Free Recipe 4 – Dessert: Saffron Doughnuts Filled with Trewithen Clotted Cream AND Orange Custard


Dessert: Saffron Doughnuts Filled with Trewithen Clotted Cream AND Orange Custard

Makes 12 medium sized doughnuts


For the doughnut dough

  • 250g organic white flour
  • 30g caster sugar and loads more

for dredging

  • 5g Cornish sea salt
  • 1 tbsp sourdough starter (optional)
  • 8g fresh OR 4g active dried yeast
  • 2 eggs
  • Zest of ½ lemon
  • Zest of ½ orange
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • 80ml Trewithen whole milk
  • ¼ tsp saffron strands
  • 65g softened Trewithen butter
  • Sunflower oil for deep frying

For the custard

  • 1 vanilla pod
  • 500ml Trewithen whole milk
  • 2 tbsp Trewithen clotted cream
  • 6 free range egg yolks
  • 65g caster sugar
  • 40g plain flour
  • 1 star anise
  • Zest of ½ orange

Caramelised oranges

  • 2 oranges, segmented
  • 2 cloves, ground to a powder
  • 100g caster sugar
  • 20g Trewithen butter, chilled
  • 100g 70% dark chocolate

Doughnut method

  • Infuse your milk over a low heat with the saffron strands. Leave to cool, then add to a mixing bowl with all the dough ingredients except the butter.
  • Knead the dough for about 5 mins then add half of the butter. Your dough may be a little wet, but that’s not a bad thing! Repeat the process. Knead for a further 5 minutes until your dough is elastic and glossy.
  • Place your ball of dough into a big mixing bowl, sprinkle with flour and cover with a tea towel. Leave in the fridge overnight.
  • In the morning, remove the dough from the fridge and put it somewhere warm for approx 3 hours to rise.
  • When the dough has expanded to about double its size, place onto a floured surface and cut it into 12 pieces using a knife.
  • Place on a floured baking tray and leave to rise for a further hour.
  • Fill a pan with oil and heat to 180°C. Deep fry the doughnuts for about 2 minutes on each side in batches of 2 or 3 and drain on kitchen towel.
  • Dredge in sugar and leave to cool.

To make the custard

  • Infuse milk with split vanilla pod, star anise and orange zest. Gently bring to the boil.
  • Whisk eggs, sugar and flour in a bowl and pour infused milk over it, whisking all the time.
  • Return the mixture to a saucepan and whisk until it has boiled and thickened. Cook for 5 mins then strain through a sieve. Cover with baking paper. Refrigerate and once cooled, fold in the Trewithen clotted cream.

Caramelised oranges

  • Place the segments into a frying pan with the sugar, ground cloves and reserved juice. Stir gently until it forms a light brown caramel. Throw in half your knob of chilled butter and remove from the heat. Gently stir in the rest of the butter, avoiding breaking your orange segments.
  • Melt your chocolate over a pan of boiling water then add the butter. Leave to one side.
  • To serve, fill a piping bag with custard and using a knife make a small incision in your doughnut. Fill generously with custard. Spoon the caramelised oranges over the doughnut and drizzle with chocolate.

“I love doughnuts. This is my take on the classic Cornish saffron loaf…but deep-fried, filled with Trewithen clotted cream custard and drizzled with chocolate and caramelised oranges.”

 Hop Store Restaurant Head Chef, Jack Botha


Free Recipe 3 – Main: Hot Smoked Pheasant Breast, Trewithen Clotted Creamed Celeriac, Kale, Fennel and Hazelnut Dukka


Main: Hot Smoked Pheasant Breast, Trewithen Clotted Creamed Celeriac,  Kale, Fennel and Hazelnut Dukka

Serves 4

Smoked pheasant

  • 4 pheasant breasts
  • 100g caster sugar
  • 100g table salt
  • 4 juniper berries crushed
  • 2 bay leaves, torn
  • 10 black peppercorns, crushed
  • A good big handful of oak wood chippings

