Competition | Win £500 to Spend at One.World

Whether it’s adding seasonal updates to your home or getting your garden ready for a summer spent outdoors, give your space a refresh thanks to One.World

At One.World, we believe that the spaces we live in – both indoors and out – shape the way we feel. A table set beneath open skies, a quiet corner filled with greenery, or a well-worn chair by the door… it’s often the simplest details that bring us most comfort.

We’re offering one lucky reader the chance to win a £500 One.World shopping spree – an opportunity to create a space that feels just right for the season ahead.

As summer settles in, our focus turns to outdoor living. Garden furniture, planters and easy, relaxed pieces designed for slow lunches, warm evenings and time spent outside. Rooted in natural materials and gentle, considered design, many of our collections are crafted from reclaimed wood, chosen for its character, durability and the story it brings to each piece.

As a family-led brand, we care deeply about the homes our pieces become part of. From considered design to thoughtful sourcing, everything we do is shaped by a genuine connection to our customers, something that’s reflected in the trust and loyalty they continue to show us.

We’re also committed to giving back, planting a tree for every One.World purchase made. A small gesture that contributes to something much bigger, while continuing our focus on using reclaimed and responsibly sourced materials wherever possible.

Whether you’re refreshing a garden space or adding simple touches indoors, it’s an opportunity to choose pieces that feel right for your home, and to create somewhere to gather, to pause, and to enjoy the season as it unfolds.

For more information and inspiration, visit one.world or follow on Instagram at: @onedotworld

How to enter

For your chance to win £500 to spend at One.World, enter our competition by clicking the button below and answering the following question by the closing date of 10 July 2026.

Q: How does One.World ‘give back’ to the planet with each purchase?

Terms and conditions

The competition closes at 11.59pm on 10 July 2026. One winner will be selected at random from all correct entries received and notified soon after. Subject to availability. The winner cannot transfer the prize or swap it for cash. Details of our full terms and conditions are on p125 of the magazine and online at: icebergpress.co.uk/comprules. 

Recipe | Fruit & Nut Breakfast Bars

Goodness on the go – these tasty bars are easy to pack up and take out on adventures.

Makes 16

For the topping:

20g blueberries

20g pumpkin seeds

20g skin-on almonds, chopped

For the breakfast bars:

75g coconut oil

75g peanut or other nut butter

50ml honey

2 ripe bananas, mashed

200g oats

1 tsp cinnamon

15g sesame seeds

25g dates, chopped

20g blueberries

1 Start by assembling your topping. Add the blueberries, pumpkin seeds and almonds to a small bowl, mix lightly and set aside.

2 Meanwhile, preheat the oven to 180C/Fan 160C/Gas 4 and line a 20cm square tin with baking paper.

3 In a pan, melt the coconut oil with the nut butter and honey, and stir thoroughly to combine.

4 In a large bowl, mix together the mashed banana and oats. Add in the cinnamon, sesame seeds and dates, then pour over the nut butter mixture and mix until well combined.

5 Gently add in the blueberries and tip the mixture into the prepared tin. Press to level out, then sprinkle over the topping and press in gently.

6 Bake for about 30 mins, or until a skewer comes out clean. Allow to cool in the tin then transfer to a cooling rack. When cold, cut into slices.

Cook’s note: These can be kept for 3-4 days in an airtight container.

This recipe is just one of the ideas from our May ‘Gathering’ feature, a menu for a breakfast picnic which we have called ‘Up With the Lark’. It also includes recipes for Turmeric Coffee, Granola, Breakfast Burritos and French Toast with Fruit & Maple Syrup. The recipes and photography are by Catherine Frawley and the styling is by Kay Prestney.

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Reading | What librarians mean to me

Image by Getty

Librarians are so much more than custodians of books. They’re in the privileged position of being able to inspire both readers and writers, introduce new ideas, provide safe spaces and warm places and be the door to a community for anyone feeling lonely. Here we’ve invited authors to tell us about what librarians have meant to them…

Author Damian Barr is centenary champion for the National Library of Scotland. 

“The right book in the right hand at the right time can change or even save a life. Librarians passed me some of the earliest queer books I read but they also just let me be in the library, they knew I was taking refuge from a difficult home life and protected me from bullies and treated me with respect
and dignity.”

Damian’s latest book The Two Roberts was selected as a Best Fiction Book of 2025 by The Guardian, The Observer, The Herald and the BBC.

Viv Groskop, author of The Anna Karenina Fix: Life Lessons in Russian Literature, feels strongly about librarians.

“The unsung heroines of the literary world. And I use the word ‘heroine’ advisedly as most of the librarians I’ve ever known have been women. I grew up in Bruton, a small town in Somerset with a great local library. In the 1980s the tweedy lady librarian used to keep books back for me and set up a corner with a corduroy beanbag where I could sit and read for hours. I didn’t really understand it at the time but those interactions made me want to be a writer — and write books that another tweedy lady librarian would want to push on someone.”

