A basket of orchard fruits at first with apples, pears and plums followed by a little more exotic papaya and star fruit eventually developing into nettle tea served with rhubarb scones. On the palate neat however we got an Indian curry called lamb Rogan josh with cinnamon, coriander and asafoetida powder, garlic and ginger.

When adding water we moved to Thailand and the smell of kaffir lime leaves, lemongrass and a variety of spices made us all prepare a chicken red curry which, just before serving with jasmine rice, we sprinkled with basil leaves.