Nest | Delphiniums

The towering spikes of delphiniums (aka larkspur), at their best in June, make ideal cut flowers. Easy to look after, they will last for up to seven days in a vase.

“They are best displayed en masse in a tall vase,” says Ellie Marlow, florist at Catkin & Pussywillow. “Or with other strong blooms like hydrangea or peonies for a gorgeous summery bunch.”

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Simple style | Sandals

Summer hasn’t really arrived until you’ve worn your sandals for at least three days in a row. Those odd days when you optimistically whip them out only to have regrettably chilly toes by evening don’t count. The constant wearing of sandals is a surer indicator of summer than the arrival of the first swallow.

Like autumn boots and winter coats, sandals are a key seasonal item. As such, they benefit from a refresh each year: slipping freshly pedicured feet into a brand new pair will put a bounce in anybody’s step. (Providing they don’t rub, of course.) As with any other item of clothing, however, sandals are subject to the vagaries of fashion. We’ve all padded around in Birkenstocks and clopped about in wooden-soled Hasbeens. And which one of us hasn’t got a pair of gladiators, all leather straps and buckles, tucked away at the back of the wardrobe? Salt-water sandals, originally developed for post-war American children in the 1940s from leather scraps, have been the sandal de choix for the past couple of years, and show no sign of disappearing. Neither, unfortunately, do Crocs.

The popularity of flat sandals (high-heeled versions are also available, but do not concern us here) is due to the simple fact that they suit hot weather. By leaving most of the foot exposed, they keep it cool and dry. Feet confined by leather and without ventilation run the risk of Athlete’s Foot or simply becoming unbearably hot. Which is why sandals have always been with us – a pair discovered in Oregon, America, were estimated to be 10,000 years old, the earliest recorded footwear. It is why they were appreciated by Ancient Greeks of high rank who fashioned sandals from willow leaves that fastened up the leg, and by the Ancient Egyptians whose secured theirs with palm leaves and papyrus.

The only downside to wearing a pair of sandals is the state of the feet within. There is nowhere to hide calloused or grubby feet, and wearing socks with sandals although fashionable, is still best avoided. Fortunately, a cheery nail polish combined with a stylish sandal will distract most eyes away from any foot flaws. Nothing should come between you and summer’s essential shoe.

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Recipe | Samphire frittata with warm lemony courgette salad

A quick veggie supper after a day by the sea; marsh samphire can be foraged or bought locally in summer.

It grows on muddy, sandy flats often on estuaries or creeks. Simply pinch out or snip off the tops to leave the rest of the plant to grow. Samphire is usually served with fish but also goes beautifully with eggs.

Serves 4
FOR THE COURGETTE SALAD
150g runner beans, sliced on the diagonal
3 tbsp olive oil
Shallots, sliced
Yellow courgettes (or green if you can’t find them), halved and cut into chunky slices
2 garlic cloves, finely chopped
6 small vine-ripened tomatoes, halved or quartered if large
2 rounded tbsp chopped oregano leaves
Juice of 1⁄2 lemon

FOR THE FRITTATA
250g new potatoes, sliced
2 tbsp sunflower oil
6 large eggs, beaten
50g samphire
Handful of tarragon, leaves finely shredded
100g soft goats’ cheese

1 To make the courgette salad, steam the runner beans for 5 mins or until tender. Refresh the beans under cold running water and put to one side.
2 Meanwhile, heat 2 tbsp of the olive oil in a frying pan over a medium heat and cook the shallots for 5 mins until softened. Add the courgettes and garlic, and fry for 3 mins. Stir in the tomatoes, half the oregano and the lemon juice, then reduce the heat slightly and cook
for 5 mins or until the courgettes are just tender but retain a little bite, and the tomatoes have started to break down.
3 Stir in the runner beans, add the remaining olive oil, and season with salt and pepper, then warm through. Keep the salad warm while you make the frittata.
4 Put the potatoes in a pan of cold salted water and bring to the boil. Cook for 15 mins or until tender, then drain in a colander.
5 Heat the sunflower oil in an ovenproof frying pan. Add the drained potatoes, and the
beaten eggs, most of the samphire and the tarragon. Lay the remaining samphire elegantly on the top. Crumble over the goats’ cheese and season with salt and pepper (remembering the salty flavour of the samphire, so you won’t need much salt).
6 Preheat your grill. Cook the frittata for 7–10 mins on the hob over a medium heat, enough to set the bottom, then finish under the grill until just set all the way through. Add the remaining oregano leaves to the salad and serve it warm with the frittata.

