To give a little oomph to a bland cream sauce, all you need to do is add this one particular spice. It's a common ingredient ...

Make the ice cream first. Whisk the egg yolks and sugar until fluffy. Place the cream, milk and nutmeg in a large saucepan and bring to the boil over a medium heat. As soon as it begins to boil ...

Nutmeg Ice Cream 2-1/2 cups evaporated milk 1-1/4 cups sugar 2 beaten eggs 1/2 teaspoon salt 1 cup whipping cream 2 teaspoons nutmeg Heat milk over medium heat (do not boil). Stir in sugar and ...

80g unsalted butter softened 75g icing sugar sieved 2 tbsp custard powder Preheat the oven to 170C/150C fan/ 325F/gas 3. Cream the butter and icing sugar together until light and fluffy. Sieve the ...

Serve with the nutmeg cream on the side. Marcus’s France by Marcus Wareing is published in hardback by Harper NonFiction, priced £22. Photography by Matt Russell (2024).

2. Spread the softened butter in an even layer over the base of a 20-24 centimetre ovenproof frying pan. Cover with the sugar and spices in another even layer.

Ingredients. 2 bunches of spinach. 60g butter. 1/4 cup cream. half a whole nutmeg, grated. salt and pepper. Method. Bring a large pot of salted water to the boil.