Recipe: Lemon meringue pie

A classic lemon meringue pie is a joy. Zingy lemon curd sitting inside a buttery, crumbly pastry case, all covered with a blanket of fluffy, white meringue. This recipe is from Jasper, courtesy of his mum, Julia.

Serves 4–6
FOR THE PASTRY
225g plain flour
1⁄2 tbsp caster sugar
170g butter, chilled and diced
1 egg yolk, beaten with 2 tbsp water

FOR THE LEMON CURD
110g butter
170g caster sugar
Finely grated zest and juice of 2 lemons
3 eggs, beaten

FOR THE MERINGUE
3 egg whites
150g caster sugar

1 To make the pastry, place flour and sugar in a bowl and rub in the cold butter until it looks like breadcrumbs. 
2 Add half the beaten egg yolk and water and bring pastry together with your hands. Add a little more water if it needs it. Don’t knead, but shape into a round, 2cm thick. Cover with cling film and place in the fridge for 30 mins or up to 24 hours. You can also make the pastry in a food processor. If you have any egg wash left, reserve it for brushing over the pastry after the blind baking. Preheat oven to 180C/Fan 160C/350F).
3 Take a 23cm metal tart tin with removable sides. Put pastry between 2 sheets (larger than your tart tin) of cling film. Using a rolling pin, roll it out until it is 3mm thick. Make sure to keep it round, and large enough
to line the base and sides of the tin.
4 Removing just the top layer of cling film, place the pastry upside down (cling film side up) into the tart tin (no need to flour or grease the tin). Press the pastry into the edges, cling film still attached and, using your thumb, ‘cut’ the pastry on the edge of the tin. It should look quite neat. If there are any holes or gaps, patch with some spare pastry. Remove the cling film and chill the pastry case in the fridge for 15 mins or the freezer for 5 mins.
5 Bake blind by lining the pastry with baking parchment, fill with baking beans or dried pulses and bake for 20–25 mins in the oven until the pastry feels just dry to the touch on the base. Remove the paper and beans, brush with a little egg yolk and water and return to oven for 3 mins. Again, if there are any little holes or cracks in the pastry, just patch it up with any leftover raw pastry as the filling will leak out of these in the oven if not patched up. Once the pastry is baked blind, take out of the oven and set aside in the tin to cool. This can be easily made a day in advance and covered until you need it. Leave the oven on at the same temperature.
6 To make the lemon curd, over a very low heat melt the butter with the sugar, lemon zest and strained juice. Add the beaten eggs and stir carefully over a low heat until the mixture has thickened and will coat the back of a spoon, holding the mark that your finger makes when you draw a line through it. Take off the heat and pour into a bowl to cool. Scoop the cooled lemon curd into the cooled pastry shell and set aside.
7 For the meringue, put the egg whites in a clean, dry bowl and, using an electric whisk, beat until they hold stiff peaks. Next, add 1 tbsp of the sugar and continue to whisk until stiff, then fold in the remaining sugar. Spread the meringue over the lemon curd to fill the tart tin, using the back of a spoon to lift up little snowy meringue peaks all over the top.
8 Place the pie in the oven and bake for 10 mins until deep golden on top. Remove from oven and leave to stand for 5 mins before transferring from the tin to a serving plate.

Taken from Recipes from My Mother by Rachel Allen (Harper Collins) 

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Recipe: Feelgood fruit punch

Pomegranate has long been hailed as a promoter of fertility and for having amazing health benefits such as boosting the immune system, preserving youthful vitality and promoting longevity – claims that stand up to modern research*.

Enjoy this tangy recipe as an energising breakfast blend or add a splash of vodka or rum for cocktails.

PASSION FRUIT PUNCH

1 x 500ml bottle pure pomegranate juice
Juice of 2 limes
Juice of 1 orange
2 tsp finely minced ginger
Lime or orange slices for garnish (optional)

To make

Combine all the ingredient except the garnish in a small glass or plastic storage container and chill in the fridge for at least two hours to allow the zippy flavour of the ginger to infuse the juices.

To serve

Decide whether you want to strain out the ginger. If you leave it in, just chew it as you enjoy the drink – it freshens breath and aids digestion, too.

Shake the punch well and pour into chilled glasses with or without ice.

Garnish with citrus slices if you wish.

Recipe from Making Love Potions by Stephanie L Tourles (Storey)

* Pomegranate is a rich source of antioxidants. 

