Festive Recipes from Rodda

450g self-raising flour

1/4 tsb salt

100g Butter, cold and diced into cubes

70g Caster sugar

300ml Buttermilk

Zest of half an orange

Milk to glaze

For the Chocolate Orange Ganache:

200g Dark Chocolate

200g Double cream

Zest of half an Orange

Rodda’s clotted Cream to serve

Step 1: Preheat the oven to 220°c (200°fan). Line a large baking sheet with baking paper.

Step 2: In a large bowl rub together the flour, salt and butter until you get a fine breadcrumb consistency.

Step 3: Stir in the caster sugar with a metal knife.

Step 4: Pour the buttermilk and orange zest in a microwaveable bowl and heat for 30 seconds then pour into the flour. Mix with a knife then bring together with your hands into a soft dough.

Step 5: Place the dough on a floured surface, shape into a round, about 4cm thick and stamp out 8 scones using a 4cm cutter.

Step 6: Place the scones on the baking tray, glaze with milk and bake for 10 minutes.

Step 7: Whilst the scones are cooling make the chocolate ganache. Chop the chocolate into small pieces and place in a bowl.

Step 8: Heat the cream in a pan until it just reaches a simmer. Pour over the chocolate and leave it for a few minutes. Mix together with a wooden spoon until smooth then stir in the orange zest.

Step 9: Assemble the chocolate orange scones. Split each scone in half, spread with ganache and top with clotted cream. Sprinkle any leftover orange zest on top and decorate with white chocolate stars.

Meats

100g Ham Hock – or thick cut ham

Approximately 250g cooked turkey – whatever leftovers you have

For the sauce

25g butter

1tbsp olive oil

1 leek – finely sliced

Small bunch Fresh thyme finely sliced

2 tbsp plain flour

1 tbsp apple cider vinegar

1 1/2 cup vegetable stock (or chicken/turkey stock)

200g Roddas clotted cream

1/2 cup milk

1 1/2 tbsp mustard

Small bunch fresh tarragon roughly chopped

For the pastry topping

Puff pastry

1 egg for glazing

1 tbsp milk for glazing

Flour for dusting

Salt and black pepper

In a large pan. Heat the butter and oil on a medium heat. Once hot add the leeks and thyme and cook gently for 10-15 minutes, so that they are very soft but not burnt. After a couple of minutes add a generous sprinkle of salt and grind of pepper.

Sprinkle the flour into the pan and stir around to absorb juices. Then add the apple cider vinegar and let it bubble for a moment or two. Then add the stock, bring to a boil and then add the Roddas Clotted Cream.

Gently simmer until you have a thick sauce.

Stir through the mustard, tarragon, ham hock and turkey.

Set aside. This can break made a day ahead.

When ready to cook the pie. Preheat the oven 200C or 180C fan. Roll out the pastry until you have enough to cover the top of your pie dish plus a little overhang.

Spoon the filling into your pie dish. There should be about a cm from the top.

Carefully drape the pastry over the top of the pie. Crimp the edges to the pie dish so that it doesn’t shrink away from the sides whilst baking.

Score the pastry however you like. You can also pierce a hold in the middle of the pie to let out a little steam.

Whisk the egg and milk together. Then brush the top of the pastry with a thin even layer.

Then bake for 40-50 minutes until golden brown.

1 x 397g can of sweetened condensed milk

227g of Rodda’s Cornish clotted cream

300ml double cream

1 tsp of vanilla extract

6 mince pies, chopped

Put the condensed milk, the double cream, the clotted cream and vanilla extract into a large bowl.

Beat with an electric whisk until thick and the mixture appears stiff.

Chop the mince pies roughly with a large knife, so they are in small pieces.

Add the chopped mince pie to the creamy mixture and fold in with a spatula until combined.

Spoon the mixture into a into a large container or a large loaf tin, covering with cling film. Freeze until solid.