Recipe: Blackberry & Elderberry Tartlets

I’m a bit in love with these tartlets as a delicious, wholesome snack at any time of day. Made with seasonal ingredients that are easily adaptable, there’s no added sugar with the chia seeds working to thicken the berry sauce before it’s added to the cases.

You can swap in different types of berries - fresh or frozen - according to the time of year and what you have that needs using up, and similarly the nuts that form the base of the cases; I used hazelnuts but these could be substituted for others, so do feel free to play around with the recipe.

I shared these tartlets with Julia Bird and John Hersey whilst recording on location for Episode 17 of my podcast, Breakfast & Beyond, in which we discussed the art of Julia’s beautiful seaweed pressing art that is inspired by the Cornish coastline. They tasted amazing accompanied with coffee by local roasters Lars & Margo, I definitely recommend giving this recipe a try - all the better if you can take them to the beach for an al fresco breakfast!

Listen to Episode 17 of Breakfast & Beyond and share the visual story through John’s stunning photos, via the Episode 17 web page.

Recipe: Blackberry & Elderberry Tartlets

Makes 12
Prep time: 20 minutes (plus waiting for one hour for dates to soften). Cooking time: 25 minutes.

Ingredients:

• 80g pitted dates

• 120g hazelnuts

• 120g ground almonds

• 1 tbsp coconut oil

• Flour, for rolling out (use gluten free if required)

• 1 tbsp sunflower oil, plus more for greasing

• 120ml maple syrup

• 300g berries, fresh or frozen - I used a combination of 3/4 blackberries and 1/4 elderberries

• 2 tbsp chia seeds

• 1 tsp vanilla extract

Method:

1. An hour in advance - roughly cut the dates into small pieces then place the dates in a bowl and add just enough water to cover them. Leave to soften for approx one hour.

2. Heat oven to 180°C.

3. Place nuts on a baking tray and cook in the oven for 5 - 10 mins, until turning darker in colour - ensure they do not burn. When ready, remove from oven and set aside to cool.

4. Sieve dates ovr a bowl to collect and reserve the date juice.

5. Warm coconut oil in a saucepan over a low heat, then set aside.

6. Place the cooled nuts in a food processor, blitz for around 30 seconds so they are well broken down. Add the ground almonds and blitz again. Use a spoon to work the mixture out of the sides of the food processor if it starts to compact before blitzing again until well combined.

7. Add the coconut oil and drained dates to the food processor. Blitz again. Check the consistency of the ‘dough’ - it should be sticky and pliable so that you can roll it out. You may wish to add a splash of date juice, if it feels too firm and crumbly. If adding date juice, just add a little at a time, blitz and re-check consistency.

8. Remove ‘dough’ from food processor and place on a lightly floured surface. Roll out carefully to a thickness of approx. 5mm.

9. Grease a 12 hole shallow muffin tin. Select a cookie cutter or glass with rim that is just wider than the muffin holes. Press out 12 circles and place over muffin tin. Shape them as you gently press them in, and smooth over any gaps that appear.

10. As you bring the dough together to roll out for a second time, use another splash of date juice if the consistency becomes too dry.

11. Cook tart bases in the oven for 10 - 15 minutes until turning darker in colour. Remove from the oven, use a knife to work around each tart base and ensure it isn’t stuck to the tin, then set aside for 10 mins to cool and harden.

12. While the tart cases are in the oven, in a large, non-stick frying pan warm the oil then add the maple syrup. Turn up the heat a little until the maple syrup starts to sizzle, allow it to continue simmering for a couple of minutes.

13. Add the berries to the pan and mix well. Stir regularly as the berries warm and release moisture. Continue cooking for 10 - 15 minutes, stirring regularly, until the berries are well softened and their shape has broken down then remove from heat.

14. Add the chia seeds and vanilla extract, mix well then set aside for 20 minutes to thicken and cool.

15. When the bases have cooled and hardened, remove them from the tin onto a plate. When the berry mixture has cooled and thickened, place a desert spoon of berry mixture into each tart case.

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Summer Recipe: Blueberry & Lemon Overnight Oats

Right now - mid August - we are lucky enough to have an abundance of blueberries growing in the garden, and this recipe is a winner in our household for a simple, nutritious breakfast that can take as few or as many blueberries as you have available!

It’s very easy to adapt - there are notes below on simple swap-ins to make it vegan, and you can adjust toppings according to what you have available. I loved combining the blueberries with the first of the ripe blackberries that are appearing in the hedgerows.

This recipe featured on the breakfast menu as I spoke all things sustainable packaging with Bella Collins, Managing Director of Flexi-Hex - an innovative packaging company based in West Cornwall - in Episode 16 of my podcast, Breakfast & Beyond. Do take a listen, I hope you enjoy the conversation and the recipe!

Recipe: Blueberry & Lemon Overnight Oats

Serves 4 - 6

Ingredients:

• 180g oats

• 2 tbsp chia seeds

• 1 tbsp ground flaxseed

• 1/4 tsp ground ginger

• 1/4 tsp ground cinnamon

• Seeds from 2 cardamom pods, crushed

• 2 tbsp maple syrup (could use honey if not vegan)

• 500ml dairy or plant-based milk

• 1 tsp vanilla extract

• 2 handfuls blueberries plus a few more for scattering on top if you wish

• Optional serving suggestions: toasted seeds and nuts, fresh fruits, yoghurt, drizzle of maple syrup

Method:

1. Place the oats, chia seeds, flaxseed, cinnamon, ginger and crushed cardamom seeds in a large bowl, mix well then add the milk, maple syrup, vanilla extract.

2. Gently fold in two handfuls of blueberries and stir so thoroughly combined.

3. Place a lid or plate on top of the bowl and pop it in the fridge overnight or for at least six hours, until the liquid has been absorbed by the oats.

4. I like to serve overnight oats at room temperature, so remove from the fridge approx half an hour before serving, add your favourite toppings (or none) and enjoy!

Recipe: Gooseberry & Pineapple Weed Muffins

Gooseberries - quintessential summertime fruits - and although I love the slightly eye-watering ‘pop’ as the tartness of a fresh fruit is released in your mouth, I also love to have a few cooked gooseberry recipes up my sleeve to use up the abundance as they ripen!

Pineapple weed flowers at the same time as gooseberries ripen here in the UK, and I think they make a great pairing. Neither feature on the ‘most loved’ ingredient lists, but compliment each other well. The recipe below is gluten and processed sugar free, and is easily adaptable if you wish to change up the type of flours used, or in add say some extra chopped dried fruit or nuts.

I cooked these muffins for breakfast with Dean Harvey and Catherine Collin in Episode 15 of my podcast, Breakfast & Beyond, as we discussed the theme of mental health within Cornwall. Do take a listen .. and I very much hope you enjoy cooking and eating these muffins!

Recipe: Gooseberry & Pineapple Weed Muffins

Makes approx 12 muffins

Ingredients:

• 150g gooseberries, tops and tails nipped off and cut in half

• 20g pineapple weed (wild chamomile) flowers and leaves, roughly chopped (see foraging guidelines below for identifying and sustainably harvesting)

• 200g ground almonds

• 125g self-raising flour (I used gluten free)

• 1 1/2 tsp baking powder (I used gluten free)

• 1/2 tsp salt

• 1/2 tsp cinnamon

• 1 egg, beaten

• 2 tbsp maple syrup (or melted honey)

• 150g yoghurt (cow’s milk or coconut)

• 1 tbsp sunflower oil (or alternative oil) plus extra for greasing muffin tin

• 1 tsp vanilla extract

• Splash of milk (cow’s or dairy free)

Method:

1. Heat oven to 180°C. Grease a 12 hole muffin tin using oil.

2. In a large bowl combine the dry ingredients: ground almonds, flour, baking powder, salt and cinnamon, mix well.

3. Add the wet ingredients except the splash of milk: beaten egg, maple syrup, yoghurt, oil and vanilla extract.

4. Fold in the halved blueberries and chopped pineapple weed, mix until combined but don’t over-mix.

5. Check the consistency of the batter, add a splash of milk if needed.

6. Distribute the mixture amongst the 12 muffin tins and place in oven.

7. Cook for approx 35 minutes, until the muffins are golden brown. Remove onto a wire rack and eat either warm or when cooled.

Foraging for pineapple weed (otherwise known as wild chamomile):

For information on identification and culinary uses of pineapple weed, see this article: https://britishlocalfood.com/pineapple-weed/ Note that pineapple weed is good for digestion, and the leaves and flowers can also be used in other ways such as making teas and syrups.

The Woodland Trust has useful foraging guidelines to keep you safe and ensure that edible foods are harvested sustainably.

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Recipe: Asparagus & Lemon Filo Parcels

May brings so much colour and vibrancy - to the hedgerows, fields, woodlands and gardens as well as to the kitchen table! I always have my eyes peeled for the first sign of local asparagus peeping up through the soil and it’s a joy to indulge in it time and again during the short season that it’s with us. Therefore, asparagus had to be on the menu as I shared breakfast with designer and ocean activist Avril Greenaway in Episode 14 of my podcast, Breakfast & Beyond. These filo parcels formed the second course of our breakfast, following on from Roasted Rhubarb Overnight Oats. They are simple to make, seriously yummy and I love the combination of the soft bite of asparagus set against the flaky filo pastry.

As ever, feel free to experiment with alternative ingredients according to what you already have that needs using up, or is available locally to you. I used St Enodoc asparagus, cheese from the Cornish Gouda Co and rowan berry jelly that I’d made with my sun Otto last summer; this could be replaced with another jelly or a dressing such a balsamic glaze.

I hope you enjoy!

Recipe: Asparagus & Lemon Filo Parcels

Serves 2 as main (perhaps accompany with a hearty salad), or 4 as a starter - makes 8 parcels

Ingredients:

• 24 asparagus spears (approx - this is for 3 spears per parcel, but you can adjust, especially if spears are thinner / wider)

• 6 sheets filo pastry

• 50ml olive oil + approx 2 tbsp for brushing filo sheets

• 1 lemon, juice and zest

• 40g gouda cheese, grated (or alternative cheese)

• Salt, I use Cornish Sea Salt

• Cracked pepper

• 3 tbsp rowan jelly (or alternative seasonal jelly / or make up a balsamic glaze)

Method:

1. Remove the filo pastry from the fridge approx 20 mins before use, allowing them to come up to room temperature.

2. Preheat oven to 200°C. Line a couple of large baking trays with baking paper and set aside.

3. In a wide baking tray or bowl, combine 50ml olive oil with the finely grated zest of the lemon along with the juice, and a generous pinch of salt and cracked pepper; stir to combine.

4. Grate the cheese.

5. Remove the woody ends from asparagus spears - find the natural breaking point where the tougher part of the steam meets the softer top section.

6. Place the asparagus spears in the baking tray with the oil and lemon mixture; stir gently to combine and leave the asparagus to sit in the dish while you prepare the filo pastry.

7. Lay one sheet of filo pastry out; use a pastry brush to brush a light layer of oil over the sheet, including working into the corners. Lay a second layer of filo pastry directly on top and repeat brushing with oil; place a third layer of filo pastry on top.

