/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Ras-el-hanout

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Makes 1 jar
Dietary: Dairy-free Egg-free Pregnancy-friendly Vegan Vegetarian

This spice blend is heady and sweet with a kick of chilli. Use on fish, chicken or sprinkled on couscous.

By Skye Gyngell

Ingredients

2 cinnamon sticks, broken into several pieces
1 tbsp cloves
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp fenugreek
1 tbsp fennel seeds
1 tbsp mustard seeds
25g/1¾oz dried Damascan rose petals (available at spice shops and Middle Eastern food stores)

Method

Place all the ingredients in a metal frying pan and place over gentle heat. Cook until the seeds begin to pop in the pan. Toss as they start to pop and cook for a couple more minutes, taking care not to let them burn.
Remove from pan and grind the mixture in a coffee grinder, mini food processor or pestle and mortar while still warm.
Store in an airtight container for one to two weeks.