A Spice A Day Keeps The Doctor Away

Method

1. Preheat the oven to 180 deg C/Gas mark 4
2. Mix the the flour with the bicarbonate of soda, yogurt, milk, salt and caraway seeds to form a rough dough (don’t worry about kneading)
3. With floured hands, shape into a round and place on a lightly floured tray
4. Cut a cross in the top then bake for 40 minutes, or until golden all over and hollow sounding when you tap the bottom

Method

1. Place turmeric powder in a small mixing bowl
2. Pour a few drops of milk/yogurt or water to make a thick paste for smooth application
3. Test a small area on the hand for a few minutes before applying to your face
4. Apply mask to face in a very, very thin layer using a brush to avoid staining hands. Leave on for no more than 5 minutes or until it begins to tingle (this happens because it's an anti-inflammatory spice!)
5. Wash off well with soapy water and pat your face dry

Method

1. Fry fennel seeds in olive oil for 30 seconds
2. Add chopped onions, chopped garlic and thinly sliced fresh red chilli and cook for 10 minutes or until the onion is soft and beginning to brown
3. Add chopped tomatoes, 100ml water and 1/2 tsp salt then simmer for 15 minutes or until the sauce is rich and thick
4. Cook pasta for 2 people in plenty of boiling salted water then drain and stir into the sauce to coat

Method

1. Mix sesame seeds, thyme, sumac and salt together to make the Za'atar
2. Serve with pitta bread and a bowl of good olive oil

Method

1. Soak Ground Fenugreek in freshly boiled water from the kettle for 45 minutes
2. Blend the soaked Fenugreek (including all the soaking liquid) with the coriander, chilli, garlic, juice of the lemon and a big pinch of salt to a frothy green sauce

Method

1. Whisk or blend the tahini with freshly boiled water, turmeric, the juice of the 1/2 lemon and salt to a smooth sauce.
2. Serve with roasted vegetables or falafel

Method

1. Soak Saffron strands in a splash of water for 5 minutes
2. Top up with boiling water to make a cup of Saffron tea

Method

1. Lightly toast fennel seeds in a dry pan then mix with demerara sugar
2. Eat a few pinches after a meal to aid digestion and freshen breath

Method

1. Simmer beef or vegetable stock with star anise, ginger, garlic, sugar and fish sauce in a covered pan for 30 minutes
2. Soak rice noodles as per the packet instructions, strain and divide between 2 bowls
3. Strain the broth then (discarding the star anise and ginger etc) add steak or tofu and red chillies
4. Top the noodles with the broth then add fresh coriander, mint, beansprouts and lime wedges as you prefer

Method

1. Break up cinnamon quill and cover with freshly boiled water.
2. Leave to infuse for 5 minutes then strain and add honey to taste if you prefer.

Method

1. Fry thinly sliced onion and finely chopped garlic in oil for 10 minutes or until soft and beginning to brown.
2. Add turmeric, salt and water and simmer for 5 minutes then stir in precooked noodles for 2, shredded chicken or tofu and top with your choice of coriander, beansprouts, chilli flakes and peanuts.

Method

1. Simmer water with onion, chopped tomatoes, chickpeas, green lentils, couscous or rice, diced lamb (optional), ground cumin, chilli powder and salt for 1 hour in a covered pan until the rice and lentils are tender and have thickened the soup.
2. Stir in roughly chopped fresh coriander or parsley and the juice of 1 lemon to serve.

Method

1. Preheat oven to 200°C/gas mark 6
2. Mix kale with oil, salt and chilli powder or flakes.
3. Bake for 3 minutes or until beginning to brown and crisp around the edges.
4. Serve as a snack.

Method

1. Warm the milk with the turmeric, a pinch of cracked black pepper and honey until the milk is just about to boil
2. Remove from the heat and serve in your favourite mug