Kevin McCloud on 25 years of Grand Designs: ‘It’s become me and I’ve become it’

The genial presenter reflects on a quarter of a century of clever, creative and sometimes ‘bonkers’ build projects. By Lisa Salmon.

With heroes in the shape of hard-working builders and clever designers, villains like mud, rain and running out of money, and a happy ‘home of your dreams’ ending – Grand Designs has all the ingredients for a fantastic story.

And for the Channel 4 show’s presenter Kevin McCloud, who’s guided us through intrepid homeowners’ attempts to create showstopping and quirky homes for the last 25 years, it’s a story that’s become part of his own.

“It’s become me, and I’ve become it,” declares McCloud, 65.

“I think it’s one of those big adventures we all imagine we might go on, even if we don’t. And it seems to tease out every human emotion, every human drive, the good and the bad. And that, I think, is why people watch – it’s storytelling.

“We have villains in the form of mud and money and rain, and then there are the heroes – the craftspeople, builders, inventors and engineers – who are just trying to do good stuff, and in that sense it’s no different to listening to somebody tell a story in a tribe 3,000 years ago, sat around a campfire.”

Now, 25 years since the show was first aired in 1999, McCloud is presenting a new series, preceded by a 25th anniversary special episode which took viewers through some of the show’s greatest and greenest self-build journeys.

Cementing the Grand Designs silver jubilee is a new book, Grand Designs At 25, featuring the most stand-out builds, chosen by McCloud.

He thinks the book’s turned out “wonderfully well” but hesitates to go as far as saying he’s proud of Grand Designs and what he and it have achieved over a quarter of a century, instead opting to say he’s “at peace with it”.

“I don’t see myself as any different from the audience. We all love design and making stuff and building and architecture and construction, and we all love, in a way, the mud and seeing something change for the better,” McCloud reasons.

“When I say I’ve made my peace with it, what I mean is I have no distinction. I just happen to be on that side of the camera, but we’re all sharing the same love and enthusiasm for the same things.”

So, what does the father-of-four think has changed most during the show’s 25 years?

He says architecture is much more accessible than it used to be, and adds: “Sustainability has become central to the agenda. It wasn’t part of government policy 25 years ago, but it now is.”

Costs have of course risen, and – often as a consequence of that – houses are taking much longer to build, McCloud observes. Aside from general inflation, he says the biggest price rises have been for land, and the increased cost of building materials as a result of the pandemic and Brexit.

“So 15 or 20 years ago, to build a decent self-build home from the slab up would cost about £3,000 per square-metre, and that was doing a nice job,” says McCloud, “Now it would be £4,500-£5,000 per square-metre. So in 15 years, it’s gone up by 50%, but the big hikes have happened in the last 10 years.”

Despite the price rises, people aren’t cutting corners on their Grand Designs.

“They’re thinking their way out of trouble,” McCloud explains. “Designing better buildings, making them a bit smaller, being careful and clever. But they’re taking much longer, that’s the trouble.”

He estimates that in the past, on average it took two to four years to build a Grand Designs house. “Now it’s taking four to six years, and all the projects we’re planning to air this year, it’s like, when is it going to be ready? So that’s had a big impact on us.

“What people are doing is trying to build for the same money, so they’re trying to do as much of it themselves as they can. They’re trying to rationalise their designs and preserve quality, and they’re taking forever.”

Another change he’s noticed has been the “increasing Americanisation” of housing, and this ‘bigger is better’ ethos is linked to a major bugbear of McCloud’s…

“I know people, when they build a grand design, often think the word ‘grand’ in the title refers to the size of the building – it’s got to be huge. And I didn’t used to have to do this, but I now go to great pains to say to people, ‘grand’ is all about the vision,” he explains.

“If you don’t have a vision for either the design or the technology, or for pushing boundaries, or trying stuff which nobody’s done before, then we’ll probably be less interested to make a programme.

“Size isn’t everything – size is almost irrelevant. It’s about the grand scale of imagination, not physical space. I think the one thing that architecture has shown me over my life is that size does not equal space.”

For example, you can create a small building with a lofty ceiling and “a view of the heavens that gives you contact with infinity”, he says, or a well-designed and ergonomic house can become “what seems like the most spacious home as a result”.

There’s no particular Grand Designs project that stands out above all others for McCloud, but he points out: “My favourite ones are always the most intriguing, difficult, the longest, the ones that are complex in terms of how they’re brought into being, but sometimes the simplest in design.”

He can’t deny that sometimes the projects are “a bit nuts” – but that is part of the lure.

“Sometimes I look at the project dispassionately and think I’ve got a job to communicate this idea without making it sound bonkers. But it’s entertaining if it is slightly bonkers.

“On the one hand, you want to make stuff accessible to viewers,” he adds. “On the other hand, so much of Grand Designs is about portraying eccentricity and people moving to the margins of society and doing their own thing. It’s important to remember that what they’re doing is a bit nuts, and the rest of us are at home on the sofa.”

