell Osborne set-up St Ives Beef back in 2007 in the hope that diversifying would ensure the family farm at Trevalgan near St Ives could be passed on to his children, potentially the fourth generation of farmers. The farm, right on the coast in West Cornwall has been in Russell's family for more than 60 years and has changed somewhat from it's dairy farming origins when his grandfather Robert was at the helm. Since the 1970's Trevalgan has been a beef farm but with the mounting insecurities in cattle farming Russell knew he needed to diversify beyond the holiday cottages that he managed in conjunction with the farm business.

Both Russell and his wife Mel are passionate about the importance of local, ethically sourced food and this was the very basis on which St Ives Beef was born. The cattle at Trevalgan are free to graze in the fields all year round producing high quality grass fed beef which Russell is now selling online UK wide. He is particularly keen to educate people about the health benefits of grass fed beef over grain fed and regularly attends events to make sure the message is getting out there. The family also welcomes people to come to the farm, take a stroll along the farm trail and ask questions about the beef they produce. It is worth noting that grass fed beef should be cooked at a temperature about 20% lower than grain fed beef due to its leaner less fatty make-up.

Russell very kindly sent me one of his beef boxes to try containing the following:
1 x brisket joint
1 x 500g mince
1 x 500g chuck steak
Pack of sausages
4 x burgers
A typical box would also contain 2 Sirloin Steaks

The beef boxes are priced at £10 per kg, which offers superb value for money for the quality you get.

So what are you going to do with this fab bounty I hear you ask?! Well I'll tell you:
  • The burgers are going to be used in our now famous Saturday night tradition of 'build a burger'. I cook the burgers, provide the burger buns then it is up to the individual what they put in it - my daughter likes cheese, hubby likes two year old can just about manage the burger as it is. Me however - I crumble some Cornish blue cheese on top, grill for a minute to melt then finish with thin slices of red onion.
  • The mince will go into my Cottage Macaroni Pie
  • I'm going to make Sausage and Fennel Ragu to serve over pasta
  • The Brisket will be pot roasted in beer
  • and with the chuck steak.. I did this

By Beth Sachs, 11th November 2011


  • 500g Chuck Steak, cubed
  • 2 Garlic Cloves, crushed
  • 4 Sprigs of Rosemary, leaves only
  • 50ml Olive Oil
  • 250ml Port
  • 1 Onion
  • 2 Carrots, halved and chopped roughly
  • 6 Rashers Smoked Bacon, chopped
  • 1 tbsp Flour
  • 300ml Beef Stock
  • 16 Shallots, peeled
  • 300g Chestnut Mushrooms, halved if large

  • Step 1: Marinade the beef with the garlic, rosemary, oil and 50ml of the port and leave overnight in a sealed bag.
  • Step 2: Brown the beef in batches in a large casserole - set to one side.
  • Step 3: Fry the bacon in the same pan then add the onion and carrots and continue to cook until softened, stir in the flour.
  • Step 4: Return the beef to the pan and pour in the remainder of the port and stock. Bring to the boil, turn down the heat and put a lid on the pan. Cook for an hour.
  • Step 5: Add the shallots and mushrooms, replace the lid and continue to cook for 45 mins to 1 hour.
  • Step 6: Serve with bread (I had some Rosemary and Sea Salt Focaccia)
Thanks to Russell and don't forget to follow him on Twitter @stivesbeef
Beth Sachs (Jam & Clotted Cream)

Fish is the Dish Challenge Part 2: Prawn Curry

I received my second Fish is the Dish package today (you can read more about Fish is the Dish and what I did with the first package here).

Prawns were on the menu courtesy of Lyons Seafood Co - one of my favourites and this colder autumnal weather called for a creamy comforting Korma. The recipe is lovely as it is but if you wanted to up the heat a little bit add 1 tsp of chilli powder at the same time as the ground almonds. Similarly if you prefer curries on the milder side then a spoonful of natural yogurt should do the trick. I added a couple of quartered boiled eggs to each plate at the end  - fish and eggs go well together.... Kedgeree, Fish Pie....try it!

