Lemon and poppyseed madeleines

Makes about 20 This is a multicultural bake if ever there was one, with a nod to France, where the buttery madeleine originated, a wink to the USA and Eastern Europe for the addition of poppyseeds, and a cheeky grin to Great Britain for the lemon curd. Madeleine tins vary in size and shape, so the number of cakes that you’ll get from this recipe will vary according to whatever tin you’re using. They are best eaten on the day of making.

— 150g unsalted butter — 175g plain flour, plus extra for

dusting — 1 tsp baking powder — 1 tbsp poppyseeds, plus

extra for scattering — 3 large eggs — 150g caster sugar — a pinch of sea-salt flakes — finely grated zest of

1 unwaxed lemon — 12-15 tsp lemon curd

For the lemon glaze

— juice of ½ lemon — 150g icing sugar, plus

extra if needed

Melt the butter and use a little to grease the inside of two

12-hole madeleine tins, ensuring that you get it into every groove and corner. Dust the tins with flour, tapping out the excess, then pop in the fridge while you prepare the batter.

Sift together the flour and baking powder in a bowl, stir in the poppyseeds and set aside.

In the bowl of a mixer, whisk the eggs, sugar and salt for about five minutes (longer if using a handheld whisk) until thick, pale and doubled in volume. Add the zest and mix to combine. Using a large metal spoon and a figure-ofeight action, fold in the sifted dry ingredients.

Carefully pour the melted butter around the edge of the bowl and fold it in. Cover with cling film and chill for 30 minutes while you preheat the oven to 190C/gas mark 5.

Drop a rounded teaspoon of batter into the middle of each madeleine indentation and gently spread to fill, leaving a little dip in the middle. Spoon a small amount of lemon curd into the dip and cover with a little more batter. Bake on the middle shelf of the oven for about 12 minutes, until well risen and golden.

Meanwhile, prepare the glaze. Whisk together the lemon juice and icing sugar until smooth. You want the glaze to be thick enough to just coat the back of a spoon, so add more sugar or water to adjust the consistency if necessary.

Turn out the madeleines on to a wire rack, leave to cool for a couple of minutes and then brush with a little glaze. Finish with a light scattering of poppyseeds.

Rhubarb and almond tart

Serves 6 I love this tart, with its contrast of sharp yet sweet, vanilla and rose-scented rhubarb, nutty frangipane and flaky, buttery pastry. As a bonus, you don’t need any fancy tins and it can be knocked up in no time at all. Serve with plenty of cold crème fraîche or clotted cream, or with a big scoop of vanilla ice cream.

— 400g slim-stemmed

forced rhubarb — 200g caster sugar — 1-2 tsp rose water — ½ vanilla pod, split in half lengthways, or 1 tsp vanillabean paste — plain flour, for dusting — 375g shop-bought all-butter

puff pastry — 2 tbsp milk — 1 medium egg yolk,

lightly beaten — 1 rounded tbsp flaked

almonds