Sliced and diced

This brought back childhood memories for one Panellist of charcoal-grilled schaschlik kebab – skewers of cubed pork loin, beef, smoked bacon, peppers and courgette served with a curry tomato sauce and crusty French bread. The taste was simply sensational! Liquorice, dried prunes and raisins, treacle tart and mince pies mingled before a finish of creamy hot chocolate. Diluted, it was another dish: Chinese-style pancakes filled with crispy aromatic duck, cucumber, spring onions and a drizzle of hoisin sauce. On the palate, we tucked into diced smoked pancetta, salt-cured and black pepper-spiced pork belly. Following 15 years in an ex-bourbon hogshead, we transferred this whisky into a #4 heavy char first fill hogshead.