For those people who think that I should have bought Elvas plums (Ameixas d’Elvas) in Elvas, it looks as if they are easier to buy in Fortnum and Mason: a delicacy perfected by the nuns of the Alentejo, made from greengage plums, introduced to England alongside port and enjoyed by the Duke of Wellington at his banquets, the plums are apparently harvested in July and then cooked and soaked in vats of sugarcane spirit for six weeks before being packaged up in beautiful round wooden boxes as a Christmas treat. At least it will be easy for me to get a box when I’m back in England. I have a feeling that Leila sells them as well.