The joy of a long hot soak

This month in our series on what makes a house a home, we relish the indulgence of wallowing in a warm, scented and foaming bath.

Shut the bathroom door, run the hot tap, light the candles and, in an instant, your utilitarian bathroom becomes a place of self indulgence. No other room has such a dual personality, switching from morning wash house to evening mini-spa with the simple addition of a few tea lights and a bottle of Matey. 

The power of a long hot soak is undeniable: it can help de-kink any annoying mental and physical niggles that have built up during the day, and it offers a space to think away from the commotion going on in the rest of the house. 
The most successful baths are a sensory overload – stroke and coddle your five senses and an hour or so of bliss will be yours. 

Turn to page 116 of February's The Simple Things for five tips on choosing and running the perfect bath. 

And have a listen to our favourite tub soakin’ tunes in our Spotify playlist.

​

Words and playlist: Clare Gogerty

Recipe: Harissa broth with kale and almond pesto

A potent broth full of zingy flavours and vibrant colours, Harissa broth with kale and almond pesto is a wonderful way to spring you through your day.
 

Top nutritionist Vicki from Abel & Cole says, “Almond and kale pesto is set to become the next pesto thing: the almonds are packed with magnesium for a calm 'get up and go', whilst providing a rich, creamy flavour/texture that is so much healthier than dairy cream and high in vegetarian alkaline protein, too. The Mediterranean vegetables offer the best combination of anti-oxidants to mop up the toxins in your body.” 
 

Harissa broth with kale and almond pesto

Serves: 2-3
 
1 carrot
1 onion
3 garlic cloves
500g tomatoes
A pinch of harissa (more or less, to taste)
35g flaked almonds
50g kale
1 lemon
Olive oil
Salt and pepper
 
1. Get a large pot hot. Peel or scrub your carrot. Finely dice. Finely dice your onion. Add a gloss of oil to your warmed pot. Tumble in the carrot and onion with a pinch of salt and pepper. Swirl through the oil. Lower heat. Sizzle till tender.
 
2. Finely chop your garlic. Set 1 tsp aside. Cut your tomatoes into a fine dice. Swirl them into the carrot and onion mix, along with a pinch of harissa.
 
3. Let the tomatoes cook right down till they’ve lost their shape and are almost a paste, about 10 mins.
 
4. Add 500ml water. Bring to a soft rolling boil. Cook till the broth has thickened. Taste and tweak spicing as you go.
 
5. To make the pesto, toast the almonds till just golden. Rinse and finely chop your kale. Blitz the almonds and the kale in a food processor with the reserved 1 tsp of garlic, 6 tbsp olive oil, the zest of your lemon, a squeeze of juice and a pinch of salt till it all comes together, trickling in more olive oil as needed. You want it to be a little loose, so you can swirl it through your soup. Taste and tweak as needed.
 
6. For a smoother broth, puree the soup before serving. Or keep it a little more rustic. Serve the with the pesto on the side, swirling it into the bowl as you serve.

Recipe: Abel & Cole - try a weekly box of organic, seasonal veg delivered to your door. Try the Superb Souping Box (£12.50) - 3 different recipes every week, each making 2-3 bowls per recipe.

 

ABEL & COLE OFFER

Order this week and get:

A FREE cookbook with your first delivery, and your 4th seasonal box FREE with a FREE bottle of organic Prosecco.

Visit Abel & Cole and enter the code TST14 at checkout.

Recipe: Green juice PLUS plan your smoothie garden crops for summer

Use some of your winter leaves to make a nutrient-filled green juice. Make up your own mixtures always using some sweet, green apple to counter nutritious but bitter winter lettuce or kale.

Green juice

For 1 large glass you will need:

6 carrots
2 green apples
Handful of kale
1/2 lemon
Small knob of ginger

Put all of your ingredients through a juicer, sandwiching the kale between the two apples to help it along. Pour into a glass and drink straight away. 

For more of Lia Leendertz's winter leaves recipes, turn to page 40 of January's The Simple Things - buy, download or subscribe today.

Fancy growing your own smoothie garden? 

Plant pots with a range of fruits and leaves to start yourself on a homegrown smoothie adventure - our guide will show you how.

