Table of contents for April 2017 - Issue 58 in The Simple Things

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Sally Coulthard is very clear about why making physical room for the things you love is the key to creativity: “A studio isn’t just a building or a room, it’s an acknowledgement that what you’re doing is important enough to deserve its own space.” Not doing so is “a kind of self-sabotage”. Here are all kinds of inspiring studios, from the bright and breezy to the coolly uncluttered, to rooms which are green with plant life – and where printing, writing and upcycling take place. She explains how to make the most of what you have with storage ideas, lighting suggestions, screens and dividers, so that even a corner of a room, or a cupboard under the stairs can be a creative haven. (Jacqui Small)…

PROUDLY HOMEMADE HOT CROSS BUN CAKES Make Good Friday the best Friday ever with these Makes 12 2 duck eggs or 3 large chicken eggs 90ml buttermilk 185g butter Zest of 1 orange 185g self-raising flour ½ tsp baking powder 70g ground almonds 185g light brown sugar 2 tsp mixed spice 120g sultanas 1 tbsp apricot jam or marmalade FOR THE ICING 60g cream cheese 40g butter 60g icing sugar Zest of ½ an orange EQUIPMENT Cupcake tin 12 cupcake cases Piping bag and nozzle 1 Preheat oven to 180C/Fan160C/350F. Beat the eggs in a bowl and then add the buttermilk. Melt the butter, add it to the bowl and mix well. Stir in the orange zest. 2 In a separate bowl, sift together the flour, baking powder, sugar and…

“There’s no such thing as bad weather, only unsuitable clothing” Lake District fellwalking legend Alfred Wainwright (originally from a Norwegian adage) Feel the rain on skin your , see it drip through a hazel leaf funnel onto the forest floor. Touch the bark of a gnarled, rough oak or a smooth, grey beech trunk made dark by running water. Run your fingers over a velvety bracket fungus. As the sun comes out from behind a cloud, find a clearing and hold your face to the sky. A free dose of Vitamin D, courtesy of spring. “There’s a distinct difference between the smell of open country and woodland and it can be used to find your way out of woods if you pick it up on the breeze” Tristan Gooley, natural…

Rosemary is a savoury and strident herb that can also work in sweet dishes. Its Latin name, Rosmarinus, means ‘dew of the sea’, perhaps because its wild Mediterranean habitat is often on craggy sea cliffs. An alternative story for the origin of the name is that the Virgin Mary spread her blue cloak over a white flowered bush, turning all of the flowers blue, and from then on it was known as ‘the rose of Mary’. It has long been associated with weddings and woven into bridal wreaths, but is also known as a herb of remembrance. In winter it produces blue-lilac flowers, which taste like a gentler and sweeter version of the leaf, and a smattering of these hang on into early spring: sprinkle them over ice-cream and other…

Every hen has a personality. You can build a relationship with her, just as you can with a cat, dog or any other pet. I adopted my first chickens in 1995 when my husband and I left the ‘rat race’ and moved to Devon. One of them had to be separated from the rest of the flock due to illness. She would waddle into my kitchen and snuggle on the rug while I was doing the ironing, or potter over to the dog’s bed and climb in. The friendship I developed with that bird made me see chickens in a new light. Life events can help you focus. Losing my parents when I was 40 made me ask myself what I wanted to do with my life. They'd always encouraged…

Morning! When’s time for the first daily cuppa? It’s always at 6am, before my husband leaves for work. Then it’s breakfast at home with the kids and always another cup of tea. Tell us a bit about your work. I coordinate a programme for Garden Organic, recruiting, training and supporting more than 60 volunteers who mentor new food growers across Leicestershire. If I’m having a 9 to 5 computer-based day, I’ll be in my attic home office. I enjoy sipping on a cuppa while looking out at the fields. Lovely. Where else does your job take you? I work everywhere I’m needed across Leicestershire. I find myself in meetings anywhere: the middle of a muddy allotment, a community café, garden shed or a formal meeting with council officials. My favourite…

