The sights and sounds of summer . . .

To start, why not put some sounds in your ears while you read over this post? Below is a compilation of various recordings I made (on my camera, so not brilliant quality) during June. Originally, I intended to do a recording every day for 30 Days Wild, but didn't manage it. Speaking of 30 Days Wild, it was fantastic to get my pack from the Wildlife Trusts, featuring cards with pictures that I drew! It was very exciting to have my art going out to thousands of people. I talked about the process of creating the cards here.

So, back to our activites in June. We paid a visit to London for a family wedding at the start of the month and enjoyed some green spaces in the city.

The wedding cakes were a sight to behold. All the fruit and flowers inspired me to try something I'd been meaning to get around to for the last few years: cooking with elderflowers. I foraged a couple of flower heads and made them into pikelets (sweet little pancakes), which worked quite nicely.

It's hard to fit in outdoors time around a full time job with a 1-2 hour commute each way, so we decided to start a little tradition of going on a walk on the way home at least once a week. We chose Arlington Reservoir, because it's a one hour circular walk on an easy trail, with a variety of stuff to look at: the water and waterbirds, a bit of woodland, views of the South Downs, animals, buildings, fields. It was satisfying to watch the evolution of the micro-ecosystem that is the reservoir wall over the course of the summer and autumn, until it got too dark to walk any more.

There was a gorgeous Chicken of the Woods fungus growing on Battle High Street, of all places. I didn't want to take it, as it looked so lovely and colourful. Somebody else didn't have any such qualms - it had been cut down when we next went past, a couple of days after I took this photo. (I later heard it was a friend of a neighbour, who presented it to a family member for their birthday!)

We had an amazing microadventure on the South Downs with probably the most beautiful scenery I saw this year. The HRRA walk this month was also on the South Downs, which meant even more fabulous views!

And at the end of the month we went Champing for the first time. Despite quite a grey and drizzly month overall, we did manage to make the most of it.

Previous 2016 year in review posts: January, February, March, April and May.

3rd Gear is a bike zine by women and queers, which explicitly aims to give a platform to voices not usually heard from in cycling magazines (which, let’s face it, are usually aimed squarely at people with most of the privileges). The zine is edited by Danni, who some of you might remember from her bike touring microadventures last year (September, December). Issue #2 features reflections, articles, art, bike shed updates and advice on topics including electric bikes and mental health (“Is that a cheat’s bike?” by Esther Johnson), the politics of cycling (“War on our roads: Entitlement, cycling and victim blaming” by Danielle Madeley), cycling as a trans person (“Transcyle” by Bobbi Jane), contributions from the folks of No Award, plus more!

Tofu and Trangias is a spin-off, also edited by Danni. It’s a vegan camping and bike touring cookzine divided in two sections - the first about pre-preparing foods to take with you, the second focussing on preparing and cooking when you’re out and about. It has recipes for cookies, spice mixes, curries, vegan sausage rolls, salads and more. As it’s an Australian zine, it’s biased towards Australian considerations (climate, ingredients, availability of water), but it’s definitely translatable to other places. I have a recipe in Tofu and Trangias, so obviously it’s a top quality publication. I thought I’d share my recipe here, to give you a taste (haha, get it?) of the kind of thing you might find in the zine. You can get your own copy of both zines from the Wrenchworthy store.

Spring has truly arrived (this week the weather has been turning on a penny from snow showers to bright blue skies) and we're in the middle of the first foraging glut of the year. This month I've seen loads of wild garlic, primroses, stinging nettles, dead nettles, Alexanders, Jack-by-the-hedge (a.k.a. garlic mustard) and, you guessed it, sorrel!

Obligatory note of caution #1: Be careful not to mix up other leaves in your bag or basket as sorrel does sometimes grow mixed in with other plants. Don't confuse sorrel leaves with the leaves of Lords and Ladies or lilies that may grow alongside them - they're toxic. Finally, as with any plant you pick from ground level, especially in a popular dog-walking spot like Lake Field, give your sorrel a thorough wash before you eat it!

The taste is the final identifier. Sorrel has a tangy, almost lemony flavour. I love the way it makes my mouth water when I chew on a leaf. The citrusy element makes fresh sorrel a great flavour addition to wraps and sandwiches (with hommous, or egg, or roast vegetables). When it's cooked, it reduces and turns limp and brownish. I also find that the tanginess becomes slightly more subdued. Add sorrel at the end of the cooking process to retain more of the flavour.

As with most of my recipes, the quantities listed are approximate. It might be that you need more liquid - so use more liquid. If you like a cheesier risotto, use more cheese. If you like more garlic, put more in. If you want to eat more veggies, add them. If you're vegan, use a vegan cheese or add a few tablespoons of nutritional yeast flakes and/or a ground up dried shitake mushroom for umami. However. While the ingredient quantities are flexible, you do need to pay attention to the timing: have everything ready before you start and be prepared to stir the pot almost constantly for the entire process. Here's a good risotto primer. And here's one of those Guardian "How to make the perfect..." experiment articles on risotto.

