Ryland Peters And Small publishing company logo

Newsletter

Sign up to receive exciting news about our food and drink, craft, interiors, kids' and gift books

Email

First name

or dismiss
Blog
  • Posted on July 13, 2018

    Get The Look: Relaxed Coastal Style

    Sally Denning's Relaxed Coastal Style profiles a gorgeous selection of homes that embody the carefree and enchanting atmosphere of life by the sea. Be it colour, texture, light or unique decorative objects, Sally explores coastal styling around the world. Here are some key ways to incorporate this cozy charm into your own home, taking inspiration from a Victorian cottage in the north Cornwall village of Port Isaac. Get the Relaxed Coastal Style look whether you're new to ocean-side living or just want to bring a little piece of the coast inland!

    Relaxed Coastal Style

     

    Armchairs

    Much of the furniture the Port Isaac homeowners sourced was from Scandinavian brands. You can add a Scandi touch with soft, contemporary armchairs such as these from Furniture 123 & Ikea.

     

    Artwork

    Steer away from the obviously-nautical and try abstract photography and botanical prints, like this ocean landscape collection from Ikea or set of two ferns available at Next.

     

    Cushions

    Cushions offer the perfect way to re-style your existing furniture: build some texture with linens and velvets in cool, refreshing blues, much like the cottage's ocean-inspired colour palette. And why not throw in some personality with the odd botanical or marine print? (Clockwise from top left: Zara Home, Amara, H&M, Amara.)

     

    Table Lamps

    We think that these simple, distressed glass lamps with neutral fabric shades from John Lewis would make great additions to a desk or table in a coastal-inspired room.

     

    Throws

    Soft throws in natural fabrics from John Lewis and H&M are a good choice for adding the comfort and coziness synonymous with coastal style. Keep it relaxed with simple patterns and tasseled edges.

     

    Plants

    Now we know that 'natural' has been a bit of a key word throughout, but an inexpensive way to bring some nature inside permanently is to accessorize with a faux Palm or (very on-trend) Monstera leaf like these from West Elm.

     

    For more interiors inspiration, check out Relaxed Coastal Style by Sally Denning.

    Relaxed Coastal Style

     


    This post was posted in Featured, UK, What's new

  • Posted on July 7, 2018

    Chocolate & Tropical Fruit Tortilla Hats

    Celebrate World Chocolate Day a little differently this year with these fruit-filled chocolate taco shells, bound to impress friends and satisfy any chocolate craving, from Felipe Fuentes Cruz and Ben Fordham. This delicious recipe from the duo behind Benito's Hat is just one of the many Mexican delights featured in their gorgeously vibrant new book Everyone Loves Tacos.

    EVERYONE LOVES TACOS

    1 apple
    ¼ pineapple
    1 kiwi
    ¼ gala or cantaloupe melon
    8 grapes
    2 tablespoons caster or granulated sugar
    160 g/1 cup chocolate chips
    2 tablespoons butter
    500 ml/2 cups vegetable oil
    4 flour tortillas, 15 cm/6 inches in diameter

    SERVE WITH
    Whipped cream (freshly whipped or from the can, you choose)
    3 tablespoons finely chopped walnuts

    SERVES 4

     

    Peel, core or deseed (as needed) and roughly chop the apple, pineapple, kiwi and melon into 2-cm/¾-inch cubes. Cut the grapes in half and remove any seeds. Place in a bowl, add the sugar and mix well.

    Half-fill a small saucepan with water and bring to a simmer. Rest a heatproof bowl on the rim of the pan. Add the chocolate chips and butter to the bowl and melt until smooth, stirring occasionally. You may need to add 3–4 tablespoons of water if the mixture is too thick.

    Put the oil in a medium saucepan over a high heat until hot and then fry the tortillas. Do this individually, turning over 2–3 times and, when it starts to crisp up, press down in the middle with a ladle for 30–40 seconds, so that the tortilla curves around it. Remove from the oil and place it on paper towels to absorb the excess oil.

    Dip the crispy, hat-shaped tortilla in the melted chocolate using tongs to make sure it is covered all over with the melted chocolate. Place it on a tray. Repeat the same process for all the tortillas, then place them in the refrigerator to cool.

    TO SERVE
    Put a chocolate tortilla hat on each plate, fill with the fruit mixture, then top with whipped cream and a sprinkle of walnut pieces.

     

    This recipe is taken from Everyone Loves Tacos by Ben Fordham and Felipe Fuentes Cruz.

