If you have eaten at Poon’s, you will know it is not just food, it is a state of mind. The legendary family-run restaurant will open its doors at Somerset House soon, and to celebrate, they have released three new Chinese pantry heroes: Fermented Soy Bean Paste, Soy Bean Doubanjiang and the wonderfully named Everything Everywhere Sauce.

If you are the sort of person who believes condiments make the meal (we see you, chilli oil obsessives), this is about to make your week. Poon’s London is giving one lucky Foodism reader the chance to win a whole year’s supply of their sauces. This is the kind of prize that turns every Tuesday culinary creation into a masterpiece.

That means six jars each of their cult classics: Extraordinary Chilli Oil, Chilli Vinegar Dressing, Premium First Extract Soy Sauce and WO Sauce, along with those new releases. Yes, that includes the salty savoury fermented paste that deepens braises like magic, a Doubanjiang reimagined with soy beans, and Everything Everywhere Sauce, which does exactly what it says on the tin.

Add in a Poon’s tote bag and a tea towel for good measure, and you have four hundred pounds worth of sheer saucy joy arriving at your door by courier.