Ras el Hanout

• 2 tsp black peppercorns
• 2 tsp fennel seeds
• 4 tsp

Don’t be put off by the number of ingredients – this really is a doddle to make. It keeps well in a jar and can be used in so many dishes.

In a hot, dry frying pan (skillet), gently toast the peppercorns, fennel, coriander seeds, cardamom pods, mustard seeds, cumin and the cinnamon stick until fragrant, about 30 seconds–1 minute, then add the remaining ingredients and grind to a fine po