Tipple | Pomegranate Rose Sharbat

Sharbats* are a syrup made from fruit and herbs – this one is particularly good paired with a natural sparkling wine or tonic.

Makes 8 cocktails

100ml honey

100ml pomegranate juice (fresh or bottled, see note for fresh below)

2 tbsp dried rose petals

2 sprigs fresh rosemary

Sparkling wine, kombucha, kefir or tonic

1 Add the honey and pomegranate juice to a 300ml (or larger) jam jar. Stir to mix thoroughly.

2 Stir in the rose petals and then add the rosemary to the mix, ensuring it’s fully covered by the honey and juice (snap the rosemary into smaller pieces, if needed).

3 You can use the mixture straight away, but you can also leave it at room temperature for up to 1 week, as it will ferment into a fizzy cordial. It will then need to be refrigerated, where it’ll keep for up to 1 month.

4 To use, strain 1 tbsp of the sharbat syrup into a wine glass and top up with a fizzy drink of your choice.

Bartender’s note: To make fresh pomegranate juice, cut a pomegranate in half horizontally. Cut the halves into wedges by slicing through the thick white membranes that segment the seeds. Use your fingers to tease the seeds out into a sieve (set over a bowl or jug) and simply squeeze the seeds with your hands to extract the juice. It’s very satisfying! Pomegranate juice and rose petals are both great for heart health as they aid circulation, which will also help to keep us warm in winter. The addition of honey and rosemary mean that this cordial has gut-health benefits, too.

*Sharbats were first featured in a monumental tome on health called Canon Of Medicine, written by Persian physician-philosopher Avicenna in the 11th century.

This recipe is from our January issue’s ‘Gathering’ pages, ‘A Taste of Persia’. The menu also includes recipes for Buttery barbari, Tahdig, Fesenjan, Kaale seerabeh salad, Persimmon parfait and Baklava biscuits. The recipes are by Rachel de Thample and the photography by Katharine Davies. The issue is in shops now.

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Recipe | Fig & Thyme Sponge

Photograph by Emma Croman

There’s always room for pud – especially when it’s as light and as lovely as this is

Serves 6

250g unsalted butter, plus extra for greasing
250g caster sugar
6 medium eggs
2 tsp finely chopped fresh thyme
1 tsp vanilla bean paste
250g self-raising flour
2-3 tbsp milk
120g honey
8 figs
5 sprigs thyme, plus extra for garnish
200g vanilla natural yogurt

1 Preheat the oven to 180C/Fan 160C/ Gas 4. Meanwhile, grease and line a 1kg loaf tin with butter and greaseproof paper.

2 For the sponge, beat the butter and sugar until light and fluffy.

3 Add the eggs, one by one, before adding the thyme and vanilla. Then sift in the flour, folding it into the mix.

4 Finally, add the milk, a splash at a time, and fold in gently.

5 Pour the batter into the tin and bake for 50-60 mins – it’s ready once the top is golden and a skewer comes out clean. Remove the cake to cool completely, but leave the oven on.

6 Meanwhile, butter a 20 x 22cm ovenproof dish and pour in the honey.

7 Chop 4 of the figs into halves and 4 into quarters, then add to the honey along with the 5 sprigs of thyme. Stir to coat, then bake for 15-20 mins, or until the figs caramelise slightly.

6 Serve the cake topped with yogurt, baked figs, and a drizzle of honey.

This recipe is taken from our October ‘gathering’ pages, a menu for a harvest roast, which also includes recipes for Blackberry Fizz, Apple & Pear Roasted Pork, Roasted Garlic Mash with Crispy Sage Browned Butter, Autumn Veg Traybake and Loaded Cauliflower Cheese. The recipes are by Rebecca Finley and the photography by Emma Croman.

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Recipe | Yogurt, cherry & passionfruit crumble jars

Photography by Rebecca Lewis

Portable puddings mean you can enjoy your dessert whenever you fancy – so start saving your jam jars now

Serves 6

300g fresh cherries, destoned

2 tbsp maple syrup

1 lemon, juiced

180g mixed nuts

1 tsp ground cinnamon

1 tbsp chia seeds

1 tbsp hemp seeds

1 tbsp pumpkin seeds

1 tbsp honey

450g natural yogurt

15 passion fruits

100g dark chocolate chips

12 edible flowers, optional

6 empty jam jars to serve

1 Heat the cherries, 1 tbsp of the maple syrup and the juice of half of the lemon in a small pan over a medium heat. Stir gently for 5 mins until the start to soften, then set aside to cool.

2 Meanwhile, place the nuts, cinnamon and seeds in a blender and blitz until they’ve formed a crumble-like consistency. Add the honey and give it another quick blitz to combine.

