The temperature is dropping quicker than we get the heat on, so why not warm your belly from the inside out this winter? Follow the spice-infused Nutmeg Trail for recipes that turn up the heat.

Egg and bacon rougaille

Serves 2

• 100g (3/4 cup) bacon lardons
• 1 onion, finely chopped
• 3cm (1 1/4 inches) ginger, peeled and minced (1 tbsp)
• 4 garlic cloves, minced
• 1 bird’s eye chilli, seeds in, finely chopped
• 1 tsp cumin seeds
• Small bunch thyme, leaves stripped
• 400g ripe tomatoes, chopped, or good tinned tomatoes
• 2–4 eggs
• Handful coriander (cilantro) leaves
• Flatbreads and hot sauce, to serve

Put the lardons in a frying pan and set over a medium heat. Cook until the fat renders, then the bacon crisps. Add the onion and fry until well softened. Add the ginger, garlic, chilli, cumin, and thyme leaves and cook for a few minutes longer.

Add the tomatoes and cook at a slow boil for about 20 minutes, squishing the tomatoes with the back of a spoon occasionally to break them down. The red should deepen a shade. Taste and balance the flavours with salt and a little sugar, if needed.

Make dents in the sauce with the spoon and crack an egg into each one. Sprinkle each egg with a little salt and cover the pan with a lid (or a plate). Leave the eggs to steam for four to five minutes, until the whites are set, and the yolks are still runny.

Scatter with coriander and serve with flatbreads and hot sauce, if you like.

Hot tip: Rougaille sauce, originating from Mauritius, can enliven seafood, salted fish, and sausages, too!

Griddled pita stuffed with sumac-spiced meat

Serves 4

• 450g beef or lamb mince
• 1 heaped tbsp tomato paste (concentrated purée)
• 1 heaped tbsp pine nuts, toasted
• 1 heaped tsp ground sumac
• 1 heaped tsp smoked paprika
• 3/4 tsp ground allspice
• 3/4 tsp fine sea salt
• 3 tbsp finely chopped parsley
• 4 large pita breads
• Olive oil, for brushing
• Pomegranate molasses, to serve

Mix together the minced meat, tomato paste, pine nuts, spices, salt, and parsley.

Cut the pita breads down one side and spread the filling in each in a thin and even layer. Brush the outsides with olive oil.

Heat a griddle pan to medium–high. Grill the pitas, pressing down with a spatula and flipping occasionally. A quarter turn in the pan will give you crisscross markings. They will probably take about eight to ten minutes in total, depending on your bread and how rare you like your meat. The pita should be well toasted, and the meat cooked to a juicy pink or well done.

Serve drizzled with pomegranate molasses, crunchy salad with tomatoes, herbs and perhaps a tahini dressing.

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