With great excitement an infinite torrent of descriptors flowed from our pens… Jamaican ginger cake, cinnamon swirls, almond cookies, walnut brownies, banana bread, rum soaked raisins, apricot tart, honeycomb crunch, toffee crunchy bars, baked orange and dark chocolate covered gingerbread men. We paused for air, and besides my pen was overheating. We resumed with old oak, incense sticks, lavender, Cognac, a carpenter’s workshop, wax polish, rich marmalade, bread and butter pudding, Christmas spices, patchouli, crystallized walnuts, linseed, cinder toffee, syrup sponge and brown sugar. The flow of flavours was seemingly endless, until inevitably my pen ran out of