    Everyone Loves Tacos

     


    This post was posted in Featured, Recipes, UK and was tagged with recipe for the weekend, Mexican, tacos

  • Posted on June 29, 2018

    Plain Scones

    Get the gingham ready and try your hand at these homemade plain scones this National Cream Tea Day! This classic scone recipe from Afternoon Tea at Bramble Cafe, by MasterChef winner Mat Follas, pairs perfectly with clotted cream and homemade raspberry jam. Mat advises taking care to not overwork the dough to ensure a good rise.

    Afternoon Tea at Bramble-Cafe

     PREPARE 10 MINUTES / COOK 12–14 MINUTES

    500g self-raising/self-rising flour, plus extra for dusting

    100g/7 tablespoons butter, chilled

    30g/2 1/2 tablespoons caster/granulated sugar

    100ml milk

    100ml double/heavy cream

    100g sultanas/golden

    Raisins (optional)

    1 egg yolk

    7.5-cm/3-inch cookie cutter

    MAKES 8 SCONES

     

    Preheat the oven to 220°C (425°F) Gas 7.

    Add the flour, small pieces of butter (each approx. 20 g/11⁄2 tablespoons) and the sugar to a food processor and pulse until they form a crumb.

    Continue pulsing the mixture whilst adding the milk and then the cream in a steady stream, until the mixture forms a dough ball that just holds together.

    Lightly flour your hands and a cool, flat surface (marble is ideal). Fold the sultanas/golden raisins into the dough, if using. Press the dough out to about a thickness of 5 cm/2 inches. Use the cookie cutter to cut out the scones. Re-press the leftover dough together to maximize the number of scones, but always use the cutter to form sharp edges or the scones will not rise properly.

    Make a glaze by whisking the egg yolk and brush the tops only with the glaze.

    Bake for 12–14 minutes until just cooked through and risen. I always carefully split one scone to check the centre is cooked.

     

    Afternoon Tea at Bramble-Cafe

    This recipe is from Afternoon Tea at Bramble Cafe by Mat Folas, photography by Steve Painter © Ryland Peters & Small


    This post was posted in Featured, Recipes, UK and was tagged with recipe for the weekend

  • Posted on June 22, 2018

    Crispbread Pizza

    This irresistible pizza recipe from Brontë Aurell's ScandiKitchen Summer uses crispbread (Brontë recommends Leksands) instead of traditional pizza dough, making it a super-healthy, super-quick alternative to the much-loved classic.  It's a perfect staple recipe to add to your repertoire this summer!

     

     

    1 x big round of Leksands Crispbread

    Green pesto 2 tbsp or even Tomatillo sauce (green tomato sauce)

    Grated cheese (I use a mixture of mozzarella and cheddar) – a good handful

    5-6 blanched asparagus

    Ready to eat green tomatoes if you can find them (if not, use normal ones)

    A handful of blanched peas

    Boccacino or mozzarella, to taste

    Makes 1 round

     

     

    Turn the oven to 180c

    Blanch the vegetables for a few minutes and drop in cold water to stop cooking.

    Add a few droplets of oil to the pesto to make sure it is spreadable, then lightly cover the base of the crisp bread. Add sliced tomatoes, asparagus, peas and then the mozzarella. Top with the grated cheese.

    Season with salt and pepper and bake for around 5 minutes or until the cheese has melted.

    Slice with a pizza cutter and serve immediately (it does not keep). If you want a meaty version, add some air dried ham after cooking.

     

    This recipe is from ScandiKitchen Summer by Brontë Aurell.

    ScandiKitchen Summer


    This post was posted in Recipes, UK and was tagged with recipe for the weekend, Pizza, summer, scandi

  • Posted on June 15, 2018

    Gueuze Chicken Vindaloo

    It's National Beer Day! And to celebrate here's a great-tasting Chicken Vindaloo recipe from Mark Dredge. This dish is perfect pairing for Dark Lager or Witbier.

    In the united  kingdom, Vindaloo comes with a fire-hazard warning: eat one of these curries and part of your body will burst into flames. Vindaloo’s reputation for being fearsomely spicy is a British development on a dish that has  Portuguese roots. It was originally meat cooked with wine and garlic, which then evolved (when the  Portuguese took it to  India) into meat cooked with vinegar and the addition of chili and other spices. The beer-evolution is to take out the vinegar and use Gueuze for the acidity instead (this also adds some peppery depth). I serve mine with  Pale  Ale and  Garlic  Naan  Bread on the side.

