"I got overwhelmed by my own flavour," he says.
If I ever got round to writing one, both would have prominent entries in my personal flavour thesaurus.
My favourite flavour I've come up with so far is absinthe with dark mint choc-chip: it's quite heavy, and there are a good few glugs of absinthe in each batch.
This is one of my favourite flavour combinations for these cookies, but this really isn't a recipe where you need to feel hidebound by someone else's preferences – as long as you stay true to the rough ratios of the cookie dough itself, you can substitute and swap in different flavours, fillings and toppings however you please.
An example is this recipe here which I've extracted from my book Flavour especially for Word of Mouth readers, where I decided to use coffee, courgettes and oregano together (playing on the bitter and vegetal notes) after seeing the ingredients used in an entirely different dish in an American magazine.
Unaccountable elites are always irresponsible, and I got my own flavour of Jersey's mouldy governance on the first day of a visit in March 2009, when the Jersey Evening Post carried a front-page story headlined "States in shambles", referring to the States Assembly, Jersey's parliament.
The recipe that I cook and eat the most (very scientific, I know) will win a hamper from myself with lots of edible goodies, spice packs, a copy of my book Flavour, (which you can buy here, in case you were wondering) and a few surprise trinkets.
So it really doesn't matter if you're not ready for my particular flavour of jelly because no one's offering you any.
When I'm starving I … make puttanesca, because it's made with things I always have in my cupboard: tinned tomatoes, chilli, anchovies, capers, garlic, olives, spaghetti … They're my favourite flavours (I'm a salt fiend), and it's a one-pan dish, so it's easy.
I wasn't sure how much saucisson and cheese I could take – so carried a big stock of my favourite flavours of Clif Bars and Clif Shotbloks.
