These “cooked mushrooms doused in fearsomely hot chilli oil and Sichuan pepper” will, promises Nicola Lando, the owner of Sous Chef, banish “food boredom”. Try souschef.co.uk for a jar.

BURGERS - ODEON Group BURGERS - ODEON

Gives a big flavour boost to any broth or warm tomato sauce,” says Lowe of Japan Centre’s white miso. “It’s also good in salad dressings, stirred into vinegar, perhaps with mustard and oil.” This Catalan “pesto” (a ground mix of toasted almonds, garlic, olive oil, vinegar, salt and freestyle herbs) is, says Shumana Palit, a co-owner of the Ultracomida delis in Wales, terrific for adding depth to sauces, soups and stews. “A spoonful makes everything come to life,” she says. Epicurious has a good recipe.