Whatever the time of year I love the moors. Whether it is in the depths of winter when the air is sharp with cold, one of those days the wind tugs at you and takes your breath away or at the height of a bright blue-skied summers day. Then its a very different place, you can hear the heat coming from the stones and the grass cracks under your feet.
Watching the cloud shadows moving across those wide empty spaces, that is where I feel really at peace. But of course these are not really empty spaces and each time I visit I find another new reason to go back.
For most people Saffron is a captivating and expensive spice which conjures up images of mysterious distant lands but for hundreds of years to the Cornish it has been a more homely than exotic ingredient.
It is a story of much conjecture and hot debate as to when saffron first arrived in Cornwall. There are stories of Phoenician and Roman traders from more than 2000 years ago but the more likely answer is a little later than that. In the 14th century Cornwall had a healthy trade in tin with its Spanish neighbours, who in turn had trade routes across the globe, one theory is that saffron first arrived through them.
And this fantastic aromatic spice made its way into our Cornish cooking. Saffron buns and saffron cake are an integral part of any cakey tea (well they always have been in my house anyway!) just as much as clotted cream. And there is even evidence that saffron was cultivated in a few select places in Cornwall for a while – there are records of saffron fields in Launcells near Bude, Fowey, Penryn, Feock and Gerrans. Continue reading