    FOR THE MARINADE

    1 tsp each cumin seeds, coriander seeds, mustard seeds, and cardamom pods

    1 tsp ground turmeric

    1 tsp granulated sugar

    A thumb-sized piece of fresh ginger, finely chopped

    ½ tsp ground cinnamon

    2 cloves

    6 garlic cloves

    3 fresh green chili peppers

    50ml Gueuze

    Salt and freshly ground black pepper

    FOR THE CURRY

    4 skinless and boneless chicken thighs, chopped into large chunks

    2–3 tbsp olive oil

    1 large white onion,

    finely sliced

    3 plum tomatoes

    150ml chicken stock

    100ml Gueuze

    A few cilantro (coriander) leaves, to serve

    SERVES 4

     

    1. Dry-fry the cumin, coriander, and mustard seeds, and the cardamom pods in a saucepan for a few minutes. If you are using ground versions of the spices, then just use ½ teaspoon of each and mix them straight into the marinade.

    2. Add the dry-fried spices to a food-blender with all the other marinade ingredients and blitz into a paste - this might take a couple of minutes.

    3. Cover the chicken with the marinade and leave in the fridge for 4–8 hours, reserving any excess marinade.

    4. Heat the oil over a medium heat in a large saucepan and fry the chicken. When the chicken has colored, add the onion and tomatoes, and then fry for a couple of minutes until they soften.

    5. Add the remainder of the marinade liquid, the stock, and about 50ml of the beer. Bring to a simmer, cover, and cook for 30 minutes. Add the final 50ml of beer just before serving and decorate with a few cilantro (coriander) leaves.

    6. Don’t drink this one with Gueuze—it may be cooked in it, but the beer doesn’t taste great with it. Instead, you want a Dark Lager or Witbier.

    Beer and Food

    More beer pairing and fantastic food recipes can be found in Beer and Food, by Mark Dredge.


    This post was posted in Recipes, UK

  • Posted on May 30, 2018

    Door J’Adore

    Our beautiful new title from Instagrammer @door_jadore is out this month and we just can't get enough of the BEAUTIFUL doors from all over the world celebrated in this book. Here's a sneak peek into this great new book and a little from Nick Rowell about what inspired him to set up his door loving Instagram account and turn it into a book...

     

    I never used to care much for doors. They were objects that I opened and closed; whether my own front door, or someone else’s, they were merely functional barriers. Sometimes I might notice one that was more nicely kept than another, with a glossy paint job or roses scrambling round the door, but most of the time they were just things – things I needed to open, get through and close.

    Then in 2008, my mum came to visit me in Buenos Aires. We would walk up and down the cobbled streets of the old San Telmo market looking at the antiques and silver while eyeing up the latest Tango partnerships on the street corners. One day mum was lagging behind, so I walked ahead to find somewhere for lunch. When she finally caught up, she showed me a picture of a door. At first I dismissed it, irritated because I was hungry, but she insisted on pointing out the details. ‘Look at all the carving– it must have taken months to do,’ she said, as I tried to flag down a waiter. I let her ramble on until I was tucking into dessert, at which point I started paying attention.

    She explained how grand the door was, how much history it carried, and how many stories it could tell, how many people it had let in and out, how many secrets it held – in short, that door was beautiful.

    I wouldn’t say it was exactly a eureka moment, but that day made me realize how little attention I had paid to doors in the past. Now I was drawn to their craftsmanship and the statements they were capable of making. Mum and I spent the following days snapping away, capturing every interesting door we saw. We even started varying our routes to walk through areas where we might find some good doors – it was like a treasure hunt, and we found treasure every time.

    Nowadays, even a stroll to the supermarket is something of a door hunt for me. On weekends, I walk around London with friends, alert and ready for a corker. It’s exciting because you never know where you’ll end up – we have discovered all sorts of hidden corners as well as some truly wonderful doors.

    Door J'Adore

    Door J'Adore

    Door J'Adore

    Door J'Adore

    Door J'Adore

    Door J'Adore

     

    This blog is from Door J'Adore by Nick Rowell, photography by Nick Rowell © Ryland Peters & Small


    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with travel

  • Posted on May 24, 2018

    Classic Poke Bowl recipe

    Here is the granddaddy of all the poke recipes from our brand new and totally beautiful title Island Poke. It is our standard ‘ahi poke recipe and what we serve day in, day out at Island Poké. The secret to its success is the sashimi-grade ‘ahi that we allow to stand on its own, without being overwhelmed with too many other flavours. If you cannot source sashimi-grade ‘ahi, ask your fishmonger to advise you on whether their freshest tuna can be eaten raw.

