Glossary of food terms: C

Clotted cream

Thick, rich and indulgent with the consistency of soft butter, clotted cream is made by heating normal cream to evaporate some of the liquids. It has at least 55 per cent butter fat giving it a pale yellow colour, often topped with a deeper yellow crust. It's traditionally made in Devon and Cornwall and served with scones or desserts or made into ice cream. If you buy an ice cream in Devon or Cornwall it's usual for your ice cream to be topped off with a spoonful of clotted cream.

• Banana tarte tatin with mulled clotted cream
• Marinated strawberries with mint and clotted cream
• Clotted custard ice cream