Use it up

Niter kibbeh is a crucial ingredient in Ethiopian cuisine. Made by clarifying butter that has been infused with herbs and spices, it adds a rich complexity to any dish. Use it as as a base for soups and stews and to brown vegetables and meat.

Prep time: 15 minutes

Cook time: 10 minutes

Makes: 500g

1 leek or onion

1 garlic clove

2cm piece fresh ginger

225g SpinneysFOOD Salted Butter

½ tsp ground cardamom

½ tsp fenugreek seeds

½ tsp SpinneysFOOD Fine Cumin

¼ tsp grated nutmeg

½ tsp SpinneysFOOD Dried Oregano

¼ tsp SpinneysFOOD Fine Turmeric

3-6 wilted basil leaves

1 Finely slice the leek or onion and grate the garlic and ginger. 2 Place the butter in a small pot over a low heat. Simmer without letting it brown. Once the surface is covered in foam, skim using a tablespoon until all the foam is removed. The butter should be transparent.

3 Add in the sliced leek, garlic, ginger, cardamom, fenugreek seeds, cumin, nutmeg, oregano, turmeric and basil leaves. Cook over a low heat for approx. 15-20 minutes. 4 Strain through a cheesecloth and store in a resealable container for up to 1 month in the fridge.

Achar is a spicy condiment, often eaten alongside a main. It can be made from a variety of vegetables, chillies and unripe green mangoes. This version is made using vegetable scraps, so save them in a zip-top bag in the fridge until you have enough to make this recipe.

Prep time: 15 minutes (plus pickling time)

Makes: 1 x 1L jar

For the achar masala

2 tbsp SpinneysFOOD Fine Salt

1 tbsp SpinneysFOOD Fennel Seeds

1 tbsp SpinneysFOOD Whole Coriander Seeds

1 tbsp fenugreek seeds

2 tbsp yellow mustard seeds

1 tbsp SpinneysFOOD Fine Turmeric

1 tbsp SpinneysFOOD Crushed Chilli

1 tbsp SpinneysFOOD Red Chilli Powder

1 tsp SpinneysFOOD Black Peppercorns

Pinch of asafoetida

600g vegetable offcuts (carrots, spring onions, red capsicums, aubergines, onions, celery)

2 tbsp SpinneysFOOD Natural Sea Salt Flakes

2 tbsp SpinneysFOOD Fine Grain White Sugar

250ml white vinegar

250ml SpinneysFOOD Pure Sunflower Oil

1 To make the achar masala, combine all the ingredients and set aside. 2 Chop the vegetable offcuts into similar sized pieces, approx. 2cm. Place them in a bowl, along with the salt and sugar. Massage the salt and sugar into the offcuts until slightly bruised. 3 In a small bowl, combine the vinegar, oil and achar masala then pour over the vegetables. Stir to combine.

4 Sterilise two 500ml jars and tightly pack the vegetables into them. Pour the pickling liquid over. Turn the jars upside down to evenly distribute the liquid. 5 Store at room temperature overnight and refrigerate after opening.

Zhoug, also known as schug, zhug or zoug, is a herby hot sauce originating in Yemen but has become popular all over the Middle East. It is the perfect way to breathe life into wilted herbs and greens. It’s great with roasted vegetables and grilled meats.

Prep time: 5 minutes (plus refrigeration time)

Makes: 125ml

3 garlic cloves

4 jalapeños or mild green chillies

2 handfuls wilted herbs

1 tsp SpinneysFOOD Fine Sea Salt

½ tsp ground cardamom

1 tsp SpinneysFOOD Fine Cumin

½ tsp SpinneysFOOD Crushed Chilli Flakes, more to taste

160ml SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 Peel and finely grate the garlic. Halve and deseed the chillies. 2 Place the garlic, chilli, herbs, salt, cardamom, cumin and red chilli flakes in a food processor and blitz until finely chopped. While the processor is running, slowly pour in the oil until the mixture is mostly smooth.

3 Refrigerate for 1 hour before using. Store in a sterilised jar in the fridge for up to 2 weeks.