Saffron
Saffron gives a wonderful background flavour to a variety of dishes, from boiled rice to stews and casseroles. Pour 1 tbsp boiling water over a pinch of saffron strands, leave to infuse for 10 minutes, then stir into the dish to add a taste of the east – and exciting colour, too.
Make a mellow mash topping for fish pie. Infuse a pinch of saffron strands in a splash of warm milk, then beat into the cooked potato along with plenty of melted butter.
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Smooth peanut butter
For a twist to a classic muffin, mash 2 tbsp peanut butter with a ripe banana. Half-fill your cases with muffin batter, drop in 1 tsp peanut/banana mixture, then top with the rest of the batter. Bake as normal.
For a midweek flavour fiesta, gently heat a tin of coconut milk with a bashed lemongrass stalk, a crushed garlic clove, a splash of soy sauce and most of a jar of smooth peanut butter until the flavours have combined and the sauce has thickened. This satay works brilliantly as a marinade for chicken skewers or as a dipping sauce.
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Ginger wine
Mix 1 measure ginger wine with 2 measures dark rum, a splash of ginger ale, a good squeeze of lime juice and a handful of ice. Pour into tumblers for a delicious tipple to enjoy by a cosy fire.
For an easy pudding, peel, halve and core 4 pears, place in a pan with lashings of ginger wine, a good sprinkling of demerara sugar and a split vanilla pod. Bubble gently over a medium heat until the pears are soft and flavoursome, and you have a warming syrup. Serve warm with crème fraîche.
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Lemongrass stalks
Make your own quick Thai curry paste: whizz together a few shallots, a couple of peeled lemongrass stalks, a garlic clove, a few kaffir lime leaves, a thumb-size piece of fresh ginger, a good splash of soy and a little shrimp paste. Quickly fry in a hot pan, then stir through coconut milk, king prawns and a handful of sugar snap peas.
Add a crushed lemongrass stalk to the pan when making fruit coulis to give an aromatic infusion to puddings (discard the stalk before serving). Infuse hot milk with a bashed lemongrass stalk. Strain, and then use the milk to make cupcakes or custard for a lemony, Oriental-spiked treat.
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Frozen peas
Soften sliced onions in butter for 10 minutes over a gentle heat, add a bag of frozen peas, then stir. Pour over good-quality hot vegetable stock, then simmer until the peas are tender. Stir in a big bunch of basil, then whizz to make a scrumptious soup. Season to taste and enjoy with a swirl of crème fraîche and crusty bread for a light midweek supper.
For an impressive starter, blanch a few handfuls of frozen peas in boiling salted water, refresh under cold water, then whizz in a blender with melted butter and season. Serve the purée topped with seared scallops and crispy pancetta. Enjoy with a glass of bubbly.
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Chipotle paste
Dollop into Mexican, Spanish or Italian stews and sauces – how much depends on how hot you like your food – to add a spicy kick and smoky depth.
Stir a couple of teaspoonfuls through cooked couscous along with diced red peppers, coriander, seasoning and a good glug of olive oil for a great accompaniment to grilled meat.
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Buttermilk
Use instead of milk to make muffins with a lighter texture and more tangy taste. When you want something cold and sweet in a hurry, whizz frozen berries or fruit in a food processor with a few tablespoons of buttermilk and a dollop of honey. Serve with a piece of shortbread.
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