Clotted creamed celeriac

  • 2 celeriac, peeled and diced
  • 1 clove of garlic
  • 350ml Trewithen whole milk
  • 150ml double cream
  • 1tbsp Trewithen clotted cream
  • 1 bay leaf

Braised kale

  • 500g kale, any type – Jack Botha likes to use cavolo nero or red Russian kale
  • 10g Trewithen butter
  • Half a lemon, juiced
  • 100ml water


  • 1tsp each: coriander, fennel, cumin, chilli flakes
  • 60g hazelnuts
  • 30g fresh mint, chopped
  • Flakey sea salt


  • Mix sugar, salt, juniper berries,bay leaves and peppercorns and half the mixture onto a plastic tray.
  • Place the pheasant breasts on top and sprinkle the rest of the cure mix over the top. Leave for no longer than 15 mins.
  • Rinse the breasts well then pat very dry with a tea towel.
  • Smoke the pheasant over the oak chippings very gently for about 40-45 mins, turning once.
  • Combine milk, cream and bay leaf in a pan. Bring to a simmering point. Add chopped celeriac and simmer gently for
  • 10-15 mins until tender.
  • Remove from the heat, take out the bay leaf and puree with the cold clotted cream; season with salt and pepper.
  • Oven roast the hazelnuts at 160°C for 8-10 mins. Meanwhile, place seeds in a cold frying pan and cook gently so they release their oils and fragrance. Once they start to pop, remove from the heat. Transfer the seeds and hazelnuts to a pestle and mortar, add chilli flakes and a small sprinkle of flaky sea salt. Grind until mixed.
  • When the nuts have cooled, roughly chop the mint and mix through. Set to one side.
  • Remove your pheasant from the smoker and leave to rest for a minute or so.
  • Put the lemon juice and water into a pan. Bring to the boil, add kale, then place another pan on top and steam for 2 mins, remove lid and cook until all liquid has evaporated and the kale is just starting to fry and season.Remove from the heat.
  • To serve, place a large dollop of celeriac puree on to a warmed plate. Slice your pheasant in to a few strips and arrange over the puree. Be generous with the kale and garnish the plate with a good sprinkle of crunchy dukkah and a few chopped fresh herbs.

“Not only can smoked meat be very rich and take centre stage in a dish, it can also be very light and works as a wonderful accompaniment to any amount of things. The Egyptian element in the form of the dukkah really lifts everything and marries the dish by providing a satisfyingly crunchy texture which also contrasts beautifully with the Trewithen Dairy Cornish clotted creamed celeriac.”

Hop Store Restaurant Head Chef, Jack Botha

Free Recipe 2 – Starter: Spiced Pumpkin Barley Risotto, with Trewithen Clotted Cream served with Heritage Beetroot Crisps

Clotted_Christmas_Booklet_CoverStarter: Spiced Pumpkin Barley Risotto, with Trewithen Clotted Cream served with Heritage Beetroot Crisps

Serves 4


Barley base

  • 300g organic pearled barley
  • 30g finely diced onion
  • 30g finely diced celery
  • 30g finely diced carrot
  • 1 garlic clove, finely chopped
  • 100ml good quality white wine
  • 1Ltr warm homemade vegetable stock or water

Spiced pumpkin or squash puree

  • 300g peeled pumpkin or squash
  • 25g cold Trewithen butter
  • ½ tsp each: coriander seeds, fennel seeds, cumin seeds, chilli flakes, paprika
  • 1 clove garlic, halved
  • Olive oil
  • Sea salt
  • Black pepper

Heritage beetroot crisps

  • 1 of each candy, golden, red and white beetroot
  • Cornish sea salt
  • Sugar
  • Oil for deep frying

To finish

  • 10g very cold Trewithen butter, cubed
  • 1tsp Trewithen clotted cream
  • 50g strong Cornish cheddar or any strong hard cow’s cheese


