August | Things to appreciate

Fieldwork: exploring sand dunes

Dunes are formed when grains of sand and shells blow across the beach and become trapped in plant life growing above the strandline. The more sand that’s trapped, the easier it is for more grains to pile up, and eventually dunes are created. The grey-green spiky tufts that you’ll see blowing in the wind is marram grass, the daddy of the dunes. Its matted roots literally hold the dunes together, keeping them stable and allowing other plants to colonise. Dunes are in a constant state of development, so you’ll find them in various stages, from ‘embryo’ and ‘mobile’ dunes to the more stable ‘fixed dunes’ and ‘dune heaths’ once the marram’s done its work.  Sheltered hollows in more developed dunes are home to everything from sand lizards and Grayling butterflies, to stonechats and sand wasps. Wander further inland and you’re in the ‘fixed dunes’ where plants such as Kidney vetch and Biting stonecrop thrive.  Pay attention to signs and never go ‘dune surfing’ on designated reserves or beaches where wildlife thrives. However, they’re fascinating habitats to explore and one of the most impressive examples you’ll see of nature working in harmony.

This fieldwork idea was featured on our Almanac Pages, where each month we collate a few seasonal things to note and notice, plan and do. The nature table image above was taken by Alice Tatham of The Wildwood Moth who takes a photograph for our back cover each month, featuring things to appreciate in nature. She also runs workshops on seasonal photography and publishes seasonal journal stories from her home in Dorset.

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Think | We are history

History is about so much more than dusty books and chalky memories of school days. You can bring history into your everyday easily by engaging with it in real life. Here are a few ways to immerse yourself in history and feel more meaningfully linked to the past.  

Try historical re-enactments 

Don’t panic. You don’t need to be able to joust or throw axes for this. Historical re-enactments have had a bad press historically (sorry) as something slightly nerdy and perhaps seen as the preserve of beardy middle-aged men. Today lots of historic sites and houses put on re-enactment days where you can get a taster for the past (and no beard required). Kentwell Hall in Suffolk, for example, runs Hands On History Days in August where you can meet more than 200 Tudor historians who’ll take you back to 1564 and help you get involved with brewing, stitching, felt-making, bread baking and many more activities from the time. 

Visit a historic site

We’re blessed with historical sites scattered all over our countryside here in the UK. Whether it’s climbing an iron-age hillfort or walking the corridors of a Georgian manor house, there’s nothing like walking in the footsteps of our ancestors to connect us immediately to the past. You can find the nearest historic sites and houses to you on The National Trust’s website. 

Learn an ancient skill

The past is a different country; they do things differently there. So there’s no way to connect with the past like learning how to do things the way they were done hundreds of years ago. You might want to learn how to build a dry-stone wall or how to spin wool into yarn by hand. Whatever tickles your distaff there’s sure to be a course in it somewhere near you. For a bit of inspiration, have a look at The Field Studies Council website, which offers courses in everything from bookbinding to spoon carving.

Immerse yourself in a podcast

If the plethora of podcasts about the past had been around when we were at school, the Industrial Revolution might have felt a lot more accessible. Listening to a podcast is a very simple way to learn a little about an event or period you know nothing about. We particularly love The Rest is History, available on the BBC, Spotify and all the usual podcast platforms. 

Listen to sounds from long ago

There are several sound libraries available online, but we love the British Library’s version, where you can listen to everything from Fairground music from the 1980s to  Queen Victoria’s voice.

Archive of smells

The thing about history is it’s pretty smelly. Those pomanders only go so far. If you want a real sense of what the past was like, you’ll want to give it a sniff. Unfortunately (or perhaps fortunately) you can’t be transported so easily to the times of plague pits but you can get an idea by browsing the Odeuropa Smell Explorer, where they have collected information about various smells from visual and text sources, from coffee houses to public baths.

Go to a history festival

Pick an era and transport yourself there with one of the many historic festivals that take place around the UK. You can even dress up if you like, though it isn’t usually mandatory. We like the look of The Largs Viking Festival near Glasgow, and the medieval Loxwood Joust in Sussex. 

