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Photography: Kirstie Young

Photography: Kirstie Young

Get to know hedgerows

Iona Bower May 4, 2019

They’re the stitches in the green and brown patchwork quilt of the English countryside; we should all get to know hedgerows a little better…

Hedgerows are among the most diverse habitats in Britain, sheltering 125 of our most threatened species. They also are a visual historical timeline, showing us where boundaries were made, lost, fought for and farmed over millennia. Yep. The humble hedge is Great British phenomenon. In homage to hedges (hom-edge, perhaps?), here are few quite interesting facts about hedges you may not know…



  1. The word ‘hedge’ comes from the Anglo Saxon word ‘haeg’, meaning ‘enclosure.

  2. Bats use hedges to navigate by, like natural sat-nav.

  3. You’ll notice that in fields, the corners of hedges are usually a steady curve, rather than a sharp right angle; this was to allow space for a team of oxen and a plough to turn.

  4. The most common hedgerow plant is hawthorn, by quite a long chalk. No one is absolutely sure why but it could be because the Celts had a tradition of planting hawthorn around their sacred places.

  5. Some parishes in England and Wales still practise the Roman tradition of ‘beating the bounds’. On Ascension Day, locals would gather to march around the boundary hedgerows of the area, beating the stone walls and hedges with sticks.

  6. You can work out the age of a hedge by picking a 30-metre length, counting the number of different species of trees and shrubs in it and mulitplying that number by two. So if you spot five different species, you can reckon on the hedge being around 500 years old.

In our May issue, which is in shops now, foraging guru Lia Leendertz has lots of tips for foraging in hedgerows and recipes for your hedgerow treasure, from hawthorn and basil mayonnaise to elderflower champagne. Find it on p6.

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

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In Growing Tags May, issue83, nature, hedgerow, foraging
Comment
Photography from Islandeering: Adventures Around the Edge of Britain’s Hidden Islands

Photography from Islandeering: Adventures Around the Edge of Britain’s Hidden Islands

5 things | you probably should do on an island adventure

Iona Bower May 1, 2019

Take a leaf out of the Famous Five’s book and do it properly

Britain has 82 large islands around it, and more than 6,000 smaller ones. And each is special and worthy of an adventure in its own way.

In our May issue, we’ve an extract from Islandeering: Adventures Around the Edge of Britain’s Hidden Islands by Lisa Drewe (Wild Things Publishing) which has lots of great ideas for walks, swims and things to see on 50 islands in our archipelago. But to make life simple, if you’re off on your own island adventure this week, we’ve got five things you really should do to up the Blytonesque fun factor.

  1. Eat something you foraged yourself. From cockles to dandelion leaves, it always tastes better when you found it rather than bought it. Pretend you’re stranded and it will taste even better!

  2. Explore some rocks or ruins. Paddle in rock pools hunting for crabs or scramble up the banks of a ruined castle. Every discovery is exciting on your own island.

  3. Ride out in a little boat if you can (take care to tie up your oars so no gold thieves can row your boat back out leaving you stranded a la Anne and George on Kirrin Island).

  4. Plan a big walk - walking the perimeter of an island all around the coastline will give you a smug glow but if that’s not manageable walk the shortest path across it or perhaps up a significant hill. Be sure to take a map - or draw your own.

  5. Take a picnic. Eat it on the sand, a rocky outcrop or find a more sedate picnic bench, wherever you like, but it must contain a fancy sandwich, some good cake and, obviously, lashings of ginger beer.

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

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In outing Tags May, issue 83, outdoors, outdoor adventures, adventure
2 Comments
Photography: Alamy

Photography: Alamy

Why we love a secret garden

Iona Bower April 27, 2019

Come through the gate with us into a wonderful, walled world


Wouldn’t we all love a walled garden? Who can honestly say they’ve not wandered through the pretty paths of a walled garden in a stately home, between manicured flower beds and pleached fruit trees and pretended just for a few seconds that they are lady of the manor, taking their crinoline out for an airing on a turn round the estate?

Something about their secluded nature makes them just a little bit magical. It’s little wonder many a novel and film features a walled garden, symbolic of the fertile ground hidden inside the walls of our mind, the wonder of a secret well kept, the idea that behind any ordinary brick wall one might find something fantastical…

One of our favourite fictional walled gardens would have to be in Frances Hodgson Burnett’s The Secret Garden. “It was the sweetest, most mysterious-looking place any one could imagine. The high walls which shut it in were covered with the leafless stems of climbing roses which were so thick that they were matted together.” But the sweetest thing about it for Mary Lennox is the chance to learn to tame the garden and to grow within its walls. The garden, abandoned for a decade, (note that orphan, Mary, unwanted and then left by her own parents, is also ten years old) is an allegory for Mary’s spiritual self. Inside the brick walls of abandoned garden are bulbs waiting to shoot and then bloom. And inside cold, self-centred Mary Lennox is all sorts of good just waiting to be nurtured into growth.

