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”Flavour, as we'll see it, can be dialled up by the pairings within a dish. It's not so much what you do to an ingredient ('process') or the ingredient itself ('produce'), but the combination of various ingredients with what we have identified to be the four most important 'pairings': sweetness, fat, acidity and chilli heat. These pairings play out, in big and small ways, in so many of the things we all love to eat.

Satisfaction is about the combination, the layering, the contrasts of tastes - Whatever the pairing - whether it's about layering together two of the same tastes or contrasting one against another - it's always about the balance.

Yotam Ottolenghi