Anbara Salam, Palestinian-Scottish author of The Salvage, was also inspired by her librarian.

 “In my first year of secondary school, my school librarian Mrs Hughes must have taken quiet notice of me burning through books, and pulled me aside to recommended Karen Armstong’s Through the Narrow Gate, which on reflection, is definitely a leftfield choice for an inner-city 11-year-old. This is a memoir about Armstrong’s time in a restrictive convent in the 1960s. Mrs Hughes was a magician for selecting this book for me – it profoundly affected me, and later influenced my second novel, Belladonna, which is set in a silent convent in Italy in the 1950s”

Evie Wyld, author of The Echoes, had just the right librarian at the right time.

“When I was a kid, the librarian at Freshwater Library on the Isle of Wight changed the course of my reading life. She opened the door to Edgar Allan Poe, and the gloriously pulpy Point Horror series. At a time when school reading lists were filled with neat stories of teens navigating divorce, puberty, and new schools – she showed me something far more thrilling: stories that weren’t afraid of the dark.”

Summer England’s librarian literally changed the course of her life.

 “I was nine years old, in search of something that would help me escape my life. I went straight to the Librarian with the Pretty Sweaters. I asked her for help; I didn't know how to look for a book. She taught me about how libraries work as she began pulling titles that I might like. Finally, she found Shakespeare's Secret by Elise Broach. That book began my obsession with reading, with classical literature, and with writing. Now, I am a full-time classical actress and author – without her, I don't know where I'd be.”

Summer’s debut book The Impossible Garden of Clara Thorne is out now.

The quotes above were curated by Katie Antoniou who wrote our feature ‘Shelf Appeal’ in our May issue. It’s all about the pioneering librarians who have shaped the history books, and many other books, too.

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Sponsored post | Rhino Greenhouses

Rhino Greenhouses are Britain’s most loved greenhouse, built by gardeners, for gardeners, and backed by a 25-year guarantee.

As the gardening season gets underway, there’s no better time to invest in a space that helps you grow with confidence. At Rhino, we understand the joys (and challenges!) of British gardening which is why every greenhouse we create is made to handle whatever the seasons bring.

Built from high quality aluminium and engineered for exceptional durability, a Rhino greenhouse is designed to stand firm through wind, rain, and everything in between. It's a strength you can rely on, year after year and with our industry-leading 25-year guarantee, you can feel confident your greenhouse is built to go the distance.

But it’s not just about being tough, it's about creating a space that works beautifully for you. With toughened safety glass, robust frames, and thoughtful design throughout, a Rhino greenhouse gives you the freedom to grow earlier, extend your season, and enjoy your garden in a whole new way.

With the RHS Chelsea Flower Show just around the corner, we’ll be there soaking up the atmosphere alongside fellow garden lovers, a brilliant opportunity to get inspired and celebrate the very best of British gardening.

We’ll also be out and about at a number of garden shows across the country this year, giving you the chance to see Rhino up close and in person. Step inside, feel the craftsmanship, and chat with our friendly team about how we can support your growing ambitions. Visit our website to see exactly which shows we’ll be attending and where you can find us next.

Whether you’re just starting out or a seasoned grower, a Rhino greenhouse is built to be part of your garden for years to come strong, dependable, and ready to grow with you.

Shop the Rhino range today and find the perfect greenhouse for your garden at rhinogreenhouses.co.uk.

Recipe | Hot Smoked Trout & Quail Egg Nicoise

Photography by Emma Croman

Packed full of goodness, the broccoli sprouts , especially, contain sulforaphane, an antioxidant and anti-inflammatory.

Ingredients (serves 2)

200g new potatoes, halved
100g green beans, topped and tailed
6 quail eggs
2 handfuls lettuce leaves, washed
Small bunch chives, finely chopped
Handful broccoli sprouts
2 hot smoked trout fillets

For the dressing
2 tbsp extra virgin olive oil
1 tbsp raw apple cider vinegar
1 tsp dijon mustard
1 tsp honey

To make

1 Boil the potatoes and green beans until tender, but still with some bite.

2 Add the quail eggs to the water and boil for the final 2 mins. Drain into a colander and rinse with cold water to stop the cooking. Set everything aside and allow to cool completely. Once cold, remove the shells from the quail eggs and slice each one in half.

3 Add all the dressing ingredients to a small jar along with a little splash of water and season with salt and pepper, then shake to combine.

4 Add the lettuce, chives, potatoes, green beans and broccoli sprouts to a large bowl and pour over most of the dressing, making sure everything is well coated.

5 Divide between two plates and top with flakes of trout and quail eggs, then drizzle over any remaining dressing before serving.

If you can’t find broccoli sprouts, you could use cress instead. Leave the dressing off until you’re ready to serve.

