Jane Griffiths, writer of Jane’s Scrumptious City Gardening (Sunbird Publishers) makes a spice rub for each meat and greens
- 1T delicate chilli powder
- 2T floor filter espresso
- 2T brown sugar
- 1T floor coriander seeds
- 2t dried oregano
- 2t dried thyme
- 1½t sea salt
- 1½t coarsely floor black pepper
- Combine all of the elements collectively.
- Brush meat or greens frivolously with olive oil and sprinkle liberally with the rub earlier than braaing. Retailer in an hermetic container.