8. Use a sharp knife to cut the layers of filo sheets into quarters. Each quarter will then create one filo parcel.

9. Take one quartered rectangle of filo pastry, lay on top three spears of asparagus that have been marinating in the oil and lemon juice. Sprinkle over a pinch of grated cheese and drizzle on top 1 tsp rowan jelly. Brush the filo that will form the inside of the parcel using the oil and lemon juice mixture, then tightly roll up the parcel. Brushing the inside of the parcel with oil will help the parcel to stick together when wrapping the pastry around itself, but use a little more as required, especially when sealing the final edge of pastry onto the body of the parcel. Place the filo parcel in one of the prepared baking trays, lined with greaseproof paper.

10. Repeat until all eight filo parcels have been created. Leave a gap between parcels as you place them in the baking trays.

11. Place the baking trays in the oven, cook for approx 8 mins then turn them over and cook again for approx 7 mins until the pastry is golden all over.

12. While the asparagus parcels are in the oven, pour the remaining jelly into a dipping bowl.

13. Serve the asparagus parcels on a sharing plate with jelly to dip them into, you may wish to garnish the plate with seasonal edible flowers.

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Recipe: Pumpkin & Apple Compote

This most versatile of recipes can be eaten at any time of day - as breakfast, snack or pudding. It’s a great way of using up autumnal fruits, the version I made pictured above uses up pumpkin flesh left over from Halloween along with windfall apples - did you know that around 180,000 tonnes of pumpkin are thrown away each year (Guardian)?

The compote can be eaten on its own, perhaps accompanied with yoghurt; added to cereals, muesli or granola at breakfast time; and it also makes the perfect fruit base for a crumble.

In the recipe below I’ve included details of how to make the crumble topping if you wish to use some or all of the compote in this way. It also stores in the fridge for a good few days so you can come back to it and use it in different ways. This recipe is refined-sugar free, and can be made vegan by replacing the honey with maple syrup, and gluten free by using GF oats.

I cooked this recipe for breakfast with Alex Geldenhuys of New Dawn Traders for Episode 9 of my podcast, Breakfast & Beyond. Do take a listen!

I hope you enjoy x

Recipe: Pumpkin & Apple Compote

Serves 8 (8 generous compote portions, or with crumble topping added, 8 portions of crumble)

Ingredients:

• 400g pumpkin, peeled, seeds removed, cut into bite-size pieces

• 500g apples, cored & cut into bite-size pieces

• 2 tsp ground cinnamon

• Few shavings fresh ginger (or 1 tsp ground ginger)

• 80g raisins (or other soft fruit eg dates or apricots, chopped into small pieces)

• 100g honey (or maple syrup for vegan version)

• 400ml water

• 1 lemon

• 2 tsp chia seeds

If you wish to make a Pumpkin & Apple Crumble, for the topping you will need:

• 300g oats

• 100g mixed nuts, roughly chopped

• 1 tsp cinnamon

• 100g honey (or maple syrup)

• 80ml sunflower oil

To make the compote:

1. Place pumpkin and apple pieces in a large saucepan, add the water, cinnamon, ginger, raisins, honey and juice of the lemon. Stir well, bring to the boil then turn down heat and simmer for approx 20 minutes until pumpkin and apple have softened, but still keep their shape.

2. Remove from the heat, add the lemon’s zest along with the chia seeds, allow to sit for 10 minutes.

3. The compote will be ready in 10 minutes once the chia seeds have absorbed some of the liquid. You can eat it straight away, cool it and refrigerate, or place it in the base of a baking dish and add the crumble topping. You may wish to eat it on its own, add to cereals or muesli, or serve with yoghurt or ice cream - great as a breakfast or a pudding!

4. If making a crumble: preheat oven to 180C. Warm honey and sunflower oil together in a saucepan. In a large bowl mix the oats, nuts and cinnamon, then pour over the honey and sunflower oil when melted, stir well. Spread the compote mixture in the bottom of a baking dish, add the crumble on top, bake in the oven for approx 30 minutes until the top turns golden.

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Recipe: Breakfast Fried Rice with Kimchi & Wild Mushrooms

This recipe was cooked for Alex Geldenhuys as we chatted over breakfast about the company she founded, New Dawn Traders, which transports goods by sail across the Atlantic and from the European coastlines, pollution free. The rice I used, sourced from New Dawn Traders, was brought over from Portugal, and I wanted to combine this with some local, seasonal breakfast ingredients to create a tasty and nourishing recipe with a bit of bite to contrast with the soft rice.

I cooked the rice with sesame seeds, beaten eggs and some finely chopped spring onions and fresh kale from our lovely friend Caroline’s garden - you could replace these with other seasonal veg, chopped small, that you have available or to use-up.

Just before meeting Alex, I spent a few days in West Cornwall with the family, and during that time visited Newlyn Fermentary .. on more than one occasion! I fell in love with their kimchis and krauts, so topped this recipe with their Winter Kimchi, along with wild mushrooms sourced from Bello Wild Food and fresh herbs from the garden.

You can listen to my conversation with Alex via the Episode 9 webpage.

Recipe: Breakfast Fried Rice with Kimchi & Wild Mushrooms

Serves 4 - 6 depending on portion sizes

Ingredients:

• 280g rice (I used Caroline rice, sourced via New Dawn Traders)

• 650ml water

• 3 tbsp olive oil

• 4 spring onions, chopped including leaves

• 50g kale, finely chopped including stalk (or you could use alternative seasonal veg)

• 2 tbsp sesame seeds

• 3 tbsp soy sauce

• 4 eggs, beaten

• 4 tbsp kimchi (I used Winter Kimchi sourced via Newlyn Fermentary)

• 100g mushrooms (I used wild mushrooms sourced via Bello Wild Food. If using larger mushrooms, you may wish to slice first)

• 2 tsp dried thyme (or a handful of chopped fresh thyme)

• Cracked pepper

• Handful fresh herbs, roughly torn (I used flat leaf parsley from the garden)

Method:

1. You may wish to warm 4 or 6 plates (depending on how many you are serving) on a low setting in the oven while you prepare the dish.

2. Cook the rice (this can be done the day before, with the rice placed in the fridge when cooled): place the rice in a saucepan with the water. Bring to the boil then turn the heat down and simmer gently for about 20 minutes until almost all of the water has been absorbed by the rice. Remove the saucepan from the heat, place a clean tea towel on top of the saucepan and the lid on top of that, allow to sit for approx 15 minutes to allow the remaining water to absorb and the rice to finish cooking. Then place the rice in a sieve, pour over just-boiled water, and allow to sit in the sieve over a saucepan to cool - then store in the fridge overnight, or the rice is ready to use immediately once the boiled water has drained away.

3. In a large frying pan, warm 2 tbsp oil over a medium heat. Add the spring onions, kale and sesame seeds, crack over some pepper, and cook stirring regularly for approx 2 minutes until the seeds start to pop.

4. As you cook the onions, kale and sesame seeds, in a separate smaller frying pan, heat 1 tbsp oil over a medium-high heat, add the mushrooms and thyme, stir well and flash fry for a couple of minutes until mushrooms are cooked but keep their shape. Remove from heat and set aside when ready.

5. Add the rice to the frying pan with kale, spring onions and sesame seeds and stir to combine. Add the soy sauce, continue stirring carefully to make sure the rice is well cooked and combined with the other ingredients, but go gently to ensure it keeps its shape.

6. Add the beaten eggs to the pan with the rice, stir it through continually for a couple of minutes, until egg is cooked in with the rice. Remove from heat.

7. To serve - divide the rice mixture in the centre of each of your plates. Add 1 tbsp kimchi per person on top of the rice, then scatter over mushrooms followed by fresh herbs and another crack of pepper.

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Recipe: Elderflower Poached Summer Fruits

Right now, mid July, we have gooseberries and raspberries growing in the garden and I’ve been enjoying picking up punnets of blackcurrants and redcurrants from local lane-side stalls. I love soft summer fruits - who doesn’t - but wanted to create a simple recipe that enhanced their flavours without dousing them in too much sugar, that kept some of their shape whilst softening them a little, and added a touch of elderflower flavour as the last of the flowers subside from the bushes. For this recipe I used elderflower cordial, made with my son Otto a couple of weeks earlier, and decorated with fresh elderflowers.

Feel free to change the quantities of each fruit according to what you have available to you or that needs using up.

This recipe was created for Episode 6 of my podcast Breakfast & Beyond in which I shared conversations on sustainable living, over breakfast, with Amanda Winwood of Cornish skincare company Made for Life Organics.

Recipe: Elderflower Poached Summer Fruits

Serves 4 - 8 according to portion size

Ingredients:

• 200ml elderflower cordial

• 1 star anise

• 75g gooseberries

• 75g redcurrants

• 75g blackcurrants

• 100g raspberries

• 1 tbsp chia seeds

Method:

1. Prepare the fruits: top, tail and halve the gooseberries; remove stalks from the remaining berries.

2. Place the elderflower cordial and star anise in a small to medium sized saucepan. Bring up to simmer.

3. Place the gooseberries in the saucepan, simmer for one minute.

4. Add the rest of the fruits, simmer for one further minute until fruits have softened but still hold some shape.

5. Remove saucepan from heat, add chia seeds and stir well. Leave cool.

6. Remove star anise before serving.

7. Eat when cool and chia seeds have absorbed some of the liquid, or store in the fridge.

Guest recipe: Eden's breakfast platter

This breakfast platter was created by Eden McClure at the G7 fringe event at CSpace in Newquay, during which I hosted a Breakfast & Beyond LIVE discussion with four fantastic panellists on the theme of sustainable futures. The breakfast that Eden served was inspired by locally sourced, seasonal ingredients.

For the second course of breakfast - the beautiful platter pictured above - Eden made Rosemary Sourdough Focaccia (see recipe below) which she served alongside two types of Cornish Gouda - Semi-mature and Honey & Clover, along with fresh pea shoots, chives, Trewithen butter, and on the table to share was fresh sourdough made by Bakehouse at the Old Sawmill and two delicious seasonal jellies by Gathered Botanicals - Elderflower and Rose Petal.

You can also try out Eden’s delicious Breakfast Bowl recipe (Granola with Strawberry Compote) - huge thanks to Eden for sharing her recipes.

Tune in to Episode 5 of Breakfast & Beyond to hear the discussion.
Enjoy!

Recipe: Rosemary sourdough focaccia

Serves 6

Ingredients:

• 50g sourdough starter

• 500g strong white bread flour

• 430g of water

• 8g sea salt flakes

• 4 tbsp olive oil

• Small handful of fresh rosemary (do not use dried)

Method:

1. Start making your focaccia dough around 4pm by mixing your flour and water together, cover and leave for 1 hour. After 1 hour add active starter & salt. Leave covered for another hour and perform your first stretch and fold, cover dough again, wait another hour, then perform your last stretch and fold. Leave dough covered overnight in your kitchen.

2. In the morning the focaccia should have doubled in size. Drizzle a deep, roughly 20 x 30cm baking tray with olive oil and scrape the dough onto the tray, cover the dough and let it do its second rise for 6 hours (I use a chopping board to cover it).

3. Once the 6 hours is up, heat the oven to 220C/200C fan/gas 7. Cover your fingers in olive oil and dimple the surface of the focaccia with your fingertips. Scatter over some extra salt and some fresh rosemary, bake for 25-30 mins until puffed up and deep golden. Remove tray from the oven, drizzle with some extra olive oil then leave to cool for at least 40 mins before cutting into squares.

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Thanks to John Hersey for the images

Guest recipe: Eden's Breakfast Bowl

This exquisite breakfast bowl was created by Eden McClure at the G7 fringe event at CSpace in Newquay, during which I hosted a Breakfast & Beyond LIVE discussion with four fantastic panellists on the theme of sustainable futures. The breakfast that Eden served was inspired by locally sourced, seasonal ingredients.

