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Taking Time to Live Well
Do you want to go where the streets have no name? Us neither.
Photography: Nassima Rothacker
Serves 4
Vegan
250g podded fresh borlotti beans
1 carrot, peeled and cut into 4
1 celery stick, top removed, cut into 4
1 bay leaf
¼ bunch of thyme
1 tsp smoked paprika
100g non-dairy cream cheese
2 tbsp tomato purée
1 bunch of basil, leaves picked and stalks retained200g cooked chickpeas, roughly chopped
½ quantity of hummus* (½ tub shop-bought)
2 tbsp olive oil
Extra virgin olive oil, to garnish
* For homemade hummus:
240g tinned chickpeas (drained and rinsed)
60g tahini
1 garlic clove
Zest and juice of ½ lemon
25ml olive oil
½ tsp agave syrup
½ tsp table salt
Freshly milled black pepper
For the fermented tomatoes:
1 tsp table salt
50ml rice wine vinegar
50ml balsamic vinegar
1 tsp agave syrup
1 tbsp tomato purée
6 seasonal ripe tomatoes
1 Start by fermenting the tomatoes. Mix all ingredients together, apart from the tomatoes, and add the basil stalks. Add 100ml of cold water.
2 Prick the tomatoes all over with a skewer, then place in a container or jar and cover with the liquid. Loosely cover and leave in a slightly warm, dark place for a minimum of 4 days.
3 Place the beans, carrot, celery, bay leaf and thyme into a medium saucepan. Cover with water, then place on a high heat. Bring to the boil and simmer gently for 25–40 mins until soft (cooking time may vary depending on freshness).
4 Strain off the liquid from the pan, removing the carrot, celery and herbs.
5 Place the smoked paprika, cream cheese and tomato purée into a bowl. Whisk well. Place in a pan with the cooked borlotti beans and heat through.
6 To make the hummus, blitz all the ingredients in a food processor until a smooth paste, adding 20–30ml water if needed. (Remember, you’ll only need to use half of this quantity for the finished dish.)
7 To assemble, chop the basil leaves, reserving a few for garnish, and mix with the chickpeas, hummus and olive oil, seasoning well. Place the hummus around the edge of the serving plate, then place the beans on top. Peel the skin from the tomatoes (it will come off very easily after the fermentation) and slice each in half. Arrange on top, drizzling over a little of the fermenting liquor. Garnish with the reserved basil leaves and olive oil, then serve.
Recipe from Planted by Chantelle Nicholson (Kyle Books).
It’s been a while since we’ve asked you about The Simple Things. We’ve published the magazine for four years now and we’d love to know what you like (or don’t like) about it. Which covers and features you preferred and whether you buy every issue, or just now and again. We also want to know a little more about you, too, so we can make sure we’re publishing what you like to read. We’d also love to know which is your favourite room and why.
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From all at The Simple Things
If it weren’t for the elevated view from the windows and natural wood décor, you wouldn’t even think you were in a treehouse. But this expansive retreat, sleeping four, is designed around a massive 250-year-old oak, with a deck overlooking North Devon Biosphere Reserve. foxandhoundshotel.co.uk
Turn to page 76 of August's The Simple Things for more of these clever buildings that bring us closer to nature, maybe even closer to ourselves.
A day spent learning a new skill is mindful and mind full (in a good way) living. This month, Rebecca Frank learns flower arranging.
As somebody who loves flowers but knows little about picking or assembling them, I signed up for a summer vase workshop to learn more about the types of flowers and gain confidence in my artistic ability. India, the young, passionate founder of Vervain Flowers, is based on the farm and nursery in Worcestershire, where she grew up and now grows the majority of flowers for her wedding business and workshops.
We start with a garden tour while India explains her informal and intuitive style of floristry, love of garden roses and irises (“I know they only flower for a few days, but when they do, it gives me the best feeling so I grow them anyway!”). Our classroom is a large barn filled with buckets of the prettiest summer blooms in unusual varieties and shades, from deep purples to apricot, all freshly cut and ready for us to play with. After India has demonstrated, we set to work – a ceramic bowl from a local potter has been provided in which to create our own display.
I fiddle around for ages creating a shape with my foliage before moving on to the fun and slightly nerve-wracking bit of choosing and adding my flowers. The beauty of the plants and the focus required soon distract me from what everybody else is doing and I become completely absorbed. After a Mediterranean-style lunch in the garden, we head back to tweak and photograph our displays and to admire each other’s work.
