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Recipe: Seaweed Pickled Vegetables

September 27, 2022 Tia Tamblyn

I like to always have a pot or two of pickled veg on the go - such a tangy, tasty way to liven up most meals, and it’s such a handy option for using up leftover produce from our veg box or during peak growing season.

Recipes such as this are all about adaptation and using up what you have - in terms of the vegetables you include as well as the fresh and dried herbs and spices. So if you don’t have any of the herbs or spices on the list below don’t be put off, just use a swap-in. I always make a note of adaptations I make to recipes so I can figure out what worked well and not so well next time!

I added dried seaweed flakes from The Cornish Seaweed Company to this pot of pickled veg; I wanted to add a flavour of the coastline when I used the veg to accompany Wild Mushroom & Rock Samphire Omelettes during my beach-side breakfast conversation with seaweed artist Julia Bird.

You can listen to my conversation with Julia in Episode 17 of my podcast, Breakfast & Beyond. Enjoy!

Thank you to John Hersey for the photo below :)

Recipe: Seaweed Pickled Vegetables

Makes 1 x 1litre kilner jar

Ingredients:

  • 400g seasonal veg - I used courgettes, carrots and beetroot

  • Handful of fresh, seasonal herbs - I used marjoram

  • 250ml cider vinegar

  • 200ml water

  • 30g sea salt

  • 1 tsp peppercorns

  • 1 desert spoon dried seaweed flakes

  • 1/2 tsp black mustard seeds

  • 1/2 tsp fennel seeds

  • 1/2 tsp fenugreek seeds

  • 1/2 tsp ground ginger

  • 1/2 tsp ground turmeric

Method:

  1. Prepare a 1 litre glass jar for storing the pickled veg by washing thoroughly then drying.

  2. Chop the veg into small pieces using all edible parts including stalks and leaves, then place in a large bowl. Chop the fresh herbs and mix with the veg.

  3. Pack the vegetables and fresh herbs into the glass jar, pressing down so there is a gap at the top of the jar.

  4. Make the brine - place the water, cider vinegar and salt in a pan and warm until salt is dissolved. Remove from heat then add the peppercorns, seaweed flakes, mustard, fennel and fenugreek seeds along with the ground ginger and turmeric. Stir well and leave to cool.

  5. When cool, pour liquid over the vegetables, making sure there are no air gaps. Place the lid tightly on the jar.

  6. Leave for at least 48 hours before using to let the flavours develop. Will keep for a couple of months in the fridge.

In Breakfast & Beyond, Cornwall, Food, Recipe, Seasonal eating, Sustainable living Tags Cornish Seaweed Company, Pickled veg, Autumn recipe, Pickled vegetables, Seasonal eating, Sustainable eating, Julia Bird, Molesworth & Bird, Breakfast & Beyond, seaweed recipe, Summary 1
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Recipe: Wild Mushroom & Rock Samphire Omelette

September 27, 2022 Tia Tamblyn

I cooked this omelette at the beach when recording Episode 17 of my podcast, Breakfast & Beyond, with seaweed artist Julia Bird. In the style of beach-side cooking, it was created with a handful of this and a dollop of that - which is the beauty of cooking al fresco! I also think that omelettes are by their nature a great one to experiment with, using eggs as a base then adding in different flavours and textures according to availability and the season.

For these omelettes, I wanted to harness a taste of the coastline, so added some dried seaweed flakes from The Cornish Seaweed Company along with some freshly picked rock samphire, as I was sautéing the mushrooms. Feel free to try the same, or replace these with your own flavours.

The recipe below serves two, based on each person’s omelette being made with two eggs. Depending on the size of your frying pan, you could stick with this, or put all four eggs in together and cook as one bigger omelette, then half it to serve two people. This is also a good option if you want to keep everything warm until the moment of serving.

We ate the omelettes accompanied by Seaweed Pickled Veg - again using dried seaweed flakes to enhance the flavour - and I l loved pairing the soft texture of the omelette with the harder, tarter taste of the picked veg (you can find the pickled veg recipe via this link).

So, play around with this recipe - and if you can, have a cook up at the beach, I can guarantee it will taste even better!

Huge thanks to John Hersey for the photos, and you can listen to Episode 17 of Breakfast & Beyond here.

Recipe: Wild Mushroom & Rock Samphire Omelette

Serves 2
Prep time: 5 mins. Cooking time: 10 mins.

Ingredients:

  • 4 free range eggs

  • Large handful grated gouda, I used cheese from The Cornish Gouda Co

  • 2 handfuls of mushrooms, I used field mushrooms that we picked, other types of foraged or bought mushrooms could be used

  • Small handful of rock samphire

  • Olive oil

  • Salt, I use Cornish Sea Salt

  • Ground pepper

  • Sprinkle of dried seaweed flakes from The Cornish Seaweed Company

Method:

  1. Prepare and cook the mushrooms, ready to add to the omelette as it’s cooking: wash the mushrooms then cut into small pieces. Roughly tear the rock samphire. Warm a glug of oil in a non-stick frying pan over a medium heat. Add the mushroom and rock samphire pieces, season with salt, pepper and a shake of dried seaweed flakes. Cook for approx 5 minutes until mushrooms are starting to become crisp at the edges then spoon out into a bowl and set aside.

