Cornwall LivingIssue #116

Christmas indulgence

This Christmas, Rodda’s is adding a spoonful of wonderful to the festive celebrations – with a series of exclusive recipes created by Cornwall-based chef and restaurateur Emily Scott. 

Emily loves nothing more than bringing friends and family together through food, using her recipes to create memorable moments, intertwined with fond feelings of nostalgia. Her passion for food is reflected in her ingredients, cooking within the seasons and keeping things simple to create rustic dishes which you can easily recreate at home. 

“In a year that’s all about bringing people together again, we wanted to make Christmas Day extra special,” says Nicholas Rodda, Managing Director of Rodda’s. “We’ve worked with Emily to create a truly memorable festive feast.” 

“My collaboration with Rodda’s feels like the most wonderful of partnerships,” says Emily. “Thick and silky Rodda’s Clotted Cream with the most unmistakable crust; childhood memories of morning walks to the baker with my father for the best teatime treat, the deliciousness of splits and always jam first – all the nostalgia! I have loved creating these festive recipes for Rodda’s using their delicious Cornish clotted cream, recipes that you’ll use year after year. Merry Christmas!”

Stocked nationally at Waitrose, Sainsbury’s and Morrisons, it wouldn’t be Christmas without a tub (or two) of Rodda’s Clotted Cream in the fridge!


Chestnut and Sage Soup with Rodda’s Clotted Cream 

Serves 6 


  • 3 tbsp olive oil, plus extra to trickle 
  • 25g Rodda’s classic churned butter
  • 1 medium onion, chopped
  • 6 sage leaves, roughly chopped, plus extra to finish 
  • 1 small garlic clove, finely chopped
  • 1 litre vegetable stock
  • 350g cooked, peeled chestnuts
  • 100ml crème fraîche
  • 113g Rodda’s Cornish Clotted Cream
  • Cornish Sea Salt and freshly ground black pepper 


Heat a tablespoon of the olive oil and the butter in a saucepan over a medium heat and sweat the onion for about 10 minutes, until soft and translucent. 

Add the sage and garlic, and sauté for a minute. 

Pour in the stock and add most of the chestnuts – reserve a handful for finishing. 

Season with salt and pepper, simmer for 15 minutes, stirring from time to time. 

Remove from the heat and cool slightly, then purée until very smooth in a blender or food processor. 

Return the soup to the pan, add the crème fraîche and adjust the seasoning if necessary. 

Slice the reserved chestnuts. 

Heat the rest of the olive oil in a small frying pan over a medium heat and fry the sage leaves until crisp, then drain on kitchen paper. 

In a small pan warm through the Rodda’s Clotted Cream until smooth and creamy. 

Ladle the soup into bowls, scatter on the chestnuts and sage leaves, swirl in the Rodda’s Clotted Cream with a teaspoon and add a trickle of olive oil. 

Eat with slices of sourdough and Rodda’s classic churned butter. 


Fillet of Beef with Roddaís Clotted Horseradish Cream, Pumpkin & Red Onions

Serves 6 


For the Beef

  • 1.5kg piece of beef fillet, trimmed
  • 4 tbsp olive oil
  • 100g Rodda’s classic churned butter 
  • 6 garlic cloves, skin on
  • 6-8 sprigs of rosemary
  • Cornish sea salt and freshly ground pepper 
  • For the Horseradish Clotted Cream
  • 170g horseradish sauce 
  • 227g Rodda’s Cornish Clotted Cream 
  • For the Pumpkin and Red Onions
  • 2 large red onions, skinned and quartered 
  • 2 tbsp vegetable oil
  • 6 sprigs of rosemary 
  • 6 juniper berries
  • 1 large butternut squash or small pumpkin
  • 1 tbsp plain flour
  • 500ml vegetable stock
  • 100ml of white wine and a glass for the cook 
  • A few sprigs of flat leaf parsley, finely chopped 
  • Cornish Sea Salt and freshly ground pepper


To make the Beef

Preheat the oven to 80°C. 

