Fresh lemon - from the zest or the juice

That particular “tang” that emerges whilst baking something made from fermented ingredients (like a sourdough starter or two day old milk yudane/tangzhong). The smell of regular bread cooking is fine, but when it has this extra element I find it intoxicating and wind up spending half the time its baking on my haunches by the oven inhaling this airborne elixir.

Love the smell of cooked mushrooms (particularly when made with garlic) but some mushroom aromas are transcendental. Matsutake so much so that I consider it an aphrodisiac

Again - the scent of rice as it cooks is lovely, but some kinds of rice release exceptionally agreeable and mouthwatering smells into the kitchen.

The smell of capsicum peppers frying in a decent extra virgin olive oil, or sliced potatoes and onions in olive oil waiting for their egg overlord to enrobe them, make my home feel deliciously Spanish.

Using dashi (kelp kombu and bonito flake stock) along with shoyu/soy sauce, sake and mirin as an immersion bath for nabe or oden or any other innumerable dishes reasserts my house as unmistakably Japanese territory.

The heady combination of roast meat, potatoes and carrots and a ballooning Yorkshire pudding in the oven, simmering green beans and the craft of gravy making reminds me I’m in England.

And then there is the elegance and beauty of good green tea.