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Recipe: Honeycomb (for the chocolate honeycomb biscuit cake)

Lottie Storey May 18, 2016

Real honeycomb

Makes about 150g

2tbsp honey
2tbsp golden syrup
100g caster sugar
1 heaped tsp bicarbonate of soda

Line a small baking tray with baking parchment. In a heavy bottomed, deep-sided saucepan (you need to allow room for the mixture to bubble up), combine the honey, golden syrup and caster sugar over a low heat, stirring a couple of times until the sugar has dissolved. Turn up the heat, bring to the boil and continue to cook until the mixture turns amber in colour. There’s no need to use a thermometer here, but if you want to check, it should read 150C.

Remove from the heat and add the bicarbonate of soda: the mixture will bubble ferociously. Whisk quickly to combine – about 5 seconds – but don’t overdo it or the bubbles will start to collapse in on themselves. Pour onto the prepared tray and leave to set at room temperature. Once set bash your honeycomb into bite-sized pieces. It will keep in an airtight container for several days. 

Turn to page 55 of June's The Simple Things for the recipe for Chocolate honeycomb biscuit cake.

 

Read more from the June issue:

Featured
Jun 19, 2016
Don't mind that roses have thorns, be glad that thorns have roses
Jun 19, 2016
Jun 19, 2016
Jun 13, 2016
Recipe: Lavender lemonade
Jun 13, 2016
Jun 13, 2016
Jun 8, 2016
Gardening: Make your own organic fertiliser
Jun 8, 2016
Jun 8, 2016
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

In Eating Tags honeycomb, cake, cake recipe, issue 48, june
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Kate Turner’s Henkeeping Factsheet

Lottie Storey May 18, 2016

For a taste of the good life and your own freshly-laid eggs on the doorstep, keeping chickents can be great fun and is surprisingly simple, says Kate Turner. 

Kate Turner is an allotment gardener, forager, recipe writer and author, who wrote this month’s henkeeping feature on page 48 of June's The Simple Things. She loves growing organic veg and raising ‘free-range’ children. Read more at about her flock at homegrownkate.com and read on for her tips on keeping hens.

Becoming a henkeeper

1. Choosing a chicken

There are so many fabulous breeds to choose from, all with different looks and personalities to boot. Start by looking through books, poultry magazines or online to get an idea of what you like and then contact a local breeder or poultry society or go to an agricultural show to take a look.

It’s worth considering whether you want hybrid, pure or rare breeds and what size chicken you’re after. Hybrids are cross-bred for high egg production (250-300 a year) and live for around three to five years. Pure breeds are a single breed and usually live longer (six to 12 years). They won’t lay quite as many eggs as hybrids (anything from 50-250 depending on the breed), but they do come in an incredible array of colours, characters, shapes and sizes. Rare breeds are pure breeds whose numbers are low, so keeping rare breeds helps preserve that species, which is great.

It’s also worth considering what size chicken you’re after. Do you have the space for large hens or would you prefer a little bantam flock? A cockerel or ladies only? Start with two to three chickens and go from there. Most hens are very family friendly, easy to care for and a real joy to have in the garden.

2. The coop and run

While we use an ‘open’ coop and a battery-powered electric fence to protect our flock, there are lots of other options to suit all situations and budgets. If you’re tight on space an ‘A’ frame, ark or Eglu might suit – these portable frames incorporate coop and run and can be moved around your garden to make the most of fresh grass, usually housing two to four smaller hens.

You can convert an old shed into a brilliant chicken house, buy a gypsy caravan hen house on wheels or even recycle a metal bed frame and a waterproof canvas sheet! At night, each hen will need around 20cm of perching space in the coop and the more space you can give your chickens to roam during the day, the better. Once your chosen coop is up and running, you’ll need to keep it clean – ‘mucking out’ once a week is usually fine.

3. Food and water

Fresh water should always be available, with or without the addition of apple cider vinegar, and food needs to be offered once or twice a day – the main meal in the morning and a treat in the afternoon works well. We don’t leave food out permanently because it can attract unwanted ‘guests’, plus we enjoy going to the allotment to feed our chickens.

As a rule of thumb, a double-handful of food is about right for each hen, but you’ll get a feel for what suits your flock. You could just feed them organic layers pellets and some mixed grain as a treat, but they will really appreciate kitchen scraps, foraged nuts, berries and weeds. We also make an occasional ‘green mash’ that is packed with nutrients, which they adore. In addition they need a little ‘grit’ for healthy digestion and hard eggshells.

