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Image: Unsplash

Image: Unsplash

A could-do list for February

Lottie Storey January 31, 2017

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

Start each day with an energy-giving breakfast

Keep your head up and watch out for the first spring shoots

Eat rolled up pancakes (on the 28th) then lick your sticky fingers

Pay a stranger a compliment ("I love your scarf; that’s the best brownie I’ve had in ages...")

Read an autobiography of somebody you admire 

 

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

 

More from the February issue:

Featured
Mar 29, 2017
Competition: Win with Nature's Path Organic cereals
Mar 29, 2017
Mar 29, 2017
Feb 21, 2017
Make: Skin-boosting body butter
Feb 21, 2017
Feb 21, 2017
Unknown_jwret.jpg
Feb 20, 2017
Recipe: Feelgood fish fingers
Feb 20, 2017
Feb 20, 2017

More could-do lists:

Featured
Could do Feb.JPG
Jan 29, 2022
February | A Could-do List
Jan 29, 2022
Jan 29, 2022
Could do list.JPG
Dec 31, 2021
January | Could-do lists
Dec 31, 2021
Dec 31, 2021
Dec Could Do.JPG
Nov 20, 2021
A Could-Do List for December
Nov 20, 2021
Nov 20, 2021

  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Order  our new Celebrations Anthology   Pre-order a copy of  Flourish 4 , our new 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, Think Tags could do, issue 56, february
Comment
Aroma top in soft needlecord. seasaltcornwall.co.uk 

Aroma top in soft needlecord. seasaltcornwall.co.uk 

Simple Style: The Smock

Lottie Storey January 30, 2017

Loose, shapeless and button-less, the smock is a garment to pull on over your head and lose yourself in. No one can guess what is going on underneath it, whether it’s a chunky knit, several thermal vests, or a roll of belly fat. And, unlike prissier items of clothing you may have in your wardrobe, it actually gets better looking the more it is worn. This is the uniform of the paint-spattered artist or the sawdust-covered artisan who wears it accessorised with a handful of paintbrushes or a chisel tucked into a pocket. The more it looks like it’s been worn, the more authentic it becomes, reaching peak credibility when the sleeves are frayed and a pocket is ripped and dangling.

It could be our renewed interest in craft and making things that has restored the smock to favour. It is hard-wearing – usually made from cotton drill or canvas – and hard-working, and will cheerfully withstand all that is thrown at it. And, with companies like Toast and Seasalt doing their own takes on its classic shape – boxy with a boat or funnel neck and three-quarter-length sleeves – it has actually become fashionable.

Needless to say, its origins lie with the working man. Eighteenth-century rural workers fashioned loose garments from heavy linen or cotton to toil in the fields. These first smocks are correctly called ‘smock-frocks’ and were calf-length and frequently adorned with smocking: embroidered pleats that gathered the garment at the sleeves and waist. This style was revived in the 70s, when versions with cap sleeves, a yoke and acres of floral material filled shops such as Laura Ashley and Miss Selfridge.

The smock we wear today owes more to 19th century Cornish fishermen, and was stitched by their wives from sailcloth. The artists who descended upon the fishing village of Newlyn at that time were much taken by the working life they saw around them, including smock-wearing fishermen, and recorded them in their paintings. They also took to wearing smocks themselves, and thus the whole bohemian connotations of the garment was born. Patch pockets, now an essential element of the smock, came later. They add to its supreme usefulness: a smock can be worn for countless domestic and creative tasks, from pottering in the gardening, to kneading bread, to spoon whittling. Verily, it is a garment of our times. 

THE CLASSIC

Aroma Top, £49.95
Original looking – only cosier, in soft needlecord. 
seasaltcornwall.co.uk 

 

TWO WITH A TWIST

V-neck smock, £72
Roomy, robust and rural.
carriercompany.co.uk 

Petrichor overshirt, £110
A heavy duty cotton overshirt inspired by the smock. 
finisterre.com 


More from the February issue:

Featured
Mar 29, 2017
Competition: Win with Nature's Path Organic cereals
Mar 29, 2017
Mar 29, 2017
Feb 21, 2017
Make: Skin-boosting body butter
Feb 21, 2017
Feb 21, 2017
Unknown_jwret.jpg
Feb 20, 2017
Recipe: Feelgood fish fingers
Feb 20, 2017
Feb 20, 2017

More Simple Style posts:

Featured
dressing gown.jpg
Feb 16, 2019
Etiquette: dressing gowns
Feb 16, 2019
Feb 16, 2019
SIM72.STYLE_ulls271438_1.png
Jun 23, 2018
Simple style | Sandals
Jun 23, 2018
Jun 23, 2018
Jun 29, 2017
Simple style | Sunglasses
Jun 29, 2017
Jun 29, 2017
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Order  our new Celebrations Anthology   Pre-order a copy of  Flourish 4 , our new 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 56, february, style
Comment
Photography: Will Heap

Photography: Will Heap

Recipe: Hazelnut & cacao chocolate balls

Lottie Storey January 26, 2017

Energy balls are pleasingly round, pack a punch and they’re everywhere

Simple to make and very, very tasty, energy balls are brilliantly handy ball-shaped snacks – just the job in a lunchbox, for picnics in the woods, to fuel some digging in the garden, or as a little boost before bed! They can be sweet or savoury, any size you fancy, packed with healthy ingredients or just a few simple leftovers, but always full of natural energy.


