Four ways to spice up your meals with herbs already in your cupboard
SPICE up your life . . . and your mealtimes.
You can buy packs of spice mixes to give food a global flavour — or use what you have lurking in your cupboard.
Dig out half-used herb jars and combine them to make these international flavours.
You can crush them together and store in a sealed jar for up to six months.
GO GREEK: Mix a teaspoon each of dried basil, oregano, thyme, rosemary, mint and garlic granules for a reminder of Greek sunshine.
You could also add a dash of cumin or allspice.
Sprinkle it on to potatoes before roasting or frying, scatter it over chicken or fish or add a dash to roasted vegetables.
MEXICAN MAGIC: Stir-fry vegetables or meat in a blend of spices to create dishes such as fajitas and burritos.
A simple blend of crushed cumin seeds, paprika, oregano, chilli powder and garlic powder, with a dash of salt and pepper, will taco you to Latin America.
Don’t panic if you don’t have all the ingredients. Like all mixes, you can experiment to find a taste you love.
JAMAICAN JERK: For a simple version of this classic seasoning, mix two teaspoons of ground cinnamon and black pepper, a teaspoon of thyme and allspice, plus half a teaspoon of cayenne pepper and grated nutmeg.
You can try it in mouth-watering recipes such as the coconut jerk chicken with rice and peas at groceries.morrisons.com.
CURRY IN A HURRY: There are hundreds of different Indian spice mixes but this easy combo is a great place to start.
You can adjust the quantities depending on your tastes and how many you are cooking for.
Mix two tablespoons of ground coriander and cumin with two teaspoons of ground ginger, a teaspoon each of cinnamon, turmeric and dried mustard, plus half a teaspoon of ground cardamom and chilli powder or cayenne pepper.
- All prices on page correct at time of going to press. Deals and offers subject to availability.
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