Competition: Win £250 to spend at Sass & Belle

This month, four lucky readers will each win £250 to spend on gorgeous homeware

Winter is one of our favourite times of year. When it’s cold and dank outside, we can revel in hunkering down indoors, away from the elements, and really enjoy our home comforts and the interiors we’ve so lovingly created. 

To help you get the most out of the season, we’ve teamed up with innovative gift and homeware brand Sass & Belle to offer four lucky readers the chance to each win a £250 online gift voucher – a great opportunity to find those perfect finishing touches for your home. Perhaps you’ll choose from the Modern Artisan collection, new for autumn/winter 2016, which includes stylish terrariums, planters and coasters that combine gold brass with marble to create a simple, hand-crafted aesthetic with a modern twist. Or maybe you’ve been hunting for lighting to add mood and atmosphere to a room? 

Amongst its huge range of exciting and original products Sass & Belle offers a wide collection of fun designs, from quirky flamingo and cacti wall lights, to pineapple night lights, wire and paper shades and strings of fairy lights. And that’s not all – a quick browse will unearth all manner of mugs, mirrors and furniture and storage, as well as a bounty of desirable and affordable gifts for Christmas. 

Sass & Belle’s promise is to create lovable, design-led products you may have never known you wanted, so why not take a look and see what you can find? And don’t forget to enter the competition online for your chance to add a little happiness to your home, or to someone else’s. Good luck!

HOW TO ENTER

The prize consists of four £250 online gift vouchers to spend at sassandbelle.co.uk. The vouchers will expire three months after the date of issue and cannot be exchanged for cash. Competition closes on 15 November 2016. You can see Iceberg Press’ full terms and conditions on page 129 and at icebergpress.co.uk/comprules

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Competition: Win a £500 Autumn wardrobe from HUSH

WOMENSWEAR BRAND HUSH IS OFFERING ONE LUCKY READER THE CHANCE TO WIN A FABULOUS AUTUMN WARDROBE

The change of seasons is often a tricky time in the wardrobe department. After all this time in the bright colours and pretty prints of summer, it’s easy to forget how even your most basic staples function. Which top went with those trousers? Does this coat really go with those shoes? And why did I buy that enormous oversized jumper? Think how much easier the transition would be if you could treat yourself to an entirely new wardrobe.

Thanks to this great competition from hush, one lucky reader will be able to do just that, choosing £500 worth of clothing from its new autumn/winter 2016 collection. A marriage of the classic and contemporary with beautiful cuts, soft fabrics and hush’s trademark, laid-back sense of style, the collection takes inspiration from 1940s cinematic glamour and 1970s boho chic.

Since hush’s debut in 2003 (after Australian founder Mandy Watkins had lived through her first British winter), the brand has become a pioneer in relaxed fashion, specialising in stylish, wearable pieces you can feel truly comfortable in. Choose from slouchy V-necks or super-soft knits as well as skinny leather leggings, maxi dresses, sweats, scarves and more. Luxurious fabrics and contrasting textures in a carefully selected colour palette give you the freedom to coordinate pieces across the range to create your look, whatever your style. 

Enter below by 9 November 2016

Enter now

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Living: Jam making and preserving

The growing season may be almost over, but the preserving season is in full swing. If you have a spare afternoon and a freezer fruit glut, it's the best time of year to stir some fruit in a cauldron-like pan

Turn to page 42 of October's The Simple Things for Lia Leendertz's recipes for Blackberry and vanilla jam, Spiced damson and apple jelly, and Pink grapefruit and ginger marmalade.

Want some tips on pickling, pantries and preserves? Issue 39 of The Simple Things (September 2015) has plenty of tips beginning on page 116 (get back issues here!), or read on. 

Jam-making, an act steeped in nostalgia and nest making, is hard to resist, and at this time of year when rich fruit pickings abound, not just in the garden or allotment but also in the hedgerow, it feels almost like a duty to do it. This simple act of husbandry fills the kitchen with comforting smells and activity, the pantry with provisions and distils the essence of summer in a jar.

But before you disrupt the household with bubbling pans and empty jam jars, pull on an apron and gather together a few items.