    Island Poke

    SERVES 4 AS A MAIN

    250 g/1 ½ cups sushi rice

    500 g/1 lb. 2 oz. sashimi-grade ‘ahi or yellowfin tuna

    2 tablespoons shoyu

    1 teaspoon sesame oil

    3 spring onions/scallions, finely sliced

    1 thumb-sized piece of fresh ginger, grated

     

    OPTIONAL TOPPINGS

    2 tablespoons Pickled Ginger

    2 red chillies/chiles, sliced

    2 spring onions/scallions, sliced

    1 avocado, peeled, stoned and sliced

    1 tablespoon edamame

    2 tablespoons tobiko (fi sh roe)

    2 tablespoons wakame seaweed

    1 tablespoon macadamia nuts

    2 tablespoons Crispy Shallots

    dash of sriracha sauce

    mixed sesame seeds, for sprinkling

    edible flowers, to garnish

     

    Make up a batch of sushi rice.

    Cube or dice ‘ahi or tuna into smallish pieces. Place in a bowl with the shoyu, sesame oil, spring onions/scallions and ginger and gently mix together. Leave for at least 15 minutes for the flavours to combine.

    Place the rice in a poke serving bowl, add the poke and garnish with any of the toppings. Add one of the following sauces: sriracha mayo (see below), wasabi crema (see below), or straight sriracha sauce.

    SRIRACHA MAYO

    Mix together 2 tablespoons sriracha sauce, 3 tablespoons mayonnaise, 2 tablespoons thick yogurt and the freshly squeezed juice of 1 lime.

    WASABI CREMA

    Stir together 125 g/ ½ cup sour cream, 3 tablespoons crème fraiche, 2 teaspoons wasabi paste, 1 teaspoon light soy sauce and the freshly squeezed juice of 1 lemon. Leave for at least an hour to allow the flavours to develop.

    SPICY ‘AHI VARIATION

    Heat up a cast iron pan and char 2 jalapenos and 2 red chillies/ chiles until just blistered on all sides. Remove from the pan and set aside. In the same pan, toast 1 tablespoon coriander seeds, then run a knife across them before crushing in a mortar. De-stem and finely dice the charred chillies/chiles. Make up a Standard ‘Ahi Tuna Poke and combine with above ingredients.

     

    This recipe is from Island Poke by James Porter, photography by Mowie Kay © Ryland Peters & Small

     


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with fish, recipe for the weekend, healthy, poke

  • Posted on May 24, 2018

    Cosmopolitan Ice Pop recipe

    We’re getting summer ready with these grown-up ice pops! The cosmopolitan is a classy, classic cocktail, and famously Carrie Bradshaw’s drink of choice in Sex and the City. It has dangerously drinkable fresh and fruity flavours, with a lovely citrus tang that comes from lime juice and triple sec. Instead of lime slices to garnish you could add orange slices for a different colour combo and fruity flavour.

    BoozieSlushies

    300 ml/10 oz. cranberry juice

    1 tablespoon white sugar

    20 ml/3/4 oz. triple sec

    10 ml/1/3 oz. vodka

    3 fresh limes

    4 ice pop moulds and

    4 sticks

    Makes 4

     

    Mix together the cranberry juice and sugar in a jug/pitcher until the sugar has dissolved. Add the triple sec, vodka and juice of 2 of the limes and mix together.

    Slice the third lime into thin slices and place one into each of the ice pop moulds.

    Pour the cranberry juice mixture into the ice pop moulds and add the sticks in a straight, upright position. Freeze for at least 8 hours or overnight until solid.

    When ready to serve, remove the cosmopolitan pops from their moulds and serve straight away.

     

    This recipe is from Boozy Slushies, Poptails and Ice Pops by Hannah Miles.


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with recipe for the weekend, cocktail, sweet, summer, ice pops

  • Posted on May 22, 2018

    Sparkling Mediterranean Rosé Punch

    A cheeky punch recipe to get you in the summer spirit this bank holiday weekend! This recipe makes an extra-large quantity so it is ideal for an alfresco party with the scent of thyme to transport you to a village nestled away on a hilltop in Tuscany. You’ll need a 3.5-litre/scant 4 quart capacity punch bowl or drinks dispenser to serve.