And it’s hard not to admire people for following their dreams, even if their visions are a bit “bonkers”.

“There are plenty of people not suited to building their own home – it requires huge reserves of patience and stamina and tolerance, and you need to be a very adept human being.

“Of course, the vast majority of our viewers are not ever going to do this – but that’s not why they’re watching. They’re not watching because it’s a manual, they’re watching because they’re trying to understand the journey,” says McCloud.

“But I think most people are watching just for the craziness of it. Just for the, ‘What are they going to do next?’.”

The new series of Grand Designs starts on Channel 4 on Wednesday, September 25.

Grand Designs At 25 by Kevin McCloud is published by White Lion, priced £28. Available now.

Grand Designs Live is at the NEC in Birmingham from October 2-6.

Saturday Kitchen’s Matt Tebbutt: TV bloopers and three great recipes

Saturday Kitchen’s Matt Tebbutt editorial at McCarthy Holden

BBC Saturday Kitchen star Matt Tebbutt says one of his biggest challenges is not swearing because “you forget you’re on TV” – and over eight years he’s made a few blunders.

“You have to remember you’re on telly, and you can get very comfortable and act and say things you would in your own kitchen with your friends – you could easily swear, because I’m quite sweary” says the 50 year old, who replaced James Martin as presenter in 2016.

“I called Peter Gordon [a New Zealand chef] an f****** genius, under my breath. I had to apologise, I was mortified.”

Funnily enough, Tebbutt says he later received an email from Gordon’s PA thanking him for the mention on Saturday Kitchen in 2017. “[They said], ‘Our website has crashed, would you like to come for lunch?’

“I was told off quite rightly, but since then, I always try to have a little word myself before [going live].”

Tebbutt says that while the guests do wine tastings alongside tucking into the dishes cooked up on the show, he’s careful with alcohol while on air.

“What I’ve realised very quickly is that if I drink half a glass of wine, suddenly the autocue moves around, you’re not very good at linking words together. So if I drink like a centimetre of wine in the whole show, I’d be surprised.

“We taste a lot in rehearsals,” he adds.

Saturday Kitchen’s Matt Tebbutt editorial at McCarthy Holden
Matt Tebutt

Tebbutt has just released his latest cookbook, Pub Food, a collection of elevated pub dishes – think mussels cooked in beer with crispy monkfish cheeks, and rump of Welsh lamb with spiced aubergine, mint and yoghurt – as well as a celebration of British pubs in general.

They are “one of the last melting pots there are in life”, says the chef, who also presents Food Unwrapped on Channel 4. “I will disappear on a Friday and go and do Saturday Kitchen. And then I’ll meet some quite famous faces sometimes, get back to the pub [near his home in Monmouthshire], and nobody gives a monkey’s! They really don’t care, and it’s great.

“You can be in the same place with very wealthy people and farmers, and the guy who empties the bins, all on the same level, and you’re all having a chat- there’s very few places you can do that anymore.

“Then if you throw good beer and conversation in the mix, and good food, I think they’re really special places.”

But local pubs are “having a really s*** time at the moment”, Tebbutt says. “They are struggling, the prices are going through the roof, energy costs, food costs, staffing. It’s all hindering the growth – they’re shutting by stupid numbers per week. I think it’s a real shame and it’s something worth trying to save.

“People need to remember that they’re not going to always be there. And if you’ve got a good one then go and support it.”

Tebbutt and his wife Lisa ran the Foxhunter Inn, Monmouthshire, for 14 years, where they championed sustainable, local fare – something that’s still his M.O. “In the mid Nineties [when working in London] seasonal and local weren’t really such a big thing. Then I moved out, set up my own place, and it seemed obvious because A, it’s going to be cheaper, and B, it’s going to be at its best.”

People are “much more in tune” with sustainable eating now, he notes.

Many of the recipes in the new book are influenced by the local produce of Monmouthshire and what he used to be on the pub menu. “Obviously, [there’s] a lot of lamb, a lot of mushrooms through foraging, crayfish dishes – because we get crayfish in the rivers – wild samphire, eel, black pudding,” Tebbutt says.

Eventually, he burned out running his own pub. “It was a very different sort of relentless business. We didn’t take a break – we did it for 14 years. I was juggling TV and the restaurant for quite some time, and then reached a point where I didn’t think it was sustainable, because I was knackered.

“Little country pubs, as lovely as they are, and everyone wants them on their doorstep, they’ve got to be supported because they’re bloody hard work to keep going.”

Tebbutt originally learned his trade in Michelin star kitchens in London, training under Marco Pierre White and Sally Clarke. And despite having to get up at 5am to film Saturday Kitchen, the hours are “a walk in the park” compared to life in a professional kitchen.

