The curse of broth

Last time I cooked the chicken carcass to make stock I forgot about it until the aroma of burnt offerings wafted through the bungalow. All went well today and I opted to make a spicy winter vegetable soup with the stock. That is until I added the spices and after adding the cumin a distinct smell of nutmeg emerged. Should have put my specs on. Still, I reckon if I just add extra chilli powder they won’t notice ….,

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