I've had a quite domesticated weekend. As well as using a wide range of broad bean recipes over the past couple of weeks (including a liver and broad bean risotto - hence the quote, although we had a sauvigonon blanc rather than a chianti), I've been producing fruit based puddings as if there were no tomorrow.
Firstly, strawberry cheesecake ice-cream, and today (in a bid to use up the egg whites left over after the ice cream, so as not to incur the wrath of Gordon Brown because of food wastage), raspberry pavolova. Although SomeBeans described it, rather uncharitably, as raspberry splatlova. I've never made meringue before. The 'Octavia' raspberries were delicious. As were the cream and meringue, obviously ;-)