We were spreading Dundee marmalade on heavily toasted bread as well as perfectly searing a steak – an art form of cooking hard and fast on an extremely hot surface to get a caramelised crusty surface texture (so called Maillard chemical reaction) with delicious compounds that we did look forward to tasting. Sweet, dark brown sugar, rich and velvety like caramelised carrot soup or campfire baked bananas with chocolate chips and marshmallows.
