Pomegranates
Rich in colour and lavour, pomegranates are remarkably versatile, and their jewel-like seeds and vibrant juice lend themselves to either sweet or savoury dishes. Here I’ve showcased those assets in two very diferent recipes, both with an eastern twist. I’ve sprinkled a whole chicken with fragrant za’atar spice, then roasted it in pomegranate juice and used the seeds to adorn a cucumber and walnut salad. For a sweet take, I’ve used the juice to drizzle over an easy-to-make almond and polenta loaf cake.
JEN BEDLOE, FOOD EDITOR
RECIPES AND FOOD STYLING JEN BEDLOE PHOTOGRAPHS TOBY SCOTT STYLING OLIVIA WARDLE
HOW TO CHOOSE THE BEST POMEGRANATES
Generally, the pomegranates you see in the shops in the UK are the ruby red-skinned variety, but the skin colour can range from yellow/orange to deep purple. Choose blemish-free fruit that are firm to the touch and heavy for their size, which indicates plenty of juice-filled seed pods (known as arils). Pomegranates won’t ripen after harvesting but keep well in the fridge for a few weeks.