The best creams for pouring, dolloping and slurping

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Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter.

When it comes to cream, I would happily lap it from a bowl. Whipped or poured – I’m not fussy as long as there’s a lot of it. In this regard I’m not alone. Stephen Harris of The Sportsman pub in Kent (“an unashamed user of loads of cream”) once submitted a recipe to a magazine for treacle tart in which he put the cream first and the tart second. “A copy…