This simple vanilla shortcake from chef Hetel Vasavada is brushed with an aromatic lemon-saffron syrup, then topped with a saffron-mascarpone whipped cream. Ripe strawberries and their juices ...

Beat the butter and sugar until they are well combined. Stir in the flour until it too is combined, then add in the vanilla. Knead gently for about thirty seconds until a smooth dough is formed ...

Place in a pan with 100ml of the cream, the sugar and the vanilla. Bring to a simmer then ... Pipe the toasted barley cream onto the shortcake and arrange the rhubarb on top.