How to keep quail

They may be cute, but quails don’t love too much fuss, so only pick them up every now and again. They can’t be free-range, either, as they don’t have a homing instinct, so a nice big, bright run with a nest box and places to hide does them just fine. They produce adorable mini speckled eggs between March and September – on average, one each per day – so every day is an egg hunt! They’re easily pleased with a fresh dust bath, some dried mealworms and any spare greens – radish tops and lettuce being particular favourites.

This recipe is from our new series, ‘A Good Life’, in which we follow Michelle Tansley as she grows food and flowers in her cottage garden in Derbyshire. This month’s seasonal treats from Michelle also include hand-churned butter, flatbreads, granola, strawberry millefeuille and a berry shrub. Find all the ideas in our May issue, in shops now.

More meals for salad days…

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Wellbeing : Bloomscrolling

Image by Iryna Auhustsinovich/Stocksy

How to build happier scrolling habits

Counter the offline impacts of your online activities
If it’s making you more sedentary, find movement exercises you like. If it’s stopping you connecting offline, seek out groups to gather with in-person.

10 for 10
Spend 10 minutes on only one thing for 10 days. So that could be vintage fashion or plant-based recipes – the aim is to diversify your feed. You might find you want to spend more time on that, or you’re done by the time that challenge is finished.

Make it social
So much of our scrolling habits are solitary. Make yours a conversation starter or a shared learning space. Even share your feed with another person – you might be surprised by what they see that you don’t and how your feeds differ.

Create a journal to explore your online life
Write down how you wanted to spend your time and feel versus how you did. Note any discrepancies. Use that awareness to curate your feed and determine your boundaries.

Be more intentional
You have 5 minutes to scroll: how do you want to spend it?

Know that you’re in control
Part of healthy scrolling is choosing how you interact, who you let in, and knowing what you will and will not tolerate, and keeping these spaces safe for you and others.

Choose positive or hope-seeking content
Support what feels good to you.

This blog, by Claire Fitzsimmons, is inspired by her feature ‘Bloomscrolling’ in our May issue, in which you’ll find lots of inspiration and suggestions on ways to make your scrolling habits healthier, happier and more productive.

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More everyday wellbeing boosts…

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Outing | Have a May Day

Illustration by Christina Carpenter

This month is packed with folklore events to celebrate and there’s bound to be a local event near you to join in with or simply inspire you.

May Day itself on the first marks the start of summer. Often linked to the ancient festival of Beltane, look out for maypole or Morris dancing, bringing in the May (bringing in wildflowers), or celebrations around firepits with songs and stories.

Several English towns hold ‘Jack in the Green’ events where a ‘Green Man’ wreathed in oak is ‘slayed’ to release the spirit of summer – Hastings in East Sussex holds one of the most famous of these.

There are plenty of activities to help you get in touch with your folk side throughout the month, from the Furry Dances in Cornwall, to Garland Day in Dorset, Oak Apple Day in Shropshire to Grovely Forest Rights Day in Wiltshire.

You can, of course, also hold your own folk celebrations. Invite friends over for food around the firepit, hold a storytelling competition outdoors or make flower posies to give to friends.

This blog is taken from our Almanac pages, which each month look at things to note and notice, plan and do.

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Make | A Garden Wind Chime

This simple make turns a few terracotta pots into a whimsical wind chime

The pretty tinkling of wind chimes brings a feeling of calm to any outdoor space, whether hanging in trees at the end of your garden or gently tinkling on a balcony. This easy project, using flower pots of varying sizes, can be easily completed in a weekend afternoon.

You will need

4 terracotta pots in graduating sizes (we used a 7cm, 9cm, 11cm and a 14cm)
Strong twine, about 50cm long
1 large bead or bell and 3 slightly smaller ones
A piece of twig cut into 4 short pieces, about 3cm long

To make

1 Start by making a loop at the top of your length of twine.

2 Thread on your largest bead or bell, followed by your largest pot.

3 Next, secure the pot in place, by tying a piece of twig at the pot’s drainage hole. This will stop the pots slipping down the twine.

4 Continue to add the pots in size order – largest to smallest – securing with a piece of twig as you go. Try to aim for each pot to hang the same distance from the one above, so that the finished look is uniform.

5 Once your last and smallest pot is secured, thread your smaller beads or bells onto the end of the twine and finish with a few knots. Your windchime is now ready to hang.

Maker’s note: You could also paint your pots if you want to add a little extra colour to your garden.

This is just one of the makes featured in our May issue ‘weekend project’, which we’ve called Pottering Around. It features projects to make using flower pots including a bug house, herb pots and an ‘olla’ for watering pot plants. The projects and photography are by Louise Gorrod.

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Sponsored post | Keep the Home Fires Burning with Charnwood

Stylish and sustainable, Charnwood has been leading the way in wood-burning advancements for over 50 years

Since the dawn of civilisation fire has been at the centre of our lives. Long before modern heating systems, people gathered around flames for warmth, cooking, light and connection. That primal relationship with fire has never truly disappeared and today companies like Charnwood continue to refine and reimagine it for modern life.

