Unit price: £3.75 (approx. €4.20)
Shipping Weight: 50g
Bartolomeo Scappi , Pope Pius V 's personal cook, was one of the most influential chefs on the early Italian cookery scene. Based on ginger, nutmeg, saffron, grains of paradise, cloves and a few more this mix is so aromatic it goes with almost anything. meat, vegetables or puddings.
For a steak sauce: after frying your steak, add a good lump of butter to the pan. When melted, add a couple of teaspoons of green peppercorns and a chopped clove of garlic. Fry gently, then add 1 tbsp of good brandy, 2 tsp wholegrain mustard and 100 ml single cream. Let the sauce bubble up, then pour it over the steak.
Hungarian Goulasch mix
Brown onions and diced beef in lard, add water and spice (1 teaspoon per person) and cook until meat is done. I normally cook a pot to last me a week, and for each meal I transfer a bit to a smaller pot and add potatoes (which is good but not Hungarian-orthodox). Serve topped with sour cream. Gets better each day.