The Simple Things - March 2015

March

The cake that made the WI Rhubarb pavlova & the taste of sea salt Enjoy everyday creativity Improbable libraries Why culottes are brilliant

Rework an old sweater WIN retro travel bags for any adventure

FRESH

Spring weekendsDIY sushi with friends

Boat trips to British islandsPlanting a living wall

TA K I N G T I M E T O L I V E W E L L

Its spring. Time to blow away the cobwebs with fresh air and new

thinking. Feast on fresh fish Japanese style and taste sea salt as it melts on your tongue. More daylight

says bring daffodils into the house and get out on a boat trip. Or sink into a big old armchair and learn about libraries, cameras and Cape Town. And look, heres the tea trolley, piled with iced buns for mum. Spring clean your mind, think

afresh. Think The Simple Things.

March

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LIVING22 SIMPLE STYLEThe brilliance of culottes

24 GATHERINGDIY sushi with friends easier than youd think

32 WISDOMWhy the new WI is more than just jam andJerusalem

36 SEED TO STOVEGood things to eat from the years first harvest.Clue: its pink

46 THE EXPERTAlison and David from Halen Mn lick their lipsover sea salt

52 BEYOND THE NINE TO FIVEMaps but not as we know them

53 LEARN SOMETHING NEW A beginners guide to the piano

57 CAKE IN THE HOUSE The one that made the WI the Victoria Sandwich

58 MY DAY IN CUPS OF TEA Cross-continental cuppas with The Basket Room

ESCAPE62 MY CITYLocal Heather Moore takes a fresh look atCape Town

68 FOOD FROM AFARA Cuban staple, Frijoles Negros

72 OUTINGA boat trip island adventure and back intime for tea!

24Pitching in to make your own sushi

84Travelling to unusual libraries

57Baking the WIs classic cake

FRESH08 MARCH THINGS Your essential guide to the month ahead, from stylish product picks to the best new books to read, events to take part in and dates to put in your diary

15 WIN! A CARGO FOR LIFE Millican is giving away 500-worth of retro bags and accessories for every kind of adventure

ON THE COVER

08Pouring tea with style

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CONTENTS

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THINK81 BEAUTIFUL BOOKSDo something new

82 WELLBEINGHow to enjoy everyday creativity

84 GALLERYThe most improbable libraries in photographs

90 IDEASWhat nature does for Britain

91 PASSING ON TRADITIONSWriting to penpals

NEST93 FLOWERS IN THE HOUSEWelcome back to cheery daffodils

94 HOW WE LIVEMaking space for his n hers tastes, innorth London

102 GROWINGPlanting flowers for butterflies

3 WAYS TO BUYNEVER MISS THE SIMPLE THINGSAGAIN.HERES HOW:O Subscribe: have The Simple Thingsdelivered, save up to 26% and get freeSeasalt socks! See PAGE 54.OOrder a copy from any newsagent, usingour form on PAGE 122 and online atwww.thesimplethings.com/blog/newsagent.OBuy online at www.thesimplethings.com.

WWW.FACEBOOK.COM/THESIMPLETHINGSMAG WWW.TWITTER.COM/SIMPLETHINGSMAG WWW.PINTEREST.COM/SIMPLETHINGS

94Living with different tastes

36Harvesting spring crops

107 HOME STYLE Look, here comes the tea trolley

108 WEEKEND PROJECT (INDOORS) Turning an old sweater into a thing of beauty

110 OBSESSION A photographer who collects vintage cameras (not a smartphone in sight)

114 WEEKEND PROJECT (OUTDOORS) Planning and planting a living wall

116 HOME COMFORTS The joy of sinking into a favourite armchair

120 POSTCARDS FROM THE HEDGE Mark Diaconos hens are laying again. Time for an omelette

MISCELLANY123 A curious combination of the practical and the playful: how to make potted herbs live longer; dust effectively; choose a houseplant; learn a new card game; remember stuff you once knew; talk knowledgeably about cheese

130 BEDTIME STORY Listening to Bees by Judy Darley

6ANNA HEWITTAnna lives in Maine, USA, where she loves to make things by hand and blogs about it

at www.roadtothefarm.blogspot.com she celebrates everyday creativity on page 82.

Favourite thing about spring? I love it when everything nally thaws and you can smell the earth and see the plants

and trees begin to grow again.

REBECCA FRANKBecs is our Commissioning Editor who, among other things, has the plum job of nding the best cake recipes. She lives in

Bath with her family and puppy Ale.

Favourite thing about spring?Daylight! Im a sunshine girl and

the world feels like a better place when Im not getting up in the dark.

CATHERINE SMITHCat is our new Chief Sub-Editor she

switches off by playing the cello and now shes learning piano (page 53).

Favourite thing about spring?Daffodils in the garden, in a jam jar on the kitchen table and, best of all, in my sons hands on Mothers Day morning.

TIFFANY MUMFORDFashion and portrait photographer Tiffany lives for part of the time in

Essaouira in Morocco. She travels a lot but we sent her to have tea and cake

with the WI (page 32).

Favourite thing about spring?Cherry blossom!

A very simple story no.5Ive always thought that March is a much better time than new year to take on a fresh project but instead of piling the pressure on with impossible goals, this spring I am setting myself the modest challenge of growing carrots. Long, straight, tasty ones. Im no stranger to the veggie patch, but some years Ive been a more diligent grower than others. Since building my raised beds (above) a couple of years ago I stopped trying to grow everything. I scatter ower seeds on those beds I havent got around to planting. But this year is all about carrots. And woe betide any dogs/hens/children who thwart my plans. Relaxing, gardening, isnt it?

EDITOR LISA SYKES Lisa #mysimplething

MEET TH E T EAM

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Editor Lisa SykesAssociate Editor Clare Gogerty

Art Editor Cathy McKinnonAssociate Art Editor Anneliese Klos Chief Sub-Editor Catherine Smith

Picture Editor Jackie SwansonCommissioning Editor Rebecca Frank Contributing Editor Frances Ambler

Digital Editor Lottie StoreyGardening Editor Cinead McTernan

Wishlist Editor Louise GorrodBooks Editor Eithne Farry

We couldnt have made this issue without:Lesley Straw, James Wootton, Becky Smith, Sasha Turnbull

The Simple Things is published by Iceberg Press Ltd. www.icebergpress.co.uk @icebergpressuk

Co-founders: David Parker, Guy Foreman, Lisa Sykes

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Iceberg Press Limited 2015. All rights reserved. No part of this magazine may be used or

reproduced without the written permission of the publisher. ISSN 2050-4136 Iceberg Press Limited (company number 09051321) is registered in England and Wales. The registered office of Iceberg Press Limited is at Thorne House, Turners Hill Road, Crawley Down, West Sussex RH10 4HQ. All information contained in this magazine is for information only and is, as far as we are aware, correct at the time of going to press. Iceberg cannot accept any responsibility for errors or inaccuracies in such information. Readers are advised to contact manufacturers and retailers directly with regard to the price of products/services referred to in this magazine. If you submit unsolicited material to us, you automatically grant Iceberg a licence to publish your submission in whole or in part in all editions of the magazine, including licensed editions worldwide and in any physical or digital format worldwide. Any material you submit is sent at your risk and, although every care is taken, neither Iceberg nor its employees, agents or subcontractors shall be liable for loss or damage.

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THE SIMPLE THINGS TO BUY, COOK, READ AND DO IN MARCH

FRESH

A speciality of Bristol, these are made by local bakers the day before Mothering Sunday*. Traditionally, on this day only, the Lent fast was relaxed. The buns used to be decorated with caraway or aniseed; today, hundreds and thousands are used. Turn to page 128 for the recipe.

Mothering buns

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* Mothering Sunday is on 15 March in the UK. It has been celebrated on the fourth Sunday of Lent since the 16th century.

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THINGS TO WANT ANDWISH FOR

Were loving all the fresh new colours and shapes of spring, says LOUISE GORROD

Wallflower top | 60This very wearable top has

Orla Kiely and fresh spring wardrobe written all over it.www.peopletree.co.uk

Seabird umbrella | 20A sturdy brolly with a coastal

motif perfect for strolling along the prom, prom, prom, or anywhere where April showers are fallling. www.storyhorse.com

Ribbed vases and jugs | 2030Retro pastel colours and vintage styling but without the pre-loved

scratches and chips of fleamarket finds. www.houseoffraser.co.uk

Luminous Merge CM1 notebook | 3.50Bring this out at your next office meeting and watch everyone sit up and take

notice. Good for odd jottings at home, too.www.rocket68.com

Merivuokko teapot | 67Roughly translated, merivuokko means sea

anemone in Finnish. Which is obviously where Marimekko got their inspiration for this teapot.www.skandium.com

LOUISE GORRODThe Simple Things wishlist editor Louise is a Hove-based writer, baker, photographer and author of blog Buttercup Days www.buttercupdaysuk.blogspot.co.uk

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Wood furniture | from 95Smart, slender pieces for smaller spaces: Okli oak desk, 650; Emil birch

dressing table, 595; Emil stool, 95; Eppo grey desk, 395. www.habitat.co.uk

FRESH | MARCH THINGS

Muurla Casserole| 32.95

A durable and stylish piece of

enamelware that works from stove to table or for campfire suppers. www.amazon.co.uk

Splash bone china cup | 5

More elegant than a mug for tea and

its foot means no saucer is necessary. www.tesco.com/direct

Ceramic cups | 8 each, 39 for setFour darling little cups perfect for sipping green tea, planting a succulent in or simply displaying and admiring. www.boconcept.com

Petal cushion | 15Rejuvenate a tired sofa with a bold abstract cushion in pomegranate pink.

