Why we Love | An Otter

Illustration by Zuza Misko

Five ways these water-going mammals have captured everyone’s hearts

1 They hold hands. Sea otter families hold hands while they sleep so that they don’t float away from each other. This is known as a ‘raft’ of otters.

2 They juggle rocks in their paws. Scientists don’t know precisely why, but think it’s probably to do with boredom or play. 

3 They balance their babies on their tummies. Female sea otters carry their young on their furry bellies for at least the first month of life. As well as keeping them warm and safe from predators, it’s thought to also strengthen the bond between mother and baby.

4 They build playgrounds to play in. River otters will build slides on the muddy riverbanks, just for the pleasure of whizzing down them. 

5 They have pockets. Ever laughed at the phrase ‘damper than an otter’s pocket’? They really do have pockets! What’s more, they keep very important things in there. Otters are among the few animals that use tools (usually rocks to use as hammers to open shellfish) and they keep their tools in a loose patch of skin under their armpits.

If you’re lucky to live near somewhere otters appear, the best time to watch them is at dawn or dusk. The Wildlife Trust suggests looking out for pawprints or slipways in muddy or sandy banks as well as droppings under rocks and bridges, and keeping an eye out in reed beds where otters often hunt. A trail of bubbles in the water may indicate that an otter has spotted you first and dived to remain hidden. Another telltale sign is a group of ducks suddenly changing direction or looking nervously behind them!

If you’d like to find out more about otters, you’re in luck! They are our June issue’s ‘Magical Creature’! Read more on page 17.

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Tipple | Peach Iced Tea

We can’t think of many things more refreshing than an iced tea on a warm day. We’ve used earl grey here, but you can try different types of tea, such as jasmine for a floral variation.

Makes syrup for 2 ltr of tea

3 ripe peaches, stoned and quartered with the skin on

100ml maple syrup

2 earl grey teabags

To serve:

1 ripe peach, stoned and sliced

Fresh mint

Ice cubes

To make:

1 Add the peaches to a pan over a medium heat, along with the maple syrup and 250ml of water. Simmer gently for 15 mins, giving the peaches a mash with a potato masher every so often to break them down.

2 Remove from the heat and strain the liquid through a fine sieve into a jug, discarding the pulp. Leave to cool.

3 Place the teabags into a jug and pour over 1 ltr of freshly boiled water. Allow the tea to steep for 2-3 mins, then remove the teabags and allow the tea to cool completely.

4 In a large serving pitcher, add half the peach syrup together with the cooled tea and stir until combined. Add plenty of ice to get it lovely and cold. Pour into glasses filled with more ice and garnish with peach slices and fresh mint before serving.

Cook’s note: The syrup can be made ahead and kept in the fridge for up to five days.

This recipe is taken from our June issue’s ‘A Good Life’ pages in which Michelle Tansley shows us around her Derbyshire garden and shows us what she’s cooking and growing this month. The feature also includes recipes for Grilled Chicken Thighs with Romesco Sauce, Roasted Beetroots and Carrots with Whipped Feta, Herb and Edible Flower Salad and Frozen Kefir with Fresh Cherry Compote.

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Wonder | Lost Giants

Meet some of the characters created by artists collective The Lost Giants…

Giants Wotholga and Tregona, inspired by Stephen Polglase’s book The Last Giants Of Kernow, appearing as part of a Lantern Parade in Godolphin, Cornwall. Tregona was created with local primary school pupils, while the parade was accompanied by tin punch lanterns, reflecting the area’s mining heritage and folklore. “Giants don’t exist without collective effort,” says Lost Giants founder Amy Webb. “They require many hands to build, carry and care for them, but they also rely on shared belief. A giant only really comes to life when people gather around it, whether that’s in the making or out in the streets during a procession.”

Wotholga and Tregona were both made by the project The Lost Giants. Formed in 2023 after over a decade of making together, The Lost Giants was founded by Amy and Ruth Webb as a collective of artists from diverse creative backgrounds, united by a passion for giants, procession, and the living traditions of folk. Meet more of the Lost Giants in our May issue or visit thelostgiants.co.uk.

