· Loaf tin sizes can be confusing. Traditionally, recipes specify tin size in terms of the weight of dough they should hold - usually 900g (2lb) or 450g (1lb). However, few tins have their capacity printed on them. What's more, these days manufacturers may sell loaf tins by dimensions rather than weight, and there are no standard ones - some tins are much narrower or deeper than others. If you're unsure as to the capacity of your tins, the 900g size usually holds around 1.5 litres of water, while the smaller, 450g size holds around 800ml.
· To make Hugh's cakes even easier, forgo the hassle of greasing and lining the loaf tin and use a shaped baking paper case instead. If you get silicone paper ones, such as those from Lakeland.co.uk, you should even be able to wipe them clean and reuse them. Another ploy is to dispense with conventional bakeware altogether and invest in a flexible silicone loaf 'mould' (johnlewis.com is a good place to start looking). Nothing sticks to them, it's easy to get your cake out and they are quick to clean.
· Beetroot comes into season in midsummer and is still good now. Look for reasonably small roots, which should be more tender and take less time to cook than big old beets. Scrub them, trim off the tops and bottoms, then wrap in foil and bake at 180-190C/350-375F/gas mark 4-5 until tender, at which point the skins can be easily pulled off. Allow at least an hour for all but the tiniest beetroot. If you buy from a farm shop or similar, you may get beetroot with their flamboyant leaves still attached. These are delicious sautéed or steamed. If pressed for time, buy vac-packed, ready-cooked and peeled roots - most supermarkets sell them.
