Join us on a ramble this month with our latest playlist. Take a listen on Spotify here
Or have a browse of all our playlists here.
DJ: Frances Ambler; Illustration: Shutterstock
Recipe | Tandoor Lemon Chicken with Mango & Coriander Salad
In our September issue you’ll find a Weekend Project to help you make your very own Flowerpot Tandoor. Moist and full of flavour, this a great recipe to test out on your tandoor. You’ll find the instructions for the Tandoor on page 96 of the September issue.
Serves 4
8 chicken thighs, slashed through the skin to the bone a few times
For the marinade:
4 garlic cloves, roughly chopped
1 small shallot (or ½ small red onion), roughly chopped
2 lemongrass stalks, roughly chopped
1 tbsp grated fresh ginger
1 tbsp light brown sugar
3 tbsp fish sauce (or soy sauce)
1 tsp Chinese five-spice
For the salad:
Juice of 1 lime
1 tbsp fish sauce
1 tsp light brown sugar
3 tbsp cold water
1 garlic clove, crushed
1 unripe mango, cut into thin matchsticks
1 small shallot (or ½ small red onion), thinly sliced
A small bunch of coriander, finely chopped
1 tsp coarsely ground black pepper
1 In a blender, whizz all the marinade ingredients together to form a coarse paste, then toss the chicken in the marinade until thoroughly coated. Refrigerate for at least 1 hr, preferably overnight if possible.
2 When ready to cook, preheat the tandoor to a medium heat. Remove the chicken from the refrigerator about 20 mins before you plan to cook it, to bring it up to room temperature.
3 Thread the chicken onto metal skewers (long enough for the top of the skewer to be easy to grab out of the tandoor) and cook for about 15–20 mins, or until the skin is crisp and richly browned. Remove and brush with the remaining marinade, then cook for a further 15 mins, or until the meat is cooked through. Take out of the tandoor and set aside to rest for 5 mins.
4 Meanwhile, place all the salad ingredients in a large bowl and toss to combine. Serve alongside the chicken.
Cook’s note: Cooking times can vary with the tandoor, so check your chicken is thoroughly cooked before serving.
Taken from The DIY BBQ Cook Book: How To Build Your Own BBQ And Cook Up A Feast by James Whetlor (Quadrille). Photography: Sam Folan
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Sponsored Post | Flour Power with Doves Farm
Celebrate Organic September by baking a batch of delicious chocolate-chip cookies, made with Doves Farm Organic Flour
September is National Organic Month in the UK, but, when you think about organic food, flour may not be the first thing that springs to mind. However, the flour you use in your favourite recipes can have a big impact on the planet (and your bakes!).
Before the mass production of flour, all of our food was created without artificial input and grown with very little human intervention. Once the crop was sown, it was simply nurtured by the soil, wind, rain and sun until it was ready to harvest and, once cut, the grain would be milled into flour without added preservatives or artificial ingredients.
Today at Doves Farm we aim to grow and mill our organic flour in much the same way, working with our surroundings to help protect the environment and produce grain as nature intended.Not only is the resulting flour produced with higher levels of environmental welfare, lower levels of pesticides and no genetically modified ingredients or artificial fertilisers, but organic farms are also havens for wildlife and provide homes for bees, birds and butterflies. In fact, on average, they’re home to up to 50% more wildlife and 75% more wild bees!*
So, this Organic September, why not try a simple switch to organic flour to make a positive difference to our planet, whilst elevating your everyday bakes? With 24 different flours to choose from in the Doves Farm organic flour range – including plain white, plain wholemeal and bread flour, as well as ancient grains like spelt and rye, and speciality flours including teff, coconut and oat flour – there’s a flour for every type of baker and every single delicious recipe.
Make oat flour chip cookies
Packed with chocolate chips and wholegrain goodness, these are a real crowd pleaser.
Makes 24 cookies
175g Doves Farm organic oat flour
1 tsp Doves Farm bicarbonate of soda
75g butter, cubed, plus extra for greasing
100g caster sugar
1 egg
150g dark chocolate chips
1 Preheat the oven to 200°C/Fan 180°C/Gas 6. Meanwhile, grease two oven trays with butter or line with baking paper.
2 Add the oat flour and bicarbonate of soda to a bowl, stir to combine, then sieve into a separate bowl.
3 Chop the butter into a mixing bowl, add the sugar and beat until well incorporated.
4 Break the egg into the bowl and beat until combined.
5 Tip the flour blend into the bowl and mix well.
6 Add the chocolate chips and stir everything together.
7 Divide the mix into 24. Roll each portion into balls and place on the baking trays .
8 Flatten each cookie gently with the back of a fork.
9 Bake for 10-12 mins. Once cooled, the cookies can be stored in an airtight container for up to 3 days.
For more information and inspiration, including over 400 free recipes, visit dovesfarm.co.uk or follow on Instagram at: @dovesfarm.