Hazelnut & cacao chocolate balls

A little chocolatey treat! Cacao is the raw version of cocoa powder and packed with antioxidants and iron. A great reason to eat raw chocolates

Makes 15–20 balls
150g hazelnuts
300g dates
2 tbsp peanut butter
3–4 tbsp cacao powder, plus extra to coat
1½ tbsp coconut oil

1 Put all the ingredients in a food processor and whizz until combined. Add extra cacao powder if you’d like a more decadent-tasting ball.
2 With the motor running, add a little water if necessary (1–2 tbsp) until the mixture starts to form a sticky ball.
3 Scoop out little handfuls of the mixture and roll into balls, any size you like. Roll the balls in extra cacao powder for a more trufflesque look.
4 Put the balls in the fridge for an hour or the freezer for 20 minutes to firm up before eating. They will keep in an airtight container in the fridge for around a week.


Turn to page 46 of February’s The Simple Things for more energy ball recipes, including Brazil nut & broccoli balls, Spicy black bean burrito balls, and DIY energy balls.

 

More from the February issue:

Featured
Mar 29, 2017
Competition: Win with Nature's Path Organic cereals
Mar 29, 2017
Mar 29, 2017
Feb 21, 2017
Make: Skin-boosting body butter
Feb 21, 2017
Feb 21, 2017
Unknown_jwret.jpg
Feb 20, 2017
Recipe: Feelgood fish fingers
Feb 20, 2017
Feb 20, 2017

More sweet treats:

Featured
Nov 5, 2024
Recipe: Cinder Toffee
Nov 5, 2024
Nov 5, 2024
Coconut balls.JPG
Feb 11, 2023
Recipe | Coconut Kisses (Beijinhos de Coco)
Feb 11, 2023
Feb 11, 2023
SIM65.FRESH_Salted Choc Honeycomb.png
Oct 29, 2017
Recipe | Salted chocolate honeycomb
Oct 29, 2017
Oct 29, 2017
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Order  our new Celebrations Anthology   Pre-order a copy of  Flourish 4 , our new 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 56, february, energy balls, chocolate, caco, hazelnut, nuts
Comment

Burns Night: Notes on Whisky

Lottie Storey January 25, 2017

Fancy a wee dram, but not sure which one? Here's a cribsheet on some of the best bottles today

The Balvenie Thirty

Rich, smooth and with distinct honeyed overtones, this mellow Scotch malt has spent over 30 years relaxing in European oak sherry and oak whisky casks

Glenfarclas 21

Produced at a family-run distillery, a full-bodied Speyside Scotch with hints of nutmeg, tropical fruit and almonds on the nose, and a pleasant smoky finish

Talkisker Single Malt

Talkisker is the only distillery on the Isle of Skye and they're proud of their connection to the sea. Watch out for the 'lava of the cuillins' - a chilli pepper catch in your throat

Ancnoc 16 Year Old

Pronounced 'a-nock', this is a malt whisky that describes itself as having a mind of its own. Look forward to zesty fresh flavours, spice and a 'stick to your teeth' toffee

Redbreast 15 Year Old Whiskey

One of the few remaining 'pure pot still' Irish whiskeys, its fans say it tastes of sugar-coated fennel seeds, cinnamon and, um, children's cough medicine

Hibiki 12 Year Old

A Japanese blend partly matured in plum liqueur barrels and charcoal filtered through bamboo. Boasts an exotic nose, a smooth vanilla-rich taste and a generously long finish

 

Read posts from the February issue:

Featured
Mar 29, 2017
Competition: Win with Nature's Path Organic cereals
Mar 29, 2017
Mar 29, 2017
Feb 21, 2017
Make: Skin-boosting body butter
Feb 21, 2017
Feb 21, 2017
Unknown_jwret.jpg
Feb 20, 2017
Recipe: Feelgood fish fingers
Feb 20, 2017
Feb 20, 2017

More drinks ideas:

Featured
Jun 21, 2025
Recipe: A wild midsummer cocktail
Jun 21, 2025
Jun 21, 2025
Dec 21, 2024
Solstice Tipple: Clementine Cocktails
Dec 21, 2024
Dec 21, 2024
Peach gin and tonics.jpg
Sep 4, 2021
Tipple | Peach Gin and Tonics
Sep 4, 2021
Sep 4, 2021
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Order  our new Celebrations Anthology   Pre-order a copy of  Flourish 4 , our new 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 january, burns night, whisky, whiskey, the expert, alcohol
Comment

Revive: February cover reveal

Lottie Storey January 25, 2017

The shortest month is never sweet, coming at the dog-end of winter. Yet it acts as a reminder to lift our heads and engage with the outside world again, to end the hibernation and breathe deep. We need help to revive ourselves; nourishing mind and body with good food and old friends, maybe a homemade remedy or massage. A walk on a melancholy shore can be beautifully uplifting. Look ahead and you’ll glimpse winter’s end, but contentment can also be found in the here and now. Embrace February’s calm as a tonic to send you into spring.