Some people think I’m a bit of a nerd but I’ve never understood how anyone can live somewhere or go on holiday without an OS map of the area. It’s the first thing I do – paper always, despite the potential hazard of folding it in high wind. I do use maps on my phone but there’s something about spreading the map out on a kitchen table for getting a sense of place. As someone who walks a dog and rides a bike, the orange Explorers are my map scale of choice (1:25,000). I highlight all the bridleways and footpaths (told you I was nerdy) and plan routes that will persuade my family to come with. But a smaller scale road map of Northern England has served us well, too,…

Tulips A bunch of spring tulips bought from a pavement flower seller and wrapped in brown paper is one of the most gratifying of purchases. Bring them home, snip a little off the stems, plunge into a tall, upright vase and suddenly spring has arrived in the kitchen. Buy blooms with tight buds and enjoy watching them as they open and even grow a little. If you want to keep stems upright, place in a vase that covers at least half their height, but we can’t help thinking that the sinuous movement of the stems as they twist towards the light is all part of their charm.…

“It is curvaceous, like a screen goddess with a nipped-in waist” How many you give your boiled eggs? Are you a three-minute, slightly-runny sort of person? Or a good-five-minutes-to-ensure-it’s cooked type? Perhaps you are like Heston Blumenthal who simply brings a pan of water to the boil, adds an egg or two, then turns off the heat and leaves for six minutes. Whichever type you are, timing is key, and what better device to measure it than an egg-timer? Unlike its modern digital counterparts, the egg-timer is pure analog, needing only the hand of a human to upend it and get it started. No insistent beeping or flashing lights with this fellow – just a gentle trickle of sand until it comes to a stop. You could even label it…

Sun printing sounds magical and actually the process is about as close to magic as you can get. By applying a light-sensitive dye to a piece of paper or fabric and exposing it to sunlight, you’ll see it change colour before your eyes! Where things get extra interesting is when you start shielding areas from the sunlight to create intricate prints and patterns. As the process requires very little kit or set-up, it’s a simple and satisfying way to make your mark. It’s a method with a proud heritage – it links back to the earliest days of photography and cyanotyping (see below). The very first images made using this method were of botanical specimens and plants and flowers, reeds and grasses offer easy to find and distinctive templates. However,…

Glenda wandered along the aisles, her brain numbed by the bewildering array of choices. She fumbled in her bag for the list she made that morning. Too often she got home only to realise she had forgotten something important like toothpaste or that chunky pickle Harry liked. He would tut and roll his eyes in silent judgment. No coincidence then, that Glenda found herself loitering by the supplements that promised to restore her youthful vitality, her skin, her bones, her failing memory. Were such miracles possible? It seemed unlikely but she slipped a few packets in her trolley just in case. Breakfast cereal was last on the list. Glenda stood on tiptoes and extended her arm as far as she could, which wasn’t far enough. “Allow me,” said a velvet…

Editor Lisa Sykes Associate Editor Clare Gogerty Commissioning Editor Rebecca Frank Contributing Editor Frances Ambler Chief Sub-Editor Kate Pettifer Sub Editors Iona Bower Catherine Smith Art Editor Cathy McKinnon Associate Art Editor Anneliese Klos Picture Editor Jackie Swanson Designers Vanessa Grzywacz Lesley Straw Digital Editor Lottie Storey Reprographics Editor James Wootton Wishlist Editor Louise Gorrod Books Editor Eithne Farry Commercial Director Guy Foreman Subscription Manager Terri-Jane Dow Publisher David Parker…

“You are that person who remembered not only to buy it but to bring it with you” Alongside the collapsible umbrella, the waterproof coat, stowed away in a bag, is the most useful of items at this time of year. Not only does it deliver instant cover when April springs its showers upon you, but it offers the chance to feel really smug. You are that person who remembered not only to buy it, but to pack it and bring it with you as you ventured out that morning. No shivering in shop doorways waiting for clouds to move on for you. No sheltering at bus stops being drenched by passing cars. You can pull up its hood, do up its poppers, and stride purposefully forward, cloaked in an item…