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The Comfort of Things | A guide to vases

Which kind of container will best suit your bunch? Try these for size

BUD VASE

Small and dumpy and suitable for small posies of delicate flowers: lily of the valley or forget-me-nots, say. A pretty addition to a bedside table, especially when making guests welcome in the spare room.

CERAMIC PITCHER

A large jug with a wide opening – either vintage or new (John Lewis’s Croft collection has a plain white Luna jug, £25) – is lovely filled with branches of blossom or twigs festooned with catkins. The country cottage/ farmhouse table vibe, right there.

GLASS COLUMN VASE

These come in a variety of widths but are always tall – 28–40cm usually – and elegant. Suits long-stemmed blooms with height like dahlias or gladioli. Flowerheads just about popping over the rim look foolish.

SINGLE STEM VASE

Use to show off an attractive specimen: a peony head perhaps, or a chrysanthemum mop. A single tulip looks equally good, though, especially as it twists and lengthens.

JAM JAR

Just the thing for handfuls of wildflowers – buttercups, daisies, grasses – arranged casually for maximum naturalness. A twist of raffia or string at the rim adds to the effect

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Stories behind superstitions | He loves me, he loves me not

Why do we play “he loves me, he loves me not” with daisies? Daisy, daisy, give us your answer do

Pity the poor daisy, pulled apart by lovelorn types for many centuries. The answer why is hard to come by and even the where is disputed – there are a couple of countries vying to be the oldest daisy destroyers.

Among several 15th-century references in German books, nun and scribe Clara Hätzerlin included ‘The Daisy Oracle’ in her 1471 Liederhandschrift (or songbook). It also was dramatised in Goethe’s 1808 Faust. The French have the tradition of ‘effeuiller la marguerite’, literally ‘to pluck the daisy’. But, in a typically Gallic way, that game is more about how much they are loved, a little, a lot, passionately, to madness or pas du tout – not at all.

However, it’s another European nation that swoops in for the final bit of daisy lore. The world record largest number of people playing “He Loves Me He Loves Me Not” (331) took place on a TV show in 2009... in Italy.

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Recipe | Baked paneer cheesecake

New York usually steals the thunder when it comes to baked cheesecakes. This reworking, however, owes its distinctive flavour to India – made with paneer and spiced with cardamom, it’s a revelation. 

Serves 12
300g digestive biscuits
Ground seeds from 4 cardamom pods
2 drops of vanilla extract
100g unsalted butter, melted

FOR THE CHEESECAKE TOPPING
400g full-fat cream cheese
175g soured cream
225g paneer, finely grated
175g caster sugar
Ground seeds from 8 cardamom pods
1 tbsp vanilla extract
3 medium eggs

TO SERVE (OPTIONAL)
Crushed pistachio nuts
Mango or cherry fruit compote

1 Line a 23cm springform tin with greaseproof paper, allowing enough to hang over the edges of the tin. Blitz the biscuits, cardamom and vanilla in a food processor until finely crushed. Add the butter and blitz until the crumbs stick together when pressed.
2 Transfer to the lined tin, using the back of a spoon to spread and press it firmly over the base. Cover with cling film and refrigerate for 30 mins.
3 Meanwhile, preheat oven to 160C/Fan 140C/Gas 3. In the cleaned bowl of the food processor, blitz all the topping ingredients, except the eggs, until smooth. Whisk in the eggs, adding one at a time, until well combined.
4 Pour the cream cheese mixture over the chilled base and spread it evenly. Bake for 1 hour or until set completely. Turn off the oven and leave the cheesecake inside until it has cooled completely before removing.
5 Chill for 4–5 hours in the fridge before removing from the tin and serving.

Recipe from Gunpowder by Devina Seth, Harneet Baweja & Nirmal Save (Kyle Books, out mid June).

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250 years of the circus | Five famous clowns

To mark 250 years of the circus, we wonder at its feats, honk its red nose and cheer at its colourful past - turn to page 90 of June's The Simple Things

Five of the most famous clowns

Joseph Grimaldi 1778–1837
Not strictly a circus clown (he performed mainly in panto), but deserving of a mention as he was the first to sport ‘whiteface’ and a red smile, and is known as ‘the father of modern clowning’.