The Secret Garden is considered a classic British children’s book, but the interesting thing about it is that it was written neither as a book, nor for children. The story was first published, serialised, in an adult magazine. It wasn’t until 1911 that it was published in its entirety as a book, and then it was marketed to both adults and children simultaneously, in much the same way as the Harry Potter books or Philip Pullman’s Lyra trilogy were decades later.

In its time, The Secret Garden was a bit of a damp squib among Frances Hodgson Burnett’s far more successful novels, such as A Little Princess and Little Lord Fauntleroy. What probably saved it from obscurity was a sudden adult interest in the studying of children’s fiction at the time and that marketing of it as a book for adults.

It’s a strange thing that we adults, who hold all the cards really where children’s fiction is concerned, spotting authors, paying illustrators, devising budgets for the marketing of all these books, are so reticent to step forward and enjoy them. We feel, for some reason that we have to leave these books for children, wait to be invited into their secret garden. And every few decades, along comes a book that transcends the barriers between adult and children’s fiction, and the people in suits at the publishing houses feel they have to throw us a bone with an ‘adult version’ cover, or at least one we won’t be embarrassed to be seen reading on the bus. It’s a great shame, really.

We’d like to encourage you to pick up a book that’s ‘too young’ for you this month and read it proudly in public. Who knows? Behind that cover that says ‘not for you’ you might find a long-forgotten secret garden with all sorts of wonders just waiting for your imagination to carefully weed around them, tend to them and watch them grow.

Reading list

If you love a book about gardens, you might like to try (or re-read) one of these:

Tom’s Midnight Garden by Philippa Pearce, 1958

Tom is staying with his aunt and uncle in their flat while his brother recovers from measles. The flat has no garden and quarantined Tom has no playmates, until the clock strikes 13 and the Midnight Garden appears…

The Camomile Lawn, Mary Wesley, 1984

One that really is for the grown-ups. Wesley’s novel about youth, love and loss that begins in the summer before World War Two, has at its centre, the scented camomile lawn in Helena and Richard’s garden by the sea, which epitomises holidays, summer and carefree youth.

The Forgotten Garden, Kate Morton, 2008

An abandoned child, a secret garden, a mystery… If you enjoyed The Secret Garden you’re sure to enjoy this.


If you’d like to read about the history of walled gardens don’t miss Wonder Walls in our May issue, in shops now.


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

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In Looking back Tags April, gardens, looking back, children's books, issue83
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Illustration: Nicholas Stevenson – Folio Art

Illustration: Nicholas Stevenson – Folio Art

April: a final thought

Iona Bower April 26, 2019

Please enjoy our back page chalkboard message and a seasonal haiku

We’ve loved all the fun of our Treat issue and we hope you enjoyed the slightly out-of-the-ordinary cover of this issue.

Here’s an April haiku in homage to all that. Do have a go at your own and leave it in the comments below. We send a lovely book to the author of our favourite each month.

April brings showers,

But sweets, treats and flowers, too.

It’s a spring surprise.

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

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In Chalkboard Tags issue 82, April, haiku, back cover
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Photography: Rachel Whiting

Photography: Rachel Whiting

Make: your own clean, green oven gel

Iona Bower April 22, 2019

Oven looking a little tired and emotional after a big Easter gathering of friends or family? This oven cleaning gel tackles your least favourite job without the caustic fumes of conventional cleaners

Makes 1-oven’s worth

1 tsp xanthan gum

2 tsp glycerine

2 tsp washing-up liquid

300ml just-boiled water

1 tsp salt

5 tbsp soda crystals

1 Put the xanthan gum and glycerine in a large bowl and stir well to combine. Add washing-up liquid and stir again. 2 Put the just-boiled water in a jug and add the salt and soda crystals. Stir until the crystals dissolve. 3 Pour the warm solution into the bowl with the gum mixture and use a hand-held blender to pulse for 1 min, until fully combined. Use immediately.

How to use

1 Switch off your oven at the socket and remove the racks from the inside. Wearing rubber gloves, use a sponge or scrubbing brush to apply the gel liberally to the surfaces of your oven, including the door.

2 Leave the gel on overnight. In the morning, again wearing rubber gloves, use a scrubbing brush to give your oven a thorough clean. If burnt-on spots remain, sprinkle over some bicarbonate of soda to give you extra scouring power.

3 When you’re satisfied, wipe the oven down with a clean, damp cloth, rinsing the cloth in fresh water as necessary. You can use this solution on the oven racks and trays, too, but avoid use on aluminium surfaces.

Recipes taken from Fresh Clean Home by Wendy Graham (Pavilion). Photography: Rachel Whiting.

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


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In Making Tags issue 82, April, cleaning, greencleaning, makes, eco
Comment
La Vialla.JPG

Sponsored post | La Vialla

Iona Bower April 18, 2019

Organic Italian food has never been so delicious thanks to pioneering biodynamic farm La Vialla

How often do you sit down with a great bowl of pasta and a fine glass of wine and know precisely what you’re eating? Knowing where your food comes from and exactly what’s in it is a luxury that’s largely been wiped out by mass production. Fattoria La Vialla offers a (wonderful) way back to products and ingredients that are big on taste, small on waste and come from an ethical, family-run company.

