I visited the dentist this week to get a chipped tooth repaired. I explained to him that the damage was caused by a piece of caramelised oatmeal in a Cranachan that I made recently. My dentist objected that you don’t need to caramelise the oatmeal for Cranachan, merely to toast it. As I acknowledged this but countered that caramelising (and then reducing it to the size of sugar granules with a pestle and mortar) is my own adaptation because it makes it even more tasty, it occurred to me that we were having a very gastronomic conversation!
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