Playlist | The long weekend

Our playlist for our May TEND issue celebrates the long weekend.
Have a listen on Spotify here.
Want something else to listen to? Browse all our playlists here.

Our May TEND issue is on sale on Thursday 24 April. Order copies here.

Recipe | Maypole Cake

Whether you end up dancing or not, the Maypole encapsulates the month’s playful spirit – we think it’s the, er… icing on the cake

Makes 1 cake
350g rhubarb, cut into 1cm chunks
50g caster sugar
Zest and juice of 1 orange
300ml double cream, whipped
Icing sugar, for dusting

For the cake:
200g butter, softened
200g caster sugar
4 eggs
Zest and juice of 1 orange
200g self-raising flour
1 tsp baking powder

1 Preheat the oven to 180C/Fan 160C/ Gas 4. Put the rhubarb in a roasting tin, sprinkle over the sugar, orange zest and juice. Cover and cook for 15 mins, or until the rhubarb is soft, but not falling apart. Leave to cool.

2 To make the cake, beat the butter and sugar together until creamy. Add one egg at a time with a spoonful of flour to stop the mixture curdling.

3 Add the orange zest and juice. Fold in the flour and baking powder and pour into two greased and lined 20cm sandwich tins. Bake for around 20 mins, checking they’re cooked by piercing the middle with a skewer until it comes out clean. Leave in the tins for 15 mins before transferring to a rack to cool completely.

4 To serve, fold the rhubarb into the whipped cream and generously cover the base of one sponge with the mix. Sandwich the second cake on top and dust lightly with some icing sugar. To make a tabletop Maypole Use a knitting needle and 6mm-wide ribbons. Tie the ribbons to the top of the needle and pierce the cake, leaving the ribbons to stream around or tuck them underneath the base of the sponge.

This Maypole Cake recipe is just one of the recipes from our May ‘gathering’ feature which we’ve called ‘Come What May’. It’s a menu for a Whitsun Get-Together, hopefully in the sunshine (British weather allowing) and also incudes recipes for Quick Elderflower & Rosemary Cordial, Pickled Radish on Rye, Whitsun Warldorf Salad, Asparagus & Pea Quiche and Herby Broadbean Couscous. The recipes are by Lucy Brazier and the photographs by Jonathan Cherry.

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Recipe: Ricotta and tomato tart

Turn May’s bank holidays into a reason to invite friends over, to linger over cocktails, moreish nibbles, a savoury tart and salad. The trick is not to plan anything too formal – just a chance to enjoy good company and the garden in its ready-for-summer prime. Dust down the garden furniture, hang the fairy lights and let the sun set on your holiday-at-home weekend in style.

Ricotta and tomato tart

Tangy mustard and sweet tomatoes with creamy cheese – the vibrant colours of the veg in this line-up celebrate spring’s fresh flavours

Serves 6
1 readymade sheet puff pastry
2 tbsp Dijon mustard
250g ricotta
5 small tomatoes
1 tbsp olive oil

1 Preheat oven to 180C/Fan 160C/350F. Lightly grease a tart dish with butter and line with the puff pastry, leaving an overhang to allow for shrinkage. Leave to rest in the fridge for 20 mins.
2 Spread the mustard over the pastry base then top with ricotta. Slice the tomatoes and dot them on top of the cheese. Drizzle with olive oil and season with salt and pepper.
3 Bake for 35 mins until the pastry is cooked and the filling firm to touch. Leave to cool in the dish for a couple of mins before turning out to cool on a wire rack. Serve hot or cold.

Turn to page 24 of May’s The Simple Things for more of our long weekend get together menu, including Blueberry & thyme gin & tonic, Pear & blue cheese crostini, Roasted broccoli & quinoa, Parmesan crackers, Caramelised onions, Grape & raisin salad with honey mustard dressing and Raspberry & pistachio pavlovas.

More from the May issue:

More gathering inspiration:

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View the sampler here.