The Simple Things

Taking time to live well
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Photography: Nassima Rothacker

Photography: Nassima Rothacker

Make your own simple face serum

Lottie Storey July 5, 2017

Serums can feel like an expensive luxury but they don’t have to be. 

Used before applying moisturiser, they give a boost to your skin and this homemade version uses vitamin C for its antioxidant properties and its role in repairing collagen. 

Great for sun-stressed skin, it’s quick and easy to prepare – just make it when you need it...

1 tsp vitamin C powder (available from health food shops or online. Just make sure you buy a natural one)
2 tsp filtered water

Stir the vitamin C powder into water until fully dissolved. Use before bed after washing your face and before applying moisturiser. Smooth onto your face in a circular upward motion and let it sink in.

From The Art of the Natural Home by Rebecca Sullivan (Kyle Books). 

 

More from the July issue:

Featured
Jul 24, 2017
July issue: One day left to buy!
Jul 24, 2017
Jul 24, 2017
Jul 18, 2017
Miscellany | Jane Austen special
Jul 18, 2017
Jul 18, 2017
Jul 13, 2017
Escape | Outing to the sea
Jul 13, 2017
Jul 13, 2017

More natural skincare recipes:

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Feb 11, 2024
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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our 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 61, july, natural skincare, vitamin c, face serum, citrus
Comment
Image: Karly/Unsplash

Image: Karly/Unsplash

A could-do list for July

Lottie Storey July 1, 2017

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

  • Have a snooze in the sunshine
  • Feel wet grass between your toes
  • Eat fish and chips out of newspaper
  • Swim outdoors in cold water
  • Stay up late around a fire pit
  • Wake to the sound of the sea 

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

 

More from the July issue:

Featured
Jul 24, 2017
July issue: One day left to buy!
Jul 24, 2017
Jul 24, 2017
Jul 18, 2017
Miscellany | Jane Austen special
Jul 18, 2017
Jul 18, 2017
Jul 13, 2017
Escape | Outing to the sea
Jul 13, 2017
Jul 13, 2017

More could-do lists:

Featured
Could do Feb.JPG
Jan 29, 2022
February | A Could-do List
Jan 29, 2022
Jan 29, 2022
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Dec 31, 2021
January | Could-do lists
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Dec 31, 2021
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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   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our 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 could do, issue 61, july
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Image: Katarzyna Kos

Image: Katarzyna Kos

Simple style | Sunglasses

Lottie Storey June 29, 2017

That moment when the sun shines brightly enough to justify wearing a favourite pair of sunglasses is a moment to lift the heart. Snap open the case, slip them on and it’s like saying hello to an old friend.

Of course they offer welcome protection from harmful UV rays but that’s just the start and, to be totally honest, comes quite a long way down the list of priorities when choosing a pair. The right pair of sunglasses provides an instant and easy way to lift your look from normal to almost glamorous. Take a cue from Jackie Kennedy Onassis, whose over-sized pair not only shielded her from public and paparazzi scrutiny but helped to endow her with iconic fashion status. 

Sunglasses also have great concealing powers: whether it’s to hide a lack of make- up, laughter lines or baggy and bloodshot eyes. Wear a pair and you can pretend that you are a wasted rock legend or a jet-lagged film star rather than someone who had a little too much prosecco the night before.

Safe behind the tinted lenses and the cheekbone-flattering frames, you can be anyone you choose, or at least a boosted version of yourself. Bono, that inveterate wearer of tinted, wrap-around shades (Emporio Armani, if you’re curious) knows this only too well: without them, he confesses, he would look like “an ordinary little Irish man”.

Read more on the history of eye protection on page 22 of July’s The Simple Things.


THE CLASSIC
Ally Aviator sunglasses | £10
A little bit Top Gun, a little bit Wag, but the teardrop shape is always cool. 
topshop.com


TWO GREAT TWISTS
Gracie sunglasses | £59
Brushed stainless steel and pink enamel. Lightweight and with 100% UV protection. 
jigsaw-online.com

Rectangular wrap over-sized sunglasses | £9.50
Channel the spirit of Jackie O in these. 
marksandspencer.com

 

More from the July issue:

Featured
Jul 24, 2017
July issue: One day left to buy!
Jul 24, 2017
Jul 24, 2017
Jul 18, 2017
Miscellany | Jane Austen special
Jul 18, 2017
Jul 18, 2017
Jul 13, 2017
Escape | Outing to the sea
Jul 13, 2017
Jul 13, 2017

More Simple style inspiration:

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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
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Jun 29, 2017
Simple style | Sunglasses
Jun 29, 2017
Jun 29, 2017
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our 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 Living Tags issue 61, july, sunglasses, summer, sun, simple style
1 Comment

Wander | July cover reveal

Lottie Storey June 28, 2017

To wander is to stray from the path well trodden. But it is also about discovering the unexpected, experiencing the new and noticing the little things, wherever you may be. Remember the moment; take and print out photographs, send and save postcards, learn from songs and sayings in foreign lands. For a more mindful adventure, let wandering be your travel guide this summer and go your own way.

