Wild Winter Swimming: A tonic of our Time

Cold water swimming - a tonic of our time.  Social media is awash with stories of rosy faces fresh from salty dips, especially so in the era of Covid-19 when many of us have turned to nature as a form of therapy, soaking up the exhilaration of being exposed to the elements and inspired by the natural landscape.  As the world we know it has been turned on its head, with dramatic changes for many in work and home lives, the great outdoors - and wild swimming in particular - has offered great solace for many, including me.

Lucky enough to live in Cornwall, we have seascapes aplenty to choose from as well as rivers and lakes to dip our toes (and more) into for that chilly hit of happy hormones.  Growing up on the west coast of Scotland did, in hindsight, offer a useful apprenticeship in the joys of cold water immersion and dodging jellyfish.  Yet although I’ve never been far from the sea, it has never beckoned more.  How wonderful that so many people have been drawn to this free, powerful and immediate source of natural therapy.

I’m often asked: where do I swim; do I wear a wetsuit; how long do I stay in for; what are the tricks of the trade for changing post-swim when wild winter winds are whistling around my chattering body.  I have my normal protocols (locally - chasing the sun if there’s any to be found; no, but a long-sleeved swimming costume; various but around 10 mins in winter; wrap towel in hot thermos for a cosy post-swim warm-up) but what I love most about wild swimming is that there is no ‘right’ way and even a momentary dip in chilly waters, with or without a wetsuit, offers huge benefits for both body and mind.

The postive impacts of cold water swimming are discussed at length elsewhere and, rather excitingly, as interest in wild swimming increases so too does the research, with a recent study identifying a link between regular cold water immersion and reduced incidence of dementia.  But outlining the benefits of wild swimming doesn’t actually address a reality of this activity which, let’s face it, puts many off: it’s absolutely freezing (or perhaps not actually below zero unless you’re further North than Cornwall), almost painfully cold at times as you immerse yourself into the ocean or a river, and in so doing become acutely aware of each and every body part.

So what, then, makes cold water swimming so enjoyable?  Partly it’s knowing the myriad of physiological benefits, but it’s more than that.  Despite every nerve ending in the body sending a warning signal to the brain: “Too cold, turn back”, we continue to head seaward whether inching in gradually or with an icy launch.  In that moment there’s an opportunity to push past those uncomfortable feelings and be truly present, feel the body come alive.  The ability to overcome the cold is exhilarating, and I always find there’s a moment of surprise that you have kept going - immersed - then finally begin to acclimatise.  After an initial grimace or operatic warble comes laughter, joy, connection with those you are swimming with.  

As the era of Covid-19 continues (I write this during lockdown #2) and there’s no knowing what the winter ahead will bring, what does cold water swimming have to offer us?  Time in nature, exercise, reducing stress hormones and increasing those that promote a more settled state of mind, a boost to our vitamin D as we venture outside, and the opportunity for precious shared time with friends, lockdown regulations permitting.  

But on top of that I believe wild swimming also represents the opportunity for us to practice going beyond our thoughts and digging deeper, accessing a resilience that lies within all of us yet sometimes becomes clouded by our busy minds.  Just as meditation offers us the chance to step back from our thought patterns by observing them objectively as we sit in quiet, in cold water swimming we are required to over-ride the thoughts that tell us not to go in (because it’s madness and far too cold!) in the knowledge that we will benefit from it.  Showing up for that experience, stepping (or wave-hopping) over the threshold is so emboldening because we’ve shown ourselves we can work our way through this difficult experience, and even emerge the other side feeling better (if a little cooler) for it.  This may seem blithe compared to many of the significant challenges people are facing right now, but at a time when we have lost control over so many facets of our life, taking back control of even the smallest elements can make a big different for us, for our mental health.

I would urge anyone to give cold water swimming a go this coming winter as wellbeing for our bodies and minds.  Take care, follow local guidance on where to swim, be safe, swim with others.  And a confession for anyone who doesn’t live near open water - I only make it to the sea once or twice a week, but I have a cold shower every morning - and to answer your questions: over the bath; no wetsuit; 1 minute; towel on hot rail at the ready.  Enjoy!  

This blog was written for and shared via Swimquest

The Art of Storage: A story of sustainable eating

This article is published in Drift Magazine Volume No 8

Words by Tia Tamblyn I Images by John Hersey

Late autumn - that moment in the year when the abundance of garden produce begins its gradual decline; as the last apples hang on tight to gnarly orchard branches, courgettes give way to plump marrows, and brassicas proudly display their vitality as summer plants diminish.

Just as each year the growing season peaks reliably in early autumn before light fades and temperatures drop, so the customs that surround the season stretch back in time.  Harvest festivals, marking the moment when the last of the crop has been brought in, are part of our cultural heritage; church-based festivities are said to have originated here in Cornwall, in Morwenstow, in 1843.  Autumn harvest is still celebrated within many communities today, and indeed there continue to be growers across the country whose hard work reaches a crescendo at this time of year.  Yet with relatively few of us directly involved with growing food, or deeply connected to the local produce that is available to us, what resonance does harvest-time have for us today?

Before it became the norm to airfreight over apples from South Africa in February and green beans from Kenya in November, what might eating patterns have looked like reaching forward from harvest-time, as we transitioned into the quieter growing period of winter and early spring?  How did we extend the season’s offerings to have access to varied taste and nutrition through the sparser months?

Techniques such as salting, drying, pickling and smoking can be traced back thousands of years (predating somewhat the chest freezer ..) enabling food to be preserved for safe and nutritious consumption weeks or months after harvest.  There has been a resurgence of interest in artisan skills for food preservation, and in particular the health benefits of consuming fermented produce are widely shared.  However, another ancient technique for extending the autumn harvest seems to be less discussed yet is deceptively simple, and relevant for all of us: storage. 

We practice storage techniques the moment we bring fresh food into our homes - from the garden, supermarket or farmers market - but often with the intention of making it last just a few days, until the next shopping trip.  Before we had such readily available, year-round access to food, storage would have been a central part of the harvest process.  Hard fruits such as apples and pears, and vegetables including potatoes, onions, turnips and parsnips were grown here in Cornwall for their durable qualities - able to be left in the ground until ready to pull, or harvested and stored, especially in colder periods or if the soil became particularly saturated. 

By harnessing specific storage techniques much autumn produce has the potential to last, retaining a good proportion of its nutritional value, through the sparser growing seasons; meaning less wasted food, more support for local growers, and significantly lower environmental footprint of the plants that make up our winter diet.  We have got used to the crisp bite of a well-travelled apple in winter, but have we considered exchanging this for the mellow flavours of one that has been locally grown and stored?  If we are serious about supporting local and eating with the seasons - including through winter - we could revisit the ancient art of storage: so simple, yet seems to have become obscured in a fog of freight fumes. 

Reconnecting with age-old storage techniques is exactly what many people are doing, including our neighbours at Boconnoc Estate, just along the lanes from us in South East Cornwall.  Plans are evolving to renovate the old storage barns and recommence using them for over-wintering garden produce.

Clare Fortescue, who runs the historic family estate along with her mother Elizabeth and sister Sarah, says “The market garden at Boconnoc was thriving prior to the 1970s.  I have heard stories passed down through generations of gardeners about the team that worked in the space, the incredible produce that was grown, and the shops that used to take it locally; it has always been the dream to one day bring it back to life.”

Lockdown served as a catalyst at Boconnoc, as it did for many of us, to revisit opportunities for embracing local, seasonal eating.  Clare comments, “Covid has given us the time to really think about how essential local food is, the importance of growing what we need, to store it and use it throughout the winter.  Without thought we all tend to go to the shop, so it is very inspiring hearing from Stuart [Robertson, Boconnoc’s gardener] about what they used to do through winter.”  

The estate’s market garden was turned into a dairy in the 1970’s, reflecting the trend towards milk-based produce.  The scale of the fruit and vegetables being grown reduced considerably and the old storage barns became disused.  Clare explains that her late father Anthony was keen to revive the market garden and restored the old potting sheds eight years ago in preparation.

In recent years, the kitchen garden at Boconnoc has provided food for events such as weddings, however during lockdown Clare initiated a quick transition, creating produce boxes for tenants living on the estate, for holiday guests as letting accommodation opened up in July, then for local café The Duchy of Cornwall as the growing season developed and with it the quantity of food.  

Plans are now afoot to develop the produce garden to become fully organic, embracing principles of regenerative growing, with the intention of being able to again supply fresh food within the locality.  Re-visiting historic techniques to be able to store food harvested in autumn is part of the vision.

Whilst researching the history of produce storage at Boconnoc alongside Clare, we are referred to extracts from The Gardener’s Assistant (1878).  The chapter on Garden Structures includes how to construct storage buildings, along with detailed techniques on how to store garden-grown produce.  Going back in time, storage is seen as a natural extension of the growing process.  

When I visit Boconnoc, there are already apples, onions and squash that have been brought in, some already boxed for winter and some waiting to be sorted.  This year is about beginning the journey, testing out techniques and learning in order to increase the storage capacity for next year.  Clare says, “We are using potting sheds near the kitchen garden this year as a trial run.  For future years the dream would be storing as much as possible and potentially selling through veg boxes to guests or in local shops.  Going forward we would love to host volunteer holidays where guests can come and get involved with activities like apple picking and storing, so people can start to experience more of the ways in which these things happened in the past.”

There is an art to storing fresh produce in order that it survives weeks or months in a consumable and nourishing condition - and the same principles can be applied to our weekly fresh produce at home, just as to a larger-scale projects like Boconnoc.  How often are we buying in new veg just as we’re extracating a limp and slightly moulding courgette from the back of the vegetable rack?

The rather shocking statistic that food makes up 70% of the UK’s household waste, with most of this consisting of fresh produce such as fruit and vegetables, suggests putting in place simple storage techniques could make a real difference to the environmental impact of how we eat.

Contemporary assistance from fridges and freezers clearly makes a huge contribution to the longevity of our fresh produce, but how can we extend the life of plant-based food whilst minimising the use of electric-powered appliances - especially during autumn when we may have an excess of garden produce, or could support a local grower and buy their autumn bounty?

The detail of storage techniques for larger-scale projects is beyond the scope of this article, but the following principles apply equally within domestic settings:

•   Keep fresh produce such as root veg and hard fruits in dark, well ventilated spaces, ideally off the floor - a larder or cupboard can work well or even a basement or attic.

•   Keep the temperature as constant as possible, cool but above freezing.  

•   Use a rack to increase ventilation, try not to pile produce on top of each other.

•   Check produce regularly and prioritise use of any with signs of spoiling, removing immediately from the storage space.

•   Place cut herbs in a jar of water, out of the fridge.

•   Prioritise fridge space for leafy greens.

For those with access to bulk storage space:

•   Fresh produce should be picked and stored when mature, dry with soil brushed off, in good condition (without bruises or nicks), and any leafy tops removed.

•   Crates or low-sided cardboard boxes can be used to allow ventilation.  Produce should be checked regularly, removing any showings signs of rot.  Specific storage techniques depend upon the plant - from hanging garlic and onions in the open air, to individually wrapping apples in newspaper, or creating a clamp for root crops.

The work taking place at Boconnoc to begin over-wintering garden produce reflects an exciting shift that is happening more broadly in society right now, a desire to move towards more sustainable eating.  The conversation around provenance is not new yet has gained traction, especially since lockdown.  Can we extend this beyond what we buy to how we take care of our food?

There’s no doubt that we need to continue questioning what and how we eat if we are to improve the environmental impacts of feeding the planet, regenerating the soil alongside nourishing human health.  Often, the solutions involve a combination of looking back to learn from history, then integrating techniques into contemporary living.  Is there scope for storage of local produce to form a greater part of this?  

There are options available to all of us, according to our individual resources, regarding how we store our food to maximise longevity, increase our consumption of locally-grown produce, and minimise food waste; we need to act at the individual as well as the community level.  I am inspired by the steps being taken at Boconnoc as they trial storage techniques.  There’s no doubt that it’s a journey, with much to learn along the way.  But that intention, to utilise our facilities to make the food we eat more sustainable, is one we can all embrace.  Perhaps in the coming years, harvest-time will again come to resonate for many more of us.  That would, I believe, be worth celebrating.

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Autumn Recipe: Apple Cake

Has anyone else got a glut of end-of-season apples to use up? If so, give this apple cake a try, with minimal sweeteners it’s perfect for the kids lunch box. Doesn’t seem to hang around for long though ....

Recipe: Apple Cake

Ingredients:

• 500g apples (weight before peeling & coring)

• 1 tbsp coconut or alternative oil

• 1 tbsp local honey (or maple syrup)

• 1 tsp ground cinnamon

• 150g ground almonds

• 200g wholewheat spelt flour

• 4 tsp baking powder

• 50g dates, chopped small

• 50g nuts (mixed or single type), chopped small

• 1 tsp ground ginger

• 2 eggs, beaten

• 300g yogurt (dairy or plant based)

Method:

1. Heat oven to 180C

2. Grease a cake tin approx 20cm diameter

3. Peel & core the apples, cut into small pieces

4. Warm coconut oil in frying pan. Add the honey and cinnamon, stir to combine

5. When oil is sizzling add the apple pieces, cook over medium heat for 10 mins. Remove from heat & set aside

6. In a large mixing bowl combine ground almonds, spelt flour, baking powder, nuts, dates and ground ginger

7. Add the eggs, yogurt and cooked apple to the bowl. Mix well then transfer to cake in

8. Cook for approx 50 mins, until cake has turned golden in colour & skewer comes out clean

Sustainable Recipes?

I have a question for you: What is a recipe?
(a) a set of rules for preparing a food dish that states the ingredients to be used, along with how to use them
(b) suggested ingredients along with guidance on process, for creating a food dish

I was pondering this question last night as I scribbled all over a recipe, noting the herbs, vegetables and pulses I’d swapped in to a suppertime dish so that in the future I could remember what I’d used, and reflect on how the textures and flavours had worked together.

So I looked up the definition of a ‘recipe’:
“A set of instructions for preparing a particular dish, including a list of the ingredients required” (Google).

Reading this definition led me to question: what is the purpose of a recipe? And: does the way in which we perceive recipes make a contribution to the sustainability of how we eat?

Undoubtedly we utilise recipes in different ways and on different occasions according to, for example, our desire to go off-piste or stick to the rules, which could reflect a love of being creative cooking or a desire to simply ‘get food on the table’ (and I know for me it’s sometimes the former and sometimes the latter); our confidence with adaptation, which may depend upon how familiar with are with a recipe’s genre; our time - for meal planning and ingredient shopping as well as cooking; along with a host of other factors, not least the extent to which we think the recipe requires strict adherence to the rules in order to ‘work’. So clearly there are many dimensions at play in terms of how we, for any particular meal, follow a recipe.

