The perfect summer lunch: Gazpacho

Honour the tomato with this cold Spanish soup. Top with croutons and Serrano ham for a perfect lunch.

Serves 6 6 large tomatoes 2 red peppers, deseeded and chopped 2 yellow peppers, deseeded and chopped 1 small cucumber, peeled and chopped 3 spring onions, chopped 1 large garlic clove 1 tbsp sherry vinegar, or a splash to suit your taste A splash garlic olive oil 1 tbsp good olive oil 1 tsp sugar 1/2 tsp smoked paprika

1. Put the tomatoes into a bowl of boiling water with small crosses cut into them to help the skins to peel off. Remove the skins, wait until the tomatoes are cool and chop finely. 2. Chop everything up, removing the green part of the spring onion and deseeding the cucumber. If you have a blender or food processor, add all of the vegetables and blitz. Otherwise just carry on chopping until a paste-like consistency is reached. 3. Add the oils, sugar, sherry and paprika and taste. Add additional seasoning if it needs it. Serve toppings in separate bowls so people can help themselves.

Issue 12 moodboard: If wishes were fishes

A round-up of products we love from around the web inspired by the new issue of The Simple Things.

Column one: fishing hook bracelet UGothooked, weird fish notepad Jaquelinafreitas, column two: fish bowl Clayopera, abstract tiles Tillissimo, catch of the day mugs Not On The High Street, column three: star fish pillow ChloeandOliveDotCom, whale t-shirt CandyBarrel

Don't forget to pick up a copy of issue 12 inside which River Cottage's Head Chef Gill Meller give us the low down on sustainable fish.

WIN! A year of organic veg boxes with The Simple Things

Thanks to our friends at Abel & Cole, we're giving you the chance to win a year of organic veg boxes with Issue 12 of The Simple Things out tomorrow. You'll find details of how to enter and a delicious seasonal recipe inside the mag, so make sure you get your hands on a copy!

Sponsored post: A summer escape in Somerset

Somerset Yurts is run by husband and wife team, Mark and Emma Cavill along with our two young boys, Will and Tommy. Having spent 10 years in hectic corporate life around the Thames Valley, we decided the time was right to move back to Mark’s family farm and settle down in our beloved West Country. Spending many weekends traveling back and forth from Somerset to Berkshire, while we were still working, we really grew to appreciate the slower pace in Somerset, the countryside, big skies, and peace that the farm provided. We started hatching plans to share this slice of rural tranquillity with people looking for a break from their daily stresses; and knew that yurts, combined with the beautiful Somerset countryside, would provide a really unique ‘glamping’ experience, so Somerset Yurts was born!

Our farm is a dairy farm, with around 120 cows over 300 acres. We love showing guests around our farm, introducing our cows and calves, and showing the milking process. Children particularly love this, and it’s great to see them getting a grasp of where their milk, cheese, butter, cream and yoghurt comes from.

You will find your yurt nestled in a beautiful, peaceful field that boasts stunning, uninterrupted views over Taunton Vale and the Blackdown Hills beyond. In such serene surroundings you’ll soon unwind and find yourself immersed in the countryside.

Our four yurts are all luxuriously furnished with a double bed, double futon, dining table, throws, rugs, and a wood burner to keep you cosy and warm during your stay. You'll also find a BBQ and gas stove in your private picnic area, or you could opt for campfire cooking over the communal fire pit.

The Dutch Barn is the unsung hero of Somerset Yurts. Home to a spacious and fully equipped communal kitchen/dining area, and a large bathroom with proper flushing loo’s and hot power showers – the perfect partner to your lovely yurt!

The Simple Things readers can enjoy 10% off their Somerset Yurts glamping escape using SPRING13 in the voucher code area of the booking form.

Visit www.somersetyurts.co.uk or call 07811 350176 for more information

Ten summer songs

A new playlist inspired by our new issue out on 2 July, our followers on Twitter and the first few days of summer.

Enjoy.

Revealed: The cover of Issue 12

This month we're joined by River Cottage's Gill Meller as our expert on British fish, escape on a Swallows and Amazons adventure, and gather for a barbie on the beach at sundown...

P.S. If you'd like an exclusive preview inside the mag, make sure you sign up to our newsletter this week.

Sponsored post: Learn a new skill for free with The Amazings

Have you heard of The Amazings? It’s an online platform for skill-sharing, where older teachers (over 50s, AKA ‘Amazings’) teach the younger generation skills for life. Whether that’s carpentry, crochet or jewellery making.Classes have been running in London for over a year now but the exciting news is The Amazings has recently launched online craft classes, meaning you can take part from anywhere in the world.

