Make | Outdoor canvas hammock

Have a go at this simple but sturdy hammock project. You should be able to make it in half a day, leaving you plenty of the bank holiday weekend left to lie in it lazily!

Lazing in a hammock is hard to beat: especially in a shady spot on a warm summer’s day, ideally with a book in one hand and a cool drink in the other. And if you’ve managed to make the hammock yourself – well, you can bask in satisfaction, as well as sunshine. This hammock is surprisingly easy to make, and is much sturdier than one of the knotted ones. We’ve added pompoms, too, because who doesn’t love a pompom? Put the labour in now and hopefully you’ll get the payoff in sunny days to come.

Outdoors canvas hammock

Made of weatherproof canvas, and as robust as it is comfortable

YOU WILL NEED
2m of 140cm-wide strong, canvas fabric
Pins
Sewing machine and thread
Tape measure
Pencil or fabric marker
Scissors
22 rivets, 23mm (1 in) in diameter, plus a rivet tool (which should come with the kit) 
Mallet or hammer
66m of natural rope (ensure this is good quality and load bearing), plus extra rope for hanging
2 metal hoops or carabiners strong enough to handle appropriate weight
FOR THE POMPOMS
Wool to match the canvas fabric (this uses black and white)
Pompom maker

1 Fold a 4cm hem at each end of the fabric. Pin in place and sew.
2 Mark out where the rivets will go on the seam. This uses 11 at each end, spaced about 11cm apart. Using scissors, make small holes on the marked points. Following the instructions on the
packet, attach the rivets using the rivet tool and the mallet. Placing a wood offcut underneath the canvas will help to protect the work surface.
3 Cut the rope into 22 x 3m lengths. Fold each rope in half and thread it through each rivet using a cow hitch knot
to fasten. To form a cow hitch knot, insert the folded end of the rope through the hole and then pull it through to form a loop. Push the two rope ends through the loop and pull to tighten the knot (there are plenty of YouTube videos around if you get stuck with this bit).
4 Once all the 3m lengths are attached through the rivets, gather all the rope at one end and tie it into one large knot. Repeat for the other end. This might need adjusting once it is attached to the hanging space.
5 Pompoms: wind the wool around the pompom maker and, once full, cut the wool. Place some string or a length of wool around the cut wool, then pull it tight
and tie a knot to keep it in place. Cut this piece of wool, leaving ample length for hanging. This hammock uses two white and two black pompoms.
6 Attach the lengths of wool left on the pompoms to one end of the hammock (or attach two on each end).
7 To hang the hammock, attach the ropes on each end to a metal loop or carabiner with a double knot (make sure the knot is
very tight so that the hammock is secure). Attach extra rope to the other side of both carabiners and then tie that rope around a tree or somewhere else sturdy enough to take the weight.

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

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What I treasure | My walking boots

It’s strange to think that my most treasured possession is a pair of boots that are so actively ignored when I don’t need them. Usually, accidental steps in hidden bogs that cause stagnant water to seep inside is the reason for their being left in the boot of the car. Always with a pledge of a deep clean and oil, but so often exchanged for a brisk bash in the car park to get rid of the biggest clods of mud before the next walk.

These boots are older than I am. Worn in for 15 years by my mum and then passed down to me, the tricky size five-and-a-halfs have been moulded to fit from a constant cycle of damp fields, sea salt and mossy woodland paths. The laces have grown plump and awkward, sometimes stubbornly immovable through rusting eyelets and the promise of drying them out after long walks.

When I was seven or eight, I plodded alongside Mum, who wore them then, on the farm we stayed at every year; a little girl who held onto her mother’s little finger. I’d pull the grass seeds from their husks and scatter them like chicken seed. When I was ten, these boots would run away from the waves and dry with a sea salt line when we didn’t escape the swash in time. When camping, they held my tiny feet as I fetched water but couldn’t be bothered to pull on my own shoes, instead shuffling across the heath to a tap, sloshing the kettle all the way back until half of what was collected remained.