Recipe: Christmas chocolates fridge cake

Turn all those stray chocolates into one big guest-pleasing after dinner choc treat

Makes 25 small cake squares

200g dark chocolate
200g milk chocolate
90g butter
2 tbsp golden syrup
10 digestive biscuits
30g macadamia nuts
30g dried cranberries 
A couple of handfuls of Christmas chocolates

1. Line a small metal tray with cling film. In a bowl set over a pot of boiling water, so that the base sits just above the water, melt the chocolate, butter and golden syrup.

2. Put the digestive biscuits into a plastic bag and bash with a rolling pin to break them up a little, then put them into the chocolate, along with the academia nuts and dried cranberries. 

3. When all is nicely combined, tip it onto the tray and spread it out, then push the chocolates into the surface - you want to work quickly so that the molten chocolate is still hot enough to melt them just slightly.

4. Leave to set for a couple of hours in the fridge, slice into small squares and serve.

Turn to page 38 of December's The Simple Things for more of our Boxing Day menu - buy, download or subscribe now. January issue available, too.

Recipe: Venetian eggnog

Raise a glass of eggnog, a quintessentially seasonal tipple

Eggnog, or vov, as it’s known in Italy, is a traditional Christmas drink in many parts of the world. The word ‘vov’ comes from the Venetian word for egg. It’s made like other eggnogs with milk or cream, egg yolks, brandy and sugar, but also contains marsala, so it’s a sort of liquid zabaglione.

Venetian eggnog

Makes 1.5 litres
1 vanilla pod
1 litre full fat milk
6 egg yolks
250g granulated sugar 200ml marsala
150ml brandy
2 x 750ml clean, dry bottles and stoppers

1 Slit open the vanilla pod, scrape out the seeds and put the seeds and the pod in a pan with the milk and bring gently to simmering point, whisking from time to time. 
2 Put the egg yolks in a second pan with the sugar and the marsala and beat well. When the vanilla milk is hot but not boiling, stir it into the egg-yolk mixture. 
3 Put the pan on medium heat and warm through gently, whisking all the while. Do not let the mixture boil as it will curdle. The mixture is ready when it starts to thicken. If it shows any sign of curdling or separating, take off the heat and whisk hard. 
4 Strain with a sieve into a pan or measuring jug, add the brandy, leave to cool and bottle using a funnel. Keep for two days before serving, warm or cold. Store in the fridge and shake before pouring. 

Variations: The original vov recipe is made with 90% proof liqueur spirit rather than brandy; if you try this, add another 100g sugar. You can also try a brandy-only version, using the same amount of brandy but omitting the marsala, and topping with grated nutmeg.

Want more? Try our Wassail recipe. Plus, plenty more festive ideas for gifts, food and fun in December's issue of The Simple Things - buy, download or subscribe now.

Recipes and images taken from Artisan Drinks by Lindy Wildsmith, photography by Kevin Summers (Jacqui Small, £25) 

Recipe: Honey & mustard glazed ham

Serves 8 - 10

7-8kg cooked and cured leg ham
Whole cloves

For the glaze:

180ml honey
100g brown sugar
50g Dijon mustard

1. Preheat oven to 200˚C (180˚fan), 390˚F, gas 6

2. Use fingers to carefully remove the skin from the ham and score a diamond-cross pattern across the fat, about 5mm deep.

3. Place the ham in a large baking dish, lined with 2 layers of non-stick baking paper.

4. Stud the centres of each diamond with a clove.

5. To make the glaze, combine all ingredients in a saucepan and heat over a low heat for 15 mins, or until the sugar has dissolved and mixture thickens.

6. Brush 1/3 of the glaze over the ham and bake for 35-45 minutes, brushing with extra glaze every 15 minutes, until golden and caramelised.

7. Remove from oven and allow to stand for 10 minutes before slicing and serving.

This recipe was first published in The Simple Things Christmas 2013 issue - buy back issues here. 

Recipe: Wassail - Christmas spiced ale

Wassail, from Middle English wæs hæl, means ‘good health’. So, here’s a hearty festive drink to welcome in the season. 

If you don’t have a punchbowl and ladle, improvise with the largest vessel you can find and, if it’s less than elegant, simply wrap it in a white linen cloth or pretty tablecloth, decorate it with ivy and ribbons and serve the ale with a small jug. This is a dry drink that works well with Guinness or stout as well as ale.

