We gather that The Cornish once traded tin for saffron
with the Phoenicians!
Ingredients
2
onions, peeled and chopped
2 large potatoes, peeled and chopped
1½ pints/900ml milk
¼tsp saffron infused in a little warm water
salt and pepper
3oz/75g Cheddar cheese, grated
2tbsp/30ml double cream
Method
1.
Place onions and potatoes in a saucepan with the milk. Bring to the
boil then simmer for 20 minutes or until the vegetables are tender.
2. Blend in a food processor and return the mixture to the saucepan and reheat.
Add the saffron, season to taste and add the cheese, stirring until melted (do
not boil).
3.Remove from the heat and swirl in the cream before serving.
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