15 Sustainable Clothing- Get more from your kid's clothes

Food GLORIOUS

Royal Jubilee Apple Celebration Cake

This very special cake is the ultimate in celebration. Created in partnerhsip with British Apples and Pears and renowned chef, Raymond Blanc, it not only celebrates our monarch’s great accomplishment, but is also a tribute to the British apple.

Pain d’épices The pain d’épices (spiced bread) is commonly known as gingerbread. As a beautiful base it adds spice and texture to this cake and will freeze well. Makes two cakes using two tins, each 16cm diameter x 4.5cm deep (8 slices per cake). Method Preheat the oven to 170ºC. Line a baking tray with greaseproof paper, and place the cake tins on the tray. In a small saucepan over a low heat, warm the spice, vanilla, orange zest, honey and milk to about 50ºC. Do not boil. (This is the right temperature to activate the baking powder and start the infusion.) In a large bowl, lightly beat together the eggs and sugar. Add the warm spiced milk and whisk well. In a separate bowl mix the baking powder and fl our and, using a whisk, fold them into the egg-milk mixture. When the mixture is smooth, divide it equally between the two rings. Bake for 12 minutes. Remove from the oven, and leave to cool on the tray. Release from the ring, sliding a knife blade around the edge. Trim the pain d’épices to make them level and about 1½ cm thick. Clean the rings and replace them around the pain d’épices. Slide a thin cake board under each pain d’épices and lift onto the work surface. Reserve.

Equipment: Pan, Bowl, Baking paper, 8-inch square tin and Piping bag Ingredients: ½ tsp Five spice powder X2 Large eggs ½ tsp Vanilla puree 35g Caster sugar 2g Orange zest, finely grated 100g Rye flour 160g Clear honey 60g Plain flour 80ml Whole milk ½ tbsp Baking powder

For the caramel crémeux

Ingredients: 75g Caster sugar 25gCaster sugar 25ml Hot water 20g Cornflour 235ml Whole milk, brought to a simmer 75g Butter 4 x Egg yolks

Method In a small saucepan on a high heat, cook the 75g sugar to a smoking point. You will now have a dark caramel. Remove the pan from the heat and carefully add the hot water followed by the hot milk (to prevent the milk from curdling), then stir to ensure it is fully dissolved. In a medium bowl, mix the yolks with the remaining sugar and cornfl our. Whisk in the milk caramel and return to a clean saucepan over a medium heat. Bring to the boil and cook for 1 minute, stirring constantly with a spatula. Remove from the heat, pour into a small jug and leave to cool to 45-50ºC. Using a hand blender, blend in the butter until completely smooth. Place two 13cm rings on a tray lined with greaseproof paper or a silicone baking mat. Pour the crémeux 1cm deep into 2 x 13cm rings. Freeze for 2-3 hours to set. Once frozen, remove the crémeux from the rings and return to the freezer until required.

GLORIOUSFood

For the caramelised apple slices and glaze

Ingredients: 5 x (800g) Royal Gala apples 250g Caster sugar 60g Butter, cold diced 2tbs Calvados

Method Peel, core and slice the apples into ½ cm slices. In a large saucepan on a medium heat, bring the sugar to a golden caramel and add the cold butter. Carefully pour in the Calvados. Add the apple slices, cover with a lid, and cook for 5-7 minutes, until the apples are soft. Remove the pan from the heat and leave to cool. Divide the apples and caramel into two bowls. In a jug blender, blend the fi rst half to a smooth purée and reserve for the glaze. Keep the remainder of the apples and cooking liquid to build the cake.

For the poached apple slices

Ingredients: 1 Lilibet apple 100ml Water 30g Caster sugar 1 pinch Vitamin C powder*

Method Cut the apple from top to bottom 1cm either side of the core. This should leave you with two perfect semi-circles of apple, free from any core. In a small, covered saucepan on a medium heat, bring the water, sugar and vitamin C powder to a boil. Turn off the heat, add the freshly sliced apple, cover and leave to cool for 15 minutes. The apple slices must be barely cooked. Drain and reserve. For the Mousse

Ingredients: 300g Bramley apples ½ tsp Vitamin C powder (or lemon juice) 20g Caster Sugar 1 Lemon, juiced 100mlWhipping cream 190g Caster sugar 80g Water 4 x Egg whites 5 x Gelatine leaves

Method Start by peeling, coring and cutting the apples into 1cm chunks. Place the gelatine leaves in a bowl of cold water and leave them to soften. In a medium saucepan on a medium heat, cook the diced apple with the vitamin C, 20g sugar and lemon juice for 10 minutes until the apples are completely soft. In a jug blender, purée the apple until smooth. Cool the purée in a bowl sitting on iced water for 8-10 minutes. In a medium bowl, whip the cream to soft peaks and fold in the cold apple purée. In a medium saucepan, bring the remaining sugar and water to the boil and cook to 120ºC (thermometer). Using an electric whisk, whisk the egg whites to soft peaks. Reduce the speed and add the syrup, pouring it between the side of the bowl and the whisk. Whisk for 1 minute at full speed. Squeeze the water from the gelatine leaves and add them. Continue to whisk on a medium speed until cool, then fold the meringue into the apple purée and cream mixture. Build the Cake

Drain off the poached apple semicircle slices and place against the insides of each ring, with the cut ends resting on the pain d’épices. Arrange the caramelised apples with their caramel across each pain d’épices, leaving a 1½cm gap around the outside. Half fi ll the cake rings with the apple mousse; then place the caramel crémeux discs in the middle of each cake. Add the remainder of the apple mousse. Using a palette knife, smooth the tops to within 2mm of the top of the rings. Freeze for a minimum of 3-4 hours so the mousse can set before the glaze is added.