Serves 8–12
Handful of sultanas
150ml marsala, sherry, brandy or rum
100ml ginger cordial or 125g caster sugar
Pinch of grated nutmeg, ginger and cinnamon
2 litres ale, porter, stout or other dark ale
Ice, optional
Punchbowl and cups or glasses

1 Put the sultanas in the punchbowl, add the measured marsala (or alternative), plus the cordial or sugar, and the spices. Leave to macerate.
2 When your guests arrive, add ice (if preferred) and the ale. Stir and serve in the cups.

Plenty more festive ideas for gifts, food and fun in December's issue of The Simple Things - buy, download or subscribe now.

Recipes and images taken from Artisan Drinks by Lindy Wildsmith, photography by Kevin Summers (Jacqui Small, £25) 

Simple style: Pyjamas

No need to dress up - we’ve got our pyjamas on.

Unlike the nightie, which rucks up around your waist, pyjamas stay put. They ensure that you can face any disruption: whether it’s a midnight trundle to the fridge, a bleary stumble to a child’s bedroom, or a fire alarm. In your jimjams, you will be ready for anything: neither a chance encounter with an elderly relative or a hose-wielding fireman will faze you. Pyjamas are your friend.

Turn to page 22 of December’s The Simple Things for our PJ picks - one classic and two great updates. Buy, download or subscribe now. 

After more winter warmth and winceyette? Try these bedtime accessories.

Left to right:

1. Patagonia slippers, £69, Plumo

2. Aurela hottie cover, £25, Toast

3. Fireside robe, £118, Anthropologie

Want more lounging inspiration?

More Simple style posts

Recipe: Tangerine and nutmeg hot chocolate

Fireside reads

Recipe: Stollen with dark rum and lemon marzipan

Stollen is the German Christmas cake. Dip it in coffee or eat with a piece of Hafod cheese.

The original German Christmas cake was from Dresden. It was a moist heavy bread filled with fruit, and the first recorded mention of it was in 1474. This official stollen is produced by only 150 bakers in the city, is still sold at the local Christmas market and has a special seal. All very interesting, but we bet it doesn’t taste any better than this one.

Stollen with dark rum and lemon marzipan

50g dark rum
75g raisins
75g sour cherries or cranberries 

Vanilla butter:

100g butter
Seeds of 1 vanilla pod (or 1 tsp vanilla extract)

Marzipan (or buy ready-made): 

100g ground almonds
35g icing sugar
10ml lemon juice
15ml dark rum
Seeds of 1 vanilla pod (or 1 tsp vanilla extract)
1 large egg

Cake:

50g milk (room temperature)
250g strong white flour
5g quick yeast (7g fresh yeast)
25g caster sugar
5g fine sea salt
2 large eggs (room temperature) 
Chopped zest of 2 oranges and
2 lemons
5g ground spice – 50/50 cardamom/ cinnamon
100g butter, diced
Icing sugar to finish

1. Warm the rum and mix it with the dried fruit, cover and leave at room temp for 24 hours. To make vanilla butter, melt 100g butter and sprinkle with vanilla pod seeds; leave to infuse. 
2. The next day, make marzipan. Mix all the ingredients together in a bowl, cover tightly and place in the fridge.
3. Warm the milk, add 25g of the flour and all the yeast. Mix well with fingers and cover tightly. Leave for 45 mins.
4. Add the rest of the flour, sugar, salt and eggs and mix it with the foaming yeast. When all flour is incorporated, turn dough onto the table and knead for 4 mins, cover tightly and rest for 30 mins.
5. Uncover dough and press out into an oblong. Put zest and spice on top of the dough, along with the butter. With your fingers, massage it all together. It’s very loose at this stage – almost a batter. Massage until the dough becomes a consistent colour. Scrape together into a ball, cover well and leave to rest for 30 mins. Use a very small amount of flour on your hands and work surface while shaping if you need to.
6. Add soaked fruit and massage into dough to combine. Sprinkle some flour on the table, scrape up dough, place on the flour and top with another sprinkling of flour. Stretch dough to create four corners and fold them in on themselves. 7 Turn dough over, bottom side up, shape into a ball and put back in the bowl. Cover tightly and leave for 2.5 hours.
8. Scrape dough out onto a well floured surface. Halve dough and gently press down to create 2 oblongs, arranged with one of the longer sides towards you.
9. Divide marzipan into 2 and roll each half into a sausage shape. Place each in the middle of a dough oblong, leaving a 2cm gap at either end. Fold the side nearest you over the top of the marzipan and tuck in on the far side. Then fold the side farthest away over the top of the marzipan and gently press the seam in. Make sure the seam is totally sealed by pinching with your fingers if necessary. 
10. Lift stollen carefully onto a baking tray covered with baking parchment. Bend it slightly so you’re left with a semi circular shape. Leave for 90 mins.
11. Preheat oven to 200C/Fan 180C/400F. Bake stollen for 25–28 mins, then remove from oven and leave to cool on tray for 30 mins.
12. Melt vanilla butter and pour evenly over the stollen. This will help to lock the moisture in when it cools down. Leave the stollen on the tray for 1 hour.
13. Cover stollen all over with a thick layer of icing sugar. Ideally place the stollen in a tin and leave until the next day to eat so the flavour can develop.