There are no shortage of recipe books and blogs (my blog included, I recognise!) all offering different formulae for creating dishes by following a set of rules for pairing and manipulating ingredients. Yet does the way we interpret the purpose of a recipe play a role in the sustainability of our cooking and eating habits?

Let’s take the dictionary definition of a recipe above, which includes the words ‘instruction’ and ‘required’. Instructions can be carried out as intended or not but sound pretty directive, and ‘required’ has a fairly emphatic tone to it. This seems to sum up how, I think, many of us tend to perceive recipes: there to be strictly followed (point (a) above) rather than a draft idea to be interpreted creatively (point (b)). And for good reason, because clearly if we don’t follow the recipe strictly, we’re not going to end up with an exact replication of what the recipe writer intended. But for me two questions stem from this:

1. Does the recipe always turn out exactly as shown (perhaps this is just me ….)?
2. Do we really want to follow it strictly, and can taking a more flexible approach to recipes increase the sustainability as well as creativity of our cooking?

Let’s take a look at factors that contribute to the sustainability of a recipe, which in turn influences the sustainability of our eating habits. These might include:

• Are seasonal ingredients used, especially in relation to fresh produce. Are the fresh ingredients that are listed grouped together seasonally within individual recipes (eg blackberries and apples in autumn; elderflower and strawberries in summer)?

• Is it possible to acquire the ingredients locally (which clearly depends upon the location of intended readership) or for example are bananas paired with wild garlic (ok, ok, so I haven’t ever seen a recipe that does, but you get my point …)?

• To what extend is a ‘zero waste’ approach taken to the dish ie encouraging the use of the whole of plants (where edible) for example using potato skins, carrot tops or broccoli stalks within a recipe?

And …

• Are we encouraged to get creative with the recipe and treat it as flexible? Which can have the effects of: using up what we already have at home to prevent older items going to waste; reducing the need to buy particular items just for the quantities required within recipe, the remainder of which might then rot (meat or vegetables?) or sit in our cupboards unused again for years (spices?) which increases the financial and environmental costs of what we eat.

Consider this:

We throw about 10.2 million tonnes of food waste in the UK each year, most of which comes from within our homes, creating in excess of 20 million tonnes of greenhouse gas emissions (Which).

In an era where there are cook books, blogs, social media posts and apps aplenty (which is great testimony to the revival of interest in preparing meals from scratch) can we be doing more to promote a zero waste / use up / cook seasonally approach to the food we eat through the recipes that are shared?

Fresh veg at my local market garden, the Real Food Garden. Image - John Hersey.

As someone who (very embryonically) shares simple recipes through my work and blog (and just to be clear, I make no claim to any formal food training or expert knowledge, other than a lot of time spent and love for playing in the kitchen) I realise how exciting it is to create a recipe that feels truly unique in the pairing or processes that it describes. That excitement fuels the creative drive, develops new directions in what and how we eat and is most certainly not to be criticised; but equally can the excitement of the ‘new’ manifest not only in the set of rules embodied within a recipe, but also in the joy of it’s realisation in a myriad of different ways within people’s homes, according to their taste preferences, time, budget, the contents of their fridge and the fresh food that are in season at that time?

How can we actively encourage and support the notion of a recipe as draft form, and encourage a more sustainable approach to interpreting it within home kitchens? I was lucky enough to chat about this topic with chef Jamie Park of Frog by Adam Handling earlier in the year, who commented, “If you’re trying to create a signature restaurant dish then absolutely, you need to stick to a recipe; but there is a sense that people are almost afraid to start moving away [from the strictures of a recipe]. Recipes need to be seen as guidelines.”

Taste testing with Jamie Park & James Strawbridge, Chateau Takeover. Image - John Hersey.

At the risk of suggesting that recipes should be so full of adaptations and variations that they become vague and unmanageable, there are some brilliant examples of flexibility emerging within the recipe-sharing sphere within books, blogs and apps; some of these techniques that are being used by some of my foodie sustainability heroes include:

1. Referencing ‘flexi swaps’ (ie other foods that could be swapped in for different ingredients to eat up what you have at home, or swap in a seasonal ingredient) and indicating parts of foods that can be eaten and are normally discarded, as Melissa Hemsely does in her brilliant book ‘Eat Green’, in which she also dedicates sections of the introduction to topics of food waste and seasonal eating.

2. Offering encouragement to take recipes as a starting point then adapt them, as James Strawbridge does in his book ‘The Artisan Kitchen’, writing in the introduction “[I’ve] offered possibilities for you to experiment with … start by mastering the basics, then practice the classics, and finally let your flair and creativity come out to play”.

3. Framing a recipe book around the seasons, so it’s easy to select recipes according to the fresh produce that is likely to be available locally. There is, rather wonderfully, a surge in interest in seasonal eating and books such as Tommy Banks’ ‘Roots’ locate all of their recipes within a specific season to celebrate the produce and encourage use of locally grown food.

4. Creating physical space for creativity within recipes, whether space around the recipes to be scribbled on (surely I’m not the only one?) and I was insanely excited to see that the Deliciously Ella app has a ‘notes’ section connected with each recipe so you can mark down your amendments to refer back to.

It may not be going to change the world on its own, but perhaps swapping in a locally grown autumn raspberry in place of an imported strawberry when interpreting a recipe in October, or finishing up a packet of oregano instead of placing a food order or making a trip simply to buy some Za’atar for one particular recipe (I do realise this may be sacrilege-speak to some!) could form part of a cultural shift that helps to reduce the environmental footprint of what we eat.

Has anyone else bought store cupboard ingredients, as specified in a recipe, that are used once then linger for a couple of years?

And so it seems to me that recipes can play a part in the sustainability of how we eat - through how recipes are framed (the message that sits alongside them in cook books, blogs, social media etc) as well as the manner in which they are written - set in stone, or with notes, swap-ins and adaptations encouraged within the structure of the recipe. We can still hold onto the uniqueness of the recipe as it is presented, and acknowledge that some recipes are more ‘adaptable’ than others, but also celebrate the joy of the many unique manifestations of the recipe as it is interpreted flexibly in different homes.

After all, nothing’s really ‘new’. Food for thought …

Autumn Recipe: Windfall Slaw

The orchard here at Botelet is teeming with apples - somewhat earlier than normal this year after the unseasonably hot spring - and I’ve been loving playing around with recipes with the kids. So far we’ve made a few variations of apple cakes and muffins, and I’ve been trying to coax them towards the windfalls first and foremost (especially for cooking with) to leave those that are still growing for harvest in the coming weeks .. with mixed success!

We’re slightly apple-caked-out at the moment so this recipe has been a great savoury addition to the lunch table, also using up some seasonal offerings from this week’s Real Food Garden veg box. I’ve been using it as a side dish, and heaped on toast as a fresh, tangy topping.

Enjoy - and I’d love to know your favourite windfall recipes!

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Recipe: Windfall Slaw

Makes approx six servings

Ingredients:

• 3 good-sized apples peeled, cored and grated (I used windfalls)

• 2 carrots, grated - and finely chop some of the leaves, if you have them

• 1 stalk celery, finely chopped, including leaves - reserving some leaves for garnish

• 50ml oil, I used olive oil

• 100ml vinegar, I used cider vinegar

• 1 desert spoon honey - I used local runny honey, for a vegan version you could use maple or agave syrup

• 1 tsp wholegrain mustard

• 1 desert spoon tahini

• Few shavings of grated ginger

• Sea salt & pepper
  

Method:

• Grate the apples and carrots, finely chop the celery and a small handful carrot leaves and place all in a mixing bowl.

• Measure the oil and vinegar into a jug, add in the mustard, tahini, grated ginger and salt and pepper, mix well.

• Pour liquids over vegetables and mix well.

• Optional - garnish with celery leaves

Autumn Recipe: Blackberry Jam, Sugar Free

Blackberry season is well and truly here - the time of year when there’s a role reversal and the kids are pressuring me to head out for a walk for some hedgerow snacks!

Blackberry jam is a seasonal staple in our household, but this year I wanted to try a sugar free version. I normally try to cook processed sugar free, and jam is one of the exceptions I make, mainly for the preservative qualities. But with the kids (and me) not having consumed much processed sugar during lockdown - eating almost exclusively from home - I was reluctant to start feeding them 50/50 fruit/sugar jam - not least because the rest of the sugar free cooking we do will suddenly seem less tasty!

This simple recipe is a variation of my blackberry compote, just simmered a little longer and with more chia seeds added at the end to absorb the liquid and create the ‘jam’ texture. The same recipe makes a beautiful compote with a little less cooking and half the amount of chia seeds. So far we’re our family are loving it spread thick on toast, or paired with yogurt as a pudding.

I may well still make some jam with sugar to see us through the winter, but for now this recipe is proving popular for breakfast ad beyond. I’d love to know your thoughts - I hope you enjoy!

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Recipe: Blackberry Jam, Sugar Free

Makes 2 small/medium size jars of jam

Ingredients:

• 600g blackberries, washed

• 4 tbsp honey (local if possible)

• 1 tsp cinnamon

• Few gratings fresh ginger (or 1tsp dried ginger)

• 3 tsp chia seeds

• 1tsp vanilla extract

Method:

• Begin by preparing your glass jars, washing and sterilising.

• Place blackberries, honey, cinnamon and ginger in a pan and add a splash of water.

• Simmer for approximately 20 minutes, checking and stirring regularly, until there is just a small amount of liquid left around in the pan.

• Remove from heat, add chia seeds and vanilla extract. Stir well and leave to cool.

• When cool place in glass jars.

Keeps for approximately one week in the fridge.

July Botelet Breakfast Club Conversations: Kris Hallenga, Nell Smirthwaite & Richard Tamblyn

High summer this year brings that perfect combination of drizzly days and dazzling heat that keeps alive our appreciation for summer sunshine. As lockdown continues to ease it’s been a joy to welcome back visitors to Botelet, all in need of open spaces, fresh air and down-time after the intensity of city life over the past few months.

Whilst we still aren’t yet ready to re-open Botelet Breakfast Club due to the intimate nature of the setting, it has been wonderful to again reach out to members of the Breakfast Club community to hear more about their experiences of the past few months, united as we have been by the pandemic yet totally unique in how it has played out for each and every one of us. Hearing these voices - shared in the conversations below - has reminded us of the importance of holding onto those reflections and learnings from lockdown so that even as we feel the pull back to ‘normality’ we try to play an active role in consciously re-creating what that will mean for us.

We are so thrilled to share conversations with three more brilliant Breakfast Clubbers this month: Kris Hallenga who discusses the experience of quarantining as someone who is not new to enforced isolation, and sheds light on the impact of C-19 on cancer care; Nell Smirthwaite who reflects on the possibilities for a more sustainable future post C-19; and our very own Richard Tamblyn who shares, amongst other things, the joys of eating home-made cream that comes from the family’s house cow. A huge, huge thanks to Kris, Nell (and Richard!) for taking the time to share their thoughts with us, so grab a cuppa - we’re sure you’ll love reading these breakfast conversations as much as we have.

For our July Breakfast Club recipe, we have for you a gooseberry and mint compote - making the most of the summer bounty and delicious served for breakfast (or pudding) with granola and yogurt. This recipe takes ‘simple’ to a new level - we hope you enjoy.

Stay well, sending love from us all here at Botelet x

Botelet Breakfast Club recipe: Gooseberry & mint compote

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Introducing Botelet Breakfast Clubber Kris Hallenga …

Kris (right) with twin sister Maren (left)

I met Kris - rather fittingly - at Botelet Breakfast Club a few years ago. She came along with her lovely mother and twin sister, Maren. I loved chatting, especially (as a mother of twins) talking with Kris and Maren about their experience of growing up with a buddy-from-birth, but it wasn’t until they had left that I came to realise Kris’s story. And my, what a story. But before I get to that … by bringing her story into the public eye through her campaigning work, a lot has already been written about Kris and the insanely inspiring, dedicated, fun and creative person that she is. She has won multiple award, scrolls through numerous A-listers in her contacts, and is in hot demand as a guest célèbre. But through the huge privilege I’ve had of getting to know Kris since we first met at Breakfast Club, what I find most powerful is her humble charm, her witty words, her grounded, toes-in-the-sand vibe and her willingness to be open and share her vulnerability in a way that catches your breath and makes you confront very directly what is - and is not - important in life; how to look past the heavy stuff and focus on the light. Or, as Kris so eloquently puts it: how to glitter a turd.

And so to Kris’s story. Kris has Stage 4 breast cancer. She was diagnosed age 23 after finding a lump, visiting her doctor three times then finally being diagnosed with incurable breast cancer. Kris was unaware that breast cancer could affect people in their twenties and knew very little about the disease, finding that there was little information to support young people with diagnoses of breast cancer, which led to Kris along with twin sister Maren founding the charity Coppafeel! in 2009 to address this gap - sharing information to support young people with catching cancer early in order to improve survival and recovery rates.  Since 2009 both Kris and Maren have dedicated so much of their energy to raising awareness and funds to increase understanding of the symptoms of breast cancer and support early diagnoses, having a phenomenal impact upon the health of so many people, and being open about their experiences in a bid to inform and empower others. For more about Kris’s story, the charity Coppafeel! and to watch the BBC documentary ‘Dying to Live’ that was made about Kris in 2014 see https://coppafeel.org/our-charity/kris-story/.

As well as relishing the opportunity to catch up with Kris during our conversation for this blog, I was really keen to hear about Kris’s experience of lockdown as someone who relies on regular access to healthcare, and who understands from the inside through her work with Coppafeel! how Covid has impacted upon the charities that support cancer care.

We are so grateful to Kris for taking the time to contribute to this month’s Breakfast Club blog - in amongst, as well as many other things, writing her first book (which I for one am ridiculously excited to read, see Unbound for details) - and for sharing her story so that countless of us along with those we hold dear are educated about breast cancer and supported in the journey through diagnosis and beyond. And more than that - for breaking down taboos, opening up conversations, and creating a friendly, fun and welcoming platform for us to engage and learn, and from which so many draw hope and positivity. You see what I mean - pretty hard to sum up a human like this one! Basically Kris, thanks for bringing a sparkle into our lives as you do for so many millions of others. We’re so glad you came for breakfast. And that you have written a book. Oh, and guys and girls - check your boobs.

Our conversation with Kris …

Where do you call home? 
Right now it’s in my little pink semi-detached cottage in Newquay. I rent but I have a great landlord who basically lets me feel like/believe the house is my own. During lockdown I decided I wanted to live in a pink house so it got painted and now I do. I’d like more landlords to be as open minded as mine and allow for some autonomy, they would probably find that their tenants would look after the property much better too. I moved to Cornwall from London four years ago and it was the best decision ever.  

