Blood sausage

Iron and offal need sugar. Apple is the traditional off-switch for that metal.

Neutral starch is the only thing that can take this much iron unaided.

Caramelised allium is the standing antidote to blood. It is in the recipe already.

Sweet shellfish on iron and fat. A nineties trick that never stopped working.

Iron and oatmeal want sharp apple. Every version of this dish knows it.

Runny yolk coats the crumb and softens the mineral edge in one go.

Sharp volatile heat clears the iron before it settles on the tongue.

Rice as the filler makes it grainy rather than pasty. Burgos worked it out.

Iron and apple is the standard Norman answer; the alcohol carries it further than cider can.

Iron and offal want sharp bitter fruit, not sweet fruit. This is the correct one.

Eugenol is already in the mix. Adding more pushes it warm instead of metallic.

Iron and sweet dark fruit; the sugar makes the mineral note read as depth.

Iron and offal want sugar with acid on it; the zest cuts, the juice sweetens.

Iron on iron. It should be too much and it is exactly enough.

Bitter and metallic share a register. The cocoa reads as depth, not dessert.

Cassis is sharp and slightly sulfurous, which is what stops iron lingering.

Iron, oat and smoke; the spirit acts as the acid the dish otherwise lacks.

Iron and iodine are the same note struck twice, and both vanish fast.