Ingredients

• 2 tbsp vegetable oil
• 1 onion, chopped as finely as you can be bothered (not very fine, if you're me)
• 2 nice big knobs of butter (or vegan margarine)
• 250g arborio or carnaroli rice
• Half a glass of dry white wine (have some more on hand for the cook!)
• 1 litre vegetable stock (1 litre water, 1 or 2 stock cubes), hot
• 1 cup frozen peas
• A few stems of asparagus (trimmed, cut into 1 inch lengths)
• 2 cloves garlic, crushed
• A big bunch of sorrel, washed and roughly chopped
• A handful of other wild spring herbs (e.g. wild garlic, Jack-by-the-hedge), washed and finely chopped
• A handful of parsley, washed and finely chopped
• 100g cheese (soft goats cheese, or a mix of gruyere and cream cheese, or parmesan, or anything you like)
• Juice of half a lemon, zest of the whole lemon
• Freshly ground black pepper
• Salt

Method

1. Prepare all your ingredients in advance. Make sure the stock is warm, the lemon is zested and juiced, the cheese is grated.
2. Put a large saucepan on medium heat and add the oil. Fry the onion gently, stirring frequently, until it's translucent. Try not to let it brown. This usually takes a minimum of 5 minutes, even if you're impatient like me.
3. Melt one knob of butter (or vegan margarine) with the onion then add the rice. Turn up the heat and stir the rice until it's all coated in oil and begins to go translucent (a minute or so).
4. Pop the wine in with the rice (it will hiss!) and stir continuously until all the liquid has evaporated. Turn the heat back to medium-low.
5. Start adding the stock, one ladle at a time, stirring after each ladleful until the rice has absorbed the liquid. This will probably take around 15 minutes. The low temperature helps ensure that the rice doesn't overcook on the outside and become mushy while the inside is still crunchy and undercooked. (If you're making a vegan risotto, add your umami about half way through this process.)
6. When you've only got a bit of liquid left and the rice is almost done (just on the crunchy side of al dente), add the peas, asparagus, crushed garlic, lemon zest and the rest of the stock. I try to add these early enough so they have enough time to cook, but not so early that they'll be limp and brown.
7. Turn off the heat, stir in the spring herbs and parsley. Add cheese (if using) and second knob of butter/margarine. As it's melting, stir briskly to up the creaminess factor.
8. Just before you dish it up, mix in the sorrel (reserve a few small leaves for garnish), a squeeze of lemon juice and  pepper and salt to suit your taste The sorrel is added at the end of this recipe so it retains more of its tangy flavour and stays greenish.
9. Plate up, using remaining sorrel leaves for garnish. Eat that deliciously tangy risotto!

Is there anything cosier than sitting by a log fire, maybe after a brisk winter walk, sipping a mug of piping hot mulled wine? Possibly. Nevertheless, it is one of my favourite things about winter in the UK!

You can get mulled wine pre-mixed in a bottle or you can get sachets/bags of spice to add to your own wine, but making it from scratch is easy.  For a non-alcoholic tipple, use fruit juice like orange, apple or grape instead of wine. The following recipe produces an exceptionally fiery brew, so adjust according to your tastes.

I discovered while researching different mulled wine recipes that there is a large contingent of people who don't like mulled wine at all. Are you one of them? Explain yourself!

If you went out walking in the UK in August and September, you probably noticed the epic quantities of blackberries in almost every hedge. I can’t go past a blackberry bush without stuffing my face, but with all the face-stuffing dedication in the world I couldn’t possibly eat all the blackberries on offer, so I took to making hedgerow jam.

“Hedgerow jam” is really a catch-all name for any jam you make using the fruits of your foraging labours – blackberries, elderberries, crabapples, rosehips, sloe, hawthorn, damsons and so on. You don’t have to have a particular ratio of fruit, but with the current blackberry glut I’d suggest you pick lots of blackberries and supplement them with a few handfuls of whatever else you happen to find. If you’ve got a cooking apple at home, throw that into the mix, too.

Here is the basic recipe for jam: boil approximately equal weights of fruit and sugar together, maybe with a bit of water, until it sets.

That’s it. At the heart of it, making jam truly is that simple. Now that you realise jam-making is well within your capabilities, here are the only other things you need to know to make epic jam.    

Low-pectin fruits don’t set as well, so, if you’re concerned about that kind of thing, combine them with high-pectin fruits or add a good squeeze of lemon juice to the mix. To give a few common examples: damsons, blackberries and crabapples are high in pectin; elderberries and garden fruit like strawberries are low in pectin. If you’re not sure, Google it.  And remember: under-ripe fruit has higher pectin levels than over-ripe fruit, so it makes a better jam.    

Clean your fruit thoroughly, discard any spoilt bits and chop it up if necessary. Boil together any fruits that will need straining, such as whole crabapples, damsons and sloe, with just enough water to cover them. It will only take a few minutes for them to get mushy, at which stage you can push the mixture through a sieve or colander to get rid of the pips and skins. (If you're using hawthorn, rosehips or elderberries, it's probably better to make jelly instead of jam - see below.)

