Mango masala mélange

A thick layer of apricot jam on soft white bread joined a fresh spring breeze adorned with citrus perfume, coriander seeds and holy basil on a carpenter’s workbench. The palate was alive as sweet chilli and peppery olive oil danced with butterscotch, bonbons and Edinburgh rock. With water, fenugreek and masala spices bloomed alongside liquorice and browned butter. Then dried cherries, peaches and tinned fruit salad mingled with granola and white chocolate buttons. The finish coated the fruit salad with custard and cream before passion fruit, dried mango and honeydew melon balanced the bitterness of strong black tea.