‘A really different-tasting gin; the main flavour is cardamom. It almost feels like you’re drinking the start of a spice mix from a curry, but in the best possible way.’

‘As good as any gourmet ice cream brand, even though it’s mainstream. Have it with hot treacle tart and you’re on to a winner.’

'These are the best vegetarian meat product in the biz. The texture is perfect, and they’ve nailed that classic butcher’s banger flavour profile.’

‘When you buy a basil plant, you can crack it open and repot all the different individual plants – then you can have a sort of basil farm going on.’

‘Just one of those definitive articles – a bit like Heinz ketchup. You can’t really better it. Scatter blobs over dauphinoise potatoes. That’s the way to do it.’

‘In the restaurants, we have a dish that is burrata drowned in truffle oil. Then we take our pizza dough and stretch it into what looks like a grissini but just 10 times as fat. So it’s hot fresh bread, white truffle oil, burrata and a good pinch of Maldon salt. It’s glorious.’

‘It goes with everything. If you’re making chicken wings at home, you can use a whole bottle of Frank’s with a whole stick of butter to make the buffalo sauce.’