What’s your occupation? 
WELL. I’m the founder of a charity called CoppaFeel! that I now work part time for as an ambassador and celebrity liaison (although currently furloughed). The rest of my time is filled working with my twin sister Maren in our vintage cake and coffee truck, called Beyonce, serving up delicious freshly ground coffees and our home baked German style mini bundt cakes. Right now you can find us in the Harbour in Newquay every weekend but we can also be found at events around the county - the van is over 50 years old so she’s pretty slow and doesn’t like to leave Cornwall if she can help it. Oh and I’ve just written a book abut my life.

What do you love to eat for breakfast?  
I don’t have much of a breakfast routine as I pretty much fancy something different for breakfast every day. On the first day of me quarantining (before the official lockdown) I decided to eat rhubarb crumble and clotted cream at around 8.30am because it seemed nothing was normal anymore so why should breakfast be? My ideal breakfast is a brunch, with favourite people, involving a fresh pastry starter, followed by a savoury dish that involves eggs followed by something sweet like waffles and a huge coffee - ok that sounds like a lot but this whole scenario might be stretched across the entire day!

How would you describe your lockdown experience - what have you found most challenging, and are there positive takeaways for you?
I think on the whole it’s hard to complain about my situation. Living on my own anyway it didn’t feel like a big shift and because I have cancer I already know ALL about quarantining and being socially distant and dealing with cancelled social events and missing people! If anything it was fascinating to see people around me dealing with stuff that I had already experienced many times over and in a way it was reassuring that I wasn’t the only one going through it, that we were ALL facing the same problems. I have been on the official “shielding” list as I have active cancer in my bones and liver and have ongoing oral chemotherapy making me more susceptible to horrible viruses. I’ve had an army of people helping with shopping and I get weekly meal deliveries. I am walking distance from the beach which I think is the main reason I haven’t gone completely mad. I also had to focus on getting my book written. When I first got my book commission I didn’t in a million years expect to be writing it during a global pandemic but in a way it’s forced me to spend a lot more time in my head and in my home. It’s not been easy by any stretch as I was still so massively distracted by global pains - from the daily death tolls and the Black Lives Matter movement. It often felt so selfish and self serving to be writing a book about me. But alas I did. 

Your work is dedicated to raising awareness of health issues, specifically around young people and breast cancer.  In your experience, how has Covid has impacted on this work which helps lead to earlier diagnoses and therefore improved prognoses, and what has the impact been in terms of accessing healthcare during lockdown - and as lockdown begins to ease?  
Covid-19 has impacted charities so much more than I think we’ve heard about on the news. The fact that our biggest cancer research charity in the UK has had to let a quarter of its workforce go is pretty horrific and has set us back in terms of drug developments and treatments hugely. It’s quite frightening that a lot of cancer research labs were taken over for Covid testing and that thousands of cancer patients have had to delay curative operations and treatments. This year alone we will see an increase of around 8,000 cancer related deaths. On top of that we will see a spike in late diagnoses. My charity CoppaFeel! tries to ensure breast cancers are diagnosed at the earliest stage possible, when treatments are more effective and survival rates are higher. This is only possible if people speak to their doctors. Sadly people are delaying GP appointments and therefore referrals are at an all time low. It will be charities like CoppaFeel! who will be picking up the pieces of this pandemic long after all industries and everyone’s beloved Nandos has reopened. It’s a scary time. Please know that GPs have not stopped cancer referrals and will listen to anyone with any suspected cancer symptoms. If this is you, give them a call NOW. 

How do you feel about moving forwards as lockdown eases?
I feel nervous to be honest, not helped by the hoards of people who are now in Newquay. I am of course glad because our local economy relies so heavily on visitors but we’re not out of the woods yet. I feel nervous about CoppaFeel!’s financial future and I feel nervous about the state of event fundraising for the charity sector as a whole. HOWEVER we are adaptable creatures and one of the things we as a charity are good at is adapting and innovating very quickly. At the start of lockdown we hosted a months worth of online events called the Sofa Series that included quizzes, game shows, breathing sessions and film screenings. In total we raised over £30k which helped plug a hole that cancelled events caused. Going forward we will continue to find work-arounds which I actually find quite exciting. I have learned SO much about online streaming and have immersed myself in tiktok - still deciding if that latter is a good thing or not, it’s made me laugh during some of the lowest times if nothing else. 

Do you have any top seasonal tips to share with the Botelet community?  
SEA SWIMMING! It’s the best cure for just about anything. Also stand up paddle boarding down the Gannel estuary with a beer during sunset is the best tonic too. 

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Introducing Botelet Breakfast Clubber Nell Smirthwaite …

Nell Smirthwaite

Since my first conversations with Nell at playgroup sessions in a loud and brightly lit community hall with babies and toddlers crawling all over us, I have been captivated by Nell’s interest in sustainability. In her understated way, Nell has dedicated the past few years (alongside bringing up her two adorable girls) to harnessing her interest in sustainable living and sharing this informally within her friend and community groups, along with supporting local businesses through workshops and written materials - and she is now taking this a step further in her Masters studies. What for me makes Nell’s approach as an advocate for sustainable living so persuasive is that she meets people - and businesses - where they are at, acknowledging rather than playing down the complexities of taking a more ‘sustainable’ approach, and offering solutions that are both practical as well as compassionate.

As a Breakfast Clubber who has broken bread round the table with others as well as hosted various sustainability workshops with us here at Botelet, I was fascinated to hear more about Nell’s experience of lockdown, and her thoughts on the possibilities that the Covid era might hold for a more sustainable future.

Our conversation with Nell …

Where do you call home? 
Home is Cornwall. I grew up in St Austell and spent my teenage years aching to get away, but I didn’t realise how lucky I was. My husband and I lived in various places during our twenties, but after our first daughter was born, we made the decision to come ‘home’. My Mum grew up in Hong Kong and I always assumed that I would settle in a different area to the place I grew up; I loved the sense of adventure that idea would bring, but after a year’s travelling with a one way ticket I yearned for home, and what I have learned is that bringing your children up in the place you grew up is incredibly grounding and gives you a deep sense of having roots. One of my favourite things to do is show them where I went to school and where we used to go as children. Not sure if they enjoy the stories as much as me but they endure them with good humour! 

What’s your occupation? 
I’m currently studying for an MSc in Sustainable Development and was very fortunate to secure a three-month contract as a Research Assistant in a partnership project between Cornwall Council and Exeter University. Cornwall Council has recently committed to implementing Kate Raworth’s Doughnut Economics model, which places social and environmental goals at the centre of policy making. Kate Raworth is my absolute hero and her book was my main inspiration to undertake the course, so this opportunity has been truly incredible! 

What do you love to eat for breakfast?  
I have to say I’m a marmite on toast girl! A freshly baked farmhouse loaf, lightly toasted with real butter and smidge of marmite will always make me smile! 

How would you describe your lockdown experience - what have you found most challenging, and are there positive takeaways for you?
From a personal perspective our lock down experience was positive. We spent a lot of time in the garden and I felt like I learned a lot about new ways to enjoy spending time with the girls. I have always been an advocate for slow living but the reality is life throws so many pressures your way - not just for work but also wanting to give your children a broad range of experiences and memories, which for us normally means getting in the van and heading to the coast, or racing around to various ballet, swimming and drama groups, but we found genuine contentment in staying home. Our challenge is one that is shared by many; finding a way to make our business survive in the new world. My husband is a dentist and dentistry has been hugely impacted by Covid. However, our saving grace is that people will always need a dentist, so we will find a way to make it work one way or another! 

As someone working in the sustainability sector, what are your thoughts on whether the impact of Covid is likely to shift us forwards in terms of sustainability? 
Well I actually wrote my last assignment on just this! We are living through a global paradigm shift and if ever there was a time to break from the old and start anew, now is it. There are huge opportunities for our leaders to kick start the economy in a way that lays the foundations for a more sustainable future, from withdrawing subsidising the fossil fuel sector and reinvesting those funds into renewable technology, to carefully selecting which sectors to financially support going forward. There are lessons to learn about the way we practice agriculture, the way we travel, the way we trade and what we value in society; and models are emerging that provide a framework for governments to implement change by prioritising social values and the environment in policy making. Scotland, New Zealand and Iceland are leading the way in this area; so is Amsterdam, and I’m very proud to say, Cornwall too! 

From an individual perspective I think the biggest shift is people’s ability to work and carry out meetings from their home, making huge savings in time, money and of course impacting positively on the environment. There are also huge opportunities for schools to adapt and embrace a more outdoors-based learning style in response to Covid; rather than plastic shielding screens and isolated work spaces, those that are able to could build outdoor classrooms, reducing the Covid risk at the same time as making nature more integral to learning. This would bring great benefits to both the children and, I believe, teachers too. 

Do you have any top seasonal living tips to share with the Botelet community?  
Always keep some grapes in your freezer to drop in your drink on those long hot sunny days - a great way to cool your drink without diluting it!

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Introducing Botelet Breakfast Clubber Richard Tamblyn ….

Richard Tamblyn

Curator of spaces and chief barista at Botelet Breakfast Club yet mostly to be found behind-the-scenes, I thought the Breakfast Club blog might prove to be a chance to share Richard’s thoughts on lockdown living and beyond.

Some who visit Botelet will have met Richard, if his head isn’t in a plumbing or fencing project; but all who visit will have stepped into his hand-crafted spaces - from barns to boiler rooms - that represent a lifetime’s work of restoration underpinned with a timeless, functional aesthetic.

Often heard saying “Mind the paint!” as the kids tear through the house dragging a trail of toys behind them, the most reliable time to catch Richard is 10.30am - crib time at Botelet - as he powers up the coffee machine…

Where do you call home?
No surprise, 57 years on it’s right here at Botelet, though I have a little way to go to catch my father’s 93 years or my grandfather’s 102 years living in the same farmhouse.

What’s your occupation?
Farmer - with all its diversifications … sometimes architect, plumber, stonemason, light maker, decorator, barista, and ultimate catch-all.  I have spent many years focusing on repairing the old, with a little injection of modern design.  Creating spaces, working with timeless materials and nurturing the landscape for future generations makes me tick.

What do you love to eat for breakfast?
Sugar puffs with mother’s scalded cream, though I haven’t tried this since 1985.  My father milked a house cow and mum would spend two days separating the cream from the milk.  The milk ended up so thin that the only thing to do was add the cream back on top.

How would you describe your lockdown experience - what have you found the most challenging, and are there positive takeaways for you?
It felt like heaven for a tiny period, like rewinding the clocks to a slower and more caring society, when the summers were always sunny.

Mentally doom was never far away but it became a rewarding challenge to live more raw, eating what was left on the shelves or growing nearby, making do and repairing, forming routines with the family and exploring what is right outside the door rather than driving around in circles in search of something new.

I have found the easing of lockdown challenging, especially thinking of those that may be suffering or just forgotten in the rush back to a faster, digital spin and consumer-based lifestyle.  Many other toxic global issues seem to be raising their head under the smoke screen of Covid.  I worry we’re not going to hold on to many of the lessons learnt living through that strange, unique and borrowed time.

Do you have any top seasonal tips to share with the Botelet community?
Get outside and get going with one of the trickier tasks on your list, often the best ideas come with doing rather than whilst planning, my father used to say “a job started is a job half done”.

Summer Recipe: Gooseberry & mint compote

Gooseberries and mint: both in their prime in high summer and a heavenly match on the palette. We are lucky enough to have both gooseberries and mint growing in abundance right now at Botelet, and I managed to find a moment when the gooseberry bush hadn’t just been stripped by hungry children to harvest some for breakfast!

I toyed with whether or not to share this recipe as it is so ridiculously simple; the recipes I love all have simplicity in common but this particular one takes it to a new level. And yet I know that the recipes I love to make - for their taste and for process - are the most simple. So here goes. I have called this recipe a ‘compote’ but it’s my take on it - I’ve tasted a number of gooseberry compotes that I’ve found disappointing as the gooseberries end up in a gloop that disguises the joy of their plumpness and texture. In this recipe they are softened in a frying pan along with honey, oil and mint - but be careful to cook only for a couple of minutes to retain their shape and a certain amount of ‘bite’.

As ever with my recipes this one is processed sugar free, and you can adjust the levels of honey for a sweeter tooth or if you wish to create more of the syrup.

I have used this as a compote to top breakfast pots with granola and yogurt (as pictured above), to accompany a light supper of roasted summer vegetables, as well as providing flavour and moisture within breakfast muffins - so do play around with how to use it, and I hope you enjoy.

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Recipe: Gooseberry & mint compote

Serves 4 as a topping for breakfast pots

Ingredients:

• 200g gooseberries topped and tailed, and cut in half

• 1 desert spoon honey (local if possible)

• 8 mint leaves, torn into small pieces

• Drizzle of oil eg sunflower

• Optional serving suggestion: yogurt, muesli or granola & mint sprigs

Method:

• Wash, top and tail the gooseberries then cut them in half.

• Place a drizzle of oil in a frying pan, add the honey and warm at a low to medium heat so that the honey and oil spread over the base of the pan and are just beginning to sizzle.

• Add the gooseberries, cook for about one minute until the fruit turns from translucent to a white-ish colour. Stir gently to keep the shape of the gooseberries.

• Add the mint leaves and cook for a further one minute.

• Remove from heat.

• Serve warm, or cool then store in fridge.

It really is as simple as that!

June Botelet Breakfast Club Conversations: Becca Stuart, Dom Bond and Julia Bird

Summer arrives: here at Botelet wind ripples through fields of long grasses which this year are already tinged with yellow following the warmth of spring; a full compliment of leaves adorn the trees, now deep green and heavy-set; sweet notes of elderflower and wild rose from the hedgerows stop you in your tracks to breathe deeply as you walk.

Such a sweet season, June being a month so full of hope for the summer that will unfold, revelling in the light evenings and long days. Yet this year also carries such a different tone and hue, with all of our lives still affected by COVID-19 in some way - and an acute awareness that for some this is still with huge challenges carrying grief, extreme workloads or anxiety from the weeks and months that have passed. As nature settles into summer, there is also a sense of deeper appreciation: that first trip to the beach, wild swim or meander through woodlands that we might perhaps have taken for granted in years gone by, but now notice, value, lean into more. What an opportunity this summer presents - to experience the season with a sense of joy that we are finally able to access it, touch it, play in and explore it.

As the continuation of lockdown means that we are sadly not yet able to welcome guests to Botelet Breakfast Club, we relish the opportunity to connect with the community through this monthly space sharing conversations on lockdown life and seasonal living with three lovely Breakfast Clubbers. This month we hear from Becca Stuart of The Garden Gate Flower Co who so kindly shares techniques for creating a stunning floral arrangement as well as her musings on lockdown life; Dom Bond who is fully embracing the principles of simple, seasonal living that many of us have been drawn to connect with more deeply during lockdown; and Julia Bird for who the quiet coves of Cornwall provide solace for the soul, but also inspiration for the beautiful art she creates, see Molesworth & Bird. The greatest thanks to Becca, Dom and Julia for taking the time to share their thoughts with us.

