Now, it may not feel like it, with the warmer temperatures we’ve been enjoying over the last few weeks, BUT, we have entered Cosy Season.
And there's something about this time of year that makes us all instinctively feel the need to go into hibernation mode.
Unconsciously, we begin to perform comforting little rituals that make us feel calmer, cosier and more at ease about the shift in season.
As the nights start to draw in on us, we turn to candles and throws, fires and hot chocolates to warm to warm our cockles! All perfectly acceptable in my book!
(You could enjoy a gorgeous velvety hot chocolate in one of our hedgehog print mini mugs.)
It’s at this time of year that terrestrial TV really steps it up and we cosy up under a throw in the evenings to enjoy some of our favourite guilty pleasures.
(Our stag throw is a great option to use as a decorative piece on your sofa when you aren’t snuggling underneath it in the evening time.)
It’s at this time year also that we think about changing up some of our interior decor to reflect the changing season.
(Some of these simple eucalyptus stems would be an elegant and understated nod to Autumn, displayed in a rustic stoneware vase.)
And we also consider changing up our scents in our home.
I love the smell of amber at this time of year.
(Our Dark Amber & Peony scented candle is a perfect option for this time of year.)
If you’re anything like me, at this time of year you’ll prefer to host friends and family at home in the evenings.
(Our gorgeous cut-out mango-wood boards would be the perfect base to serve and host a wine and cheese gathering.)
And finally, my boys and I love to do some foraging at this time of year.
Last year we did some berry picking on the hedgerows near to where we live.
I winged it a made a berry crumble with the fruits of our labour.
But this recipe below, from the queen of the kitchen, Nigella Lawson, for a blackberry crisp, sounds absolutely divine!
Photo by Liz Parsons
- 125 grams butter
- 60 grams jumbo rolled oats
- 40 grams flaked almonds
- 30 grams sunflower seeds
- 70 grams flour
- 1 teaspoon ground cinnamon
- 75 grams soft light brown sugar
- 500 grams blackberries
- 2 teaspoons cornflour
- 50 grams vanilla sugar or caster sugar
- Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F. Melt the butter in a small saucepan (or in a bowl in the microwave) and put to one side for a moment.
- Combine the oats, flaked almonds, sunflower seeds, flour, ground cinnamon and brown sugar in a bowl.
- Tip the blackberries into a wide, shallow baking dish (I used one with a 750ml / 3 cups capacity). Sprinkle the cornflour and vanilla sugar over the berries, and tumble them about to mix.
- Stir the melted butter into the crisp topping - that's the oat mixture - and spoon on top of the blackberries to partially, but not absolutely, cover them.
- Bake in the oven for 25 minutes and serve with ice cream or thick cream.