Lucy Thomas has been experiencing parosmia since she had a bout of Covid-19 a few months ago and has been experimenting with various recipes ever since. She shares this amazing tortilla combination of tastes, temperatures, and textures, which can easily be adapted into the main meal with some veggie or beef chilli.

You will need, grated cheese, tomato salsa, guacamole and sour cream. If you have the time and inclination you can make your own salsa and guacamole, although of course, shop-bought versions work just as well.

She says: “Basically I put the tortilla chips in a shallow serving dish, sprinkle on the cheese, and whack them in the oven or under the grill to melt the cheese. Then I just add the toppings -I put blobs all over so you get a nice mix with each bite. I leave out the lime, onion, and garlic and it’s fine for me Parosmia-wise.

”To make the salsa you will need to blend some ripe tomatoes, onion, chili, garlic, fresh coriander, olive oil, lime juice and zest plus some salt and pepper. Homemade guacamole is easily created by mashing some avocado and adding finely crushed garlic, olive oil, lime juice, freshly chopped coriander, and salt and pepper to taste.