When taken from the fire add the spices, put in air-tight jars.

To the vinegar and water add the spices, onion, sugar, and salt.

Then add the spices and peppercorns as well as the soy sauce.

In a separate bowl add the spices and Worcestershire sauce.

For a more substantial meal, add strips of cooked chicken when you add the spices.

Or simply add the spices to the salt and pepper to make a rub.)

Continuously whisk until the sauce is thick, then turn down the heat, add the spices and allow to simmer.

Boil the vinegar and sugar, and skim; add the spices and the melon rind or cucumber, and boil for half an hour.

If you're making this dough for hot cross buns or fruit loaf, now is the time to add the spices, zest and dried fruit.

If you're making this dough for hot cross buns or fruit loaf, add the spices, zest and dried fruit listed in those recipes now.

Cook for around eight to 10 minutes, until they've broken down into a tomato soup, add the spices, salt and beans, mix, then cover.

Scald the vinegar and pour contents of bag into it; add the spices, mix well, and let all come to a boil, and remove instantly.

Add the spices and the fish to the potato mixture and season.

Add the spices to the syrup, and pour, boiling, over the plums.

Add the spices, seasoning and pine nuts then cook for 1 minute.

Add the spices and oregano and cook for a further minute.