Bear Grylls Kids Survival Guide

Liz Nicholls

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Jump to…

1. Try foraging for food
2. Get to know the skies
3. Learn how to read and create maps
4. Tell the time from the sun

5. Make the ultimate den
6. Go incognito!
7. Learn the essential knots
8. Finally, test your knowledge with wild camping

Bear Grylls’ Survival Academy has created The Go Wild guide – developed with snack brand Nature Valley – with eight free ways to keep active kids satisfied this summer in their own home or the local park.

1. Try foraging for food

Fall in love with nature by foraging for herbs in your own garden, terrace, or kitchen, or look outside to try and find some wild plants growing! To get set up for foraging, you’ll need a basket and some gloves before heading out to your local park, field, wood, or nature reserve.

Any of these could be growing nearby:

• Purslane – also known as hogweed, purslane is a leafy green plant which can be used as an herb and salad vegetable. Will be in season mid-summer!

• Raspberries – wild raspberries can grow in hedgerows from mid-August and may be smaller than shop bought but are just as tasty!

• Blackberries – similar to raspberries but darker purpley-black in colour, these will also be ripe and ready for picking from midsummer

• Wild Garlic – although this may not be growing in the summer, it’s a good one to know as will be ready to pick and in season next Spring!

2. Get to know the skies

(Great for small children) – the clouds are full of all sorts of hidden animals; you just need to look carefully for them! To try your hand at zookeeper, pick a nice spot in the garden or the local park with a picnic and try spotting as many animal-shaped clouds as you can. Essential to take a notebook and pen or pencil so that you can draw them too.

If you’re waiting to learn a bit more about the clouds, they can also be used to try and predict the weather!

Simply look to the skies to identify these five formations:

• Cumulus: Detached clumps of cloud composed of water droplets that form low and indicate fair weather. Have flat bases and heaped tops and look a dazzling white in the sunshine.

• Altocumulus: Appears as rolls of cloud, or layered patches in the mid-level region. Commonly found between warm and cold fronts, so can precede bad weather.

• Cirrus: Detached, wispy clouds, formed of ice crystals. Wavy appearance is caused by wind movement. Can indicate a change in the weather. Also known as mares’ tails.

• Cirrocumulus: High patches of cloudlets made up of ice crystals that never cast self-shadows. Usually seen after rain, indicating improving weather.

• Cumulonimbus: Known as thunderclouds, these have low dark bases and extend many miles up into the atmosphere. Produce brief, heavy downpours, and sometimes lead to hail and lightning.

And you can also do this at night! Test your navigation skills by looking to the skies!

In the northern hemisphere, look for a distinctive winter constellation – Orion. He is easy to spot as there are 3 prominent stars more or less equal distance apart in a line and that is Orion’s belt. Under his belt there is 3 start that represent his sword. When the stars of Orion’s sword are vertical in the night sky, and you are facing him, you are facing South.

In the southern hemisphere, scan the skies for one of the brightest constellations – the Southern Cross (or ‘Crux’). This video illustrates how easy it is to find South…

3. Learn how to read and create maps

Prevent yourself from ever getting lost by mastering the art of Cartography and learning how to draw and make maps. This may help you map out your local nature spot or create a fun game where you can hide messages in the park for friends to find later on.

Today, most maps are printed on computers, but you can try making one the traditional way, by grabbing a compass and some paper and pens and getting outside. Start by carefully mapping and naming landmarks you see such as ponds, interesting or weird looking trees, and places where certain animals live. You can make a general map with physical landmarks or try out a thematic map with a specific theme to suit your friends.

4. Tell the time from the sun

Make a DIY sundial and compass to see where you are and the time!

Equipment:

• A long stick to use as the central shadow marker
• Some rocks to mark North, East, South, and West
• A watch, as a timer!
• Sunshine!

Instructions:

1. Place your stick in the ground and mark the end of the shadow with one rock

2. Wait 30 minutes and then mark the end of the shadow with the second rock

3. The first rock will be your West point, and the second East. Now mark North and South

4. There you go – you have a compass!

5. Make the ultimate den

A simple and fun thing to do in your back garden, on a picnic, when camping – or even in your bedroom – here’s a simple guide from the den making masters at BGSA on how to make the best den

Equipment:

• A sheet
• Two trees or structures at home that are safe to attach the sheet to
• Some rope
• Decorations of your choice

Instructions:

1. Select a suitable area between any two trees or points for your den

2. If outside, check for any loose branches then run the rope between the trees

3. Drape the sheet over the rope, and then weigh down each corner with a rock, log, or something heavy to hold it

4. Inside your structure, add blankets, leaves, or anything else to make the den cosy and fun inside!

6. Go incognito!

Try and make yourself invisible by learning the five s’s of effective camouflage.

When we’re in the wilderness and our survival relies on us remaining hidden and hard to find, there are five key aspects you need to ensure you’re addressing as you make your way to safety. Helpfully, they all begin with the letter S!

1. SHAPE

Find ways to break up your shape with foliage from your immediate surroundings so that the outline of a human figure is no longer obvious.

2. SHINE

Look carefully at your clothes and equipment to conceal any shine. This could be anything from your watch to the lace ringlets on your boots – use mud to cover everything you can (including your face and exposed skin) but don’t go overboard with the mud either as this in itself could also draw attention.