Competition | Drink it in with Cupsmith
When the pace of life heats up, slow down with a Cupsmith break – we have two hot drink hampers to win, worth over £230 each
You know the moment: those precious few minutes when you take time out of your busy day to sit down and savour your favourite hot drink. Husband and wife team, George and Emma, knew it only too well, which is why they established Cupsmith back in 2013 with the shared goal of producing the best-tasting hot drinks possible so that everyone can enjoy that ‘First Sip Bliss’ feeling every single day.
Whether your tipple of choice is coffee, hot chocolate or tea, the dedicated team at Cupsmith work hard to make sure that only the finest speciality beans are roasted slowly, in small batches, to produce satisfying and flavoursome coffee blends.
Or that their single-origin Colombian chocolate is hand flaked for the smoothest of hot chocolates. While their organic tea leaves, in compostable pyramid bags, provide the very best cuppa.
In order to capture that First Sip Bliss moment, The Simple Things has teamed up with our friends at Cupsmith to give two lucky readers the chance to win a hot drinks hamper, worth over £230 each, and packed with all Cupsmith’s offerings, plus there’s a Smeg milk frother, worth £180, for an extra touch of indulgence. So forget grabbing a drink on the go and fitting each mouthful into your busy routine and instead press pause for just a few minutes, make that drink, and take time to enjoy every sip and the First Sip Bliss that comes with it.
For more information, visit cupsmith.com or follow on Instagram: @cupsmith
How to enter
For your chance to win a Cupsmith hamper worth over £230, enter by clicking the button below and answering the question by the closing date of 11 October 2023.
Terms & Conditions: The competition closes at 11.59pm on 11 October 2023. Two winners will be selected at random from all correct entries received and notified soon after. Subject to availability. The winners cannot transfer their prizes or swap them for cash. Details of our full terms and conditions are on p125 and online at icebergpress.co.uk/comprules.
Illustrations by Anneliese Klos
Wellbeing | Exercise your laughter muscle
Try this simple laughter exercise from Melissa at Big LoLz
1 Find a quiet, comfortable space where you won’t be disturbed.
2 Stand up and take a few deep breaths. Shake off any tension or stress that you may be feeling and allow your body to completely relax.
3 Fake it until you make it. Start with a small chuckle and gradually increase the intensity. It may feel forced at first, but that’s okay.
4 If you’re struggling, try repeating phrases like “ho ho ha ha” or “ha ha hee hee” while laughing. Experiment with different sounds and variations to find what feels most natural to you.
5 Notice how your mind tries to get in the way. Don’t worry about how you sound or look; just focus on fully embracing the joyful feeling that laughter brings.
6 Keep going. Sustain the laughter for several minutes. Allow it to build and continue without forcing it. If the laughter subsides, bring it back by using the laughter prompts again.
7 Relax and enjoy. Gradually reduce the intensity of laughter and take a couple of moments to breathe deeply and enjoy all of the benefits of the practice.
This exercise is meant to be playful and enjoyable, so don’t be afraid to really let go and have fun with it! If you’d like to try a laughter yoga class, find out more about Melissa and Holly’s workshops on Insta: @energetics.explained or at energeticsexplained.com.
The laughter exercise above is from our August issue feature, ‘Looking for LOLs’, which is all about rediscovering your laughter.
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Recipe | Summer Panzanella with Anchovies
Pretty tins and the canned fish inside them make for fresh summer dishes that can transport you from the back garden to the Medterranean or Atlantic coast. Mackerel, tuna, sardines and anchovies have been storecupboard staples for over 200 years, now enjoying a renaissance – good for you too.
Serves 4
300g Sourdough bread, 2–3 days old, cut into cubes
300g mixed tomatoes
1 small cucumber, peeled, sliced and cubed
½ red onion, thinly sliced
Small jar mixed olives
1 x 50g tin anchovies, drained and cut into small pieces
5 tbsp extra virgin olive oil (plus extra for the bread)
2 tbsp red wine vinegar
Bunch of basil, torn into pieces
1 Preheat the oven to 200C/ Fan 180C/Gas 6. Add the cubed sourdough to a baking sheet, drizzle with olive oil, and season. Bake for 10 mins until golden, then remove from the oven and set aside to cool.