This farm and wine estate in the Chianti area of Tuscany is run by three brothers, Antonio, Bandino and Gianni Lo Franco. Fattoria La Vialla is a role model for biodynamic farming on a large scale: its 1,600 hectares are home to vineyards, olive groves, vegetable gardens and pastures, as well as crop fields. Around half of the site is preserved as forest that helps to offset the farm’s already low CO2 output, making La Vialla carbon neutral. As a pioneering enterprise that marries sustainability with preserving cultural heritage, the farm is a focus for various university research projects.

Ethical credentials, however, do not a nice bowl of pasta make. Luckily, the proof of La Vialla’s methods is in the tasting. You can buy La Vialla’s wines, sauces, pasta, extra virgin olive oil, pecorino cheese and honey online direct from the farm. Wines are low in sulphites; sauces have few ingredients and no added preservatives, and its oils, vinegars and pastas are reassuringly – and deliciously – rustic.

To find out more, visit lavialla.it/uk.

WIN A HAMPER

Now, La Vialla is offering readers of The Simple Things the chance to win one of their hampers, chock full of delicious organic Tuscan food and drink. The competition is online at thesimplethings.com/blog/lavialla.

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DJ: Clare Gogerty Illustration: Shutterstock

DJ: Clare Gogerty Illustration: Shutterstock

Playlist: Songs About Cats

Iona Bower April 18, 2019

Listen at thesimplethings.com/blog/catplaylist

All join in

In the interests of fairness, next month’s playlist is Songs About Dogs. Do you have a favourite? Tell us on Facebook, @thesimplethingsmag, and it might be included next time.


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In playlist Tags issue 83, may, playlist, cats
Comment
LaViallaComp.jpg

Competition | Win an Italian Hamper from Fattoria La Vialla

Iona Bower April 17, 2019

The Simple Things has teamed up with La Vialla Farm to give five readers a food hamper worth £83

We discovered Fattoria La Vialla a few years ago completely by chance and completely fell in love

with their booklet full of delicious fare that took us straight to the hills of Tuscany.

Fattoria La Vialla is a family run agricultural Farm and Wine estate comprising 30 or so hill top

farmhouses and is situated in the Chianti Tuscan countryside near Arezzo.

Since 1978 the Lo Franco family has looked after its terrain and reared animals, employing biodynamic methods of cultivation throughout its production.

Wine, extra virgin olive oil, pecorino cheese, pasta, sauces, jams and biscuits and typical desserts,

are made in its artisan workshops and the guests can assist in its daily production.

La Vialla and its flavours are what some would call ‘forgotten’ flavours. The care and

conservation of the land and its produce is in the hands of the Lo Franco family and its workers –

who for affection, dedication or for mere pleasure are known as the ‘Viallini’. Research into recipes

from the past, avant garde development projects, environmentally friendly technology and energy

saving are all an integral part of the production process.

All the products are available in the UK exclusively online at www.lavialla.it or at their Farm shop in Tuscany.

WIN!

Now, La Vialla is offering readers of The Simple Things the chance to win one of five hampers, chock full of delicious, organic Tuscan food and drink, and each worth £83. Simply click on the button below and answer the following question:

Q: Since which year have the Lo Franco family looked after the La Vialla farm?

ENTER


Terms and conditions

The competition closes at 11.59pm on 20th May 2019. A winner will be selected at random from all correct entries received and notified soon afterwards. The prize cannot be swapped for cash or exchanged. Details of our full terms are online at icebergpress.co.uk/comprules.

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Feb 28, 2020
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In Competition Tags competition, issue 83, May
Comment
Photography: Alamy

Photography: Alamy

Game: Charlie and the Chocolate Factory Puzzler

Iona Bower April 14, 2019

Match the children who visited the factory to their grisly, confectionery fates

Here’s a little brainteaser for Easter. Five children won Golden Tickets to visit Willy Wonka’s chocolate factory in Roald Dahl’s Charlie and the Chocolate Factory. But can you match the child to their fate in the plot? Scroll down for the solution.

1 Augustus Gloop

2. Verruca Salt

3. Mike Teavee

4. Violet Beauregarde

5. Charlie Bucket

a) Becomes a giant blueberry

b) Inherits the factory

c) Is declared to be a ‘bad nut’ by the squirrels in the nut room and thrown down a rubbish chute

d) Falls into the chocolate river and is sucked up the pipe into the fudge room’s mixing machine

e) Is shrunk by a miniaturisation machine and then stretched back in the gum stretching room, but leaves the factory 10 feet tall.

In our April issue, our Outing feature is all about chocolate. While you sadly can’t visit Willy Wonka’s chocolate factory yourself, you can visit the Cadbury factory (pictured above) that inspired Dahl. Just don’t go drinking from the chocolate river.

