Make | Folk art enamelware

This enamel tumbler make is a simple and mindful way to spend an afternoon. You could even make a whole set for summer garden gatherings.

You will need:
Enamelware tumbler
Posca paint pens 3m tip, or enamel paint and brush
Clear spray varnish

1 Make sure your enamel surface is clean and dust free before starting. Your first motif is made up of four branch lines working upwards to the top of the tumbler.

2 Repeat this motif around the tumbler, leaving equal space between each of your motifs.

3 Add small bud shapes at the ends of the branches using other colours. We used ochre and pink, to complement the blue and give a nod to traditional folk art colour palettes.

4 Add your bottom border by drawing lines (around 5cm long) at the base. Along each of these lines add small teardrop-shaped ‘leaves’ that join at the same point along the line and mirror each other.

5 You can then use one of your alternative colours to add a small heart shape at the end of the blue line, creating a folk art floral.

6 Create your top border by drawing on curved lines that have curved teardrops working out from the main stem (a similar shape to paisley) and then use your alternative colour to add a collection of dots working outwards from these teardrops.

7 Add a final border of dots underneath your central branches, working around the whole tumbler. Leave to dry.

The instructions for this make were taken from our August issue feature, Paint Your Flagon, in which Becki Clark shows us how to paint the tumbler above, as well as a bowl and plate, all in a pretty folk design. You’ll find the project from page 106 of the issue, which is in shops now.

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More weekend projects to make…

More from our August issue…

Recipe: Roasted root vegetables with a fruit vinegar glaze

The addition of fruit vinegar to a pan of roasted vegetables gives them a little extra something. The bright colour and sweet-and- sour tang are a feast for the eyes and the taste buds alike. You can mix and match with other vegetables such as fennel or sweet potato, and serve on its own or with a roast or some chops. 

ROASTED ROOT VEGETABLES

SERVES 4
1.5kg mixed carrot, parsnip, beetroot and celeriac (in whatever proportions you like)
2 sprigs thyme
75ml olive oil
25g butter
2 red onions, peeled and cut into 6 wedges
1 bulb garlic, broken into individual cloves, skin on
3 tbsp raspberry vinegar* 
salt and pepper

1 Heat the oven to 200C/ Fan 180/400F. Peel the root vegetables and cut them into largish chunks. 
2 Put them in a roasting
dish with the thyme, pour over the olive oil and mix well to coat the vegetables. 
3 Add the butter in small pieces over the top and season with salt and pepper. 
4 Roast for half an hour, then add the onion and garlic cloves.
5 Turn the vegetables and baste them, ensuring that everything is well coated and browning evenly.
6 Roast for another half an hour, then splash in the fruit vinegar, mixing well.
7 Cook for 10 mins, until the vegetables are soft in the centre and coated with a shiny, caramelised glaze.

* For a raspberry vinegar recipe, also from Fern Verrow, visit thesimplethings.com/blog/raspberryvinegar

Recipe from Fern Verrow: Recipes from the Farm Kitchen by Jane Scotter and Harry Astley (Quadrille).


For beautiful enamelware, have a look at The Stuff of Life, The Simple Things’ shop. Here are four picks.

Clockwise from top left:

Enamel coffee pot / Enamel espresso cups / Four season bowls / White enamel cutlery

Read more:

From the October issue

Autumn recipes

From The Stuff of Life

October's The Simple Things is on sale - buy, download or subscribe now.