School ready? Tips for parents

Liz Nicholls

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Starting school can be a nervous time for children and their families. Local early years specialist Hayley Fuller offers these words of wisdom to allay some of the most common fears.

With the end of an academic year rapidly approaching, you may find yourself asking if your child is actually ready for “big” school? Your child may be moving on from a nursery, childcare or your home setting where everything has been a regular routine, having had consistent and familiar educators or family members supporting them.

You could be worrying about your summer born child starting school at the tender age of four and questioning yourself, are they emotionally or physically ready yet? Or maybe you have a child who still needs support with their speech and language ability? With over 20 years Early Years expertise, I am here to answer any questions or concerns you may have along with some ideas to support you and your pre-schooler.

“My child doesn’t show any interest in writing or drawing”

Do you have a child who would rather be outside kicking a ball or climbing a tree than sitting down to draw or write? Well good news, because these physical activities that your child shows more of an interest in now are actually helping them to be able to draw and write in the future (when they are ready!)

Helping your child develop strong core muscles and gross motor skills is the BEST thing you can do to help your child sustain the strength to hold a pencil later on. The gross motor muscles in turn, then support the fine motor muscles in the wrists and fingers for example, to become stronger and more sustainable.

So keep taking your child to the park, keep letting them climb the climbing frame and allow them to choose the outdoors! When their muscles and minds are ready, they will be interested and happy to write and draw.

“I am worried my child will find it hard to detach from me”

If your child has had trouble in the past settling into a different setting or being left with “new” people you may worry that your child will struggle to detach from yourself when they get to “big” school.

Keep all talk about starting school very positive, have active conversations with your child about how much fun they are going to have and how many wonderful new experiences they are going to take part in. If you are positive and demonstrate that you are not worried for them, your child will pick up on these mannerisms and will hopefully have more positive ‘self talk’ when they think about starting school.

Allow your child to bring in a ‘transition object’ such as a small soft toy, for the first few days as this could comfort them and bring some of ‘home’ into the new setting. If you can, arrange some playdates with some new class mates before they start school so your child can see a familiar face or two when they get there.

“My child is very shy, I am worried they might find it difficult to settle”

The most important thing to know though, is that it is completely normal if your child does need some extra support to settle. Never feel embarrassed by your child showing their attachment to you. Your child’s teacher will be well versed to this and will know a range of strategies to support them. Always say “goodbye” to your child (even if you think they will be upset to see you go) and never just “disappear” without your child knowing or lie and say you will be “back in a few minutes”.

Although this seems like a good idea, this ultimately prolongs your child’s attachment as they will be thinking about you returning soon. When you say “goodbye, see you after school” give a big hug to them and then go, you set a strong, clear message to your child that you are leaving now, you will be back and it is time for them to go into school. In the long run, this will help your child to settle more quickly.

“My child is very shy, I am worried they might find it difficult to settle”

The most important thing to know though, is that it is completely normal if your child does need some extra support to settle. Never feel embarrassed by your child showing their attachment to you. Your child’s teacher will be well versed to this and will know a range of strategies to support them. Always say “goodbye” to your child (even if you think they will be upset to see you go) and never just “disappear” without your child knowing or lie and say you will be “back in a few minutes”.

Although this seems like a good idea, this ultimately prolongs your child’s attachment as they will be thinking about you returning soon. When you say “goodbye, see you after school” give a big hug to them and then go, you set a strong, clear message to your child that you are leaving now, you will be back and it is time for them to go into school. In the long run, this will help your child to settle more quickly.

“My child still struggles to dress and undress independently”

Independence is an important part of starting school. Naturally, you would have supported your child heavily with this. Please do not worry if you child still struggles with buttons and zips, it is very normal developmentally for your three or four-year-old to need some support.

When you can encourage them to put their coats, shoes and socks on independently, then each morning throughout the summer or first half term at school, encourage them to attempt to put their uniform on and off on their own as much as possible. Once your child is at school and can see other children being independent with their dress they will naturally want to copy and will be more self-motivated to do this independently.

“My child is a fussy eater, I am worried they will not eat their school lunch/lunch box”

If your child is having school dinners, make sure you go through the menu with them together. This will help them feel more prepared for what will be on their plate. It is amazing how a fussy eater suddenly starts trying new foods because their friends are eating the same thing next to them. Try introducing one new food from the school menu, alongside their usual ‘safe’ foods when you are at home every day.

Even if they refuse for the first few days, you usually find after about eight attempts at looking and smelling the new food they will then move on to trying. If you are providing a packed lunch for your child, try this method also in their lunch box. You may be surprised! Think about cutting a little opening on difficult packets so your child can open it themselves more easily, and have a test run of them opening and closing any food boxes and drink bottles before they start.

Make sure to bring a snack when you pick up your child after school, they always leave hungry no matter how well they have eaten during the day. Busy minds require lots of food after all!

“My child still needs help to use the toilet and wipe themselves”

Toileting is again, a big part of starting school and your child’s teacher should be able to still support and help with this when needed. Keep practising as home and encouraging them to try and wipe by themselves.

Please do not worry if your child has a few accidents in the first term, when they haven’t had any for a while. I tend to find that some children get so “busy” with their activities they simply leave it too late to go. They will get used to this as time progresses and it is very normal for this to happen initially.

Make sure you pack plenty of spare underwear, socks, and bottom layers for you child in their school bag to help with this. Most Reception teachers will encourage the children to use the toilet very often throughout the day, especially in the first term.