    Rose Cocktails Sparking Mediterranean Punch

     

    4 sprigs of fresh thyme, plus extra to garnish

    1 x 750-ml/25-oz. bottle Aperol, well chilled

    1 x 750-ml/25-oz. bottle dry white vermouth, well chilled (I like to use Lillet)

    1 litre/4 cups fresh pink or white grapefruit juice

    1 x 750-ml/25-oz. bottle juicy, sparkling rosé, well chilled (a Cava Rosada or rosé Prosecco both work well here)

    slices of pink grapefruit, to garnish

    ice cubes

    serves 20

     

    Combine the thyme sprigs, Aperol, vermouth and grapefruit juice in a jug/pitcher and chill for at least 2 hours.

    Pour into a large punch bowl, add the sparkling rosé and plenty of ice cubes. Add a few ice cubes and a slice of grapefruit to each serving glass. Small wine glasses or tumblers can be used.

    Pour in the punch and add a sprig of fresh thyme to each serving to garnish. Serve at once.

     

    This recipe is from Rosé Cocktails by Julia Charles, photography by Alex Luck © Ryland Peters & Small

    Rose Cocktails


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with drinks, recipe for the weekend, cocktail, Midsummer

  • Posted on May 16, 2018

    Shabby Chic Interior Inspiration from the home of Rachel Ashwell

     

    Take a sneak peek into the home of Rachel Ashwell, founder of the Shabby Chic brand and discover her design and interior inspirations for creating a beautiful, comfortable and liveable home…

    Home truly is where we hang our hats, and I have hung my hats in a lot of different places.  When I move into a home, I never quite know my length of stay but “home is where the heart is” are the truest of words. My philosophy is that wherever I am, I make my nest, even in a rented home or hotel. With flowers, music, candles, and beautiful, comfortable, and functional things, a home will be that much lovelier a place for our hearts to be.

     

    Kitchen

    Authentic is the way I would describe my kitchen. While I have affections for squeaky cupboards, wonky drawers, and dripping faucets, the reality is that every kitchen needs careful planning and to function well. I removed most of the cupboards and installed a couple of open shelves, my philosophy being that if you don’t use it, lose it, and if I can’t see it, I forget I have it, so all my new and vintage dinnerware and odd useful charming things end up for daily use, not always as originally intended, but used nonetheless. The countertops are of pure white Thasos marble honed to take off the shine and straight-edged— any bevel would have been too fancy. A rough wood dresser houses a multitude of things, and baskets sit underneath, storing essentials. On top, a microwave and books rumble together in orderly chaos. Farmhouse sinks to me are a must for any home that can house one, and I love how they bring instant cottage or castle to the story. Pots and pans and cleaning things are actually hidden away in unsqueaky drawers under the countertop, concealed by crudely constructed rough wood doors.

     

    Rachel Ashwell Shabby Chic

     

    My office at home

    Other than a couple of pale blue painted harvest tables, a white leather chair, and breezy voile curtains hung on a set of French doors, everything else in the room evolves and changes as my projects command. Fortunately everything that pops in is usually so lovely in some form or another that process and mess always look beautiful. Behind my desk is a memo board that’s an ever-evolving work of art. Cards made by my children share equal status with my bits and bobs and dates to remember, mainly already past.

     

     

    The hodgepodge room

    This room could easily have been the forgotten space or the walk-through room at best, had it not been the recipient of a misplaced but much appreciated fireplace more suited to a drafty castle than my sunny Californian home. But nonetheless, its presence gave the room the upper hand over its sister room where the television and the kitchen sit. I have always loved dark brown leather Chesterfield sofas but never had the right home. Finally this seemed right. However, I did change the leather set of cushions for sage velvet so I still had elements of my mushy comfort. The shallow but densely strung and clustered crystal chandelier hangs low over the coffee table. Dimly lit, with candles and the fire, it is nearly impossible not to have a romantic moment.

     

    Rachel Ashwell Shabby Chic

          

     

    Beautiful boudoir

    I am just as happy in a beach shack or a barn in the fields of Texas; however, when I want the classical, luxurious hotel experience I am often left disappointed with corporate luxury. This bedroom was my stage to create the Grand Hotel that I have yet to find: a place to play out my imaginings of being a princess. Decadent plush silks, velvets, and crumpled linens were my vision. To me, a test of lovely bedding is if the bed looks equally yummy unmade. A vital glamour element is vintage lighting: chandeliers, wall sconces, and lampshades (often tattered) make the story real.

     

    Rachel Ashwell Shabby Chic

     

    For more interior inspiration from Rachel, check out her book Shabby Chic Interiors, photography by Amy Neunsinger © CICO Books.


    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with interiors, rachel ashwell, shabby chic

Items 1 to 10 of 654 total

Page:
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. ...
  7. 66