When we think about where flavour comes from in a recipe, most of us probably focus on the ingredients – the produce and proteins, herbs, spices, aromatics and other seasonings.

But often overlooked is the flavour created by the cooking method itself – the fond that forms on the bottom of the skillet when protein or vegetables are browned; the amplified nuttiness from toasting nuts and seeds; the savoury, crisp exterior that develops with roasting.