I’m playing catch up with The Spice Trail this month and bringing you two months’ worth of recipe round-ups in one go. November saw us celebrating the humble peppercorn as a star ingredient in its own right, while in December we showcased recipes using the gorgeous and very versatile allspice berry. Continue reading “The Spice Trail round-up: peppercorns and allspice”
It’s a slightly old-fashioned kind of dish but I’m rather partial to a pot-roast chicken. It’s the easiest way to guarantee a succulent, perfectly moist bird, especially when you slaver it in plenty of butter too.
This pot roast is very much like the Poulet a l’Estragon I made in France and featured on the blog last year. But whereas that one is a wonderfully aromatic summer dish, this pot-roast is a subtly spiced winter warmer. Continue reading “Pot-roast chicken with soured cream and allspice”
Whenever I lift the lid on a jar of allspice berries, that gorgeous aroma instantly gives me a warm, Christmassy feeling. Along with cloves, allspice is pretty much synonymous with festive bakes and cakes. Yet there is so much more to allspice than Christmas cake… Continue reading “December’s Spice Trail: cooking with allspice”