In a large skillet or wok, heat oil on medium-high heat. Add onion and bell pepper; saute until onion is softened and transparent. Add spinach, all but 1 tablespoon of Saffron Butter and broth.

The saffron syrup will continue to develop flavour and colour over a period of seven days, so begin this step up to a week in advance. ... Heat the oil in a deep fryer or large wok to 170°C.

Another good frying oil is peanut oil. Article continues below * Sudha Shankar is chef at the award-winning Saffron restaurant at 909 Wolverhampton Road, Oldbury (0121 552 1752. www.saffron-online ...

Heat the oil in wok over medium heat until it shimmers. ... Saffron rice has a rich golden hue. Measure the rice, planning on about 1 cup dried rice for 6 people.

Oil is added to a wok or pan and to this chopped onion and cumin are added. ... (0121 552 1752. www.saffron-online.co.uk). Our usual contributor, Bishal Rasally, of Pushkar, ...