Ask a Cornish person to name four regional dishes and almost certainly they will say pasties, saffron cake and heavy cake; it goes without saying that clotted cream will feature but that can be added to almost every dish. What about a fourth recipe? If from Newlyn they might suggest marinated pilchards and then of course there are splits. What follows is one persons thoughts about these dishes and possibly some recipes... Visit Cornwall and you will certainly decide to have a cream tea at some point, today this will usually mean scones, cream and jam but traditionally splits, a light yeast bun, accompanied the cream and jam, or sometimes cream and golden syrup (thunder and lightning). Opinions differ on which is added first but I prefer cream. If you are adding golden syrup you should trickle it over the surface from a height of about two inches and then eat quickly before the syrup runs over the edges. Better managed on a slice of bread than on a split, if you are giving this to children have a wet wipe handy!
Margaret Perry