Four bakes for springtime

At this time of the year, when everything starts to awaken, crocuses spring up and there are squirrels aplenty among the leafless branches for my dog to lust after through the windows, my palate tends to change, too. Moving on from the hearty stews and countless sticky toffee puddings of winter, I crave something sharper, lighter and a little more fragrant. These bakes are a celebration of time moving forward.

Prep 10 min

Chill 2 hr+

Cook 45 min Makes 4

Cost Less than

£1.50 a head

For the rhubarb 300g rhubarb, cut into 3cm pieces 60g caster sugar Juice and zest of 1 orange

For the bostock

4 x 3cm slices from a stale(ish) brioche loaf

75g desiccated coconut

75g caster sugar

75g unsalted butter ¼ tsp fine salt

1 large egg

3 tbsp rindless marmalade, to glaze Pearl sugar, to decorate (optional)