Single cream has too low a fat content (18 per cent) for whipping, but is useful to top desserts or enrich soups, savoury dishes or sauces.
Whole tandoori chicken with coriander chutney
Cream roasted swede soup
Creamy tomato soup
American baked cheesecake
Queen of puddings
Coffee and walnut cake
Homemade Irish cream
Real proper custard
Be careful when adding single cream to hot dishes - let the dish cool slightly first. Don't bring the mixture to the boil once you've added the cream as this will cause it to curdle.
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