In my opinion, there is no reason to save something for a rainy day. Why keep the best crockery for special guests? Or your best dress for a special occasion? In my life, each day is treated as special. I apply this same philosophy to my cooking. If you are going to spend money on spices you need to use them. They will go stale if they sit in your cupboard adding colour to your shelves. They need to be used so that the full fragrance and colour can be soaked up by your food. In fact, go now and throw out all the spices and herbs that have been there and not used for a year! Buy dried ingredients as you need them, date the bottle when you open them and toss them after a year. And that is being generous. Whole spices will last longer but you need to dry fry them and grind them as you need them. Remember to keep them in sealed containers and in a dark place. Sunlight and heat affect the quality of what is in the bottle. Also, don’t skimp here! You need to buy good quality products if you expect good quality meals. Saffron is the world’s most expensive spice and I think along with Chanel No. 5 perfume, it is more expensive per ounce than gold! But, do not let this deter you. You need to have a small amount of saffron at hand at all times – for all sorts of dishes. You use a few strands at a time so it will last you!
- 1 boiling potato per person, halved
- A few strand of saffron
- 15g butter
- add your potatoes and saffron to a pot of cold water and bring to the boil
- cook until the potatoes are done
- drain and add the butter