How to renovate your kitchen sustainably

McCarthy Holden kitchen editorial

When looking to transform your home, one of the first things that comes to mind is the kitchen – after all, it’s the hardest-working room in the house.

And with sustainability high on the agenda, chances are eco-friendly choices are right up there.

Indeed, according to the latest kitchen trends survey by home renovation and design platform, Houzz, it’s overwhelmingly a priority for homeowners, with the vast majority incorporating sustainable features during their renovation (93%).

Interestingly, the majority do so because of the long-term cost-effectiveness (75%). So how do you tackle your kitchen renovation in the most sustainable way?

By Sam Wylie-Harris, PA

McCarthy Holden kitchen editorial

Why it’s important

“A kitchen renovation is often a big project,” says Amanda Pollard, senior editor, Houzz. “It’s likely to create significant amounts of waste and will involve choosing numerous different materials and elements, which will all have an impact on the environment.”

The kitchen industry consumes a lot of virgin raw materials to produce all of the different elements, such as wood products for cabinetry, metals for appliances and stone for worktops, explains Mark Byers, director of Oliver Green Kitchens.

“Fortunately, the industry has reacted to the high demand for raw materials by embracing recycling,” says Byers. “But consumers also have a part to play by making good material choices when replacing or updating their kitchen.”

As Felicity White, director of Felicity White Interiors, points out: “Kitchen renovations are typically the most expensive area of the home to renovate, so creating a kitchen that’s going to stand the test of time is also important financially.”

McCarthy Holden kitchen editorial
Amanda Pollard

The main things to think about

“There are three things to consider when choosing materials,” highlights Byers. “The first is whether it contains any recycled content, the second is its durability and the third is its end-of-life.”

Manufacturers play a big part in producing items that incorporate recycled elements, but we as consumers should be asking the question of how much, if any, recycled material is used in a product, advises Byers.

Secondly, considering the items’ durability means not buying products just based on price. “The cheapest products will often end up costing more over time because they simply don’t last,” says Byers.

“Sadly, the cheapest products are also the least likely to incorporate any recycled material and often cannot be easily recycled themselves,” notes Byers. “So being able to recycle, refurbish or repurpose products when you’re done with them is an important final consideration,” he adds.

One of the first questions we ask our clients is whether they can keep any elements of their old kitchen, says White. “Sometimes the cabinet carcasses are well-constructed and it’s a case of replacing the cabinet fronts and handles, or even wrapping the cabinet fronts to save throwing them away.”

However, if you’re planning a complete overhaul, and the existing kitchen is in good enough condition, she says it may also be possible to sell it through second-hand kitchen vendors, such as Rehome.”

McCarthy Holden kitchen editorial

What materials are best?

White says to aim for natural materials. “For cabinets and door fronts, FSC timber and plywood are better options than particle board or MDF options you typically find with large kitchen retailers.”

“With the right construction and treatment, natural wood can last longer as it’s stronger and can be repaired, whereas engineered wood can’t. Engineered wood can also contain high levels of formaldehyde, which can be nasty if it gets into the air, she adds.”

One material to use less of, or not at all, is MDF, warns Byers. “As it’s difficult to recycle, most MDF products at the end of their life are used for fuel, which releases carbon and other [unpleasant] chemicals into the atmosphere.”

“Laminate worktops are also not great,” he notes. “Not surprisingly, both these products are heavily used in the kitchen industry because they’re cheap. As a broad guide, the best products to use are those that can be recycled and used in new products or can be refurbished or repurposed.”

When choosing materials for your new kitchen, experts on Houzz advise researching where the item is coming from, how it has been made and what is in it, says Pollard. “It’s also best to source items as locally as possible and keep chemicals to a minimum.”

McCarthy Holden kitchen editorial

Caroline Quentin: Being an actor and a gardener is not a happy combination

Caroline Quentin Gardening McCarthy Holden

The Men Behaving Badly and Life Begins star, who recently appeared in Sky sci-fi series The Lazarus Project, also offers a wealth of advice and tips to her 150k followers on Instagram (@cqgardens).

Her husband, Sam, does much of the filming when she invites followers into her home near Tiverton in Devon, where she makes all sorts of dishes from ingredients she has grown, and shows us what she’s up to in her two-acre garden – which features an orchard, pond, greenhouse, raised vegetable beds and a flower garden, where the magic takes place..

Caroline Quentin Gardening McCarthy Holden

Now, Quentin has written – and illustrated – a new book, Drawn To The Garden. It’s part memoir, part guide, with chapters on seeds, salads, fruit and veg, water, herbs, pets and pests, memories and anecdotes meandering through each section.

Her garden, she says, is “not immaculate”. Weeds haven’t taken over, but she allows some buttercups and daisies to encourage bees.

“By my nature, I’m quite a chaotic person, so I don’t need things to be immaculate, but my vegetables are in a rotational system. I’ll mow a path through the grass rather than cut all the grass. I garden organically.”

The book also features a chapter on wellbeing, an important element to Quentin, whose mother suffered from bipolar disorder and spent periods in a psychiatric hospital, she recalls in the book.

When she was allowed to visit, she’d spend time in the hospital gardens, surrounded by marguerites, which she still loves.

“I genuinely believe that growing things, watching the birds, smelling the roses, eating the green stuff and drawing and painting, all help keep me this side of sanity and one step away from the big dark house on the hill,” she writes.

Here, she tells us more…

Caroline Quentin Gardening McCarthy Holden

How much has gardening benefited your mental health?

“I consider it responsible for my wellbeing. I am by nature someone who goes up and down. I have mood swings, I get low. And if I do feel low, the first thing I turn to is my garden, or if I can’t be near my garden, the nearest open space or natural environment.”

Did you always have access to a garden?

“As a little girl, we had a long strip of suburban terraced house lawn. It was not really a gardening space. Nobody in my house was particularly interested in gardening.

“I wouldn’t say I was a gardener when I was young but at primary school, I’d put a seed on a bit of blotting paper or a bulb in a jam jar with water underneath and it was fascinating. The whole optimism about growing things is always a good thing.”

What was your garden in Devon like when you first moved there?

“It was a derelict property, with just a field and a trickle of stream at the bottom. There was no garden. That was about 17 years ago.

“I put the pond in first because I knew when you put water into a garden, nature comes, and that was what I was most interested in. It was one of the most exciting things I’ve ever done with a garden. I swim in it too.”

How do you juggle your acting career with looking after the garden?

“You tend to film in the summer months, and gardening obviously happens a lot in the summer months as well. So I tend to be in the greenhouse in January, February and March, getting everything ready, sowing my seeds, getting the garden ready, and then suddenly the phone will ring and I’ll need to be away from the garden when everything needs to go in and be planted out. Being an actor and a gardener is not really a happy combination. The time balance is somehow wrong.

“I’m filming two dramas this year. I do get homesick. I’m really bad at being away from home, which is weird given that I do it for 90% of my life. But it’s a small price to pay for what has been a very enjoyable career.”

Do you have help?

“Sam will water for me, but he’s not a gardener. Anthony (her gardener) has helped me over the years. He comes in for a morning a week.”

Caroline Quentin Gardening McCarthy Holden

How do you maintain your wellbeing in the garden?

