Saffron is intriguing. Its unusual floral and musty character give a surprising flavour to your cooking. Last month, New Zealand School of Food and Wine hosted Ellen Szita, a saffron consultant from California. One of the most meaningful things that we learnt was that so much saffron available on the world market is adulterated. It could be in the form of safflower which dries as a orangy-red grass or just as plain tumeric but labelled saffron. What was significant is that Ellen considers the saffron grown in Canterbury by Eight Moon is one of the best in the world. To get maximum effect from the saffron you need to soak it in a boiling fluid like water or vinegar and leave for at least 20 minutes or even better over night. After two days the saffron has lost its colour and become a white strand. This bread recipe makes a delicious golden bread with the subtle flavours of saffron. After it is cooled the saffron becomes more pronounced.

Saffron Bread

• 36 individual strands of Eight Moon Saffron
• 15g dried yeast
• 20g sugar
• 1kg flour
• 20g salt maldon sea salt
• 20mls olive oil
• 650mls water : some warm and some boiling

Boil 250mls of water and crumble saffron into it. Leave to stand for at least 20 minutes. Place the yeast and sugar in a bowl and add 100mls of the warm water. When foamy add to flour and salt. Knead for 10 minutes. Leave to rise in bowl greased with the oil. Cover. When the bread has doubled in size, knock bake and knead for 2 minutes. Shape and glaze if you wish. Cook in hot oven set to 220C. The bread is done when it sounds hollow.

For a saffron glaze : Reserve a little of the saffron water and add a little oil. Brush the shaped bread before it goes into the oven.