Taco seasoning mix

Start with about 1 tablespoon for 500 g of mince, then add a splash of water so the spices coat it evenly. If the mix contains salt, taste before adding any more.

Stir it into browned mince or vegetables, then cook for about a minute before adding tomatoes, beans or water. Briefly frying the spices releases their aroma; adding them too early to a dry pan can make them burn.

Yes. Toss it with oil-coated cauliflower, aubergine or courgette, then roast at 220 °C until tender and browned, usually 20–30 minutes. It also works stirred into black beans or lentils.

Use it for burrito fillings, quesadillas, nachos or a pot of chilli. A pinch stirred into soured cream or plain yoghurt makes a quick dip for tortilla crisps and cut vegetables.

For each tablespoon, mix 2 teaspoons chilli powder with 1 teaspoon each of ground cumin and paprika, plus a pinch of dried oregano and garlic powder. Add salt separately, since ready-made mixes can already be very salty.

Keep it in an airtight jar in a cool, dry, dark cupboard, away from the cooker and steam. Use a dry spoon; moisture makes the mix clump and can spoil its flavour.

Many mixes contain a lot of salt, so a small spoonful can season a whole pan of food. You can use less and add more only after tasting, or choose a salt-free mix and season the dish yourself.