Whole nutmeg offers a freshness and depth of flavour that pre-ground nutmeg simply cannot match. By grating it freshly as needed, you unlock its full essential oils and release its warm, slightly sweet and nutty aroma at its peak. This makes it a must-have in every well-stocked spice cupboard, ready to transform everyday cooking into something truly memorable.

Here are ten ways to enjoy whole nutmeg in modern cooking:

1. Grate into béchamel or cheese sauces for lasagne or cauliflower cheese.

2. Stir into custards, rice pudding or crème brûlée for a subtle sweetness.

3. Sprinkle over frothy cappuccinos, hot chocolate or mulled cider.

4. Add depth to spiced cakes, biscuits and fruit loaves.

5. Enhance mashed potatoes or creamy dauphinoise with a hint of nutmeg.

6. Liven up soups such as pumpkin, butternut squash or parsnip.

7. Use in spice rubs for slow-cooked meats or game.

8. Infuse into eggnog or festive cocktails.

9. Pair with spinach, kale or chard in savoury pies and pastas.

10. Lift rice dishes like biryani or pilau with a gentle nutmeg note.

Extra tip: A little goes a long way – use sparingly for balance and grate only what you need directly into the dish to keep the rest fresh.

1.  Classic Eggnog: Combine whole milk, heavy cream, egg yolks, sugar, vanilla extract, and a pinch of grated nutmeg in a saucepan. Cook over medium heat, stirring constantly, until thickened. Chill and serve cold, garnished with more grated nutmeg.
2. Butternut Squash Soup: Roast butternut squash, onions, and garlic until tender. Puree with vegetable broth, a pinch of grated nutmeg, and a dash of cream. Season with salt and pepper, and heat through before serving.
3. Spinach and Ricotta Stuffed Shells: Mix together ricotta cheese, cooked spinach, grated Parmesan, egg, salt, pepper, and freshly grated nutmeg. Stuff cooked pasta shells with the mixture and place in a baking dish. Top with marinara sauce and bake until bubbly and golden.