  2. Crack 2 eggs into a bowl and whisk well. Season with salt, pepper and dried seaweed flakes.

  3. Add a little more oil to the frying pan, return to the heat and when the oil is warm, pour the beaten eggs into the frying pan, making sure the mixture meets the edges. When the omelette starts to whiten and harden around the edges, add a decent grating of cheese on top, and scatter half of the mushroom and rock samphire mixture on one side of the omelette. Leave to cook for a couple more minutes until all of the runny egg has hardened.

  4. When there is no runny egg remaining, use a spatula to elevate one side of the omelette and flip it over on itself, so you are left with a half moon shape. Continue cooking for another minute then flip the omelette so it cooks on the other side for a further minute.

  5. Remove the omelette from the pan and set aside while you repeat with the two remaining eggs and the rest of the mushroom and rock samphire, along with another good grating of cheese.

Tags Summary 1, Breakfast & Beyond, Wild Mushroom, Rock Samphire, Pickled Veg, Seaweed recipe, John Hersey, Julia Bird, Tia Tamblyn
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Recipe: Blackberry & Elderberry Tartlets

September 27, 2022 Tia Tamblyn

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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In Breakfast & Beyond, Cornwall, Food, Mindful living, Recipe, Seasonal eating, Sustainable living Tags Breakfast, Breakfast recipe, Blackberry recipe, Elderberry recipe, Breakfast & Beyond, Molesworth & Bird, Julia Bird, Tia Tamblyn, John Hersey, Cornwall, Summary 1
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Recipe: Tostada con Tomate (Tomatoes on Toast)

August 10, 2022 Tia Tamblyn

This recipe comes from my lovely friend Dom who contributed it for our Lostwithiel School Cookbook, which was a 2021 school fundraising project. Having spent time living and studying in Spain, Dom was introduced to this meal which continues to be a daily breakfast staple for him. High summer is the perfect time to eat this in the UK - as we reach peak tomato season - and I was able to source delicious heritage tomatoes along with garlic from the Real Food Garden who grow organic fruit and vegetables in their Cornwall-based market garden. Along with Cornish Sea Salt, olive oil sourced via Fowey Valley and fresh sourdough by Vicky’s Bread, the only thing I could possibly add to this recipe is some fresh herbs from the garden!

Researching the recipe, in Spain there are different techniques used to make the ‘paste’; sometimes the tomatoes are grated with skins removed, sometimes chopped small or blended. Blending is a great option as it means you can use the tomato skins without wasting them.

Do give this a go, especially if you have a glut of tomatoes - we’ve enjoyed it for breakfast, lunch and a light supper.

Huge thanks to Dom for this recipe, which was shared with Bella Collins of sustainable packaging company Flexi-Hex in Episode 16 of my podcast, Breakfast & Beyond. Take a listen as you enjoy your tostada con tomate!

Recipe: Tostada con Tomate

Serves 2 - 4

Ingredients:

  • 250g vine tomatoes

  • 1 tbsp olive oil (plus a little more for drizzling on toast)

  • Pinch of sea salt

  • Grind of black pepper

  • 1 garlic clove

  • 4 slices sourdough bread (or 2 large slices)

  • Handful of fresh, seasonal herbs (I used flat leaf parsley)

Method:

  1. Cut the tomatoes in quarters then place in a blender with olive oil and a pinch of salt. Blitz for approx 20 second until broken down but not completely smooth

  2. Toast the sourdough - in a toaster or skillet

  3. Peel the garlic clove then rub it across one side of the toast to give a hint of flavour then drizzle with olive oil

  4. Spread the tomato mixture over the toast, add the fresh herbs on top along with a few grinds of black pepper

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In Botelet, Breakfast & Beyond, Cornwall, Food, Recipe, Seasonal eating, Sustainable living Tags Breakfast recipe, Breakfast & Beyond, Tomatoes on toast, Heritage tomatoes, Tomato recipe, Tostada con tomate, Bella Collins, Flexi-Hex, Botelet, Cornwall, Seasonal recipe, Sustainable living, Summary 1
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Recipe: Smashed Purple Sprouting with Poached Egg on Sourdough

April 2, 2022 Tia Tamblyn

I’ve struggled to know what to call this; ‘Early Spring on Toast’ seems the most simply explained, although it doesn’t speak to the ingredients! I wanted to create topped-sourdough breakfast / brunch dish that could take the place of avocado on toast - delicious, but imported. I was very excited to see our purple sprouting plants produce another batch of tender stems and wanted to incorporate them, accompanied by other ingredients that are available in the garden and hedgerows in early Spring. At this time of year (late March) it’s known to be hard to find local ingredients - there’s a promise of much to come, heralded by the arrival of clumps of wild garlic; but little has got going yet.

This recipe also embraces zero waste principles, utilising not only the very tops of the stems but leaves and some of the firmer stalks that might often be discarded; they are quickly roasted then blitzed along with the other ingredients.

I prepared this as I shared brunch with Jeffrey Robinson of The New Yard Restaurant in West Cornwall. You can listen to our conversation on sustainable cooking within the restaurant industry via Episode 13 of my podcast, Breakfast & Beyond.

Enjoy!