Grock 1880–1959
A Swiss acrobat, Charles Wettach started as a clown in 1903. He left the circus to perform in music halls instead, subverting the form, as someone who ran away from the circus rather than to it.

Emmett Kelly 1898–1979
American, Kelly, clowned as ‘Weary Willie’, a character based on the ‘hobos’ of the depression era. His son, Emmett Kelly Junior later continued the act.

Charlie Cairoli 1910–1980
French clown of Italian descent, Charlie began clowning at the age of seven as ‘Carletto’ and later worked at Blackpool Tower’s circus for 40 years.

Lou Jacobs 1903–1992
The first ‘Auguste’ clown (the ‘red’ clown types with big shoes, lairy trousers and orange wigs), Lou Jacobs is credited with popularising the ‘clown car’ and also being the first to sport a red rubber ball as a nose.

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My Plot | Daily life at Freedom Cove

As innovative gardens go, this water-borne home and veg patch takes some beating. In western Canada, Freedom Cove is a world filled with greenhouses, produce and art

Catherine King and Wayne Adams met in 1987 and immediately felt a connection through a shared love of nature and art. When they came across a pile of storm-strewn lumber in Cypress Bay, on Vancouver Island, they saw an opportunity to turn it into a home. Today, Freedom Cove has a lighthouse, four greenhouses, a dance platform, smokehouse and a candle-making workshop.

Daily life at Freedom Cove

We both get up around 7–8 am. In spring and summer, the first thing I do is check my plants to make sure they have enough water, open my greenhouses, and water any plants in propagators in the house while Wayne gets the fire going.

We eat breakfast together, then I do household chores and Wayne tends to the generator or solar system. Once I have done my bodywork – pilates, tai chi, or yoga – I head out to the garden to pot up plants, sow seeds, weed, prune, and do general maintenance.

We have lunch together and then focus on our art. We both carve, and I write, paint, dance, play musical instruments and sing. I am also a healer, so people come out to Freedom Cove to see me or we speak over Skype.

Wayne is constantly repairing water lines, painting, rebuilding damaged areas, repairing greenhouses, doing boat- and chainsaw-maintenance and getting firewood. He is also a fisherman, so spends a lot of time out on his boat. I am a vegetarian.

From June until September, tours come out to visit and we both show people around. We also make moulds of our carvings and turn them into beeswax candles, which we give to anyone who visits. In the evenings, after dinner, we’ll either work on a creative project, Skype with family and friends, or watch a movie.

Turn to page 110 for more from Freedom Cove.

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Recipe | Summer strawberry tart

A light dessert that’s really easy to make, really lovely to eat

Serves 4–6
2 tbsp melted butter
1 sheet of puff pastry
400g strawberries, hulled and sliced
1 tsp vanilla extract
2 tbsp golden caster sugar
Sprigs of mint, to garnish
Icing sugar, to dust
300ml double cream

1 Preheat oven to 200C/Fan 180C/ Gas 6. Grease a rectangular baking tray with half of the butter and place the pastry on the tray.
2 In a large bowl, add the strawberries, vanilla extract and caster sugar. Stir gently to evenly coat the fruit.
3 Arrange the berries in rows, leaving a 2.5cm border of pastry all the way round. Brush this edge with the remaining butter and then place in the oven for 15–20 mins or until golden.
4 Remove from the oven, allow to cool, and top with a dusting of icing sugar and sprigs of mint.
5 Whisk the cream until soft peaks form; transfer to a bowl to serve.

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How to stay up late (without the aid of matchsticks)

Getting less than seven to eight hours’ sleep a night isn’t great for our bodies. But, if you want to stay up for midsummer revelry, these will lessen the damage

Get prepped
Increase sleep leading up to the big night. On the day, have a nap in the afternoon.

On the night
Drink lots of water
Use caffeine carefully – in smaller, regular doses rather than huge cups.
Practise deep breathing (see The Simple Things January 2018 for a guide).
Eye drops are your friend versus tiring, dry eyes. Resting with eyes closed for 10 minutes also helps.
Keep moving - Extra points for mingling or dancing.
Step into the light - Bright light fools the body that it’s not yet bedtime.
Snack on foods that provide long-lasting energy, such as peanut butter, Greek yogurt or apples.

