Whoosh!

But this is tantalising. I find myself wanting to share the dry metallic scent of the beef he’s getting as he checks it for freshness. And now he pares, separates and discards the fibrous outer layer of a celery stick, and in so doing he releases that distinctive earthy cross between fennel and I don’t know what. Unlike that of the meat, the smell catches my nose briefly, slightly, sensuously. As he chops it finely, it releases a whoosh of what’s to come. It’s highly distinctive and promises a depth of flavour. Covering it, he moves on to the tomatoes…