Christmas | Clementine and sage posset

Posset is a beautiful creamy dessert that is ridiculously easy to make, and here its richness is tempered by the addition of the sage

This refreshing dessert will perk up a leftovers lunch for friends and use up and double cream and clementines left over from Christmas.

Serves 6
600ml double cream
200g caster sugar
8 sage leaves
Zest and juice of 3 clementines
3 peeled and sliced clementines, to serve

you will need
6 small glasses or ramekins

1 Heat the double cream, sugar and sage leaves together over a low heat, stirring until all of the sugar grains have dissolved. Bring to a gentle simmer for 1 min, then remove from the heat and fish out the sage leaves. 
2 Add the zest and juice to the cream mixture and stir well, then divide the mixture between the glasses. Leave to chill for several hours (you can make this a day before and keep it in the fridge).
3 Serve with the sliced clementines, topped with chopped sage and a little honey.

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From our December issue…

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Recipe | Brussels Sprout Bhajias

This simple recipe will see off the rest of the sprouts on for a Post-Big Day Buffet

Makes 16

2 tsp cumin seeds, bashed
2 tsp mustard seeds, bashed
1 tsp turmeric
225g gram flour
1 tsp flaked sea salt
270ml water
1 onion, finely sliced
2 green chillies, deseeded and thinly sliced
Thumb of ginger, grated
300g Brussels sprouts, halved and shredded
Vegetable oil, for deep -frying

1 Mix together the cumin seeds, mustard seeds, turmeric, gram flour and salt. Pour in the water and whisk into a batter. Stir in the onion, chilli, ginger and sprouts until well coated.

2 Half fill a saucepan with oil and heat until bubbling. With a tablespoon, drop balls of batter into the oil and fry for 4-5 mins , until golden. Drain on paper towel and keep warm in a low oven.

These Brussels Bhajias are part of our menu for a post-Christmas turkey buffet, with an Indian flavour. You can find the rest of the recipes, including Carrot & Parsnip Pakora, Turkey Makhani and Cranberry Chutney, starting on page 36 of the December issue.

More from our December issue…

More ideas for leftover festive food…

Christmas crackers: How to wear a paper hat plus six awful cracker jokes

There is a moment at every Christmas lunch when the paper hat is unfolded from
a cracker and plonked on the head. These crown shaped hats are peculiarly British and are said to either date back to Roman Saturnalia celebrations, or Twelfth Night knees-ups as a nod to the king or queen, depending on which source you believe. Whatever their provenance, these hats that suit no one are best worn without self-consciousness and endured until the turkey arrives, when they can be ‘accidentally’ brushed off and swept under the table.

Six awful cracker jokes

How do you drain your sprouts at Christmas?
With an advent colander.

Who hides in a bakery at Christmas?
A mince spy.

What do vampires put on their turkey?
Gravey.

Why did the turkey decide to join the band?
Because it had drumsticks.

What's the best thing to put in a Christmas pudding?
Your teeth.

What did one snowman say to the other snowman?
Can you smell carrot?

You’re welcome.
 

More Christmas fun…

More from our December issue…

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Christmas recipe: Mulled white wine

The scents of cloves and cinnamon wafting from this wintry punch are a wonderful accompaniment for any Yuletide gathering, or take some out to warm carol singers this evening

Mulled white wine with cinnamon & cloves

Warming spices and wine in a toasty tipple that tastes as good as it smells

Serves 6
1 x 750ml bottle white wine
500ml cider
Juice and zest of 1⁄2 orange
1⁄2 lemon, sliced
3–4 star anise
3 cinnamon sticks, plus extra to serve (optional)
1 tbsp cloves
1 vanilla pod
4 tbsp caster sugar

Heat all the ingredients in a pan, until steaming but not boiling. 

Serve with cinnamon sticks, if you like.

This recipe was originally published in our December 2017 issue but it’s just as warming and festive today.

More from the December issue:

More Christmas posts:

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Sponsored post | Burning Ambitions with Woodsure

Make sure you’re using the most efficient fuels possible thanks to the Government-backed Ready To Burn certification mark

After the hubbub of the party season, the new year is often a time to reflect, to be kind to yourself and to make plans for the year ahead. During this quiet time, it’s natural to want to hibernate – to curl up in front of the soft glow of a wood-burner or multi-fuel burner and to take it easy. However, not all fuels burn the same and part of creating the ideal ambience is knowing what fuels are best to burn safely and efficiently without impacting the environment and surrounding air quality.

