Celebrate Pasty Week with Ginsters Original Cornish Pasty

Ginsters Original Cornish Pasty


The first ever #CornishPastyWeek (an initiative bought to you by the Cornish Pasty Association) will be celebrated throughout Cornwall between the 25th February and 3rd March 2018, culminating in the 7th annual World Pasty Championships at the Eden Project. 'Oggy Mania' is expected to grip the county as pasty producers, bakers, farmers and customers come together to honour Cornwall's culinary gift to the world!

Cornish Pasty Week

To help celebrate the county's most iconic food, famous pasty makers Ginsters have asked me to showcase their most popular product during Cornish Pasty Week, the one and only Original Cornish Pasty. But first, I want to give you a little Cornish pasty history lesson.

Ginsters Original Cornish Pasty


Pasties are thought to have been around in Cornwall since the 14th Century, so it’s only natural that us Cornish folk have become rather attached to them. Originally a good, calorie-filled, transportable meal for hungry workers – possibly even the first real ‘convenience’ food – it would have contained cheap ingredients such as potato, swede and onion without the succulent meat that is included today. That came later as people became bigger meat eaters and pasties became more widely eaten.

Cornish Tin Miners
Cornish Tin Miners enjoying a pasty - photo courtesy of Cornish Pasty Association
It was the advent of Cornish mining in the 19th century that really brought the pasty into its own and made it an important part of the life of so many Cornish families. Pasties were taken down the mines by the adults and children who worked there; the shape and size made them ideal for carrying, and they became the staple for the daily ‘crib’ or ‘croust’ – Cornish dialect for a bite to eat, usually taken mid-morning. It is thought that the miners gave the pasty its distinctive D shape too – the crust became a handle, which was discarded to prevent contaminating the food with grubby, possibly arsenic-ridden hands. Others will dispute this, arguing that miners ate their pasties wrapped in muslin or paper bags so that they could enjoy every last bit, as we do today.

For many families, pasty-making was a daily task and recipes were passed from mothers to daughters, rarely written down. Producing a magic pasty takes a certain knack and many cooks take so much pride in theirs, that not many will share their recipes. Some have even been known to take them to the grave, refusing to pass them on even to their offspring.


  • At least 120 million Cornish pasties are made in Cornwall EVERY YEAR
  • Cornish Pasty Producers generate around £300 million pounds worth of trade for the local economy, which is around 20% of the total turnover of Cornwall's food and drinks sector
  • At least 2000 people work in pasty production, may of which are full time permanent posts
  • Pasty makers on average spend at least 25% of their turnover within the local economy
  • As much as £15 million a year is paid to Cornish farmers for ingredients


In 1969, dairy farmer Geoffrey Ginster, began baking Cornish pasties in an almost derelict egg packing barn in the Cornish town of Callington. He thought he would be able to bake 20,000 pasties a week. On his first day he only managed 24! A lot has changed since then though.


The potatoes, swedes and onions come from Jeremy at Hay Farm on the Rame Head peninsular, only 15 miles from the Ginsters bakery. It’s micro climate makes this the perfect Cornish spot for growing veg.


Their award winning Original Cornish Pasty is the real deal and has Protected Geographical Indication to prove it! Beef, potato, swede & onion with a dash of seasoning, wrapped in pastry and made in Cornwall. Do it any other way and it simply can’t be called a Cornish Pasty.


Insisting on only using quality ingredients and the unique blend of seasonings (including their famous peppery twist) is what gives Ginsters that distinctive taste. This means they don’t need any artificial flavourings at all. They are eaten best hot out of the oven, so the pastry crisps up and the filling becomes lovely and tender. Whatever you do, NEVER EVER MICROWAVE A PASTY, it's sacrilege and you'll end up with a soggy mess.

Of course, Ginsters are not just about pasties. These days their product range is huge and includes pork pies, pastry slices, scotch eggs and sausage rolls as well as freshly made sandwiches, but the Original Cornish Pasty will always be it's most popular and most loved.

Celebrate Pasty Week with Ginsters Original Cornish Pasty

How will you be enjoying Cornish Pasty Week this year?

Disclosure: This is a sponsored post for Ginsters. All thoughts are my own.
Beth Sachs (Jam & Clotted Cream)

Treatbox -The Monthly Subscription Box For Sweet Lovers (Review + Giveaway)

Treatbox -The Monthly Subscription Box For Sweet Lovers

Fancy enjoying a monthly treatbox all to yourself? I don't know many mums that would turn that down! Well, with Treatbox, a newly launched sweet lovers subscription box service, you can do just that for only £15 a month.

Treatbox Logo

Treatbox discovers and sources the best treats from around the world, then sends them to you once a month, every month! I was lucky enough to be sent a trial box recently and was really impressed with both the amount of treats included (it should easily last you a month...unless you have 'problem') and the quality of them, with well known luxury brands such as Guylian, Droste and Seed and Bean part of the package.

Treatbox put you in control, so you can swap between different treatboxes (there is a chocolate treatbox, a candy treatbox and even a retro sweets treatbox), pause or cancel your subscription, or even send a treatbox from any given month to a friend or relative instead (perhaps redirect one for Mothers Day next month?).