4. Natural remedies

A fresh-air, free-range lifestyle is always the best way to ensure good health, but there are also some really useful natural products for your chickens. Diatomaceous earth is a very fine dust made from tiny fossilised water plants that mites and parasites loathe. Every few months we puff it into the nooks and crannies of their coop, their favourite dust-bathing spots, even into their food. Verm-x is another great herbal product for deterring parasites.

Once a month, we dish out the pellets and they must taste delicious because our hens love them! Daily Hen Health is a fabulous vitamin and mineral-rich addition to their water, containing apple cider vinegar and a mixture of herbs, seaweed and garlic - we just add a little to their water whenever we change it. And finally, plain and simple wood ash – a brilliant addition to dust-bathing spots, especially in the winter months.

5. The moult and hen-pecking

Once a year towards the end of summer your lovely fluffy hen will lose many of her feathers and lay fewer eggs. This is called the moult and is perfectly normal, although it can look quite alarming. Your hen is simply replacing her old feathers in a process that can take six to 12 weeks. Hen-pecking can be equally alarming and is also pretty normal when introducing new chickens to your flock. Expect a bit of argy-bargy as the hens decide who’s the boss and what the ‘pecking-order’ is. Introducing new hens at night can help – put them straight on the perch with the roosting flock and they may wake up none the wiser.

 

READING & SUPPLIES

There are lots of publications and websites out there offering advice on keeping chickens. These are some of my favourites:

Books

The Illustrated Guide to Chickens by Celia Lewis (a gorgeously illustrated & practical guide to keeping chickens)

Chickens by Suzie Baldwin (a comprehensive book covering everything you need to know)

The Complete Herbal Handbook for Farm & Stable by Juliette de Bairacli Levy (a natural chicken keeping bible)

Collins Pocket Guide: Wild Flowers (a handy pocketbook for identifying wild herbs & weeds)

 

Specialist magazines

·      Practical Poultry

·      Country Smallholding

·      Fancy Fowl

·      Your Chickens

 

Websites for coops, fencing, food & herbs, plus UK agricultural shows:

Coops

www.flytesofancy.co.uk

www.omlet.co.uk

www.greenfrogdesigns.co.uk

www.smithssectionalbuildings.co.uk

 

Food/Herbs/Treatments

www.organicfeed.co.uk

www.hiltonherbs.com

www.verm-x.com

www.diatomretail.co.uk

 

Fencing

www.countrystoredirect.com

www.rappa.co.uk

 

Agricultural Shows

www.ukcountyshows.co.uk

 

 

General info

www.poultryclub.org (lots of info about pure breeds )

www.rarepoultrysociety.co.uk (protects & promotes rare breeds)

www.rbst.org.uk (Rare breeds survival trust. Lots of info)

www.bhwt.org.uk (British hen welfare trust – rehomes hybrid commercial layers)

www.feathersite.com (US-based and a bit clunky, but loads of infophotos about all breeds)

 

Read more from the June issue:

Featured
Jun 19, 2016
Don't mind that roses have thorns, be glad that thorns have roses
Jun 19, 2016
Jun 19, 2016
Jun 13, 2016
Recipe: Lavender lemonade
Jun 13, 2016
Jun 13, 2016
Jun 8, 2016
Gardening: Make your own organic fertiliser
Jun 8, 2016
Jun 8, 2016
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

 

 

 

 

 

 

In Nest, Living, Growing Tags henkeeping, hens, chickens, issue 48, june
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Image: Katharine Davies

Image: Katharine Davies

If you obey all the rules you miss out on all the fun

Lottie Storey May 15, 2016
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

In Magazine Tags back cover, issue 47, may
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Staple foods: 3. Milk

Lottie Storey May 12, 2016

An appreciation of milk in infographics

Words: LAURA ROWE Illustrations: VICKI TURNER

MORE THAN SIX BILLION of us around the world enjoy milk, whether in its purest form – drunk by the glass or softening our cereal – or transformed into cream, butter, cheese or yoghurt. Dairy is big business.

The majority of the milk we drink is derived from cattle but other animals can be successfully milked, too – from the more familiar sheep and goat to (perhaps surprisingly) horses and even camels. And while the nutritional content of each varies, fresh milk is undeniably a worthwhile addition to our diet. Cow’s milk, in particular, is a great source of protein, calcium and a whole host of vitamins. 