To make life easier, lookout for wood or manufactured solid fuels that carry the ‘Ready To Burn’ certification mark. This means they’ve been certified as suitable for immediate use and the wood doesn’t need to be dried out before burning. Ready To Burn wood fuel gives a better burn because it’s proven to have a 20% lower moisture content, meaning it creates less smoke than wetter wood, which helps to reduce pollution. Ready To Burn solid fuels also meet smoke emissions and sulphur content standards.

From this year, Ready To Burn fuels are even easier to find because the scheme is backed by DEFRA as part of The Air Quality (Domestic Solid Fuels Standards) (England) Regulations 2020. The law now restricts the sale of wet wood sold in volumes under 2m³, which is the equivalent of about two dumpy bags. And for those who buy wood fuel in bulk, suppliers must now provide an advisory notice that the wood requires further drying before use.

So as you snuggle up in front of the fire, knowing the fuel you’re burning is the most appropriate for the environment should give you that warm feeling, both inside and out.

To find a trusted Ready To Burn wood fuel supplier, visit readytoburn.org.

Meanwhile, don’t forget to have your log burners and chimneys checked regularly in order to get the best from your fuel. Find a local HETAS Registered professional at hetas.co.uk.

Bake: sun bread for Yule

Make bread rings that look like the sun to summon it back (and to dip into your soup, too)

The Pagan celebration of Yule (Winter Solstice) begins on 21st December and we still incorporate many of Yule’s traditions today, such as bringing in a Yule log and hanging mistletoe. This simple sun bread is an easy make and a simple way to cheer and warm the darkest day of the year. Make one for your supper to dip into soup and one for a friend or neighbour to spread the sharing message of Yule.

You will need

400g strong plain white flour

115g plain white flour

300ml slightly warm water

1 tsp salt

1 sachet (7g) easy-blend

dried yeast

How to make

1 Sift flours and salt into a large bowl, mix in the yeast and add the water. Mix to form a soft dough. Turn onto a floured surface and knead for 10 mins.

2 Oil a bowl and put the dough into it, covering the top with cling film. Leave in a warm place until doubled in size.

3 Flour three baking trays. Tip the dough out onto a lightly floured

surface and split into three portions.

4 Take one portion and roll it out into a long, thin length and join the ends

to form a circle. Place the circle onto a baking sheet and stretch it a little

more, then take a handful of flour and sprinkle and rub it all over the circle.

5 Take a pair of scissors and snip diagonally into the ring, then pull out

the point of the snip to form the first of the bread sun’s rays. Repeat all the

way around, pulling out the points as you go, and taking care not to disturb

the flour coating: it is the difference between the flour-coated parts and

the uncoated snipped parts that will help form the ray-like patterning.

6 Cover loosely with cling film or a clean tea towel and then repeat the

whole process with the other pieces of dough. Leave the covered rings to

prove until they’ve doubled in size.

7 Heat your oven to 200C/Fan 180/400F and bake for 35-40 mins,

until the tops are golden brown and the bases make a hollow sound when

tapped. Serve warm or cold.

This recipe was first featured in our December 2017 issue alongside other recipes to celebrate Yule, by Lia Leendertz. Photography by Kirstie Young.

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Science | Christmas Eve Explained

Concerned about Santa’s travelling plans this year? Fear not. We’ve uncovered the science behind the annual delivery of Santa’s sacks

Anyone who’s battled with Post Office queues during Advent will have at some point spent some time pondering upon how Santa makes it to 700 million odd children in different time zones around the globe. To save you wondering any further, we’ve followed the science and explained the Father Christmas Facts for you here. 

Santa Science Lesson 1: breaking the speed of light

Einstein showed that a very fast-moving object actually slows down time. Santa has around 31 hours (due to the rotation of the Earth) in which to deliver gifts to all time zones. To do this, he must travel at a speed of around 6 million miles per hour. However, as he speeds up, time would slow down, meaning he could take it a little easier on the sleigh pedals. 

Santa Science Lesson: fitting down chimneys

You’d think all the chimneys might slow Santa down but, assuming he goes down them himself rather than simply hurling the presents out of the sleigh and hoping for the best, the Theory of Relativity again helps him out. Travelling at 6 million miles per hour would make Santa thinner (in the direction he is travelling in). So as he whizzes down the chimney, his body becomes longer and thinner, allowing him to squeeze through the most awkward of spaces. 

