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15-Minute Saffron and Courgette Pasta

Heat the butter in a large saucepan until foaming. Add the whole garlic clove and courgettes. You want the garlic to flavour the sauce ever so slightly. Sauté for a minute. Add the cream, and saffron and bring to a gentle simmer. Allow to reduce f

Easy Lobster Paella

1) Preheat the oven to 220C/Gas mark 8. Heat the oil in a large ovenproof dish. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the peppers and cook over medium heat for 5 more minutes. 2) Lower the heat, add th

Bull's Tail Stew

1) First, make a marinade for the bull's or ox tails. In a large deep tray or pan, place the bull's or oxtails, in a single layer, standing upright. Press a couple of saffron threads into the top of each tail. Add the chopped vegetables to the marina

Saffron Risotto with Baby Squid and Fennel

1. Melt butter in largest pot possible. Add rice and stir until toasted over a medium heat. 2. Add saffron to rice in pot. Add boiling chicken stock to half cooked rice (agitate occasionally). 3. Remove rice from pot and lay out on a flat tray to c

Mushroom Ravioli, Olive Oil Mousseline, Cep Jus

1. For the cep sauce, place soaked mushrooms into medium size saucepan over a medium heat. Simmer for 15 mins. 2. Add 200ml fresh cream and season with salt. Blend together, adding truffle oil. 3. Pass through sieve. Add Cognac to sauce and set as

Chermoula Kingklip and Prawn Medley

1. First make the chermoula sauce by combining all the ingredients in to a bowl of a food processor or blender. 2. Add 100ml warm water. 3. Blend until you have a smooth loose paste. 4. Using a wide heavy bottomed pan, sauté the peppers with 1

Lamb Tagine

1. Season the lamb with salt and pepper. 2. Heat the olive oil in a large heavy based saucepan and gently brown the lamb in batches, set aside. 3. In the same saucepan add the butter and onions and cook the onions until they are translucent. 4.

Roasted sweet potato wedges with saffron aioli

Saffron aioli: 1) Lightly sprinkle the garlic with a pinch of the salt and smash it into a paste with the side of a cook's knife. Set aside. 2) Pour about 5cm of water into a small saucepan and bring to a simmer over medium heat. 3) In a medium,

Saffron-pea basmati rice salad

1) Heat the oil in a medium saucepan over medium heat. Add the onions and cook until they are lightly golden brown, stirring occasionally. Add the garlic and ginger and cook for 1 minute. Increase the heat to high, add the cardamom pods, cinnamon sti

New potatoes with aioli

For the potatoes: Rinse the potatoes and put them in a large saucepan. Cover them with cold water, add 1 tbsp of salt and bring to a boil. Simmer uncovered for 15 to 20 minutes, until they are just tender. Drain the potatoes in a colander and place

Vegetable pot pie

1) Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saff

Grilled meats and vegetables over saffron orzo

For the marinade:1) In a medium bowl, combine the marinade ingredients.For the saffron orzo:1) In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow

Prawn, asparagus and saffron risotto

1) In a large saucepan over medium-high heat, heat the olive oil. Add in the rice and toast, stirring frequently, for 2 minutes. 2) Add the shallots, garlic, and saffron and saute everything together for 1 more minute. Add the wine and without stir

Moroccan chicken with squash and dried plums

Moroccan chicken: 1) In a medium glass bowl, combine the spice mixture, 2 tablespoons of olive oil, the lemon zest, lemon juice and harissa. Add the chicken thighs and stir to coat. Cover the bowl with clingfilm and refrigerate at least 1 hour or up

Paella burgers

Mayonnaise: 1) Prepare a medium fire in a charcoal griddle with a cover, or preheat a gas griddle to medium. 2) Combine the oil and garlic in a small, fire-proof saucepan on the griddle and cook for 1 minute. Add the wine and saffron and heat, st