Photography & styling: VIVIANE PERENYI Sunday roast – with its wide appeal and sense of occasion – can seem the clear choice for a family gathering. It can also feel a bit wintry. So this month, we’ve taken inspiration from the Greeks, with their love of Easter*, to put together a sprawling springtime banquet. Colourful salads, nods to Easter – including a traditional celebration bread – and a classic Mediterranean main course are food that all generations can enjoy. Yamas! MENU Courgette ribbon salad with feta and black olives Tsoureki bread rolls Lamb kleftiko Hot cross carrot salad Greek yogurt cheesecake tartlets with rosemary & honeycomb Courgette ribbon salad with feta and black olives WAKE YOUR TASTEBUDS WITHOUT SPOILING YOUR APPETITE Serves 6 6 medium courgettes, topped & tailed and…

1975 .Born as Sadie Smith in Brent, London 1989 Changes the spelling of her name to ‘Zadie’ 1994 .Goes to King’s College, Cambridge, to study English Literature 1996 Contributions to student publication The Mays Anthology attract the attention of publishers 2000 Publication of White Teeth; later named by Time magazine as one of the 100 Best English-language Novels 2003 Named as one of Granta’s Best Young British Novelists 2004 .Marries novelist Nick Laird, whom she met at university 2005 Publication of On Beauty, winner of the Orange Prize in 2006 2010 Publishes her ten rules for writing fiction in the Guardian, including “When still a child, make sure you read a lot of books. Spend more time doing this than everything else”; becomes a professor in the Creative Writing department…

Versatile and forgiving, these one-tin roasts require little in terms of attention, leaving you free to do something else while dinner looks after itself and meaning you end up with minimal washing up. Once you get used to the principle (stick everything in a roasting tin, pop the tin in the oven, eat), you can adapt the recipes, swapping in ingredients depending on what’s in season – or is staring at you reproachfully from the fridge. While some roast in less than half an hour, others are designed for lazy weekend lunches and will happily sit in the oven while you go out for a walk, do some gardening, etc. This is no-fuss, flexible cooking at its very best. Sea bass & asparagus with jasmine rice & ginger lime dressing…

*There’s no better way to get to the heart of a city than through the people who live there. Every month, we ask someone, clearly in love with their city, to take us on a personal tour and tell us what makes it so special. You may feel inspired to visit one day or to rediscover the charms of a city closer to you, but for now just sit back, relax and enjoy some armchair travel. How long have you lived in the city? I’ve been visiting Athens regularly over the past 20 years before permanently calling it home in 2015. Tell us what makes your city unique? Apart from its rugged beauty and historical heritage, the past five years has seen a social transformation. In the midst of change,…

“We wanted a crisp finish, so we’ve used a lot of white. I like the sharp shadows the sun throws on the white walls” “My favourite place to sit,” says home accessories designer Sally Evans of her house in Brighton, “is in the chair in the bay window in the living room, with my feet up and a magazine to flick through. It might be because the rug is so thick, but it feels hushed. It makes me calm and relaxed.” After 29 years in London, Sally and her husband Damian, a product designer, moved to Brighton driven by a desire for more space, the need for a change and an itch to be at the coast. “We wanted to live by the sea,” Sally says, “but still…

Wild garlic soup Ramsons, or wild garlic, makes for easy foraging. Around now, damp woodland becomes carpeted in bright green leaves, the air heavy with its savoury aroma. If you can’t find any wild garlic, you can replace it with watercress, young nettles (wear gloves when harvesting – the sting will go when cooked!), spinach, kale or chard. For the recipe, turn to page 126.…

Plants and nature have been an intrinsic part of Alys Fowler’s life, providing a sense of wellbeing, and a steadfast anchor in an uncertain world. But, at the age of 37, she felt curiously unmoored, questioning the mainstays of her life. She decided to set herself adrift on Birmingham’s canals in an inflatable boat, with her bike stashed in the prow. She discovered birches and willows beside the crumbling facades of glassworks, and walls alive with lichens and moss. She found “lost wilderness in hidden parts of the city”, as she reconciled herself to the end of a long marriage and the beginnings of a new love. This candid book is as much about mapping the heart as it is about mapping the paths of waterways. Lovely. (Hodder & Stoughton)…