“When I first got into TV and you do 10-hour days or something, and you’d have people saying, ‘Are you OK?’, ‘Do you need to sit down?’, ‘Do you need a drink?’ – no, I’m fine! When you’re used to working 18-hour days in sometimes horrible conditions, everything [else] is a breeze.”

Tebbutt was first attracted to life in the kitchen after reading White Heat by Marco Pierre White when he was 16. “It just made chefs look really cool and sexy and really, really rock and roll. It was the first cookbook that had this dirty-looking, kind of rugged chef producing the most beautiful place of food.

“That juxtaposition between the sweat and the blood and tears at the back of house and the control at the front – I just kind of fell in love with it.

“Kitchens, they’re a bit like joining the army. You go in at the bottom, you keep your head down, you find your way and you slowly build yourself up. It’s brutal but you learn a lot.”

But some head chefs do take it too far. He remembers going to eat in one restaurant when he was working in London by a very famous chef at the time; “They had an open door and we saw this chef absolutely, continually tearing his kitchen staff apart. To the point where it was all heads down, they looked broken.

“And then you get the food, it looks beautiful, but you don’t want to eat it because of the misery that’s gone into it.

So now, “I don’t like the chef, I won’t eat their food.”

Matt Tebbutt’s Pub Food by Matt Tebbutt is published in hardback by Quadrille on August 29, priced £26. Photography by Chris Terry.

Saturday Kitchen’s Matt Tebbutt editorial at McCarthy Holden

And Now Some Recipes From Matt

Matt Tebbutt’s chocolate pudding and mascarpone ice cream recipe

By Lauren Taylor

“This is quite a light, delicate chocolate cake, with a deliciously molten interior. The star anise is optional if you’re not a fan,” says TV chef Matt Tebbutt.

Chocolate pudding and mascarpone ice cream

Ingredients

(Makes 10-12 little puddings)

For the mascarpone:

350ml water

150g caster sugar

Finely grated zest and juice (about 75ml) of 2 unwaxed lemons

400g mascarpone cheese

For the chocolate puddings:

250g dark chocolate, broken into pieces

250g unsalted butter

125g caster sugar

1 tsp freshly ground star anise, sieved (remove the seeds from the pod, and crush in a pestle and mortar), optional

5 medium free-range eggs

5 medium free-range egg yolks

50g plain flour

a pinch of salt

Good-quality cocoa powder, to serve (optional)

Method

1. Start both the ice cream and cake the day before. For the ice cream, simply boil the water, sugar and lemon zest in a saucepan. Once the sugar has dissolved, remove from the heat and stir in the mascarpone with the lemon juice. Cool and chill in an ice-cream maker (be careful not to over-churn). Freeze in a suitable container.

2. For the chocolate pudding, melt the chocolate and butter in a bowl over a saucepan of hot water. In a bowl, whisk the sugar, powdered anise, whole eggs and egg yolks until light and pale. Slowly add the melted chocolate to the egg and sugar mixture. Carefully fold in the flour and salt. Pour the mixture into little 200ml non-stick moulds, filling them halfway. Chill in the fridge overnight.

3. Next day, preheat the oven to 180°C/350°F/Gas 4.

4. Remove the pudding batter from the fridge, bring to room temperature and bake in the preheated oven for 10 minutes, no longer. The outside of the cake mix should be set firm yet the middle will remain molten.

5. Serve the cake hot with the mascarpone ice cream and a dusting of cocoa powder, if liked.

Saturday Kitchen’s Matt Tebbutt editorial at McCarthy Holden

Matt Tebbutt’s smoked haddock souffle tart

By Lauren Taylor

“Lighter than a traditional quiche, but just as satisfying. Always source naturally smoked haddock,” says TV chef Matt Tebbutt.

Smoked haddock souffle tart

Ingredients

(Serves 4)

2 smoked haddock fillets

1.5 litres whole milk

1 bunch fresh dill, chopped

60g unsalted butter, melted

50g strong Cheddar, grated

1 tbsp crème fraîche or double cream

3 free-range eggs, separated

1 ready-made 22cm round shortcrust pastry case

Salt and pepper

To serve:

Mixed green salad dressed with olive oil and lemon juice

Lemon wedges

Method

1. Preheat the oven to 200°C/400°F/Gas 6.

2. Place the haddock and milk in a large saucepan and poach for 8–10 minutes or until cooked through.

3. Remove the fish, leave to cool and break the haddock into flakes. Place the haddock in a bowl and stir in the dill, melted butter, cheese and crème fraîche and season with salt and pepper. Add the egg yolks and mix to combine.

4. In a separate bowl, whisk the whites until stiff peaks form. Fold the egg whites gently through the haddock mixture.

5. Spoon the haddock mixture into the tart shell and bake for 35 minutes or until the filling has risen and the pastry is golden.

