Sometimes (often?) dinner needs to be get on the table quick (like, 5 minutes ago).
That's when I turn to my favourite kitchen hack for a quick boost of flavour.
It's the trick I use in my kitchen when I'm short on time, or just feeling plain lazy, without wanting to skimp on flavour (because, who wants to skimp on flavour, ever?)
The trick: using a flavour paste as a quick topping, marinade or sauce.
I always have a few jars of such 'flavour bombs' to hand, and use them regularly.
Most of them keep well in the fridge for a while, especially if the top is sealed with a thick layer of olive oil to keep the air out. Some are home-made, some are shop bought.
. I'm talking about things like:
Harissa (Maroccan-style spiced chilli paste, more flavour than heat)
Miso paste (Japanese-style fermented rice paste)
Umami paste (the miso concept reimagined, e.g. fermented bean paste)
Thai-style curry spice paste (note: the spice paste not the sauce), or any other spice paste (Indian, Malaysian, Jamaican...)