Santa Science Lesson: space travel

The sleigh travels faster than the speed at which NASA spacecraft return to Earth. To prevent the sleight incinerating itself, we conclude that Santa must have used the sort of heat shield that NASA employ to prevent rockets burning up as they reenter the atmosphere. The technology was only developed during the Cold War so we can only assume that before then, the Arctic temperatures the reindeer and sleigh bring with them from the North Pole are enough to cool the sleigh as it travels. 

Santa Science Lesson: fitting all the presents on the sleigh

The question of how the sleigh holds all the presents, both in terms of mass and volume is an interesting one. Scientists estimate the sleigh, once fully loaded, would weigh approximately 1.2 million tonnes. The number of reindeer required to pull that would be around 5.6 million. We can therefore conclude that either Santa has a lot more reindeer than we know about, or that he is using newly developed nanotechnology to somehow shrink the presents on the sleigh and return them to their usual stature on solid ground. We can’t think of any other explanation.

We hope that’s answered all your gift delivery queries. If all that has got you excited for stockings, turn to page 116 of our December issue where we’ve gathered some snaps of our favrourite mantelpiece stockings, like the ones above by @drs.wife.

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Playlist | Rest

Click to listen to our Spotify playlist here

A playlist for January. Songs to help you relax and slow down.

DJ: Frances Ambler

Image: Shutterstock

Sponsored post | Earthborn: "It's the Little Things That Go That Extra Step"

We catch up with Cathryn Sanders, Earthborn’s Marketing Manager, to find out why their paints not only look good but are also an environmentally-friendly option

You’re known for your eco-credentials, but how did Earthborn come about?

We were established 20 years ago by our founder John Dison. After a career as a Town Planner specialising in historic buildings, and with a background in the family business of supplying the decorating trade, John wanted to pursue his passion for design and sustainability. At the time, there was little awareness about the health dangers of conventional paints and their environmental impact, so Earthborn has always been one step ahead of the game.

And is the rest of the industry now listening?

Thankfully, yes. People in general are much more clued up, thanks in part to climate change campaigners such as David Attenborough and Greta Thunberg. In terms of the industry, things like the Volatile Organic Compounds (VOCs), which are harmful to our health and the environment, are now regulated, but there’s still plenty more that can be done.

Really? What sort of thing should we be looking out for?

Well, we take great care to use eco-friendly ingredients that are free from harmful emissions, and we’re incredibly proud to have been awarded the first UK licence of the EU Ecolabel for Indoor Paints and Varnishes. But it’s the little things that go that extra step – we’ve put a lot of thought into our packaging, too. For example, our colour cards are all painted with real paint and are made from eco-friendly materials and biodegradable glue, while our tins are made from 70% recycled materials and are 100% recyclable. Even our foam chip packaging is biodegradable and dissolves in water. Saying that, we know there’s so much more that can be done and we’re constantly looking at ways to improve our environmental practices.

Impressive! Your Claypaint really stands out, tell us more

It’s our hero product, if you like. As its name suggests, it has a high clay content, making it breathable with a unique matt finish and no smell. There’s a huge colour range, which all have a mellowness and a visual softness that work well with each other. Free from oils and acrylics, it has minimal preservatives and some have no titanium dioxide. While some colours have no added pigments, meaning they’re naturally occurring clay colours. They’re also vegan friendly, independently tested and certified as child and baby safe – so ideal for a nursery or playroom.

What else is important when choosing a paint?

One word: breathability. It’s so important for buildings to breathe, especially older ones. It’s a common mistake to use waterproof paints and materials designed to block moisture, however, these can exacerbate the problem, creating damp issues. Instead, look out for paints with a high level of breathability. Our products allow air and water vapour to easily flow through the surface so, if coupled with breathable building materials, moisture doesn’t become trapped, which can cause the paintwork to bubble, peel and eventually blow.

And now the question everyone wants to ask… what trends do you think will be popular this year?

We think that Edwardian décor will be a strong influence in 2022, in particular mixing the old with the new. Earthborn predicts that we’ll see a rise in beautiful pastel colour schemes, specifically lilac. That’s why Lily Lily Rose is officially Earthborn’s colour of the year. It’s a subtle shade of lilac, pink and grey and was created as homage to John Singer Sargent’s famous work Carnation, Lily, Lily, Rose. A highly versatile shade with surprising depth, we’re sure that it’ll create a space that is both tranquil and on trend.

For more information, visit earthbornpaints.co.uk or follow on Instagram: @earthbornpaints for colour inspiration.

