Cooking recipes with lots of different types of spices can often put you off even before you’ve started, not to mention all the different jars and bags you have to delve through.

If I’m making a recipe that involves quite a few spices that have to be added to the pan at different times, I collect the groups of spices and put them in small containers (egg cups are quite good for this). This way when I start the cooking, it’s just a matter of tipping the contents in without worrying whether I’ve left anything out.

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