Nutmeg and mace
Nutmeg is one of my favourite spices, one that we in this country have included in recipes throughout our history – think of a speckled brown custard tart, or the shiny nutmeg skin on a rice pudding.
It's curious how the French have ignored nutmeg, but the Italians and Spanish adore it as much as we do, using it in cheese dishes, pasta sauces and fillings, creamy béchamel and spinach. But a warning: you must never even think of buying nutmeg ready-ground, as it quickly loses all its charm. Instead always have some whole nutmeg and a grater, and grate it as and when you need it.
Mace is the outer casing of the nutmeg, resembling a thick meshed cage, which is dried and becomes brittle. It is sold in pieces (blades) and can be used in infusions, such as flavouring milk for a white sauce. Ground mace has also been included in British recipes for potted meats, shrimps and fish pâtés. It is impossible to grind it at home, so this one has to be bought ready-ground and the date carefully watched.
This brilliant moussaka will give your guests the impression that you've been cooking for hours, when in fact - thanks to a raft of ready-made ingredients - all you've done is a quick assembly job.
Filled with wintry root veg and a cheesy sauce, with a parmesan pastry, this pie is a real treat! Replace the lard with vegetable fat if making this for vegetarians.
Classic fishcakes are wonderfully frugal food, as they allow you to 'stretch' 1lb of fish to serve 4-6 people. And who's complaining with recipes as good as this, pepped up with the addition of capers, parsley and cayenne?
This makes a filling and enjoyable meal for 4 from a few cheap ingredients - even more so if you grow your own courgettes and have a glut to use up. Add fresh herbs, eggs and parmesan-style cheese for a wonderful vegetarian recipe.
This clever recipe uses the principles of making lasagne and adapts these to cannelloni, using no-soak lasagne, minced pork and bechamel.
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