“My child doesn't know anyone else at the school, I am worried they will feel left out”

Children are beautifully adaptable at this age, and they will make new friends extremely quickly as most children are naturally curious and talkative at this age. Even if you child ends to be quite shy, I have always found, in the first few weeks, they will gravitate towards “like minded” children naturally.

Social development is one of the biggest and most important parts of Reception so it is natural for your children to still be learning how to socialise and make friendships at this age and stage of development.

HAYLEY FULLER

For more support, information or questions please do feel free to get in touch!

Hayley Fuller, EYFS specialist hayleyfuller.co.uk

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Heatwave help for your gardens

Round & About

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With temperatures set to soar again this week, a paucity of rain and impending hose pipe bans, how do you keep your garden going? R&A gardening expert Cathie Welch has some advice

As I write this we are being warned that temperatures are going to climb to over 40 degrees! Many people are asking how we deal with this in our gardens. Once it hits there is very little we can do about extremes of hot and cold that descend on us unexpectedly.

The lawn

Lawns naturally have a dormant season in the summer and there is no need to waste precious water trying to keep it green. Once the rains arrive in the autumn it will green up again but will need some tlc so get scarifying, aerating and topdressing. I found my grasses went brown very quickly but the lawn ‘weeds’ thrived.

The flower beds

You may have lost a few of your plants in the recent hot spells even though you tried your hardest to water them. Accept there was nothing you could do and move on. Make plans to improve the soil structure by adding organic matter and don’t forget to mulch as you weed. Consider installing drip irrigation for the future.

Pots

Plants in pots do not tolerate drying out but this can be alleviated by using a good quality compost such as wool which holds onto the water for longer. Once they have dried out it’s very difficult to get them wet again so consider plunging and soaking the root ball or top dressing with wool compost before watering thoroughly.

Lawns naturally have a dormant season in the summer and there is no need to waste precious water trying to keep it green

New plants

Do not even consider planting in the summer months unless you have an irrigation system or you are sure the water is reaching all the way down to the roots. If you must plant, place an upside down water bottle or piece of pipe next the plant to fill up each day. I’ve seen bags next to newly planted trees which act as a reservoir. Trees are notorious for dying in the drought and many suffer from ‘establishment failure’. Whether planting in the spring or autumn it is that first summer that is critical. When you have watered the plant check how wet it is by scraping the surface of the soil. You would be amazed how little the water penetrates despite spending hours of your time watering!

Old plants

Unfortunately I remember only too well the summer of 1976 after which many established trees suffered from dieback as the water table dropped below the depth of their roots in the Summer.

 

Moving forward

• Improve your soil by adding organic matter.
• Prevent evaporation by mulching.
• Irrigate if you can and at the very least harvest as much rainwater as you can by placing water butts and containers under every pipe and gutter.
• Learn from the plants that thrived in the heat and the ones that died.
• Think very carefully when planting new plants. If you are choosing Mediterranean plants, plant in the spring and not the autumn as they could rot over winter.
• Get to know your soil type and research the plants that would do well in your garden.

Find out more

More advice on this and other garden topics at www.cathiesgardeningschool.co.uk

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John Otway & Wild Willy Barrett

Round & About

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John Otway & Wild Willy Barrett bring their hugely entertaining, funny show to The Crooked Billet, Stoke Row on Wednesday 7th September.

John and Willy’s roots were originally in acoustic, roots and folk. Otway was hugely influenced by early Bob Dylan, Otway’s early gigs were on the folk circuit. In the early 70’s Willy Barrett enjoyed an enviable reputation on the folk scene. Willy features on The Contemporary Folk Guitar album with Bert Jansch, John Renbourn, Gordon Giltrap and Ralph McTell. He performed numerous times at the Cambridge Folk Festival. Willy also spent time as guitarist with George Hamilton IV.

Otway & Barrett’s grungy fast and furious fiddle, banjo and guitar with sweet and sour harmonies became pigeon-holed by the punk rock/new wave genre.

The duo have split and reunited umpteen times since their first gigs in 1971. The Who’s Pete Townshend produced and performed on their legendary self-titled debut album “John Otway & Wild Willy Barrett.

Otway has headlined Reading Rock Festival and played Glastonbury dozens of times

A legendary Old Grey Whistle Test performance where Otway’s failed amplifier leap saw him straddling the speaker, crashing on his most delicate bodily parts. The painful landing led to “Really Free” being a Top 20 hit and Top of the Pops appearances.

Over the years Otway & Barrett have headlined numerous festivals. Over 10,000 attended Otway’s home turf Aylesbury Market Square gig – filmed for the ITV documentary “Stardust Man” (Otway was originally a dustbin man).

Otway has headlined Reading Rock Festival and played Glastonbury dozens of times. Wild Willy Barrett is a regular at the Cambridge Folk Festival. The duo have performed main stage at Cropredy, and performed to 150,000 supporting The Police in Toronto.

Chart success has been sketchy. In 1980 the BBC cameraman’s dispute cancelled Otway & Barrett’s Top of the Pops performance of their single DK50/80 which consequently dropped out of the charts. The BBC banned their single “Headbutts”. Otway enjoyed a Top 10 hit in 2002 with “Bunsen Burner”, performed on one of the last ever Top of The Pops.

Otway clocked up his 5000th gig recently. The secret to John and Wild Willy’s huge cult following and popularity of their stage shows is down to an enduring, hilarious and utterly entertaining live performance and presence. Barrett is an incredibly talented musician and very funny, with the ability to swap from Django Reinhardt to punk rock in a blink. The ability to play blues slide guitar with an egg, play classical guitar (usually Otway’s) with a hacksaw and claw hammer. Otway is a brilliant songwriter, their set bounces from beautiful ballad to grunge-folk-punk to their hits: “Bunsen Burner”, “Really Free”, “Geneva” and the seminal “Beware of the Flowers (’Cos I’m Sure They’re Going To Get You Yeah!)”

