Yesterday I made the tomato confit with saffron from my book “A Taste of Saffron”. The red and organge of the saffon and olive oil infused tomatoes warmed me on the cold bleak grey February day. Saffron has the ability to excite any dish and infuse it with sunshine of summers past. This morning I […]

The golden spice, saffron has a rich 3000 year history with aromatic, (dye and pigment) and health/wellbeing properties which dominated trade, royalty’s clothing, wealth(stashed in Abbeys), was used in book illumination (gold leaf technique), house decoration (pargetting), besides foods and medicinal products. Saffron Walden was created around this spice and is the ideal base to […]