Inspiring seasonal ideas and recipes
TIDILY TOPPED OFF
Lidded jars for ground spices, preserves or pulses that are on show on kitchen shelving can be given a simple, decorative flourish using a few materials from around the home. Firstly, the lids are firmly tightened. Brown parcel paper or baking paper is cut so that it is big enough to drape over the edge of the jar. The paper is carefully wrapped over the lid and held in place with colourful binding. Here, shades have been chosen to complement the contents and reflect the colours of autumn. The coverings can be replaced when they show signs of wear.
TOO MANY COOKS
These vintage wooden rolling pins have been lovingly reconditioned, ready for a new life in the kitchen. The blemishes and imperfections in the wood grain appearing through time only add to their appeal. They are testament to their age and act as a permanent reminder of the many hands that have used them. Each rolling pin is unique, so designs and lengths may vary. They are sold separately and are available with or without handles. Old Wooden Rolling Pin from £8.50, www.re-foundobjects.com
RISING TO THE OCCASION
This beginner’s guide delves into the art of baking bread, featuring simple recipes alongside insightful information on the tools and equipment needed, and the science behind the alchemy of turning flour, yeast and water into a loaf. From 60-minute soda bread and a half-and-half sourdough loaf to enriched dough sweet treats, including chocolate and cherry stollen and sticky apple and cinnamon buns, this cook book from award-winning author Emmanuel Hadjiandreou encourages bakers of all ages to enjoy the delights of bread making.
The First-Time Bread Baker £18.99, www.rylandpeters.com
A HUG IN A DISH
As the days cool, meals full of warmth and comfort become more appealing. With a golden, silky top encasing piping hot, fresh vegetables, this pie is both satisfying and delicious: the perfect meal for a chilly day.
Serves 6:
1 tbsp olive oil
2 garlic cloves, peeled and finely chopped
1 red onion, peeled and chopped
2 sticks of celery, trimmed and chopped
250g red lentils, rinsed
400g tin chickpeas, drained
250g mushrooms, cubed
1 tbsp tomato puree
300ml red wine
400ml vegetable stock
800g Maris Piper potatoes, peeled and chopped
2 tbsp butter; 100g Stilton, crumbled
25ml milk
70g Red Leicester, grated
sea salt and black pepper
