Pomegranates

Now is the time to be eating pomegranates, a so-called superfood with a leathery skin and fragrant sweetsharp juice that has been used in Central Asian and Middle Eastern kitchens for centuries.

There are about 800 juicy seeds in an average fruit which is high in vitamin C, antioxidants and iron.

A generous sprinkling of the ruby-red pomegranate seeds adds a festive flavour to a whole range of dishes from starters to desserts. Try the fruit capsules with a warm duck breast salad or Shaun Hill, co-owner of the Walnut Tree Inn, near Abergavenny, Wales serves a winter salad with pomegranate, pine nuts and chicken livers.

As well as adding a fruity kick to muesli or hoummous, pomegranate seeds go well with other Middle Eastern ingredients such as honeyed almonds, dates, rose water and lemon juice. Crushed with ice they make a refreshing and good-looking base for a number of aperitifs - Jamie Oliver whizzes up a pomegranate and gin cocktail shot in his early tome Jamie’s Kitchen. For a seasonal toast, try floating fresh pomegranate seeds in champagne, sparkling cider or ginger ale