There are many variations of garam masala, it’s just a matter of finding the one that works for you. I like this combination, but you can add star anise, fennel, bay leaves, caraway… 1 tbsp coriander seeds 1 tsp black peppercorns 1 tbsp cumin seeds ½ tsp cardamon seeds ½ nutmeg 1 tsp mace ½ cloves 2 cinnamon sticks 1 tbsp mustard seeds 1 tsp whole fenugreek Grind all the spices together in a coffee grinder, store in an airtight jar.  Add towards the end of cooking or sprinkle onto meat, fish, vegetables or yoghurt.  Buy whole spices in small batches, dry roast them first when using in recipes, then grind or use whole, this...

Ingredients 1 bunch fresh coriander 5-6 green chilies ½ clove garlic ½ tsp roasted cumin seeds olive oil salt and pepper Method Roughly whizz the coriander, chillies, a generous drizzle of olive oil and garlic. Remove chili seeds if you don’t want the relish too hot. Mix in the cumin, salt and pepper. Will keep for about a week in an air-tight jar in the fridge. Great with meats, mixed into salad dressing, with yoghurt for curries…  

Ingredients 2 oz soy sauce 2 oz dry sherry 1 tbs toasted sesame oil A one inch chunk of fresh ginger 1 tsp of wasabi paste 1 clove of garlic Method Put the soy sauce, sherry and sesame oil in a bowl Stir the wasabi paste into the soy sauce, sherry and sesame oil Taste the mixture and add more wasabi if desired Carefully trim the peel off the ginger Finely mince the ginger and add it to the bowl Peel the skin off the garlic and smash the clove Finely mince the garlic and add to the rest.  Mix well Place in an airtight container and refrigerate over night Use as a dipping sauce or marinade Alternatively, you could just whizz all the...