Extracted from Taste: The Infographic Book of Food by Laura Rowe, illustrated by Vicki Turner (Aurum Press)

Extracted from Taste: The Infographic Book of Food by Laura Rowe, illustrated by Vicki Turner (Aurum Press)

Read more from the May issue:

Featured
May 2, 2021
Recipe: Wild garlic bannocks with asparagus pesto
May 2, 2021
May 2, 2021
May 15, 2016
If you obey all the rules you miss out on all the fun
May 15, 2016
May 15, 2016
May 12, 2016
Staple foods: 3. Milk
May 12, 2016
May 12, 2016

More Taste infographics:

Featured
Oct 18, 2016
Staple foods: 4. Squash and pumpkins
Oct 18, 2016
Oct 18, 2016
May 12, 2016
Staple foods: 3. Milk
May 12, 2016
May 12, 2016
Apr 16, 2016
Staple foods: 2. Sugar
Apr 16, 2016
Apr 16, 2016
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

In Eating Tags issue 47, taste infographics, milk, may, staple foods
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Photography: Emma Bradshaw

Photography: Emma Bradshaw

Escape: Mellow meadow

Lottie Storey May 10, 2016

A weekend away camping in an idyllic Dorset meadow, Emma Bradshaw and family have fun sleeping under the stars, cooking on the campfire – even washing up in the open air. 

SIM47.KINGDOM_the horsebox showers.jpg
SIM47.KINGDOM_The Cafe at Dean's Court.jpg
SIM47.KINGDOM_bat watching at dusk.jpg
SIM47.KINGDOM_Photo 01-08-2014 13 03 01.jpg
SIM47.KINGDOM_Photo 01-08-2014 12 13 14.jpg
SIM47.KINGDOM_Photo 01-08-2014 18 33 54.jpg

Our new series comes from online UK travel guide This is Your Kingdom, whose handpicked contributors explore favourite places, special finds and great goings on.

You can read about one we love each month in The Simple Things - turn to page 72 of the May issue for more of this Dorset campsite adventure - and plenty of others at thisisyourkingdom.co.uk.

Emma Bradshaw is a contributor to thisisyourkingdom.co.uk. She has three boys, works for Gloucestershire Wildlife Trust, blogs at bradshawandsons.com and shares glimpses of daily life on Instagram as @_emmabradshaw. 

 

Read more from the May issue:

Featured
May 2, 2021
Recipe: Wild garlic bannocks with asparagus pesto
May 2, 2021
May 2, 2021
May 15, 2016
If you obey all the rules you miss out on all the fun
May 15, 2016
May 15, 2016
May 12, 2016
Staple foods: 3. Milk
May 12, 2016
May 12, 2016

Read more from This is Your Kingdom:

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Oct 23, 2017
Escape | A secret 16th century apartment in Hay-on-Wye
Oct 23, 2017
Oct 23, 2017
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Sep 12, 2017
Escape | A hipster hideaway in London
Sep 12, 2017
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Aug 8, 2017
Escape | A Welsh eco retreat with room to roam
Aug 8, 2017
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Jul 10, 2017
Escape | A rustic hideaway in Cornwall
Jul 10, 2017
Jul 10, 2017
Jun 21, 2017
Competition | Win a stay at Bude Hideaways in Cornwall with i-escape
Jun 21, 2017
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Jun 18, 2017
Escape: A converted barn in Wales
Jun 18, 2017
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Mar 28, 2017
Escape: A light-filled wooden cabin on Skye
Mar 28, 2017
Mar 28, 2017
Mar 10, 2017
Escape: Shed heaven beside the sea
Mar 10, 2017
Mar 10, 2017
Feb 9, 2017
Escape: A simple, ancient cottage in Kent
Feb 9, 2017
Feb 9, 2017
Jan 16, 2017
Escape: Low-season romance
Jan 16, 2017
Jan 16, 2017
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

In Escape Tags this is your kingdom, issue 47, may, escape, dorset, camping
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Photograph: Emily Quinton

Photograph: Emily Quinton

How to Instagram flowers

Lottie Storey May 10, 2016

This month in our series on what really goes on inside a home, we fill the house with vases and jugs of cut flowers. Turn to page 114 of the May issue for more of Clare Gogerty's Home Truths: Flowers. 

Stylist and blogger Emily Quinton is a whizz on Instagram and posts flower pictures daily. This is how she does it:

1. Choose flowers carefully – not all photograph well. The more you photograph, the more you get to know them. My favourites are stocks, ranunculus, peonies, anemones, tulips and roses.

