Rick Stein served up delicious Cornish saffron buns on Rick Stein’s Cornwall.

The ingredients are: 300ml whole milk, 0.4g saffron strands, 90g clotted cream, 50g butter, at room temperature, 550g strong white bread flour, sifted, 1¼ tsp fine sea salt, 50g golden caster sugar, plus an extra 50g for the glaze, 7g sachet fast-acting dried yeast, 70g raisins and 30g chopped mixed peel.

See recipes by Rick in his book titled: Coast to Coast: Food from the Lands & Sea Inspired by Travels Across the World available from Amazon now.