The stollen should last two weeks kept in a tin.

Turn to page 24 of December's The Simple Things for our baker, Alex Gooch's other Christmas recipes, including potato and onion bread with pickled chilli and Hafod cheese, and toasted hazelnut, apple and prune loaf. 

Buy, download or subscribe now.

Recipe: Chicken and quince tagine

Pumpkins are plump, orchard fruit is ripe. Lia Leendertz knows just what to do with quince and medlar.

‘I first came across the idea of using quince as the fruity element in a tagine in Mark Diacono’s River Cottage Handbook: Veg Patch, and it seemed just right. Quinces originate in the Middle East and sit happily in a tagine. I’ve used chicken, flavoured with saffron, ginger and cinnamon.’ Lia Leendertz

Serves 4
8 chicken thighs
3 tbsp olive oil
3 red onions, sliced lengthways 
5 cloves garlic, crushed
1/2 small winter squash (I used uchiki kuri)
2 red peppers
5 dried apricots, chopped 
Small bunch coriander
Small bunch parsley
2 tsp ground ginger
1/2 tsp saffron, in warm water
1 cinnamon stick
4 tbsp black olives
2 tbsp honey
1 preserved lemon
2 quinces
Juice of 1 lemon

1. Brown the chicken thighs all over then set aside. Take a large, heavy dish with a well-fitting lid and add the oil, red onions and garlic. Place over a low heat. Chop and add the other vegetables and the apricots.
2. Finely chop the herbs and sprinkle over, reserving half of the coriander. Add spices, olives and honey. Remove and discard the pith from the preserved lemon, finely chop the rind and add to the pot.
3. Arrange the browned chicken on the top of the vegetables, add 175ml water and set over the heat. Bring up to a simmer, cover with the lid and turn down to the lowest possible heat. Simmer for 45 mins.
4. In the meantime peel and quarter the quinces; drop into a pan of boiling water, with the lemon juice, and simmer gently for 30 mins. Drain and, when slightly cool, remove the cores and slice each quarter in two. Add to the tagine for final 10 mins of cooking. Sprinkle over the reserved chopped coriander before serving.

Turn to page 44 of November's The Simple Things for the full menu, which includes Khobz (Moroccan bread), a quince & medlar cheeseboard,  buttery baked medlars, spiced pickled quince, and quince brandy. Buy or download your copy now.

Passing on traditions: New boots

So shiny, not a mark on them. And all that leather, suede or, for the extrovert, patent. Your little bitty strappy sandals are all very well but with a pair of boots there’s far more shoe to show-off and tell. New boots are reassuringly expensive. Guilt-free, too: Fashion maths dictates that boots x per wear = good value. Is it the knowledge you’ll soon be in so-cosy woolly tights again or the fact that you can wear them every day till March that sends us skipping to the shops? Ooh, and that big box to take them home in. Nice.

Shallow, us? This is a seasonal ritual to be undertaken alongside harvest festivals and leaf kicking – maybe not in your splendid new boots though.

Our favourite winter boots, clockwise from top left:

1. UGG Kensington 1969 boots, £120, John Lewis

2. Horrigan boots, £150, Hudson

3. Nautical knee boots, £98, Office

4. Chelsea boots, £120, Timberland

5. Peu boots, £155, Camper

6. Grace ii boots, £90, Red or Dead

The Festival of Thrift: Meet Gerardine and Wayne Hemingway

From catwalk fashion to social housing, Wayne and Gerardine Hemingway have packed in a lot. The Simple Things chatted to them about their latest venture, the Festival of Thrift.

