How to use pandan, a versatile leaf that can transform both sweet and savoury dishes

Pandanus amaryllifolius, also known as pandan or screw pine, is a long, slender, tough green leaf with a lovely, pleasant aroma and a delicate but distinctive taste.

You can find fresh or frozen pandan leaves at shops specialising in Thai, Vietnamese and other Southeast Asian ingredients. Look for leaves that are supple and bright green, rather than those that are turning yellow or brown.

Some shops also sell small bottles of pandan extract, although these often taste artificial.

To make your own pandan extract, cut the leaves as finely as possible and place them in a food processor.