A preserving pan (sometimes called a maslin pan) is essential, the stronger the better and preferably made of stainless steel which won't corrode. A jam thermometer takes the guesswork out of reaching the setting point, and a long-handled preserving spoon is handy for safe stirring. A jam funnel makes pouring hot jam into Kilner jars a simpler operation and a variety of labels and covers gives the end result a decorative flourish.

Preserving brings a little of the summer's flavour and colour to the chillier months when the choice of seasonal food is limited. But which preservation method to go for? Here are some options:

Pickling: fruit and vegetables are immersed in a vinegar and spice solution

Fermentation: vegetables are soaked in a spiced brine solution. Sugar is sometimes added. Kimchi, a Korean food staple, is the ultimate fermented food

Chutney: chopped fruit and veg are cooked with vinegar, spice and herbs, to produce a sweet-sour mixture with a chunky texture

Brining: cuts of meat are steeped in salt water

Salting: meat and fish are coated with salt to draw out moisture and kill bacteria

Seasonal pickling

Spring: rhubarb, cabbage, cauliflower, citrus fruit, asparagus

Summer: raspberries, plums, beetroot, asparagus, baby carrots, cucumbers, runner beans, apricots, courgettes, tomatoes, peaches

Autumn: apples, damsons, garlic, quince, blackberries, red cabbage, tomatoes, fennel, peppers

Winter: apples, cabbage, quince, citrus fruit

From How to Pickle by Gerard Baker for Lakeland

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Wisdom: Hygge and happiness, a TED talk by Meik Wiking

Meik Wiking is a happiness guru – an advocate for hygge and a collector of smiles. Turn to page 38 of October's The Simple Things for his take on why enjoying togetherness is what makes him, and the Danes as a nation, the happiest in the world.

In his self-created role of director of The Happiness Research Institute, Meik has been running projects and studies, workshops and round table discussions on happiness. He travels the world meeting with governments and organisations, and exploring how everything from social media use to job satisfaction can affect happiness levels. He even keeps a notebook in which he records the frequency of smiles in random isolation in every city he visits. Some of the highest levels he has seen are in Mexico, while the lowest have been in Latvia and Poland. He says he still needs to do more study in the UK, but so far it’s not looking good. What makes people happy is now what gets Meik up in the mornings and, as he told a TED Talk that he gave on ‘The Dark Side of Happiness’ this year*, what makes people unhappy, depressed and suicidal, can keep him awake at night. Incidentally, it’s not true that the Danes have the highest rate of suicide (they rank somewhere in the middle). 

Watch his TEDxCopenhagen talk now: The Dark Side of Happiness

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Recipe: Rustic autumnal fruit tart

This is the simplest tart you can make. Just bake a rustic circle or square of puff pastry. Pile on some fruit such as grapes, raspberries, figs, slices of apple or pear; gloss with a little honey or maple syrup and bake till the fruit’s just softened. A stunning showstopper

Rustic autumnal fruit tart

Serves 6-8

A rectangle of puff pastry (for homemade see below)
2 tbsp melted butter
5-6 handfuls of autumnal fruits
2 tbsp honey or maple syrup

1 Preheat the oven to 200C/Fan 180C/400F. Cut a piece of greaseproof paper roughly the size of a baking tray. Lightly dust with flour. Roll your pastry out on the paper till 1cm-thick and transfer to the baking tray. 

2 Use the tip of a knife to score the pastry 2-3cm from the edge, all the way around, which effectively marks the sides of your tart. Brush with the melted butter. Bake for 15-20 mins or till golden.

3 Arrange your fruits on the tart, scattering them in an even layer. Drizzle honey or maple syrup over the top. Return to the oven for 10-15 mins or till the fruits are just softened.
 

Rough puff pastry

If you can’t find a good, all-butter puff pastry, this recipe is a dream and easy to whip up, too

Makes enough for 1 larger or 2 smaller pies

150g plain white flour
pinch sea salt
¼ tsp baking powder
75g unsalted butter, fridge cold
4-5 tbsp cold water

1 Mix the flour, salt and baking powder. Cut the butter into 1-2cm cubes. Bit by bit add them to the flour, coating the butter in flour as you add them. Rub the butter into the flour till it’s almost at the breadcrumb-like consistency stage. Leave some lumps of butter less rubbed in. It's all part of the masterflan plan.