3. SMELL

Your smell will often betray you long before you’re seen or heard. To minimise exposure, eat all your food raw – if you can! – as the smell of cooked food (and your fire) will carry.

4. SHADOW

Where possible, do as much of your movement at night, where your shadow or silhouette will not expose you.

5. SOUND

All your movements should be slow and purposeful so as not to attract any unwanted attention. If you are moving with someone else, use hand signals instead of your voice to communicate

As long as you are mindful of the above five elements, you’re well on your way to making it to safety and having an incredible story to tell on the other side!

7. Learn the essential knots

Knot tying is an essential part of outdoor adventures, whether you’re building camp, tying your laces, or flying a kite!

Practise these three knots at home until you can master them:

A person holding a bow and arrow Description automatically generated

• Overhand Knot – this is the easiest one of all and is what our hands would automatically do if we were handed a piece of rope or string and told to put a knot in it. A key thing to know about this one, if you tie it around something, it can be undone easily. So, this one is primarily used as a ‘stopper knot’ – useful for stopping the end of a rope slipping through a hold or to stop the ends of a rope fraying.

• Bowline Knot – a BGSA favourite and used by adventurers worldwide, the bowline is made by a loop at the end of a rope which won’t slip or tighten.Also known as the ‘king of knots’, the Bowline is perfect for constructing a hammock at home, making dens, or setting up rope swings.

• Clove Hitch – this one’s a quick and memorable knot that can be used to attach a rope to a pole or a carabiner. Fun fact about the clove hitch, it’s one of the most commonly used knots by the Scouts!

8. Finally, test your knowledge with wild camping

Now that you’ve mastered these survival skills and a summer of challenges, finish off the holidays with a wild camping trip! Even if it’s just outside in your garden, it’s time to put what you’ve learnt into practice and get some experience as a true adventurer.

More info...

To further encourage get people out more, this year will see the return of Nature Valley’s partnership with the Gone Wild Festival with Bear Grylls in Powderham Castle, Devon from 25th to 28th August 2022. Gone Wild Festival with Bear Grylls is an action-packed family friendly festival for adults and children aged 6-18-years.

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Cheers! Best wines for summer

Round & About

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Columnist Giles Luckett recommends some sensational summer sippers available locally.

Hello.

Summer is a brilliant season for wine lovers. There’s nothing quite like being able to sit in the sun and sip some time away in the company of a diverting glass or two. Over the last 30 years, I’ve written dozens of best of the summer wines columns, most of them under strict deadlines.  Not because of pressure from my editor, but because spells of good weather have often lasted about as long as a bottle of Graham Beck Rosé (Majestic £11.99) lasts in my house. The current two-person record being 14 minutes and 18 seconds.

That certainly isn’t a problem this year. And with the forecast for our part of the country giving better odds on cloudy with a chance of meatballs than rain, here are some summer sipping wine recommendations that should bring a smile to even parched lips.

First up, a fizz. I’ve always been passionate about sparkling wines, and the last few years have proved a golden age. When I joined the wine trade, Harrods’ wine department reflected the mood of the times by listing a wide range of Champagnes but virtually no sparkling wines.

This was great for tastings – the evening we spent tasting every Champagne in the shop was one of the best tastings I’ve ever attended – but woeful for the wallet. Good (drinkable) sparkling wine was rarer than a hen’s dentures, but how things have changed…

South Africa, Australia, California, France (who knew?), and Italy all offer great tasting; great value fizzes these days. For this column, though, I’m going to recommend a homegrown wine, the Denbies Whitedowns (Waitrose £18.99). This is everything you could wish for in a sparkling wine. From the fresh, floral, white berry nose to the refined, zesty palate with its flavours of pears, citrus, and peach stones, it’s complex as it is and refreshing.

There's nothing quite like being able to sit in the sun and sip some time away in the company of a diverting glass or two.

Next up, the first of two whites. CUNE is one of the great names of Rioja. Wines such as Vina Real and Imperial are the stuff of wine trade legend, and even their entry-level Crianza (Sainsbury’s £7.50. No, seriously £7.50, I couldn’t believe it either) is brilliant. Their whites can be just as compelling, and the Cune White Rioja is deep joy Barrel fermented; this traditionally styled white Rioja offers masses of peach, red apple, and honeydew melon fruit, with overtones of spicy vanilla. Versatile enough to partner with white meats, fish, or creamy cheeses, it’s also lovely on its own.

My second white couldn’t be more different. It’s the Wine Society’s Vihno Verde (£6. ) Portugal’s wines have been a trade secret for years, though attention has focused on the reds. I’ve had quite a few of their whites of late, and if you’re looking for value and excellence, look no further. The Society’s Vihno Verde is a wonderfully pure, clean, fresh-tasting wine that is light, delicate, and has a touch of spritz to it Fruit-driven; it has a pear and almond flavour to it that finishes with a twist of lemon. The perfect summer evening sipper or elegant aperitif.