“I hug trees, I talk to trees, I spend as much time as I can in woodland. They call it forest bathing. It’s a deeply rooted human thing to want to be in the shade or dappled light of a tree on a summer’s day.

“I don’t formally meditate, but I do have a process where I try to breathe well when I’m outside if I’m feeling stressed or trying to learn some lines and they’re not going in, or there’s too much to do. I do a little bit of yoga every day. In the summer, I can do that outside and get my breathing organised to just slow my heart rate down and breathe in some good air.”

What’s next?

“I’m planning to downsize and start a new garden (in Devon). My children (Will and Rose) have left home and we have a big house and big plot of land. I’m getting older and maybe it’s time for me to start thinking about a garden for someone in their 60s. I want to make my next garden as well, I don’t want to inherit one. At the moment I’m fixated on having bees. So I’m thinking of an orchard with bees in it, and possibly some wildflowers.”

What will you take from your old garden to your new garden?

“Probably water. What’s brought me the most joy is watching swallows over the pond on a summer’s evening. I would definitely grow apples again and I would have maybe three or four raised beds, and a greenhouse or potting shed.”

Drawn To The Garden by Caroline Quentin is published by Frances Lincoln on February 15, priced £20.

Caroline Quentin Gardening McCarthy Holden

Ella Mills’ creamy black bean and harissa stew

Ella Mills Deliciously Ella McCarthy Holden news item

“The best thing about batch cooking is that the flavours of the dish tend to get better the longer they marinate, so the leftovers are always a real treat, and this is certainly the case in this recipe,” says Ella Mills, the brains behind Deliciously Ella.

“It’s hearty and cosy, with lovely spices from the harissa, sweetness from the coconut and maple syrup, and a delicious nutty flavour from the almonds. The aubergine gives it great texture, while the beans ensure it really fills you up. It’s great on its own for a light supper, or for something a bit more substantial serve it with jasmine rice, jacket potatoes or crispy roast cauliflower.”

Creamy black bean, harissa and almond butter stew

Ingredients:

(Serves 4)

1tbsp olive oil

2 shallots, halved and finely sliced

1 aubergine, finely diced into 1cm cubes

4 garlic cloves, crushed

1 × 400g tin of black beans, drained and rinsed

3tbsp harissa, plus extra to serve

1 × 400ml tin of coconut milk

400ml hot vegetable stock

2 heaped tbsp smooth almond butter

2tsp maple syrup

Grated zest and juice of 2 juicy limes

Sea salt and black pepper

Method:

1. Put the olive oil into a large frying pan over a medium heat, add the shallot and aubergine and a pinch of salt and fry for five minutes, until soft. Add the garlic, black beans and harissa and fry for two minutes, until fragrant.

2. Pour in the coconut milk, stock, almond butter and maple syrup. Bring to a boil, then put the lid on the pan and turn the heat down to a simmer. Cook for 15 minutes, until the sauce has thickened.

3. Stir in the lime zest and juice and season with salt and pepper to taste. Swirl an extra tablespoon of harissa through the stew to serve (if you’d like a little extra spice).

Note: To make crispy roast cauliflower, simply chop your cauliflower into small florets, place them on a baking tray with a tablespoon or so of olive oil and a sprinkling of salt and roast in an oven preheated to 200ºC fan for about 20–25 minutes, until golden and crispy.

My girls love this recipe too, so when I’m cooking it for the family I hold off on the harissa and stir it into the adult portions once I’ve served the little ones.

Ella Mills Deliciously Ella McCarthy Holden news item
Ella Mills’ creamy black bean and harissa stew

Deliciously Ella: Healthy Made Simple by Ella Mills is published by Yellow Kite, priced £22. Photography by Clare Winfield. Available now.

Ella Mills Deliciously Ella McCarthy Holden news item

Ella Mills’ crispy potato and paprika tray bake recipe

Ella Mills Deliciously Ella McCarthy Holden news item

“Crispy, crunchy, hearty and super-simple, this tray bake is the ideal recipe when you want something satisfying without lots of prep, mess or brain space!” says Ella Mills, the brains behind Deliciously Ella.

“The zesty harissa yoghurt is really versatile too; it makes for a great dip or dressing with any veg.”

Crispy potato and paprika tray bake

Ingredients:

(Serves 2)

3 floury potatoes, such as Maris Piper (about 350g), with their skin

½tbsp olive oil

2 red onions, halved and finely sliced

2tsp paprika

1 punnet of cherry tomatoes (about 200g)

1 × 400g tin of butter beans, drained

½ bunch of coriander (about 10–15g), roughly chopped

Sea salt

For the harissa yoghurt:

4tbsp coconut yoghurt

2tbsp harissa

Grated zest and juice of 2 limes, plus wedges to serve

Method:

1. Preheat the oven to 220°C fan and bring a large saucepan of salted water to the boil.

2. Cut the potatoes into one-centimetre cubes then add them to the boiling water. Meanwhile, put the olive oil into a large flat baking tray and place in the oven to heat up. Simmer the potatoes for five minutes, until softened slightly and a knife pierces them easily, then drain well and add them to the preheated tray along with the onion, paprika and a pinch of sea salt. Toss to combine, then bake for 20 minutes, tossing occasionally so that the potatoes cook evenly.

3. Add the cherry tomatoes and butter beans to the tray and cook for a further five minutes until the tomatoes are soft and the potatoes are crisp.

4. Meanwhile make the harissa yoghurt by mixing the coconut yoghurt, harissa, lime zest and juice together in a small bowl, seasoning with salt to taste, then transfer to a small serving bowl.

5. Once the potatoes are ready, remove from the oven, sprinkle over the coriander and serve with the harissa yoghurt on the side.

Ella Mills Deliciously Ella McCarthy Holden news item
Ella Mills’ crispy potato and paprika tray bake

Deliciously Ella: Healthy Made Simple by Ella Mills is published by Yellow Kite, priced £22. Photography by Clare Winfield. Available now.

Ella Mills Deliciously Ella McCarthy Holden news item

Jay Blades says Sir David Jason is ‘perfect’ and collaborating on their new show was like ‘working with a teenager’

Jay Blade and Sir David Jason McCarthy Holden news item

Before the interview has even got fully under way, Sir David Jason is taking swipes at Jay Blades.

It is soon evident that this is the pair’s modus operandi. In fact, it becomes rather difficult to get an answer from either of them without the other butting in with a quip or alternative version of events.

Their zinging rapport is part of why the new BBC Two series, David And Jay’s Touring Toolshed, is such a joy. And beneath the veneer of friendly snark, their respect and esteem for one another is palpable.

Case in point: Blades is late to the Zoom call. Asked what his favourite moment from the series was – meeting the crafters, touring the country perhaps? – Sir David responds, “Well, I was going to say it was working with Jay. But now he’s not joining us, I can tell you the truth, that no way was he my favourite person. You can make what you like out of that.”

Jay Blade and Sir David Jason McCarthy Holden news item
Jay Blades and Sir David Jason

“Seriously though,” the veteran comic actor, 83, best known for his long stint in Only Fools And Horses, continues, “it was great working with Jay. He’s a super character. Lovely fella. Very, very easy to work with. He’s the sort of person where what you see is what you get.”