Just before we share the words and insights from our friends, this month’s Breakfast Club recipe is for a simple, seasonal drink - elderflower and rhubarb cordial - a gentle, sugar-free version that can be enjoyed with a splash of sparkling water on a warm summer evening, but also as a morning cleanser topped with warm water a spring of mint to energise. I hope you enjoy this recipe, along with the conversations with Becca, Dom and Julia, and Becca’s beautiful floral demonstration which I absolutely cannot to have a go at myself!

Sending much love for a joyful June from us all here at Botelet x

Botelet Breakfast Club Recipe: Rhubarb & Elderflower Cordial

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Introducing Botelet Breakfast Clubber Becca Stuart …

Becca Stuart, image credit Holes in the World Studio

We first met Becca at a summer garden party; Becca is the kind of person who you remember meeting, bubbling with creative ideas, fizzing with a warmth and energy that soaks you up and leaves you tingling with inspiration, yet utterly grounded in her work and family life.

Right from that first conversation I’m sure we had planned numerous creative collaborations, and it has been a joy to get to know Becca and a privilege to work with her over the past few years. Becca doesn’t do things by half, her floral design company The Garden Gate Flower Co is top of its game offering arrangements that echo the seasons using British flowers including those grown in her garden at the Duchy Nursery in Lostwithiel, and Becca is always in high demand to to teach floral design and business skills.

We were due to be hosting a floral retreat with Becca here at Botelet in September, this has been cancelled due to COVID as guests were due to attend from across the globe. Lockdown has been tough for Becca’s business, with the wedding industry coming to a complete standstill and by then her garden was already bursting with flowers and foliage that had been invested in and needed to continue being nurtured. However as ever Becca is full of innovation and in these challenging times has created a new venture, Friday Flower Club, for which she has set up an online shop and sells seasonal bouquets locally. Becca’s Friday Flower Club is sold out each week ahead of time, and she has recently partnered with Relish in Wadebridge and Appletons in Fowey in addition to Watt’s Trading in Lostwithiel, to expand pick-up points for her beautiful bouquets. Such a lovely way of keeping the business ticking over, sharing the extraordinary flowers she is growing, and spreading sentiments of love during lockdown.

As well as sharing her thoughts on seasonal living during lockdown (see below) we are thrilled that Becca has also created a video demonstrating how to put together a stunning summer floral arrangement using garden flowers and foliage such as roses, foxgloves, snapdragons and pea leaves. Watching the way Becca gradually evolves the arrangement is like visual therapy as the feast of colours and textures takes shape. Such a fascinating insight into floral design techniques - so much thanks to Becca for sharing the beauty of her summer garden with us all in this way.

Click here to see Becca’s summer floral arrangement video

Our conversation with Becca …

Where do you call home? 
Home is right where I am now - I'm a Cornish girl and whilst I wandered for a while I always knew I wanted to return home to bring my family up by the sea! 

What’s your occupation? 
I never really have come up with the right 'snappy' term for what I do - I'm not a conventional florist and I'm not a farmer.  I find the title of what I do hard when I fill in important paperwork and do normally just say florist!  However, I grow flowers for my floral design work.  My business (pre COVID) has been predominately weddings and events in Cornwall and teaching floral design but now with a quick pivot I have set up an online Flower Shop and created a 'Friday Flower Club'.

What do you love to eat for breakfast?  
Well since the lockdown the family made the decision to invest in a waffle maker - we are a huge fans of weekend breakfasts in our family and would normally have French crepes.  However with the arrival of the waffle maker this has quickly become the 'special' weekend breakfast.  Whilst the children opt for chocolate and strawberries I've chosen to have mine with roasted peaches and a generous pour of maple syrup!

What have you found most challenging about the COVID-19 lockdown?
For me COVID really brought my entire business model to a standstill as weddings were no longer allowed - it has been quite a shock and there has been a lot of anger and tears.  However, I like to think, I've got an entrepreneurial head on my shoulders so I quickly set about planning an alternative client for my flowers.  It also goes without saying if you have children at home and a business, generally trying to do anything suddenly becomes a challenge - the house is permanently a tip and I regularly fail at homeschooling....oh and I'm now wondering why I spent so much money on what I thought was a 'pretty / on trend' paper diary.....! 

Do you feel as though there are positive takeaways for you as a consequence of lockdown living?
Ok, so I really would give different answers based on what day I'm having in lockdown - I feel my mood, on many of the days gone by is like 'four seasons in one day'!!  There have been days where I suddenly realise my 14yr old and I have spent way more time together and this wouldn't have happened with the temptation of friends always ringing to 'go out'!  So family times for the most part have been really nice.  However, I think living in the super community of Lostwithiel I realise how sociable we all are and how used to seeing our friends we have been.  It's been hard to adjust to this.  I would say though one of the biggest things I have found as a positive takeaway is the kindness of the community and other local businesses to support one another.  Emma from Bellamama helped me to set up Friday Flower Club initially from Bellamama Deli, I am now working alongside Denise and Tom at Watt’s Trading in Lostwithiel along with Hugo from Relish in Wadebridge and Andy and Lyndsey from Appletons in Fowey doing this same.  It's these acts of kindness from local businesses to support each other that I find reassuring in what has been a really tough time.  

Do you have any top seasonal tips to share with the Botelet community?  
Yes!  Now is the time to get your bi-annual seeds ready for mid to late June sowing.  Bi-annuals are a huge boost to a cottage garden and whilst it feels like a long term investment, i.e. sow now for flowering next spring, they are a really good at filling in gaps in the flowering season.  My advice is to go with things like foxgloves to add height to your garden, Hesperis (sweet rocket) for scent and Daucus Carota which gives you buckets of flowers from only a couple of plants. 

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Introducing Botelet Breakfast Clubber Dominic Bond …

Dominic Bond

Dom and wife Sophie moved to Cornwall seven years ago, and we are extremely lucky that they chose our local town Lostwithiel to land in as their family base, so that our children have grown up together. Dom and Sophie’s life stories are remarkable and even after many years I’m still always struck by new stories and insights that are gleaned from humbling conversations with them.

Dom helped establish Sabre Education in 2004 and has since been at the helm of this early years education charity, supporting the Ghanaian government in building sustainable kindergarten schools and developing innovative child-centred teacher training programmes.

Back at home, Dom and Sophie’s family life has taken them on a journey that has involved paring back, simplifying and becoming immersed in seasonal living. Last August Sophie and Dom’s dream of settling in their own wild piece of land was realised and they spent a pretty gruelling (in my mind!) wet and chilly winter living as a family of five in a yurt, as they finalised plans and waited for clement weather to arrive to begin renovating their stone barn. Winter saw meals huddled together round a small table by candlelight, showers underneath the outside tap, and the first autumn storms brought rainwater rushing down the inside of the newly erected yurt roof. Yet always a smile, a sense of excitement around the latest modification (“We have a woodburner!” half way through winter) and a baffling ability to make small spaces utterly charming, uncluttered and truly welcoming.

I can’t think of anyone else for whom the arrival of summer must have been felt so significantly: warming the bones, witnessing nature wake up in their wild orchard for the first time, and the relative ease of living with three children when you can all spill outside, leave doors open wide open, climb trees and run through the fields, dig the soil and tend to your first crop of vegetables - as well as finally begin roofing the barn that will become their family home.

Thank you Dom for your thoughtful words below, and to you and Sophie for the ongoing inspiration on simple, sustainable living.

Our conversation with Dom …

Where do you call home? 
Home is a mature apple orchard in south east Cornwall just a few fields away from beautiful Botelet. We recently began converting the 200 year old stone barn we bought with the orchard, and in the meantime home is a yurt and an old tractor shed we have made into our kitchen, bathroom, living space. It’s not the most conventional temporary accommodation and means we can really enjoy the journey of our barn conversion project.

What’s your occupation? 
For the last twelve years I have worked for Sabre Education, an early years education charity working in Ghana. We work in close partnership with the government education service to train teachers in an active and play-based approach with child-friendly classroom management skills that remove fear and physical punishment from their classrooms and provide four and five year old children with the best possible start to their education. As well as working on the quality of teaching we also help to improve school facilities, from classroom renovations and playgrounds right through to full kindergarten school construction.

In July I will hand on to Sabre’s new CEO and plan to focus on matters closer to home, hopefully working with a principle called The Children’s Fire, which is a pledge to work to the benefit of the children of all living things, placing their wellbeing ahead of profit and growth. It is early days, and I am feeling very excited about where this new path might take me…

What do you love to eat for breakfast?  
I lived in Spain as a student and discovered a breakfast that has become a bit of a morning ritual for me these days. It’s called ‘tostada con tomate’ – literally tomato on toast, and is incredibly simple to make and so delicious. My perfect version would involve homemade sourdough and homegrown tomatoes … the tomatoes are blended with olive oil, salt and pepper then generously spread on a piece of toast that’s been drizzled with yet more olive oil, and perhaps rubbed with garlic for a bit of a kick. Pair it with a strong black coffee straight from the espresso pot and I’m in heaven!

What have you found most challenging about the COVID-19 lockdown?
To be honest lockdown itself hasn’t been such a challenge in the physical and literal sense – we feel very blessed to be in this beautiful Cornish valley, we had previous experience of home education, and the weather has been sensational so we have spent a lot of time outdoors doing projects with the kids.

What has been most challenging for me has been trying to navigate the various claims and counterclaims about COVID-19 and sift fact from fiction. Clearly the virus wreaks a terrible toll on the most vulnerable, but I can’t help feeling that lockdown itself is causing an equivalent or even greater economic, emotional and social hardship for so many people, that will continue to be felt for years and years to come. It feels like a set of scales where everyone loses no matter how you balance them.

Do you feel as though there are positive takeaways for you as a consequence of lockdown living?
Definitely! I have really appreciated the stillness that has settled around us, and which seems to have allowed nature a period of respite and perhaps even recovery. 

The concept you recently shared about reframing self-isolation as a period of ‘cocooning’ really emphasised the positives we can take from this time, and in that vein I’ve been mulling over the word ‘community’ and its implications for ‘co-immunity’. I have been inspired by the many acts of local kindness and community spirit that have emerged over the last two and a bit months and I feel optimistic that one of the positive takeaways might be a greater sense of community and a more local focus, which will in turn improve our resilience to future shocks and crises. For someone who has spent the last twenty years with a very global outlook, this more localised worldview has been quite a radical shift in perspective!

Your work connects you with Ghana in West Africa.  What is your experience of how COVID-19 is impacting upon communities in Ghana?
In general terms, Ghana seems to be coping remarkably well with the pandemic, with strong containment measures swiftly introduced by the Government, and lessons from the recent Ebola pandemic in West Africa very fresh in the region’s mind. Our Ghana team at Sabre has had to make a rapid adjustment to remote working, which was completely unchartered territory for most of them, and we have pivoted our education work to support families through the ongoing schools closure with radio broadcast sessions for children and guidance for parents. 

Community structures are much stronger in Ghana than the UK, and I am sure there is much we could learn from the importance of these in providing a localised network for co-support and response. For now, it seems that Ghana’s outbreak has been contained and after a brief period of lockdown in the major cities, life is gradually opening up again.

Do you have any top seasonal living tips to share with the Botelet community?  
We were already striving to eat more seasonally and shop more locally before COVID-19 struck, and as we come into summer the eating seasonably part becomes much more viable. We are very lucky to share a vegetable patch and polytunnel with our neighbours which is now brimming with promise of the bounty to come. We also have a weekly organic fruit and vegetable box from the Keveral Community of Growers, and our local Spar in Pelynt has a really wonderful variety of goods which means we can be much less reliant on the big supermarkets. I’d encourage everyone to try and shop more locally and enjoy the abundance of local seasonal produce over the coming summer months.

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Introducing Botelet Breakfast Clubber Julia Bird ….

Julia Bird

Julia was one of the original Breakfast Club crew, taking the plunge to reserve a place at the table of this unknown and pretty quirky pop-up cafe in the backwaters of rural Cornwall! It has been a true delight to welcome her back many times since.

Connecting with the landscape in which she lives is at the heart of Julia’s work, foraging for seaweed and creating stunning hand-pressed designs that are made into art prints and homewares. It’s always fascinating to hear of Julia’s latest explorations and findings and - when we’re really lucky - bumping into her at a quiet Cornish cove and sharing a wild swim, which is a fundamental part of Julia’s seaweed-gathering ritual.

It’s always a treat to spend time with Julia chatting over a cuppa at the breakfast table, the charm and humility that you feel in her company resonate through the words that she shares below - thank you so much Julia and we can’t wait to welcome you back to the breakfast table - and join you for a wild swim - soon.

Our conversation with Julia …

Where do you call home?
I am currently in between homes … so these last few months have been a challenging time. I truly feel my home is where my heart is and at the moment that is on my allotment or anywhere on the nearby stretch of coastline of Lantivet Bay … that is where I am happiest!

What’s your occupation?
I am co-owner (together with my dear friend Melanie Molesworth) of the design company Molesworth & Bird. We collect and press seaweeds from along the Dorset & Cornish coasts, which we then use to create distinctive art works and homeware.

What do you love to eat for breakfast?
A good breakfast sets the tone of the day and I can’t do without it! My favourite thing is to make wholemeal spelt scones with walnuts and finely chopped rosemary. Eaten hot, straight from the oven, smothered in butter and a drizzle of honey together with my favourite French bowl of really good coffee.  Simple and delicious!

A really special treat is to go out for breakfast where I will delight in indulging in something completely different … Botelet Breakfast Club springs to mind!!

What have you found most challenging  about the COVID-19 lockdown?
Missing friendly hugs and spontaneity … particularly the freedom to go where I please.  In the early days I found it hard witnessing my life grind to a halt … I was so used to being really busy all the time. It was my default setting.  I decided to volunteer to make Scrubs for NHS workers, which allowed me to maintain some structure and sense of purpose in the early days of lockdown whilst also refreshing my long-dormant sewing skills.  It was very satisfying and I loved being part of a team of makers … helping preserve my sanity!

Do you feel as though there are positive takeaways for you as a consequence of lockdown living?
Most certainly ... I am relishing a new slower pace of life – I feel rested and I fully intend to keep it this way! I feel so blessed to live in one of the most beautiful parts of the world. During my less hurried daily walks with my dog it has been wonderful to witness Spring’s seasonal journey down to the finest details. I have loved extending my knowledge of the wild flowers, trees, ferns and birds around me … finding time to look up new species. Stopping a while, listening - seeing. 