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

View the sampler here, buy back issues or try our sister mag, Oh Comely

More from the July issue:

Featured
Jul 24, 2017
July issue: One day left to buy!
Jul 24, 2017
Jul 24, 2017
Jul 18, 2017
Miscellany | Jane Austen special
Jul 18, 2017
Jul 18, 2017
Jul 13, 2017
Escape | Outing to the sea
Jul 13, 2017
Jul 13, 2017
Jul 13, 2017
Recipe | Halloumi fries
Jul 13, 2017
Jul 13, 2017
Jul 11, 2017
Escape | How to be a fearless traveller
Jul 11, 2017
Jul 11, 2017
Jul 10, 2017
Escape | A rustic hideaway in Cornwall
Jul 10, 2017
Jul 10, 2017
Jul 9, 2017
A friend may be waiting behind a stranger's face
Jul 9, 2017
Jul 9, 2017
Jul 8, 2017
Pomegranate cake
Jul 8, 2017
Jul 8, 2017
Jul 6, 2017
Recipe | Ciabatta bun camembert burgers
Jul 6, 2017
Jul 6, 2017
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our 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 61, july, cover reveal
Comment

Recipe | Strawberry and pesto pasta salad

Lottie Storey June 28, 2017

Strawberries and pasta? Why not! This fun and colourful salad has a bounty of fresh fruit and veg and the pesto avocado dressing is creamy yet light. Enjoy in the sunshine with a glass of something cold.

Strawberry and pesto pasta salad

300g dry pasta
1 broccoli, head and stalk
2 carrots, tops removed and peeled
250g fresh strawberries, hulled
1 nectarine, sliced
1 handful cherry tomatoes, halved
1 x 400g tin chickpeas, drained
1 handful fresh basil leaves
Pesto and avocado dressing:
75g homemade* or shop-bought pesto
1 ripe avocado
4 tbsp extra virgin olive oil
Juice of half a lemon
To serve:
Shavings of pecorino or parmesan
Toasted pine nuts
Extra virgin olive oil

1 Cook the pasta until al dente.
2 Meanwhile, cut the broccoli into small florets, trim and roughly chop stalks and place in a sieve over the pasta water during the last few minutes of cooking. Drain pasta and broccoli and set aside.
3 Place all the dressing ingredients in a bowl, season and mash until combined.
4 Thinly slice the carrots, quarter the strawberries, slice the nectarine and halve the tomatoes. Transfer the pasta and broccoli to a large serving bowl, add the rest of the ingredients and dressing and gently toss to coat. Add a dash of water if you need to loosen the dressing.
5 Serve topped with pecorino, a sprinkling of pine nuts, seasoning and a drizzle of oil.

*To make homemade pesto, you will need:

100g fresh basil, leaves and stems picked
60g grana padano or parmesan, grated
50g pine nuts, toasted
80ml extra virgin olive oil
2 tbsp lemon juice
1 clove of garlic, peeled

Place all of the ingredients in a food processor or blender, season to taste and blend until well combined. Store the pesto in the fridge in a sealable glass jar and it will keep for about a week. Alternatively, roll it into a log using a sheet of greaseproof paper and store it in the freezer.

Taken from Green Kitchen at Home by David Frenkiel and Luise Vindahl (Hardie Grant). 