Recipe: Smashed Purple Sprouting & Poached Egg on Sourdough

Serves 4

Ingredients:

  • 150g purple sprouting broccoli - use the heads, stems and leaves

  • 50g hazlenuts

  • Small handful wild garlic leaves

  • 1 large lemon

  • 1 tsp rose harissa

  • Couple of splashes cider vinegar

  • Small handful parsley (or other garden herb)

  • 2 tbsp olive oil, plus a little more for drizzling

  • 2 tbsp ricotta

  • Salt & Pepper

  • 4 slices sourdough (or alternative bread)

  • 4 eggs (at room temperature)

  • To garnish: hedgerow leaves and flowers of your choice eg wild garlic flowers and leaves, sorrel


Method:

  1. Preheat oven to 180C.

  2. Roughly chop the purple sprouting broccoli (heads, stems and leaves) into bite-size pieces, spread out on a large baking tray. Drizzle with olive oil, salt and pepper. Place in the oven for 5 minutes then remove (when vibrant green colour), turn off the oven and set aside to cool.

  3. Roughly chop the hazelnuts, toast for a few minutes in a small, dry frying pan, shaking regularly, until just starting to turn golden. Remove from heat and set aside to cool.

  4. Once cool, put most of the hazelnuts into a food processor, setting a few aside for garnish. Blitz those in the food processor for about one minute, until resembling breadcrumbs. Add the cooled broccoli, blitz again.

  5. Grate the lemon rind into the food processor, then add the lemon juice. Set aside a few wild garlic leaves for garnishing, roughly tear the rest and add to the food processor. Add the harissa, the small handful of parsley, 2 tbsp olive oil and a dash of vinegar. Blitz again until well combined. Add the ricotta, blitz again and season with salt and pepper. You can adjust the consistency if you would like to with olive oil and/or lemon juice. Set aside.

  6. Bring a pan of water to simmer, add a dash of vinegar. Keeping the pan at a simmer, crack the eggs in one at a time. Keep the pan simmering, you will likely need to turn up the heat slightly once the eggs are in. Set your timer for 4 minutes. Prepare a plate with kitchen roll on top, that the eggs will be placed on when they come out of the water.

  7. While the eggs are poaching, toast the sourdough slices. When toasted, lay on plates and drizzle with olive oil. Spoon the smashed broccoli onto the toast, so there’s a thick layer on each slice.

  8. When the eggs are done, remove with a slotted spoon onto the kitchen roll. Lightly lay another piece of kitchen roll on top to remove excess water. Then place an egg on top of each piece of toast.

  9. Garnish each plate with the remaining wild garlic leaves, toasted hazelnuts plus any other seasonal flowers or leaves such as sorrel or wild garlic flowers. Crack pepper on top and serve.

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In Botelet, Breakfast & Beyond, Cornwall, Food, Recipe, Seasonal eating, Sustainable living Tags recipe, spring recipe, Wild garlic, Purple sprouting broccoli, poached egg, sourdough, Breakfast recipe, Brunch, Lunch, Cornwall, Breakfast & Beyond, New Yard Restaurant, Botelet, Summary 1
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Recipe: Zero Waste Courgette Pancakes

August 25, 2021 Tia Tamblyn
Tia Tamblyn Zero Waste Courgette Pancakes

This breakfast recipe was cooked in tandem with eco-chef James Strawbridge during our conversation on sustainable living over breakfast for Episode 7 of my podcast, Breakfast & Beyond. James’s latest book, The Complete Vegetable Cookbook is a celebration of the vegetables he uses and loves the most, packed with information and recipes with an emphasis on zero waste cooking - learning about and celebrating the less-used parts of the vegetables that we can enjoy as part of our meals and in so doing, create less food waste.

When planning our late-summer breakfast menu I was keen to make courgette pancakes as we had a good supply of courgettes growing in the garden here at Botelet; however I was keen to explore with James whether there was more of the courgette plant that could be included than I would normally use - the main part of the vegetable, and possibly the flower. Turns out there’s lots more! We incorporated both rather gnarly ends of the courgette along with some of the leaf stem, grating them into the pancake batter. We also finely chopped young leaves and added these to the maple drizzle along with the flower.

The pancakes turned out to be delicious - fresh, zingy, sweet and sour all wrapped up in one - and I love that it represents zero-waste principles in action through this one simple recipe.

I hope you enjoy cooking this - as ever, feel free to amend, adapt and change according to preferences and food that you have available and needs using up - and I’d love to know any recipes you use that celebrate the lesser-known parts of our humble veg!

Recipe: Zero Waste Courgette Pancakes

Serves 2

Ingredients:

For the pancakes

  • 1 courgette (use all, including hard ends), approx 120g

  • Young part of 1 courgette leaf stalk

  • 50g Self-raising flour (I used gluten free)

  • 1 tsp baking powder (I used gluten free)

  • 1 tsp ground coriander

  • 2 tsp rose harissa

  • 1 egg

  • 50g ricotta

  • Zest of 1 lemon

  • Salt & pepper

For the pancake topping

  • 2 courgette flowers

  • 1 medium sized courgette leaf (size is flexible)

  • Small sprig fresh mint (optional)

  • 1 cardamom pod

  • 200ml maple syrup

  • 1 chilli

  • Olive oil

Method:

  1. Place two plates in the oven to warm.

  2. Begin by grating the courgette, including both hard ends. Place the grated courgette in a sieve. Sprinkle salt over grated courgette, mix in with a spoon and leave to sit over a bowl while preparing the rest of the pancake batter.

