A squeeze of lemon and double cooking does for your artichokes, while soaking should aid the digestion of beans

How can you cook beans – and jerusalem artichokes, for that matter – to make them less, er, gaseous?
Stuart, Fukuoka, Japan

First things first, there’s a reason that rhymes are written about beans (“Beans, beans are good for your heart, the more you eat the more you fart”) and that jerusalem artichokes are known as “fartichokes” (they contain something called inulin, an unusual type of carbohydrate that is pretty much indigestible). One obvious recommendation is just not to eat too many of either of them in one sitting.

A cake especially for Wimbledon and a rich, moreish cross between tortilla and sponge cake

Butter, sugar, flour, eggs … When we think of baking, these are the ingredients that come immediately to mind. As a way of packing in flavour and colour, however, I wonder if herbs are the shot we’re not taking. Soft herbs – mint, parsley, basil – work well in light sponges, muffins and creams (and ice-creams), while hardy ones – rosemary, oregano, thyme – hold their own in more robust breads and bakes. Have a play and, if you’re new to the game, you’ll wonder why it took you so long to warm up. Tennis puns aside, make sure you hold back a few mint sprigs for the Pimm’s, though.