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Make | Botanical Bug Repellent

Create a simple spray using essential oils known to deter bugs and make any unwanted flying friends buzz off. It smells really good, too.

You will need:
60ml distilled water
60ml witch hazel
12 drops rosemary essential oil
12 drops citronella essential oil
6 drops peppermint essential oil
6 drops eucalyptus essential oil
6 drops lemongrass essential oil 6 drops lavender essential oil
Jug
Small funnel
Spray bottle (ideally amber glass)

To make:

1 In a jug, combine the distilled water and witch hazel, then add the essential oils one at a time.

2 Pour the mix into the spray bottle using the funnel. Seal and shake well.

Maker’s note: Shake well before every use. Stored in a cool, dark place, it’ll keep for up to a year.

This weekend project was featured in our May issue along with a project to make an Aftersun Balm. Both recipes are taken from Cooking Mindfully: Make Food Your Ally with Sustainable Low Waste Recipes for Every Season by Kait Welch (Page Street Publishing)

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How to | work a canal lock

Learn a niche skill that looks ever so impressive

It’s always a joy to be able to step up at moments of group panic and confidently and smugly say ‘I’ll take care of that’. Should you find yourself navigating a narrow boat unexpectedly (it could happen) you’ll need to be able to work the canal’s locks in order to pilot the boat up or down the water. While all about you spill their Pimms and flap their hands in despair at the paddles, here’s how to calmly and collectedly navigate a lock. Ahoy!

1. Put down your beer, like a hero.

2. For the purposes of these instructions we’re going to assume you are travelling upstream. You need one person at the tiller (the steering pole) and one person operating the lock (that’s you). Check the lock. It should be clear with no boat approaching the other way. The water in the lock has to be at the same level as you are before you can open the gates and enter it. As we’re assuming you’re travelling up the canal, if the lock is not empty when you arrive, empty it by opening the paddles on the bottom gate. Once the water is at the same level as you, you can open the gates. 

3. Open the gate nearest the boat and ask the person at the tiller to take the boat (carefully) into the lock. It is traditional to shout ‘left a bit, left a bit, NO! YOU PUSH IT RIGHT TO GO TO THE LEFT!. That’s right… No TOO FAR NOW. Lawks! You nearly had the front off it then!’ as they steadily pilot the boat into the lock. Close the bottom gate behind the boat.

4. Open the paddles in the top gate and let the water into the lock. The paddles are the big Victorian iron cog shenanigans either side of the lock. Take your special key (called a windlass), place the hole in your windlass over the sticky-outy bit on the paddle and turn it to open. Stand to the side and keep your knees out of the way. If you accidentally let go of a windlass while the paddle is raised it can drop fast and the windlass can fly off and the paddles drop suddenly, causing horrible damage to the lock or you. It is permissible to swear colourfully if this happens. As the paddles open, the boat will rise slowly in the lock like well-proved loaf.

5. When the lock is full and the levels inside the lock and in front of you are level you will be able to open the top gate. Do so by putting your back against it and slowly leaning back to push it open, rather than bending over and pushing with your hands. This ‘pushing with your back’ manoeuvre prevents injury but more importantly will help mark you out as a canal know-it-all and impress any passers-by. 

6. Let your tiller person know to bring the boat out of the gate. If you want to sound smug and irritate the person at the tiller, shout casual and unhelpful commands like ‘take it to starboard a little’. No-one mortal can remember which way starboard is when under stress and in charge of a 60ft boat. Call them over to the bank with a louche wave of the hand, then step casually back on board and resume your position at your beer.

7. Graciously bask in the admiration of your crew and never tell them that it’s actually much easier to work a lock than it is to pilot the boat through one. Ahem.

