Escape: A simple, ancient cottage in Kent
See, do, stay, love the UK. This month: Jeska Hearne stays in a 500-year-old, grade-II listed Tudor cottage
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 64 of the February issue for more of this Tudor adventure – and plenty of others at thisisyourkingdom.co.uk.
Jeska Hearne is a contributor to thisisyourkingdom.co.uk and co-founder of online lifestyle store thefuturekept.com. More of her photographs and stories can be found on her blog lobsterandswan.com and Instagram @lobsterandswan.
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Recipes: Lia Leendertz
Photography: Kirstie Young
Recipe: Ribollita and focaccia
Is there anything more reviving than a steaming bowl of soup and a hunk of freshly baked bread to dip into it?
February’s The Simple Things includes three soup recipes and accompanying loaves - turn to page 37 to see them all. Or try Ribollita, an Italian classic packed with beans, veg and bread. Plus, an airy, herby focaccia to go with it.
Ribollita
This Italian soup translates as ‘reboiled’, and traditionally it is made one day for eating the next. It is thickened with bread, but don’t let that stop you from pairing it with an airy, herby focaccia.
Serves 6
2 tbsp olive oil, plus extra
for drizzling
2 onions, chopped
2 carrots, roughly chopped
3 cloves garlic, finely sliced
400g tin chopped tomatoes
250g cooked cannellini beans
250ml water or stock
1 tsp dried oregano
2 slices white bread, ideally stale
A few handfuls of cavolo nero, roughly chopped
Small handful of chopped parsley
1 Heat the olive oil in a pan and gently fry the onions, carrots and garlic until softened and translucent.
2 Add the tomatoes, beans, water or stock, and oregano and bring to the boil, then simmer for 30 mins.
3 Tear up the bread and add it to the pot, along with the cavolo nero, and simmer for another 20 mins.
4 Season and divide into bowls. Drizzle each serving with olive oil and sprinkle with parsley. Or follow tradition and leave overnight to let the flavours marry together, then reheat and serve the following day.
Focaccia
A lovely, airy bread for dipping in oil or soup. This recipe is based on Paul Hollywood’s and works brilliantly.
Makes 2 loaves
500g strong white bread flour 10g salt
10g instant yeast
140ml extra virgin olive oil, plus extra for kneading and drizzling
360ml cold water
2 tsp dried oregano
1 tsp sea salt flakes
1 Lightly oil a square or rectangular plastic storage box. Measure the flour, salt and yeast into a bowl. Make a well in the centre and pour in 40ml of the oil and 240ml water, then stir in with your fingers, adding more water as you need it until all of the flour is incorporated. You may not need to use all the water but you should create a fairly wet dough.
2 Coat your work surface with some of the remaining olive oil, tip the dough onto it, and knead for around 10 mins, adding more olive oil if the dough starts to stick. Drop the dough into the plastic container and cover with a clean tea towel. Leave to double in size: about an hour.
3 Cover two baking sheets in parchment and drizzle on olive oil, then tip the dough out of the container and as gently as possible cut it into two pieces and stretch them into rectangles on the baking sheets, taking care not to knock the air out of them. Cover with clean tea towels and leave to rise for another hour.
4 Preheat oven to 220C/Fan 200C/ 425F. Use fingers to make dimples all over the focaccia, then drizzle with olive oil and sprinkle on herbs and salt. Bake for around 15 mins, or until golden on top and hollow sounding when the bottom is tapped. Drizzle on more oil and leave to cool on a wire rack.
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Image: Unsplash
Think: Five steps for self-massage
Nourish and revive... Self-massage is a great pick-me-up and way to unwind. Release tension in the neck and shoulders and your whole body will feel better. Techniques can either be done through the clothes or using a massage oil.
Equipment:
1⁄2-1 tsp oil in a shallow dish
A small towel
First, some simple stretches. Seated with straight back, lower your chin to your chest. Roll your head in a circle starting left then round to the right until you come full circle. Raise your head, shrug your shoulders and release.
