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...

POMEGRANATE

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.