  • Chop pumpkin into 1cm cubes, place in a roasting tray with the garlic, seeds and spices. Drizzle with olive oil and mix together by hand. Season with sea salt and pepper.
  • Cover tray with tin foil and roast for 15 mins at 180°C until pumpkin/squash iscooked. Remove foil and roast for a further 5-8 mins until caramelised.
  • Remove and blitz in a food processor with cold butter until a rough paste is achieved, season (if desired). Set aside.
  • Using a very sharp knife, or preferably a Mandolin, thinly slice the beetroot and deep fry on 130°C until crisp. Remove to a tray lined with kitchen towel and sprinkle with sea salt and sugar.
  • In a large saucepan, sweat the onion, celery and carrot in butter for 2 mins, then add the garlic. Cook until the veg is softened but not coloured. Add barley and gently fry for 3 mins.
  • Add white wine and keep stirring until the wine has almost evaporated.
  • Stirring continuously, add the stock to the pan one ladle at a time until all the stock has been absorbed by the barley and is cooked. Stir in your pumpkin puree and heat through.
  • Remove your risotto from the heat and add the cold butter, cheese and clotted cream. Stir once, then place a lid over the
  • top and leave off the heat for one minute.
  • Serve in bowls and garnish with the beetroot crisps.
  • “I like to use barley as a replacement for rice. It’s brilliant as a base for risotto or rice pudding (we make our own spiced pearled barley milk pudding here at The Hop Store). It has a unique texture and slightly nutty flavour. The addition of Trewithen Clotted Cream at the end of this dish really enriches and enhances the lovely creamy texture of the risotto.”

Hop Store Restaurant Head Chef, Jack Botha

Free Recipe 1: Canape – Trewithen Clotted Cream, Cornish cheddar & Parsley Croquetta

Clotted_Christmas_Booklet_CoverCanape : Trewithen Clotted Cream, Cornish cheddar & Parsley Croquetta

Makes 4 Croquetta


  • 200-250ml of whole Trewithen milk
  • 1 bay leaf
  • 2 cloves
  • 1 slice of an onion
  • 1 sprig of fresh thyme
  • A pinch of ground mace
  • 60g organic flour
  • 30g Trewithen butter
  • 250g Cornish cheddar
  • 100g flat leaf parsley, chopped
  • 1tbsp Trewithen clotted cream
  • 1tsp English mustard
  • 2 eggs, beaten with a splash of milk
  • 100g porridge oats, ground very finely
  • Cornish sea salt and black pepper
  • Sunflower oil for deep frying


  • In a saucepan, combine milk, thyme, mace, cloves and the bay leaf. Gently simmer then remove from heat and leave to infuse.
  • Gently melt the butter (do not let it colour), add half the flour and beat gently with a wooden spoon until ‘sandy’ in texture. This should take about 5 minutes. Using a sieve, strain into a jugand slowly add half the infused milk, beating constantly. Add the rest of the milk and whisk over a low heat for approx 10 mins until sauce is thick and glossy.
  • Remove pan from the heat and fold in the cheese, parsley, clotted cream and mustard.
  • Season well with black pepper and Cornish sea salt.
  • Place a round piece of baking parchment over the top of the sauce and refrigerate until completely cold.
  • Put the remaining flour, beaten eggs and oats into three separate bowls
  • Remove the now set béchamel sauce and shape with 2 spoons into an oval shape.
  • Dip your ovals of cheesy delight into flour, egg and then your oats.
  • Deep fry in hot oil at 180°C until golden brown, oozy and delicious. Sprinkle with Cornish sea salt and a few chopped parsley leaves.

“A mouthful of rich cheddar sauce is balanced by the peppery note of the English mustard and the freshness of the chopped up parsley. Its unique richness comes from a tablespoon of Trewithen clotted cream in the béchamel sauce.”