Provencal shellfish stew

1) Heat the olive oil in a large soup pot over medium heat. Add the onion and fennel and cook, stirring occasionally, until the vegetables are golden, about 5 minutes. Add the garlic, pepper, and saffron and cook another minute. Stir in the vermouth

Zuppa di pesce aua cagliaritana

Crab stock: 1) In a medium saucepan, gently saute the onion, celery, carrot and garlic until soft. Add the crab shells, stir and deglaze with wine; reduce. Add the saffron and tomatoes; reduce. 2) Add 2 litres of cold water and bring the mixture

Jambalaya

Heat large heavy saucepan over medium-high heat and add 2 tablespoons olive oil. Reduce the heat to medium and cook the sausage until browned on both sides. Season prawns with salt and pepper. Add seasoned prawns and continue to cook for 2 minutes or

DiPasquale's arancini

1) Saute the onion, celery and carrot in the olive oil until translucent. Add the minced beef and season with salt and white pepper to taste. Once the beef is added, with a wooden spoon, break down any chunks; the beef should be as fine as possible.

Spanish-style chicken and dumplings

1) In a small saucepan combine the stock and saffron; bring to the boil over a medium heat. Reduce the heat to low and simmer to allow the saffron to steep. 2) In a large deep casserole with a lid, or a Dutch oven, heat the olive oil over a medium

Beef tagine

1) Cut the beef into 4cm cubes and place into a large bowl with the ginger, saffron and coriander. Drizzle over 1 tbsp of oil, mix well, cover with cling film and refrigerate for 6 hours or overnight. 2) In a medium saucepan with boiling water, coo

Paella Valenciana

This dish, when made authentically, is cooked in a large ‘Paella Pan’ directly over an open wood fire. You can adapt this recipe to make at home by using a barbeque or even a conventional stove top as your heat source. 1) Place the pan ("

Pantry Paella

Put the saffron threads into a small pan over a medium heat with the sherry and warm them, not letting the pan come to a boil. Leave to cool. Heat the oil in a wide, heavy-based pan. Cook the spring onion for a few minutes. Add the sliced garlic t

Bobby's Californian Paratha

Sift both kinds of flour with salt into a large bowl and rub in the tablespoon of ghee and saffron water. Add water and knead for at least ten minutes. Form into a smooth ball, cover with food wrap and set aside for at least one hour. When t

Steamed clams with chorizo, citrus and saffron aioli

1) Heat olive oil. Add the garlic cloves and let infuse the oil. Slice chorizo into 1cm coins. Add chorizo into pan and render. Add clams. Pour wine over clams. Cover pan and let clams steam, about 5 mins, or until all the clams have opened. Once coo

Provencal vegetable soup

For the soup: 1) Heat the olive oil in a large stockpot or saucepan, add the onions and saute over a low heat for 10 minutes, or until the onions are translucent. 2) Add the leeks, potatoes, carrots, salt and pepper and saute over medium heat for

Roasted Striped Bass

Preheat the oven to 350 degrees F. Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt

Veal Scaloppini with Saffron Cream Sauce

Sprinkle the veal with salt and pepper. Melt 1/2 tablespoon of butter with 2 teaspoons of oil in a heavy large frying pan over high heat. Working in batches if necessary, add the veal and sauté until just cooked through and golden, about 45 to 60 sec

Steamed Artichokes with Almond Saffron Dip

Arrange the artichokes in a steamer basket set over at least 3 cups of water and steam, covered, until the leaves can be easily removed, about 1 hour. Let cool. About halfway through cooking check the water level and add more, if necessary. In a

Seafood gratin

1) Preheat the oven to 190C/Gas mark 5. Place four individual gratin dishes on sheet pans. If recipe is doubled serve it in a 30cm by 20cm oval gratin dish. 2) For the sauce, combine the stock, cream, 125ml of the wine, the tomato puree, and saffron

