Saffron Potatoes (serves 3-4)


  • 3 large baking potatoes
  • 25g butter
  • 20 saffron threads (0.1g saffron powder)
  • water or vegetable stock
  • salt
  • olive oil


  1. Preheat the oven to 160C.
  2. Cut the potatoes lengthways into thick slices (1-1.5cm).
  3. Melt the butter in an ovenproof frying pan with a lid.
  4. Add the potatoes, saffron and enough water or chicken stock to come a third of the way up the potatoes. Season, bring to the boil.
  5. Add olive oil, put the lid on and place into the oven for about 40 minutes (turn and baste occasionally).


Risotto Milanese (serves 2)


  • 2 shallots, finely chopped
  • 2 knobs of butter
  • 170g riso superfino carnaroli (risotto rice)
  • 200ml white wine
  • 2 pinches saffron
  • 750ml meat or vegetable stock
  • 30g cold butter diced small
  • 40g Parmigiano Reggiano (original Italian parmesan), freshly grated
  • 1 tablespoon of olive oil
  • salt and freshly ground black pepper


  1. Pour the stock into a pan and heat on the hob to boiling point. This ensures the rice cooks quickly.
  2. Pour some stock into a glass and add saffron powder to steep
  3. In a separate casserole pan melt the butter.
  4. Add the chopped onion and cook very slowly.
  5. When the onion is cooked, stir in the rice and allow it to be covered in the butter.
  6. Stirring continuously, add the white wine and reduce completely.
  7. Gradually, with a ladle, add the hot stock, stirring continuously.
  8. The rice should take between 15-17 minutes to cook adding more stock when necessary (The rice is done when it is tender but firm to the bite in the centre).
  9. When the rice is cooked, add the saffron tea and stir.
  10. Remove rice from the heat and let it rest for approximately 1 minute.
  11. Now add the olive oil and parmesan and stir into the risotto.

Season the risotto if necessary and place into a bowl.