2 Add the tomatoes to a bowl, sprinkle with salt and leave for 5 mins. Then add the cucumber, onion, olives and anchovies and mix.
3 Add the bread and pour over the olive oil and vinegar, followed by salt, pepper and the torn basil. Mix together thoroughly, taste, and adjust the oil or vinegar as needed. Serve with fresh basil as a garnish
This recipe is one of the ideas from Catherine Frawley’s feature, Changing Your Tuna, in our July issue, which includes several recipes for tinned fish, including Mackerel Burgers, Nicoise Salad, Spaghetti with Sardines and Capers and Sardine Traybake.
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Sponsored Post | Tailor-made Dog Kibble Blends from tails.com
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Think | In praise of shade
In summer our thoughts are with light and sunshine. But here, we appreciate all that is wonderful about shade
Sunny days are wonderful but isn’t it lovely to step into the shade, too? To cool off, open ones eyes a little and appreciate the sunny side of the street from the shadier side?
In sunshine terms, it’s easy to forget that shade is not its own entity but merely a shadow. Its etymology is in the Old English sceadu, or ‘shadow’ . There is literally no shade without light.
Some of its meanings are darker still. In the 15th century, a ‘shade’ was a ghost - a shadow of a former person, if you like. In Dante’s Divine Comedy, his guide, Virgil is described as a ‘shade’. It was not necessarily something to be feared; more a fact of life. Or death. And the state of being dead was often described as being ‘in shadow’ as in ‘Yea, though I walk through the valley of the shadow of death…’ It was believed that the dead lived in shadow in the underworld, with only a very select through making it into heaven’s light. Well, we can’t all excel at everything.
Wander through a graveyard and you’ll see many an older stone referencing shade… ‘Peace to thy gentle shade and endless rest’, as Alexander Pope wrote. The idea of death here is as a place of rest and cool, somewhere to lay down your head and look back on the sunshine years of your life. Not something to be feared, merely to yang to life’s yin. The shade to the sunshine. It almost sounds a little lovely.
So next time you pass under a shady tree, sit down a moment and enjoy looking out at the sunshine from its shelter. Cool down, rest. Shade is not only the foil to the sunshine; it’s something to be treasured in itself.
In our August issue, our My Place feature is all about shady spots, such as the one pictured above, belonging to Liz Boyd, The Simple Things’ Picture Editor.
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Photography by Emma Croman
Recipe | Charred Peach Eton Mess
Peaches and cream, with added amaretti and amaretto – a summer stone-fruit treat, cooked over an open fire…
Serves 8
8 flat peaches, halved and stoned
600ml double cream
2 tbsp caster sugar
300g raspberries
100g blackcurrants
30g fresh mint, chopped
100g toasted flaked almonds
300g soft amaretti biscuits
60ml amaretto (optional)
1 When the embers are ready, place a cast-iron skillet or pan over the fire. Place the peach halves, cutside down, on the warming skillet.
2 Pour the cream into a bowl, add the sugar and gently whip until it thickens. Add the raspberries, blackcurrants mint, some of the almonds and some of the amaretti biscuits, leaving some back for garnishing at the end. Mix through the amaretto, if using.
3 Keep gently turning the peaches until they’re soft and golden. Once done, take them off the heat and place one half, cut side up in a desert bowl. Allow to cool for a couple of minutes, then add a generous dollop of the cream mixture on top. Place a second peach half into the cream and top with a few mint leaves, some flaked almonds and one final crush of amaretti biscuits before serving.
This recipe is just one of the ideas from our Gathering feature in our August issue, which is a feast over fire for friends. The menu also includes Pisco and Vanilla Sours, Burnt Lemon Broad Bean Houmous, Charred Crudites, Charred Greens with Dill Mustard Sauce, Woodfired Side of Trout with Dill & Caper Creme Fraiche, Quick Pickled Cucumbers and Woodfired Focaccia. Wash it all down with a Peach, Blackberry & Mint Iced Tea. The recipes and styling are by Amy Moore and the photography is by Emma Croman.
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Photography by Becki Clark
Make | Folk art enamelware
This enamel tumbler make is a simple and mindful way to spend an afternoon. You could even make a whole set for summer garden gatherings.
