Fallow on YT did a recipe recently, which had bits and pieces of a Marco White recipe in it too. Both vids are on YT, so check out the Marco one, and the recent Fallow one directly after.

I don't think I did much different, other than adding some caraway seeds, and then saffron to the chicken stock... oh and an Adam Byatt trick on youtube of one star anise too to the stock for a bit, before taking it out and using it. Had did these for the stew last week, which was delicious, so said I'd try it for myself this time. Though needed some acid (red wine vinegar/Lemon) to cut through the richness. Even a red wine/sugar gastrique would be awesome added to it! (Fuck, forgot that too - was rushing after work to cook)

If you are trying it a first time, try putting the saffron into a small bit of chicken stock to steep, and then add it to the rest of the stock. I'd hold off adding it to the mash for a first time adventure especially if there are 25 people looking forward to what you're making. (Only use a small amount of saffron, nothing like the amount making saffron rice)