Acini Di Pepe

Heat oil in a saucepot and add onion and celery. Sauté over medium heat until tender, about 5 minutes. Add acini di pepe pasta and stir to coat. Add wine and stir until absorbed (a wooden spoon is best). Soak saffron in warmwater for a minute

Saffron poached pears and chocolate mousse

1) For the pears, add all of the ingredients for the pears into a pan, bring to the boil and remove from the heat. Leave overnight to allow the flavours to infuse. 2) For the chocolate mousse, place the chocolate in a metal bowl above a pan of si

Pandan, Coconut and Chocolate Fudge

For the pandan layer combine the pandan extract with the condensed milk. In a microwave-proof mix the green condensed milk with the milk powder and microwave on high power for one minute at a time for four minutes. Remove from the microwave in betwee

Home-Smoked Wild Alaska Pacific Cod Risotto

1. Gently fry the onion and garlic in 3 tbsp olive oil. 2. Stir in the saffron, followed by the rice and stir to coat. Cook until the rice turns translucent. 3. Gradually stir in the wine, then half the fish stock, a ladle at a time, stirring conti

Saffron Lamb with Prunes

Heat the oil in a large saucepan or Tagine, season the lamb with salt and pepper and brown on all sides and set aside. In the same saucepan place the onion, saffron, cumin, ginger, cardamom and garlic, cook gently until the spices become aromatic, ad

Saffron rice

1) In a large saucepan or pot, melt the butter over medium heat. Add the onions while stirring in the rice to coat with the butter. 2) Pour in the chicken stock, saffron, salt and pepper. Raise the heat to high and bring to a boil. Cover, turn th

Saffron, courgette and herb couscous

1) Bring the chicken stock to a boil in a small saucepan, and turn off the heat. Add the salt, pepper, cumin, and saffron threads and allow to steep for at least 15 minutes. 2) Meanwhile, heat the olive oil and melt the butter in a saute pan. Add

Vegetarian paella

1) Heat the oil in a large paella pan or skillet over medium-high heat. 2) Add the soy sausage and garlic and cook for 2 minutes. Add the artichokes, squash, courgette, carrots, asparagus, peas, tomatoes, saffron, paprika and bay leaves, bring to a

5 ingredient pan-seared halibut with artichoke hearts and saffron broth

1) Season both sides of halibut with salt and black pepper. 2) Heat oil in a large skillet over medium-high heat. Add halibut and cook 2 minutes per side, until golden brown. 3) Remove fish from pan and set aside. 4) To the same pan, add art

Black mussels steamed in saffron broth recipe

1) In a saucepan, over high heat, combine fish stock, saffron and white wine, bring to a boil. Reduce to simmering and let cook for 5 minutes. Set aside. 2) In a separate saucepan, over high heat, add the butter and garlic. Cook until the garlic is

Milanese fettuccini alfredo

1) Bring large pot of water to a boil over medium heat. Preheat the oven to warm, about 95 degrees C/Gas 1. Put a large serving bowl or a platter, for the pasta, into the oven to warm.2) In a small pot over low heat, add the saffron threads and the s

Pan fried sea bass

1) Heat the olive oil and half of the butter in a large skillet. Season the fillets with some salt and pepper. Place the fillets in the skillet and cook for about 5 minutes on each side. 2) When the fish is cooked, set it aside on a plate and degla

Mussels in white wine

1) To clean the mussels, put them in a large bowl with 2L of water and the flour and soak for 30 minutes, or until they disgorge any sand. Drain, then remove the "beard" from each with your fingers. If they're dirty, scrub with a brush under running

Sardinian sugo

1) Bring a large pot of water to a boil over medium heat. for dry pasta, cook to al dente, for fresh, wait until sugo is ready before you cook the pasta as it only takes 2 to 3 minutes. Salt the boiling water liberally before cooking either form of p

Saffron, Courgette and Herb Couscous

Bring the chicken stock to the boil in a small saucepan, and turn off the heat. Add the salt, pepper, cumin, and saffron threads and allow to steep for at least 15 minutes. Meanwhile, heat the olive oil and melt the butter in a saute pan. Add the c

