All the flavours poultry loves, with ginger, mustard and sage to balance the rich skin flavours, a touch of sugar to carry and expand the onion and sage and help the browning with a touch of turmeric.
Sprinkle over the bird (be generous - poultry skin is notoriously resistant to flavouring) - allow to rest for 15 minutes - and roast or grill : its equally suited to chicken, large turkeys, tiny quails, guinea fowl and duck. Make a gravy from the pan-juices - if necessary, add a bit more seasoning - and a squeeze of lemon or a splash of vinegar (the acid makes the other flavours 'pop').
Making a stuffing? Add a little Poultry Seasoning. Adds interesting echo-accents to fruity sauces to serve with festive turkeys, a baste for quail or with sweet wine in a guinea fowl glaze.
Works exceptionally well on parsnip and onion roast with garlic and thyme - serve with dried onion flakes and slivers of toasted almond.
Season a beetroot and butternut roast (roast in separate dishes to prevent the beetroot colour from spreading to the butternut!) - serve with Cape Treasures Fig Balsamic Reduction, toasted pumpkin seeds - and if its a main dish for vegetarian friends, slices of fried Halloumi and fresh, sweet rocket.