3 Place a layer of the nut crumble (using up half the mix) into the base of each jam jar, then add a layer of natural yogurt.

4 Cut and scrape out 12 of the passion fruits and divide equally between the jams jars, followed by another layer of natural yogurt.

5 Finally, add a layer of the cherry compote and top with the rest of the nut crumble.

6 Cut the last three passion fruits in half and top each jar with one half along with a couple of edible flowers.

This recipe is from our feature ‘A Lovely Arrangement’ in our June issue, a menu for a picnic surrounded by spring blooms. It also includes recipes for Rye Bread & Smoked Salmon Floral Squares, Summer Rolls, Edible Flower Salad, Pea & Goat’s Cheese Quiche and Lavender Lemonade. The recipes are by Kay Prestney and the photography is by Rebecca Lewis.

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Recipe | Pomegranate Molasses

Homemade pomegranate molasses is both sweet and sour – drizzle it over bread and cheese or use it in dips, dressings and even drinks or desserts. Its vibrant colour will help give you a lift at the dog end of winter, too

Makes around 280ml

4-6 large pomegranates (juiced to produce 1 ltr pomegranate juice)
125g sugar
1 large lemon (juiced, to produce around 60ml lemon juice)

1 Peel the pomegranates and remove as much pith and membrane as you can, leaving the seeds intact.

2 Put the seeds in a large sealable plastic bag – you may have to do this in batches. Use a rolling pin to roll over the seeds, releasing their juices.

3 Cut a tiny hole in the corner of the bag and pour the juice into a saucepan. Squeezing the leftover seeds will release the last few drops.

4 Add the sugar and lemon juice to the saucepan and place over a medium-high heat. Once the juice starts to boil, reduce the heat and simmer. You should see the liquid boiling very gently in the middle. Let the mixture simmer for 45 mins, stirring occasionally to make sure that the juice doesn’t catch.

5 Reduce the heat very slightly and let it simmer gently for another 15 mins. To see if it’s ready, dip a spoon in. If it coats the spoon, it’s done.

6 Remove from the heat and leave the mixture to cool in the pan for 30 mins, then pour into a sterilised jar. The mixture will still be runny at this point but will thicken as it cools.

Cook’s note: You can store the molasses in the fridge for up to 6 months.

A project for while your molasses cools…

Watercolour painting is a quietly mindful activity that you can do while waiting for the oven timer to ping. Shed any thoughts of proficiency, this is not meant to be a masterpiece. The point is to simply look deeply and try to recreate what you see.

You will need:
Pomegranate, cut or torn in half
Watercolour paper
Pencil
Rubber
Paints
Palette or old plate
Brushes
Jar of water, for rinsing brushes

1 Arrange your pomegranate sections and take time to really look at it – its shapes, colours and textures, and how the light falls on the fruit. Notice what you’re feeling – perhaps you’re excited or nervous or calm.

2 With your pencil, sketch out the shape of the fruit – its form and the detailing around the seeds and their membranes. Use the rubber to remove any sections you’re not happy with and play around until you’ve got something you’d like to paint.

3 On your palette or plate, combine the colours you want to use. Adding a tiny amount of blue or yellow to pinks and reds can add depth to the colours in ready-mixed paints.

4 Begin to transfer the paint from palette to paper, building up in layers to create depth. With watercolours, you can continue to layer up when the paint is wet if you want to combine colours or wait until each area is dry if you don’t want colours merging, such as the yellow of the pith. Allow your painting to dry fully before putting it somewhere for you to admire.

This recipe and project are taken from our new series, Kitchen Therapy in which we celebrate spending time at home, cooking and baking, as a form of self care. Find more recipes and ideas for the end of winter in the February issue, which is out now. The recipes and makes are by Lottie Storey and the photography is by Kym Grimshaw.

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Tipple | Lavender & Raspberry Cocktails

A fruity thirst-quencher that’s bursting with summer flavours

Serves 6

You will need

100g honey
Juice of 1 large lemon
100g raspberries
1 tsp lavender flowers
6 shots of vodka (optional)
2ltr sparkling water
6 sprigs of mint, to garnish
6 sprigs of lavender, to garnish
18 fresh raspberries, to garnish

To make

1 In a small pan, gently heat the honey, 100ml of water, the lemon juice, raspberries and lavender flowers over a medium heat, stirring frequently until the honey melts.

2 Simmer for a further 5 mins, stirring constantly to avoid it catching, until it starts to thicken. Leave to cool then blitz to a smooth consistency with a handheld blender.

3 Fill tall glasses with ice and pour in a shot of vodka if using, then fill each glass halfway with sparkling water.

4 Add the lavender and raspberry syrup until the glass is three-quarters full. Garnish each glass with a sprig of mint, a sprig of lavender and three fresh raspberries to serve.

