Ideal for beef, poultry, pumpkin, squash, sweet potato or marrow.

Use seeds & fresh herbs rather than ready ground spices or dried herbs for maximum flavour and aroma. Try the following;

2 tablespoons each of the following seeds coriander, fenugreek, cumin and fennel
2 tablespoons olive oil
1 lemon chopped and bruised

Toast seeds gently in a pan, then crush seeds thoroughly either in a processor or a mortar and pestle and combine all ingredients together.
Apply generously to meat or vegetables.
Allow meat to stand for at least half an hour before cooking.