Tipple of the month | Pisco Sour
Raise a glass to Peru’s best export (apart from Paddington)
The South American brandy, pisco, made from muscat grapes, was said to have been first made into the famous cocktail by Victor Vaughen Morris, an American bartender working in Peru, in the early 20th century. The first Saturday of February is National Pisco Sour Day.
MAKE IT: pour a 1⁄2 measure of lime juice, 2 measures pisco, 1 tbsp beaten egg white into shaker with ice.
Add a dash of gomme syrup and a dash of angostura bitters.
Shake. Strain into glass.
Salud!
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Photography: Ali Allen
Seasonal winter shots
Ginger tops the list of effective natural home remedies. Try these combinations to help settle upset tummies, soothe migraines and ward off viruses
To make: Peel and juice the ginger first, then feed the herb or spice through the juicer. Finally, juice the fruit.
Each of the following recipes makes one winter shot.
Asian Pear Drop: 2cm piece of ginger, 1⁄4 of a stick of lemongrass and half
a pear.
Sunshine Ginger: 2cm piece of ginger, 1 blood orange or 2 clementines and
a dusting of cinnamon.
Winter Ginger: 2cm slice of ginger, 1 apple and a drop of oregano essential oil.
Blushing Ginger: 2cm piece of ginger, 2 cardamom pods (feed whole through a juicer or grind the seeds and add later after juicing), 4cm piece of rhubarb and 1 small or 1⁄2 medium-sized beetroot. Solo Ginger: 2cm piece of ginger,
1⁄4 lemon (zest and all) and a dusting of cayenne pepper.
Persian Ginger: 2cm piece of ginger, 1 tbsp fresh rose petals or 1⁄4 tsp rosewater and 15 pitted cherries.
From Tonics & Teas by Rachel de Thample (Kyle Books).
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Image: Unsplash
Floral delights to brighten up February
Awe-inspiring orchids
For an uplifting dose of warmth and colour head to Kew Gardens’ Thai-inspired orchid festival inside the Princess of Wales Conservatory. A magnificent display of orchids among the sights and sounds of Thailand provides a welcome reprieve from the British winter.
10 February–11 March.
kew.org
White carpet walks
Marvel at the first signs of spring during a snowdrop walk at Rode Hall, Cheshire. With around 70 varieties of this much-loved flower, it can’t fail to make you feel optimistic.
rodehall.co.uk
Early bloomers
If you want a glimpse of spring, look out for
the National Trust Valentine’s Day Flower Count. Last year, Saltram in Devon had the highest number of flowers on 14 February (176 blooms) for the second year running. Gardens in the South West are usually the furthest ahead in the UK.
nationaltrust.org.uk
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Life Skills | Furniture painting
Spend a day learning a new skill. Mindful and mind full (in a good way). Clare Gogerty joins an Annie Sloan workshop in Oxford
If you've ever attempted to paint a piece of furniture only to be disheartened by the laborious process of sanding, painting and waxing, the day you discover Annie Sloan Chalk Paint is a day of wonder. Developed nearly 30 years ago, it brushes onto surfaces including wood, leather, concrete and leather, with no need to sand or prime. Suddenly that tired old bedside table can be revitalised with just a coat of paint and a layer of wax.
You can develop your skills at an Annie Sloan workshop. I attended one run by Annie at her Oxford HQ, but her stockists in independent shops nationwide are all trained in her techniques and run their own. The morning was spent painting a wooden box with a neutral colour (Old White, in my case), letting it dry, then painting a thin coat of another colour on top (Paloma, a soft grey) and scrunching it off with newspaper. This process, known as frottage,
creates a two-tone marbled effect similar to rag rolling, and can be used on any surface, not just wood.
Colour theory was tackled in the afternoon, with Annie encouraging us to think of colours “like ingredients used in cooking”. She urged us to be brave with colour in our homes and, using her palette of 37 Chalk Paints, fabric swatches and an outline sketch of a room set, we created schemes for a living room and a kitchen/dining area. By the time I got home, no piece of furniture was safe from my brush.