These cocktails are just one of the recipes from our June ‘gathering’ pages, a menu for a picnic by the water, which we’ve called ‘A Shore Thing’. It includes recipes for homemade Dips & Chips, Asparagus, Ricotta & Smoked Pea Tarts, Roast Pepper, Onion & Halloumi Wraps and Berry Crumble Cake. The recipes are by Kay Prestney and the photography is by Rebecca Lewis.

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Tipple | Strawberry Fizz

Toast the fruit of the season with this refreshing tipple that works with or without alcohol

Serves 4

400g fresh strawberries, washed and tops cut off, plus 4 to garnish
1 tbsp honey
½ tbsp chopped mint leaves, plus a handful of uncut leaves to serve
Juice of 1 lime
Ice
Elderflower cordial
Sparkling mineral water or prosecco

1 Put the strawberries into a blender with the honey, chopped mint leaves and lime juice, and blitz until smooth.

2 Fill each glass with a few ice cubes and pour over the strawberry syrup until the glass is about a third full. Add a teaspoon of elderflower cordial to each glass.

3 Top with sparkling mineral water, or prosecco. Give the mix a stir and dress each glass with a strawberry (cut to fit on the side of the glass) and a sprig of fresh mint leaves

This recipe is taken from our feature Field of Dreams in our July issue, which includes lots of recipes for freshly picked strawberries and raspberries. It includes ideas for Strawberry Vinaigrette with a Spelt Salad, Chicken Breast with Spiced Raspberry Sauce, Strawberry Cake and Raspberry Loaf Cake. The recipes are by Kay Prestney and the photographs by Rebecca Lewis.

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Recipe | Spring Slaw

This Spring Slaw of mange tout, fennel, radishes, seeds and apple is delicious with dark rye toast and also goes well with something fatty like duck legs for a crisp, tart contrast. Take your time cutting matchstick-thin batons while you listen to the radio.

Serves 4 as a starter or side

Ingredients

2 tbsp pumpkin seeds
2 tbsp sunflower seeds
2 tbsp hemp seeds
150g mange tout or sugar snaps
2 small green kohl rabi
1 small fennel bulb
1 apple
3 spring onions
¼ spring cabbage
3 tbsp extra virgin olive oil
1 lemon, juiced
1 tsp honey
Handful pea shoots, to serve

How to make

1 Put the seeds in a dry frying pan set over a medium heat and toast them for 3-4 mins, or until just golden. Set aside to cool.

2 Finely shred or mandoline all the fruit and veg and toss in a large bowl.

3 Whisk together the extra virgin olive oil, lemon juice and honey with a pinch of salt and pour over the raw veg, add the cooled seeds and mix thoroughly, but gently.

4 Pile onto plates and finish with a few fronds of pea shoots.

This slaw is just one of the recipes from our monthly feature ‘Veg Patch Pantry’, in which Kathy Slack show us how to enjoy the fruits (and veg) of your May garden plot, allotment or veg box.

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Make | Homemade Yogurt

Rachel de Thample shares a simple and slow recipe for homemade yogurt that is part breakfast prep, part mindful activity. Sprinkle seeds on top, enjoy with fresh fruit or compote or drizzle over spicy main courses for dinner.

Making your own yogurt is incredibly easy, wildly satisfying and completely undeserving of its worthy tag. There are also no by-products. While there are bulky yogurt-making contraptions, you can get the same result by simply using a heavy pot or a Thermos. My favourite vessel is a lidded cast iron pot which you can get surprisingly cheap second-hand if you look online, or if you keep your eyes peeled in local vintage markets.

Makes 1 litre

You will need:

1 ltr whole milk
3 tbsp full-fat natural yogurt with live cultures

You will also need:

A thermometer
A Thermos or a heavy pot with a lid

How to make

1 Gently warm the milk until it reaches 45°C. Whisk in the yogurt and stir well to mix evenly. Incubate by placing the warmed, cultured milk into a cast iron pot with lid and placing it in an oven on its lowest setting (no higher than 45°C). Alternatively, pour into a Thermos and seal. Let it incubate for 10-12 hrs at which stage the yogurt should be set. The key during this period is to keep the temperature between 35°C to 45°C. Do not let the temperature go above 47°C or it could kill the live bacteria.

2 Once the yogurt is set, spoon into jars and transfer to the fridge. It’ll store nicely for a week and if you save a few spoons back, you can use it to make your next batch. You can also use this homemade yogurt to make labneh.

