We borrow some of the ingredients of the warming and aphrodisiac ras el hanout from Morocco – omitting the treacherous Spanish fly. If you are cooking for your beloved away from home, try adding this to a lamb stew or a chicken couscous dish. It can also be used in a hot wine. Just carry it with you in a tiny jar: you don’t need to use too much.

a few strands of saffron
1/2 teaspoon cumin seeds
pinch ground ginger
handful tiny rose buds

Warm all the ingredients together very lightly in a dry pan, or in the oven, for just a few moments. Add them to your cooking, or for variation, try steeping them in some warmed red or white wine. Strain the mixture before decanting into a wine jug and return just a few of the rose buds for decoration.

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