If you’re looking for a serious rosé for summer sipping, I can wholeheartedly recommend the Domaine des Echardieres (£9.50). This is made by Vineyard Productions, which is headed up by Liam Stevenson, the youngest ever Master of Wine and someone who holds world records for rowing across the Atlantic. Hero worship is due, especially when you try his wines. The dedication to the cause of creating great wines with a ‘taste of place’ shines through this delicious Loire Valley wine. Made from Cabernet Franc, Gamay, and Malbec, it offers an intriguing blend of blackberries and green peppers from the Cabernet, cherries from the Gamay, and a richness and a hint of ripe plums from the Malbec. This is an outstanding choice in a cluttered and often disappointing rosé market, where presentation counts for more than contents.

And so to the reds. My first choice is a perennial summer favourite of mine, the Zuccardi Los Olivos Malbec (£11.50 Oxford Wine Company). I’m a massive fan of Argentinean Malbec, and Zuccardi is one of the finest producers of it. Inky purple, the sumptuous nose is a combination of stewed black fruits, offset by notes of raspberries and rose petals. In the mouth, it’s generous, full, multi-layered, and offers everything from blackcurrants and chocolate to red berries and charcoal. This is an absolute must for barbecued red meats.

And finally, another wine from Liam, the Petite Immortelle (£11.95 Vin Cognito). This hails from the South of France’s Roussillon region and is a traditional blend of Syrah, Grenache, Mourvedre, and Carignan. Earlier this year, I tried this with its big brother, the Immortelle (£20.95 Dawe Wines), and I knew that both would make my top ten wines of the year. The Petite Immortelle is approachable now (its big brother is a beast that needs time to show its full beauty) and offers up masses of sweetly toned black fruits, plum skins, smoke, herbs, and a long minerally finish. This is another outstanding wine from a winemaking team that is doing some fantastic things.

Until next time...

Well, that’s me, for now at least. Given a following wind and an available glass, I’ll be back soon with a few words on affordable fizz.

Giles

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Respect your elders! Five recipes

Liz Nicholls

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August is the zenith of elderflower season, with this floral yet tropical flavoured plant gracing many a hedgerow in this gorgeous part of the world.

The plant is known for its white flowers which sprawl out of the stem and will begin to flourish from May lasting through to August, when it then begins to develop purple elderberries.

The fresh, floral, and slightly tropical taste makes the flower a great base for many recipes. The taste is often compared to a more floral version of pear or lychee.

Most commonly, elderflower is found in cordial drinks, but the versatile ingredient has far more to offer…

How to spot elderflower

Elderflower’s most recognisable element is its sprawling white flowers which look like a burst of small creamy petals. The tree itself will be small in size, often just a shrub. It is plentiful throughout the UK and often grows in woods, hedges or even in parks or on big streets. However, before you even spot the flower, you may be able to smell it! Elderflower has a distinctive aroma which many liken to ‘the smell of summer’ – it should smell floral and creamy. If the flowers have a brown colour or smell musty, it’s best to leave that plant. Lastly, be sure you’re not confusing elderflower with other similar looking plants like Pyracantha or Cow Parsley. If possible, take a photo of elderflower with you so you can compare. Remember that elderflowers grow from woody, leafy branches, have 5 rounded petals and yellow anthers.

How to prepare your elderflower

If you can, try to pick your elderflower in fair weather. The blooms will be packed with pollen and it’s this which gives the plant its signature taste. Poor weather can mean that the pollen has been washed or blown away, resulting in a less flavourful return. It’s also worth avoiding any elderflowers from beside road or railway lines as these can be tainted with fumes, instead try to wander farther afield for your crop. This is important as when you come to prepare your flowers, you shouldn’t wash them, as this will remove the aforementioned pollen.

Instead, pick off any bugs then trim the blossoms into a container ensuring you gather any pollen that falls away. Discard the stems. It’s best to use elderflower right away, but if you do need to store it, place your flowers in a paper bag and keep in a cool, dry place.

Recipe ideas

Champagne

Elderflower Champagne is the perfect, elegant use for these flowers. To make a batch of your own you’ll need sugar, lemons, and some white wine vinegar.

A simple recipe can be found from River Cottage requiring only basic equipment and some appropriate bottles of choice, just make sure these have a cork or stopper to create that fizz!

This recipe requires a little patience as you’ll need to wait at least a week before your batch is ready. If you plan on storing your champagne, you may need to pop the lid occasionally to release excess pressure from building up.

Once ready, the drink makes a perfect garden party tipple, ideal for sharing with friends!

Fritters

This recipe is much simpler than it sounds. All you need is flour, baking powder, icing sugar and sparkling water. Simply mix the first three ingredients together then add your sparkling water. Aim for a thick texture that is still a little runny. Once ready, dip in your elderflower heads then add to a pan of hot, but not smoking, oil. The fritters should turn golden brown and be ready to remove in under a minute. Once ready, remove and leave to dry on kitchen paper, then dust in icing sugar or serve with a drizzle of honey. For a more adventurous taste, swap out the sparkling water for beer or ginger beer for a different twist.

Sorbet

Sorbet is a simple and versatile way to use your elderflowers. Bring two parts water and one parts sugar to a boil, add in your ingredients, simmer, cool for at least an hour, leave to infuse, strain, then pour into containers to freeze.

