Vibrantly pink, juicy pomegranates are at their peak during the winter months so now is the time to make the most of them. Their tart sweetness works wonders in both sweet and savoury dishes, juiced into salad dressings or marinades, churned into ice cream, added to zingy salsas or studded in rice or sprinkled on your breakfast bowl.
Don't limit yourself to fresh pomegranates either – pomegranate molasses is a cook's secret weapon. The molasses is made by boiling pomegranate juice down into a sweet, tart syrup and can be used in dressings and marinades to delicious effect. These recipes are our favourite ways to celebrate wonderful pomegranate.
Pomegranate Glazed Kebabs with Spiced Pomegranate Chutney from Purple Citrus & Sweet Perfume by Silvena Rowe
Fruity tart pomegranate is brilliant as a marinade for tenderising meat. Here, lamb is marinated in pomegranate juice, pomegranate molasses, garlic and juniper, before grilling into sumptuous kebabs. Team with a super fresh spiced pomegranate, fresh mint, orange and red chilli chutney.
Order your copy of Purple Citrus & Sweet Perfume here.
Spiced Roasted Cauliflower with Pomegranate Yoghurt from Caravan: Dining All Day by Laura Harper-Hinton, Miles Kirby & Chris Ammermann
“Cauliflower is a brilliant vehicle for flavour and here the spiced oil infiltrates every nook and cranny of the heads and releases a juicy punch of flavour when you bite into it”, the guys from London restaurant, Caravan say, and we agree. Spiced, charred cauliflower teamed with a harissa and pomegrante yoghurt, this dinner party-worthy dish is packed with flavour.
Order your copy of Caravan: Dining All Day here.
Carrot & Grain Salad from 5 Ingredients Quick & Easy Food by Jamie Oliver
Pomegranate is great in hearty winter salads, not only because its pink seeds look pretty and add little pops of sweet, tart flavour to your meal but its juice makes a delicious dressing too. Jamie does that in this salad, with tender, sweet carrots, mixed grains and fresh mint.
Order a copy of 5 Ingredients here.
Spiced Lamb Meatballs with Sumac Cauliflower & Pomegranate from The Quick Roasting Tin by Rukmini Iyer
Rukmini shows you how to make your own deliciously spiced lamb meatballs in this roasting tin dinner, paired perfectly with pomegranates and lemony sumac cauliflower.
Order a copy of The Quick Roasting Tin here.
Goats’ Curd Pancakes with Pomegranate Molasses Roast Grapes from The Modern Pantry by Anna Hansen
If you're making this when pomegranates are not at their peak, don't worry. Pomegranate molasses is a cook's best friend. Roast grapes in molasses until sweet and juicy, then serve with fluffy pancakes and a dollop of creamy goat's curd. Heaven.
Get your copy of The Modern Pantry here.
Quails with Burnt Miso Butterscotch from NOPI: The Cookbook by Yotam Ottolenghi & Ramael Scully
Really impress your friends at the weekend with these umami-rich miso butterscotch-coated quails, paired with a pomegranate and toasted walnut salsa. Delicious!
Get your copy of NOPI: The Cookbook here.
Barley Porridge with Fruit & Nuts from Together: Our Community Cookbook by The Hubb Community Kitchen
Throw pomegranate seeds onto your morning breakfast bowl. This porridge is a Moroccan twist on classic oats using barley couscous – top it with seasonal fruits, like pomegranate, apple and orange during the winter, or fresh berries during the summer.
Order a copy of The Hubb Community Kitchen's cookbook here.
Pomegranate and Fennel Seed Poha from Made in India by Meera Sodha
Poha hails from India and is rice that's been cooked and flattened into flat, light, dry flakes, and is what Meera terms 'a cook's secret weapon'. Teamed with pomegranate and fennel, eat this for lunch or brunch. Find poha under its pseudonyms ‘flattened rice’ or ‘beaten rice’ in the supermarket or in an Indian grocer’s shop.
Order a copy of the best-selling Made In India here.
No Churn Pomegranate Ice Cream from Nigella Express by Nigella Lawson
If Nigella describes this easy-to-make ice cream 'like fragrant, sherbety heaven', then it's got to be good. This ice cream recipe doesn't require making a custard or even constantly whipping it out the deep freeze to avoid the crystals, it's simply a case of squeezing and whisking. Plus it looks incredible!
Grab a copy of Nigella Express here.
The Persephone from Taverna: Recipes From a Cypriot Kitchen by Georgina Hayden
A prosecco cocktail infused with homemade rose syrup and studded with bright pomegranate jewels for something a little more sophisticated. You can add pomegranate to all sorts of cocktails and even plain sparkling water to keep things interesting.