To find your nearest Annie Sloan stockist and your nearest workshop, which also includes gilding and waxing, visit anniesloan.com.
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Photography: Will Heap
Birch Tree Wine
A tapped birch can give around 4 litres of sap over 24 hours (above). Fermented with lemon and raisins, it makes a lovely wine
Birch tree wine
4 litres of birch sap (as fresh as possible - see the feature on page 36 of February's The Simple Things for how to tap a birch tree)
1kg sugar
200g raisins
Juice of 2 lemons
5g wine yeast (1 sachet)
You will need:
1 large bucket
2 x 4.5 litre demijohns with airlocks*
Sieve
Funnel
4 or 5 x 750ml bottles
1 Give everything a good scrub and sterilise with hot soapy water. Put the sap in a large pan and bring to the boil. Add the sugar and simmer for around 10 mins until the sugar dissolves. Pour into the sterilised bucket and add the raisins and lemon juice. Leave to cool.
2 ‘Activate’ the yeast according to the packet instructions and sprinkle into the bucket. Cover loosely with a cloth and leave to ferment for around 3 days at room temperature.
3 Strain out the raisins and decant into into one of the demijohns. Seal with an airlock. Leave upright in a warm, darkish place for around 4 weeks. Sediment will collect at the bottom of the jar.
4 Decant the liquid into the second demijohn without disturbing the sediment and seal again with an airlock. Discard the sediment. Leave upright in a warm, darkish place until fermentation is complete (when no more air bubbles rise into the airlock). This could take another 4 weeks.
5 Decant the liquid into your sterilised wine bottles, again without disturbing the sediment and seal. Discard the sediment.
6 Store the bottles on their sides in a cool place (if you’re using corks, make sure they’re tight!) and leave to ‘age’ for at least 3 months. Best after a year, if you can wait that long!
* For wine-making supplies, try homebrewcentre.co.uk or wilko.com.
Recipe by Kate Turner.
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A could-do list for February
Things you might want to do this month (no pressure!)
- A could-do list for February
- Eat syrupy pancakes for breakfast
- Read a short story in one go
- Wander around your local park
- Stop every two hours and focus on your breath
- Go out with friends (even when you don’t feel like it)
- Do your food shopping somewhere different
- Write down five things that recently made you smile
What would you add? Come over and tell us on Facebook or Twitter.
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Things you could give up for Lent
Not planning on giving up chocolate for Lent? Try one of these ideas instead.
Plastic bottles
Carry your own drinking bottle and drink tap water.
News
It can provoke anxiety so give yourself a break every now and then.
Social media
Speak to those you care about and remain blissfully unaware of those you don’t.
Waste
Buy food locally and more frequently to avoid waste and get savvy with sell-by dates and leftovers.
Gossiping
It creates negative energy. If you haven’t got anything nice to say...
What would you add? What are you giving up? Come over and tell us on Facebook, Instagram or Twitter.
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Breathe | February cover reveal
Peek out from under the duvet. Yes, it’s still winter but there are signs of season’s end. It’s time to wrap up, get out there and blow off some cobwebs. A beach walk could work, a potter in the garden or a wander through the woods, all bare branches and new views. Dusk is still early, leaving a lamplit evening for a mindful project or making a meal of dinner for one. And when the dark night settles, come full circle back to your duvet. Sometimes love is nothing more than a warm bed, a hot drink and a good book.
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
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Photography: Faith Mason
Recipe | Fluffy Banana Sultana Pancakes
The best thing about February? Pancakes, of course. Bananas and sultanas are meant for each other, especially when snuggled up together in a tender pancake like this.
Makes 8
100g self-raising flour
1⁄2 tsp baking powder
1 tsp ground cinnamon
1 large ripe banana, mashed, plus sliced banana to serve
100ml whole milk
1 large egg
1 tbsp melted butter
40g sultanas
Melted butter or vegetable oil, for frying
Runny honey or maple syrup, to serve
1 In a mixing bowl, add the flour, baking powder, a pinch of salt, the cinnamon, the mashed banana, milk, egg, and melted butter and gently whisk the wet ingredients into the dry until well combined. Be careful not to overbeat the mixture or the pancakes will be tough; some small lumps are fine. Stir in the sultanas.