  3. In a medium sized bowl place the flour, baking powder, ground coriander and 1/2 tsp salt, mix well.

  4. Beat the egg in a small bowl, mix in the ricotta and harissa, then combine with the dry ingredients.

  5. Chop the courgette leaf stalk and add to the mixture.

  6. Press the grated courgette firmly into the sieve to squeeze out excess moisture, then add courgette to the bowl and mix together well.

  7. Season with salt & pepper.

  8. Prepare the pancake topping: finely chop the courgette leaf and mint. Place in a bowl, pour boiled water on top to blanch then drain through a sieve and run cold water over them to stop them cooking. Set aside.

  9. Remove the cardamom seed from the pod and grind in a pestle and mortar.

  10. Measure out the maple syrup into a jug, add the ground cardamom and stir.

  11. Chop the chilli and set aside.

  12. To make the pancakes: in a non-stick frying pan drizzle olive oil and warm over a medium heat. Once warm, use approx 1 tbsp of pancake batter for each pancake, place into hot oil and shape, should make 4 pancakes. Cook for 2-3 mins until golden brown, then flip over and repeat on the other side. Remove from heat when ready.

  13. While pancakes are cooking: warm a splash of olive oil in a second, small frying pan over a low heat. When warm, add the courgette flowers. Cook over a gentle heat for a couple of mins until flowers just start to wilt then add maple syrup with ground cardamom. Once the maple syrup is sizzling, add the blanched courgette and mint leaves, simmer for 30 seconds then remove from heat.

  14. Remove plates from oven, arrange pancakes on each plate then place one courgette flower on top of pancakes on each plate, drizzle half the maple syrup over pancakes on each plate, and divide chopped chilli and scatter on top. Serve and enjoy!

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In Botelet, Botelet Breakfast Club, Breakfast & Beyond, Cornwall, Food, Recipe, Seasonal eating, Sustainable living Tags Courgette, Pancakes, Zero Waste, Breakfast & Beyond, James Strawbridge, Breakfast recipe, Sustainable living, Sustainable eating, Summary 1
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Recipe: Elderflower Poached Summer Fruits

July 23, 2021 Tia Tamblyn
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.

In Botelet, Breakfast & Beyond, Cornwall, Food, Recipe, Seasonal eating, Sustainable living Tags Elderflower, Elderflower poached summer fruits, Gooseberries, Raspberries, Blackcurrants, Redcurrants, Summer recipe, Breakfast, Breakfast & Beyond, Summary 1
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Guest recipe: Eden's breakfast platter

June 23, 2021 Tia Tamblyn
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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

In Breakfast & Beyond, Cornwall, Food, Recipe, Seasonal eating, Sustainable living Tags Recipe, Breakfast, Breakfast platter, Focaccia, Cornish Gouda, G7 fringe, Breakfast & Beyond, Eden McClure, Summary 1
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Guest recipe: Eden's Breakfast Bowl

June 23, 2021 Tia Tamblyn

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

In Breakfast & Beyond, Cornwall, Food, Recipe, Seasonal eating, Sustainable living Tags Recipe, Breakfast, G7 fringe, Eden McClure, CSpace, Breakfast bowl, Strawberry compote, Granola, Breakfast & Beyond, Summary 1
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Recipe: Spring Smoothie #2

April 13, 2021 Tia Tamblyn
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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

In Botelet, Botelet Breakfast Club, Breakfast & Beyond, Cornwall, Food, Recipe, Seasonal eating, Sustainable living Tags Breakfast, Breakfast & Beyond, Smoothie bowl, Spring recipe, Botelet, Seasonal eating, Sustainable living, Recipe, Plant based
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Recipe: Classic Porridge

March 17, 2021 Tia Tamblyn
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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.

In Botelet, Botelet Breakfast Club, Breakfast & Beyond, Cornwall, Food, Recipe Tags Porridge, Recipe, Botelet, Breakfast, Breakfast & Beyond, Simple living, Summary 1
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Spring Recipe: Beetroot Baked Beans with Wild Garlic

March 17, 2021 Tia Tamblyn
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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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In Botelet, Botelet Breakfast Club, Breakfast & Beyond, Cornwall, Food, Recipe, Seasonal eating Tags Breakfast, Breakfast & Beyond, Spring recipe, beetroot baked beans, wild garlic, Botelet, Summary 1
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Recipe: Lemon & Lime Marmalade (Sugar Free)

March 17, 2021 Tia Tamblyn
Lemon Lime Marmalade Tia Tamblyn

I love the tangy flavours of marmalade, but don’t eat it as often as I might as I end up feel a bit sugared-out - and I tend to get a bit militant about how much the kids consume. However the arrival of some beautiful Cornish-grown lemons and limes via our Fruutbox delivery got me thinking about how to create a version that not only doesn’t use refined sugar, but replaces the sweetener with locally-sourced honey, and at a much reduced ratio that the traditional 50 / 50 fruit / sugar weight. So here’s the recipe, I hope you enjoy it. So far we’ve spread it on toast, used it as the filling for an almond flour-based tart and as a compote alongside yoghurt. It keeps in the fridge for about a week .. I’d love to know your thoughts.

Recipe: Lemon & Lime Marmalade (refined sugar free)

Makes 2 medium size jars

Ingredients:

  • 500g lemons & limes (in whatever ratio you like, or just use lemons or limes)

  • 300ml water

  • 150g local honey

  • 1 tsp ground ginger

  • 2 tbsp chia seeds

Method:

Note - prepare the marmalade by cutting the fruit and soaking overnight, then finish the recipe the next day.