Enjoy an immersive experience

You won’t get much more immersive than an immersive historical experience, from escape rooms to theatre, there’s something for everyone and every era, and you’ll leave feeling like you’ve time travelled. The Gunpowder Plot Experience, which is currently being staged next door to the Tower of London, is full of 1605-style thrills and spills, using a mixture of live theatre and digital technology. 

Volunteer for local heritage projects and museums

Appreciate history while giving a little back by volunteering for a local museum or heritage project. The opportunity to be there ‘after hours’ gives you a connection to the past that you don’t get as a mere visitor and you’ll have the joy of imparting your newfound wisdom to others, too. Historic England has some good ideas about how to get started. 

See a living museums

Wander down an Edwardian high street at Beamish, or sit around a fire in a Tudor kitchen at the Weald and Downland… There are so many living museums to visit in the UK, where you don’t just look at the exhibits but become part of them. You’ll find more inspiration in our feature, A Slice of Life, from page 68 in our August issue. 

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Wellbeing | Exercise your laughter muscle

Try this simple laughter exercise from Melissa at Big LoLz

1 Find a quiet, comfortable space where you won’t be disturbed.

2 Stand up and take a few deep breaths. Shake off any tension or stress that you may be feeling and allow your body to completely relax.

3 Fake it until you make it. Start with a small chuckle and gradually increase the intensity. It may feel forced at first, but that’s okay.

4 If you’re struggling, try repeating phrases like “ho ho ha ha” or “ha ha hee hee” while laughing. Experiment with different sounds and variations to find what feels most natural to you.

5 Notice how your mind tries to get in the way. Don’t worry about how you sound or look; just focus on fully embracing the joyful feeling that laughter brings.

6 Keep going. Sustain the laughter for several minutes. Allow it to build and continue without forcing it. If the laughter subsides, bring it back by using the laughter prompts again.

7 Relax and enjoy. Gradually reduce the intensity of laughter and take a couple of moments to breathe deeply and enjoy all of the benefits of the practice.

This exercise is meant to be playful and enjoyable, so don’t be afraid to really let go and have fun with it! If you’d like to try a laughter yoga class, find out more about Melissa and Holly’s workshops on Insta: @energetics.explained or at energeticsexplained.com.

The laughter exercise above is from our August issue feature, ‘Looking for LOLs’, which is all about rediscovering your laughter.

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Recipe | Summer Panzanella with Anchovies

Pretty tins and the canned fish inside them make for fresh summer dishes that can transport you from the back garden to the Medterranean or Atlantic coast. Mackerel, tuna, sardines and anchovies have been storecupboard staples for over 200 years, now enjoying a renaissance – good for you too.

Serves 4

300g Sourdough bread, 2–3 days old, cut into cubes
300g mixed tomatoes
1 small cucumber, peeled, sliced and cubed
½ red onion, thinly sliced
Small jar mixed olives
1 x 50g tin anchovies, drained and cut into small pieces
5 tbsp extra virgin olive oil (plus extra for the bread)
2 tbsp red wine vinegar
Bunch of basil, torn into pieces

1 Preheat the oven to 200C/ Fan 180C/Gas 6. Add the cubed sourdough to a baking sheet, drizzle with olive oil, and season. Bake for 10 mins until golden, then remove from the oven and set aside to cool.

2 Add the tomatoes to a bowl, sprinkle with salt and leave for 5 mins. Then add the cucumber, onion, olives and anchovies and mix.

3 Add the bread and pour over the olive oil and vinegar, followed by salt, pepper and the torn basil. Mix together thoroughly, taste, and adjust the oil or vinegar as needed. Serve with fresh basil as a garnish

This recipe is one of the ideas from Catherine Frawley’s feature, Changing Your Tuna, in our July issue, which includes several recipes for tinned fish, including Mackerel Burgers, Nicoise Salad, Spaghetti with Sardines and Capers and Sardine Traybake.

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Think | In praise of shade

In summer our thoughts are with light and sunshine. But here, we appreciate all that is wonderful about shade

Sunny days are wonderful but isn’t it lovely to step into the shade, too? To cool off, open ones eyes a little and appreciate the sunny side of the street from the shadier side? 

In sunshine terms, it’s easy to forget that shade is not its own entity but merely a shadow. Its etymology is in the Old English sceadu, or ‘shadow’ . There is literally no shade without light. 