The best thing about creating sorbet is that you can experiment with flavours. Some great options to add to your elderflower include lemon, gin, strawberry, or rhubarb. A perfect cooling dessert for summer that’s easy to make, store and enjoy. Top with fresh fruit, biscuits, or add to sparkling wine for a simple, yet elegant, cocktail.

Tea

One effortless way to use your elderflower is to make tea. All you need for this is your elderflower cuttings, a cup and something to strain the liquid. Once you’ve trimmed your elderflowers, hang them upside down in a light, airy place to allow the flowers to dry out. Once done, keep your elderflower in a tin and store for when you want to make a cup. To make the tea, all you need to do is add elderflowers to boiling water and allow it to infuse. After a few minutes, strain the liquid into a cup of your choice. Alternatively, if you have a tea strainer, simply put your elderflowers cuttings inside and cover with hot water.

Cake

Last but not least, elderflower has always been a firm favourite with bakers, giving cakes a sweet but subtle twist. Royal fans may remember that Harry and Meghan opted for a lemon and elderflower cake at their wedding, adorned with fresh flowers. There’s a wealth of options if you’re looking to use elderflower in baking from adding into the mix, creating an elderflower syrup, or mixing it into a buttercream filling or topping. When it comes to the perfect flavour pairings, lemon is often the most popular choice, but pistachio, raspberries, or blueberries also make great combinations. For the perfect summer showstopper, try drizzling your cake with icing and topping with edible flowers.

“Elderflower can be a wonderfully diverse ingredient, while its flavour is distinctive, it’s sweet and floral nature means it pairs well with a wealth of other flavours,” says Kate Cartwright of Burleigh Pottery.

“Luckily in the UK, elder trees are abundant, meaning it’s highly likely you’ll be able to forage some elderflower for yourself. Just look out for the bursts of white flowers which should be blooming anytime now. When done responsibly, foraging is a great way to take advantage of the wonderful wild plants and ingredients we have in our country. Using local ingredients allows us to be more sustainable and cooking with wildflowers such as elderflower embraces and celebrates the ingredients we have all around us.”

A final word

It’s important to be responsible when foraging and there are some basic principles you should follow:

• Don’t take more than you need.

• Be careful not to trample or damage plants.

• Leave lots behind.

• Be sure you have identified the plant before consuming.

• Seek permission on private land.

• Elderflower mildly toxic when raw. Cooking destroys the toxic chemicals.

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August recipes: Feast of fun

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Ching He Huang & Lizzie Acker are two of the chefs on the sizzling line-up for the Big Feastival in Oxfordshire, 26th-28th August, so they’ve served up these summer tasters…

Lizzie Acker’s fruit tart

Prep: 65 minutes, Cooking: 50 minutes, Serves: Four

Ingredients:
Pastry
• 250g unsalted butter
• 2 eggs
• 350g plain flour
• 250g icing sugar
• Small pinch of salt

Filling
• 3 eggs
• 30g melted browned butter
• 50g ground almonds
• 150g double cream
• 150g light brown sugar
• 1tbsp flour
• 50g sliced almonds
• 1tsp vanilla bean paste
• 200g berries

Method

Pastry:
Beat the butter and sugar until mixed together. Add the beaten eggs and then add the flour and icing sugar mix until it forms a dough.

Squash the pastry into a round disc, shape with cling film and chill for an hour in the fridge.

Filling:
Add 30g of butter to a hard-based pan and place on a hob to melt and brown.

Beat the eggs and then add the sugar, double cream, ground almonds, vanilla paste and flour.

Once the butter has cooled slightly, add to the egg mixture and chill in the fridge. Set the oven to 175°c.

Roll out the pastry on to a lightly floured surface. Transfer to a tin and trim the edges with a knife. Prick the tart base.

Fill the tart with the filling mixture. Sprinkle in the berries and sliced almonds.

Bake for 50 minutes and then serve with cream and a dusting of icing sugar.

Ching’s waikiki bowl

Prep: 15 minutes, Cooking: 18-23 minutes, Serves: Three

Ingredients:
• 8 cherry tomatoes, halved
• 1 tbsp tamari or low-sodium light soy sauce
• 1 tbsp finely chopped chives
• 200g (7oz) jasmine rice
• 50ml (2fl oz) coconut milk (see tip)
• 1 tbsp toasted coconut flakes
• 1 tsp rapeseed oil
• 2 garlic cloves, finely chopped
• 2.5cm (1in) piece of fresh root ginger, grated
• 200g (7oz) smoked tofu, drained, rinsed in cold water and diced into 1.5cm (¾ in) cubes
• 2 tbsp mirin
• 2 tbsp tamari or low-sodium light soy sauce
• 1 tbsp golden syrup
• kiwi, peeled and sliced into 0.5cm (¼ in) rounds, then each round into 8 wedges
• 1 small pineapple, peeled, cored and diced into 0.5cm (¼ in) cubes
• 1 whole mango, peeled, stoned and diced into 0.5cm (¼ in) cubes
• A handful of roasted salted cashew nuts
• A handful of edamame, blanched from frozen, ready to eat
• 50g (1 ¾ oz) red cabbage, shredded
• Fried crispy salted seaweed, two or three pieces of hand-torn, crispy fried ready-to-eat nori, fried shallots and toasted sesame seeds, to garnish

Method
In a small bowl, combine the cherry tomatoes with the tamari or light soy sauce and chopped chives and set aside.

