This month, in our campaign to savour holiday memories, we consider the postcard – the perfect snapshot.
Can't quite drag yourself away from that beach lounger? Send a Lazygram instead.
Jekka McVicar's useful but less obvious herbs
Read our feature on Jekka McVicar (page 90 of August's The Simple Things)? Add her suggestions for useful but less obvious herbs to your shopping list.
1. Borage (Borago officinalis)
This frost-hardy annual has attractive, star-shaped, blue flowers in summer which can be used in drinks and salads. Its young leaves pep up salads and mature leaves can be cooked to make a delicious summer soup (chill first). Height: 60cm.
2. Celery leaf (Apium graveolens)
A hardy biennial with tiny, green-white flowers in the summer of the second year. The leaves have a strong celery flavour and young ones are good in salads or as a flavouring in soups and sauces. It is also used medicinally to ease osteo-arthritis. Height: 30cm-1m.
3. Myrtle (Myrtus communis)
The small white flowers of this frost-hardy, evergreen shrub have golden stamens in summer followed by blue/black berries in autumn. Its dark-green, shiny, oval, aromatic leaves are good with roast, pork and game dishes and delicious sprinkled on roast vegetables. Height: up to 3m.
4. Red Orach (Atriplex hortensis var. rubra)
Use the young dark red leaves of this hardy annual in salads or cook its mature leaves like spinach. One word of warning: it's an enthusiastic self seeder! Height: 1m.
5. Fennel (Foeniculum vulgare)
A hardy perennial with large flat umbels of small yellow flowers in summer followed by aromatic edible seeds and soft green feathery foliage. Complements fish, pork and salads. Height: up to 2.1m.
6. Winter Savory (Satureja montana)
The small white flowers of this hardy perennial are tinged with pink in summer. The dark green, linear, pungent leaves are good for salt-free diets. Height: 30cm.
Image: Jason Ingram
For more on Jekka McVicar, buy or download your copy of August's The Simple Things.
Recipe: Sweetcorn with flower and herb butter
Corn on the cob and butter are the most natural of double acts. Flowers and herbs picked from your plot take this melting accompaniment to the next level in this sweetcorn recipe.
The sugars in sweetcorn start turning to starch the moment the cob is picked, meaning even minutes can make a difference to its taste. Get the barbecue up to heat before you pick, for the juiciest, sweetest corn you’ve ever sunk your teeth into.
Recipe: Sweetcorn with flower and herb butter
Serves 6
6 sweetcorn cobs
For the butter:
150g butter, at room temperature
Small bunch parsley, finely chopped
Petals of a few edible flowers: marigold, cornflower, chive
3 cloves garlic, finely chopped
1. Put the butter in a large bowl, add all the other ingredients. Season and mix well, pushing the petals into the butter with the back of a wooden spoon. Bring it all together into a rough round using the spoon.
2. To make the butter into a sliceable log, chill the pat until it is workable but not too firm. Use a piece of wax paper to roll into a log shape. Wrap and refrigerate or freeze until needed.
3. Once the barbecue coals have turned grey, pick the cobs and place them, husks and all, onto the grill. Allow the outer leaves to blacken slightly, then turn. Once the whole thing is blackened, pull back the husk, slice of the butter and place it on the kernels. Let it melt slightly, then eat.
Turn to page 40 of July’s The Simple Things for more ideas for enjoying July’s allotment bounty.
Not got July’s The Simple Things yet? Buy or download your copy now.
Take a twilight walk
As the sun lingers longer on the horizon, dusk in high summer is an opportunity to take a twilight walk and revel in the nocturnal nature on all our doorsteps.
The liminal magic of twilight, whether in the ‘tulgey wood’ of Lear’s poetry, Hardy’s ‘gloam’ or TS Eliot’s ‘violet hour’, affords it an ethereal place in our collective subconscious, but for a number of species, it is a time of industry, wakefulness and movement. A huge variety of creatures are starting their day as the human one winds down. For us, the pleasure of free-range family time adds to the thrill of those in-between hours, ensuring our eyes and ears are alert and attuned to our surroundings in a new way.
Try these twilight activities:
For guaranteed sightings of birds of prey, hares, or even seals and puffins, take an expert-led tour.
