We found ourselves outside during autumn picking flowers in a meadow and collecting conkers under a horse chestnut tree while chewing traditional lemon bonbons. A real sugary sweetness on the palate neat to start, interspersed with the dry spiciness of a rye bread to make a Danish open-faced sandwich called smorrebrod.

Once water was added there was the scent of lavender and coriander next to elderflower cordial and a sprig of mint, while to taste dried apricots and a sweet creamy oiliness of hazelnut butter emerged. In the finish still that spicy dryness of baked sweet chilli peanuts and cashews.