Place the jasmine rice in a saucepan with the coconut milk and 350ml (12fl oz) water. Bring to the boil over a high heat. Reduce the heat to low to bring to a simmer, then cover and cook for 15–20 minutes.

Once cooked, remove the lid and fluff up the rice with a fork. Sprinkle over the toasted coconut flakes and set aside.

Heat a wok over a high heat until smoking, and add the rapeseed oil. Once hot, add the garlic and ginger. Toss for a few seconds, then add the smoked tofu and cook, tossing, for five seconds.

Add the mirin, tamari or light soy sauce and golden syrup and cook for two or three minutes until the sauce is reduced and the tofu is sticky. Set aside.

When you’re ready to serve, divide the rice between three bowls. Working in sections (like slices of a pizza) add the various toppings to the rice: the tamari-chive tomatoes, the teriyaki tofu, the kiwi, the pineapple, the mango, the cashew nuts, the edamame and the red cabbage.

Garnish with crushed crispy fried salted seaweed, nori flakes, fried shallots and toasted sesame seeds. Serve immediately.

Ching’s tip — If the coconut milk has separated in the can, stir the milk to bring it back together before using.

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Star Q&A: Lesley Joseph

Liz Nicholls

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Lesley Joseph chats to us about meeting the Pope, Birds Of A Feather, her pal Maureen Lipman and the joy of starring in Sister Act at the Apollo until 28th August

Q. Hello Lesley. Is this show as much fun as it looks? “Oh my God yes! It’s such a feelgood show. The audience have been on their feet going beserk; it’s hard not to get emotional. Everyone on stage is so glad to be there, after the two years we’ve had, and who doesn’t enjoy singing, rapping nuns!? Alan Menken, who has written the songs, is a genius and Sister Act is a story everyone knows, thanks to the film.”

Q. You have so much energy: what’s your secret? “Well my mother died just shy of 104 – she still did yoga and tennis in her nineties – so I hope I’ve got her genes. I walk everywhere. I keep my brain active. And I love what I do – it’s a privilege to be in a show like this.”

Q. Did you expect Birds Of A Feather to be such a hit? “No I didn’t have a clue. It’s a great show and was one of the first, along with The Liver Birds, to celebrate women of a certain age. My father, when we filmed the first one in front of a live audience, asked the writers, ‘do you think this will go anywhere?’, and they said ‘we’ll still be here in ten years’. Well, we kept going 33 years, with a break in the middle, and it’s still well loved, because it was so well written.”

Q. Do people expect you to be Dorien? “In the early days they expected me Dorien-esque, all in leopard print. But we’re so different. I was always very careful to make sure Dorien wasn’t a silly caricature. And I’m nothing like her – if you could see me now in my training clothes, no make-up, hair awry, you’d believe me!”

Q. What was it like meeting the Pope? “Yes, for Pilgrimage [on the BBC] we walked from the Swiss Alps to Rome, and had an audience with the Pope, unexpectedly. I said ‘I’m Lesley Joseph, I’m 72, I’m an actress, and I’ve just walked 100 miles and feel rejuvenated’. He burst out laughing and said ‘you don’t look 72’. We hugged and I came out with ‘oh bless you!’ Haha! One of the highlights of my career.”

Q. Do you enjoy watching your pal Maureen Lipman in Coronation Street? “She’s brilliant in everything she does but no, I don’t watch much television. I am staying with her at the moment, up here in Manchester. We go back 50 years, were at drama school together. So we’re these two ancient flatmates together again!”

Q. Do you have a favourite author? “I love Hilary Mantel; I can read her books again and again. I love reading about Thomas Cromwell.”

Q. If you could make one wish for the world, what would it be? “Peace. I just wish people could live in harmony, believe in what they want, without greed, envy or corruption.”

Book your tickets for Sister Act, which also stars Beverley Knight & Jennifer Saunders, at London’s Eventim Apollo at eventimapollo.com

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July recipes: Blooming Great Tea Party

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Tea parties have been a real feature of the summer so far after June’s Platinum Jubilee celebrations so carry on with a Blooming Great Tea Party in aid of Marie Curie

Invite your friends, family or colleagues to join you for tea and cake, and don’t forget to price your slice! Find out more about the work of Marie Curie and ideas to help you throw a tea party

Fiona Cairns’ strawberry & elderflower cake

Ingredients:
For the cake:
• 450g unsalted butter, really soft, diced, plus more for the tins
• 450g self-raising flour
• 2 tsp baking powder
• 8 eggs, lightly beaten
• Finely grated zest of 2 large unwaxed lemons
• 450g golden caster sugar
• 4 tbsp elderflower cordial

For the elderflower cream:
• 1.2kg ripe, even-sized
• strawberries, cleaned, dried and hulled
• 2 tbsp golden caster sugar
• 1 tsp vanilla extract
• 600ml double cream
• 8 tbsp elderflower cordial

Method
Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4. To make the three-tiered cake, take three 20cm round sandwich tins. Butter the tins and line the bases with baking parchment. If you have only two tins, then make the cake mixture and divide it evenly into three batches, baking the third as soon as a tin becomes free.

