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The meat and vegetables fall into neat rows under your blade. Your bench is perfectly positioned in the outdoor arena, and the ultra-wok soaks up the sunlight, making the ingredients practically dance as they cook. You select the best flour on offer and carefully sift it through the, er, knife. You then measure out the precise amount of water with the, um, knife and add it slowly to the flour. Using the knife, you carefully mix the two to form the dough. Erm, you add a bit more water and form the dough. A bit more.

Finally, you dust the bench and lay out the dough, rolling it flat with the knife ready for cutting the noodles. Pressing it flat. No, flatter. Thinner. No, the handle's in the way.

Hoo boy.

"Three minutes left!"

* Push on with the noodles.