Topsy-Turvy Rhubarb & Almond Cake

Use any garden greens — spinach, rocket, parsley, chickweed, mint — in this multi-textured salad. To add another element for vegetarian diners, top it with some pan-fried halloumi.

For the salad:

½ cup quinoa

½ cup green lentils

2 bay leaves

2 cloves garlic

500g broad beans (fresh or frozen) 6 spring onions, finely chopped 1 lemon, pips removed, finely diced

(including skin)

100g greens

For the dressing:

1 teaspoon wholegrain mustard 1 teaspoon honey

3 tablespoons white wine vinegar 5-6 tablespoons extra-virgin olive oil

Put the quinoa and lentils in a sieve and rinse them under cold running water. Drain well, then tip into a medium pot. Cover well with boiling water and set over medium heat. Add the bay leaves and garlic. Simmer for 12-15 minutes until the lentils are cooked but not mushy. Drain into a sieve and leave to cool.

Discard the bay leaves and reserve the garlic.

Cook the broad beans in boiling salted water for 2 minutes (you may need another minute if using frozen beans). Drain and rinse under cold water, then drain again. Slip the beans from their skins and set them aside to cool.

While the quinoa, lentils and beans are cooling, make the dressing. Squeeze the cooked garlic into a small bowl or jar. Add the mustard, honey and vinegar and season with salt. Stir well until combined. Gradually whisk in the oil until emulsified. Taste for seasoning and set aside.

Tip the quinoa, lentils and broad beans into a large bowl. Add the spring onions, diced lemon and mixed greens and toss well. Pour over two-thirds of the dressing and toss again. Drizzle the remaining dressing over the top and serve. Serves 6

This is a fool-proof way to cook salmon; the results can be eaten warm from the pan or cold.

6 x 125-150g salmon fillets

1 large bulb fennel, thickly sliced horizontally 2 lemons, sliced fresh herbs, for garnishing

Remove the salmon from the fridge and season all over with salt and freshly ground black pepper. Arrange the fennel and lemon slices in an even layer in a large, heavy frying pan (preferably with a glass lid). Set the pan over medium heat and pour in enough water to cover the fennel by about 1-2cm. Pop on the lid and let the water come to a simmer. Arrange the salmon fillets on top of the fennel and lemon, skin-side down. The water level should just cover the salmon. If the tide is out, top up the pan with boiling water. Cover the pan and reduce the heat, so the water is at a gentle

simmer. Cook for 4-6 minutes until the salmon is just cooked through. Remove the pan from the heat and transfer the salmon to a serving plate (discard the fennel and lemon). Garnish with herbs and serve with Horseradish & Caper Yoghurt. Serves 6

Horseradish & Caper Yoghurt:

Spoon 150g plain unsweetened greek yoghurt (I use Zany Zeus) into a small bowl. Add the finely grated zest of 1 lemon and 2 tablespoons of freshly squeezed lemon juice, 3 tablespoons of horseradish sauce and 1 tablespoon of finely chopped capers. Stir until combined, then season to taste with salt and freshly ground black pepper. Cover and chill until ready to serve. Serves 6

Make the most of the last of the rhubarb with this fragrant cake, perfect with a cup of coffee.

2 tablespoons butter, melted 2 tablespoons brown sugar 500g (about 6 stalks) rhubarb, cut

into short lengths

150g soft butter

250g caster sugar finely grated zest of 1 lemon 1 teaspoon rosewater

3 eggs

100g ground almonds

150g plain flour

1½ teaspoons baking powder whipped cream or greek-style

yoghurt, to serve

Heat the oven to 170°C. Grease and line a 23cm round tin.

Pour the melted butter into the prepared tin and sprinkle over the brown sugar. Neatly place half the rhubarb pieces on top of the butter (pretend you’re laying parquet flooring — the rhubarb needs to fit tightly in an even layer). Set aside.

Beat the butter and caster sugar until light and fluffy, then beat in the lemon zest and rosewater. Add the eggs, one at a time, beating well after each addition. Beat in the ground almonds, then sift over the flour and baking powder. Stir to mix.

Scrape half the mixture into the tin (on top of the rhubarb), then cover with the rest of the rhubarb. Carefully spread the remainder of the mixture on top.

Bake for 45-55 minutes, until the cake springs back when pressed and a skewer comes out cleanly when plunged into the cake. Cool for five minutes, then carefully turn out onto a rack to cool completely. Serve with a generous dollop of whipped cream or yoghurt. Serves 6-8