There are currently 8 online classes available , and you can choose from: Make Your Own Natural Beauty Products Retro Hair Dos Make A Mosaic Flower Pot Make an Heirloom Patchwork Quilt How to Make an Altered Book Upcycle a Man’s Shirt into a Summer Dress Make a Butterfly Pendant From Silver Metal Clay Loom Knit Your Own Beanie and Bobble Hat

Normally classes start from £8 but for a limited time you can get your first class for free if you sign up using this link.

New classes will be added every week and a little birdy told us there’s going to be a Big Knitting class, Wet Felting class and Millinery class coming up soon, so be sure to keep an eye out!

Pitching tents this summer, the dos and don'ts

Heading to Glastonbury this week? Or perhaps you're preparing for the first camping trip of the year, either way here's a recap of everything you've forgotten since the last time.

1. Lay the flysheet (outer layer) flat, ensuring doors and so on are zipped up.

Think: "I could be at home now, catching up on Borgen." Say: "Nobody panic! It's all coming back to me." 2. Feed the poles carefully through the sleeves and bend them up to form the tent's 'skeleton'. Lock the ends of the poles into the metal rings at the edge of the tent.

Think: "The manufacturer's given us the wrong poles." Say: "We'll be on the beach within five minutes!"

3. Look for loops on the corners, sides and guy ropes, and stake these out with tent pegs and a mallet, keeping tension equal all around. Now secure the inner tent into place using the toggles provided.

Think: "Why are we listing violently to one side?" Say: "Ta-daaa!"

Alternatively – get a pop-up tent.

Taken from Issue 10 of The Simple Things,  download a back issue now.

Photography: XPeria2Day

Win tickets to the Grow It Yourself UK gathering!

Hailed the 'Glastonbury for Growers' by Mark Diacono, the GIY (Grow It Yourself) Gathering is the event not to be missed if you love, or would love to start growing your own food, and we have four tickets to give away!

Join Maddy Harland, Rachel de Thample, Mark Diacono and The Simple Things contributor Alys Fowler on the 20 July in Birmingham for a special day to inspire and support UK food growers. You'll have a chance to meet and quiz expert growers, pick up tips from demonstrations, and take part in discussion and debate about local food and the community food growing movement.

The GIY Gathering will bring together 300 like minded growers together to mark the launch of GIY in the UK, which is an emerging global network of community food growers made up of interconnected food-growing groups of over 50,000 people and 800 individual community food projects. And thanks to the people at Carbon Gold, we have four tickets to give away!

Speakers include BBC gardening presenter and author Alys Fowler; Abel & Cole food editor, author and urban gardener Rachel de Thample; photographer, author and smallholder Mark Diacono; food writer, gardening journalist and author Lia Leendertz, Paul Clarke (Pop Up Farm), Michael Michaud (Sea Spring Seeds founder), Michael Kelly (GIY founder), Dr David Shaw (Savari Trust) and Maddy Harland (Permaculture Magazine).

CLICK HERE TO ENTER NOW!

The GIY UK Gathering takes place in the University of Birmingham on Saturday 20 July 2013 from 9am to 5pm, and tickets for the day cost £25. Tickets and more information are available from www.giyinternational.org

Sponsored post: Happy glampers in Herefordshire

If your tastes run to a touch of up-market camping accommodation set amid the glorious Herefordshire countryside, then look no further than our chic new Glamping units.

We have two high-class bell tents, which are sited on raised wooden decking. The tents are spacious and well equipped, with luxuries not normally found when camping. These include king-sized beds, a heated shower room and a separate loo.

And the comfort doesn’t end there. With compact kitchen area complete with fridge, kettle, toaster and microwave, glasses, crockery and other utensils are made available as part of the package. We’ll complete your stay by providing bedding and other necessary linen. And there is plenty of storage space too so no need to live out of damp rucksacks!

Outside each of our tents is a seating area with table and chairs where you can’t help but relax and take in the surrounding landscape. Unwind in your own private space and perhaps enjoy a BBQ.

Our units are located in three acres of serene scenery but within easy distance to the market town of Leominster. Just a few miles away you can take advantage of a variety of pubs and restaurants.

Vist the Herefordshire Glamping site you find out more or ring: 01568 720371

Strawberry, pineapple and mint frozen yoghurt

We've arguably found the most summery recipe for frozen yoghurt in existence, so if the weather lets us down we can always enjoy summer in a bowl.

