Because – truth be told – our latest trip to Singapore was everything we hoped it would be. And then some.

While its taste made my tastebuds cry “woah, sour!!!”, the shop assistant insisted that the little pearls go exceptionally well with champagne, vodka or oysters. I certainly have been wowed, but I’m pretty sure some of my smart readers know what I’m talking about, no?

But what would you say, if I offered a different kind of pesto, one with a fairly unusual main ingredient?