Next up was a chickpea ragout, into which Chef Watson had seen fit to include olives, a plum and some more cardamom. Served on a bed of rice, it had the disconcerting look of a meal that had already been partially-digested. Perhaps Watson is yet to master the finer points of presentation. To taste, the combination of flavours didn't clash, but didn't entirely gel, either. It was a bit like the necessarily-inventive meal you make when the cupboards are almost bare - it's nourishing for the body but the tastebuds mope throughout. Incidentally, you can read the recipe for this dish online and try it at home.