  1. Wash and dry the lemons and limes. Remove the hard ends, then slice into thin circles, removing pips and reserving juice as you cut them. Cut any larger slices into halves or quarters. Finely chop the rind at each end into small pieces. Place sliced lemons and limes along with any juice from cutting into a large bowl. Add the water, pop a lid or plate on top of the bowl and place in the fridge or a cool area overnight.

  2. The following day, transfer the lemon and lime slices along with the water to a saucepan along with 1 tsp ground ginger. Bring to the boil then simmer for 30 minutes until the fruit has softened.

  3. While the fruit is simmering, sterilise your jars.

  4. After 30 minutes of simmering, add the honey to the pan, stir until melted and well combined then remove from heat.

  5. Add the chia seeds and stir well then leave to cool, during this time the chia seeds will absorb the moisture and the marmalade will thicken.

  6. When cool, pour into jars. Store in the fridge.

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In Botelet, Seasonal eating, Recipe, Cornwall, Breakfast & Beyond, Botelet Breakfast Club Tags breakfast, Breakfast & Beyond, Botelet, Tia Tamblyn, Podcast, Cornwall, Lemon Marmalade, Marmalade, Sugar free, Summary 1
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Recipe: Blackcurrant jam (sugar free)

February 25, 2021 Tia Tamblyn

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.

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In Botelet, Breakfast & Beyond, Recipe, Seasonal eating Tags recipe, blackcurrant jam, blackcurrant, seasonal eating, Botelet, Breakfast, Podcast, Breakfast & Beyond, Cornwall, Summary 1
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Winter Recipe: Apple & Medlar Compote

February 25, 2021 Tia Tamblyn

I’m not sure why it’s taken me so long to use the medlars that ripen late autumn in our orchard; perhaps partly as I’ve been told there is an art to ‘catching’ them at the right movement on the branch and that ‘bletting’ is then required once inside; it all seemed a bit complicated. But this year I gathered my first bowlful of medlars late November, and created this compote with the first batch to ‘blet’ (see notes below) along with a handful of apples that had been gathered a few weeks ago and were amongst the first to be collected from the storage trays.

I enjoy the taste of medlar but am not a huge jelly fan, so wanted to create something with a bit more substance and less sugar than the traditional medlar jelly recipes. The soft structure of cooked medlar flesh felt as though it would lend itself to pairing with bite-size pieces of apple within a compote. I served this as a breakfast dish in a yogurt pot, the children have also enjoyed it spooned into puff pastry cases and cooked into tartlets. I’d love to know how you find it - and any other top medlar recipe tips!

Recipe: Apple & Medlar Compote

Approx 6 - 8 servings of compote

Ingredients:

  • 250g medlars, bletted (see notes below)

  • Sprinkle of coconut sugar (or use alternative sugar, or honey/maple syrup)

  • Juice of 1/2 a lemon

  • 1/4 tsp ground ginger

  • 2 tbsp almond milk (or alternative milk)

  • 1 tsp coconut sugar (or alternative sugar)

  • 250g apples (weight before peeling or coring)

  • 1/2 tbsp coconut oil

  • 1 tsp cinnamon

  • 1 tbsp honey (or maple syrup)

  • Optional: serve with yogurt, a drizzle of honey and add an edible flower on top

Method:

1. Heat oven to 200C.

2. Rinse the medlars and pat dry. Line a baking tray with greaseproof paper and lay the medlars on top, spaced out. Sprinkle with coconut sugar. Bake in the oven for approx 20 minutes, until flesh is soft (you may need to remove some smaller medlars early, or leave larger ones to cook a little longer).

3. While medlars are in the oven, peel and core the apples then chop into bite-size pieces.

4. Place apple pieces in a saucepan with coconut oil, cinnamon and honey. Warm for approx 10 minutes until apple pieces are softening. Add a splash of water while cooking if needed so the pan doesn’t dry out. Set aside when cooked.

3. When medlars are cooked remove from oven and set aside to cool. When cool, scoop out the flesh into a bowl, discarding the flesh and stones.

4. Place medlar flesh along with lemon juice, ground ginger, almond milk and coconut sugar in blender/Nutribullet and mix until smooth.

5. Spoon the medlar ‘paste’ into the saucepan with apples, warm through until combined then remove from heat.

6. Serve warm or leave to cool and will keep for a few days in the fridge. I like to place a few spoonfuls of warm compote into the bottom of a glass cup, top with yogurt then an edible flower - in the recipe above I’ve used fuchsia.

Note on bletting medlars - medlars are harvested when firm, and left to ‘blet’ or ripen in the home, until the flesh softens. To do this, remove any leaves and lay the medlars out on a tray, plate or box so they are not touching, place in a cool area. Check regularly, you will find some blet more quickly than others and can be used first, or stored in the fridge until others catch up. For more info and recipes see: www.theguardian.com/lifeandstyle/2006/dec/03/foodanddrink.recipes

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In Botelet, Recipe, Seasonal eating Tags Recipe, Breakfast recipe, Breakfast & Beyond, Podcast, Tia Tamblyn, Seasonal eating, Summary 1
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Recipe: Classic Granola

February 25, 2021 Tia Tamblyn

Tia’s granola, image by Ali Green

Granola is a staple at Botelet breakfast tables - always one of the options on the Breakfast Club menu, and every Sunday it’s our special family breakfast; the children take it in turns each week to make granola with me on Saturday, ready to enjoy the next morning.