Trim and prepare the beef fillet (always ask your butcher to do this). 

Lay out some ovenproof cling film on a clean, dry work surface. Place the beef along the long edge of the cling film and roll it up tightly, holding both ends so it forms a large Christmas cracker shape. Place in a roasting tin. Cook in the oven for 1 ½ hours. 

Remove the beef from the oven and remove and discard the cling film. To finish, heat a frying pan until hot, add 2 tbsp of olive oil.

Place the beef in the pan and fry it briefly, turning it occasionally, until browned on all sides – no more than 5-6 minutes.

Add the whole garlic cloves and rosemary sprigs. Then add the remaining oil and the Rodda’s butter. 

When foaming, spoon it enthusiastically over the beef, for 5-10 minutes to baste in all the delicious flavours. 

Turn the heat off and allow the beef to rest for 10 minutes in the frying pan (the timings allow for medium rare). Season with Cornish Sea Salt and freshly ground black pepper. 

Remove to a carving board, slice it thickly and serve with the rosemary and garlic with Horseradish Clotted Cream, pumpkin, red onion and perhaps some flower sprouts or cavolo nero.

For the Horseradish Clotted Cream

To make the Horseradish Clotted Cream, in a small bowl mix 2-3 tbsp of horseradish sauce into the Rodda’s Clotted Cream.

For the Pumpkin and Red Onions

Peel and slice the onions into quarters then let them soften in the vegetable oil over a low heat. 

Finely chop the rosemary needles, crush the juniper berries and add to the softened onions. 

Never rush an onion, give them time to soften and sweeten. Meanwhile, peel, seed and slice the pumpkins into rustic small pieces. 

Simmer for 5 minutes then sprinkle over the flour. 

Stir and cook out the flour.

Pour in the stock and wine and bring to the boil, turn the heat down and simmer for 20 minutes until all is tender. 

Season with Cornish Sea Salt and freshly ground pepper. 

Garnish with roughly chopped flat leaf parsley.



Rich Chocolate Roulade with Rodda’s Clotted Cream Crème Chantilly

Serves 8


For the Roulade 

  • 500g 54% dark chocolate
  • 2 tbsp water
  • 300g caster sugar
  • 10 medium eggs, separated


For the Clotted Cream Crème Chantilly 

  • 500g Rodda’s Cornish Clotted Cream 
  • 100ml double cream
  • 1 vanilla pod, split
  • 25g sifted icing sugar 

Icing sugar to decorate

Gold leaf to decorate



Preheat the oven to 180’C. Line a Swiss roll tray 35 x 25 cm with baking parchment. Break the chocolate into small pieces and melt over a bain marie.

Add the water to the melted chocolate.

Remove from the heat and set aside.

Meanwhile whisk the sugar and egg yolks together until thick and fluffy, to a ribbon stage.

Add the cooled chocolate to the mixture.

In a large clean bowl whisk the egg whites until stiff.

Carefully fold the egg whites into the chocolate mixture.

Pour into the prepared tray and bake in the oven for 12 minutes until set.

Allow to cool. Place a damp tea towel over the sponge, this will create steam as it cools which helps make the sponge easier to roll.

Meanwhile, for the crème Chantilly, whip the Rodda’s clotted cream, double cream, sifted icing sugar and vanilla seeds together until thick enough to spread, being careful not to take it too far so it curdles.

Remove the damp tea towel and turn out the sponge onto new parchment.

Spread the Chantilly crème mixture, leaving a gap at both ends and dust with extra icing sugar.

Roll up the sponge confidently, do not worry if it cracks or breaks, this just adds to the character similar to a Yule log.

Place on a wooden board, dust with more icing sugar, which is a great way to hide any imperfections, although I am rather fond of them.

Brush with gold leaf for that extra Christmas feel.


Rodda’s Cornish Clotted Cream