2 Add enough water to bring it together into a soft, silky (not sticky) dough. Use very cold water so the butter doesn't melt.

3 On a floured surface, pat the dough into a rectangle. Roll until 1-2cm thick.

4 Fold in the sides as if you're folding a letter. Rotate the rectangle 90°. Roll out again. Repeat this five times, ending with a letter-folded piece of dough.

5 Wrap up in a clean tea towel. Refrigerate for 30 mins before rolling out or freeze it for up to a month. 

Turn to page 25 of October's The Simple Things for the full Thanksgiving menu:

Cider & sage turkey
Fresh cranberry sauce
Apple sourdough stuffing

Persian pilaf pumpkin
Rosemary and ginger carrots
Brown butter sweet potato gratin

Deep dish apple pie
Pumpkin pie with hazelnut crust 

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Listen: Soundtrack to October | songs of the woods

Time to run to the forest and watch the leaves tumble

Listen to our Songs of the Woods playlist on Spotify now

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Recipe: Tomato pasta sauce

Surprise someone with a care package

Who doesn’t like receiving nice parcels? Care packages show that the joy of giving doesn’t need to be restricted to birthdays or Christmas. 

October’s issue of The Simple Things includes a few ideas for putting together care packages – and this simple tomato sauce recipe is one of the suggestions for inclusion in the House Party package. It’s a great addition for a hand-delivered package – especially for a time-pushed recipient. A quick dinner solution, this is technically a pasta sauce, but try it added to a tin of beans to make fancy baked beans. We’ve also heard that it’s pretty tasty straight out of the jar…

Serves two as a pasta sauce for dinner

10 plum tomatoes,
halved lengthways olive oil, for drizzling
balsamic vinegar,  for drizzling
3 garlic cloves, unpeeled
5 basil leaves, torn in two, plus extra whole leaves for bottling

1 Preheat your oven to 160°C. Pop your tomato halves into a lined baking dish and season well with salt and pepper. Pour a generous glug of olive oil over each tomato, then follow suit with about one-third of the amount of balsamic. Mix the tomatoes, oil and vinegar together with your hands.
2 Add the garlic cloves and top each tomato half with a basil leaf half. Roast for an hour, checking every 20 minutes and rotating the dish to ensure even cooking, if necessary. Remove from the oven and allow to cool.
3 When the tomatoes have cooled, spoon into a clean glass jar (or jars), adding a few extra basil leaves to the sauce, preferably where they can be seen. 
4 Fasten the lid and have fun decorating the jar, or make it a label or tag to match your care package. This will last up to a week in your refrigerator – if you don’t eat it before then!

Tip - stuff in a baguette with Fior Di Latte cheese and fresh basil leaves, or mix with a tin of cannellini, lima or haricot beans for homemade fancy baked beans. 

See page 80 of October’s issue for more care package suggestions. 

Recipe from Care Packages by Michelle Mackintosh (Hardie Grant). Photography by Chris Middleton. 

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Enjoy the little things, one day you'll remember they were the big things

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Nest: The poetry of paint names

This month, Home truths gets to grips with a spot of decorating

As well as how to hang wallpaper successfully, how to choose which brush and which finish, murals, and whether eco paint is worth using, we pick our favourite wallpapers. Turn to page 118 for more, or read on for a look at the poetry of paint names.

For most of us, description of colours stretches from ‘bluish’ and ‘a bit pink’ to ‘sort of off-white’, but to the paint-namers, these are translated to Alpine Frost (Graham & Brown); Wendy House (EarthBorn) and Clunch (Farrow & Ball).

While some of these are spot-on, helpful and often poetic, others are, frankly, baffling.

Try these:
Mizzle – a dullish green (farrow-ball.com);
Tracery – beige and Trumpet – yellow (littlegreene.com);
Smidgen – pale blue and Marbles – pinkish white (earthbornpaints.co.uk);
Wild Swim – murky brown and Buffel Tuft – cream (both paintbyconran.com).

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Give it a grow: Violas (Heartsease)

WHAT IS IT? 

Violas are the daintier but tougher cousin of the pansy. Perfect for adding colour to a dull, partially shady spot in your plot, they are compact enough to thrive under larger shrubs and plants as well as provide the perfect partnership to small bulbs for most of the year.

WHY WOULD YOU? 