You will need:
Enamelware tumbler
Posca paint pens 3m tip, or enamel paint and brush
Clear spray varnish
1 Make sure your enamel surface is clean and dust free before starting. Your first motif is made up of four branch lines working upwards to the top of the tumbler.
2 Repeat this motif around the tumbler, leaving equal space between each of your motifs.
3 Add small bud shapes at the ends of the branches using other colours. We used ochre and pink, to complement the blue and give a nod to traditional folk art colour palettes.
4 Add your bottom border by drawing lines (around 5cm long) at the base. Along each of these lines add small teardrop-shaped ‘leaves’ that join at the same point along the line and mirror each other.
5 You can then use one of your alternative colours to add a small heart shape at the end of the blue line, creating a folk art floral.
6 Create your top border by drawing on curved lines that have curved teardrops working out from the main stem (a similar shape to paisley) and then use your alternative colour to add a collection of dots working outwards from these teardrops.
7 Add a final border of dots underneath your central branches, working around the whole tumbler. Leave to dry.
The instructions for this make were taken from our August issue feature, Paint Your Flagon, in which Becki Clark shows us how to paint the tumbler above, as well as a bowl and plate, all in a pretty folk design. You’ll find the project from page 106 of the issue, which is in shops now.
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Photography by Kirstie Young
Bake | A Lammas loaf
Toasted basil and blackberry brioche with summer berries for Lammas
A berry- and herb-studded brioche is a great way to celebrate this moment of wheat and berries, but to say making brioche is a bit of a faff would be quite the understatement. It’s a fun project but this dessert will work beautifully with thick, toasted slices of a good-quality bought brioche loaf if you don’t have the time to make your own. The brioche recipe is based on a recipe from River Cottage Baking, with a few additions. Ideally, start making this the day before you need it, as the dough benefits from spending a night in the fridge.
Serves 4-6
For the basil and blackberry brioche
Makes 2 small loaves
400g strong white bread flour
5g powdered dried yeast
10g salt
90ml warm milk
2 tbsp caster sugar
100g butter, softened
4 eggs, beaten
a handful of blackberries per loaf
basil leaves
To glaze
1 egg
2 tbsp milk
For the fruits
210g blueberries
170g blackberries
4 figs, quartered
a few sprigs of thyme
1 For the brioche, put all of the ingredients except the basil, the berries and the glaze ingredients into a large bowl and bring it all together into a dough. Knead for ten minutes (or put the dough into the bowl of your food processor and use the dough hook on it for ten minutes). Place it in a bowl, cover, and chill overnight. The next morning, remove it from the fridge and shape it into your loaves – I put mine into a round cake tin or small loaf tins – then leave them somewhere warm to prove. This could take several hours as the dough will be starting from cold.
2 Preheat the oven to 200C/Fan 180/400F. Once the loaves have doubled in size, decorate them by pushing the blackberries into the surface and laying the basil leaves across it, then beat the egg and the milk together and paint it across the surface. Bake for 10 minutes, then lower the oven setting to 180C/Fan 160/350F and bake for a further 30 minutes or until golden brown. Cool on a wire rack.
3 Place the fruits and thyme into a saucepan and simmer gently until the berries have burst, the juice is released and the figs are turned the colour of the blackberries. Slice the brioche and toast a piece per person. Serve each person a small bowlful and a piece of toasted brioche to scoop up the warm, herby fruit and to dip into the juices.
This recipe by Lia Leendertz with photography by Kirstie Young was first published in issue 50 of The Simple Things. You can read more about Lammas celebrations in our current August issue.
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Photography by Stocksy
Reading Lists | A summer smorgasbord
Just like you’re meant to ‘build’ a cheeseboard, we reckon there’s a few select kinds of book that add up to a tasty summer reading selection. Our books editor, Eithne Farry recommends these for starters…
Worthy but rewarding
Because coming home feeling a little bit cleverer AND having enjoyed a book you suspected would be hard work is always very satisfying.
Middlemarch by George Eliot (Penguin Classics)
Moving, nuanced and intricately plotted, this is a glorious look at Victorian provincial life and the flawed, but unforgettable characters. A sweeping tale of bad marriages, emotional struggles and intellectual pursuits, it’s a classic for a reason.
More worthy additions: The Pillow Book by Sei Shōnagon (Penguin Classics); Beloved by Toni Morrison, (Vintage)
Cosy crime
When you need a bit of page-turning intrigue but nothing that’ll give holiday nightmares.