Next day
Don’t drive or operate machinery when drowsy.
Have lots of water and fresh fruit and vegetables... and an early night!

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Summer horoscopes | Gemini

The start of a new season is a natural time of transition, where we pause to reflect and plan for the next phase of the year. Astrologer Donna Taylor looks at the coming season in your star sign and offers her guidance on how to find balance and contentment in the months ahead.

Gemini

21 May – 21 June

“Can you remember who you were, before the world told you who you should be?” asks Canadian author Danielle LaPorte.

We all need to recharge sometimes and the Sun’s journey through your sign in June is your chance to replenish your spirit by honouring your needs and engaging in pastimes that plug you into the universal battery. August builds on this theme of time out as Mercury goes retrograde, so whether you schedule a regular massage, daily meditation or creative hobby, know that this isn’t so much a time for pushing out into the world, but a time to reflect and heal, physically and emotionally.

Turn to page 126 of the June issue for the other twelve star signs.

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Recipe | Marigold shortbreads

Flecked with petals and dusted with marigold sugar, this is a floral twist on shortbread to fall in love with

MARIGOLD SHORTBREADS

Makes 16
175g plain or spelt flour
40g caster sugar
6 tbsp (14g) marigold (calendula) petals* 
110g cold butter

FOR THE MARIGOLD SUGAR
Marigold petals
50g caster sugar

1 Preheat oven to 180C/Fan 160C/Gas 4.
2 Put the flour, sugar and marigold petals into a bowl, then rub in the butter as for shortcrust pastry. Gather the mixture together and knead gently on a lightly floured surface.
3 Roll out the pastry to 7mm thick, then cut into rounds with a 6cm cutter or into heart shapes. Bake for 15–18 mins until pale brown, depending on the thickness of the biscuits. Remove and cool on a wire rack.
4 While they cool, make the marigold sugar. Blitz the marigold petals in a blender with the sugar for a minute or two until just broken up. 
5 Serve the biscuits with fruit fools, or compote and ice-cream, and sprinkle marigold sugar over the top.

Cook’s note: Watch these biscuits really carefully while they are baking, they burn easily. They should be a pale golden – any darker and they will be bitter.

Taken from Grow, Cook, Nourish by Darina Allen (Kyle Books).

* The petals of the pot marigold (calendula) are edible. Be sure to use this variety in your
cooking as many varieties of the French or African marigold plants (from the tagetes family) aren’t.

Cake in the House is our monthly recipe feature - get a cake recipe every month in The Simple Things!

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Make your own pennant or flag

On Sunday 10 June, marches to celebrate 100 years of votes for women will take place across the UK - read more here and on page 33 of June's The Simple Things.

Want to take part? You'll need to make a pennant or flag - here's how. Pennants and flags can have a word, name, image or quotation on them. Make them from one layer of cloth in the lightest of materials, to let them float in the wind.

YOU WILL NEED

18mm diameter pole*
Square or rectangle of fabric of a size of your choice (the bigger it is the harder it will be to carry)
Pencil and paper
Computer printer
Sewing machine
Bondaweb (buy from jaycotts.co.uk)
Iron
Embroidery threads and needle (optional)

1 To make a pennant, cut out a triangle from your fabric of whatever size you like.
2 Create a side channel on the straight edge, 71⁄2cm wide, by folding the edge over. Sew down the edge. Then sew across its top, leaving the bottom edge of the side channel open for the pole to slide into.
3 What do you want to say? Think of a word, message or image to go on your pennant or flag – it should be something to help people to understand your message quickly. Using a computer, draw them up to a scale that fits your cloth.
4 Print off your lettering in the size you need. The lettering should be as big as your cloth allows. Trace your lettering and image(s) onto Bondaweb.
5 Iron the Bondaweb to the back of your chosen fabrics, cut out, peel off the backing paper, iron the lettering and images onto your cloth.
6 If you want, you can embroider on details; ribbon the sides of your cloth to frame it in a contrasting colour; add fringing or tassels to give it movement, and sequins or beads to make it gleam. Or just keep it as a simple cloth with a clear message of what matters to you. The pennant should be secure, but you can glue the material to where it meets the pole if you think it needs further support or to stop it slipping down the pole.