This blog was first published in July 2019. If you’re inspired to try a canal-based holiday but are unsure about your boating skills, you might enjoy our weekend away from our June issue, in which Karen Dunn stays in a lock keeper’s cottage.
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Wellbeing : Weights for Beginners

Weight training is having a moment and it seems everyone is talking about their age, body type or starting point. Here are five things to know if you’re getting started with building both inner and outer strength…

l Start slow “I would always encourage a gradual, ‘slower is faster’ long game mentality,” says Elizabeth Davies, personal trainer and author of Training For Your Old Lady Body (Leap). “If it feels too easy and pointless, it isn’t.” She likens it to computer games where “the first few levels are super easy and smashing them feels good. It makes you want to keep going and do more.”

2 Try different types of weights Weights machines target specific muscles and can offer more control and stability in a gym. Free weights (dumbbells, kettlebells and barbells) offer a more comprehensive workout with moves like squats and deadlifts also helping with balance and mimicking real-life movement.

3 Don’t overspend on kit If you’re working out at home, dumbbells are inexpensive and easy. Sports therapist and strength coach Sam Charlwood recommends buying two light (2-3kg) weights and one heavier one (8-10kg) to start. You can also use exercise bands or even start with household objects like food tins or a backpack filled with books.

4 Don’t be too ambitious The greatest gains come when you go from no resistance training to a modest amount, so there’s no need to go in all guns blazing. The World Health Organisation (WHO) recommends that adults and older adults strengthen major muscle groups at least twice a week. Around 30-60 minutes per week is associated with a meaningful reduction in your risk of developing cardiovascular disease. Keep it realistic and allow yourself time to do some form of stretching, too.

5 Find a trusted trainer Try a local gym or fitness studio or, for home workouts, an online trainer. There are many trainers offering online coaching and beginners’ courses. Check out Sam Charlwood (@samantha_charlwood) and Elizabeth Davies (@thiswomanlifts) on Instagram.

The above blog is extracted from our feature, ‘Why Weight?’ in our May issue by Rebecca Frank. Find out more from page 84. Buy this month's The Simple Things -buy, download or subscribe

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Recipe | Salmon Frittata for a Picnic

Full of flavour, this made-for-picnics frittata is ideal to enjoy while lounging in the sun

Serves 6

500g new potatoes, washed and sliced 1cm thick
100g frozen peas
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
8 large eggs
1 lemon, zested
225g halloumi cheese, drained and cut into 1cm cubes
½ small courgette, finely sliced
200g ready cooked, hot smoked salmon, skinned
2 chives, finely chopped
½ tbsp chopped dill

1 Place the new potatoes in a pan of salted , boiling water for 10 mins, or until they soften. A few mins before they’re done, add the frozen peas. Drain and set aside to cool.

2 In a large grill-proof frying pan, gently heat the olive oil, then add the onion and garlic and cook slowly for 10-15 mins, or until softened.

3 Meanwhile, crack the eggs into a large mixing bowl, season and whisk with a fork until well beaten. Zest half the lemon into the bowl and add the halloumi.

4 Add the courgette slices to the mixing bowl along with the cooled peas and potatoes. Then flake over the salmon.

5 Pour the egg mixture into the frying pan, giving it a few shakes to ensure the mixture settles evenly. Cook for 10-15 mins over a medium heat, using a silicone spatula to release the edges and check that the underside is cooking nicely and not burning.

6 Preheat the grill to medium, then place the frittata pan underneath for a further 5-10 mins to fully cook the top of it. Pack up when cooled and garnish at the picnic with a scattering of chopped chives and dill on top.

This recipe is taken from our June ‘Gathering’ feature, a menu for a meet with friends for an outdoor yoga session and a picnic. It also includes recipes for Kale, Pear & Ginger Super Green Smoothie, Kale, Chard, Pepper & Chickpea Salad, Smoked Paprika Houmous Dip with Crudites, a Courgette & Sweet Potato Loaf and Dark Chocolate Brownie Date Balls. The recipes are by Kay Prestney and the photography is by Rebecca Lewis.

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