Serves: 4 (makes 1 litre) Preparation time: 20 minutes Cooking time: 5 minutes

You’ll need: 450g strawberries 1 tbsp lemon juice 130g caster sugar 250g whole milk, unset yoghurt 2 tbsps of freshly chopped mint and four extra sprigs for decoration 1 fresh pineapple

What to do: Slice the strawberries into small pieces and place them with the lemon juice and sugar in a saucepan and warm gently, mixing well with a wooden spoon.

Mash the strawberries with the back of a wooden spoon as the sugar dissolves and the mixture warms.

Set the cooked strawberries aside to cool, covered.

Mix together the yoghurt and mint in a bowl and then add the strawberries.

Spoon the yoghurt mixture into four individual serving glasses, moulds or plastic ice-lolly moulds and freeze for at least three hours, or overnight.

When ready to serve, take the serving glasses or moulds out of the freezer. Dip into warm water to unmould the yoghurt on a plate. Serve with finely chopped fresh pineapple and decorate with fresh mint.

*This recipe was taken from Sweet Eve, visit their website for more recipes.

Wordless Wednesday: A journey through Southern Italy

Dreaming of getting lost between olive groves, discovering secret caves on the coastline, and marveling at the Baroque architecture.

To find out more about Puglia visit the Inntravel website.

Spoil yourself with 15% off at Idyll Home

For the next two weeks the lovely people at Idyll Home giving every reader of The Simple Things 15% off their gorgeous home and garden accessories.

You've probably spotted Idyll Home before inside The Simple Things as their furniture and accessories are often featured in our 'Things To Wake Up And Want', we've always been big fans of their selection of unique things for the home and so are really pleased to say you can now get 15% off online as a reader of The Simple Things.

To claim your discount use the code simplethings15 at the checkout.

Happy Shopping!

A second brew with Sophie Cornish from Not On The High Street

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Put the kettle on and grab a few biscuits from the tin as we share a few more cups of tea with the co-founder and executive director of Not On The High Street, Sophie Cornish.

When is your first cup of tea? First thing in the morning I go downstairs, have a little potter and a sort, then sit down at our big table. The house is completely silent and I drink my tea whilst mentally preparing myself for the day ahead peacefully. I always have a quick chat with the most agreeable pet in the house, usually our dog Rufus but today it's Daisy.

What's your first break? My days are usually pretty packed so I don't have a specific time set aside, I just grab one when I can. I do always try to get in earlier to the office than everyone else so I can sit at my desk, have a cup of tea and go through my to do list!

What's for lunch? I'm quite health conscious so usually have a salad. Today it's salmon and watercress followed by fruit salad. But don't think I'm smug - my afternoons are all cake and chocolate. I'm a terrible sugar fiend.

Did you drink tea as a child? I remember when I first got into tea. I must have been about 8 or 9. My mum used to give me tea with lots of sugar. Lovely. I did the same for my children. Naughty.

What is your favourite kind of tea? Earl Grey, as strong as I can get it, with lots of milk.

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Do you trust other people to make it the way you like it? Generally yes. If it's hot and milky I'm happy. I used to be ridiculously uptight about it being right (how painful I must have been!) but I've mellowed and just feel grateful now.

Do you drink different teas at different times of day? I drink tea all day long. I have special kinds of brew - short, strong and sugary when I'm really tired. (I call that an espresso tea). Long and weak when I'm thirsty. Earl Grey when I'm trying to give up my morning latte (yes I go through phases of having that too!)

Can you say no to biscuits or cake? And are you a dunker? I'm not a dunker - that spoils both tea and the biscuit. But I love biscuits, cake, chocolate. The office is fully of fabulous bakers so there's always something amazing in the kitchen and everyone knows I'll be the one to eat it.

Do you slurp? No. I sigh contentedly after the first sip though.

Which is your favourite cuppa of the day?

The first.

Is there one break that's non-negotiable?

Nope. Tea doesn't mean a break for me. It often means the opposite - cracking on and getting focused.

Share a day in cups of tea with Sophie inside Issue 11 of The Simple Things out now in UK shops and available to download.

Lolly stick plant labels

If you tried Monday's strawberry lolly recipe, you'll probably have a little pile of used lolly sticks by now. In the spirit of upcycling, we'll be trying out this cute DIY idea from Lil Blue Boo, and turning ours into plant labels.

Blogger Ashley's used transfer paper to achieve a typewriter effect for the lettering (and provided a free printout if you'd like to do the same), but we'll be going for a stencil and permanent marker for a similar old-school vibe.