They took us through summers spent in Herefordshire: soles worn from two decades of pushing down on spades and forks to lift onions – and from standing for a photo in front of the same spot of a pine forest, year after year; a family tradition that saw my brother and I grow tall with the saplings. They were mine after new waterproofing deemed Mum’s leather boots second best. Yes, they always let the water in; yes, they barely support my ankles, but they bear the marks of a love of the outdoors that bloomed in the hills of the Brecon Beacons and along the shores of North Norfolk. They’ve taken me up mountains and down valleys when
I couldn’t afford boots of my own.

The ritual of wearing thick hiking socks and sliding into Mum’s walking boots is a kindred moment. I always send her a picture of wherever me and the boots have been; a digital scrapbook that continues the photo albums stored on the family bookshelf. They are the anticipation and adventure that pulls me away from concrete and carpet. Well used. Well loved. Irreplaceable.

We’d like to know what you treasure - whether it’s a sentimental artefact, a person, a place or something else. Tell us in 500 words what means a lot to you - email thesimplethings@icebergpress.co.uk

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Think | Sixth sense

Natural navigator Tristan Gooley explains how sixth sense can help us appreciate the world around us

It’s possible to achieve a level of outdoors awareness that, although once common, is now so rare that many would label it a ‘sixth sense’. This is the practised ability to draw conclusions from all of the evidence presented to our senses almost without thinking. It is not mysterious but expert intuition, a honed ability to join the dots offered by our senses to complete a fuller picture of our environment. Once you know how, it is easy to sense direction from stars and plants, forecast weather from woodland sounds, and predict the next action of an animal from its body language – instantly.

At the most basic level, we have not entirely lost these skills. Imagine you wake in a room that is perfectly dark, thanks to heavy curtains, and hear a cockerel crowing outside. It may not take any conscious thought to appreciate that it is growing light outside. The dog’s bark at the usual time tells us that the postman is arriving. But these examples are infantile compared to what our minds are capable of outdoors. But how do we know it is retrievable? Because a few individuals have held on to these skills; indigenous tribespeople, expert hunters and fishermen...

I have sat with Dayak tribespeople in Borneo as they explained that a deer would appear over the brow of a hill, and was amazed moments later when my eyes met those of a muntjac in the predicted spot. After careful discussion it became clear that the Dayak were subconsciously tuned to the relationship between the salt on a rock, the bees, the water, the time of day and the clearing in the forest, all of which suggested deer would come to lick salt at that time.

Remnants of this ability can be found in our relationship with domesticated animals. When you’re walking a dog in a city park, it’s fairly easy to tell from the way it turns whether the person approaching from behind has a dog with them or not. Time spent enjoying this way of experiencing the outdoors helps us to begin rebuilding our lost sixth sense. And if we make this a regular part of our outdoors experience, we soon find that our brain takes over, forging shortcuts and allowing us to draw conclusions without conscious thought. We sense a dog behind us, and we sense that the weather will be fine tomorrow. It is only a small leap from that to sensing what we will find round a corner or what an animal will do next.

For the past few years, I have been researching ways we can develop this sense. Central to this are the ‘keys’, a collection of patterns and events in nature worth our attention. We notice a shape in a tree or cloud and pair that with its meaning and very soon we don’t have to think it through – we just sense the meaning. In the same way, we can watch animals and learn to appreciate the key stages in their body language. It is unbelievably satisfying to be able to predict what a squirrel or robin will do next.

To get started, try playing ‘Grandma’s Footsteps’ with a bird on a lawn. Notice how you can take a few steps towards your bird when its head is down and it’s pecking. But if you try this when its head is up, it flies off. Practise this simple little game a few times and you’ll have learned your first ‘key’ - I call it ‘The Peek’. Add a few more keys and you’ll soon be predicting not just when the bird will fly off, but the tree it will fly to and what it will do when it gets there.

Very little in our surroundings is random and, with a little practice, we can learn to sense things that we may find astonishing. Understanding how and why this happens opens a new, and very old, way of experiencing our environment. It is a more radical experience of the outdoors than has been common for centuries.

Tristan is author of Wild Signs and Star Paths: the Keys to our Lost Sense (Sceptre). Read more at naturalnavigator.com.