2. Photograph in natural light. Flowers do not look good under artificial lights. If shooting outside, early morning and late afternoon/early evening are best. If shooting indoors, move near a window to get the best light.

3. Use different vessels and backgrounds to make the most of one bunch of flowers.

4. Choose lighter coloured flowers. They are easier to capture than dark ones. Dark red roses are my nemesis!

5. When flowers are nearly over, cut off the stems and lay down to make flat pictures. Gather plates, linen and notebooks as props. To make flowers last longer, pop in the fridge or in a cool room. Some flowers don’t last like this but peonies, roses and ranunculus will.

Follow @emilyquinton, on Twitter, Instagram and Pinterest 

 

More from the May issue:

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May 4, 2024
Recipe | Maypole Cake
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Apr 24, 2024
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Apr 24, 2024
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May 2, 2021
Recipe: Wild garlic bannocks with asparagus pesto
May 2, 2021
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Read more gardening posts: 

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Jul 26, 2025
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Jul 26, 2025
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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

 

In Nest Tags flowers, photography, issue 47, may, instagram, home truths
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Competition: Win a chair from Galapagos worth £625!

Lottie Storey May 6, 2016

Finding the perfect furniture for your home is a challenge - one that Galapagos loves!  Inspired by Midcentury design, Galapagos takes vintage furniture that has stood the test of time, and turns each piece into beautiful, colourful, functional furniture for the modern home. 

Using amazing fabrics from innovative new British designers like Korla, Claire Gauddion & Parris Wakefield, each chair or sofa we make is carefully stripped, and remade with environmentally sound internal materials which will stand the test of time and degrade naturally at the end of their life. 

Every chair we make is a little piece of history, adding a story to your home, and can be made to order in hundreds of bespoke colourways and fabrics.  And, you’re safe in the knowledge that buying from Galapagos, you’re buying an original Midcentury piece that can become your very own future heirloom. 

Competition

We are giving away one bespoke Galapagos Bartholomew Cocktail chair worth £625.00, in Bhutan Lattice fabric in either Black (pictured), Navy, or Eau de Nil.

Your chair will be made to order in our Surrey workshops, and delivered to you within 3 weeks.

The winner will be selected at random from all completed entries. This competition ends 3rd June 2016. 

 

Enter the competition

Enter now
 

 

Terms & conditions

By entering this contest, you are consenting to the Simple Things & its partner Galapagos Designs Ltd contacting you with news & special offers in the future. 

Your cocktail chair will be made to order depending on your fabric choice. The chair you receive will be an original 1950s German cocktail chair, re-upholstered in your choice of fabric. As all our furniture is vintage, it may vary slightly to the model shown in the photograph. The prize may not be replaced by a cash prize, and cannot be returned.

In Competition Tags competition, galapagos, chair, furniture, midcentury
23 Comments
HowToGetRidMoths.png

How to get rid of moths

Lottie Storey May 4, 2016

Moth larvae are most active when the temperature creeps over 10 degrees – about the time our woolies are put away. Act now to prevent moth munchies.

Prevention
l Only put away clean clothes. For moths, dirt is the icing on a woolly cake.
l Pack clothes in vacuum storage bags. Order from lakeland.co.uk
l Larvae loves carpet. Vacuum regularly, especially edges and under furniture.
l Lift and beat rugs.
l Moths like warm, dark spaces, so consider open wardrobes and turning the heat down.
l Lavender, conkers and cinnamon sticks are all natural repellents.

In the event of infestation:
l Put your clothes in plastic bags in the freezer for 72 hours.
l For carpets, blog.labourandwait.co.uk advises dissolving a quarter-pound of rock ammonia in about a half-gallon of boiling water. Immerse a large house-cloth, wring and lay flat on the carpet. Iron with a very hot iron until dry.

 

Read more:

From the May issue

Home posts

Natural remedies

  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

In Making Tags issue 47, may, moths, home, home remedies
1 Comment

Give it a grow: Spring onions

Lottie Storey April 27, 2016


WHY GROW THEM? 

Easy and fast- growing, spring onions are also very versatile. They make a great addition to the veg patch, work well squeezed in between ornamental plants in a herbaceous border and are very happy in containers. Just make sure they have some sunshine and are in well-drained soil. 

WHEN TO SOW? 

If you want to be able to enjoy fresh spring onions over the summer, start them off in April and sow every three weeks. There’s no need to start seeds off in small pots, pop them in a prepared channel about 2cm deep – you can make this with the edge of your trowel. It’s important to rake the soil first, removing any weeds, so that it’s a fine, crumbly texture and the seeds can settle into the soil rather than falling in between large lumps.

