Table Of ContentREPRINTED FROM AM I OVERTHINKING THIS? BY MICHELLE RIAL (CHRONICLE BOOKS)
£6.00
ISSUE 96 • JUNE 2020 • PRINTED IN THE UK
REPRINTED FROM AM I OVERTHINKING THIS? BY MICHELLE RIAL (CHRONICLE BOOKS)
£6.00
ISSUE 96 • JUNE 2020 • PRINTED IN THE UK
Taking time to live well
HOPE
Doorstep foraging • Late-night strawberries • Why swearing helps
Making the ordinary fancy • Rainbow magic • Crab toasts & meringue kisses
How nurses changed the world • Twig whistles & paper birds
June
Taking time to live well
HOPE
Doorstep foraging • Late-night strawberries • Why swearing helps
Making the ordinary fancy • Rainbow magic • Crab toasts & meringue kisses
How nurses changed the world • Twig whistles & paper birds
June
T H E
G R E A T
B R I T I S H
R H I N O
perfectly evolved for
T H E
G R E A T
B R I T I S H
G A R D E N
rhinogreenhouses.co.uk
0808 296 2306
A sanctuary in your garden, a Rhino
Greenhouse is the perfect place to
escape. Its strong frame and expert
engineering will protect and nurture
your plants, whatever the weather.
Let the sunshine into your days, and
create a beautiful outdoor space.
T H E
G R E A T
B R I T I S H
R H I N O
perfectly evolved for
T H E
G R E A T
B R I T I S H
G A R D E N
rhinogreenhouses.co.uk
0808 296 2306
A sanctuary in your garden, a Rhino
Greenhouse is the perfect place to
escape. Its strong frame and expert
engineering will protect and nurture
your plants, whatever the weather.
Let the sunshine into your days, and
create a beautiful outdoor space.
A could-do list
Hope
Read a book with a happy ending
Start a jar to put your wishes in
on scraps of paper
Make a herb garden posy and bring
it indoors
Listen (really loudly) to a piece
of music that makes your
heart swell
Mend something that you were
going to throw out
Nominate a weekend day for themed
breakfasts from around the world
What are you hoping to read,
do, make or cook more this
month? Scribble them here…
BOUGAINVILLEA WALLPAPER, SEVILLE COLLECTION (COLE-AND-SON.COM)
A could-do list
Hope
Read a book with a happy ending
Start a jar to put your wishes in
on scraps of paper
Make a herb garden posy and bring
it indoors
Listen (really loudly) to a piece
of music that makes your
heart swell
Mend something that you were
going to throw out
Nominate a weekend day for themed
breakfasts from around the world
What are you hoping to read,
do, make or cook more this
month? Scribble them here…
BOUGAINVILLEA WALLPAPER, SEVILLE COLLECTION (COLE-AND-SON.COM)
PHOTOGRAPHY: HELEN FICKLING
Looking for a particular article? Our index is on page 128.
EDITOR LISA SYKES
Lisa
We made a list of the things we
associate with midsummer, expecting
glum faces as there are so many we
can’t do this year. But, though some
plans are on hold, we realised that
the season’s simple pleasures remain
there for us. Twilight is still
beautiful, rainbows still form during
a summer shower, meadows bloom, as
do roses and peonies. There are
strawberries to eat, barbecues to
have, long light evenings to stay
up late for. And fairy tales to tell.
Meanwhile bees and birds go about
their summer busyness. So, string your
twinkly lights, make your cocktails,
and, at this magical time of year,
hope can thrive – and so can you.
������������������
Fiona Howard wallpapers are unique hand-drawn,
hand-carved lino-block designs.
Lovingly printed in England
������������������
Fiona Howard wallpapers are unique hand-drawn,
hand-carved lino-block designs.
Lovingly printed in England
Gorse
One of the few things you can forage all year round on
heathland, commons, pathways and waste ground, gorse is also
easy to spot. This large evergreen shrub is completely covered in
green needle-like leaves that point in all directions with vibrant
yellow flowers dotting about its tips. These yellow blooms give
off a coconut scent when rubbed between your fingers. Watch
out for the spikes though and try to wear gloves when picking.
Serves 4
250ml double cream
300g gorse flower petals
250ml milk
25g granulated sugar
1 tbsp poppy seeds
3g Vege-Gel (or similar
setting agent)
1 Leave the petals to soak in the
cream in the fridge overnight. The
next day, add the milk, sugar and
poppy seeds and bring to the boil
in a saucepan.
