In Romania, this simple garlic dressing – five cloves crushed with one teaspoon of salt in 100ml of water – is, says Irina Georgescu, the author of Carpathia, “drizzled on polenta, roasted vegetables, fried fish or added to meatballs. It can fix everything.” Romanian garlic is milder and sweeter. Roast pungent UK garlic for a similar flavour, but include one raw clove for “personality”, says Georgescu. NO ARTIFICIAL COLOURS, SUITABLE FOR VEGETARIANS. ALLERGY ADVICE CONTAINS EGGS, MUSTARD, COUNTRY ORIGIN UNITED KINGDOM.

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This exhilarating Yemeni green chilli and garlic sauce, verdant with parsley and coriander, lifts any salad, sabich (roasted aubergine) or falafel pitta. In Bristol, Edna’s Kitchen does a terrific zhoug, while Waitrose sells a version in its Cooks’ Ingredients range. 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. 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.