The Twyford Code by Janice Hallett (Profile Books)
Red herrings, elegant puzzles, poised prose and engaging characters make for a mystery worth solving as ex-con Steven Smith attempts to unravel the secret code that marks the margins of a children’s book and solve the disappearance of his beloved teacher Miss Isles.
Also making a good case: Vera Wong’s Unsolicited Advice For Murderers by Jesse Sutano (Harper Collins); Look To The Lady by Margery Allingham (Vintage)
Family fortunes
An epic saga always feels like good value suitcase-space-wise. (A weighty tome makes an excellent fly swat, too.)
Demon Copperhead by Barbara Kingsolver (Faber)
Set in the Appalachian mountains, this is a stunning retelling of Dickens’ David Copperfield. A coming-of-age tale, it charts the moving story of charismatic Demon and his embattled family as the opioid crisis wreaks havoc in the lives of their struggling community.
Or make room in the family suitcase for: Memphis by Tara M Stringfellow (John Murray); Pachinko by Min Jin Lee (Bloomsbury)
Fun froth
Easy digestible and diverting, the palate cleanser you’ll want amid more worthy titles.
The List by Yomi Adegoke (Harper Collins)
A smart, savvy take on the dark side of social media as a young couple’s marriage plans are upended when the groom-to-be appears on an anonymous internet list, pitching his fiancée, ardent feminist Ola, into a tailspin of doubt about their relationship.
Or froth things up with: Standard Deviation by Katherine Heiny (4th Estate); Darling by India Knight (Penguin)
Read more of Eithne’s summer reading recommendations on our feature on Summer Reading in the August issue of The Simple Things.
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Photography by Emma Croman
Recipe | Barbecue Condiments
In our August issue, our ‘Gathering’ feature includes recipes for a feast over fire. From wood-fired side of trout and charred crudities to focaccia and charred peach Eton mess, there are plenty of ideas to keep your fire party going. But, as we all know, at any outdoor feast, it’s the homemade condiments that really make a barbecue and we have two corkers for you here: Mint Chimichurri and Lime Pickled Onions…
Mint Chimichurri
1 shallot finely chopped
1 tsp chilli flakes
3 cloves garlic, grated
125ml cup red wine vinegar
16g fresh coriander
½ fresh mint leaves
16g flat leaf parsley
1 tbsp dried oregano
½ tbsp of caster sugar
1 lemon
250ml extra virgin olive oil
Salt to taste
1 Place the fresh herbs (coriander, mint and parsley) in a large wooden board and chop until really finely chopped, place in a bowl.
2 Add the shallots and garlic to the bowl, along with the olive oil, vinegar, chilli flakes, oregano, sugar, and the lemon zested and juiced. Mix together season with salt to taste
3 If it’s too thick, add a little water or more olive oil. You’re looking for a glossy consistency.
Lime Pickled Onions
1 red onion
1 lime
½ tsp caster sugar
Pinch of sea salt
1 Peel the onion and chop it in half. Finely slice in half moon rounds, as thinly as you can and place in a bowl.
2 Squeeze the juice of the whole lime over the chopped onions, the acidity will start to turn the onions bright pink. Add the sugar and salt and mix together well. Usually I will scrunch it all together with my hands to really get the marinade into the onion flesh. Be careful if you have any cuts as the lime juice will cause them to sting. Leave for at least an hour to marinade, or overnight in the fridge is best.
Cook’s note: These onions will last up to five days in the fridge in an airtight container.
You can find the rest of the recipes for a feast over fire in our August issue. The recipes are by Amy Moore and the photography by Emma Croman.
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Illustration by Gracie Dahl
Learn | The Art of Gentle Activism
Turning anger into something positive is good for your wellbeing as well as for your cause. If you feel strongly about making the world a better place, here are a few groups that are protesting gently and creatively, that might inspire you.
CRAFTIVISM
Sarah Corbett of Craftivist Collective was a conventional activist for 30 years before setting up this group, whose members use “beautiful crafted works to help themselves and encourage others to be the change they want to see in the world.” Pick a project you’d like to work on, from barbie doll activists to stitched messages on hankies, and work individually or as a group while connecting with other craftivist members.
RIGHT TO ROAM
Join the campaign for greater access to our land and waterways. There are lots of ways to get involved, from joining peaceful protests and trespass events to checking and recording the rights of way in your area. Check out righttoroam.org.uk for updates and details of future events. Recent changes to the law that prohibited wild camping in Dartmoor are under appeal following protests and campaigns (insta: @thestarsareours.uk), proving that change can happen. Check out the Scottish Outdoor Access Code to see what responsible nature access looks like (since 2003, people in Scotland have had access rights to most land and inland water): outdooraccess-scotland.scot, while greenandblackcross.org has info on protest and trespass laws.
