We imagined preparing either porridge with strawberry compote, figs and pistachios or a charred tomato vinaigrette with sherry vinegar and Dijon mustard. On the palate neat, creamy with an aniseed heat at first but then followed by enticing sweet and sour flavours with a tiny hint of smoke which reminded us of a roasted strawberry and rhubarb crepes. Following reduction, we baked lemon marzipan muffins, panettone with cranberries and ginger and made apricot jam before we enjoyed a creamy mango and coconut smoothie. In the finish hard boiled traditional sweets called aniseed balls with that infamous pip (a whole rapeseed) in the middle.