Blades appears on screen in a burst of laughter. “You’re not wanted now,” Sir David quips immediately.

“You thought you could get away without me being there, hey?” responds Blades. “David, you rein it in now. You behave yourself. It’s not the David show like you wanted it to be. They didn’t edit me out. I’m in there.”

Touring Toolshed sees Sir David and Blades take to the road, travelling the length of the UK to lend a hand to crafters and makers, both amateur and professional, and learn about their passions and projects. Donning matching blue caps, they visit craft shows, country fairs, steam rallies and engineering fairs. The toolshed – a trailer-come-shed equipped with a plethora of tools – pulls up and Sir David, Blades and various experts help individuals solve tricky challenges.

Jay Blade and Sir David Jason McCarthy Holden news item
David and Jay's Touring Toolshed

On working with the comedian for the first time, Blades, 53, calls him “a national icon”.

“It was a real joy working with someone I grew up with,” he continues. “And then you’re working with someone who is perfect in every single way. You’ve got to think, the age this young man is, we’d have done a full day’s filming – 14 hours, let’s say – and we go back to the hotel and have dinner and he’s talking about what we can do tomorrow. It was as if I was working with a teenager.”

Both Sir David and Blades are makers themselves. Blades is a long-time furniture restorer, author and presenter of shows including The Repair Shop and Jay Blades’ Home Fix. Sir David has a long-held passion for inventing and fixing things. Where did that originate?

“I have the ability,” the Del Boy star says, “because going back into history, when I first started work I was an apprentice electrician. When you are an apprentice to any trade, you have to absorb all sorts of traits – you’re bumping into people who are bricklayers, plasterers, pipe benders, plumbers. And if you’re interested in making things, it leaves its mark. You get interested in how a plumber bends a piece of pipe, and that sort of thing is still with me, I still love bending pipes. Well, now the pipe I bend is round Jay’s neck but…”

“Well, don’t tell them about that,” retorts Blades. “But Sir David still makes, and I still make. And what I love about making is the future aspect of it – you never just make something and that’s it. You’re always seeing the next step. Where can I take this? How can I move it forward?

Jay Blade and Sir David Jason McCarthy Holden news item
Ladies of Soy Quine Rowing Club with Jay Blades and Sir David Jason

“We had a load of different makers come along and the beauty for me is upskilling, so a lot of the people did have a stumbling block and we teamed them up with an expert who would help them right now with the problem at hand, but also in the future, so when they go off and make something else, they’ll have the ability to do it.

“So there’s a lady on there who made these beautiful puppets, but she didn’t know how to make them move. We had an expert show her how to organise the motor and put the strings in the right place – so when she builds another puppet, she can apply those skills straight away.”

A project that particularly impressed the pair involved upcycling aircraft windows.

“We met a couple of chaps who worked on an airfield,” Sir David explains, “and in the corner of the airfield was a broken-down aeroplane that had been there for months and months and was just rotting away. So the pair of them started to take it apart, recycle and polish the windows, and sell them – and they were going like hotcakes.

“And it was brilliant to see how they were making something out of nothing – that was quite an eye-opener, wasn’t it?”

 

Jay Blade and Sir David Jason McCarthy Holden news item
Ja Blades and Sir David Jason with Gordon Talbot

“They were making rubbish attractive and desirable!” exclaims Blades. The idea has since flourished into a fully fledged small business turning the portholes into mirrors and mosaic tables.

“You’d never believe that something that was rotting in a field could be turned into such a desirable item,” Blades continues. “That’s the beauty of what we found on the show. There were so many people with brilliant ideas.”

Do they hope the show will inspire viewers to start making and tinkering themselves?

“I don’t use the word hope,” says Blades. “I know it’s going to, plain and simple. This show, you’ve got a legend such as Sir David, and someone who knows about making and is as enthusiastic about it as me, and that enthusiasm comes over on screen and people will be inspired to continue making, tinkering and pushing it forward.”

.

Jay Blade and Sir David Jason McCarthy Holden news item
Sam Beresford and Sir David Jason

“I’m sure he’s right,” says Sir David, followed by a brief parley between the pair about the shock of finding themselves in agreement about something. “We will inspire people to invent, create, perhaps see something that nobody else has seen. So we’re hoping that what we’re going to achieve is for people to be inspired and get off their…”

Blades, chuckling, adds: “Seats.”

David And Jay’s Touring Toolshed started on BBC Two on Monday January 22.

Three Recipes From Mary Berry

Mary Berry’s easy-peasy one-pot chicken

By Katie Wright, PA

“A whole spatchcock chicken with Mediterranean-style vegetables, this is a healthy and hearty all-in-one dish made in a casserole or deep saucepan,” says iconic TV cook Mary Berry.

“Removing the backbone of the chicken makes it a spatchcock and it is easier to arrange in the pot and to carve or joint. Double up for eight people, if you wish, and arrange two chickens in a large roasting tin, covered in foil.”

Easy peasy one-pot chicken (Serves 4-6). Ingredients:

2 tbsp olive oil

1 large onion, thinly sliced

1 large fennel bulb, thinly sliced

1 red pepper, deseeded and diced

3 large garlic cloves, finely grated

100ml (3½fl oz) white wine

1 x 400g tin chopped tomatoes

2 tbsp sun-dried tomato paste

2 tsp Worcestershire sauce

1 small whole chicken (about 1.25kg/2lb 12oz)

5 bay leaves

1 lemon, thinly sliced into rounds

1 tsp paprika

1 tbsp runny honey

Method:

1. Preheat the oven to 200°C/180°C Fan/Gas 6.

2. Heat the oil in a deep lidded casserole or large, lidded, ovenproof frying pan over a high heat. Add the onion, fennel and pepper and fry for about 3–4 minutes, stirring regularly. Add the garlic and fry for 30 seconds. Pour in the wine and boil to reduce by half.

3. Stir in the chopped tomatoes, sun-dried tomato paste and Worcestershire sauce, and season with salt and black pepper.

4. Meanwhile, put the chicken upside down on a board. Remove the backbone by cutting either side of the bone with scissors. Turn over and press down on the breastbone to flatten the bird; it is now a spatchcock chicken. Arrange the lemon slices and bay leaves over the chicken.

5. Put the chicken, breast-side up, on top of the vegetables in the casserole or frying pan. Season and bring up to the boil. Cover with a lid and transfer to the preheated oven for about 35 minutes.

6. Remove the lid and sprinkle the paprika over the chicken and drizzle with the honey. Return to the oven, uncovered, for about 30 minutes to brown and finish cooking.

7. To serve, spoon the vegetables on to a hot platter and joint or carve the chicken before arranging the chicken on top of the vegetables.

Mary Makes it Easy is published by BBC Books, priced £28. Photography by Laura Edwards. Available now.

Mary Berry’s Somerset cheddar cheese straws

“Cheese straws are so delicious, but can be tricky to make if the proportions are not quite right,” says iconic TV cook Mary Berry.

“We tested these every week for a month, just to make sure they were perfect – and because they are so moreish, too!”