Incidentally, in 2000 “Beware of the Flowers” was voted in at Number 7 by the BBC National Poetry Day poll to find the nation’s favourite lyric. The Beatle’s Yesterday comes in at Number 6.

Otway, Otway & Barrett have sold out the London Palladium, The Astoria, Hammersmith Odeon and the Royal Albert Hall (more people went to see Otway at the Royal Albert Hall than went to see Tom Jones at this year’s Henley Festival).

Hogs Back Brewery opened in August 1992 in Tongham, near Farnham, in 18th century farm buildings that at various times had stored wheat and housed cattle and, appropriately, hogs. The first casks to roll out of the original brewhouse – now the site of the Brewery Shop – and into local pubs were TEA – which was renamed Tongham TEA earlier this year.

Catch John Otway & Wild Willy Barrett at The Crooked Billet

Catch John Otway & Wild Willy Barrett at The Crooked Billet, Stoke Row on Wednesday 7th September. Pub chef and landlord Paul Clerehugh promoted many of Otway & Barrett’s big London shows. Paul played guitar on the original “Bunsen Burner” hit recording and took a choir of 1000 Otway fans to Abbey Road Studios to record the B side of the 2002 hit.

Otway & Barrett. National Treasures.

For tickets and further details contact the Crooked Billet on 01491681048 / 01491682304.

The Crooked Billet, Stoke Row, Henley on Thames, RG9 5PU

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Be water safe as you swim

Karen Neville

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The Royal Life Saving Society has invaluable advice to help you enjoy the water safely this summer

With temperatures set to soar again this week there’s always the temptation to jump in the water and cool down but make sure you do so safely, especially if you’re taking the plunge at an open water site.

Sadly, a very high proportion of accidental drownings take place at lakes, rivers, canals, reservoirs and quarries where the lure of cool water on a hot day can be too much to resist.

The Royal Life Saving Society say: “The benefits of swimming and dipping in open water are well documented. Not only does being in or on open water allow new adventure it also has documented benefits for both physical and mental wellbeing. All of these hazards can be controlled through proper organisation and planning.”

Risks to consider in open water include: the shock of cold water which can make swimming difficult and increase the difficulty of getting you if you should get into trouble; lack of safety equipment; the hight of the fall or jump; depth of the water – this can change and be unpredictable; underwater objects which may not be visible; obstacles or other people in the water; uneven beds or banks; strong currents that can sweep you away rapidly; water pollution.

Sadly, a very high proportion of accidental drownings take place at lakes, rivers, canals, reservoirs and quarries where the lure of cool water on a hot day can be too much to resist.

Drowning is preventable, yet over 400 lives are lost to drowning across the UK and Ireland, every year. If you see someone in trouble, the RLSS advises:

Step 1. Keep alert
Don’t expect a casualty to be shouting for help. They may be struggling to breathe, and drowning looks very different to how it is portrayed in the movies.

If you’re not sure, shout: ‘Do you need help?’ If they say yes or don’t answer at all, it’s time to act.

Step 2. Resist temptation
Don’t be tempted to go in. The water might be cold, which will limit your ability to swim. And whatever has caused the casualty to need help is likely to happen to you too. Stay well back from the edge.

Step 3. Call 999 or 112
Call the emergency services before you do anything else, so help will be on its way.

Or ask someone else to call while you try to help the casualty. If you’re alone without a phone, find someone who can call for help.

Step 4. Shout and signal
From the shore you have a better view of the area than the casualty. Shout and encourage them to reach a life ring in the water, a jetty, or a shallower area of water. Remind them to kick their legs.

5. Find a rescue aid
If there is a life ring, throw bag (filled with rope), or other public rescue aid equipment nearby, quickly read any instructions then throw it to the casualty.

If there is no public rescue aid equipment, throw anything that will float.
Step 6. Safe rescue

Before you pull the casualty in, get down on one knee or lie down so you don’t fall in.

Remember, even if your rescue attempts fail, emergency services are on their way. Keep sight of the casualty to help the emergency services locate them quicker.

Find out more

Visit the Royal Life Saving Society (rlss.org.uk) for more tips and invaluable advice. 

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Bear Grylls Kids Survival Guide

Liz Nicholls

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Jump to…

1. Try foraging for food
2. Get to know the skies
3. Learn how to read and create maps
4. Tell the time from the sun

5. Make the ultimate den
6. Go incognito!
7. Learn the essential knots
8. Finally, test your knowledge with wild camping

Bear Grylls’ Survival Academy has created The Go Wild guide – developed with snack brand Nature Valley – with eight free ways to keep active kids satisfied this summer in their own home or the local park.

1. Try foraging for food

Fall in love with nature by foraging for herbs in your own garden, terrace, or kitchen, or look outside to try and find some wild plants growing! To get set up for foraging, you’ll need a basket and some gloves before heading out to your local park, field, wood, or nature reserve.

Any of these could be growing nearby:

• Purslane – also known as hogweed, purslane is a leafy green plant which can be used as an herb and salad vegetable. Will be in season mid-summer!

• Raspberries – wild raspberries can grow in hedgerows from mid-August and may be smaller than shop bought but are just as tasty!

• Blackberries – similar to raspberries but darker purpley-black in colour, these will also be ripe and ready for picking from midsummer

• Wild Garlic – although this may not be growing in the summer, it’s a good one to know as will be ready to pick and in season next Spring!

