I bought these in – of all places – Lakeland in Bluewater Shopping Centre, whose stock in trade is kitchen gadgetry along the line of grapefruit spoons and bagel slicers. The idea is that you pop them in the bottom of a champagne glass, where they open up and bubbles stream off them. Rather to my surprise, they actually worked exactly as promised (and turned the champagne a lovely purple colour). You can also eat the flowers, which the jar claimed tasted “of rhubarb and raspberry”, although a cynic might argue that they taste mostly of the preserving syrup. Still, “a delightful surprise for your guests”, as Good Housekeeping might have said circa 1965.