Combine with salty bacon, onion and hardy herbs for a flavoursome side to your main event, don't forget to make extra so there's plenty for the ultimate left-overs sandwich!
Serves 4 - 6
Ingredients
50g Trewithen Dairy Salted Butter
1 Onion, finely chopped
50g Smoked Bacon Lardons or 4 rashers of smoked bacon, chopped
200g Saffron Buns
2 tbsp your favourite Christmas Chutney
3 tbsp Pine Nuts (optional)
6-8 Sage Leaves, chopped
2 sprigs Rosemary, leaves finely chopped
1 tbsp Worcestershire Sauce
2 tbsp Vegetable Oil
Preheat the oven to 190c.
Melt the butter in a frying pan over a medium heat, add the onion and saute for five minutes until soft. Add the bacon lardons or rashers and cook until lightly browned. Transfer mixture into a mixing bowl.
Pulse the saffron cakes in a food processor until it forms breadcrumbs.Tip the mixture into the mixing bowl and stir through the remaining ingredients until thoroughly combined.
Grease a shallow dish and tip the stuffing mixture in, pressing it down slightly. Drizzle with a little olive oil, cover with foil and bake for approx 25 minutes. Remove the foil and return the oven for a final 10 minutes or until golden on top.
That's Christmas would like to acknowledge food photographer Kate Whitaker for the excellent and hunger-inspiring photograph!
Trewithen Dairy is owned and operated by the Clarke family, who have owned Greymare Farm in the Glynn Valley since 1976 and began crafting dairy products there back in March 1994. As the business has grown, so has their family. It's not just the Clarke family that do all they can to make their delicious Cornish dairy products what they are, it's their colleagues, farmers and of course, their customers too.
In the early days, the Clarkes had their own herd. Bill and Rachel would bottle the milk once the children were in bed and deliver it early the very next morning. They cooked the clotted cream themselves, in open trays and potted it by hand.
Their customers loved all of this Cornish dairy goodness and soon the Clarkes were supplying more and more happy customers. By 2001, the milk bottling and cream making side of the business had become so successful the family made the brave, yet inevitable, decision to sell their herd and moved full time into producing milk, cream, butter and, more recently, yoghurts.
Bill and Rachel's sons Francis and George now run the dairy day to day with key roles as Managing Director and Production Director respectively, with more than 250 highly valued employees and plenty of continued input from Bill and Rachel!
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