Nutmeg is a spice from the nutmeg tree, which is native to several Indonesian islands. Both nutmeg and mace come from the same plant. Nutmeg is the ‘nut’, while mace is the surrounding lacy ‘aril’. Nutmeg has a warm, spicy aroma and flavour and can be used in sweet and savoury cooking. It is a component of the classic béchamel sauce and is used to flavour a host of cakes, puddings and custards.
Sweet onions with lentil stew
Seychelles fish curry
Red lentil and aubergine moussaka
Bitterballen
Roast squash and sweet potato soup with buttermilk blue cheese sauce
Pork, leek and apricot raised pie with cider and sage jelly
Veggie kedgeree
Wilted spinach and poached egg on toast
Kedgeree
Overnight muesli with apple and nuts
Double baked cheese soufflés
Make-ahead red cabbage
Simple bread sauce
Vegetable pullao
Easter simnel truffles
Rich Christmas pudding
Baked Welsh cake cheesecake
Gluten-free Venetian carrot cake
Cider and 5-spice bundt cake
Parkin with cider and golden syrup sauce
Eccles cakes
Custard tart
Mulled cider
Christmas pudding vodka
Egg nog
Hot chocolate
Homemade beer mustard
Bread sauce
Garam masala
Delia's any kind of cheese sauce
Buy nutmeg whole and grate it as you need it. Avoid using ready-ground nutmeg, which quickly loses its flavour.
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