INGREDIENT OF THE MONTH: SAFFRON

Make the most of this great-tasting ingredient in store now

NEED TO KNOW

With saffron, the thing to remember is that a small amount has a big impact, both in terms of colour and flavour.

HOW TO

Saffron-poached fish with peas and dill looks delicate, is simple to make and gorgeous to eat, while a spider’s web made from saffron yogurt is just the trick to turn bowls of carrot and cardamom soup into a winner of a Halloween starter.

TOP TIP

For a twist on the wickedly indulgent dessert of pears with dark chocolate ganache, try adding a few strands of saffron to the vanilla poaching liquid.

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