I mentioned last week that I am obsessed with salty savoury umami things, usually in the shape of anchovies. This is partly for health reasons and partly because I just love those deep fifth taste flavours.

I occasionally worry that I’m desensitizing myself to them as I increase the amounts of umami in my diet constantly. Where one anchovy would have sufficed in a dish, I’m up to four at a time and adding seasoning as well.

I half expect that soon like I’ll just install a salt lick by the front door like I’m a horse and start dropping anchovy fillets straight down my throat like an insatiable salt seeking penguin.

I’ve dabbled with parmesan, done a bit of nutritional yeast, tried the No 5 Umami range by Laura Santtini and worked my way up through the levels of miso and still I just need a little bit more….

This week I was looking to cook for a vegan friend (which an event and a half when all our dietary requirements combine) and looking for ways to add flavour without animal produce, stumbled across the idea of ‘vegan parmesan’ on Serious Eats.

Made by dehydrating green olives, miso and fresh rosemary and blending them to a powder, it bears about as much resemblence to parmesan as I do to the Archbishop of Canterbury. But since I was looking for an umami bomb, I made it anyway.

And I am actually obsessed. It is insanely good. So intense, so delicious, so savoury. In the space of a few days I’ve made a cucumber salad with it, sprinkled it on a plate of bucatini with tomatoes and beef mince, combined with rice, seaweed and salmon and put it on fried eggs. And I can’t stop.

I’ve got through at least a quarter of my small jar and was contemplating not giving my friend the one I made for her. Instead I’m already planning a second batch with anchovy stuffed olives this time and maybe some lemon zest.

It’s super easy to make and considerably better value than those pots of umami paste or powder you can buy. It’s also fodmap friendly as it lacks garlic or lactose and of course the basic recipe is vegan.

Homemade Umami Powder (makes about 250g)

• 500g pitted green olives (supermarkt basic types are fine)
• 75g miso paste (I used hatcho)
• 5 sprigs fresh rosemary

This isn’t a quick recipe and you’re going to need the oven on for 4 hours so make a bigger batch if you like. I’d probably just end up face down in the jar getting stuck if I’d done that though.

Using a food processor or mini blender, pulse the olives until they are roughly chopped. Set aside and pulse the miso paste too. Add to the olives. Use the food processor or a spice grinder to blitz the fresh rosemary too and mix it all together. It will look like green mulch. Don’t worry. Like a lot of things in life, it gets better.

Line a baking tray with a silicone mat or double layered greaseproof paper and spread the mixture out with a spatula to form a thin layer. Allow it all to dry and dehydrate in an oven at 100C for about 2 and half hours. It will look like brownish mulch. Stay with me.

Scrape it all back into the food processor and blitz it all again for about 5-6 pulses. Spread out on the tray again and stick it back in the oven for another 90 minutes or so.

It will now look like a rich dark brown crumbly powder that you can’t wait to use. Tip into a sterilised jar and allow to cool. Add to everything you eat for weeks to come and reward yourself for your patience.