WHEN TO HARVEST? 

Ready in just eight weeks. You’ll get small, but deliciously sweet, crops if you sow in July. Sow in August and September to overwinter for early spring pickings.

WHICH ONE? 

‘White Lisbon’ is a crisp, tasty traditional variety but for something a bit different, Sarah Raven recommends ‘North Holland Blood Red’ for its flavour, looks and excellent value for money,as it will bulk up to the size of a red onion if left in the ground.

 

Read more:

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From the April issue

Gardening posts

Herb posts

 

  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

In Growing Tags issue 46, april, growing, gardening, spring onions, give it a grow
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Wild: May cover reveal

Lottie Storey April 27, 2016

That’s you, right there on the cover. Take a moment, put your hands behind your head and soak up the view. There’s no rush. Nibble a slice of cake from your backpack and watch the birds while you munch. Where are you? Scandinavia, Bavaria or a spontaneous picnic at the British seaside? Back home, there’s a jug of flowers on the table, a cat on the mat and the feel of a wood floor beneath bare feet. Embrace the wild and the free, like you’re the May Queen. Find The Simple Things all around you at springtime.

 

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

In Magazine Tags magazine, may, issue 47, cover reveal
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The Domestic Alchemist: Homemade Hayfever Mead

Lottie Storey April 25, 2016


Clear the sinuses with this natural hayfever repellent

MAKES 575ml
KEEPS more than a year 

INGREDIENTS
1 handful of elderflowers
1 handful of thyme, leaves and flowers
1 handful of eyebright, leaves and flowers
1 handful of plantain leaves
1 handful of chamomile flowers
1 handful of nettle tops
600ml mead

METHOD
1 Gather the herbs, if using fresh.
2 Remove from stems, then cut up or shred.
3 Mix the herbs together and make a tincture using the mead.
4 If already suffering from hayfever, take 1–2 tsp three times daily. To prevent onset, try 1⁄2-1 tsp. Children can take 10–20 drops three times daily.

Adapted from The Domestic Alchemist: 501 Herbal Recipes for Home, Health and Happiness by Pip Waller (Leaping Hare Press)

Read more:

From the April issue

More home remedies

How to make herbs last

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View the sampler here

In Miscellany Tags issue 46, april, home remedies, hayfever, mead, spring, the domestic alchemist
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Listen: Road trip playlist

Lottie Storey April 21, 2016

Roll down the window and let the wind blow back your hair. This month, we’re hitting the road looking for adventure with a head full of songs

Listen now

 

Read more:

From the May issue

Walking playlist

Bathtime playlist

  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

In Living Tags issue 47, may, playlist, spotify
1 Comment

Win! Picnicware and £500 to spend at Joules (closed)

Lottie Storey April 20, 2016

The secret to a long weekend in your garden (or park or nearby meadow) is having all the right kit and caboodle to hand. Thankfully, Joules is offering a picnic rucksack and coolbag, blanket and two folding chairs, plus a £500 voucher to spend. All you need then is food, family and fun and games.

How to enter

Enter now

 

Enter by 15 June. You can see Iceberg Press’ full terms and conditions on page 129 of May's The Simple Things and at icebergpress.co.uk/comprules

A £500 gift card can be spent at Joules’s UK stores (excluding concessions) and online at joules.com. Entrants must be aged 16 or over. Maximum one entry per person. The winner will be announced on or before 29 June 2016. Please note that separate terms and conditions will apply to the gift card.

In Competition Tags issue 47, may, joules, competition
126 Comments

Win! A spring room refresh with Annie Sloan (closed)

Lottie Storey April 19, 2016

Paints, brushes, stencils, fabrics and more – win everything you need to transform a room from decoration expert Annie Sloan

As the spring sunshine starts to stream in through the windows, who hasn’t dreamt of giving their home a bit of an update? Finally painting that dresser you’ve never got around to, or experimenting with a bit of colour on the walls and recovering your sofa or a favourite armchair to match? We’ve teamed up with Annie Sloan, one of the most respected independent names in the decorating business, to give one lucky reader everything they need to get creative with their interiors, from the paints and brushes right down to the fabrics and finishing touches.