My life has become infinitely more wholesome and balanced – I am finding time to read books, make garments, have conversations with old friends afar, listening to music, growing vegetables … slowly finding my creative self, which I had kind of lost these past years. It has in turn led me to make a fundamental change to the way I was planning to run our business in Cornwall, instead adopting a simpler approach hopefully allowing me more time for life and creativity.  It feels that through what has been a year of tumultuous change I have found a clear new direction and that feels really exciting.

Opting for a more nurturing, mindful lifestyle feels vital for us all.

Do you have any top seasonal living tips to share with the Botelet community?
I am going to make sure I am ready for a spontaneous wild camping trip - as soon as we are able and the weather is willing! Sharing with someone special, living simply under canvas and immersed in nature ideally beside the sea for wild swims, conversation and cooking over a campfire.  That is my recommendation for restoring heart and soul.

… and there is a really special, wise and wonderful book that is beautiful to dip into – it is called Braiding Sweetgrass by Robin Wall Kimmerer … indigenous wisdom intertwined with scientific knowledge and the teaching of plants. It was the perfect lockdown read and will remain with me for life.  

Recipe: Elderflower & Rhubarb Cordial

The arrival of summer is always met with great excitement in our household as the first elderflowers emerge from the hedgerows. Elderflower cordial is a seasonal family ritual, but this year I wanted to try out some new ideas. Firstly, in my exploration of seasonal eating I wanted to pair elderflower with an alternative to lemons, something grown here in Cornwall that could be used to enhance and ground the heady notes of the flowers. My trusty friend rhubarb is still growing in the garden so I had a play, and have loved matching these two home-grown ingredients within the recipe.

I also wanted to try alternatives to using processed sugar within the cordial as I find the recipe I normally use - a family heirloom passed down from my mother - is utterly delicious yet somewhat overwhelming as someone with a savoury palette. So instead I’ve used local honey to soften the flavours and help to cook down the rhubarb initially before leaving the mixture to steep. I love the versatility of this cordial recipe, which we are using three ways:

1. Lollies - my kids expect that the first jug of cordial will be poured into lolly moulds ready for the next hot day. I find it’s great to have home-made, sugar free treats at the ready.

2. Morning cleanser - I begin each day right now with a warming drink of 1/3 of a cup of cordial, 2/3 cup boiled water then top with a mint leaf to energise.

3. Aperitif - add sparkling water and a small handful of wild strawberries as an early evening spritzer.
   

This year the elderflowers arrived early due to the unseasonably warm spring. They are still available right now however if you’re struggling to find flowers that are still light coloured without browning, look on the north side of hedges or wooded areas where the elderflowers don’t receive as much early light, and are more protected.

I hope you enjoy this version of a quintessential summer drink!

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Recipe: Elderflower & Rhubarb Cordial

Note that the recipe is made over a couple of days - on the first day you gather the ingredients and begin the process of steeping. Two days later you strain the mixture then pour into lolly moulds (if using) and bottles - so make sure you have bottles ready and sterilised for two days after steeping.

Equipment

• Large metal pan

• Sieve

• Large jug

• Lolly moulds (optional - if you wish to make lollies using some of the cordial)

• Sterilised bottles - after filling lolly moulds I made 1 x litre bottle with this recipe, if not using lolly moulds perhaps use 2 x 1 litre bottles or 1 x 1 litre and 2 x 500ml bottles, I always like to sterilise more than I’m likely to use rather than find myself with excess cordial.

Ingredients:

• 6 elderflower heads

• 4 rhubarb stalks

• 6 tbsp honey

• 2 litres water

• 1 tbsp white wine vinegar

• Serving suggestions: sparkling water, sprig of mint, handful of wild strawberries or boiled water for a warm drink

Method:

• Pick the elderflower heads, choose ones that are bright white with open flowers. Give a shake to remove any insects from the flower heads.

• Wash the rhubarb and chop into small pieces

• In a large pan, place the honey in the bottom and slowly melt then add a splash of water and the rhubarb. Gently warm the rhubarb for approx 8 minutes until the shape has softened, releasing the flavours.

• Add the water and continue to gently heat for a couple of minutes until the honey has dissolved.

• Add the white wine vinegar and mix well.

• Remove from heat and allow to cool then add the elderflower heads, place the lid on top of the saucepan and leave to steep for 48 hours, stirring a couple of times a day.

• The following day when you are ready to bottle give a good mix again then strain into a jug - place a sieve over a wide-topped jug and ladle in spoonfuls of the cordial. Pour from the jug into your lolly moulds and/or sterilised bottles.

Keeps for approx 2 weeks in the fridge

May Botelet Breakfast Club Conversations: Joey Hulin, Hugo Hercod and Sophie Farrah

May: the sweetest month in Cornwall? Hedgerows bursting with a riot of colour - bluebells, campion, cow parsley, buttercups - a potent freshness and vibrancy that melts the heart and lifts the soul; how lucky we are to be in Cornwall right now during lockdown and as ever, our love goes out to those friends of Botelet both near and far.

Despite the ongoing restrictions we are all facing in our lives, we continue to delight in being able to share with you conversations from the Botelet Breakfast Club table each month, on the date our Breakfast Club would have been held. A common theme right now seems to be that physical distance doesn’t have to mean social separation and I’m sure that like us, you’ve found some elements of your life all the richer for the lockdown era - whether it’s keeping in touch with relatives on the other side of the world via zoom, or reaching out to neighbours that in the past you were somehow to busy to stop for.

For our May offering we welcome three fabulous Breakfast Clubbers who have shared thoughts, insights and above all messages of seasonal joy and hope for this era we are living through: Joey Hulin, Hugo Hercod and Sophie Farrah. The lovely Joey also shares a scrumptious breakfast recipe of sweetcorn fritters with poached eggs, avocado and cherry tomatoes - yum! So much thanks to Joey, Hugo and Sophie for taking the time to be part of our May conversations, we have loved connecting with your varied stories - which is, in essence, what Botelet Breakfast Club is all about.

Oh and we have another Botelet Breakfast Club recipe for you to try this month - our Seasonal Smoothie Bowl (pictured below) which is so versatile according to what you have available, and our go-to daily breakfast.

So get your cuppa brewing then settle in to share delicious conversations with these three gorgeous people.

We can’t wait to be welcoming you in person back to the Breakfast Club table, but for now - sending love from us all here at Botelet x

Seasonal Smoothie Bowl recipe by Tia Tamblyn from Botelet Breakfast Club

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Botelet Breakfast Club Guest Contributor Joey Hulin …

Joey Hulin

Our first guest Breakfast Clubber this month barely needs an introduction; she is part of the family and fabric here at Botelet. Anyone who has spent time with us over the past few years will likely have been touched by Joey’s magic. Joey founded her retreat and meditation company Horizon Inspired four years ago and we were lucky enough to host one of her first meditation classes. Since then I can’t think of a week when we haven’t worked, played, eaten or simply just laughed together. Joey’s work with us here at Botelet has grown into hosting retreats throughout the year, Soul Suppers, Joey has also led beautiful soulful Breakfast Clubs (we have another coming up in December for anyone who’s keen!) … and not to forget being the celebrant at our children’s naming ceremony last summer! It’s fair to say we all simply adore Joey - and the generous, curious, playful sense of calm that imbues her life and all who are lucky enough to be touched by it.

Joey is currently living in lockdown in one of the Botelet cottages, so we are lucky enough to have regular smiles, waves and chats over the fence; and if you haven’t already tuned in, Joey is currently offering a free short morning meditations live on Instagram at 7.30am BST Monday to Friday - such a nourishing way to get going each morning, it’s the daily ritual that starts our day.

Hugest thanks Joey - for your beautiful words and recipe that you share with us below, but ultimately for your love and friendship - and we can’t wait until we’re allowed to extend those arms through the gateway and give you a great big hug!

Where do you call home?
I have bit of a gypsy spirit which means I move around a lot. I moved from London to Cornwall just over five years ago now and can definitely say I've found home here in this beautiful county.

What’s your occupation?
I am a writer, meditation facilitator and retreat host. I run a company called Horizon Inspired which offers meditation support, written inspiraton and wellbeing retreats. I try to create and offer down to earth, kind and non-judgemtnal experiences and words to help people to pause and come home to their hearts. I have just finished writing my first commissioned book which was a big dream come true. I loved every single step of the process and hope it's the first of many more to come.

What do you love to eat for breakfast?
As long as coffee is served, I am happy! I tend to go through phases, largely depending on the seasons, when it comes to making breakfast at home. In the Spring and Summer months I love to make light, fresh fruit smoothie bowls, overnight oats or a simple banana, cinnamon and honey toast. Then at other times I am all in for a hearty savoury breakfast of baked eggs with goats cheese toast, sweetcorn fritters smothered in sweet chilli sauce or a full on Sri Lankan breakfast (yum!).

What do you love most about spring?
The relief of colour. Witnessing the hedgerows burst into delicate bloom and colour with wildflowers and weeds, and the trees' winter bare branches filled with vibrant green leaves. I also love the long, light evenings that turn into star littered skies in Spring.

What positives are you hoping to take from the current global health situation?
I do truly believe the potential for positive change is exponential. We're all remembering what is really important and realising what is not. We are more engaged with our communities; be that caring for our neighbours, checking in with our parents more or being part of a community online. It seems most people are thinking and engaging more with 'we' than just 'me', which is a massive shift in our culture. And, most importantly, the positive effects we've seen for the breathing, healing planet. I wrote myself a list of 'things I promise to remember' the other day, when reflecting on how I personally would like to move forward from this time. It was a list of the simplest of things; driving less, calling my mum more, not rushing around like I would. But the most important thing for me will be to ensure I take responsibility and make conscious choices for the planet and stay connected to the collective 'we'. It would be only too easy to say now how wonderful I think it is that the planet is breathing and then to return to flying, driving, frequent supermarket shopping trips, consuming what I don't really need to consume once life returns to 'normal'. The positives are real, I think it's just about making sure we each take responsibility to live and embody them.

Do you have any top seasonal tips to share with the Botelet community, as we all spend a lot more time at home?
Dance! In your living room, out in your garden, on your own, with your family, with friends viz Zoom, whatever! Just put on your favourite song and dance so hard you get sweaty! Then see how you feel :)

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Joey’s Sweetcorn Fritters with Poached Eggs, Avocado and Cherry Tomatoes

Recipe: Joey’s Sweetcorn Fritters with Poached Eggs, Avocado & Cherry Tomatoes

Serves 4 as a light breakfast dish (makes approx 8 fritters)

Ingredients:

• 1 large tin of sweetcorn (340g) - drained

• 6 eggs (2 for fritters, 4 for poaching)

• 70g flour (GF or plain)

• 1 tsp baking powder

• 2 spring onion, roughly chopped

• 1 red chilli, finely chopped

• Handful coriander, roughly chopped

• 1 tsp paprika 

• Salt and pepper to season 

• Coconut oil 

• Approx 12 cherry tomatoes

• 1 an acovado, sliced

• Sweet chilli sauce

• Salt & pepper

 Method:

• Heat oven to 180C

• Prepare cherry tomatoes: place on a roasting tray, drizzle with olive oil, salt and pepper.

• Beat the eggs in a large bowl

• Add flour, baking powder, sweetcorn, chopped spring onion and paprika and mix through

• Transfer roughly half of the mixture to a food processor and blitz before adding it back to the bowl of un-blitzed mixture – again, stir though

• Add the chopped chilli, coriander and season with salt and pepper

• Heat the coconut oil in a frying pan

• Spoon even amounts of batter into the hot oil (this mix should make 8-10 fritters depending on how big or small you want to make them)

• Cook for 3-4 minutes on each side until crispy 

• Place the cherry tomatoes in the oven for 10 mins

• Slice the avocado

• Poach the eggs - fill a saucepan with boiling water, turn down to simmer, drop the egg in really close to the water so it doesn’t disperse too much. After a couple of minutes once the egg white is hardening, turn up the heat for a minute, then remove the egg from the boiling water with a spoon and set aside.

• When fritters are ready, place one or two on plate with sliced avocado, a poached egg and cherry tomatoes, drizzle sweet chilli sauce on top and season with salt and pepper

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Botelet Breakfast Club Guest Contributor Hugo Hercod …

Hugo Hercod, image credit Sean Gee

Our second May Breakfast Clubber is Hugo Hercod: family friend along with his wife Sarah, all round lovely bloke and barista extraordinaire. Any coffee drinkers who have sat around the Breakfast Club table will have sampled Hugo’s delicious Rising Ground coffee beans, roasted in Cornwall.

Hugo established Relish Cafe & Deli in Wadebridge 14 years ago, a great little place to visit for local produce and good coffee. Seriously good coffee. Hugo was UK Barista Champion in 2008 .. and has also been crowned 10th best barista in the world (sorry Hugo, I feel you blush!) and Rising Ground, created along with business partner Sean Gee, was a natural next step. They are well, well worth checking out.

A few years ago, Hugo and I bartered some coffee workshops for Richard in exchange for therapeutic massage sessions for Sarah - and I don’t think I’ve ever seen Richard happier than spending hours learning, tasting, drinking and exploring all things coffee. And I mean, all things. What Hugo doesn’t know isn’t worth … and all that.

Thanks Hugo for keeping Richard and the whole Botelet Breakfast Club community - saturated with just the right level of tip-top coffee; for your endless hand-delivered beans which are still, every time, a joy to receive; and for your beautiful contribution below to the Breakfast Club conversation. Oh, and how exactly did you manage to hold your breath for five minutes??! Definitely want to hear more about that …

Where do you call home?
A little house on Summers Street, the best street in Lostwithiel.

What’s your occupation?
Broadly I’m in hospitality, I have a cafe and delicatessen in Wadebridge called Relish Food & Drink and a coffee roasting business called Rising Ground.

What do you love to eat for breakfast?
Until a couple of years ago breakfast hardly featured, at weekends I’d brunch on eggs, scrambled really slowly with ridiculous quantities of butter.

Health issues changed all that, I now start every day with a glass of homemade kefir followed by a litre of smoothie and a hand full of supplements. It’s like a nutrition sledge hammer and I’m addicted.

What do you love most about spring?
The end of winter? I spent most of my youth abroad living in the sun and I've never loved the UK's cold, dark, wet weather. 

Whilst I’m off exercise it’s the arrival of longer days, a warm sun, the explosion of colour in the landscape, the promise of fruit from the garden.

In better days spring would signal a return to the water… I scull on the River Fowey, there’s nothing like a solitary paddle at dawn on mirror flat, crystal clear water on one of the most beautiful rivers in England. 

As the sea calms and clears I would also freedive around the Gribbin Head. Freediving is an incredibly calm, meditative way to enjoy the wonderland off our coast. The calmer you are the longer you get to hang out with the fish, I learnt to hold my breath for over five minutes though I’d struggle to get past three these days.

What positives are you hoping to take from the current global health situation?
Personally, lockdown has forced me to stop, a much needed break to reassess what life’s all about. Globally, I hope this signals a change in course for the human race, to something less self destructive.

