BBC GOOD FOOD’S SECRET SEASONING

Use a pestle and mortar to crush the bay leaves and a pinch of the salt to a fine powder, then add the peppercorns, fennel and cumin seeds and crush those, too. Put in a bowl with all the other ingredients and mix well. Alternatively, if you have a spice grinder, tip everything into that and grind to a powder. Store in a jar or plastic container away from direct sunlight. It will keep its maximum flavour for about a month. After that, it will still be fine to use for up to six months, it just won’t be as punchy in flavour.

Simply season Add a teaspoon to burgers, koftas, meatballs and falafel. Omit the sugar and use the mix to season lour or breadcrumb coatings for fried and deep-fried foods. Sprinkle over chicken and vegetables before roasting, or lightly season cooked chips. Use in toasties or a cheesy pasta bake. The mix is also ideal for lavouring chilli, tacos and fajitas. Make a marinade Mix with a glug of oil, citrus juice or vinegar and some garlic for a lavourful marinade for barbecues.

Dry rub Use it to coat chicken, steaks, cutlets or chunks of vegetables before grilling, pan-frying or barbecuing to add lavour and a crust. Do this just before cooking, or leave for up to 12 hrs.

In a glaze Stir into ketchup, honey, gochujang or maple syrup for a glaze to slather over chicken wings or ribs. Smoke signals Sprinkle the mix over hot coals when barbecuing to create lavoured smoke, which will season whatever you’re cooking over it.