It’s St David’s Day tomorrow and, being half Welsh, it goes without saying that I’d be making one of the nation’s best-known dishes to mark the occasion. Welsh cakes. Lovely little spiced discs served warm from the pan with a delicate dusting of sugar. The perfect reward after an afternoon walking in the countryside. The good news is these bakes are particularly easy to make. I rely on Mary Berry for my recipe (cheating with a food processor).

You will need

350g self-raising flour

2tsp baking powder

175g butter

115g caster sugar, plus extra for dusting

100g currants

3/4 tsp ground mixed spice

1 large egg

2tbsp milk

1. Combine the flour, baking powder and butter in a food processor until the mixture resembles breadcrumbs. Add the sugar, mixed spice and currants.

2. Beat in the egg and gradually pour in the milk – you might not need it all – until it comes together in a firm dough.

3. Roll this dough out on a lightly floured surface, to a thickness of 5mm, then cut into rounds (this makes around 18 cakes).

4. Warm up and lightly grease a heavy-based frying an. Cook the rounds on a low heat for around six minutes, until golden and cooked through.

5. Sprinkle with caster sugar, to serve.