Somerset cheddar cheese straws (Makes 50)

Ingredients:

250g (9oz) cold butter, cubed

55g (2oz) semolina

400g (14oz) plain flour

1 tsp mustard powder

¼ tsp cayenne pepper

150g (5oz) mature Somerset Cheddar, coarsely grated

150g (5oz) Parmesan, coarsely grated, plus about 4tbsp finely grated, to garnish

1 egg, beaten

A little milk

Method:

1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Line 2 large baking sheets with non-stick baking paper.

2. Measure the butter, semolina, flour, mustard powder, cayenne pepper and a little salt into a food processor. Whizz until the mixture looks like breadcrumbs.

3.  Add the Cheddar, Parmesan and egg and whizz again for a short time, just until the dough comes together.

4. Remove the dough from the processor, divide into two equal pieces, and shape each one with your hands on a floured work surface into a rectangle. Roll each piece of dough to a rectangle about 46 x 16cm (18 × 6½in) and about 8mm thick.

5. Brush the milk over the top of the dough and sprinkle with the finely grated Parmesan. Slice each rectangle into roughly 25 strips.

6. Carefully lift each straw on to the prepared baking sheets and bake in the preheated oven for about 18 minutes, or until golden brown. Leave to cool on the baking sheet until the straws have hardened and are easy to handle.

7. Serve cold.

Mary Berry’s red velvet sandwich cake

“An impressive, but easy cake,” is how iconic TV cook Mary Berry describes this bake.

“Use a professional food colouring paste, if you can; a natural liquid colouring won’t work and may turn the sponge green,” she recommends.

“For a particularly elegant finish, you could make extra icing and crumb coat the sponge before applying the top layer of icing.”

Red velvet sandwich cake

Ingredients:

(Serves 8)

Butter, for greasing

250g (9oz) plain flour

1 tbsp cocoa powder

2 tsp baking powder

1 tsp bicarbonate of soda

250g (9oz) light muscovado sugar

200ml buttermilk

150ml (¼ pint) sunflower oil

2 tsp vanilla extract

1 tbsp red food colouring gel or about ¼ tsp food colouring paste

2 large eggs

8 white chocolate truffle balls, to decorate

For the buttercream icing:

250g (9oz) butter, softened

2 tsp vanilla extract

300g (10½oz) icing sugar

250g (9oz) full-fat mascarpone cheese

Method:

1. Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line the bases of 2×20cm (8in) sponge sandwich tins with non-stick baking paper.

2. Measure the flour, cocoa powder, baking powder, bicarbonate of soda and sugar into a bowl and mix well.

3. Mix the buttermilk, oil, vanilla, food colouring and 100ml (3½fl oz) water in a jug. Add the eggs and whisk until smooth. Pour the wet ingredients into the dry ingredients and whisk until combined. The mixture should be bright red; it will get a little darker as it cooks. If it’s not as vivid as you’d like, add a touch more colouring.

4. Divide the mixture evenly between the two prepared tins and level the surfaces. Bake in the preheated oven for about 25–30 minutes, or until well risen and shrinking away from the sides of the tins. Cool in the tins for 10 minutes, then turn out, peel off the paper and leave to cool completely on a wire rack.

5. To make the buttercream icing, place the soft butter and vanilla extract in a large bowl and sift in half the icing sugar. Mix with an electric whisk until smooth. Sift in the remaining icing sugar and mix again. Add the mascarpone to the bowl and gently stir with a spatula until smooth (don’t beat with a whisk as it may split). Put a fluted nozzle in a piping bag and spoon about 150g (5oz) of the buttercream into the bag.

6. To assemble the cake, sit one of the sponges on a cake plate and spread a third of the buttercream over the cake, then sit the other cake on top. Ice the cake by first spreading a thin layer of icing – a crumb coat – over the whole cake before chilling for 30 minutes. Then pile the remaining icing from the bowl on top and spread over the top and around the edges to completely cover the cake. Make sure that the icing is smooth around the edges before starting to create lines up the sides. Using a small palette knife, make wide lines up the sides and swirl the top. Pipe a rope design around the edge of the top of the cake and decorate with the eight chocolate truffles to finish.

Dame Mary Berry at 88: ‘I don’t want to retire at all – I love what I do’

Mary Berry says she still has a “passion” for cookery and isn’t planning to hang up her apron any time soon.

“I don’t want to retire at all. I have a passion for what I do and I love teaching,” says the former Great British Bake Off judge, 88, who began her TV cooking career in the early 1970s.

“I mean, I’ve got wonderful health… I’m really lucky. I love what I do.” Born in Bath, she moved to London aged 21 and studied part-time at the prestigious Le Cordon Bleu culinary school, alongside jobs, doing cookery demonstrations and recipe testing.

“I’ve always worked very hard, early on taking any work that came my way,” says Berry, who married Paul Hunnings in 1966. The couple have two children, Annabel and Thomas (their other son William died aged 19). “I worked in a butcher, I worked in a fishmonger, I worked during the night when I was on a holiday in a bakery that made wonderful bread. My husband was with the two children while I worked.”

After becoming food editor at now-defunct Housewife Magazine, then Ideal Home (which is still going strong), Berry published her debut cookbook in 1970 and landed her first TV gig shortly after.

“My first TV cooking was with Judy Chalmers on Good Afternoon and I did farmhouse cooking,” Berry recalls.

“I like to think that television is the best way of teaching to a very large audience. I want to inspire people to enjoy cooking more.” Quickly proving popular with viewers, she remained a fixture on TV screens over the next four decades, joining Paul Hollywood as a Bake Off judge from 2010 to 2016. “Of course you need the backup of a book,” Berry continues, nudging the conversation back to the topic at hand, her latest recipe book, Mary Makes it Easy.

“I like to feel that with a book I’m holding somebody’s hand who is a little bit nervous and trying a recipe the first time, and I want them to have real success.” Something in the region of her 96th cookbook (the exact total appears to be lost in the sands of time), it’s all about simplicity, with a focus on one-pot wonders (like chicken tartiflette or meatball toad in the hole), quick dinners you can prepare in advance (veggie bolognese; humble pie) and freezable sweets (elderflower and lemon traybake; maple and orange pudding).

“We all want something easy, don’t we?” says Berry, who admits even she still has the occasional slip-up in the kitchen.

“I forget to put the timer on, I take things out too soon, all the things a housewife – or whoever’s doing the cooking – [might do]. We all make mistakes.” Having experienced times when cash was tight, the frugal foodie has lots of advice for home cooks who want to cut costs. “It’s all about planning,” says Berry, who is a big fan of doubling up on recipes and freezing half for a later date.

“The freezer is like a second larder if you label things properly. I write, say, ‘roasted vegetable lasagna, very good’ and I may even put in my diary when I’m going to use it.”

As well as a culinary career spanning six decades, Berry – who became a Dame in the 2020 Birthday Honours – has been happily married for 67 years. What’s her secret to a harmonious home? “Well, you know in my day you got married for richer or for poorer, till death us do part, which to me is very important,” the octogenarian says.

“We don’t have arguments, I just go in the garden or the greenhouse if he’s annoying me. Try and never go to bed on an argument,” she advises. And count your blessings: “I’m immensely grateful still to have him. Many of my friends haven’t got their husbands.”