Instant gratification. www.habitat.co.uk

Gorse 2 Candle | 35Scented with cardamom and citrus, this candle is evocative

of heathland and coastal paths.www.laboratoryperfumes.com

Rainbow LovedUp Chair | 1,650

A handsome, handmade chair with a high back and colourful buttons, this piece of furniture

is a future heirloom. www.deadgoodltd.co.uk

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Where would we be without eggs? asksBlanche Vaughan in this cracking (ahem),elegantly photographed cookbook. Sheoffers an inspiring array of recipes withthe lovely egg organic and free-rangeare the most flavourful at their heart.Freshly boiled eggs are accompanied byanchovy soldiers, or served scrambledwith black pudding for breakfast. There

are crisp (frizzled) eggs with sage andchilli, a blow the cobwebs away dish forlunch, and toad in the hole for dinner.And delicious desserts come in the shapeof Apple Dragons, little fried cakes madewith grated apple, and pretty SevilleOrange Tartlets, like a sophisticatedversion of marmalade on toast.(Weidenfeld and Nicolson, 22)

Egg by Blanche Vaughan is a paean to the kitchens most versatile ingredientg

Lindsey Langs homeware, with itsstriking geometric design, is a

quick-fix way to refresh your home.Tea towels, oven gloves and pot-

holders will brighten a kitchen, and herWelsummer and Ellipse cushions will

cheer up a living room. Word isspreading about her work: her

encaustic and terrazzo tiles are inseveral boutique hotels, and a minicollection of her products is for sale

at the Design Museum during itsWomen Fashion Power exhibition

(until 26 April).www.lindseylang.co.uk

THEMONTHLindsey Langs bold, geometric prints

will cheer up any tired interior

11Subscribe at www.thesimplethings.com


Woodstock and Yoko homeware | from 10-30Mugs, trays, tea towels, plates and fabric in cheerful colours and patterns reminiscent of 1960s Pop Art. www.racheljpowell.com

Atelier Stella vases | from 2439A group of these whimsical pots willsit companionably on a shelf. Add

leafy twigs for comic hair effect.www.westelm.co.uk

Robert Macfarlanes fifth book is full ofwonder for the landscape and for language.Revisiting the nature writers he loves from Roger Deakin to Nan Shepherd hesreminded of the precision, passion andpoetry of their observations. And, worriedby the exclusion of outdoor words acorn,adder, beach and bluebell from the OxfordJunior Dictionary, he embarks on an inspiredendeavour to recall this lost vocabulary. Heexplains how lovely, specific expressions forweather, land and wildlife from our forgottendialects allow us to see the world anew.(Hamish Hamilton, 20)

NATURALHISTORYLost vocabulary is revived inLandmarksbyRobertMacfarlane

Nordic Sand tableware |from 4.4031.80The washed-out coloursand handmade feel of thiscrockery, chopping boardand carafe feel windsweptand clean. www.brostecopenhagen.com



A family tree can show you how yourerelated to who, but it cant tell you the stories that make up your family history. Thats why The Family Project is so brilliant. Like Keri Smiths Wreck This Journal, this book encourages you to get involved, get creative with your loved ones, and record what you find for future generations to

discover. There are a host of great, fun suggestions for getting to know the people that matter the most to you, from sharing favourite recipes, to re-enacting an old photo, to drawing your earliest memory through to recording your own Desert Island Discs. An absolute gem. (Guardian Faber, 12.99)

Get to know your nearest and dearest better and leave the findings for posteritywith The Family Project by John-Paul Flintoff and Harriet Green

SHOPOFTHEMONTH

The Galvin Brothers make beautifullycrafted furniture with a playful touch

Matthew Galvin (designer) and Andrew Galvin (joiner) have built upon their

fathers 61 years of joinery and cabinet-making experience to create beautiful handcrafted furniture. The brothers

credit their inspiration to British furniture companies like Ercol and

Scandinavian design, obviously. Its practical and functional but look closely

and youll see a quiet playfulness, too. The (Perfectly) Imperfect Stool, for example, is a three-legged stool with

one misshapen leg. Their shop in Beverley, East Yorkshire, sells their

furniture collection alongside carefully edited homeware, gifts and objects

from local designer-makers who share their passion for traditional techniques.

www.galvinbrothers.co.uk

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Enamel plates and bowls | from 10.5021.50Robust and unbreakable, enamelware will take a lot of battering so is perfect for everyday meals. Though this set, with its smart red band, will also impress guests. www.variopinte.com

LakeDistrict-basedMillicanmakesbagsusingsustainablematerialsandoriginal,functional designs.Their rucksacks, bags andaccessories are made to equip a lifetime ofoutdoorlivingandtravelyourcargofor life.

Sustainable innovationItsallaboutbeingsmartwithmaterialsandmindful indesign. Millicanbagsaremadeusingtough,weatherproof,organiccottoncanvas (less water); vegetable tanned leather (fewer chemicals), recycled polyesterand Lakeland Herdwick wool from their local farm.

Take Les the Cooler Bag (all Millicansbags are named after local friends and heroes) a comfy canvas shoulder bag, insulated with Herdwick wool to keep a picnic fresh for up to eight hours.

Millican founders Jorrit and Nicky were inspired by Lake District legend, Millican Dalton who left London for Cumbria in the early 1900s and practised self-sufficient living from a cave in Borrowdale. He took guests on rock climbing and mountain adventures, with campfire philosophising on the side. Read more at www.homeofmillican.com.

WIN! TRAVEL BAGS TO TAKE YOU ANYWHERE

GET OUT AND ABOUT THIS SPRING WITH A SET OF MILLICAN BAGS AND ACCESSORIES WORTH OVER 500

WI N !YOUR CARGO

FOR LIFE

COMPETITION

What you could winMillican are offering a collection of bags and accessories worth over 500: Harry the Gladstone Bag (165), Matthew the Daypack (135), Les the Cooler Bag with Herdwick Wool (above, 95), Keith the Writers Bag (110), Ian the Camera Case with Herdwickwool (25) and Simon the

WaterBottle (15). Enter at www.thesimplethings.com/blog/

millican by 30 April 2015.

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If sleep has slipped down your to-do list its time to give it your attention before the lighter nights make bad habits harder to break. Set your alarm right Each sleep cycle is 90 minutes long. If you want to wake feeling alert try counting backwards in 90-minute chunks to work out when is the best time to go to bed. Get in sync Know your bodys natural rhythms and plan accordingly to make sure youre tired at the right time9am-12pm Peak time for short-termmemory best time to work.12-3pm Increased gastric activity. Post-lunchdip.Goodtimefora10-minutenap.3-5pm Core body temperature peaks.Best heart and lung capacity. Best timeto take exercise.6-9pm Intuitive thinking improved.Liver best able to process alcohol. Eatand drink now before its too late.9pm-12am Core body temperaturedrops. Fading light triggers melatonin.Optimum time for bed.3-6am Body repair work occurs. Corebody temperature is at its lowest.

Have a light fix Regular sleep is linked to the amount of light were exposed to. Are you exposed to daylight for at least part of the day? Make sure you exercise, walk the dog or run errands in daylight.Switch off the blue light Laptops, smart phones and tablets emit a blue light that creates wakefulness by inhibiting the production of melatonin.

Try to have a period of relaxing in less bright light before bed.Herbal help If your mind is racing when you get to bed, try Rescue Night from Bach Flower Remedies. The combination of flower essences help to switch off unwanted, repetitive thoughts. Read I Want To Sleep by Harriet Griffey (Hardie Grant, 8.99)

Sleep better, make your own pasta, bathe in a forest,spot the arrival of spring. By Rebecca Frank

THINGS TO PLAN AND DO

OOne Day Young is a collection of arresting images that capture the relationship betweenmotherandbabyin the first hours after birth (Hoxton Mini Press, 12.95).OThe super-soft cotton T-shirts and sweatshirts with the simple slogan Mother, by blogazine Selfish Mother, are selling like hot cakes. Theyre now available in new spring colours and all profits go to Women for Women International, helping womeninwar-tornregions to rebuild their lives (www.selfishmother.com, from 30).OTreat a mum who needs some R&R to a Stretch and Knead retreat. Combining the restorative powers of yoga and baking, the day includes two yoga classes, lunch and two artisan bread-making sessions. Day retreats in Bristol (11 April), London (19 April) and a weekend in Monmouthshire (810 May). From 125, www.stretchandknead.wordpress.com. A lovely thing to do together, too.*MothersDay is on 15March

If you fancy doing away with the daffs and Milk Tray (or dropping hints for yourself ), here are some alternative gift ideas for that special mum

GIFTS FOR COOL MUMS*

Plan ahead for premium pillow time and get down with your duvet

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JOINTEAMPANDAIfyouvenotquitegotyourtnessregimegoingyet thisyear,whynot joinoneof theWWFsTeamPandaEvents(www.wwf.org.uk) takingplaceupanddownthecountry thisyear, fromcycleridesandmarathonstomuddyobstaclesandzombieraces.

DIVE INTOANEWBOOKGrabacopyofTheBuriedGiant,KazuoIshigurosrstbook in 10years,whichpromises tobeeverybitasgrippingashispreviousbestsellersTheRemainsoftheDayandNeverLetMeGo.This intenselyemotional talefollowsacouplessearchfortheir son. (Faber,20)

GETTHEGROWHOWTheEdibleGardenShowishappeningatGoodLifeLivethismonth.Learnaboutgrowing, fromedibleowerstowindowsillherbs,plustalksanddemosonsubjects fromoutdoorlivingtopot-to-plate.TheSimpleThings readerscanget twotickets for25withthecodeTST225a37%discount.TheEdibleGardenandGoodLifeLiveshowsareatAlexandraPalace,London,20-22March.www.theediblegardenshow.co.uk.

