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Cream

It is usually taken as read that cream comes from cows' milk, from which it is separated to varying degrees to give the different types found on sale.

The key issue is the fat content. Double cream, which has a minimum butterfat content of 48 percent.

Cream can be used in all manner of sweet and savoury dishes, from a simple accompaniment to fresh fruit or porridge, to extravagant concoctions such as gateaux and mousses. However, it is often essential that you use the type specified in the recipe.

For convenience, try to buy cream that comes with a plastic lid as well as a foil one. It must be well-sealed while in the fridge so that it does not absorb the flavours of other foods. Double and whipping cream can be frozen.