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Festive food | Cheeseboard Champions

Learn a thing or two about twinning cheeses with complimentary chutneys (and other sticky things)

Cheese is a key part of Christmas as far as we’re concerned. However, an excellent cheeseboard - the cheeseboard to end all cheeseboards - is as much about all the extras… the nuts, the grapes, the sticks of celery, the biscuits, and definitely the jewel-coloured pots of pickles and chutneys. And one chutney is absolutely not enough. You need to make sure that every cheese on your board has its own sticky partner to pair with. 

Cheese: Strong hard cheeses (eg mature cheddar or Lincolnshire poacher)

Pair with: A Caramelised red onion chutney

Cheese: Milder hard cheeses (eg double Gloucester or red Leicester)

Pair with: A tomato-based chutney

Cheese: Drier hard cheeses (eg Parmesan or gouda)

Pair with: Mostarda (an Italian condiment made from candied fruit and a mustardy syrup)

Cheese: Goat’s cheese

Pair with: Something with a kick of chill like a tomato and chilli chutney, or a red onion marmalade

Cheese: Blue cheeses (eg gorgonzola or Danish blue)

Pair with: Rosemary and gin jelly

Cheese: Strong blues (eg tsilton)

Pair with: Fig chutney

Cheese: White rind soft cheeses (eg cambazola or brie)

Pair with: A Plum and Apple chutney, Orange - brie loves anything fruity

Cheese: Sheep’s cheeses (eg manchego and pecorino)

Pair with: Membrillo (quince paste)

If you’re putting together your own Cheeseboard To End All Cheeseboards, you will enjoy our feature Brie Merry and Bright, by Catherine Frawley, starting on page 16 of our December issue. It has lots of recipes to add interest to your cheeseboard, from breadsticks and chestnut hummus to pickled shallots and fennel oatcakes. And, of course, a wonderful festive chutney.

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Christmas | What Does Your Nativity Role Say About You?

Photograpy: Getty

:Did you play Mary? Do you work in retail now? No? Hang on… our Nativity Career Predictor is on the blink again… 

Forget psychometric testing, your career prospects are apparently all mapped out according to the part you played in your school nativity play. This is according to a study by (rather appropriately) Virgin Money back in 2019, which looked at the earnings of 2,000 people against which parts they had in their nativities as children. Marys were most likely to work in Retail, Angel Gabriels in Healthcare… But a happy work life isn’t all about salary is it? We’ve analysed the information from the Virgin survey and have put it through our Simple Things Nativity Part Career Predictor. 

Have a go yourself and see if we got you right, or maybe you’ll find inspiration for a whole new career path ahead! Find the part you played in your nativity play below and see what your career holds! NB If you’re already a shepherd or own an inn, you can probably skip this. . 

Mary

Meek and mild, and usually draped in blue robes, Mary may be the most sought-after nativity role, but rarely has many lines. Like we say, meek and mild were her watchwords. Having given her husband-to-be the shocking news that they’re expecting a baby, her main part in proceedings is to sit on a donkey and then look benign, having delivered a Tiny Tears doll. But Mary has an inner strength, and a quiet reverence that would be an asset in many a career. 

The survey said: Marys are most likely to work in retail and earn on average £39,000 per annum. 

Our Nativity Part Career Predictor said: Marys might have a career in midwifery. We never see much obstetric help happening on stage, so we can only assume stoic Mary gets on with it alone. But children playing Mary also tend to be confident in the limelight as well as well-behaved. No nursery teacher would hand that kind of responsibility to any child likely to pick their nose on stage or use their 15 minutes of fame for nefarious purposes. If you were a Mary we can see you as perhaps heading up a green or ethical organisation; somewhere where you can use your stage presence to do good. 

Angel Gabriel

The Angel is another popular part, even though his time on stage is actually fairly short. You get some of the classic lines though: “Be not afraid!” etc. And you probably got a fancy pair of wings and a lovely foil halo too. 

The survey said: Angels are most likely to work in marketing and communications and earn on average £40,000 per annum. 

Our Nativity Part Career Predictor said: If you played the Angel Gabriel you probably were indeed a great communicator, with a LOUD voice and a love of shiny things. They don’t get shrinking violets to play the Angel of the Lord, after all. We think you might have made a career for yourself in the theatre, or perhaps as an auctioneer. We hope you’re still bringing glad tidings of great joy one way or another.

