In the middle of Lent the stretch to Easter can feel endless, especially with freezing temperatures outside. Scandi semlor buns offer the ideal antidote. The warming cardamom buns filled with marzipan and whipped cream are traditionally served during Lent with a hetvägg (hot cinnamon milk) on the side, or better still, poured on top. The best in London are found at Swedish bakery, Bageriet. It should be impossible to manage a whole one yourself but actually it’s easy – the bun is incredibly light with a delicious, textured almond paste inside. Available every day until Easter.