Recently, some of Berry’s 1970s TV demonstrations have found a new audience on TikTok, with quaint clips showing her making the trendiest dishes of the day, like chicken stroganoff, ox tongue (“such a lovely idea for a picnic”) and sherry trifle – not that she would know.

“I have no idea. I don’t do social things like TikTok, I don’t do Twitter,” says Berry (her assistant Lucy runs an Instagram account on behalf of the pair.) “It’s very nice that people are enjoying the early ones.” She gently admonishes me when I confess that I’ve never sampled tongue: “You can buy it ready sliced in the supermarket. Have you never had it? You’re a foodie…

“I like it very much, my husband does, too. We have it occasionally. It’s more reasonable than having ham.”

Having seen many a food fad come and go, the one she struggled to get on board with the most was nouvelle cuisine, aka “little bits of something on a plate”.

“All the chefs were doing it and I remember well my mother, I think it was her 100th birthday, and we went to a very posh restaurant, it was nouvelle cuisine,” Berry recalls.

“I can remember the plates arriving for my brothers and my cousins. My mother got hold of the waiter and said, ‘That’s not enough for a man!’ And she was quite right.”

Mary Makes it Easy is published by BBC Books, priced £28. Photography by Laura Edwards. Available now.are available 

Halloween House Hunting?

With October showing a lates season up-tick in house sales activity, who knows what might be encountered on a house viewing during the days around Halloween celebrations (October 31).

Chances are there will be a few spine-chilling encounters, so the only question is do you dare take a look?

To find your perfect Halloween home start your property search here.

And don’t forget, at McCarthy Holden we do accompanied viewings.

Autumn décor ideas for a seasonal refresh

AUTUMN INTERIOR

With a nip in the air and change in seasons comes a new dawn – and a natural desire to create a comfy, snug space ahead of the cooler months.

Alongside sumptuous textures, polishing up warm woods and ambient lighting, now’s also the time for seasonal candles.

Here, experts share their top tips for an autumnal aesthetic…

Forage for farmers’ market-style floral displays

“As we prepare for colder, darker months, it’s all about getting cosy and adding some extra touches that will make you feel cocooned and comforted,” says Charlotte Reddington, one half of styling and organising duo, Style Sisters. She says one of her favourite things things about autumn is the rich variety of textures and tones, from crunchy leaves to the abundance of changing colours in parks and gardens.

AUTUMN INTERIOR

“Be inspired inside your home and think about how you can weave these elements into rooms,” suggests Reddington.

“This can be through the addition of a statement autumnal floral display, including a rich array of crimson reds, dark greens and burnt orange.”

And with pumpkin season in full swing, don’t forget this colourful squash can be styled with foliage, berries and autumn wreaths.

Embrace cosier fabrics

“Shorter daylight hours mean only one thing – cups of guilt-free hot chocolate and plenty of movie marathons,” says Dani Burroughs, head of product for Snug.

“To get into the autumnal spirit, start by swapping out summer fabrics for cosier ones, like soft velvets or fuzzy boucle,” enthuses Burroughs.

“Bring in warm, inviting colours – think rich browns, deep reds and rustic oranges. Not only will they help transition from summer to autumn, they’ll also create a relaxing and warm feeling that’s perfect for those lazy evenings on the sofa.”

Introduce ambient lighting

Clever lighting can totally transform a room and the overall atmosphere, highlights Reddington.

“A harsh overhead light isn’t always the cosiest for an autumn evening at home on the sofa! Think about placing a large floor lamp or table lamps for some mood lighting, which will create a calming ambience.”

She continues: “And with darker evenings as the clocks go back, it’s an important factor to consider for maximum home comfort.”

Dec out your dining room to combine function with beauty

Look to Scandinavian-inspired styles for a mindful, minimalist and meaningful take on autumn decor, suggests Francesca Hadland, interiors expert for Bridgman.

“Choose linen tablecloths and napkins, cutlery in classic styles and simple crockery while keeping to a colour scheme of just one or two main shades that imbue your space with warmth,” says Hadland. “Whether that’s a rust red or forest green.”

Ahead of the festive season, she says to make sure your guests feel comfortable with upholstered dining chairs – a personal favourite.

“Whether modernised by a metal frame or softened by a wooden leg, an upholstered chair is a beautiful way to ensure a sublime seating experience, while also adding an extra pop of colour to your dining room décor scheme,” notes Hadland.

AUTUMN INTERIOR

Embrace the biophilic trend

“Bring some new life into your home ahead of the colder months by incorporating air-purifying houseplants into décor,” says Rikki Fothergill, bathroom expert at Big Bathroom Shop.

Especially in bathrooms and kitchens, which she says is hugely beneficial for improving the quality of indoor air, regulating humidity levels and reducing the risk of more serious problems, like damp or even mould.

“Look to include species like ivy and fern as these are known to be great for maintaining air quality”, suggests Fothergill. “Spider plants are perfect too, and make for a great addition to any bathroom touching on the biophilic trend.”

Scent the season

One of the very first things you notice (sometimes unknowingly) when you enter a room isn’t just how it looks, but how it smells, notes Reddington.

“Scent can evoke memories, elevate an atmosphere, and help to change your mood – from energising and lifting, to relaxing and even aiding sleep… we really think it’s one of the most important aspects of a home.”

Candles and diffusers are the most popular and easy addition, says Reddington. “Not only can they smell amazing, but the design can add a stylish decorative touch to a mantlepiece or coffee table.

“An absolute autumn home essential,” she adds.

AUTUMN INTERIOR

Five minutes with… Mary Berry for Mary Makes It Easy

MARY BERRY

By Rachael Davis, PA Entertainment Features Writer

For some of us, cooking can be a real chore. You might feel like you’ll never understand how to put together a nutritious, delicious dinner for your family, or you might think you simply don’t have time to get into the kitchen after a long day at work while juggling after school clubs, homework, and all the rest.

In her new programme for BBC Two, Mary Makes It Easy, former Bake Off judge Mary Berry gets together with celebrities with various levels of cooking experience to teach them exciting dishes that don’t take a lot of time, effort or skill.

MARY BERRY

She joins her famous friends Mel Giedroyc, Jordan North, Anton Du Beke, Lorraine Kelly, AJ Odudu, and Michael Ball to guide them, and us at home, through some scrumptious recipes that even those who’ve never made toast without burning it will be able to whip up in a flash.

Let’s hear more from Berry, 88, about what she gets up to in the kitchen.

WHY DID YOU WANT TO SHOW PEOPLE HOW EASY COOKING CAN BE IN THIS SERIES?

I’d listened to what people say, and they want easy recipes, things that don’t take too long, too many ingredients, and perhaps, from ingredients that they (have) got in their cupboard. So Makes It Easy was good for me to do, because I knew everybody would love it. Nice shortcuts as well.

WHAT DO YOU THINK PEOPLE FIND HARD ABOUT COOKING?

I think they find it difficult because time is short, and they’re cramming so much into their lives… It’s the decision making.

I say: don’t make it complicated, make it on the simple side and follow the recipe. First of all, follow it exactly as it is written, read it through two, three times, and then place yourself thinking how it’s going to work… Choose a recipe that your family are bound to enjoy, and that’s achievable in the time that you’ve got.

