Here are 10 ingredients to put on the list for your next trip to the supermarket. We guarantee they will not only give your home cooking a flavour boost, many will also improve your diet and boost your immunity.

1 / CHILLI FLAKES A good sprinkle of these will add piquancy to any meal. Use as a condiment as you would salt and pepper, or add them to simmering dishes. Like all members of the pepper family, chilli and chilli flakes contain vitamin A, which boosts immunity and keeps your immune system strong. If you have your own chillis, you can make your own flakes, with the internet a goldmine of advice and recipes on this – as it is with everything else!

2 / LEMONS As well as being a great source of vitamin C, lemons and their juice add a citrus kick to everything from dressings and marinades to your pre-dinner G&T. Got a surplus? Try preserving them – again, there are plenty of recipes on the internet. Preserved lemons give a real flavour boost when chopped into a salad or simmered in a stew, and they are an essential part of many Middle Eastern dishes, particularly tagines.

3 / SMOKED PAPRIKA This is the new go-to in the Cityscape office. The subtle smoky flavour is distinctly different to the sweet paprika you may be used to, and it is an essential part of any Spanish dish, especially paella. Use it with salt and pepper for an easy barbeque rub for beef, chicken or pork. It brings a hearty boost to vegetarian dishes as well and makes a great flavour substitute for bacon.

4 / SESAME OIL Essential for that authentic Asian stir-fry, a few drops of sesame oil also go a long way in dressings and sauces for noodles, salads and even pasta. It brings an earthy, nutty aroma and taste to any dish. And you can use it in skincare! Its antioxidant, anti-inflammatory and antibacterial properties work to soften and protect your skin.

5 / PARMESAN Grated or thinly sliced from the block, parmesan cheese is an essential ingredient in many Italian dishes. Here’s another way though – scatter parmesan shards over roasted vegetables about 10 minutes before they’re ready. This is particularly delicious on cauliflower florets. To keep at its best, wrap the block in wax or greaseproof paper and store in the fridge – plastic wrap will make it sweat.

6 / APPLE CIDER VINEGAR The jury’s still out on some of the health claims but there’s no denying that apple cider vinegar has antimicrobial and antioxidant effects. Try it with lemon juice and soda water as a replacement for soft drinks. Choose raw, unfiltered apple cider vinegar, also known as “with the mother” because of the ball of living enzymes you should be able to see at the bottom of the bottle. In the kitchen, use it to give your salad dressings, dips and sauces a boost.

7 / HEMP SEED OIL You can’t use it for frying (it loses its nutrients and taste) but using hemp seed oil as a replacement for olive oil will bring an extra layer of nutty heartiness to drizzles, dressings and dips. Try a teaspoon of it in your morning smoothie for a delicious boost of protein and omega-3 fatty acids.

8 / TURMERIC It’s ubiquitous in every curry but there are so many other ways to enjoy the wonder spice turmeric in your diet. Which is good, as turmeric has been found to bestow many health benefits when consumed regularly. Look out for fresh turmeric at farmers’ markets – peel it, then slice or grate the orange flesh. Try it fresh or powdered in an omelette, with fried potatoes or in a rub for chicken or lamb.

9 / GOATS’ MILK FETA The purists will be shouting tautology as it can’t really be feta if it’s not made with goats’ milk. But many people find the real thing just too ‘goaty’ for them. The upside to acquiring the taste is the pungent kick it brings to salads. In combination with beetroot it’s divine. If you can’t make the leap in one bound, switch to a sheepmilk/goats’ milk blend and start your journey.

10 / SUMAC This staple of Middle Eastern and North African cuisine brings a pleasant astringency to chicken and fish dishes in particular. It’s easy to use too much so apply with a light hand. Try it in mayonnaise and yoghurt dressings, or combine with thyme, sesame and salt for a traditional Za’atar.