Inn Keeper

A small but vital part in the proceedings. For without the Inn Keeper there would have been no stable. Nativity Inn Keepers tend to have a bit of a twinkle in their eye. Which of us has not held our breath as the Inn Keeper is asked if there is room at the inn, and half hoped they might go off at a tangent and offer a honeymoon suite, after all? 

The survey said: Inn Keepers are most likely to be manual labourers and earn on average £37,000 a year. 

Our Nativity Part Career Predictor said: Hospitality is definitely a career path for Inn Keepers, but also in a wider sense; Inn Keepers like to be helpful and kind, and find solutions to problems. Perhaps a troubleshooter or project manager of some sort would suit you? Otherwise work within a charity or organisation such as Citizens’ Advice, where you’re able to use your knowledge and problem-solving skills to help others find their best paths.  

Shepherd

If you managed to navigate a crook and an oversized dressing gown on a rickety stage, you’re probably a fairly robust sort of person (when you’re not being sore afraid). 

The survey said: Shepherds are most likely to work in IT and earn on average £29,000 a year.

Our Nativity Part Career Predictor said: Careers in animal husbandry aside, those who play shepherds, patiently watching over their flocks and following the star to the stable, uncomplainingly carrying lambs, have lots of transferable skills; they might make good educationalists or be happy working in social care. 

Narrator

If you were chosen to be the narrator, you were truly the golden child at your school. Narrators carry a huge weight of responsibility, and must be clearly spoken, charming, well-presented and confident, as well as having a good memory for lines. 

The survey said: Narrators are most likely to work in education and earn on average £24,000 a year. 

Our Nativity Part Career Predictor said: Narrators are the true star of the show and if that was your Nativity role, you’re probably confident, charismatic and a born leader. You might make a great CEO or find a role in entertainment. Whatever you do, you’ll find a niche for yourself, front and centre, possibly people-facing, and with plenty for you to say and do. 

If you;d like to reminisce further over Nativity plays and other Christmas rites of passage, you might enjoy our feature Moments of Magic starting on page 54, which looks at first bikes, carol concerts, taking over the Christmas dinner and getting the train home for Christmas. We’re feeling festive already.

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Rituals | The Christmas Decs Box

It comes out each year, like an old friend. Here are a few ways to mark the return of the Christmas Decorations Box

Getting the box of decorations down from the attic is the moment Christmas truly arrives, isn’t it? Lifting back cardboard and pulling away bubble wrap to find familiar jewel coloured baubles nestled beneath feels a bit like coming home. And the moment when all the decorations go back in the box for another years often feels a bit poignant too, as the celebrations come to an end and life returns to normal once more. 

We think our Christmas Decs Boxes deserve a bit of reverence. So we’ve put together a few ideas for small rituals that will help make the putting up and the bringing down of the decs a bit more special, and a bit less of a chore. 

Putting up the decs rituals

1. Pick a festive tipple to be the drink you always have as you dress the tree and deck the halls. It can be as simple as a sherry if you want but you might like to pick something a bit unusual that’s particular to your household - have a look at The Simple Things blog and search ‘tipple’ for more ideas on festive cocktails you can make. It doesn’t have to be alcoholic though; try a non-alcoholic eggnog perhaps? Or a clementine mockjito maybe?  (Clementine juice muddled with sugar and lemon wedges, poured over ice and topped up with sparkling water.) Having a special ‘get the decs up’ tipple really makes it feel like the festivities are beginning. You can keep the recipe for your tipple in your decs box in case you need reminding. 

2. Keep a Decs Box guest book. Pop a little notebook in your box and each year, make a note of the date you put the decorations up, who was there to help and what you did. You could pop a photo in too if you like. As it grows each year, it will become a lovely little piece of family history. 

3. Make a playlist. There’s absolutely nothing wrong with a bit of Carols from Kings as you detangle the fairy lights, but if you make your own playlist on Spotify you can add to it whenever you come across a track you like. Doesn’t even have to be Christmassy; anything that gets you in the mood for throwing holly sprigs on top of picture frames. 

Taking down the decs rituals

1. Have an online Decs Down party. Get your wider family, or just a good friend you’re long overdue a natter with, on a video call, make a cuppa (or something stronger if you like) and catch up while you wind lights around cereal packets and carefully nestle baubles back in egg boxes. This idea is great if taking the decorations down always makes you feel maudlin. Once you’ve got everything packed up and had a lovely chat, get someone else to run the Hoover round and before you know it, everything is clean and sparkling and you’re already looking forward to a new year and new plans. 

