Food & Drink

Devonshire cream tea is one of the staple dishes of the British summer, and celebrity chef Lesley Waters has given this old favourite a makeover, replacing scones with wraps cut into triangles to create a dynamic multi-layered dessert.

Gently baking the wraps with a light coating of caster sugar makes them an ideal option in this recipe, and the finished product not only looks great but is healthier too. At this time of year strawberries and raspberries are plentiful and delicious, so using them to create the summer fruit filling makes perfect sense.

Watch our HowTo video to contemporise your cuisine and find out how to ensure your cream tea is the crème de la crème:

For more information visit www.missiondeli.com

Recipe – Devon Cream Tea

Serves 4

2 x Original Wraps
1tbsp caster sugar
225g/8oz raspberries
1tbsp icing sugar + extra for dusting
½ orange, juice only
450g strawberries, hulled and quartered
225g/8oz pot clotted cream

1. Pre-heat the oven to 200C/400F/Gas 6.
2. Cut each wrap equally into 8 triangles, place on a large baking tray and scatter over the sugar. Bake in the oven for 5 minutes until golden. Remove from tray and set aside to cool.
3. Place ½ the raspberries in a small food processor with icing sugar and orange juice. Whiz until smooth.
4. Toss the remaining raspberries and strawberries together.
5. To serve, lay 1 deli wrap triangle onto each serving plate. Spoon over a dollop of clotted cream on each, followed by a spoonful of berries and drizzle over some of the raspberry sauce. Repeat this twice more laying the triangles at different angles.
6. Finish with a dusting of icing sugar and serve.