This recipe is an adaptation of my mother-in-law Barbara’s recipe that used to be served to B&B guests. Each week when I make it with the children we change things up a bit - add a few spices such as cinnamon or ginger; swap in nuts and seeds according to what’s in the larder and the kids’ personal favourites; grate in some orange peel before cooking for a winter citrus flavour. Feel free to adapt according to your own preferences and store cupboard availability - I love the concept of recipes that grow and evolve as they are shared.

Recipe: Tia’s Granola

Makes approx 10 servings

Ingredients:

  • 450g rolled oats

  • 200g almonds, roughly chopped (or alternative nut)

  • 200g cashews, left whole (or alternative nut)

  • 100g flaked coconut

  • 120g seeds eg sunflower, pumpkin, sesame

  • 100ml rapeseed oil (or alternative oil eg sunflower or olive)

  • 300g local clear honey

  • 1 tbsp coconut oil

  • 180g raisins

Method:

1. Heat oven to 120C.

2. In a large bowl combine the oats, nuts, seeds and flaked coconut.

3. Warm the honey, rapeseed oil and coconut oil in a saucepan until melted together.

4. Pour the saucepan of honey and oil into the bowl of dry ingredients. Mix together well.

5. Spoon the mixture into two baking trays, spreading out across the trays. Place trays in the oven.

6. Cook for approx 1 hour 15 minutes, taking the trays out of the oven every 15 minutes to give them a good stir around. Remove from oven when colour turns golden - be careful to remove before burning.

7. Distribute the raisins evenly between both trays, stir to combine and leave to cool.

In Botelet, Botelet Breakfast Club, Breakfast & Beyond, Food, Recipe, Seasonal eating Tags Recipe, granola, breakfast, Breakfast & Beyond, Botelet Breakfast Club, Summary 1
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What we wear: A Story of Sustainability

December 27, 2020 Tia Tamblyn
Conversations on sustainable clothing over breakfast with Harri of Marazul Clothing

Conversations on sustainable clothing over breakfast with Harri of Marazul Clothing

It’s been a year since I bought any new clothes.  Like many of us, I’ve been waking up to the impact my buying habits have on people and the planet.  As someone who has always bought a significant proportion of my clothes second hand, I thought the footprint of my clothes purchases wouldn’t be too harmful.  Inspired by the growing community of people opting out of buying new, I decided to challenge myself to a year of No New Clothes.  Easy, I thought.  I wonder if I’d normally buy anything new in a year anyway?

As project No New Clothes began, I had a cull of my wardrobe, charity-shopping a huge number of items that I was clearly not going to wear any more (think miniskirts from my teens … I recently turned 40 …).  This paring back in itself felt reliving, reducing the array of choice which can overwhelm, and lead us to what feels like a ‘simpler’ option of buying new.  

As the year progressed, I realised that although I like to think my wardrobe hinges around a few ‘sustainable’ items of clothing, the reality is that there is a lot of other clutter, purchases made quickly, cheaply and without much consideration to the production processes behind them - a cheap blue t-shirt to go with an expensive pair of jeans; cheap tights to accompany a beautiful hand-made skirt.  Fast ‘fringe’ pieces to accompany the ‘sustainable’ staple.  

It felt as though the lines between my perception of ‘need’ and ‘want’ had blurred, and that I had a blind spot in terms of how I assessed the social and environmental impacts of my purchases: as long as I buy plenty of second hand or ‘sustainable’ clothing, surely it doesn’t matter if I throw in a few more quick and easy fast fashion items?

The journey of the past year has taught me a lot, not least that the reality of my buying habits don’t neatly match up to my perception of them.  It took for me to stop buying new completely, to sit back and observe, before I woke up to the reality of how I buy clothes; a habit that I want to change.

So what’s the problem with fast fashion?  Let’s pause for a moment to consider these pretty startling statistics:

  • The fashion industry is the second-largest polluter in the world, after the oil industry

  • Nearly 70 million barrels of oil are used each year to make the world’s polyester fibre, which is now the most commonly used fibre in our clothing. It takes more than 200 years to decompose

  • The average consumer bought 60% more clothes in 2014 than in 2000, but kept each garment for half as long

  • Garment workers tend to earn 1-3% of the retail cost of an item of clothing

I’m sure many of us have a gnawing sense that the gloss and sheen of the clothes we buy bears little resemblance to the reality of how fast fashion works (despite the best efforts of marketing campaigns), but reading more into the actualities of the fashion industry has left me feeling pretty cold.  How have we created a culture in which we can become so detached from the stories behind the clothes we wear?  Where we are able to persuade ourselves it can’t really be that bad, especially with infrequent (or in my case, far more frequent than I realised) fast fashion purchases?  

The ease with which we can make a purchase - a quick click on a website - and the excessively low costs of fast fashion mean we are able to avert our eyes from the reality of the costs behind our purchases.  We don’t need to research, weigh up and consider for an item of clothing that might cost less than the sandwich we have for lunch.  We can forget about the human and environmental stories behind the clothes, just as we justify our purchases on the basis that if we don’t get much wear out of the item it doesn’t really matter because it was so cheap.

And yet, it does.

One more statistic ..