I come away keen to grow more of the flowers that I love, both for my house and garden, and with the liberating attitude that – whether I really know what I’m doing or not – I can always just give it a go.
Seasonal vase classes cost £185 and are suitable for any level of experience. One-to-one classes are also available; vervainflowers.co.uk.
Photography: Kirstie Young
This lovely chunky relish is particularly excellent on burgers and hotdogs – just the thing for a barbecue. Because of their short cooking time, the veg in relishes have a lovely crisp texture, but this does mean that they won’t store as long as other preserves such as chutney. Keep this in the fridge and eat within two weeks.
Makes 3 jars
1 onion, finely diced
Raw kernels from 3 sweetcorn cobs
1⁄2 red pepper, finely diced
1⁄2 green pepper, finely diced
1⁄2 orange pepper, finely diced
1 red chilli, deseeded and finely diced
300ml cider vinegar
125g granulated sugar
you will need:
3 sterilised jars, vinegar-resistant lids, and labels
Put all of the ingredients into a large saucepan and heat gently, stirring. When the sugar has dissolved, simmer for 15 mins, stirring every now and then to prevent it sticking and burning. When the liquid has thickened and coated the vegetables, spoon them into the sterilised jars and top each with a little of the cooking liquid. Seal and leave to cool.
Turn to page 38 of August's The Simple Things for more of our staple foods feature on sweetcorn from Lia Leendertz.
As you're travelling around this holiday season, consider leaving a book you've enjoyed for someone else - on a park bench, in a cafe or bar, on a train, at the hotel, cottage or campsite.
July's The Simple Things came with our bookshare book plates - maybe your book will touch someone's life. Not got a copy? Order yours today!
Many of us love books; we collect them, build a library at home, accumulate a pile by the bed of those we will get around to reading. And occasionally we have a clear out and take a box to the charity shop. When we move home, it sometimes means a purge. But what if, instead of keeping all our books, we pass a few on, recommending them in absentia to others by leaving them behind when we are out and about?
As you’re travelling around this holiday season, consider leaving a book you've enjoyed for someone else - on a park bench, in a cafe or bar, on a train, at the hotel, cottage or campsite. Some railway stations even have bookshelves for people to help themselves.
Download our free book plates so you can let people know what’s going on.
Maybe your book will touch someone’s life. It may introduce someone to a new writer they then fall for, let someone travel the world via its pages, or inspire someone to pen their own story. You’ll wonder at its journey and who picks it up next.
1 Choose a book to pass on.
2 Find a place you’d like to leave it.
3 Stick one of our book plates in the first page.
4 Write in your name, date and where you’re leaving it.
5 Leave it for someone else to enjoy.
6 Share socially: say where you left it and tag @simplethingsmag on Instagram.
Borrow a book from us! We’ll be taking a mini lending library with us to The Good Life Experience in September, so feel free to bring and borrow a book.
Download them at thesimplethings.com/blog/bookplates.
You’ll be able to print them at home, A4 size, to cut and paste them into your books.
Now in its fifth year, The Good Life Experience on the Hawarden Estate, Flintshire is absolutely unique.
Founded by four friends – Cerys Matthews MBE, Steve Abbott and Charlie and Caroline Gladstone - if it fits in with their idea of The Good Life, it features at the festival.
Expect to pitch your tent in the shadow of two castles, great locally produced food, axe throwing, foraging, campfire cooking sessions with world class chefs, daily feasts, mass sing-a-longs, over 40 expert craftspeople, beer served by experts, talks by explorers, a canine circus, raucous music, abseiling, a free 1930s fairground, tree climbing, butchery displays, poetry, literature and endless How-To talks, and The Simple Things will be there too!
To celebrate two things we love – sharing good food and good conversation – we’re hosting The Simple Things picnic on the evening of Friday 14 September at The Good Life Experience. It’s a ticketed event, held within the festival at the Hawarden Estate in Flintshire, with a seasonal menu created by head chef at Hawarden, Adam Stanley.
Salad boxes of cobnut, nasturtiums leaves and edible flowers, heirloom tomatoes & crudités (sourced from a local farm)
Rye and soda breads from the Wirral; wraps of estate-reared charred lamb or roasted Hawarden squashes with freekeh, leaves and chopped herbs
Farm fruit crumble & double cream
Fizz, water and homemade lemonade
When you arrive, you’ll be invited to sit with fellow festivalgoers in small groups to promote discussion. We’ll provide a few conversation pointers in your picnic to break the ice.