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

Answers: 1d; 2c; 3e; 4a; 5b

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In Fun Tags issue 82, April, chocolate, children's books, game, quiz
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Photography: Catherine Frawley

Photography: Catherine Frawley

Cake-off: English vs American muffins

Iona Bower April 12, 2019

There’s certainly nuffin like a muffin. But which one would win in a duel? We investigate

They say to-may-toe and we say to-mar-toe; they aren’t too embarrassed to ask for a doggy bag for their expensive restaurant dinner and we would rather starve for a month; we have Proper Cheese and they… well, we’ll say no more. But still, that famous ‘special relationship’ endures. Muffins though. We’re never going to agree on those. Ours are a sort of dense bread roll, with flat tops and bottoms, rolled in semolina flour for a crispy edge. Theirs are veritable cakes, often served in a paper case and with toppings and flavours galore.

So, here at The Simple Things, we thought we should settle this once and for all and pit the English muffin against its American counterpart in five categories. En garde!


Texture

Well it’s no competition really. The American muffin is obviously a cake, so springy and soft it may be but there’s nothing like the bite on a toasted English muffin with its crunchy semolina floured surface. At the end of the day it’s a chewier bread-based item and in yeast we trust.


Flavour

We have to hand it to our American friends here, we love the flavour of an English muffin but you can’t chuck handfuls of chocolate, banana or blueberries in an English muffin. Well, you can, but it would be a waste.

Style

Again, the American muffin takes it. Basically it’s a giant cupcake, isn’t it? And we all know how show-offy cupcakes have become over the last two decades. This just goes one better. We sort of stand behind the plucky, salt-of-the-earth English muffin on this one, but it has to be said the English muffin is Woman’s Weekly to the American muffin’s Vogue.


Comfort factor

You’ve come in from a cold walk, you’ve put the kettle on the stove, built a fire and got a blanket and a good book. What are you having with it? It’s not a blueberry muffin is it? It’s a lovely English muffin sliced in half, toasted and slathered with butter. Especially on the black too-toasty bits.

Flexibility

Can you eat an American muffin with either lashings of butter and strawberry jam or under a couple of perky poached eggs, wilted spinach and a huge dollop of Hollandaise sauce? Can you jiggery. The English muffin wins hands down in the flexibility stakes. It makes a fancy breakfast, an easy lunch and a satisfying teatime snack. Also good with mature cheddar, melted or not, prosaic butter and marmite or a hundred other fancy toppings. The English muffin is a flavour vehicle in its infinite variety.

So there we have it. English muffins win. But to show we’re not bad sports, we’ve featured a delicious Rye, Buckwheat and Fruit breakfast muffin in our April issue’s Cake in the House. The recipe is from Nourish Cakes by Marianne Stewart (Quadrille). Photography: Catherine Frawley. The April issue is in shops now.

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



More from our April issue…

Featured
Back cover.JPG
Apr 26, 2019
April: a final thought
Apr 26, 2019
Apr 26, 2019
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Apr 22, 2019
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Apr 22, 2019
Apr 22, 2019
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Apr 14, 2019
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In Fresh Tags issue 82, April, cake in the house, Cake-off, muffins
Comment
Illustration: Mia Charro

Illustration: Mia Charro

What do memories smell like?

Iona Bower April 11, 2019

Why your nose is the door to nostalgia

Ever sniffed the air in a good bakery and been transported instantly back to sitting by your grandmother’s Aga? Or walked into a primary school and found the smell of utilitarian floors and Dettol made you feel six again?

It’s really more surprising if this hasn’t happened to you, as smell is the most evocative of all our senses. Because our language is not so rich in words to describe smells as it is sights or sounds, they are harder to pinpoint and describe but smells work more efficiently with our brains to evoke memories than anything we see or hear.

The US journal Cerebral Cortex found that the reason for this is that our brains log smells away in the area used for storing long-term memories. In fact, we are able to recall twice as many memories when they are associated with a smell as when they aren’t.

This will be why shops and would-be house vendors bake bread - in hopes of transporting you to a time when you felt safe and at home, hoping your purse will fall open during this reverie. Too bad if your mum only ever bought Hovis and the only time you smelled bread in the oven was at your most-disliked aunt’s house…

And it’s true, smell can evoke very negative memory responses too. The scent of an ex-boyfriend’s brand of aftershave might make you feel heartbroken (or just furious) all over again, 20 years after he dumped you for Carol with the bad perm.

Whether smells take you back to happy times or upsetting ones, we’ve been fascinated this month by what smells evoke strong nostalgic responses in you. The Simple Things staff listed everything from specific brands of shampoo, to cut grass to horse manure among theirs! We’d love you to share yours with us in the comments below, too.

If you’d like to learn more about the power of scent, in our April issue, our ‘Know a Thing or Two’ feature is all about essential oils. It’s in the shops now. Just don’t go down the bakery aisle while you’re there or who knows what you’ll come back with. Freshly baked apple puff, anyone?