Traditionally the haiku is a Japanese poem of 17 syllables, in three lines of five, seven and five, and elegantly describes the natural world – flowing streams, floating leaves and budding flowers, that sort of thing. In this book, however, poet Gordon Gordon cheekily subverts the form to create funny little snippets of modern life – the hell of the daily commute, celebrity deaths, giant scones judged by Mary Berry. His haikus range from the rude to the raucous, all of them are funny and they appear so simple to create: “I’m in here!” yelled Mum. Hide and seek was spoilt again. We never found Dad.” Read these and you’ll be inspired to write your own. (Square Peg)…

Tea is the world’s second-most-consumed drink – after water – and there are more blends and more styles of drinking to explore than ever before. The key to a great cup of tea (or mug – you won’t find any receptacle-ism here) could be water quality, it could be brewing temperature, and it’s certainly about the ingredients contained in those little bags of flavour. A TREAT FOR THE SENSES Pukka Herbs prides itself on not using any synthetic flavourings in their range of 40 teas, only sustainably sourced, organically grown and fairly traded tea, herbs and fruit, which is of real importance to Sebastian Pole, Pukka’s master herbsmith and co-founder. For Sebastian, creating a Pukka blend is about capturing the vibrancy of the tea, herbs or fruit – an appeal…

COURGETTE RIBBON SALAD WITH FETA AND BLACK OLIVES Naturalmente Bianco 2013, £17 A smoky, intense and dry white from Northern Italy, this has nutty almond notes and a touch of white blossom on the nose. Crisp, balanced acidity makes it an excellent choice with food – especially tricky-to-match salads and herby dishes. LAMB KLEFTIKO Petit Piaf Rouge 2015, £13 This is characteristic Merlot – rounded and soft, with red fruit notes and cassis. A natural wine, it’s got a hint of wild game, making it an ideal pairing alongside rustic, meaty dishes. This easy-drinking style will also get on well with mild to medium spice. GREEK YOGURT CHEESECAKE TARTLETS Mas Bécha Excellence Rivesaltes Grenat 2014, £20 A deliciously rich sweet red wine from the French Pyrenean foothills, with fruity aromas…

“Because this is the other thing about immigrants (’fugees, émigrés, travellers): they cannot escape their history any more than you yourself can lose your shadow.” White Teeth “People talk about the happy quiet that can exist between two lovers, but this too was great; sitting between his sister and his brother, saying nothing, eating.” On Beauty It is on journeys like this – where one is so horribly misunderstood – that you find yourself longing for home, that place where you are entirely understood, for better or for worse.” On Beauty “People don’t settle for people. They resolve to be with them. It takes faith. You draw a circle in the sand and agree to stand in it and believe in it.”…

Sharp Keep small pots of strong Dijon mustard, olive tapenade, fresh or jarred harissa to dress even the simplest roast. Sweet Root vegetables, chicken and sausages all benefit from the judicious use of sweetness – try honey, maple syrup or agave (all combine well with mustard or spices). Crunch Texture is important – whole almonds, hazelnuts, pistachios and pine nuts make a quick topping for fish or vegetable dishes. Spice Keep a mix of the classics – ground cumin, coriander, fennel seeds and smoked paprika alongside sumac, ras el hanout and za’atar. Oils The key to a successful roasting tray – olive oil will do for almost anything; try toasted sesame for Asian dishes or even coconut. Fresh Keep red and white onions, garlic and ginger. Lemons and limes are…

UNBELIEVABLY DARK AND DELICIOUS CHOCOLATE CAKE FOR THE CAKE 380g butter 380g dark chocolate (70% cocoa solids), chopped 380g caster sugar 2 small pinches ground cinnamon Several large pinches of salt 200g plain flour 6 eggs FOR A CRAZY CELEBRATION TOPPING 4 Mars bars 100ml whole milk 3 tbsp golden syrup 90g dark chocolate (70% cocoa solids), chopped 500ml double cream 3 Flakes, chopped into 2cm lengths 2 packets of Rolos 1 large packet of peanut M&Ms (optional) Edible glitter, as many colours as possible 1 Preheat oven to 190C/Fan 170C/375F and butter and line the base of two 20cm cake tins with baking parchment. 2 Melt the butter in a medium pan over a low heat, then stir in the chocolate, being careful not to burn it. When the…