Smoked haddock with seared scallops

1) Poach the haddock in the chicken stock until cooked, remove from the pan and then reduce the stock. 2) Sear the scallops on a hot griddle. 3) Reduce the cream by boiling with the shallots and spring onions, adding a little of the reduced stock

Sauteed mussels

1) For the saffron base, mince the saffron and add it to a dry stockpot. Carefully toast the saffron in the pot over low heat until it is heated through but has not changed colour. 2) Add the wine and fish stock, and raise heat to medium-high. Let

Nankhatai

Beat the butter and sugar until pale and fluffy. Add the baking powder, saffron and cardamom. Sift in the semolina, gram flour and plain flour. Bind into a soft dough. Make around 35 1-inch balls and flatten them slightly. Place on a grea

Saffron Spiced Milk

Bring all the ingredients to a gentle simmer in a small saucepan for 5 minutes and serve.

Sweet Vermicelli

Put the sugar into the water and bring to the boil. Remove from heat and keep aside. Melt the ghee over a low heat in a wok or wide saucepan. Add the vermicelli and the crushed cardamoms. Fry over a medium to high heat, stirring the vermicelli arou

Saffron Poached Pears with Parmigiano Reggiano

Grate the Parmigiano Reggiano very finely. Mix together the Parmigiano Reggiano and ricotta cheese thoroughly. Cover and set to one side until ready to serve. Put the pears, wine and sugar into a saucepan with the lemon zest, saffron and star a

Butternut Squash Risotto

Preheat the oven to 400 degrees. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roa

Salmon with Saffron Mayonnaise

To make this recipe, you will need a Kenwood food processor. For the mayonnaise: Attach the knife blade to the food processor. 2. Add the yolks, saffron, salt, mustard, white wine vinegar and lemon juice and process to a paste. 3. With the machin

Seafood Risotto

Sweat 2/3 of the onion in some olive oil for 10 minutes, but don’t colour. Stir in the garlic and add the rice and stir until coated. Pour in half of the white wine, stirring until the wine has evaporated. Add the stock, little by little stirring con

Bastilla of Roasted and Steamed Vegetables

1. Peel the parsnips and carrots and then cut them into 3" batons about 1/2" wide. Peel the onions taking care to leave as much of the root on as possible. Cut into quarters through the root, this will help the pieces to stay intact. 2. Core the pep

Saffron Poached Pears with Chocolate Mousse

Add all the ingredients for the pears into a pan, bring to the boil, add the pears and take off the heat. Leave to cool down. This is best done a few hours in advance. Place the chocolate in a metal bowl and place on a pan of simmering water until m

Chunky fish soup

1)Wash the mussels in cold water, scrubbing the shells. Pull away the fibrous beards and rinse thoroughly to remove any sand. Discard any broken ones. 2) Heat 2 1/2 tablespoons of the olive oil in a large pan. Add the onion, garlic, fennel and car

Sweetcorn Ice Cream

The idea of sweetcorn in a dessert may sound a little unusual but it has been a favourite ice cream flavour in Latin America for generations. The natural sweetness in the corn means that less sugar is added to the custard. Infusing the milk and cre

Wild Alaska Seafood Aljotta with Gremolata

1. Gently fry the onion and garlic in olive oil. Add saffron, sun-dried tomato purée, smoked paprika, parsley and stir. 2. Add the white wine and fish stock and simmer for 2 minutes before stirring in the chopped tomatoes. 3. Bring to the bo

Lamb Tagine

1. Place diced lamb in a bowl, toss with 2 tbsp of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne pepper, cinnamon, cloves, cardamom, salt, ginger, saffron and coriander; mix well. 2. A

Paella Valenciana

Recipe courtesy of Don Rafael Vidal (“The Paella King”) of Restaurante Levante in Benisano, Valencia. This dish, when made authentically, is cooked in a large “Paella Pan” directly over an open wood fire. You can adapt this recipe to make at home