For this cake, I use an electric mixer and beater attachment, but you can use a food processor, or a bowl, add the butter, eggs, lemon zest and sugar, and beat well, adding the cordial towards the end. Be careful not to over-mix, as you want a light cake.

Bake for 30-35 minutes, or until a skewer emerges clean. (To halve the recipe, bake in two 20cm tins for 20-25 minutes.) Remove from the oven, leaves for a couple of minutes, run a knife around the rim to loosen the cakes from the tins and turn out on to a wire rack. Remove the papers and leave to cool completely. Trim the cakes flat.

For the filling and decoration:
Slice 400g of the strawberries and toss in a bowl with the sugar and vanilla, leave all the flavours to mingle for 30 minutes.

Whip the cream until soft peaks form, adding the cordial slowly just as it begins to thicken. Place one cake on a cake stand and spread with a layer of cream and half the slice strawberries. Repeat with another cake, a layer of cream and the remaining sliced strawberries. Top with the last cake. Spread the remaining cream all over the top and sides.

Take the best-shaped strawberries and cut 10-12 in half. Place the halved strawberries, cut side up in a circle around the edge of the cake, and pile up the rest in the centre. Cut the remaining strawberries into slices – or in half – and press into the cream all around the sides.

Ingredients:
For the cake:
• 200ml soya or almond milk
• 20ml cider vinegar
• 180g self-raising flour
• 20g ground almonds
• 200g caster sugar
• ¼ tsp salt
• ¼ tsp bicarbonate of soda
• ¼ tsp baking powder
• 80ml vegetable oil
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract

For decoration:
• Raspberry Jam
• Toasted almond flakes
• Glacé or fresh cherries
• Almond icing.

Makes: 12 large cupcakes, about 24 fairy cakes or 48 mini ones

Ms Cupcake’s vegan Bakewell tart cupcakes

Method
Mix the soya milk and vinegar together and leave to sit for 10 minutes. Preheat oven to 180°C/350°F/Gas Mark 4. Line your muffin tray with muffin cases.

In a bowl mix by hand the dry ingredients until fully combined. Add to the bowl the soya milk mixture, oil, vanilla and extract. Using a metal spoon quickly mix together until just combined (about 10 seconds). The mixture should still be a bit lumpy, so be careful to not over-mix! Tap the bowl onto the work surface to halt the raising agents from working too quickly (you will see the bubbles pop.)

Using an ice-cream scoop or a spoon, evenly place the batter into the lined muffin tray and tap the filled muffin tray on the work surface to pop the bubbles again.

Place in the oven and bake for about 15 minutes. Cool on a wire rack in the muffin tray for 10 minutes and then remove cupcakes from the muffin tray and finish cooling them on the wire rack until room temperature.

Decoration:
Once your cupcakes are cooled, spread a big dollop of jam on top of the cupcake and then pipe your almond buttercream on top to hide the jam below. Decorate using toasted almond flakes and top it all off with either a fresh or glace cherry.

Almond icing:
Using an electric mixer (or a handheld mixer), whip together the margarine, vegetable fat and vanilla until creamy (about 1 minute). Add half of the icing sugar and continue mixing (slowly at first and then bringing up to speed). Mix until combined. Add the rest of the icing sugar and mix while dripping in the soya or almond milk until it is a smooth consistency. If the icing is too firm, then add a bit more milk and mix again.

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Star Q&A: Kim Wilde

Liz Nicholls

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Kim Wilde chats to Liz Nicholls about performing at Heritage Live, alongside Boy George, Lulu, Gabrielle & more, including Ardingly on Saturday, 16th July and Englefield House on Saturday, 23rd July.

Q. Hello Kim – where are you chatting from right now? “From home. I’ve got a beautiful garden – it should be after the inordinate time I’ve spent on it! Everything that could be out is out looking amazing. Because of my experience and because of my love of flowers I’ve got lots more flowers to look forward to later in the summer. I don’t have a favourite flower but I have a real soft spot for roses – we called our daughter Rose.”

Q. We’re looking forward to seeing you at Heritage Live. How does it feel to be out on tour again? “Great! I think top of the list of things people really missed over the pandemic was live music; getting together with a crowd of like-minded souls and singing their heart out. Music has a great way of bringing people together in a beautiful way. It does a much better job than most other things in achieving that. I’ve already been doing quite a few gigs and the atmosphere has been noticeably ecstatic. Not just because they’re coming to see me – haha – but we’re all so excited to be back together. These are great days to be a live musician.”

Q. Your dad Marty is on tour right now – do you still enjoy going on stage with him? “Yes! I’ve been hitching a lift in the back of his car, jumping on stage for a few numbers, I just love it! I’ll continue to do that if I’m not working. It’s fantastic being on stage with my dad – his voice is still amazing and his ability to perform is astonishing for his years [83]. I think keeping going, doing what you love keeps you young. He’s no gym bunny, my dad, but he does a lot of golf, a lot of walking, always has done. He doesn’t smoke any more, and he drinks very moderately. I think it’s in the genes.”

Q. Yes – your whole family, including your children, all have musical genes? “It has definitely descended through the generations. Not just in my family but my brother’s family and sister’s family, so it seems to be in the blood.”