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

View the sampler here

 

More from the February issue:

Featured
Mar 29, 2017
Competition: Win with Nature's Path Organic cereals
Mar 29, 2017
Mar 29, 2017
Feb 21, 2017
Make: Skin-boosting body butter
Feb 21, 2017
Feb 21, 2017
Unknown_jwret.jpg
Feb 20, 2017
Recipe: Feelgood fish fingers
Feb 20, 2017
Feb 20, 2017

Buy back issues, subscribe or try our sister mag, Oh Comely

  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Order  our new Celebrations Anthology   Pre-order a copy of  Flourish 4 , our new 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

In Magazine Tags issue 56, february, cover reveal
Comment
Photography: Nassima Rothacker

Photography: Nassima Rothacker

Recipe: Raspberry biscuits with lemon coriander curd

Lottie Storey January 24, 2017

Lemon coriander curd teamed with the sour tang of raspberry biscuit is no cake substitute but a delectable treat in its own right

Makes 20
FOR THE CURD:
Finely grated zest and juice of 2 large lemons
2 tbsp coriander seeds
100g caster sugar
20g cornflour
3 egg yolks, beaten
25g unsalted butter, softened

FOR THE BISCUITS:
80g unsalted butter, softened
80g caster sugar
2 tbsp milk
2 tsp freeze-dried raspberry powder* 
1⁄4 tsp vanilla bean paste
150g self-raising flour, sifted
60g custard powder

1 To make the curd, put the lemon zest and juice, coriander seeds, sugar and cornflour in a saucepan with a pinch of salt and heat gently until the sugar dissolves. Bring to the boil, then immediately take the pan off the heat. Stir in the beaten egg yolks, then set the pan over a very low heat, whisking continuously. Cook for 3–4 mins, whisking all the time, until nice and thick.
2 Take the pan off the heat and whisk in the butter until it is all fully incorporated. Strain the curd through a sieve into a clean bowl and leave to cool.
3 Preheat oven to 180C/Fan 160C/350F. Line two baking trays with non-stick baking parchment.
4 To make the dough, in a bowl, cream the
butter and sugar with an electric whisk until light and creamy. Add milk, raspberry powder and vanilla and beat until well combined. Add the sifted flour and custard powder and mix to a soft dough.
5 Roll 1 tbsp of dough into a ball and place it on a prepared tray. Repeat until you have around 20 balls. Use the back of a small measuring spoon to make an indentation in each ball. Fill each hole with 1⁄2 tsp of
curd. (Any leftover curd will keep, refrigerated, in an airtight container for up to 3–4 weeks.) Bake the filled biscuits for 15 mins. Transfer them to a wire rack and leave to cool completely. Keep in an airtight container for up to four days.

* If your supermarket doesn’t stock freeze-dried raspberry powder, search online – it is readily available from specialist stores and some health food shops.

Recipe from The Cardamom Trail by Chetna Makan (Mitchell Beazley). 

 

More from the January issue:

Featured
Jan 24, 2017
Recipe: Raspberry biscuits with lemon coriander curd
Jan 24, 2017
Jan 24, 2017
Jan 22, 2017
Winter Skin Tonic
Jan 22, 2017
Jan 22, 2017
Jan 20, 2017
Recipe: DIY tortilla chips
Jan 20, 2017
Jan 20, 2017

More biscuit recipes:

Featured
Shortbread.jpg
Nov 11, 2023
Recipe | Chai Spiced Shortbread
Nov 11, 2023
Nov 11, 2023
jammie dodgers Louise Gorrod.jpg
Nov 6, 2021
Recipe | Homemade Jammie Dodgers
Nov 6, 2021
Nov 6, 2021
Feb 13, 2021
Recipe: Peanut butter jammie dodgers
Feb 13, 2021
Feb 13, 2021
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Order  our new Celebrations Anthology   Pre-order a copy of  Flourish 4 , our new 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 55, january, biscuits, lemon curd
1 Comment
Image: Unsplash

Image: Unsplash

Winter Skin Tonic

Lottie Storey January 22, 2017

A facial toning elixir for all skin types – soothes irritated skin, tightens pores and keeps acne at bay

MAKES: 375ml
KEEPS: For two weeks in the fridge 

INGREDIENTS
375ml water
1 peppermint teabag
1 rooibos teabag
1 chamomile teabag
ESSENTIAL OILS:
1 drop rosemary
4 drops lavender

1 Bring the water to the boil, then leave to cool for 3 mins.
2 Pour the water over the tea bags in a pot and leave to stand for 5 mins. 
3 Cool completely before removing the tea bags. Add the oils and pour into a glass bottle. 
4 Shake bottle before use. Apply toner daily to cleansed skin prior to moisturising.