2 Heat a non-stick frying pan over a medium heat and brush with butter or oil. Drop 60ml batter into the pan and cook for about 1 min, or until golden underneath. Adjust the heat as needed to ensure the pancakes don’t burn before they’re cooked through. Flip and cook for a further 30 seconds to 1 min. Repeat with rest of the batter.
3 Serve straight from the pan or keep warm in an oven preheated to 150C/Fan 130F/ 300F while you cook the remaining batter.
4 Serve the pancakes with slices of banana and a drizzle of honey or maple syrup.
Recipe from Posh Pancakes by Sue Quinn (Quadrille)
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Growing | Hydroponics
No longer the preserve of commercial growers, hydroponics - a soil-less method of growing leafy veg - is made for urban edible-gardeners.
Growing veg can be tricky if you don't have a garden to cultivate or a sunny balcony to fill with tubs. Redemption for would-be urban gardeners, however, could lie with hydroponics, a controlled method of growing plants in water rather than soil
But what to grow?
Stick to leafy salad veg and herbs for the best results. Which varieties you choose to grow will depend on the size of your growing system: the lights of the Ikea Indoor Gardening System, for example, are 30cm above the growing tray, so any plants that grow taller than that won't fit. Plant 1-3 seeds per plug, depending on the plant, and remember that different seeds germinate at different rates. You should see plants with leaves big enough to eat after 5-7 weeks.
Cherry tomatoes
Small tomatoes often planted in containers will also suit hydroponic systems. 'Balconi Red', 'Bajaja' and 'Sweet 'n' Neat Cherry Red' are all nice and compact.
Chillies
Smaller varieties such as 'Krakatoa' and 'Basket of Fire' will fit hydroponic systems best, but taller plants can be pinched out to encourage width rather than height.
Lettuce
Most varieties will flourish in a hydroponic system. Ones with looser leaves such as Lollo Rossa, Cos (red and green) and Butterhead varieties suit hydroponic cropping better than tightly packed ones like Iceberg.
Other leaves
Pick the leaves of spinach, rocket, pak choi, oriental mustard and garden cress when they are young for best flavour. They are often found together in salad leaves seed mixes.
Herbs
A handful of fresh herbs in snipping distance is a boon to any cook. Most thrive in hydroponic conditions: try basil, chives, coriander, mint, parsley or lemon balm.
Turn to page 106 of February's The Simple Things for more of our feature on Hydroponics, including what you need to start out.
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Photography: Steven Joyce
Spinach, sausage and orzo soup
This spinach, sausage and orzo soup offers a whole meal and a big dose of comfort in one bowl for those midwinter days when you want dinner on
the sofa and minimal washing up.
Serves 4
6 plump sausages (ideally with lots of onion or garlic)
2 tbsp olive oil
1 onion, diced
1 carrot, roughly chopped
1 stick of celery, diced
2 cloves of garlic, crushed
1 tbsp tomato purée
A generous pinch of freshly grated nutmeg
A small pinch of dried oregano
800ml chicken or vegetable stock
1 bay leaf
100g orzo or other small pasta
150g spinach, stems removed, roughly chopped
2 tbsp single or double cream
TO SERVE:
Fresh parsley, chopped
Fresh basil, chopped
Freshly grated parmesan
1 Remove the sausage casings and shape the meat into little meatballs. Place the oil in a heavy-based pan with a lid over a medium-high heat and add the sausage meatballs. Brown them all over, then lift out and set aside. Turn the heat down to medium and to the same pan add the onion, carrot and celery, and season; sauté for 10 mins, until soft and beginning to brown.
2 Add garlic and tomato purée and cook, stirring for 2 mins. Next, add the nutmeg, oregano, stock and bay leaf and bring to a simmer. Cook for 10 mins.