I love a one pot dish. I’ve got a recipe that has a couple of chickens that have been spatchcocked – that means the backbone’s taken out. You can buy them already prepared, if you like, and put everything in one dish, all the roasted vegetables around it. Absolutely delicious.

MARY BERRY

HOW WAS IT WORKING WITH THE CELEBRITIES IN THIS SERIES?

Well, all the people that I had wanted to learn to extend their repertoire, or to do something a little bit different.

Lorraine (Kelly) is not an experienced cook, at all. And she likes healthy food. I did a vegetarian mixed bean and red pepper chilli and thought it was lovely, and her daughter enjoyed it too.

Mel (Giedroyc), she’s already a good cook and just wanted a few more to add to her repertoire. She did a veggie ragu, which was all sorts of different vegetables, but all sorts of things that you’ve got to hand – who hasn’t got a bottle of red wine? And we’ve always got things like tomato, tinned tomatoes and tomato paste, and mushrooms. You know, not too unusual vegetables.

And some like cakes. Now, Jordan (North), not a very good cook, but was dying to make a cake.

His idea of a spread was something he called “picky tea”, and he just emptied all different bowls on the table and put the cubes of cheese in, peanuts, crisps – so this was stretching him!

I made, with him, a red velvet sandwich cake… It had a delicious texture which was given by buttermilk – that was a new thing for him, and a buttercream icing. And on the top, just bought truffles, the sort that I like, the white chocolate ones – that was delicious. He seemed to enjoy it.

I had Anton Du Beke, also. When I spoke to him, I said: “Well, what do you already cook?”.

He said: “I do eggs. I do boiled eggs, fried eggs, scrambled eggs, omelette”.

“Can you do anything else?”

“No!”

So it was perfect to show him how to do a chicken escalope with tzatziki. We always buy chicken breasts, don’t we? And to make them cook quickly, you just can beat them out, which is very, very simple.

You just put the chicken breast on a board and put some baking paper on top, and then bang it with a wooden rolling pin. And it will be double the size – well, not quite double, but a nice escalope.

We fry it with mustard, and parsley on top and chopped dill, and that goes into the pan with it. And it is delicious.

YOU MENTIONED MEL THERE. OF COURSE, PEOPLE LOVE SEEING THE TWO OF YOU TOGETHER, BUT THIS IS THE FIRST TIME YOU’VE COOKED TOGETHER, AND YOU GO CAMPING! HOW WAS THAT?

It was just as much fun as playing cards with her, we used to do that…

We think alike. We have great fun. And of course, she is very bright and took to camping. I mean, she does camp with her family in the Lake District, and so she was certainly guiding me with putting up tents and things, and I would tell her all about cooking.

WHAT’S YOUR BEST ADVICE FOR PEOPLE STRUGGLING WITH COMPLICATED MEALS, OR WITH TIME TO COOK?

Well, don’t choose complicated recipes! Choose simple recipes. And it’s very important that you take on board the sort of food that your family enjoys.

Check that you’ve got all the ingredients together, and perhaps choose something that you could cook double the amount of and put some in the freezer for next week. It’s nice to look in your diary and say: “I’ve made a note that I’ve already cooked that, and it’s beautifully cooked, in the freezer – all I’ve got to do is reheat it!”

Mary Makes It Easy starts on BBC Two at 7.30pm on Thursday, November 2.

Wildlife presenter Kate Humble on what really makes a house a home

KATE HUMBLE MCCARTHY HOLDEN NEWS ITEM

What makes a house a home? Is it the building itself, the possessions inside, the people that live there, the location or community?

It’s probably all of these to some degree, says Kate Humble, who delved into the topic for her new book, Where The Hearth Is – sparked by the TV presenter’s own quest to understand why a London Victorian terraced property she thought would be her ‘dream home’ never really felt like it, but the Welsh farmhouse she later moved to did.

“Before I moved to Wales, my husband and I had bought a derelict house in London. We spent 18 months sleeping on kind friends’ sofas, giving everything we earned to the builders to try and make it un-derelict and create what we thought was going to be our absolutely perfect house, with a lovely kitchen, all our bookshelves and pictures on the walls, and all the elements we believed would make it the perfect, happy home,” explains Humble, 54.

“And what was really odd and actually rather distressing was the day we moved in and unpacked, we thought that instantly it would be home. It wasn’t. And it never felt like home, and I couldn’t work out what we’d done wrong.”

She repainted walls, moved pictures, furniture and even walls in a bid to fix the issue: “I drove my husband completely mad. For the whole seven years we were there, I basically battled to try and make this house a home.”

She eventually realised the problem wasn’t so much the house, but the location. “The reason that poor house was never going to be home was that I wanted it to make me believe London was home, and it couldn’t do that.”

mccarthy holden news item Kate Humble book

Humble’s TV career has always focused on the countryside and nature, with shows like Springwatch and Countryfile, and for a long time she’d harboured a desire to live in rural Wales.

“I was never a city girl, I was brought up in the countryside,” she explains. “I had for quite a long time wanted to be back in the country, but because of my job, doing things like Springwatch, lots of wildlife programmes and programmes that took me out into the countryside, I could manage coming back to London. But it just ceased to feel like home.

“I had this weird, inexplicable – and I still haven’t worked out why this was the case – longing to live in Wales, even though I have no family history in Wales or heritage, and I hadn’t even really been on holiday there. I didn’t really have a connection. But for some inexplicable reason, I really, really wanted to live in Wales.”

Then, “completely out of the blue” in 2007, Humble’s TV producer husband Ludo was offered a job in Cardiff. “It was like fate was intervening.”

The couple bought an old stone farmhouse with four acres of land in the Wye Valley. “As soon as I got there, I knew I had found my home,” she recalls. “There are many elements of that, but I think it was instant because I was back in the countryside, and those were my roots, even though it wasn’t geographically where I’d grown up, I had grown up in a rural area – and I was back in a rural area and suddenly I felt like I belonged again.”

Yet although Humble, her husband and their dogs have lived happily in the farmhouse in Wales for the last 16 years, running the Humble by Nature working farm and rural skills centre nearby, they may still not be in their ‘forever home’ – which is what sparked the idea for the book.

“For a long time, I’ve wanted to build a house of my own,” she reveals. “I’ve got the design in my head – I’ve always been fascinated by the idea of creating the place that I end up living.

“But the thing that worries me is, I might build this house one day that I think is perfect – but what will it be that turns it from a building I’ve imagined in my head, a physical thing, into the nebulous but nonetheless essential thing that makes it a home? What will shift it from simply being a building with furniture and a bed, into the place where you feel safe and secure and at home? What do I need to do to make sure that I don’t repeat the experience I had in London?”

Humble was so worried about this, she wrote long lists of the sort of people that might be able to give her insight into what makes a house a home. “I started off by thinking that would help me build a thesis, a kind of Humble theory of what makes a home, if you like.”

She spoke to many people, compiling stories for the book – ranging from brother and sister Willie and Ruby Brown, both in their late 70s, whose home (a 150-year-old family stone croft on the west coast of Shetland, where they’d been born and raised) was struck by lightning and destroyed, to a Syrian woman who lost not just her home in the war, “but her community, her culture, her language, everything she knew”, explains Humble.