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

 

More from the January issue:

Featured
Jan 24, 2017
Recipe: Raspberry biscuits with lemon coriander curd
Jan 24, 2017
Jan 24, 2017
Jan 22, 2017
Winter Skin Tonic
Jan 22, 2017
Jan 22, 2017
Jan 20, 2017
Recipe: DIY tortilla chips
Jan 20, 2017
Jan 20, 2017

More natural skincare posts:

Featured
Wellbeing.jpg
Feb 11, 2024
Make | Kitchen Face Masks
Feb 11, 2024
Feb 11, 2024
Bathsalts make 2.jpg
Oct 30, 2022
Make | Homemade Bath Salts
Oct 30, 2022
Oct 30, 2022
Rosemary Coconut Scalp .jpg
Feb 6, 2021
Make | Rosemary, Peppermint and Lemon Scalp Rub
Feb 6, 2021
Feb 6, 2021
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Order  our new Celebrations Anthology   Pre-order a copy of  Flourish 4 , our new 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, Miscellany Tags issue 55, january, natural skincare, winter, tea
Comment
Recipes, styling & photography: CATHERINE FRAWLEY

Recipes, styling & photography: CATHERINE FRAWLEY

Recipe: DIY tortilla chips

Lottie Storey January 20, 2017

As inviting as just-baked bread - with a kick of spice

Serves 3–4
3 large tortilla wraps, torn into chunky strips
2 tbsp olive oil
1 tsp fennel seeds
1⁄2 tsp chilli flakes
1⁄2 tsp salt flakes

1 Preheat oven to 200C/Fan 180C/400F. Line 2 large baking trays with baking parchment. Spread the torn wraps on the parchment without overlapping the pieces.
2 In a bowl add the oil, fennel, chilli and salt; mix together and, using a pastry brush, coat the torn tortilla with spiced oil.
3 Bake in the oven for 3–5 minutes or until golden. Serve with dips.

Turn to page 24 of the January 2017 issue for the rest of our box set supper menu including Hot artichoke & spinach dip, Feta, cream cheese & parsley dip, Flatbreads with three-herb garlic butter, Mushroom, pancetta & sage tagliatelle, and Pile-it-up apple crumble with custard & maple syrup.
 

More from the January issue:

Featured
Jan 24, 2017
Recipe: Raspberry biscuits with lemon coriander curd
Jan 24, 2017
Jan 24, 2017
Jan 22, 2017
Winter Skin Tonic
Jan 22, 2017
Jan 22, 2017
Jan 20, 2017
Recipe: DIY tortilla chips
Jan 20, 2017
Jan 20, 2017

More Gathering recipes:

Featured
Orange Galettes Cathy Pyle.jpg
Aug 9, 2020
Recipe | Orange and Cardamom Galettes
Aug 9, 2020
Aug 9, 2020
R&C jellies Photo Jonathan Cherry Recipe Bex Long.jpg
Mar 14, 2020
Recipe | rhubarb jelly and custard pots
Mar 14, 2020
Mar 14, 2020
Banoffee pie Catherine Frawley.JPG
Feb 12, 2020
Recipe | Banoffee pie
Feb 12, 2020
Feb 12, 2020
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Order  our new Celebrations Anthology   Pre-order a copy of  Flourish 4 , our new 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 Gathering, Eating Tags issue 55, january, gathering
Comment

Win! A good night’s sleep with the Wool Room

Lottie Storey January 19, 2017

The Wool Room is giving away three luxurious sets of duvet, pillows and mattress protector, for a cosy, healthier snooze

Wellbeing is not just something to consider while you are awake: how and where you sleep can also have a profound effect on overall wellness. The Wool Room’s woollen bedding range can guarantee a better, healthier night’s sleep than alternative forms of down, feather or synthetic bedding. They are offering readers the chance to win one of three sets of wool duvet, mattress protector and pillows, worth up to £515 each.

Wool does so much more than keep you warm – this amazing natural fibre guarantees a better night’s sleep than with synthetic bedding. Wool’s clever ability to regulate skin moisture and temperature levels as we sleep prevents waking from becoming too hot or cold during the crucially regenerative stage 4 REM sleep. We use this stage of sleep to recover and recuperate and persistent disruptions can result in health issues.

Allergy friendly

The Wool Room’s bedding is approved by Allergy UK as being effective at eliminating house dust mites and other allergens, making it a great choice for eczema and asthma sufferers. It is also the first naturally flame resistant mattress range that complies with British safety guidelines, doing away with the need for flame retardant chemicals found in many other mattresses.