  • Roughly 350,000 tonnes of clothes go into landfill each year in the UK alone, worth an estimated value of £140 million

It’s clear that the state of the fast fashion industry, fuelled by multinational powerhouse companies, is pretty appaulling, but what signs are there of positive change?

An ExoTextile survey from the summer found that “50% of UK consumers want sustainability in fashion” and that more than a third of women want to cut down on the amount of clothes they buy.  The survey references C-19 lockdown as invoking a greater interest in the provenance of what we buy, extending beyond what we eat to other lifestyle choices including what we wear.  

This inclination to peel back the layers of the clothing industry and take a closer look at the impact clothing purchases have on the planet is what led me to Marazul, a Cornwall-based company that aim to make the production of clothing a positive process.

Over breakfast in the farmhouse here at Botelet, I was lucky enough to hear the story of how Harri Baylis founded Marazul, and has continued to shape this small scale independent company with values of sustainability at its heart.

Marazul evolved out of an initial jumpsuit design that Harri dreamt up whilst travelling in India, scribbled down on paper and created with a local tailor, carefully working together to choose the fabric and refine the functional yet femine design.  At the time, the intention was solely to produce a simple, practical jumpsuit - big pockets, easy on and off, space for the body to breathe in a hot country - suitable for travelling.  Harri found that she was asked regularly about the jumpsuit by fellow travellers curious to know where to buy one, but at this stage it was still a personal project.

From India, Harri returned to New York but soon made the decision to leave the intensity of city life for a more laid-back lifestyle in Central America.  Whilst living in Costa Rica, Harri continued to be asked about the jumpsuit, and gradually the idea of creating clothes to sell began to take shape.

From the outset, Harri wanted to make clothes with a sustainable soul.  The original jumpsuit was steeped in stories - from the women who hand-dyed the fabric, to the tailor who helped bring the design to life.  Continuing the narritive, making sure that these stories were heard and valued within the pieces, was crucial.  Although she had never worked in fashion before, Harri comments that she had “always been obsessed with fabric, texture, shapes and how they work on people”.  This desire to design, in tandem with a consciousness about the environmental and social impacts of her business, led Harri to create her own template for producing sustainable clothing.

Having relocated from Costa Rica to Cornwall, the first pieces Harri created through her new Marazul label were linen jumpsuits; but rather than rushing to churn them out and begin selling she decided to take her time, reflecting on how to maximise the sustainability of each stage of the process.  “If you want to create something organic, then you have to create it authentically, you can’t force it on the world.”

Harri wanted Marazul clothes to be made to last, using robust fabrics and stitching techniques.  The signature design - functional, with a feminine edge - reflects a timeless aesthetic which makes the jumpsuit just as suited to wearing at the beach, dressed up for evening occasions or simply digging the vegetable patch.  This versitility increases opportunities for use, in contrast to clothes that might sit in the wardrobe almost untouched except for rare outings.  The intention was for the jumpsuits to be used, to be worth making, and worth investing in.

In terms of production, Harri was committed to only using natural fabrics and dyes, with no plastics or chemicals.  She travelled to Bali and found an eight woman production house whose values aligned with her own.  “I’ve been very lucky with how the designs are interpreted and made” she comments, explaining that Marazul clothes are all hand-made using linen, hemp or cotton canvas, and hand-dyed.  

The process of creating a Marazul piece begins with a sketch, the detail and measurements are worked up then sent over to Bali.  Even at this stage, Harri is mindful of minimising waste, acknowledging that if her designs don’t ‘work’ as she envisaged, it’s a costly and wasteful process - financially and environmentally - so a lot of time goes into getting the detail right. 

This careful, considered approach to the production of Marazul clothes contrasts sharply with fast fashion in which garments are churned out at top speed to meet the latest trends, with little value placed on longevity or the environmental and social impacts.  Fast fashion embraces a business model in which success is measured in terms of how much is produced and sold, and how quickly.  ‘Made fast’ rather than ‘made to last’ has costs, even if not to the decision-makers in the boardroom. 

Harri purposefully orders Marazul clothes in small quantities with the intention of creating a cycle of selling out, restocking and selling out again, to guard against over-ordering.  “I can’t stand the thought of unsold stock” she comments; a significant counterpoint in company values to the 2018 revelation that Burberry had burned £30m worth of unsold stock.  

The Marazul approach also leaves space for customisation of garments; Harri welcomes conversations with customers about her clothes, some of which lead to design alternations which in turn increases their wearability, longevity and value.  If someone is going to invest in a Marazul piece, Harri wants it to be with them for life. 

Clearly there is a major difference between running a small, independent clothing label as opposed to a multinational company.  Yet both ultimately make choices about how they manage the same processes - design, textile acquistion, dyeing, tailoring, transportation, marketing, sales, packaging.  Although the scale may be staggeringly different, arguably the bigger the company the greater the opportunity to slice off just a bit of the profit and reinvest it back into improving the social and environmental footprint.  

The principles behind the way companies like Marazul operate can surely offer tangible examples of how clothes can be made more sustainability, even if issues of scaleability come into play.  The essence of a more sustainable approach seems to be a commitment to reflecting on the social and environmental dimensions of each stage of the process.  This neccessarily involves slowing down the pace and searching out the stories which reveal the real impacts of creating the clothes we wear.