2 Remove from the heat and add
the Vege-Gel, stirring until dissolved.
Strain the liquid through a sieve
and leave to cool.
3 Pour into ramekins and set in the
fridge for 2-3 hrs. When ready to
serve, sit the ramekins in hot water for
a minute before turning the puddings
out onto a plate. These have been
paired with rosehip syrup but any
homemade fruit syrup will work well.
Another idea: Gorse flowers make a
cheery garnish on salads and cakes.
Gorse flower
panna cotta
Panna cotta may seem like
something fancy you’d order
in a restaurant, but you can
whip up this classic Italian
milk pudding with a wild,
foraged twist at home.
Foraging isn’t just for the woods and fields, there’s plenty to note and notice on urban
doorsteps, too. Parks, embankments, waste ground, or even your own garden will offer
up tasty finds that lead to experimental dishes. Here are some tried-and-tested ideas
Recipes: WROSS LAWRENCE Photography: MARCO KESSELER
Heads up, eyes down
»
FORAGING
Gorse
One of the few things you can forage all year round on
heathland, commons, pathways and waste ground, gorse is also
easy to spot. This large evergreen shrub is completely covered in
green needle-like leaves that point in all directions with vibrant
yellow flowers dotting about its tips. These yellow blooms give
off a coconut scent when rubbed between your fingers. Watch
out for the spikes though and try to wear gloves when picking.
Serves 4
250ml double cream
300g gorse flower petals
250ml milk
25g granulated sugar
1 tbsp poppy seeds
3g Vege-Gel (or similar
setting agent)
1 Leave the petals to soak in the
cream in the fridge overnight. The
next day, add the milk, sugar and
poppy seeds and bring to the boil
in a saucepan.
2 Remove from the heat and add
the Vege-Gel, stirring until dissolved.
Strain the liquid through a sieve
and leave to cool.
3 Pour into ramekins and set in the
fridge for 2-3 hrs. When ready to
serve, sit the ramekins in hot water for
a minute before turning the puddings
out onto a plate. These have been
paired with rosehip syrup but any
homemade fruit syrup will work well.
Another idea: Gorse flowers make a
cheery garnish on salads and cakes.
Gorse flower
panna cotta
Panna cotta may seem like
something fancy you’d order
in a restaurant, but you can
whip up this classic Italian
milk pudding with a wild,
foraged twist at home.
Foraging isn’t just for the woods and fields, there’s plenty to note and notice on urban
doorsteps, too. Parks, embankments, waste ground, or even your own garden will offer
up tasty finds that lead to experimental dishes. Here are some tried-and-tested ideas
Recipes: WROSS LAWRENCE Photography: MARCO KESSELER
Heads up, eyes down
»
FORAGING
Serves 2
300ml water
150g pineapple weed (leaves
and flowers)
100g caster sugar
1 Bring the water to a boil in a medium
saucepan and stir in the pineapple
weed. Remove the pan from the
heat and leave to cool for 1 hr.
2 Add the sugar and bring to the
boil again. Reduce the heat and
simmer for 3 mins, stirring frequently.
Remove the pan from the heat
and allow to cool.
3 Sieve the mixture into a freezable
container and freeze for 2 hrs, then
scrape and mash and move the
ice around, before refreezing it
for another 30 mins. Repeat this
process one or two more times until
your desired texture is achieved.
Another idea: Infuse melted butter
with pineapple weed before adding
the butter to a cookie dough. Or,
use the flower heads to make a
delicious cordial or jelly.
Pineapple weed
granita
Semi-frozen, this refreshing
Sicilian dessert is a great
way to show off this plant’s
tropical flavour.
Pineapple weed
This short, stumpy plant can be found between May and
October on roadsides, waste ground and pathways. It only
grows up to 20cm in height, so it can be easy to miss. Look
out for hairless leaves shaped like lots of mini rocket leaves
stuck together, topped by yellowy-green, dome-shaped buds.
If you’re not sure, the big giveaway is the strong pineapple
scent when crushed. There are some reports of allergy to
this plant, so try a tiny amount at least a day before using.
Serves 2
300ml water
150g pineapple weed (leaves
and flowers)
100g caster sugar
1 Bring the water to a boil in a medium
saucepan and stir in the pineapple
weed. Remove the pan from the
heat and leave to cool for 1 hr.
