The Simple Things

Some of us wake up alert and ready for what the day brings but, at this time of year particularly, the morning requires an easing in for many. Good coffee can help, of course, but if we also take a moment to check in with our bodies and minds, just maybe we can hear stirrings of a desire to re-join the world. Outdoors there are bulb tips, catkins and soft pussy willow – signs of winter's end. February brings an urge to grow, to make, to go and see. It's another month before weather and daylight catch up with our more ambitious plans but this is a good time to appreciate what's on your own doorstep or just down the road; a day trip to the sea, a walk and talk…

Brazilians love to gather, eat together and celebrate with food, and there's no better excuse than carnival time to join the party with varied and very tasty dishes that originate from South America. Growing up in Brazil, the warmer months meant weekend barbecuing, usually involving picanha (a cut of beef), cold beer and a caipirinha or two. When the weather cooled, it was all about broths and one pot stews rich with meat, beans and rice. However, no meal should be without some traditional cheese bread, while croquettes to dip are a welcome accompaniment at any dinner table. For sweet treats, everyone loves brigadeiro (chocolate truffles) and the beijinhos (coconut kisses) – they disappear quickly, so it's lucky that they're so simple to make. These are typical recipes of Brazil that…

Everyone knows about the extravagant costumes, music, dancing and the sea of colour that comes with Carnival in Brazil, but it's also a time to celebrate traditional foods and to feast together before Lent. Carnival starts on the Friday before Ash Wednesday, meaning celebrations will kick off on 17 February this year, as cities like Rio de Janeiro will heave with people and the celebratory sound of drums. The first carnival was in 1723, inspired by Portuguese immigrants celebrating Entrudo, which saw people throwing water, mud and food in the streets. In the 1800s, more organised parades arrived with masquerade balls and, by the 1850s, street parades with military bands and horse-drawn floats became the focus. By the end of the century, Carnival had evolved into a working-class celebration with people…

Mawgan Porth, on the north Cornish coast, was in the grip of a raging gale. Waves were detonating against the headlands, throwing a fine mist over the high thrift-clad cliffs. My partner, son and I had to shout through layers of hats and hoods to make ourselves heard, but we were having the best time. Our son clambered up the dune path. I couldn't resist following him, taking his mittened hand. At the top we turned and ran, letting our feet slide down the soft precipice, free falling towards the golden sands and the vast horizon. There was something cathartic about embracing the storm, running into it as though we could run for ever. As we caught our breath – not an easy feat with the wind gusting up our noses –my…

The short winter days and clear light make being outside so beautiful. If you're walking, aim to go by 11am at the latest, having had a big breakfast, then walk through to 3pm or 4pm, arriving tired and hungry at a cosy pub as twilight descends. Or plan a lunch stop at a café to warm up. A Thermos flask is a must and wide-brimmed ones can carry soup or pasta for a warm snack. Energetic group games such as rounders or football are possible on empty beaches, as are kite flying or frisbee throwing. Rock pooling and seaweed foraging are also fruitful and mussels are at their best in winter months – plan to go at the lowest possible tide. Be aware of tides, and always ensure your way off…

RHUBARB UPSIDE-DOWN CAKE WITH BLOOD ORANGE AND CARDAMOM CURD Makes 1 cake For the curd: 3-4 blood oranges, zest and juice 80g caster sugar 1 large egg + 2 egg yolks, beaten 80g cold butter, cut into small cubes 1 tsp cornflour 6 cardamom pods, crushed For the cake: 250g butter, softened 1 tbsp soft brown sugar 500g rhubarb, trimmed and cut into 5cm lengths 200g caster sugar 3 large eggs, beaten 240g self-raising flour 1 tsp baking powder 2 tbsp full-fat greek yogurt 1 tbsp icing sugar 1 To make the curd, put the orange juice (approx. 150ml), sugar, eggs, butter, cornflour and cardamom into a bain-marie over simmering water and whisk to combine. Stir continuously to thicken – it will take 10-12 mins from the point the butter melts. When the curd coats the…