GUERRILLA GARDENING
Plant and grow in public spaces to transform local areas, empower communities, support our ecosystem and make a statement about public access to common land and nature. Guerrilla gardeners plant and maintain scraps of neglected land such as grass verges, street tree beds, car parks, roundabouts and so on
TRASH-FREE TRAILS
Never mind leave no trace, the trash-free trails mission is to leave a positive trace by clearing rubbish as you walk/run/cycle. Join the community of litter pickers, document your route and your haul, and take satisfaction in reporting your trail clean at the end. It’s a great way to combine nature and exercise with making a positive contribution. Visit trashfreetrails.org for info.
INCREDIBLE EDIBLE
Help turn disused plots of land into growing patches to supply the community with fresh, locally grown food. What started with a couple of friends in Todmorden, West Yorkshire, in 2008, has grown to over 100 groups across the UK. Their motto is ‘If you eat, you’re in.’ If you want to join up or start your own, see incredibleedible.org.uk for details – and watch Pam Warhurst’s TED talk for inspiration.
YARN BOMBING
If you’re a dab hand with knitting needles you could have a lot of fun joining a yarn bombing group. They create knitted and crocheted works of art to appear in public places, often to draw attention to an issue but sometimes just for decoration and to raise awareness of the craft. Some groups also create knitted products for charities and events. See if there are any guerrilla knitters in your area and, if not, see how much interest there is. All you need are a few people and a pile of wool.
The above ideas were taken from our feature The Power of Gentle Protest by Rebecca Frank in our July issue. You can read more from page 47.
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SHARE YOUR GENTLE ACTIVISM
We’d love to hear about your gentle protests. Email us: thesimplethings@icebergpress.co.uk or leave your story in the comments below.
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Photography and make by Louise Gorrod
Make | A Soothing Lavender Eye Pillow
Lavender can ease headaches and help with insomnia, so lie down, pop on your eye pillow… and relax.
You will need
1/2m linen (you will have extra)
170g flax seed
30g lavender buds
Lavender essential oil (optional)
How to make
1 Make sure your linen is washed and dried before you begin. For each pillow, cut 2 layers of fabric measuring 12cm x 27cm.
2 With right sides together, sew 3 of the 4 sides, with a 5mm seam allowance. Turn the pillow the right way out and press.
3 In a bowl, mix the lavender buds, flax seed and a few drops of lavender oil. Add to the bag until mostly full, before folding in the seam allowance of the open edge and sewing it closed
For more ideas for projects to make with lavender, including wands and bath soak, turn to page 52 of the July issue of The Simple Things, in which Louise Gorrod talks us through the projects and teaches us a little bit about lavender on the way.
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Photography: Jonathan Cherry
Try Out | Cloud Pruning
If you’ve ever sprawled on the grass, looking up at the sky and marvelled at the undulating shapes of the clouds, this gardening trend might be for you. The Japanese art of Niwaki or ‘Cloud Pruning’ is all about pruning trees and shrubs into the shapes of clouds.
Niwaki literally translates to ‘garden tree’ and Cloud Pruning is all about showing off the ‘true essence’ of the tree. Cloud Pruned trees look a bit like bonsai; the only difference is not size, but the fact that bonsai trees are grown in pots and Niwaki trees directly in the ground.
How to start Cloud Pruning
Select your plant. Evergreens are best; perhaps a box, pine or Japanese privet.
Plan your secateur attack. With privet, box and other hedges, prune into curved, fluffy cloud shapes from their usual ‘box’ shape. With trees, you might like to ‘clear’ some branches of leaves and twigs close to the trunk so that the ‘leafed’ parts appear to float like clouds.
Use secateurs to trim the outside of a bush or shrub, and a pruning saw for thicker branches on a tree. Try to take out branches close to each other to allow the silhouette of the branches you leave to shine out a bit.
You can use weights and stakes to encourage the branches to grow in a particular direction.
Prune once or twice a year to slowly form the shape you want.
For more on Cloud Pruning, you could read Niwaki: Pruning, Training and Shaping Trees the Japanese Way by Jake Hobson.
