Gorse. It's everywhere. Common, grey, scruffy, painful and totally unappealing - until the flowers come, then it's heady, exotic and wonderful. Not long before I took this I bought a tin of coconut milk to make a marinade for fresh tuna. When I walked into the scent of hot gorse by the bay I could only think - why on earth do two such different species growing in such different part of the world smell so exactly the same? I'm not expecting an answer.
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