STAR OF THE SEASON
When we were growing up, my sister and I couldn't wait to get stuck into pomegranates. Mum would give us half each, and we'd sit and pick at them for ages, staining our shirts in the process. I still love the vibrant, refreshing taste, which gives a colourful blast to November and pairs so brilliantly with sweet and savoury ingredients. Whether you're garnishing desserts or cocktails with the jewel-like seeds, or pairing pomegranate juice or molasses with chicken or juicy lamb, it's the perfect way to elevate your cooking. LOTTIE COVELL, DEPUTY FOOD EDITOR
RECIPES AND FOOD STYLING LOTTIE COVELL
WHAT TO LOOK OUT FOR
Seek out fruit with taut, red, leathery skin that’s relatively unblemished and firm. When you cut into the fruit, the seeds (technically called arils) should be vibrant pink and juicy, not brown.
FIVE QUICK FIXES
1 GRILLED AUBERGINE DIP Cook aubergine under a hot grill until charred and soft, then cool. Roughly mash, then mix with Greek yogurt, crushed garlic and lots of chopped fresh mint and coriander. Stir in a glug of olive oil, seasoning and a handful of pomegranate seeds.
2 RICE PUDDING Make a traditional rice pudding following a recipe from the delicious. website, adding a few bashed cardamom pods and swapping half the milk for coconut milk. Serve with pomegranate seeds and toasted coconut flakes on top.
3 VIBRANT SALAD Blanch tenderstem broccoli, then toss in a large bowl with baby leaf spinach, fresh tarragon and mint. Toast coriander seeds until fragrant, then crush in a pestle and mortar with a small garlic clove. Add olive oil and lemon juice, then season to taste for a dressing. Toss with herby veg and pomegranate seeds.