Partnered with The Sunday Times
This morning was a rarity. A slow morning. A multiple-cup-of-tea morning. A newspaper morning. Since having kids, mornings have changed drastically. They’re never about me anymore, never about sitting, still, daydreaming.
With the kids spending the night at Grandma’s, this morning dawned differently. Later. Much later. Woken by our body clocks instead of sweet child smiles, this morning was about us. It was about me.
I sat and read through The Sunday Times and it’s newly-revamped magazine. I sipped tea and read India Knight’s column about celebrating gentle pleasures, Dita Von Teese’s interview about life and love as a modern day pinup, and was enlightened about tech etiquette. By my second cup of tea I had a look into Taylor Swift’s world, learned how to survive a bear attack, ignored the interview with plonker Nigel Farage, and looked at beautiful pictures of Canadian ice fishing huts.
The Sunday Times asked me to share with you my favourite piece in the magazine. As I flipped the pages I wondered what I would share with you. And then I turned to this beautiful Blood Orange and Rosemary Juice. Perfect. It was created by Florence Knight, former chef of Polpetto and now cook for the newspaper.
As Florence has said, “I feel very privileged to be working with The Sunday Times. Food is my life, and I’m really looking forward to sharing my recipes which are grounded in simplicity and a love of the very best seasonal, home-grown ingredients.”
In today’s issue of the magazine, she does just that. With just three ingredients she has turned the seasonal blood orange into something so, so special. A rosemary-infused sugar syrup, simply boiled for ten minutes, is then left to cool and mixed with the fresh ruby juices of this season’s greatest bounty. If ever this glorious combination were to be set down in front of me, either at breakfast or with a cheeky dash of gin of an evening, I would be utterly thrilled.
As I sat and flipped through the magazine this morning – blanket around legs, bitter winds swirling outside, teacup perilously balanced on armchair – it was this juice that jumped out at me and piqued that familiar gravitational pull towards the kitchen. Sadly, my empty fruit bowl meant this herbal citrus infusion will have to wait until I can don my parka, brave the winds and head to the shops.
Disclosure: The Sunday Times paid me to write about the magazine, but all opinions are my own and no editorial direction was given.