Recipes
Saffron
Often proclaimed as the world's most expensive spice - pricier than gold - saffron nevertheless represents terrific value for money because a little goes a very, very long way.
Warm-flavoured saffron is especially good with rice and is a prime flavouring of classic risotto alla Milanese, paella and Persian rice dishes.
It works very well with pears, cream, honey, chicken, white fish and shellfish.
Keep well-sealed and dry in a dark place such as a cupboard.
When stored properly, saffron strands will keep indefinitely, but ground saffron should be used within a year of purchase.