Founded on the Isle of Wight in 1972, Charnwood has built a reputation for craftsmanship, innovation and wood-burning technology. With stoves designed and manufactured in Britain, it combines traditional engineering skills with cutting-edge research into combustion science.

At the heart of Charnwood’s philosophy is the belief that wood burning can be both beautiful and sustainable when done properly. Wood is one of the few truly renewable fuels available. When sourced locally from responsibly managed woodlands, it forms part of a natural carbon cycle. Wood burning can also reduce reliance on large energy utilities.

Despite this, wood burning can often be portrayed negatively. While air quality concerns deserve serious attention, it’s important to distinguish between outdated and modern appliances. Today’s stoves are dramatically cleaner and more efficient. Modern combustion systems control airflow and temperature to maximise efficiency. By ensuring that gases released from the wood are fully combusted, Charnwood stoves extract more energy while reducing particulate emissions. The result is a fire that burns brighter, hotter, and cleaner.

Beyond efficiency and sustainability, there remains something deeply satisfying about a real wood fire. The gentle crackle of logs, the flicker of flames and the radiant warmth create an atmosphere that no central heating system can replicate.

Looking ahead, Charnwood continues to lead the way with intelligent stoves. Some of the latest designs incorporate advanced monitoring systems that analyse the flame in real time and automatically adjust airflow to maintain the cleanest possible burn. By combining digital technology with decades of combustion expertise, these stoves ensure optimal performance with minimal emissions.

Fire has brought people together since the beginning of time. Through thoughtful design and pioneering technology, Charnwood is ensuring that this ancient human connection can continue into the future. Cleaner, smarter and more sustainable than ever before.

For more information, visit: charnwood.com or follow on Instagram: @charnwoodstoves

Language | Talk Like a Cowboy

Photography by Unsplash

Know your buckaroos from your ballyhoos with our short guide to talkin’ like a cowboy

Howdy Hi

Yee haw! Hooray!

Giddy up! Let’s go!

All hat no cattle All style no substance

Pony up Hurry up

Varmint A pest or unsavoury character

Fixin’ to Getting ready to

Ballyhoo Exaggeration

Hobble your lip Shut up

Shoot the crow To get a drink in a pub and leave without paying

Now you can talk the talk, learn to walk the walk by reading our ‘Wearing Well’ feature all about cowboy boots in our April issue.

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More ways with words…

More from our April issue…

Playlist | We are the Mods

In our May LARK issue we met some Mods on Brighton sea front as part of our Modern Eccentrics series. So, we’ve compiled a playlist to accompany the day. Have a listen here.

We publish a playlist to accompany each issue of The Simple Things. Browse them all here.

Sponsored Post | Q&A with Naked Paper's Founder, Leila Francis Coleman

We spend five minutes with Leila Francis Coleman, co-founder of Naked Paper, to discover how its beige eco paper products are as green as they come

Morning, Leila, tell us about Naked Paper

We produce eco-conscious, sustainable unbleached toilet paper, kitchen roll and tissues. We offer
bamboo options as well as products made from recycled cardboard. All with a natural beige colour – not because we dye it but because we skip the unnecessary process of bleaching it.

That sounds fantastic, how did that come about?

The seed for Naked Paper was planted when my husband Tom and I were holidaying in France. We kept spotting pink toilet paper in different guesthouses. At first we just laughed and agreed that toilet paper didn’t need to be dyed pink, but it got us thinking; most tissue products in the UK are bleached white, which is just as unnatural. We thought, why not try something different? So, in 2020, we got going with some unbleached loo roll and a space in a shared warehouse. 

What a huge leap of faith

It was. Fortunately our bleach-free rolls took off and in 2021 we were able to move to our current factory, where all our products are made with 100% renewable energy, no fossil fuels at all. The factory meets its energy needs using local biofuels, as well as wind and water power. We also have 8,000 solar panels soaking up the sun all year around.

You clearly love the industry

It’s funny, people expect you to say that you have a specific passion for toilet paper. We can’t really say we do, but after five years, we’ve developed a real passion for the details of how things are made. A huge amount of potential opens up when you understand the story of your raw materials, energy, and transport and think about doing more with less.

What highlights have stood out recently?

Last year, Naked Paper won the King’s Award for Enterprise in Sustainable Development, which was absolutely incredible. You don’t necessarily expect to receive an invitation to Windsor Castle
when you’re making beige loo roll, so we were completely bowled over to win this.

What an honour

Absolutely, the team were thrilled. It was a huge boost to know that all of the hard work we put into improving how we do things – from moving to electric rail freight instead of diesel lorries and collecting our recycled cardboard boxes from supermarkets local to our factory – had been seen and recognised. Our customers were really happy for us as well which was lovely.