Q. Do you have a rider? “I do but I’m very easy to look after before a gig. I don’t really eat much – maybe a few sweeties but I don’t ask anyone to take out different colours for me and I don’t drink alcohol.”

Q. Is it nice to hang out with your old mate Boy George, who is also starring? “It’s great. We’ve done a lot of things together over the years – all kinds of TV and concerts and benefits – we have a real shared history. We recorded a song together which went on my greatest hits album called Shine On. So yeah I can’t wait to see him again. He’s a wonderful person to be around.”

Q. What is it about 1980s music that is so popular – even with younger people now? “It’s very eclectic, you know? Everything was in the 1980s – it wasn’t just sharp haircuts, shoulder pads and synthesisers – there was a lot of prog rock, rock soul, disco, R&B. All kinds of different grooves all happening in parallel. There was something for everybody and it all came under that beautiful umbrella that we call pop.”

Q. What new artists do you like? “I’m listening a lot to Lizzo, really enjoying what she does and how she’s doing it. Thomas Paul, too; I did a bit of work with him over lockdown on his first album Black Country Disco which is awesome! I went to his album launch for Life In Plastic the other night at the Vauxhall Tavern which was fantastic.”

Q. What’s your first memory of music? “I was born in 1960 and the first memories I can trace back are ’67 & ’68 when I was seven and eight. The Beatles – listening to Penny Lane in the back of the car, while my dad was driving us up to Liverpool to see my nan. I remember Cilla Black Anyone Who Had A Heart and Richard Harris MacArthur Park and Gene Pitney 24 Hours from Tulsa. All these beautiful epic songs.”

Q. Thanks Kim we can’t wait to see you. “Thank you! And may I just say that anyone who misses these shows can come to my Pop Won’t Stop Greatest Hits Tour in September when I’ll be up and down the country. There’s a lot of sadness and there are terrible things in the world right now, but there’s a lot of beauty too, so don’t think it’s wrong to focus on that.”

Visit heritagelive.net & kimwilde.com

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Star Q&A: Katherine Jenkins

Liz Nicholls

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Liz Nicholls chats to mezzo soprano Katherine Jenkins OBE ahead of her performance at Henley Festival, 6th-10th July.

Q. Hello Katherine! You’ve performed for popes, presidents and princes as well as that wonderful Jubilee performance for The Queen. Which of these, if any, has made you the most nervous? “I was nervous the very first time I performed for The Queen, at the Festival of Remembrance in Albert Hall, especially because you have the afternoon performance then The Queen comes for the evening performance which made me more and more more nervous! And as I’ve become more of a fan over the years I’ve actually become more nervous. You never get blasé about singing for her. Anyone backstage at these events who says ‘oh I’m not that bothered’ I just don’t believe them! The Queen always makes me want to do my best. Because of the admiration I have for her I think that it makes me want to pull out my best performance because that’s what she deserves.”

Q. You’ve met The Queen several times – how have you found her? “I’ve just always found her to be really warm and really good at knowing what to ask you, very interested in what you’re up to. When you see her at formal events but she’s quite witty and funny. I’m a real fan. I’ve grown up in a household who are real fans of hers. And I think as I get older the more I meet her the more I’m impressed by her and admire her – I think she’s an amazing woman. With the celebration at Windsor the whole audience were so thrilled to see her and be in her presence. It was incredibly emotional in terms of seeing that love for her. I remember once being at Buckingham Palace for an event to help musicians at Christmas, being in a line-up next to Brian May and she said oh yes you’re the one who keeps making all that noise on my roof! She’s very quick – she’s made some very funny comments over the years.”

Q. Are you looking forward to Henley Festival and are there any other acts you want to catch? “I listen to all kinds of music. I very much like Craig David [who stars on 7th July], I think Tom Jones is on on the Friday [8th July]. He’s a friend of mine. The thig is about Henley is I’ve been there as a performer and I’ve been there as an audience member. And it’s so much fun as an event that I don’t think I can allow myself to go prior to me performing, if I want to sing well on the Sunday. I want to be in good voice. I do go every year but this is my third time performing. I went last year for Sophie Ellis Bextor. I’ve seen Tom Odell. Whether you’re in the audience, or a performer, there just isn’t an event like it. It’s such a cool occasion, including the fact that the audience are better dressed than you are – it’s a very quintessential British event and I’m excited. I have friends who live in the area, I love the beautiful countryside around there.”

Q. You are an inspirational charity patron & ambassador – is helping others something that was instilled in you by your parents? “Definitely. One of my early memories at primary school was my mum fundraising for a minibus. She never sat still, whether it was for the school or church, there was always some kind of fundraising. I think when you see that at a young age you do inherit that. I’m so grateful that she did give us that sense of responsibility. If you have any kind of success in any field you should pay the good stuff forward. There’s a lot of different charities that are near to my heart but I try to choose ones I can make a difference in.”

Q. What’s your first memory of music? “My mum teaching me I’m a Little Teapot and standing there singing that for anyone who came into our house, putting on a show. When I think of my childhood, I feel like there’s a soundtrack, a lot of church music, male voice choirs, all those opportunities that come with growing up in south Wales. I look back and wonder: would I be in this position today if I hadn’t had that around me?”