Eden created the breakfast bowls using her granola and strawberry compote recipes (below) along with Trewithen Dairy yoghurt, candied oranges and fresh summer flowers. The second course was a beautiful breakfast platter featuring Rosemary Sourdough Focaccia (check out the recipe).

Huge thanks to Eden for sharing her recipes. You can hear the discussion by tuning in to Episode 5 of Breakfast & Beyond. Enjoy!

Recipe: Eden’s Granola

Serves 6

Ingredients:

• 2 tbsp olive oil

• 125ml maple syrup

• 2 tbsp orange marmalade

• 2 tbsp cocoa powder

• 1 tbsp vanilla extract

• 300g rolled oats

• 4 tbsp sesame seeds

• 50g pumpkin seeds

• 100g walnuts

• 50g coconut flakes or desiccated coconut

Method

1. Heave oven to 150C.

2. Gently melt the maple syrup and marmalade in a saucepan then remove from heat when melted and pour into a large bowl.

3. Add the oil and vanilla to the large bowl then tip in all remaining ingredients except the coconut and mix well.

4. Tip the granola onto two baking sheets and spread evenly. Bake for 15 minutes, then mix in the coconut and bake for a further 10 - 15 mins.

5. Remove from oven and scrape onto a flat tray to cool.

6. The granola can be stored in an airtight container for up to a month.

Recipe: Eden’s Strawberry Compote

Serves 6

Ingredients:

• 500g ripe strawberries (cut in quarters)

• 4 tbsp caster sugar

• 2 tbsp lemon juice

Method:

1. Place the strawberries in a pan on high heat with the sugar and lemon juice.

2. Once the sugar has dissolved, bring to a simmer. Cover the pan and cook the strawberries for 3 mins or until dark red and syrupy.

3. Cool, then serve.

4. The compote can be stored in the fridge for up to 2 weeks.

Thanks to John Hersey for the image

Recipe: Marinated Spring Veg on Magnolia Petals

This dainty recipe embodies the lightness of spring, inspired by the shapes, colours and textures of magnolia petals which serve as beautiful ‘boats’ for the marinated vegetables. I served these for breakfast in Episode 4 of my podcast Breakfast & Beyond, accompanied by an Asparagus Dip. I love the pairing with the dip - asparagus being another of my springtime heroes - and the more subtle flavours and softer bite of the dip works well alongside the crunch of the vegetables. As with most of my breakfast recipes, it works equally as well for brunch, lunch, supper .. or a lovely option for canapés with an al fresco evening drink.

I made this recipe just as the St Enodoc Asparagus were appearing here in Cornwall, and simultaneously the magnolia tree in our garden was in full bloom. The marinated vegetables that I used can be substituted for any other spring veg you have available locally or needs using up, that can be eaten raw.

The quantities below may leave you with a little left over veg depending upon the size of your magnolia petals - great to use up in a separate dish.

Check guidelines for safe magnolia petals to eat, and be sure to stick to foraging guidelines.

Recipe: Marinated Spring Veg on Magnolia Petals

Serves 4 - based on 2 filled magnolia petals per person.
I like to double the quantities of the marinated veg and have half left over for another dish!

Ingredients:

For the marinated vegetables - make at least 2 hours in advance, the day before if possible

• 125g cauliflower, including stalks

• 80g purple sprouting broccoli, florets and stalks

• 60g celeriac

• 1 chilli

• Small handful wild garlic (or 1 clove garlic)

• 2 lemons, zest and juice

• 100ml extra virgin olive oil

• 1 tsp harissa

• 1 tbsp capers

• Sea salt & cracked pepper

For the rest

• 1 tbsp fresh mint, leaves & stalks, reserving the tops of a few sprigs to garnish

• 1 desert spoon tahini

• 1 desert spoon tamari (or soy) sauce

• 1 desert spoon maple syrup (or local runny honey)

• 8 large magnolia petals

Method:

1. Cut the cauliflower and purple sprouting broccoli into small, bite-size pieces, place into a medium sized bowl.

2. Grate the celeriac and add to the bowl with the cauliflower and broccoli and mix well.

3. Grate the lemon juice into the bowl then finely chop the chilli and add in, stir well.

4. Measure the olive oil into a jug, then add the lemon juice, harissa and generous sprinkling of salt along with cracked pepper. Stir, then pour over the vegetables. Add the capers and mix all together well ensure the vegetables are well coated with the sauce. Place a lid or plate on top of the bowl and place in a cool area or fridge for minimum two hours. If leaving for longer than a couple of hours, stir a few times to re-cover the top vegetables with marinade.

5. To prepare for serving, pick the magnolia petals and ensure they are clean and dry. If the vegetables have been stored in the fridge remove them so they warm a little.

6. In a cup mix together the tahini, tamari and maple syrup.

7. Pick the top of the mint sprigs to use as garnish, finely chop the remaining leaves and stalks, add to the bowl of vegetables and stir through, re-coating the vegetables with the marinade.

8. Use a culinary brush to coat the inside of each magnolia petal with the tahini, tamari and maple syrup mixture.

9. Spoon the marinated vegetables inside the magnolia petals, top with a sprig of mint and cracked pepper.

Serving suggestions: The petals can be served on individual plates or one large plate, canapé style. They can be eaten with a knife and fork, or by hand. I like to serve these with my Asparagus Dip.

Recipe: Swede Rostis with Wild Garlic, Kale & Mint Tzatziki

I love this dish - the ingredients are somewhat surprising for breakfast (swede and kale, anyone?!) although granted it’s also a perfect brunch, lunch or supper recipe. Based on springtime seasonal ingredients, the deeper flavours of the swede set off beautifully against the mixed spice; and the tangy wild garlic, roasted kale and mint are a light and zingy accompaniment - as is the sorrel on top which can be substituted for any other leaf or herb you have available.

Recipe: Swede Rostis with Wild Garlic, Kale & Mint Tzatziki

Serves 4 as a breakfast / brunch (makes approx 12 small rostis / 3 rostis per person) or serves 2 as a main

Ingredients:

For the rostis

• 300g swede, washed & grated

• 1 onion, finely chopped

• 1 tsp cumin seeds

• 2 tsp wholegrain mustard

• 1 tbsp olive oil, plus more for frying

• 1 tbsp tamari (or soy) sauce

• 1 tbsp flour (can use gluten free if required)

• Cornish Sea Salt & cracked pepper

For the tzatziki

• 200g yogurt (or dairy free alternative)

• 50g kale, chopped into small pieces

• Handful wild garlic

• 2 sprigs mint

• Splash of olive oil

• Cornish sea salt

Optional, to garnish

• Small handful sorrel leaves

• Finely chopped fresh chilli

Method:

1. Heat oven to 180C.

2. Prepare the rostis: grate the swede and place in a mixing bowl along with the finely chopped onion. Add the rest of the rosti ingredients and stir so well combined then set aside.

3. Spread out the finely chopped kale on a baking tray, drizzle over olive oil, sprinkle with salt, give the tray a shake then place in the oven for approx 5 minutes so kale turns a vibrant green then just starts to brown. Remove tray from oven and kale set aside to cool. Turn the oven right down so set at warming temperature and place the baking tray back inside.

4. Finely chop the wild garlic and mint, and add to a bowl along with the yogurt and cooled kale. Add a glug of olive oil and a generous pinch of salt, mix well.

5. Place a large glug of oil in a frying pan and warm at a medium heat.

6. While oil is warming, bring the bowl with the rosti mixture beside the frying pan and use a desert spoon to take a spoonful in the palm of your hands, squeeze it together to create a ball then flatten between your palms. Place in frying pan then repeat, leaving space to flip each rosti with a spatula. Depending upon the size of your saucepan you will likely cook the rostis in 2 to 3 batches.

7. Cook each rosti for approx 3 - 5 minutes each side, until turning dark golden in colour. Flip with a spatula when one side is cooked and repeat other side. When the first batch are cooked, place them on the baking tray and put them back in the oven to stay warm until all are ready.

8. When final batch are cooked, serve rostis on plates with a dollop of tzatziki and garnish with fresh sorrel leaves

Recipe: Spring Smoothie #2

There are endless iterations of seasonal smoothies - packed with fresh veggies and fruits that are available locally according to the time of year. In early spring there are few fresh fruits available in the UK, so I use frozen berries as a base, then add in fresh veg along with a range of other ingredients to provide a balanced, nutritional breakfast.

Use this recipe as a guide - the quantities of veg can easily be adapted, these are just the ratios that I used - and swap in fresh or store cupboard items that you have available or need using up. I love to top my smoothies with muesli or granola for a bit of extra crunch. Enjoy!

Recipe: Spring Smoothie #2

Serves 2

Ingredients:

• 100g frozen berries (I use UK grown, organic if possible)

• 100ml water

• 30g (approx 1 small stalk) rhubarb, washed & chopped

• 40g beetroot, washed & chopped

• 20g cabbage, chopped

• 20g kale (including stalks), chopped

• 20g purple sprouting broccoli (including leaves & stalks), chopped

• 20g oats

• 100g yogurt (or dairy-free alternative)

• 200ml almond milk (or dairy milk)

• Small nub fresh ginger

• 40g nuts - any single type, or mixed

• 20g seeds - any single type, or mixed. I used pumpkin, sunflower & linseed

• 10g (small handful) raisins or other dried fruit

• 1 tbsp ground flaxseed

• 1 tbsp tahini

• Optional, to serve: handful of edible spring flowers eg gorse, forget-me-knot, chickweed; fresh fruit; muesli or granola to top

Method:

1. Prepare the vegetables by washing and cutting into small pieces

2. Place all ingredients in a blender and whizz up until smooth

3. Serve with optional toppings such as muesli, fresh fruits and edible flowers

Recipe: Classic Porridge

Does porridge even need a recipe? I’m not sure! But I’m often asked how I make mine, so here’s a very short recipe below. The basic principle I use is that I begin by filling a cup with porridge oats, then fill the same cup firstly with water, then again with milk (or dairy free version) so there ends up being twice the quantity of liquid to oats.

Recipe - Simple Porridge

Serves 2

Ingredients:

• 110g porridge oats

• 250ml water

• 250ml milk (or dairy free alternative)

Optional toppings: drizzle of honey (or maple syrup), scatter of toasted seeds, compote, yogurt, edible flower

Method:

1. Place the oats, water and milk in a saucepan over a low heat.

2. Cook for approx 6 minutes, stirring regularly, until liquid has been absorbed and oats have softened.

3. Serve in bowls with your favourite seasonal toppings.

Spring Recipe: Beetroot Baked Beans with Wild Garlic

This Springtime version of baked beans uses beetroot to add flavour, texture and a vibrant pop of colour, which is set against the green hues of the wild garlic. We love to eat this on toast as well as topping pasta or rice, it’s incredibly versatile. You can swap in the beans to use up what you have in your store cupboard, or use dried beans soaked overnight before cooking.