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Spring cleansing

Use the seasonal urge to clean as an opportunity to try living with a little less. Here’s why...

• Empty space draws natural light into a room and makes the objects you do have come to life. 
• Big isn’t always better. For example, a more compact fridge means less food waste and a more spacious kitchen. 
• You’ll save time tidying, cleaning and looking for things simply by having less stuff. 
• It’s more wasteful to hold onto things that you don’t use than it is to get rid of them. 
• Throwing things overboard is the best way to stay afloat. 
• If it's your wardrobe that needs simplifying, see our feature on page 114 of March’s The Simple Things.  

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Nest: Fritillaries

Of all the spring-flowering bulbs, the snake’s head fritillary must be the prettiest. Its chequered, bell-shaped flowers are often compared to an Art Nouveau Tiffany lampshade, and you can see why, especially as the yellow stamens resemble filaments.

Seek cut blooms in florists or, if you are especially fortunate, in a damp grassy bit of your very own garden. Cut near the base of the stem and enjoy its delicate, patterned petals and slender leaves – surely the embodiment of fresh spring days. 

Go and see them:

One of the most famous meadows is at Magdalen College, Oxford, where fritillaries have been growing since about 1785.

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Choosing a dog

They can eat into your time and money and test your patience, but loving your dog keeps you happy. If you're thinking about getting a dog, have a read through our list of things to consider first.

1. Can you put in the time?

Dogs bring with them many benefits, but you need to be able to put in the time to really get the most from your pet. Dogs can get distressed if left alone for too long, and require regular walks, but aside from this they need plenty of play time.

If you can't commit to daily interaction with your dog, perhaps consider less demanding pets such as fish, hamsters or guinea pigs.

2. Can you afford the cost?

Make sure you can afford the costs associated with keeping dogs. Not just food, leads, collars and toys, but also veterinary fees and pet insurance. It can be an expensive hobby.

3. Is your home dog-friendly?

A small flat without outdoor space may not be quite right for larger dogs, but you can usually get around most issues with a bit of clever thinking. Access to parks and large open spaces could be the answer to your dog's needs, but do consider the size of your home and how happy pets will be living there.

Also think about proximity to neighbours, who could become annoyed if your dog howls for you when you're at work.

4. Do you go on holiday frequently?

If you do, consider a dog that can travel with you, or that will be happy boarding at kennels in your absence or staying with friends. The best thing about a pet is the bond you have with your animal, so make sure your lifestyle doesn't impact on this relationship.

5. Do you suffer from allergies?

Double check which breeds are most likely to trigger allergies or asthma in anyone living in your house. Spend some time with friends and their dogs to see whether you react badly to fur or dander.

6. Have you thought about the commitment required?

Owning a dog is a lifetime commitment. Although you can't be sure what might be around the corner, it's important to enter into dog ownership giving it the full thought required, taking into consideration how your life might change in the future.

Crufts 2017 takes place from 9–12 March at The NEC Birmingham and you can watch it on Channel 4 and More 4. 

More info at crufts.org.uk

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Everyday: March cover reveal

Evening daylight returns this month with a golden hour added to the clock; make it a time to appreciate and wonder a little at the everyday magic of ordinary things. The way the light catches the colour on the wall, a flower bud about to burst open, the shape of a chair and the smell of toast. But you don’t have to sit still to make small discoveries and quiet revelations. Feel the joy of spring energise you into getting outdoors and galvanise you to change the world in small ways. Anything is possible.

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

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Make: Skin-boosting body butter

Great for dry skin, this icing-soft whip is made for slathering all over and smells as good as it feels

Makes 100g; lasts six months in an airtight container

YOU WILL NEED:
50g mango butter
50ml jojoba oil
5 drops geranium essential oil
2 drops vitamin E oil

1 Melt the mango butter in a bain-marie. 
2 Slowly add the jojoba oil, stirring as you do.
3 Place in the fridge to cool for 5 mins. 
4 Stir in the essential oils.
5 Whisk the mixture with an electric whisk, then put back in the fridge for a further 5 mins. Repeat until you have a creamy texture, almost like icing on a cake.
6 Spoon into your container, being careful to maintain the fluffiness.