Do you have any top seasonal tips to share with the Botelet community, as we all spend a lot more time at home?
Get the sun on your skin and in your eyes, drink less, sleep more and eat fermented stuff. Your body will thank you for it.

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Botelet Breakfast Club Guest Contributor Sophie Farrah …

Sophie Farrah

Our third Breakfast Clubber to join the conversation this month is Sophie Farrah whom we have been lucky enough to get to know along with her husband Tom as they holiday in Cornwall a few times a year with our friends along the lanes at Hideaway Huts. Sophie and Tom are regulars at the Botelet Breakfast Club table and were already booked in for a couple of dates this year before lockdown commenced.

Sophie and Tom are the perfect Breakfast Club guests - charming, interesting and interested, the kind of people that create a sparkle round the table and you know will be engrossed in conversation wherever they are seated. As a food writer, Sophie’s visits to Cornwall are punctuated with sampling the best local produce the county has on offer, and each time we are lucky enough to welcome Sophie to Botelet I am delighted to receive the low-down on the best new places to eat.

Thank you Sophie for taking the time to contribute to this month’s Breakfast Club blog, and we very much hope it won’t be too long before we can welcome you both back to the table.

Where do you call home?
Home for me is Barnes – a lovely, leafy ‘village’ in South West London. I grew up here and it has a real sense of community – I know lots of people who live locally, including my mum, so it very much feels like home. I feel very lucky to live here, and to have that sense of home. 

Having said that, I also love to spend as much time as possible down in Cornwall! It’s definitely my happy place. The coast, the abundant nature, the amazing food and all the lovely friends we’ve made down there. We love it and I pine for it regularly! 

What’s your occupation?
I am a writer / journalist by trade – I predominately write about food and drink, but also travel, lifestyle and the arts. 

I write regular features, interviews and reviews for a variety of publications for both print and online. I love meeting and writing about people. People are just totally fascinating. We are all so different. And people who are passionate about things are just brilliant to talk to. I am constantly learning, which I love, and I love to hear people’s enthusiasm for a particular subject or project - it can be contagious. Especially when it’s about food and/or drink, which are probably my greatest passions! It’s also nice to be able to help to support and promote small businesses and individuals. 

In 2017, I co-founded a creative design consultancy called Farrah & Pearce – we specialise in product design, branding, graphics and more, and there’s quite a lot of crossover with my work in the food and drink industry; we’ve designed restaurant branding and menus, kitchenware, websites and more. 

And I am also a part time potter – not so much an occupation but definitely a passion, and a few people have been kind enough to buy my wonky pots in the past!   

What do you love to eat for breakfast?
My day always starts with tea in the biggest mug I can get my mitts on. Pint-sized is ideal! English Breakfast with oat milk and a teaspoon of agave. That hot cup of comfort honestly brings me such much joy every day! In terms of food - midweek I eat a small breakfast - I am usually rushing! So it’s fruit, maybe a spoonful of yoghurt and a sprinkling of nuts, muesli or granola. I also make a very simple rhubarb compote when it’s in season. 

Then at the weekend my husband Tom and I sometimes love to indulge in what we call a ‘hotel breakfast’ – a long, lazy spread of tea, coffee, juice, fruit, pastries, cereal and lots of toast, followed by organic scrambled eggs, roasted tomatoes, veggie sausages and a dollop of the South Devon Chilli Farm’s chilli jam, which I am addicted to! If it’s a special occasion Tom will make his famous brioche French toast – which he studs with blueberries before frying and tops with raspberries and maple syrup! It’s the best. 

What do you love most about spring?
Oh goodness – everything! The colours, the smells, the sounds, the sunshine! It’s such an uplifting, optimistic and beautiful time of year. There is a real energy about it – all the new life pushing its way up through the ground and all the birds busily tending to their nests. Not to mention all the blossom! I just love it. Also, the lighter evenings are a treat, as is that first glass of rosé in the spring sunshine. And of course, wild garlic (pesto), asparagus (grilled with garlic and parsley) and rhubarb (compote) are all completely delicious. 

What positives are you hoping to take from the current global health situation?
On a personal level, this experience has forced the great majority of us to stop and I hope that going forward I can continue to maintain and embrace a slightly slower pace of life. There’s so much pressure to always being doing something, and I want to try and get better at doing nothing from time to time.

I also hope that the situation continues to unite us more as a society, and that the mutual support and kindness that we’ve seen continues, as we hopefully help each other to rebuild. Due to Coronavirus, ministers promised to find all rough sleepers in England a roof over their head within two weeks; it shouldn’t have taken a pandemic for this to have happened, but now that it has, I hope that positive changes like this will remain permanent. 

Also, the natural world has been given a much-needed chance to recover and thrive throughout this terrible period, and I deeply hope that this will continue too. Nature experts in Lebanon have noticed significantly cleaner and clearer air filled with migratory birds, the canals in Venice are running clear and dolphins have been spotted in Italy’s waterways, and dozens of countries are experiencing temporary falls in carbon dioxide and nitrogen dioxide of as much as 40%. This year will almost certainly see a much lower toll for roadkill by cars and trucks, and many councils have delayed cutting the grass on roadside verges, which means that wildflowers will thrive this summer and provide more pollen for bees. I read that with less human movement, the planet has literally calmed: seismologists have reported lower vibrations from ‘cultural noise’ than before the pandemic! We’ve been given an opportunity to reframe the way the world works, and I hope that we seize it and create new norms that benefit and protect the planet, rather than reverting back to our environmentally damaging old ways. 

Do you have any top seasonal tips to share with the Botelet community, as we all spend a lot more time at home?
I know we’ve all heard it many times before, but sitting outside listening to the birdsong, feeling the sun on your face, and looking - actually looking – at all the emerging flora and fauna is just so special, especially at this time of year. I find it has a really calming and joyful effect. 

In terms of seasonal eating - we live in such a time of convenience that the supermarkets are still filled with imported goods that definitely aren’t seasonal (even during lockdown!) – so it can actually be quite tricky to know what is actually in season and what’s not. I have a beautiful book called The Almanac: A Seasonal Guide to 2020 by Lia Leendertz. I keep it by my bed, and it’s divided into 12 months, so at the start of each month I read about what lies ahead. It’s filled with so much wonderful information and inspiration, from tide times, sea temperatures and moon phases, to what’s in season in terms of flowers and food, as well seasonal recipes. There are also features on each month's unique goings-on, like beehive behaviour, meteor showers, folklore, songs and stories, as well my favourite section about what’s happening in the hedgerow! It makes me feel much more connected to the natural world and I find that very comforting. 

I also love to make a few plans for the summer ahead – new things I want to learn, things I want to cook and eat, places I want to visit, people I want to see. I know that’s a bit tricky to do at the moment, as who knows what the future holds, but I like to plan for the best, and it’s nice to have a few things to look forward to.

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Recipe: Spring Smoothie Bowl

My all-time favourite breakfast is a bowl full of smoothie - cramming in all the goodies such as seasonal veg or leaves from the garden, fruits - whether picked fresh, delivered or frozen - with plenty of nuts and seeds to boost the density and depth of flavour. Topped with muesli and perhaps some fresh fruits if I have to hand, it is my go-to.

Our smoothie bowl is different every day according to what’s in the larder, fridge, freezer and garden - and the joy of smoothies is that they are so utterly versatile - so mix things up and in so doing use up any leftovers or what you have to hand.

The forget-me-not flowers that add a pop of colour to the bowl grow easily in many of our gardens at this time of year felt like a poignant reminder - let’s not forget this time we’re in right now during lockdown, let’s commit to learn from it and try to hold onto any positive changes it has invoked in our lives.

Spring Smoothie Bowl

Makes approx 2 servings

Ingredients

• 1 cup (approx 130g) frozen berries

• 1 stalk rhubarb, chopped into small pieces

• 2 chard leaves, roughly torn or chopped

• Handful spinach or other greens

• Handful flaked coconut

• 2 tbsp yogurt

• Small handful raisins

• Handful nuts - any you have available

• 1 tbsp seeds - any you have available eg linseed, sunflower, pumpkin, sesame, chia

• Few shavings fresh ginger

• Few leaves fresh mint

• 200ml boiled water (boiled water helps to soften the frozen berries)

• 100ml almond milk (or other milk of your choice eg cows, coconut)

• Optional: muesli to sprinkle on top

• Optional: fresh fruits for on top

• Optional: edible flowers such as forget-me-nots to decorate your smoothie bowl

Method:

• Place all ingredients in a blender and whizz up until smooth

• Serve with optional toppings such as muesli, fresh fruits and edible flowers

Recipe: Granola - via the Comfort Cookbook for Hospitality Action

I was honoured to be asked to share my granola recipe for the Comfort Cookbook - a beautifully curated digital offering featuring seasonal recipes from chefs across the South West. The book has been put together with the simple intention of sharing recipes to nourish us and our creativity during lockdown, whilst raising funds for the charity Hospitality Action. Donations from this cookery book will help Hospitality Action to support families impacted by the COVID19 pandemic who face hardship and an uncertain future.

The granola recipe that features in the Comfort Cookbook, alongside my Rhubarb and Lavender Compote, is a regular on the Botelet Breakfast Club menu. It’s easy to make and incredibly adaptable depending upon what’s available in your store cupboard right now.

If you’d love to give this recipe a go then do visit the Justgiving page where you can make make a pledge on a ‘pay what you can afford’ basis, then download a copy of this beautiful cook book. I’d love to know your thoughts on the recipe! And I cannot wait to be able to serve this again in-person once lockdown ends and we are able to open up the Botelet Breakfast Club table once again.

Take care
Tia x

Family Head Massage Workshop: Bertie the Bear & the Corona Kids

A peaceful offering for you: a calming session for you to connect with your child, sharing simple head massage techniques with them as you listen along to the story ‘Bertie the Bear & the Corona Kids’ - see video below:

In the absence of being able to run live family head massage workshops at the moment, I’ve created a video of a workshop in which I demonstrate some simple head massage techniques for you to use at home, along with the story massage which reflects lockdown living. Please excuse my amateur videography skills!

I have found using head massage a fantastic way to offer a calm space for connection with my children during lockdown, and the story is written to provide a conduit for discussion - if children wish to - about their thoughts and feelings around the social separation we are all living through, as Bertie the Bear begins to struggle with not being able to leave his house or see his friends with lockdown continuing for many weeks.

The story is aimed at children of primary school age - approx 5 to 10 years. The whole session lasts for approx 35 minutes, there’s a 5 min introduction then a demonstration of the head massage techniques, and the story itself lasts for about 20 minutes.

Please do share this video with anyone you think may find it useful right now.

I do hope that you and your child enjoy sharing the time and techniques together and I’d love to receive any feedback you have … oh and children, I’d love to know where your Happy Place is!

Sending love, Tia x

Ps … The link to the video can be found at: https://youtu.be/HbQtmVeIv8s

And with huge thanks to Sarah Hercod for the beautiful illustration of Bertie the Bear, Kiki the Kid and the mail dove.

No, I'm sorry but I can't: musings on easing into post-lockdown life

“No, I’m sorry but I can’t”

Inspired (as always) by this morning’s Horizon Inspired meditation on Instagram (7.30am BST Monday to Saturday) Joey posed the question “What do you miss and what do you not miss right now?”  The most common thread that ran through responses was a desire to let go of busyness, franticness, over-commitment - that, along with missing hugs. 

I feel as though there’s a collective sense that releasing ourselves from over-commitment is something most of us want to aim for in our post-lockdown lives; it crept up on us, became part of the fabric of our culture in our home and work lives, and although right now many of us still find ourselves feeling busy (not least Key Workers who are perhaps busier, more pushed and stretched than ever - and I send so much love) with the intensity of home school, juggling this with working from home, navigating family life without the normal breathing spaces, plus keeping in touch with our friends, kids classmates and extended family in this new era of zoom the days can still feel as though they’ve run away with us; or is that just me?

That said, most of the commitments I have now, or had pre-COVID, I absolutely thrived on.  I don’t want to turn them down!  I love my work, spending time with friends, with family, being part of their journeys.  I want to take time out for exercise, reading a book, leisurely and creatively cooking rather than rushing through simply to have food in tummies at the end of the day.  Yet each day has finite length and there’s only so much we can fit in.  So perhaps I’ve not always managed to strike a balance that is the right fit for me at that given time.  

There are some people in my life I can bring to mind who are already streets ahead of me on this; I applaud you, and I know you as someone who is good at setting their own boundaries and expressing them kindly.  This is definitely something I know I need more practice with.

So if we want our patterns of behaviour to change after lockdown ends, do we need to start imagining what that might look like, what it might feel like?  Like most things in life, changes in our habits of thinking and behaviour come through practice.  So perhaps we need to start practicing now?

If I’m honest, for me a big part of it comes from worry about saying no: to my friends, to people I work with, even to myself.  Just typing the word “no” effects an emotional reaction inside me.  The feeling is troubling, vulnerable, uncertain - I guess because I don’t know how it’s going to be received and that feels uncomfortable.  I’m a “yes” person, something that has served me well in some ways, but can also (I realise) create imbalances in my life.

I know that I need to practice being able to - compassionately and kindly - say no if I’ve made a judgement that a commitment is going to shift me too far out of balance.  I also need to lean into what it feels like when others say no to me.  “No I’m sorry I can’t meet this week, not because I have a meeting or prior arrangement but simply because it feels like too much.  That isn’t a reflection that I don’t love and value you; it simply means I need to value creating a little more space in my life right now.”

OK so the conversation might not go exactly like that, but perhaps we can read that into the bass notes of the message rather than “Oh no, they don’t like me/value me/want to work with me” .. and the normal (for me) pattern of vulnerable thoughts that might unfold.

So perhaps let’s compassionately and kindly try saying no over the coming days: try it on for size, learn how to express this so it feels comfortable; and how to receive “No”, offering compassion to those who express it and to ourselves.  Can we learn to look ourselves in the eye and say a kind and compassionate “No”, recognising it as an offering of love and respect? 

I’m going to give it a go …

Image credit Holes in the World Studio

The photograph above was taken at the incredible Chateau Takeover weekend that I was lucky enough to be part of in February, that I nearly said “No” to due to a lack of confidence about what I could possibly offer. So thankful that in the end I re-jigged commitments to say “Yes”. I guess it’s all about finding the balance, hey?

April Botelet Breakfast Club Conversations: Emily Scott, John Hersey & Johanneke Kodde

Today marks the second of our Botelet Breakfast Clubs that has been postponed due to lockdown. At this time when we are all missing community we wanted to bring you some more voices from the Breakfast Club table, and this month we are so thrilled to be able to share conversations with three of our Breakfast Clubbers: Chef, restauranteur and beautiful soul Emily Scott who also shares one of her delicious breakfast recipes; Photographer, Art Director and all-round Botelet bestie John Hersey; and our dear friend and wild swimming partner Dr Johanneke Kodde.