How to enter

ENTER NOW

Each Deluxe All Seasons Bedding Set includes a wool mattress protector, two adjustable pillows and a duvet in the size of your choice. There are three sets to be won. Closing date: 14 March 2017. For full terms and conditions, see icebergpress.co.uk/comprules

Find out more at thewoolroom.com 

 

Enter more competitions:

Featured
gtc competition.png
Sep 19, 2018
Competition | Win £500 to spend at Garden Trading
Sep 19, 2018
Sep 19, 2018

More from the February issue:

Featured
Mar 29, 2017
Competition: Win with Nature's Path Organic cereals
Mar 29, 2017
Mar 29, 2017
Feb 21, 2017
Make: Skin-boosting body butter
Feb 21, 2017
Feb 21, 2017
Unknown_jwret.jpg
Feb 20, 2017
Recipe: Feelgood fish fingers
Feb 20, 2017
Feb 20, 2017
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Order  our new Celebrations Anthology   Pre-order a copy of  Flourish 4 , our new 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 Competition Tags issue 56, february
Comment

Listen: Uplifting songs

Lottie Storey January 18, 2017

Disperse February gloom with songs to make you smile

Listen now

 

More from the January issue:

Featured
Jan 24, 2017
Recipe: Raspberry biscuits with lemon coriander curd
Jan 24, 2017
Jan 24, 2017
Jan 22, 2017
Winter Skin Tonic
Jan 22, 2017
Jan 22, 2017
Jan 20, 2017
Recipe: DIY tortilla chips
Jan 20, 2017
Jan 20, 2017

More playlists:

Featured
Screenshot 2025-09-15 at 11.39.43.png
Sep 17, 2025
Playlist | Sunday songs
Sep 17, 2025
Sep 17, 2025
Screenshot 2025-07-17 at 17.31.48.png
Jul 17, 2025
Playlist | Everybody's Talkin’
Jul 17, 2025
Jul 17, 2025
July playlist.png
Jun 18, 2025
Playlist | Fruit
Jun 18, 2025
Jun 18, 2025
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Order  our new Celebrations Anthology   Pre-order a copy of  Flourish 4 , our new 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 56, february, spotify, playlist, music, uplifting
1 Comment

Recipe: Simply Goan fish curry

Lottie Storey January 17, 2017

Indian dishes can have endless ingredients but this light and spicy curry is a doddle

Serves 4
4 tsp coriander seeds
1 tsp cumin seeds
4 dried red Kashmiri chillies
2cm root ginger, peeled and finely grated
4 garlic cloves, crushed
1 tsp ground turmeric
2 tbsp sunflower or rapeseed oil
1 onion, finely chopped
1 large plum tomato, finely chopped
1 x 400ml tin coconut milk
1 tbsp palm sugar, or soft light brown sugar
2 tsp tamarind paste
1 green chilli, deseeded
and finely sliced
500g firm white fish fillets, skinned, cut into 3cm chunks
2 tbsp chopped coriander leaves
Thyme sprigs or chopped chives, to garnish
Lemon zest strips, to garnish

1 Toast the coriander and cumin seeds and dried chillies in a dry frying pan for about a minute. Crush in a pestle and mortar, then mix in the ginger, garlic, turmeric and 1 tsp salt.
2 Heat the oil in a sauté pan over a medium heat and fry the onion until soft and golden. Stir in the spice mix. Cook for a couple of minutes, then add the tomato and cook until it is soft.
3 Add the coconut milk, sugar, tamarind and green chilli and bring to just under the boil. Immediately reduce the heat and simmer for about five minutes, until slightly thickened. Taste for seasoning.
4 Season the fish all over, then add it to the sauce and simmer for about four mins until cooked through. Add the coriander leaves and serve with rice.

Recipe from Simple by Diana Henry (Mitchell Beazley)
 

More from the January issue:

Featured
Jan 24, 2017
Recipe: Raspberry biscuits with lemon coriander curd
Jan 24, 2017
Jan 24, 2017
Jan 22, 2017
Winter Skin Tonic
Jan 22, 2017
Jan 22, 2017
Jan 20, 2017
Recipe: DIY tortilla chips
Jan 20, 2017
Jan 20, 2017

More fish recipes:

Featured
Panzanella.jpg
Aug 19, 2023
Recipe | Summer Panzanella with Anchovies
Aug 19, 2023
Aug 19, 2023
Brent Darby Narratives .jpg
Apr 3, 2021
Recipe | Campfire Salmon
Apr 3, 2021
Apr 3, 2021
Kedgeree.jpg
Mar 5, 2021
Recipe | kedgeree for a weekend at home
Mar 5, 2021
Mar 5, 2021
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Order  our new Celebrations Anthology   Pre-order a copy of  Flourish 4 , our new 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 55, january, curry, fish, recipe
Comment

Escape: Low-season romance

Lottie Storey January 16, 2017

See, do, stay, love the UK. This month: Lou Archell stays in a Georgian B&B in quiet and wintry Penzance

SIM55.TIYK_Lou Archell littlegreenshed 2016-3.png SIM55.TIYK_Lou Archell littlegreenshed 2016-4.png SIM55.TIYK_Lou Archell littlegreenshed 2016-12.png SIM55.TIYK_Lou Archell littlegreenshed 2016-16.png SIM55.TIYK_Lou Archell littlegreenshed 2016-26.png SIM55.TIYK_Lou Archell littlegreenshed 2016-32.png SIM55.TIYK_Lou Archell littlegreenshed 2016-33.png SIM55.TIYK_Lou Archell littlegreenshed 2016-35.png SIM55.TIYK_Lou Archell littlegreenshed 2016.png

Our regular travel 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 66 of the January issue for more of this Cornish adventure - and plenty of others at thisisyourkingdom.co.uk.