If you’d like to know more about general topiary, turn to page 84 of our July issue, in which Julian Owen meets some practitioners of the art, in our Modern Eccentrics series. Buy this month's The Simple Things - buy, download or subscribe
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DJ: Frances Ambler
Playlist | Summer memories
Our August playlist sees us take a trip down memory lane. Take a listen on Spotify here.
Have a browse of some of our other playlists, from a bit of midsummer magic to lazing on a sunny afternoon.
Competition | Win a week in Whitstable worth up to £1,800
A jolly to the beach is good for the soul – enjoying the sound of the waves, the salty scent of the sea air and the delicious food that can be found near to the shore are all restorative. If you’re in need of a recharge, then The Simple Things has teamed up with our friends at Whitstable Holiday Homes to offer one lucky reader a week’s stay in Spray Cottage for up to six people and one four-legged friend, worth up to £1,800.
Located on Whitstable beach in Kent, Spray Cottage has everything needed for a relaxing week away. With three bedrooms, three bathrooms, a kitchen, living room and courtyard garden, it has direct beach access and is only a stone’s throw from the much-loved Old Neptune pub – where you can enjoy a pint of locally-brewed Whitstable Bay and regular live music. Whitstable’s bustling high street and harbour is just a five-minute walk from the property and offers an inspiring collection of shops, cafés and restaurants.
Gail, the owner of Whitstable Holiday Homes, and her friendly team are on hand to offer advice on the best places to eat, drink and visit during your stay. She recommends trying the native oysters, which flourish in the waters of the Thames estuary, and taking in the views on a coastal walk. But don’t worry if your plans don’t involve anything more than snuggling up with a cuppa and a good book, as the window seat in the master bedroom of Spray Cottage is the ideal spot to catch the ever-changing sunrises and sunsets.
With over 30 self-catering holiday homes to choose from, Whitstable Holiday Homes offers something for everyone, many of which are dog-friendly and have balconies or sundecks to make the most of this vibrant coastal town.
For more information about Spray Cottage or any of the other properties in the collection, see whitstableholidayhomes.co.uk or follow Whitstable Holiday Homes on Instagram: @whitstableholidayhomes.
How to enter
For your chance to win a stay at Spray Cottage, worth up £1,800, enter our competition by clicking the button below and answering the following question by the closing date of 13 September 2023.
Q. What shellfish is Whitstable most famous for?
Terms and conditions
Competition closes at 11.59pm on 13 Sept 2023. One winner will be selected at random from all correct entries. Your stay must be booked for stays up to 23rd May 2024. Excluding any school or bank holidays. Prize is based on up to a maximum of six guests who will have exclusive use of the house. A list of guests staying must be given in advance of the stay. No one else will be permitted to stay. One dog is permitted to stay. Any amendments to the guest list must be authorised in advance. The winner must pay a £250 damage deposit in advance of their stay. This will be returned after checkout, subject to there being no damage. The prize is not available in conjunction with any other offer. By entering, entrants agree that if they win, they may be required to participate in reasonable publicity arranged by the promoter or its agencies. By entering the promotion, entrants confirm that they have read and agree to be bound by these terms and conditions and by the decisions of the promoter, which are final in all matters relating to the promotion. Failure to do so will result in the forfeiture of the prize. No correspondence will be entered into. The prize is for one Spray Cottage break for up to seven nights, up to the value of £1,800. The stay is subject to availability and does not include any extras. Spray Cottage will not be responsible for any extra transport or accommodation costs incurred in the acceptance or fulfilment of the prize.Details of our full T&Cs are on p125 and online at icebergpress.co.uk/comprules.
