91.   Tie the charred vegetables, star anise, and cinnamon stick in a double thickness of cheesecloth and put in simmering stock.

92.   Toss in cinnamon stick, whole cloves, cardamom and bay leaf.

93.   Use the same cinnamon stick over and over to bore a hole, then insert a new stick.

94.   When the mixture is cool, remove the cinnamon stick and the bay leaves.

95.   Whole cloves and cinnamon sticks can be used to add spicy fragrance to your creations.

96.   You can even skewer dessert, with cinnamon sticks handling the job nicely for cubes of fresh fruit.

97.   Wrappings and decorations can include ribbons, bows, cinnamon sticks, pine cones, bells, silk flowers, ornaments, kitchen tools and more.

98.   You may want to remove the cinnamon stick and cloves before serving.

99.   Add ostrich, star anise, cinnamon stick, spring onions, ginger, soy sauce and stir.

100.   Add garlic, ginger, curry leaves, lemon grass, green chilli, tomatoes, cinnamon stick and saute over low fire.