Playlist | Touch

“Reach out and touch
Somebody’s hand,
Make this world a better place If you can”

Listen here: Touch

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Cake facts | Lamingtons

Lamingtons are the sort of cake we think we should have in the house more often. If you haven’t come across one before, they’re cuboid sponge cakes dipped in chocolate sauce and then rolled in desiccated coconut. 

Another classic Australian gem no one should miss out on is the beautifully illustrated children’s book Possum Magic by Mem Fox. Every Australian child since it was published in 1983 has a much-loved copy of this tale of a young Possum called Hush and her Grandma who has turned Hush invisible, using bush magic, to hide her from snakes. Together they travel around Australia sampling national dishes to find the dish that will make Hush visible again, and the final cure is a lamington. We don’t usually do spoilers, but here’s the very end of the book so you can appreciate the importance of Lamingtons, too. 

In Hobart, late one night, in the kitchens of the casino, they saw a lamington on a plate. Hush closed her eyes and nibbled. Grandma Poss held her breath - and waited.

"It's worked! It's worked!" she cried. And she was right. Hush could be seen from head to tail. Grandma Poss hugged Hush, and they both danced "Here We Go Round the Lamington Plate" till early in the morning.

So from that time onwards, Hush was visible. But once a year, on her birthday, she and Grandma Poss ate a Vegemite sandwich, a piece of pavlova and half a lamington, just to make sure that Hush stayed visible forever.

And she did.

The photo above is taken from One Tin Bakes: Sweet and Simple Traybakes, Pies, Bars and Buns by Edd Kimber (Kyle Books). You can find the recipe on p27 of our August issue, which is in shops now, or you can buy it direct from us online and have it arrive on your doormat.

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Science lesson | the toast centre of the brain

Some fascinating facts about how your brain smells toast

There’s something strangely evocative about the smell of burnt toast. You can probably remember the last time you suddenly detected it and dashed for the grill. 

But did you know there’s a part of your brain specifically dedicated to smelling burnt toast? 

In 1950, Canadian Dr Wilder Penfield was working on a treatment for cerebral seizures that worked by zapping particular nerve cells with electrical probes. One of his patients was a woman with epilepsy who smelled burnt toast whenever she was about to have a seizure. 

With her sedated but awake, Dr Wilder removed part of her skull and stimulated various parts of the brain until the woman exclaimed “I can smell burnt toast!” He was able to remove this small bit of brain tumour and stop the seizures, and the process, which later became known as the Montreal Procedure would go on to help millions of people with epilepsy.

So next time you burn your breakfast, spare a thought for Dr Wilder Penfield and raise a crust to him. 

In our August issue, we’re celebrating more impressive work with toast, looking at some of the ‘toast art’ by Manami Sasaki (@sasamana1204), such as the one above. You can read more on p16. The August issue is in shops now, or you can buy it from our online store.  Buy this month's The Simple Things - buy, download or subscribe

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Sponsored post | Jason Head to Toe

Trust Jason for the head to toe needs of all the family

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Reader offer

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Wish you were here

How a postcard spread a little sunshine eight decades late

We do love a postcard, and with so many holiday plans cancelled this year, we’re appreciating them even more. So we thought we’d bring some postal cheer with a story about a postcard that was also all the more enjoyable for being rather delayed. They do say the best things come to those who wait…

The postcard, featuring a black and white photo of a war memorial, was sent from Burnham-on-Crouch in Essex to a Mr and Mrs Richardson in East Dulwich, south London in 1929, the year of the Wall Street Crash and the same year John Logie Baird began his first experimental television transmissions from the BBC. It finally arrived at Lacon Road in 2008, the year of the bank bailout (for TV context the most-watched TV show that year was Wallace and Gromit: A Matter of Loaf and Death).

The postcard reads simply:

Dear Auntie and Uncle,

Have arrived safely, got down about one o'clock, will write soon.

Love, May and Nel

But where did it get to in the intervening 79 years? Possibly it found its way accidentally into a nook or cranny somewhere at the Royal Mail and was rediscovered during renovations. The Royal Mail itself said at the time that it was more likely it had ‘re-entered the mail system’ all these years later so was perhaps misdelivered initially and then put in the post again. Mr and Mrs Richardson, whoever they might be, are presumably no longer with us but the current owner of the house held onto the postcard in case someone related to them ever wishes to claim it on their behalf. 

