What a beautiful image this is of Iranian women sharing a lunch after planting rice. I’m inspired to bring friends together for cucumbers, feta, Sangak and Tadig. Once in a while, my friend Sara Kutchesfahani’s mum would invite me over for dinner. She was such a wonderful cook. My mum’s best friend Delara is also Iranian. Her tahdig is the best I have ever tried. It’s so laborious to prepare, but I’d love to try to make it.

Just look at this 16 layered Russian honey cake! I love anything with honey on it, and this one is bourbon infused for punch. Cakes like these takes hours to make, and while I know I never will, I can imagine some of my remarkable baker friends whipping this up for afternoon tea. The cake keeps for up to three months if frozen, so that’s a lot of afternoon teas.

My favourite ice cream flavours are the traditional ones. Vanilla, strawberry, mint chocolate chip. My children like ice cream that looks like toothpaste. With sprinkles on top. I don’t often eat dessert, so when I do, those crazy cones are just too much. All I want is a scoop of something classic in a little paper cup. Pistachio, with a little vanilla on the side.

I’m bonkers about berries. They’re the only fruit I eat. And I don’t feel like they even count as fruit, because they taste more like candy to me. I bought heaps of raspberries yesterday, and just the sight of them in my supermarket trolley made me happy. Look at this gigantic raspberry tart. The ultimate desert in my book.

To all my baker friends, look at this wonderful recipe for strawberry rhubarb cake, complete with a dollop of vanilla ice cream. I love the tanginess of rhubard. It always reminds me of English school dinners, often served stewed with heaps of warm custard. Perhaps, you’ll pick some up from one of our local markets, and then have me over for dinner.

Much of this lovely Stockholm flat looks ready to be painted by a Dutch Master. I love the pendants and crockery and the soft pistachio green sofa in the kitchen. The dried flowers and vintage lace throughout, add romance and decadence. This feels like the home of a single, 30-something-year-old who sings and paints and hosts regular mid-week ice cream parties that piss off the neighbours.

Baking has never been my strong suit, but I do love baking cakes for my kid’s Birthdays. It’s been a while since I last made one, but I may bring back the double-decker heart this year. The last time I made it was for Iole’s fourth birthday, and I covered it in pink icing, sprinkles and twirly ballerinas. The cake was virtually inedible, but it sure did look pretty. These days, she’s such a busy baker, that she may well bake her own sponges. Hopefully, she’ll let me do the decorating. Making things look pretty, that is my forte.

Last suppers make great dinner time conversation. What would your last meal be? Some people imagine something rich and  decadent –– linguine with lobster –– while others opt for a simple boiled egg. My default answer is always bread a butter. A fresh-out-of-the-oven baguette, with hand-churned salty butter. And if there’s a lovely marmalade or a delightfully creamy brie sitting around, I’d throw that on, too. Why not? I’m off, anyway.