Next, spread some oil over neck, shoulders and upper arms (optional):
1 Place one hand over the opposite shoulder. Slowly squeeze and knead the muscles along the crest of the shoulder.
2 Continue the kneading movement up your neck to the base of your skull.
Return to the shoulder and lift and squeeze the muscles. Repeat on the other side.
3 ‘Shampoo’ firmly over your scalp with thumbs and fingertips.
4 Brush briskly down from your neck over shoulder and upper arm to your elbow. Repeat on the other side and relax.
Turn to page 91 of February’s The Simple Things for our four-page guide to massage.
Steps for self-massage from The Massage Bible by Susan Mumford (Godsfield Press).
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What I treasure: My grandmother’s bracelet
‘Like many treasured pieces of jewellery, this bracelet – originally a gift to my nan from my granddad – means something for being passed down through the family. It’s got the added charm of being out of the ordinary – created from 26 Dutch 10 cents pieces, each about the size of a five pence. Each coin bears the face of Wilhelmina, Queen of the Netherlands, who was exiled following the German invasion in 1940, and dates from between 1936 up to 1944, the year it was given to my nan.’
Frances Ambler chose to write about her grandmother’s bracelet for our new feature, What I Treasure. Turn to page 89 of February’s The Simple Things to read the story behind this precious heirloom.
We’d like to know what you treasure - whether it’s a sentimental artefact, a person, a place or something else. Tell us in 500 words what means a lot to you - email thesimplethings@icebergpress.co.uk
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Image: Annie Spratt, Unsplash
Give it a grow: Raspberries
WHY WOULD I?
Plant now, and you’ll be enjoying the fruits of your labour by summer – raspberry canes will produce fruit from their first year, and even more the next. They prefer sun, but do well in shade, too. You can also try them in large (60cm diameter) containers.
WHEN DO I PLANT THEM?
Any time from November to March for summer fruiting raspberries, if there’s no frost and the soil isn’t waterlogged. Plant each cane 60cm apart, about 8cm deep. In a container, plant a few cm from the side, equally spaced, and ensure they’re kept well watered.
HOW DO I KEEP THEM ALIVE?
Make sure soil is never too dry or too waterlogged. In spring, add a layer of manure around the base of the canes and you can water them with tomato feed as they fruit. In late autumn cut every cane that has borne fruit that year to about 25cm from the ground. It’s upsetting now, but will make for a more fruitful bush next summer.
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Origin Coffee
*Sponsored post: Coffee brewing with Origin Coffee
Coffee brewing is a ritual. A few moments to savour peace and immerse yourself in what you're doing. These short films, created by Origin Coffee – one of the UKs leading speciality roasters - have been born with this in mind. Covering four of their home brewing favourites, the AeroPress, Kalita Wave, Chemex and the classic cafetiere, they serve as a start point and to set the scene. There are so many variables at play in brewing a great cup of coffee – your water, grind size, your equipment - so feel free to play around with the weights and brew times to get your perfect cup.
Coffee subscriptions and brew equipment available at www.origincoffee.co.uk
Cafetiere brewing
This short film guides you through making a great cup of coffee with a home brewing favourite, the cafetiere. In this guide we’re using an Espro, which we think’s one of the best available.
Chemex brewing
This short film heroes the beauty of the Chemex, the perfect multi-cup home brewer.
AeroPress brewing
This short film guides you through brewing with one of our all-time favourites, the AeroPress. Portable, virtually indestructible and the producer of a great cup of coffee both indoors and out.
Kalita Wave Brewing
This short film features our current one-cup favourite and the pour-over of choice at our Shoreditch coffee shop brew bar.
From the February issue:
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Image: Brian Cooney
*Sponsored post: Learn Something New - Turning Your Hobby Into A Creative Career
Ever dreamed of turning your passion into a job? More people than ever are taking the plunge, whether it's as a sideline or a full-time living. It'll involve some dedication, but with the right foundation, it's possible to make a career out of your art and crafts.
1. Draw up a budget
Launching a business can feel daunting. So start jotting down numbers first. How much do you need to cover bills, food, and rent? What can you trim?