Recipe: Beetroot Baked Beans with Wild Garlic

Serves 6 - 8

Ingredients:

• 2 tbsp rapeseed (or alternative) oil

• 1 onions, peeled and finely chopped

• 1 leek, washed and finely chopped, including leaves

• 1 carrot, washed and finely chopped

• 250g (approx 2) beetroot, washed

• 200ml reserved beetroot water after beets have cooked (or top up with boiled water if you don’t have 200ml left over)

• 1 vegetable stock cube

• Large handful wild garlic, washed

• 1 tin chopped tomatoes

• 1 tbsp tamari (or soy) sauce

• 1/2 tbsp balsamic vinegar

• 2 bay leaves

• 1 tsp sweet smoked paprika

• 3 cloves

• 1 tbsp local honey (or maple syrup for vegan version)

• 2 x 400g tins beans (I used a combination of black and cannelloni beans)

• Sea salt & cracked pepper

• (Optional) Bread to serve, I used toasted rye bread from Baker Tom’s

Method:

1. Finely chop the onion, leek and carrot.

2. Wash and remove the hard ends of the beetroot then chop into small bite-size pieces.

3. Heat the oil in a large saucepan, add the chopped onion, leek and carrot and cook for approx 10 minutes until softening and turning golden in colour.

4. Place the beetroot pieces in a separate saucepan, cover generously with water, bring to the boil and simmer for approx 20 - 25 minutes until beginning to soften but still with some shape and bite to them. When finished cooking, drain into a bowl, reserving the liquid, then set aside.

5. When the onion, leek and carrot have finished sautéing, add the tinned tomatoes, 200ml of reserved beetroot water from cooking (top up to 200ml using boiled water if you don’t have enough), tamari , balsamic, bay leaves, paprika, honey and season with salt and pepper.

6. Roughly chop half of the wild garlic (reserve the rest for garnish) and add in, stir well to combine.

7. Bring the mixture in the saucepan to the boil then reduce heat and simmer without a lid on for approx 20 minutes until thickened and reduced down a little.

8. Take the pan off the heat, remove the bay leaves and use a stick blender to whizz up the mixture until it achieves a thick soupy texture.

9. Taste a little, and adjust seasoning if required.

10. Return the pan to a slow heat, drain the beans and add them in along with the beetroot pieces. Simmer for 10 minutes until everything is warm and well combined.

11. If serving on toast, pop the toast in just before the beans have finished cooking.

12. Serve topped with the remaining leaves of wild garlic along with a drizzle of olive oil and cracked pepper.

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Recipe: Blackcurrant jam (sugar free)

I made this jam in December with some frozen blackcurrants picked from my Mum’s garden in Lostwithiel during late summer. They are a treat to come to once the rush of summer berries has ebbed away. I wanted to make it processed-sugar free; balancing that with the tartness of blackcurrants makes for an interesting challenge, the bass notes of the bay leaf work to mellow the tangy top-note flavours. The kids step in as very handy taste-testers here - brutally honest and inclined towards the sweet! They’ve given it the thumbs up and have been spreading it thick on fresh baked bread.

Without the sugar, the jam won’t last as long - keep your jar in the fridge and use within approx five days.

Recipe: Blackcurrant jam (processed sugar free)

Makes 1 small jar

Ingredients:

• 300g blackcurrants, fresh or frozen

• 3 tbsp local honey

• 1 tsp cinnamon

• Few shavings fresh ginger

• 2 bay leaves

• 1 1/2 tbsp chia seeds

• 3 tsp vanilla extract

Method:

1. Sterilise your jar in preparation for making the jam.

2. Place the blackcurrants, honey, cinnamon, ginger and bay leaf in a saucepan along with a splash of water. Simmer for approximately 8 minutes until blackcurrants have softened but there some are still holding their shape.

3. Remove saucepan from heat. Add in chia seeds and vanilla extract, stir to combine then allow to cool.

4. When cool remove the bay leaves then pour the jam into the jar.

June Botelet Breakfast Club Conversations: Becca Stuart, Dom Bond and Julia Bird

Summer arrives: here at Botelet wind ripples through fields of long grasses which this year are already tinged with yellow following the warmth of spring; a full compliment of leaves adorn the trees, now deep green and heavy-set; sweet notes of elderflower and wild rose from the hedgerows stop you in your tracks to breathe deeply as you walk.

Such a sweet season, June being a month so full of hope for the summer that will unfold, revelling in the light evenings and long days. Yet this year also carries such a different tone and hue, with all of our lives still affected by COVID-19 in some way - and an acute awareness that for some this is still with huge challenges carrying grief, extreme workloads or anxiety from the weeks and months that have passed. As nature settles into summer, there is also a sense of deeper appreciation: that first trip to the beach, wild swim or meander through woodlands that we might perhaps have taken for granted in years gone by, but now notice, value, lean into more. What an opportunity this summer presents - to experience the season with a sense of joy that we are finally able to access it, touch it, play in and explore it.

As the continuation of lockdown means that we are sadly not yet able to welcome guests to Botelet Breakfast Club, we relish the opportunity to connect with the community through this monthly space sharing conversations on lockdown life and seasonal living with three lovely Breakfast Clubbers. This month we hear from Becca Stuart of The Garden Gate Flower Co who so kindly shares techniques for creating a stunning floral arrangement as well as her musings on lockdown life; Dom Bond who is fully embracing the principles of simple, seasonal living that many of us have been drawn to connect with more deeply during lockdown; and Julia Bird for who the quiet coves of Cornwall provide solace for the soul, but also inspiration for the beautiful art she creates, see Molesworth & Bird. The greatest thanks to Becca, Dom and Julia for taking the time to share their thoughts with us.

Just before we share the words and insights from our friends, this month’s Breakfast Club recipe is for a simple, seasonal drink - elderflower and rhubarb cordial - a gentle, sugar-free version that can be enjoyed with a splash of sparkling water on a warm summer evening, but also as a morning cleanser topped with warm water a spring of mint to energise. I hope you enjoy this recipe, along with the conversations with Becca, Dom and Julia, and Becca’s beautiful floral demonstration which I absolutely cannot to have a go at myself!

Sending much love for a joyful June from us all here at Botelet x

Botelet Breakfast Club Recipe: Rhubarb & Elderflower Cordial

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Introducing Botelet Breakfast Clubber Becca Stuart …

Becca Stuart, image credit Holes in the World Studio

We first met Becca at a summer garden party; Becca is the kind of person who you remember meeting, bubbling with creative ideas, fizzing with a warmth and energy that soaks you up and leaves you tingling with inspiration, yet utterly grounded in her work and family life.

Right from that first conversation I’m sure we had planned numerous creative collaborations, and it has been a joy to get to know Becca and a privilege to work with her over the past few years. Becca doesn’t do things by half, her floral design company The Garden Gate Flower Co is top of its game offering arrangements that echo the seasons using British flowers including those grown in her garden at the Duchy Nursery in Lostwithiel, and Becca is always in high demand to to teach floral design and business skills.

We were due to be hosting a floral retreat with Becca here at Botelet in September, this has been cancelled due to COVID as guests were due to attend from across the globe. Lockdown has been tough for Becca’s business, with the wedding industry coming to a complete standstill and by then her garden was already bursting with flowers and foliage that had been invested in and needed to continue being nurtured. However as ever Becca is full of innovation and in these challenging times has created a new venture, Friday Flower Club, for which she has set up an online shop and sells seasonal bouquets locally. Becca’s Friday Flower Club is sold out each week ahead of time, and she has recently partnered with Relish in Wadebridge and Appletons in Fowey in addition to Watt’s Trading in Lostwithiel, to expand pick-up points for her beautiful bouquets. Such a lovely way of keeping the business ticking over, sharing the extraordinary flowers she is growing, and spreading sentiments of love during lockdown.

As well as sharing her thoughts on seasonal living during lockdown (see below) we are thrilled that Becca has also created a video demonstrating how to put together a stunning summer floral arrangement using garden flowers and foliage such as roses, foxgloves, snapdragons and pea leaves. Watching the way Becca gradually evolves the arrangement is like visual therapy as the feast of colours and textures takes shape. Such a fascinating insight into floral design techniques - so much thanks to Becca for sharing the beauty of her summer garden with us all in this way.

Click here to see Becca’s summer floral arrangement video

Our conversation with Becca …

Where do you call home? 
Home is right where I am now - I'm a Cornish girl and whilst I wandered for a while I always knew I wanted to return home to bring my family up by the sea! 

What’s your occupation? 
I never really have come up with the right 'snappy' term for what I do - I'm not a conventional florist and I'm not a farmer.  I find the title of what I do hard when I fill in important paperwork and do normally just say florist!  However, I grow flowers for my floral design work.  My business (pre COVID) has been predominately weddings and events in Cornwall and teaching floral design but now with a quick pivot I have set up an online Flower Shop and created a 'Friday Flower Club'.

What do you love to eat for breakfast?  
Well since the lockdown the family made the decision to invest in a waffle maker - we are a huge fans of weekend breakfasts in our family and would normally have French crepes.  However with the arrival of the waffle maker this has quickly become the 'special' weekend breakfast.  Whilst the children opt for chocolate and strawberries I've chosen to have mine with roasted peaches and a generous pour of maple syrup!

What have you found most challenging about the COVID-19 lockdown?
For me COVID really brought my entire business model to a standstill as weddings were no longer allowed - it has been quite a shock and there has been a lot of anger and tears.  However, I like to think, I've got an entrepreneurial head on my shoulders so I quickly set about planning an alternative client for my flowers.  It also goes without saying if you have children at home and a business, generally trying to do anything suddenly becomes a challenge - the house is permanently a tip and I regularly fail at homeschooling....oh and I'm now wondering why I spent so much money on what I thought was a 'pretty / on trend' paper diary.....! 

Do you feel as though there are positive takeaways for you as a consequence of lockdown living?
Ok, so I really would give different answers based on what day I'm having in lockdown - I feel my mood, on many of the days gone by is like 'four seasons in one day'!!  There have been days where I suddenly realise my 14yr old and I have spent way more time together and this wouldn't have happened with the temptation of friends always ringing to 'go out'!  So family times for the most part have been really nice.  However, I think living in the super community of Lostwithiel I realise how sociable we all are and how used to seeing our friends we have been.  It's been hard to adjust to this.  I would say though one of the biggest things I have found as a positive takeaway is the kindness of the community and other local businesses to support one another.  Emma from Bellamama helped me to set up Friday Flower Club initially from Bellamama Deli, I am now working alongside Denise and Tom at Watt’s Trading in Lostwithiel along with Hugo from Relish in Wadebridge and Andy and Lyndsey from Appletons in Fowey doing this same.  It's these acts of kindness from local businesses to support each other that I find reassuring in what has been a really tough time.  

Do you have any top seasonal tips to share with the Botelet community?  
Yes!  Now is the time to get your bi-annual seeds ready for mid to late June sowing.  Bi-annuals are a huge boost to a cottage garden and whilst it feels like a long term investment, i.e. sow now for flowering next spring, they are a really good at filling in gaps in the flowering season.  My advice is to go with things like foxgloves to add height to your garden, Hesperis (sweet rocket) for scent and Daucus Carota which gives you buckets of flowers from only a couple of plants. 

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Introducing Botelet Breakfast Clubber Dominic Bond …

Dominic Bond

Dom and wife Sophie moved to Cornwall seven years ago, and we are extremely lucky that they chose our local town Lostwithiel to land in as their family base, so that our children have grown up together. Dom and Sophie’s life stories are remarkable and even after many years I’m still always struck by new stories and insights that are gleaned from humbling conversations with them.

Dom helped establish Sabre Education in 2004 and has since been at the helm of this early years education charity, supporting the Ghanaian government in building sustainable kindergarten schools and developing innovative child-centred teacher training programmes.