 

More from the July issue:

Featured
Jul 24, 2017
July issue: One day left to buy!
Jul 24, 2017
Jul 24, 2017
Jul 18, 2017
Miscellany | Jane Austen special
Jul 18, 2017
Jul 18, 2017
Jul 13, 2017
Escape | Outing to the sea
Jul 13, 2017
Jul 13, 2017

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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our 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 61, july, herb, herb recipes, pesto, basil, salad, pasta
Comment
Photography: Laura Edwards

Photography: Laura Edwards

Recipe | Gooseberry cake

Lottie Storey June 27, 2017

This seemingly plain cake conceals treasure within – pops of delicious, tangy gooseberry to cut through the moist sponge

GOOSEBERRY CAKE


200g very soft unsalted butter, plus extra for greasing
200g golden caster sugar
4 large eggs
200g plain flour
75g soured cream or natural yogurt
100g oat flour (see below)
1 tsp baking powder
1 tsp vanilla bean paste
300g gooseberries
5 tbsp demerara sugar

1 To make the oat flour, put the oats into a food processor and blitz on a high-speed setting for 5 mins or until you have a fine flour. Use on the day of making.
2 Preheat oven to 180C/Fan 160F/ 350F. Grease a 20cm round, loose-bottomed cake tin and line it with baking parchment.
3 In a bowl, beat the butter and caster sugar together until light and fluffy. Beat in the eggs one at a time, adding 2 tbsp of the flour with each addition (to stop batter splitting). Once all the eggs are added, stir in the soured cream or
yogurt. Once combined, fold in the remaining plain flour, oat flour and baking powder.
4 When the mixture is smooth, stir in the vanilla and 200g of the gooseberries. Spoon the batter into the prepared tin, then top with the remaining berries and sprinkle over the demerara sugar.
5 Bake for 45–50 mins until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin for 5 mins then transfer to a wire rack and leave to cool completely.

Recipe from Gatherings by Flora Shedden (Mitchell Beazley).

 

More from the June issue:

Featured
Feb 17, 2019
Small acts of kindness
Feb 17, 2019
Feb 17, 2019
Jun 27, 2017
Recipe | Gooseberry cake
Jun 27, 2017
Jun 27, 2017
Jun 26, 2017
Mindful moments | Download a chatterbox to colour in
Jun 26, 2017
Jun 26, 2017

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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our 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 60, june, gooseberry, cake, cake in the house
2 Comments
Image: Joe Shillington/Unsplash

Image: Joe Shillington/Unsplash

Mindful moments | Download a chatterbox to colour in

Lottie Storey June 26, 2017

Pretty much any activity can be a mindful activity, it’s fair to say, but colouring in, carefully and attentively, is particularly suitable. These beautiful illustrations by Emma Farrarons combine a colouring exercise with simple, fun and imaginative activities to help make any day a little more mindful. Download Emma’s chatterbox now or turn to page 52 of June’s The Simple Things for more mindful activities and colouring doodles.

Remember how much fun you had making chatterboxes as a child? Create a mindfulness chatterbox filled with eight different activities to help remind you to break your day and make time for mindfulness. Fold a square piece of paper as shown here. Come up with your own ideas or you can use the template as a guide.

 

More from the June issue:

Featured
Feb 17, 2019
Small acts of kindness
Feb 17, 2019
Feb 17, 2019
Jun 27, 2017
Recipe | Gooseberry cake
Jun 27, 2017
Jun 27, 2017
Jun 26, 2017
Mindful moments | Download a chatterbox to colour in
Jun 26, 2017
Jun 26, 2017

More mindfulness:

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Feb 6, 2022
Brain fog | And how to beat it
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Feb 14, 2019
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Dec 19, 2018
Reader offer | Baking for sharing
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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our 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, Making Tags issue 60, june, mindfulness, mindful, colouring, download
1 Comment

Listen | Songs for wandering

Lottie Storey June 21, 2017

Songs to inspire meandering and wanderlust in equal measure.

Listen to our songs for wandering playlist now 

 

Listen to more playlists:

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Screenshot 2025-07-17 at 17.31.48.png
Jul 17, 2025
Playlist | Everybody's Talkin’
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Jul 17, 2025
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Jun 18, 2025
Screenshot 2025-05-21 at 08.52.06.png
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May 21, 2025
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More from the July issue:

Featured
Jul 24, 2017
July issue: One day left to buy!
Jul 24, 2017
Jul 24, 2017
Jul 18, 2017
Miscellany | Jane Austen special
Jul 18, 2017
Jul 18, 2017
Jul 13, 2017
Escape | Outing to the sea
Jul 13, 2017
Jul 13, 2017
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our 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 Tags issue 61, july, listen, playlist, spotify
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Competition | Win a stay at Bude Hideaways in Cornwall with i-escape

Lottie Storey June 21, 2017

Cornwall, tranquillity, coastline, countryside, luxury: is there anything in this list not to like?
On page 68 of July's The Simple Things (out 28 June) we visit Bude Hideaways, tucked into the Cornish countryside. Fancy a visit yourself? Entering this prize draw to win a three-night stay there is a good place to start. 