The National Trust and the RSPB offer a number of guided evening walks, whether bird, bat, or moth based, and many reserves have rarer residents too. Check out www.rspb.org.uk/events and www.nationaltrust.org.uk.
Spend an evening badger watching in a dedicated hide.
Badger cubs should be fully weaned by early July, but can be seen gathering food and bedding around hides. By summer’s end, they begin feeding themselves up for winter when they spend much of their time in a state of torpor, sleeping for days at a time. Find a local group at www.badger.org.uk.
Pack a twilight picnic, and a torch or camping lantern (to attract the moths) and watch as they flit around as the sunlight fades.
Or put up a white sheet in your garden, hang a torch or glowstick in front of it, and enjoy your own nature show.
Head to a pond or lake.
As the sun goes down, life on the water hots up. Newts and a variety of aquatic invertebrates are attracted to light, so as it gets dark, move a beam of light across the water to see what you find. On warm evenings you might spy frogs or toads swimming, while insects such as great diving beetles, water boatmen and pond-skaters can still be seen.
For more twilight tips, turn to page 76 of July’s The Simple Things.
Not got July’s The Simple Things yet? Buy or download your copy now.
Food from afar: Granita recipe
Granita refers to the coarse, grainy texture of this sweet, frozen treat. Delve into the history of the flavoured ice and try your hand with a summery granita recipe.
Sicily may not have invented flavoured ices – that hour goes to China, Arabia or ancient Rome, depending on which food history you read – but the island has made granita its own, combining it with chopped nuts, mandarins, mulberries, even dark chocolate. At breakfast it’s spooned onto brioscia (Sicilian brioche), while later in the day it gets dressed up with a dollop of cream or biscotti for dipping.
Read more on page 38 of July's The Simple Things.
Fancy a go? Head over to Rachel Eats for a melon granita recipe from the Brit-born, Rome-dwelling blog writer.
Not got July’s The Simple Things yet? Buy or download your copy now.
Sponsored post: July's cut flower patch planting diary
Louise Curley, author of The Cut Flower Patch, shares this month’s planting diary.
'Mid-summer is the peak for any cut flower patch. July is all about maintaining your patch to get the most from your plants, to enjoy the fruits of your labour and to pick, pick, pick.
'Weeding, watering and deadheading might sound dull but there’s something really quite meditative about an hour or so pottering in amongst your flowers making everything look tidy and well-cared for. You’ll have the visual delight of the colourful tapestry of all of your flowers, the heady scent from sweet peas and the pleasure of seeing so many insects enjoying and sharing the plot too. So don’t see your time maintaining your plot as a chore but revel in the opportunity to be outdoors with bees buzzing and butterflies flying silently past.
'It’s easy for weeds to take over so keeping on top of them with a little regular hoeing is the best way for you and your flowers to not be overwhelmed. Get to weeds before they have a chance to flower and you’ll also prevent another generation of weeds springing up. Cut flower plants are much more tolerant of a dry spell than many vegetables but to keep your plants in tip-top shape, a watering once a week will be of benefit. A good soaking is much better than just a quick sprinkle every day or so. This is really just a waste of time as the water is not sufficient to penetrate the soil and much of it evaporates never actually making it to the plant.
'You won’t need to do too much deadheading if you’re picking flowers on a regular basis. But, if you go away for a holiday or there are flowers you didn’t get round to picking you’ll need to snip them off once they’ve gone over so that the plant doesn’t go to seed. Keep doing this over the summer and your plants will keep on blooming well into autumn.'
Wordless Wednesday
Trail of Aphrodite along the Akamas Peninsula in Cyprus. Photograph: Linda Lashford for Inntravel, the Slow holiday people
Competition: Win tickets to The Big Feastival! (closed 31 July 2014)
Win a family camping ticket to The Big Feastival with Wyld Wood Organic Cider. This summer the Wyld Wood Organic Cider Teepee returns to The Big Feastival in Oxfordshire (29th–31st August). Thanks to Wyld Wood Organic Cider we have a weekend family camping ticket for two adults and two children (12 and under) to give away!
If you fancy a weekend at Alex James’ farm near Kingham, enjoying food and flavours from around the country as well as fantastic live music, then this prize is a great way to round off your summer!
