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 ...

4 cups of olive oil. 2 pinches of saffron. 2 tablespoons of lime zest. 4 diver scallops, dried. 1 teaspoon of Hawaiian volcanic black salt. 4 tablespoons of green peppercorn vinaigrette (recipe below) ...

Total Time: 40 minutes Serves: 4 2 pounds russet potatoes, peeled and cut into chunks (about 6 heaping cups) 2 teaspoons salt; 1 heaping teaspoon saffron threads ; 1 large garlic clove, finely chopped ...

Transfer the onions and saffron-vodka mix to a gallon-size zip-close bag. Add the lemon, lime and orange juices and zests, 1 teaspoon of chopped basil and 1 tablespoon salt, then close the bag and ...

Saffron is a prized, expensive spice — but when it comes to cooking it, you can have too much of a good thing. That's according to food writer Monica Bhide, who was born in India and now lives ...