Live here long enough and you’ll pick up a few facts about Saffron, it’s history and how it’s made - but there’s always more to learn so we got Brian Eyers of the Cornish Saffron Company on to tell us more
We’re not quite professional enough here to have a recipe that includes saffron! But we do have a lovely spiced Apple cake recipe.
Another from Jenny Deal from Tregony Spiced Apple Cake
This recipe was given to me by my first husband’s grandmother c.1967
1 large or 2 small cooking apples, cooked to a puree with just a little water. Cool.
4 oz. Soft marg.
4oz. Caster sugar
1 tsp. Salt (yes 1 teaspoon)
1 tsp. Bicarb of soda
1 tsp. Mixed spice
4 oz. raisins.
Beat marg and sugar,
add egg, sifted flour, salt, spice and bicarb.
Stir in raisins.
Turn into lined 7 inch tin and cook for 1 hour at 160c or fan 150c.
20 mins.before end of cooking time sprinkle top with a heaped teaspoon of demerara sugar.
If you have a recipe you’d like to share please get in touch via firstname.lastname@example.org. You can read it yourself OR we can read it out for you.
Lindsey and I are on the lookout for more people to interview - so if you’d like to come on the show and talk about your group, your hobbies, your job, tips you’ve got for coping with lockdown - we’re interested.