That’s amazing. You must have some exciting plans on the horizon

Yes! This year, our focus is on spreading the Naked Paper word and growing awareness; it’s surprising
how many people don’t realise that standard white toilet paper is only that colour because it’s been through a chemical bleaching process. Our biggest goal is to reach a place where unbleached toilet
paper feels like the norm, like the natural choice, and bleached products are the oddity. We want to
make that switch as easy as possible, which is why we offer a no-quibble money-back guarantee; it’s important to us that our customers feel as confident in the product as we do. We’re also supplying more businesses, so you’ll start to see Naked Paper popping up more when you’re out and about, at cafés, hotels, or anywhere where there’s a loo!

Reader offer

Get 20% off your first order with code SIMPLETHINGS. Offer valid until 31 July 26, for new customers only. Verify Naked Paper’s green credentials at: nakedpaper.com/green-creds. 

For more info, visit: uk.nakedpaper.com or follow on Instagram at: @naked_paper

Sponsored post | "One.World has Always Been Built on a Sense of Family"

Jason Bensohn, MD of One.World, tells us how everyday moments, travel and teamwork bring the collections to life

People often imagine that running a business is constant meetings and neatly planned days. In reality, most of my week happens far from a desk. My day often begins with a quick catch up on overnight emails from our factories overseas followed by the school run – with three young children, I often feel like I’ve done a full day’s work by the time I arrive at work!

Some mornings start in the warehouse. When new shipments arrive, I still enjoy being on the floor with the team, checking what’s come in. It’s noisy and rarely tidy, but it’s where you really feel the heartbeat of the business. A quick conversation there often tells you more than any spreadsheet.

Other days are spent with the creative team, discussing new launches, reviewing recent shoots or shaping ideas for upcoming collections. This spring is a particularly exciting one for us, with more than 250 new pieces joining the range – each carefully chosen for its character, craftsmanship
and its ability to feel at home in real spaces.

I also spend time travelling to source products, visiting workshops, markets and small makers around the world. This year we’re launching our first vintage collection, featuring genuine antique finds – pieces that already carry a story of their own.

What matters most, though, are the people. One.World has always been built on a sense of family – a team that cares deeply about the details, the craft and the homes our pieces eventually find their way into. After all, the best part of this job is seeing something discovered somewhere far away settle naturally into everyday life at home – something you can experience for yourself by exploring the collections at One.World.

For more information, visit: one.world or follow on Instagram: @onedotworld

Reader offer

Readers of The Simple Things can enjoy an exclusive 15% off full-priced items at one.world. Simply use the code SIMPLE15 at checkout. Subject to availability. Offer valid until 30 June 2026.

Competition | Win a Cooking with Wild Foraged Ingredients course

ESSE is offering one lucky reader the chance to create fabulous food from foraged finds, all under the watchful eye of Michelin-trained chef, Dominique Ashford 

There’s something quietly thrilling about eating food you’ve gathered yourself. The sharp green hit of wild garlic, the faint sweetness of meadowsweet blossom, the earthy promise of something found along a hedgerow path. Foraged ingredients carry a story that no supermarket shelf can replicate, and this July, you could discover that magic, too.

ESSE Cookers and Michelin-trained chef Dominique Ashford are offering one lucky reader of The Simple Things and a guest the chance to win two places on their Cooking with Wild Foraged Ingredients course*, held on Saturday 11 July at the ESSE Cookers showroom in Barnoldswick, Lancashire. The prize is worth £350.

With a gentle guided walk local to the ESSE showroom, where Dominique will introduce you to the seasonal wild plants growing in nearby hedgerows and meadows. Back in the kitchen, the real fun begins. With just six places on the course, it’s an intimate, hands-on experience where you’ll make wild herb oils, a foraged savoury tart, wild garlic focaccia, and a meadowsweet and fruit tart, as
well as exploring techniques for drying, fermenting, and preserving your finds.

Dominique trained at Michelin-starred Roux Brothers restaurants and went on to become head pastry chef at the Houses of Parliament. These days she channels that exceptional background into teaching others to cook with confidence, and nowhere is that more joyful than in the company of wild, seasonal ingredients. The course is held in the showroom of ESSE, the beloved British range cooker manufacturer whose high-performance ovens have been beautifully hand-crafted since 1854.

For more information and inspiration, visit esse.com or follow on Instagram: @esse1854

How to enter

For your chance to win two places on ESSE’s foraged food experience with Dominique Ashford, enter our competition by clicking the button below and answering the following question by the closing date of 12 June 2026.

Q Where is the Esse Cookers showroom located?

Terms and conditions

The competition closes at 11.59pm on 12 June 2026. One winner will be selected at random from all correct entries received and notified soon after. Subject to availability. *The winner and their guest must be available on 11 July 2026, no alternative date is available. Transport to and from the venue and any accommodation needed is the responsibility of the winner. The winner cannot transfer the prize or swap it for cash. Details of our full terms and conditions are on p125 and online at: icebergpress.co.uk/comprules.