3 Add the orzo*, spinach and meatballs and simmer for 4 mins, or until the orzo and meatballs are cooked. Remove from the heat, add the cream and remove the bay leaf and check seasoning.
4 Serve in wide bowls, and garnish with herbs and parmesan.
Recipe from Leon Happy Soups by Rebecca Seal and John Vincent (Conran Octopus).
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Listen | Break up songs
What becomes of the broken hearted? They sit around and listen to sad songs…
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Storytelling
Once upon a time...
...we used to tell stories and now we probably don’t so much. It’s National Storytelling Week this month (28 Jan–3 Feb) – a great reason to rediscover the delights of the spoken story
Many of us stop reading aloud or making up stories when we don’t have children to read to, but there’s nothing to stop you from reading to your partner or a friend – it can be a surprisingly bonding experience, great for a winter’s night.
Or, you could offer to read to an elderly relative or neighbour or volunteer in a local care home. To Read Aloud by Francesco Dimitri (Head of Zeus) is a collection of 75 extracts from different writers with time taken to read aloud from just 3 to 15 minutes. Choose from themed chapters (change, love, nature etc).
As you get more confident with reading aloud, try making up your own stories. Base them on your own experiences if you find it easier and visualise (rather than write) the beginning, middle and end, before you start. For inspiration, try going to a storytelling event – there are plenty this month (see sfs.org.uk).
For a bit of fun at home, play a storytelling game, such as Rory’s Story Cubes, where you roll the ‘dice’ and create a tale using all the pictures. Board games such as Tell Tale (for younger families) and The Awkward Story Teller (for adults and teenagers) work well, too.
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Photography: Nassima Rothacker
Marmite and cheddar welsh rarebit
Winter comfort food doesn’t get much better than this
Serves 2
4 slices sourdough
20g unsalted butter
20g plain flour
200ml amber ale
100g mature cheddar, finely grated, plus extra for sprinkling
1–2 tsp Marmite, to taste
1 Preheat grill to high. Toast the sourdough, either under the grill or in a toaster.
2 Put the butter in a small saucepan over a medium heat. Once the butter has completely melted, add the flour and beat to a thick paste with a wooden spoon.
3 Still on the heat, add a splash of the ale and beat in. The mixture will turn into a very thick paste but just keep beating. Add the ale gradually, beating well after each addition. As the mixture gets looser, switch to a whisk and whisk continuously, while pouring in the ale – it’s easier to get rid of any lumps while the mixture is thicker, so whisk like your life depends on it and add the ale gradually. Allow the sauce to come to
a boil then reduce to a gentle simmer and leave it to cook for about 10 mins,
stirring occasionally.
4 Once the floury taste has cooked out of the sauce – test it to be sure – add a generous pinch of black pepper (I wouldn’t use any salt until the end as Marmite can season this enough). Add the cheese and stir over a low heat until melted. Add the Marmite a little at a time, to taste – you may think more is more, but do go carefully; a little goes a long way. Taste for seasoning, adding more pepper and salt if required.
5 Spoon the sauce onto the slices of toast and sprinkle over a little more grated cheese. Place under the hot grill for a minute or two, until the sauce bubbles up and burnished, blackened little flecks appear.
Recipe from Comfort by John Whaite (Kyle Books).
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Photography: Ali Allen
Vietnamese lemongrass tea
A simple, aromatic brew that’s brilliant for taming achy tummies, soothing coughs and helping to prevent colds and flu
Makes 2x250ml servings
4 lemongrass stems
1 thumb-sized piece of ginger
1⁄2-1 tbsp coconut sugar or raw honey, to taste
Lime slices to garnish (optional)
1 In a medium saucepan, bring 600ml water to a boil over a high heat. Bash and cut the lemongrass into thin shreds. Peel and julienne the ginger. Add both to the water and boil for 5 mins.
2 Reduce the heat to low and simmer the tea for an additional 5 mins. Sweeten to taste with coconut sugar or honey.
3 Serve warm, or refrigerate and serve over ice, garnished with lime slices.
WHY LEMONGRASS?