MY FIRST HOMEMADE PASTAYourcould-do

listThese elongated shells knownas strascinati aremade by dragging the dough across awooden surface and are stillmade thisway all over Puglia in southern Italy

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Things youmightwant to dothismonth (no pressure!)

Serves 4For the strascinati pasta600g fine semolina flourGratedpecorino cheese, to serveSaltForthepomodoroebasilicosauceOliveoil, for frying anddrizzling2 clovesgarlic

800gcanned chopped tomatoesLargebunchbasilSea salt andpepper1. For the pasta, make a mound offlour on a clean work surface.Form a well in the centre, then adda pinch of salt and enoughlukewarm water (about 650ml) to

form a smooth, dense dough.Knead for 10 mins or until smoothand springy. Cover with clingfilmand leave to rest for 30 mins.2. Pinch off a chunk of dough androll between the surface and thepalm of your hand until you have along, thin rope about 1cm indiameter.Cut this into4cmlengths.3. To shape it, press into the pastawith 3 fingers to make a softindentation. Leave to rest on afloured surface for 20 mins whileyou do your sauce.4. To make the sauce, heat someolive oil in a skillet or frying pan,add the garlic and cook untilfragrant. Add the tomatoes, halfthe basil and season, then simmerfor 10 mins until the tomatoeshave reduced well.5. Bring a saucepan of saltedwater to a boil, add the pasta andcook for 4-5 mins or until theyfloat to the top. Drain the pasta,reserving a cupful of the water.Tip drained pasta into the sauceand mix well. Add a little pastawater to loosen the sauce ifneeded and drizzle with oil.Scatter over the remaining basilleavesandasprinklingofpecorino.Recipe fromTheSilver Spoon:Puglia (Phaidon, 24.95)

Taking a stroll in thewoods could havemorehealth benefits than simply stretching your legs

The Japanese concept of forest bathing (shinrin-yoku) has nothing to do with leaves in water. Itinvolves quietly walking through a wood or forest,senses switched on to the sounds, scents, coloursand feel of your environment. The Japanese havebeen doing it for years and now we in the West arejumping on the bandwagon. Why? Its all downto the chemicals, called phytoncides, that trees emitand the positive impact they can have on theimmune system. All you really need for a spot offorest bathing is your walking boots, but you canlook out for forest therapy trails, spa programmesor weekend escapes to the woods.

Forest bathing

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DATES FOR YOUR DIARY

Unusual and unforgettable undertakings for March

Fashionable BathBaths Assembly Rooms might be more associated with tea, cake and Jane Austen but this month they will host champagne, couture and fashionistas. The West Countrys biggest fashion event takes place this month with several big names in fashion design and journalism coming together to form an exciting programme of events. As well as the runway show, you can also listen to a debate and take part in a craft workshop or community crochet project. Bath in Fashion, 2129 March, www.bathinfashion.co.uk.

TributestoaniconTo mark five years since hisdeath this month, there are anumber of events dedicatedto Alexander McQueen. TheV&A (www.vam.ac.uk) isshowing Savage Beauty (14March2 August) whichcovers his work from hisgraduate to final unfinishedA/W2010collections.AtTateBritain (www.tate.org.uk)Nick Waplington is showingnever-before-seen photoscapturing the creativeprocess of McQueens finalcollection (10 March17 May).

Oneofour favourite sightsof springhastobemagnificentmagnolia trees in fullbloom. In Cornwall, where a milder climatemeans spring comes earlier than in the restof the country, the blooms are often out byearly March. To celebrate the new season,the Nare Hotel on the Roseland Peninsula(www.narehotel.co.uk ) has joined up withGreat Gardens of Cornwall to monitor theChampion Magnolia Campbellii in seven

Magnolia trees burst with gorgeous blooms in March. Heres how you canfollow their progress and celebrate the start of spring proper

CATCH AN EARLY SPRING

Can we tell you aboutAt The Chapel, Bruton, Somerset

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Father forgive us,for we have bookeda weekend awayhere and we mightjust stay all week

great Cornish gardens. When all seven trees have at least 50 blooms, they will officially announce the start of the Cornish spring. There will be updates from the head gardeners on each tree at www.great gardensofcornwall.co.uk so you can time your visit perfectly. From the mysterious Lost Gardens of Heligan to the stunning sea views of Trengwainton, the Great Gardens are worth a visit at any time of year.


A beautiful stone facade, mullioned windows betraying a former purpose, just a simple lantern to show youve arrived Then double doors lead through to the warmly lit interior of At the Chapel a stylish restaurant, bakery and bar with rooms. Pad along black carpets to your home for the night giant bed, midcentury armchairs and lamps, and heavy curtains, wide and tall enough for the stained glass windows that dominate rooms at the front. Marble bathrooms are heated underfoot; baths are wide enough for two. Down in the dining room, sip a Bellini at the bar before enjoying one of the simple, rustic dishes on the menu. The pizza is thin, delicious and cooked to perfection in the bakery pizza oven. Were converted.From 100 per room; www.atthechapel.co.uk.

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THE STUFF OF LIFE

COMING SOON

Welcome to The Simple Things independent shop onlineF U L L O F

things to want and wish forthings to make life a bit nicer

things to buy, cook, read and do things that are artisan and authentic

things for inside the home and out

The store will be curated by our shopkeeper, who will build collections, publish inspiring ideas and compile The Stuff of Life Pinterest boards.

If youd like us to let you know when we open the doors,

sign up to our e-newsletter at www.thesimplethings.com

S E L L YO U R WA R E S O N T H E S T U F F O F L I F E

If youd like to be considered as a merchant, you can download

more information from www.thesimplethings.com/shop

or call 0203 515 0052

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LIVINGMARCH

SPORTING CULOTTES AND TALKING RHUBARB, DISHING UP SUSHI AND THE STORY

OF SEA SALT, WI WISDOM AND THEIR VERY OWN VICTORIA SPONGE

Culottes boast thefreedom of trousers butlook like a skirt. Brilliant!

S IMPLE STYLECULOTTES

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Cunning, duplicitousthings, culottes. At acasual glance they looklike an A-line skirt but

as soon as the wearer springs intomovement, their secret is revealedThey are really trousers! Brilliant.Heres a garment that boasts thefreedom of trousers but has thelooks of a skirt. What other item ofclothing is so ingenious, so versatile?

These wide-legged, three-quarter-length trousers experiencedsomething of a revival at LondonFashion Week last year and havenow percolated down to the highstreet. Which means that we can allenjoy the novelty of striding aboutin their loose, airy comfort knowingthat the fashion police have given ittheir stamp of approval (not thatwe really care that much, actually).

Women first started to wearculottes during the Victorianera when long split skirts wereintroduced for horse riding. Whichmeant that riders could sit astride,rather than perch precariously sidesaddle, and still look decorous. Thisnew garment proved popular and

was soon adopted by women gardeners, cyclists and then anyone who appreciated the freedom gained from abandoning the restraints of the (undivided) skirt.

During the French Revolution, culottes worn by aristocrats became a symbol of privilege, and revolutionaries in their full-length trousers became known disparagingly as sans culottes a name they adopted with pride. Fashion visionary Elsa Schiaparelli gave them their first fashion moment in 1931 when her specially created divided skirt, known as robe-pants, was worn by tennis player Lili de Alvarez at Wimbledon causing a not inconsiderable hoo-hah.

The trick to wearing a pair of culottes these days is to choose your footwear carefully. Knee-high boots work well (but not ankle boots which look comical on the shorter legged) as does a chunky heel. Flat shoes and brogues, however, can bring to mind a 1930s golfer so, unless thats the look youre after, beware.

T H E U P DAT E

Words: CLARE GOGERTY

TWO WITH A TWIST

Belted culotttes | 32The generous length, high waistline

and buckled belt make this pair acomfortable and stylish choice.www.next.co.uk

Scalloped culottes | 79This Biba design with its scalloped

hem and brass side buttons has a femininely frisky flourish typical of the label.www.houseoffraser.co.uk

Floral culottes | 14With its flowery pattern and mid-calf

length, this is one for the more flamboyant dresser, perhaps. Dare to wear! www.primark.co.uk

THECLASSIC

Shirley Bassey knew how to rock the whole divided-skirt thing

22

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Super-fresh sashimi, fat California rolls, mouth-watering prawn tempura and crunchy edamame beans make for an irresistible Japanese spread

24

LIVING | GATHERING

Sushi* has a reputation for being difficult to make at home. The truth is that its actually one of the easiest meals to prepare as long as you have all the right ingredients, the freshest fish

you can find and a little help from sushi-making videos online. All the other ingredients are easily sourced from the world aisle of most supermarkets and with a little practice, its easy to prepare a Japanese feast for sharing at home.

All recipes serve six and can be dished up with soy sauce, pickled ginger or wasabi paste.

SUSHI NEEDNT BE TRICKY WITH OUR

GUIDE TO THE FRESHEST FISH AND ITS JAPANESE

ACCOMPANIMENTS, YOULL BE MASTER OF THE ROLLS

Photography, recipes & food preparation: MOWIE KAY

Roll your own

* Sushi is now officially more popular than tuna sandwiches. 25

Ikura, or salmon roe, adds some glorious colour to the rice-packed nori rolls

1 sheet sushi nori (dried seaweed)200g sushi rice, prepared according to pack instructions100g ikura (salmon roe)

1 Cut the nori into 8 long strips and place shiny side down. 2 Using wet hands, take a teaspoon of the sushi rice and roll into a bite-size portion. Place it in the corner of one of the nori strips and roll up, keeping the rice at the bottom. 3 Join the ends of the nori together by dabbing a little water on the inside and sticking them closed.4 Scoop a heaped tsp of ikura on top of the rice. Repeat for the remaining strips.