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Plum cordial

Rich, fruity and jewel coloured, this makes a ridiculously pretty pink drink when diluted with fizzy water (or with a measure of gin and a splash of soda)

If you think you will get through 700ml in no time, there is no need to add the citric acid or to sterilise the bottle, as it will keep in the fridge for several weeks.

Plum cordial

Makes 700ml
1kg plums
250ml water
1 heaped tsp citric acid
600g granulated sugar per litre juice
YOU WILL NEED
A muslin or jelly bag
A funnel
A 700ml bottle and stopper, both sterilised

1 Put the plums and water into a large saucepan and bring to a simmer. Continue to simmer until the plums soften and start to fall away from the stones, and use a wooden spoon to squash them to help to release as much of the juices as possible.
2 Tip everything into a jelly bag- or muslin-lined colander, and leave to drip into a saucepan for a few hours or overnight. Resist squeezing, as this will cloud the juice.
3 Measure the juice into a clean saucepan and add 600g of sugar per litre, and the citric acid, if using. Put the pan over a low heat and stir until all of the sugar is dissolved. Pour into the sterilised bottle and seal. It will keep for 3–4 months, stored somewhere dark and cool.

Turn to page 42 for more of our staple foods feature on plums from Lia Leendertz.

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My Plot | The 7 layers of a forest garden

Edible forest gardens imitate the tiered structure of natural woodlands, but have a higher proportion of edible species.

When creating a forest garden, it is important to ensure enough light reaches the lower layers for healthy plants and maximum yields. The seven primary layers are:
1 Upper canopy The tallest tier is typically made up of standard fruit trees, nut trees and trees that fix nitrogen. Only suitable for large gardens.
2 Sub canopy, or canopy trees for smaller gardens: mid-sized trees, including most familiar fruit trees.
3 Shrubs Bushes that produce berries and plants that attract pollinators and offer habitats for wildlife.
4 Herbaceous plants A perennial layer including some herbs and medicinal plants.
5 Ground cover Low-growing edible and often nitrogen-fixing plants which enrich the soil and help control weeds.
6 Underground plants Edible roots and tubers and micro-organisms including fruiting fungi (mushrooms).
7 Climbers or vines Plants that trail along the ground, over branches and up into trees and shrubs.

Taken from The Garden Awakening by Mary Reynolds (Green Books).

Turn to page 114 of July's The Simple Things for more from this month's My Plot - how Claire Leadbitter turned a bare paddock into a forest garden.

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Where to get wild

Take an outdoor course and you could learn a new skill and return home smugly clasping a new spoon, dreamcatcher... or goat (maybe not the goat)

There are plenty of local courses online, or look at those run by the National Trust (nationaltrust.org.uk/build-your-skills). Wild guides (wildthingspublishing.com) also list local courses by region. 

Woodcarving with Woodmatters, Cumbria

Try your hand at carving anything from spoons to stools. From £65, woodmatters.org.uk. 

Woodland Women, near Bristol

All-female day and weekend retreats in Tortworth Arboretum, eg, willow skills and campfire cooking. From £16.50, honeywoodscamping.co.uk. 

Wild Things weekends, Scotland

Women-only wilderness weekenders include foraging, wild medicinal plants and natural navigation. From £160, wild-things.org.uk.

Wild Bushcraft Company knife-making course, Wales

You’ll use 100% recycled materials to forge your own knife, complete with an antler handle. Four-day course, from £350, wildbushcraft.co.uk.

Wood craft courses, Sheffield

Craft courses are run throughout the year in Ecclesall Woods in Sheffield. From blacksmithing to furniture- making, the bustling Woodland Discovery Centre is a hidden oasis in the city. From £85, ecclesallwoodscraftcourses.co.uk.

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Old ways won't open new doors

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The Comfort of Things | A guide to outdoor lighting

Easy options that bring a little magic to the garden but don’t require an electrician

SOLAR LIGHTS

Most come with a stake to sink into your borders thus creating a row of lights to guide your eye (and guests) along the garden path. Try: Solar bubble outdoor stake lights, £24 for four (johnlewis.com), which change colour and add a little festival flavour to proceedings.

