In the kitchen
Inspiring seasonal ideas and recipes
A cosy home
In front of a small whitewashed croft, young sheep nose for food in the heather. This spring scene has been recreated in a snug knitted tea cosy by a mother and daughter duo, influenced by their family history in Orkney and the Hebrides. Together, they are Pot Kettle Black Craft, based in Aberdour, Fife. Each cosy is handmade to order and includes the teapot, available in two- and six-cup sizes. Two-cup pot and cosy £24, www.etsy.com/uk/people/potkettleblackcraft
mAintAining the shine
Cut or textured glass can add elegance and interest to drinkware, and regular washing helps retain its gleam. A tub is placed in the sink to protect the glass against the hard surface and rubber gloves worn to avoid slippage and fingerprints. The tub is filled with cool water and baking soda sprinkled onto a clean toothbrush. The glass is then submerged and gently brushed, with care taken to clean the deepest and most delicate etchings. Two cups of vinegar are then added to a tub of lukewarm water and the glasses left to soak for 20 minutes. Once removed, they are dried carefully with a lint-free cloth and stored standing up, ready for their next use.
pressed in plAce
From her home in the Tamar Valley, Melissa Choroszewska makes delicate ceramics. This porcelain bowl is first slipcast and then finished by hand. A pair of daisies are plucked from her garden, pressed onto the inside and handpainted. A mother-of-pearl lustre is then applied to the flower and rim to give an iridescent glimmer. This miniature bowl can be used to keep rings or other precious items safe while washing or cleaning. Porcelain daisy bowl £14.99, www.etsy.com/uk/shop/melissaceramics
gentle flavour
Coming into season now, the hollow leaves and purple allium-like flowers of chives add flavour to many dishes. They are milder than other members of the onion family, of which chives are the smallest. This herb is best eaten fresh, cut from the base of the plant with a pair of scissors and used within three days. It can be sliced, used whole or snipped into ice cube trays and frozen with water for use another day. The subtle onion flavour teams particularly well with eggs, potato and fish, and the flowers bring colour to a salad or garnish.
first tiny sproutings
The delicate green heads of early broccoli are beginning to appear. This nutritious vegetable is rich in vitamins and minerals, including calcium and vitamin C. It has a pleasant crisp bite and teams perfectly with cheese sauce. To make four servings: melt 3 tbsp butter in a heavy-based saucepan over a medium heat. Whisk in 3 tbsp plain flour and cook for 3 mins until a creamy colour. Gradually whisk in 600ml whole milk and 125ml double cream, followed by 150g grated white Cheddar. Bring to a simmer and cook for 7 mins until thickened, stirring frequently. add salt and pepper to taste, cover and set aside. Cut 2 broccoli heads into florets and arrange in a large steaming basket. Cover and set on a half-filled pan of simmering water over a medium heat. Steam for 3 mins until bright green and tender. Remove from the pan and divide between bowls. Stir the cheese sauce before spooning over the broccoli and serve immediately.
bunnies at breakfast
a pair of boiled eggs wearing bunny-ear crowns provide a delightful surprise on Easter morning. To make, one length of wire, slightly smaller than the widest circumference of the egg, is twisted into a crown, with care taken to avoid pricking fingers. For each ear, three lengths of wire are cut, two measuring 4in (10cm) and one 3in (8cm). To make one ear, the end of one of the longer pieces of wire is twisted tightly around the crown, then brought upwards in a loop and twisted around the crown again to secure. This is repeated with the two remaining lengths of wire. The process is followed for the second ear, and any sharp ends are pressed safely into the base.