Simply enter the code TREATME at the online checkout for 20% off your first order! Subscriptions are shipped on the 19th of every month (or next working day if it's a weekend) and they deliver to all of mainland UK. Treatboxes are designed to fit through an average size postbox, so no need to stay in for the delivery man either. Just make sure, unlike me, you hide your treatbox straight away, otherwise you'll end up havng to share it.


If you fancy winning one of these fab treatboxes, all you need to do is fill in the Rafflecopter widget below. UK entrants over the age of 18 only please. Mandatory entries need to be completed first so please post a blog comment before you complete any of the other methods of entry.


*Rafflecopter Widget Removed - Competition Closed*
Beth Sachs (Jam & Clotted Cream)

Honey Orange Soy Glazed Salmon

Honey Orange Soy Glazed Salmon
Spring has sprung here in Cornwall over the weekend and I for one am so ready for (hopefully) warmer, drier days and lighter evenings (I really hope I haven't jinxed it by writing that!). This winter has been wet, wet and more wet and that kind of weather has meant copious amounts of comfort food in this house. Unfortunately this has resulted in some rather unwelcome expanding waistlines for hubby and I, so it's now time to ditch the cheese, butter and carbs and get back into a lighter, more healthy way of eating, starting with these yummy glazed salmon fillets.

These tasty, honey orange soy glazed salmon fillets are so quick and easy to make (I timed it at 17 minutes in total) and they pack a punch in flavour too. I served the salmon with some boiled rice and veggies and it made a filling but healthy main meal for the family.

Honey Orange Soy Glazed Salmon


  • Swap the oranges with lemons for a zingy fresh dish.
  • Serve this easy glazed salmon with rice and stir fried vegetables for a healthy main meal.
  • You could always try the sauce with chicken fillets instead, but the chicken will need to be cooked for longer.
  • Scatter with freshly chopped parsley (as long as you don't have children who are not so keen on green garnishes!).


Honey Orange Soy Glazed Salmon


Yield: 4Pin it

Honey Orange Soy Salmon

prep time: 10 MINScook time: 7 MINStotal time: 17 mins
Quick and easy glazed honey, orange and soy salmon fillets - perfect with rice!


  • 4 Salmon Fillets
  • Juice of half an Orange
  • 3 TBSP Honey
  • 2 TBSP Soy Sauce
  • 3 Garlic Cloves, crushed
  • Salt and Pepper
  • Orange slices to serve


  1. Heat some olive oil in a shallow casserole then sear the salmon skin side down for 3 minutes, flip over and cook for a further two minutes.
  2. Push the salmon fillets to the side of the pan then pour in the orange juice and allow to reduce by half then stir in the  honey, soy sauce and garlic cloves. Cook for a few minutes until the sauce is glossy. 
  3. Remove from the heat then season and serve with the fresh orange slices.


Honey Orange Soy Glazed Salmon


For more family friendly recipes visit my recipe index which contains hundreds of frugal recipes divided into handy categories.

Don’t forget to follow Jam & Clotted Cream on Pinterest (it’s a great visual guide of my recipes) then pin my recipes to try.
Beth Sachs (Jam & Clotted Cream)

Forget Oysters On Valentines Day

Valentines Steak
Oysters, strawberries and sweet treats may be what we traditionally associate as the food of love, but the British public are far more likely to opt for a juicy steak, roast dinner or spicy curry to get in the mood, according to new research from the number 1 recipe box in the UK, HelloFresh.

Over a third of British men and a quarter of women are planning a romantic night in with their partner this Valentine’s Day, as couples shun busy restaurants in favour of an intimate night alone. When it comes to the menu, the most popular dish to cook up on date night is a steak, with 35% of survey respondents saying that recreating the restaurant classic at home is the perfect recipe for a night of passion.

A full roast dinner is the second most popular choice, with two in ten (22%) respondents saying the traditional British meal is the best way to seduce their other half. It’s well-known that spicy food can act as an aphrodisiac, so it’s no surprise that 17% of those surveyed reported that a curry is their go-to dish when cooking up a night of romance.

HelloFresh believe that food and love go hand-in-hand at any time of the year, so it’s no surprise that seven in ten people prefer being cooked for on a date night, rather than being taken out for dinner....and it's the good old British classics that are the clear winners on the kitchen front. 

According to the HelloFresh poll of 1,500 adults, an astonishing two-thirds of British women believe that the way to a man’s heart is through his stomach. Surprisingly, however, only a third of men believe they can cook their way into the bedroom.

“Recipe boxes are a great solution for Valentine’s cooks looking to impress without stress,” says Patrick Drake, Co-founder and Head Chef at HelloFresh. “A box of ingredients delivered to your door can help to take the pressure off, giving you more quality time together. The way to a partner’s heart really is through their stomach.” However beware the curse of the full stomach. Of those surveyed, nearly a quarter said that a romantic evening in had gone wrong, with eating 'too much' reported to be the most common reason...or in my case falling asleep in front of the TV after eating too much!

Have a great foodie Valentines Day!