The Big Feastival is the brainchild of Jamie Oliver and Alex James and will see chef demonstrations, markets, fun fairs and farmyard animals to keep the whole family happy all weekend.
The Wyld Wood Teepee, a cross between a traditional cider bar and Café Del Mar, is perfectly situated to soak up the atmosphere while enjoying a premium organic cider and letting the sounds of Fatboy Slim, Jamie Cullum and Del La Soul wash over you.
Made from Herefordshire’s finest organic apples and matured in old oak vats at Westons Cider Mill in Much Marcle, Wyld Wood has a full-bodied taste with a ripe fresh aroma making it the perfect drink to wash down the delicious foods and flavours on offer at The Big Feastival. To find out more follow us on @westonswyldwood or ‘like’ our Facebook page.
How to enter
Enter by 31 July 2014, filling in your details to be in with a chance of winning this fantastic prize.
Terms and conditions
http://www.westons-cider.co.uk/corporate/contact-us/online-competition-terms-and-conditions/
The Simple Things has a new home!
New independent publishing company Iceberg Press has purchased The Simple Things magazine from Future plc.
Iceberg Press was co-founded in 2014 by three friends and colleagues – Lisa Sykes, Guy Foreman and David Parker – who have more than 60 years publishing expertise between them on magazine brands both big and small, including Country Living, Good Housekeeping, House Beautiful, Prima and Coast. And Lisa is the editor of The Simple Things, so knows the magazine inside out.
Everyone working on The Simple Things is thrilled to have an exciting new home, and delighted to be able to offer subscriptions once again (these had been on hold for a couple of months until the purchase was complete).
The Simple Things will remain focused on ‘taking time to live well’, an ethos that has been at the core of the magazine since the first issue in September 2012. We will continue to write for readers who want to slow down occasionally, simplify their life and remember what matters most, covering eating, growing, making, living, escaping and wellbeing for the cookbook generation. So, expect ideas on how to feed friends and family well, learn something new, explore the outdoors and enjoy the satisfaction of a job well done.
As Editor and co-founder of Iceberg Press, Lisa Sykes, says, we like to think of The Simple Things as a handbook for happiness.
Recipe: Brazilian cake - Broa de Fuba
Tonight's the night! Let's celebrate the FIFA World Cup Final in a very British way. Tea and cake, anyone? Brazilian cake, of course! In a nod to the ubiquitous workshop of all things Brazilian, we’ve found a polenta sponge that’s a winner in our book.
Moreish, moist and not too sweet, this Brazilian take on polenta cake is a highly loveable sponge.
BROA DE FUBA (CORN BREAD) 250g butter, softened 230g caster sugar 4 large eggs, separated 150g polenta 190ml milk 150g self-raising flour Icing sugar, to serve
1. Preheat the oven to 180C/Fan 160C/350F. Lightly grease a round 20cm springform cake tin and line with baking parchment. 2. Using an electric mixer, beat the butter and sugar until pale and creamy. Add the egg yolks, one at a time, beating well after each addition. Add half the polenta, then half the milk, beating after each addition to combine; repeat. Sift in the flour and mix to combine. 3. In a separate bowl, whisk the egg whites until stiff peaks form. Stir one large spoonful of the egg whites into the batter to loosen it. Using a metal spoon, gently fold in the remaining egg whites. 4. Spoon the batter into the lined tin, smoothing the top. Bake for 50-55 minutes, or until a skewer inserted in the bread comes out clean. Leave the bread in the tin for 10 minutes, then turn out onto a rack. Serve warm or at room temperature, dusted with icing sugar.
Recipe taken from This is Brazil by Fernanda de Paula and Shelley Hepworth (Hardie Grant, £16.99)
Want more Brazil? This month, Andy Martin shows us round his home town, the hip Brazilian city, Sao Paulo. Turn to page 60 of July’s The Simple Things for food, football and (very) late nights from the Brazilian metropolis.
Not got July’s The Simple Things yet? 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.
Learn something new: Fly fishing for ladies
Ever fancied fly fishing? This July, female fly-fishing experts from Orvis US are heading to the UK to offer their unparalleled instruction and share their passion for the sport during a whole week of fly-fishing events for ladies.
