Lemon, saffron pasta

Grind the saffron in a pestle and mortar and add the ice cube to extra flavour and colour. Pan fry the panko until golden and crisp. Add the thyme and grate the garlic in, toss and turn off the fire. Grate the parmesan as fine as possible.

Cook the pasta and toss directly into a bowl to combine with the saffron water, butter, grated parmesan and juice of half a lemon. Stir vigorously and add pasta water to achieve the right consistency. If needed reheat the pasta au bain marie over the cooking pot.

Top with the fried panko and serve.