November
Stove-top chai & toffee apple cake • Falling for autumn • Think like a stoic
Bring back sleepovers • Kitchen dancing & scenic saunas • Gnocchi veg pie
Mast years & library days • The joy of a dressing table • How to pang-wangle
ADD SUGAR AND SPICE TO BONFIRE FAVOURITES AND YOU HAVE A RECIPE FOR SERVING UP ALL THINGS NICE
Serve alongside the classic game of ‘everyone counts the seconds between pops’
Serves 4
2 tbsp popcorn kernels
2 tbsp vegetable oil
½ tsp ground cinnamon
1 tbsp brown sugar
1 Get a lidded, fire-proof saucepan with a long handle and fill with the popcorn kernels, veg oil and cinnamon. Shake to coat the kernels.
2 Hold the pan with the lid on about a foot over the flames of your campfire, shaking it frequently for even cooking.
3 After a few minutes you’ll hear all the kernels popping, hold over the flame moving continuously until the pops are about 10 secs apart, which means they should be done.
4 Carefully open the lid and pour the sugar over the hot kernels, before giving it another good shake. Serve in popcorn paper bags or mugs.
TAKING THEIR CUES FROM NORDIC CUSTOMS, A NEW BREED OF SAUNAS ARE POPPING UP AROUND THE UK, OFFERING EXTREMES OF HOT AND COLD IN EQUALLY EXHILARATING SCENERY
Words: EMMA O’KELLY
AUTUMN CHICKENS
(Linocut and silkscreen)
“The chickens were a mixture of breeds that clucked and roamed around the garden. There was always the threat of foxes, often seen in the fields around the cottage, their coats gleaming gold in lateautumn sunlight as they dashed across the countryside.”
GET OUT THE NAPKINS AND LAY THE TABLE TO CELEBRATE THE BEST OF AUTUMN WITH A SPECIAL SUNDAY DINNER
Recipes & styling: REBECCA FINLEY
Photography & styling: EMMA CROMAN
The leaves are golden, there’s a nip in the air, the nights are drawing in – it’s time to get a joint in the oven and gather friends and family around the kitchen table. Few will say no to the offer of a roast. Give yours an autumnal vibe with apples, pears, spice and berries. Light a fire and dress the table with candles and seasonal foliage, then welcome friends with a blackberry fizz. Mouth-watering aromas will help you all eagerly anticipate the crispy pork and caramelised fruit, the stars of this show. Add sage and garlic mash, baked root veg and a cauliflower cheese that ’s clamouring for star billing and you have something for everyone. Keep pudding light; a thyme-infused sponge topped with roasted figs and a good dollop of creamy yogurt. Then put your feet up and enjoy a well-deserved snooze.
MENU
Blackberry fizz
Apple & pear roasted pork
Roasted garlic mash with crispy sage browned butter Autumnal veg traybake
Loaded cauliflower cheese
Fig & thyme sponge
A HOME BURSTING WITH COLOUR AND CLEVER DESIGN IDEAS MAKES USE OF EVERY INCH OF SPACE FOR A FAMILY LIVING IN A LEAFY CORNER OF NORTH LONDON
