Cooks' Ingredients Saffron Waitrose 0.4g
Price per 10g: £88.75
Store in a cool dry place, away from direct sunlight.
Prepare & Use
Soak the saffron strands briefly in a little hot water or some of the
cooking liquid (stock, wine, milk, etc.), and then add to the dish
Alternatively, use ground or crumbled. Use in bouillabaisse, risottos,
paella, fish broths, seafood sauces and cakes
Country of Origin
Country of Packing
Cap/Lid - Recyclable; Inner - Not Recyclable; Pack - Recyclable
This exotically spiced dish uses naan bread for convenience, to make an adventurous supper thats ready in half an hour.
If dishes were royalty, this classic seafood dish would surely be the King of Spain.
1 hr 5 mins
As tender and flavoursome as the classic resteraunt dish, this recipe has a more natrual colour.
Strictly speaking, a tagine should be cooked in a traditional North African earthenware pot of the same name. One of the beauties of this recipe is that you don’t actually need one to make it. Another is that it is extremely Moorish, if you’ll pardon the pun. Harissa is a spicy paste made from chilli, garlic and various other seasonings.
Salmon is wonderful in the summer poached and served hot or cold. Then I have made a fresh tasting salad with fennel and a lovely saffron aioli. This recipe makes a little extra aioli, but this is brilliant with lots of different things, like a dip for raw vegetables. By Sophie Michell
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