What you could win

The winner will stay in Red Barn, which sleeps up to four guests and a baby in one double and one twin room. One of two contemporary conversions on site, it features white walls, bold art, Eames chairs, Orla Kiely homewares, underfloor heating and wood-burners. Everything you could possibly need has been thought of. 

Owners Conrad and Karen live nearby and are warmth itself – totally discreet if you prefer to be anonymous, but there if you want tips on all the quaint villages, great eateries and beaches it has to offer.

Best of all, their gorgeous seven-acre smallholding is an enormous, safe haven for kids, with large lawns for kicking a ball around, free-range chickens strutting around, even a woodland den to discover – all of which gives parents the chance to relax, read books, admire the wildflower meadow, or simply do nothing at all. 

In good hands

Bude Hideaways is part of i-escape’s hand-picked collection of boutique hotels and stylish self-catering rentals. i-escape’s passionate team is dedicated to helping you find and book unforgettable places to stay, and all the properties in its portfolio are visited and reviewed in honesty.

For your chance to win…

Enter online at thisisyourkingdom.co.uk/competition/bude-hideaways before the closing date, 9 August 2017. The winner will be chosen at random and notified after this date. The prize does not include travel, food, drink or any extras aside from your three-night stay, which must be taken before 1 August 2018. Some weeks are excluded; find full terms and conditions online.

 

More from the July issue:

Featured
Jul 24, 2017
July issue: One day left to buy!
Jul 24, 2017
Jul 24, 2017
Jul 18, 2017
Miscellany | Jane Austen special
Jul 18, 2017
Jul 18, 2017
Jul 13, 2017
Escape | Outing to the sea
Jul 13, 2017
Jul 13, 2017

More This is Your Kingdom escapes:

Featured
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Oct 23, 2017
Escape | A secret 16th century apartment in Hay-on-Wye
Oct 23, 2017
Oct 23, 2017
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Sep 12, 2017
Escape | A hipster hideaway in London
Sep 12, 2017
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Aug 8, 2017
Escape | A Welsh eco retreat with room to roam
Aug 8, 2017
Aug 8, 2017
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our 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 competition, i-escape, this is your kingdom, cornwall, issue 61, july
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Escape: A converted barn in Wales

Lottie Storey June 18, 2017

See, do, stay, love the UK. This month: Jeska Hearne heads to the Welsh border for a family stay in an architectural gem 

SIM60.TIYK_DSC4882.jpg
SIM60.TIYK_IMG_0123.JPG
SIM60.TIYK_IMG_0903.JPG
SIM60.TIYK_The-Chicken-Shed-1.jpg
SIM60.TIYK_The-Chicken-Shed-5.jpg
SIM60.TIYK_The-Chicken-Shed-7.jpg
SIM60.TIYK_DSC4882.jpg SIM60.TIYK_IMG_0123.JPG SIM60.TIYK_IMG_0903.JPG SIM60.TIYK_The-Chicken-Shed-1.jpg SIM60.TIYK_The-Chicken-Shed-5.jpg SIM60.TIYK_The-Chicken-Shed-7.jpg

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 68 of the June issue for more of this rural 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.

 

More from the June issue:

Featured
Feb 17, 2019
Small acts of kindness
Feb 17, 2019
Feb 17, 2019
Jun 27, 2017
Recipe | Gooseberry cake
Jun 27, 2017
Jun 27, 2017
Jun 26, 2017
Mindful moments | Download a chatterbox to colour in
Jun 26, 2017
Jun 26, 2017

More This is Your Kingdom inspiration:

Featured
SIM64.TIYK_oldelectricshop_cafearea.png
Oct 23, 2017
Escape | A secret 16th century apartment in Hay-on-Wye
Oct 23, 2017
Oct 23, 2017
SIM63.TIYK_p7070131_36013247736_o.png
Sep 12, 2017
Escape | A hipster hideaway in London
Sep 12, 2017
Sep 12, 2017
Aug 8, 2017
Escape | A Welsh eco retreat with room to roam
Aug 8, 2017
Aug 8, 2017
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our 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 60, june, travel, this is your kingdom
Comment

Recipe | Peachy lemon verbena iced tea

Lottie Storey June 17, 2017

A thirst-quenching cooler with fresh fruit and herbs

Peachy lemon verbena iced tea

Serves 4–6
1 ripe peach
A handful of lemon verbena
A drop of honey (optional) 
A handful of ice

Slice your peaches. Add to a large jug of water along with the lemon verbena. Swirl in a little honey, if you want a touch of sweetness. Let it infuse for 15 mins in the fridge. Add a handful of ice before serving.

