Roasted spice mix

All of the recipes use this blend of strong, vibrant flavours.

1-2 cinnamon sticks
50g/2oz coriander seeds
50g/2oz cumin seeds
50g/2oz fennel seeds
50g/2oz mustard seeds
50g/2oz fenugreek seeds
5 cardamom pods
2-3 star anise (or cloves)

Place a dry, heavy-based frying pan (preferably non-stick) over a low heat. Break the cinnamon sticks in half. Once a clear smoke begins to rise from your pan, add all the spices and cook, stirring frequently, to toast them. Be careful not to burn them, though, as this will give a bitter taste. Once the seeds begin to pop, they are ready. Remove from the heat and grind to a fine powder. Store in an airtight container until ready to use.