• 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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• 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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