Thanks to a bunch of innovative plant breeders, these days violas are happy to put on a show with only the merest flash of sun during the shorter days, as well as coping in cold, wet and windy weather. They flower continuously, too – good news as some varieties are edible and can be added to salads, puddings and drinks. 

WHY WOULDN’T YOU? 

You might be turned off by the gaudy two-tone varieties generally on offer in your local supermarkets and DIY stores.

However, venture online and you’ll discover much more interesting varieties available from independent nurseries and specialists, such as boutsviolas.co.uk.

They can be susceptible to slugs and snails so be vigilant and pick the little blighters off when you see them. You can also try organic slug pellets to spoil their fun. 

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Recipe: Courgette and pistachio cake with zesty lemon icing

This pretty summer cake has to be the most satisfying way to deal with a glut of courgettes

Serves 12-16

300g caster sugar
5 eggs
350ml vegetable oil
11⁄2 tsp vanilla extract
100g pistachio nuts, chopped
80g ground almonds
650g grated courgettes
300g self-raising flour
100g plain flour
1 tsp bicarbonate of soda
11⁄2 tsp mixed spice

for the candied lemon zest

3 lemons
100g caster sugar

for the zesty lemon icing

125g unsalted butter
250g icing sugar, plus extra to dust 1 tsp vanilla extract
40ml whipping cream
zest and juice of 1 lemon

1 Preheat the oven to 170C/Fan 150C/ 325F. Grease a 23cm cake tin and line the base with baking paper.
2 In a mixing bowl, beat the sugar, eggs, vegetable oil and vanilla extract until thick, using an electric mixer. Fold in the pistachios, ground almonds and grated courgettes. Sift in the flours, bicarbonate of soda and mixed spice, then stir until well combined.
3 Pour the cake mixture into the prepared tin. Bake for 1 hour in the preheated oven, or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and leave to cool in the tin for 5-10 minutes, then turn out onto a wire rack and leave to cool completely.
4 To make the candied lemon zest, use a zester to peel the lemon zest into long, thin strands. Transfer to a small saucepan, add the sugar and 300ml water and bring
to the boil. Reduce the heat and simmer for 10-15 minutes, or until the lemon zest is translucent. Remove the zest using tongs or a slotted spoon, then spread out on a tray lined with baking paper and leave to dry for 10-15 minutes.
5 Make the zesty lemon icing by whisking the butter with an electric whisk until light and fluffy. Add the icing sugar and vanilla and whisk again for 3 minutes. Pour in the cream and whisk for a further 2 minutes, or until the icing is light and creamy. Mix in the lemon zest and juice and, using a spatula, spread the icing over the cake. Garnish with little nests of candied lemon zest, dust with icing sugar, then slice and serve.

Recipe from In the Kitchen by Simmone Logue (Murdoch Books)

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Sponsored post: Pukkapedia - Pukka's herbal encyclopedia

Turn to page 79 of September's The Simple Things for your free sample of Pukka supreme matcha green tea. Put the kettle on, brew up and read on to discover why its ingredients are so beneficial. 

YOUR SKIN

Pollution proofing

Our skin is an expression of our health and our environment, so when we’re tired or unwell, it can look grey or dull. And when we’re exposed to lots of toxins and free radicals, and don’t have enough antioxidants to mop them up, one of the results can be faster skin ageing. There are unique substances found in plant foods that are said to have antioxidant activity, which work to protect our cells and tissues – including our skin – against the damaging effects of free radicals and pollution.

So one of the primary ways to support our body’s antioxidant defence system is to consume plenty of plant foods – especially vegetables and fruit, which are brimming with all-important polyphenols and other antioxidants.

Golden glow

Turmeric is particularly effective for fighting against free radicals, thanks to its content of curcuminoids – pigments that give this super spice its bright yellow-orange colour.

Curcumin, the most widely studied, may even directly reduce skin ageing, including preventing moisture loss and protecting against wrinkles. You can get your daily dose of turmeric by including it in homemade curries and other Asian-inspired dishes, but buy a top-quality organic turmeric powder or fresh root to reap the full benefits.

