"The Lodge is 18 miles out of town on an unpaved road," Ree Drummond says, so it's no surprise that a trip to the supermarket is no easy task. Luckily, you can actually make your own crème fraîche ...

You can cook with it, but on the rare occasion I make creamy sauces I always prefer to use double cream. The piquancy of creme fraiche is not always appropriate. It is very good with soft fruits ...

The best crème fraîche comes from a strictly controlled area of Normandy called Isigny-sur-Mer and it’s sold in larger supermarkets here. A half-fat version of crème fraîche is available ...

We’ve suggested three per person but you might need to make more if you don’t want anyone to miss out! Blend all avocado creme fraiche ingredients together until smooth. Season to taste and spoon into ...

At Vinnies I will often use creme fraiche or mascarpone as an alternative when creating desserts that would normally call for whipped cream. Heat oven to 180C. Wash the rhubarb, then cut into batons.

To make the tarte tatin, roll the puff pastry out to about 3mm thick and cut around a 24cm/9½in plate to make a large circle, just bigger than the pan you’re going to use to make the tart.

Make the dressing. Add all ingredients to a ... Divide latkes onto plates, top with lemon dill creme fraiche, smoked salmon, poached quail eggs and caviar. Garnish with more dill and scallions ...

Martha Stewart said clarified butter makes "the best scrambled eggs in the whole world." Her special trick made our eggs ...