ELLY MCCAUSLAND

Here in Norway, where I work as a senior lecturer in British and American Literature at the University of Oslo, we’ve been lucky that the food shortages haven’t been too severe, but I have had to be more flexible than usual. Botanicals have always been at the heart of my cooking – they are inexpensive, but they can completely transform a dish. Using less familiar herbs and spices can make you more creative: for instance, we’re so used to having basil on tomatoes, but try dill instead and it immediately changes the flavour from Italian to Scandinavian.

I’ve been passing the time while in lockdown by doing lots of baking. In summer, I love making my little cherry and almond cakes, which are great for using up random ingredients in your cupboards: you can replace the almonds with hazelnuts or desiccated coconut, and substitute any fruit (or even jam) for the cherries. I’ve used figs, apricots, peaches, pears and a variety of different berries with great success. ‘The Botanical Kitchen: Cooking with Fruits, Flowers, Leaves and Seeds’ by Elly Mccausland (£26, Bloomsbury Absolute) is out now. www.nutmegsseven.co.uk