Green gold

Green tea contains catechins, which have demonstrated pretty impressive abilities to fight free radicals. A specific catechin called EGCG (epigallocatechin gallate) is thought to have the most potent protective activity. To get the most out of your green tea, go for matcha. Matcha tea is a high-quality powdered green tea used in Japanese tea ceremonies. It’s made from only the fresh leaf tips of the tea plant, with darker green, sweeter-tasting leaves packed with antioxidants. 

GLOSSARY

Free radicals

A molecule that is highly chemically reactive towards other substances. Rust is an example of free radical damage that happens in the environment. In the body, when there are excessive free radicals around, this can cause damage to cells and proteins that make up the body’s tissues – including our skin.

Antioxidants

Substances that react with free radicals, stopping the chain of damage that can occur.

Polyphenols

Micronutrients found in our diet that have an antioxidant effect. 

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Reader offer: Free Pact filter coffee kit with next day delivery worth £10

We've teamed up with London-based coffee start-up Pact Coffee to offer The Simple Things readers a free filter coffee kit with next day delivery worth £10 when you sign up to Pact and order your first bag of incredibly freshly roasted coffee. The v60 kit includes a Hario V60, 100 filters, a welcome booklet and brew guide and, of course, your fresh coffee ground to suit the V60.

Pact coffee delivers incredibly freshly roasted coffee by post. They ship their coffee within 7 days of roasting - grinding it at the last moment to make it easy for us to drink fresher coffee everyday. Through their direct trade relationships with farmers, Pact pay a higher price than Fairtrade for better quality coffee, and encourage the farmers they work with to invest in coffee quality and their people.

If you like coffee as much as we do, try this special offer now!

My City contributors needed!

Do you live in a city with great Autumnal colours?  Are you a photographer, blogger or keen snapper with a good selection (around 30-50) of high res images of your city in Autumn?

We're currently looking for new destinations for our My City feature.  If you think your photographs would grab the attention of our readers and you’d be happy to answer a written q&a revealing the hidden gems of your city, please email becs@icebergpress.co.uk with details of your website or blog so we can take a look at your work. 

No UK destinations at the moment please.

Recipe: Apple 'doughnuts'

OK, so these aren’t real doughnuts, but you’ll be pleasantly surprised by how delicious (and addictive) they are, despite being far healthier than their sugary namesakes. Kids will love making and eating them – so why not turn it into a game and see who can be the most creative? Great for using up your apple harvest, the doughnuts make a fun breakfast or healthy snack at any time of day. 

MAKES 12

300g full-fat cream cheese
100g peanut, almond or cashew nut butter
2 tbsp fruit purée or coulis
1 tsp maple syrup or honey
2 large apples, either red or green or 1 of each
3 tbsp chocolate spread or toffee sauce (optional)
75g mixture of your chosen toppings (see below)

TOPPINGS:

dried fruit, eg golden raisins, cranberries, dried apricots or goji berries
nuts, eg hazelnuts, pecans, almonds or pistachios
seeds, eg pumpkin, sunflower,
toasted sesame or linseeds roasted nut and seed mix toasted coconut flakes
bee pollen
edible flowers

ESSENTIAL KIT:

apple corer

1 Line a tray with non-stick baking paper and set aside.
2 Divide the cream cheese between two small bowls. Mix the nut butter into one and the fruit purée or coulis into the other. Stir 1⁄2 tsp of syrup or honey into each bowl. Cover and set aside. Can be made a day in advance.
3 Use the apple corer to remove the cores. Cut each apple into six even-sized slices (including the ends) and lay them flat on the prepared tray, ends cut side up.
4 Spread the nutty cream cheese over six slices and the fruity one over the other six, leaving the hole clear. Use your toppings to decorate the apple doughnuts as you like. You can also chop your toppings into smaller pieces if you prefer. Either arrange them on top of the apple slices or press the creamy side down onto the toppings to stick.
5 As a further flourish, drizzle chocolate spread or toffee sauce over the apple doughnuts, if you like. To loosen the sauce for drizzling, spoon it into a small bowl and sit the bowl in another bowl of just-boiled water. Give it a good stir once it starts to melt.

These can be made up to a day ahead and kept covered in the fridge. Serve on a tiered stand or layered between small squares of baking paper in a nice box.

For a twist...

• Use chocolate spread instead of nut butter, or jam instead of fruit purée.
• Decorate the tops with cake sprinkles for a treat.