You can read more about the joy of postcards in our August issue, on sale now.

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Recipe | Orange and Cardamom Galettes

Bring a bit of sunshine to your coffee time or enjoy as a light but sweet pudding in the garden

These pretty orange galettes are super simple to make, with only five ingredients but look so impressive and authentically Spanish. They’re part of our tapas feast in our August issue, with recipes by Kay Prestney, including parma ham and peach bites, garlic prawns, kolokithokeftedes and more.

Serves 4

320g ready rolled puff pastry
3 tbsp marmalade
3 large oranges
1 tsp cardamom seeds
2 tbsp honey

1 Preheat oven to 160C/Fan 140C/ Gas 3. Unroll the dough and cut out four circles, then place into individual greased baking tins and prick with a fork several times.
2 Spread a layer of marmalade onto the bottom of each circle. Peel and slice the oranges and lay the segments on top of the marmalade, then scatter the cardamom pods evenly between the four tarts. Bake for 20-25 mins or until the pastry turns golden.
3 In a small saucepan, gently bring the honey to a simmer until it's liquid. Using a baking brush, lightly coat each warm tart with the honey. Serve warm with a glass of sherry.

Find the rest of the tapas gathering recipes in our August issue.

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Make | a room in the garden

Does anyone not dream of their own room in the garden? Whether you have a fancied up shed, a multi-tasking summerhouse or a posh, purpose-built outdoor studio, there are a few bits and pieces that will make a home of any outdoor room.

A nice vacuum flask for tea or coffee

You don’t want to have to be back and forth to the house every half an hour for refreshments. Take your own tea out to your garden room, made just the way you like it and you’re set fair for the afternoon. We like this fox design by Rex London.

A radio to chunter in the background

Whether it’s Farming Today early in the morning, or a bit of Classic FM late in the evening, you need a battery-powered radio for a bit of company in your garden room. A Roberts radio will never fail you and comes in very compact designs these days. 

Some lights to guide you home

A simple string of outdoor lights will illuminate the entrance way of an evening or help you find your way to the back door when you’ve lost track of time and stayed out in your garden room too long. Try these string lights from Cox & Cox.

A spot to read or have a nap

A comfy floor cushion or bean bag is essential for a little surreptitious garden snoozing, like this beanbag from Little Ella James at Not On the High Street.

Some good biscuits and a statement biscuit tin

We like a biscuit tin that says a lot about you. This musical tin with carousel horses plays La Traviata, making an event of every elevenses, and comes stocked with posh biccies, too. 

In our August issue, we have collated some images of real, inspirational rooms in the garden. It’s in shops now or you can buy it from our online shop.

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More inspiration for your garden…

More from our August issue…

Eggs: scrambled, not stirred

Why scrambled eggs were nearly the undoing of James Bond but are still the best breakfast

It was Fay Weldon who originally advised us all to 'Go To Work on an Egg’ for the Egg Marketing Board in the 1950s. And it seems James Bond took her at her word.

If you expected Bond’s favourite dish to be something a little sexier, think again; Britain’s most famous spy liked nothing more than a plate of scrambled eggs and was regularly depicted getting stuck into a plate of them, with bacon, or kidneys… always with a fancy tipple. In fact, there are only three of the Ian Fleming books in which they don't appear (if you’re interested, they are From Russia With Love, The Man with the Golden Gun and You Only Live Twice). It must be pointed out that 007 does eat eggs in all those books, too, just not scrambled. 

They made so many appearances in Live and Let Die that a proof reader pointed out to him that Bond’s scrambled egg habit was so impressive it may be his undoing; for any enemy on his tail would only have to nip into a restaurant and ask if an Englishman eating scrambled eggs had been in. He eventually edited a few instances of scrambled eggs out of the second draft, but Bond’s penchant for his favourite breakfast was, in general, unswerving.

In his short story 007 in New York, Fleming included a recipe for ‘Scrambled Eggs James Bond’, which you might like to try for brunch this weekend. It serves four.