Things to stir into your yogurt

You can use your homemade yogurt any way you like but it’s excellent as breakfast, or a snack with tasty things stirred into it. Here are a few ideas…

1. Chopped dried apricots and almonds.

2. Honey and dried lavender.

3. Granola and syrup.

4. Mixed seeds and fresh raspberries.

5. Stewed rhubarb and pistachios.

6. Peanut butter and strawberries

7. Chia seeds and coconut flakes.

8. Spiced cooked pears.

9. Chopped apple, cinnamon and sugar.

10. Grated beetroot and toasted walnuts.

This is just one of the recipes from our ‘Home Economics’ feature, ‘Do-it-Yourself Dairy’ by Rachel de Thample, from our May issue. It also includes instructions for making Kefir Labneh, Ricotta, Paneer and Cultured Butter.

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Recipe: Easter rabbit biscuits

Studded with juicy currants and scattered with caster sugar, these biscuits would make an alternative sweet treat when chocolate eggs are beginning to cloy. Who says you can’t eat the Easter bunny?

MAKES 14
120g unsalted butter, softened
80g golden caster sugar, plus more to sprinkle
1 egg, separated
200g plain flour, plus more to dust
1 tsp ground cinnamon
1⁄2 tsp mixed spice
Pinch of salt
80g currants
1 tbsp whole milk 

TOOLS
10cm rabbit cutter, or other shape

1 Line two baking trays with baking parchment. Using a food mixer or a large bowl with hand-held electric whisk or wooden spoon, cream the butter and sugar together and beat in the egg yolk. Sift in the flour, spices and salt. Stir in the currants and milk to make a pliable dough. Do not over-mix, or the biscuits will become tough. Wrap in cling film and chill for 30 mins.Preheat the oven to 190C/Fan 170/375F.
2 Lightly flour a work top and a rolling pin and roll the dough out to 5-6mm thick. Cut biscuits out quite close together. You need to press down hard to cut through the currants! Re-roll the dough and cut out the
biscuits until all the dough is used. (At this point, you can freeze the cut-out biscuits.) Place on the baking trays and bake in the preheated oven for about 10 mins.
3 Remove from the oven, brush each biscuit with a little ofthe egg white and sprinkle with caster sugar. Return to the oven for 5–7 mins, until golden. If you’ve used a smaller cutter, bear in mind that the baking time will be slightly less than for these 10cm-long rabbits,
so keep an eye on them.
4 Leave on the tray for a few mins to harden a bit, then carefully remove to cool on a wire rack. These will keep well in an airtight container for a few days.

Recipe taken from Seasonal Baking by Fiona Cairns (Weidenfeld & Nicholson, £17). This recipe was originally published in The Simple Things for Easter 2015.

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Recipe | Rainbow Carrot & Beetroot Tart

Add colour to your plate with a slice of flaky pastry, topped with sweet carrots and
creamy beetroot

Serves 4

8 coloured carrots
4 tbsp honey
2 tbsp balsamic vinegar
1 sheet of ready-rolled puff pastry
100g cooked beetroot
180g cream cheese
Fresh rosemary and thyme, chopped

1 Preheat the oven to 180C/ Fan 160C/Gas 4. Lightly scrub the carrots then place whole in a baking dish along with the honey and balsamic vinegar and toss well.

2 Roast for 30–40 mins, or until the carrots are tender but still have their colour. Leave to cool, then cut the carrots in half lengthways.

3 Preheat the oven to 220C/Fan 200C/Gas 7. Unroll the pastry onto a baking sheet lined with baking paper. Score a border around the edge of the pastry approximately 2.5cm in, being careful not to cut all the way through.

4 Prick the centre with a fork and bake for 8–10 mins, or until lightly golden, pushing the middle down with the back of a spoon. Reduce the oven heat to 200C/Fan 180C/Gas 6.

5 Meanwhile, blitz the cooked beetroot in a food processor then transfer to a bowl and mix well with the cream cheese. Spread the creamy beetroot mix over the base and lay the carrots on top. Scatter with chopped rosemary and thyme and bake for a further 12–15 mins, or until golden brown.

Cook’s note: To make this vegan, simply swap the pastry and cream cheese for dairy-free alternatives

Taken from The Seasonal Baker: Baking All Year Round by Michelle Evans-Fecci (Robinson) Photography: Ben Evans-Fecci

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Recipe | Pork and Leek Stew with Thyme Dumplings

A much-needed filling meal for a winter’s day, after a few hours working in the garden

Serves 4

4 tbsp olive oil
1kg diced pork shoulder
1 tbsp plain flour, seasoned with salt and pepper
75g diced pancetta
275g trimmed leeks, finely sliced
500ml dry cider
1 tbsp chopped sage leaves
2 thyme sprigs
500ml chicken stock

For the dumplings:
150g plain flour, plus extra for rolling
1 tsp baking powder
75g suet
½ tsp flaky salt
2 tsp thyme leaves, chopped
120ml cold water

1 Preheat the oven to 170C/Fan 150C/ Gas 3. Heat two tablespoons of oil in a large casserole dish over a high heat. Toss the pork in the seasoned flour then fry half in the hot oil until brown. Transfer to a bowl and repeat with the rest of the pork and the remaining oil, lifting it out once browned and leaving any fatty juices behind.