Hop Store Restaurant Head Chef, Jack Botha

A Happy Cornish Clotted Christmas! – Free River Cottage Recipes from Trewithen Dairy this week…

Clotted_Christmas_Booklet_CoverHappy Cornish Clotted Christmas:

For the ultimate in indulgent festive fare, with a unique Cornish twist, Trewithen Dairy are onceagain inviting Christmas cooks to take inspiration from their new and exclusive Cornish Clotted
Christmas menu.

Available to download from the Trewithen Dairy website, or as a 12 page booklet from selected independent retailers, each of the four recipes celebrates new and exciting ways of
cooking with Trewithen‟s delicious clotted cream.

From a rich and indulgent melt-in-your-mouth croquette canapé to a celebratory three course feast
including a deviously indulgent Saffron Doughnut with Trewithen Clotted Cream and Orange
custard, each of the recipes has been specially created for by Chef Jack Botha, a graduate and finalist of River Cottage‟s award-winning apprenticeship scheme and now Head Chef at the recently opened Hop Store Restaurant at The Old Ale House in Truro, Cornwall.

Francis Clarke of Trewithen Dairy comments: “You obviously can‟t beat a huge dollop of Cornish
Clotted Cream on your Christmas pudding but lots of people are unaware of this key ingredient’s
potential across all of the courses – especially at Christmas time when that extra richness is so
desired. Now in its third year, our Clotted Christmas menu is starting to become an annual
tradition with customers getting excited about who the chef will be and what the recipes will involve – so it’s extremely important to us that the recipes remain fresh and exciting.

Francis continues, “It is also imperative that the chefs we work with have the same passion for the
very best quality Cornish produce. Jack’s River Cottage background means that his commitment to working with quality seasonal produce is paramount and the recipes he has come up with for us this year are original, creative and nothing short of dazzlingly delicious! We hope our customers will enjoy recreating these dishes at home as well as discovering new and original ways of cooking with clotted cream this Christmas.”

Jack Botha, Head Chef at The Hop Store Restaurant: “We’ve been using Trewithen‟s delicious
clotted cream at The Hop Store, since we launched our restaurant and our River Cottage menu
back in September, as part of our commitment to innovating with top quality Cornish produce. So
when Trewithen approached us about working with them on their Clotted Christmas menu they
didn‟t have to ask twice – it seemed like the perfect partnership. I hope the recipes I have designed will inspire people to use clotted cream in new ways this Christmas and that they have as much fun eating them as I did in creating them.”

The dishes include:

Canapé: Trewithen Clotted Cream, Cornish Cheddar & Parsley Croquetta
Starter: Spiced Pumpkin Barley Risotto, enriched with Trewithen Clotted Cream and served
with Heritage Beetroot Crisps
Main: Hot Smoked Pheasant Breast, Trewithen Clotted Creamed Celeriac, Kale, Fennel &
Hazelnut Dukka
Dessert: Saffron Doughnuts filled withTrewithen Clotted Cream and Orange Custard

Each day this week a recipe will appear on Eating Exeter starting today.  Yes it might be a little late for Christmas Day, but there is still New Year’s Day!

Hang on…I’ve never heard of The Hop Store or Trewithen Dairy…

About Trewithen Dairy:
From its base at Greymare Farm in Lostwithiel, Cornwall, Trewithen Dairy produces and distributes a delicious range of milk, butter, yoghurt and Cornish clotted cream. A pioneering Cornish family business with a passion for regional provenance and a commitment to quality, each and every Trewithen product reflects the heritage of the Cornish dairy and the dedicated network of farmers who care for Trewithen‟s happy, healthy Cornish cows.

About The Hop Store Restaurant:
The recently opened Hop Store Restaurant is an exciting new food offer in the heart of Truro. With
the support of River Cottage, the Hop Store offers a relaxed, informal and delicious dining
experience. Head Chef Jack Botha, a graduate of the River Cottage award-winning apprenticeship
scheme, oversees the menu of hearty, rustic dishes, utilising high welfare, locally sourced, fresh and seasonal ingredients. Supporting artisan Cornish producers like Trewithen Dairy, the Hop Store Restaurant strives to showcase the best local produce available. For more information, menus and availability at The Hop Store Restaurant please see

The Gobbler Burger & Peanut Butter Jelly Shake – Ruby Modern Diner, Queen St.

