This is an Eastern spice that comes encased in its own sun-dried pods, which are pale green or grey. Inside there is a treasure of tiny black, highly aromatic seeds.
This is an important spice in curries, but it also turns up in sweet dishes – I once tasted a cardamom cake in which the flavour of the cardamom had permeated and mingled with the sweetness beautifully.
I almost always throw in the pods as well to get every bit of flavour.
This is a lovely spicy salad with Moroccan overtones – perfect for a buffet lunch, party or serving with cold cuts and spicy chutneys.
I've always loved the fragrant flavour of spiced pilau rice, and could easily eat it just on its own, adding nuts to give it some crunch. However, it's also an excellent accompaniment to any spiced or curried dish.
Spiced Pilau Rice is part of the Delia Online Cookery School so you can watch this recipe being make by clicking on the video beneath the Method
Serve this lovely chunky mango chutney - which is simplicity itself to make - with cold meats, leftover turkey or anything spicy.
A confit, as the name suggests, is a kind of sauce reduced to a concentrated, jam-like consistency. This one is a good accompaniment for all kinds of things at Christmas, as it keeps well in the fridge for four weeks.