2. Pop a copy of this year’s Radio Times, or a newspaper if you like, into the decs box as you close it. There’s something oddly fascinating about looking back and seeing what you watched on telly at Christmas 2008 somehow - like your own Blue Peter time capsule. 

3. Write to your future Christmas self. You can tell yourself anything - what you did this Christmas, any highlights and lowlights, what you’re hoping for in the coming year, and maybe even what your dreams are for this time next year. It makes interesting reading when you get the box down from the attic again next December. 

The picture above is one of our ‘simple things’ from our December issue. If you’re feeling inspired by the Christmas Decs Box rituals, you might also like to read our feature The Calm Before Christmas, starting on page 82, which has lots of ideas for an alternative advent full of kind and quiet rituals and habits.

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How to | Give Living Gifts

Ideas for gifts that will keep on giving… and living!

PLANTS
Rehome house plants: the plantlets on spider plants are simple to snip off. Start them off in shallow water in a jar, before transferring to potting soil and a pretty pot. Works for Devil’s Ivy and Swiss Cheese Plant, too. Take seed: if you’ve had time to collect and dry seeds, pop them into decorated envelopes with instructions. Give a tree: £5 contributes one sapling to the National Trust’s Grow A Tree fund: nationaltrust.org.uk/features/plant-a-tree

PROBIOTICS
Have a SCOBY (aka a Symbiotic Culture of Bacteria and Yeast): a necessary part of home kombucha cultivation culture. To share, slice around 2cm off the top of the wobbly disc that forms on batches of kombucha, before popping into a fabric-covered jar. Likewise, kefir (an edible, yoghurtstyle probiotic drink) needs a SCOBY: to gift, put a small quantity into a jar of whole milk and seal. Spread the dough: prep your sourdough starter for passing on by feeding it up, before dividing and placing half into a jar. Treat the spinoff to a daily 1:1:1 mix of starter: water: flour (max. 100g each), until it’s ready for use.

PEOPLE
Give skills or time: pledge to take on a tedious job for someone or simply offer to babysit (or pet-sit), a gift to be redeemed at a point of their choosing.

This guide to Living Giving is from our December Miscellany pages, where you’ll find lots more seasonal fun, facts and puzzles to amuse you all month.

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Recipe | Lucky Meringue Mushrooms (Gluckspilze)

Sweet, advent treats to make to get you in the mood. It’s beginning to look a lot like Christmas…

Mushrooms are seen as a symbol of good luck in Germany. As well as glass ornaments for the Christmas tree, they are also made into edible marzipan confections and these light and crunchy meringues. With a chewy centre, these are delectable on their own, but also make great ‘lucky’ decorations.

Makes about 20
2 egg whites
140g caster sugar
80g dark chocolate
¼ tsp coconut oil
1 tsp unsweetened cocoa powder

1 Preheat the oven to 100C/Fan 80C/ Gas ¼ and line two large baking sheets with baking paper.

2 Put the egg whites into a bowl and, using an electric mixer, whisk for a couple of minutes on a high speed until stiff peaks form. Reduce the speed and add the sugar one tablespoon at a time, whisking all the while, until incorporated and glossy.

3 To make the caps of the mushrooms, spoon 20 tsp of the meringue mixture, spaced 2cm apart, onto one of the baking sheets. Flatten the mounds with the back of a spoon until they’re between 2–3cm in diameter, then round off the tops.

4 To make the stalks, spoon heaped teaspoons of the mixture 2cm apart onto the second sheet. This time try to lift the spoon up as you do so to create taller (around 3–4cm high) peaks. Bake for 45 mins and don’t be tempted to open the oven door. Once the time is up, turn the oven off and let the meringues cool completely inside the oven.

5 Once the meringues are cooled, put the chocolate and coconut oil into a bain-marie with a 1cm of water in the bottom. Heat on low then, once the chocolate starts melting, stir until glossy. Spoon chocolate onto the underside of each mushroom cap. The chocolate will act as the glue to hold the stalk in place. While holding a cap in one hand, gently push a stalk into the centre of the chocolatecoated side – you will hear a cracking sound as it breaks through the base of the meringue cap; don’t worry, it’s a good thing as it means they will stick together well. Place cap-side down on the baking sheet and repeat with the remaining caps and stalks.

6 Once the chocolate has set (which will take an hour or so), turn them over onto their stalks and, using a sieve, dust the tops of the caps with cocoa powder.

Cook’s note: Stored in an airtight container, these will keep well for about 2 weeks.