Competition | Win a Weekend Retreat worth £780

With increasingly busy lives, we could all benefit from a little time to pause and reset. The Tree Relaxation Retreat offers just that and we have a weekend break to be won

Voted one of the top 20 retreats in the world by The Times, The Tree Relaxation Retreat is tucked away in the heart of Rosedale, overlooking the North York Moors. No pretensions. No gimmicks. Just a heavenly location, wholesome vegetarian food, and a nurturing environment where you can properly let go. Guests often let out a big sigh of relief the moment they arrive, releasing whatever’s been weighing on their mind.

Owners Edward and Clare have created a genuine home from home where the silence seeps into your being, helping you to reset. With over 50 years of experience in yoga, meditation and relaxation between them, Edward and Clare have created somewhere that genuinely changes how people feel.

Deep relaxation weekends run throughout the year, featuring gentle yoga, qigong, mindfulness meditation and guided relaxation. You might also wander the stunning valley, soak in the hot and cold tubs overlooking unspoilt countryside, unwind in the sauna, or enjoy a holistic massage.

The food deserves a mention, too – hearty homemade soups, fresh bread, veggie dishes using vegetables from The Tree’s own garden. No need to dress up. Everyone eats together at the same table, so you’re never short of company.

Come alone. Come with friends. Hire the whole house and chapel for a private retreat. However you visit, all facilities are included. And for every booking, the retreat will also plant you a tree.

If this has inspired you, then The Simple Things has teamed up with The Tree Relaxation Retreat to offer one lucky reader and a friend a relaxation weekend, worth £780. So, enter our competition
and hopefully you’ll soon be soaking in the wellbeing benefits that The Tree Relaxation Retreat has to offer.

For more information, visit: thetree.earth or follow on Insta: @thetreerelaxationretreat

How to enter

For your chance to win a weekend stay for you and a friend at The Tree Relaxation Retreat, worth £780, enter our competition by clicking the button below and answering the following question by the closing date of 12 June 2026. 

Q: Where is the Tree Relaxation Retreat?

Terms and conditions

The competition closes at 11.59pm on 12 June 2026. One winner will be selected at random from all correct entries received and notified soon after. Subject to availability. Travel to and from the retreat is the responsibility of the winner. The winner cannot transfer the prize or swap it for cash. Details of our full terms and conditions are on p125 and online at: icebergpress.co.uk/comprules. 

History | Letters that Changed the World

Sometimes a phone call or email just doesn’t have the gravitas of a weighty letter that arrives with a thud on the doormat or is put into your hand. Here are a few letters from history that might just inspire you to put pen to paper, whether your aim is to change Government policy, declare your love or just to cheer someone’s day. 

Henry VIII to Anne Boleyn

What began as a mere love letter went on to change the shape of Britain for ever. When the infatuated Henry wrote to Anne Boleyn begging her to return his love in 1527, he was in fact still married to Catherine of Aragon. He was unlikely to have been the first or last to philander on the throne, but he was certainly the first to divorce and so this letter marks the beginning of the Reformation. It is signed “written with the hand of him who wishes he were yours”. It sounds like the words of a man who has entirely lost his head to love… sadly, that was precisely the case for poor Anne as it turned out. 

Charles Darwin to Joseph Hooker

Darwin and his friend the botanist, Joseph Hooker exchanged some 1,400 letters with each other but one he wrote in January of 1844 stands out as a bit of a game-changer for science. He wrote: “At last gleams of light have come, and I am almost convinced (quite contrary to opinion I started with) that species are not (it is like confessing a murder) immutable… I think I have found out (here’s presumption!) the simple way by which species become exquisitely adapted to various ends. - You will now groan and think to yourself ‘on what a man have I been wasting my time in writing to…” Fifteen years later, that letter became the basis of On The Origin of Species.

Siegfried Sassoon to his Commanding Officer

While recovering from injury in hospital, poet and soldier Sassoon met some pacifists and began to think more about the horrors he had witnessed on the battlefields. He wrote to his Commanding Officer to express his beliefs in a letter that became known as ‘A Soldier’s Declaration’. “I am making this statement as an act of wilful defiance of military authority, because I believe that the War is being deliberately prolonged by those who have the power to end it… I have seen and endured the sufferings of the troops and I can no longer be a party to prolonging those sufferings for ends which I believe to be evil and unjust.” A month later, the letter made it into the British newspapers and was read in Parliament to the horror of the upper classes, but by speaking out in letter form, Sassoon began to change the opinion of the public who ceased to see war as romantic and noble, and began to see the damage it caused.

