Make up a big batch of tahini sauce with herbs, quick preserved lemons, experiment with all sorts of pestos, or try zhoug and shatta, two punchy Levantine chilli condiments

I love the green tahini sauce with the roast cauliflower in your book Simple – it livens up even the most joyless of midweek meals. What other easy sauces should I have in my repertoire to give plain dishes a bit of zhoosh?
Joe, Liverpool
I’m so pleased you’ve asked this question, Joe, because sauces and pastes are one of the secrets to exciting home cooking. They’re little flavour bombs, sitting ready in the fridge, to drizzle over or stir into all sorts.

Tahini sauce, green or otherwise, is one of my favourites. If I don’t have herbs at home, or if I just fancy a change, I’ll often mix in some miso or soy for a deep, savoury hit. Or, if I want some chilli heat, I’ll add chilli flakes, harissa or similar chilli pastes such as doubanjiang and gochujang; just remember to add plenty of lemon or lime juice to balance things out.