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


More from our April issue…

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Apr 26, 2019
April: a final thought
Apr 26, 2019
Apr 26, 2019
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Apr 22, 2019
Make: your own clean, green oven gel
Apr 22, 2019
Apr 22, 2019
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Apr 14, 2019
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Apr 14, 2019
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In Think Tags issue 82, April, smells, memory, aromatherapy
Comment
Photography: Maja Smend

Photography: Maja Smend

Recipe: Wild garlic soup

Lottie Storey April 6, 2019

Ramsons, or wild garlic, makes for easy foraging. Around now, damp woodland becomes carpeted in bright green leaves, the air heavy with its savoury aroma. If you can’t find any wild garlic, you can replace it with watercress, young nettles (wear gloves when harvesting – the sting will go when cooked!), spinach, kale or chard. 

Wild garlic soup

25g butter
2 potatoes, diced
1 onion, chopped
1 litre chicken or vegetable stock
2 large handfuls of wild garlic leaves, washed and roughly chopped
110ml regular or double cream
Crusty bread, to serve

1 Melt the butter in a large saucepan over a medium heat. When foaming, add the potatoes and onion, and toss in the butter until well coated, then season with salt and pepper. Turn the heat down, cover the pan and cook for 10 mins or until vegetables are soft, stirring regularly so that the vegetables don’t stick and burn.
2 Next, add stock and bring to a rolling boil, then add the wild garlic leaves and cook for 2 mins or until the leaves have wilted. Don’t overcook or it will lose its fresh green colour and flavour.
3 Immediately pour into a blender and blitz until smooth, then return to the clean pan, stir in the cream and taste for seasoning.
4 Serve hot with crusty bread.

COOK’S NOTE: Harvest garlic leaves between March and May before the plant flowers. Be mindful and pick a little here and there. Wild garlic looks similar to the poisonous lily of the valley so always crush the leaves and check for the smell of garlic before picking.

Recipe from Recipes From My Mother by Rachel Allen (Harper Collins). 

If you’ve got a lust for something green and pungent after that you won’t want to miss the start of our new foraging series, Finders Keepers, by Lia Leendertz (first part in our April issue, in shops now). Foraged crops are free, abundant and flavourful. All you need do is get yourself to a good spot at the right time, basket and secateurs in hand, and you have some of the best crops available. Through the foraging seasons of spring, summer and autumn, we’ll show you where to find these crops, how to pick them, and ways to turn them into delicious dishes. This month’s pages include a fabulous recipe for wild garlic, nettle and broad bean frittata that has already gone in our best recipes notebook.

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

More from the April issue:

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Back cover.JPG
Apr 26, 2019
April: a final thought
Apr 26, 2019
Apr 26, 2019
Green and clean oven gel pic.jpg
Apr 22, 2019
Make: your own clean, green oven gel
Apr 22, 2019
Apr 22, 2019
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Game: Charlie and the Chocolate Factory Puzzler
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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Order  our new Celebrations Anthology   Pre-order a copy of  Flourish 4 , our new wellbeing bookazine   Listen to  our podcast  – Small Ways to Live Well

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View the sampler here

In Eating Tags issue 58, april, foragin, foraging, wild garlic, soup
Comment
Illustration: Zuza Misko

Illustration: Zuza Misko

How to: speak 'Rabbit'

Iona Bower April 3, 2019

Want to learn to understand these furry friends a little better? Twitch your nose twice for ‘yes’


Rabbits are creatures of few words, so, in honour of spring, we’ve put together this short guide to interpreting your pet rabbit’s innermost thoughts. The guide works for wild rabbits, too, but we’d be surprised if you got close enough to any wild rabbits to read their body language. Without further ado, here’s a guide to speaking rabbit, or ‘Leporid in Translation’, if you will…

Rabbit: Turns her back on you, or flicks her back legs towards you as she hops away.

English: I’m furious with you. What you’re seeing here is the rabbity hump. Be afraid.

Rabbit: Clicks her teeth.

English: I’m happy. What? You don’t click your teeth when you’re happy?

Rabbit: Grunts.

English: Leave me alone. I want some me-time.

Rabbit: Throws herself on her side.

English: I might look like I’ve fainted, in fact I’m just so chill I’m horizontal.

Rabbit: Pokes you with nose.

English: What does a girl have to do to get a nice stroke around here?

Rabbit: Ears flat back to head.

English: All is good in my world.  

Rabbit: Ears standing up straight.

English: I’m freaked out. Something here isn’t right. I’ve got a Mr MacGregorish feeling in my waters.

Rabbit: One ear back and one up straight.

English: I’m concerned something is amiss but I’m not sure. I’ll hedge my bets.

Rabbit: Binkies. (Does a little twisty jump in the air).

English: I’m so ecstatic, it’s like all my Carrotmases have come at once.

So now you know. If you want to read more about rabbits and why we think they are magical creatures, buy our April issue, in shops now.

