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I agree chorizo adds tons of flavour and a nice bit of fat. Harissa is anew one for me, the roasting must bring out the flavours more and the rose version seems particularly interesting. I am experimenting with rosehips and rosewater. Underrated.

I have no exact recipes but have found adding soy sauce, ginger and mirin to my beef stew was a good idea even though it wasn’t remotely Asian style. Just added some complexity.