2. Get to know the skies

(Great for small children) – the clouds are full of all sorts of hidden animals; you just need to look carefully for them! To try your hand at zookeeper, pick a nice spot in the garden or the local park with a picnic and try spotting as many animal-shaped clouds as you can. Essential to take a notebook and pen or pencil so that you can draw them too.

If you’re waiting to learn a bit more about the clouds, they can also be used to try and predict the weather!

Simply look to the skies to identify these five formations:

• Cumulus: Detached clumps of cloud composed of water droplets that form low and indicate fair weather. Have flat bases and heaped tops and look a dazzling white in the sunshine.

• Altocumulus: Appears as rolls of cloud, or layered patches in the mid-level region. Commonly found between warm and cold fronts, so can precede bad weather.

• Cirrus: Detached, wispy clouds, formed of ice crystals. Wavy appearance is caused by wind movement. Can indicate a change in the weather. Also known as mares’ tails.

• Cirrocumulus: High patches of cloudlets made up of ice crystals that never cast self-shadows. Usually seen after rain, indicating improving weather.

• Cumulonimbus: Known as thunderclouds, these have low dark bases and extend many miles up into the atmosphere. Produce brief, heavy downpours, and sometimes lead to hail and lightning.

And you can also do this at night! Test your navigation skills by looking to the skies!

In the northern hemisphere, look for a distinctive winter constellation – Orion. He is easy to spot as there are 3 prominent stars more or less equal distance apart in a line and that is Orion’s belt. Under his belt there is 3 start that represent his sword. When the stars of Orion’s sword are vertical in the night sky, and you are facing him, you are facing South.

In the southern hemisphere, scan the skies for one of the brightest constellations – the Southern Cross (or ‘Crux’). This video illustrates how easy it is to find South…

3. Learn how to read and create maps

Prevent yourself from ever getting lost by mastering the art of Cartography and learning how to draw and make maps. This may help you map out your local nature spot or create a fun game where you can hide messages in the park for friends to find later on.

Today, most maps are printed on computers, but you can try making one the traditional way, by grabbing a compass and some paper and pens and getting outside. Start by carefully mapping and naming landmarks you see such as ponds, interesting or weird looking trees, and places where certain animals live. You can make a general map with physical landmarks or try out a thematic map with a specific theme to suit your friends.

4. Tell the time from the sun

Make a DIY sundial and compass to see where you are and the time!

Equipment:

• A long stick to use as the central shadow marker
• Some rocks to mark North, East, South, and West
• A watch, as a timer!
• Sunshine!

Instructions:

1. Place your stick in the ground and mark the end of the shadow with one rock

2. Wait 30 minutes and then mark the end of the shadow with the second rock

3. The first rock will be your West point, and the second East. Now mark North and South

4. There you go – you have a compass!

5. Make the ultimate den

A simple and fun thing to do in your back garden, on a picnic, when camping – or even in your bedroom – here’s a simple guide from the den making masters at BGSA on how to make the best den

Equipment:

• A sheet
• Two trees or structures at home that are safe to attach the sheet to
• Some rope
• Decorations of your choice

Instructions:

1. Select a suitable area between any two trees or points for your den

2. If outside, check for any loose branches then run the rope between the trees

3. Drape the sheet over the rope, and then weigh down each corner with a rock, log, or something heavy to hold it

4. Inside your structure, add blankets, leaves, or anything else to make the den cosy and fun inside!

6. Go incognito!

Try and make yourself invisible by learning the five s’s of effective camouflage.

When we’re in the wilderness and our survival relies on us remaining hidden and hard to find, there are five key aspects you need to ensure you’re addressing as you make your way to safety. Helpfully, they all begin with the letter S!

1. SHAPE

Find ways to break up your shape with foliage from your immediate surroundings so that the outline of a human figure is no longer obvious.

2. SHINE

Look carefully at your clothes and equipment to conceal any shine. This could be anything from your watch to the lace ringlets on your boots – use mud to cover everything you can (including your face and exposed skin) but don’t go overboard with the mud either as this in itself could also draw attention.

3. SMELL

Your smell will often betray you long before you’re seen or heard. To minimise exposure, eat all your food raw – if you can! – as the smell of cooked food (and your fire) will carry.

4. SHADOW

Where possible, do as much of your movement at night, where your shadow or silhouette will not expose you.

5. SOUND

All your movements should be slow and purposeful so as not to attract any unwanted attention. If you are moving with someone else, use hand signals instead of your voice to communicate

As long as you are mindful of the above five elements, you’re well on your way to making it to safety and having an incredible story to tell on the other side!

7. Learn the essential knots

Knot tying is an essential part of outdoor adventures, whether you’re building camp, tying your laces, or flying a kite!

Practise these three knots at home until you can master them:

A person holding a bow and arrow Description automatically generated

• Overhand Knot – this is the easiest one of all and is what our hands would automatically do if we were handed a piece of rope or string and told to put a knot in it. A key thing to know about this one, if you tie it around something, it can be undone easily. So, this one is primarily used as a ‘stopper knot’ – useful for stopping the end of a rope slipping through a hold or to stop the ends of a rope fraying.

• Bowline Knot – a BGSA favourite and used by adventurers worldwide, the bowline is made by a loop at the end of a rope which won’t slip or tighten.Also known as the ‘king of knots’, the Bowline is perfect for constructing a hammock at home, making dens, or setting up rope swings.

• Clove Hitch – this one’s a quick and memorable knot that can be used to attach a rope to a pole or a carabiner. Fun fact about the clove hitch, it’s one of the most commonly used knots by the Scouts!

