Homes & Gardens

RATHKA NERAK GNILYTS NIWDLAB NAJ SHPARGOTOHP LIFESTYLE Pot luck Alice Hart’s f lavourful and comforting one-pot dishes are just what is needed on cold winter days H O M E S A N D G A R D E N S . C O M 151

LAMB & ROOT frying pan over a medium high heat. mixture, seasoning as you go. VEGETABLE HOT POT Brown the lamb (in two batches) Continue layering until all the meat until well coloured. Place on a plate and the onions from the stock are SERVES 4 lined with kitchen towel. used, keeping back a tablespoon of 1kg lamb middle neck chops, trimmed ■ Wipe out the pan and add the rest the stock. Finish with a vegetable Around 4 tbsp plain flour of the oil with the unmelted 30g layer and brush with the remaining 3 tbsp sunflower oil butter. Fry the onions for a few stock. Cover and bake for 25 60g butter, half melted minutes, until they begin to turn minutes, then reduce temperature to 450g onions, peeled and finely sliced golden. Sprinkle in 2 tablespoons 170°C/Gas 3 and cook for 1 ½ to 2 700ml lamb or chicken stock flour and stir. Gradually stir in the hours, until the vegetables are very 1.5kg mixed root vegetables, peeled stock and bring to the boil, then tender to the point of a knife. and sliced 3mm thick simmer for 10 minutes. Remove lid and brush the top with 3 tbsp chopped herbs, such as parsley, ■ Cover the base of a lidded casserole the melted butter. Turn temperature oregano and thyme, plus extra to serve with a layer of vegetables, followed up to 220°C/Gas 7 and bake Salt and black pepper by a layer of lamb, a scattering of uncovered for 15 minutes. Scatter ■ Preheat oven to 220°C/Gas 7. herbs and a ladleful of the stock with chopped herbs to serve. Season chops and dust lightly with flour. Put 2 tablespoons of oil in a 152 H O M E S A N D G A R D E N S . C O M

LIFESTYLE BLACK BEAN & mixture to it and add 250ml ■ Cut the avocados in half, ROAST SWEET water. Set the dial to low and scoop out the flesh and very POTATO CHILLI cook for 4-6 hours, until rich roughly mash with half the lime and tender. Check the chilli every juice and salt to taste. Combine SERVES 6-8 now and then, adding extra water the soured cream with the rest of 500g sweet potatoes, peeled and if it looks dry. the lime juice and marble in the cut into 3cm cubes ■ If making the chilli in a chipotle chilli paste to taste. Scatter 3 tbsp olive oil casserole dish, stir in 250ml with the remaining coriander and 2 tsp cumin seeds water, bring to the boil, season serve with rice, avocado, lime 2 tsp coriander seeds and cover. Reduce the heat to wedges and soured cream. → 1 onion, peeled and finely chopped very low and simmer for 1 hour. 1 tsp hot-smoked paprika, plus extra ■ At the end of the cooking time, to serve add the sweet potatoes and cocoa to 2 garlic cloves, peeled and crushed the chilli, turn up the heat and cook 1 small cinnamon stick for 5 minutes more (add water if 3-4 tsp chipotle chilli paste needed). Stir in half the fresh 2 x 400g cans black beans, undrained coriander, season and remove the 400g can cherry tomatoes cinnamon stick. 1 bay leaf ■ Meanwhile, cook the rice in 2 tsp cocoa powder 900ml water with a good pinch of Handful of chopped coriander salt over a medium heat for 25-30 Salt and black pepper minutes, or until the water has been 250g wild rice absorbed and the rice is tender. 2 ripe avocados 3 limes, juice of 1, the rest cut into wedges 300ml soured cream ■ Preheat the oven to 220°C/Gas 7. Toss the sweet potatoes with 2 tablespoons of olive oil and spread out in a roasting tin. Roast for 25 minutes, until browned and tender. ■ Toast the cumin and coriander seeds then roughly crush. Heat the remaining tablespoon of oil in a large casserole dish with a lid or, if making the chilli in a slow cooker, a large frying pan, and cook the onion for 8 minutes, until softened. Stir in the cumin, coriander, paprika, garlic and cinnamon stick. Cook for 1 minute, stirring, then add 2-3 tsp chipotle paste (depending on how hot you like it), the black beans and their liquid, tomatoes and bay leaf. ■ If using a slow cooker, transfer the H O M E S A N D G A R D E N S . C O M 153

LAYERED CHICKEN ■ Heat 20g butter and 2 tablespoons is melted, spread half the rice over BIRYANI oil in a large casserole or heavy-based the base. Cover with the chicken and pan. Season the chicken thighs and vegetable mixture and spread the SERVES 6-8 brown thoroughly all over (do this remaining rice over. Use the handle 500g basmati rice, rinsed well in two batches, if necessary). Transfer of a wooden spoon to make vertical Salt and black pepper to a large bowl. steam holes in the rice, right down to 60g butter ■ Wipe out the casserole or pan if it the base. Lay a slightly damp, clean 6 tbsp sunflower oil looks at all burnt and add 20g butter tea towel over the top, cover with the 500g boneless, skinless chicken thighs and 1 tablespoon oil. Stir in half the lid and tie any loose towel ends in a 2 large white onions, peeled and onion and fry over a medium heat for knot on top. Place over the lowest finely sliced 5 minutes, until it begins to soften. possible heat for 35 minutes, or until 2 large carrots, peeled and cubed Add the carrots and fry for 5 the rice is just cooked and the base 350g cauliflower florets minutes, stirring occasionally, until is pale golden and crunchy. 25g ginger, peeled and finely grated turning golden. Stir in the chicken, Meanwhile, fry the remaining onion 2 garlic cloves, peeled and crushed cauliflower, ginger, garlic, all of the in 2 tablespoons oil in a frying pan, Pinch of saffron spices and the bay leaves with a until dark golden and crisp. Drain 5 green cardamom pods generous pinch of salt. Turn down the onion on kitchen paper and set 4 cloves the heat and cook very gently for aside. Gently mix the rice, crisp base, 1 cinnamon stick, broken in half about 5 minutes, stirring frequently. vegetables and chicken through. 2 tsp cumin seeds Stir in the peas and coriander with Serve topped with the fried onion, an 2 bay leaves the yoghurt and two tablespoons extra sprinkle of coriander and the 150g frozen peas water. Remove from the heat and pomegranate seeds. Handful of coriander, chopped, plus pour into the same bowl you used extra to serve for the chicken. 200g Greek yoghurt ■ Wipe out the casserole or pan and Seeds of ½ pomegranate line the base with non-stick baking ■ Soak the rice in a bowl of cold paper. Add the remaining butter water for 30 minutes. Drain well and with 1 tablespoon oil and place the add to a saucepan of boiling water pan over a low heat. Once the butter along with a very generous pinch of salt. Simmer for 8 minutes then drain in a sieve and rinse under cool, running water. Set aside to drain. 154 H O M E S A N D G A R D E N S . C O M

LIFESTYLE BIBIMBAP minutes, turning with tongs every sprouts for 30 seconds in the wok 10 minutes. Pierce and transfer to a and place next to the carrots on the SERVES 4 colander in the sink to drain. rice in another quarter. Wipe the 2 aubergines ■ Meanwhile, combine the wok clean before returning it to the Groundnut oil gochujang paste, sugar, half the heat. Add a little more oil followed 3 tbsp gochujang paste or other garlic and all the vinegar with the by the ginger and the winter greens. chilli paste sesame oil, 2 tbsp sesame seeds and Add a splash of water and stir-fry 1 tsp brown sugar 2 tbsp water in a bowl. Season with for a few minutes until wilted. Toss 2 garlic cloves, peeled and crushed salt and set aside. with a drizzle of sesame oil and salt 2 tbsp rice wine vinegar ■ Slice or shred the drained to taste and place on top of the rice 2 tbsp toasted sesame oil, plus extra aubergines roughly and dress with a in another quarter. Position the to season couple of spoonfuls of the sauce and aubergine on top of the rice in the 3 tbsp toasted sesame seeds a little soy sauce in a bowl. Put the final quarter and cover with a lid. Salt rice in the base of a large casserole, ■ For the eggs, wipe the wok clean, 1-2 tbsp light soy sauce or four individual heatproof pots pour in a thin film of oil and place 450g cooked short-grain rice with lids, place over the lowest over a medium heat. Crack the eggs 2 carrots, peeled and sliced into possible heat and cover with a lid. in one by one and fry gently until matchsticks ■ Heat a whisper of oil in a wok. the whites are set and golden 100g bean sprouts Add the remaining garlic and underneath. Place on top of the Thumb-size piece of ginger, peeled carrots and stir-fry for 1-2 minutes. vegetables. Add pickled ginger and and finely chopped Season with soy sauce and spoon on sliced spring onions, more toasted 2 handfuls of winter greens, shredded top of the rice in a distinct pile, so sesame oil and 1 tbsp sesame seeds. 4 very fresh eggs that it takes up a quarter of the Spoon half the remaining gochujang Pickled ginger and finely sliced spring surface (if using individual pots, sauce over, putting the rest on the onions, to serve divide between them). Fry the bean table, and eat straightaway. → ■ Preheat the oven to 220°C/Gas 7. Prick the aubergines all over with a fork, then coat with a little oil. Place on a baking tray and cook for 30-35 H O M E S A N D G A R D E N S . C O M 155

LIFESTYLE BAY & CINNAMON ■ Preheat the oven to 150°C/Gas 2. ■ Quarter or halve and core the BAKED FRUIT Halve the quinces if small (quarter pears and apples according to size. if large), leaving the skins intact. If the apples are tiny you can leave SERVES 4-6 Hollow out the tough cores using a whole. Carefully add to the dish, 4 small quinces spoon and remove any seeds. Toss tossing in the juices and placing Juice of ½ lemon with lemon juice to prevent them skin-side down, being gentle 40g butter, plus extra for greasing browning. Put the quince halves, so as not to break the quinces. Add 6 tbsp blossom honey skin-side down, in a large greased a splash of water if it looks dry and 3 bay leaves oven-proof dish. cover with the foil. Return to the 6 whole black peppercorns ■ Dot with butter and drizzle with oven for 40 minutes, or until the Juice and a long strip of zest from 1 honey, then add the bay leaves, quinces are soft and a rich coral large orange peppercorns, orange juice and zest, colour. Serve the fruit and cooking 1 cinnamon stick and the cinnamon stick. Cover juices hot or warm, with your 2-3 pears tightly with foil and cook the choice of ice cream, custard or 2-3 apples quinces, basting occasionally, cream, and be careful to avoid the Ice cream, custard or cream, to serve for 1½ hours. whole peppercorns when eating. & 156 H O M E S A N D G A R D E N S . C O M











& ICON ‘Design isn’t stagnant’ Noa Santos explains how even the littlest spaces can be as great as the Parthenon if you follow its design philosophies THE homes I design tend to include striking unfinished? And go from there. It’s helpful to analyse SERROT NAITSIRHC )TIARTROP( SHPARGOTOHP HCIR PIP ERUTAEF those photos – design can be enjoyed in smaller architectural features – or we add them in – but I vignettes, and can start with just a corner of your approach even the smallest rooms the way I do the house. You see, design isn’t stagnant, it grows as you largest. I always start with the constraints. No matter do. Feel free to shift things around. Decorating, I what shape it is there will always be something that think, is a muscle. You have to exercise it, engage it, a is a little challenging. Perhaps it’s the ceiling height little like doing sit-ups. If you flex that sensibility you (or lack of), a weird cupboard in the wrong corner can understand what the space needs to be, how you or a window that is off-centre. Ask yourself ‘how will want to live, and – ultimately – who you really are. & I make this issue as interesting as possible?’ And in ■ nainoa.com that one gesture you take the most challenging aspect and not only give yourself the greatest chance of New York-based designer Noa Santos works all over getting it right, but turn it into something unique. the world and is known for what he calls a ‘spa-like’ This method also helps you set an intention, an approach, with natural materials, soft colours and a important part of the process no matter how big or soothing sense of calm that is both opulent yet relaxed. small the project. This could be how you want the room to make you feel, or how you want a surface on which you can place a glass without having to worry. Grounding yourself with a reason for your decor gives you something to always come back to. I do believe that even the tiniest rooms can have something in them that adds a visual wow moment. To create this, start by looking at the space dead on, perhaps from the doorway or a window you might be placing a seat in front of. In one project I framed an arched kitchen window with a perfectly positioned light over the island, but of course most times you’re in that room you don’t notice how the two interact as you’re not looking at it from its best vantage point. But that’s OK. At some point you will be, and those moments are worth striving for. This is a somewhat classical take on design, an understanding of a room’s geometry and what positions show it off to its best. The Parthenon in Greece was meant to be observed from particular perspectives and that philosophy can be applied to any space. If you’re planning an overhaul rather than a total renovation then use your phone as a tool. Pretend you’re a photographer and really look at the space. Ask yourself what is feeling unbalanced? What is 162 H O M E S A N D G A R D E N S . C O M