Store CUPBOARD SUMS

Curry butter In the bowl of a stand mixer fitted with the paddle attachment, combine 455g unsalted butter and 1 tbsp curry powder and beat on medium speed until fully incorporated. Stop the mixer and scrape down the bowl with a rubber spatula, then return the mixer to low speed. Add 1 tsp Maldon salt and mix for a few seconds. Pack into an airtight container and store in the fridge for up to a few weeks. It also freezes well. Taken from The Four Horsemen – Food + Wine For Good Times by Nick Curtola with Gabe Ulla & James Murphy (Abrams), out now. A BIT OF A stretch Full plank Especially good for core muscles and glutes. 1 Begin kneeling on all fours: hands below shoulders, arms straight but not…

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The Simple Things (Digital) - 1 Issue, February 2025

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