Taken from Advent: Festive German Bakes to Celebrate the Coming of Christmas by Anja Dunk (Quadrille). Photography: Anja Dunk. You can find more of Anja’s recipes for Advent bakes and makes starting from page 75.

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Make | Winter Herb Salt

This easy recipe can be made with whatever fresh herbs you have to hand; you just need roughly the same volume of sea salt as you do chopped herbs

The flavoursome salt is a versatile seasoning for so many winter recipes and is particularly good crumbled over freshly roasted chestnuts. Potted up in little glass jars and tied with a ribbon, it also makes a lovely gift for others to enjoy.

Makes 1 jar

You will need
A mixed bunch of fresh winter herbs of your choice (rosemary, sage, and a few bay leaves is our go-to combination for this)
Coarse sea salt

To make
Remove any tough stems from the herbs and finely chop them. Roughly measure out an equal volume of sea salt to the chopped herbs. Mix the Winter herbs and sea salt together until well combined. Spread the herb salt out in a shallow layer in a dish or bowl, cover with a tea towel, and leave somewhere warm and dry for a few days, or until the salt and herbs are dry to the touch. Scoop into a jar and use as needed.

The Winter Herb Salt was just one of the beautiful makes from our feature Gifts from the Smallholding in our December issue, by Kathy Bishop and with photography by Tom Crowford from The Seasonal Table. We’ve loved following Kathy and Tom’s adventures on their smallholding this year.  You can find the Winter Herb Salt as well as lots more wintry recipes and ideas, including squash and kale lasagne, mash with onions and breadcrumbs, ginger crumble with apple compote and redcurrant, apple and rosemary fizz starting on page 46 of our December issue, which you can preorder now.

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Stir-up Sunday

Get stuck in on Stir-up Sunday. The tradition your tastebuds have been waiting for…

LIKE MANY OCCASIONS THAT end up being about cake, Stir-up Sunday was never supposed to be about cake. The name comes from an Anglican prayer delivered on the last Sunday before Advent (this year, 21st November) and intended to “stir up the wills” of the congregation to go off and perform good deeds. No one mentioned cake. However, at some point, the congregation’s womenfolk found these words served as a timely reminder to start “stirring up” their Christmas cake, mincemeat and puds so they could exchange flavours for five weeks. So pile the table high with dried fruits, nuts, bottles of rum and brandy, lemon halves, plain flour, cinnamon, eggs, butter, muscovado sugar, candied peel and whatever else your chosen recipe suggests, dust off your biggest mixing bowl and a wooden spoon and get stuck in.

This blog was originally published in November 2013. If you need a recipe for a fruit cake, there’s a really rather good one on page 25 of our November 2021 issue which you can still buy in our online store and have delivered to your door mat. Our December issue, with lots more ideas for preparing for Christmas is in all good shops and supermarkets now.

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A Could-Do List for December

Background image: istock

Our could-do lists are designed to bring a bit of seasonal fun to your month. You could do all the things on the list, pick one or two, make up some of your own, or just read and enjoy. We’re definitely doing the pyjama day - and maybe the mince pie competition if we feel energetic enough.

A very merry December to you all.

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How To | Shear a Sheep

Because you never know when you may be called upon to perform a skilled piece of animal husbandry

Just in case you ever find yourself, clippers in hand, being asked to give a sheep a short back and sides, here’s how to do it step by step. The Simple Things takes no responsibility for any mis-sheared sheep or injuries that befall you while shearing a sheep while following our instructions. Sorry.

1. First, catch your sheep

Approach the animal slowly and calmly but with a determined look in your eye that lets the sheep know who’s boss. We’ll assume you have chosen a dry day (you can’t shear wet wool) and that the sheep has fasted for a day, too; those things aren’t your concern. Herd the sheep to your shearing site with your arms and legs, then gently tip the sheep onto her back, holding her right leg in your right hand and the woolly top of the brisket with your left hand. She should have all four feet in the air, belly exposed, head turned to one side and be leaning back into your body with your legs supporting her shoulders. We never said this was a dignified process. 

2. Start shearing

Begin with the belly piece as this is dirtiest and worth the least money. You’re aiming to get the whole fleece off in one piece with the belly piece wrapped in the middle but it’s a bit like peeling an orange in one go - it takes practice - so just do your best. If you’re right handed, hold the shears in your right hand and use your left to pull the skin taut to avoid nicks. Start each blow (that’s the technical term for each ‘go’ with the shears) at the brisket (neck) end, and shear down to the flank (back legs). Take a blow down the left side, then the right side, then do the middle - like you do with painting your nails. 