Back at home, Dom and Sophie’s family life has taken them on a journey that has involved paring back, simplifying and becoming immersed in seasonal living. Last August Sophie and Dom’s dream of settling in their own wild piece of land was realised and they spent a pretty gruelling (in my mind!) wet and chilly winter living as a family of five in a yurt, as they finalised plans and waited for clement weather to arrive to begin renovating their stone barn. Winter saw meals huddled together round a small table by candlelight, showers underneath the outside tap, and the first autumn storms brought rainwater rushing down the inside of the newly erected yurt roof. Yet always a smile, a sense of excitement around the latest modification (“We have a woodburner!” half way through winter) and a baffling ability to make small spaces utterly charming, uncluttered and truly welcoming.

I can’t think of anyone else for whom the arrival of summer must have been felt so significantly: warming the bones, witnessing nature wake up in their wild orchard for the first time, and the relative ease of living with three children when you can all spill outside, leave doors open wide open, climb trees and run through the fields, dig the soil and tend to your first crop of vegetables - as well as finally begin roofing the barn that will become their family home.

Thank you Dom for your thoughtful words below, and to you and Sophie for the ongoing inspiration on simple, sustainable living.

Our conversation with Dom …

Where do you call home? 
Home is a mature apple orchard in south east Cornwall just a few fields away from beautiful Botelet. We recently began converting the 200 year old stone barn we bought with the orchard, and in the meantime home is a yurt and an old tractor shed we have made into our kitchen, bathroom, living space. It’s not the most conventional temporary accommodation and means we can really enjoy the journey of our barn conversion project.

What’s your occupation? 
For the last twelve years I have worked for Sabre Education, an early years education charity working in Ghana. We work in close partnership with the government education service to train teachers in an active and play-based approach with child-friendly classroom management skills that remove fear and physical punishment from their classrooms and provide four and five year old children with the best possible start to their education. As well as working on the quality of teaching we also help to improve school facilities, from classroom renovations and playgrounds right through to full kindergarten school construction.

In July I will hand on to Sabre’s new CEO and plan to focus on matters closer to home, hopefully working with a principle called The Children’s Fire, which is a pledge to work to the benefit of the children of all living things, placing their wellbeing ahead of profit and growth. It is early days, and I am feeling very excited about where this new path might take me…

What do you love to eat for breakfast?  
I lived in Spain as a student and discovered a breakfast that has become a bit of a morning ritual for me these days. It’s called ‘tostada con tomate’ – literally tomato on toast, and is incredibly simple to make and so delicious. My perfect version would involve homemade sourdough and homegrown tomatoes … the tomatoes are blended with olive oil, salt and pepper then generously spread on a piece of toast that’s been drizzled with yet more olive oil, and perhaps rubbed with garlic for a bit of a kick. Pair it with a strong black coffee straight from the espresso pot and I’m in heaven!

What have you found most challenging about the COVID-19 lockdown?
To be honest lockdown itself hasn’t been such a challenge in the physical and literal sense – we feel very blessed to be in this beautiful Cornish valley, we had previous experience of home education, and the weather has been sensational so we have spent a lot of time outdoors doing projects with the kids.

What has been most challenging for me has been trying to navigate the various claims and counterclaims about COVID-19 and sift fact from fiction. Clearly the virus wreaks a terrible toll on the most vulnerable, but I can’t help feeling that lockdown itself is causing an equivalent or even greater economic, emotional and social hardship for so many people, that will continue to be felt for years and years to come. It feels like a set of scales where everyone loses no matter how you balance them.

Do you feel as though there are positive takeaways for you as a consequence of lockdown living?
Definitely! I have really appreciated the stillness that has settled around us, and which seems to have allowed nature a period of respite and perhaps even recovery. 

The concept you recently shared about reframing self-isolation as a period of ‘cocooning’ really emphasised the positives we can take from this time, and in that vein I’ve been mulling over the word ‘community’ and its implications for ‘co-immunity’. I have been inspired by the many acts of local kindness and community spirit that have emerged over the last two and a bit months and I feel optimistic that one of the positive takeaways might be a greater sense of community and a more local focus, which will in turn improve our resilience to future shocks and crises. For someone who has spent the last twenty years with a very global outlook, this more localised worldview has been quite a radical shift in perspective!

Your work connects you with Ghana in West Africa.  What is your experience of how COVID-19 is impacting upon communities in Ghana?
In general terms, Ghana seems to be coping remarkably well with the pandemic, with strong containment measures swiftly introduced by the Government, and lessons from the recent Ebola pandemic in West Africa very fresh in the region’s mind. Our Ghana team at Sabre has had to make a rapid adjustment to remote working, which was completely unchartered territory for most of them, and we have pivoted our education work to support families through the ongoing schools closure with radio broadcast sessions for children and guidance for parents. 

Community structures are much stronger in Ghana than the UK, and I am sure there is much we could learn from the importance of these in providing a localised network for co-support and response. For now, it seems that Ghana’s outbreak has been contained and after a brief period of lockdown in the major cities, life is gradually opening up again.

Do you have any top seasonal living tips to share with the Botelet community?  
We were already striving to eat more seasonally and shop more locally before COVID-19 struck, and as we come into summer the eating seasonably part becomes much more viable. We are very lucky to share a vegetable patch and polytunnel with our neighbours which is now brimming with promise of the bounty to come. We also have a weekly organic fruit and vegetable box from the Keveral Community of Growers, and our local Spar in Pelynt has a really wonderful variety of goods which means we can be much less reliant on the big supermarkets. I’d encourage everyone to try and shop more locally and enjoy the abundance of local seasonal produce over the coming summer months.

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Introducing Botelet Breakfast Clubber Julia Bird ….

Julia Bird

Julia was one of the original Breakfast Club crew, taking the plunge to reserve a place at the table of this unknown and pretty quirky pop-up cafe in the backwaters of rural Cornwall! It has been a true delight to welcome her back many times since.

Connecting with the landscape in which she lives is at the heart of Julia’s work, foraging for seaweed and creating stunning hand-pressed designs that are made into art prints and homewares. It’s always fascinating to hear of Julia’s latest explorations and findings and - when we’re really lucky - bumping into her at a quiet Cornish cove and sharing a wild swim, which is a fundamental part of Julia’s seaweed-gathering ritual.

It’s always a treat to spend time with Julia chatting over a cuppa at the breakfast table, the charm and humility that you feel in her company resonate through the words that she shares below - thank you so much Julia and we can’t wait to welcome you back to the breakfast table - and join you for a wild swim - soon.

Our conversation with Julia …

Where do you call home?
I am currently in between homes … so these last few months have been a challenging time. I truly feel my home is where my heart is and at the moment that is on my allotment or anywhere on the nearby stretch of coastline of Lantivet Bay … that is where I am happiest!

What’s your occupation?
I am co-owner (together with my dear friend Melanie Molesworth) of the design company Molesworth & Bird. We collect and press seaweeds from along the Dorset & Cornish coasts, which we then use to create distinctive art works and homeware.

What do you love to eat for breakfast?
A good breakfast sets the tone of the day and I can’t do without it! My favourite thing is to make wholemeal spelt scones with walnuts and finely chopped rosemary. Eaten hot, straight from the oven, smothered in butter and a drizzle of honey together with my favourite French bowl of really good coffee.  Simple and delicious!

A really special treat is to go out for breakfast where I will delight in indulging in something completely different … Botelet Breakfast Club springs to mind!!

What have you found most challenging  about the COVID-19 lockdown?
Missing friendly hugs and spontaneity … particularly the freedom to go where I please.  In the early days I found it hard witnessing my life grind to a halt … I was so used to being really busy all the time. It was my default setting.  I decided to volunteer to make Scrubs for NHS workers, which allowed me to maintain some structure and sense of purpose in the early days of lockdown whilst also refreshing my long-dormant sewing skills.  It was very satisfying and I loved being part of a team of makers … helping preserve my sanity!

Do you feel as though there are positive takeaways for you as a consequence of lockdown living?
Most certainly ... I am relishing a new slower pace of life – I feel rested and I fully intend to keep it this way! I feel so blessed to live in one of the most beautiful parts of the world. During my less hurried daily walks with my dog it has been wonderful to witness Spring’s seasonal journey down to the finest details. I have loved extending my knowledge of the wild flowers, trees, ferns and birds around me … finding time to look up new species. Stopping a while, listening - seeing. 

My life has become infinitely more wholesome and balanced – I am finding time to read books, make garments, have conversations with old friends afar, listening to music, growing vegetables … slowly finding my creative self, which I had kind of lost these past years. It has in turn led me to make a fundamental change to the way I was planning to run our business in Cornwall, instead adopting a simpler approach hopefully allowing me more time for life and creativity.  It feels that through what has been a year of tumultuous change I have found a clear new direction and that feels really exciting.

Opting for a more nurturing, mindful lifestyle feels vital for us all.

Do you have any top seasonal living tips to share with the Botelet community?
I am going to make sure I am ready for a spontaneous wild camping trip - as soon as we are able and the weather is willing! Sharing with someone special, living simply under canvas and immersed in nature ideally beside the sea for wild swims, conversation and cooking over a campfire.  That is my recommendation for restoring heart and soul.

… and there is a really special, wise and wonderful book that is beautiful to dip into – it is called Braiding Sweetgrass by Robin Wall Kimmerer … indigenous wisdom intertwined with scientific knowledge and the teaching of plants. It was the perfect lockdown read and will remain with me for life.  

Recipe: Elderflower & Rhubarb Cordial

The arrival of summer is always met with great excitement in our household as the first elderflowers emerge from the hedgerows. Elderflower cordial is a seasonal family ritual, but this year I wanted to try out some new ideas. Firstly, in my exploration of seasonal eating I wanted to pair elderflower with an alternative to lemons, something grown here in Cornwall that could be used to enhance and ground the heady notes of the flowers. My trusty friend rhubarb is still growing in the garden so I had a play, and have loved matching these two home-grown ingredients within the recipe.

I also wanted to try alternatives to using processed sugar within the cordial as I find the recipe I normally use - a family heirloom passed down from my mother - is utterly delicious yet somewhat overwhelming as someone with a savoury palette. So instead I’ve used local honey to soften the flavours and help to cook down the rhubarb initially before leaving the mixture to steep. I love the versatility of this cordial recipe, which we are using three ways:

1. Lollies - my kids expect that the first jug of cordial will be poured into lolly moulds ready for the next hot day. I find it’s great to have home-made, sugar free treats at the ready.

2. Morning cleanser - I begin each day right now with a warming drink of 1/3 of a cup of cordial, 2/3 cup boiled water then top with a mint leaf to energise.

3. Aperitif - add sparkling water and a small handful of wild strawberries as an early evening spritzer.
   

This year the elderflowers arrived early due to the unseasonably warm spring. They are still available right now however if you’re struggling to find flowers that are still light coloured without browning, look on the north side of hedges or wooded areas where the elderflowers don’t receive as much early light, and are more protected.

I hope you enjoy this version of a quintessential summer drink!

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Recipe: Elderflower & Rhubarb Cordial

Note that the recipe is made over a couple of days - on the first day you gather the ingredients and begin the process of steeping. Two days later you strain the mixture then pour into lolly moulds (if using) and bottles - so make sure you have bottles ready and sterilised for two days after steeping.