Picnic tickets cost £25 per person. The picnic is only open to those attending The Good Life Experience, so if you haven’t already booked for the festival, there’s still time, and you can save 10% on festival tickets using code SIMPLE2. And if it rains? Don’t worry, there is a Plan B...
Everything at The Good Life Experience is aimed at adults and children alike; there aren’t many festivals that truly do that. Join us!
Under 12s go free | Dogs welcome | 15 minutes from Chester
www.thegoodlifeexperience.co.uk
Use code SIMPLE2 for 10% discount on tickets.
Not a natural camper? Treat yourself to a bell tent complete with camp beds!
Illustration: Kavel Rafferty
What do you see when you look in the mirror? In ancient Greece, they weren’t only a means of checking your lipstick, but also portals to the soul. So, you can imagine what an ill omen breaking one would be.
It was the Romans, however, who gave us the idea of it bringing seven years of bad luck – the time they believed it took to renew a life, and about the same amount of time that it seems to take to be rid of tiny shards of glass. (There’s also a superstition which claims that if it breaks into small shards, your bad luck will be smaller than if it breaks into large pieces.)
Ideas about broken mirrors can be found around the world – looking at your reflection in a broken mirror is considered bad luck in both Russia and India. Cunning ways of losing the bad luck include burying the shards under the light of the full moon, or waiting seven hours before you touch it.
Smashing.
Photography: Cathy Pyle
Makes about 20
2 x 400g tins of chickpeas
500g frozen garden peas
Zest and juice of 1 lemon
1 large egg
1⁄2 tsp chilli flakes
1 tsp ground paprika
1 tsp ground cumin
Handful of fresh herbs (we used oregano, basil and mint)
60g rye flour
Coconut oil, for greasing
1 Preheat oven to 200C/Fan 180C/ Gas 6. Drain and rinse the chickpeas, and place in a large mixing bowl. In a separate bowl, cover the frozen peas in cold water to defrost, drain and add to the bowl. Zest and juice the lemon, and add to the bowl along with the rest of the ingredients, and season.
2 Mix thoroughly and use a hand blender to break down the chickpeas and peas into a smoother paste: only do this for a couple of mins so that the mixture keeps some of its texture. It should be reasonably gooey but, if it is too wet to roll, add a little more flour.
3 Lightly grease a baking tray with coconut oil and, using your hands, form ping pong-sized balls and place on the tray. You should be able to make about 20 from your mix – you may need a second baking tray.
4 Cook in the oven for 25 mins or until they start to lightly crisp at the edges. Leave to cool before using a spatula to remove them from the trays.
5 Serve on a wooden platter with thick slices of shop-bought flatbreads and a couple of different types of hummus.
Cook’s note: You can freeze these, so try making a double batch, as they make a great midweek meal with a big salad and hummus dip.
Turn to page 25 of August's The Simple Things for more of our riverside picnic menu, including Elderflower fizz, Hard-boiled eggs with celery salt, Chilli spiced apple sausage rolls, Roasted tomato & goats’ cheese tart, Layered salad jars, and Strawberry cheesecakes.
The camper van is so much more than a vehicle to sleep in, says motorhome lover Martin Dorey who shares his tips on buying one.
Have you got your heart set on a camper? Congratulations. I look forward to waving to you on the road somewhere. But first ask yourself a few questions about why you want one and what you want to do with it.
Do you want to own a classic? Is it to travel the world (or even a bit of it)? Is it to camp in a little more comfort? Will it carry what you want to take with you? How many do you need to be able to sleep? Two is easy, more then four is trickier – and remember, kids get bigger.
Firstly, set a budget as it will decide everything from age to the interior, the condition and mileage and comes back to the ‘why’ question. It’s worthwhile totting up the running costs, too. You could consider alternatives to a VW and bear in mind that imported vans from dry places like Australia and South Africa are often rust-free and right-hand drive, too.
Rent before you buy to make sure a camper is really for you, before you spend thousands. Then go to as many big dealers, motorhome retailers, VW festivals and conventions as possible. Nose about in as many vehicles as you can, to check layouts, seating arrangements and budget, and try to identify the vehicle that’s just right for you. There’ll be one, all you have to do is find it.
