A simple dish of roast carrots is given extra sparkle by a sprinkling of store-cupboard spice and a dollop of flavoured yoghurt
My spice rack holds an eclectic host of jars and containers, all jammed with berries, seeds and barks from around the world. It has pride of place in my kitchen: a pinch of this or that, ground down with my pestle and mortar, adds flavour, aroma and even a bit of glamour to everyday ingredients. It seems nothing short of magic. Now I must make use of all this time at home and label them all properly!
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