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I have fond childhood memories of the preparation process involved in making this cake,” says Maria Bradford, author of Sweet Salone. “We would often cream the butter and sugar by hand using a wooden spoon in Sierra Leone and this could take hours, but the end result was worth it. The next step is where Sierra Leonean ingenuity comes in. We would butter the inside of empty powdered milk tins and use these as baking tins. “The cake was then baked outside in the open on an improvised oven, with a large pot placed on top of three stones, with sand spread across the base. We put the cake tins on top of the hot sand in the pot and put the lid on. Our fuel was wood or charcoal, and when the fuel was very hot, we put lumps of hot charcoal on top of the lid of the pot to brown both the top and bottom of the cake.” Sierra Leonean-style rich cake Serves: 6-8 Ingredients: 150g butter, plus extra for buttering 150g caster sugar 3 eggs 50g plain flour 150g self-raising flour 1-2tbsp full-fat milk Finely grated zest of 1 orange 1 tsp natural orange flavouring (I use Steenbergs’ Organic Orange Extract) Method: 1. Make sure all the ingredients are at room temperature. Generously butter an 18-centimetre cake tin. Preheat the oven to 180C/160C fan/350F/gas mark 4. 2. Using an electric hand-mixer, cream the butter and sugar together in a large mixing bowl until the mixture is pale, light and fluffy (10-15 minutes). Don’t rush this step; the more thoroughly the butter and sugar are combined, the lighter the cake will be. Add the eggs, one at a time, beating the mixture well between each addition. Add one tablespoon of flour with the last egg to prevent curdling. 3. Sift both flours into the bowl and gently fold in, adding just enough milk to give a mixture that drops slowly from a spoon when the spoon is held away from the bowl. Fold in the orange zest and orange flavouring. 4. Pour the batter into the prepared tin and bake for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean. 5. Turn the cake onto a cooling rack and leave to cool. Slice and enjoy. ‘Sweet Salone’ by Maria Bradford (Quadrille, £30). Read More A week’s worth of summery recipes (even when the weather is dire) The dish that defines me: Frank Yeung’s prawn wontons Discovering Sierra Leonean flavours in South London How to make cassava chips How to make West African brasied beef shorts in peanut and coconut milk In Horto: Hearty, outdoorsy fare in a secret London Bridge garden

The first sweet things I ever made were cheesecakes – they provide endless opportunities to explore flavour and are easy peasy!” says chef and Great British Menu host Andi Oliver. “This particular iteration brings together the creaminess of white chocolate with toasty coconut and vibrant lime to sublime effect. Not too sweet, just right.” Coconut and lime cheesecake Serves: 12 For the base: 100g gingernut biscuits 100g oat biscuits, such as Hobnobs 50g desiccated coconut 120g melted unsalted butter Pinch of salt For the filling: 280g full-fat cream cheese 4 tbsp coconut condensed milk 200ml coconut milk 150ml cream Grated zest and juice of 2 limes 100g white chocolate, melted For the topping: 1 fresh coconut 1 tbsp maple syrup Grated zest of 1 lime 1 fresh mango, peeled, cored, and diced 22-24cm fluted tart tin, base lined with baking parchment Method: 1. Put all the biscuits in a sealable food bag and bash them up to fine crumbs using a rolling pin or similar. Tip the crumbs into a bowl and mix with the toasted coconut, melted butter, and salt. Press into the bottom and sides of the tart tin and chill in the fridge for one hour or until set. 2. Combine all the filling ingredients, apart from the chocolate, in a large mixing bowl. Beat together using an electric hand whisk until smooth and slightly thickened. Mix through the melted white chocolate. Spoon the filling on top of the set base and chill for a couple of hours in the fridge until set (do note that this cheesecake has quite a soft-set finish). 3. Meanwhile, preheat the oven to 180C fan. 4. Crack open the fresh coconut and peel off flakes of the flesh using a vegetable peeler. You want about two handfuls in total. Toss the flakes in the maple syrup and half of the lime zest on a baking tray, then toast in the preheated oven for around 10 minutes until crisp. Leave to cool, then top the cheesecake with the toasted coconut. 5. Mix together the diced mango and remaining lime zest and serve a little spoon of this alongside slices of cheesecake, or pile it on top of the cheesecake as well. Recipe from ‘The Pepperpot Diaries: Stories From My Caribbean Table’ by Andi Oliver (published by DK, £27; photography by Robert Billington). Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Three one-pot recipes for washing up hater A coronation sherry cherry trifle recipe fit for a king

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Damon Hill has described Toto Wolff’s dismissal of Max Verstappen’s record winning streak as “churlish” and “ungracious”. Red Bull’s Verstappen became the first driver in Formula One’s 73-year history to win 10 consecutive races following his triumph at the Italian Grand Prix on Sunday. But moments after Verstappen drove into the record books, Mercedes team principal Wolff called the Dutchman’s unprecedented run of victories “completely irrelevant”. He added that the record was only “for Wikipedia, and nobody reads that anyway”. Responding to Wolff’s unflattering appraisal, 1996 world champion Hill said: “It sounded a bit churlish and not very gracious. “It’s unlike Toto because he’s usually very sporting. But he is hurting a bit now. They know what it is like to be dominant and they didn’t even get on the podium in Monza. “They seem to be a bit stymied and can’t seem to work out what to do. But who can? It seems like everywhere we go, Red Bull has got the upper hand.” George Russell and Lewis Hamilton crossed the line a distant fifth and sixth respectively for Mercedes at Monza’s Cathedral of Speed. Hamilton, who was hit with a five-second penalty for colliding with Australian rookie Oscar Piastri, finished 42 sec behind Verstappen. The seven-time world champion, who last week committed to a new two-year deal with Mercedes, worth £100million, has now gone 37 races without a victory. For Verstappen, now a victor at 12 of the 14 rounds so far, he has not lost a race since the Azerbaijan Grand Prix on April 30, 127 days ago. There is an outside chance he could wrap up a hat-trick of titles in Japan on September 24 with six rounds still to race. Verstappen’s Red Bull team also remain on course to make history by going the year unbeaten. Speaking on Sky Sports News, Hill, 62, continued: “Max has achieved something no-one else has ever done. “Red Bull have won 14 races this year and it is an incredible record, but you can’t just put it down to the car. “This guy is special. Throughout Max’s career, from the moment he arrived in F1, he has done things no-one has done before and he continues to polish off this season.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Ferrari’s Carlos Sainz gets goosebumps after landing pole for Italian Grand Prix Carlos Sainz’s pace in practice gives Ferrari fans hope for Italian Grand Prix How Max Verstappen equalled Sebastien Vettel’s record for consecutive race wins

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