Flavour First is your guide to building a kitchen that works hard for you – one full of bold, brilliant condiments, sauces and pastes that turn simple ingredients into extraordinary meals.

Previously published as From Salt to Jam, this updated edition brings the flavour front and centre. Katrina Meynink, food writer, cook and Good Food columnist, shows you how to cook up the pantry you need to unlock all the incredible food that follows.

Inside are foolproof recipes for the condiments, dressings, seasonings and jams that make everyday cooking exciting – and more than 100 delicious meals that use them. Make lemon curd to power quick desserts, chicken salt to lift simple fries, harissa to liven up roasted veg, or a killer tahini dressing that turns lasagne on its head.

Packed with clever tips, flavour hacks and straight-talking kitchen smarts, Flavour First is about cooking once, eating well, and always putting taste at the heart of what you make.