Our columnist fondly looks back on the desserts that delighted our taste buds in the Seventies…

Celebrate special occasions with recipes that make the most of our favourite spreads and conserves

Ruth Wood is dreaming of creating a ‘Fritannique’ country kitchen

MAKES 16 rectangles or 32 small squares PREP 30 mins plus cooling COOK 35 mins EASY V 200g butter, softened, plus extra for the tin200g peeled hazelnuts, toasted (see tip right)200g self-raising flour

At his Isle of Skye restaurant Edinbane Lodge, chef Calum Montgomery is giving visitors an authentic taste of the Scottish Highlands

Elevate teatime with bakes that complement the notes of your favourite brew. Think of them as your cuppa’s perfect match