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Nutmeg is wonderful in sweet, spicy dishes – pies, puddings, custards, cookies and spice cakes. In soups, it works well with tomatoes, split pea or black beans. Also combines with many cheeses and is included in soufflés, cheese sauces and egg dishes as well as with vegetables such as cabbage, spinach, broccoli, beans onions and aubergine. Used to flavour Italian mortadella sausages, Scottish haggis, Middle Eastern lamb dishes and often included as part of the Moroccan spice blend ras el hanout.
And indispensable to eggnog, numerous mulled wines and punches.
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