Milk

Creamy, slightly sweet and neutral. It has a subtle richness that rounds out bitter or acidic flavours in coffee and sauces.

Calcium for strong bones and teeth, which is a good thing for anyone who plans on chewing food or having their skeleton stay upright.

You also get a decent hit of vitamin B12, which helps turn your food into usable energy. Not much point eating if you can't get the goodness out of it.

Check the fat content. Whole milk (blue top) is the standard for cooking because fat carries flavour. If you're buying plant-based alternatives, look for 'barista' versions; they usually have added fats and proteins to mimic the structural behaviour of cow's milk.

Keep it in the coldest part of the fridge, not the door. Most people put it in the door, but the constant opening and closing causes temperature fluctuations that make it turn sour faster. Always keep the lid tight to prevent it absorbing the smells of your leftover curry.

Milk is the base for classic mother sauces like Bechamel. Use it to poach fish for a delicate texture, or add it to mashed potatoes for creaminess without the heavy richness of butter. It also acts as a tenderiser in marinades for chicken or pork.