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.
Left over Kedgeree
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.
Golden Saffron and Pear Chutney
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.
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
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.
Oven cooked Asparagus
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.