Batch 27

The aroma was that of the ultimate ham and cheese sandwich done the French way; a croque monsieur made using Dijon mustard and béchamel sauce – simply delicious. And so was the palate, lightly smoked porridge oats topped with slices of banana and sprinkled with cinnamon and brown sugar. Following the careful addition of water, we got a large skillet of paella rice topped with artichokes, shrimps and spiced with sweet smoked paprika. To taste, we found fried garlic mushrooms with lightly smoked salmon and lemon-zested crème fraiche. This truly was an example of individual delicate flavours achieving that fascinating fusion of sweet, savoury and smoke.