Start with a simple ratio, then adjust to your taste.

For an oil-based marinade, a good starting point is: 1 tablespoon seasoning + 1 tablespoon oil

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Mix well and check the consistency. Depending on what you’re cooking, you can add a little more oil or seasoning until it feels right.

There’s still room to adjust to your own taste — the ratio is simply a useful place to begin.

With oil

Mix 1 tablespoon seasoning with 1 tablespoon olive oil or avocado oil as a starting point.

Once mixed, leave it to rest for a minute before using. This gives the dried herbs and spices a little time to rehydrate and allows the seasoning to begin infusing into the oil.

Give it another stir, then coat your food evenly.

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With yoghurt

Tandoori works especially well with plain yoghurt, although other blends can be used this way too.

Mix the seasoning into the yoghurt a little at a time, taste and adjust before coating your food. Allowing the mixture to rest briefly before using also gives the spices time to soften and come together.

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Season directly

Lightly coat the food with olive oil or avocado oil, sprinkle the seasoning evenly, then gently press or rub it onto the surface before cooking.

You can season your food and cook it straight away, and it will still add plenty of flavour.

When you have the time, however, let the food sit in the marinade before cooking. This gives the seasoning more time to flavour the food rather than simply sitting on the surface.

Keep food covered in the fridge while marinating, and follow the timing given in the recipe you’re using.

Season before cooking to build flavour, then taste again once the food is cooked.

A light final sprinkle can bring some of the fresher spice, herb and citrus notes back to the surface.

As always, start lightly and add more if needed.