This cake is a birthday classic

Although it is a pain to de-shell large quantities of pistachios, it is best to buy them still in their shells as they stay fresher for longer

Raw rhubarb softens perfectly while baking. It will become tender and juicy in the oven as the sponge bakes

Coconut and lime are an exotic addition to an Irish cake, but coconuts have long been used in Ireland

Peanut butter and jelly sandwiches once held a fairytale like aura, far removed from 1980s Ireland.

I decided my freshly picked rhubarb needed a special use

Bundt style cakes hail from Austria, Germany and Eastern Europe

Traybakes like this are particularly handy as the squares of buttery goodness can be popped into a lunchbox, or packed into a backpack, alongside a flask of tea, when out for a long stroll

This curled up pastry evokes holiday memories of coming off a hot sunny beach to grab a bite to eat in the dead of the afternoon heat, searching for a small bakery and then a cool section of shade to eat my spinach and feta encased in light, crisp filo pastry

It is a recipe made famous by Nigella Lawson in the early 2000s