The children helped prepare all of the condiments to go with the curry - raita, mango chutney, naan breads and poppadoms. My four year old also stirred the korma curry paste into the onions and added the coconut milk. A lovely quick weeknight dinner!


| Serves: 3 | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Total Time: 30 Minutes |


  • 1 Onion, chopped finely
  • 2 Garlic Cloves, chopped
  • 3 Heaped TBSP of Korma Curry Paste (I used Pataks)
  • 20g Ground Almonds
  • 1 TSP Garam Masala
  • 200ml Tin of Coconut Milk
  • 360g Prawns
  • 2 Boiled eggs, quartered


  • Step 1: Fry the onion and garlic in a frying pan with some oil until soft.
  • Step 2: Add the curry paste, ground almonds and garam masala and stir for a further minute. Add the coconut milk and simmer for 10-15 minutes.
  • Step 3: Add the prawns for the final few minutes of cooking, just to warm through.
  • Step 4: Serve with rice, naan breads and all the trimmings and sprinkling of chili powder over the prawns if you wish.

| Author: Beth Sachs | Date: 10th November 2011 |

Beth Sachs (Jam & Clotted Cream)

Win a Christmas Cream Tea Hamper from Delimann

Christmas Cream Tea Hamper from Delimann

You might be surprised to find me writing about a Devonian Cream Tea considering I’m Cornish – to be honest, I’m a bit surprised myself. However, on my quest to find good quality edible Christmas gifts I came across Delimann, a long established family run Devonian Deli based in Bovey Tracey (the shop is called Mann & Son and has been a fixture of Bovey’s town centre since 1837). Their year-round signature gift is without doubt the Devonian Cream Tea, so this year they decided to give it a festive twist just in time for Christmas.

 The Delimann Christmas Cream Tea Hamper is priced at £19.50 and contains the following products

2 oversized Devon scones - freshly baked on the day of dispatch
Delimann strawberry jam - made in small batches, winner of Great Taste Award
Rich clotted cream  113g - produced on a local farm and made with Jersey milk, extra creamy
Teonis Cinnamon Festive Cookies 300g  - extra large sized festive favourites, made in Devon
Westcountry tea - 40 teabags in festively red box
2 Chocolate Coated Spanish Baby Figs - infused with chocolate mousse. Gold Taste Award
Seasons Greetings embossed gift tag - from the Gisella Graham collection
Packaged in a rustic gift box, with your own personal message. 

 (They also do a luxury version too priced at £25)
Delimann have kindly given me one of these hampers to give away in a competition. To be in with a chance of winning all you have to do is:

Tell me which product or hamper from the Delimann website you would most like to receive this Christmas. I really like the look of Valentino’s Chocolate Pizza
  • Answers can be left in the comments section of this post, on the Jam and Clotted Cream Facebook page or via Twitter (start tweet ’Delimann @jamandcream’).
  • For an extra entry you can RT the competition on Twitter or share on Facebook – just let me know you have done so in the comments section of this post.
  • Competition closes on 25th November 2011 at 5pm and is open to UK residents only.
Oh, and it goes without saying that I would strongly suggest putting the jam on the scone BEFORE the cream…..

Beth Sachs (Jam & Clotted Cream)



SuperJam™ is a range of 100% pure fruit jams; sweetened with grape juice and made using Super Fruits, such as blueberries and cranberries. The brand was created by Scottish jam-maker Fraser Doherty, after being taught to make jam using his Gran’s secret recipes at the age of fourteen.  Little did she know what she had started!

From humble beginnings making the jams from his parents home in Edinburgh, the company has gone on to sell millions of jars, has won a variety of awards and is even exhibited in the National Museum of Scotland as an example of an ‘Iconic Scottish Food Brand’. SuperJam is now available in supermarkets throughout the UK and Fraser has just broken into his 6th international market, Russia!

