There are some freat spice flavours that come from flowers including the popular jasmin, lavender and saffron.
Pilaf always begins with a grain – often rice. But the ingredients can vary: you can add dried fruit and sweet spices or vegetables and herbs. This version is bursting with flavour.
If you can use Indian saffron to prepare this rice as it has a better colour and flavour than Spanish. Always steep the saffron in boiling water ahead of time.
This creamy golden risotto gets an extra tang from lemon juice and lemon zest.
This iced tea is a standard base recipe that is not too sweet and very refreshing on a hot summer day! Asian loose leaf tea leaves give the best result. You can use any concentrated fruit flavouring (bottled or fresh-made), but I prefer lime juice with green tea and lemon juice with black tea.
This subtly flavoured cheesecake has saffron threads and Cointreau orange liqueur. It has no gelatine and is made on a ginger nut biscuit crust.
This is a beautiful tea cake and a tasty way to use lavender. It's especially good with fresh sliced strawberries in season.
The great thing about this jam is you don't have to have super fresh mangoes. It even works with green mangoes.
This potato bake has the normal potato, onion, cream and cheese in it but then it has the saffron that takes it to a whole different place.
This is a wonderful Sri Lankan potato curry that is usually eaten with plain rice. It is a great vegetarian dish or hearty side to a multi curry meal.
This is a simple to make Thai rice pudding that incorporates lychees and is served with coconut cream.