Sponsored post | Inspired Summer Shopping
Whether laying on food for friends, looking to entertain little ones, or if you’re just after a treat, here are some brilliant buys
Wholesome Bowls by Melissa Delport
If you’re after a deliciously simple collection of one-
dish recipes that use only the freshest whole foods to build flavour, comfort and nourishment, then Wholesome Bowls by Melissa Delport (Nourish) offers a wide selection of dishes designed to fit every lifestyle. After some summer cooking inspiration? Try Turkish Eggs with Spicy Sesame Drizzle for brunch, a gooey Balsamic Fig and Goat’s Cheese Bowl for lunch, or a vibrant Chicken Fajita Bowl for dinner. Wholesome Bowls (rrp £20) is available from all good book retailers . nourishbooks.com
Potter & Mooch
Jewellery lovers will be inspired by the beautiful selection of climber earrings – aka Ear Wings – on offer at Potter & Mooch. Designed for a single piercing with a small bar that runs up the back of the lobe, each pair is handmade in England from either sterling silver, 14ct rose or yellow gold-filled wires. They’re also hypo-allergenic and nickel-free. Starting at £24 per pair, readers of The Simple Things can get 15% off all purchases by using the code TSTFIFTEEN at checkout. Offer ends 30 August 2023. Mail order tel: 01903 331744. potterandmooch.co.uk
Valiant
Get ready for an unforgettable summer with Valiant’s Portable Folding BBQ. This sleek, compact and sustainable grill is easy to clean and is designed for adventure – whether it’s a beach picnic or a camping trip, it can reliably cater for up to six people. Readers of The Simple Things can get 15% off all purchases, including other summer essentials such as an outdoor rug, a camping kettle, and the handy BBQ multi-tool, by using code BBQ15 at checkout. Offer ends 01 September 2023. simplyvaliant.co.uk
Voxblock
Voxblock is the screen-free audiobook player for children aged 3-12. With no need for WiFi, downloads or set-up, the audiobooks slot into the lightweight and portable player, and there’s a growing library of over 150 titles to choose from. Voted Best Kids’ Audio Player for Ease of Use by both The Independent and The Evening Standard, readers of The Simple Things can get 10% off a Starter Pack, which includes a player, three books and a protective bumper (rrp £59.99, £54 with code). Use code SIMPLETHINGS at checkout. Offer ends 10 September 2023. voxblock.co.uk
Photography by Ali Allen
Recipe | Tomato Tatin with Thyme Honey
A tatin typically features a fair amount of sugar but this has a lighter approach – caramelised, slow-roast tomatoes, crisp, golden pastry and thyme-infused honey. A not-too-sweet treat.
SERVES 4–6
150g honey
12 sprigs fresh thyme ~
200g plain white flour
A pinch of sea salt
125g unsalted butter, chilled and cubed, plus 2 tbsp for the tomatoes
1 egg yolk
500g cherry tomatoes, halved
2 garlic cloves, peeled and chopped
A generous sprinkling of thyme leaves, plus extra to finish
Herbs and edible flowers (such as chive blossom, tarragon, soft lemon verbena leaves, basil, thyme, rosemary, or oregano)
1 Preheat the oven to 200C/ Fan 180C/Gas 6. Start infusing your honey by mixing in the thyme (you’ll have more honey than you need).
2 Make the pastry by sifting the flour into a large mixing bowl or food processor and adding the salt. Add the butter and, using your fingertips, rub it into the flour, or pulse the ingredients in the processor until they resemble breadcrumbs. Mix the egg yolk with 2 tbsp ice-cold water, then, using a blunt knife, stir just enough of this mixture into the dough to make it come together. Wrap in a clean tea towel and put in the fridge to firm up.
3 Season the tomatoes and garlic with salt and pepper. Set a 20cm ovenproof frying pan over a medium heat and add the 2 tbsp butter. Once melted, arrange the tomatoes in the pan, cut side down. Scatter the garlic over the top and cut any remaining tomatoes in half again (so they’ll be quartered now) and nestle them in a layer on top and in the gaps of the base tomato layer.
4 On a lightly-floured surface, roll out the pastry to a large round and trim to a circle 2cm larger all round than the pan. Drape the pastry over the tomatoes and tuck the edges down around the inside of the pan, so it’s snugly blanketing them. Bake in the oven for 30 mins, or until the pastry is puffed up and golden.
5 Leave to rest for 1 minute, then invert the tart tatin onto a baking tray and cook a further 10-15 mins to help crisp up the pastry and caramelise the tomatoes further.
6 Once cooked, give the tomatoes a generous (1–2 tbsp) gloss of the thyme-infused honey (or your favourite honey, of course). Finish with a decent pinch of sea salt, a hearty grinding of black pepper and extra thyme leaves or other edible herbs and flowers. Delicious served hot or at room temperature.
Cook’s note: Any leftovers can be stored in the fridge for up to 3 days and reheated to warm through. Any extra thyme honey will keep happily for months, if not longer – it’s a delicious way of lapping up the flavour as well as the medicinal properties of the thyme. Use in dressings, marinades and more.
This recipe is one of the ideas from our Home Economics feature in our July issue, which this month is all about honey and beeswax. It also includes recipes and ideas for a Honeyed Carrot Cake and a Honey Ripple Ice Cream as well as Beeswax Candles and Beeswax Lip & Body Balm. The feature is by Rachel de Thample and the photography by Ali Allen.
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