Serial camper van owner Martin Dorey is author of The Camper Van Bible and his latest book, Take the Slow Road: Scotland (both Bloomsbury). You can get signed copies at martindorey.com.
Anyone who despairs of shoddy motorway service station food and the appalling provisions available in petrol stations throughout the land should know there are alternatives. And they are handily listed in the glove-box sized The Extra Mile: Delicious Alternatives to Motorway Services, which proffers motorway by motorway suggestions of off-piste cafés, tearooms, pubs, farm shops and delis around the country.
Try these for starters:
M4: The Bell at Ramsbury, Wiltshire, SN8 2PE
A Georgian era coaching inn off junction 14 of the M4, on the edge of the Marlborough Downs, The Bell offers seasonal food and drink drawn from the local Ramsbury’s estate’s own brewery, distillery and smokehouse.
M5: Court Farm Shop, Cheltenham, GL52 7RY
With a ridge of the Cotswoldian Cleeve Hills as a backdrop, Court Farm Shop started life as a roadside egg shop but has blossomed into a purveyor of local produce. Two thirds of its wares are sourced within a 30-mile radius, and the farm’s own livestock is the basis for acclaimed burgers, sausages and meatballs. A hop from junction 11.
M11: Shelford Deli, Cambs, CB22 5LZ
Off junction 11, the Shelford Cafe-Deli serves up delectable homemade sandwiches, salads, cakes, pizzas, ice-cream, coffee and much else beside – all with a contemporary twist – that have made it beloved of foodies far beyond those simply stopping by off the motorway. Its assets also include a sunlit garden with a wendy house to play in.
M6: Whale Tail Café, Lancaster, LA1 IXN
A Mecca for vegetarians and vegans, this caff, off junction 34, is famed for its meat-free breakfasts, and cakes that are ‘masterful examples of alternative baking’. Ingredients where possible are free trade and organic.
Foodie pitstops taken from The Extra Mile: Delicious Alternatives to Motorway Services by Alastair Sawday and Laura Collacott (Printslinger)
Turn to page 68 of August's The Simple Things for more detours worth making.
Illustration: Kavel Rafferty
Impress your neighbours (that will be the squirrels then) with this simple campsite DIY
You will need:
Large rocks or green logs
Spade (optional)
Tinder, such as as dry leaves or grass
Dry twigs for kindling
Dry firewood
Grill
Water to hand
Pick a spot at least 3m from anything flammable and on exposed earth. Create a keyhole-shaped border from large rocks or green logs. Dig a shallow pit within main hole. Now assemble your fire. Tinder goes in the middle. Kindling is next: try a teepee or stacking method. Once it’s going, add your firewood – try to spread it out evenly. After the flames have died down, use the resulting coals to cook food (rake coals from the pit to the square section for more even heat). Lay a grill on top of the stones and get sizzling!
The soothing anti-inflammatory properties of chickweed and aloe mean these cubes are also good for easing the symptoms of rashes or bites, too.
100g fresh aloe vera gel (see method) or pre-mixed aloe vera gel
2 handfuls of fresh chickweed (see below)
1 If you’re making fresh, slice the gel from the inner aloe leaves, taking care to discard the inner green and yellow leaf lining. Measure the gel (you need 100g).
2 Put the gel into a blender with the chickweed and blitz until combined.
3 Spoon into ice cube trays and freeze until solid (the cubes will keep for up to a year in
the freezer).
4 To use, apply a frozen cube to the affected area as and when required.
Notes about chickweed: The plant has numerous tiny white flowers and is recognisable by a single line of hairs that grows up the stem between each leaf node and swaps over to a different side after each leaf. Chickweed works wonders for itchy or inflamed skin. Simply squeeze the fresh juice from the plant directly onto the skin to soothe nettle stings, skin rashes and eczema.
Recipe from Handmade Apothecary by Vicky Chown & Kim Walker (Kyle Books).
We’re offering readers of The Simple Things 10% OFF every time you order with us before 30 September 2018, quoting code SP6.
David Austin’s English Roses combine exceptional beauty and delicious fragrances with outstanding health, reliability and vigour. Flowering in flushes throughout the summer, they will transform your garden whether planted in a traditional rose border, a large container or in a mixed cottage garden style planting. For help selecting your roses, contact our rose experts.
Visit: www.davidaustinroses.co.uk
Call: 0800 111 4699
With pretty ruffs of cobalt blue* petals, cornflowers bring a little wildflower- meadow magic into the home.
