Tomato & Saffron Rice.

Soak saffron in 60 ml of the measured hot stock for 5 minutes. Heat the oven to 200°C conventional / 180°C fan if oven-roasting the tomatoes.

Toss tomatoes with 15 ml of olive oil and roast around 20 minutes until softened, or blister in a skillet.

Soften chopped onion in 20 ml olive oil, add garlic, then stir in the rinsed and drained rice for 1 minute.

Add the measured stock, including the saffron infusion. Cover and cook over low heat about 12–15 minutes or as directed by rice packaging, until absorbed.

Rest covered off the heat 5 minutes, fluff with a fork and top with tomatoes and fresh parsley.