FESTOON LIGHTS

Bigger and brighter than fairy lights with round bulbs best hung in swags. They look good strung from trees or a pergola and provide enough light to eat by. Try: Elan solar festoon lanterns, 20 LEDs, £19.98, thesolarcentre.co.uk; LED connectable perspex festoon lights, £35, lights4fun.co.uk.

GARDEN TORCHES

Garden torches with LED lights exist but are tame compared to the guttering flame of an oil lamp. Try: Iron garden torches, £15.95 each; 120cm high (allthingsbrightonbeautiful.co.uk); bamboo garden torches, £5.90 each; 180cm high (homebase.co.uk).

HURRICANE LANTERNS

Created to withstand storms at sea, these robust lamps are fuelled with paraffin with a wind-up wick, and won’t blow out. Put one or two on the table or hang from wall hooks. Look out for them at army surplus stores. Try: Silver hurricane lantern, 10 inch, £5.99 (surplusoutdoors.com).

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Unexpected treasures | Outdoor art

From waymarking sculptures on coastal paths to pieces made from the earth itself, outdoor art comes in many and various forms.

GALLERIES IN THE GLADES

Forests can often feel a little like galleries: the hushed atmosphere, the filtered light, the sculptural forms of the branches. It’s no surprise then that several forests have taken this one step further, installing site-specific sculptures, to help us explore and understand the woods and their history. So in the Forest of Dean Sculpture Trail, lines of compressed charcoal by Onya McCausland signal underground coal mines, while in Kielder Water and Forest Park in Northumberland, Chris Drury’s Wave Chamber projects the rippling waters of the adjacent lake onto the chamber’s floor.

SCULPTURES BY THE SEA

Summer is often when we head to the coast and, just as many of our seaside towns are now home to impressive art galleries (think Margate and Dundee), so outdoor art has stepped into the limelight. Another Place by Antony Gormley is undoubtedly one of the most haunting works: 100 life-size cast-iron statues “trying to remain standing, trying to breathe,”as Gormley has said, in the shifting sands of Crosby Beach, just north of Liverpool. Due to its size, and therefore the statement it makes, a lot of outdoor art tends to be by well known artists with guaranteed ‘pulling power’ (eg, Maggi Hambling’s Scallop at Aldeburgh). It’s refreshing then to note that the five new waymarking sculptures created for the Gower coastal trail between Mumbles and Rhossili this year are all by lesser-known artists, all women, handcarving in oak.

PARKLIFE PIECES

Purpose-built sculpture parks got going in Britain in the late 1970s with the launch of the Yorkshire Sculpture Park, the first in the UK and, with more than 500 acres to play with, the largest of its kind in Europe. The rolling open fields provide an expansive backdrop to monumental pieces by Henry Moore, while the landscaped grounds and woods shelter works by a roll call of leading names from Elisabeth Frink to Andy Goldsworthy. Entrance is free, but donations are invited. If it’s site-specific art you’re after, head further north to Jupiter Artland, just outside Edinburgh, where collectors Robert and Nicky Wilson have invited contemporary artists to make new pieces for their 100-acre estate. Highlights include several works by Goldsworthy and Cells of Life by Charles Jencks, in which the earth itself has been sculpted into sinuous, swirling landforms.

Turn to page 64 of July's The Simple Things for more extraordinary and challenging, joyful outdoor art that helps us see the world differently.

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Six amazing sea creatures

The seas around the UK are home to creatures as wondrous as any found in more exotic waters

Long-snouted seahorse (Hippocampus guttulatus)

With its protruding spines, downward gaze and prehensile tail, this most beguiling fish looks like a shy, prehistoric ghost. Floating upright, it hangs motionless waiting for its prey to pass, which it then sucks up through its long snout. Found in seagrass habitats from Scotland to Dorset.

Moon jellyfish (Aurelia aurita)

Most often seen when masses, known as a ‘bloom’, are washed up on the beach. Which is a shame, as they look most beautiful floating in transparent clusters. Moon jellyfish can grow up to 40cm in diameter and have short hairy tentacles that hang from their dome like a fringe. They are mostly harmless, though may sting sensitive skin. 