6. Serve the tart in slices with a green salad, and a lemon wedge for squeezing over.

Saturday Kitchen’s Matt Tebbutt editorial at McCarthy Holden

Matt Tebbutt’s rack of lamb recipe

By Lauren Taylor, PA

“I don’t really need to comment much on this one – it’s heavenly, early summer on a plate!” says TV chef Matt Tebbutt.

Rack of lamb with baby gem lettuce, peas, mint and bacon.

Ingredients

(Serves 4)

Olive oil

2 x 8-bone racks of lamb

Salt and pepper

4 sprigs fresh thyme, leaves picked

75g unsalted butter

4 medium baby gem lettuces, halved

200g pancetta or bacon, diced

4 garlic cloves, peeled and thinly sliced

100g fresh shelled peas, blanched and refreshed

800ml lamb stock

4 sprigs fresh mint, leaves picked and torn, plus extra to garnish

Method

1. Preheat the oven to 200°C/400°F/Gas 6.

2. Heat 1 tablespoon of olive oil in a large frying pan. Season the lamb fat with salt and pepper, then fry fat side down for a few minutes over a high heat until browned.

3. Turn over, put into a roasting tin and sprinkle with some of the fresh thyme. Roast in the preheated oven for 15–20 minutes or to your liking. Leave to rest for 10 minutes before serving.

4. In another frying pan, add 15g of the butter and colour off the baby gem lettuces, cut side down, in the foaming butter. Throw in the diced pancetta, the garlic and remaining thyme, and sauté for a few minutes until coloured. Add the peas and pour in the lamb stock. Bring to the boil and simmer for 2–3 minutes to warm everything through.

5. Cut the lamb into chops and place on a large serving dish. Throw the mint into the simmering stock along with the remaining butter. Stir in to enrich the sauce and give it a good sheen. Season carefully, as the pancetta may already have seasoned the stock sufficiently. Spoon around the lamb racks and serve garnished with the extra mint.

Saturday Kitchen’s Matt Tebbutt editorial at McCarthy Holden

11 budget-friendly home ideas from Instagram’s ‘Queen of Hacks’

‘Home inspo’ expert Tanya Mukendi shares some easy and cheap ways to clean, organise and improve your living space. By Lisa Salmon.

Tanya Mukendi happily describes herself as a “clean freak”, who has transformed her home through a multitude of clever hacks that she shares with her 4m followers on social media – where she’s known as ‘Queen of Hacks’.

She’s now also put many of her ideas into a book, Hack Your Home, which outlines ways to organise your home without breaking the bank, along with tips to increase storage, easy cleaning hacks, and even ways to save on energy bills.

“I used to believe I couldn’t afford to spruce up my home, until I discovered some amazing budget-friendly tips and tricks,” says Mukendi. “With just a few simple tweaks and clever hacks, you can transform the look and feel of your home without breaking the bank – keeping your home clean, organised and cosy doesn’t have to cost a fortune.

“Whether it’s repurposing everyday items or getting creative with DIY solutions, there are plenty of cost-effective ways to enhance your living space.”

Here are a few of Mukendi’s budget-friendly hacks…

Cleaning hacks

1. DIY all-purpose cleaner

“One of my favourite ways to create your own all-purpose cleaner is not only cost-effective but also better for the environment,” says Mukendi.

Just mix 125ml of water, 125ml of white vinegar, and 1 teaspoon of washing-up liquid in a spray bottle. Add a few drops of essential oil for a pleasant scent, and voila! You have a budget-friendly cleaner that works wonders on multiple surfaces.

2. Shaving foam for urine smells

It might sound weird, but Mukendi says you can say goodbye to unpleasant bathroom odours with the help of ordinary shaving foam, which you just apply to the base of the toilet and the surrounding floor. “Let it work its magic for a few hours, and afterwards simply wipe it away for a bathroom that smells fresh and clean.”

This hack works by drawing out the urine and neutralising the ammonia, she explains.

3. Lemon and salt for chopping boards

To naturally clean and disinfect chopping boards, Mukendi suggests cutting a lemon in half, sprinkling coarse salt over the surface, and then using the cut side of the lemon to scrub the surface: “The combination of the lemon’s citric acid and the salt’s abrasiveness effectively removes stains and odours.”

4. Steam cleaning for microwaves

If your microwave has stubborn food splatters, an easy way to clean it is by using steam, advises Mukendi, who explains you need to fill a microwave-safe bowl with water and a few tablespoons of white vinegar, before placing it in the microwave and heating it until the mixture boils and creates steam.

“Let it sit for a few minutes to loosen the grime, then carefully remove the bowl and wipe the inside of the microwave with a clean cloth,” she says. “The steam makes it much easier to remove the stuck-on food.”

