From hearty pasties to creamy scones, the flavours of Devon, Cornwall, Somerset, and Dorset are sure to delight.
Here are some traditional recipes that you can easily recreate at home.
1. Cornish Pasty
A true icon of Cornish cuisine, the Cornish pasty is a savoury pastry filled with meat and vegetables. Traditionally, it was a portable meal for miners and farmers.
Ingredients:
500g shortcrust pastry
350g beef skirt, diced
1 large potato, peeled and diced
1 onion, finely chopped
1 small swede (rutabaga), peeled and diced
Salt and pepper to taste
1 egg, beaten (for glazing)
Instructions:
Preheat your oven to 200°C (180°C fan, gas mark 6).
Roll out the pastry and cut into four 20cm circles.
In a bowl, mix the beef, potato, onion, and swede. Season well with salt and pepper.
Divide the mixture evenly among the pastry circles, placing it on one side of each circle.
Fold the pastry over to create a semi-circle and crimp the edges to seal.
Place the pasties on a baking tray and brush with beaten egg.
Bake for 45-50 minutes until golden brown. Serve hot or cold.
2. Devonshire Cream Tea
A quintessential Devonshire treat, the cream tea features freshly baked scones served with clotted cream and jam.
Ingredients for Scones:
225g self-raising flour
1 tsp baking powder
50g butter, cold and cubed
25g caster sugar
150ml milk
1 egg, beaten (for glazing)
Instructions:
Preheat your oven to 220°C (200°C fan, gas mark 7). Line a baking tray with parchment paper.
In a bowl, mix the flour and baking powder. Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar, then gradually add the milk to form a soft dough.
Turn the dough onto a floured surface and gently knead. Roll out to a thickness of 2cm and cut into rounds with a 5cm cutter.
Place the scones on the baking tray, brush with beaten egg, and bake for 12-15 minutes until well risen and golden.
Serve warm with clotted cream and strawberry jam.
3. Somerset Cider Chicken
Somerset is renowned for its cider, and this dish beautifully combines the local beverage with tender chicken.
Ingredients:
4 chicken breasts
2 tbsp plain flour
Salt and pepper to taste
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
250ml dry Somerset cider
250ml chicken stock
100ml double cream
Fresh thyme sprigs
Instructions:
Season the flour with salt and pepper, then coat the chicken breasts.
Heat the oil in a large pan over medium heat. Brown the chicken breasts on both sides, then remove and set aside.
In the same pan, sauté the onion and garlic until softened.
Pour in the cider and stock, scraping up any browned bits from the bottom of the pan.
Return the chicken to the pan, add the thyme, and simmer for 20-25 minutes until the chicken is cooked through.
Stir in the double cream and heat gently for a few minutes. Serve with mashed potatoes or crusty bread.
4. Dorset Apple Cake
This classic Dorset dessert is perfect for showcasing the region's apples.
Ingredients:
225g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
115g unsalted butter, cold and cubed
115g light brown sugar
2 large eggs, beaten
3 tbsp milk
225g cooking apples, peeled, cored, and chopped
1 tbsp demerara sugar
Instructions:
Preheat your oven to 180°C (160°C fan, gas mark 4). Grease and line a 20cm round cake tin.
In a bowl, mix the flour, baking powder, and cinnamon. Rub in the butter until the mixture resembles breadcrumbs.
Stir in the brown sugar, followed by the eggs and milk to form a thick batter.
Fold in the chopped apples and transfer the mixture to the prepared tin. Sprinkle with demerara sugar.
Bake for 40-45 minutes until golden brown and a skewer inserted into the centre comes out clean.
Allow to cool slightly before serving. Enjoy warm or cold, with a dollop of cream or custard.
Conclusion
The West Country's culinary traditions are rich and varied, offering a delightful array of dishes that are both comforting and flavourful. By trying these recipes at home, you can bring a taste of this beautiful region to your table, celebrating its heritage and unique ingredients. Happy cooking!