Brittle star (Ophiothrix fragilis)

This elegant starfish has long slender arms which they can cleverly self-amputate if being attacked; the arms regrow. Brittle stars prefer to live in great gangs (called ‘aggregations’) on the sea bed, their arms raised to catch plankton; can number up to 1,500 per square metre. Usually in deep water but sometimes under boulders and in rockpools.

Snakelocks anemone (Anemonia viridis)

Unlike other anemones, Snakelocks anemone’s bright-green tentacles remain out all the time: all the better to sting and capture small fish. They can be found on the seabed, attached to large seaweeds, and in sunny rockpools, where their flowing tentacles with their purple tips sift through the passing currents.

Goose barnacle (Lepas anatifera) 

Attached to rocks and other objects by a long black penduncle and with a chalky white shell which opens to reveal spiky fronds, this unusual creature has an alien-like quality. 

Spiny spider crab (Maja squinado) 

Often disguised by seaweed and sponges that grow all over it, this large knobbly crustacean has long-jointed legs, small claws and spiky shell. It can be found in South and West England and its sustainable numbers mean it’s increasingly eaten in the UK, although most are exported to France and Spain.

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Recipe | Shellfish in parcels

Cooking fish the Mediterranean way in a parcel (en papillotte or cartoccio) allows it to cook in its own steam, resulting in a moist and lightly cooked dish. These shellfish pouches can be cooked on a barbecue or in an oven, bringing the flavour of holidays to your table.

Shellfish in parcels

FOR EACH PARCEL
3 sprigs flat-leaf parsley
1 large sprig fresh rosemary or thyme
3 spring onions, finely chopped
1 tbsp extra virgin olive oil
2 tbsp lemon juice or a splash of dry white wine
250g shellfish, such as cockles, clams and prawns (with shells on)*

1 Take a large 30cm square of baking parchment for each parcel. On one side, place your mixed herbs and spring onions, season and drizzle with a little oil and lemon juice or wine. Lay the shellfish on top, drizzle over the remaining oil and lemon juice.
2 Fold the paper up and over the filling, and pinch all the way round to secure, tucking the corners under a couple of times to ensure the parcel is thoroughly sealed while leaving plenty of space in the parcel for air to circulate evenly during cooking. If you’re barbecuing them, wrap a sheet of foil around the parcel too, taking care not to squash it. 
3 To barbecue: ensure the charcoal grill is medium hot (your hand over the coals should be comfortable for about five seconds). Place the parcels on a grill rack and cook for 3–4 mins until you start to hear the juices bubbling. Cook for another 5 mins with the lid over the barbecue. Take off the heat and set aside, unopened, for 5 mins.
4 To cook in the oven: preheat to 200C/ Fan 180C/Gas 6, place the parcels on a baking tray and cook for 20 mins. Take out and check the cockles or clams have opened or prawns are bright pink. Remember it will continue to cook when out of the oven. Stand for 3–5 mins.

Recipe from Mediterranean by Susie Theodorou (Kyle Books).

* You can replace the shellfish with 175g fish such as sea bass, mackerel or salmon (about 1.5cm thick, keep skin on). Cook until fish is just flaky.

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Life Skills | Sea kayaking

A day spent learning a new skill is mindful and mind full (in a good way) living. This month, Kate Pettifer learns sea kayaking.
 
A pond off the A10 is where I learnt to canoe. It involved a minibus and changing out of school uniform, so it was a while ago. The idea of getting out to sea on a kayak, in Dorset’s beautiful Studland Bay, is all the temptation I need to try it again.

I’m on a three-hour taster session: we kit up at the hut, then it’s down to the beach to practise our paddling, sitting on the sand, wearing wetsuits, helmets and spraydeck skirts. As you do. Josh, our instructor, runs through the basics. In touring kayaks, we head across the bay towards Old Harry Rocks to practise going forwards, backwards, left and right. No swimmers are harmed, no boats bashed – I take this as a success.

Then – joy of joy – we’re out of the wind and alongside the chalky cliffs, paddling serenely through mirror- calm shallows, a colourful garden of seaweed swaying just centimetres below in the bathwater-clear sea.