Scrambled Eggs James Bond

12 fresh eggs
Salt and pepper
5-6 oz. of fresh butter

Break the eggs into a bowl. Beat thoroughly with a fork and season well. In a small copper (or heavy bottomed saucepan) melt 4oz of the butter. When melted, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk.

While the eggs are slightly more moist than you would wish for eating, remove the pan from heat, add rest of butter and continue whisking for half a minute, adding the while finely chopped chives or fines herbes. Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and low music.

It’s a certainly a classic recipe, but if you’re looking for something a little different, don’t miss our feature on second breakfasts on page 34 of our August issue. It includes a recipe for the Indian Scrambled Eggs with Naan (above), as well as homemade beans on toast, bay-roasted grapes and ricotta on toast and a delicious frittata, all taken from Home Bird: Simple Low-Waste Recipes for the Family and Friends by Megan Davies (Ryland Peters and Small) with photography by Clare Winfield.

Reader offer

Readers can buy a copy of Home Bird for the special price of £12 To order go to rylandpeters.com and use code HOMEBIRD12 at checkout. Offer valid until August 31 2020.

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Eggstra inspiration for you…

Wild camping | bedzones

Sailors, mountaineers, hikers, cyclists, canoeists and pilgrims have been wild camping for centuries . These are the four traditional ‘bedzones’ used by wild campers…

WILD ZONE Aka Scotland – from Cape Wrath to Gretna, every loch, trail and beach, the lowlands, the peaks and what’s left of the forest. Freedom to sleep and wild camp was restored as a right in 2003 under the Land Reform Act.

FORESHORE ZONE The coast is possibly the most important common ground in Britain and Ireland. Our law has enshrined the right to fish, dig bait and navigate, without having to pay. This means that while the tide is out, it’s perfectly reasonable to camp, eat, light a fire and rest on the foreshore (the area below the high-tide mark).

MIDDLE EARTH The area between the foreshore and the mountains – where we all, pretty much, live. It’s wrong to say camping here is illegal. It’s like saying it’s illegal to sit down at a table in a restaurant without asking. It’s not, but just polite to ask first.

MOUNTAIN ZONE Mountaineers and ramblers have been enjoying free sleep in the hills for ever. Today, there’s still no one up there collecting pitch fees. Many landowners consider the minimum necessary height for wild camping to be 450m – and hundreds of hills within the UK fall into that category.

If you fancy a bit of wild camping yourself, turn to page 21 of our August issue, where Stepehn Neale, author of Wild Camping: Exploring and Sleeping in the Wilds of the UK and Ireland (below) tells us how to wild camp safely and considerately.

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Wild Camping Book Reader Offer

To order at a discount of 20%, go to bloomsbury.com and use the code SIMPLE20 before 27 August. 



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Recipe: Deep-fried courgette flowers with broad bean, pea and mint puree and basil pesto

Deep-fried courgette flowers with broad bean, pea and mint puree and basil pesto

As ‘by-products’ go, courgette flowers must be one of our favourites and this is the time of year to enjoy them. This recipe by Lia Leendertz makes a delicious summery weekend lunch or substantial starter. We’ll be planting even more courgettes next year so we can enjoy even more of these crispy, delicate flowers.

Make the purée and the pesto ahead, and fry the courgette flowers at the last minute for a gorgeous plate full of high- summer flavours. Freshly made basil pesto is just right for a touch of something piquant and herbal among the gentler flavours. The smooth veggie purée is easy to whizz up and complements the crunchy deep-fried parcel with its delicate morsel of courgette flowers within.

Serves 4
For the purée
250g broad beans, double podded* (about 1kg unpodded weight)
250g peas, podded (frozen peas thawed in a little lukewarm water will also do fine)
250g ricotta cheese
handful of mint leaves, finely chopped
squeeze of lemon juice
salt and pepper
For the basil pesto
50g toasted pine nuts
1 clove of garlic, crushed
1 large bunch of basil (for leaves) extra virgin olive oil
50g finely grated parmesan
For the deep-fried courgette flowers
8 courgette flowers
sunflower or vegetable oil
125g plain flour
1⁄2 tsp salt
175ml ice cold water

1 Put all the ingredients for the purée, except the lemon juice, in a bowl and whiz to a smoothish texture with a hand blender. Add the lemon juice, season with salt and pepper to taste. Serve immediately or cover and refrigerate for up to a day.