This recipe is from our modern afternoon tea feature on page 24 of June’s The Simple Things. Other recipes include:
Rhubarb fizz
Curried egg & chive sandwiches
Crab, chilli & fennel sandwiches
Broad bean, goat’s curd & mint open sandwiches
Dark chocolate chip scones
Jammy raspberries
Cardamom, rose & strawberry cake
Cherry & elderflower cheesecake tartlets

More from the June issue:

Featured
Feb 17, 2019
Small acts of kindness
Feb 17, 2019
Feb 17, 2019
Jun 27, 2017
Recipe | Gooseberry cake
Jun 27, 2017
Jun 27, 2017
Jun 26, 2017
Mindful moments | Download a chatterbox to colour in
Jun 26, 2017
Jun 26, 2017

More summer recipe ideas:

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Jun 28, 2025
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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our 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 60, june, afternoon tea, iced tea, tea, summer recipes
Comment

A could-do list for June

Lottie Storey June 16, 2017

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

  • Eat strawberries straight out of the punnet
  • Ride your bike with the wind behind you
  • Stay up late gossiping with a friend
  • Listen to the first album you ever bought
  • Play tennis on a warm evening
  • Leave the curtains open and wake up naturally with the dawn

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

 

More from the June issue:

Featured
Feb 17, 2019
Small acts of kindness
Feb 17, 2019
Feb 17, 2019
Jun 27, 2017
Recipe | Gooseberry cake
Jun 27, 2017
Jun 27, 2017
Jun 26, 2017
Mindful moments | Download a chatterbox to colour in
Jun 26, 2017
Jun 26, 2017

More could-do lists:

Featured
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Jan 29, 2022
February | A Could-do List
Jan 29, 2022
Jan 29, 2022
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Dec 31, 2021
January | Could-do lists
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Nov 20, 2021
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Nov 20, 2021
Nov 20, 2021
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our 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 60, june, could do
Comment
Photography: Kristin Perers

Photography: Kristin Perers

Recipe | Cardamom and rose water lassi

Lottie Storey June 15, 2017

A sultry midsummer’s eve calls out for an exotic dessert. Enter sweet, iced lassi with a mix of fruitily spiced cardamom and delicate rose water that transforms the traditional Indian drink into a grown-up after-dinner treat. 

75g caster sugar
6 green cardamom pods, split open
2 tsp rose water
500ml plain yogurt
About 150ml full-fat milk
3 tbsp granulated sugar
Handful of ice cubes
Handful of unsalted pistachios, cut into slivers, to serve

1 For the syrup, put 100ml water in a pan and add the caster sugar, cardamom pods and rose water. Place on a medium heat until the sugar has dissolved and you have a thick syrup.
2 Strain through a sieve and transfer to a blender along with the yogurt, milk, granulated sugar and ice cubes. Blitz until chilled, smooth and frothy. Serve topped with pistachio slivers.

Recipe from Round to Ours by Jackson & Levine (Quadrille).

 

More from the June issue:

Featured
Feb 17, 2019
Small acts of kindness
Feb 17, 2019
Feb 17, 2019
Jun 27, 2017
Recipe | Gooseberry cake
Jun 27, 2017
Jun 27, 2017
Jun 26, 2017
Mindful moments | Download a chatterbox to colour in
Jun 26, 2017
Jun 26, 2017

More drink recipes:

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A fancy pancake recipe for Shrove Tuesday
Mar 1, 2022
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Recipe | Cardamom and rose water lassi
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Mar 27, 2017
Recipe: Rosemary orangeade
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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our 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 60, june, drink, drinks, summer, alcohol-free
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Illustration: Joe Snow

Illustration: Joe Snow

How to make mosquito repellent

Lottie Storey June 14, 2017

Persuade mozzies to buzz off with this natural spray

You will need:
Small spray bottle
Distilled or boiled water
Witch hazel or vodka
Vegetable glycerin
Essential oils, one or a combination of the following: lemon, citronella, tea tree, rosemary, lavender, mint or eucalyptus

1 Mix your water and witch hazel (or vodka) in the ratio 1:4.
2 Transfer to your spray bottle, leaving space for shaking.
3 Add a tsp of vegetable glycerin and 30 drops of essential oil (essential oils shouldn’t be applied directly on the skin – and keep kids away from them too). 
4 Give it a good shake before use. You’ll need to reapply every few hours.