Extracted from Clean Beauty: Recipes to Manage your Beauty Routine Naturally by Dominika Minarovic and Elsie Rutterford (Square Peg). Photography: Charlotte Kibbles

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Recipe: Feelgood fish fingers

This simple but super-tasty version of the beloved fish finger is rich in healthy omega-3 fatty acids and every bit as comforting but without the junk. Serve in a bap with mayo and salad or simply bring to the table in the baking tray and dish out the forks. Who needs plates anyway?

SERVES 2

2 tbsp ground flaxseed
2 tbsp fine porridge oats
1⁄2 tsp garlic granules
1⁄2 tsp dried mixed herbs
2 large skinless salmon fillets
Olive oil, for coating
Lemon wedges, to serve

1 Preheat the oven to 200C/Fan 180C/400F. Mix the ground flaxseed, oats, garlic granules and dried herbs together, and season to taste. Spread this mixture out over a flat surface.
2 Cut the salmon into fingers and lightly coat in olive oil. Roll the fingers in the oat mixture until they are completely covered.
3 Place on a baking sheet and bake in the oven for around 25 mins or until the coating is crisp and golden. Serve with lemon wedges.

Recipe from The Medicinal Chef: How to Cook Healthily by Dale Pinnock (Quadrille). Photography: Issy Croker

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Competition: Win a colour consultation with itsmycolour® worth £100!

Love colour? Love clothes? Have you ever wondered what colours really suit you or what look and style is best for your personality? 

Mandy Griffiths of itsmycolour.com is offering one lucky reader a colour consultation at her Essex studio worth £100. 
 
What’s a colour consultation? 

Mandy will take you through the theory and impact of colour, help you understand your best colours against your skin tone and eye colour and find the perfect foundation, blusher and lipstick to ensure your whole look works. In addition, you will have some fun practising putting colours and outfits together so you look fantastic and confident! You will get your own personal fan with your seasonal colours and details of your best colours and make-up.
 
 

ENTER NOW

For full terms and conditions visit icebergpress.co.uk/comprules.
You’ll need to enter before the closing date, Wednesday 19 April 2017. 
Prize is for a Colour Consultation for one person, subject to availability, and is to be taken by 31 July 2017.
No cash prize alternative will be offered.
 
Reader offer:
Book an itsmycolour® consultation before 30 June 2017 and you will receive a complimentary scarf, in a perfect shade to suit you. Contact Mandy for your personal consultation by calling 07967399996 or email mandy.griffiths@itsmycolour.com.

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Listen: Tea and coffee songs

Put the kettle on, brew up and join us for a singalong.

Listen now

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Recipe: Rose and honey cake

This pretty cake is inspired by an Indian rose petal preserve. Aniseedy fennel balances the rosewater while dried rose petals add crunch to the creamy icing

ROSE AND HONEY CAKE

Serves 10–12

100g golden caster sugar
100g clear honey
100g self-raising flour
100g ground almonds
200g unsalted butter, softened, plus extra for greasing
1 tsp baking powder
4 large eggs
1 tsp rosewater

for the rose mix
20g dried rose petals*
1 tbsp dry-roasted fennel seeds
1⁄2 tsp ground cardamom
4 tbsp caster sugar

for the icing
300ml double cream
2 tbsp caster sugar
1 tbsp dry-roasted fennel seeds, lightly crushed

1 Preheat oven to 180C/Fan 160C/350F. Grease 2 x 20cm cake tins and line them with baking parchment.
2 In a large bowl, mix the cake ingredients with an electric whisk for 2 mins until light and creamy. Divide the batter equally into the prepared tins and bake for 20–25 mins or until a skewer comes out clean.
3 Leave to cool in the tins for 10 mins, then turn out onto a wire rack to cool completely. 
4 To make the rose mix, combine all the ingredients in a saucepan and cook over a low heat for 2–3 mins, stirring continuously. Take the pan off the heat as soon as the sugar starts to melt. Give it a good stir and set aside to cool.
5 To make the icing, whisk the cream and sugar together in a bowl until soft peaks form. Fold in the crushed fennel seeds.
6 To assemble, place one cake on a serving plate and spread half the icing over it. Sprinkle with half the rose mix. Place the second cake on top. Spread the remaining icing over this layer and finish by sprinkling over the last of the rose mix. Leave to stand at room temperature for 10 mins before serving.

Note:  This cake will keep, refrigerated in an airtight container, for up to four days.

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

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Paris is always a good idea

 

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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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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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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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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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*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. 

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*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.

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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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