EXPERIENCE UMAMI TASTE SENSATION

In 1985, umami was recognised as the fifth taste, after sweet, salty, sour and bitter. It stems from the Japanese word for delicious and scientists have decreed that it is best described as “meaty” or “brothy”.

There are many foods categorised as having an umami flavour. Soy sauce, Vegemite, fermented fish sauce and mushrooms are on the list.

This most delicious dish needs no further additions, containing as it does tomatoes, anchovies and parmesan cheese, which are rich sources of the umami flavour compound. CLASSIC CAESAR SALAD SERVES: 4 INGREDIENTS 1 small baguette or batard, cut into 1cm dice cooking spray

4 rashers lean bacon (optional)

1 egg plus 1 yolk

150ml olive oil

2 anchovies, pounded into a smooth paste 1 clove garlic, crushed juice of 1 lemon freshly ground black pepper

1 tsp Worcestershire sauce

2 baby cos lettuce, washed and separated

cup good parmesan cheese, finely sliced 1⁄2 METHOD Preheat oven to 200C. Lay the bread cubes on an oven tray, spray lightly with cooking spray and bake in oven for a few minutes, turning once, until crisp and golden.

If using the bacon, heat a small frypan and cook until crisp. Drain off any fat.

Place egg and the extra yolk in a small bowl. Whisk until combined. Gradually whisk in olive oil until the dressing thickens. Stir in the lemon juice, anchovies, garlic, pepper and Worcestershire sauce.

Tear lettuce leaves into bite-sized pieces and place in a serving bowl. Sprinkle with the bacon if using and toss with the dressing.

Sprinkle parmesan over the salad, and add the croutons at the last minute.

Serve immediately.