More from the June issue:

Featured
Feb 17, 2019
Small acts of kindness
Feb 17, 2019
Feb 17, 2019
Jun 27, 2017
Recipe | Gooseberry cake
Jun 27, 2017
Jun 27, 2017
Jun 26, 2017
Mindful moments | Download a chatterbox to colour in
Jun 26, 2017
Jun 26, 2017

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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our 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 How to, how to, issue 60, june
1 Comment
Photography: Faith Mason

Photography: Faith Mason

Recipe | Squid with chorizo

Lottie Storey June 13, 2017

Deliciously marinaded and served fresh from the grill, homemade kebabs are nothing like their greasy takeaway cousins and are just the job for a barbecue

This is a version of Madrid’s bocadillos stuffed with fried squid rings. Like the original, these skewers are wonderful, fresh from the grill, piled into a crusty roll with lashings of paprika aïoli.

Serves 4
400g squid, cleaned (ask your fishmonger to do this)
Zest of 1 lemon
2 garlic cloves, roughly chopped
1 tbsp olive oil
150g cooking chorizo, cut into 2.5cm chunks
Handful flat-leaf parsley, roughly chopped
1 lemon, cut into wedges, to serve

for the aïoli
6 tbsp mayonnaise
1/2 garlic clove, crushed
1 tbsp sweet smoked paprika

1 Cut the squid into 2cm rings and halve the tentacles. Transfer to a bowl and add the lemon zest, garlic and oil. Season and set aside for 15 mins.
2 Thread the squid onto four skewers, alternating with the chorizo, and brush with any marinade left in the bowl. Heat a barbecue or griddle pan to high and cook the skewers for 5 mins, turning halfway through, until the squid and chorizo are charred in places and cooked through.
3 Meanwhile, make the aïoli. In a bowl, mix the mayonnaise, garlic and smoked paprika.
4 Scatter the skewers with the parsley and serve with the aïoli for dipping and the lemon, cut into wedges for squeezing.


Recipes from Posh Kebabs by Rosie Reynolds (Quadrille).

 

More from the June issue:

Featured
Feb 17, 2019
Small acts of kindness
Feb 17, 2019
Feb 17, 2019
Jun 27, 2017
Recipe | Gooseberry cake
Jun 27, 2017
Jun 27, 2017
Jun 26, 2017
Mindful moments | Download a chatterbox to colour in
Jun 26, 2017
Jun 26, 2017

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May 22, 2024
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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our 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 60, barbecue, june, squid, kebabs, summer
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Outing | PYO summer traditions

Lottie Storey June 12, 2017

More than a chance to buy the freshest of veg, a day at a PYO farm is a treasure hunt in the sunshine. 

Some pick-your-own farms look like they could be in a snap from the 1970s – lines of fruit as far as the eye can see, punctuated only by a small wooden chalet. The simplicity of these places holds a strong sense of nostalgic charm, yet the new breed that can lay on a flat white and a fleet of miniature tractors to entertain accompanying tots as quickly as you can say: ‘One punnet, please’, has an altogether different kind of draw.

Pick Your Own has a number of precursors, such as in the Victorian farmers who invited their urban customers back to their land to harvest their own food, and ‘gleaning’ in the mid-20th century, when villagers were invited to collect and take home the corn that had fallen into the stubble after harvest.

More recently, the entrepreneurial Derbyshire farmer-turned-media personality Ted Moult is thought to have been the first to popularise pick-your-own strawberries by inviting visitors onto his fields in the early 1960s when reportedly, he greeted them one by one. As soft fruit became available in supermarkets all year round due to foreign imports, the pastime lost its allure, but with the 21st century’s renewed interest in seasonal food, it is regaining its rightful place as one of summer’s simple pleasures.

How to fill your punnet with only the sweetest, juiciest fruit

  • Select strawberries in the warmest part of the day and, once you’ve established that they’re ripe (red all over), pinch the stalk between your thumb and forefinger and pull.
  • Search for plump raspberries at the bases of the canes, which are often forgotten about. They should lift off easily when ready. Place in a shallow container in just one or two layers – they bruise easily.
  • Remove the cluster of currants (black, red or white) on a branch before stripping it of its fruits.
  • Gather under-ripe gooseberries in June for using in preserves, leaving enough fruits to sweeten for eating in July.

Turn to page 72 of June's The Simple Things for more PYO traditions.