With its distinct lemon flavour and citrussy aroma, lemongrass offers an impressive array of medicinal benefits. The main component of the grass is lemonal, a compound that has powerful antiseptic and astringent qualities. It’s widely used in Southeast Asia for its well-reputed health benefits that also include lowering cholesterol, treating insomnia, improving respiratory function and aiding digestion.
Recipe from Tonics & Teas by Rachel de Thample (Kyle Books)
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How to cross a frozen lake
No skating on thin ice, if you follow these solid suggestions
Be prepared
Don’t go alone. Carry 15m of rope, an ice pick or ice claws, as well as warm, thick clothes in a waterproof bag.
Study the ice
Clear blue, black or green ice is strongest. Avoid white, milky ice and danger signs including slush, cracks and seams. Ice underneath snow will also be thin and weak.
How to move
With your ice pick, measure the ice depth at least every 50 metres. 10cm of clear, newly formed ice can support walking (20–30cm, a small car). Wear skis or snowshoes and, in a group, walk about 15 metres apart.
If you fall in...
Keep clothes on but lose shoes. Put your hands and arms on the ice and kick. Use your claws to pull yourself onto the surface, then roll away from the broken ice. Change into dry clothes and seek shelter and hot drinks.
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Escape | Head for the (little) hills
Often overshadowed by mountains, our lesser peaks are easier to get to, take less time to climb, and are, of course, masses of fun
Entice the unwilling
Ways to ensure your outing isn’t all an uphill struggle
Make it a treasure hunt
Do the walk yourself first and hide sweets or treats under rocks or in trees, and then draw a map. Kids will love it.
Share your kit
It’s hard to surrender your favourite waterproof, but you want your friends/family to have a great time and come again, so make sure they stay warm and dry.
Plan rewards
Surprise companions with their favourite chocolate bar or sandwich – or take them to an unexpected point of interest or time your arrival for sunset – it will make them yearn for more.
Turn to page 69 of January's The Simple Things for more on our guide to climbing hills.
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Tastebud travels | Aloo gobi
Homemade rather than takeaway, this dry, potato and cauliflower curry is a revelation. Originally from the Punjab, it is now popular across India and Pakistan.
Serves 2 (or 4 as a side)
3 medium potatoes
1 medium cauliflower
4–5 tbsp vegetable or rapeseed oil
1⁄2 tsp block mustard seeds
About 12 fenugreek seeds
1⁄2 tsp cumin seeds
1 tsp ground coriander
1⁄2 tsp each of ground turmeric and ground cumin
1–2 dried red chillies, finely chopped
1 fresh green chilli, finely chopped
1 onion, peeled and finely chopped
4 tbsp frozen peas (optional)
TO GARNISH
Finely chopped fresh red chilli
2 tbsp chopped fresh coriander
Shavings of fresh coconut
1 Boil the potatoes in their skins until just tender when pierced with a skewer. Drain, leave to cool completely and then peel and cut into chunks.
2 Blanch the cauliflower in a pan of boiling water for 2 mins. Drain, cool and divide into small florets.
3 Heat the oil in a large shallow pan, add the mustard seeds and fry until they begin to pop. Add the fenugreek seeds, cumin seeds and ground spices, along with the chillies and onion. Stir well and fry over a low heat until the onion is soft and golden brown – approx 10 mins.
4 Add the cauliflower, cover the pan and cook for 5 mins or until almost tender. Add the peas (if using) and potato chunks, season with salt and re-cover the pan. Cook for l0 mins or until the potatoes are heated through.
5 Serve garnished with chopped red chilli and coriander leaves, plus shavings of fresh coconut.
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Nest | Oxalis
For a plant with such theatrical qualities – its purple leaves track the light and fold up at night like butterfly wings – an oxalis is remarkably low maintenance. Alice Howard, owner of Botanique Workshop, artisan store and flower shop, recommends adding grit to the pot, and feeding every so often. And don’t give up on it during winter when it dies back – it will recover in spring and reward you with pretty lilac flowers in summer.
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