In our spice “cupboards”(lawless places where anarchy rules), the stuff we use all the time jostles against the little pots we just had to buy for a recipe 2 years ago, but which are now gathering dust. The festive corner – allspice, cloves, nutmeg and cinnamon – gets more action, granted; but this December, inspired perhaps by The Book of Spice, we’re adding them to our packed lunches, as well as our booze. Here are some ideas to mull over (sorry).
• For a hearty, warming curry for two, fry a chopped onion and two chopped garlic cloves in a little oil until soft and golden. Add 1 aubergine, cut into 2cm cubes, a drained tin of chickpeas, 500g passata, ½ tsp cumin, a good pinch of chilli flakes, 1 tsp ground cinnamon and salt, to taste. Cover and simmer for 30 minutes, or until the aubergine is tender (add a little water if it looks like it’s drying out).
• It’s unlikely we’d have thought of adding ground cinnamon to a salad dressing if not for Yottam Ottolenghi (as always, we thank you). Mix 1 tbsp olive oil, 1 tbsp balsamic vinegar, ¼ tsp ground cinnamon and a pinch of salt and pepper. Delicious on bitter winter leaves, such as frisee, or combined with sliced roasted carrots or sweet potato.
• For 4 spiced-turkey sandwiches, place 2 escalopes in an oven‑proof dish, drizzle with olive oil, black pepper, and pop a star anise on top of each. Cover with foil and bake until cooked. Discard the star anise and slice the escalopes, season with sea salt, then divide the meat between four sandwiches coated with mayonnaise, a touch of dijon mustard and some spiced chutney or cranberry sauce. Add extra fillings as you wish, such as lettuce, pomegranate seeds, a slice of cheese etc.
• Try a salad of clove-baked chicken: Grind 1 tsp of cloves and sprinkle over some chicken legs and wings, roast in the oven along with olive oil and garlic. Enjoy with cooked barley, radicchio, cos lettuce, olive oil, garlic (use the garlic you roasted) and a lemon juice dressing.
• If you are cursed with a longish commute, treat yourself to a masala chai in a flask for the journey: to simmering milk, add pinches of cinnamon, all spice, black pepper, and cardamom. Add a black tea bag and continue to simmer. Add sugar to taste and decant into a vacuum flask.