And this is where we come in.  Because if we are prepared to buy fast fashion, then fast fashion will be created for us.  If we want cheap, plentiful clothing - in such vast quantities that we lose track of what we have, buy items that are worn once or twice (or let’s be honest, sometimes never) - then it seems that the world will continue making this for us.  But just as greater international regulation of the fashion multinationals can help limit the detrimental impacts of clothing production, so we need to take responsibility for our choices regarding how much and what we buy.

Harri notes that during lockdown there was a surge of interest in Marazul, fuelled by an increasing desire to embrace values of sustainability in what we wear.  “People are becoming more mindful of their buying choices.  They want to know the story.  You invest in being part of that story.”

Alongside global initiatives aimed at holding fast fashion brands to account - such as the Fashion Transparency Index - social media, for all it’s potential for negativity and to fuel fast fashion, is also awash with examples of positives stories; individuals, companies and collectives that are choosing to reject fast fashion, unearth the stories behind what we wear, and celebrate the second hand, the repurposed, the sustainabily made.  

The concept of community these days is fluid, no longer simply rooted in georgraphy, but also representing the collective interests and values of disparate individuals and groups.  Through digital as well as in-person communities we are able to listen, learn and share.   From the uniform sale at our local primary school, to clothes-swap evenings with friends, blogs and yes social media posts that have led me to companies such as Marazul, I for one have been inspired to change the way I buy and wear clothes as a consequence of those connections.  

Through our communities, we have the opportunity to understand how our clothes are made, opening our eyes where for so long the reality has been out of sight.  We can cultivate interest in the sustainability of what we buy, giving a leg-up to smaller brands such as Marazul, and create space for individually small yet collectively powerful voices to be heard by bigger companies.  We can reflect upon and re-shape our values, and how they interplay with our actions.  We can pay attention to the stories behind what we wear.  Yes, stories can be manufactured, but via community we have the chance to dig deeper, to call out, to demand transparency and to celebrate initiatives that are founded upon compassion and respect for people and the planet.

For Harri, it has been heartening to see the sense of community that has grown around the design, production and ethics of the clothing she creates.  “We have been used to a 2D approach to clothes and that is not where we need to be.  We need to go 3D, we need the full story.”  

It seems to me that the essence of buying clothes more sustainably lies in taking the time to research, enquire, and remember that our choices as a consumer represent part of that story; it doesn’t end with us.  How we wear our clothes (do we need a vast wardrobe, or keep it smaller and embrace the repititions, mixing up and repurposing of what we own?), how we wash our clothes and pass them on - these too form part of the story of how ‘sustainable’ an item of clothing ultimately becomes.

As we finish breakfast I ask Harri her aspirations for the future of Marazul.  “I want to continue creating beautiful clothes, with a small footprint, that people want to wear.  And to work with more brands to create uniforms - reducing the wastefulness around what we wear for work.”

Which leads me to consider, now that my year of No New Clothes is up, where do I go from here?  I’m surprised to feel reluctance rather than a rush to buy new.  Putting the brakes on has been more revealing than I anticipated.  As an ‘all or nothing’ kind of person, I find it easier to stick to a clear set of (even self-imposed) rules; the idea of any type of purchase being available to me now feels overwhelming.  Yet perhaps I can harness that trepidation and make the choice to only buy new when ‘sustainable’, try to have greater awareness of ‘want’ vs ‘need’, and not lose sight of the vast array of options that I’m lucky already exist within my wardrobe.  

There is no specific blueprint for what makes clothing ‘sustainable’, but enquiring about the fabrics and dyeing processes, who makes the clothes and their workplace conditions, how minority groups are represented, the transportation and packaging choices that are made, whether clothes are made to last (and if they actually do), and considering their versatility - these are the questions that I want to underpin my choices with the clothes I buy. 

Yes, sustainable clothing costs more than fast fashion, and the expense of an item is not necessarily indicative of sustainable credentials; we need to delve deeper, seek out the stories, slow ourselves up; which, let’s be honest, needs to happen if we want to see an end to the devastating impacts of fast fashion.  Buying less and buying second hand can help to free up the option of investing in sustainable clothing when we do choose to buy new.  Not forgetting that the most sustainable item of clothing is the one we already own.

With no sense of urgency, I think the first new clothes I buy will be an update to my threadbare undie department which hasn’t had an easy ‘second hand’ fix during the past year.  I’m going to check out the small fairtrade company that Harri recommends, Pico.  Considered clothing, inspired by community - I’m going to make this the next chapter of my story.

Wearing a Marazul jumpsuit

Wearing a Marazul jumpsuit


A short-form version of this article is published in ENA Magazine Issue 2

Images by Richard Tamblyn


Links

www.sustainyourstyle.org/old-environmental-impacts

https://thegreenhubonline.com/2018/01/16/20-facts-about-the-fast-fashion-industry-that-will-shock-you/

www.wri.org/blog/2019/01/numbers-economic-social-and-environmental-impacts-fast-fashion

www.labourbehindthelabel.org/campaigns/living-wage

https://thegreenhubonline.com/2018/01/16/20-facts-about-the-fast-fashion-industry-that-will-shock-you/

www.ecotextile.com/2020081026509/fashion-retail-news/consumers-want-sustainability-post-covid-20.html

www.bbc.co.uk/news/world-44968561

www.fashionrevolution.org/about/transparency/


In Breakfast & Beyond, Sustainable living Tags Sustainable clothing, sustainable living, Marazul, Tia Tamblyn, Breakfast & Beyond, ENA, Summary 2
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