People can be frightened by the idea of spice, but spice doesn’t have to mean heat.

In fact, the right spices can elevate any dish and a Christmas meal is no exception.

This week, we’ll look at how to be a little more adventurous this festive season without running the risk of burning your guests’ tongues…

Turkey

As mentioned, spice doesn’t have to equal heat and can often bring a balance of sweet and savoury to your plate.

So, why not try brining your turkey in a spiced solution for a warm and festive flavour?

Just add the meat to water with cloves, star anise, cinnamon, salt and a bit of sugar. Leave to rest and, once cooked, you'll have a turkey bursting with flavour.

If the sweetness doesn’t appeal to you, you can try something a little more traditional. Add onions, peppercorns, crushed garlic, fresh herbs, grated ginger and salt to the water.

Gravy

To go with your aromatic turkey, you could also add some spices to your gravy for an extra kick.

Begin by using all juices from the meat to make the base of the gravy as flavourful as possible. Then, try adding some grains of selim and grains of paradise to it.

Both have a similar flavour profile to black pepper, while grains of selim have a musky essence which compliments the meaty flavour.

Roasties

I know roast potatoes can be a little polarising in terms of how they’re made; some like a simple olive oil and salt garnish, others like the full-whack with a homemade herb salt and goose fat.

No matter how you like them, I can guarantee a little added spice will take your roasties to the next level.

I like to add some urfa biber chilli flakes to my potatoes -- a sweet and smokey chilli with an added kick. This is a simple step that will really elevate your dish.

If you’re wanting to go one step further, try making a spiced oil using a mix of black and white mustard seeds.

I then add shallots and spring onions, chilli flakes, mixed herbs and a pinch of smoked sea salt before grinding it together.

With so many flavours involved, your guests will be begging you for the recipe, I’m sure!

Dessert

I’d recommend adding sara saffron to your puddings this year.

It pairs well with cream-based desserts, like panna cotta, ice cream or crème brûlée, and creates a lovely golden colour.

Top any of the above with raspberries and you have a perfectly light but indulgent dessert.

There is no end to the flavours you can create once you start experimenting with spices – and I hope you add a little more spice to your Christmas this year.

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Read more:

• Yemi's Food Stories: My inexpensive kitchen gadget Christmas wish list


• Yemi's Food Stories: My festive favourites from local suppliers

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