John Whaite served up a delicious rhubarb and coconut bostock on Steph’s Packed Lunch.

The ingredients for the poached rhubarb are: 300g rhubarb, cut into 3cm pieces, 60g caster sugar and Juice and zest of 1 orange.

For the bostock: 4 x 3cm slices from a stale(ish) brioche loaf, 75g desiccated coconut, 75g caster sugar, 75g unsalted butter, ¼ tsp fine salt, 1 large free-range egg, 3tbsp rindless marmalade, to glaze and Pearl sugar, to decorate (optional).

See recipes by John in his book titled: John Whaite Bakes At Home available from Amazon now.