I was kindly sent three jars to sample (Strawberry, Raspberry & Cranberry and Blueberry & Blackcurrant) and what better way to try the jam than as part of a traditional Cornish Cream Tea. We used the strawberry jam for this and it was delicious - fruity, not too sweet and great for spreading on scones!

Tonight I will be trying a microwave jam sponge pudding with the rest of the strawberry jam and the kids and I will be making jam tarts at the weekend with the blueberry and blackcurrant. I will blog the results soon.

Another unique and quite lovely element of the SuperJam brand that I really want to highlight is the increasingly popular SuperJam Tea Parties - free tea parties held all over the UK for elderly people who live alone or in care. SuperJam are currently looking for more volunteers to help organise and host one of these tea parties, especially during the colder winter months.

Beth Sachs (Jam & Clotted Cream)

Bite 'N' Write Food Bloggers Conference ~ 19th November 2011

Bite 'n' Write is the first UK food bloggers conference to be held outside London and is taking place on Saturday 19th November 2011 at The Custard Factory in Birmingham…more to the point I am going (yay!). I’m excited to be finally meeting some of my long time blogging friends and the programme for the day looks useful and informative (the goody bag will be an added bonus).

Here is a sneaky peak at the day (please note some elements may change).

10:40am–11:00am Welcome speech (and short speech from Action Against Hunger)
11:00am–12:00noon Food Photography workshop by Craig Fraser from FraserShot
12:00am–1:00pm Indian Banquet Lunch provided by Bipins
1:15pm–1:45pm Promoting your blog using Social Media and SEO by Judith Lewis
1:50pm –2:20pm Finding your blogging voice by Jeanne Horak from Cooksister
2:00pm–2:45pm Cooking demo by Craig McKnight from WeGrowOurOwn/ Chocolate Tasting by Artisan du Chocolat
2:45pm–3:00pm Tea & Coffee, mingle time
3:00pm–3:30pm Recipe Developing and Food Allergies by Charlotte Pike from GoFreeFoods
3:35pm–4:15pm WordPress workshop by James Bolton from Derezzed Media
4:15pm–4:45pm Video Blogging by Ben Frazer from Cupcake Artisan
4:45pm–5:00pm Thank you speech
5:00pm–6:00pm Drinks

I’m particularly looking forward to the photography workshop by Craig Fraser, as this is an area that I know I need to improve. I’m also looking forward to the talk on ‘Finding Your Blogging Voice’ from Jeanne. Her blog CookSister! was one of the first blogs I read and ultimately inspired me to set up Jam and Clotted Cream.

A few of us will be making our way to Jamie’s Italian after the conference for some food and drinks and I’m hoping there will be time to visit Birmingham’s Christmas Market.

There are still tickets available, either for the full day or half day – it would be great to see as many of you as possible. If you are going let me know!
Beth Sachs (Jam & Clotted Cream)

Grumpies of Cornwall

Grumpies of Cornwall was launched at the beginning of this year by self proclaimed grumpy old men Trevor Shea and Mark Carne at their bakery in Launceston. They use only the best local ingredients in their savoury pies, including meat from an award winning (and very helpful) local butcher Phillip Warren’s as well as local vegetables, Cornish ale and cider and local cheese. The Cornish businessmen founded Grumpies, pronounced GrumPIES, to fill a gap in the market for top quality Cornish pies that are also environmentally responsible.

There are currently 6 savoury pies in the range and include:
Steak and Ale
Lamb, Mint and Potato
Chicken, Gammon and Leek
Pork, Apple and Cider
Blue Cheese, Mushroom and Walnut
Homity – which is fresh onions, leeks, potatoes and parsley with cheddar cheese

The Chicken, Gammon and Leek pie was a hit with the whole family, especially the kids. The pie was full to the brim with succulent chicken and slightly salty gammon, with the leek providing that all important oniony sweetness. Delicious and one I will be seeking out for family meals.
Beth Sachs (Jam & Clotted Cream)
[name=Beth Sachs] [img=] [description=Food & Family Life in Cornwall] (facebook= (twitter= (instagram= (pinterest=