“She had to start from scratch, trying to make a home in a country that wasn’t hers, and the thing she said made the UK feel like home was the kindness of people.

“What I learned was home doesn’t stop or start when you walk into the front door – it’s more than that,” Humble adds. “And for a lot of people – and I would include myself in this – community is really important, what’s around you, what do you look out at through your window?

“Of course, there’d be things that all of us, if they were lost through fire, flood or whatever, we’d probably mourn. But ultimately, possessions are ephemeral – one day they’ll fade, fall apart, or get lost. Whereas the people in your life are the fabric of your home. When I walk around my house and think what would I grab if the house was on fire, I think, well I’d grab my husband and my dogs,” Humble reflects.

“What I discovered is what makes a home is incredibly personal and individual to each person. But if you have a place you can genuinely call home, where you feel safe and secure and it’s your refuge, actually, you’re very lucky.

“Through talking to all these people and putting this book together, I realised how precious home is.”

Where The Hearth Is: Stories Of Home by Kate Humble is published by Aster, priced £22. Available now.

mccarthy holden news item Kate Humble book

How to style your home like a professional

Interior Design Image McCarthy Holden and PA

Thinking about giving your home a mini makeover?

When it comes to creating your own personal style, there are a few principles which come in super handy when you’re about to embark on a new project… and take your first foray into the world of interior design.

(By Sam Wylie-Harris, PA)

Interior Design Image McCarthy Holden and PA
Lucy Gough, interior stylist and author of The Home Style Handbook

“It’s not rocket science that if you wake up in a home or room you love, which makes you feel happy and calm and brings a smile to your face, then you will start your day with a more positive mindset,” Lucy Gough writes in her new book, The Home Style Handbook.

“And it doesn’t have to cost the earth either. Paint, wallpaper, upcycling, second-hand furniture, along with a new cushion or two, can go a long way in transforming your home,” she suggests.

Currently living in Sydney, Australia, and head stylist at Home Beautiful magazine, Gough says she feels it’s important as a stylist and freelance creative director to be able to turn your hand to any aesthetic a client asks of you.

“Us stylists need to be truly versatile!” enthuses Gough.

Here, she shares her insider tips on how to style your home like it is second nature, which is sure to put you in a positive frame of mind…

Interior Design Image McCarthy Holden and PA
build up your mood board, starting with the largest pieces at the bottom and working your way up to create a beautiful tonal palette

Make a mood board

“All wonderful interiors schemes are pulled together in the beginning stages using a mood board,” says Gough.

“Not only are they important in helping pull together all your creative thoughts and ideas,” she continues. “But they are fun to make and a great mindful task for you to play around with at the beginning of the project, to make sure you get it right first time.”

Create continuity of colour

“If you can decide on your colour and texture palette before you embark on picking up a paintbrush, your home will feel cohesive,” notes Gough. “And might trick people into thinking a professional has helped you!”

A thread of colour throughout your home is so important for it to feel like you have considered your ideas before implementing them, she adds

Interior Design Image McCarthy Holden and PA

Tell a story

Not only should you consider your palette but also think about a theme, says Gough.

“Now, I’m not talking about a Disney theme here! I mean a thread forming around your love of antiques, family treasures, a dark palette or coastal look for example.

“Something that makes your heart sing when you walk in your home!”

Then add colours you love and bring these together with surface samples and foliage, she writes in The Home Style Handbook. If you decide to go with two or more bold colours, Gough says to add some soft tones in between to give them space to breathe.

Interior Design Image McCarthy Holden and PA

Style your space in sections

“I suggest approaching your room as a series of vignettes,” encourages Gough.

“Sometimes, if you’re not a professional it can be overwhelming to think about styling a whole room at a time. Instead, think of each room as a series of smaller spaces.

“Look through your phone screen and break it down into smaller photographable corners and sections,” advises Gough.

“For example, style the sofa area first then the TV unit area second, and the corner with the armchair and mirror third.”

And when it comes to the finishing touches, such as styling your succulents, she writes: “Notice how the objects and plants on the cabinet (pictured) are higher in the top left and then go down at an angle to the bottom right.”

Interior Design Image McCarthy Holden and PA

Visualise a triangle formation

“When I am styling bookshelves, I like to style using a visual triangle formation,” says Gough. “I never style with symmetry – although there is nothing wrong with doing so.”

She continues: “I prefer the more relaxed look and find creating triangular shapes between items helps aesthetically.

“And don’t pack things in too tightly,” says Gough. “You should give things room to breathe!”

Interior Design Image McCarthy Holden and PA

The Home Style Handbook by Lucy Gough, published by Mitchell Beazley, priced £30. Photography by Simon Bevan. Available now.

Interior Design Image McCarthy Holden and PA

A beginner’s guide to pickling your homegrown fruit and veg

Pickeling Editorial McCarthy Holden PA

Want to know how to make delicious pickles, chutneys and relishes by adding homegrown vegetables, fruits and herbs to the mix?

“A veggie patch is the fastest path to preserving homegrown produce,” says keen gardener Jo Turner, who learned many of her skills from her mother and grandmother and has now put her knowledge into a new book, The Preserving Garden, an illustrated guide on how to preserve your produce throughout the year.

The book features recipes for chutneys, piccalilli and a plethora of pickled veg, and how to go about growing and preserving them.

Pickeling Editorial McCarthy Holden PA

Here, she offers tips for anyone wanting to have a go at pickling their homegrown produce.

Pick fresh produce

“You can pickle courgettes, cucumbers, onions, carrots, beetroot and capsicums,” Turner enthuses, or use tomatoes in chutneys and courgettes in piccalilli.

Choose firm, young, blemish-free vegetables and start the pickling process within 24 hours of picking them. Some, such as beetroot, will need preparation. Turner peels and roasts her beetroot before pickling.

Watch your vinegar

“You need an acidic brine made from vinegar and spices,” she advises. The vinegar used should have an acidity content of at least 5%, which should be on the label of the bottle. Alternatively, ready-made pickling vinegars are widely available from supermarkets.

White vinegar is often the base for pickling vinegars, but you could also use cider vinegar, wine vinegar or malt vinegar. For a richer flavour, balsamic vinegar can also be used. Don’t add water to the mix as it will reduce the acidity, Turner says.

Mix your vinegar with sugar (some recipes require a lot of sugar), salt and spices and you will get a brine. You may have to taste it to assess sugar content, she suggests. Remember that darker vinegars will result in a darker brine and may not be ideal if you want your pickles displayed in a clear liquid, she adds. Use white sugar to keep the brine clear, not cloudy.

Herb choice

Use whole spices and washed fresh herbs to add to your vinegar, as that will give the best flavour. Ground spices will make the brine cloudy.

“Ideal additions include whole peppercorns and bay leaves, star anise and more robust spices,” Turner suggests. She uses fennel leaves with carrots and finely sliced chillies to spice up other pickled veg, while cucumbers (gherkins) go well with mustard seeds, coriander seeds, cumin, dill, chilli and bay leaves. Whole cloves, allspice and star anise make good companions for beetroot.

Sterilise your jars

She advises avoiding metal lids to seal jars containing brined or pickled produce, unless they are sealed with a plastic-like coating on the underside. Sealing rings help long-lasting preservation and glass bottles can also be used.

