JOHN FREDERICK PETO LEMONY BURNT BUTTER CAKE

SERVES 10-12 Sometimes a desire arises for a basic, uncomplicated cake just like the deliciouslooking wedge in John Frederick Peto’s 1890 still life (previous page). Buttery and rather plain with a dusting of icing sugar, this cake fits the bill. Although unpretentious in looks, it is full of lemon and fresh cream with a nutty note of burnt butter. Serve with yoghurt or whipped cream.

INGREDIENTS

4 large free-range eggs

220g icing sugar, plus extra for dusting ½ tsp vanilla paste

Finely grated zest and juice 1 large lemon 160ml fresh cream

120g butter

270g flour (around 2 cups)

2 tsp baking powder

Handful whole freeze-dried strawberries

1 Preheat oven to 180°C fanbake. Grease and flour a 26cm springform cake tin.

2 In a stand mixer (or with electric beaters) beat eggs and icing sugar until fluffy. Add vanilla, zest and cream and mix gently to just combine.

3 In a saucepan over medium heat, melt the butter and let it foam. When it begins to smell nutty and go brown, immediately remove from the heat and set aside to cool completely.

4 Sift together the flour, baking powder and a pinch of salt.

5 With a spatula, gently fold flour mixture and cooled butter into egg mixture; don’t over-mix. Pour into tin and bake for about 35-40 minutes.

6 Remove from oven, cool for 10 minutes then remove from tin and sprinkle lemon juice over warm cake. To serve, dust with icing sugar and decorate with freeze-dried strawberries.

ANDY WARHOL SOUP

SERVES 6-8

Andy Warhol’s iconic 1962 work Campbell’s

Soup Cans of repeated red and white inspired me to delve into the pantry and peruse my stack of tins on a recent grey, wet day. To my delight I discovered a variety of tinned tomatoes. Usually they are tossed into slow-cooking dishes or converted into pasta sauces, but on that occasion they were destined for this rather smashing soup, served here with feta toasties made with mixed grain bread.

INGREDIENTS

50g butter

1 red onion, sliced

1 medium carrot, roughly chopped

1 large stick celery, roughly chopped

1 clove garlic, finely chopped

2 sprigs thyme

2 fresh bayleaves

2 x 400g tins chopped tomatoes

850ml chicken stock

2 Tbsp balsamic vinegar

200g crème fraîche

Extra virgin olive oil, for brushing bread and serving 8 slices grainy bread 100g feta, crumbled

Fresh basil leaves, to serve

1 In a large saucepan over medium heat, melt butter then add onion, carrot and celery and sauté for 10-15 minutes until really soft. Add garlic, thyme and bayleaves and cook for 1 minute. Pour in the tomatoes and chicken stock, stir then simmer gently for 30 minutes.

2 Remove bayleaves and thyme. Add balsamic vinegar then use a stick blender or processor to blitz soup until completely smooth. Reserve 4 Tbsp of crème fraîche and stir the rest into the soup, mixing well to combine. Taste and season with salt and pepper. Keep warm.

3 Lightly brush olive oil on one side of bread slices. Turn over four slices and sprinkle with feta then top with remaining bread (oiled side up). Grill in a sandwich press until golden and cheese has melted, then cut in half diagonally (or fry on both sides in a dry, medium-hot frying pan, pressing down with a fish slice).

4 Pour into bowls, adding a dollop of reserved crème fraîche, a swirl of extra virgin olive oil and two basil leaves to each. Serve with toasties.