Cornish saffron buns

Cornish saffron buns
Cornish saffron buns Photo: Marina Oliphant

You can never use too much truffle, but that half gram of saffron goes a long way towards making risotto one of the most luxurious of dishes. A pinch of good quality saffron can flavour enough risotto for 10 people, while a heavy-handed use of this spice can imbue a muddy-earth quality, overwhelming all other ingredients.


Good pinch of saffron threads

50ml warm water

30g fresh yeast or 1 sachet dried

200ml warm milk

450g plain flour, sifted

1/2 tsp salt

200g unsalted butter

100g caster sugar

2 eggs, lightly beaten

1/4 tsp nutmeg

100g currants

100g seeded raisins