I have two cartons of thick double cream left over. Can you suggest any savoury recipes which I can freeze to use it up? Maybe a vat of very rich white sauce or quiche but is there something more exciting?
Leftover double cream
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Italy is rightly famous for its regional food specialities. But how do you know you're buying the real deal?
The key is to look for the distinctive red and yellow PDO mark - Protected Designation of Origin. It’s your guarantee of authentic regional flavour, perfected over centuries and made to exacting traditional standards.