2 For the basil pesto, use a pestle and mortar to crush the pine nuts and garlic together. Season to taste, add the basil leaves and grind to a paste before slowly adding olive oil until you have the consistency you want. Stir in the parmesan and set aside.

3 Prepare the courgette flowers by teasing them open and pulling out the yellow stamens or style. Aim to create a completely empty space within the petals. It doesn’t matter if the flower rips a little in the process.

4 Heat the oil in a high-sided saucepan. It should fill no more than a third of the pan to allow for bubbling up. Sieve the flour and salt into a bowl and whisk in the water.

5 When the oil is ready (a cube of bread will fizz and go brown), dip the flowers into the batter and lower into the oil. Fry up to three at a time for 1–2 minutes, until golden brown on one side, then flip over and brown the other side. Drain on kitchen paper and serve immediately. 

This recipe was originally published in our Journey issue (no. 37) in July 2015. You can buy the issue in our online shop here.

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From our July 2020 issue…

More recipes for summer…

Sponsored post | clear conscience shopping

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Competition | Win organic meat boxes to your door for a year

Win a box of award-winning organic, Soil Association-certified meat to your door every month for a year (worth around £50 per delivery)

Down on the farm in Somerset, The team at Coombe Farm Organic are working hard to deliver their award-winning, Soil Associationcertified meat – delivering great taste, low waste and all delivered to your door in a wide selection of delicious organic meat boxes. Coombe Farm Organic are incredibly proud to rear their award-winning grass-fed beef and lamb, and free-range outdoor pork. They also partner with a small number of other Soil Association certified farmers to produce a wider range of organic meat, including free-range chicken and duck from the Blackdown Hills and Sharpham Park venison.

Contents vary according to season – quick-to-cook cuts for light suppers and alfresco dining in the summer, hearty cuts ideal for casseroles or parkland venison in the winter. All the details are in our August issue. To enter just answer the question below by clicking the Enter button:

Q. Which county is Coombe Farm in?

Terms and conditions: A winner will be selected at random from all correct entries received and notified soon after. The winner cannot transfer the prize or swap it for cash. You’ll find our full terms and conditions on page 129 and online at icebergpress.co.uk/comprules

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Closing date: 9 September 2020. 

More from our August issue…

Reading | Flash Fiction

If you like a short story, you might enjoy these ‘flash fiction’ tales

We’re big fans of flash fiction – especially, if you see our feature in our August issue, when you’re struggling to read right now. 

Back in 2018, we asked you to write a 100-word flash fiction story on the theme of ‘summer’. And you did not disappoint. We’ve reprinted some of our favourites below. And, should you feel inspired, we’ve a new flash fiction competition with Seasalt launching in our September issue – watch this space.  

The five-second flight by Kirsty Boswell 

“Go long!” he yelled. So long I went. As I meandered around strewn towels, flicking sand up off my feet with every stride, I turned my head to see him release with the force of an Olympic discus thrower. It soared through the air, a bright blue UFO. Over the crimson crowns of balding dads waiting for beeps to reveal hidden treasure. It floated above the boy burrowing a magnificent crater, searching for the middle of the earth. It swooped over the baby enjoying a mouthful of sand, and crashed straight in to Mum’s 99. And then we ran. 

Before the flood by Agnes Halvorssen 

 Summer has gone off the rails. Doors slam and the hot sun shakes in the sky, the clouds pull close and raise their arms. She does not blow them away to reveal a clear blue, but pulls them nearer. There are rumours that she has been spending time with Winter. She comes back cold to the touch, icicles hiding in her golden locks, the tip of her nose red and damp. And nowadays Winter has a wild faraway look in his eyes, and pools of water gathering around his boots. 

Don’t look now by Gemma Smith 

‘Beware,’ shrieked the sign on the wall, ‘ignore at your peril.’ Eyes darting wildly, I make a bid for safety, clutching my prize to my chest as if it might evade me at the first opportunity. Lulled by its gentle rhythm, the ocean pulls me to it; the sun’s glow enveloping me as I step out from the dark cobbled streets, trance-like, into the open harbour. Feverishly unwrapping the pristine white paper, I marvel at the molten gold within, and then…GONE. Circling like a feathered storm in a squawking flurry of teacups, my aerial pursuers strike. Bloody seagulls. Bloody toastie. 