3. Do the delicate bits

Shear around the crotch and down the inside of each hind leg by leaning right over the sheep, with her head still resting on your leg. Be very careful of her teats - cover them with your hand as you shear as it is possible to cut them right off and that won’t be a relaxing experience for you or the sheep. 

4. Mind the hind

Turn the sheep onto its right side and shear the outside of the left hind leg. Four blows should take you from the foot up to near the back bone. 

5. Tails you win

If the sheep has a tail, do it at this stage, shearing from tip to top and finishing with a short blow up the back at the base of the tail. 

6. More familiar ground: chest, neck and chin

Turn her side on to you, your right foot in between her hind legs and the left behind her back supporting her bottom. We hope you wore some old shoes for this… Hold her head under the chin with her head facing up at you. Try not to let her sad look make you feel awkward. Take the clippers from the brisket to just below the chin, ‘unzipping’ the fleece, and then up the face in short strokes, ending at the bottom of the ear and eye. 

7. Show a bit of leg

Again, shift her slightly onto her right side and lean over her to shear up her left leg and onto the left shoulder. Do inside the left foreleg while you’re here. 

8. The big mow

You’re on the home strait now and are about to shear the back. Lie her on her right side across your shin with your right foot placed between her back legs and your left foot under her shoulder. Starting at the tail, take long, steady blows up the back down her left side, beginning at the outside edge and working across to just past the spine. 

9. Home and hosed

Shift the sheep onto her left side and shear the rest of the neck and shoulders, then the right foreleg, from the shoulder, downwards.  Finally, shear the wool down her left back and side, from the neck towards her rear end, finishing with the right hind leg. Ta da! You’re done!

10. You should now skirt (clean) and roll the fleece ready for sale, but we think you’ve done enough. Give your hands a thorough wash, sit down for a well-deserved cuppa and reflect upon the fact that a pro shearer can do all that in under two minutes. We’re more at home with a knit one, purl one sort of endeavour if we’re honest. 

We were inspired to find out more about sheep-shearing after we read the Know A Thing or Two feature on wool in our November issue.

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Make | Bay and Lemon Sea Salt Body Scrub

Bay and lemon are a happy pairing, both in the kitchen and in the bathroom. This scrub combines astringent lemon zest and juice with the exfoliating power of salt, while the dried bay leaves are anti-fungal.

Makes around 2x 500ml jars
1kg sea salt
750ml olive oil
5 lemons, zest and juice
10 bay leaves
100g thickener such as tapioca flour or arrowroot

1 Pour the salt into a large mixing bowl, then add the olive oil, lemon zest and lemon juice.

2 Stir well, then crumble in the bay leaves. Break them up using your hands and scrunch into the mix (but keep pieces fairly large to avoid clogging up the plughole!).

3 Add the thickener, then stir until the mixture is well combined and it holds together.

4 Transfer to jars with seals. To use, grab handfuls of the scrub, avoiding the bay leaves if you can, and massage onto arms, legs, bums and tums. Rinse off using warm water.

Maker’s note: The scrub will keep for up to 12 months in a sealed jar.

This project, perfect for a weekend afternoon, is from our feature Heart, Body and Soul, which this month focuses on bay leaves. The feature also includes a project to make a bay and chilli ‘swag’, a panna cotta, a salad and a tea.

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Sponsored post | A little pinch of Christmas magic

Bring out the festive flavour with Maldon Salt’s famous pyramid-shaped flakes

With this most sociable of seasons almost upon us, thoughts turn to the inevitable get-togethers with friends and family and the gastronomic delights that will be served up.

At this time of year, there are plenty of foodie fads that can be taken with a pinch of salt, however, there’s one thing that’s never in doubt – the power of good seasoning. So this Christmas, seize the seasoning and add a pinch of Maldon Salt to your dishes to bring out the flavour.

A family-run business for four generations, the Osborne family consider themselves custodians of this ancient culinary tradition and continue to hand harvest the famous pyramidshaped flakes in the coastal town of Maldon, Essex. It’s these simple, timehonoured techniques that produce the salt that has come to be loved by chefs and home cooks the world over.

The brand – which celebrates its 140th anniversary next year – recently launched its striking new packaging that’s designed to look as good in your kitchen as it tastes in your food. Ideal to keep next to the cooker or on your table for fantastic flavour at your fingertips.

For more information and recipe inspiration, visit maldonsalt.com or follow on Instagram: @maldonsalt