8. Finally, test your knowledge with wild camping

Now that you’ve mastered these survival skills and a summer of challenges, finish off the holidays with a wild camping trip! Even if it’s just outside in your garden, it’s time to put what you’ve learnt into practice and get some experience as a true adventurer.

More info...

To further encourage get people out more, this year will see the return of Nature Valley’s partnership with the Gone Wild Festival with Bear Grylls in Powderham Castle, Devon from 25th to 28th August 2022. Gone Wild Festival with Bear Grylls is an action-packed family friendly festival for adults and children aged 6-18-years.

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Cheers! Best wines for summer

Round & About

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Columnist Giles Luckett recommends some sensational summer sippers available locally.

Hello.

Summer is a brilliant season for wine lovers. There’s nothing quite like being able to sit in the sun and sip some time away in the company of a diverting glass or two. Over the last 30 years, I’ve written dozens of best of the summer wines columns, most of them under strict deadlines.  Not because of pressure from my editor, but because spells of good weather have often lasted about as long as a bottle of Graham Beck Rosé (Majestic £11.99) lasts in my house. The current two-person record being 14 minutes and 18 seconds.

That certainly isn’t a problem this year. And with the forecast for our part of the country giving better odds on cloudy with a chance of meatballs than rain, here are some summer sipping wine recommendations that should bring a smile to even parched lips.

First up, a fizz. I’ve always been passionate about sparkling wines, and the last few years have proved a golden age. When I joined the wine trade, Harrods’ wine department reflected the mood of the times by listing a wide range of Champagnes but virtually no sparkling wines.

This was great for tastings – the evening we spent tasting every Champagne in the shop was one of the best tastings I’ve ever attended – but woeful for the wallet. Good (drinkable) sparkling wine was rarer than a hen’s dentures, but how things have changed…

South Africa, Australia, California, France (who knew?), and Italy all offer great tasting; great value fizzes these days. For this column, though, I’m going to recommend a homegrown wine, the Denbies Whitedowns (Waitrose £18.99). This is everything you could wish for in a sparkling wine. From the fresh, floral, white berry nose to the refined, zesty palate with its flavours of pears, citrus, and peach stones, it’s complex as it is and refreshing.

There's nothing quite like being able to sit in the sun and sip some time away in the company of a diverting glass or two.

Next up, the first of two whites. CUNE is one of the great names of Rioja. Wines such as Vina Real and Imperial are the stuff of wine trade legend, and even their entry-level Crianza (Sainsbury’s £7.50. No, seriously £7.50, I couldn’t believe it either) is brilliant. Their whites can be just as compelling, and the Cune White Rioja is deep joy Barrel fermented; this traditionally styled white Rioja offers masses of peach, red apple, and honeydew melon fruit, with overtones of spicy vanilla. Versatile enough to partner with white meats, fish, or creamy cheeses, it’s also lovely on its own.

My second white couldn’t be more different. It’s the Wine Society’s Vihno Verde (£6. ) Portugal’s wines have been a trade secret for years, though attention has focused on the reds. I’ve had quite a few of their whites of late, and if you’re looking for value and excellence, look no further. The Society’s Vihno Verde is a wonderfully pure, clean, fresh-tasting wine that is light, delicate, and has a touch of spritz to it Fruit-driven; it has a pear and almond flavour to it that finishes with a twist of lemon. The perfect summer evening sipper or elegant aperitif.

If you’re looking for a serious rosé for summer sipping, I can wholeheartedly recommend the Domaine des Echardieres (£9.50). This is made by Vineyard Productions, which is headed up by Liam Stevenson, the youngest ever Master of Wine and someone who holds world records for rowing across the Atlantic. Hero worship is due, especially when you try his wines. The dedication to the cause of creating great wines with a ‘taste of place’ shines through this delicious Loire Valley wine. Made from Cabernet Franc, Gamay, and Malbec, it offers an intriguing blend of blackberries and green peppers from the Cabernet, cherries from the Gamay, and a richness and a hint of ripe plums from the Malbec. This is an outstanding choice in a cluttered and often disappointing rosé market, where presentation counts for more than contents.

And so to the reds. My first choice is a perennial summer favourite of mine, the Zuccardi Los Olivos Malbec (£11.50 Oxford Wine Company). I’m a massive fan of Argentinean Malbec, and Zuccardi is one of the finest producers of it. Inky purple, the sumptuous nose is a combination of stewed black fruits, offset by notes of raspberries and rose petals. In the mouth, it’s generous, full, multi-layered, and offers everything from blackcurrants and chocolate to red berries and charcoal. This is an absolute must for barbecued red meats.

And finally, another wine from Liam, the Petite Immortelle (£11.95 Vin Cognito). This hails from the South of France’s Roussillon region and is a traditional blend of Syrah, Grenache, Mourvedre, and Carignan. Earlier this year, I tried this with its big brother, the Immortelle (£20.95 Dawe Wines), and I knew that both would make my top ten wines of the year. The Petite Immortelle is approachable now (its big brother is a beast that needs time to show its full beauty) and offers up masses of sweetly toned black fruits, plum skins, smoke, herbs, and a long minerally finish. This is another outstanding wine from a winemaking team that is doing some fantastic things.

Until next time...

Well, that’s me, for now at least. Given a following wind and an available glass, I’ll be back soon with a few words on affordable fizz.

Giles

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Respect your elders! Five recipes

Liz Nicholls

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August is the zenith of elderflower season, with this floral yet tropical flavoured plant gracing many a hedgerow in this gorgeous part of the world.

The plant is known for its white flowers which sprawl out of the stem and will begin to flourish from May lasting through to August, when it then begins to develop purple elderberries.