As with every single person around the globe, each of these three special friends of Botelet have been affected by the current COVID crisis in different yet significant ways; and all of them share words of hope in their conversations below, along with top-tips on how to sink into seasonal living during this time of social separation.

We are delighted to feature another of our Breakfast Club recipes - this month it’s Spring Muffin Frittatas that would have appeared on the April Breakfast Club menu. A simple and adaptable recipe depending upon what’s available in your store cupboard, and some recommendations for those who have access to the countryside for foraging.

We do hope you will enjoy sharing in these insights and recipes from our friends as much as we have, and we very much look forward to welcoming Emily, John, Johanneke - and you - back to the Breakfast Club table when we are able to gather together once again.

Sending love from us all here at Botelet,
Tia, Richard and Julie along with Barbara, Cyra, Otto and Nell x

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Emily Scott, photo credit Holes in the World Studio

Richard and I first met Emily eight years ago, we were lucky enough that she cooked for our wedding here at Botelet - the most insanely delicious al fresco feast. We’ve stayed in touch, following with interest Emily’s ongoing success not only as a chef and restauranter but as an influential voice within the hospitality industry, we have welcomed Emily and her partner Mark to the Botelet Breakfast Club table, and have loved every moment of visits we’ve made to Emily’s beautiful restaurant on the moor, The St Tudy Inn. It’s on top of list of go-to’s once we’re all allowed out again. We are thrilled that Emily has contributed not only her thoughts on how to make the most of this era of isolation, but also a mouth-watering breakfast recipe - see below. So much thanks and love, Emily x

Where do you call home?
Cornwall is where I found my home and my heart, my soulmate, where my children have been lucky enough to spend carefree days by the sea.  I have over the years developed my passion for simple, seasonal cooking with Cornwall’s beautiful ingredients.

I am passionate about the connection between food, a sense of place and storytelling. I find it infectious, intriguing and comforting all at the same time. My story is one which interweaves the sentimental tales of a childhood also in Provence with my grandfather ‘Papa’ collecting strawberries from the fields to the hum of crickets in the warm sunshine, to the beautiful shores of Cornwall and golden sandy beaches. Experience and memories are translated into ingredients which collectively are heightening into simplistic, rustic dishes which are easily recreated at home.

What’s your occupation?
Restauranteur / Chef

What do you love to eat for breakfast?
In the warmer months fruit is what I crave, cool and gently sweet accompanied by yoghurt, toasted granola and honey. Pancakes are delicious and indulgent, with maple syrup and raspberry butter and I adore simply grilled sourdough bread with slow roasted ripe tomatoes, olive oil and plenty of flaky cornish sea salt.

What do you love most about spring?
I love this season as the earth slowly wakes up from its long Cornish winter. A time for so many wonderful ingredients to fill your kitchen with and be inspired to cook. Windy open moors covered in bright yellow gorse, sea pinks appear on the coast framing the cliff edges, alexanders start reaching for the sky, sea cabbage, wild primroses appear and wild garlic often found on a woodland walk, green vibrant leaves, pretty white flowers with a subtle wonderful fragrance. There is always time for cake.

What positives are you hoping to take from the current global health situation?
Everyone is kinder and more appreciative, perhaps a slower more gentle way of living and we will all become more connected in real life together. Enjoying our days in a whole new way.

Do you have any top seasonal tips to share with the Botelet community, as we all spend a lot more time at home?
Herbs always make me feel happy, their colour, scent and shape, so clever and diverse.  I must always have herbs in my kitchen. I would encourage you to grow herbs in pots on your kitchen windowsill, outside your kitchen door or window boxes, where they are easily at hand to inspire you in your kitchen. 

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Emily Scott’s Pancakes with Raspberry Butter & Maple Syrup

Recipe: Emily Scott’s Pancakes with Raspberry Butter & Maple Syrup

Serves 6

125g/4oz plain flour
2 tsp baking powder
1 tsp caster sugar
1 egg
170ml/6fl oz whole milk
Maple syrup

150g/5oz softened butter
1 punnet of raspberries

First, make the raspberry butter. Put the butter into a clean bowl and beat using a wooden spoon until light and slightly paler in colour. Using the back of a fork, slightly mash the raspberries and then stir gently through the butter, then set aside while you make the pancakes.

Sift the flour and baking powder into a bowl. Add the sugar and stir to combine. Make a well in the centre, crack in the egg and pour in the milk and whisk until smooth. Rest for 15 minutes. Now heat a small non-stick frying pan over a medium heat and brush with a little butter (be careful not to let the butter brown). Spoon a ladleful of batter into the centre of the pan, turn down the heat slightly and cook for two minutes. Once bubbles begin to appear on the surface, turn the pancakes and cook for a minute on the other side. Very often the first pancake is less than perfect, but don't be disheartened: this is completely normal.

Serve hot from the pan with a spoonful of raspberry butter and maple syrup.

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John Hersey

Next up is John Hersey aka Holes in the World Studio. We met John in the early days of Botelet Breakfast Club, just over two years ago. It seems incredible to think two years have gone by since we began our Breakfast Club, but also that it’s only been two years since we met John - he is one of those friends whom once you’ve met, you can’t imagine life without. From the moment he stepped into our lives at Botelet, John has been part of the journey: he has stayed, eaten, coffee’ed, photographed, laughed and shared in pretty much every space indoor and out, his gentle eye for light drawing him to curious corners, and his kind demeanour meaning that when the kids see his car come in the drive there are shrieks of “Camera John!” as they run off to meet him (and he’ll then spend half an hour patiently being led around their latest projects). Thank you John for sharing your beautiful words here, and for your friendship for which we are all grateful x

Where do you call home?
Pentire Headland in Newquay. 

What’s your occupation?
Photographer & Art Director Holes in the World Studio / Sons of Thunder Agency

What do you love to eat for breakfast?
I’m just the biggest advocate for stuff ‘on toast’ especially mixing sweet and savoury toppings, for example cream cheese, grilled sweet potato and maple syrup, or spinach, toasted nuts and honey. Anything egg related too, I mean, buttery sourdough with sunny side fried eggs, fresh coriander and smokey chilli jam, delicious right? Or eggs baked in vine tomatoes and sweetcorn… on toast. I’m not the biggest fan of eating straight after waking up, I normally take a break for breakfast around half ten in the morning and spend a nice bit of time on it.  Especially now the sun is shining, morning yoga or a cold swim take priority over eating straight away, it’s all about the ‘second breakfast’ to me, not quite brunch, not quite breakfast. Bagels are a common feature and often replace the square or oval ‘toast’. 

What do you love most about spring?
Blossom, swallows, the nibble of a chilly breeze on an otherwise mild day, lighter evenings, softer shadows, enjoyable barefoot walking, jumper and short combos, the slight change in vibration that makes for more common smiling between stranger. Birdsong, the ocean swims that start to feel like freedom. 

What positives are you hoping to take from the current global health situation?
I don’t think I realised that I was making myself ill with my workload pre-lockdown. Even after just a couple of weeks, I can taste food differently, feel my body differently, my movement is free and painless, my concentration is tenfold what it was already. I can sit and read books for hours, whereas before I would often work until sleep and usually not take my eyes off a screen for most of the day. It’s also showed me how far I had gone from my intentions with both my work and my personal pursuits. I’m certainly thinking more now about the quality and integrity of pursuits, time is so precious and time spent with people and work closer to the heart no doubt serves us better as individuals and in our families and extended communities. It’s taught me to embrace my introverted nature, and to stop poisoning my spirit with situations that cause me nothing but anxiety just to further my career. My plan moving forward is to carve out a little bit of lockdown time every day, to plant some veggies, read more paper books, generally take it slower and trust the process of creation.  

Do you have any top seasonal tips to share with the Botelet community, as we all spend a lot more time at home?
If possible, submerging in cold water in natural places has to be the single best thing for your body, mind and spirit, I think this has been the thing that’s made lockdown most barable. Meditate on nature during Spring, seeing how beautiful something is when growing as it’s own pace. Be reactive to light and shadow, and only producing when the conditions allow it to be the purest form of expression. Accepting the shadow, stretch in the light, grow in the dark.
Peace and light to one and all xxx

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Johanneke Kodde

Johanneke (Joh) is one of our local heroes. We came to know Joh through friends within our local Lostwithiel community and life has been that little bit brighter since. Joh is one of those friends who is a constant source of inspiration; she doesn’t do life by half whether it’s training for a triathlon, sea swimming in minus degrees or simply sticking to a prior arrangement to lead a Book Club meet-up (pre COVID!) following an exhausting week at work - Joh always shows up. Fiercely loyal, but also great fun, grounded, thoughtful and empathetic with a refreshing dose of ‘Dutchness’ thrown in for good measure (Joh’s husband Ramon once told me, “Even by Dutch standards, Johanneke’s pretty straightforward!”) you know where you stand with Johanneke and believe me, it’s a true honour to count her as one of your best buddies.

During the past few weeks, Johanneke’s home and family life have been turned upside down by COVID as she and the other partners at the surgery where she works works have had to tirelessly transform the practice to support those in the community with Coronia Virus or suspected symptoms, whilst also still reaching out to those with other ailments, trying to plan for lockdown and beyond with the huge levels of uncertainty the whole country is facing. With three children back at home, and much out-of-hours working and planning, lockdown living has had very different manifestations for Joh as compared with many of us.

Thank you to all you’re giving our community right now Joh, it is so appreciated and we cannot wait to welcome you back to Breakfast Club when lockdown is over - we’re going to arrange another Monday one just for you! x

Where do you call home?
Currently I would say Cornwall certainly feels as my 'home'. I was born in the Netherlands where I grew up on a farm with a small camp site, near the sea. I went to medical school in Belgium, was a junior doctor in Amsterdam and London and eventually settled to have a family in Devon and moved to Lostwithiel in 2010. The last 10 years as a GP in Cornwall have been wonderful and I feel truly at home in this beautiful county. 

What’s your occupation?
As mentioned, I'm a GP. I've always found this an amazing and privileged job, which gives me purpose and fulfillment and I see it as my role to be an advisor and facilitator in people's lives. I am a big believer in helping my patients live happily and healthily and try to really listen to their 'stories' and encourage positive lifestyle choices. Unfortunately under the current circumstances we are minimizing patient contacts and we've had to completely overhaul how we work, with the situation and advice changing on a daily, sometimes hourly basis. When you read this we may be in the peak of the pandemic and who knows what I'll be doing day-to-day. So I can only hope people are finding time to look after themselves with the help of each other, books, social media, music and creativity!

What do you love to eat for breakfast?
My breakfast is usually either porridge or natural yoghurt with granola. Topped with fresh fruit, nuts and seeds and maple syrup or honey with some cinnamon. And a cappuccino.

What do you love most about spring?
I love being in the garden and seeing everything come back to life. I love the magnolia trees and their lush pink blossoms, I love the road sides and hedgerows with the yellows of the primroses, daffodils and buttercups, followed by wild garlic, blue bells and lots of other wild flowers. And I love sowing seeds and seeing the tiny plants come up. I love the days being longer again and warm enough to spend a lot of time outside. What's not to love about spring?

What positives are you hoping to take from the current global health situation?
I can't help but be amazed when watching the world not being so 'busy' - not racing around in cars, from school runs to work to sport classes and meetings and to be forced to slow down. I hope it gives many people time to re-evaluate their priorities. And I hope it gives (particularly low paid) key workers permanently more value in our society. I hope there will be a shift towards a more fair and inclusive attitude and that people won't forget that it wasn't the rich celebrity that held their loved ones' hand in the hospital, but more likely the immigrant care worker or nurse (like our prime minister found out). It has come at a time when no one could really imagine changing their lifestyle for the climate or the greater good, but now we have shown ourselves and the political leaders that it can be done. Let's hope it brings about permanent positive changes, but let's also hope we can go back to more human physical interaction very soon!

Do you have any top seasonal tips to share with the Botelet community, as we all spend a lot more time at home? 
I'm not really spending more time at home and my days off are often still spent catching up on the latest developments, policies, guidelines and making plans for the next phase. However when I am at home there are no school runs, swimming lessons or sadly also no sea swims, rowing, yoga, book club, social events or supper club to go to. I wouldn't have the energy either! You know I'm a bit of a social animal, but all my energy seems consumed with work and all I want to do besides that is looking after my plants, spending time with my family and the occasional run. Very little virtual classes going on for me! 

My top seasonal tip is try out seeding and growing some veg and herbs. Mix it up with flowers and you'll have something to do and look after every day. I made an improvised arch between two raised beds (sticks, old bamboo canes and lots of rope) which I'm hoping will guide courgette and cucumber plants from one bed and sweets peas from the other. The garden certainly helps me switch off my busy mind!

Recipe: Spring Muffin Frittatas with Foraged Leaf Salad

With spring beginning to unfurl in the garden and hedgerows, this breakfast or light brunch dish celebrates the humble egg and the fresh produce that we have access to at this time of year. Our hens have just started laying regularly and it’s lovely to have a good supply to be using with our meals.

This is a very flexible recipe; include the plants that you have access to whether you are growing them, foraging for them - which makes for a lovely activity with kids for those with access to the countryside at this time (see foraging guidelines below), or sourcing them from a local producer or supermarket. Likewise with the cheese, I used mature Cornish Gouda from our lovely friends just along the lanes, but you could substitute this for any cheese you have that needs using up.

I do hope you enjoy this recipe, wishing you well
Tia x

Spring Muffin Frittatas with Foraged Leaf Salad

Makes 12 fritatta muffins, with a light salad for 6 people

Ingredients

• 6 large eggs

• 150g grated or finely chopped cheese, 100g to combine with the egg mixture & 50g for topping (I used Cornish Gouda but you can use whatever you have to hand. A hard cheese works best for the 50g topping)

• 1 tsp dried thyme or other dried herbs

• Salt & pepper

• Olive oil

• 2 medium leeks (or alternative such an onions, carrots, celery)

• Handful of rainbow chard, washed

• Handful wild garlic

• Handful nettles (separate 12 of the smaller leaves to decorate the top of the frittatas with, remove the rest of the leaves from the stems and set aside to go inside the frittatas)

• 2 large handfuls primrose leaves (see foraging guidelines below)

• 2 large handfuls young hawthorn leaves

• Handful stitchwort flowers (see foraging guidelines below)

• Drizzle of gorse syrup (recipe below) or 1 tsp honey

Ingredients notes: If you don’t have access to the countryside for foraging at this time, simply choose any leaves to make a salad, I love to include some leaves with a bit of a bite such as rocket or celery leaves. Check what you have in stock that needs to be used up, you could add fresh herbs or a simple oil and balsamic dressing if you want to add more flavour to the leaves you have to hand.

