Seasoning with spices is one of the easiest ways to give your ingredients a lift. Here, we’ve made our own multi-use mix, a blend of spices, herbs, salt and sweetness that’s incredibly versatile, from sprinkling over macaroni cheese to using as a flavour-packed spice rub for barbecued meat. You can also customise the blend, making it spicier with chilli or adding another favourite ingredient.
photographMIKE ENGLISH
BBC GOOD FOOD’S SECRET SEASONING
Use a pestle and mortar to crush the bay leaves and a pinch of the salt to a fine powder, then add the peppercorns, fennel and cumin seeds and crush those, too. Put in a bowl with all the other ingredients and mix well. Alternatively, if you have a spice grinder, tip everything into that and grind to a powder. Store in a jar or plastic container away from direct sunlight. It will keep its maximum flavour for about a month. After that, it will still be fine to use for up to six months, it just won’t be as punchy in flavour.