Anna higham’s pissaladière scrolls

HOP ON THE ARTISANAL BUN TREND WITH FOUR RECIPES USING ONE BASE DOUGH FROM WRITER LOUISE HURST

Turn the oven on for this month’s creation

Bring all the beloved flavours of the classic tart together into a showstopping cake. Almond-rich sponges are sandwiched with black cherry conserve and finished with silky buttercream – just the thing

Q Would you describe yourself as a Scouser? A No, I’m a Wirralite. It’s across the Mersey, y’see. Q The Hollywood handshake has taken on a life of its own. There’s even an essay on the internet claimi

Serves 12 Prep time 40 min Cook time 2 hours 10 min, plus at least 2 hours cooling Specialist kit 2 piping bags (see Know-how); small star nozzle; plain nozzle MAKE AHEAD You can make the meringue pie

You’re on a Tuscan terrace with a sundowner in hand… conjure up all the holiday feels with our relaxed Italian sharing menu