2 Add the sugar and bring to the
boil again. Reduce the heat and
simmer for 3 mins, stirring frequently.
Remove the pan from the heat
and allow to cool.
3 Sieve the mixture into a freezable
container and freeze for 2 hrs, then
scrape and mash and move the
ice around, before refreezing it
for another 30 mins. Repeat this
process one or two more times until
your desired texture is achieved.
Another idea: Infuse melted butter
with pineapple weed before adding
the butter to a cookie dough. Or,
use the flower heads to make a
delicious cordial or jelly.
Pineapple weed
granita
Semi-frozen, this refreshing
Sicilian dessert is a great
way to show off this plant’s
tropical flavour.
Pineapple weed
This short, stumpy plant can be found between May and
October on roadsides, waste ground and pathways. It only
grows up to 20cm in height, so it can be easy to miss. Look
out for hairless leaves shaped like lots of mini rocket leaves
stuck together, topped by yellowy-green, dome-shaped buds.
If you’re not sure, the big giveaway is the strong pineapple
scent when crushed. There are some reports of allergy to
this plant, so try a tiny amount at least a day before using.
250g yogurt
100g olive oil
120g honey
70g yarrow, plus a bit extra
for decoration
Zest of ½ a lemon
3 eggs
200g flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 Preheat the oven to 160C/140 Fan/
Gas 2-3. Grease a 20cm baking tin
with butter and cover the base in
baking parchment.
2 Mix the yogurt, olive oil, honey,
yarrow and lemon zest in a large bowl.
Add the eggs one at a time, mixing in
thoroughly before adding the next.
3 Add the flour, baking powder,
baking soda and salt and combine
until it all comes together, being
careful not to overmix – you want
the batter a little lumpy.
4 Empty the contents of the mixing
bowl into the baking tin and put
a few fresh yarrow leaves on top
for decoration. Place into the centre
of the oven and bake for 50 mins,
or until a knife plunged into the
centre comes out clean.
Another idea: Infuse a bottle of olive
oil with some sprigs of yarrow or use
some of the leaves in a salad.
One-pot
yarrow cake
Yarrow
A distinguishing feature of yarrow is its feather-like fronds
(which are quite soft and grow in a spiral around a central
stem). It grows 5-20cm long and stands out from surrounding
grass because of its unusual shape and large white flower
heads in the summer. Give this plant a rub between your
fingers and it will release a spicy, herbal scent. Find yarrow
on pathways, parks, woodland and embankments between
February and November, but don’t eat if you are pregnant.
»
An extremely quick 'throw-
everything-into-one-pot' cake
that makes yarrow sing . As
soft and crumbly as it is moist,
serve on its own or with fresh
yogurt and berries.
FORAGING
250g yogurt
100g olive oil
120g honey
70g yarrow, plus a bit extra
for decoration
Zest of ½ a lemon
3 eggs
200g flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 Preheat the oven to 160C/140 Fan/
Gas 2-3. Grease a 20cm baking tin
with butter and cover the base in
baking parchment.
2 Mix the yogurt, olive oil, honey,
yarrow and lemon zest in a large bowl.
Add the eggs one at a time, mixing in
thoroughly before adding the next.
3 Add the flour, baking powder,
baking soda and salt and combine
until it all comes together, being
careful not to overmix – you want
the batter a little lumpy.
4 Empty the contents of the mixing
bowl into the baking tin and put
a few fresh yarrow leaves on top
for decoration. Place into the centre
of the oven and bake for 50 mins,
or until a knife plunged into the
centre comes out clean.
Another idea: Infuse a bottle of olive
oil with some sprigs of yarrow or use
some of the leaves in a salad.
One-pot
yarrow cake
Yarrow
A distinguishing feature of yarrow is its feather-like fronds
(which are quite soft and grow in a spiral around a central
stem). It grows 5-20cm long and stands out from surrounding
grass because of its unusual shape and large white flower
heads in the summer. Give this plant a rub between your
fingers and it will release a spicy, herbal scent. Find yarrow
on pathways, parks, woodland and embankments between
February and November, but don’t eat if you are pregnant.
»
An extremely quick 'throw-
everything-into-one-pot' cake
that makes yarrow sing . As
soft and crumbly as it is moist,
serve on its own or with fresh
yogurt and berries.
FORAGING