You can substitute the leeks, chard, nettles and wild garlic for any vegetables you have to hand that need using up such as carrots, parsnips, celery, onions or others; finely chop, lightly sauté then add to the egg mixture.

Method

• Begin by gathering your foraged and garden produce, if using. For this recipe I foraged for nettle leaves, wild garlic, primrose leaves, hawthorn leaves and chickweed flowers; I picked leeks and rainbow chard from the garden veg patch.

• Grease a 12 hole muffin tin.

• Heat oven to 180 C.

• Prepare the leeks: Chop off the ends, wash them then separate the leaves from the stalks. Chop the leaves into lengths of approximately 5cm then set aside in a large baking . Finely chop the stalks.

• Prepare the rainbow chard: wash then separate the leaves from the stalks. Chop the stalks into lengths of approximately 5cm and place in the same baking tray as the leek leaves. Finely chop the chard leaves.

• Prepare the nettles: wash, remove the leaves from the stalks. Set aside at least 12 small leaves to use to decorate the tops of the muffin frittata. Finely chop the rest of the nettle leaves.

• Prepare the wild garlic: wash then finely chop.

• In a frying pan add a glug of olive oil then gently sauté the chopped leek stalks for a few minutes, add the chopped rainbow chard leaves and continue to cook for another couple of minutes, then add the chopped nettles and wild garlic, cook for a further minute then remove from heat.

• Grate the cheese, set aside 100g of grated cheese in one bowl and 50g of the grated cheese in a separate bowl to use later.

• In a large bowl crack the eggs then mix with a fork. Add salt & pepper, 100g of the grated cheese and the sautéed leek, rainbow chard, nettle & wild garlic mixture. Combine well together.

• Using a tablespoon, spoon the egg mixture into the muffin holes. Be careful not to fill too high, leave a little gap at the top as the muffins will rise. Sprinkle the remaining 50g of grated cheese on top, then place one nettle leaf on top of the final layer of cheese, to decorate.

• Place in the oven for approx 20 minutes, checking as you go. The frittatas are ready when they don’t wobble if you move the tray, and should go a light golden colour on top.

• Once the frittatas are in the oven, drizzle olive oil over the leek leaves and rainbow chard stalks that are in a baking tray, add a little salt and paper and pop them in the oven too. Cook for around 10-15 minutes until starting to crisp then remove from the oven and set aside.

• While the oven food is cooking prepare the primrose leaves for the salad: roughly tear the primrose leaves and add them to a saucepan (you can use the same saucepan you sautéed the leek mixture in), add a drizzle of olive oil and the honey or, if you have it, a drizzle of gorse syrup. Sauté for a minute or two until the primrose leaves are just starting to wilt.

• When the frittatas are ready, remove from the oven and leave for a minute or so before removing onto a wire rack too cool. Try not to handle them too much until they have cooled and firmed slightly.

• Assemble the dish: place one or two frittatas on each plate then for the salad gather a few wilted primrose leaves and create a small pile on the plate, add some crispy leek and chard stalks, then scatter fresh hawthorn leaves. Place stitchwort flowers on top to decorate.

To make gorse syrup
The kids and I made this following from a foraging walk: we used 1 litre water and 400g granulated sugar, combined them in a saucepan and simmered for 10 minutes then removed from heat and added 5 large handfuls of gorse flowers. We left it overnight then simmered for another 10 minutes in the morning before straining through muslin, bottling and popping in the fridge. This makes lots of syrup - enough for a good few cakes, drinks, salad dressings and anything else you care to make with it - we’d love to know if you have any good ideas!

Foraging guidelines
Do remember to follow responsible foraging guidelines, ensuring you only take plants when there is a plentiful supply, just picking what you need, and never taking the roots.  Seek permission before foraging on private land.  Here at Botelet Farm there the hedgerows are teeming with primroses and stitchwort, however be aware that in some areas these plants can be scarce and are therefore not suitable for picking.  It’s a good idea to check foraging guidelines before setting out, see for example Wild Food UK’s Foraging Code

Recipe: Wild Garlic & Rhubarb Pesto

With wild garlic in abundance right now, pesto is a classic go-to for making use of a bountiful harvest. I picked a good few handfuls of wild garlic whilst on a walk with the children but upon returning home realised that I didn’t have any lemons; and knew that lockdown regulations (and eco morality!) wouldn’t permit a trip out simply for a lemon or two. So I decided to use rhubarb from the veg patch as a substitute for lemon, offering tangy flavours and softening textures once cooked down. The recipe below was put together by using up what was available in our larder in addition to the wild garlic and rhubarb, cheese could be added for a more traditional version. Pestos are so adaptable, play around with the recipe according to availability and preferences.

I used the pesto to make a tart for Easter day lunch, topping with seasonal roasted vegetables and feta cheese. We’ve also had it as an accompaniment to baked potatoes; on pasta; and with quinoa and a selection of use-up veggies.

The creation of this recipe seems to me to represent a microcosm of what lockdown can offer us; changing our habitual patterns of food preparation so that instead of buying new and making lots of small trips for food (especially if they involve driving, as is the case for us), we become more accustomed to using up what we have, not relying on imported fresh products to the same extent that we are used to, and forcing our hand at eating more seasonally.

I hope you enjoy - feel free to amend the recipe in order to use up what you have available
Tia x

Recipe: Wild Garlic & Rhubarb Pesto

Makes approx 8 portions

Ingredients

• 100g wild garlic leaves, washed and dried

• 300g (trimmed weight) rhubarb, washed & chopped into small pieces

• 1 tbsp honey

• 150ml apple juice

• 20ml apple cider vinegar

• 100g combination of seeds and nuts, according to availability. I used sunflower and pumpkin seeds, almonds, cashews and brazil nuts.

• 4 tbsp olive oil (approx, you may wish to amend this depending upon how you

• Sea salt and pepper

Method

• Place the chopped rhubarb in a saucepan with the honey, apple juice and cider vinegar. Simmer until soft, approx 10 mins then remove from heat and set aside.

• Place the nuts and seeds in a saucepan and toast lightly until just turning brown and starting to making a popping noise. Remove from heat and set aside.

• In a blender, whizz up firstly the wild garlic leaves then add in the nuts and seeds, rhubarb mixture and olive oil. Blend until smooth then season with salt and pepper to taste.

• Use fresh, or place in a jar or container and keep in the fridge for a few days. If placing in the fridge, add another drizzle of olive oil on top of pesto before placing lid on jar, to help it keep.

Foraging guidelines
Do remember to follow responsible foraging guidelines, ensuring you only take plants when there is a plentiful supply, just picking what you need, and never taking the roots.  Seek permission before foraging on private land.  It’s a good idea to check foraging guidelines before setting out, see for example Wild Food UK’s Foraging Code.

Recipe: “Croque Fourrage”

This recipe is so easy to make and hugely versatile according to what you have available. I stepped out for a foraging walk along the lanes with the kids to see what we could find. I have found it such a joy during this phase of lockdown living to be able to walk through fields and woodlands taking time to identify and then utilise more of the wild bounty that surrounds us; something I’ve always had great intention to do yet never quite made enough time for. I do realise how very lucky we are to have deserted lanes to walk in, being located here on the farm and for that we are all truly grateful.

We are also hugely grateful to our wonderful local suppliers who are still safely delivering their produce, for this recipe I used Baker Tom sourdough (they are doing a weekly delivery to our local community centre car park), and Cornish Gouda from along the lanes.

The beauty of this recipe is simplicity and adaptability - have fun of foraging for whatever you can find (if you have access to a garden or the countryside on your doorstep) but of course you can also use bought vegetables and salad items to create your recipe.

I personally love the flavours of gently wilted primrose leaves as the base of a side salad, then sorrel, wild garlic and young hawthorn leaves are delicious raw, topped with toasted seeds, a simple dressing, mint leaves if you have any in your garden, and edible flowers. For the foraged plants to cook on top of the cheese, I love the nutty taste of nettle along with wild garlic, sticky willy, dandelion leaves and penny wort. Wild Food UK has a great online guide (and handy guidebook) if you’d like some help with identification. Please also see notes on foraging guidelines below.

Whether you’re able to get out for a foraging walk or simply make this at home using up some salad and veggie leftovers, I hope you have fun creating and eating this recipe
Tia x

“Croque Fourrage”

Serves 2

Ingredients

• 2 large slices bread - I used sourdough

• 150g / few handfuls of sliced cheese, enough to cover well each slice of bread. I used mature Cornish Gouda.

• Few handfuls foraged leaves - some to be cooked on toast, some to make a fresh salad. This is adaptable depending on what you have available and your preferences, I used:

  • For on top of the toasted cheese: nettle, wild garlic, dandelion leaves, penny wort.

  • For the salad: primrose leaves, young hawthorn leaves, wild garlic and sorrel (see foraging guidelines below)

  • If you you aren’t able to forage then bought or garden leaves such as spinach and chard would work well on top of the cheese and use leaves you have available for the salad.

• Handful foraged edible flowers, for example primrose, sweet violet, herb robert or stitchwort (optional, see foraging guidelines below)

• Drizzle rapeseed oil (or an alternative oil)

• Drizzle gorse syrup or honey (optional) - for gorse syrup recipe see below

• Drizzle tamari or soy sauce (tamari is a gluten free version)

• Handful of seeds eg sunflower, pumpkin, poppy, linseed, sesame - any combination

• Glug of olive oil

• Glug of balsamic vinegar

• Salt & pepper

Method

• If you have access to foraged plants, head out for a walk and see what you can find. See recommendations above for the type of edible plants that you might find in season right now (April) and bear in mind responsible foraging guidelines below.

• Back home, choose which plants you will use to go on top of the cheese, and which you will use for a side salad. I have given suggestions above but these are adaptable according to availability and preference.

• Prepare the bread: cut a couple of slices for each person, lightly toast them and set aside.

• Slice the cheese so there is enough to cover well each slice of bread. Place the bread on a baking tray and top with the cheese.

• Chop the leaves that you will use to top the cheese and scatter these over. Drizzle tamari on top.

• Prepare the seeds: toast lightly in a saucepan until starting to brown and pop. Remove from heat and set aside.

• Cook the cheesy toast: we don’t have a grill so I use an oven preheated to 180C for approx 8 mins until cheese is bubbling but not over-cooked and foraged plants are wilted. Alternatively, place in the grill for approx 5 mins.

• While the toasted cheese is cooking, in a saucepan add a drizzle of rapeseed oil and either gorse syrup or honey, add the primrose leaves and cook for one or two minutes until they just start to wilt. Take off the heat.

• Make the dressing - combine a glug of olive oil and balsamic vinegar in a jar or jug, add a drizzle of gorse syrup or honey (optional) and some salt and pepper, mix together.

• Place the toasted cheese on two plates, make the side salad by adding a small pile of wilted primrose leaves on each plate, then adding the fresh salad leaves, toasted seeds, a drizzle of dressing then the edible flowers on top.

To make gorse syrup
I made this a couple of weeks ago with the kids, we used 1 litre water and 400g granulated sugar, combined them in a saucepan and simmered for 10 minutes then removed from heat and added 5 large handfuls of gorse flowers. We left it overnight then simmered for another 10 minutes in the morning before straining through muslin, bottling and popping in the fridge. This makes lots of syrup - enough for a good few cakes, drinks, salad dressings and anything else you care to make with it - and we’d love to know if you have any good ideas!

Foraging guidelines
Do remember to follow responsible foraging guidelines, ensuring you only take plants when there is a plentiful supply, just picking what you need, and never taking the roots.  Seek permission before foraging on private land.  Here at Botelet Farm there the hedgerows right now are teeming with primroses, sweet violet and stitchwort, however be aware that in some areas these plants can be scarce and are therefore not suitable for picking.  It’s a good idea to check foraging guidelines before setting out, see for example Wild Food UK’s Foraging Code.

Recipe: Wild Watercress Soup

Is anyone else feeling acutely aware of the value of our food right now, as we continue with ‘lockdown living’?

As we struggle to book slots for food deliveries with many items not currently available, and going shopping means queueing for hours (and is only an option for those who aren’t self-isolating), it somehow feels like there’s a more urgent need to connect with and appreciate each item of food and each part of each item of food that we are lucky enough to have access to right now, along with the people who sow, grow, harvest, package, supply, sell and deliver.

With this vulnerability we are living with comes opportunity, especially with the time that some of us are lucky enough to have on our hands right now. What changes can we start making - however small - with the way we eat whilst we have more time at home to cook, that might last beyond the lockdown? 

Whether using up leftovers (even if it means eating the same thing for three or four nights in a row, albeit in a slightly different guise), considering parts of a plant that we can cook rather than throw away, considering how we can support our local growers and farmers at this time?

Our lovely neighbours dropped a box of watercress on our doorstep that they had foraged from the woods. I made it into soup, then tonight the soup became a sauce with a Buddha Bowl supper that included chopped-up & baked Colwith Farm potatoes, leftover quinoa and seasonal veg that I re-fried & topped with roasted crunchy leek leaves from the veg patch - these have become a new favourite of the kids’! 

Note - I hadn’t cooked with wild watercress before. Tasting it raw it was pretty peppery so at first I didn’t add too much to the soup, knowing that the children wouldn’t eat it if it was too hot. However the watercress really wilt down and the flavour mellows a lot with cooking, so don’t hold back too much with the amount you use, if you have plenty.

I’ve popped the recipe below but feel free to add or replace items depending upon the vegetables that you have available that need to be used up.

Wild Watercress Soup

Serves 6

Ingredients

• Olive oil

• 2 onions, chopped

• 4 leeks, washed, the stalks chopped and the leaves chopped into approx 5cm lengths and set aside

• 6 potatoes, washed and chopped

• 2 handfuls wild garlic, washed and chopped

• 1.5 litres veg stock

• 6 large handfuls watercress, washed and chopped leaving a few pieces whole to decorate with.

• Dried herbs such as thyme (or use fresh herbs)

• Salt & pepper

• 1 chilli pepper (optional)

Method

• If you have access to the countryside for foraging in early spring, begin with a walk with the intention of picking watercress and wild garlic (and any other goodies you may find!) head out on a walk to bring back your foraged finds then wash them. Wild Food UK has a great online foraging guide.

• In a large pan gently cook the onions and chopped leeks for approx 10 mins until softened.

• Add the potatoes and cook for a further 10 mins.

• Add the wild garlic, herbs, salt and pepper along with the vegetable stock. Simmer for 15 mins.

• Add the watercress and cook for a further five minutes.

• If you like a smoother soup, whizz with a hand-held blender. Check seasoning again.

• Serve in warm bowls with a sprig of watercress, drizzle of olive oil and sprinkling of ground pepper on top. We added some chilli to ours but left it off the kids’ bowls.