I buy the low fat variety for health reasons and you cannot tell that it is low fat when a few key flavours are added.

For dinners I use it when making Coronation Chicken. Simply bake some chicken breasts in the oven and while they are cooking mix together a tub of crème fraîche, some medium curry powder, some sultanas and anything else that you fancy, other dried fruits go well too. When the chicken is thoroughly cooked (always make sure that the juices run clear!) pour the crème fraîche mix over the diced chicken and serve.

You can use crème fraîche as a dip or sauce too. If you’re having fish, mix some parsley in the crème fraîche and you have an instant parsley sauce that is light and fresh and far healthier than a traditional white sauce.

I discovered another use a couple of nights ago. I fried some mushrooms in a little rapeseed oil, olive oil would be ok too, then added a tub of crème fraîche. I let it cook for 15 minutes until it had reduced down to a very thick sauce, stirring occasionally. The flavour of the mushrooms ran right through the sauce and it was wonderful with some lean chicken breasts.

If you’re entertaining and having a buffet, it is nice to have some spicy potato wedges. These are very easy to make, you simply slice a potato into wedges and fry in a little oil with a cajun spice mix. Serve with a bowl of crème fraîche mixed with mint which compliments them perfectly!