Tis the season to be jolly!  Tis the season of late night shopping, Amazon wishlists, family logistics, Christmas meals and a very empty looking bank account.  There are a lot of things that really annoy me about the whole season, but the one thing I look forward to, being the pig that I am, is the culinary side of it.  Mince pies, seasonal specials, Christmas pudding and roast potatoes (not so much Brussels sprouts) but definitely the season of indulgence and good ‘ol gluttony.

One place in Exeter that has really got into the indulgent spirit is Ruby Modern Diner and for the Christmas season they’ve introduced an almighty burger which will warm the cockles of your celebratory cerebrum – but with a Ruby twist. Introducing The Gobbler, a portion of free range turkey breast coated in cranberry sauce which has been crumbed in panko breadcrumbs in-house, layered with streaky smoked bacon and garnished with salad and some delicious Hawkridge Cheddar, married between two served in Ruby’s signature light brioche buns – baked for Ruby everyday by Emma Parkin at the award winning Real Food Store.

Eating Exeter was lucky enough to have a sample of this tremendous turkey creation, but this was the second one in two days having been the organiser of our work Christmas meal which had the pleasure of choosing from the Ruby Christmas Menu.  It was so tempting I just had to have a sneak preview beforehand!  I’ll do a write-up of the Christmas meal itself in a later post as this was definitely worth some positive kudos.

Ruby have been creative with their take on the classic Christmas combination of Turkey, Cranberry and Bacon; all being the ingredients to the traditional sort of meal you might have at your In-laws. The team have managed to balance three ingredients that traditionally go together and have created the ultimate turkey burger, given this is a first for me as Turkey Burgers being served in restaurants are just not really that common.

And there is a reason for this (imho), Turkey is a naturally dry and bland meat if over-cooked but this meaty monster was cooked beautifully, remaining moist throughout the time it took me to photograph it, argue with my camera (you will take a photo at this distance I shouted…!!), eat/drink my Peanut Butter Jelly Five Dollar Milkshake and finally get around to eating it.  The classic cheese and bacon combination works well with the cranberry sauce (real cranberries by the way!) and the fresh salad garnish just finishes it off.  A word of warning, make sure you have about 5 paper napkins nearby before you start eating it because it got very messy!

So this brings me on to the other seasonal visitor to the Ruby Modern Diner menu; which was literally one of the nicest things I have had in a long time.  Ruby has to be one of the only places in Exeter that do ‘Five Dollar Milkshakes’ (I believe a reference from Pulp Fiction?) and certainly they are quite epic the rest of the year.  But a Peanut Butter Jelly Shake?  Yup. Peanut Butter, Strawberry Jam, Liquid Chocolate, Vanilla Ice-cream and Milk. Whizzed up and garnished with cream and a cherry.

After Ollie (Restaurant Manager) came over to see how I was getting on the only words that I could muster was ‘…that was epic’ and ‘I would live off these if I could’…I still hold to my hashtag #lostforwords that I used on Twitter afterwards.

Ruby have put their own spin on a Christmas classic.  For £8, The Gobbler can be part of your life and for £3.75 you can let the Peanut Butter Jelly Shake work its magic!

Ruby Modern Diner
74 Queen St, Exeter, EX4 3RX

Telephone: 01392 436168


Breaking News: Fire at Exeter City Centre McDpnalds

A fire broke out at McDonald’s today.. Sad times for those who need a Big Mac.

The easiest scrambled egg recipe.

Gordon Ramsay shows you how Scrambled Eggs should be done.

Final chance to vote for Eating Exeter in the UK Blog Awards

It suddenly dawned on me today that I most probably should have said something yesterday about the fact that voting is closing for the UK Blog Awards tomorrow.

So please vote for Eating Exeter if you haven’t already.

You have until midnight on Wednesday!