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.