FOR AN EYE-CATCHING BANNER...

Clare’s suggestions to help your creation stand out

• Your banner will only be seen for a moment as it passes by so keep it simple and bold.

• Don’t crowd your letters. They need space to be read at distance, so use the largest font you can.

• You can make it personal with your own handwriting or family photographs.

• Make it glitter in the sun with gold fabric or sequins.

• Don’t worry about exquisite stitching; no one will notice. What they will remember is the feel of it, what it says of you.

Project by Clare Hunter, sewingmatters.co.uk

*Your pole can be long enough to enable you to carry a pennant like a flag on a parade, or, if you use one the same width as your triangle, it can be hung on a wall with hooks.

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A could-do list for June

Things you might want to do this month (no pressure!)

• Take a siesta in the sunshine Have a car-free weekend
• Look at things from above (climb a tree, ride a zip wire)
• Lend your favourite book to a friend
• Walk barefoot through a meadow
• Tell somebody what a great job they’re doing
• Who do you most admire? Write down the qualities you respect in them

What would you add? Come over and tell us on Facebook or Twitter. 

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Time you enjoy wasting is not wasted time

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Seaside snacks for a stroll along the prom

With the sea beside you, an ice-cream in hand and attractions all around, proms offer a fun coastal walk without the hike

Six snacks for promenaders

Cockles
Skewer a few of these vinegary delicacies from a cardboard tub with a cocktail stick for maximum seaside snack authenticity.

Ice-cream
Wherever you find a prom, you will find an ice-cream parlour. It would be a crime not to indulge, whether you go for a simple cornet or a sundae.

Doughnuts
Sharing a bag of freshly-fried, sugar-coated doughnuts is an ideal accompaniment to a seaside stroll. Let an increase in appetite caused by the sea air be your excuse.

Fish and chips
A piece of sustainably sourced haddock in a light batter with a tray of fat chips and mushy peas? Yes, please.

Milkshake
This frothy glass of flavoured milk has bounded into the modern age with new flavours like Oreo Cookies and Cream, and Peanut Butter Fudge. Yum.

Rock
Teeth-splintering it may be, yet a sucking a piece of this usually-mint-flavoured pulled sugar is an essential seaside experience.

Turn to page 66 of June's The Simple Things for more of our seaside prom feature.

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Dream | June cover reveal

Dare to dream and who knows where it could lead you. Midsummer garden nights are alive with magical possibilities. Lights twinkling in trees, maybe a glass of something, old friends for sure, and a golden hour at hand. But, though we can create a space for for magic, only you can make it happen. And it comes in many forms; helping nature to return after a long absence, breathing life into an old cinema; weaving words to tell the shortest of stories. It’s there in your imagination, just waiting to be set free.

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Competition | Win a balloon flight for two with British Balloon Flights

The winner and a friend will be taking off from Knepp Castle, flying over the wonderful West Sussex countryside. Knepp is a 3,500-acre estate, now rewilded and home to some surprising wildlife. While your balloon is being prepared, take in your surroundings with drinks, nuts and nibbles. After a memorable flight, as the sun melts into the west, you’ll get the chance to toast your landing with English sparkling wine. Photos from your flight and a commemorative certificate will help keep some
very special memories fresh.

britishballoonflights.com 

ENTER NOW

Terms & conditions:
The competition closes at 11.59pm on 11 July 2018. A winner will be chosen at random from all correct entries after this time and notified shortly after. This is the prize: a flight for two from Knepp Castle, conditions permitting, over the Sussex countryside, including pre-flight refreshments and sparkling wine afterwards, return transfers from the local train station (if needed); prize excludes travel costs. You can’t swap it for cash or transfer the prize; you must be over 18, taller than 4ft6, and you have until 30 June 2019 to take your flight. Full terms and conditions are at icebergpress.co.uk/comprules.

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Make | Macramé chair

Crochet and outdoor chairs are not the most obvious combination but put the two together and you have a nifty upcycling opportunity.

Have an old chair lurking in the shed, seat worn from many summers? This project uses a crochet knot to create a new seat and back from paracord. It may sound complicated but is actually relatively simple once you’ve got into the groove (if you need some extra help along the way, find handy video tutorials by searching ‘macramé chair tutorial’ on YouTube). Then sit back and admire your work, hopefully with a refreshing drink in hand.