Some of its meanings are darker still. In the 15th century, a ‘shade’ was a ghost - a shadow of a former person, if you like. In Dante’s Divine Comedy, his guide, Virgil is described as a ‘shade’. It was not necessarily something to be feared; more a fact of life. Or death. And the state of being dead was often described as being ‘in shadow’ as in ‘Yea, though I walk through the valley of the shadow of death…’ It was believed that the dead lived in shadow in the underworld, with only a very select through making it into heaven’s light. Well, we can’t all excel at everything. 

Wander through a graveyard and you’ll see many an older stone referencing shade… ‘Peace to thy gentle shade and endless rest’, as Alexander Pope wrote. The idea of death here is as a place of rest and cool, somewhere to lay down your head and look back on the sunshine years of your life. Not something to be feared, merely to yang to life’s yin. The shade to the sunshine. It almost sounds a little lovely. 

So next time you pass under a shady tree, sit down a moment and enjoy looking out at the sunshine from its shelter. Cool down, rest. Shade is not only the foil to the sunshine; it’s something to be treasured in itself.

In our August issue, our My Place feature is all about shady spots, such as the one pictured above, belonging to Liz Boyd, The Simple Things’ Picture Editor.

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Recipe | Charred Peach Eton Mess

Peaches and cream, with added amaretti and amaretto – a summer stone-fruit treat, cooked over an open fire…

Serves 8

8 flat peaches, halved and stoned
600ml double cream
2 tbsp caster sugar
300g raspberries
100g blackcurrants
30g fresh mint, chopped
100g toasted flaked almonds 
300g soft amaretti biscuits
60ml amaretto (optional)

1 When the embers are ready, place a cast-iron skillet or pan over the fire. Place the peach halves, cutside down, on the warming skillet.

2 Pour the cream into a bowl, add the sugar and gently whip until it thickens. Add the raspberries, blackcurrants mint, some of the almonds and some of the amaretti biscuits, leaving some back for garnishing at the end. Mix through the amaretto, if using.

3 Keep gently turning the peaches until they’re soft and golden. Once done, take them off the heat and place one half, cut side up in a desert bowl. Allow to cool for a couple of minutes, then add a generous dollop of the cream mixture on top. Place a second peach half into the cream and top with a few mint leaves, some flaked almonds and one final crush of amaretti biscuits before serving.

This recipe is just one of the ideas from our Gathering feature in our August issue, which is a feast over fire for friends. The menu also includes Pisco and Vanilla Sours, Burnt Lemon Broad Bean Houmous, Charred Crudites, Charred Greens with Dill Mustard Sauce, Woodfired Side of Trout with Dill & Caper Creme Fraiche, Quick Pickled Cucumbers and Woodfired Focaccia. Wash it all down with a Peach, Blackberry & Mint Iced Tea. The recipes and styling are by Amy Moore and the photography is by Emma Croman.

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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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Bake | A Lammas loaf

Toasted basil and blackberry brioche with summer berries for Lammas

A berry- and herb-studded brioche is a great way to celebrate this moment of wheat and berries, but to say making brioche is a bit of a faff would be quite the understatement. It’s a fun project but this dessert will work beautifully with thick, toasted slices of a good-quality bought brioche loaf if you don’t have the time to make your own. The brioche recipe is based on a recipe from River Cottage Baking, with a few additions. Ideally, start making this the day before you need it, as the dough benefits from spending a night in the fridge.

Serves 4-6

For the basil and blackberry brioche

Makes 2 small loaves

400g strong white bread flour

5g powdered dried yeast

10g salt

90ml warm milk

2 tbsp caster sugar

100g butter, softened

4 eggs, beaten

a handful of blackberries per loaf

basil leaves

To glaze

1 egg

2 tbsp milk

For the fruits

210g blueberries

170g blackberries

4 figs, quartered

a few sprigs of thyme

1 For the brioche, put all of the ingredients except the basil, the berries and the glaze ingredients into a large bowl and bring it all together into a dough. Knead for ten minutes (or put the dough into the bowl of your food processor and use the dough hook on it for ten minutes). Place it in a bowl, cover, and chill overnight. The next morning, remove it from the fridge and shape it into your loaves – I put mine into a round cake tin or small loaf tins – then leave them somewhere warm to prove. This could take several hours as the dough will be starting from cold.