The winner can choose from the Annie Sloan range of Wall Paints, which leave walls with a luxurious, semi-matt finish that belies their hardwearing, scrubbable qualities. For furniture, Chalk PaintTM, available in 33 chic shades, is perfect and so easy to use, requiring no prior sanding or priming. And for your soft furnishings, you can choose from Annie Sloan’s new Coloured Linen range – 10 fabrics in beautifully sophisticated colours dyed to match the Chalk Paint palette.

The winner will also receive a host of tools and accessories with which to complete their transformation, including Annie Sloan brushes, Clear and Dark Soft Wax for different paint finishes, a choice of stencils, and three of Annie’s latest books, full of inspiration and ideas to get you started.

HOW TO ENTER

The prize includes Wall Paint, Chalk PaintTM, wax, various brushes, stencils, Annie Sloan room fragrances and three of Annie’s latest books. For more ideas and inspiration, visit anniesloan.com 

Enter now

Closing date: 15 June 2016

For our full competition rules, visit www.icebergpress.co.uk/comprules

 

Read more:

From the May issue

Enter more competitions here! 

Interiors posts

 

The prize includes:

3 x Wall Paint in a colour of your choice - £119.85                                                                                  
2 x Wall Paint brushes, small and large - £31.90
4 x Chalk Paint in a colour of your choice - £75.80
1 x Clear Soft Wax - £8.95
1 x Dark Soft Wax - £8.95
1 x Wax Brush - small - £23.95
2 x Pure Bristle Brushes, small and medium - £31.90
2 x Synthetic Bristle Brushes, small and large - £13.90
2 x Annie Sloan Fragrance of your choice, candle and diffuser - £49.90
1 x Room Recipes Book - £25.00
1 x Chalk Paint Work Book - £14.99
1 x Colour Recipes - £14.99
6 x Stencils, 3 small and 3 large - £65. 94
2m of Coloured Linen in the fabric of our choice - £59.90
Prize bundle worth a total of: £545.92      

In Competition Tags competition, annie sloan, issue 47, may
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Image: Cox and Cox

Image: Cox and Cox

Home: Make the most of your shower

Lottie Storey April 18, 2016

This month, in our series on what really goes on in a home, Clare Gogerty considers bathing and the pleasures of keeping clean.

Turn to page 116 of April's The Simple Things for the full feature.

Make the most of your shower

The mere experience of standing beneath a steady stream of falling warm water is pretty joyful and can be enough to revive and soothe. Especially if you sing while you’re about it. But there are a couple of things you can do to make the most of your shower time, so that you emerge ever more squeaky clean and sprightly.

❊ Keep the temperature moderate. It is tempting to crank it up and watch your skin turn rosy, but too-hot water dries out the skin. Somewhere between 95F and 100F is about right.

❊ Hang a bunch of fresh eucalyptus near the shower. It will release essential oils as the bathroom steams up. Eucalyptus is a good cleanser, helps fight bacteria and smells lovely.

❊ Apply conditioner to damp hair and then put on a shower cap. Continue to wash as the conditioner works its miracles. Then rinse it off.

❊ Avoid shower curtains if at all possible, as they have a propensity to get mouldy and cling creepily to your skin. If you can’t avoid one, wash it regularly with a couple of old hand towels and half a cup of white vinegar to prevent mildew. 

For more on bathing traditions, our pick of the best bathroom cabinets, towels 101, a word on flannels, the definitive answer on why your skin wrinkles, plus eight extra somethings for the smallest room, turn to page 116 of April's The Simple Things.

Read more:

From the April issue

Home truths

Home and interiors posts

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In Nest Tags issue 46, april, home truths, bathroom, home, interiors
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Image: Katharine Davies

Image: Katharine Davies

We read to know we are not alone

Lottie Storey April 17, 2016

Turn to page 38 of April's The Simple Things for an interview with Nic and Juliette Bottomley of Mr B’s Emporium of Reading Delights.

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In Magazine Tags back cover, issue 45, april
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Staple foods: 2. Sugar

Lottie Storey April 16, 2016

Quite literally the icing on the cake, sugar, in all its varied forms, is a tempting treat

Words: LAURA ROWE Illustrations: VICKI TURNER

For something with little flavour and no vitamins, minerals or proteins, it’s a wonder that sugar plays such an important part in our daily diets. But thanks to its effectiveness as a sweetener, flavour enhancer and energy source, and its relative cheapness, it’s hard to imagine living without it. Spooned into coffee, sprinkled on fruit or whipped into fluffy meringues, there are so many ways we consume it.

While historically we turned to honey, our main source of sugar now comes from sugar cane, which was originally grown in the East before commercial agriculture began in the tropics, fuelling a burgeoning slave trade.

