I need recipes for my poor neglected Le Creuset french oven.....

[Janie]

Would you like a second wife Bear? Hehe, don't let my DH hear that LOL!

That recipe is right up my alley, I love that sort of stuff! Thank you so much

I have a question about saffron, I don't use it much at all......I know it gives a lovely colour, but does it impart any taste?

[TheBear]

Saffron has a wonderful flavour - you want to experiment with it then try making something simple like a saffron cream sauce (serve it with a white fish)so there aren't any other flavours to get in the way...if you use a lot of saffron then it can be overpowering....and very expensive!

The lamb shoulder recipe that I posted further up really benefits from the addition of a little saffron too, combined with chorizo and chilli it helps to give the whole dish a bit of a southern spanish/north african feel.

If your saffron has been dry stored for a long time then it's worth soaking it in a little hot water before using (not more than a tablespoon of water), then pour the soaking liquid into the dish with the saffron.

[Janie]

Oh thank you! Also for the tip about the dry saffron, mine's been in the pantry for, well, awhile Love your work!