Equipment

• Large metal pan

• Sieve

• Large jug

• Lolly moulds (optional - if you wish to make lollies using some of the cordial)

• Sterilised bottles - after filling lolly moulds I made 1 x litre bottle with this recipe, if not using lolly moulds perhaps use 2 x 1 litre bottles or 1 x 1 litre and 2 x 500ml bottles, I always like to sterilise more than I’m likely to use rather than find myself with excess cordial.

Ingredients:

• 6 elderflower heads

• 4 rhubarb stalks

• 6 tbsp honey

• 2 litres water

• 1 tbsp white wine vinegar

• Serving suggestions: sparkling water, sprig of mint, handful of wild strawberries or boiled water for a warm drink

Method:

• Pick the elderflower heads, choose ones that are bright white with open flowers. Give a shake to remove any insects from the flower heads.

• Wash the rhubarb and chop into small pieces

• In a large pan, place the honey in the bottom and slowly melt then add a splash of water and the rhubarb. Gently warm the rhubarb for approx 8 minutes until the shape has softened, releasing the flavours.

• Add the water and continue to gently heat for a couple of minutes until the honey has dissolved.

• Add the white wine vinegar and mix well.

• Remove from heat and allow to cool then add the elderflower heads, place the lid on top of the saucepan and leave to steep for 48 hours, stirring a couple of times a day.

• The following day when you are ready to bottle give a good mix again then strain into a jug - place a sieve over a wide-topped jug and ladle in spoonfuls of the cordial. Pour from the jug into your lolly moulds and/or sterilised bottles.

Keeps for approx 2 weeks in the fridge

May Botelet Breakfast Club Conversations: Joey Hulin, Hugo Hercod and Sophie Farrah

May: the sweetest month in Cornwall? Hedgerows bursting with a riot of colour - bluebells, campion, cow parsley, buttercups - a potent freshness and vibrancy that melts the heart and lifts the soul; how lucky we are to be in Cornwall right now during lockdown and as ever, our love goes out to those friends of Botelet both near and far.

Despite the ongoing restrictions we are all facing in our lives, we continue to delight in being able to share with you conversations from the Botelet Breakfast Club table each month, on the date our Breakfast Club would have been held. A common theme right now seems to be that physical distance doesn’t have to mean social separation and I’m sure that like us, you’ve found some elements of your life all the richer for the lockdown era - whether it’s keeping in touch with relatives on the other side of the world via zoom, or reaching out to neighbours that in the past you were somehow to busy to stop for.

For our May offering we welcome three fabulous Breakfast Clubbers who have shared thoughts, insights and above all messages of seasonal joy and hope for this era we are living through: Joey Hulin, Hugo Hercod and Sophie Farrah. The lovely Joey also shares a scrumptious breakfast recipe of sweetcorn fritters with poached eggs, avocado and cherry tomatoes - yum! So much thanks to Joey, Hugo and Sophie for taking the time to be part of our May conversations, we have loved connecting with your varied stories - which is, in essence, what Botelet Breakfast Club is all about.

Oh and we have another Botelet Breakfast Club recipe for you to try this month - our Seasonal Smoothie Bowl (pictured below) which is so versatile according to what you have available, and our go-to daily breakfast.

So get your cuppa brewing then settle in to share delicious conversations with these three gorgeous people.

We can’t wait to be welcoming you in person back to the Breakfast Club table, but for now - sending love from us all here at Botelet x

Seasonal Smoothie Bowl recipe by Tia Tamblyn from Botelet Breakfast Club

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Botelet Breakfast Club Guest Contributor Joey Hulin …

Joey Hulin

Our first guest Breakfast Clubber this month barely needs an introduction; she is part of the family and fabric here at Botelet. Anyone who has spent time with us over the past few years will likely have been touched by Joey’s magic. Joey founded her retreat and meditation company Horizon Inspired four years ago and we were lucky enough to host one of her first meditation classes. Since then I can’t think of a week when we haven’t worked, played, eaten or simply just laughed together. Joey’s work with us here at Botelet has grown into hosting retreats throughout the year, Soul Suppers, Joey has also led beautiful soulful Breakfast Clubs (we have another coming up in December for anyone who’s keen!) … and not to forget being the celebrant at our children’s naming ceremony last summer! It’s fair to say we all simply adore Joey - and the generous, curious, playful sense of calm that imbues her life and all who are lucky enough to be touched by it.

Joey is currently living in lockdown in one of the Botelet cottages, so we are lucky enough to have regular smiles, waves and chats over the fence; and if you haven’t already tuned in, Joey is currently offering a free short morning meditations live on Instagram at 7.30am BST Monday to Friday - such a nourishing way to get going each morning, it’s the daily ritual that starts our day.

Hugest thanks Joey - for your beautiful words and recipe that you share with us below, but ultimately for your love and friendship - and we can’t wait until we’re allowed to extend those arms through the gateway and give you a great big hug!

Where do you call home?
I have bit of a gypsy spirit which means I move around a lot. I moved from London to Cornwall just over five years ago now and can definitely say I've found home here in this beautiful county.

What’s your occupation?
I am a writer, meditation facilitator and retreat host. I run a company called Horizon Inspired which offers meditation support, written inspiraton and wellbeing retreats. I try to create and offer down to earth, kind and non-judgemtnal experiences and words to help people to pause and come home to their hearts. I have just finished writing my first commissioned book which was a big dream come true. I loved every single step of the process and hope it's the first of many more to come.

What do you love to eat for breakfast?
As long as coffee is served, I am happy! I tend to go through phases, largely depending on the seasons, when it comes to making breakfast at home. In the Spring and Summer months I love to make light, fresh fruit smoothie bowls, overnight oats or a simple banana, cinnamon and honey toast. Then at other times I am all in for a hearty savoury breakfast of baked eggs with goats cheese toast, sweetcorn fritters smothered in sweet chilli sauce or a full on Sri Lankan breakfast (yum!).

What do you love most about spring?
The relief of colour. Witnessing the hedgerows burst into delicate bloom and colour with wildflowers and weeds, and the trees' winter bare branches filled with vibrant green leaves. I also love the long, light evenings that turn into star littered skies in Spring.

What positives are you hoping to take from the current global health situation?
I do truly believe the potential for positive change is exponential. We're all remembering what is really important and realising what is not. We are more engaged with our communities; be that caring for our neighbours, checking in with our parents more or being part of a community online. It seems most people are thinking and engaging more with 'we' than just 'me', which is a massive shift in our culture. And, most importantly, the positive effects we've seen for the breathing, healing planet. I wrote myself a list of 'things I promise to remember' the other day, when reflecting on how I personally would like to move forward from this time. It was a list of the simplest of things; driving less, calling my mum more, not rushing around like I would. But the most important thing for me will be to ensure I take responsibility and make conscious choices for the planet and stay connected to the collective 'we'. It would be only too easy to say now how wonderful I think it is that the planet is breathing and then to return to flying, driving, frequent supermarket shopping trips, consuming what I don't really need to consume once life returns to 'normal'. The positives are real, I think it's just about making sure we each take responsibility to live and embody them.

Do you have any top seasonal tips to share with the Botelet community, as we all spend a lot more time at home?
Dance! In your living room, out in your garden, on your own, with your family, with friends viz Zoom, whatever! Just put on your favourite song and dance so hard you get sweaty! Then see how you feel :)

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Joey’s Sweetcorn Fritters with Poached Eggs, Avocado and Cherry Tomatoes

Recipe: Joey’s Sweetcorn Fritters with Poached Eggs, Avocado & Cherry Tomatoes

Serves 4 as a light breakfast dish (makes approx 8 fritters)

Ingredients:

• 1 large tin of sweetcorn (340g) - drained

• 6 eggs (2 for fritters, 4 for poaching)

• 70g flour (GF or plain)

• 1 tsp baking powder

• 2 spring onion, roughly chopped

• 1 red chilli, finely chopped

• Handful coriander, roughly chopped

• 1 tsp paprika 

• Salt and pepper to season 

• Coconut oil 

• Approx 12 cherry tomatoes

• 1 an acovado, sliced

• Sweet chilli sauce

• Salt & pepper

 Method:

• Heat oven to 180C

• Prepare cherry tomatoes: place on a roasting tray, drizzle with olive oil, salt and pepper.

• Beat the eggs in a large bowl

• Add flour, baking powder, sweetcorn, chopped spring onion and paprika and mix through

• Transfer roughly half of the mixture to a food processor and blitz before adding it back to the bowl of un-blitzed mixture – again, stir though

• Add the chopped chilli, coriander and season with salt and pepper

• Heat the coconut oil in a frying pan

• Spoon even amounts of batter into the hot oil (this mix should make 8-10 fritters depending on how big or small you want to make them)

• Cook for 3-4 minutes on each side until crispy 

• Place the cherry tomatoes in the oven for 10 mins

• Slice the avocado

• Poach the eggs - fill a saucepan with boiling water, turn down to simmer, drop the egg in really close to the water so it doesn’t disperse too much. After a couple of minutes once the egg white is hardening, turn up the heat for a minute, then remove the egg from the boiling water with a spoon and set aside.

• When fritters are ready, place one or two on plate with sliced avocado, a poached egg and cherry tomatoes, drizzle sweet chilli sauce on top and season with salt and pepper

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Botelet Breakfast Club Guest Contributor Hugo Hercod …

Hugo Hercod, image credit Sean Gee

Our second May Breakfast Clubber is Hugo Hercod: family friend along with his wife Sarah, all round lovely bloke and barista extraordinaire. Any coffee drinkers who have sat around the Breakfast Club table will have sampled Hugo’s delicious Rising Ground coffee beans, roasted in Cornwall.

Hugo established Relish Cafe & Deli in Wadebridge 14 years ago, a great little place to visit for local produce and good coffee. Seriously good coffee. Hugo was UK Barista Champion in 2008 .. and has also been crowned 10th best barista in the world (sorry Hugo, I feel you blush!) and Rising Ground, created along with business partner Sean Gee, was a natural next step. They are well, well worth checking out.

A few years ago, Hugo and I bartered some coffee workshops for Richard in exchange for therapeutic massage sessions for Sarah - and I don’t think I’ve ever seen Richard happier than spending hours learning, tasting, drinking and exploring all things coffee. And I mean, all things. What Hugo doesn’t know isn’t worth … and all that.

Thanks Hugo for keeping Richard and the whole Botelet Breakfast Club community - saturated with just the right level of tip-top coffee; for your endless hand-delivered beans which are still, every time, a joy to receive; and for your beautiful contribution below to the Breakfast Club conversation. Oh, and how exactly did you manage to hold your breath for five minutes??! Definitely want to hear more about that …

Where do you call home?
A little house on Summers Street, the best street in Lostwithiel.

What’s your occupation?
Broadly I’m in hospitality, I have a cafe and delicatessen in Wadebridge called Relish Food & Drink and a coffee roasting business called Rising Ground.

What do you love to eat for breakfast?
Until a couple of years ago breakfast hardly featured, at weekends I’d brunch on eggs, scrambled really slowly with ridiculous quantities of butter.

Health issues changed all that, I now start every day with a glass of homemade kefir followed by a litre of smoothie and a hand full of supplements. It’s like a nutrition sledge hammer and I’m addicted.

What do you love most about spring?
The end of winter? I spent most of my youth abroad living in the sun and I've never loved the UK's cold, dark, wet weather. 

Whilst I’m off exercise it’s the arrival of longer days, a warm sun, the explosion of colour in the landscape, the promise of fruit from the garden.