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Apr 26, 2019
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Apr 26, 2019
Apr 26, 2019
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Apr 22, 2019
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In magical creatures Tags issue 82, April, rabbits, nature, wildlife, magical creatures, animals
Comment
Illustration: Kavel Rafferty

Illustration: Kavel Rafferty

Make: an upcycled hanging tomato planter

Iona Bower March 31, 2019

Repurpose a plastic bottle and have tomatoes hanging around all summer

This simple project can be done in an hour and you’ll have cherry tomatoes dangling temptingly by the back door ready for salads all summer long. We recommend you make lots and hang them together in bunches. Green plastic bottles look most attractive if you have them but any will do.

You will need:

Used plastic bottles, between two and four litres

Cherry tomato plant seedlings

Masking tape

Hole punch

Knife

Strong twine

Soil

1 Clean your plastic bottles, removing any labels. Carefully cut away the bottom of the bottle.

2 Seal over the jagged edge with masking tape; then, using the hole punch, make four holes in the tape, one on each side of the bottle.

3 With the mouth of the bottle facing down, insert your tomato seedling and carefully work the plant into the mouth. Then spread the root ball out inside the bottle.

4 Fill the bottle three-quarters full with compost.

5 Thread your twine through the holes and tie securely together.

6 Hang somewhere sunny and water really regularly.

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


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Apr 26, 2019
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Apr 26, 2019
Apr 26, 2019
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Apr 22, 2019
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In Making Tags issue 82, April, makes, Make project, garden hacks, recycling
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Photography: Holly Jolliffe

Photography: Holly Jolliffe

Jaunt: the Isle of Wight

Iona Bower March 30, 2019

This is our island in the sun(shine, turning cloudy through the afternoon)

You can take your Canaries and your private Caribbean islands; they’re nice if you just want sun sea and sand. And much as we love some wild wilderness, you can keep your Hebrides and your Orkneys; lovely for a bit of alone time and drama, but a bit, well, unfestive for a jolly holiday.

But the Isle of Wight is hard to beat. As a holiday resort, he island has come in for some criticism in recent years. Perhaps poshos indulge it for Cowes Week, but its seaside proms, amusements and crazy golf courses might be seen as a little infra dig in some circles. We say hurrah to that - more jolly Isle of Wight fun for us, and they’re missing the best of the island.

There can’t be many places that you can visit as a child and return 30-odd years later to find nothing has changed - in a good way. But the island is one of them. In some of the chocolate box villages, you could be walking into the 1950s. It also has some of the best of the UK’s beaches, rolling countryside and top-notch eateries.  And the best thing about it is that wherever you happen to visit that morning, if you tire of it you can simply jump in the car - or on the wonderful train line serviced by ex-London Underground cars dating back to 1938, and rocket across the island to a different venue. No, wait - the very best thing about it is that you get to go on a ferry ride, making it feel like you are truly leaving real life behind and jetting off to foreign climes… and yet it only takes about 45 minutes.

In our April issue our ‘My Neighbourhood’ feature takes us on a tour of the Isle of Wight and it had us all just itching to jump onto a Red Funnel ferry immediately and be pouring coloured sand into glass lighthouses and eating fish and chips by an open fire by lunchtime. So we’ve been thinking about famous fictitious journeys to the Isle of Wight. Here’s our round-up of our favourites.

The couple in ‘When I’m Sixty-Four’ by The Beatles.

In this whimsical imagining of how a relationship would pan out years from the present, the singer hopes: ‘Every summer we can rent a cottage in the Isle of Wight, if it's not too dear… We shall scrimp and save.’ Well. Don’t go in Cowes Week, but off peak, you should be fine. Vera, Chuck and Dave (the grandchildren on their knee) might have to stay behind if it’s school term time, though.
Sadly, The Fab Four never actually crossed the Solent together to play, but we think of the Isle of Wight as a very Beatles place to have a jolly still.

Martha in Julian Barnes’s England England

In the second part of this tripartite novel, Martha is employed by Sir Jack Pitman who wants to turn the Isle of Wight into a huge theme park called England England, which replicates all of the country’s best known historical buildings, sites and people, to save tourists the bother of traipsing around the whole of England itself. Genius.


The films Mrs Brown and Victoria and Abdul

Both were filmed at Osborne House on the island. Perhaps no great surprise since Osborne House was summer home to Queen Victoria for the last 50 years of her reign. But she had a lovely time apparently. Loved the crazy gold at Shanklin.


Day of the Triffids

Saving our favourite IOW appearance for last… Day of the Triffids. In the John Wyndham 1950s Sci-Fi novel, the characters flee the mainland and set up a new colony on the island, safe from the ravages of the giant man-eating plants. The island is actually a real-life safe haven for unusual flora and fauna today, from the red squirrel and Granville Fritillary butterfly to narrow-leaved lungwort and Early Gentian. Just don’t pick the flowers - they might bite back!

For more on the Isle of Wight buy our April issue, in shops now.


