A lively nose neat greeted the Panel with the scent of gooseberries, sherbet lemon, fresh apple juice and a hint of mint. On the palate it was like a spiced greengage chutney, made using chilli, turmeric, mustard seeds and ginger. Add to this artisan cheese and oatcakes, and it was a meal fit for a king!

Following reduction, we discovered plenty of fresh notes such as green apple peel, nettles, juniper, heather and yellow gentian. With time, sweeter aromas of apple crumble and lemon meringue pie appeared. To taste, we tucked into a Turkish nettle salad with feta cheese, cucumber, fresh mint and lemon juice, as well as ground black pepper.