Macramé chair

Knot your way to a new summer seat

you will need
Scissors
Unloved aluminium camping chair
200m of 4mm rope (such as nylon paracord): 100m white, 50m grey, 25m yellow, 25m pink.
2 x size Q crochet hooks
Macramé chair template
Lighter or box of matches

1 Using scissors, cut and then pull off the existing webbing from the chair.

2 Create a skein from a long, thin piece of card or plastic. Wrap your cord around it and unwind it as you go. Start with the vertical cords. Using the white cord and starting from the bottom left of the chair, tie a double knot around the frame.

3 Pull the cord through the seat of the chair, behind the centre back brace bar and up to the top left side of the frame. Make a loop in the cord at the top bar. Pull the loop behind and then under the bar and over to the left.

4 Insert your first crochet hook in the loop, with the hook pointing towards the right side of the chair and pull the cord tight so the hook rests against the chair frame. Bring the cord back down under the centre back brace bar to the front.

5 Create a loop in the cord on the bottom chair frame, then pull it over the front of the bar and behind to the left.

6 Insert the second crochet hook into the loop and pull the cord taut. The hook will rest on the chair frame.

7 Pull the cord through the seat of the chair, behind the centre back brace bar and up to the top frame. Make a loop in the cord at the top bar. Pull the loop behind and under the bar and to the left of the last vertical cords you created.

8 Hook the new loop over the crochet hook. The existing loop on the hook will overlap the two vertical cords to its right.

9 Pull the loop taut, then pull it through the loop you made in step 3. This will create a chain stitch. Rest the hook in the loop.

10 Pull the loose cord down behind the centre back brace bar and to the front. Create a loop, then pull it over the topof the front bar.

11 Pull the loop around the top bar and to the left of the last vertical cords you created. Hook the new loop with the crochet hook.

12 Pull the new loop through the loop created in step 6, making a chain stitch. Pull the loose cord taut.

13 Repeat these steps until you have 40 knots and have filled the top and bottom bars with taut cord. Cut the cord off the skein, making sure you have about 11⁄4m left. Pull the cord through the last loop and remove the crochet hook. Pull the cord behind the back brace, over the front bar and through the loop on the other hook.

14 Horizontal cords: these are completed using the same method. Follow the template, starting with three knots of white followed by the grey cord to form a semi-circle pattern.

15 Continue with the pink cord to form the second half of the circle.16 Finish with three more knots using white cord. Repeat on the base of the chair, using the yellow and grey cords. To finish, simply tie off the cord. Burn the ends of the cords to ensure they do not fray.

Taken from Sunshine Spaces: Naturally Beautiful Projects to Make for Your Home and Outdoor Space by Beci Orpin (Hardie Grant).

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Ewe’s cheese salad from The Hidden Hut

Inspired by his Cornish café’s coastal setting, chef and owner of the Hidden Hut, Simon Stallard, picks favourite summer dishes for morning, noon and night on page 38 of June’s The Simple Things.

Want to make the Ewe’s cheese salad to accompany the 12-hour lamb with smoky aubergine? Here’s the recipe.  

Ewe’s cheese salad from The Hidden Hut

60g pumpkin seeds
160g bulgar wheat
4 tbsp lemon juice
4 tbsp extra virgin olive oil
80g mint leaves, roughly chopped
120g parsley leaves, roughly chopped
1 small red onion, finely sliced
1.2kg watermelon flesh, chopped into 2.5cm cubes
350g ewe’s cheese or feta
Sumac, for sprinkling

1 Toast the pumpkin seeds in a dry saucepan over a medium-high heat for 3 mins or until lightly browned, shaking the pan regularly. Put to one side.

2 Place the bulgar wheat in a small saucepan and just cover with water. Put a lid on and cook over a low heat for 8–10 mins until the water is absorbed and the grains are tender. Leave to cool completely.

3 Combine the lemon juice and oil in a small bowl and season well with salt and pepper.

4 In a large mixing bowl, combine the mint, parsley, onion and watermelon. Tip in the lemon juice dressing and toss everything to coat.

5 Transfer the salad to a large serving plate. Crumble the cheese over the top of the salad, then sprinkle over the toasted pumpkin seeds. Finish with a sprinkle of sumac.

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