Basking in a warm breeze from Iberia, we nosed pastel de nata with cinnamon, packets of raisins and slices of caña de lomo served with fig jam. The palate contained lovely dusky sweetness – cocoa powder and dark chocolate, dandelion and burdock (or artisan cola), and yeast extract and chilli jam smeared on rye crackers. Adding water, our noses found dried apricots, pork sausage with fennel seeds and a central thrust of chocolate and orange (chocolate chews, marmalade, chocolate orange). The palate retained its mouth-coating texture and now suggested flavours of apple wine, caraway seed and balsamic glaze drizzled over ripe figs.