Give yourself a "magic number". That's the figure you have to earn each month to keep yourself fed, clothed and housed. That will help you choose how much to work, and how much to charge.
2. Don't be scared to start slow - and develop your craft
If you're worried about taking the leap, why not challenge yourself to commit to your craft in your free time, and leave your job in six months if it develops well? Some also choose to keep some part-time work to prop up their creative income.
Also, don't be afraid to keep learning. Learn from your peers, test new approaches, and maybe even consider a distance learning course at the Open College of the Arts to develop your talents? They offer courses in painting, textiles, photography, drawing, illustration, textiles, creative writing and more!
Image: Ruth Goury
3. Explore your niches
It may feel strange, but being specific about what you can do is often better than saying you can "do everything".
Be clear about what you can provide for someone, and they're more likely to contact you with requests. It also plants ideas in their heads if they like your work, but can't think of a reason or an excuse to hire you.
You may need to take unusual jobs or try something different while starting out. But identifying the niches that work for you can be the difference between accepting anything, and getting the commissions you love.
4. Get yourself online (and offline)
Set up a website, with legible font, attractive pictures, and clear examples of your work. Sign up to the social networks that your target audience loves. People will look you up online to check if you look trustworthy before getting in touch.
If your clients aren't online, try promoting in magazines, museums, or shopping centres. Test what brings in enquiries, and try different approaches.
Image: Beverley Duckworth
5. Build your network
Networks are vital. These are the friends, contacts and colleagues who will give you a shot when you're starting out, or recommend you to someone who can.
Nurture these networks. And when you find your niche, seek out the groups that will be most valuable to you, and build new relationships.
6. Set your price - and value your time
So how much should you charge? It's not an easy question, and it may take time to get comfortable with a response.
So ask people. Find people in similar work, and discover how much they'd charge. Ask friends and colleagues. And don't afraid to make some decisions based on how much time, effort and materials you've put into your product or service. You've got to make a living. If you're spending four hours making individual birthday cards that you're selling for £3, you're going to be exhausted and poor.
And while free gigs might seem like "good exposure", don't make it a habit. You're an artist, and a professional, and your work has value. Don't sell yourself short.
To learn or improve on a skill that you can turn into a career, take a look at one of our courses at oca.ac.uk or browse our prospectus.
From the February issue:
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Make: Repairing hair oil
Argan oil will nourish your hair, working magic on damaged or colour-treated locks
2 tbsp argan oil*
3 drops rosemary essential oil
3 drops cedar wood essential oil
3 drops lavender essential oil
1 Pour the argan oil into a small bottle and add the essential oils. Shake well and use a tiny amount on the tips of wet hair after washing to bring moisture to dry ends.
2 Or use it as an intense conditioner to add shine. Massage the mixture into tired, dry and lifeless hair. Let it absorb for 15–20 minutes before shampooing.
Why it works
Argan oil is highly moisturising, nourishing and rich in antioxidants and vitamins A and E. It stimulates cell activity and boosts circulation. Rosemary is antibacterial, regulating sebum levels in your scalp. Cedar is anti-inflammatory. Lavender has potent skin-soothing powers and helps heal wounds.
From All Natural Beauty by Karin Berndl and Nici Hofer (Hardie Grant).
*And yes, it is sustainable: no trees are harmed in the extraction of argan oil.
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Image: Unsplash
A could-do list for February
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.
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Aroma top in soft needlecord. seasaltcornwall.co.uk
Simple Style: The Smock
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
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Photography: Will Heap
Recipe: Hazelnut & cacao chocolate balls
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.
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Burns Night: Notes on Whisky
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:
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Revive: February cover reveal
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
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Photography: Nassima Rothacker
Recipe: Raspberry biscuits with lemon coriander curd
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).
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Winter Skin Tonic
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)
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Recipes, styling & photography: CATHERINE FRAWLEY
Recipe: DIY tortilla chips
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.
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Win! A good night’s sleep with the Wool Room
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
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
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Listen: Uplifting songs
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Recipe: Simply Goan fish curry
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)
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