Take up a new hobby or build upon existing fly-fishing experience with three ladies events taking place at Orvis UK stores, including Stockbridge, London and Burford, on 15, 16 and 17 July 2014.
The Orvis Ladies, Jackie, Christine and Laurie, are at the cutting-edge of women’s fly-fishing and are keen to promote it to their female peers across the pond. While there has been a surge of interest in fly-fishing in the US, The Orvis Ladies Roadshow hopes to encourage more women in the UK to get involved in this wonderful field sport (as are team Simple Things).
The ladies from the US not only teach but also play a huge role in Orvis’ product development, designing the future technical fishing range for women: clothing that fits and works with the female form.
Choose between a morning and afternoon session in Stockbridge, London or Burford, learn to cast and pick up the basic skills needed to get started. No experience is necessary, but established fishers are also welcome.
For more information, visit the Orvis website.
Look out for a feature on fly fishing in the August issue of The Simple Things (on sale 30 July 2014).
Grow a wildflower meadow
Turn a bare patch, neglected corner, or even a container, into a glorious, wildflower meadow.
To capture the magic of a flower-filled field in miniature, all you need is a sunny spot and a handful of seeds.
You don't need acres... An untidy spot or an existing border in need of a makeover are both prime sites to grow meadow flowers. Turn to page 84 of July's The Simple Things for Cinead McTernan's feature on growing and buying annual, perennial, and mini meadows.
Read on for top meadow growing tips:
Don't shirk the weeding
Putting in the spadework at the start will ensure your plot is weed-free. Once weeded initially, let the soil settle for 3-4 weeks. Spray or hoe any new weeds, rake over - now you can sow.
Sow early
During March or April, but you can sow in September: on lighter soils, autumn-sown seeds generally establish quickly, but you may have to wait until next spring.
Scatter your seed
The simplest way to sow is to mix the seed with sand (so it's easily visible) and scatter evenly. For large areas, divide your plot into square metres and weigh out the right amount of seed for each.
Know your natives
Plantlife suggests buying seed from suppliers that source native plants (for examples see www.floralocale.org). Or contact your local Wildlife Trust as some now collect native seeds from their sites.
Cheat a little
Boost perennial meadows with plug plants or bulbs. Experts recommend yellow rattle - it's a parasitic plant, which weakens grass and so allows wildflower seeds to thrive. for an instant effect on roofs or smaller areas, buy meadow turf.
Not got July’s The Simple Things yet? Buy or download your copy now.
And they're off... Tour de France
With Le Tour making its Grand Depart for the 101st time over here in Yorkshire, The Simple Things looks at the biggest annual sporting event in the world - the Tour de France.
Unlike golf, rugby or rowing, where we may have no experience of actually doing it to appreciate just how damn hard it is, we've all pushed our personal pain barrier on two wheels. We know about straining up a steep hill and the joy of freewheeling down the other side. Magnify that effort, the distance, the time in the saddle and we begin to understand the superhuman feats performed by men so lithe they shiver the moment the sun goes in.
We all know about the drugs, the cheats, the problems. But the history of the Tour de France reveals touching, courageous stories of human endeavour. Turn to page 72 of July's The Simple Things for editor Lisa Sykes' look at tales of derring-do from the biggest annual sporting event in the world.
Inspired to get cycling? It's the perfect excuse to go shopping - have a look at our top cycling accessories, or read tips on buying a vintage bike from Mollie Makes.
And don't forget to enter our competition to win Dawes bicycles for you and your family!
Not got July’s The Simple Things yet? Buy or download your copy now.
Recipe: Peppermint chocolate chip ice cream
Homemade and anything but lurid, this peppermint chocolate chip ice cream recipe is all grown up.
We thought that mint choc chip was a pleasingly synthetic treat we'd left behind in childhood. Then this recipe came along, offering cooling mint flecked with devillishly good chocolate in a wholesome creamy form. We're converted.
Don't be tempted to use milk chocolate over dark, say Bountiful authors Todd Porter and Diane Cu. "It doesn't work as well."