2 Reduce the heat to medium-low, add the pancetta and fry for 2-3 mins until golden. Add the leeks and a pinch of salt and sweat gently for 10-15 mins, or until very soft. Add the cider and bring to a bubble for a couple of minutes to burn off the alcohol and deglaze the pan.

3 Return the pork to the casserole along with the sage, thyme and chicken stock. Bring to a simmer, put the lid on, then transfer to the oven for 1.5 hrs, or until the pork is falling apart. Check it after an hour – if it looks dry, add a splash more stock; if it’s swimming, leave the lid off for a while.

4 For the dumplings, simply mix all the ingredients together to form a sticky dough, then, with floured hands, roll into 8 balls. When the stew is ready, increase the heat to 200C/ Fan 180C/Gas 6. Sit the dumplings on the surface of the stew, then pop the lid on and return to the oven for a further 25 mins. Serve immediately

This recipe was just one of the ideas from our regular feature, Veg Patch Pantry, in which Kathy Slack (@gluts_gluttony)shows us how to use veg from your garden to make kithen table dishes. This month, she also has recipes for Green Noodle Broth, Chard & Cheese Lasagne and Puy Lentils with Cumin Roast Parsnips & Cauliflower.

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Tipple | Ginger Shandy Pitcher

For those who like a beer on a hot day, this drink – with lashings of ginger beer and ale – will have them ditching the cans in favour of a large glass of refreshing shandy.

Serves 6

1 ltr beer (we used Hoegaarden wheat beer)
330ml chilled ginger beer
Ice
1 lemon, thinly sliced
Mint sprigs, to garnish

In a large pitcher, combine the beer with the ginger beer. Add ice, the lemon slices and mint sprigs and briefly stir before serving.

This Ginger Shandy is from our feature, Tipples to Share, in our July issue. The recipes, by Louise Gorrod, also include a Paloma, Blueberry Thyme Gin Fizz, Rose Sangria and a Watermelon Lemonade. The issue is in shops now.

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Recipe | Spinach & Feta Herby Quiche

Summer is definitely here when the first quiche exits the oven. Just add friends and a picnic rug

Serves 6

500g pack of ready-made shortcrust pastry
½ tbsp coconut oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
300g baby spinach leaves
4 eggs
200ml half fat crème fraîche
Zest of one medium unwaxed lemon
½ tsp freshly grated nutmeg
1 tsp sea salt
Freshly ground black pepper
6 sprigs of fresh thyme, roughly chopped
10 fresh basil leaves, roughly chopped
5 large fresh mint leaves, roughly chopped
3 spring onions, finely chopped
100g feta cheese
8 small edible flowers
3 large edible flowers, to decorate

1 Preheat the oven to 190C/Fan 170C/ Gas 5 and roll out the pastry on a floured surface to make a circle around 5mm thick. Grease a 25cm tart tin and line it with the pastry, then add a sheet of greaseproof paper and fill with baking beans. Bake for 15 mins then remove the paper and beans. Use a fork to prod a few tiny holes in the pastry to stop it bubbling and return to the oven for 5 mins, or until golden brown.

2 In a large frying pan, gently heat half the coconut oil over a medium heat. Fry the onion and garlic for around 15 mins, or until they start to soften.

3 Add the spinach to the pan and stir until it wilts. Tip the mixture into a sieve, pressing down with the back of a spoon to squeeze any excess water out, then set to one side.

4 Meanwhile, in a large mixing bowl, whisk together the eggs, crème fraîche, lemon zest, nutmeg, salt and pepper. Sprinkle in the chopped herbs and spring onions then add the cooked spinach, onion and garlic. Crumble in the feta and evenly spread the mixture over the cooled pastry case, gently pressing in the smaller edible flowers on the top.

5 Bake for 35-40 mins, or until the top becomes golden and sets. Serve decorated with larger edible flowers.

This recipe is just one of the ideas from our Gathering feature in our June issue, which we’ve called ‘Salad Days’. It also includes recipes by Kay Prestney for Strawberry Mimosas, Asparagus, Goat’s Cheese and Pesto Puffs, Spring greens Floral Salad, Lemon Flower Biscuits and Honey, Orange and Cardamom Cake.

