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St Valentines Day

Leaving it till the last minute?! Rodda's has the perfect Valentine's Day solution!

With only 2 days to go till Valentine’s Day, Rodda’s has the perfect planning solution!


Three delicious and easy recipes all using Rodda’s Cornish clotted cream. Perfect for a last-minute but special Valentine’s Day dinner at home. 


Starter: Cornish clotted cream & blue cheese rarebit

Main: Massaman curry with Cornish clotted cream

Dessert: Chocolate & espresso cake

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Rodda’s clotted cream & blue cheese rarebit


Serves 2


  • 50ml whole milk

  • 50g butter

  • 10g plain flour

  • 1 tbsp Rodda’s Cornish clotted cream 

  • 75g gruyere, grated

  • 75g cheddar, grated 

  • 100g blue cheese

  • 1 lemon, zested 

  • 1 tsp white wine vinegar 

  • 2 tsp dijon mustard

  • 4 thick slices of bread

  • 2 pears

  1. In a small saucepan, gently warm the milk and set aside. 

  2. Take another small saucepan and over medium heat, melt the butter until it begins to foam. Tip in the flour and stir everything together before slowly adding in the milk, cooking for 1 minute. Season.

  3. Whisk in Rodda’s clotted cream to create a thick sauce then whisk through the cheese (leave a little blue cheese to serve) to create a thick paste. Add the mustard, lemon, and white wine vinegar.

  4. Heat a grill to its highest setting. Place the slices of bread on a flat baking sheet and grill on one side, until golden brown. Flip the bread over and spread each one with the cheese mixture. 

  5. Whilst they are grilling, quarter the pears and pan fry until charred (or pickle for a sour edge!)

  6. Place the bread back under the grill and cook for a further 1-2 minutes or until golden brown and bubbling. 

  7. Serve immediately with a sprinkle of the remaining blue cheese on top and the pears.

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Massaman curry with Rodda’s clotted cream


Serves 2

  • Vegetable oil for frying

  • 600g beef shin, chuck, or stewing steak, cut into large chunks

  • 1 onion, cut into thin wedges

  • 3 garlic cloves 

  • Thumb size piece of ginger, thinly sliced

  • 1 cinnamon stick

  • 1 tsp cumin ground

  • 1 tsp coriander ground

  • 400ml can of coconut milk

  • 1 tbsp tamarind paste

  • 1 tbsp palm or soft light brown sugar

  • 1 tbsp fish sauce

  • 4 floury potatoes

  • 2 tbsp Rodda’s Cornish clotted cream

  • 1 red chilli, deseeded and finely sliced, to serve

  • Jasmine rice & fresh coriander to serve

  • Optional extra: kaffir lime leaves 

  1. Pre-heat the oven to 160C.

  2. Heat an oven-proof dish or casserole dish with vegetable oil and add the beef. Brown off and season. 

  3. Finely slice the onions, garlic, and ginger. Add them to the dish and fry for 5 minutes before adding the spices.

  4. Stir in the coconut milk and then fill half the can with water.  Add to the dish with kaffir lime leaves (optional), tamarind, sugar and fish sauce. Bring to a simmer, then cover. 

  5. Whilst it is cooking, peel and par boil the potatoes. Add to the curry 30 mins before the end of the cooking time (2 hours) or until the beef is tender and pulls apart. 

  6. Stir Rodda’s clotted cream into the curry.

  7. Sprinkle with sliced chilli or flakes, then serve straight from the dish with jasmine rice & coriander. Enjoy!

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Rodda’s clotted cream, espresso & chocolate cake


Serves 2 


  • 3 tbsp plain flour, plus extra for the tin

  • 250g dark chocolate, broken into pieces

  • 250g salted butter, softened, and chopped, plus extra for greasing

  • 1 tbsp instant espresso powder (or double shot of fresh espresso)

  • 1 tbsp Rodda’s Cornish clotted cream

  • 6 medium eggs, separated

  • 4 tbsp brown sugar

  • 175g caster sugar

  • 4 tbsp ground almonds

  • 1 tsp cream of tartar

  • Cocoa powder, strawberries & Rodda’s clotted cream to serve

  1. Heat oven to 160C. 

  2. Grease a 22cm springform cake tin with soft butter and line the bottom with baking parchment. Shake a little flour around the buttered edges.

  3. Melt the chocolate, Rodda’s clotted cream, and butter together over a pan of simmering water, or in a microwave. Once melted, whisk together until smooth and add the espresso. 

  4. Whisk the egg yolks with the brown sugar and caster sugar, for 5-10 mins until thick and pale.

  5. In a separate bowl, using a clean whisk, beat the egg whites and cream of tartar until soft rounded peaks form.

  6. Pour the chocolate mixture onto the beaten yolks and sugar, and gently mix until smooth. Add the almonds and flour and mix again. Spoon the egg whites into the chocolate mixture and gently fold together. 

  7. Pour the batter into the prepared tin and bake for 40-45 minutes until the cake is set but with a slight jiggle in the centre.

  8. Allow to cool and serve with a dusting of cocoa powder, a generous spoonful of Rodda’s Cornish clotted cream and fresh strawberries.

Images by Rodda's

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