 

More from the June issue:

Featured
Feb 17, 2019
Small acts of kindness
Feb 17, 2019
Feb 17, 2019
Jun 27, 2017
Recipe | Gooseberry cake
Jun 27, 2017
Jun 27, 2017
Jun 26, 2017
Mindful moments | Download a chatterbox to colour in
Jun 26, 2017
Jun 26, 2017

Soft fruit recipe ideas:

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Jun 5, 2021
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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our 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 60, strawberries, pyo, soft fruits, summer, summer fruit, summer outings, june
Comment

The best way to predict the future is to create it

Lottie Storey June 7, 2017

 

More from the June issue:

Featured
Feb 17, 2019
Small acts of kindness
Feb 17, 2019
Feb 17, 2019
Jun 27, 2017
Recipe | Gooseberry cake
Jun 27, 2017
Jun 27, 2017
Jun 26, 2017
Mindful moments | Download a chatterbox to colour in
Jun 26, 2017
Jun 26, 2017

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Mar 24, 2021
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Feb 23, 2021
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Jan 27, 2021
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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our 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 60, june, back cover
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Moon planting | Biodynamic gardening

Lottie Storey June 5, 2017

Planting with the moon needn’t be a space odyssey. A little know-how goes a long way. Hear how Kate Turner and Will Heap grow biodynamic fruit and veg and raise free-range hens on their allotment - turn to page 112 of June's The Simple Things for more and read on for the biodynamic basics

Biodynamic gardening is similar to organic gardening in that they both work in harmony with nature, but biodynamic growing goes one step further. In a nutshell, soil fertility is enhanced with specific herb, flower and mineral preparations, and fruit and veg are grown according to the rhythms of the planets and moon. Crop rotation, rich compost and companion planting are also used to produce food that is stronger, tastier and has a higher yield. The basic premise is that you put more into the garden than you take out. We love gardening this way and have seen some great results, but it’s not meant to be a dogma and we don’t get bogged down by it. For us, the allotment will always be about the simple pleasure of getting our hands dirty and the joy of eating our own veg.

THE‘PREPS’: biodynamic preparations are specially formulated natural remedies that have various jobs to do around the garden. Yarrow, chamomile, nettle, oak bark, dandelion, valerian, equisetum, horn manure and horn silica preparations help to enliven the soil and increase the vitality of your crops. Make them yourself or buy ready- made from the Biodynamic Association UK.

MOON GARDENING: you don’t need to be an astronomer to garden by the moon – biodynamic gardening calendars are available to guide you. They suggest the best times to do allotment jobs, such as planting and pruning when the moon is descending, or harvesting when the moon is ascending. Sowing seeds just before the full moon is always a winner on our allotment.

CROP ROTATION: we rotate on a four-yearly cycle based on groupings of leaf, root, fruit and flower, each representing the part of the plant that we want to enhance and eat.

COMPOST: an amazing way to enrich your soil, literally putting back what you’ve taken out. Adding biodynamic preparations to your compost heap is also the most effective way of getting their benefits into your garden and onto your plate.
 
CPP: short for ‘cowpat pit’ and a brilliant natural fertiliser. We have a sunken half- barrel in the corner of our allotment that we fill with cowpats from a local farm. Add the preparations and cover; let it quietly rot down before using anywhere and everywhere on the allotment.

COMPANION PLANTING: widely used in both organic and biodynamic gardening to discourage pests and disease (see The Simple Things Issue 59). Try planting nasturtiums with broad beans to lure blackfly away from the crop, or chives with carrots to discourage carrot fly.

LIQUID TEAS AND NATURAL FERTILISERS: simple plant-based sprays to boost the health of your crops and stimulate growth. Submerge a sack of comfrey and nettle leaves in a water butt to create a potent (and very smelly) liquid fertiliser.

DYNAMISING LIQUIDS: vigorously stirring liquid manures and plant ‘teas’ into a vortex before use is thought to enhance the vitality of the liquid and strengthen the benefits for your plants. Our children love to see who can create the biggest whirlpool in the bucket!
 

HELP AT HAND

The Biodynamic Association UK: Great for advice and ready-made preparations.

Calendars: The Maria Thun Biodynamic Calendar is the most comprehensive. lunarorganics.com sells a simple version with a booklet to help get you started.

Biodynamic seeds: Stormy Hall and the Seed Co-operative produce top-quality open-pollinated seeds.

Books:
Biodynamic Gardening by DK, featuring advice from Kate and Will.
The Biodynamic Year by Maria Thun (Temple Lodge Publishing).
Biodynamic Gardening for Health and Taste by Hilary Wright (Floris).
Gardening with the Moon & Stars by Elen Sentier (Earth Books).
 

