Spice Trip: cinnamon and nutmeg recipes for autumn Cinnamon quick fixes Cinnamon toast - eggy bread with loads of cinnamon. For a warming drink, heat cloudy apple juice with cinnamon and cloves. For a winter custard, add a teaspoon of ground cinnamon. A stick of cinnamon in a stew brings out the deep, meaty flavours of lamb, beef and chicken. Cinnamon tea - a broken cinnamon quill steeped in hot water is great for health and very warming. NUTMEG I think of nutmeg as the most British of spices - the spice of bread sauce, cauliflower cheese, creamed spinach and apple pie - and yet it comes from some of the most beautiful, tropical places on earth, including Grenada. Grenada is a vibrant place; they know how to party and how to eat, and nutmeg really helps them do both. It's sprinkled on the rum punch and mixed into "mannish water" (a sort of Irish stew made from goat's head), and everyone is convinced of its manhood-enhancing powers. Grenadians are seriously into nutmeg. It's even on their flag. Nutmeg is a very versatile spice. You can put it on almost anything. I can't think of much that wouldn't benefit from a scratch or two of it. It's often grated on food after cooking, because if you heat nutmeg it loses some of its perfume. That said, it retains a lot of its depth and spiciness, so it is still a great spice for seasoning - just remember if you are going for an aromatic, "pretty" nutmeg taste, you may want to grate a little on at the end. If you're wondering what the difference is between nutmeg and mace is, nutmeg is the seed of the tree Myristica fragrans, while mace is its lacy covering. They both have similar qualities, but nutmeg tends to be slightly sweeter and mace more delicate. Nutmeg and mace quick fixes A blade of mace in cream of chicken soup or other creamy soups gives a hint of pungency. Grate nutmeg over cheese on toast, cheese omelette or cauliflower cheese to add a kick and depth of flavour. Grating nutmeg over pasta dishes really peps up pesto or tomato sauces. Freshly grated or ground nutmeg goes well with sweet potatoes and adds zip to carrots, spinach, broccoli or any other greens. Nutmeg rules Always grate whole nutmeg rather than using pre-ground, which rapidly loses its sparkle. Add nutmeg early to the dish to distribute. Nutmeg and cheese are partners in crime - whether goat's, cow's or sheep's, they work really well together. "Spice Trip" by Stevie Parle and Emma Grazette (Square Peg, £20) is available from Telegraph Books for £18 + £1.35 p&p (0844-871 1515; books.telegraph.co.uk). The series "The Spice Trip" is on More 4 from November