Organisation hacks

5. Declutter to clear your space

“A simple decluttering hack that always works for me is the ‘one in, one out’ rule,” says Mukendi. “Every time I bring a new item into my home, whether it’s a piece of clothing, a kitchen gadget, or a book, I make it a point to let go of something similar that I no longer need. This helps prevent clutter from accumulating and ensures my space stays organised.

“It’s a great way to make sure I’m only holding on to items I truly need or love, and it’s been incredibly effective in keeping my home clutter-free.”

6. Use vertical space with hanging planters

Repurpose hanging planters to organise and store items such as kitchen utensils, craft supplies or bathroom essentials, suggests Mukendi. “Hanging them on a wall or the back of a door creates additional storage. without taking up valuable counter or shelf space,” she points out.

7. Go paperless

Going paperless can be a great way to manage the constant influx of paperwork in your home, stresses Mukendi, who says you should begin by asking your banks and bill providers to switch to paperless statements. “For other documents, take a photo or scan them and store them digitally, allowing you to easily access them in the future while getting rid of the paper originals,” she suggests.

In addition, she says it’s a good idea to establish a system for organising digital files, emails and photos using folders, labels and cloud storage. “Regularly declutter your digital space to boost productivity and reduce stress, adjusting any systems that aren’t working for you.”

8. Reverse clothes hanger hack

Struggling to part with clothes you never wear? Mukendi suggests you try the reverse clothes hanger hack. “It’s a total game-changer,” she promises.

Simply flip all the hangers in your wardrobe around so they hang backwards on the rod. When you wear an item, turn the hanger back to the correct way. “Anything that’s still on a backward hanger at the end of the year reveals the clothes you haven’t worn, so then you can donate or sell them,” she says. “This simple trick makes decluttering fun, helping you free-up valuable space in your wardrobe.”

Home improvement hacks

9. Fresh coat of paint

One of the easiest and most budget-friendly ways to refresh your home is with a new coat of paint, and Mukendi suggests you look for discounted paint or consider mixing your own custom shades using leftover paint cans. “Whether it’s an accent wall or a piece of furniture, a fresh colour can breathe new life into any space.”

10. Peel-and-stick backsplash

Transform your kitchen or bathroom with the convenience and style of peel-and-stick backsplash tiles. “These cost-effective and user-friendly tiles are available in a wide range of designs, making it easy to enhance the aesthetic of your space without the permanence of traditional tiling,” she says, pointing out they’re also perfect for renters looking to upgrade their living space without making permanent changes.

11. Add indoor plants

Incorporating indoor plants into your living spaces not only adds a touch of nature but also offers numerous health benefits, explains Mukendi. “Plants can improve air quality, reduce stress, and enhance the overall aesthetic of your home. From succulents to low-maintenance ferns, there are plenty of options to suit any lifestyle and décor,” she adds.

“When it comes to home improvement, many people think making big changes means spending big bucks. But that’s not always true.”

Hack Your Home by Tanya Mukendi is published by Thorsons on August 29, priced £14.99.

How to keep your greenery thriving during late-summer getaways

Create a holiday haven for your plants and they will prosper, says Sam Wylie-Harris.

Whether you’re making the most of late-summer bloomers, or letting your houseplants sun themselves in the open air, chances are your greenery is glowing.

Only what if you’re escaping to your happy place in the sun?

As Julian Palphramand, head of plants at British Garden Centres points out: “Summer holidays bring visions of relaxation and adventure – but for devoted plant parents, the concern of leaving behind beloved plants can cast a shadow.”

“However, with a little preparation, your indoor and outdoor potted plants can thrive while you’re soaking up the sun on your getaway.”

To ensure your container garden and houseplants continue to flourish during your absence, here’s his comprehensive guide for lending a hand to green fingers…

Indoor houseplants

Ensure your houseplants thrive on your holiday with some pre-departure planning…

“Watering is paramount, so we recommend self-watering systems for convenience, or enlist a trusted friend or neighbour to water your plants once a week,” advises Palphramand.

“Light and humidity are also crucial for plant health whilst you are away. Move your plants to receive indirect sunlight so you don’t scorch delicate leaves.”

“To create a mini-humid microclimate, group your plants together,” says Palphramand. “You can also place a tray filled with pebbles and water near them to increase moisture levels.”

Before you leave, he says to adjust your feeding schedule to avoid overfeeding while you’re away. “Consider using slow-release fertilisers for a gradual nutrient supply.

“Inspect your plants thoroughly for signs of pests or diseases before you leave the house, and treat any issues promptly to prevent them from spreading in your absence.”

When returning from your holiday, give your plants some extra TLC, underlines Palphramand. “Remove dead leaves, prune overgrown branches, and check for any signs of stress or damage.”

Outdoor plants

Pre-holiday TLC…

Before you pack your bags, dedicate some time to ensuring your container plants are in peak condition, highlights Palphramand. “A healthy plant is better equipped to handle the stress of your absence.”

