The guide, which is free to download, has been created in response to operators facing a skeleton kitchen team and stripped back menus.

Barny Macadam, development chef from Santa Maria, said: “Our spice blends are a great way to add variety to a reduced menu, whilst still meeting consumer demand for global cuisines. In the right combinations, a slimmed down spice cupboard and a few staple ingredients can be used to make lots of different dishes.

“Our Penang Red Curry for example, can be used as a seasoning for Thai fishcakes, added to coconut milk for a creamy Thai curry and stirred through aromatic soups and noodle dishes. And, our Chimichurri can be sprinkled over diced vegetables, stirred in water and oil for a fresh sauce or used as a marinade for salmon.”

Santa Maria is encouraging chefs to share their best hacks or tips on Instagram (@SantaMariaFSUK) using  #SMHacks for the chance to win product boxes to help improve their delivery offering.

Simon Hulstone, chef proprietor of The Elephant Restaurant in Torquay and former winner of the Craft Guild of Chefs National Chef of the Year, added: “Santa Maria products enhance recipes, increase flavour and ultimately I’m using less, as the flavour is ten times better. They bring all the other ingredients to life, without overpowering or unbalancing my dishes. Pure sorcery!”