Sushi with ikura roe

GLISTENING, BERRY-RED ROE ATOP A WRAP OF FLUFFY RICE

Salmon and tuna sashimi

1 salmon fillet1 tuna fillet

1 The key to great sashimi is freshness. Go to a fishmonger that you trust and check the fish to make sure there are no missing scales, the eyes are bright, the gills pink and the body quite firm. Keep it refrigerated until it is needed for preparation. 2 It helps to have cold utensils. Using the sharpest knife you have, cut the fillets on the diagonal into medium slices, then arrange on a plate.

THE SIMPLEST DISH OF ALL JUST SHOP, SLICE AND SERVE

Miso soup

6 cups water2 tsp dashi granules3-4 tbsp miso paste1 sheet nori, cut into long strips250g tofu, cubed3 green onions, chopped

Pour the water into a pot and bring to the boil. Reduce heat to medium and whisk in the dashi and miso. Add the nori and simmer until it is soft. Then add cubed tofu and spring onions and simmer for a further 5 mins.

The contrast between the nourishing warmth of the miso and the cool, fresh tang of the sashimi is one of the joys of a sushi selection

27

Miso soup

Edamame beans

Prawn tempura

Sushi with ikura roe

Salmon and tuna sashimi

Salmon and avocado California rolls

Salmon and avocado hand rolls

MENU

Prawn tempura

250g plain flour, sifted500ml water1 eggoil, for frying1kg large prawns, peeled, with tails left on250g plain flour, for coating prawns

1 In a bowl, mix the flour, water and egg until a light batter is formed. 2 In a large pot or deep fryer, pour some oil to a depth of about 1015cm and heat until a little batter dropped into the oil crisps up and floats to the top. 3 Coat prawns in the remaining flour, then dip into the batter. Fry in batches of threes, turning gently, until evenly golden brown. 4 Remove from the oil and drain on kitchen paper.

JUICY PRAWNS TRAPPED IN DELICIOUS BATTER JACKETS

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Tempting prawn tempura (left and below), roe-coated, salmon-stuffed California rolls (right) and sashimi dipped in soy sauce (below)

SalmonandavocadoCaliforniarolls

1 sheet sushi nori300g sushi rice, prepared accordingto pack instructions50g tobiko (flying fish roe)250g salmon fillet, cut into slices1 avocado, cut into slices

1Cover your sushimat*with clingfilm.2Cut the square nori sheet inhalf to get two rectangles. Place oneof theseon the lower half of themat.3Scoop some rice onto the norisheet and,withwet fingers, gently

THE INSIDE OUT ROLLHAS A ROE COATINGAND SALMON CENTRE

spread the rice to cover it. Sprinkleabout a tspof tobikoon topof therice and spreadgently andevenly.4Flip the nori and rice so that the noriis on top and the rice is at thebottom(touching the cling film).5Place a few slices of salmonandavocadoalong thebottomhalf of thenori not toomuchotherwise the rollwont closeproperly.6Lift the edgeof thematwith yourthumbs, andplace your fingersevenly over the filling to hold itin place. Roll until the rice touchesthe nori.7Nowunroll themat and cling film.Use themat to squeeze the roll toensure its tightly packed.8Place your cylindrical roll on achoppingboard anduse a verysharp knife to cut through the centrefirst, then slice on either side togiveyou6pieces.

* Sushi mats are available from www.japancentre.com. Online videos can help with making California rolls. Visit www.thesimplethings.com/blog/sushivideos for some recommendations. 29

LIVING | GATHERING

3 sheets sushi nori (dried seaweed)400g sushi rice, prepared according to pack instructions3 tbsp Kewpie (Japanesemayonnaise) or plain mayonnaise1 salmon fillet, cut into 12 slices1 avocado, cut into 12 slices

1 Cut each square nori sheet in half so you have 6 long rectangles of nori. Lay them shiny side down.2 Place 12 tbsp sushi rice on one half of the nori and flatten it into a square shape, leaving the other half of the nori empty (this is important for rolling later).3 Spread 1 tsp Kewpie over the rice and add 2 slices salmon and 2 slices avocado.4 Start rolling from the bottom right-hand corner, into a cone shape. Repeat for all the others.

Salmon and avocado hand rolls

A SEAWEED WRAP WITH AUTHENTICJAPANESE MAYO

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LIVING | GATHERING

THEDRY,ALMOSTSAVOURYcharacter of Japans national drinkbrings out the umami in all sorts offoods: salty, fishy Japanese dishes aswell as our own mature cheeses andsmoked meats. Its name (pronouncedsa-kay) is often translated as ricewine, but it is made using a brewingprocess similar to that of beer: a mashof steamed, cultured rice polishedfirst to expose its starchy centre isgradually topped up with water andfermented for several weeks toproduce a pale, earthy-tasting drink.

Sake has been brewed in Japan forat least a thousand years, andmodern industrial production is stillcomplemented by the work of highlyrespected artisanal brewers (tji).An integral part of seasonalceremonies and celebrations, suchas hanami when it is knocked backbeneath the dappled shade ofblossoming cherry trees it can bedrunk before, during or after a meal.

Traditionally it is decanted from anearthenware or porcelain servingflask (tokkuri) into matching tinycups (choko) or saucers (sakazuki),and can be taken chilled, at roomtemperature or gently warmed. Justremember that you should neverpour your own sake. Etiquettedemands that you wait for someoneelse to do it for you a courtesy thatcan usually be hastened along byfilling a companions cup first.

Theres a range of differentgrades, from cooking sake to thepremium Junmai Daiginjo. TryGekkeikans Horin Junmai Daiginjo.www.japancentre.com

AND TO WASHIT DOWN

FOR AN AUTHENTICEXPERIENCE, PAIRYOUR SUSHI SUPPERWITH A CHOKO OFSAKE. KANPAI!*

ByRACHAEL OAKDEN

Edamame beans

600g edamame beans2 tbsp sea salt flakes

1 Bring a large pot of water to the boil, add the edamame beans and boil for about 5 mins without covering the pot. 2 Drain the beans and sprinkle with the sea salt flakes. 3 Serve in small bowls. Squeeze the beans out of their pods and onto your plate or directly into your mouth, discarding the pods.

TRADITIONAL SUSHI ACCOMPANIMENT, BEANS WITH SEA SALT

The finger food: Salmon and avocado hand rolls (left) and edamame beans (above) can both be eaten with chopsticks or simply picked up

* Kanpai is Japanese for a toast made at the beginning of a meal, meaning loosely Cheers! or more literally, dry cup.

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Theres a pleasure in domesticity, as long as we arent knitting ourselves a gilded cage. Doing it for fun rather than duty makes all the differenceIn honour of the WIs 100th year, Sarah Lowden, a new generation member, took tea with long-timer Anne Harrison, to ask how the WI has evolved from jam and Jerusalem to club for cool urbanites

m meeting Mrs Anne Harrison, which feels rather like being summoned by Brown Owl. She sits on the WI Board of Trustees, any number of executive committees, and is chair of Denman College the WIs own seat of n Oxfordshire. Grown men even Prime

Ministers have been known to quail in the face of the WI and as a lowly rural member, Ive never before been called to the mothership (WI house in West London). I have to confess to a feeling of apprehension. What if they find out about the year when, in the excitement of taste-testing our homemade liquor competition, my WI misplaced the accounts ledger? It was only retrieved, after several weeks of searching, from under a bush in the church garden, barely readable, having been used as a home for small rodents. The accounts that year were distinctly creative

With an atmosphere somewhere between that of a country house hotel and a swish girls boarding school, Denman College offers myriad courses on every imaginable craft, as well as a specialist cookery school. It is open to non-members and attracts phenomenal tutors. Even that denizen of the WI Mary Berry occasionally demonstrates how to avoid a soggy bottom there. Its Annes job to keep moving it forward. Education and self-development have always been at the heart of the WI, she says. It builds confidence and gives opportunities. As anyone who has knitted a snuggly scarf or baked a delicious cake

can attest, to hold your own creation in your hands is one of lifes not-always-so-simple pleasures.

TEA FOR TWOPretty soon, Anne and I bonded over a gooey carrot cake in a brightly retro cafe on the New Kings Road in Fulham and found that, despite coming from different generations and backgrounds she is from a farming community in North Yorkshire and Im from the urban sprawl of West London, now removed to Bath we had more than a little in common. Both of us started out as teachers, we were both ex-WI branch presidents, and we have a shared enthusiasm for saying Yes to every challenge and adventure.

While I was never a Girl Guide, Im surprised to learn that Anne wasnt either. Ive always thought of the WI as a sort of Girl Guides for grown-ups. Although I remain resolutely sash-less (sashes are not often seen in the new generation WIs, but are occasionally sported by the high brass to declare their roles at large events or when a group want to distinguish themselves at an open event like a country fete), Anne owns a couple one for Judging and one for Leadership. But its the life skills she picked up through the WI that she most values. Anne used to find public speaking an ordeal but now addresses hundreds without batting an eyelid.

