Olde Gutrot's Brilliantly Bonkers Broad Bean Pod Wine

Use fresh young pods as soon as possible after they have been picked and shelled. Freeze them if you need more than one shelling session to collect enough.

While bringing 7 pints of water to a boil, thinly peel 2 oranges and 2 lemons and add the peelings, 4 lbs pods and a teabag to the water.

Hold at a low boil for 30 minutes and remove from heat until cool.

In a fermenting bin, strain the liquor over 2 lbs sugar, 1tsp yeast nutrient and stir well until dissolved. Discard pods, peelings and teabag.

Add juice from lemons and oranges, stir and add wine yeast. Seal with the lid fitted with a sterilised airlock. Store in a cool, frost-free place for 5 days, stirring twice daily.

Siphon into a sterilised gallon demijohn using a sterilised plastic tube. Top up with water. Cap with the lid fitted with a sterilised airlock.

Store the wine for at least 3 months or until clear.

Siphon into sterilised wine bottles. Avoid disturbing the sediment or transferring it into the bottles.

Leave to mature for a year, or it will taste 'beany'. Makes a light, Teutonic-style dry wine.