“They work brilliantly as a cut flower, either alone or mixed with other British garden flowers like dahlias,” says Ellie Marlow, florist at Catkin and Pussywillow. “For anyone planning a late summer wedding, they also make beautiful buttonholes and flower crowns.”
*Although don’t be limited to just blue: there are also white, pink, red and purple varieties.
Photography and flowers: Ellie Marlow, Catkin & Pussywillow, Winchester railway station (catkinandpussywillow.com)
Photography: Clare Winfield
Make the most of early blackberries with this magnificent sponge. An unusual recipe that results in the lightest cake, which both looks and tastes enchanting
Serves 6–8
Melted butter, for greasing
140g plain flour, plus extra for dusting
3 organic eggs
225g granulated sugar
1 tsp baking powder
Pale pink rose petals, fresh or crystallised for the filling
110ml whipping cream
2 tsp icing sugar, plus extra for dusting
1⁄2 tsp rosewater (optional)
225–350g wild blackberries
1 Preheat oven to 190C/Fan 170C/Gas 5. Brush two 20.5cm cake tins evenly with melted butter and dust with flour (lining the base with a circle of greaseproof paper will make removal easier, too).
2 Separate the eggs. In a food mixer, whisk the yolks with the sugar for 2 mins, then add 75ml water. Whisk for 10 mins until light and fluffy.
3 Sift the flour and baking powder into the mousse in batches. Whisk the egg whites until they hold a stiff peak. Gently fold them into the fluffy base.
4 Pour into the prepared cake tins and bake for about 20 mins until the centre is firm and the edges begin to shrink from the tin edge. Remove the cakes from the tins and cool on a wire rack.
5 Whip the cream, then add the icing sugar and a few drops of rosewater (if using).
6 Sandwich the cold sponges together with the whipped cream and the blackberries. Dust a little icing sugar over the top of the cake. Sprinkle with fresh or crystallised rose petals.
Recipe from Grow, Cook, Nourish by Darina Allen (Kyle Books).
Cake in the House is our monthly recipe feature - get a cake recipe every month in The Simple Things!
Nature’s Path, the organic gluten-free cereal pioneer, is a champion of the outdoors. In fact, its guiding ethos is ‘Always leave the earth better than you found it’, something that’s shared by anyone with a love of gardening. The company’s commitment to the environment is rooted in sustainability and it is an active supporter of community and urban gardening initiatives. It also maintains a large garden at its HQ – with produce distributed among its staff.
That’s why the family firm is pleased to be supporting this year’s National Allotment Week, 13–19 August. Organised by The National Allotment Society, National Allotment Week celebrates allotment plots up and down the UK, encouraging everyone to explore what their local community can offer in terms of growing your own.
The week highlights the benefit of allotments – from getting active outdoors, to producing your own food, to meeting and socialising with a range of people locally. Vital for wildlife, these ‘green corridors’ also safeguard land that would otherwise be built on. Just one metre of land can support hundreds of different species.
This year’s theme is ‘Living and Growing’. It highlights the importance of growing your own food and bringing gardening into your life. And if there’s a waiting list for an allotment in your area? Don’t be put off. Without waiting lists, allotment authorities cannot assess demand, so it’s great to show as much interest as possible, so that more plots can be made available. And, in the meantime, even growing herbs on your windowsill or tomatoes in a hanging basket can help hone your horticultural skills.
For further details on National Allotment Week and allotments near you, visit nsalg.org.uk. To find out more about Nature’s Path, visit naturespath.com.
Nature’s Path organic gluten-free cereals are some of the most popular in the UK – including its biggest seller, Mesa Sunrise, a delicious cereal flake made with organic corn, flax, quinoa and amaranth. Or try the newly launched Superflakes. As the first organic sprouted grain, superfood cereal on the market, they are the ideal way to start your day. Mix in some home-grown strawberries or raspberries, add a dollop of yogurt and a drizzle of honey – and enjoy a delicious summer breakfast.
*Sponsored post
Things you might want to do this month (no pressure!)
Exercise when it’s cool in the mornings
Eat a little lighter this month
Write a postcard or letter once a week
Dive into deep water
Listen to live music
Flavour water with fresh fruit and herbs
Enjoy being idle
Write down three things you don’t know or understand and make finding out about them your goal for this month
What would you add? Come over and tell us on Facebook or Twitter.
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.