The fresh, floral, and slightly tropical taste makes the flower a great base for many recipes. The taste is often compared to a more floral version of pear or lychee.

Most commonly, elderflower is found in cordial drinks, but the versatile ingredient has far more to offer…

How to spot elderflower

Elderflower’s most recognisable element is its sprawling white flowers which look like a burst of small creamy petals. The tree itself will be small in size, often just a shrub. It is plentiful throughout the UK and often grows in woods, hedges or even in parks or on big streets. However, before you even spot the flower, you may be able to smell it! Elderflower has a distinctive aroma which many liken to ‘the smell of summer’ – it should smell floral and creamy. If the flowers have a brown colour or smell musty, it’s best to leave that plant. Lastly, be sure you’re not confusing elderflower with other similar looking plants like Pyracantha or Cow Parsley. If possible, take a photo of elderflower with you so you can compare. Remember that elderflowers grow from woody, leafy branches, have 5 rounded petals and yellow anthers.

How to prepare your elderflower

If you can, try to pick your elderflower in fair weather. The blooms will be packed with pollen and it’s this which gives the plant its signature taste. Poor weather can mean that the pollen has been washed or blown away, resulting in a less flavourful return. It’s also worth avoiding any elderflowers from beside road or railway lines as these can be tainted with fumes, instead try to wander farther afield for your crop. This is important as when you come to prepare your flowers, you shouldn’t wash them, as this will remove the aforementioned pollen.

Instead, pick off any bugs then trim the blossoms into a container ensuring you gather any pollen that falls away. Discard the stems. It’s best to use elderflower right away, but if you do need to store it, place your flowers in a paper bag and keep in a cool, dry place.

Recipe ideas

Champagne

Elderflower Champagne is the perfect, elegant use for these flowers. To make a batch of your own you’ll need sugar, lemons, and some white wine vinegar.

A simple recipe can be found from River Cottage requiring only basic equipment and some appropriate bottles of choice, just make sure these have a cork or stopper to create that fizz!

This recipe requires a little patience as you’ll need to wait at least a week before your batch is ready. If you plan on storing your champagne, you may need to pop the lid occasionally to release excess pressure from building up.

Once ready, the drink makes a perfect garden party tipple, ideal for sharing with friends!

Fritters

This recipe is much simpler than it sounds. All you need is flour, baking powder, icing sugar and sparkling water. Simply mix the first three ingredients together then add your sparkling water. Aim for a thick texture that is still a little runny. Once ready, dip in your elderflower heads then add to a pan of hot, but not smoking, oil. The fritters should turn golden brown and be ready to remove in under a minute. Once ready, remove and leave to dry on kitchen paper, then dust in icing sugar or serve with a drizzle of honey. For a more adventurous taste, swap out the sparkling water for beer or ginger beer for a different twist.

Sorbet

Sorbet is a simple and versatile way to use your elderflowers. Bring two parts water and one parts sugar to a boil, add in your ingredients, simmer, cool for at least an hour, leave to infuse, strain, then pour into containers to freeze.

The best thing about creating sorbet is that you can experiment with flavours. Some great options to add to your elderflower include lemon, gin, strawberry, or rhubarb. A perfect cooling dessert for summer that’s easy to make, store and enjoy. Top with fresh fruit, biscuits, or add to sparkling wine for a simple, yet elegant, cocktail.

Tea

One effortless way to use your elderflower is to make tea. All you need for this is your elderflower cuttings, a cup and something to strain the liquid. Once you’ve trimmed your elderflowers, hang them upside down in a light, airy place to allow the flowers to dry out. Once done, keep your elderflower in a tin and store for when you want to make a cup. To make the tea, all you need to do is add elderflowers to boiling water and allow it to infuse. After a few minutes, strain the liquid into a cup of your choice. Alternatively, if you have a tea strainer, simply put your elderflowers cuttings inside and cover with hot water.

Cake

Last but not least, elderflower has always been a firm favourite with bakers, giving cakes a sweet but subtle twist. Royal fans may remember that Harry and Meghan opted for a lemon and elderflower cake at their wedding, adorned with fresh flowers. There’s a wealth of options if you’re looking to use elderflower in baking from adding into the mix, creating an elderflower syrup, or mixing it into a buttercream filling or topping. When it comes to the perfect flavour pairings, lemon is often the most popular choice, but pistachio, raspberries, or blueberries also make great combinations. For the perfect summer showstopper, try drizzling your cake with icing and topping with edible flowers.

“Elderflower can be a wonderfully diverse ingredient, while its flavour is distinctive, it’s sweet and floral nature means it pairs well with a wealth of other flavours,” says Kate Cartwright of Burleigh Pottery.

“Luckily in the UK, elder trees are abundant, meaning it’s highly likely you’ll be able to forage some elderflower for yourself. Just look out for the bursts of white flowers which should be blooming anytime now. When done responsibly, foraging is a great way to take advantage of the wonderful wild plants and ingredients we have in our country. Using local ingredients allows us to be more sustainable and cooking with wildflowers such as elderflower embraces and celebrates the ingredients we have all around us.”

A final word

It’s important to be responsible when foraging and there are some basic principles you should follow:

• Don’t take more than you need.

• Be careful not to trample or damage plants.

• Leave lots behind.

• Be sure you have identified the plant before consuming.

• Seek permission on private land.

• Elderflower mildly toxic when raw. Cooking destroys the toxic chemicals.

