Store CUPBOARD SUMS

Fig and walnut relish A way of using up some Christmas leftovers – works well with remains of the Stilton (or another crumbly blue cheese). Snip 125g dried figs into quarters and place in a sterilised jar. Mix 50ml tawny port with 50ml of water and pour over the figs. Put a lid on the jar and give it a good shake. Leave the figs to marinate for at least 24 hours. Toast 30g walnut kernels lightly in a pan and chop roughly. Cool and stir into the figs. From The Wine Lover’s Kitchen by Fiona Beckett (Ryland Peters & Small). Photography by Mowie Kay © Ryland Peters & Small A BIT OF A stretch Hip flexor stretch. Good if you’re suffering from indigestion or bloating. Also releases tension in lower…

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

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