Paella Italiana

1) Remove the tenderloins (small muscle on the underside) from the chicken breasts. Cut the chicken breasts in half lengthwise. Cut all the chicken into 4cm pieces. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. 2) Heat the oil in a large

Lakeside Paella

In a large sauté pan (or other flat-bottomed pan) over medium heat, heat oil and add leeks, celery, carrot and oregano or marjoram. Sauté until leeks are translucent, about 5 minutes. Add rice and sauté 4 minutes, to coat with oil. Pour in 3 c

Spanish Baked Paella with Prawns, Tenderstem and Peppers

Preheat oven to 200ºC/180ºC fan/gas 6. Sprinkle the saffron threads into a small heatproof glass or bowl and pour over 2 tablespoons of boiling water. Set aside to infuse. Add the oil to a large heavy based heatproof casserole and set over a mediu

Paella

A classic Spanish rice dish, the name derives from the Old Spanish word for the pan it’s cooked in – padilla. All paellas use a specific starchy paella rice and should contain saffron and chorizo or smoked paprika to give it a smoky flavour. Valencia

Paella

This SimplyCook recipe takes just 20 minutes to cook, saving you precious time in the kitchen. SimplyCook have sourced quality ingredients to make this money-saving meal the perfect alternative to costly recipe book equivalents. 1. Put a little oi

Spiced Semolina Cake

Soak the saffron strands in 2 tablespoons of hot milk. Lightly grease a cake tin then add a sprinkling of pistachio nuts and set aside. In a saucepan, bring the milk and sugar to the boil and stir until the sugar has melted. Add the saffron mi

Saffron and Lemon Shrikhand Doughnuts

Shrikhand filling: Note: Shrikhand is a sweet Indian yoghurt with saffron and cardamom. It makes a great filling for these eggless doughnuts. 1) Tip the yogurt into a clean muslin cloth and tie it up tightly with a piece of string right above the t

Lamb Koftes with Tenderstem and Yoghurt Dip

In a large bowl combine the lamb, onion, garlic, saffron, salt, pepper and mix well with your hands. Separate the lamb mixture into 8 equal portions and form each into a sausage shape. Heat 2 tbsp of oil in a large skillet over medium heat. A

Risotto Stuffed Peppers and Courgettes

Combine the chicken stock, 2 cups water, the orange and lemon zests and the saffron in a pot, and bring to a low simmer.Halve the courgette lengthwise and gently scrape out the center flesh and seeds. Chop the center flesh and seeds and reserve. Halv

Fish Koftas

For the sauce, heat the ghee in a heavy-based saucepan over a medium heat. Add the cardamom and onion and cook until the onion turns a pale gold. Now add the ginger and stir-fry for a few seconds, then add the turmeric, cumin, chilli powder and garam

Saffron chicken, boiled lemon and green bean salad

Prick the lemon in 3 or 4 places with a fork and place in a small pot with one teaspoon of salt and cover with water. Bring to a boil, cover and simmer for about 50 minutes or until the lemon is very tender. Drain and set aside to cool. 2) In the me

Prawn and Scallop Easy Paella

1) In a medium saucepan, heat the chicken stock until boiling. 2) In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, garlic, peppers, saffron and chorizo. Cook for 6 minutes or until vegetables are soft

Make-Ahead Paella Casserole

Cook's Note: To roast bell peppers, arrange them on a baking sheet and broil, turning occasionally, until the skins are blackened. Transfer the peppers to a bowl, cover and let cool. Peel and seed the peppers.Preheat the oven to 200°C. Butter a c

Saffron spaghetti alla carbonara

1) Place the saffron in a small pot with 250ml cold water. Bring to a boil, reduce to a simmer and let it steep while pasta water comes to a boil, about 6 to 8 minutes. 2) Bring a large pot of water to a boil, salt the water and cook pasta to a