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Using a small knife, slice the buds very thinly lengthways.
Using a small knife, remove the stalks from the leaves following their natural shape.
Using a small knife, scrape off the char to reveal the crisp skin beneath.
Cut the liquid into the flour using a small knife until all of the flour has been lightly moistened and is beginning to come together in clumps.
Add the baking powder, sugar, pepper and salt, plus 1 tbsp of milk, using a small knife to "cut" the liquid into the flour.
Using a small knife, scrape out the vanilla seeds, add to the mix, then stir in the desiccated coconut, if using, lime zest, cinnamon, nutmeg and rum.
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Use a small knife to cut out any that adhere.
Then use a small knife to cut the meat away from the rind.
Use a small knife to carve a little cross into the base of each tomato.
Use a small knife to stab little holes in the meat, then slip an anchovy into each hole.
Add the water and use a small knife to cut the liquid into the mixture until all of the flour has moistened.
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