Feed: Give your plants a final meal with a feed rich in potash, says Palphramand. “Potash promotes flower and fruit development, ensuring your plants continue to produce vibrant blooms or delicious edibles while you’re away.”

Deadheading: “Remove spent flowers and wilting foliage before you go on holiday. This not only improves the overall appearance of your plants, but also encourages them to put their energy into new growth instead of sustaining old blooms.”

Prune on your return: Resist the urge to prune extensively before your trip, warns Palphramand. “Pruning can stress plants, making them more susceptible to dehydration during your absence – save any major pruning tasks for when you return.”

Managing whilst away…

Shade: Anticipate hot spells and relocate your hanging baskets, window boxes and containers to a sheltered area with indirect sunlight, suggests Palphramand. “This will help prevent them from drying out too quickly.”

Cluster together: “Group your potted plants together to create a microclimate, where plants benefit from each other’s humidity and provide some mutual shade.”

Placement: While seeking shade, he says to avoid placing your containers directly against walls, fences, or under trees. “These locations might block essential rainfall.”

Watering: “Water is the lifeblood of your plants, and potted plants will require more watering compared to in-ground plants, notes Palphramand.

“The day before your departure, give your plants a thorough drenching. Water generously until water flows out the drainage holes.

“This creates a deep reservoir of moisture for your plants to tap into while you’re away. Fill your water butt before you leave.

“This provides a natural source of water for your plants, especially if a lucky rain shower arrives during your absence.”

Self-watering planters: Consider investing in self-watering planters, recommends Palphramand.

“These containers feature built-in reservoirs that automatically supply water to the plant’s roots as needed.

“They offer peace of mind and are perfect for extended getaways.”

Mulch: “Apply a layer of mulch (bark chippings, gravel, or slate chippings) around the base of your potted plants.

“Mulch acts like a mini blanket, helping to retain moisture in the soil and reducing evaporation – this can significantly extend the time between watering sessions while you are away.”

Delegate plant care: If you’re planning a longer holiday, he says to enlist the help of a trusted family member, friend or neighbour.

“Ask them to check on your plants every few days, especially during hot weather, and give them a quick watering if needed.”

Group thirsty plants together: “If you have plants with similar water requirements, group them together.” He continues. “This makes it easier to water them efficiently and ensures plants with higher water needs benefit from the increased humidity created by their neighbours.”

Look at the weather before you go: Keep an eye on weather forecasts for your area. “If heavy rain is predicted, consider moving your plants to a sheltered location to prevent them from becoming waterlogged.”

With a little pre-planning and strategic care, you can return home to a flourishing haven of greenery, ready to welcome you back from your adventures, says Palphramand.

“So, pack your bags, relax, and enjoy your well-deserved holiday – your plants will be waiting for you, happy and healthy!”

3 of the hottest interior design trends for the coming year

McCarthy Holden Interior Design

If you’re looking for inspiration to immerse yourself in the world of interiors, these style notes from one of the major events in the design calendar, 3 Days of Design, showcase some of the biggest influences.

The theme of this year’s event, Dare to Dream, attracted tastemakers and interior aficionados from around the globe who flocked to Copenhagen to ‘celebrate creativity’.

Daniela Venturini, Wayfair’s resident art director and trend forecaster, says: “As an interior enthusiast, I love to delve deep into the world of contemporary aesthetics and visionary craftsmanship.”

“3 Days of Design was not just an exploration of current trends, but an immersive experience that encouraged us all to dare to dream, push boundaries and see the future of design with endless possibilities.”

McCarthy Holden Interior Design
Daniela Venturini, Wayfair’s resident art director

She says the city, the creativity and the collective spirit of the event left an indelible mark, urging us all to dream bigger and design bolder.

“Incorporate these key trends into your home, even on a budget, and you too can embrace the cutting-edge of design – and make it your own.”

So, which trends can you take away to up your interior styling?

Sculptural Futuristic

“Metals sit centre stage with mesmerising, statement-making finishes,” highlights Venturini.

“Think high-shine, mirror-polish and textured surfaces, from burnt and oxidised to patinated and brushed.”

“The tactile finish of these pieces adds an unexpected warmth to traditionally industrial elements.” She continues. “Metals like brass, bronze and copper are mainstays, while cool silver tones are also angling for the spotlight.”

Venturini’s top tips…

“Keep an eye out for budget-friendly metallic accessories. Look for vases, candle holders or picture frames with oxidised or brushed finishes, effortlessly incorporating tactile richness into any space, without breaking the bank.”

If you love a DIY project, she says to consider adding a patina finish to inexpensive metal furnishings. “Online tutorials can guide you on how to achieve a burnt or oxidised effect on bulkier items like chairs and side tables.”

McCarthy Holden Interior Design

Luxury Nostalgia

As consumers seek more meaningful items with a genuine narrative, handcrafted details and heritage-driven designs are gaining popularity, notes Venturini.