Q. Are there any up-and-coming music stars you love? “I work with quite a lot of singers that are coming out of the Royal Academy of Music. Quite a lot of young singers have reached out to me for advice, about the business, how to get a job, and I’m so happy to help out. It’s a very small industry and. Mum and I didn’t believe it was going to happen for me because we didn’t know anyone in this industry, the entertainment sphere at all. So if I can help with connections and advice than I’m so happy to do that. But I can’t choose one to sing the praises of because that would be too hard!”

Q. What’s your favourite book? All the books I’m reading at the moment are parenting books. I have a daughter who’s nearly seven and I’m constantly reading to get ahead of the next stage.”

Q. If you could make one wish for the world what would it be? “Kindness – that’s the root of everything. That we can be kind to each other, to the planet – remember that we’re custodians of it, pass it on. Let’s be kind to ourselves and each other.”

Visit henley-festival.co.uk

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Toot-Toot Drivers Airport review

Round & About

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Vtech’s Toot-Toot Drivers is a big hit in our house. My son, Joshua, loves to build and play with cars, so the brightly coloured interlocking track pieces and musical, light up vehicles are always his go-to toy. He will happily spend a couple of hours creating elaborate cities and roadway systems – which makes Toot-Toot a hit with me too!

When the Toot-Toot Drivers Airport arrived for review, Joshua was very excited and couldn’t wait to rip the box open and get stuck in. The airport requires some assembly, but the instructions were easy to follow so Joshua was able to help me build it and enjoyed putting the stickers on.

Included in the set are two mini jets along with a larger SmartPoint Toot-Toot jet that plays three songs and six melodies. There are four SmartPoint locations around the airport that work by activating different phrases and sound effects when a Toot-Toot vehicle drives over one. I really like this feature as it provides even more interaction and helps with early language development.

Once Joshua was ready for take-off, he used the flip-up launcher to send the Toot-Toot jet speeding down the runway and the spinning cloud attachment on the control tower to fly it in the sky. Toot-Toot is great for imaginative play, and it was a joy to see Joshua flying the plane on the cloud telling me that he was going on holiday to Spain where we went on our last family trip.

Toot-Toot Drivers Airport also comes with several pieces of track, a roundabout to ferry passengers around, and spinning radar, wind meter and runway lights. As a standalone set, the airport offers enough features to keep any toddler / preschooler engaged, however the best feature is that all the Toot-Toot play sets connect together so the airport can easily be added to an existing collection ready to build the ultimate city.

A well-made and durable learning toy, Toot-Toot Drivers Airport is suitable for ages 1-5 years and is priced at £34.99.

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Nocturne Live at Blenheim Palace

Liz Nicholls

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Blenheim beauty is the backdrop for Nocturne Live stars. Singer/songwriter Mick Hucknall chats about being back on the road performing as Simply Red get set to star at Nocturne Live at Blenheim Palace on 15th June

“What I’m most looking forward to about going back on tour is the audience because I think all of us have been through so much,” says Mick. “Some of us have lost family and friends, which is clearly a very emotional thing, and I just want to be a reassuring figure to the audience that we’re here, you know, entertaining them with the music they clearly love because they’re at the shows.

“The other part of it is that there’s great camaraderie between the band and I’ve missed them and very much look forward to being on a stage. And I know that we’re all gonna be really proud and thrilled to be performing to the audience.”

Q. Is there anything you don’t like about being on tour? “Well, you know, maybe three years ago I would have said yes, but I’m now saying there’s nothing, because I’m actually quite thankful to just even be on tour.”

Q. Without being able to perform over lockdowns, what has helped you cope? “Well, during the pandemic I’ve been lucky enough to have a family and we’ve been in it together, and we’ve had to deal with it like every other family has. I feel particularly for those people that don’t have a family, who have been on their own throughout this time. And again, that’s one of the beautiful things about being on the road is that you can actually be part of their family by having them come to the show and share the experience. The other thing I’ve been doing in the pandemic is writing songs, so that’s been a very positive experience and I’m hoping to share some of that music with you when the time is right, in the autumn I would think.”

Q. What can the fans expect from the tour? “Well, I want to effectively give the fans what they want. We’re gonna perform our ‘best of’, we’re gonna perform the biggest songs of our career and some familiar album tracks from over the years, but it’s just gonna be a real review of the story of Simply Red from 1985 to now, and we hope to give you the big hits.”

Q. Do you have a favourite song to perform and why? “I guess I have to say the favourite song to perform will always be Holding Back The Years. It’s just such a key song on so many levels. But then again there are others. Stars is always a favourite to perform. But always I think, for everybody, Holding Back The Years, it’s the first major song I ever wrote, and it’s something that will always be played.”

Simply Red join headliners Lionel Richie, Simple Minds, UB40 featuring Ali and Astro, and David Gray (celebrating the 20th anniversary of his seminal album White Ladder) on the line-up for the popular concert series, which will run across five nights from Wednesday June 15th to Sunday June 19th 2022.

Support acts for next summer’s event include the likes of Macy Gray, Deacon Blue, Brand New Heavies, Nerina Pallot, Jimmy Cliff, Aswad and James Morrison (full details below). Tickets, along with a limited number of VIP packages – which provide an exclusive opportunity to dine in the State Rooms of Blenheim Palace – are available from www.nocturnelive.com.

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