The great switcheroo

It’s a sad truth that in this day and age we have all become gourmands de gluttonaire, no matter how fine we consider our motoring tastes to be. Any kind of diet of modern metal leaves your sensibilities bloated, your senses dulled.

So an essential part of our professional keep-fit regimen requires forcible cleansing of the palate, to recalibrate our fingers, toes and behinds. It is inevitable then that we haughty-taughty Ti gourmets pride ourselves on having only the very purest of intermezzos in our personal culinariums (ahem, sheds).

But one particular question persisted as Andrew and I compared our choices for this very particular job at hand. Two precisely 30 year-old, open-topped British sports cars, attempting to deliver the same zesty experience but each made from a completely different recipe.

How would our automotive tastebuds react if we swapped the pickled ginger for the wasabi? A mouthwatering prospect indeed, and there was only one way to find out.