Garam Masala, the dry-spice mixture very popular in Indian cuisine, is a warming, aromatic blend of cardamom, cloves, cumin, coriander, cinnamon and black peppercorns, and it goes well with anything, especially vegetables. I like to add a little nutmeg to my mix.

• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cardamom
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Mix them up and store in an airtight jar.

As a child I imagined there was a plant, a friendly, bushy sort of plant with little brown berries that were crushed to produce curry powder. I was wrong, of course. Like Chinese 5 Spice, you make your own.

Here’s a simple curry powder mix which will stay fresh for about 3 months. .

• 2 Tablsp ground coriander
• 2 Tablsp ground cumin
• 1 1/2 Tablsp ground turmeric
• 2 teasp ground ginger
• 1 teasp dry mustard
• 1/2 teasp ground black pepper
• 1 teasp ground cinnamon
• 1/2 teasp ground cardamom
• 1/2 teasp cayenne pepper or ground chilies

Add all the spices to a small jar and shake. Screw the lid on well.