Peppermint Choc-Chip Ice Cream
Makes about 1 litre
360ml double cream 240ml milk 100g caster sugar Peppermint leaves from 15 stems 5 egg yolks 140g dark chocolate, finely chopped
You will need an ice cream maker
1. In a pan over medium heat, mix the cream, milk, sugar, a pinch of salt, stirring to dissolve the sugar. Bring to a simmer, stirring often. Add mint. Cover and set aside for 30 minutes.
2. In a bowl, whisk egg yolks. Sieve cooled cream and discard leaves. Slowly whisk into egg yolks. Return mixture to pan and stir on a medium heat. Cook until custard thickens to coat the back of a wooden spoon.
3. Pour custard through a sieve into a clean container. Place container in an ice bath, stirring occasionally until cool (about 20 minutes). Cover and refrigerate for at least 2 hours.
4. When ready to freeze, set a bowl over a pan of simmering water and melt the chocolate. Stir until smooth, then remove from the heat.
5. Freeze the custard according to the ice cream machine instructions. While it's churning, place storage container in freezer to chill.
6. In the last moments of churning, drizzle a fine stream of chocolate into the ice cream. If your ice cream machine makes this tricky, fold in chocolate manually straight after churning. Transfer into the chilled storage container and freeze.
Recipe from Bountiful by Todd Porter and Dian Cu. To order a copy for £18.99 with free P&P, call 01903 828503 and quote ref 50480.
Competition: win a Moleskine notebook cover with Inntravel (closed)
Have you seen our new competition - you could win a gorgeous leather Millican ‘Matt the Moleskine Cover’ and Moleskine notebook courtesy of Inntravel, the Slow Holiday people. Follow in the tradition of the great travel diarists and keep your journals spic and span with this beautiful hand crafted leather cover. The bridle leather used to make these simply stunning covers comes from the only remaining traditional oak bark tannery in Britain, the oak bark being sourced from sustainable forests in the Lake District.
Inntravel are offering one lucky reader the chance to win a ‘Matt the Moleskine Cover’, including the Moleskin notebook inside, from the good people at Millican. Retailing at £75, Matt fits the standard pocket Moleskine notebooks (9x14cm); is designed to accommodate the classic Moleskine elastic band and expandable back pocket, and has handy integrated loops for holding your pen, pencil, or quill (not included)! For more details of the prize click here.
Fancy yourself as Hemingway, Chatwin or Bryson? Remember the moment with Inntravel. Just ‘like’ the Inntravel Facebook page to enter!
Sponsored post: New ways to use up old food with Sainsbury’s Food Rescue
Throwing out-of-date or leftover food into the bin is often a heartbreaking affair. Whether you are conscious of the money you are squandering or the wider picture when it comes to food waste, it never feels good to toss away any part of your weekly shop, no matter how big or small. Sometimes, it’s because you’ve let the food in your kitchen pass its expiry date. In other cases, it’s because you’ve simply bought too much food, or cooked more than your family can handle.
With the average UK family throwing away as much as £60 a month in out-of date food and leftovers, Sainsbury’s, in collaboration with Google, has launched ‘Sainsbury’s Food Rescue’ - an online and mobile service offering practical solutions to make the most out of ingredients you have lying around the kitchen.
Top tip: over-ripe fruit can be cut up and frozen, providing a useful addition to future smoothie creations.
Using mobile voice recognition technology and a database of over a thousand snack and supper suggestions, you can find quick, easy and inspiring recipes and tips that will give new life to food that is past its prime.
Top tip: revitalise stale French bread simply by sprinkling a few drops of water onto the loaf and giving it a five-minute stint in a hot oven.
For more great tips, recipes and advice about minimising food waste, visit ‘Sainsbury’s Food Rescue’.
Wild Swimming Italy
Discover the most beautiful rivers, lakes and waterfalls of Italy in Wild Swimming Italy.
The Wild Swimming series travels to Italy to explore freshwater lakes, rivers, waterfalls and hot springs.
• Dip in to the emerald-green plunge pools of Sicily and swim at river beaches in Campania • Discover the secret hot springs of Tuscany and amazing waterfalls of the Dolomiti • Explore the hidden shores of Lake Como and Garda
Perfect for family explorers or romantic adventurers, this stunning travel book combines beautiful photography with all the practical information you’ll need to get off the beaten track, including maps, directions, grid references and walk-in times. There are also recommendations for canoe trips, campsites and tavernas.
