Shepherd's Hut

I cannot think of anything more romantic than a night in a Shepherd's Hut - with smoke coiling from a pot-bellied stove.

Gudrun Sjoden

Embroidered smocks from Gudrun Sjoden

Linens

I already own more tea towels than I would need for a lifetime of washing up - but still I hanker for these crumply, frayed vintage linens from Pale and Interesting.

My 30th Birthday Party

Aubergine salad

I'd happily eat aubergines every night: slow roasted and pureed into a spiced babaganoush, simmered in a ratatouille, sliced and deep fried and dressed with red-wine vinegar and garlic... Last night I adapted an Ottolenghi recipe (substituting pine kernels for shavings of pistachio; and basil for mint) and I have to say it was the most darned delicious mouthful of aubergine that has ever passed my lips.

Aubergine with saffron yoghurt, pistachios, pomegranates and mint

Serves two as a light supper - alongside some really good humus (I spruce up the shop-bought stuff with my best olive oil, a handful of rinsed capers and some chopped fresh coriander) and steaming-hot flatbreads

1 aubergine

Olive oil

Pinch of saffron strands

Greek yoghurt

One garlic clove, crushed

Maldon salt and black pepper

large handful of shelled, chopped pistachios

the seeds of half a pomegranate, all white pith removed

Fresh mint leaves

Wash the aubergine, cut the stalk of and slice length-ways into long, thin strips (about 2cm thick). Brush with plenty of olive oil, scatter with salt and roast in a medium-hot oven for about 20-25 mins. Meanwhile, drop a pinch of saffron stands into a bowl, and slosh over a few tablespoons of boiling water from the kettle. Allow to infuse for 5 mins. Scoop two large spoonfuls of Greek yoghurt into a mixing bowl, drop in the saffron infused water (and strands), a good slosh of olive oil, one crushed garlic clove, salt and pepper. Whisk well into a creamy dressing.

To serve, allow the aubergines to cool slightly, arrange on a plate (not overlapping). Drizzle generously with the dressing, and then scatter liberally with the nuts and pomegranate seeds and decorate with whole mint sprigs.

Les Indiennes

I can think of a million ways to use these beautiful hand-blocked prints by Les Indiennes. I'd like to make the top one into a dressing gown, for padding about barefoot in the kitchen. The middle one would be a fine and breezy bedsheet for nights when it's too hot for a duvet. The bottom one I'd make into a billowy sundress - to wear with a big straw hat and flat leather sandals - for a day on the beach in Corsica.

Supper for a balmy evening

Brown rice and herb salad, roasted beetroot and goat's cheese, cold cold beers

So simple it's not even a real recipe.

Wash and trim the beetroot, cut into quarters, tip into a baking tray and toss in olive oil. Season well with salt and pepper and roast in a medium oven for 30 minutes until tender. Turn them often. Allow to cool slightly before dressing with olive oil and pepper and tearing over goat's cheese. Boil the brown rice according to the pack. Meanwhile quickly, briefly boil some very finely sliced broccoli and frozen peas. Finely chop any green herbs you can get your hands on - I used flat-leaf parsley, mint and coriander. Combine the rice with a good slug of olive oil, the juice of a lemon, the zest of the lemon, the herbs, the broccoli and peas.