Sugar cane and sugar beet compete as our top sources of sugar. Cane can be served at various stages of refinement, while beet can only produce refined white sugar.

The cane is filled with a sweet pulp – the liquid is extracted and refined in stages, finally producing white sugar. Sugar beet, a relative of beetroot, which can be grown in more temperate climates, is our second biggest source of the stuff.

Wherever its origins, though, highly refined sugar has become the new bad boy of the food world, with nutritionists in their masses calling for avoidance and substitution. It’s in part thanks to the rise in consumption of processed foods and fizzy soft drinks, packed with hidden sugars (such as corn syrup) and artificial sweeteners, that many are now turning to alternatives. But if you can’t resist a spoonful or two of the white stuff (and who of us can?), then make sure you look out for the Fairtrade symbol to ensure your sugar has been grown and harvested in an ethical way.


Extracted from Taste: The Infographic Book of Food by Laura Rowe, illustrated by Vicki Turner (Aurum Press)

 

Read more:

From the April issue

Taste infographics

Recipe: Rhubarb and rosewater tart

 

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View the sampler here

In Eating Tags taste infographics, april, issue 45, sugar, taste
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Rhubarb tart recipe: Lia LeendertzPhotography: Kirstie Young

Rhubarb tart recipe: Lia Leendertz
Photography: Kirstie Young

Recipe: Rhubarb and rosewater tart with cardamom and honey cream

Lottie Storey April 14, 2016

A delicious frangipane that balances sweet and sharp flavours, this rhubarb and rosewater tart is the triumphant finale to our supper club menu on page 24 of April’s The Simple Things. 

Rhubarb and rosewater tart with cardamom and honey cream

Serves 10
For the pastry
225g plain flour
100g chilled, salted butter, cubed
50g caster sugar
1 large egg
1⁄4 tsp rosewater
2 tbsp chilled water

For the filling
175g butter
175g caster sugar
4 large eggs
175g ground almonds
1 tsp almond extract
1⁄4 tsp rosewater
110g rhubarb cut into 2-inch pieces
2 tbsp slivered almonds

1 To make the pastry, put the flour and butter into a food processor and pulse until it resembles breadcrumbs. Add the sugar and whizz again, then add the egg, rosewater and water and pulse until the mixture starts to come together a little. Tip it into a large bowl and bring together with your hands, kneading briefly until it is a soft ball. Slightly flatten it with one hand, wrap in cling film, and chill for 30 minutes.
2 Roll the pastry out on a floured surface and use it to carefully line a 28cm loose-bottomed flan tin, pushing it gently into all of the corners but leaving the extra hanging over the edge. Prick the base all over using a fork and then chill again for ten minutes.
3 Preheat oven to 190C/Fan 170/375F and place a flat baking tray on the oven’s middle shelf. Take a large piece of kitchen foil, scrunch it up to soften it, then spread it out and use it to cover the pastry. Tip in baking beads to cover the surface well (use rice if you don’t have beads), then place this carefully onto the heated tray and cook for 15 minutes. Remove foil and beads and bake for a further 10 minutes. Remove from the oven and carefully trim off the excess pastry, using a serrated knife drawn in small movements horizontally across the edges.
4 Make the filling by blending the butter and sugar in a food processor or with a handheld electric whisk (or even a wooden spoon and elbow grease) until fluffy. Add the eggs, ground almonds, almond extract and rosewater and blend again. Tip into the pastry base and scatter over the rhubarb pieces and the almonds. Bake for 30-40 minutes, or until the filling is set. Remove from the oven and leave to cool.


This fragrant rhubarb and rosewater tart combines with a punchy cream and sweet syrup to make a memorable finale

Rhubarb syrup
250g rhubarb
300ml water
sugar

1 Chop the rhubarb into 2-inch pieces and put it into a small saucepan with the water. Bring to the boil and simmer for 20 minutes or until the colour has leached out of the rhubarb, staining the water pink.
2 Strain the liquid into a measuring jug and discard the fruit pieces. Note the level of the liquid and then pour it back into the (washed) saucepan, and wash and dry the measuring jug before measuring out double the volume of sugar.
3 Tip this into the rhubarb liquid and heat slowly, stirring occasionally, until the sugar is dissolved. Then simmer gently for about 10 minutes until the syrup starts to thicken. Remove from the heat and allow to cool.