More from the June issue:

Featured
Feb 17, 2019
Small acts of kindness
Feb 17, 2019
Feb 17, 2019
Jun 27, 2017
Recipe | Gooseberry cake
Jun 27, 2017
Jun 27, 2017
Jun 26, 2017
Mindful moments | Download a chatterbox to colour in
Jun 26, 2017
Jun 26, 2017

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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our 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 Growing, gardening Tags issue 60, june, allotment, biodynamic, growing, gardening
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Recipe | Dark chocolate chip scones

Lottie Storey June 4, 2017

Afternoon tea is brazenly frivolous. Not only does it flagrantly flout traditional meal times, but also its ingredients read like a roll-call of treats: fizz, finger sandwiches, elegant tarts and cream-laden cakes. Modern treats, too. This menu of cardamom cake, spiced crab sandwiches and chocolate-pimped scones is moreish, memorable and anything but chintzy.

Why have fruit scones when you can have chocolate!

Dark chocolate chip scones

Makes 8 scones

350g plain flour
A pinch of sea salt
1 tsp baking powder
85g cold, unsalted butter, cubed
3 tbsp caster sugar
75g dark chocolate, finely chopped
175ml milk
1 tsp vanilla extract (optional)
A squeeze of lemon juice
1 beaten egg, to glaze

1 Preheat oven to 220C/Fan 200C/ 425F. Mix the flour, salt and baking powder in a large bowl. Add the butter. Rub it in with your fingers until the mix resembles fine crumbs. Fold in the sugar and chopped chocolate.
2 Gently warm the milk until warm but not hot. Add the vanilla (if using) and lemon juice. Set aside for a moment. Put a baking sheet in the oven.
3 Make a well in the dry mix and add the warmed milk. Combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour on a clean work surface. Tip the dough out.
4 Dredge the dough and your hands with a little more flour. Fold the dough over 2–3 times until it’s a little smoother. Pat into a round, about 4cm thick.
5 Dip a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) into some flour. Plunge into the dough. Repeat until you have four scones. Press what’s left of the dough back into a round to cut out another four. Brush the tops with the beaten egg and transfer carefully onto the preheated baking tray.
6 Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/Fan 140C/ 325F) for a few mins to refresh.

Turn to page 25 of June's The Simple Things for more of our afternoon tea menu, including:

Rhubarb fizz
Curried egg & chive sandwiches
Crab, chilli & fennel sandwiches
Broad bean, goat’s curd & mint open sandwiches
Jammy raspberries
Cardamom, rose & strawberry cake
Cherry & elderflower cheesecake tartlets
Peachy lemon verbena iced tea

 

More from the June issue:

Featured
Feb 17, 2019
Small acts of kindness
Feb 17, 2019
Feb 17, 2019
Jun 27, 2017
Recipe | Gooseberry cake
Jun 27, 2017
Jun 27, 2017
Jun 26, 2017
Mindful moments | Download a chatterbox to colour in
Jun 26, 2017
Jun 26, 2017

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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our 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 60, june, cake recipe, afternoon tea, scones
Comment
Illustration: Joe Snow

Illustration: Joe Snow

How to become an expert stone skimmer

Lottie Storey June 3, 2017

You may not beat the world record of 88 bounces but you can give it your best shot 

Pick your pebble

Even the novice spinner can improve their chances by seeking out flat, round and smooth stones. Scientists have proved that stones of roughly 5cm in diameter fare best (it’s down to their surface area). Record holder Kurt Steiner recommends a weight of around 100–200g and a thickness of 6mm.

Find your entry point

Another previous record holder advises keeping the first bounce close – aiming for splashdown within 4.5 metres of the throwing point.

Give it a spin

Spin the stone as it leaves your fingers.

Let’s get technical

Those clever scientists have proved you need to ensure there’s an angle of 20 degrees between the stone and the water and that it’s launched at a speed of at least 5.6 miles per hour. How you actually use that knowledge out in the wild, we’re less sure of, but you’ve got until 27 September, the date of this year’s World Stone Skimming Championship near Oban in Scotland, to figure it out. 

 

More from the June issue:

Featured
Feb 17, 2019
Small acts of kindness
Feb 17, 2019
Feb 17, 2019
Jun 27, 2017
Recipe | Gooseberry cake
Jun 27, 2017
Jun 27, 2017
Jun 26, 2017
Mindful moments | Download a chatterbox to colour in
Jun 26, 2017
Jun 26, 2017

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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our 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 60, june, how to, How to, school holiday ideas
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Feb 27, 2025
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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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