Lou Archell is a regular contributor to thisisyourkingdom.co.uk. Follow her blog at Littlegreenshedblog.co.uk and find her on Instagram as @littlegreenshed. 

 

More from the January issue:

Featured
Jan 24, 2017
Recipe: Raspberry biscuits with lemon coriander curd
Jan 24, 2017
Jan 24, 2017
Jan 22, 2017
Winter Skin Tonic
Jan 22, 2017
Jan 22, 2017
Jan 20, 2017
Recipe: DIY tortilla chips
Jan 20, 2017
Jan 20, 2017

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Escape | A secret 16th century apartment in Hay-on-Wye
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Escape | A hipster hideaway in London
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Escape | A Welsh eco retreat with room to roam
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Escape | A rustic hideaway in Cornwall
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Competition | Win a stay at Bude Hideaways in Cornwall with i-escape
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Escape: A converted barn in Wales
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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Order  our new Celebrations Anthology   Pre-order a copy of  Flourish 4 , our new 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 issue 55, january, this is your kingdom, travel, cornwall
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Illustration: Joe Snow

Illustration: Joe Snow

How to make egg box firelighters

Lottie Storey January 13, 2017

Made from recycled material, these are super eco-friendly and non toxic

You will need:
Ends of candles
Empty baked beans (or other) tins
Egg cartons
Some sheets of newspaper
Sawdust
Scissors

1 Place the candle stubs in a rinsed out baked beans tin and place in a bain marie with a couple of inches of water.
2 Turn the heat on low to gently melt the candle wax.
3 Remove the lid from the egg boxes and place on a few sheets of newspaper to protect your worktop.
4 Put a large pinch of sawdust in the bottom of each egg holder.
5 When the wax is liquid, fill each egg holder to about half full.
6 Wait until completely cooled and set, before using scissors to cut up into individual firelighters.
The egg cartons light really easily and the sawdust acts like a wick for a candle, keeping it lit more than long enough for the fire to get going.

Idea from sugarandloaf.com/cottages/the-stable-at-huntington, who use these lighters for their wood-fired hot tub and Kotlich outdoor cooking pot/fire pit.
 

More from the January issue:

Featured
Jan 24, 2017
Recipe: Raspberry biscuits with lemon coriander curd
Jan 24, 2017
Jan 24, 2017
Jan 22, 2017
Winter Skin Tonic
Jan 22, 2017
Jan 22, 2017
Jan 20, 2017
Recipe: DIY tortilla chips
Jan 20, 2017
Jan 20, 2017

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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Order  our new Celebrations Anthology   Pre-order a copy of  Flourish 4 , our new 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 Miscellany Tags issue 55, january, how to, how to make, miscellany, winter
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Make: Detoxifying matcha tea face mask

Lottie Storey January 12, 2017

This wonderful green paste may make you look like a witch temporarily but will cast a spell on your skin, leaving it refreshed and glowing

1 tsp matcha tea powder
1 tsp yoghurt

1 Put the matcha tea powder in a bowl and stir in the yogurt to make a smooth paste.
2 Apply to a cleansed face and relax for 15 minutes.
3 Remove gently with tepid water and enjoy a healthy glow.

Why it works
Matcha tea is high in vitamins, antioxidants, polyphenols, flavonoids and minerals. It is anti-inflammatory, antibacterial and draws out impurities. Yoghurt is moisturising and nourishing.

From All Natural Beauty by Karin Berndl and Nici Hofer (Hardie Grant). 

More from the January issue:

Featured
Jan 24, 2017
Recipe: Raspberry biscuits with lemon coriander curd
Jan 24, 2017
Jan 24, 2017
Jan 22, 2017
Winter Skin Tonic
Jan 22, 2017
Jan 22, 2017
Jan 20, 2017
Recipe: DIY tortilla chips
Jan 20, 2017
Jan 20, 2017

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Feb 11, 2024
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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Order  our new Celebrations Anthology   Pre-order a copy of  Flourish 4 , our new 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 55, january, natural skincare, matcha, tea, face pack
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Recipe: Coffee, walnut and maple porridge

Lottie Storey January 11, 2017

A bowl of hot porridge made with a cup of home-brewed coffee (that’s coffee to put in the porridge, rather than drink), toasted walnuts and a drizzle of syrup is tasty fuel to kickstart those midwinter mornings when getting out from under your duvet is almost unbearable. Toast walnuts in advance to build in extra snooze time.

