Saffron
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This is made from the dried stamens of a variety of purple crocus. It is therefore expensive, but the good news is you need only very little – the flavour is powerful and so is the colour.
You can buy it ready ground, but I find it best to buy the stamens whole and then pound them to a powder with a pestle and mortar. It can then be mixed with a little water before adding to a recipe, or the powder can be added directly.
If, like me, you worry that your paella doesn't look quite as colourful as the one you had in Spain, fear not: you don't need more saffron – in Spain they sometimes cheat and add food colouring!
Serves 4Spanish Pork Stew with Potatoes and Chorizo
Pork, potatoes, olives, tomatoes and chorizo combine to brilliant effect in this quick-to-prepare one-pot treat!
Serves 2 (double for 4 or treble for 6)Lamb Ossobuco with an ‘almost’ Risotto Milanese
Delia used lamb fillet instead of the more usual veal here and - guess what! - it was totally gorgeous and full of real Italian flavours, thanks to a jar of ready-made sauce. Even the risotto was easy - no stirring!
Serves 4 as an accompanimentTomato and Olive Vinaigrette
A vinaigrette with a difference that will pep up any summery fish or chicken you might be cooking.
Serves 4Marinated Chicken with Honey and Ginger served with Mango and Sultana Salsa and Saffron-roasted Potatoes
Limes, honey, mangoes, chilli and ginger do wonders for the humble chicken in this light and healthy supper dish, served with gorgeous golden saffron potatoes.
Serves 2Spicy Marinated Fish with Pineapple Salsa
Easy, healthy and quick to cook, this fish recipe makes a fine supper dish for two. And the pineapple salsa is one of those accompaniments that you can make and serve with everything from barbecue food to grilled chicken.
