Skullduggery in the shrubbery

Amongst green undergrowth we found pine needles, birch bark and pink peppercorns with layers of lemon cake and nutmeg. Green tea and ginger introduced a palate that balanced great warmth with toffee, nuts and honey on leather. A dash of water allowed us to root around in flower gardens for tomato plants and earth-covered parsnips as green apples, apricots and gooseberries fell around us. Now much sweeter the palate embraced lemon jelly, pineapple milkshake and crabapple pie with butter pastry. Caramel wafers joined fresh mango and ginger biscuits whilst cloves lasted well onto the finish.