Taste for a trend

Each week, our res­i­dent cook Anna Bar­nett in­spires us to try out a hot in­gre­di­ent, by us­ing it in three amaz­ing dishes. This week...

Grazia (UK) - - Contents - Find Anna At Annabar­nettcooks . com And in­sta­gram @ Annabar­nettcooks pho­togr aphs : haar­ala hami lton


The ruby-red coloured seeds of this fruit orig­i­nate in the Mid­dle East but now that this cui­sine is on trend, they can be found on menus ev­ery­where, in both sweet and savoury dishes – and even cock­tails. Pome­gran­ate seeds have a flavour that is both tart and sweet, and when you bite into them, there’s a lovely crunch and a burst of juice. The seeds perk up any salad, red meat or grain dish and are packed full of an­tiox­i­dants, anti-in­flam­ma­tory prop­er­ties and vi­ta­min C. To ex­tract the seeds, slice the fruit in half, then tap each half over a bowl un­til all the seeds have fallen out.

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