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I suggest serving this dairy-free cream with gluten-free, dairy-free scones (these you can buy in Waitrose and elsewhere) and strawberry jam.
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The original recipe (1918) suggests serving this with milk or syrup.
If that's the case, then I suggest serving a simple grilled meat as the entree.
Simmons suggested serving the salsa over grilled salmon or other fish or with grilled chicken.
The article suggests serving the dish with lemon and parsley, but without toast.
In line with this suggestion, nutritionist Lisa Young suggests serving salad and vegetables on larger plates to encourage people to eat more of the good stuff, while serving the main course on smaller plates.
The suggested serving (125g) contains 7.3g of sugar.
She suggests serving them with ratatouille, which is great.
Slater suggests serving beetroot with lamb, or making it into fritters and pairing it with gravlax.
The pear eau de vie is bottled fresh, not aged, and Mr. McCarthy suggests serving it chilled and straight up.
It begs for casual sipping; Mr. Tracy suggests serving it with oysters and clams, white-fleshed fish, vegetables, salads and ham.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com