Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by.

Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.

Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.

Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor.

The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.

There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can't think of any better use of chopsticks on a hot and sweaty evening.