Win your own SousVide Supreme Demi with The Simple Things

As seen in our July issue of The Simple Things we're giving you a chance to win a SousVide Supreme Demi worth £450.

Sous vide cooking is a tried and tested method in restaurants since the 70s, popular with the likes of Raymond Blanc and Heston Blumenthal. French for 'under vacuum' food is 'poached' in a bag to lock in flavour and nutrients. Once a way of cooking reserved for the professionals, you can now give it a whirl in your own kitchen with the SousVide Supreme Demi water oven. This is not weird science but an easy, low energy and controlled way of cooking any meat, fish or veg (and even sauces, cakes, and infused vodkas!).

Are you ready to start experimenting, because we're giving you the chance to win your very own SousVide - click here to enter now!

Recipe: Fluffy blueberry pancakes for Father's Day

Home cook, photographer and mother Kat Molesworth from Housewife Confidential has stopped by to share a special recipe suitable for small hands to make and perfect for sharing with the whole family this Father's Day.

Days of whispered planning, secret making and dreaming of the special breakfast – “We will make pancakes, won’t we Mama?” They rush down the stairs in their pyjamas, pulling open the fridge and jumping up and down like monkeys. Everyone takes a turn at adding ingredients, mixing and checking the blueberries taste good (they do). Then the air fills with a comforting buttery sizzle as the first pancakes plop into the pan. We stack them on a plate, their jammy berries oozing and delicious and glug the maple syrup on top. Cards and presents, coffee and the pancakes all troop up the stairs to where Papa waits.

This is the morning when a little more time is taken, to say thank you, to cuddle and to nourish. Let’s take a walk, go slowly, hold hands and remember why this love, pure and simple, is the best.

Happy Father’s Day!

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Fluffy Blueberry Pancakes

135g plain flour

½ tbsp. caster sugar

2 tsp baking powder

Pinch of salt

30g butter, melted and cooled slightly

250ml milk

1 egg

Method:

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- Melt the butter in a pan on a low heat and set aside to cool. - Sieve the dry ingredients into a bowl and stir to combine. - Lightly whisk the milk and egg together then pour the melted butter in and whisk again. - Add the dry ingredients to the wet ingredients and whisk to combine only. You will have a lumpy batter, over whisking will activate the gluten and make your pancakes tough. - Rub a large frying pan with butter or oil and use a small ladle to drop the batter onto the pan over a medium heat. You should be able to fit several in at a time depending on the size of your pan. - As they begin to cook drop blueberries into the surface of each pancake. - Cook for 1 – 2 minutes on each side until they are just done – you should see little holes form on the surface and they should be lightly browned. - Serve hot with a generous glug of maple syrup!

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If you would like to learn to take beautiful photographs like Kat, visit her online film and photography school Capturing Childhood their Manual Overdrive  course begins today and there are gift certificates available for all of the online courses. All photography © Kat Molesworth

Win your own classic bike with Dawes and The Simple Things

We've teamed up with the lovely people at Dawes to bring you an amazing giveaway in which you could win a Countess bike worth over £500!*

To enter, simply like Dawes on Facebook and fill in our short form.

Mobile device users enter following this link: http://bit.ly/11jLaSb

*UK only, Ts&Cs apply.

Beside the seaside

This month inside The Simple Things, we've taken the time to look back at our rather eccentric love of seaside piers, and this got us thinking about the tradition of a British seaside holiday in general and why, despite the icy shores, stoney beaches, and unpredictable weather, our love for the beaches of Clevedon and Southend-on-Sea are imprinted firmly on our hearts.

So what is it? Punch and Judy shows, a good stick of rock, hunting for crabs? Share your favourite British seaside tradition with us in the comments below.

And don't forget, we've currently got an amazing special offer on Jon Nicholson's book Seaside Polaroids (seen inside Issue 11), simply call 01206 255777 and quote the code 'SimpleSeaside', to receive 20% with free P&P.

Share some strawberry margaritas

The sun has truly come out from hiding this week, and we cannot think of a better way to celebrate than sharing this recipe for a fruity strawberry and lime margarita. Cheers!

Serves 6 300g fresh or frozen strawberries 2 tbsp honey 240ml tequila Half a bunch of mint leaves

1. Fuse the honey, tequila and strawberries in a blender – add a little ice if using fresh, or a splash of water if using frozen. 2. Garnish with chopped mint and strawberry slices.

This recipe was taken from Issue 08 of The Simple Things, download it now.

Remember to always enjoy alcohol responsibly.