In better days spring would signal a return to the water… I scull on the River Fowey, there’s nothing like a solitary paddle at dawn on mirror flat, crystal clear water on one of the most beautiful rivers in England. 

As the sea calms and clears I would also freedive around the Gribbin Head. Freediving is an incredibly calm, meditative way to enjoy the wonderland off our coast. The calmer you are the longer you get to hang out with the fish, I learnt to hold my breath for over five minutes though I’d struggle to get past three these days.

What positives are you hoping to take from the current global health situation?
Personally, lockdown has forced me to stop, a much needed break to reassess what life’s all about. Globally, I hope this signals a change in course for the human race, to something less self destructive.

Do you have any top seasonal tips to share with the Botelet community, as we all spend a lot more time at home?
Get the sun on your skin and in your eyes, drink less, sleep more and eat fermented stuff. Your body will thank you for it.

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Botelet Breakfast Club Guest Contributor Sophie Farrah …

Sophie Farrah

Our third Breakfast Clubber to join the conversation this month is Sophie Farrah whom we have been lucky enough to get to know along with her husband Tom as they holiday in Cornwall a few times a year with our friends along the lanes at Hideaway Huts. Sophie and Tom are regulars at the Botelet Breakfast Club table and were already booked in for a couple of dates this year before lockdown commenced.

Sophie and Tom are the perfect Breakfast Club guests - charming, interesting and interested, the kind of people that create a sparkle round the table and you know will be engrossed in conversation wherever they are seated. As a food writer, Sophie’s visits to Cornwall are punctuated with sampling the best local produce the county has on offer, and each time we are lucky enough to welcome Sophie to Botelet I am delighted to receive the low-down on the best new places to eat.

Thank you Sophie for taking the time to contribute to this month’s Breakfast Club blog, and we very much hope it won’t be too long before we can welcome you both back to the table.

Where do you call home?
Home for me is Barnes – a lovely, leafy ‘village’ in South West London. I grew up here and it has a real sense of community – I know lots of people who live locally, including my mum, so it very much feels like home. I feel very lucky to live here, and to have that sense of home. 

Having said that, I also love to spend as much time as possible down in Cornwall! It’s definitely my happy place. The coast, the abundant nature, the amazing food and all the lovely friends we’ve made down there. We love it and I pine for it regularly! 

What’s your occupation?
I am a writer / journalist by trade – I predominately write about food and drink, but also travel, lifestyle and the arts. 

I write regular features, interviews and reviews for a variety of publications for both print and online. I love meeting and writing about people. People are just totally fascinating. We are all so different. And people who are passionate about things are just brilliant to talk to. I am constantly learning, which I love, and I love to hear people’s enthusiasm for a particular subject or project - it can be contagious. Especially when it’s about food and/or drink, which are probably my greatest passions! It’s also nice to be able to help to support and promote small businesses and individuals. 

In 2017, I co-founded a creative design consultancy called Farrah & Pearce – we specialise in product design, branding, graphics and more, and there’s quite a lot of crossover with my work in the food and drink industry; we’ve designed restaurant branding and menus, kitchenware, websites and more. 

And I am also a part time potter – not so much an occupation but definitely a passion, and a few people have been kind enough to buy my wonky pots in the past!   

What do you love to eat for breakfast?
My day always starts with tea in the biggest mug I can get my mitts on. Pint-sized is ideal! English Breakfast with oat milk and a teaspoon of agave. That hot cup of comfort honestly brings me such much joy every day! In terms of food - midweek I eat a small breakfast - I am usually rushing! So it’s fruit, maybe a spoonful of yoghurt and a sprinkling of nuts, muesli or granola. I also make a very simple rhubarb compote when it’s in season. 

Then at the weekend my husband Tom and I sometimes love to indulge in what we call a ‘hotel breakfast’ – a long, lazy spread of tea, coffee, juice, fruit, pastries, cereal and lots of toast, followed by organic scrambled eggs, roasted tomatoes, veggie sausages and a dollop of the South Devon Chilli Farm’s chilli jam, which I am addicted to! If it’s a special occasion Tom will make his famous brioche French toast – which he studs with blueberries before frying and tops with raspberries and maple syrup! It’s the best. 

What do you love most about spring?
Oh goodness – everything! The colours, the smells, the sounds, the sunshine! It’s such an uplifting, optimistic and beautiful time of year. There is a real energy about it – all the new life pushing its way up through the ground and all the birds busily tending to their nests. Not to mention all the blossom! I just love it. Also, the lighter evenings are a treat, as is that first glass of rosé in the spring sunshine. And of course, wild garlic (pesto), asparagus (grilled with garlic and parsley) and rhubarb (compote) are all completely delicious. 

What positives are you hoping to take from the current global health situation?
On a personal level, this experience has forced the great majority of us to stop and I hope that going forward I can continue to maintain and embrace a slightly slower pace of life. There’s so much pressure to always being doing something, and I want to try and get better at doing nothing from time to time.

I also hope that the situation continues to unite us more as a society, and that the mutual support and kindness that we’ve seen continues, as we hopefully help each other to rebuild. Due to Coronavirus, ministers promised to find all rough sleepers in England a roof over their head within two weeks; it shouldn’t have taken a pandemic for this to have happened, but now that it has, I hope that positive changes like this will remain permanent. 

Also, the natural world has been given a much-needed chance to recover and thrive throughout this terrible period, and I deeply hope that this will continue too. Nature experts in Lebanon have noticed significantly cleaner and clearer air filled with migratory birds, the canals in Venice are running clear and dolphins have been spotted in Italy’s waterways, and dozens of countries are experiencing temporary falls in carbon dioxide and nitrogen dioxide of as much as 40%. This year will almost certainly see a much lower toll for roadkill by cars and trucks, and many councils have delayed cutting the grass on roadside verges, which means that wildflowers will thrive this summer and provide more pollen for bees. I read that with less human movement, the planet has literally calmed: seismologists have reported lower vibrations from ‘cultural noise’ than before the pandemic! We’ve been given an opportunity to reframe the way the world works, and I hope that we seize it and create new norms that benefit and protect the planet, rather than reverting back to our environmentally damaging old ways. 

Do you have any top seasonal tips to share with the Botelet community, as we all spend a lot more time at home?
I know we’ve all heard it many times before, but sitting outside listening to the birdsong, feeling the sun on your face, and looking - actually looking – at all the emerging flora and fauna is just so special, especially at this time of year. I find it has a really calming and joyful effect. 

In terms of seasonal eating - we live in such a time of convenience that the supermarkets are still filled with imported goods that definitely aren’t seasonal (even during lockdown!) – so it can actually be quite tricky to know what is actually in season and what’s not. I have a beautiful book called The Almanac: A Seasonal Guide to 2020 by Lia Leendertz. I keep it by my bed, and it’s divided into 12 months, so at the start of each month I read about what lies ahead. It’s filled with so much wonderful information and inspiration, from tide times, sea temperatures and moon phases, to what’s in season in terms of flowers and food, as well seasonal recipes. There are also features on each month's unique goings-on, like beehive behaviour, meteor showers, folklore, songs and stories, as well my favourite section about what’s happening in the hedgerow! It makes me feel much more connected to the natural world and I find that very comforting. 

I also love to make a few plans for the summer ahead – new things I want to learn, things I want to cook and eat, places I want to visit, people I want to see. I know that’s a bit tricky to do at the moment, as who knows what the future holds, but I like to plan for the best, and it’s nice to have a few things to look forward to.

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April Botelet Breakfast Club Conversations: Emily Scott, John Hersey & Johanneke Kodde

Today marks the second of our Botelet Breakfast Clubs that has been postponed due to lockdown. At this time when we are all missing community we wanted to bring you some more voices from the Breakfast Club table, and this month we are so thrilled to be able to share conversations with three of our Breakfast Clubbers: Chef, restauranteur and beautiful soul Emily Scott who also shares one of her delicious breakfast recipes; Photographer, Art Director and all-round Botelet bestie John Hersey; and our dear friend and wild swimming partner Dr Johanneke Kodde.

As with every single person around the globe, each of these three special friends of Botelet have been affected by the current COVID crisis in different yet significant ways; and all of them share words of hope in their conversations below, along with top-tips on how to sink into seasonal living during this time of social separation.

We are delighted to feature another of our Breakfast Club recipes - this month it’s Spring Muffin Frittatas that would have appeared on the April Breakfast Club menu. A simple and adaptable recipe depending upon what’s available in your store cupboard, and some recommendations for those who have access to the countryside for foraging.

We do hope you will enjoy sharing in these insights and recipes from our friends as much as we have, and we very much look forward to welcoming Emily, John, Johanneke - and you - back to the Breakfast Club table when we are able to gather together once again.

Sending love from us all here at Botelet,
Tia, Richard and Julie along with Barbara, Cyra, Otto and Nell x

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Emily Scott, photo credit Holes in the World Studio

Richard and I first met Emily eight years ago, we were lucky enough that she cooked for our wedding here at Botelet - the most insanely delicious al fresco feast. We’ve stayed in touch, following with interest Emily’s ongoing success not only as a chef and restauranter but as an influential voice within the hospitality industry, we have welcomed Emily and her partner Mark to the Botelet Breakfast Club table, and have loved every moment of visits we’ve made to Emily’s beautiful restaurant on the moor, The St Tudy Inn. It’s on top of list of go-to’s once we’re all allowed out again. We are thrilled that Emily has contributed not only her thoughts on how to make the most of this era of isolation, but also a mouth-watering breakfast recipe - see below. So much thanks and love, Emily x

Where do you call home?
Cornwall is where I found my home and my heart, my soulmate, where my children have been lucky enough to spend carefree days by the sea.  I have over the years developed my passion for simple, seasonal cooking with Cornwall’s beautiful ingredients.

I am passionate about the connection between food, a sense of place and storytelling. I find it infectious, intriguing and comforting all at the same time. My story is one which interweaves the sentimental tales of a childhood also in Provence with my grandfather ‘Papa’ collecting strawberries from the fields to the hum of crickets in the warm sunshine, to the beautiful shores of Cornwall and golden sandy beaches. Experience and memories are translated into ingredients which collectively are heightening into simplistic, rustic dishes which are easily recreated at home.

What’s your occupation?
Restauranteur / Chef

What do you love to eat for breakfast?
In the warmer months fruit is what I crave, cool and gently sweet accompanied by yoghurt, toasted granola and honey. Pancakes are delicious and indulgent, with maple syrup and raspberry butter and I adore simply grilled sourdough bread with slow roasted ripe tomatoes, olive oil and plenty of flaky cornish sea salt.

What do you love most about spring?
I love this season as the earth slowly wakes up from its long Cornish winter. A time for so many wonderful ingredients to fill your kitchen with and be inspired to cook. Windy open moors covered in bright yellow gorse, sea pinks appear on the coast framing the cliff edges, alexanders start reaching for the sky, sea cabbage, wild primroses appear and wild garlic often found on a woodland walk, green vibrant leaves, pretty white flowers with a subtle wonderful fragrance. There is always time for cake.

What positives are you hoping to take from the current global health situation?
Everyone is kinder and more appreciative, perhaps a slower more gentle way of living and we will all become more connected in real life together. Enjoying our days in a whole new way.

Do you have any top seasonal tips to share with the Botelet community, as we all spend a lot more time at home?
Herbs always make me feel happy, their colour, scent and shape, so clever and diverse.  I must always have herbs in my kitchen. I would encourage you to grow herbs in pots on your kitchen windowsill, outside your kitchen door or window boxes, where they are easily at hand to inspire you in your kitchen. 

