Umami is that wonderful savoury flavour profile synonymous with cooked meats, mushrooms and cheese. The quest for adding this to any dish is never-ending and new concoctions and experiments with an array of flavours is one of the real joys of being a foodie.

Here's our latest attempt to bolster a dull main meal with something wild, which delivers on a depth of umami flavours. We've taken humble wild garlic seed pods, lacto-fermented them for extra tang, aged the result for a couple of years, dried it out, powdered it, before finally adding it to this spice mill. We've also thrown in one of our favourite seaweeds too (again, dried and powdered) in pepper dulse - AKA sea truffle - to add another layer of wild umami. It's a long, detailed process but one where the result justifies the effort.

Enjoy this wherever you would want more of that rich, umami, savoury flavour. In creamy sauces, atop cheese on toast or generously scattered on a runny egg yolk. The possibilities with this one are endless!