Recipe from The No-Cook Cookbook by Sharon Hearne-Smith (Quercus) 

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Think: Meditation – the art of quietening the mind, explained

Six simple ways to start meditating by yourself

1 FOLLOW THE BREATH: start to become aware of your breath – don’t try to control it in any way, just notice the inhale, the exhale, and the pause between the two. Every time your mind wanders, gently bring it back to the breath.

2 USE A MANTRA: pick a sound or phrase that appeals to you. “Om” is the classic (tone it slowly with three sounds – AH-OH-MMM). Or use a vowel sound – such as “aaah” or “oooh”. Or pick a word or phrase you like, such as “Peace”. Sit calmly and slowly repeat your chosen mantra over and over.

3 COUNT TO TEN: count very slowly from one to ten in your head, keeping your attention on each number. If you feel your attention wandering (and undoubtedly it will, often before you reach three!), simply go back to one and start again.

4 GAZE ON A CANDLE: focus your eyes on the flame and watch it. Notice the way it moves, the colours within it. When your attention wavers or your mind starts jumping, gently bring it back to the flame.

5 WALK: walk very slowly, paying attention to every part of every step. Say “lifting” as you lift up your foot; “moving” as your foot moves through the air; “placing” as you place your foot down on the ground; “shifting” as you shift your weight onto that foot.

6 BODY SCAN: scan slowly through your body, paying attention to where you are holding tension. Don’t judge or try to let go – just be aware. Move gently from top to bottom, paying attention to any changing sensations.

For more on meditation turn to page 75 of September's The Simple Things.

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Nest: September cover reveal

September is a month with purpose; to learn something new, make something beautiful, go somewhere special. Or to find a place within yourself where contentment lies. Take up a pen and write a letter to a friend, send invitations over tea and a pile of toast. Relish being at home, sweet home. Tie your apron to rustle up veg plot lunches and cakes from the harvest. Find comfort in these mellow, end-of-summer days. Find comfort in The Simple Things.

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Make: Rosemary water

A delicious  flavouring for foods, and a great tonic for hair and skin

MAKES: 300ml
KEEPS: 2 years
INGREDIENTS:
150g dried rosemary (300g fresh) 
2.5 litres water

METHOD:
1 Put everything in a pressure cooker near the sink. Close lid and remove pressure regulator to expose the vent pipe.
2 Connect a hose to the vent pipe. Pass the hose beneath the water tap and then on and into a glass collecting bottle.
3 Turn the heat to high. When water boils, open tap to let cold water cool the hose.
4 The distillation process should be slow with minimum heat. Simmer on low until you have distilled 300ml of water – in a household pressure cooker, this should take around 30-45 mins.

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

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Wellbeing: How to embrace idleness

We're afraid of having nothing to do, but being bored is no bad thing - we've just forgotten how to do it properly and how liberating it can be... 

Rachael Oakden explores The Lost Art of Boredom on page 86 of August's The Simple Things. Meanwhile, read her tips on how to embrace idleness.

• Leave your emails unchecked next time you’re waiting in a café. Sit and smell the coffee instead (it worked for J.K. Rowling).
• Go for a walk. Boredom novices find it hard to sit still and stare into space. Repetitive, mindless exercise, such as walking or swimming, leaves your mind free to wander while satisfying your guilt-prone conscience.
• Visit green spaces. The sights, sounds and sensations of the natural world are gentle distractions that encourage the mind to go walkabout.
• Embrace screen-free Sundays. Disconnect from all electronic media for one day a week and reconnect with your inner and outer worlds.
• Listen to your boredom. Is it telling you that you’re unhappy in your job or lifestyle? Research shows that boredom can motivate us to become more altruistic and engage in pro-social behaviour, such as volunteering or donating blood.
   

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Three recipes: Symmetry breakfasts by Michael Zee

Breakfast is about feeding your loved ones, says Michael Zee, who creates dishes for two that taste as good as they look. Michael Zee’s beautiful and perfectly symmetrical breakfasts are hard to resist. What began as an Instagram of his boyfriend’s breakfast now has more than 600,000 followers and led to his first cookbook.

“Breakfast is the meal that most people take for granted,” says Michael. “Chewing at one’s desk or swigging a coffee on the go, we seem to care less and less about the most important meal of the day. I want to challenge the belief that there are breakfast foods and non-breakfast foods. The fact is, anything can be breakfast – and probably is, somewhere.”