Wayne and Gerardine Hemingway know a thing or two about thrift. As we sit in their office in Wembley, surrounded by busy staff and sleepy dogs, the space’s previous incarnation as the family home is still obvious – we are sitting at what was once their dining table.

The Hemingways are best known for the business they built in the early 80s – the hugely influential fashion label Red or Dead – but today we are talking about their big project this autumn, the Festival of Thrift.

The Darlington-based festival is now in its second year. As with many projects that Hemingway Design gets involved in, the idea came from a recommendation. A friend suggested they check out an old wool factory in Darlington that had been reinvented as office space for start-ups. Lingfield Point, they were told, would be right up their street.

“It was one of the best examples of large-scale upcycling we had seen,” says Wayne. “It gave the building a new, modern purpose, and we felt that was great.” And so a venue for the first Festival of Thrift was found.

“The concept of upcycling was familiar,” says Wayne, “but no one had celebrated it in a place that represented upcycling on a macro scale.” The festival featured local start-ups, demonstrations and workshops based on making-do creatively and reviving forgotten skills. It drew 27,000 visitors, largely by word of mouth.

“It showed how keen people were to come and learn new skills. Everybody was on their phones saying, ‘You’ve got to get down to this’, so as the day went on, people flooded in.”

The Festival of Thrift 2014

The Festival of Thrift, Darlington, 27th and 28th Sept. Free entry. www.festivalofthrift.co.uk. The Hemingways are also behind The Vintage Festival at the Midland Hotel, Morecambe, 6–7th Sept, www.vintagefestival.co.uk

Read the rest of the interview on page 32 of September's The Simple Things. Buy or download your copy now.

Food from afar: Pasteis de nata recipe

It's got sweet, flaky pastry, it's got custard - what's not to love about Portugal's Pasteis de nata?

There’s something divine about the transformation of eggs, cream and sugar into gently set custard. So it is fitting that the most revered of custard tarts has monastic origins.

Portugal’s pastéis de nata were created in a monastery in Belém. When the cloisters closed in 1820, its clergy sold their trusty tart recipe. The buyer founded a bakery dedicated to the pastel de Belém: a flaky pastry tart filled with egg-yolk custard and baked until its crust is patchily blackened. It soon became a national treasure, travelling wherever the Portuguese went, too. In Hong Kong, via the colony of Macau, they became a staple of the dim sum house.

The Portuguese originals are still made by hand in Belém, where people queue to eat them warm, dusted with cinnamon and sugar. Like the keepers of secret recipes everywhere, the guardians of the monks’ prized formula hint at a ‘mystery’ ingredient. Various cookbook versions suggest vanilla, cornflour, even lemon. But then they also recommend – oh, the sacrilege – shop-bought puff pastry...

London’s Lisboa Patisserie is the place to sample their melt-in-the-mouth authenticity, with shots of bracing Portuguese coffee. A word of warning to the frugal, however: one is never enough.

Want to make your own? Try this Pasteis de nata recipe from Leite's Culinaria.

For more, turn to page 32 of August's The Simple Things. Not got your copy? Buy or download now.

Simple style: Flip-flops

Read our potted history of flip-flops in August's issue of The Simple Things? Have a little look at our top flip-flop outfits.

The ancients knew all about the comfort and ease of a totally flat sole and a Y-shaped strap. The first recorded flip-flops (made from papyrus) date from 4,000BC and were worn in Egypt. The Masai of Africa created theirs from rawhide, India chose wood and China rice straw.

They gained popularity in the States at the end of the Second World War when GIs brought back the Japanese version, zori, and went on to become the footwear of choice for Californian beach bunnies in the 1960s.

Superbly suited to sunny, laidback climates, it’s little wonder that Brazilian company Havaianas took the flip-flop and ran with it, turning its manufacture into an international business that produces over 2 million pairs per year. (It is said that every Brazilian has at least three pairs.)

In August's The Simple Things we pick three flip-flops perfect for the summer, and here are some outfit picks to match.

Flip-flops style - from left to right:

1. Seafolly Goddess Swimsuit, John Lewis (£85)

2. Irregular stripe flip-flops, Accessorize (£6)

3. Bandeau Red Maxi Dress, Not on the high street (£42)

4. Luna flip-flops, Havianas (£22)

5. Bistro crop trousers, Boden (£59)

6. Maddie leather sandals, Fat Face (£28)

7. Scallop vest top, Oasis (£22)

Turn to page 22 of The Simple Things August issue for more flip-flops style. Buy or download your copy now.

