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.

Cut the potatoes (900g) into pieces. Grind 12 threads very well. Add both the potaotes and the saffron to a pan of boiling water and cook for 8 mins.

Drain and add the potatoes to a roasting tray and add a tbsp of rapeseed oil, ensuring all your potatoes are covered. Grind with our saffron sea salt and place in a pre-heated oven at 220C for 40-45 mins

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.

Cover 900g of floury potatoes in salted water and bring to the boil.  Cook for 15 mins.  Grind 9 threads of Sandlings Saffron.  Melt 35g of butter, then add the saffron to the butter and set aside to infuse.

Mash the potatoes, add the saffron butter, 5tbsp extra virgin olive oil and 80ml of milk and mix together until fluffy and golden.  Wonderful on top of fish pie or as a side dish.

ingredients

30ml milk, 10-12 threads of Sandlings Saffron, 220g melted butter, 1 egg, 100g caster sugar, 100g light brown sugar, 300g plain flour, 1/2 tsp baking powder, 200g white choc drops, 100g chopped pistachio

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Grind the saffron and add to the milk, warm both in a saucepan until steaming. Take it off the heat and whisk in the butter.  Set to one side to cool completely.

Whisk eggs with the caster sugar until fluffy and light.  Pour in the butter/milk/saffron mix and the light brown sugar and whisk briefly.

Add the flour and baking powder with a pinch of salt and combine.  Fold in the white chocolate and pistachios.  Tip onto baking paper, roll into a sausage and place in the fridge over night.

Heat the oven to 190C.  Unwrap the sausage and slice the dough into 1cm disks.  Cook for 12-15 mins, until golden around the edges.

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.

Peel 4 x pears, leaving on the stalks, and crush 10 x Cardamon pods.   Add the above into a pan with 320g caster sugar, tsp vanilla extract, 9 threads of Sandlings Saffron, a stick of cinnamon and 1 litre of water.  Bring to a simmer and gently poach for about 2 hrs or until tender.  Remove from the heat, once cool refrigerate overnight.

Before serving, remove the pears and bring them to room temperature, boil the syrup until its reduced to a sticky glaze. Drizzle about 2 tbsp over the pears and serve with ice cream.

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!