From the emerald streams of the Dolomites, to the azure colours of the Trentino lakes. From idyllic Tuscan hills with thermal pools to basalt gorges and valleys immersed in fragrant scrub, Wild Swimming Italy is a comprehensive guide to Italy’s wildest and most beautiful natural areas.
How to be a mindful eater PLUS three simple tea infusion recipes
Yes, we love food, but it doesn't always get our full attention. Time to reconnect your mind with your mouth and become a mindful eater.
Many of us fall easily into patterns of mindless eating. We pick at food while working at our computers. We reach for the quickest - and usually the unhealthiest - snacks for a quick energy boost. We don't take proper lunch breaks. We are constantly distracted while we eat, by television, by work by our phones and computers. We have lost a lot of the enjoyment of eating and as a result we are guilty of just shovelling food into our bodies.
Turn to page 100 of July's The Simple Things to read Rebecca Frank's rediscovery of the joys and pleasure of conscious eating. And sit down with a cuppa, taking time to enjoy the fragrant flavours of one of these mindful infusions. Glass tumblers work really well, as you can fully appreciate not only the refreshing taste and aroma, but also the visual delights. You can sweeten any of the teas with a dash of honey.
Simple Mint Tea
2-3 sprigs of fresh mint Freshly boiled water
Place the mint sprigs into your favourite tea tumbler.
Pour over hot water.
Leave to steep for a few minutes and you will notice the water start to turn slightly green. Savour and enjoy.
Mindful tea notes: This simple, refreshing mint tea has long been used as a natural digestive aid. It works well if sipped slowly after a meal.
Rosemary Tea
2-3 tsp finely chopped fresh rosemary leaves Freshly boiled water
Add the fresh rosemary to your favourite tea tumbler.
Pour over hot water and leave to steep for a few minutes.
Enjoy immediately or strain mixture first depending on your preference.
Mindful tea notes: Rosemary is associated with memory and is a lovely tea when you need focus and concentration on your side.
Lemon, Ginger and Lemongrass Tea
1 inch ginger; peeled and sliced into long thin strips 1 organic, unwaxed lemon A few seeds from a cardamom pod 1 stalk lemongrass Freshly boiled water
Press down on the ginger slices and cardamom seeds with the back of a teaspoon to release the flavours and place them in your favourite tea tumbler.
Slice the top and bottom off the lemongrass stalk and then slice in half lengthways, remove the outer layer, and place sliced inner sections into your tumbler.
Pour over hot water and leave to steep for a few minutes.
Squeeze the juice from the lemon and add to the tumbler.
Stir well and enjoy.
Mindful tea notes: The combination of lemon and ginger is energising, while the extra cardamom adds spicy warmth to boost your metabolism.
Not got July's The Simple Things yet? Buy or download your copy now.
Recipe: Chocolate dipped strawberries
Fancy a fruity summer treat? Try our recipe for chocolate dipped strawberries - perfect for parties and picnics. Wimbledon fortnight is nearly upon us. The polite cheer of the crowd, the dull thud of ball against racket, and the wall-to-wall Pimms and strawberries make this British institution a true staple of summer. Ditch the cream and try something a little different this year, with a recipe for indulgent chocolate-dipped strawberries from Betty Twyford.
Chocolate dipped strawberries
You will need: 450g strawberries 100g dark chocolate 100g milk chocolate 100g white chocolate
To make: Melt the chocolate by breaking it up into squares and placing each type of chocolate into separate bowls. Place the bowls into a neat little row at the back of the Aga (or place each bowl over a pan of boiling water) and leave there until melted. Rinse the strawberries and pat dry. Lay some bake-o-glide (silicone paper) onto a flat chopping board or tray. Leaving the stalks and leaves intact, dip the tips of the strawberries into chocolate and lay onto the bake-o-glide. Transfer to the fridge to cool. When set and cool, and you are ready to serve, put your strawberries into a serving dish and decorate with a sprig of mint. Want to get fancy? Double dip the strawberries to create whatever combinations you like. We particularly like a dark chocolate base and white tip.