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August recipes: Feast of fun

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Ching He Huang & Lizzie Acker are two of the chefs on the sizzling line-up for the Big Feastival in Oxfordshire, 26th-28th August, so they’ve served up these summer tasters…

Lizzie Acker’s fruit tart

Prep: 65 minutes, Cooking: 50 minutes, Serves: Four

Ingredients:
Pastry
• 250g unsalted butter
• 2 eggs
• 350g plain flour
• 250g icing sugar
• Small pinch of salt

Filling
• 3 eggs
• 30g melted browned butter
• 50g ground almonds
• 150g double cream
• 150g light brown sugar
• 1tbsp flour
• 50g sliced almonds
• 1tsp vanilla bean paste
• 200g berries

Method

Pastry:
Beat the butter and sugar until mixed together. Add the beaten eggs and then add the flour and icing sugar mix until it forms a dough.

Squash the pastry into a round disc, shape with cling film and chill for an hour in the fridge.

Filling:
Add 30g of butter to a hard-based pan and place on a hob to melt and brown.

Beat the eggs and then add the sugar, double cream, ground almonds, vanilla paste and flour.

Once the butter has cooled slightly, add to the egg mixture and chill in the fridge. Set the oven to 175°c.

Roll out the pastry on to a lightly floured surface. Transfer to a tin and trim the edges with a knife. Prick the tart base.

Fill the tart with the filling mixture. Sprinkle in the berries and sliced almonds.

Bake for 50 minutes and then serve with cream and a dusting of icing sugar.

Ching’s waikiki bowl

Prep: 15 minutes, Cooking: 18-23 minutes, Serves: Three

Ingredients:
• 8 cherry tomatoes, halved
• 1 tbsp tamari or low-sodium light soy sauce
• 1 tbsp finely chopped chives
• 200g (7oz) jasmine rice
• 50ml (2fl oz) coconut milk (see tip)
• 1 tbsp toasted coconut flakes
• 1 tsp rapeseed oil
• 2 garlic cloves, finely chopped
• 2.5cm (1in) piece of fresh root ginger, grated
• 200g (7oz) smoked tofu, drained, rinsed in cold water and diced into 1.5cm (¾ in) cubes
• 2 tbsp mirin
• 2 tbsp tamari or low-sodium light soy sauce
• 1 tbsp golden syrup
• kiwi, peeled and sliced into 0.5cm (¼ in) rounds, then each round into 8 wedges
• 1 small pineapple, peeled, cored and diced into 0.5cm (¼ in) cubes
• 1 whole mango, peeled, stoned and diced into 0.5cm (¼ in) cubes
• A handful of roasted salted cashew nuts
• A handful of edamame, blanched from frozen, ready to eat
• 50g (1 ¾ oz) red cabbage, shredded
• Fried crispy salted seaweed, two or three pieces of hand-torn, crispy fried ready-to-eat nori, fried shallots and toasted sesame seeds, to garnish

Method
In a small bowl, combine the cherry tomatoes with the tamari or light soy sauce and chopped chives and set aside.

Place the jasmine rice in a saucepan with the coconut milk and 350ml (12fl oz) water. Bring to the boil over a high heat. Reduce the heat to low to bring to a simmer, then cover and cook for 15–20 minutes.

Once cooked, remove the lid and fluff up the rice with a fork. Sprinkle over the toasted coconut flakes and set aside.

Heat a wok over a high heat until smoking, and add the rapeseed oil. Once hot, add the garlic and ginger. Toss for a few seconds, then add the smoked tofu and cook, tossing, for five seconds.

Add the mirin, tamari or light soy sauce and golden syrup and cook for two or three minutes until the sauce is reduced and the tofu is sticky. Set aside.

When you’re ready to serve, divide the rice between three bowls. Working in sections (like slices of a pizza) add the various toppings to the rice: the tamari-chive tomatoes, the teriyaki tofu, the kiwi, the pineapple, the mango, the cashew nuts, the edamame and the red cabbage.

Garnish with crushed crispy fried salted seaweed, nori flakes, fried shallots and toasted sesame seeds. Serve immediately.

Ching’s tip — If the coconut milk has separated in the can, stir the milk to bring it back together before using.

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Star Q&A: Lesley Joseph

Liz Nicholls

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Lesley Joseph chats to us about meeting the Pope, Birds Of A Feather, her pal Maureen Lipman and the joy of starring in Sister Act at the Apollo until 28th August

Q. Hello Lesley. Is this show as much fun as it looks? “Oh my God yes! It’s such a feelgood show. The audience have been on their feet going beserk; it’s hard not to get emotional. Everyone on stage is so glad to be there, after the two years we’ve had, and who doesn’t enjoy singing, rapping nuns!? Alan Menken, who has written the songs, is a genius and Sister Act is a story everyone knows, thanks to the film.”

Q. You have so much energy: what’s your secret? “Well my mother died just shy of 104 – she still did yoga and tennis in her nineties – so I hope I’ve got her genes. I walk everywhere. I keep my brain active. And I love what I do – it’s a privilege to be in a show like this.”

Q. Did you expect Birds Of A Feather to be such a hit? “No I didn’t have a clue. It’s a great show and was one of the first, along with The Liver Birds, to celebrate women of a certain age. My father, when we filmed the first one in front of a live audience, asked the writers, ‘do you think this will go anywhere?’, and they said ‘we’ll still be here in ten years’. Well, we kept going 33 years, with a break in the middle, and it’s still well loved, because it was so well written.”

Q. Do people expect you to be Dorien? “In the early days they expected me Dorien-esque, all in leopard print. But we’re so different. I was always very careful to make sure Dorien wasn’t a silly caricature. And I’m nothing like her – if you could see me now in my training clothes, no make-up, hair awry, you’d believe me!”