Baghdad baid masus 

If you love shakshuka, then give these special eggs from Baghdad a try: eggs fried in a spiced cumin and coriander butter, with finely diced celery and onion, served with crispy pitta chips and a herby labneh dip.

2 pitta breads
Olive oil
3 tsp za’atar
50g butter
2 celery stalks, finely chopped
1 medium onion, finely chopped
1 clove garlic, grated or finely chopped
11⁄2 tsp cumin seed
11⁄2 tsp coriander seed
1 tsp hot paprika or chilli powder
4 eggs
200g labneh (substitute 170g cream cheese mixed with 30g yoghurt if you’re struggling to source this)
Fresh chopped mint, parsley and coriander
Juice of 1 lemon

Preheat your oven to 180°C.

Open up the pocket of each pitta and split each into two so that you have four ovals. Cut each into strips. Place them on a baking tray, drizzle with olive oil and sprinkle with za’atar. Bake for about 15 minutes until crunchy and brown around the edges.

Heat the butter in an ovenproof frying pan over a medium heat and add the celery, onion, garlic, cumin, coriander and paprika. Cook this for 10–12 minutes until soft.

Crack in the eggs and when they are just about set on top, put the pan in the oven with a lid on. The oven should still be hot (from baking the pitta) but not switched on.

In a bowl, mix the labneh with the freshly chopped herbs and lemon juice. Remove the eggs from the oven and season to taste with salt and pepper.

Serve from the pan at the table, with dollops of the herby labneh and pitta chips for dipping.

Ymerdrys 

Pop rye bread into a food processor, blitz it into a crumb and eat it with ymer, a type of sour yoghurt, and fresh fruit.

300g dark rye bread (or whatever you have left over)
2 tsp brown sugar
450g ymer or yoghurt
250g mixed soft berries

Preheat your oven to 180°C.

Tear the rye bread into chunks and put it in a food processor along with the sugar and any other flavourings you’ve decided on. Blitz until it resembles rubble.

Spread evenly over some baking paper on a baking tray. Bake for 15 minutes but give it a jiggle at around 7 minutes, for even cooking, then check again at 10 minutes.

Remove from the oven and allow to cool slightly. I like mine still a bit warm. Serve with yoghurt and fruit.

M’smmen 

A lovely flaky, crispy pancake from Morocco. Serve with honey and lashings of culinary argan oil (made from toasted argan kernels)

FOR THE DOUGH

450g plain flour
100g fine semolina
1 tsp caster sugar
1 tsp salt
1 sachet fast–action yeast
300ml tepid water

FOR FOLDING

Sunflower oil
100g soft butter
100g fine semolina

FOR THE TOPPINGS

Honey
Argan oil (go easy on this)
Pine nuts, lightly toasted
Mixed berries

Put all the dry ingredients for the dough into a bowl or mixer and add the water until the mix forms a slightly sticky dough. Be careful that you don’t add too much water at the start. If you’re using a mixer, knead the dough for about 5 minutes using a dough hook. If you’re working by hand, knead the dough on a floured surface for about 10 minutes. It should be smooth and elastic.

Split the dough into 10 balls and, using the sunflower oil, lightly coat each one so that it doesn’t dry out. Clear a large work surface to prepare your pancakes and generously oil so that the dough doesn’t stick.

Take a ball of dough and, with oiled hands, press it flat. Working from the middle outwards, keep going until the pancake is so thin you can almost see through it; don’t worry if you make some holes. Scantly spread some butter over and sprinkle some semolina on – this will help the flaky layers form when cooking.

Like folding a letter, fold the left two thirds in and then bring the right side over. You should have a narrow strip now. Bring the top down two thirds of the way and fold the bottom up to match. Now you have a square. Repeat until all the balls are folded.

Preheat a dry pan over a medium–high heat. Starting with the first square, flatten it out until it’s about twice its original size. Fry each pancake for about 5 minutes on each side until golden brown, flipping several times throughout.

Drizzle with honey, argan oil, pine nuts and berries.

All recipes from SymmetryBreakfast: Cook, Love, Share (Bantam Press) by Michael Zee. 

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