For the glaze

Ingredients: 2 x Gelatine leaves 250ml Caramelised apple puree reserved

Soak the gelatine in a bowl of cold water for at least 5 minutes, until the leaves have softened. In a small saucepan on a medium heat, warm the apple purée, but do not boil. Add the softened gelatine and stir for 1-2 minutes. Pour the glaze over the cakes and level with a palette knife, using the edges of the rings as a guide. Refrigerate for at least 3 hours to set. When ready to serve, warm the rings using a blowtorch and lift them off the cakes.I promise you will be the envy of all your guests when you present this cake to them!

Sustainable Clothing

The Secret to Getting the Most Out of Your Kid’s Clothes

Raising a family is incredibly rewarding, watching every day as our little ones grow into people that we can be proud of. In a fl ash, they shoot up in height, meaning that we’re constantly ordering new clothes to keep up with them as they grow. It’s hard to accommodate for their bigger feet, longer arms, and taller legs. And while picking out outfi ts and developing their sense of style is enjoyable, the cost of raising a child is astounding when looking at the bigger picture. Th e basic cost of raising a child from birth to 18 years old is £71,611 for a coupled family and £97,862 for a lone-parent family. Meanwhile, forecasts suggest that in 2021 we spent 23.9 per cent more on children’s apparel and footwear than we did in 2011, demonstrating the rising costs associated with raising a child. Cutting back on our clothing consumption has obvious benefi ts for both our fi nances and the environment. Longevity is the key to getting the most out of your kid’s clothes. But there’s more to sustainable clothing than simply handing down old clothes to younger family and friends. Th e secret to getting the most out of your kid’s clothes rests in quality and style.

A kid's capsule wardrobe

It may feel like kids can grow out of their clothes faster than you can buy them, but simply handing down outgrown clothing to younger family members may be a futile task. Young fashion moves in much the same way as adult fashion, trends change, and new clothes are bought. In fact, you may fi nd yourself buying for yourself as frequently as your young ones. By the time clothes are ready to be worn by someone younger or smaller, you may fi nd that they’re unsuitable for style or season. However, Capsule wardrobes, the latest adult clothing trend, may be the solution to making kids’ clothes and hand-me-downs last even longer. Capsule wardrobes, which are designed to stay in style, favour highquality and timeless apparel that can be worn throughout the seasons, year after year. Th e popularity of capsule wardrobes has been proven by TikTok, where views in September for #CapsuleWardrobe totalled 50.5 million views. Four months on, and views now surpass 106.4 million — an increase of more than 110 per cent. In 2022, we’re expected to shop more timeless pastel and beige products in materials such as cotton and wool to achieve a timeless aesthetic. But can this trend be translated into a boys or girls’ top and other apparel for children? Simply put: yes. While a single child may not possess the capsule wardrobe for long as they grow, timeless choices mean that more children can enjoy classic stylings as they’re handed down. Quality is key Anticipating growth

Quality is essential for getting the most out of your kids’ clothes. Grazed knees and muddy elbows are important parts of being a kid; stronger clothes will not only help protect children but also ensure that the clothes are still wearable after a good wash. Organic cotton is a great choice for children’s clothing. Th is is because organic cotton has longer fi bres, creating a stronger connection to each other. For this reason, organic cotton is generally more durable and has more chance of surviving a tumble in the park. Longer fi bres also mean that the material feels softer and is less abrasive on the skin – an additional benefi t for children with sensitive skin. Plus, organic cotton is also hypoallergenic. Th is means it can cause fewer allergic reactions and is more suitable to wear for those with skin problems, irritations, and even asthma. It’s also softer than regular fi bres, so your children will feel more comfortable and healthier in their clothes. Parents can also fi nd high-quality clothing that is designed with children in mind. Trousers with reinforced knees help to prolong the garment’s life and may help protect any little scrapes. If it hasn’t already been mentioned, kids grow up quick. And the simple way to get the most use out of your kids' clothes is by anticipating their growth and buying clothes they can grow into. Of course, we don’t want them swimming in oversized jumpers, nor should we buy something which clearly won’t fi t by next month. But there are clothes that can be bought in advance from which you can get continued use. For girls, t-shirt dresses can transition into tunics, getting two items out of one over time. Boys’ jeans can easily be rolled up and held with a belt when fi rst bought, and there’s no harm in modifying them into shorts when they eventually rise too far above the ankle. Other clothing items that should be considered for that all-important longevity are adjustable styles. Trousers and shorts with elastic or adjustable waists improve comfort and can be used for longer —both as your children grow and as quality hand-me-downs. Communication with other parents that have children at similar ages means that you can easily trade clothes, meaning kids can enjoy both new and hand-me-down clothes that still feel as good as the day they were bought. Donating your clothes can also extend their life and use for other families.

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