A slab of toffee was being consumed by the soot from a volcanic eruption, joined by smouldering hay bales and a new first aid kit. The palate was sooty, buttery, rich and served to us from within a medicine cabinet. Water introduced Madras spices, poppy seeds, pecan pie and walnuts to the nose, with the palate now a warm naan bread smothered in toffee sauce and topped with coal dust.