Hang a full pot of yoghurt (500g) in a clean tea towel.  At the same time, use 9 threads of Sandlings Saffron, grind in pestle and mortar. Mix with 2tsp of milk and leave both for 3 hrs.  Whisk together and add 1 1/2 tbsp of sugar and 1/4 tsp of ground cardamon.

Divide into nice pots and add your favourite fruit, ie raspberries, and chill for 1hr.

Heat 50g of butter and a little oil.  Then add 1 leek, 1 celery stalk and 1 garlic clove, all chopped.

Cook for 2 minutes then add 300g rice, 700ml chicken stock, 2 bay leaves, 9 threads of Sandlings Saffron and 1/2 tsp curry powder.

Add left over cooked, 200g each of chicken, ham and sausage.  Cook in a preheated oven at 200C for 20 minutes or until the rice is cooked how you like.

When cooked add 3 quartered boiled eggs, 2 tsp each of fresh sage and parsley.  Season with salt and pepper and serve.

160g onions, 200g apples, both chopped. 200g sultanas, 1 tbsp orange zest, 1 cinnamon stick, 1tsp ground nutmeg, 1/2 tsp cayenne pepper, 40g fresh ginger, 200ml white wine vinegar, 1kg pears, 350g caster sugar, 12 threads Sandlings Saffron infused in 1 tbsp hot water.

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Put all the ingredients except for the pears, sugar and saffron, into a large pot.  Bring to the boil, stirring often and cook until the liquid has reduced by two thirds.  Add sugar, saffron and pears and cook for 1-2 hrs.  Then put into sterilised jars.

Take 9 thread of saffron, grind with a pestle and mortar.  Then steep for 5 minutes in a little boiling water.  Top up to required amount and add a slice of orange.  Delicious!

10 threads Sandlings Saffron

1/4 cup hot water

2 tbsp rapeseed oil

3/4 chopped onion

2 cups basmati rice

3 cups chicken stock

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Take half the saffron and grind in a pestle and mortar, add the other half and pour 1/4 cup of hot water on top and leave for 5 minutes.

In a pan, heat the oil and add the onions, cook for 10 minutes then add the rice and stir for one minute.

Pour the saffron liquid and stucco, bring to a boil and stir.

Cover and reduce the heat low and cook for 20 minutes. fluff and serve.

Lay your asparagus on an oven try, drizzle with rapeseed oil then grind a generous amount of Sandlings Saffron Sea Salt over the top.  Cook at 180C for around 20 minutes or until asparagus is tender.