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Recipe | Pansy Crepes

Pansies add instant enchantment to a savoury French crepe recipe. Keep your pancakes thin and lacy for maximum magic

Bring flowers to the table (and the plate) for a summery breakfast that will get the day off to a blooming good start. Though we won’t be telling anyone if you make them for lunch of dinner either.

Makes 12

100g plain flour

2 eggs

300ml milk

Salt and pepper

1 tbsp butter (for greasing)

48 pansies

1 Put all ingredients except for
the butter and pansies into a bowl and whisk to a thin batter. Set aside for 30 mins.

2 Heat up a small frying pan over
a medium heat and melt a small amount of the butter. Use kitchen paper to wipe away any excess, leaving you with a glistening pan.

3 Pour a small amount of the batter into the pan and immediately move the surface of the pan in different directions to coat it.

4 While the crêpe is cooking, quickly place four pansies into the batter
on the uncooked side.

Cook’s note: Crêpes usually take
1 min each side to cook through, but
if your pancake is thin enough, you may not need to flip it. The pansies will stand out more against a lighter crêpe, but equally, you want to make sure it’s cooked all the way through.

This recipe is taken from our new series on edible flowers, which we’ve called Pick ‘n’ Mix. The recipes, by Lottie Storey, also include pansy popsicles, pineapple and mint mojitos, and fig, mint and goat’s cheese salad. Photography is by Kirstie Young.

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Tipple | Rosemary Rum Spritz

Rosemary and red wine syrup makes this cocktail aromatic and complex rather than sticky and sweet

Makes 1 7.5ml red wine syrup

2 rosemary sprigs, plus one to garnish
45ml three-year-old rum
60ml pink grapefruit juice
Ice cubes
Soda water, to top up

For the red wine syrup:

100ml red wine
100g caster sugar

You will need:

Pan, funnel, cocktail shaker, muddler and strainer

1 To make the red wine syrup, place the wine and sugar in a pan, stir well and heat gently to a simmer (do not boil). Keep stirring until the sugar has fully dissolved then remove from the heat. Leave to cool before using a funnel to pour the mixture into a clean glass bottle (you can store this in the fridge for up to 1 month).

2 Meanwhile, to make the spritz, muddle the rosemary in a cocktail shaker.

3 Add ice, along with the red wine syrup,rum and pink grapefruit juice, then shake vigorously to chill.

4 Strain into a glass with fresh ice and top with soda. Garnish with a rosemary sprig.

Bartender’s note: The structure of red wine is what really adds to the depth of flavour. It goes well with darker spirits, too. Avoid anything too aged and stick to good-value, mellow wines such as rioja joven from Spain, shiraz from Australia or merlot from Chile.

Taken from Home Cocktail Bible by Olly Smith (Quadrille). Photography: Matt Russell. We feature a tipple each month in The Simple Things. Buy our May issue to find more seasonal ways to celebrate late spring.

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Recipe | Wild Garlic Risotto with Griddled Asparagus

Risotto is a wonderful canvas to showcase the first of a new season’s produce and in this instance, the celebratory ingredients are spring’s premium greens: wild garlic and asparagus

SERVES 4 (with enough leftovers for arancini) or 6 (with little to no leftovers)

RISOTTO BASE
Olive oil, plus extra to finish 2 onions or 3 leeks (whites and light green), finely chopped
300g risotto rice
A wine glass of white wine (optional but adds heaps of flavour)
1.5 ltr stock (chicken or veg for a classic risotto), simmering
Half of the wild garlic purée (below), more or less, to taste
1 lemon, zest and a squeeze of juice, to finish

WILD GARLIC PURÉE
300g wild garlic (you can pad it out with baby leaf spinach, if needed)
100g salted butter

GRIDDLED ASPARAGUS
400g asparagus

1 Heat a splash of olive oil in a large pot over a medium heat. Add the onion and gently cook until the onion is glossy and tender.

2 Tip in the rice and let it crackle and pop for a few minutes. Pour in the wine and let the rice guzzle it up.

3 Add a crack of black pepper and cook for a min or 2 before adding the first ladle of stock.

4 Set a timer for 20 mins. Lower heat to a simmer and add the stock to the rice, little by little, until the timer goes.

5 While it cooks, make the wild garlic purée. Bring a pot of water to the boil. Plunge the wild garlic in the water then drain immediately and rinse under really cold water to cool down. Squeeze out excess water, roughly chop and blend with the butter to make a smooth purée – add a little lemon juice and/or more, butter, if needed. Season to taste and set aside.