Hanami by Christopher P Davis 

They were midway through lemon-scented drinks when a wisteria flower descended feather-lightly into his glass and stirred the bittersweet memory of the previous summer. The two of them had hired bikes at dawn and rode across Tokyo, eventually finding their way to Yoyogi Park, where they spent the afternoon beneath purple trees, watching the dancers and talking, while he stroked her hazel-brown hair. A year had passed since then and he still wondered whether they had made the right decision. “What are you thinking about?” his date asked, noticing his faraway gaze, and tucking a blonde lock behind her ear. 

Summer wardrobe by Kate Life 

The seasonal shift sent her packing. Carefully she exchanged cashmere and tweed for cottons in shades of citrus zest and ice-cream scoops. Folding corduroy, she thought of Tom. He was the scent of wood-smoke, a trudge through leaves, crumble, and chilled fingers that had chivalrously scraped her windscreen clear. She transported him to the world of summer: petrol fumes heavy in sluggish air, the pop of fizz, and songs that would grate when autumn came. “Oh well,” she thought, shoving the last zippered package into the depths of the bed, “I can mothball him, till October at least.” 

Daisy days by Hannah Pank 

The pleasantly warm air of summer has finally tempted my head above the soil, a crown of pure, brilliant white petals encircling my golden yolk of a centre. A young girl is dancing upon the ground beside me, bare feet barely indenting the warm grass beneath. She stumbles over in a fit of laughter, giggles erupting from dimpled cheeks. Chubby fingers clumsily begin to interlock the bodies of my sisters, weaving them into a crown. Then I am chosen to adorn the head of the girl of my dreams. Together we dance toward the sunset. 

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More from our August issue…

Playlist | Splish, splash, splosh

From messing about on the river to under the sea, this is a soundtrack to joyful times in the water (yes, even the rain...) 

Listenhere: Splish, splash, splosh.

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More of our playlists

More from our Ausust issue…

July | a final thought

From Am I Overthinking This by Michelle Rial (Chronicle Books)

We’re nearly at the end of our July Unwind issue and our August issue is just around the corner. We hope the issue helped you unwind a little, as well as find some things to inspire and give you hope.

Here’s an image from our back cover, to make you smile. Will it be ok? We’re hoping for the best, too. It usually works out just fine.

Buy this month's The Simple Things - buy, download or subscribeMore from our July issue…

More wisdom from our back cover

Sponsored post | Staycate safe in the sun

Be ready for staycations this summer with safe products for the whole family from Jason

Most of us love to be out in the sunshine, but we’ll most likely be making the most of our gardens this year. However, overexposure to UV rays can permanently damage our skin. We all know we should be wearing sunscreen, but knowing what to look for in a product and how to use it effectively can be confusing. To help, we’ve put together this guide to choosing sunscreen to keep you and your family safe this summer.

Firstly, always look for a broad spectrum product with a high SPF, which offers both UVA and UVB protection, such as those from Jason. Be sure to apply 20 minutes before going out in the sun, and ideally stay out of the sun between 11am and 4pm.

A study has shown that on average we only apply 25-50% of the amount of sunscreen we are supposed to in one application. We should apply at least 30 ml of sunscreen with every all-over body application: the equivalent of a shot glass full. Be sure to re-apply at least every two hours, even more frequently if you are hitting the (paddling) pool, although most sunscreens these days offer some kind of water resistance. Jason sunscreens are water resistant for 80 minutes*.

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Sponsored post | Mackie's Summer of Simple Pleasures

Baking, sitting outside with an ice cream, reading… Mackie’s believe that the simple things in life are best

Simplicity is a very much theme that runs through their business, brand and products. Their real dairy ice cream is made with fresh milk, cream and no artificial ingredients and it’s all produced on their fourth- generation family-run farm in Aberdeenshire using milk from their own herd of cows.

Mackie’s also believe that it’s the things that are often overlooked in our hectic, modern lives that matter most. But they’ve recently become more important than ever. In a recent survey, an overwhelming 94% responded “yes” to the question “Would you say you've found a new appreciation for life's simple pleasures since lockdown began?”. And 90% reported that as we leave lockdown, they will actively seek out simple pleasures more often than before.

