I'll see your cherry bakewells and raise you strawberries and ice cream!!
And Laphroaig

Plus, there's smoked salmon pate in the fridge
Smoked Salmon Pate
Take one pack smoked salmon trimmings, one tub low-fat creme fraiche, black pepper, lemon and a blender.
Put the SS, a grind or three of pepper, a generous squidge of lemon and a dollop of creme fraiche into the blender. Whizz it for 30 seconds or so.
Now try it. If it's too lumpy, whizz it a bit more. If it's too claggy, add more creme fraiche. Continue till it's right.
Now eat it with crusty bread, or Melba Toast. Or oatcakes.
A dry white wine works well with this. Fizz is good, but fizz is good with everything!!!