Winston Churchill to Eliot Crawshay-Williams

When Churchill took power in May 1940, his private secretary, Crawshay-Williams, wrote to him entreating him to make a deal with the Nazis and end the war. He was not alone. Churchill was under enormous pressure to do a deal quickly. Had Churchill done as his secretary suggested, we might be living in a very different Europe now. Instead, he wrote back, by hand. The letter in its entirety read: “I am ashamed of you for writing such a letter. I return it to you - to burn and forget.” Short and to the point.

Marcus Rashford to Parliament

In June 2020 in the midst of the Covid pandemic, England footballer, Marcus Rashford, then 22 years old, wrote to ‘all MPs in Parliament’ to urge the Government to change its mind on its plans to stop school meals for children in poverty over the summer holidays. He wrote: “Understand: without the kindness and generosity of the community I had around me there wouldn’t be the Marcus Rashford you see today: a 22-year-old Black man lucky enough to make a career playing a game I love. My story to get here is all-too-familiar for families in England: my mum worked full-time, earning minimum wage to make sure we always had a good evening meal on the table. But it was not enough. The system was not built for families like mine to succeed, regardless of how hard my mum worked.” His campaign forced the Government into a u-turn and secured free meal vouchers for 1.3 million children in poverty across the country over school holidays. 

If this has left you inspired to pen an important letter of your own - or to simply drop a mate a line - you might like to read our feature, All the Letter, in our April issue, which is all about the joy of letter-writing.

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Recipe | Cherry Blossom Panna Cotta

In Japan, cherry blossom is salted to preserve it for special occasions, but you can harness the almondy notes of both cherry and cherry plum blossom by infusing it.

Serves 4

500ml single cream

50g cherry blossom or cherry plum blossom, washed and dried

2 sheets leaf gelatine (or 2 tbsp agar-agar for a vegetarian version)

100g natural yogurt

3 tbsp honey, plus extra to serve

1 Pour the cream into a saucepan and set over a medium-low heat. Stir the blossom through the cream and warm through for 5 mins, but don’t let it bubble. Remove from the heat and give it another stir, then set aside to infuse for 30 mins.

2 Meanwhile, soak the gelatine, if using, in a shallow dish of cold water for 2-3 mins, or until soft and pliable.

3 Reheat the infused cream almost to a simmer, then strain out the blossom. Squeeze out the excess water from the gelatine then immediately add it to the warm cream, stirring as you do so. Continue to stir until the gelatine is fully dissolved. (Or, if using agar-agar, add it straight to the warmed cream and stir until dissolved, then strain through a sieve, pressing it through with the back of a wooden spoon).

4 Leave the cream mixture to cool to room temperature, stirring from time to time. Stir in the yogurt and honey until well combined, then pour the mixture into serving glasses. Chill in the fridge for at least 4 hrs, or until set.

5 To serve, finish with a drizzle of honey. This is delicious alongside seasonal fruit (rhubarb’s a particularly beautiful spring companion).

Cook’s note: You can also try infusing blossom in vodka or gin for a tipple.

For more spring foraging inspiration, don’t miss our feature ‘Hello, Petal’ in our April issue, which also has recipes for Magnolia Petal Salad, Rhubarb & Magnolia ‘Ginger’ Biscuits, Spring Blossom Tea, Blossom Vinegar and Magnolia Ginger Drop Scones.

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Competition | Win a family or pair of tickets to ALSO Festival worth up to £420

ALSO: The UK’s most inspirational summer festival combining ideas, music, comedy and wellness  alongside adventures in food and nature, returns to Park Farm, Compton Verney, Warwickshire from 10th-12th July 2026 and you could be there, too!

We have two family (or couple’s tickets) to give away to allow you to enjoy everything the ALSO festival has to offer. The ideas programme is truly inspired: the Turner Prize-winner Grayson Perry has just been announced; bestselling author Sathnam Sanghera brings his brilliantly original new book; writer and presenter Claudia Hammond shares the psychological toolkit for anyone suffering overwhelm; tech commentator Jamie Bartlett provides guidance on how to talk to AI. Music-wise, there’s PVA, Afriquoi, Chris Coull, Purdy Smith and Tribo, alongside comedians including Mark Thomas, Esther Manito and Marcel Lucont’s Cabaret Fantastique.

There’s a generous helping of quality food and drink, with long-table dining from Aram by Imad, a Woodland Lunch with River Cottage, and a themed Saturday Night Feast of Fortunes with Georgia Hearn. Plus a cookbook tasting demo from Petty Elliot, Curious Cheese Pairings with Emma Young, Venetian cocktail tasting and a fabulously fun Bingo Brunch.  

Wellness partners Numinity bring a curated programme of transformative experiences including a Manifestation Lab, Fortuitous Breathwork, Rage Release and Ecstatic Dance. From the daily Run Club, to TrAiLdAnCe with Stornoway’s Oli Steadman to exploring the stunning site with Outdoor Adventure Girls, enjoying a literary walk with Ella Berthoud or joining a guided foraging walk, there are plenty of ways to reset and reconnect.