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Emily Scott’s Pancakes with Raspberry Butter & Maple Syrup

Recipe: Emily Scott’s Pancakes with Raspberry Butter & Maple Syrup

Serves 6

125g/4oz plain flour
2 tsp baking powder
1 tsp caster sugar
1 egg
170ml/6fl oz whole milk
Maple syrup

150g/5oz softened butter
1 punnet of raspberries

First, make the raspberry butter. Put the butter into a clean bowl and beat using a wooden spoon until light and slightly paler in colour. Using the back of a fork, slightly mash the raspberries and then stir gently through the butter, then set aside while you make the pancakes.

Sift the flour and baking powder into a bowl. Add the sugar and stir to combine. Make a well in the centre, crack in the egg and pour in the milk and whisk until smooth. Rest for 15 minutes. Now heat a small non-stick frying pan over a medium heat and brush with a little butter (be careful not to let the butter brown). Spoon a ladleful of batter into the centre of the pan, turn down the heat slightly and cook for two minutes. Once bubbles begin to appear on the surface, turn the pancakes and cook for a minute on the other side. Very often the first pancake is less than perfect, but don't be disheartened: this is completely normal.

Serve hot from the pan with a spoonful of raspberry butter and maple syrup.

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John Hersey

Next up is John Hersey aka Holes in the World Studio. We met John in the early days of Botelet Breakfast Club, just over two years ago. It seems incredible to think two years have gone by since we began our Breakfast Club, but also that it’s only been two years since we met John - he is one of those friends whom once you’ve met, you can’t imagine life without. From the moment he stepped into our lives at Botelet, John has been part of the journey: he has stayed, eaten, coffee’ed, photographed, laughed and shared in pretty much every space indoor and out, his gentle eye for light drawing him to curious corners, and his kind demeanour meaning that when the kids see his car come in the drive there are shrieks of “Camera John!” as they run off to meet him (and he’ll then spend half an hour patiently being led around their latest projects). Thank you John for sharing your beautiful words here, and for your friendship for which we are all grateful x

Where do you call home?
Pentire Headland in Newquay. 

What’s your occupation?
Photographer & Art Director Holes in the World Studio / Sons of Thunder Agency

What do you love to eat for breakfast?
I’m just the biggest advocate for stuff ‘on toast’ especially mixing sweet and savoury toppings, for example cream cheese, grilled sweet potato and maple syrup, or spinach, toasted nuts and honey. Anything egg related too, I mean, buttery sourdough with sunny side fried eggs, fresh coriander and smokey chilli jam, delicious right? Or eggs baked in vine tomatoes and sweetcorn… on toast. I’m not the biggest fan of eating straight after waking up, I normally take a break for breakfast around half ten in the morning and spend a nice bit of time on it.  Especially now the sun is shining, morning yoga or a cold swim take priority over eating straight away, it’s all about the ‘second breakfast’ to me, not quite brunch, not quite breakfast. Bagels are a common feature and often replace the square or oval ‘toast’. 

What do you love most about spring?
Blossom, swallows, the nibble of a chilly breeze on an otherwise mild day, lighter evenings, softer shadows, enjoyable barefoot walking, jumper and short combos, the slight change in vibration that makes for more common smiling between stranger. Birdsong, the ocean swims that start to feel like freedom. 

What positives are you hoping to take from the current global health situation?
I don’t think I realised that I was making myself ill with my workload pre-lockdown. Even after just a couple of weeks, I can taste food differently, feel my body differently, my movement is free and painless, my concentration is tenfold what it was already. I can sit and read books for hours, whereas before I would often work until sleep and usually not take my eyes off a screen for most of the day. It’s also showed me how far I had gone from my intentions with both my work and my personal pursuits. I’m certainly thinking more now about the quality and integrity of pursuits, time is so precious and time spent with people and work closer to the heart no doubt serves us better as individuals and in our families and extended communities. It’s taught me to embrace my introverted nature, and to stop poisoning my spirit with situations that cause me nothing but anxiety just to further my career. My plan moving forward is to carve out a little bit of lockdown time every day, to plant some veggies, read more paper books, generally take it slower and trust the process of creation.  

Do you have any top seasonal tips to share with the Botelet community, as we all spend a lot more time at home?
If possible, submerging in cold water in natural places has to be the single best thing for your body, mind and spirit, I think this has been the thing that’s made lockdown most barable. Meditate on nature during Spring, seeing how beautiful something is when growing as it’s own pace. Be reactive to light and shadow, and only producing when the conditions allow it to be the purest form of expression. Accepting the shadow, stretch in the light, grow in the dark.
Peace and light to one and all xxx

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Johanneke Kodde

Johanneke (Joh) is one of our local heroes. We came to know Joh through friends within our local Lostwithiel community and life has been that little bit brighter since. Joh is one of those friends who is a constant source of inspiration; she doesn’t do life by half whether it’s training for a triathlon, sea swimming in minus degrees or simply sticking to a prior arrangement to lead a Book Club meet-up (pre COVID!) following an exhausting week at work - Joh always shows up. Fiercely loyal, but also great fun, grounded, thoughtful and empathetic with a refreshing dose of ‘Dutchness’ thrown in for good measure (Joh’s husband Ramon once told me, “Even by Dutch standards, Johanneke’s pretty straightforward!”) you know where you stand with Johanneke and believe me, it’s a true honour to count her as one of your best buddies.

During the past few weeks, Johanneke’s home and family life have been turned upside down by COVID as she and the other partners at the surgery where she works works have had to tirelessly transform the practice to support those in the community with Coronia Virus or suspected symptoms, whilst also still reaching out to those with other ailments, trying to plan for lockdown and beyond with the huge levels of uncertainty the whole country is facing. With three children back at home, and much out-of-hours working and planning, lockdown living has had very different manifestations for Joh as compared with many of us.

Thank you to all you’re giving our community right now Joh, it is so appreciated and we cannot wait to welcome you back to Breakfast Club when lockdown is over - we’re going to arrange another Monday one just for you! x

Where do you call home?
Currently I would say Cornwall certainly feels as my 'home'. I was born in the Netherlands where I grew up on a farm with a small camp site, near the sea. I went to medical school in Belgium, was a junior doctor in Amsterdam and London and eventually settled to have a family in Devon and moved to Lostwithiel in 2010. The last 10 years as a GP in Cornwall have been wonderful and I feel truly at home in this beautiful county. 

What’s your occupation?
As mentioned, I'm a GP. I've always found this an amazing and privileged job, which gives me purpose and fulfillment and I see it as my role to be an advisor and facilitator in people's lives. I am a big believer in helping my patients live happily and healthily and try to really listen to their 'stories' and encourage positive lifestyle choices. Unfortunately under the current circumstances we are minimizing patient contacts and we've had to completely overhaul how we work, with the situation and advice changing on a daily, sometimes hourly basis. When you read this we may be in the peak of the pandemic and who knows what I'll be doing day-to-day. So I can only hope people are finding time to look after themselves with the help of each other, books, social media, music and creativity!

What do you love to eat for breakfast?
My breakfast is usually either porridge or natural yoghurt with granola. Topped with fresh fruit, nuts and seeds and maple syrup or honey with some cinnamon. And a cappuccino.

What do you love most about spring?
I love being in the garden and seeing everything come back to life. I love the magnolia trees and their lush pink blossoms, I love the road sides and hedgerows with the yellows of the primroses, daffodils and buttercups, followed by wild garlic, blue bells and lots of other wild flowers. And I love sowing seeds and seeing the tiny plants come up. I love the days being longer again and warm enough to spend a lot of time outside. What's not to love about spring?

What positives are you hoping to take from the current global health situation?
I can't help but be amazed when watching the world not being so 'busy' - not racing around in cars, from school runs to work to sport classes and meetings and to be forced to slow down. I hope it gives many people time to re-evaluate their priorities. And I hope it gives (particularly low paid) key workers permanently more value in our society. I hope there will be a shift towards a more fair and inclusive attitude and that people won't forget that it wasn't the rich celebrity that held their loved ones' hand in the hospital, but more likely the immigrant care worker or nurse (like our prime minister found out). It has come at a time when no one could really imagine changing their lifestyle for the climate or the greater good, but now we have shown ourselves and the political leaders that it can be done. Let's hope it brings about permanent positive changes, but let's also hope we can go back to more human physical interaction very soon!

Do you have any top seasonal tips to share with the Botelet community, as we all spend a lot more time at home? 
I'm not really spending more time at home and my days off are often still spent catching up on the latest developments, policies, guidelines and making plans for the next phase. However when I am at home there are no school runs, swimming lessons or sadly also no sea swims, rowing, yoga, book club, social events or supper club to go to. I wouldn't have the energy either! You know I'm a bit of a social animal, but all my energy seems consumed with work and all I want to do besides that is looking after my plants, spending time with my family and the occasional run. Very little virtual classes going on for me! 

My top seasonal tip is try out seeding and growing some veg and herbs. Mix it up with flowers and you'll have something to do and look after every day. I made an improvised arch between two raised beds (sticks, old bamboo canes and lots of rope) which I'm hoping will guide courgette and cucumber plants from one bed and sweets peas from the other. The garden certainly helps me switch off my busy mind!

Spring Recipe: Lavender Infused Rhubarb Compote

The seasonal shift we’re in is, this year, going hand-in-hand with the most extraordinary social shift as we all prepare - as best we can, and in our own ways - for the weeks and months to follow. How lucky we are to be facing this period of home ‘cocooning’ with spring beginning to emerge. We very much appreciate how lucky indeed we are as a family to be doing so in a rural area, surrounded by countryside. So much love to those facing being home-bound within the confines of a city.

For those with access to gardens, local growers (through popping to a farm shop or via deliveries) or even via a supermarket, this seasonal compote celebrates the fresh produce that’s growing around us right now in our gardens and farms. Never has there been a more important time to connect with what’s around us, pare back and embrace the seasons, support local and spread the food load as we all hunker down, making use of what’s around us where we can.

For this recipe I used rhubarb and lavender that are growing in the garden, local honey from and apple juice from Cornish Orchards just a few miles down the lanes.

I love to cook with natural sweeteners (in this recipe I used honey) but you could up the honey quantities and also play around with other spices such as cinnamon and cardamom to soften the taste; but I personally love the simplicity of this recipe, where the rhubarb flavours aren’t overly muted with sweetness. Highly recommended with a bowl of granola and yogurt to set up your day.
Tia x

Lavender Infused Rhubarb Compote

Makes approx 4 - 6 servings of compote

Ingredients

• 500g rhubarb (this weight is once they have been topped & tailed)

• 200ml apple juice

• 2 tbsp honey

• 1 tsp ground ginger

• 1/2 tsp ground nutmeg

• 3 sprigs fresh lavender

• 1 tsp vanilla extract

• 1 tsp chia seeds

Method

• Top and tail the rhubarb, wash then dice to approx 1cm, then pop into a large saucepan

• Add apple juice, honey, ginger, nutmeg and sprigs of lavender (leave the sprigs whole and place in pan)

• Simmer for approx 10 mins, stirring regularly, until fruit is soft. Take off heat, remove lavender stems. Add chia seeds and vanilla extract. Stir again and leave to sit for 10 mins.

• Can be served warm or cold, and kept in fridge for a few days.