Simple style: The Tea Dress

Read our potted history of the tea dress in July’s issue of The Simple Things? Have a little look at our top dress and shoe combos.

The tea dress is the dress of the summer - the British summer, not the continental one, that is. It's about egg sandwiches, vintage china, white gloves and rose gardens. A dress to be accessorised with a cardi when it gets chilly, or a pair of wellies when tramping through festival mud, not for posing on la Croisette or lounging beside an infinity pool.

In July's issue of The Simple Things, we pick our top three tea dresses, and here are some footwear ideas to go with them.

Tea dress style - three outfits, from left to right:

1. Peacock print tea dress, £74.99, Fever

Salt Water sandals, £49, Toast

2. Pansy print tea dress, £29, Topshop

Blue Posh Wellies, £49.95, Joules

3. Classic crepe 1940s dress, £95, 20th Century Foxy

Summer brogues, £65, Clarks

Turn to page 24 of The Simple Things July issue for more tea dress style. Buy or download your copy now.

Making: Upcycled jeans runner

Give an al fresco meal the stylish setting it deserves. Turn a picnic into an occasion with our upcycled jeans runner project. Ditch the saccharine sweeness of picnic pastels, and add a contemporary edge to your outdoor table instead. Just rummage for old jeans and begin. Make the denim runner to whatever size your table dictates.

Supplies

Old pair of jeans Fabric scissors Sewing machine Thread

1. Cut the legs off a pair of jeans (as far up towards the crotch as possible) using fabric scissors.

2. Cut down the inside-leg seam to open each leg out and then iron them.

3. Now hem each edge using your sewing machine.

4. Hem the cut edge at the end of one of the jean pieces, then hand-sew or machine-sew it on top of the other piece.

Project by interiors journalist, Heather Young, who blogs about her enviably stylish and crafty life at Growing Spaces.

For two more midsummer table makes, turn to page 40 of June's The Simple Things. Buy or download your copy now.

Simple style: The White T-shirt

Read our potted history of the classic white T-shirt in June's issue of The Simple Things? Have a little look at our tee outfits. Don't be fooled by its uncomplicated looks - the white T-shirt declares angst and rebellion like no other item of clothing. Since being liberated from underwear status by American sailors, who revealed it when removing their shirts in hot climates, it has become the wardrobe staple for the disaffected.

For women, it should be crisp and chic. Jane Birkin got it right in her Serge Gainsbourg days as she padded around Paris wearing one with jeans and a gap-toothed grin. Its combination of insouciance and comfort maintains its style status, but finding the perfect one can challenge even the most fashion-savvy.

White T-shirt style – three outfits, from left to right:

1. A true wardrobe staple, this classic white t-shirt (CC, £25) is probably best worn under a fitted jacket (Warehouse, £60), with jeans (M&S, £23.60) and loafers (Swear, £130) for a soignee, Rive-Gauche kinda vibe.

2. Made from linen with cascading sleeves, this is a pretty take on the classic (Mango, £17.99). Team with a broderie pencil skirt (Boden, £79) for a delicate summer outfit.

3. A flattering V-neck (J Crew, £30), especially when teamed with tanned collarbones and a pair of boyfriend jeans (H&M, £29.99).

Turn to page 24 of The Simple Things June issue for more t-shirt style. Buy or download your copy now.

Food from afar: Pintxos recipe

Pintxos are elegant bites from the Basque region. Try a recipe for Sun-dried Tomato, Goats Cheese, Pistachio & Balsamic Pintxos.

Pintxos - pronounced 'pinch-oss' - may have much in common with their Spanish relatives, tapas: bite-sized snacks consumed in bars with amigos until long after stuffy, old northern Europe has gone to bed. However, they differ in crucial ways.

One, the bread factor. In pintxos, it's used as a mattress for a variety of fresh toppings to recline upon.

Secondly, there are the toothpicks from which they get their name - 'pinto' meaning thorn or spike - which lock bread and topping together, and enable the waiter to tot up the bill at the end.

Try your hand at an easy pintxos recipe for Sun-dried Tomato, Goats Cheese, Pistachio & Balsamic Pintxos from Anneli Faiers and her Delicieux blog.

Turn to page 52 of June’s The Simple Things for the full feature (buy or download now).

More recipes from The Simple Things.