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Ingredients

• 1½ litres – vegetable stock
• 2 – large pinches saffron threads
• 60 ml – (¼ cup) extra virgin olive oil
• 1 – onion, finely diced
• 3 – garlic cloves, minced
• 440g – (2 cups) risotto rice (vialone nano, arborio, or carnaroli)
• 125ml – (½ cup) white wine
• 50gm – butter
• 100g – (1 cup) grated pecorino or parmesan, plus extra to serve salt and ground black pepper, to season
• 1tbsp – finely shredded parsley, to serve

Roasted Tomatoes

• 8 – tomatoes, halved
• 60ml – (¼ cup) extra virgin olive oil salt, to season

Smoked paprika butter

• 50g – butter
• ½ tsp – smoked paprika

Method

1. Preheat the oven to 220˚C. On a baking tray lined with baking paper, place the tomatoes, drizzle with olive oil, season with salt, and roast for 45-60 minutes until well roasted. In a saucepan, bring the stock to a simmer. Add saffron, turn off the heat, cover, and let it stand for 10 minutes to infuse.
2. Heat a large saucepan over medium heat. Add oil and onion, and fry for about 3 minutes until translucent. Then, add garlic and fry for another minute. Stir in the rice and toast for about 1 minute. Pour in the wine and stir until absorbed. Gradually add one third of the hot stock, simmering for approximately 5 minutes until absorbed, stirring occasionally. Repeat this process two more times with the remaining two-thirds of stock, continuing to stir occasionally. The cooking time should be around 20 minutes. Taste the risotto and season with salt as needed, keeping in mind the saltiness of the cheese you’ll be adding. The risotto should have separate, al dente grains. Adjust the amount of stock added towards the end to maintain a fluid consistency, allowing the risotto to settle in the saucepan when stirred, without clumping.
3. To achieve a creamy texture, stir in the butter and pecorino into the risotto. It should have a soft and fluid consistency that spreads easily on a plate when tapped on the bottom. For the smoked paprika butter, melt the butter in a small saucepan over medium heat until foaming. Stir in the paprika, then remove from heat. Divide the risotto among shallow serving plates. Top with roasted tomato pieces and drizzle with the smoked paprika butter. Sprinkle with extra pecorino, pepper, and parsley for serving.

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• Prep : 35 mins
• Cook : 15 mins

Indulge in the exquisite flavors of this magnificent autumn salad, perfect as a delightful accompaniment to your dinner party. This enticing dish showcases a vibrant combination of carrots, courgette, broccoli, tomatoes, and olives, all beautifully dressed with a saffron-infused vinaigrette.

Ingredients

• 12 rainbow carrots, tops left on, washed and peeled
• 1 medium courgette, sliced
• 8 stalks long-stem broccoli, any thick stalks halved lengthways
• 1 tbsp rapeseed oil
• 100g mixed cherry tomatoes, halved
• 4 spring onions, thinly sliced at an angle
• 3 plum tomatoes, scored, blanched, peeled, deseeded, and cut into small pieces
• handful of black olives, stoned and sliced
• ½ cucumber, cut lengthways, seeds removed and sliced at the angle
• 3 tbsp roughly chopped basil

For the Dressing

• 20ml cider vinegar
• ½ tsp Dijon mustard
• pinch saffron strands
• 1 tsp caster sugar
• 50ml extra virgin rapeseed oil
• 1 small shallot, finely chopped

Method

1. STEP 1: Prepare your griddle pan by heating it over medium-high heat. Take a generous mixing bowl and combine the carrots, courgettes, and broccoli. Give them a gentle seasoning and toss them together with a drizzle of rapeseed oil. Once the griddle pan is hot and ready, add the vegetables in small batches and allow them to char slightly for approximately 3-4 minutes. Once charred to perfection, transfer them back to the mixing bowl. When all the vegetables have acquired their delightful charred marks, introduce the remaining salad ingredients to the bowl. Toss everything together meticulously and set it aside for later enjoyment.
2. STEP 2: In a bowl, whisk vinegar, mustard, saffron, sugar, and a pinch of salt until the sugar dissolves. Gradually whisk in oil, then add shallots. Dress salad and serve.

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Indulge in the ultimate luxurious dessert that satisfies a crowd—a pudding-like cake reminiscent of tres leches, but with a twist. Infused with the captivating flavors of floral and earthy saffron, this cake effortlessly absorbs the sweet and creamy milk mixture, thanks to its light and airy sponge texture. Although an hour of soaking is sufficient, for the best taste experience, allow the cake to cool and set in the refrigerator for at least 4 hours. Serve this delectable treat with a generous dollop of whipped cream and a sprinkling of pistachios, adding both crunch and vibrant color to the ensemble.