She reveals she joined the WI because her mother made her. I was a bit shy and my mother, who had always been a member of the WI, told me to make sure

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New generation member, Sarah, and

WI stalwart, Anne, discover they have

more in common than an unshakeable

love of carrot cake

LIVING | WISDOM

I joined. In 1966, at the age of 22, Anne was just married and moved to her husbands farm in rural Yorkshire so, when the President of the WI knocked on her door to invite her to a meeting, she went. Like thousands of other women before and since, Anne found the WI offered much more than a cup of tea and a lecture on the history of broccoli it was a chance to get out of the house, meet people and be involved in the community. It was the original social network.

FORGOTTEN WISDOMHere is where our paths differ: the only culinary aptitude I gleaned from my mother was how to mix a lovely gin, darling. Like many of my peers, I left school with a bare smattering of domestic skill. Once established as a career and childcare juggler, it did occur to me that perhaps those 1970s sisters of the emancipation may have thrown out the baby with the bathwater there is a real pleasure in domesticity, as long as we arent knitting ourselves a gilded cage. Doing it for fun rather than duty makes all the difference. Perhaps its this feeling amongst women of

my age that has brought the handmade, upcycled and crafted back into fashion and steered large numbers of women back to the WI to learn skills that have fallen by the wayside. Anne, who has recently helped a number of new generation WIs get started, agrees: All the young ones want to learn the old crafts its what they come to the WI for.

When asked about those early meetings, Anne is vague because, as she says, It was the opportunities for joining in that interested me, not who the speaker was that month. Nearly 50 years later, Anne was rushing back to Yorkshire after her engagements in London to make sure she didnt miss her local WI meeting. She had little idea what the activity or speaker would be but went because I wanted to see my friends and catch up.

All the young ones want to learn the old crafts its what they come to the WI for

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I was rushing back to my WI committee meeting too always held in the pub with lashings of wine. We agreed that the WI, which both our husbands accuse of taking up more of our spare time than theyd like, provides us with some of our jolliest evenings in the week. Anne has noticed that the younger WIs are much keener on doing activities rather than just listening to a speaker, and that is certainly true of mine. We began as a group of friends (school-gate mums, mainly). The monthly meetings are just the tip of the iceberg, comprising a quick round-up of the activities on offer that month and then an introductory talk or workshop designed to whet the appetite some of these are more memorable than others.

One in particular stands out; a local Tai Chi instructor got more than he bargained for when he invited one of our older members to help him demonstrate a defence technique. Holding up hand pads and tapping them together he said, Come on, hit me. So she did hard, straight on the side of his head! The poor chap had to sit out the rest of the exercise as the ringing in his (probably perforated) ear drum was unbalancing him. Slapstick aside, it is the more traditional elements of the WI that hold the biggest draw the craft sessions and book groups, the garden committees and the opportunity to involve yourself in as many outings as you have time for. As Anne puts it, I have a really interesting and varied life, and that is mostly due to the WI. It is saying yes to everything that has led her all over the place, from community centres to the Royal Albert Hall, a stint as a cookery judge on television (ITVs Food Glorious Food) and meeting hosts of celebrities.

OPEN TO ALLWhen Anne joined the WI, it was a purely countryside movement, providing entertainment and educational leisure for women who may otherwise have found themselves cut off. There was no particular type, anyone was welcome and nearly every woman in a village would be a member. But by the 1980s, the WI was languishing as more and more women were working outside the home, in offices, in cities and there was increasing disconnection in communities. The fashion was for high gloss and consumer gratification rather than make do and mend. Young women simply did not join the WI and so the membership aged.

So what was the turning point? In 1965 women in towns and cities were allowed to join, but not much changed until after London joined, and in 2003 a new-style urban WI opened in Fulham. This is certainly

a piece of the answer, says Anne but she has also been present and part of two seminal moments. When, inevitably, Calendar Girls comes up she giggles. She remembers them personally and fondly, as theyre from her federation (group) of WIs and, while remaining fully clothed, she was supportive of their enterprise. Far from being fed up with being asked when she is doing a calendar (as I am), Anne claims these ladies can be credited with the revival of interest in the social and joyful side of the WI.

The other factor, according to Anne, was the moment the country realised the power of the WI voice. The WI is not a party political organisation, but it does have a real influence in the political sphere. Anne was

The WI offered the chance to get out of the house, meet people, be involved. It was the original social network

1

2

JAM AND JERUSALEMThe WI CV

1915 First WI in Britain formed to encouragecountrywomen to grow and preserve foodto help a war-torn nation.

1916 Lady Denman was appointed Chairman1921 There are now 2,237 WIs.1922 Resolution passed at the AGM urging

more public health education toprevent venereal disease.

1924 Jerusalem first sung at the Annual GeneralMeeting, held at Queens Hall, London.WI total now 3,223.

1938 Lady Denman asked by the minister ofagriculture to become director of theWomens Land Army.

1940 The Ministry of Food allocates sugar to the WIin order to make jam and can produce thatwould otherwise go to waste.

1950 Campaigns take place for hospitals to allowparents to visit their children.

1954 Starts national anti-litter campaign, whichbecomes the Keep Britain Tidy group.

1972 Calls for a full free family planning service andfor more nursery education for children.

1979 The great jam debate: WI lobbies successfullyto get its members exemption from having toregister their kitchens with the local authoritybefore being allowed to sell jam to the public.

1984 First London Federation formed.1993 WI becomes a founder member of the

Fairtrade Foundation.2000 The Prime Minister addresses the Triennial

General Meeting.2004 WI archives deposited at The Womens Library

and opened up to the public.2009 New WI Cookery School opens at Denman

College.2012 Breaks the Guinness World Record for the most

people knitting simultaneously in a singlelocation at the Annual General Meeting in theRoyal Albert Hall (3,083).

1 A WI market stall inSaffron Walden in the 1930s2 Campaigning members,

in 1983, outside the AGM atthe Royal Albert Hall3 A woman to be reckoned

with: Lady Denham, first chair of the National Federationof Womens Institutes4 The WIs national anti-

litter campaign in the 1950s eventually became the Keep Britain Tidy group

35

present at the moment when, looking like an animal caught in the headlights, Tony Blair was famously slow-hand-clapped by WI stalwarts when politicising at their AGM in 2000. It grabbed the nations attention and alerted younger women to the campaigning arm of the WI, which has an impressive track record. From their call for equality and alliance with the original suffragettes (the colours of the WI are still those of the womens suffrage movement), through to the quilt of embroidered vaginas used by the Shoreditch Sisters in their campaign against female genital mutilation, the WI is always at the forefront of womens issues.

Leaving Anne to race on to her next piece of WI business, I do wonder if that will be me after 30 more years in the WI. I would be proud if it were. Its quite awe-inspiring to reflect on the immense enthusiasm and energy that has built and sustains the Institute. Women all over the country are busily planning: organising activities, liaising with communities, rallying the troops and finding joy in keeping the wheels turning on the WI bus as she trundles into the future. We each play only a little part, but together the whole is a force to be reckoned with.

The WI Cookbook The First 100 years (Ebury Press, 16) is out this month. Each WI is commemorating the centenary in its own way. @WomenoftheWI opens a window onto the world of knit-offs, bake-offs and yarn bombs taking place throughout the year. The WI Centennial Fair is in Harrogate from 36 September. Visit www.thewi.org.uk/centenary

3

4

LIVING | WISDOM

S EE D STOVE RHUBARB T IME

PINK AND JUICY, RHUBARB BRINGS A SWEETNESS TO PLOT AND POT WHEN ITS MOST NEEDED, SAYS LIA LEENDERTZ

Photography: KIRSTIE YOUNG

to

36

LIVING | SEED TO STOVE

37

s grip is trulyrelaxing now. An early fluff of blossom hassuddenly softened the bare, dark damsontree branches, and newly awoken shoots areappearing above the ground. The soil is stilltoo cold for seeds they will just rot away ifsown this early but those crops that needa long season can and should be started now,on windowsills and in heated propagators.

Get chillies going quickly, and towardsthe end of the month make a sowing oftomatoes. But one of the best things you cando on the plot at this moment is to preparethe soil. Planting-out time feels like it is anage away, but it will suddenly be upon us,and then we will have windowsills stuffedwith plants and nowhere to put them. Clearthe ground of weeds, and be as ready as youcan be when the big rush hits. This is the lullbefore the storm...

The cheery pink of rhubarb stalks brings some welcome colour to the allotment

When the rst uff of blossom begins to break through the bonds of winter, its time to harvest perennials

I N S E A S O N T H I S M O N T HThere is a freshness in the air and that thrilling feeling of days lengthening, but still most of the useable crops are those that have been in the ground all winter: sturdy beetroots, long-standing cabbages. Everything is starting to look a little too familiar. There are a few delicate new shoots coming from the perennial plants though, those plants that die down and then re-sprout from a permanent root system year on year. This is their moment, as they have a great head start on annuals, which need to be sown afresh each spring. Sorrel is now up, and I cut handfuls of its bright green lemony leaves to collapse into melted butter and stir into potatoes. But my favourite of the perennials is rhubarb, so sweet, pink and fruity just when those qualities are lacking on the plot.

Rhubarb is a naturally early crop, but it can also be forced to give one of the rst harvests of the year

38

39

LIVING | SEED TO STOVE

Tempura mackerel with rhubarb relish Mackerel and rhubarb make great companions, the sharpness of the rhubarb cutting through the oiliness of the fish. This provides a great sweet-sour balance. Its not a relish for storage eat within a few days.