This recipe for winter morning fuel comes from the co-owner of London-based Danish restaurant Snaps+Rye

MAKES 2–3 BOWLS
2 tbsp chopped toasted walnuts
125g jumbo oats*
250ml full-fat milk
250ml home-brewed coffee 

TOPPING
Drizzle of maple syrup

1 Preheat oven to 180C/Fan 160C/350F. Place the walnuts on a baking tray and toast in the oven for 15 mins, turning after 5 mins.
2 Meanwhile, put the oats, milk and brewed coffee in a pan and cook over a medium heat for 5–10 mins.
3 Remove the walnuts from the oven and leave to cool.
4 Spoon the porridge into the bowls, top with the toasted walnuts and drizzle over a little maple syrup.

Recipe from Spoon by Annie Morris and Jonny Shimmin (Hardie Grant). Photography: Hugh Johnson

* Jumbo oats lend themselves perfectly to full-fat milk, you get a creaminess that you cannot be achieved from other milks.

More from the January issue:

Featured
Jan 24, 2017
Recipe: Raspberry biscuits with lemon coriander curd
Jan 24, 2017
Jan 24, 2017
Jan 22, 2017
Winter Skin Tonic
Jan 22, 2017
Jan 22, 2017
Jan 20, 2017
Recipe: DIY tortilla chips
Jan 20, 2017
Jan 20, 2017

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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Order  our new Celebrations Anthology   Pre-order a copy of  Flourish 4 , our new 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 55, january, breakfast, breakfast recipe, coffee, walnuts
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Weekend project: Brioche tin candles

Lottie Storey January 10, 2017

On a gloomy January day, why not take a bit of comfort from the relaxing glow of a candle? 

These projects offer bright ideas for refashioning bits you may well already have about into candleholders – then strategically place around the home, for instant cheer. We even tell you how to make – and scent – the candles themselves.

A quick word about wax. These projects use soy, which is made from vegetable oil (paraffin candles use petroleum oil). Soy candles have a longer burn time and less black soot than a paraffin equivalent. Using soy also means you can add essential oils to scent them – try vanilla oil for the hint of freshly baked brioches, or mosquito-repelling citronella oil to conjure balmy summer nights (remember those?). To get even fancier, you can buy colour wax flakes or add dyes. For wicks and wax, try Hobbycraft (hobbycraft.co.uk).


Brioche tin candles

Turn your old tins into something as sweet as the bread itself

Makes three candles
You will need:
3 x 10cm pre-waxed wick assembly
3 small brioche tins or metal jelly moulds, roughly 150ml capacity
Glue dots or glue gun
6 wick-supporting sticks (or wooden cooking skewers cut in half)
750g flaked soy wax – about 225g (or roughly twice the volume of your tin) for each candle
6 small elastic bands
Small pan or metal mixing bowl
Large saucepan
Old spoon
Scissors

1 Fix the wick assembly to the centre of the bottom of your tins by using a glue dot or a dab of hot glue from a glue gun. 
2 Take the supporting sticks or skewers in pairs and bind them together by wrapping a small elastic band around them at either end. Use the skewers to hold the wicks vertically by resting them across the rim of each tin, the wicks pinched firmly between the skewers. 
3 Put the wax in a small pan or bowl and set the bowl in a pan of water on the hob over a medium heat. Add about three drops of fragrance oil (if using) to the wax. When melted, the wax will appear completely clear. Use your spoon to stir the oil into the wax.
4 Pour a small amount of the liquid wax 5 into the bottom of your prepared tins to just cover the metal wick assembly in each one. Leave to harden for about ten minutes. This is to make sure that the wicks stay in place for the main pour in the following step.
5 Return the pan to the hob to ensure the wax is fully melted, then pour it into your tins to within about 6mm of the top edges and leave to cool and harden fully. If the wax dries with a small dip around the wick, top it up with more melted wax and thinly cover the surface of the candle evenly.
6 Using scissors, trim the wicks to about 12mm from the top surface of the wax. Leave your candles for at least 24 hours before lighting.

Adapted from Take a Tin by Jemima Schlee (GMC, available from thegmcgroup.com)


Turn to page 113 of January’s The Simple Things for two more candle projects: gold painted hurricanes and a candle in a jar. 

More from the January issue:

Featured
Jan 24, 2017
Recipe: Raspberry biscuits with lemon coriander curd
Jan 24, 2017
Jan 24, 2017
Jan 22, 2017
Winter Skin Tonic
Jan 22, 2017
Jan 22, 2017
Jan 20, 2017
Recipe: DIY tortilla chips
Jan 20, 2017
Jan 20, 2017

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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Order  our new Celebrations Anthology   Pre-order a copy of  Flourish 4 , our new 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, Making Tags issue 55, january, candles, hygge, making, project, Make project
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My kitchen is for dancing

Lottie Storey January 8, 2017

More from the January issue:

Featured
Jan 24, 2017
Recipe: Raspberry biscuits with lemon coriander curd
Jan 24, 2017
Jan 24, 2017
Jan 22, 2017
Winter Skin Tonic
Jan 22, 2017
Jan 22, 2017
Jan 20, 2017
Recipe: DIY tortilla chips
Jan 20, 2017
Jan 20, 2017