“What we see, not only in Copenhagen, but also in trend-led hotels and on Pinterest, is a smorgasbord of retro and vintage-inspired pieces that shine a light on nostalgia, while maintaining current-day individuality,” she underlines.

“Rich materials from corduroy, boucle and walnut to burled wood, smoked glass, steel and leather graced numerous installations, blending traditional and modern effortlessly.”

Venturini’s top tips…

For vintage-inspired, retro pieces, she says to search for tactile fabrics, richly upholstered furniture, walnut-finish tables or rustic wood décor.

“Don’t underestimate the power of second-hand… find pre-loved pieces that can be upcycled with simple DIY projects, such as reupholstering a chair or refinishing a coffee table.”

.

McCarthy Holden Interior Design

Fun Fusion Digitopia

“Digitopia saw the meticulous merging of technology and creativity, creating surreal, transformative designs that challenged convention,” explains Venturini.

“Picture brightly coloured yet monochrome products, and geometric offerings presented in unconventional forms – and you get the idea.”

“These imaginative products were truly expressive, embodying idealised escapism, fun and abundance, promoting optimism, creativity and self-expression.

“Who wouldn’t want a bit of that?”

Venturini’s top tips…

She suggests introducing playful, vibrant accessories such as accent pillows, rugs or wall art, along with bold patterns and colours to lift the mood of any room.

“Incorporate smart home products that blend style and technology, such as stylish smart light fixtures or interactive décor pieces.” And there you have it.

McCarthy Holden Interior Design
McCarthy Holden Interior Design
McCarthy Holden Interior Design

How to stop the financial details stored on your mobile phone becoming a goldmine for thieves

MOBILE PHONE DATA RISK

Being deprived of your mobile phone when thieves strike may be bad enough, but victims sometimes lose much more than just their device.

A quarter (26%) of mobile theft victims also experienced fraudulent transactions, according to a new survey, with the average loss put at £2,711.

Around one in nine (11%) people say they have been targeted by thieves for their mobile phones in the past five years, research from money insights provider Intuit Credit Karma found.

With mobile phones often being the main way people carry out their routine financial admin, some devices could be a treasure trove for thieves.

By Vicky Shaw, PA Personal Finance Correspondent

MOBILE PHONE DATA RISK
Akansha Nath, general manager (international) at Intuit Credit Karma

More than four-fifths (82%) of smartphone users surveyed have at least one banking or financial app on their phone.

Nearly two-fifths (38%) admit to storing sensitive information on their device, such as passwords and pin codes.

In other phone security “faux pas”, a fifth (20%) have passwords and pin codes stored in the contacts section of their mobile phone, according to the survey by Opinium of 2,000 adults across the UK in March.

Despite crucial information being stored on phones, over a fifth (22%) of people claim that if they lost access to their phone, they wouldn’t know their online banking logins.

Akansha Nath, general manager (international) at Intuit Credit Karma, says: “Experiencing mobile phone theft is a distressing situation which can be exacerbated if the perpetrator then uses the phone to access sensitive financial information.

“Therefore, safeguarding any banking information stored on your phone is crucial. While preventing phone theft isn’t always possible, there are measures you can implement to secure your sensitive banking information in these unfortunate situations.”

.

MOBILE PHONE DATA RISK

Here are Nath’s tips on how to keep financial information safe on your phone and stopping personal details becoming a goldmine for thieves:

1. Remember your passwords or add extra security

“It can be easy to just save your passwords to your ‘notes’ app, but it is also easy for a thief to access these notes when stealing your phone which then allows them to gain access to all of your online accounts, including your banking apps,” says Nath.

She suggests: “Try your best to remember your passwords and don’t keep them stored on your phone. If you struggle to remember these passwords consider using a reputable password manager application to securely store and manage your passwords.”

She adds: “Choose a password manager with features like two-factor authentication and strong encryption to enhance security further.”

2. Take care when using Wi-Fi and Bluetooth

Nath warns that hackers can exploit unsecured connections.

She suggests: “Stick to trusted networks and devices or use a virtual private network (VPN) when accessing sensitive information over public networks.”

3. Set up passcodes and biometric locks

“Always lock your phone with a passcode, pattern, or biometric authentication like fingerprint or facial recognition,” says Nath.

“This prevents unauthorised access to your device, reducing the risk of someone accessing your sensitive information if your phone is lost or stolen.”

4. Be mindful of your surroundings

Being aware of the physical situation you’re in – and the potential threats from your immediate location – can be as important as being mindful of the technology you’re using.

Nath says: “When using your phone in public, be aware of your surroundings and avoid displaying it unnecessarily.

“Keep your phone securely in your pocket, bag, or hand, and refrain from leaving it unattended on tables or countertops. Being vigilant can deter opportunistic thieves and reduce the risk of your phone being snatched or grabbed by someone passing by.