2 Preheat the oven to 200C/Fan 180/400F. Once the loaves have doubled in size, decorate them by pushing the blackberries into the surface and laying the basil leaves across it, then beat the egg and the milk together and paint it across the surface. Bake for 10 minutes, then lower the oven setting to 180C/Fan 160/350F and bake for a further 30 minutes or until golden brown. Cool on a wire rack.

3 Place the fruits and thyme into a saucepan and simmer gently until the berries have burst, the juice is released and the figs are turned the colour of the blackberries. Slice the brioche and toast a piece per person. Serve each person a small bowlful and a piece of toasted brioche to scoop up the warm, herby fruit and to dip into the juices.

This recipe by Lia Leendertz with photography by Kirstie Young was first published in issue 50 of The Simple Things. You can read more about Lammas celebrations in our current August issue.

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Reading Lists | A summer smorgasbord

Just like you’re meant to ‘build’ a cheeseboard, we reckon there’s a few select kinds of book that add up to a tasty summer reading selection. Our books editor, Eithne Farry recommends these for starters…

Worthy but rewarding

Because coming home feeling a little bit cleverer AND having enjoyed a book you suspected would be hard work is always very satisfying.

Middlemarch by George Eliot (Penguin Classics)

Moving, nuanced and intricately plotted, this is a glorious look at Victorian provincial life and the flawed, but unforgettable characters. A sweeping tale of bad marriages, emotional struggles and intellectual pursuits, it’s a classic for a reason.

More worthy additions: The Pillow Book by Sei Shōnagon (Penguin Classics); Beloved by Toni Morrison, (Vintage)

Cosy crime

When you need a bit of page-turning intrigue but nothing that’ll give holiday nightmares.

The Twyford Code by Janice Hallett (Profile Books)

Red herrings, elegant puzzles, poised prose and engaging characters make for a mystery worth solving as ex-con Steven Smith attempts to unravel the secret code that marks the margins of a children’s book and solve the disappearance of his beloved teacher Miss Isles.

Also making a good case: Vera Wong’s Unsolicited Advice For Murderers by Jesse Sutano (Harper Collins); Look To The Lady by Margery Allingham (Vintage)

Family fortunes

An epic saga always feels like good value suitcase-space-wise. (A weighty tome makes an excellent fly swat, too.)

Demon Copperhead by Barbara Kingsolver (Faber)

Set in the Appalachian mountains, this is a stunning retelling of Dickens’ David Copperfield. A coming-of-age tale, it charts the moving story of charismatic Demon and his embattled family as the opioid crisis wreaks havoc in the lives of their struggling community.

Or make room in the family suitcase for: Memphis by Tara M Stringfellow (John Murray); Pachinko by Min Jin Lee (Bloomsbury)

Fun froth

Easy digestible and diverting, the palate cleanser you’ll want amid more worthy titles.

The List by Yomi Adegoke (Harper Collins)

A smart, savvy take on the dark side of social media as a young couple’s marriage plans are upended when the groom-to-be appears on an anonymous internet list, pitching his fiancée, ardent feminist Ola, into a tailspin of doubt about their relationship.

Or froth things up with: Standard Deviation by Katherine Heiny (4th Estate); Darling by India Knight (Penguin)

Read more of Eithne’s summer reading recommendations on our feature on Summer Reading in the August issue of The Simple Things.

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Recipe | Barbecue Condiments

In our August issue, our ‘Gathering’ feature includes recipes for a feast over fire. From wood-fired side of trout and charred crudities to focaccia and charred peach Eton mess, there are plenty of ideas to keep your fire party going. But, as we all know, at any outdoor feast, it’s the homemade condiments that really make a barbecue and we have two corkers for you here: Mint Chimichurri and Lime Pickled Onions…

Mint Chimichurri  

1 shallot finely chopped  

1 tsp chilli flakes  

3 cloves garlic, grated  

125ml cup red wine vinegar  

16g fresh coriander  

½ fresh mint leaves  

16g flat leaf parsley  

1 tbsp dried oregano  

½ tbsp of caster sugar 

1 lemon  

250ml extra virgin olive oil  

Salt to taste 

1 Place the fresh herbs (coriander, mint and parsley) in a large wooden board and chop until really finely chopped, place in a bowl. 