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

More from our April issue…

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Apr 26, 2019
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Apr 26, 2019
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Apr 22, 2019
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In My Neighbourhood Tags issue 82, april, My Neighbourhood, The Isle of Wight, Jaunts
Comment
Photography, recipe & styling: Catherine Frawley

Photography, recipe & styling: Catherine Frawley

Recipe: Ploughman's scones

Iona Bower March 28, 2019

Cheesy scones. With cheese… What? This is fine.

We’re big fans of a Ploughman’s Lunch here at The Simple Things. And, while you might think the story of The Ploughman’s would be something of a pastoral, in fact it’s something more prosaic altogether.

Of course, farming types have been slinging a cloth filled with bread, a hunk of cheese and an apple in their bags for centuries. But it was The Cheese Bureau which first germinated the idea. The Bureau wrote in its monthly bulletin in 1956 that it “exists for the admirable purpose of popularising cheese and, as a corollary, the public house lunch of bread, beer, cheese and pickle. This traditional combination was broken by rationing; the Cheese Bureau hopes, by demonstrating the natural affinity of the two parties, to effect a remarriage”. To be honest, we’re just thrilled to hear there is such a thing as The Cheese Bureau and we’re wondering if we can arrange some work experience with them… We digress.

The Cheese Bureau clearly made sterling efforts to put the component part of a Ploughman’s back on the pub table. But it was The Milk Marketing Board which picked up the idea in the 1960s and ran with it, coining the phrase ‘Ploughman’s Lunch’ to describe this combination of bread, cheese, apple (and, one hopes, a huge brown pickled onion and a stick of crunchy celery). The Ploughman’s Lunch was hoped to boost the sale of cheese, particularly through pubs and it worked a treat. We’re still eating Ploughman’s Lunches with gusto half a century later.

So, in the spirit of entrepeneurship, in our April issue’s Gathering, we have this jolly little recipe for Ploughman’s Scones. We recommend you serve them stuffed with cheese and chutney alongside an apple and a pickled onion or two.

The Ploughman’s Scones are part of our Any-Time Tea Party feature by Catherine Frawley, which also includes recipes for Hot Cross Bun Loaf, Mini Egg Rocky Road, Mini Victoria Sponges and Marshmallow Pops. Make it for an Easter treat or just, you know, any time. The recipes are in our April issue, which is in the shops now.

Makes 10–12

225g self-raising flour, plus extra to dust

1 tsp baking powder 55g butter, cubed

125g cheddar, grated

60ml milk, plus extra to glaze to serve

Cheddar cheese

Branston pickle

1 Preheat oven to 200C/Fan 180C/ Gas 6 and line a baking sheet with baking parchment.

2 Sift the flour, baking power and a pinch of salt into a bowl. Add the butter and rub with your fingertips until you have a breadcrumb mixture.

3 Gently mix in 100g grated cheese, make a well in the centre, then pour in the milk slowly, mixing until you have a soft but firm dough.

4 Dust the work surface with flour and roll the dough to about 2cm thick. Using a 5cm cutter, cut out your scones, re-rolling and cutting the remaining dough, until it’s all used.

5 Place the scones on the baking tray, brush with milk and sprinkle with the remaining grated cheese. Bake for 12–15 mins or until golden brown. Leave to cool on a rack, then serve with slices of cheddar and pickle.

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


More from our April issue…

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Apr 26, 2019
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Apr 26, 2019
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In Gathering Tags issue 82, April, Gathering, Scones, Savoury bakes, afternoon tea
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March chalkboard.JPG

March: a final thought

Iona Bower March 27, 2019

Photography: Catherine Frawley

Please enjoy our back page chalkboard message and a seasonal haiku


Our ‘Seek’ issue has been a veritable romp through spring sights, quirky curiosities and all sorts of magical things that you only spot when you’re really looking. We hope you’ve enjoyed it as much as we have.

Here’s a March haiku in homage to all that. Do have a go at your own and leave it in the comments below. We send a lovely book to the author of our favourite each month.

Light, bright mornings and

A breath of bulbs on the air.

Spring is really here.


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


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In Chalkboard Tags issue 81, march, chalkboard, haiku
15 Comments
Photography: Jonathan Cherry

Photography: Jonathan Cherry

British Summer Time: a brief history

Iona Bower March 25, 2019

When you put your clocks forward this Sunday spare a thought for the man who began it all


Talk of adopting different times in summer has been discussed since ancient times and Benjamin Franklin, one of the founding father’s of the United States even mooted the idea of everyone getting up a bit earlier in summer. Franklin is often credited with being the inventor of daylight saving but in fact, the chap we really have to thank is one William Willett of Chislehurst, Kent.

Willett was out riding his horse early one summer’s morning in Petts Wood, he noticed how many blinds were still down and began mulling the idea of daylight saving.