That’s why Mackie’s are making make summer 2020 the season to seek out, savour and celebrate the simple pleasures in life. They’ll be offering customers ideas and inspiration for how to get little lifts from the simple things in life, as well as opportunities to win a whole host of simple pleasures inspired prizes. To find out more and to enter visit mackies.co.uk/simplepleasures.

In the meantime, if you need a little simple inspiration, the staff of The Simple Things have shared some of their Simple Summer Pleasures…

“Being outdoors at the beginning and end of the day. I like to get up early when it is still cool and potter round my garden. And in the evening, the build up to sunset, with the sound of the dusk chorus, seems to stretch time – it’s a good time for a walk or simply to sit on a bench with a drink in hand and appreciate summer.” Lisa Sykes, Editor

“Stepping out from my tent on to still dewy grass is one of my favourite things about camping in summer, although the crackle of a campfire as the sun goes down is a close second.” Karen Dunn, Commissioning Editor

“Throwing the kids in the car and heading down to the coast to hunt for treasures amongst the rockpools. We don't normally call it a day until the sun starts to set and that's our cue to grab fish and chips for dinner and an ice cream for pudding.” Abbie Miller, Sub Editor

“Going to bed with a good book and a cool drink, with the windows open, when it’s still light. I used to hate going to bed when it was light when I was a child. Now I feel like it’s a stolen part of the day.” Iona Bower, Editor-at-Large

“I love the distant sound of lawn mowers on a Sunday afternoon whilst relaxing with an ice cream or a drink in the garden. The smell of freshly cut grass always reminds me of summer.” Rob Biddiss, Commercial Director

“A stripy deckchair, a shady tree and a good book. Is a cold, alcoholic drink as well too much to ask for?” Jo Mattock, Commissioning Editor

Share your simple summer pleasure with us in the comments below, and don’t forget to visit @mackiesscotland or mackies.co.uk/simplepleasures to win a ‘simple pleasures’ prize every week.

Tea and scent pairings

Some simple pleasures are even better for being well paired: a glass of wine and a plate of cheese, coffee and walnut cake, a good book and a comfy chair… But if you’ve never thought of pairing a cup of tea with a scent, you may have been missing out. “Taste and smell are intimately entwined, and when scents and flavours are paired beautifully, they can create fantastic experiences,” says Chantal M’Biki, founder of House of Lilah, specialists in pairing tea blends and candle scents.

Our modern and fast-paced lifestyles don’t always allow time for creative stimulation and that’s what House of Lilah hopes to put right. Whether you want to relax your mind, awaken your senses or stimulate your imagination, there’s a tea and scent pairing that might help. It turns out there’s a bit more to it than matching a cup of Yorkshire Tea with the aroma of a nearby Chocolate Hobnob… Here are a few ideas from Chantal that you can recreate at home for pairing scents with Earl Grey:

Earl Grey is a British classic with a very recognizable floral taste. It’s great for those who want a little caffeine fix without the bitterness. Originally, it was a black tea base flavoured with bergamot oil, delivering a lemon taste with a hint of grapefruit. Nowadays, it’s also produced with a green tea base.

Try a candle with aromatic top notes such as basil, rosemary or sage, which will complement the Earl Grey aromas and can help create an uplifting atmosphere. We’ve created a similar feeling with our House of Lilah Freedom pairings, such as the Tutti Frutti loose leaf tea with the Sun in a Pot soy candle.

If you’d like to read more about Chantal, she appears in our My Day in Cups of Tea page in the July issue, which is on sale now. And if you’re interested in buying any matched teas and candles from House of Lilah she has a few suggestions below:

The Slow Motion candle and Loving Kindness tea is a beautiful duo that brings mindfulness to everyday life. The candle’s citrusy top notes beautifully enhance the orange and cinnamon aromas to induce alertness. The earthy taste of the red rooibos tea echoes the candle’s smoky, woody base notes, to create a warm and enveloping atmosphere conducive to full relaxation and reconnection with yourself.

Our Tomato Leaf candle and Tropical Escape tea is the perfect pair for those who want to open their mind to new horizons. The herbal and slightly bitter sencha green tea intensifies the candle’s leafy green base notes. The tart tomato accents complement the sweet and sour flavours of mango and pineapple, to create an unexpected fruity fusion.

