Gool Peran Lowen Onen Hag Oll! (Happy St Piran's Day One and All!)
It's Celtic Nations Day on 5th March, and for those of us in the Cornish Diaspora, it's also St Piran's Day. For us at home here, it's also our third consecutive one cocooning (we've been cocooning 2 years and a day today). Last year we went digital. This year we had hoped to maybe get together in a safe way with some friends, but it was not to be, so it's just us.
We've had most of the afternoon in the garden. Our rescue hens now have their sandpit spruced up and topped up, as well as their swing re-strung ready for the summer, and one of our two potato planters is ready for us to plant up (we'll do that on St Patrick's Day as per).
This morning, however, was all about the cooking preps.
My flaky pastry is chilling in the fridge, and my saffron buns have been proving most of the day.
Unfortunately I didn't have quite enough of my own saffron this time around, but I'm hoping that, if they do as well this winter as they did last winter, I'll be able to do them with all home grown saffron next year.
Our family Saffron Buns recipe has two modern branches. One here, and one in the States (carefully collected into the family's mixed Cornish and American Cookbook as collected by cousin Dorothy B). I love looking at the two alongside each other because you can really see which bits stayed the same and which evolved slightly and that kind of lends the voices of our ancestors and makes it feel even more like they're right there, despite having been cooking sometimes hundreds of years ago and opposite sides of the Atlantic.
To my knowledge, we don't have any in-family variants for vegan/coeliacs, but it's such a forgiving recipe (yours truly may have been known to use a little extra butter and make up the liquid in water when the milk went off once), I can't imagine it would be hard to adapt.
If you give it a go, shout me (dglaity1 on Instagram) and let me know
On the off-chance you're peckish and want to try your own, here's the Cornish, 'stayed at home' and the American variant recipes:
* About 2tsp (.5g or thereabouts) Saffron strands
* 2oz (50g) butter