Serves 2 as a starterFOR THE RELISH1 tsp coriander seedssunflower oil, for frying1 onion, finely diced3 cloves garlic, minced2 stalks rhubarb, finely diced inch fresh root ginger, peeled and grated2 tbsp white wine vinegar1 tbsp caster sugarFOR THE TEMPURA MACKERELSunflower oil, for frying 1 mackerel, filleted50g plain flour50g cornflourSalt150ml ice-cold water

1 Start by making the relish. Heat a frying pan and then dry-fry the coriander seeds for a few minutes, or until they emit a delicious toasty scent. Add the oil and gently fry the onion until translucent and browning slightly. 2 Add the garlic, the rhubarb and the grated ginger. Cook for a few

minutes and then add the vinegar and sugar. Cook gently for a minute or two; set aside for later.3 For the mackerel: fill a small saucepan one-third full of sunflower oil and place over a high heat. Slice the mackerel into pieces a couple of inches across. 4 Make your batter. Put the flours and salt into a large bowl and whisk in the iced water until the mixture is just about smooth (dont worry about a few lumps). 5 Check the oil is hot enough by dropping a small cube of bread into it. If it sizzles, its ready. Dip each piece of fish into the batter, then lower it into the oil. Cook just three or four pieces at once, and flip over after a minute or two. Lift out and onto kitchen roll and repeat until all the fish is cooked. Serve immediately, with the relish.

This rhubarb relish is to be eaten up rather than saved which is unlikely to be a problem

Tart rhubarb complements the oiliness of mackerel

41

TO MAKE THE MERINGUE1 Preheat the oven to 180C/Fan160C/350F. Cover a baking sheet with parchment paper; set aside. 2 In a perfectly clean bowl, whisk the egg whites until they form peaks, then slowly whisk in the sugar a tbsp at a time. It will turn sepia-coloured and shiny. Sprinkle in the vinegar and the crystallised ginger, then carefully fold in until combined. 3 Spoon and smooth the mixture into a circle approximately 23cm across on the lined baking sheet. Place in the oven and reduce the heat to 150C/Fan130/300F. Bake for 1 hour 15 minutes, or until it is dry and crisp on the outside. Turn off the oven, open the door slightly, and

Rhubarb and ginger pavlovaIf you have fussy children to please, you could swap the ginger for white sugar, but this version works beautifully. The addition of vinegar (a Nigella tip) helps to make the middle beautifully soft and chewy. All but the whipped cream for the topping can be made ahead of time and the whole assembled just before eating. Note that the two main components require plenty of oven time at different temperatures, so plan ahead.

Serves 8FOR THE MERINGUE6 egg whites300g soft brown sugar1 tsp red wine vinegar50g crystallised ginger, sliced thinlyFOR THE TOPPING3 sticks rhubarb3 tbsp honeyZest and juice of one orange1 vanilla pod, split3 Chinese star anise1 vanilla pod500ml double cream, to serve

Delicately spiced pink rhubarb, lashings of cream and a crisp brown sugar meringue makes for pav perfection

42

leave to cool completely.FOR THE RHUBARB TOPPING4 Preheat the oven to 180C/Fan160/350F. Slice the rhubarb into 2-inch pieces and place in a deep-sided baking dish. Pour over the honey and orange juice. Scrape the beans out of the vanilla pod into the juices, then add the pod along with the Chinese star anise. 5 Bake for around 30 minutes, until the rhubarb is tender but still holding its shape. Remove from the oven and leave to cool.6 Whip the cream and spread itgenerously over the cooled meringuebase. Spoon the rhubarb carefullyonto the top, dribbling over someof the juices, and serve immediately.

Red wine vinegar is a secret tip of Nigellas, which makes the middle of the meringue soft and chewy


44

LIA LEENDERTZ is a freelance gardening writer and a regular contributor to The

Guardian, The Telegraph and Gardens Illustrated. Shes also the author of several books and runs a seasonal supper club four times a year. www.lialeendertz.com

LIA LOVESRhubarb is one of the easiest plants to grow and just reappears year after year with very little effort on the gardeners part. It is tolerant of most soils and will put up with being planted in your shadiest corner. It can be forced to grow early by covering the crowns in late winter.

1. CHAMPAGNEThis is a favourite of mine as the stems are so beautifully pink. It is an early variety, so you can grow it naturally, but if you need it earlier it also works as a forced variety. www.marshalls-seeds.co.uk

2. VALENTINEThis is a particularly sweet-tasting variety with lovely red stems. It is vigorous but not prone to bolting. www.dtbrownseeds.co.uk

3. STOCKBRIDGE ARROWOne of the varieties used in Yorkshire for forcing, with distinctive arrow-shaped leaves. Cover with a forcing pot or upturned dustbin for early, tender, pale pink stems. http://shop.otterfarm.co.uk

Dusky pink ladyA pink lady is a gorgeous, fluffy cocktail usually made pink with grenadine, but rhubarb syrup works beautifully as a colouring, too. Dont turn your nose up at egg-white-based cocktails until youve tried them: when shaken together with the syrup and alcohol, the egg white becomes like a sweet, alcoholic meringue.

Makes 2 cocktails FOR THE RHUBARB SYRUP2 sticks rhubarb, roughly chopped2 cups waterApprox 2 cups caster sugarChinese star aniseFOR THE DRINKIce100ml gin100ml rhubarb syrup1 egg white

1 To make the rhubarb syrup, place the rhubarb and Chinese star anise in a saucepan with the water. Bring to the boil and simmer for around 10 mins, until it has disintegrated into a mush. Leave to cool then strain through a muslin into a bowl. For the clearest syrup, dont squeeze the muslin, just let the juices drip through. 2 Measure the juice back into a clean saucepan and add the same amount of sugar by volume. Heat the mixture until the sugar crystals have dissolved and the syrup is clear. Leave to cool.3 Put the ice into a cocktail shaker (or lidded jar), add the other ingredients, shake and serve.

No need for a cocktail shaker. A preserving jar wil shake up an equally thick and frothy tipple

DAVID AND ALISON FROM HALEN MN ON WHY SALT IS FOR SO MUCH MORE THAN SPRINKLING ON CHIPS

THE E XPERT: SALT

Words: RACHAEL OAKDEN

46

Weve alwaysmadeour living fromthesea.Asstudents,wesupplementedour incomebygrowingoysters

Rememberwhen organicwas somethingtodowith chemistry, and provenanceanupmarketholidaydestination inFrance?Back then, saltwas a granularwhitepowder shakenover chips fromalittle glass pot on the table.Dippingyour

finger into it andeating it for the sheerpleasureoffeelingitmelt inyourmouthwasunthinkable.Fast forwardnearly twodecades and sea salt which

hasbeenmanufacturedonour coasts for at least twothousandyears is a sought-aftercooking ingredient.Agrowingnumberof traditional andnewregional brandsMaldon,Hebridean,Cornish,Celtic offerussomanydifferent crystals, flakes andflavours that our already-crowdedspice racks arebeginning to groan.Oneof the leading ambassadors for

artisan sea salt isAlisonLea-Wilson,director andco-founderof theAngleseySeaSaltCompany. Sheandherhusband,David, started sellingHalenMn (Welsh forAngleseySalt)17 years agoafter boilingupasaucepanof seawater scooped fromthecoastlinenear their home. Its nolongermadeon theAga in theirkitchen,but thechemical-freeprocessis certifiedorganicby theSoilAssociation, and its unique rawmaterial andhand-madeproduction last year earnedHalenMnWaless firstProtectedDesignationofOrigin (PDO) the top tier oftheEuropeanProtectedFoodNames scheme (thinkStilton, Parmahametc).Whenwestartedout, a professor fromaManchester

business school tolduswewerewastingour timebecausepeoplewouldneverpay apremiumfor gourmetsalt,Alison says. Todaywesellmore thanhalf amillionpacksper year in at least twenty countries.Andoursmoked salt is usedbyaSeattle chocolatier tomakePresidentObamas favourite chocolates.

How did you get the idea to make salt?Weve alwaysmadeour living fromthe sea.As students,we supplementedour incomebygrowingoysters.Thatgrew into a fish-and-gamewholesalingbusiness; thenwe founded theAngleseySeaZoo, amarine aquarium.But althoughwewerebusy in summer,wewere losingmoneyhandover fist during theoff season, sowe lookedforwaysof bringing inmoney inwinter.Weknewthatthewaterwedrew fromtheMenai Straitwas extremelypure: at the aquariumwekept seahorses,whicharenotoriously sensitive, and they livedhappily in it.

Whats special about your salt?It tastes of the sea: its the sensationyougetwhenyouvebeen sailingorswimmingand lick your lipsafterwards.The flavour is cleanandslightly sweet, comparedwith tablesalt,whichhas aone-dimensional,

almost bitter taste. Its like thedifferencebetweenmineralwater anddistilledwater: one is full of traceelements; theother tastesdead.Texture is reallyimportant.HalenMnhas large flakeswhich rest onthe tongueandgive youa lovely salty crunch, but aresoft enough to crumblebetweenyour fingers.WhenI sprinkle salt ontomy food Idontwant the crystals tobe so large that they just sit there anddissolve into apuddleof brine.