6 Once the risotto has had 20 mins, take off the heat and griddle your asparagus. Set a large frying pan over a high heat. Snap the woody ends off the asparagus (save them for the Asparagus stalk arrabbiata). Rinse the asparagus then add to the smoking hot pan while it still has a little water clinging to it. Season with a good pinch of salt. Cook for 4-5 mins, turning once or twice, until just tender and slightly charred. Season well.

7 Place the risotto back on the heat just to warm through. Fold in the wild garlic purée. Taste and adjust the seasoning and add a bit more stock, if needed. You want the risotto to have a creamy texture and not be too thick. 8 Scoop the risotto onto warm plates and top with the griddled asparagus, a drizzle of olive oil, grated lemon zest and a squeeze of lemon juice

This risotto was just one of the recipes from our Home Economics pages, which is all about reviving age-old wisdom about household management and deeply valuing all our resources: our time, ingredients and the money we invest in them. As well as the risotto, the feature includes recipes for Rosy Strawberry Crumble, Arancini with Asparagus Stalk Arrabiata, Almond Shortbread with Rose Sugar, Wild Garlic Butter and Strawberry Shrub. They’re all in the May issue, which is in shops now. The recipes are by Rachel de Thample with photography by Ali Allen.

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Recipe | Leftover Laksa

This must be one of the simplest takes on the Malaysian noodle classic, but it’s no less scrumptious and soul warming. Even better, you can make it in minutes, using up leftovers as you do. The key here is getting your broth right as it creates the canvas – what you add to it from there is up to you.

SERVES 2-4

1 tbsp coconut oil (or use some of the cream from the coconut milk)
1 onion (or 6 spring onions or 2 leeks), thinly sliced
400g coconut milk 2-3 tbsp kimchi paste, to taste
500ml fish stock 1 tbsp fish sauce and/or tamari/soy sauce
100g vermicelli rice noodles, optional (you can just use more veg)
2 carrots, shaved into long ribbons using a veg peeler
A few cabbage leaves, rolled into a cigar-shape and shredded
A few spring onions, thinly sliced
A handful shiitake or seasonal mushrooms 1 lime, zest and juice
A handful of fresh herbs, micro herbs and/or sprouts (such as radish sprouts, bean sprouts)

1 Place a large pot over a medium heat and add the coconut oil or cream from your coconut milk (if using the latter, you might need a little extra). Swirl in the onion, spring onions or leeks, then reduce the heat and gently cook until tender and a little golden.

2 Add the rest of the coconut milk (or all of it, if you used coconut oil initially). Swirl in the kimchi paste (start with a small amount and add more if needed as you layer in the ingredients).

3 Allow the kimchi paste to cook into the coconut milk for 5 mins, then add the fish stock and fish sauce (tamari or soy)and simmer for a further 10 mins to develop the flavours.

4 As the stock base cooks, prepare your veg and cook your noodles in a separate pan, according to the instructions on the pack.

5 Once the stock has simmered for 10 mins, taste and add a little more kimchi paste if needed.

6 Pile in your prepared veg and noodles into bowls then pour the warm, spicy broth over the top. Finish with a grating of lime zest, a good spritz of lime juice, and a smattering of fresh herbs, micro herbs and/or bean sprouts

This is just one of the recipes from our regular Home Economics pages, reviving age-old wisdom about household management to help us value all our resources - our time, and also the ingredients and money we invest in them. In our April issue, Home Economics is all about the Hungry Gap - that time of year just before the new season harvests are ready - and features recipes by Rachel de Thample, including Roasted Trout with Lemon and Dill, Decadent Roast Potato Mash and Cider-Braised Cabbage Wedges, as well as this Leftover Laksa, fish stock and Fish Pie Jackets for your freezer and Kimchi for the pantry.

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Recipe | Lemon Powder Puffs

The macaron’s casual cousin, resembling a make-up compact. Best made and eaten on the same day. Now there's a challenge...

Makes 12

4 egg whites
250g caster sugar
1 tsp lemon zest
1 tsp vanilla extract
150g plain flour
1 tsp baking powder
250ml double cream
100g lemon curd
Icing sugar, to dust

1 Preheat the oven to 180C/Fan 160C/ Gas 4. Draw 24 5cm circles onto two pieces of baking paper with plenty of space around each circle. Place these drawing-side down onto two baking sheets

2 Beat the egg whites until they form stiff peaks. Add the sugar and continue beating until glossy, then slowly add the lemon zest and vanilla to the meringue mixture, taking care not to over mix. Meanwhile sieve together the flour and baking powder, then fold carefully but thoroughly into the meringue mix.

3 Transfer to a large plastic bag and snip off a small corner ready to pipe. Pipe the mixture onto the baking paper using the circles as a guide to create neat(ish) rounds. Bake in the oven for 10-12 mins, or until golden brown and risen. Allow to cool on the baking tray for 5 mins before transferring to a wire rack to fully cool.