CAKE

• 4 Tbsp. unsalted butter, plus more for pan
• 2 cups (250 g) all-purpose flour, plus more for dusting
• ¾ cup whole milk
• 3 large eggs
• 1¼ cups (250 g) sugar
• 1½ tsp. baking powder
• ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt

SAFFRON MILK

• 3 cups whole milk
• 1 tsp. saffron threads
• ¼ tsp. kosher salt
• 1 14-oz. can sweetened condensed milk
• 1 12-oz. can evaporated milk

WHIPPED CREAM AND ASSEMBLY

• 2 cups chilled heavy cream
• 3 Tbsp. sugar
• ¼ tsp. kosher salt
• ¼ cup finely chopped raw pistachios

Preparation

1. Position the oven rack in the middle and preheat to 350°F. Lightly grease a 13×9″ baking dish with unsalted butter and dust it with all-purpose flour, tapping out any excess. In a small saucepan, heat ¾ cup of whole milk and 4 tablespoons of unsalted butter over medium heat, stirring occasionally, until the butter has melted, approximately 4 minutes. Take the saucepan off the heat and allow it to cool slightly.
2. In the bowl of a stand mixer with the whisk attachment, beat 3 large eggs on low speed until combined. Gradually add 1¼ cups (250 g) sugar, then increase to medium speed and beat until pale, glossy, and doubled in volume (around 3 minutes). Sift in 2 cups (250 g) all-purpose flour, 1½ tsp. baking powder, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Fold in gently with a rubber spatula. Add the milk mixture and stir until just incorporated. Transfer the batter to the prepared baking dish and smooth the top if needed. Bake the cake for 25-30 minutes, or until the top turns a golden brown shade and springs back when lightly pressed. Allow the cake to cool in the pan for 15 minutes.

SAFFRON MILK

While the cake is cooling, warm 3 cups of whole milk, 1 teaspoon of saffron threads, and ¼ teaspoon of kosher salt in a medium saucepan over medium heat until the mixture becomes steaming and takes on a creamy yellow hue. Remove from heat and stir in one 14-ounce can of sweetened condensed milk and one 12-ounce can of evaporated milk until smooth and well combined. Reserve 1½ cups of the saffron milk for serving, and chill it until you are ready to use it. Using a toothpick, create holes in the cake at 1″ intervals. Evenly pour the remaining saffron milk over the cake. Let the cake chill, uncovered, for a minimum of 1 hour and up to 12 hours (with 4 hours being the optimal time)

WHIPPED CREAM AND ASSEMBLY

In the meantime, using the whisk attachment on a stand mixer, beat 2 cups of chilled heavy cream, 3 tablespoons of sugar, and ¼ teaspoon of kosher salt on medium speed until soft peaks form, which takes approximately 3 minutes. Cover the bowl and refrigerate the whipped cream until you are ready to serve.

Slice the cake into 12 pieces and serve each piece topped with 2 tablespoons of reserved saffron milk and a generous dollop of whipped cream. Sprinkle evenly with ¼ cup of finely chopped raw pistachios, dividing them among the servings.

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• Prep : 10 mins
• Cook : 1 hr
• Plus marinating

Serves 4 as a main or 8 as part of a multi-course meal
Enhance your culinary masterpiece with the addition of saffron to this delectable chicken korma, also known as Zafran Murgh Korma. Infusing it with vibrant color, saffron elevates this mild chicken curry to extraordinary heights, making it the star of any Indian feast or a delightful main course.

Ingredients

• 500g Turkish or Greek yogurt (10% fat)
• 1 tbsp garlic paste
• 2 tbsp fresh ginger paste
• 8 medium skinless chicken thighs on the bone
• 2 tbsp whole milk
• large pinch of good-quality saffron
• 6 tbsp vegetable oil
• 3 medium white onions, evenly and thinly sliced into rings
• whole garam masala (2 Indian bay leaves, 1-inch long piece of cassia bark, 3 green cardamom pods, and 1 clove)
• 1 tbsp ground coriander
• ¼ tsp chili powder
• 2 tbsp ground almonds
• 1 tbsp sugar
• small handful of almond flakes, to garnish

Method :

1. Combine the yogurt with garlic and ginger paste in a spacious bowl or casserole dish. Place the chicken thighs into the mixture, ensuring they are fully coated with the marinade. Cover and refrigerate for 30 minutes, allowing the flavors to meld. Meanwhile, gently heat the milk in a pan, taking care not to let it boil. The milk should be warm, but not scalding, so lightly touch the surface to gauge the temperature. Once tepid, remove from heat and infuse the milk with saffron strands, letting the flavors meld together.
2. Heat vegetable oil in a deep pan or wok with a lid over medium-high heat. Add the onions and fry them gently, stirring occasionally, until they turn golden brown and caramelized, which usually takes around 10-15 minutes. Carefully remove the onions from the pan using a slotted spoon, leaving behind as much oil as possible, and transfer them to a plate to drain. Arrange the onion rings on the scale to allow them to crisp up as they cool.
3. In the same pan with the oil, introduce the whole garam masala. Give it a few seconds to release its aromas, then incorporate the ground coriander, stirring continuously. After 1 minute, introduce the marinated chicken and the marinade from the container. Maintain medium-high heat and continue stirring gently. Once 5 minutes have passed or when the oil separates from the yogurt and rises to the surface, sprinkle in the chili powder and 1 teaspoon of salt. Reduce the heat, cover the pan with the lid, and allow it to simmer gently for 35 minutes. The chicken will be tender and ready when the edges have softened and slightly curled.
4. Take the pan off the heat and pour in the saffron-infused milk, ground almonds, and sugar. Stir the chicken gently, being careful not to break it apart. Prior to serving, taste the dish to ensure the seasoning is to your liking, and make any necessary adjustments. Sprinkle the dish with flaked almonds and the crispy fried onions for a delightful garnish.

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