Describe the journey from ocean to shelfWepipewater toour salt cote (the traditional name for aplacewhere salt is produced) fromtheMenai Strait wepay theQueen for the licence to extract it. The seawatergoes throughacarbon filter to remove sandanddebris,thenweboil it at 80degrees toproduce concentratedbrine.This flows into shallowcrystallisation tankswithgasheaters above,whichdriveoffmorewater.When theliquidbecomes so concentrated that it canno longerholdthe salt, tiny crystals (fleurde sel) formon the surface,andwhen theyve grown to the right size theyregatheredbyour salt harvesters.Thenext stage iswhatsets us apart, I think, fromother sea salts.Thecrystalsarehand-rinsed in seawater,whichwashes awayexcess

Alison, David and theirsalty sea dogs areimmersed in coastallife, living by andoffthe sea, all year round

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LIVING | EXPERT

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ON THE FIRST SUNDAY OF THE MONTH theres a happening in the town of Frome in Somerset. The Frome Independent is a once-a-month pop up community that stands for people and place as much as for the best in independent retail. Sample the cream of local and seasonal food and drink, explore the fledgling and established designer-makers or forage amongst the finds offered up by the vintage and antiques traders. Come and reclaim the high street with us. www.thefromeindependent.org.uk

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A business school professor told us peoplewouldnever pay a premium for gourmet salt... Todaywe sell more than half a million packs a year

calcium and produces flakes that are white and sparkling rather than chalky and dull.

Youve been the standard-bearer for flavoured salts. What is your inspiration?The first flavoured Halen Mn came about because we didnt have enough salt to sell. Our organic spiced blend was adapted from an old French recipe for meat-curing salt and contains nine organic, fairtrade spices, including turmeric, cumin, coriander, ginger and nutmeg. I sprinkle it over a chicken before I put it in the oven. It gives a nice, crispy skin, and makes great roast potatoes, too. Quite often we get asked by food producers to come up with new seasonings. The chilli and roast garlic salt was invented for Awfully Posh pork crackling.

Do you have a favourite flavour?The smoked salt. It looks, smells and tastes lovely. We smoke the crystals ourselves over wood chips and sawdust, turning it three to five times over several days until it takes on a beautiful golden colour. It goes with fish and egg dishes its wonderful sprinkled on scrambled eggs or mashed into a smoked salt butter to melt on baked potatoes.

Whats the most unusual thing youve added to salt?Our most innovative flavour is umami salt, which won the top prize at the Great Taste Awards in 2013. Its made with our friends at the Snowdonia Mushroom Garden, who grow shitake mushrooms. Together we blend fine flakes of salt with dried mushroom powder and seaweed. The taste makes your mouth water thats what umami is all about. It works well with mushroom risotto and makes a splendid seasoning for steak. Another novel variety is charcoal salt, which is sea salt blended with five per cent Welsh charcoal. It tastes like plain salt, with a very slight hint of charcoal, but its black-and-white colour makes it a beautiful finishing salt. Present an oyster, or a pat of unsalted butter, with a few flakes sprinkled on top and it looks very cool.

Do you make any sweet salts?We produce a vanilla salt that really messes with your brain when you taste it: the sweetness of vanilla next to

The journey from oceanto table is a long one,but well worth the wait .After harvesting, thesalt crystals are hand-rinsed in sea water

ALISON LEA-WILSON owns and runs the Anglesey Sea Salt Company with her husband, David. Her favourite form of stress relief is blowing giant bubbles, using bubble liquid made locally from Halen Mns distilled water (on sale in their newly opened salt shop at Brynsiencyn on Anglesey). www.halenmon.com

the tang of sea salt. We were inspired by a trip to French Polynesia, where they use vanilla a lot in cooking, particularly with shellfish. It complements anything sweet, such as creamed vegetables.

How should salt be stored, kept and served?Theyve found salt in the pyramids and its still perfectly edible. But we put a shelf life of five years on our plain salt and two on the flavoured salts. Just as spices lose their colour and flavour over time, the flavoured salts will fade, especially if theyre kept in direct sunlight. Our plastic pouches are re-sealable, so you can keep them in the pack. I keep my plain salt in a salt pig by the cooker. Its soft enough to crumble by hand, but if you want to use a mill, we recommend a ceramic one. Incidentally, salt kills bacteria, so if you like to serve your salt in pinch pots at the table you dont need to worry about sharing it!

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LIVING | EXPERT

COOKS ARE GOING POTTY FOR THESE CHARACTERFUL CRYSTALS, SO SPRINKLE SOMETHING SPECIAL ONTO YOUR SUPPER

N OTE S O N SALT

Photography: ROSIE BARNETT Words: RACHAEL OAKDEN

Rub me into pork and your crackling

will be cracking

HIMALAYAN SAL

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THIS ROCK SALT

IS MINED IN SO

MANY SHAPES A

ND SIZES THAT

YOU CAN EVEN

BUY PLATES

MADE OUT OF IT

. MUCH PRIZED

FOR ITS BEAUT

IFUL ROSY BLUS

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SMOKED SALTTHE SUBTLE WOODINESS OF THESE FLAVOURFUL FLAKES ADDS MELLOW DEPTH TO THE SIMPLEST FOODS (TRY THEM WITH BOILED EGGS OR PORK).

VANILLA SALTIS IT SWEET OR IS IT SAVOURY? SPRINKLE IT OVER TRAYBAKES OR MASH INTO SWEET POTATOES, THEN MAKE UP YOUR OWN MIND. IT CERTAINLY ADDS JE NE SAIX QUOI.

CHILLI AND GARLICIF YOU LIKE A LITTLE OOMPH INYOUR SEASONING, THIS IS THEBLEND FOR YOU. MASH IT GENTLYIN A PESTLE AND MORTAR BEFORESCATTERING OVER POPCORN.

SEA SALT

THE MINERAL TANG

OF CLEAN, CLEAR

SEA WATER MAKES

FOR A MELT-IN-THE

-

MOUTH FLAKE. EVER

Y SEA SALT HAS

ITS OWN DISTINCTIV

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TASTE, AND A LITTLE

GOES A LONG WAY.

Show me off in aserving bowl anddab me up withoil-soaked bread

CELERY SALT

NO BLOODY MA

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WOULD BE COM

PLETE WITHOUT

THIS BLEND OF

SEA SALT AND

GROUND CELER

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DEPTH TO SOUP

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LIVING | EXPERT

Theres something about making things with your own hands. I did a fashion degree that came as a surprise to me, and to my teachers, who wanted me to be a civil engineer! But I didnt fall in love with the fashion industry I fell in love with the craft. I wanted to make my own stuff, and ended up on Savile Row, working with the tailor Timothy Everest. Even now, its the craft ofcartography that I love.

You dont need to know what youre doing from thebeginning. I wanted to do my own thing, but I didntknow exactly what that was. I was working with a friendwho was a colour forecaster and we were brainstormingproducts we could use with new colourways I thoughtof maps. It was a slightly Eureka-ish moment for me. Asa child Id visit the Lake District with my parents andtheyd give me maps of the areas wed walked in.I remember just staring at them. My idea tapped intoa secret love.

Theres always scope for innovation. Working for Timwas great experience in how you can rework tradition.He was trying to break down the stuffiness of SavileRow and make it more approachable. I felt maps had gotstuck in the classroom, or as middle-management wallart. I tried to carry his ethos through and make mapsaccessible on a different level, to transform them intodesirable pieces of design.

You need to pick your gambles. My mum died andleft me a bit of cash. It was a choice between putting adeposit down on a house or doing something I reallywanted to do. I took the plunge and started developingmy rst map. Im not a big gambler at all, but Im gladI did go for it in my late 20s when I had the energy tomake mistakes. Its been pretty slow and solid sincethen. Perhaps now, after a decade, its time to take agamble again.

Not everyone is going to get it. At the beginning, Iremember sending one of our designs to a magazineeditor she rang up and asked me why have you sentme a map?! We dont use the traditional pastel coloursfor our maps and, even now, we still get the occasionalperson coming up and telling us that we cant do it, thatyou cant change the colour. But why cant we? Thedays of empire are over, the traditional colours on a mapdont tell you anything.

Success involves a little bit of luck and a lot of hard graft.The rst few years were really hard. It was basically metaking a trolley-full of wares down to Spitalelds marketand back, or trying to persuade shops like Waterstonesto stock the maps. There were moments I wanted to giveup, but I knew the idea was good from the way peopleresponded to the maps when we sold them face-to-face.Then internet shopping took off and helped The FutureMapping Company to nd its market. We discovered lotsof people have a secret penchant for maps.

Theres always a different way of looking at things. Mygripe is that the Mercator projection is still seen asthe world. It was devised in 1569, and places Europebang in the centre. Greenland, for example, is shown 14

1 Marcus uses the lithographic method of printing its not quick but the results areextremely high quality2 The Future Mapping

Company team you dont have to have a good sense of directionto work there, but it helps3 Marcus has branched

out from the traditional range of pastel colours. The days of the empireare over, he says4 A deskside map,

a melding of beauty, design and information

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2

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B E YO N D T H E N I N E -TO - F I V E

FOUNDER OF THE FUTUREMAPPING COMPANY, MARCUSKIRBY, WANTS TO CHANGETHE WAY YOU SEE THE WORLD

Words: FRANCES AMBLER

MAPPING THE HEARTLAND

LIVING | LIFE SKILLS

times too large because theres no completely accurate way of attening out a sphere. We use the Gall-Peters projection for some of our maps: it sacrices coastal outlines in favour of surface area. I like that its a bit of a headcracker. People think, whats this all about?

Making something unique takes time. The rst map took nine months to develop. Collecting data is a complete labour of love. Using the lithographic method of printing is very time-consuming, too. You have to make sure each colour layer is absolutely correct before printing its completely nerve-wracking and sometimes it goes very wrong. But printing this way means we can use metallic and uorescent inks which give the maps a lift you just wouldnt get from digital printing, so all the effort is worth it. Were known for our amazing quality prints.

