However, it is not really like any one of them but has a unique flavour of its own. It is sometimes called Jamaican pepper or pimento, and is used in marinades and pickles – you’ll see the whole berries used in jars of commercial pickled herrings, and you can catch some of its flavour in the recipe for Tunisian Aubergine Salad.
With its explosion of colour and flavours, a spicy mix of Caribbean spices, coconut milk, beef and vegetables brings this vivid, tasty dish to life!
Make these a month before Christmas and you'll receive plenty of compliments when serving them with cheese and cold cuts. Or why not make up some batches as gifts for food-loving friends?
The clean pickle flavours make these soused herrings a great choice for lunch or supper with home-made bread and salad. They'll keep for a week in the fridge and need to be made at least two days before you want to eat them.
Delia discovered this wonderful, hearty spicy soup in a charity cookbook. As she says, it really hits the spot on a cold day...
A glass of something warm and spicy goes very well with warmed mince pies during the party season - even though we no longer seem to greet guests rubbing frosty fingers and shaking snow off their boots!