2 Add the shallots and garlic to the bowl, along with the olive oil, vinegar, chilli flakes, oregano, sugar, and the lemon zested and juiced. Mix together season with salt to taste  

3 If it’s too thick, add a little water or more olive oil. You’re looking for a glossy consistency.  

Lime Pickled Onions 

1 red onion  

1 lime  

½ tsp caster sugar  

Pinch of sea salt  

1 Peel the onion and chop it in half. Finely slice in half moon rounds, as thinly as you can and place in a bowl.  

2 Squeeze the juice of the whole lime over the chopped onions, the acidity will start to turn the onions bright pink. Add the sugar and salt and mix together well. Usually I will scrunch it all together with my hands to really get the marinade into the onion flesh. Be careful if you have any cuts as the lime juice will cause them to sting. Leave for at least an hour to marinade, or overnight in the fridge is best.  

Cook’s note: These onions will last up to five days in the fridge in an airtight container.  

You can find the rest of the recipes for a feast over fire in our August issue. The recipes are by Amy Moore and the photography by Emma Croman.

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Competition | Win a week in Whitstable worth up to £1,800

A jolly to the beach is good for the soul – enjoying the sound of the waves, the salty scent of the sea air and the delicious food that can be found near to the shore are all restorative. If you’re in need of a recharge, then The Simple Things has teamed up with our friends at Whitstable Holiday Homes to offer one lucky reader a week’s stay in Spray Cottage for up to six people and one four-legged friend, worth up to £1,800.

Located on Whitstable beach in Kent, Spray Cottage has everything needed for a relaxing week away. With three bedrooms, three bathrooms, a kitchen, living room and courtyard garden, it has direct beach access and is only a stone’s throw from the much-loved Old Neptune pub – where you can enjoy a pint of locally-brewed Whitstable Bay and regular live music. Whitstable’s bustling high street and harbour is just a five-minute walk from the property and offers an inspiring collection of shops, cafés and restaurants.

Gail, the owner of Whitstable Holiday Homes, and her friendly team are on hand to offer advice on the best places to eat, drink and visit during your stay. She recommends trying the native oysters, which flourish in the waters of the Thames estuary, and taking in the views on a coastal walk. But don’t worry if your plans don’t involve anything more than snuggling up with a cuppa and a good book, as the window seat in the master bedroom of Spray Cottage is the ideal spot to catch the ever-changing sunrises and sunsets.

With over 30 self-catering holiday homes to choose from, Whitstable Holiday Homes offers something for everyone, many of which are dog-friendly and have balconies or sundecks to make the most of this vibrant coastal town.

For more information about Spray Cottage or any of the other properties in the collection, see whitstableholidayhomes.co.uk or follow Whitstable Holiday Homes on Instagram: @whitstableholidayhomes.

How to enter

For your chance to win a stay at Spray Cottage, worth up £1,800, enter our competition by clicking the button below and answering the following question by the closing date of 13 September 2023.

Q. What shellfish is Whitstable most famous for?

Terms and conditions

Competition closes at 11.59pm on 13 Sept 2023. One winner will be selected at random from all correct entries. Your stay must be booked for stays up to 23rd May 2024. Excluding any school or bank holidays. Prize is based on up to a maximum of six guests who will have exclusive use of the house. A list of guests staying must be given in advance of the stay. No one else will be permitted to stay. One dog is permitted to stay. Any amendments to the guest list must be authorised in advance. The winner must pay a £250 damage deposit in advance of their stay. This will be returned after checkout, subject to there being no damage. The prize is not available in conjunction with any other offer. By entering, entrants agree that if they win, they may be required to participate in reasonable publicity arranged by the promoter or its agencies. By entering the promotion, entrants confirm that they have read and agree to be bound by these terms and conditions and by the decisions of the promoter, which are final in all matters relating to the promotion. Failure to do so will result in the forfeiture of the prize. No correspondence will be entered into. The prize is for one Spray Cottage break for up to seven nights, up to the value of £1,800. The stay is subject to availability and does not include any extras. Spray Cottage will not be responsible for any extra transport or accommodation costs incurred in the acceptance or fulfilment of the prize.Details of our full T&Cs are on p125 and online at icebergpress.co.uk/comprules.