FAVOURITE SHOPS The Attic Black Shop For authentic handmade Athenian ceramics using ancient ‘black glazing’ techniques.atticblack.com Zama The best haberdashery store in Athens, Zama was the first to import zips to Greece in the 1950s. Brimming with gorgeous adornments from ruffled cuffs to vintage buttons and lace collars. zama.com.gr FAVOURITE GALLERY The Gagosian gallery Part of a network of galleries established by Larry Gagosian in Los Angeles in 1980, the Gagosian attracts some of the biggest names in contemporary art. gagosian.com FAVOURITE CAFÉS/BARS Balux For a relaxed drink by the beach, Balux is an all day café and bar that resembles an oversized beach house. baluxcafe.com Couleur Locale A buzzing rooftop café and bar with a superb view of the Acropolis. couleurlocaleathens.com Mokka Brews coffee the traditional way and is…

SMAUG, THE HOBBIT A combination of the non-flying wyrm and a wyvern, Smaug must be the dragoniest of fictional dragons and guards an enormous hoard of treasure in The Lonely Mountain, which Bilbo Baggins steals from. ELLIOT, PETE’S DRAGON Recently remade, but there’s nothing like the 1977 live-action animated version of this film in which Elliot helps an orphan, Pete, find a loving family away from the clutches of his evil foster parents. Get ready with the Kleenex as Pete tells his dragon bezzie he’s done his job and must find another little boy to help now. THE HUNGARIAN HORNTAIL, HARRY POTTER AND THE GOBLET OF FIRE A mean, lean fire-breathing machine, this is the meanest of all the Potter universe dragons and the very picture of dragonish evil. DROGON,…

Sophie:“When Ade came home from the allotment with some rhubarb, it got me thinking about rhubarb and custard. I decided to do a new twist on this classic flavour combination to create a fruity traybake using a leftover banana. It’s simple to make, so delicious and a welcome change from crumble!” Rhubarb and banana squares Makes 15 squares 200g rhubarb 200g dark muscovado sugar 250g self-raising flour 25g oats 1tsp ground ginger 150g cold butter, cubed 2 medium eggs, beaten 1 banana, peeled and mashed 1 Preheat oven to 180C/Fan 160C/ 350F. Grease and line a baking tray with baking parchment. 2 Dice the rhubarb into small cubes and place in a bowl. Pour over the sugar and give everything a good stir. 3 Tip the flour, oats and ginger…

Mr Little’s Yetholm Gypsy, about 1899 Developed in Yetholm, Scotland, those pro union might want to claim this potato: it’s the only variety to show red, white and blue colour on the skin. Shetland Black, 1923 This purple, probably Victorian, beauty became neglected in modern times. Now registered with Slow Food UK, more will enjoy its buttery flavour. Mayan Gold Along with Paddington Bear, we have Peru to thank for this spud, with its rich golden flesh. Not quite so compatible with marmalade though. Highland Burgundy, 1936 One savvy Savoy Hotel chef, spotting this spud’s burgundy skin, served it to the Duke of Burgundy. Nobly suited to colourful mash and chips. Pink Fir Apple, 1850 Neither a fir, nor an apple, these misnamed tubers are at least partly pink. Not…

COOK Fresh Wild garlic soup 7 Proudly homemade Hot cross bun cakes 16 Gathering: My big fat Greek lunch Courgette ribbon salad with feta and black olives 36 Tsoureki bread rolls 37 Hot cross carrot salad 38 Lamb kleftiko 38 Greek yogurt cheesecake tartlets with rosemary 40 The Herbery Rosemary orangeade 49 Rosemary & parmesan polenta chips 50 Pear & rosemary tarte tatin 52 One-tin wonders Sea bass and asparagus with jasmine rice 54 Roast chicken with fennel, lemon and shallots 56 Ras el hanout slow roasted mushrooms 56 Spelt with chorizo, sweet potato, red onion and spinach 58 Cake in the house Dark and delicious chocolate cake 63 Tasty trend Teff 124 Tipple of the month Påskebryg 125 THINK Wisdom Novelist Zadie Smith…