Some flavours work together. Others don't. You can't really argue with the theory that if you like something then it works. It is simply that there is something intrinsically right about them, and there are some flavours and textures that work together so naturally that they defy the meddlings of any creative cook. There are flavours and textures that work together in perfect harmony. A roll-call of all that is good about eating: beef and mustard; lamb and garlic; liver and onions; toast and Marmite; steak and bearnaise sauce; duck and five-spice; chicken and tarragon; strawberries and cream. Then there are those successful contrasts of textures that seem like gifts from God - gravy and mashed potato; egg and chips; ripe Brie and crisp white bread; cold vanilla ice-cream and hot chocolate sauce...