Woman's Hour

Running a household in the Coronavirus lockdown can feel a bit like we’re back in the 1950’s. Calling over the fence to borrow a cup of sugar has once more become a reality as some foods are now in short supply, and there’s ‘rationing’ of items in supermarkets, though some of those restrictions are now lifting. But every last breadcrumb counts if you don’t want to or indeed can’t leave the house. Jane asks dietitian Priya Tew and baking legend Mary Berry for their tips on how to maintain a healthy diet and make the most of what you’ve got. Mary also gives us her recipe for lockdown birthday cake.MARY BERRY’S ‘LOCKDOWN’ BIRTHDAY CAKEVICTORIA SANDWICH INGREDIENTS FOR THE SPONGE • 225g baking spread • 225g caster sugar • 225g self-raising flour • 1 tsp baking powder • 4 large eggs FOR THE FILLING AND TOPPING • About 4 tbsp raspberry or strawberry jam • A little caster sugar INSTRUCTIONS Makes 6-8 slices 1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Cut 2 grea