HOW TO MAKE FLAVOURS HAPPEN
Sharp Keep small pots of strong Dijon mustard, olive tapenade, fresh or jarred harissa to dress even the simplest roast.
Sweet Root vegetables, chicken and sausages all benefit from the judicious use of sweetness – try honey, maple syrup or agave (all combine well with mustard or spices).
Crunch Texture is important – whole almonds, hazelnuts, pistachios and pine nuts make a quick topping for fish or vegetable dishes.
Spice Keep a mix of the classics – ground cumin, coriander, fennel seeds and smoked paprika alongside sumac, ras el hanout and za’atar.
Oils The key to a successful roasting tray – olive oil will do for almost anything; try toasted sesame for Asian dishes or even coconut.
Fresh Keep red and white onions, garlic and ginger. Lemons and limes are an essential standby for sharpness, either as zest or juice – often a squeeze of lemon juice is a more effective seasoning than an extra pinch of salt.