In 1907 he published a pamphlet called ‘The Waste of Daylight’, in which Willett proposed that all clocks should be moved forward by 20 minutes at 2am each Sunday in April and then back by 20 minutes at 2am each Sunday in September. It’s not a bad idea, and does negate the loss of a large chunk of sleep on ‘move the clocks’ day in Spring. Though we’d be quite sad to lose our extra hour in bed come October, it must be said.

Progress was slower than a watched clock, however, and by the time Willett’s plan was gaining the required support, World War I was on the horizon.

So eventually, it was not until 1916 that the Summer Time Act was passed, introducing British Summer Time as being GMT plus one hour and Dublin Mean Time plus one hour.

Sadly, and rather ironically, this came too late for William Willett who died in early 1915. If only he could have turned the hands of the clocks back just a little more.

Since 2002 the Act has specified the last Sunday in March as the beginning of British Summer Time. We’ll miss the hour in bed but like Willett, we’ll be glad of the extra light evenings. We might even take our horses for a little trot around the village in the semi-light dawn to celebrate.

In our March issue, our regular ‘Analogue’ feature is about a horologist and her love of clocks and watches. The issue is on sale now.

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

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In Think Tags analogue, think, clocks, time, March, issue 81, history
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Photography: Richard Hood and Nick Moyle

Photography: Richard Hood and Nick Moyle

Five plants for making allotment booze

Iona Bower March 24, 2019

Advice from the Two Thirsty Gardeners, Richard and Nick on what to grow to stock an allotment pub

In our March issue we have an inspiring feature with two chaps known as The thirsty Gardeners. Here we share their ideas for what to plant for allotment tipples and how best to use it.

NETTLES Harvest a kilo of young nettle leaves and simmer in a large pan of water for 10 minutes. Strain the liquid into a bucket, add 3 cups of demerara sugar, the zest and the juice of 3 lemons, then cover. When cooled, add ale yeast and ferment for 3 days before storing in expandable plastic bottles. It’ll be ready to drink a week after bottling – it tastes like a zingy, herbal ginger beer.

MARROW Hollow out the insides of a large marrow from one end, and stuff it with 2½ cups of demerara sugar, a 3cm piece of ginger, 1 tbsp black treacle and the juice of 1 orange. Add red wine yeast. Stand the marrow upright in a bucket. After 4 weeks, poke a hole in the base of the marrow and collect the liquor. Pour into a fermentation jar, fit an airlock and allow fermentation to finish before bottling (around 2 weeks). You’ll get a rummy brew to impress guests.

BEETROOT To make Eastern European beet kvass, place 500g of washed, peeled and chopped beetroot in a fermenting bucket, along with a scant cup of sugar, the juice and zest of 2 lemons, a toasted slice of rye bread (yes, really) and a pinch of caraway seeds. Add ale yeast and leave to ferment quietly for 4 or 5 days. Strain and store in bottles for 2 weeks to mature. The resulting beverage is mildly alcoholic, with a unique, sour tang.

HORSERADISH Scrub, peel and chop a cupful of horseradish root. Add 15 black peppercorns and a spoonful of honey and pour into a jam jar, with a 70cl bottle of vodka. Let marinate for around 3 days before straining and serving.

ROSEMARY Use a sprig or two to liven up a G&T. A stripped rosemary stalk also makes an ideal cocktail muddler


Read more from the Two Thirsty Gardeners in our March issue, in shops now.

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Mar 27, 2019
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In Growing Tags issue 81, march, allotment, booze
Comment
Illustration: Kavel Rafferty

Illustration: Kavel Rafferty

How to: build a woodland den

Iona Bower March 23, 2019

Find a likely looking spot with a few decent branches and an afternoon’s fun beckons

1 Find somewhere with plentiful natural debris (dead leaves, pine needles, ferns, bark, grasses). Avoid areas with water or where you can see animal tracks running through.

2 Build facing downwards, using a long branch as a ridge pole. Prop one end into the crook of a tree (or create a support from branches). Slope the pole downwards diagonally, propping the other end onto a stone.

3 Add ‘rib’ branches coming off your ridge pole. Use twigs to create a lattice. Don’t forget to leave a way in.

4 Layer inside with your debris (the driest and softest stuff) – leaving enough space to just be able to lay inside. If you twist handfuls of bracken before placing them they’ll have more staying power.

5 Cover outer framework with more layers of natural debris, until at least 60cm thick.

6 Once you’re inside, fill the doorway by pulling in more debris. Sleep well!

This how to was featured in this month’s March miscellany. The issue is on sale now if you’d like to read more.

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

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In Miscellany Tags issue 81, March, Miscellany, woodland
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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Order  our new Celebrations Anthology   Pre-order a copy of  Flourish 4 , our new wellbeing bookazine   Listen to  our podcast  – Small Ways to Live Well
Aug 29, 2025
Aug 29, 2025

Buy, download or subscribe

See the sample of our latest issue here

Order our new Celebrations Anthology

Pre-order a copy of Flourish 4, our new wellbeing bookazine 

Listen to our podcast – Small Ways to Live Well

Aug 29, 2025
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The Simple Things is published by Iceberg Press

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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