Cookbook of the week: The Trifle Bowl and Other Tales Lindsey Bareham's previous cookery credits include a collection of speedy dishes called Dinner in a Dash; she also collaborated with Simon Hopkinson on Roast Chicken and Other Stories, which was voted the most useful cookery book ever by chefs and food writers. Her particular talent, then, is for straightforward recipes that can be produced in as little time as possible - and that's what you get here: pulled ham and spinach gratin, white bean soup, pot roast chicken. There's a twist, too. The Trifle Bowl is organised according to gadget, type of pan and utensil used to produce each dish. You thus get not only a collection of great recipes but also a unique glimpse into a terrific cook's kitchen. 50g butter 150g puff pastry Heat the oven to 200C/gas mark 6. Melt the sugar and butter together in a little cast-iron, oven-proof frying pan, stirring, until the syrup turns a deep golden colour. Remove from the heat and arrange the figs, cut side down, in a circle. Fill the central gap with the remainder of the figs. Roll the pastry to the thickness of a 50p piece and lay it on top of the figs. Tuck down excess pastry inside the rim of the pan. Bake for 20-25 minutes. Pour off any excess juice. To serve, place a large plate over the tart and quickly invert. 'The Trifle Bowl and Other Tales' by Lindsey Bareham Bantam Books, £20