Q. What was it like meeting the Pope? “Yes, for Pilgrimage [on the BBC] we walked from the Swiss Alps to Rome, and had an audience with the Pope, unexpectedly. I said ‘I’m Lesley Joseph, I’m 72, I’m an actress, and I’ve just walked 100 miles and feel rejuvenated’. He burst out laughing and said ‘you don’t look 72’. We hugged and I came out with ‘oh bless you!’ Haha! One of the highlights of my career.”

Q. Do you enjoy watching your pal Maureen Lipman in Coronation Street? “She’s brilliant in everything she does but no, I don’t watch much television. I am staying with her at the moment, up here in Manchester. We go back 50 years, were at drama school together. So we’re these two ancient flatmates together again!”

Q. Do you have a favourite author? “I love Hilary Mantel; I can read her books again and again. I love reading about Thomas Cromwell.”

Q. If you could make one wish for the world, what would it be? “Peace. I just wish people could live in harmony, believe in what they want, without greed, envy or corruption.”

Book your tickets for Sister Act, which also stars Beverley Knight & Jennifer Saunders, at London’s Eventim Apollo at eventimapollo.com

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July recipes: Blooming Great Tea Party

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Tea parties have been a real feature of the summer so far after June’s Platinum Jubilee celebrations so carry on with a Blooming Great Tea Party in aid of Marie Curie

Invite your friends, family or colleagues to join you for tea and cake, and don’t forget to price your slice! Find out more about the work of Marie Curie and ideas to help you throw a tea party

Fiona Cairns’ strawberry & elderflower cake

Ingredients:
For the cake:
• 450g unsalted butter, really soft, diced, plus more for the tins
• 450g self-raising flour
• 2 tsp baking powder
• 8 eggs, lightly beaten
• Finely grated zest of 2 large unwaxed lemons
• 450g golden caster sugar
• 4 tbsp elderflower cordial

For the elderflower cream:
• 1.2kg ripe, even-sized
• strawberries, cleaned, dried and hulled
• 2 tbsp golden caster sugar
• 1 tsp vanilla extract
• 600ml double cream
• 8 tbsp elderflower cordial

Method
Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4. To make the three-tiered cake, take three 20cm round sandwich tins. Butter the tins and line the bases with baking parchment. If you have only two tins, then make the cake mixture and divide it evenly into three batches, baking the third as soon as a tin becomes free.

For this cake, I use an electric mixer and beater attachment, but you can use a food processor, or a bowl, add the butter, eggs, lemon zest and sugar, and beat well, adding the cordial towards the end. Be careful not to over-mix, as you want a light cake.

Bake for 30-35 minutes, or until a skewer emerges clean. (To halve the recipe, bake in two 20cm tins for 20-25 minutes.) Remove from the oven, leaves for a couple of minutes, run a knife around the rim to loosen the cakes from the tins and turn out on to a wire rack. Remove the papers and leave to cool completely. Trim the cakes flat.

For the filling and decoration:
Slice 400g of the strawberries and toss in a bowl with the sugar and vanilla, leave all the flavours to mingle for 30 minutes.

Whip the cream until soft peaks form, adding the cordial slowly just as it begins to thicken. Place one cake on a cake stand and spread with a layer of cream and half the slice strawberries. Repeat with another cake, a layer of cream and the remaining sliced strawberries. Top with the last cake. Spread the remaining cream all over the top and sides.

Take the best-shaped strawberries and cut 10-12 in half. Place the halved strawberries, cut side up in a circle around the edge of the cake, and pile up the rest in the centre. Cut the remaining strawberries into slices – or in half – and press into the cream all around the sides.

Ingredients:
For the cake:
• 200ml soya or almond milk
• 20ml cider vinegar
• 180g self-raising flour
• 20g ground almonds
• 200g caster sugar
• ¼ tsp salt
• ¼ tsp bicarbonate of soda
• ¼ tsp baking powder
• 80ml vegetable oil
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract

For decoration:
• Raspberry Jam
• Toasted almond flakes
• Glacé or fresh cherries
• Almond icing.

Makes: 12 large cupcakes, about 24 fairy cakes or 48 mini ones

Ms Cupcake’s vegan Bakewell tart cupcakes

Method
Mix the soya milk and vinegar together and leave to sit for 10 minutes. Preheat oven to 180°C/350°F/Gas Mark 4. Line your muffin tray with muffin cases.

In a bowl mix by hand the dry ingredients until fully combined. Add to the bowl the soya milk mixture, oil, vanilla and extract. Using a metal spoon quickly mix together until just combined (about 10 seconds). The mixture should still be a bit lumpy, so be careful to not over-mix! Tap the bowl onto the work surface to halt the raising agents from working too quickly (you will see the bubbles pop.)

Using an ice-cream scoop or a spoon, evenly place the batter into the lined muffin tray and tap the filled muffin tray on the work surface to pop the bubbles again.

Place in the oven and bake for about 15 minutes. Cool on a wire rack in the muffin tray for 10 minutes and then remove cupcakes from the muffin tray and finish cooling them on the wire rack until room temperature.

Decoration:
Once your cupcakes are cooled, spread a big dollop of jam on top of the cupcake and then pipe your almond buttercream on top to hide the jam below. Decorate using toasted almond flakes and top it all off with either a fresh or glace cherry.

Almond icing:
Using an electric mixer (or a handheld mixer), whip together the margarine, vegetable fat and vanilla until creamy (about 1 minute). Add half of the icing sugar and continue mixing (slowly at first and then bringing up to speed). Mix until combined. Add the rest of the icing sugar and mix while dripping in the soya or almond milk until it is a smooth consistency. If the icing is too firm, then add a bit more milk and mix again.

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