Follow House of Lilah on instagram @houseoflilah_london.

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Puffins and puffineers

Illustration: Zuza Misko

We have always thought there’s nuffin like a puffin and, like Kelly Keegan, who wrote our Magical Creatures feature about puffins in our July issue, we attribute much of our love for these birds to their association with Puffin Books, which were such a big part of so many of our childhoods. If you were a big fan, you might even have been a member of The Puffin Club, aka a Puffineer.

The club was founded in 1967 by Kaye Webb, then editor of Puffin Books and in its first year more than 16,000 children joined. At its peak it had some 200,000 members. The enamel puffin badge was a big draw, if we remember correctly, but we stayed for the excitement of receiving a copy of the Puffin Post through the letterbox regularly and being invited to VIP Puffin parties, colourful, grand affairs attended by some of the day’s most famous children’s authors and illustrators. Whether you were a proud Puffineer or not, here are a few facts you might like to know about the Puffin Club…

1. There was a secret Puffin Club greeting for members: “Sniffup”, and a response: “Spotera”. (Try reading them backwards).

2. Each month, Puffin would hide 50 coded messages in new books all over the country but only members had the code to decipher them.

3. The Puffin Club’s ‘computer’ was called TOMCAT (Totally Obedient Machine Cannot Actually Think) though all the admin was done with good old-fashioned paper and pencil in reality. 

4. The last Puffin Post was printed in 1989 but there was a brief revival in 2009 when The Book People took it over. Puffineers will tell you it wasn’t a patch on the original, however. 

5. As well as a love of reading, Puffineers joined in with acts of charity, including raising £3,000 to buy a stretch of Yorkshire coastline as a puffin sanctuary in 1972.

6. Puffin Post always featured a joke. The first one being: “Do you get fur from a skunk? Yes, as fur away as possible.”

7. Virtuoso violinist Yehudi Menuhin was the second president of the Puffin Club.

8. Founder members received the gold Puffin badge, but if you weren’t an early adopter (or weren’t born) you would be awarded the black Puffin badge for four continuous years of membership.

9. To encourage younger members, the Junior Puffin Club was founded with its own mascot, a baby puffin called Smudge, and its own magazine, The Egg.

10. Puffin Post included regular writing competitions, but in typical seventies educational style, if entries were not considered to be good enough, the Editor would let members know and there would be no winners announced. Harsh, but we like to think that’s what gave us early Puffin Club members the backbone we still enjoy today!

You can read more about puffins (of the feathery variety) on page 15 of our July issue.

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Recipe | Greengages on toast with lavender and fennel flowers

Late summer fruit on toast makes a delicious brekfast or a sweet snack for any time

From their smallholding in rural Somerset Kathy Bishop and Tom Crowford enjoy all their orchard has to offer with recipes that capture the season. You can find the rest of the recipes, including sour cherry cocktails and plum and marzipan cakes starting on page 54 of our July issue

Serves 2

10 ripe greengages
75g cream cheese
2½ tsp honey, plus a little extra for drizzling
A pinch of sea salt
4 slices of sourdough bread
A sprig of lavender flowers, divided into tiny individual blooms (optional)
A sprig of bronze fennel flowers, divided into individual blooms (optional)

1 Preheat the oven to 180C/Fan 160C/Gas 4. Halve and stone the greengages. Put them in a single layer in a roasting tin, skin side down, and pop them in the oven for around 10 mins until they’re cooked through, but still holding their shape, and have released a small amount of their pale yellow juices into the tin.
2 While the greengages are cooking, mix together the cream cheese, honey, and sea salt. In doing this the cream cheese will loosen a little, so put it back in the fridge to firm up until you’re ready to serve. Lightly toast the bread and set aside to cool.
3 To assemble, simply spread a spoonful or two of the honeyed cream cheese onto a piece of toast. Top with the roasted greengages and spoon over any juices from the tin, plus an extra drizzle of honey if the fruit is a little on the tart side. Scatter over a pinch of the herb flowers to finish (you’ll only need a tiny amount – use them like a seasoning).

Cook’s note: This is best served with the toast and cream cheese cool and the greengages still slightly warm.

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