Another week, another tart. Last week's Bakewell is this week's Seville orange tart. Still gluten free but these two are separated by about 1,500 miles. A search on Google helpfully suggests that if I set off from Bakewell now, I can drive to Seville in less than 24 hours. Tempting but unlikely, as I never learned to drive.

But I digress. Actually these two bakes are not so dissimilar - the Spanish tarta de Santiago consists of ground almonds, eggs and sugar, which sound very familiar. I nod to a Moorish heritage by including chick pea flour and cinnamon in the pastry. Whilst the demure Bakewell keeps its fruits under cover, my shady dame from Seville has hers on display. Seasonal Seville slices are caramelised and arranged like the vaulted ceilings of the Alcazar palace. OK, maybe that's a bit excessive, but this is essentially chunky marmalade in the extreme. I feel the urge to exercise my fluent grasp of the language - "estupendo".

"La cuenta por favor".