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Living in Cheshire, Devon is a long way away, but the opportunity to meet one of my favourite people and go to River Cottage made the drive worthwhile. We used my parents in the Cotswolds as a base, and travelled down the rest of the way this past Saturday to go to the Autumn Fair held at Park Farm.
The whole weekend was scorching hot, both in Devon and the Cotswolds – what a treat! After parking, we wandered down the track towards River Cottage HQ. Park Farm is set in the bowl of a very beautiful valley, with rolling hills rising up around it. A pop-up hotel of bell tents had been set up, and other clusters of cream coloured tipis and tents surrounded the farm house.
Having got up early, not eaten breakfast, and a long drive later (I SO hate those 40mph sections that seem to plague our motorways at the moment!) I was in a bit of “Charlie flap”, as it’s probably known, when we finally arrived. I am ashamed to admit I’m not that used to, or a huge fan of crowds of people – I live a sheltered life working on my own at home with the dog! So Mr Rigg quickly steered me towards the BBQ to get something to eat.
These are just out of the oven, still hot and I can’t wait to get some Devonshire clotted cream onto them when they’re a little cooler and some homemade jam. We’ve just spent a week in Devon and I only ate ONE cream tea – I’m gutted, it just wasn’t enough.
That’s what I’m asking myself this morning. And no, that’s not a typo, I really do have a kilo of clotted cream. Why, you ask? Well, last night the company I work for held a stakeholder meeting in a local community and as part of dinner we served them delicious mini chocolate cakes with strawberries and a dollop of clotted cream.
With open community meetings you never know how many people are going to turn up, even if you tell people they must RSVP. So we usually end up with some leftovers which are divided up amongst the team. I came home with two ice cream tubs full of fresh strawberries…and a kilo of clotted cream.
I’ve truly never seen so much clotted cream in one tub – it makes your heart stop just to look at it! Sadly it’s not the deep golden yellow coloured cream of my childhood holidays in Devon, with that gorgeous crust that forms (my favourite part). But none-the-less it’s clotted cream and I need to dream up how to use it.
Ice cream is my leading idea at the moment. Primarily because it means Mr Rigg and I don’t have to get through a kilo of clotted cream before it goes off! And also because I’d like a new challenge and haven’t made ice cream before.
Perhaps I might make raspberry and clotted cream ice cream – billed as a ‘sophisticated version of raspberry ripple’. Or maybe I’ll just make a simple clotted cream ice cream to go with lemon and saffron cake which evokes childhood memories of saffron buns eaten in Devon on my granny’s terrace.
I could even save a little clotted cream to eat as it is, with strawberries and rose petals in a dainty sandwich.
The choices!
Eat the Earth 
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