Fantastically fragrant

Because our senses of smell and taste are so closely linked, the aroma of food adds a lot to its flavour. That's why everything tastes of cardboard if you've got a cold. And smokers who give up find that food starts to taste fantastic again, once their nostrils are clear of fumes. Always breathe deeply the fragrant smells that waft around the table–they'll leave you salivating.

You don't need to be a top chef to start adding a few mouthwatering bits and bobs to spark up everyday food. Jamie explains how easy it is: 'Just a single spice with salt and pepper and a little olive oil can turn a dish into a more classy and interesting meal.' Simple things are often the most flavoursome, like toasted almonds livened up with a touch of chilli and sea salt. Jamie's well into making things simple, and likes to give a basic ingredient, such as mashed chickpeas, 'a kick up the backside with a good pinch of cumin for spice, a little dried chilli for heat, garlic for a bit of ooorrrggghhh, and a good squeezing of lemon juice to give it a twang. Tasty!'

Just a little bit of zesty flavour makes all the difference to food that otherwise would be pretty bland. Have you ever wondered why that slice of gherkin is there in your burger? It's because a shot of something sharp and acidic improves the taste of the meat. Tomato salsa or mustard work just as well.

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