Honey and cardamom cream
6 cardamom pods
300ml crème fraîche
1 tbsp runny honey

With a pestle and mortar, lightly bash at the cardamom pods to release the seeds, fish out the seed cases, and grind the seeds to a fine powder. Put the crème fraîche, honey and cardamom into a bowl and mix well.


Come to The Simple Things Supper Club!

Want to see how it’s done, or just enjoy an evening out with other readers and The Simple Things team? We are co-hosting events in Dorset, Brighton, London and Manchester in May #supperclubsaturday, thanks to support from Neptune. Book now.
British brand, Neptune, is renowned for its hand-crafted furniture, gorgeous textiles and home accessories. They curate the finest designs for every room of the home, indoors and out. 

Want to run your own supper club?

Download our free supper club stationery. There are three designs to choose from, including menus, invitations, place cards and a donations envelope.


Read more:

From the April issue

Rhubarb recipes

Gathering menus

 

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In Eating, Gathering Tags rhubarb, supper club, gathering, issue 46, april, dessert, pudding
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Cake recipe: Cardamom banana bread

Lottie Storey April 13, 2016

A twist on a baking classic, this moist and moreish banana cake contains cardamom, which enhances the fruit’s subtle sweetness

CARDAMOM BANANA CAKE
Serves 8

170g softened butter, plus extra for greasing
5 cardamom pods
4 ripe bananas, mashed
170g caster sugar
3 eggs
115g chopped walnuts
350g plain flour
1⁄4 tsp bicarbonate of soda
23⁄4 tsp baking powder
1⁄2 tsp salt
icing sugar to serve (optional)

1 Preheat the oven to 180C/Fan 160/350F and grease a nonstick 25cm square cake tin.
2 Crush the cardamom pods, removing the seeds and discarding the pods. Crush the seeds to release their flavour, add them to the mashed bananas, and set aside.
3 Combine the butter and sugar in a large bowl and beat with an electric handheld mixer until pale and creamy. Add the eggs, one at a time, and continue to beat.
4 Next, add the chopped walnuts and mashed banana and fold in. Sift the flour, bicarbonate of soda, baking powder and salt over the mixture and gently fold all the ingredients together.
5 Spoon the batter into the buttered cake tin and use the back of a spoon to smooth the surface evenly. Bake for 35-40 minutes, or until a skewer inserted into the middle comes out clean. Cool in the pan for 10 minutes then turn out and let cool completely on a wire rack. Dust with icing sugar.

Recipe from The Middle Eastern Vegetarian Cookbook by Salma Hage (Phaidon). Photography by Liz and Max Haarala Hamilton


Read more:

From the April issue

Cake recipes

Middle Eastern recipes

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In Eating Tags cake, cake in the house, recipe, issue 46, april, banana bread, brunch recipe
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Make your own bath bombs

Lottie Storey April 11, 2016

These bath bombs are fun to make and the reward for your efforts is a long soak in a heavenly scented bath. Kids love them and if you can bear to give them away, they make great gifts.

For about eight bombs you will need:

440g baking soda (bicarbonate of soda) 
180g cornstarch (cornflour)
220g citric acid
110g Epsom salts
2 to 4 tbsp water
food colouring (optional)
20 drops essential oil* (optional)
a stiff plastic or metal mould, like a muffin tin

1 In a large bowl, mix together the dry ingredients. In a small bowl, mix 2 tbsp of the water with the food colouring and essential oils.
2 Stirring the dry mixture constantly with a whisk, drizzle in the wet mixture a drop at a time until it just holds together if you squeeze a bit in one hand. If it doesn’t hold at all, drizzle more drops of water, one or two at a time. If you start to see fizzing, that means there is too much water in one area and you should stir that area quickly to distribute the moisture. Be warned it doesn’t take much water so keep stirring and go slow.
3 Pack the mixture into moulds tightly, then smooth the surface of each bomb. Carefully unmould them onto a flat, dry surface. If any break during unmolding, just scoop up the crumbs and repack them in the mould. Let the bath bombs dry for about 24 hours, until fully dry. They should keep for up to six months.
4 Fill a tub with hot water and drop in 1 or 2 bath bombs. Relax... 

From The Hands-On Home by Erica Strauss (Sasquatch Books).
Photography by Charity Burrgraaf.

* Try matching the colour and fragrance, eg purple with lavender essential oil and a pale yellow-green with lemongrass.

 

Read more:

From the April issue

Homemade salt scrubs

Homemade reed diffuser

 

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In Making Tags homemade, home remedies, issue 46, april, bath, school holiday ideas
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The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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