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