“If you need to use your phone in a crowded area, try to find a safe and secluded spot away from prying eyes to minimise the chance of theft or unwanted access to your device.”

5. Monitor your credit

Keeping up-to-date with your credit reports can help you to spot if someone has tried to use your financial details fraudulently, perhaps by taking out a loan in your name.

Credit monitoring tools will send you notifications if there are any changes in how you have used your credit.

If you think your details have been compromised, or you spot a transaction on your account that doesn’t look right, tell your bank immediately, as well as the police.

In addition to Nath’s tips, it’s worth bearing in mind that many banks have also signed up to an anti-fraud phone call service.

If someone believes another person is trying to trick them into handing over money or personal details, they can hang up and call 159 to speak directly to their bank.

Those taking part in the 159 scheme include Bank of Scotland, Barclays, Co-operative Bank, First Direct, Halifax, HSBC, Lloyds Bank, Metro Bank, Monzo, Nationwide Building Society, NatWest, Royal Bank of Scotland, Santander, Starling Bank, Tide, TSB and Ulster Bank.

To help keep your mobile safe, consumer group Which? also suggests making sure that devices are kept up-to-date with security patches for new vulnerabilities, and steering clear of out-of-date, unsupported mobiles.

Which? also suggests adding a unique pin to your sim card, registering for Google’s Find My Device or Apple’s Find My iPhone, and disabling preview notifications. These flash up messages even when your phone is locked.

Another simple tip from the consumer group is to try to keep bank cards separate from your phone – as the two combined could make it much easier for a thief to pass security checks. Many banks have options to immediately freeze cards in their apps.

Finally, don’t forget to check your social media as personal details on online profiles could also give thieves clues to your passwords or answers to security questions.

.

Serene green: 10 ways to breathe new life into your decor this spring

Interior design image McCarthy Holden

If you long for a sense of being at one with nature, green could be your go-to hue this springtime.

And if you’re looking to give your interiors a quick refresh and switch things up as the seasons change, there really is no more suitable shade than serene green.

Whether you want to create a tranquil scheme to sink into at the end of the day, or breathe new life into your decor for chilled-out get-togethers, here are some of our top picks…

1. Nina Campbell Set of 4 Meadow Pasta Bowls, Green, £45, Next

This eye-catching stoneware with glossy green glaze will make everything look that much lovelier… think creamy spinach pasta sauce for small soirées.

Interior design image McCarthy Holden

2. Manual Beech Wood Pepper Mill in Fern Green (available soon), and Boreal Manual Beech Wood Salt Mill in Sage Green, £44.99 each, Peugeot Saveurs.

A swanky salt mill and plush pepper mill to spice up your spring tablescape. We’re in – and these soft shades will complement any kitchen style.

Interior design image McCarthy Holden

3. Totally Tropical Table Runner, £25, Totally Tropical Pack of 4 Placemats, £25, and Perfect Pineapple Pack of 4 Napkins, £15 (items from a selection), Joe Browns

We’ve gone Tropiloco over this exotic tableware collection, with its lush palm leaves, verdant vegetation and prize pineapples to signal salsa dishes.

Interior design image McCarthy Holden

4. Green ‘Poppies’ 30cm Straight Empire Printed Cotton Shade by Ellen Merchant, £51 (lamp from a selection), Pooky

Even if you think you’re lighting is spot on, the longer, balmy days ahead call for a stylish table lamp to highlight all your details and decos.

Interior design image McCarthy Holden

5. Graphical Green Gallery Wall – featuring: Il Giardino Dei Sapori Poster (30 x 40cm), Green Colour Blocks Poster (30 x 40cm), Van Gogh – River Bank In Springtime Poster (50 x 70cm), with Dark Oak Frames, currently £113.94 (was £146.65), Desenio

A favourite for feel-good vibes, colour drenching a room in the same green accents and creating a gallery wall themed to botanical plants is a fast route to style and positive energy.

Interior design image McCarthy Holden

6. John Lewis ANYDAY Spindle Desk in Bowling Green, £159.20, and ANYDAY Whistler Dining Chair in Bowling Green, £99, John Lewis

Whether you’re in the throes of a spring clean and reorganising your WFH space, or introducing a cosy corner aesthetic for managing life admin and hobbies, this bijoux desk will make it all a breeze.

Interior design image McCarthy Holden

7. Portloe Woven Gingham Green Duvet Cover & Pillowcase Set, from £30-£50, Dunelm

A green gingham check has lots to offer, especially when teamed with co-ordinating solids and matching curtains, against a backdrop of bleached wood and mini olive trees for a dreamy, Mediterranean ambiance. Made from 100% washed cotton.

Interior design image McCarthy Holden

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.

×
Find a Property
M
Country & Equestrian