Always experiential, ALSO’s packed with creative workshops including Sara Cant’s Foraged Fascinators and Summer Wreaths, 4160 Tuesdays’ Make Your Own Perfume, and Greg McLeod’s Sequential Art, Comic and Storyboarding Masterclass.

And ALSO’s glorious half-mile wide lake takes centre stage with a lakeside sauna and cold plunge, SUP experiences, and Wild Swimming at its most magical with guided Dusk and Starlit sessions.

How to enter

Two lucky readers can win a family weekend ticket or a pair of adult weekend tickets worth £390–£420. Simply click the button below and answer the following question:

Q: Who are ALSO partnering with for the Woodland Lunch this year?

Terms and conditions

The competition closes at 11.59pm on 22nd May 2026. Two winners will be selected at random from all correct entries received and notified soon after. The winners will receive either a family ticket (2 adults and up to 4 children) or 2 adult tickets to ALSO Festival, valid 10th - 12th July 2026. Please note, standard camping is included with the tickets, but winners must provide their own camping equipment. Campers can stay on 12th July too, but must be off site by 10am on Monday 13th July. The prize is non-transferable, non-exchangeable and cannot be redeemed for monetary value. Winners are also responsible for making their own way to and from the festival. Details of our full terms and conditions are on p125 and online at at icebergpress.co.uk/comprules.

How to | Hunt Buried Treasure

Fancy digging up a Saxon hoard or Viking treasure? Here are a few hints and tips to get started

• You’ll need a detector: a good entry-level type costs £200-300. You’ll also need a small handheld wand called a ‘pinpointer’ to help you track down the find once you’ve dug your hole.

• Permission’s required from the landowner, so why not start by going to a group dig organised by a local metal detecting club? Check their guidelines and requirements before joining.

• Detectorist etiquette is to remove any scrap metal you dig up. Leave then ground as you found it – fill in holes, stamp down and replace grass plugs.

• A ‘treasure’ find needs to be reported to the Coroner within 14 days – its legal definition encompasses more than you might think. For example, almost any metallic object that’s over 300 years old and more than 10% gold or silver is a treasure. An exception to this are coins, though if you find two or more, that’s treasure, too. The find will be valued and museums will get the chance to buy it for their collections. Proceeds (or eventual ownership if no-one buys it) are usually split between the finder and the landowner.

The advice above is taken from our feature ‘Found in the Ground’ by Joly Braime in our April issue, in which we meet detectorists Ellie and Lucie and get a look at some of their treasures. Their book, Things We Found In The Ground: A Metal Detecting Journey Through Britain (HarperNorth) is released on 9 April. Find Ellie and Lucie on Instagram @romanfound.

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Recipe | Duck Scotch Eggs

A larger and richer alternative to hen’s scotch eggs – and easily pocketable for picnics.

Makes 4 large scotch eggs

4 duck eggs

6 duck sausages, we found these at a local butchers or you can buy online at: veyseysbutchers.co.uk

½ tsp dried rosemary

½ tsp dried thyme

1 tsp english mustard

Small bunch parsley, chopped

1 ltr vegetable oil

In three separate bowls have:

Handful plain flour

1 hen egg, beaten

100g panko breadcrumbs

1 Boil the duck eggs for 8 mins (this will give a soft-boiled egg). Remove from the heat and immediately run under cold water to stop the egg yolk over cooking or discolouring. Once cold, lightly tap the shell to break it and peel. Rest the eggs on kitchen paper and set aside.

2 In a large mixing bowl squeeze out the meat from the sausage casings and add all other ingredients, apart from the oil. Mix until combined.

3 Divide into four equal parts and roll each into a ball. Take one ball, flatten it in your palms, place an egg in the centre and mould the meat around it until the egg’s completely covered. Repeat with the remaining eggs.

4 With your three prepared bowls of flour, egg and breadcrumbs, lightly roll the covered egg in the flour, then in the beaten egg and then the breadcrumbs. Set aside and repeat until all the eggs are coated.

5 Meanwhile, gently heat the oil in a deep pan, you want a temperature of 150C/300F. Use a thermometer or alternatively, drop a chunk of bread or raw potato into the oil. If it rises, sizzles and browns, then the oil is hot enough.

6 Cook one egg at a time, lowering it carefully into the oil with tongs or a slotted spoon. Turning gently, cook for 4 mins, or until golden. Remove carefully and place on kitchen paper. Repeat until all the scotch eggs are cooked. You can either serve them immediately or eat them cold.

Cook’s note: If you can’t find duck sausages, you can use a good quality beef sausage instead.

This recipe is from our April feature ‘That’s All Yolks!’, which also features ideas for Pheasant Egg Yorkshire Puddings, Fancy Egg & Chips, Easter Egg Tiramisu and Chocolate Eggs & Shortbread Soldiers. The recipes and photography are by Catherine Frawley.

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