Its quite special to be able to love what you do. I still wake up excited Im genuinely interested to see what emails Ive got each morning. Its taken a lot of hard work to get here but Ive been really lucky to be able to make a secret passion into a job. But then Im the kind of person who thinks spending 8 on an Ordnance Survey map is the best 8 you could ever spend. www.futuremaps.co.uk

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* The name for the five horizontal lines and four spaces that host the musical notes. 53

ADULT PIANO PLAYERS fall into two camps those who learnt as children, who can remember mentally chanting All Cows Eat Grass to their two-ngered plinky-plonk (an aide-memoire for the names of the notes on the stave*) and those who come to the instrument completely fresh.

Im in the rst category and, while this certainly makes things easier theres a certain amount of muscle memory to be accessed I envy those who come to the keys unencumbered by the baggage of childhood lessons. The benets of being able to make music are enormous its balm to the soul to create something rather than simply consume it. Learning as an adult means you can choose your repertoire rather than being bound, as children often are, by the strictures of exam boards. If you want a challenge, work towards the endish ddliness of Chopin tudes, to cheer yourself up try a jaunty Scott Joplin piano rag, and if you want to sing along, get a book of arrangements of top fty hits.

If you dont have access to a piano, visit www.localmusicteacher.co.uk for a list of teachers in your area, and try your parish church for practice time, as they are often open for certain hours during the week.

It certainly isnt an easy instrument to master, so take heart if progress is slow and if your teacher, like my old dragon-like instructor, gets a little impatient, you could always quote the indefatigable Eric Morecambe to a baffled Andr Previn in their legendary sketch of 1971 Ill have you know I am playing exactly the right notes. Just not necessarily in the right order.

L E A R N S O M E T H I N G N E W

A 60-SECOND INSIGHT INTO A NEW PERSONAL CHALLENGE

By CATHERINE SMITH

Playing the piano

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PULL YOUR SOCKS UP!

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Supper dishesmade for sharing Why fulfilled is better than happyThe girly pleasures of the dressing table A locals guide to feistyNaples

How to play kitchen table tennis WINanewbedroomcarpet

PASSION

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A soakby candlelightPlaying truant in the afternoon

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Bookings are being taken now!Fodder is open for lunchMondayto Friday from 12.30pmuntil 2pm. Contact Jill on [email protected] or call 01761461425 Visit www.yeovalley.com

POPULAR YEO VALLEY STAFF RESTAURANT FODDER ISOPENING ITS DOORS TO THE PUBLIC. NOW WE CANALL SAMPLE ITS LOCALLY-SOURCED CULINARY DELIGHTS

Fodder for thought

Yeo Valley HQ is proud of its staff canteen Fodder, which it describes as possibly the best staff restaurant in the world. The Roast Wednesday events hosted by Fodder in 2014 offering a hearty roast dinner with

locally-reared organic meat for a mere 12 have proved so popular that it is taking the plunge by sharing its menu with guests every week day.

Yeo Valley loves food, and takes its commitment to the pleasure and provenance of its fare very seriously from the creamy yogurts made using British organic milk, to dishes in the staff restaurant, it is a company obsessed with taste.

A family farming business through and through, Yeo Valley hasnt lost touch with the joy and privilege of living in a country with a strong seasonal identity. Its staff enjoy the different characters of the changing seasons, and the food they produce reflects that. The ethos of the restaurant is first and foremost to appreciate and honour the local, seasonal ingredients that are found here in the UK.

At Somerset-based Fodder, the dairy and beef will always be its own organic produce, and its cheeses are British and from Artisan producers who also share its core beliefs. Its vegetables are procured seasonally from its own organic garden, as well as from local community growing initiatives.

Not every dish served will be 100 per cent certified organic, but all will be appropriately considered the team wont serve up mange tout in February, or strawberries during the winter months. Food miles are minimised and distribution chains scrutinised.

Fodder has a strong team in the kitchen, with three chefs who, between them, have more than 70 years of experience. Paul, Jason and Rob really know their onions and their chicken, lamb and beef and Sheik the kitchen porter keeps them all in check.

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VICTORIA SANDWICHServes 683 medium free-range eggs, weighed in their shells (around 170g)Butter (or margarine), softened, amount equivalent to the weight of the eggs Caster sugar, amount equivalent to the weight of the eggs (plus extra for dusting)Self-raising our, sifted, amount equivalent to the weight of the eggsHomemade or good-quality shop-bought raspberry jam, to ll1 Preheat the oven to 180C/Fan160C/350F. Grease 2 x 20cm sandwich tins and line the bases with baking parchment.2 Cream the butter (or margarine) and caster

sugar together until very pale and fluffy. 3 Lightly beat the eggs together in a bowl, then gradually add to the mixture a tbsp at a time, beating well after each addition.4 Gently fold in the self-raising flour with a metal spoon. 5 Divide the mixture equally between the prepared tins. Make a slight hollow in the centre of each to help them rise. Bake for 2530 mins on the same oven shelf until golden. 7 Remove the cakes from the tins and turn onto a wire rack to cool. Sandwich them together with jam and dust with caster sugar.

CAKE IN THEHOUSEMade popular during the reign of Queen Victoria, this classic WI recipe* has stood the test of time

* You could buy one from M&S but wheres the fun in that?

Recipe from The WI Cook Book: The First 100 Years (Ebury, 20) Photography: Jan Baldwin

Set the scene for us I live with my fianc Bill and black cat Mr Darcy, in a cosy old cottage in Oxfordshire, a complete contrast to my co-founder Camillas white, bright and airy semi-detached house in Nairobi! I start my day with a milky coffee.Do you have a commute? Only down the stairs to my studio. I close the door and am surrounded by

eautiful fabrics, baskets and photographs of my amily. Camilla also works from home, but heads o a freelancer-friendly caf if she gets lonely here are lots of interesting start-ups in Nairobi.

Whats your tea of choice? Sometimes Camilla and I will find ourselves on Skype, each with a

uppa in our hands. Shell go for a Kericho Gold pure Kenyan tea! Mine is usually builders. Milk, medium, no sugar and a crumpet is always nice.How do you and Camilla manage to work ogether across continents? Skype and I love

our chats on whatsapp and email. We split the asks between us: I may be updating our website

with new collections, or arranging to sell our baskets at fairs. Camilla will drive out to the Kenyan bush to source new baskets and meet the collectives of women who hand weave each one. Time for lunch. Any companions? Our cats! I usually have a cheese sandwich. Camilla gets to sample the huge variety of fruit and veg in her local markets, sometimes joined by her little cat Kuku (meaning chicken in Swahili). What do you like best about your work? I love how varied it can be. And its lovely to work with Camilla I miss her when she returns to Kenya, we have become like two peas in a pod.End of the working day how do you unwind? Its hard to switch off at the moment, with the excitement of launching the business. When Bill gets in, we share our day over tea and toast. Camilla has a swim, then a short meditation in the sun the advantages of the Kenyan weather! But we both end our day with a cup of herbal tea.

WE ASKED HOLLY DUTTON, CO-FOUNDER OF THEBASKET ROOM, TO DESCRIBE HER DAY IN CUPPAS

58

My day in cupsof tea

SaOChDm

fatotWacpmHtot

B

HOLLY DUTTON and CAMILLA SUTTON

are the founders of The Basket Room (www.thebasketroom.com)

an ethical interiors business specialising in handwoven

baskets.

1pm

5pm

Great British Sofas

www.couch.co.uk01495 717170

ESCAPEMARCH

FALL IN LOVE WITH CAPE TOWN, TUCK INTO A CUBAN BEAN STEW OR BOAT HOP NEARER TO HOME ON AN

ISLAND MICROADVENTURE

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MY C ITY* : CAP E TOW NHEATHER MOORE TAKES US TO CAPE TOWN, WHERE YOURE NEVER FAR FROM A GOOD VIEW OR A GREAT CUP OF COFFEE

*Share the simple things in your city. Leave a comment at www.thesimplethings.com

1 Be bowled over: theview across CapeTowns City Bowl area2 Artisan foods jostle

with plants and seeds atOranjezicht City Farmsfarmers market3 Highs and lows on the

TableMountaincablecar4 Hunt for treasures

among the Tupperwareat Milnerton Market5 The Companys

Garden, created by thefirst European settlersto grow produce toreplenish the ships thatrounded The Cape

Theresnobetterwaytoget to theheartofacity thanthroughthepeople that live there.Everymonthweasksomeone,clearly in lovewiththeircity, to takeusonapersonal tourandtelluswhatmakes it sospecial.Youmayfeel inspiredtovisitonedayortorediscoverthecharmsofacitycloser toyou,but fornowjust sitback, relaxandenjoysomearmchair travel.

What brought you to Cape Town and whereare you from originally?Imfourth-generationSouthAfrican,borninJohannesburgandeducated inPietermaritzburg. In 1996, aftermypost-gradstudies,whereImetmyhusbandPaul,wedecided tomovehere for thecreativeworkopportunities.

What makes Cape Town unique?Itwas the first citybuilt inSouthAfrica, setupasawaystation for sailors, so theres agreatdealofhistory fromPortugal, theNetherlandsandFrance, aswell as theoriginalKhoisanpeople.Likemostex-colonial cities, its aplaceof fraught relationships, but it alsohasa reputationas themost liberalof theSouthAfricancities.

Tell us more about the landscape and natureThecity isbuilt onamountainouspeninsula, sowhereveryouare,TableMountainwhichrisesup in themiddle

of thecity is always insightandusuallyyoullhaveaseaview, too.Wealsohave thespectacularnaturalassetofTheCapeFloral region thediverse familyofplants thatgrowina

The Simple Things - March 2015

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Transcript of The Simple Things - March 2015