We paddle onto a pebble beach, only accessible by boat. Josh talks a bit about the geography and nature of the area. We sample pepper dulse, a feathery purple seaweed with a buttery-then-fiery taste. Then it’s back in the canoes to manoeuvre through a gap in the rocks, into open water, to see Old Harry himself. Paddling under an arch in the cliffs is a real highlight, before we set off back.

It’s a fairly strenuous couple of hours – sitting upright, bracing your legs, and paddling, of course. But touring kayaks lend themselves to slow and steady handling, so there’s no pressure to bomb along. More than exercise, though, it feels like a privilege to visit such a picturesque spot from sea level, enjoying the clear waters and the peace that bobbing around on the sea can bring.

A three-hour sea kayaking taster with Fore/Adventure costs £60; foreadventure.co.uk.

 

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Natural first aid | Jellyfish stings

Anaphylactic shock is possible from jellyfish stings. Seek immediate medical attention if any of the symptoms of an allergic reaction: nausea, difficulty in breathing, difficulty in swallowing, fever, heart palpitations.

WHILE YOU WAIT FOR MEDICAL HELP:
* Prevent further stinging by brushing away tentacle fragments.
* Scrape off any remaining stinging cells with a sharp-edged object such as a credit card. A towel will suffice if nothing else is available.
* Rinse with seawater, not ever with fresh water (which can trigger further stings).
* Apply up to five drops of lavender essential oil to help neutralise the sting. Reapply every 15 minutes. (Pouring urine on the stung area has the same effect.)
* Start healing. Apply vitamin E or aloe vera juice to heal tissue and reduce inflammation.

Adapted from The Natural First Aid Handbook by Brigitte Mars (Storey Publishing).

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Recipe | Peach & portobello mushroom burgers

Guacamole takes this veggie burger to another level

Makes 6
6 portobello mushrooms
2 tbsp olive oil
3–4 peaches, sliced so you have two slices per burger
6 brioche buns
Rocket leaves, to garnish
Gherkins (optional)

FOR THE GUACAMOLE
2 avocados, peeled, stone removed and cut into chunks
Juice of 1⁄2 lime
1⁄2 red onion, finely chopped
Chilli flakes, to taste

1 Brush the mushrooms with a little olive oil and season with salt and black pepper. Add to the barbecue and cook for 3–5 mins each side.
2 Brush the peach slices with a little oil and cook for 2–3 mins each side. Slice the brioche buns and place cut side-down on the barbecue for 1–2 mins, until browned.
3 Mash the avocado roughly with a fork. Add the lime juice, onion and chilli flakes. Mix together.
4 Add a layer of guacamole to each bun base, followed by the rocket leaves and two peach slices. Top each with a mushroom, add gherkins, if using, and sandwich with the bun tops. Use a bamboo skewer to keep assembled burgers in place.

Turn to page 24 of the July issue for more of our veg box barbecue ideas, including Halloumi & courgette parcels, Quinoa salad with new potatoes, tomatoes, edamame & nectarines, Vegetarian skewers with a lime & honey dressing and Watermelon triangles.

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Project Happiness | The winning patch

AS SPRING ARRIVED we produced a set of four sew-on badges (you can buy them, see page 23 of July's The Simple Things), each reflecting an everyday action that can enrich your life. The first four were on the themes of be active, connect, keep learning and take notice.

We asked readers to design the fifth Happiness Patch, in the style of our series, on the theme of give. And you rose to the task – we had over a hundred patch designs submitted 

The winning design ‘Share with Others’ (above) by Lauren Bowers is being made into a real patch and she wins a fantastic VIP glamping festival package with The Good Life Experience (thegoodlifeexperience.co.uk).

All good things come to those who wait and, if you’re a subscriber, the wait will be worth it, as we’ll be sending you one of Lauren’s patches with your September edition of The Simple Things.
We’ll also be selling the ‘Share with Others’ patch online from the end of August and donating all the proceeds to The Trussell Trust, which works to end hunger and poverty in the UK by co-ordinating a 420-strong network of foodbanks, and now provides money advice and fuel banks, too. Some 13 million people live below the poverty line in Britain and the number is growing each year.

