soured cream

Acclaimed New York chef Marcus Samuelsson shares his easy recipe for cornbread from Shoreditch's Red Rooster. This recipe is made with buttermilk and served with sticky-sweet tomato jam, a perfect side dish to any meal

Cornbread

spray oil

plain flour 70

cornmeal

caster sugar 50

baking powder 1 tsp

aleppo pepper or dried chilli flakes 3/4 tsp

sea salt 3/4 tsp

soured cream 210 milliliters

buttermilk 180 milliliters

eggs 1 whole plus 1 yolk

unsalted butter 1 tbsp, melted and cooled

corn kernels 60 grams, fresh

butter,

Love meatballs but worry about the fat content? This low-fat version will be a real treat

Creamy Swedish meatballs

onion, finely chopped

minced pork (or lamb)

dill,

vegetable oil

Mix together the onion, pork, egg yolk and half the dill in a bowl. Lightly wet your hands, then shape the mixture into 12 balls, each about the size of golf ball.

Heat the oil in a large frying pan. Tip in the meatballs and fry, turning often, for about 12-15 mins until golden all over. Mix together sour cream and remaining dill, then spoon over the meatballs. Serve with mashed potato or tagliatelle.

Make the perfect jacket potato – crispy on the outside and meltingly soft in the middle

Classic jacket potatoes

olive oil

potatoes

cheddar,grated

crispy baconrashers, chopped

spring onions,thinly sliced

Heat the oven to 220C/200C fan/gas 7. Rub the olive oil over the potatoes and put on the top shelf of the oven. Bake for 20 mins.

Turn down the oven to 190C/170C fan/gas 5 and bake for 45 mins-1 hr until the skin is crisp and the flesh soft.

Cut a cross on top of each potato, squeeze the sides, add the soured cream and your favourite toppings.

This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring

Creamy beetroot risotto

fresh beetroot

butter

garlic clove, finely chopped

risotto rice

milliliters white wine

vegetable stock

(or vegetarian alternative)

tbsp soured cream

dill

Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots (use kitchen gloves if you don’t want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.

Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.

Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.

A simple and flavoursome storecupboard prawn pasta dish that combines fresh flavours with quick cooking

Lemony prawn & pea pasta

linguine or other long pasta

large frozen prawn

frozen pea

lemon

soured cream (optional)

Boil the linguine for 8 mins. Three minutes before the time is up, tip in the prawns and peas. Reserve a cup of cooking water, then drain the pasta and return to the pan.

Add the egg yolk, lemon zest and juice, most of the Parmesan and some soured cream, if you like. Stir everything together, adding a little of the pasta cooking water to loosen the mixture.

Just one look at this chocolate and banana treat is enough to know it won't stay in the cake tin for long

Chocolate & banana cake

sunflower oil, plus extra to grease

caster sugar

self-raising flour

½ tsp bicarbonate of soda

cocoa powder

chocolate chips

bananas

medium eggs, 2 separated

milk

milk chocolate

milliliters soured cream

banana chips, roughly chopped

Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.

Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.

Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.

Try something different with Sarah Cook's Pistachio & milk chocolate squares - you won't be able to stop at just one piece!

Pistachio & milk chocolate squares

pistachios

golden caster sugar

eggs

Heat oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Whizz 125g of the pistachios, 75g of the chocolate and about half the sugar in a food processor until very finely chopped. Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat. Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean. Cool.

Melt the remaining milk chocolate, stir in the soured cream and cool until spreadable. Trim the edges off the cake, then split in half. Spread a little icing over the base, sandwich the top of sponge back on. Spread remaining icing over the top, roughly chop the remaining pistachios and scatter them over. Cut into 16 squares to serve.

A tasty dip that you can keep in the fridge for a quick snack, full of omega-3's

Smoked mackerel dip

smoked mackerel fillets, skinned and finely flaked

tub soured cream

spring onions

horseradish

selection of crunchy raw vegetable, to serve

In a mixing bowl, stir the smoked mackerel, soured cream and spring onions together to make a textured dip, then stir in the horseradish. Spoon into a serving bowl and serve with sticks of raw veg for dipping. Can be chilled for up to 3 days.

A simple but very impressive pud, light enough to have a slice to finish a big meal

Luscious lemon baked cheesecake

digestive biscuits

butter, melted

tub mascarpone

soft cheese

eggs,

lemons, juice of 1

tbsp plain flour

lemon curd

(optional)

Heat oven to 180C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill.

Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.

Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with soured cream. Swirl lemon curd over the top and decorate with raspberries, if you like.

Crisp-skinned, fluffy jacket potatoes are a budget-friendly way to feed a crowd. Serve our easy baked potatoes with soured cream, cheese or baked beans

Baked potatoes

Heat the oven to 220C/200C fan/gas 7. Rub a little oil over each potato and put on the top shelf of the oven. Bake for 20 mins, then turn down the oven to 190C/170C fan/ gas 5 and bake for 45 mins-1 hr more until the skin is crisp and the inside soft. Make a cross in the centre of each potato, dollop over the soured cream and serve.

Mildly spicy and satisfying, these easy enchiladas stuffed with refried beans, onion and red pepper will be popular with the whole family

Chicken enchiladas

onions

red peppers

coriander

garlic

tbsp coriander

cumin seeds

chicken breasts

can refried beans (we used Discovery)

can sweetcorn drained

passata

tortillas

x 142 milliliters pots soured cream

cheddar grated

Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned – add it to the pan of veg as it is done.

Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.

To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.

Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.

Top 11 soured cream recipes from across the web

The most viewed soured cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cornbread

Creamy Swedish meatballs

Classic jacket potatoes

Creamy beetroot risotto

Lemony prawn & pea pasta

Chocolate & banana cake

Pistachio & milk chocolate squares

Smoked mackerel dip

Luscious lemon baked cheesecake

Baked potatoes

Chicken enchiladas

Top 11 soured cream recipes from across the web

The most viewed soured cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cornbread

Creamy Swedish meatballs

Classic jacket potatoes

Creamy beetroot risotto

Lemony prawn & pea pasta

Chocolate & banana cake

Pistachio & milk chocolate squares

Smoked mackerel dip

Luscious lemon baked cheesecake

Baked potatoes

Chicken enchiladas

The most viewed soured cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine