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Saffron: the sunlight in your kitchen and medicine cabinet
Saffron, or ‘red gold’ Saffron, which is often referred to as ‘red gold’, is one of the most precious and sought-after spices in the world. Derived from the dried stigmas of the Crocus sativus flower, saffron is renowned not only for its beautiful golden colour and earthy aroma, but also for its rich cultural, culinary, and medicinal significance.
Native to regions of Southwest Asia and cultivated primarily in Iran, India, and parts of the Mediterranean, saffron has been treasured for thousands of years. Its labour-intensive harvesting process (it requires over 150,000 flowers to produce just 1 kilo of spice) contributes to its high cost. Beyond its culinary uses in dishes like paella, biryani, and risotto, saffron has been used in traditional medicine, cosmetics, and even as a dye.
I love saffron because it’s a ray of sunshine in my kitchen. It complements sweet and savoury dishes alike, adding a warm depth impossible to replicate. A pinch in rice or a dessert transforms the dish into something luxurious; a thread in tea and you have a cup of something almost sacred. Its flavour and aroma are delicate yet unmistakable: earthy, rich and floral, with hints of honey. It enhances and elevates any food it touches. But saffron isn’t just delicious; it’s medicine too and its benefits are endless:
Antidepressant and anxiolytic effects
Saffron has well-documented antidepressant and anxiolytic properties. Several studies have shown that it may be as effective as some prescription antidepressants (like fluoxetine) for treating mild to moderate depression. The active compounds crocin, crocetin, and safranal are believed to increase levels of serotonin, dopamine, and norepinephrine in the brain.
Antioxidant powerhouse
Saffron contains powerful antioxidants including crocin, crocetin, safranal, and kaempferol. These help protect cells from oxidative stress, reducing damage caused by free radicals, one of the key factors in aging and chronic disease. Its antioxidant action also protects against oxidative damage to heart tissue.
Anti-inflammatory properties
Saffron has natural anti-inflammatory effects, helping to reduce inflammation at a cellular level. This makes it potentially useful in conditions where chronic inflammation is a contributing factor, such as inflammatory bowel disease, diabetes, rheumatoid arthritis and cardiovascular disease.
Cognitive support and brain enhancement
Research suggests saffron may improve memory and cognitive function. It shows promise in delaying the progression of neurodegenerative diseases like Parkinson’s and Alzheimer’s disease due to its antioxidant and anti-inflammatory effects.
PMS and menstrual support
Saffron has traditionally been used to ease menstrual discomfort and regulate cycles. Clinical studies have shown that it can reduce PMS symptoms such as irritability, cramps, and bloating.
Sexual health and libido
In traditional medicine, saffron has been used as an aphrodisiac. Modern studies back this up, showing improvements in sexual function, particularly in individuals experiencing antidepressant-induced sexual dysfunction.
Eye health
Saffron may help protect against age-related macular degeneration (AMD), one of the leading causes of vision loss. Crocin is believed to improve blood flow to the eyes and protect retinal cells.
Weight management and metabolism
Some studies suggest saffron can help curb appetite and reduce snacking, possibly by enhancing serotonin activity. It may also assist in regulating blood sugar levels.
Immune support
Thanks to its antioxidant, anti-inflammatory, and antimicrobial effects, saffron helps support the immune system and protect the body from infections and environmental stressors.
Digestive health benefits of saffron
Saffron’s bioactive compounds contribute to its soothing, anti-inflammatory properties that help support a healthy gut in multiple ways:
Saffron has mild carminative properties, meaning it can help reduce gas, bloating, and cramping. It helps relax smooth muscle in the gastrointestinal tract, which can ease general digestive discomfort. Saffron aids digestion and nutrient absorption by stimulating the secretion of digestive enzymes. It may also support healthy bile production, which is essential for breaking down fats.
Recent research suggests that saffron has prebiotic effects, helping support a healthy gut microbiome, which is so crucial for digestion, immune health, sleep, and mood regulation. Animal studies suggest that saffron protects the stomach lining and reduces ulcer formation, thanks to its anti-inflammatory and mucosa-protective effects.
I have been using these saffron drops for about six months now. The quality is second to none, grown and produced in France, and they are now shipping overseas.
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Kickstart your health in September
The storks arrive On Saturday evening we were visited by scores of noisy storks, as they took a pitstop on their migration route. Storks fly from Alsace to Africa for the Winter, leaving France between the end of August and September. They hung out for about half an hour in the setting sun, on a couple of oak trees close to the house, seemingly unfazed by the chaotic dinner party taking place on the terrace beneath.
A pitstop in the oak tree While the storks migrate, September offers a natural opportunity to reset, refocus, and adjust our routines; the arrival of Autumn is a great time to implement changes that support physical, mental, and emotional wellness.
My written recommendations following a natural health consultation are obviously different for everybody, but there are few things that are fundamental for good health and vitality that I recommend to almost everyone, with very few exceptions.
Sunlight!
One of the most powerful, yet underrated, ways to optimise your health is to expose your eyes and skin to natural sunlight as soon as possible after waking. Morning sun anchors your circadian rhythm, helping to regulate sleep, hormone production, and mood.
Natural light in the morning tells the brain to reduce melatonin (the sleep hormone) and boost cortisol (in healthy amounts), which helps you feel alert and energized. Just 15 minutes of morning sunlight, ideally before 9am, can set the tone for your day and night. The morning light also assures that your body is primed to start producing melatonin later in the day, in preparation for sleep.
Avoid sunglasses and allow the light to enter your eyes indirectly (never look directly at the sun), and if possible, combine your morning light with gentle movement such as a walk, stretch, or breathing exercises. Stepping outside in the morning might be the simplest, cheapest yet most significant change you can make to get better sleep.
In northern latitudes, at this time of year, you don’t need sunscreen. In fact, at any time of year, you only need it if you’re going to be exposed at peak burning times. Too much sunscreen not only prevents the skin from producing vitamin D, it also disrupts the skin’s microbiome. I realise this is controversial, but don’t take my word for it, instead listen to what the dermatologist, Dr Véronique Bataille, has to say.
Replenish!
Mornings can be taxing on your adrenal glands, especially if your body is running on stress hormones. An adrenal cocktail, a simple blend of vitamin C, sodium, and potassium, can help nourish and support your adrenal health. This is my recipe. Failing that, a good electrolyte supplement will also do the job.
Move!
Move regularly throughout the day, and try to do some form of sustained exercise (at least 30 minutes) five or six times a week. This can be anything from walking, cycling, swimming to dancing, strength training, or yoga. Do whatever you enjoy and feels sustainable for you.
Frequent movement throughout the day helps improve circulation, reduce stiffness, and boost energy levels, especially if you spend long hours sitting. And regular sustained exercise strengthens the heart and lungs, improves muscle tone and flexibility, supports healthy weight management, and plays a crucial role in reducing the risk of chronic conditions.
Exercise also has great benefits for mental health; it reduces stress, anxiety, and symptoms of depression, while enhancing mood, focus, and sleep quality through the release of endorphins and other brain-boosting chemicals. Consistent movement and exercise are among the most effective and accessible ways to support both physical vitality and emotional well-being.
Eat!
One of the most important steps you can take for your health is to prioritise whole, unprocessed, nutrient-dense foods. While modern medicine has its place, many chronic conditions can be improved, sometimes even reversed, through dietary changes. Include some form of protein at all meals, especially breakfast. Focus on seasonal vegetables, wild-caught fish, grass-fed meat, organic fruit, and fermented food (kimchi, kefir and sauerkraut).
As obvious as this sounds, eat only when hungry! So often people reach for food as a crutch when they’re bored, tired, stressed or in need of comfort. And remember that you will only stop feeling hunger when you have satisfied your protein requirements.
Highly processed seed oils (rapeseed, corn, sunflower…) are inflammatory and contribute to oxidative stress in the body. Replace them with traditional fats such as extra virgin olive oil, butter or ghee, coconut oil and duck fat.
The Mediterranean diet, rich in healthy fats along with vegetables, legumes, nuts, fish, and herbs, is one of the most researched and beneficial dietary patterns. It supports heart health, cognitive function, and longevity. Your diet doesn’t have to be perfect, but you should really move away from ultra-processed and industrial foods.
Breathe!
The way you breathe directly affects your nervous system. Mouth breathing contributes to stress, poor sleep and dental issues. Nasal breathing, on the other hand, supports proper oxygenation, nitric oxide production, and nervous system regulation. Aim to breath slowly through your nose, with your lips sealed. Methods such as box breathing, alternate nostril breathing, or mouth taping can help retrain your breathing. See the Buteyko Method.
Relate!
Loneliness is as detrimental to health as smoking. Humans are wired for connection, so try to establish meaningful connections with people who uplift, challenge, and inspire you. Make time for proper conversation, shared meals, acts of kindness… Health isn’t just about what you eat or how you move, but also how supported and seen you feel.
Banish!
Just as some people feed your soul, others drain it. Emotional vampires (people who constantly criticise, manipulate, or demand) can sabotage your mental and physical health.
Make a conscious effort to distance yourself from toxic dynamics by setting boundaries, reducing contact, and prioritising people who respect and support you.Avoid!
If sunlight is your friend in the morning, then darkness is your healer at night. Exposure to artificial blue light from screens (phones, TVs, laptops) in the evening suppresses melatonin production and interferes with your body’s ability to wind down and subsequently sleep.
Ideally, aim to turn off screens at least 1–2 hours before bed. If that’s not practical, use blue light-blocking glasses or switch your ‘phone to ‘night shift’ to reduce blue light exposure.Sleep!
Try to be in bed before 11pm and aim for at least seven hours of sleep. It’s during sleep that your body repairs tissues, detoxifies, regulates hormones, and consolidates memory. The hours before midnight are especially restorative due to the natural circadian biology of melatonin and growth hormone production. Shortchanging sleep is like trying to run a race with no fuel; you may function, but you won’t thrive.
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Kombucha, bossy, big brother Britain, and dead moles
Lemon and ginger kombucha 
I lived in London for the first 22 years of my life, and managed to dodge arrest. Admittedly I resorted to mild flirtation on occasion, but still, my point stands. In the past five years, every single time I go back — which is very frequently — I seem to break at least one law, more often several, and mostly inadvertently.
I’ve always considered France to be far more authoritarian than the UK; in reality it’s bordering on a police state. Having said that, in France, it is generally accepted that laws are made to be broken. By comparison, in the outwardly-welcoming UK, you are likely to be breaking ‘stealth’ laws without even knowing. And these ‘stealth’ laws have a life of their own and multiple at an alarming rate.
Every single time I am in London, in a hire car, I get at least one parking ticket, and one speeding ticket. Even using Satnav/GPS, it’s far too easy to break the speed limit. WTF is it with all the 20mph zones splattered everywhere? It’s dangerous too; I spend more time nervously glancing at the speed limit on Waze than I do looking at the road! And the so-called ‘smart roads’ emit very uncomfortable, tyrannical vibes.
When I went in June, I outdid myself with a parking ticket, two speeding tickets and a threat of a £1,000 fine from TV licensing (totally unwarranted — they just didn’t believe there were no televisions in a five bedroom house). The worst thing is, the parking fine was for stopping, not even parking. What happens if you break down? Do you get fined for that too?
I start to feel guilty before disembarking from the plane now. It’s unnerving and I hate it. Next month I’m driving to London. Watch this space for details of the havoc I’ll create with French number plates and a left-hand drive car!
I know of several laws I’ll be breaking before I even get there: It’s apparently illegal to carry a plank of wood along a pavement, and it’s illegal to be drunk in a pub. I’ll certainly do the former as I’m in the process of emptying the garage of my mother’s house, and possibly the later when drowning my sorrows over all the fines I’ll be accumulating!
Another thing that is unnerving me at the moment, is Java’s insistence on trailing a dead mole everywhere with her, like a security blanket. It’s not too bad when she and her ‘cuddly toy’ are outside, but the other night she brought it into bed with her (I want to point out that I hadn’t realised, or I’d have confiscated it!). Still, luckily for Java I’m very easy-going and won’t be arresting her for molicide. That said, I am trying to wean her off the dead mole with something a little less putrid!
Health benefits of kombucha
Kombucha is a fermented tea that offers health benefits, primarily due to its probiotic, antioxidant and bioactive compounds.
Gut health is improved as kombucha’s probiotics help balance your gut microbiome, benefiting digestion, and aiding constipation, diarrhea and symptoms of irritable bowel syndrome. Kombucha also supports immune health as it contains antioxidants and B vitamins that help protect cells from damage. The fermentation process increases antioxidant levels in the drink and helps protect against cell damage linked to chronic illnesses.
Compounds that are formed during the fermentation process can help combat harmful bacteria and may help liver detoxification. Kombucha also helps regulate blood sugar levels, and reduces fat accumulation.
Recipe for kombucha (makes 1 litre)
Ingredients:
- 1 litre water (preferably filtered)
- 2 tablespoons black or green tea (loose or in tea bag form)
- 80g cane sugar
- 1 SCOBY (kombucha culture)
- 100ml previously fermented kombucha (starter)
Equipment:
- Large glass jar (at least 1 litre capacity)
- Clean cloth and rubber band to cover the jar
- Airtight glass bottle (optional for second fermentation)
Bring the water to a boil, add the tea and steep for 15 minutes. Remove the tea (either using a tea strainer, or by removing the teabags), and dissolve the sugar in the hot tea. Allow the tea and sugar mixture to cool at room temperature. Pour the cooled tea into the glass jar, and add the starter kombucha and SCOBY. Cover with the cloth and secure with the rubber band.
Leave the mixture to ferment at room temperature, out of direct sunlight, for 7-10 days. Taste after a week and leave to ferment longer if you want more acidity/less sweetness. When the kombucha is ready, remove the SCOBY for your next batch. Pour the kombucha into bottles and ferment a further 2-3 day for added fizziness before refrigerating.
The kombucha will now be ready to drink. If you would like flavoured kombucha, you should add the desired fruit, herbs or spices just before bottling.
Ideas for flavours:
- Lemon and ginger
- Strawberry and basil
- Raspberry and lime
- Peach and thyme
- Mixed herbs
- Mojito
- Apple and cinnamon
- Orange and mint
- Vanilla and orange zest
- Pineapple and raspberry
- Chai spices
Use fresh fruits and herbs for the best flavours, and bear in mind that these should be added after the initial fermentation, during bottling, for best results.
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Naughty but knife at the airport, and reclaiming your health in midlife
The Gironde Estuary and Médoc vineyards I’m writing this from Bordeaux airport, where once again, my flight is delayed five hours due to technical problems. Get your act together BA!
My son, Léo, who always mocks me mercilessly for getting stopped by airport security (I fit the drug mule profile to a T), got his comeuppance today. The x-ray machine flagged a knife at the bottom of his computer case. It wasn’t an innocuous penknife either; it was a really heavy-duty ‘don’t mess with me’ sort of switchblade, the sort you would expect to come across in a dark alley at three in the morning. Security took him aside and asked him about it—interrogated him really—and he explained that he’d forgotten it was there, and that he mostly used it to trim the grapevines and slice his lunchtime chorizo sausage! They confiscated the knife and let him go, presumably having reached the conclusion that a potential terrorist probably wouldn’t spontaneously roll out the vine and chorizo excuse.
I exchanged my Mother of a Terrorist hat for my Natural Health Coach hat and had a conversation with Tamsin Jardinier of Unfolding Conversations, on the topic of reclaiming your health during midlife.
Tamsin offers whole-centered coaching to support high-achieving women, leaders, creatives, and entrepreneurs who are ready to reimagine life and work to create success on their own terms, and live a life they truly love.
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Yuzu roast chicken with garlic and herbs and all sorts of disobedience
Yuzu roast chicken with garlic and herbs While I was last in London 10 days ago, Luc was forced to stage an intervention when a procession of seven armoured vehicles, containing AK 47-toting soldiers got lost and ended up in the garden. If I’d been alone in the house, I think I might have been intimidated by the sight of a battalion rocking up in front of the house. Luc, not so much; he went outside, scantily clad, and escorted them off the property in reverse, to avoid damaging the lawn. He then sent them on their way, gently mocking the fact that they’d managed to get lost, despite their state of the art navigation systems. It takes some nerve to take the piss out of a bunch of soldiers with loaded machine guns, doesn’t it?
Escorting the army off the property While Luc handles a battalion with ease, I struggle with a single naughty puppy. The puppy in question belongs to our neighbours and I have been taking him, their other dog and Java out during the day while they are at work. I thought, proudly, that I had everything in hand, and even convinced myself that I could easily manage a couple more dogs, when the little minx leapt up and grabbed the trailing cord my keys were on from my pocket. A frenetic, zigzagging chase through the pine trees ensued, culminating in me having to throw myself over the over-excited wriggler, rugby tackle-style. Dignified it was not, but I did regain possession of my mud-covered, dribble-splattered door keys.
Unbridled black and white mischief 
Pine-scented chaos Recipe for yuzu roast chicken with garlic and herbs (serves 4)
- 2 tablespoons unsalted butter, softened
- 5 garlic cloves, 1 of which should be crushed
- 1/2 teaspoon chopped rosemary, plus 2 rosemary sprigs
- 1/2 teaspoon chopped thyme, plus 2 thyme sprigs
- 1/2 teaspoon finely grated yuzu zest (or lemon zest)
- Sea salt and freshly ground black pepper
- 1 chicken, gutted
- 1 large onion, sliced
- 1 yuzu, cut into wedges (you can use a lemon instead)
- 1 cup chicken stock
Preheat the oven to 180°C. In a bowl, mix the butter with the crushed garlic, chopped herbs, and the yuzu zest, then season with salt and pepper. Rub the herb butter all over the chicken, piercing the chicken skin with a fork to allow the butter to seep in, then place in a roasting tin. Add the sliced onion, remaining garlic cloves and the yuzu to the top of the chicken, as well as the remaining sprigs of herbs. Pour the chicken stock over the top and roast in the oven for an hour.
Delicious served with butternut purée and green beans.
Yuzu health benefits
Yuzu is a citrus plant and fruit that belongs to the the Rutaceae family. It is often described as a cross between a grapefruit, lime and mandarin orange. It has a distinctly sour flavour, which is much more intensely fragrant than lemon. Its oil is extracted and revered for its therapeutic effect.
The yuzu is highly nutritious, particularly high is vitamin C, B vitamins, vitamin A and copper. It also contains powerful plant compounds such as carotenoids, flavonoids, and limonoids, which act as antioxidants in the body. In addition, hesperidin and naringin act as anticoagulants and antioxidants which protect the brain.
The scent of yuzu oil is particularly soothing, potentially helping reduce tension and anxiety. In one study it was shown to decrease stress markers, such as mood disturbance, tension, depression, anger, and confusion.
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Salmon and leek pie and soul-searching for horses
Salmon and leek pie There is no doubt in my mind that horses chat amongst themselves. I’ve noticed a distinct pattern: horses usually arrive here quite well-disciplined, but their behaviour becomes more and more erratic the longer they stay. When Jazz arrived in September, I had rarely encountered a more angelic horse. He came when called, didn’t push and shove, lowered his head to accommodate his head collar or bridle, respected the fences, didn’t nip… Seven months on, he’s obviously been chatting with the others and picking up naughty tips because he now: takes off at full speed when I approach with the head collar, opens the field gate with his teeth, stamps his feet when his breakfast or dinner are served late, plays football with his feed bucket, and takes off to visit the neighbours’ horses without so much as a by your leave.
Thinking about the horses’ various foibles and the expressions of their ‘états d’âme’, I realised that ‘état d’âme’ is something that is almost impossible to translate correctly into English. The dictionary translation is ‘state of mind’, or perhaps ‘mood’ or ‘vein of feeling’, but it’s not that; it’s much more. It literally means ‘state of the soul’, or internal climate; it’s a unique mixture of emotion and transient thoughts. Who knew horses could be so intense!
Leeks: a multitude of benefits
Leeks, like all of the alliums are high in sulphur-based compounds such as allicin, that can help to reduce blood clotting and has prevent viruses. Alliums have also been linked to a decreased risk of certain cancers. Leeks are rich in flavonoids, which have impressive antioxidant and anti-inflammatory properties. They are also a good source of vitamin K, which may reduce the risk of, amongst other things, osteoporosis. Leeks contain lutein and zeaxanthin, two substances that reduce the risk of cataracts and age-related macular degeneration.
Recipe for salmon and leek pie (serves 4-6)
- 400g puff pastry (here is my recipe)
- 50g butter
- 2 shallots, chopped
- 500g leeks, cleaned and cut into rounds
- 200ml crème fraîche
- Sea salt, freshly ground black pepper
- 500g salmon filet, cut into strips
- Fresh parsley
- 1 egg yolk
Preheat the oven to 200°C. Line a 25cm non-stick tart tin with the pastry, setting aside enough pastry to make a top. Melt the butter in a large frying pan and add the shallots and leeks. Cover and leave to cook for about 15 minutes, or until the leeks have softened, then add the crème fraîche and seasoning and set aside. Meanwhile, distribute the salmon on the pastry in the lined tart tin, then add the leek mixture, and garnish with the fresh parsley. Finally cover the tart with the pastry top and brush with egg yolk. Cook for 25 minutes.
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Tagliatelle carbonara, broken toes, and equine revolt
Tagliatelle carbonara A few weeks ago, I broke a toe on a cast iron dog bowl stand. I had been rushing outside in a panic in response to a hunter friend’s urgent gesticulations outside. (It turned out he just had a few bullets left, and wanted our permission to shoot down a hornet’s nest from one of our oak trees.) I hobbled back into the house, grabbed the crutches (they are never far from reach), then skidded across the newly-varnished floor and landed up in a another heap. The second of the day.
My toe was healing quite nicely, when I somehow got it stuck down a hole and re-broke it. As if that wasn’t silly enough, later on, at a doctor’s appointment to see if he had any good tips on reoffending broken toes, I got one-sided lockjaw from a propolis gum sweet I had taken for my sore throat. While I was trying desperately to free my teeth from the persecutory gummy, my bemused-looking doctor worried I was having a stroke. Anyway, to sum up, his advice was: ‘go home and stop moving’. I think he was referring to the healing of my poor toe, but I’m now wondering if the advice wasn’t a more general ‘go home and stop being such a pain in the arse’…
We put a coat on Bijou (of drumming-in-the-night fame) the other night, as it was going to be very cold. He was quite compliant while we kitted him out, and didn’t seem to be bothered by the extra layer. This obviously wasn’t the case, however, as the next morning he was ‘sans couverture’, and not altogether displeased with himself. He had left the blanket in a heap at the end of the field and covered it with sand.
Bijou kitted out for the cold 
Houdini the next morning This is not a truly authentic carbonara recipe; true carbonara has no cream (or mushrooms etc.). I think the golden rule is to be careful not to overheat and scramble the eggs when you add them to the pasta.
Parsley: a natural antihistamine
I’m allergic to tree pollen, so always try to include lots of parsley at this time of year. Parsley is a natural antihistamine, as it prevents histamine from being released from mast cells in your body. It’s a rich source of anti-inflammatory nutrients, such as apigenin and carotenoids, and also increases antioxidant levels in the blood.
Recipe for tagliatelle carbonara (serves 4)
- 400g tagliatelle
- 2 tablespoons olive oil
- 200g streaky bacon or pancetta, cut into strips
- 4 mushrooms, sliced
- 1 clove of garlic, crushed
- 3 egg yolks
- 8 tablespoons crème fraîche
- Sea salt, freshly ground black pepper
- Handful of chopped parsley
- 60g Parmesan cheese, grated
Put the tagliatelle to cook in salted boiling water. Add the olive oil to a frying pain, then add the strips of bacon, mushrooms and garlic. Cook until the bacon is crispy. Place the egg yolks in a bowl, then add the crème fraîche, seasoning and parsley. Once the pasta is cooked, drain, saving a little of the water for the sauce. Add the pasta to the bacon and mushroom mixture the frying, then the egg/cream mixture, turning the heat right down. Top with the grated Parmesan and serve.
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Lemon posset and happy new year 2024!
Lemon posset First of all, I would like to wish everyone a very happy, healthy and peaceful 2024! 🥳🥂
Léo and I went to London for Christmas. We were escorted in by storm Pia, and back home again by storm Gerrit. Welcoming Pia left us circling over the airport waiting for a gust-free moment to land, and the turbulence caused my nose to start flamboyantly gushing with blood. By the time we finally arrived at the gate, I was lavishly splattered, with tissues plugging my nostrils (I’m really selling myself here, aren’t I?). The car hire desk had long-since closed for the evening, and we had to traipse around the airport at 3am looking for a hotel room. I wondered afterwards if the first three hotels had been genuinely full, or whether they had just been just intimidated by my scary, red and white halloween face.
Night and day delivery modes
I am amused by the contrasting approaches to Amazon deliveries in London and rural France. London couriers have perfected a mark and fling approach; some have such an impressive aim, they don’t even have to leave their vehicles. In stark contrast, here we receive a text message saying: ‘Your courier will be with you in five minutes. Please be sure to lock up ALL of your animals and turn on a light if it’s dark’.
A dog with zero recall, often several horses on the loose, and an untold number of deer hanging out with the other horses on the peripheries, means this can be quite a challenge. (I haven’t dared to ask any of our neighbours if they receive the same message, because I fear we’re particularly targeted!) Unable to meet the criteria for delivery, we quite often end up driving to the main road to pick up our package.
The London Eye at night, from Northumberland Avenue 
Delivery deterrents 
Four muddy horses 
Jazz in the sunset I made these lemon possets for New Year’s Day, as a foil for the rather rich starter of scallops and tagliatelle in Pernod, followed by Beef Wellington and Broccoli.
Lemons, and in particular, lemon peel have numerous health benefits. It is packed full of bioactive compounds, such as D-limonene, which helps to reduce the oxidative stress associated with tissue damage and accelerated aging. It also has anti-inflammatory, blood sugar modulating, and anti-stress and anti-anxiety properties. D-limonene may also protect against stomach ulcers by neutralising stomach acid and increasing gastric mucus production to promote gut healing.
Recipe for lemon posset (serves 4)
- 600ml double cream
- 175g golden caster sugar
- 3 lemons, juiced and zested (approx 75ml juice)
- 20 almonds, chopped
Pour the cream into a medium saucepan, stir in the sugar and two-thirds of the lemon zest. Bring to the boil, turn down to a gentle simmer and whisk for a couple of minutes until the sugar has melted. Divide the mixture between four individual serving dishes. Leave to cool at room temperature, then chill in the fridge for at least six hours, or preferably overnight. Scatter over the remaining lemon zest and some chopped almonds, and serve!
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Butternut squash and chestnut soup and what will bee will bee.
Butternut squash and chestnut soup There are some newcomers at our homestead, some welcome, others not so much. In August we inadvertently became hosts to five million bees. We didn’t actually count them because that would have been laborious and dangerous, we counted the hives and used a calculator. The average beehive houses between 20,000 and 80,000 bees, and there are just over 100 hives. The problem is not the hives, but the fact that the bees use our pool; seemingly for recreation as well as quenching their thirst! After a bit of research, we discovered that a beekeeper, based over 60kms away, wanted to make heather honey, and decided our land was the ideal place to do it. Apparently it didn’t occur to him to ask our permission, for the use of the heather or the pool. I’m all for bees; in fact I’m a big fan, I’m just not keen on swimming with them. We suggested they pay their rent in honey: it will be honetary compensation!
Over a hundred bee hives in the heather Equine segregation
We also have two more horses. One of the horses, Bijou, we owned already, but he has been on loan to a nearby riding club, having been chased from his stable by our two grays. Whoever imagines that horses are not racist, imagines wrongly. The grays used to make life very difficult for Bijou who is chestnut, by blocking his access to hay, chasing him around the field and generally behaving like grey-supremacist hooligans. Now Bijou has his own fields and a gorgeous, newly-acquired chestnut friend called Jazz. Their contact with the greys is restricted to unpleasantries over the fencing.
Bijou and Jazz, the chestnuts 
Equine segregation 
Heated discussions Chestnuts (the nuts, not the horses) are nutrient-dense. They are vitamin and mineral-rich, and also a great source of antioxidants. Chestnuts are high in fibre, which means they are effective for both blood sugar and hunger control. The tannins and flavonoids help suppress inflammation and in-vitro studies show that extracts from chestnuts suppress the growth and spread of various types of cancer cells.
Recipe for butternut squash and chestnut soup (serves 6)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 250g of pre-cooked chestnuts
- 1 butternut squash, peeled and cut into cubes
- 2 carrots, peeled and cut into rounds
- 1.5 litres of chicken stock
- Sea salt and freshly ground black pepper
- Curry powder to taste (optional)
- 200ml cream
Fry the onions in the olive oil and melted butter until golden brown. Add the chestnuts, butternut squash and carrots and then chicken stock and bring to the boil. Season and cook for about 30 minutes, or until the vegetables are soft. Add the cream and purée until smooth.
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Chocolate coconut slices, the great collapse, and chatting with birds
Chocolate coconut slices On the evening of the fifth anniversary of my father’s death in mid-June, Luc and I wandered over to the bench which bears a memorial plaque for him. I, naturally, was feeling mournful, but it was a beautiful evening and we decided to sit down for a bit. As we sat down, in perfect unison, the bench groaned and creaked, before squeaking and crying out in pain and finally disintegrating beneath us. All in slow motion. We ended up on our backs, feet in the air with looks of vague alarm on our faces. The alarm morphed quickly into hysterical laughter, and I felt as though my father and his legendary sense of humour had reappeared and were laughing with us; he would have absolutely loved it and, although unplanned and random, it was a wonderful way to remember him!
The bench that was Yesterday I found a little bird perched on a bookcase upstairs; I showed him the open window, but he returned resolutely to his adoptive bookcase. When he was still there several hours later, no doubt ensconced in a gripping page-turner, I slid a baking tray under him and took him downstairs. He still seemed to lack the resolve to fly away, so I offered him a cup of coffee (in reality it was water before anyone reports me to the RSPB), and I we had a little chat, which obviously bored him enough to inspire him to take wing. It was another very sweet moment.
The little bird that stayed for coffee These coconut slices make ideal energy bar, without being too sweet. They’re very transportable so I use them when I know I might be in a situation when I need to eat a little something on the move. The almonds and coconut are good sources of protein, and also calcium, copper, iron, potassium, sodium, manganese, B vitamins, zinc, copper, and iron.
Recipe for chocolate coconut slices (makes 20)
- 2 eggs
- 75g cane sugar
- 125g coconut oil, melted
- Chopped almonds
- 100g raisins
- 125g flour (I used spelt flour)
- Pinch of salt
- 2 tablespoons cocoa powder
- 50g dessicated coconut
- 2 tablespoons rum (optional)
- Vanilla essence
Preheat the oven to 180°C. Prepare a baking tray by covering with greaseproof paper. Beat the eggs and sugar together until pale, and gradually add the coconut oil at the end. Combine the almonds, raisins, flour, salt, cocoa powder and coconut in a separate bowl and gradually add to the egg/sugar/oil mixture to obtain a thick paste. Finally stir in the rum and vanilla essence. Spread over the greaseproof paper on the baking tray and bake for 30 minutes. Cut into squares while still warm. Keeps in an airtight tin for several weeks, or may be frozen.