Subscribe before 13 August 2018 to receive a free ‘share with others’ patch.

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A could-do list for July

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

• Spend a little more time over your meals
• Get up with the sunrise and nap in the afternoon
• Gather some kids and build a dam
• Indulge your ice-cream craving
• Listen to the sound of the waves
• Make bedtime for reading and cuddling (and not screens)
• Write down the songs that make you the happiest. Make this your summer playlist and share with your friends...

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

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Nest | Nigella

With its tangle of spiky foliage, Nigella (Love-in-a-Mist) is the quintessential cottage garden plant. “Nigella lends itself well to meadow- style jar arrangements, small posies and wedding bouquets,” says Ellie Marlow, florist at Catkin & Pussywillow. “The dried seed pod is beautiful, too, and looks great matched with autumn colours when summer has passed.”

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Stories behind superstitions | Wishing on a star

Why do we wish upon a shooting star? Heavens above! You’d be lucky even to spot one

“When you wish upon a star, your dreams come true.” Why, other than the reassurances from Jiminy Cricket, do we believe this? It’s an idea that spans cultures from all over the world. But even thinking of them as stars is wishful thinking – in fact they’re meteors going all ablaze entering Earth’s atmosphere.

Back in the 2nd century, Greek astronomer Ptolemy interpreted them as a sign the Gods were peering down at Earth – the stars slipped through spaces in the heavens – and therefore a good time to ask for what you most wish. It’s more likely their hold comes from their rarity, making a spotter feel blessed. Be thankful you only need to make a wish upon spotting.

In Chile, you’re also required to pick up a stone to make your wish, while in the Philippines you have to tie a knot in your hankie before its light goes. Good luck with that!

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Recipe | Black cherry, chocolate and meringue ice cream cake

Using Black Forest flavours to delicious effect, this ice-cream cake is a seasonal treat on
a sunny summer’s day

BLACK CHERRY, CHOCOLATE & MERINGUE ICE-CREAM CAKE

100g dark chocolate
390g jar black cherries in kirsch or 400g tin black cherries in syrup* 
250g black cherry conserve or jam
600ml double cream
85g meringue nests (5–6)

TO SERVE
Fresh cherries (with stalks)
A handful chopped pistachios
Icing sugar, to dust

1 Line the base of a 23–24cm springform tin with a square piece of baking paper, leaving the excess sticking out from the sides.
2 Melt the chocolate in a small bowl suspended over a pan of boiling water. Drain the cherries in a sieve set over a small pan, and set aside the kirsch or syrup.
3 With a food mixer, roughly blitz the cherries into a chunky, textured pulp. Stir the conserve or jam in a small bowl to loosen.
4 In a food mixer or large mixing bowl, whip the cream until just beginning to thicken and barely holding its shape – the trick is to under-whip. Pour in the conserve or jam, followed by the meringues, breaking and crumbling into irregular shapes and sizes as you go. Fold into the cream very gently, leaving a ripple effect.
5 Spread a scant third of the mixture into the tin. Top with all the blitzed cherries by spooning on in blobs, then joining the blobs.
* If you’re using tinned cherries, 1 tbsp of cherry brandy of amaretto is a nice addition when reducing the syrup.
Spread over half of the remaining cream using the same technique.
6 Dribble over all but 2–3 tbsp of the chocolate and spread to cover the cream. Finally, blob and spread over the last of the cream. Using a spatula or the back of a spoon, gently push the mixture into the tin to get rid of air pockets.
7 Cover with cling film, directly on the surface of the cake, and freeze until solid (overnight is best).
8 Boil the reserved cherry liquid fast until syrupy and reduced to around 2 tbsp. It will thicken up when cold and, if too thick when cold, loosen with a drop of boiling water.
9 Serve the cake straight from the freezer. Unmould onto a large platter. Warm the set-aside tbsps of chocolate and drizzle from a teaspoon, zigzagging over the cake and platter; repeat with some of the syrup. 

Pile the fresh cherries in the middle, scatter with chopped pistachios and dust with icing sugar.

Recipe from The Get-Ahead Cook by Jane Lovett (Apicius Publishing).

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