Return the mix to your saucepan and add the blackberries and sugar. If you’re using blackberries by themselves, they’re fine to cook with the sugar from the start.

Feeling adventurous? Go for it! Add your spices as early as possible to give them time to infuse. Some spices also look lovely suspended in a jewel-like jelly (see below). You could try cardamom, chilli, cinnamon, star anise, cloves, peppercorns… the list goes on. Let me know if you strike a winning combination!    

If you’re using rosehips or hawthorn, or if you prefer jelly to jam, you’ll need to add a step. First, boil your fruit in water until nice and mushy (rosehips take ages), then, before adding the sugar, let the mixture strain for at least an hour through a sterile cloth (e.g. a clean, freshly ironed pillow case or large handkerchief) into a bowl. Some people say to leave it overnight – I don’t have the patience! But be aware that if you squeeze the cloth, pulp will come through and give you a cloudy jelly. Mix the liquid and sugar together in your saucepan and proceed as you would for jam.    

Your fruit-sugar-water mixture will set only after it’s reached a rapid boil (about 105 degrees), so get it bubbling before turning it down to a lively simmer. The easiest way to test your jam is to pop a small dollop onto a cold plate out of the freezer or fridge, let it cool for a minute, then swipe through it with your finger. If the mixture wrinkles up a little bit/stays separate along your swipe-line, it’s ready. If it oozes back in like a liquid, it isn’t ready. If you jam’s not setting, add a squeeze of acidic, pectin-y lemon juice to help it on its way. But in all seriousness, don’t stress about this: runny jam is still delicious (drizzle it over icecream!) and if it doesn’t set in the jar overnight you can always tip it back into the saucepan and cook it a bit more the next day.    

Just joking – I know you know how to eat jam. So, who’s for scones and tea?    

I love sharing food with friends, many of whom are vegan or have allergies/intolerances, so I’m always on the lookout for tasty, friend-friendly things to cook.

One of my favourite muffin/cupcake/cake recipes is vegan, does not contain nuts and can easily be made gluten-free, soy-free and alcohol-free. This means it’s perfect for office parties, bake sales and picnics. Also, it’s easy (which is great for me because, unlike some of my amazing friends, I am not Bake Off material). Obligatory vegan recipe statement: this cake is so decadent and delicious that the most annoyingly anti-vegan person won’t feel the need to smear bacon fat on it in order to enjoy it. 

This recipe comes via Where’s the Beef?, who call it “un-beet-able chocolate cake”. Go and check out their amazing foodie blog! I use the same quantities as them, which makes about 18 muffins (so make sure you have enough muffin cases). 

For the muffins

• 1 generous cup grated fresh beetroot (1-3 beetroots, depending on size)
  
• 1.5 cups plain flour (you can use gluten-free flour)
  
• 2.25 cups white sugar
  
• 1 generous cup cocoa powder
  
• 3 teaspoons baking powder (check for gluten)
  
• Pinch or two of chilli powder (optional)
  
• 1 teaspoon salt
  
• 1 cup sunflower oil
  
• 1.5 cups soy milk (check for malt/gluten, use rice/oat milk for soy-free)
  
• 3 teaspoons vanilla essence (replace with a generous shake of cinnamon powder for alcohol-free)
  

For the icing (all quantities are approximate)

• 2 big tablespoons vegan margarine (check ingredients for soy- and/or nut-free)
  
• 1.5 cups icing sugar 
  
• 1-2 dessert spoons of beetroot juice
  
• Squeeze of lemon
  

Preheat your oven to 180°C, pop large cupcake/muffin cases into a muffin tray.

Wash and peel the beetroot, then grate it into a large, deep bowl (the sides will help keep the juice from splashing out and staining everything). Give it a little squeeze to get some of the juice out for the icing. Pack a cup with grated beetroot and pour the juice into a glass/small bowl to reserve for the icing.

Sift the flour, sugar, cocoa, baking powder and salt into a large mixing bowl (along with the chilli powder and ground cinnamon, if using). Add the oil, milk and vanilla and stir with a big wooden spoon until just combined. If you’re using gluten-free flour, the mixture will be much runnier, but this is normal. Fold the grated beetroot into the mixture, then spoon it into the muffin cases, leaving a centimetre or so at the top.

Bake the muffins for about 15 minutes. Use the skewer test to check, or simply poke the top with your finger to check that the muffins are firm. This recipe makes quite a dense cake (a mud muffin!), so don’t expect them to rise too much. Repeat this step with any left-over mixture.

When the muffins have cooled, you can ice them. I often leave a few un-iced, because they are extremely rich already and some people won’t be able to take the extra sweetness.

To make the icing, beat together the margarine and icing sugar in a small mixing bowl. Add a squeeze of lemon juice and a teaspoon or two of beetroot juice and stir vigorously, adding more beetroot juice as necessary to make the mixture a bit easier to spread/pipe. I like to pipe the icing on in a nice pattern. Well, I like to try. Some of my efforts are better than others.

Aww, yeah. Time to put these delicious muffins in your mouth.