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Taking Time to Live Well
Surround yourself with friends and family and this month’s playlist
Photography: Kym Grimshaw
Everyday veg get a fiery makeover fit for a feast. This tangy recipe works with broccoli, cauliflower or any other brassicas you care to dress
Serves 6
Pinch of saffron
1⁄2 tsp dried chilli flakes
1 heaped tsp dried oregano
1⁄2 tbsp toasted sesame seeds (a mixture of black and white if you can get both)
1kg brassicas (such as broccoli and romanesco cauliflower)
Olive oil
250g Greek yogurt
2 tbsp tahini
Juice of 1 lemon
1⁄2 garlic clove
1⁄4 tsp sumac
1 Preheat oven to 200C/Fan 180C/ 400F. Place the saffron in a small bowl or teacup and cover with 2 tbsp of just-boiled water. Give it a stir, then leave to one side.
2 Using a pestle and mortar, bash together the chilli flakes, oregano, sesame seeds and 1 tsp of sea salt until you have a finer-textured salt.
3 Slice your veg up into a mixture of florets and slices, including the stalks, so that they are evenly sized, and spread them over a couple of roasting trays. Drizzle with olive oil and sprinkle all over with flavoured salt. Toss everything together, then spread out into one layer.
4 Pop into the oven for 25–30 mins, and roast until the veg are just cooked through but lovely and charred at the edges.
5 While the brassicas are in the oven, make the yogurt dressing. Spoon the yogurt and tahini into a mixing bowl and squeeze in the lemon juice; mix until smooth. Peel and finely grate in the garlic and season well. The saffron water should now be cool, and a vibrant gold colour. Pour the liquid – saffron threads and all – into the yogurt, and stir it through.
6 Spread the yogurt on your serving platter and, when the veg are ready, arrange them on top. Finish by sprinkling over the sumac, and serve. This is delicious served at room temperature, too, making it a great get-ahead side dish.
Turn to page 24 of March's The Simple Things for more from our Cookbook Club Gathering, including recipes for Herby puy lentils, greens and smoked mackerel, Roast harissa butter chicken with cracked wheat, Creamy rice pudding with sherry and rosemary poached prunes and Special mint tea. Recipes from Stirring Slowly by Georgina Hayden (Square Peg).
See, do, stay, love the UK. This month: SarahLou Francis stays in a farmhouse nestled in Devon's coastal hills
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 60 of the March issue for more of this seaside adventure – and plenty of others at thisisyourkingdom.co.uk.
Sarah-Lou Francis specialises in storytelling photography (sarahloufrancis.com). She’s on Instagram @lapinblu, and also contributes to This is Your Kingdom.
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The pinafore dress is just right for this time of year when there is still a nip in the air and the threat of chilliness is afoot.
Its bib provides an additional layer, like an external vest, under which garments of varying thickness can be worn. Try it with a T-shirt, a polo neck jumper, a blouse – they all work. Plus you can throw an additional layer of cardigan or jacket over the lot for extra warmth if required. It is what the fashion press would call a ‘transitional garment’, and who are we to argue with that?
Turn to page 22 of March's The Simple Things for more on this classic look.
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The census, taken on a spring night every decade since 1801, is a record of both everyday sexism and the emancipation of women
When the idea of a national census was first championed in Britain, it was argued that, “the intimate knowledge of any country must form the rational basis of legislation and diplomacy”. Unsurprisingly, it wasn’t always so “rational”, especially when it came to the female proportion of the population. Each decade’s census gives us a – sometimes unintentional – glimpse into society’s attitudes towards women.
In 1811, the second time the census was taken, households were asked to give only their chief source of income. In most cases, this this overlooked the contribution of women who, while likely not the primary earner, frequently did odd jobs, such as selling handicrafts, that kept the family from the breadline. Twenty years later, it changed so only adult male employment was registered, with the exception of the 670,491 female servants in England, Scotland and Wales, once again completely ignoring the long hours put in by women.
Turn to page 76 of March's The Simple Things for more.
Photograph: Alexander Dummer/Unsplash
Training a dog for most of us never goes much beyond ‘sit’ and ‘stay’, so how wonderful it would be to have a dog that can obediently fly over jumps and dart through tunnels. Dog agility is basically an obstacle course for dogs and a test of the handler’s ability. Agility pros claim most dogs naturally love it and it is a fun and friendly way to keep you and your dog fit.
To see if you can teach an old dog new tricks, try it out first in your garden: it is as simple as setting up some (low) jumps with garden canes and buckets and bringing out a bag of dog treats. Entice your pet over and pretty soon they’ll get the idea and jump without even being asked just to get the tasty treat over the other side.
You don’t even need your own dog – schemes like borrowmydoggy.com will loan you one to exercise. Puppies and young dogs that aren’t fully grown can’t do agility, so it’s a good way to bond and train with older or rescue dogs (top agility dogs peak aged 4–6).
It’s easier than you think to get started – there are hundreds of groups and clubs around the country, not all of which involve competing, if that’s not your thing. But if the bug (as opposed to the dog) bites, then there are plenty of competitions to choose from, at every level. Breed doesn’t matter a jot, but if you do take it seriously, you probably need a border collie – they nearly always win!
See how it’s done at Crufts (9–12 March at The NEC Birmingham and on Channel 4 and More 4; crufts.org.uk).
Photography: Hugh Johnson
The days are getting longer, hens are laying again, and suddenly getting up and preparing a special breakfast on a weekend doesn’t feel like an effort, more a pleasure. There’s something very satisfying about a savoury breakfast, but of course these little bowls of goodness would be equally suited to the lunch or dinner table.
MAKES FOUR BOWLS
300g undyed smoked haddock
570ml full-fat whole milk
60g butter
1 onion, finely diced
2 tsp light curry powder, plus extra
to garnish
60g plain flour
200g basmati rice*
Salt and freshly ground black pepper, to taste
2 eggs, softly boiled for 7 mins, peeled
Small bunch coriander, roughly chopped
1 Gently poach the haddock in the milk for 8 mins. Remove the haddock, reserving the milk. Cover and set aside.
2 Melt the butter in a frying pan, add the onion and curry powder and cook gently with a little salt until the onion is soft.
3 Add the flour and cook briefly to form a roux. With the pan off the heat, add one ladleful of the warm poaching milk to the roux, stirring constantly. Return the pan to a gentle heat and continue to add the milk gradually, stirring all the time. Once the milk has been incorporated, leave to simmer for 5 mins.
4 Meanwhile, cook the rice in a steamer or in boiling water, then drain. Season to taste. 5 To serve, spoon the rice into four bowls. Halve the boiled eggs and place each half in a bowl. Spoon the sauce and flaked smoked haddock into the centre and garnish with chopped coriander and a sprinkling of curry powder.
Recipe from Spoon by Annie Morris and Jonny Shimmin (Hardie Grant).
Photography: Kirstie Young
In a new series, Lia Leendertz picks herbs from her garden to cook in her kitchen. Could it be simpler? To begin, try these unusual ways with herbs:
Turn to page 33 of March’s The Simple Things for more advice on what to grow and where.
Photography: Maja Smend
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)
Illustration: Madalina Andronic
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.
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.
Image: Kari Shea/Unsplash
Use the seasonal urge to clean as an opportunity to try living with a little less. Here’s why...
Image: Forage For
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.
Dulcie, February 2015's star of Dogs in Blankets
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
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.
Get hold of your copy of this month's The Simple Things - buy, download or subscribe
View the sampler here.
Buy back issues, subscribe or try our sister mag, Oh Comely.
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
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
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.
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.
Photography: Nassima Rothacker
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
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).
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.