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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Order  our new Celebrations Anthology   Pre-order a copy of  Flourish 4 , our new 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 issue 55, january, back cover
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A could-do list for January

Lottie Storey January 7, 2017

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

Turn up your internal central heating with spicy stews and aromatic teas

Have your sledge at the ready for the first snowfall

Enjoy the peace and order that this month brings

Take a pot of steaming soup to a friend or neighbour in need

Change your route for a month and notice new things around you

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

More from the January issue:

Featured
Jan 24, 2017
Recipe: Raspberry biscuits with lemon coriander curd
Jan 24, 2017
Jan 24, 2017
Jan 22, 2017
Winter Skin Tonic
Jan 22, 2017
Jan 22, 2017
Jan 20, 2017
Recipe: DIY tortilla chips
Jan 20, 2017
Jan 20, 2017

More simple things:

Featured
Back page lone wolf.JPG
Mar 24, 2021
March | a final thought
Mar 24, 2021
Mar 24, 2021
Back page.JPG
Feb 23, 2021
February | a final thought
Feb 23, 2021
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Back cover.JPG
Jan 27, 2021
January | a final thought
Jan 27, 2021
Jan 27, 2021
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Order  our new Celebrations Anthology   Pre-order a copy of  Flourish 4 , our new 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 Think, Magazine Tags issue 55, january, could do, simple things
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Finding hygge

Lottie Storey January 6, 2017

January is full of possibilities. Plans and hopes and dreams. As it should be at the start of things. But no need to rush. The warmth of hearth and home is what we need during these dark midwinter days. Appreciating what we have and where we live, embracing being indoors, cosy and comfortable together — a hygge life. Let your mind wander while you sit; make the case for adventure, for exploring the unfamiliar, for strange languages, for the mountains and for the stars and where they could lead you. 

January’s The Simple Things is all about hygge. Pronounced hue-gah, hygge is a Danish word to portray a feeling or mood that comes taking genuine pleasure in making ordinary, every day moments more meaningful, beautiful or special. Get your copy now for plenty of ideas to try this month. 

We might not have the snow here but you can pretend you’re in Scandinavia with one of these fun Nordic experiences. If you can’t beat them and all that...

l If you’re going to Paris and fancy a very different experience, head to the Insitut Finlandais and spend the night in a Finnish wood cabin (above). The cabins are a temporary installation (until May) designed in a pared-back Nordic style and guests will be treated to a taste of the Finnish hospitality with a traditional breakfast and themed events from music to film screenings. kotisleepover.com

l There’s plenty of hygge to be had in London this winter. At Southbank Winter Festival (until 25 January) pop into the Rekorderlig Cider Lodge to sample the new Spiced Plum cider and huddle round firepits with bowls of Swedish food. Or go to Winter Wigwam in Hoxton and feast at a long table, warm up with hot mead by the fire and join a hair braiding or ukulele session. queenofhoxton.com

l It’s bound to be chilly in Scotland but keeping warm is easy in the new 40ft loch-side sauna with panoramic views of Loch Tay in the Taymouth Marina. When it all gets too sweaty, you can jump into the loch to cool off before cosying up by the firepit.
taymouthmarina.com

 

More from the January issue:

Featured
Jan 24, 2017
Recipe: Raspberry biscuits with lemon coriander curd
Jan 24, 2017
Jan 24, 2017
Jan 22, 2017
Winter Skin Tonic
Jan 22, 2017
Jan 22, 2017
Jan 20, 2017
Recipe: DIY tortilla chips
Jan 20, 2017
Jan 20, 2017

More hygge:

Featured
Competition: Win a wintry weekend in Wales worth £940
Nov 21, 2016
Competition: Win a wintry weekend in Wales worth £940
Nov 21, 2016
Nov 21, 2016
Sep 20, 2016
Wisdom: Hygge and happiness, a TED talk by Meik Wiking
Sep 20, 2016
Sep 20, 2016
Nov 12, 2015
Recipe: Sea salt hot chocolate
Nov 12, 2015
Nov 12, 2015
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Order  our new Celebrations Anthology   Pre-order a copy of  Flourish 4 , our new 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, Fresh Tags issue 55, hygge, january
Comment
Image: Unsplash

Image: Unsplash

Christmas: Share your favourite decorations with The Simple Things

Lottie Storey December 30, 2016

It's one of the best bits of Christmas... Getting the box of decorations out of storage for another year and opening it up. The first glimpse of those favourite baubles, the ones that take pride of place year after year, always make us smile. Even though we like to add to our collection every year, the continuity of the heirloom decorations is reassuringly peaceful - a tonic before the madness of the Christmas rush sets in. 

The Simple Things team would love to see which decoration embodies Christmas for you so, before you take down your tree, take a high res snap and send it to us. 

Email: thesimplethings@icebergpress.co.uk

Twitter/Facebook/Instagram: @simplethingsmag

 

 

In Christmas Tags christmas, christmas tree, christmas decorations, december
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The Simple Things is published by Iceberg Press

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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