4 While the puffs cool, whip the double cream to a spreadable consistency. Spread 12 puffs with cream, then top each with a teaspoon of lemon curd and place a plain puff on the top. Dust with icing sugar and serve

This recipe is just one of the classic bakes and surprising sandwiches featured in our April issue in our ‘bring-a-bake afternoon tea party’ menu by Lottie Storey. You can find the rest of the recipes and ideas, including Jamaican Ginger Cake, Gin Thyme Lemonade, Pistachio and Chocolate Pinwheels, Earl Grey Tea Loaf, Strawberry Sandos, Curried Egg Mayo Sandwiches and more beginning on page 32.

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Recipe: Mothering buns

Sweet and sticky buns to make for Mother’s Day… or just because

A speciality of Bristol, these are made by local bakers the day before Mothering Sunday. Traditionally, on this day only, the Lent fast was relaxed. The buns used to be decorated with caraway or aniseed; today, hundreds and thousands are used.

MAKES 12
FOR THE BUNS
500g strong white bread flour 
1 tsp salt
50g caster sugar
7g sachet instant yeast
50g unsalted butter, diced and softened
300ml water

FOR THE ICING 
200g icing sugar 
2–3 tbsp water

1. Put the flour in a large bowl. Add the salt and sugar on one side, the yeast on the other. Add the butter and three-quarters of the water, then turn the mixture round with the fingers of one hand. Add the remaining water a little at a time, mixing until you have taken in all the flour and the dough is soft and slightly sticky; you might not need all the water.
2. Oil the work surface to stop the dough sticking. Turn out the dough and knead for 5 mins, or until smooth and no longer sticky. Lightly oil the bowl, return the dough to it and cover with cling film. Leave to rise for at least an hour, until doubled in size. Line 2 baking trays
with baking parchment.
3. Scrape the dough out of the bowl onto a lightly floured surface and fold it inwards repeatedly until all the air has been
knocked out and the dough is smooth. Divide into 12 pieces.
4. Roll each piece into a ball by placing it into a cage formed by your hand on the work surface and moving your hand in a circular motion, rotating the ball rapidly. 
5. Put the balls of dough on the prepared baking trays, spacing them slightly apart. (They should just touch each other when they have risen.) Place each tray in a clean plastic bag and leave to prove for about 40 mins, until the rolls have doubled in size. Heat the oven to 220C/Fan 200/425F.
6. Bake for 10–12 mins, until the rolls are golden and sound hollow when tapped underneath. Transfer to a wire rack to cool. 
7. For the icing, mix the icing sugar with enough water to give a thick but pourable consistency. Dip each roll into the icing and then into the hundreds and thousands.

Recipe taken from Paul Hollywood’s British Baking, Photography Peter Cassidy (Bloomsbury, £8)

Mothering Sunday is on 27 March in the UK. It has been celebrated on the fourth Sunday of Lent since the 16th century. This recipe was first published in our March 2015 issue but we don’t think you can make them enough, really.

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Recipe | Rhubarb Soda

Photography by Tom Crowford

A refreshing thirst quencher for a warm spring day.

We like to serve this simple rhubarb soda with lots of ice and fresh mint leaves.

Serves 6-8

250ml water
250g granulated sugar
500g rhubarb, chopped into 5cm lengths
Sparkling mineral water or soda water
Fresh mint leaves to serve (optional)

1 Put the water and sugar into a large pan and heat gently until the sugar has dissolved. Bring to the boil, add the rhubarb, and bring back up to a simmer. Cook for a couple of minutes, then remove the pan from the heat and set aside to cool. Once the mixture has cooled down, strain out the poached rhubarb (this is Rhubarb soda delicious served with thick yogurt), and pour the syrup into a sterilised bottle or jar, then chill in the fridge.

2 To serve, tear a few mint leaves into the bottom of a glass, pour in a generous glug of the rhubarb syrup, add a handful of ice cubes, and top with chilled sparkling water or soda water (stir gently to help blend the syrup with the water if needed). Serve immediately and enjoy.

This soda is just one of the recipes from our feature Spring on the Smallholding, from our April issue. It also includes recipes for Cheddar and Wild Garlic Biscuits, Griddled Asparagus with Spring Herbs and Poached Eggs and Spring Cabbage with Sweet Chilli and Marmite Butter, as well as lots of makes and ideas to make the most of spring in the outdoors, by Kathy Bishop and Tom Crowford, owners of the smallholding in Somerset. You can follow all their adventures at theseasonaltable.co.uk or @the_seasonal_table

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