Plum sauce was poured over an old aeroplane seat; musty and sweet. On the palate, charcoal bread was topped with a slab of gammon, a dollop of strawberry jam and a crown of eucalyptus – dry, like a fine champagne. Adding water offered aromas of profiteroles doused in lemon curd, topped with runny vanilla icing and a splash of dessert wine. The palate was now full of lemon Welsh cakes, apple sauce and redcurrants dusted with icing sugar.