Saffron makes a come back


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 awoke to birdsong  which is a very welcome sound and walking to the car I see a fluurry of activity in the hedgerows. My garden is slowly thawing as the bulbs including crocus sativus(saffron) slowly push the first leaves through the topsoil.