To sterilise, wash the jars, lids and rings in hot soapy water and rinse in a sink of clean hot water. Leave the lids to air dry on a clean tea towel. Place damp jars upside down on a baking tray lined with an old tea towel and place in a warm oven for 15-20 minutes, she advises. Turn the oven off and leave the jars to keep warm until needed.

Pickeling Editorial McCarthy Holden PA

Putting it together

Some veg, such as cucumbers, will need to be sprinkled with salt and left for a few hours before being rinsed off in a colander with boiling water and dried. Peppers will need to be grilled and their blistered skins removed before preserving.

You’ll need to boil the brine in a pan so that the sugar and salt are dissolved.

“Place your spices and cut-up vegetables as you would want them into the jar and then cover it with boiling hot brine, ensuring that your jars are warm when you do it, or they may crack,” Turner says.

“Pouring hot brine on veg won’t make them softer because it doesn’t cook them through.”

Remove air bubbles by gently running a small spatula or cocktail stick into and around the jar and leave a centimetre at the top, but the vegetables need to be completely covered with the brine, she adds.

How long will pickled veg keep?

If you place an unopened jar of pickled veg in a dark, cool room it should last for six to 12 months, she predicts.

Once the jar is opened, it needs to be resealed and kept in the fridge and should last a couple of weeks. Chutney may keep longer, although it will need to be placed in the fridge after opening, she adds.

The Preserving Garden by Jo Turner is published by Thames & Hudson, priced £19.99. Available now.

Pickeling Editorial McCarthy Holden PA

Bake Off’s Hermine Dossou: Being thrifty helped me get on the housing ladder

bakery editorial McCarthy Holden

As a trained accountant and a long-time baking enthusiast, Hermine Dossou knows a thing or two about saving money in the kitchen.

“My first breadmaker was from Panasonic – I bought it from Gumtree,” the former Great British Bake Off contestant says.

“It was basically somebody’s wedding present that they didn’t want and they sold it half price.”

A devotee of Martin Lewis’s Money Saving Expert website, the 42-year-old, who was born in Benin, West Africa, and moved to the UK for university aged 20, tries to avoid ever paying full price for a big ticket item.

“If I wanted to buy, let’s say, a mixer, I would go online, and type ‘Kenwood discount vouchers’ and then something always comes up,” says Dossou, who lives in Kettering and came fourth on the 2020 series of Bake Off.

bakery editorial McCarthy Holden

But the mum-of-one – whose son Steven is 13 – wasn’t always such a frugal foodie.

“That came from that period where I became a single mum on a reduced income,” she says.

“I couldn’t work full-time because I had to look after my son, and also I didn’t want him to have the processed kind of bakes.”

Whipping up cakes and cookies filled her “empty afternoons” as a new mum and was a lot cheaper than buying ready-made baked goods.

“I would cook from scratch and prep my vegetables when I could get them on offer,” she continues.

“Same for fruits – they are often very discounted when they become a bit soft, and that’s the best time to make jam.”

Even post-Bake Off and her book deal (she works full-time as an accountant), Dossou remains a savvy shopper, knowing that a higher price doesn’t always mean a better product.

“Like a bar of chocolate, if it’s the same quantity of cocoa, why are you paying three times the price? Especially if you’re going to bake with it.

“Wonky onions at half the price is the same… they all come from the same farm.”

bakery editorial McCarthy Holden

Her accountancy skills came in handy, too, and she still uses a spreadsheet to track her income and outgoings every month.

“I think generally in life it is important to budget and know where your money goes, because I think it allows you to achieve a lot more than if you were just living freestyle,” Dossou says.

“It’s a nightmare trying to get on the housing ladder here in the UK – that’s something I’ve been able to do through being thrifty in every area of my life.”

That’s why she decided to call her first cookbook The Thrifty Baker: “I just really wanted to bring that awareness of how we choose what we eat, and how we can save through making little changes here and there.”

“Now, more than ever, when people are struggling with the cost of living, I think it’s even more important to go back to those values of cooking from scratch, trying to cook at home, and making meals from, you know, not much.”

With lots of advice for beginners, the book focuses on affordable dishes, from basic breads and simple biscuits to special occasion puds and impressive-looking desserts.

There’s a distinct Gallic influence (Benin, where Dossou learned to bake as a child, is a former French colony) felt with recipes such as pain de campagne, orange and brown butter madeleinesm and pear frangipane tart.

bakery editorial McCarthy Holden

The author points out when a recipe can be cooked in an air fryer – a recent Black Friday bargain she loves because it allows her to enjoy fried Benin delicacies using less oil and without turning on the oven.

“Because we have a really small family, just me and my son, you don’t always want to put the oven on just to bake something for two.

“With an oven you’ll need to preheat it for a good 15 to 20 minutes before you can even bake in it. With the air fryer you just put the cake in and 15 minutes later it’s out – easy and convenient.”

There’s also a section devoted to microwaveable mug cakes, with peanut butter and jam, speculoos (aka Biscoff) and chocolate hazelnut flavours of the cheap and easy-to-make single-serve puds.

bakery editorial McCarthy Holden

“In the microwave you can make a cake in five minutes from weighing, mixing and baking,” says Dossou, who loves how kid-friendly they are.

“With my son I feel more inclined to let him make a mug cake than maybe something bigger.

“Even if it goes wrong he’s not wasting a lot of ingredients and, you know, he’s not turning the kitchen into a bonfire.”

The Thrifty Baker by Hermine Dossou is published by White Lion, priced £18.99. Photography by Patricia Niven. Available now.

Pauline Cox’s carrot and apple muffins

muffins McCarthy Holden

“These muffins are naturally sweetened by the grated carrot, apple and cinnamon,” says functional nutritionist Pauline Cox.

“This fibre fest will keep you feeling full and satisfied without a blood-sugar spike.”

Carrot and apple muffins

Ingredients:

(Makes 12)

90g coconut oil, melted, plus extra for greasing

5 eggs

375g ground almonds

150g sultanas

90g walnuts or pecans, roughly chopped, plus a few extra to serve

3tsp baking powder

3tsp ground cinnamon

1tsp salt

375g carrots, grated

375g apples, grated (green apples for a lower carb content)

Zest and juice of 1 unwaxed lemon

Coconut or natural yoghurt, to serve

Method:

1. Preheat the oven to 170°C fan and grease a 12-hole muffin tin.

2. In a mixing bowl, beat the eggs and combine with the melted coconut oil.

3. Add the ground almonds, sultanas, walnuts or pecans, baking powder, cinnamon and salt to the liquid egg mix, along with the grated carrots and apples and mix together to form a thick batter. Add in a quarter of the lemon juice (use the rest in drinking water) and half of the lemon zest.

4. Spoon the thick mixture into your greased muffin tray. Bake for 22-25 minutes. Remove from the oven and leave to cool.

5. Serve with a dollop of coconut or natural yoghurt, a pecan or a walnut and sprinkle with the remaining lemon zest.

Muffins image
Pauline Cox book Hungry Women McCarthy Holden
Pauline Cox Recipe McCarthy Holden
Pauline Cox
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