Disclosure: This is a sponsored post for HelloFresh. All thoughts are my own.
Beth Sachs (Jam & Clotted Cream)

Biscoff Swirl Brownies

Biscoff Swirl Brownies
I've got a little addiction at the moment to the very naughty but oh so moreish Lotus Biscoff spread.  In an effort to stop an unwanted 'spare tyre' around my middle, I decided I needed to use what was left in jar to stop me taking spoonfuls from it every time I walked past the cupboard (the cupboard that is locked to stop the kids getting in it!). So, yesterday morning the kids and I embarked on a little half-term baking and came up with these super rich, chocolatey brownies, swirled with the sweet biscoff spread.

These biscoff swirl brownies are really easy to make but oh my goodness they are good. Squidgy and rich, just how a brownie should be. They would also make a great bake for your loved one on Valentines Day this Wednesday.

Biscoff Swirl Brownies


  • These brownies can be frozen so make a batch and pop them in the freezer for a later date.
  • Try swirling peanut butter through the brownie mixture instead of the biscoff spread for a peanut butter swirl brownie.
  • Try adding white chocolate chips instead of milk chocolate chips for a 'snow flecked' brownie.
  • Serve them warm as a pudding with a dollop of clotted cream or ice cream.


Biscoff Swirl Brownies


Yield: 16 small squaresPin it

Biscoff Swirl Brownies

prep time: 10 MINScook time: 45 MINStotal time: 55 mins
A rich and moist brownie swirled with sweet biscoff spread.


  • 200g Dark Chocolate
  • 200g Butter
  • 275g Light Brown Sugar
  • 3 Eggs
  • 90g Plain Flour
  • 35g Cocoa Powder
  • 100g Milk Chocolate Chips
  • 1/2 Jar Biscoff Spread


  1. Preheat the oven to 180°c/160°fan and line 20 x 20cm baking tin with baking paper.
  2. Melt the dark chocolate and butter in the microwave and set aside to cool.
  3. Whisk the eggs and light brown sugar together using an electric whisk until pale and fluffy. Stir the chocolate mixture into the eggs and sugar and mix until combined.
  4. Sift in the flour and cocoa and fold in with a large metal spoon then stir through the chocolate chips.
  5. Pour the mixture into the prepared tin.
  6. Microwave the lotus biscoff spread for 10 - 20 seconds to make it runny, then dollop spoons onto the brownie mixture and swirl through with a knife.
  7. Bake in the oven for 40 minutes and leave to cool completely before cutting into squares.


Biscoff Swirl Brownies


For more family friendly recipes visit my recipe index which contains hundreds of frugal recipes divided into handy categories.

Don’t forget to follow Jam & Clotted Cream on Pinterest (it’s a great visual guide of my recipes) then pin my recipes to try.
Beth Sachs (Jam & Clotted Cream)

Kale Pesto in the Optimum Vac2 Air Vacuum Blender

Kale Pesto in the Optimum Vac2 Air Vacuum Blender


Who doesn’t love pesto?..... and making it just got a whole lot easier for me in my new Optimum Vac2 Vacuum Blender from Froothie (you can read my initial review here). The taste of homemade pesto is heads and shoulders above the shop bought stuff (although I do admit to having 4 jars in my cupboard for tea time emergencies) and thanks to the Optimum blender’s vacuum function, the colour of this pesto stays a lovely vibrant green too.

Usually I’ll make a classic basil pesto with pine nuts and parmesan, but as we’re trying to be a bit more frugal in the grocery buying department (new car needed soon), I opted to use kale with walnuts and a vegetarian hard cheese, which cut the cost of the pesto significantly.

This kale pesto is perfect spooned through pasta or can also be served with grilled chicken or fish.

Kale Pesto in the Optimum Vac2 Air Vacuum Blender


  • Feel free to use any hard cheese in this, such as parmesan or grana padano
  • You can also substitute the walnuts for another type of nut – almonds or hazelnuts would work well
  • For an added kick, add a pinch of dried chilli flakes
  • The pesto can be frozen. Alternatively you could freeze it in ice cube trays and add a couple of cubes to stocks and stews to add flavour.


Kale Pesto in the Optimum Vac2 Air Vacuum Blender


Yield: 8 servingsPin it

Kale Pesto

prep time: 10 MINScook time: total time: 10 mins
A fresh and frugal green pesto made with Kale, Walnuts and Vegetarian Hard Cheese.


  • 85g Kale
  • 85g Walnuts
  • 85g Grated Vegetarian Hard Cheese
  • 85ml Extra Virgin Olive Oil
  • 75ml Olive Oil
  • Juice of 1 Lemon
  • Salt and Pepper


  1. Put all the ingredients in a blender and blitz until combined.  Simple as that!


Kale Pesto in the Optimum Vac2 Air Vacuum Blender


For more family friendly recipes visit my recipe index which contains hundreds of frugal recipes divided into handy categories.

Don’t forget to follow Jam & Clotted Cream on Pinterest (it’s a great visual guide of my recipes) then pin my recipes to try.

Disclosure: I was sent the VAC2 blender to review. If one is bought through my affiliate link I will gain commission. All thoughts are my own.
Beth Sachs (Jam & Clotted Cream)
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