We are now in the depths of winter and as I wrap up each morning in a heavy gown, slip into my cosy slippers, and head down to the kitchen to make tea, my thoughts turn to the comforting embrace of slow cooking and the indulgent charm of sumptuous puddings. There is something magical about this time of year—a time when the earth softens, the air grows crisp, and nature seems to pause just long enough for us to savour its offerings. Things slow a little and it is time to be kind to yourself.

In the Garden

The garden is alive with subtle transformations. Leafy greens, hardy herbs, and root vegetables are thriving under the soft blanket of morning frost. My rosemary bushes, loyal companions through every season, stand tall and fragrant. Their silver-green sprigs are begging to be woven into hearty stews and roasted meats. The kale is flourishing, its dark, crinkled leaves reaching skyward. I love it, as I know it is so good for me, being way up there in the super food group. Hubby not so, he calls it rabbit food, so I sneak it in where I can, chopped into a banana smoothie, tossed through winter greens, or adding a little into my tuna pasta. Hidden among the foliage, young carrots peek their tops through the soil, promising sweetness and crunch with each pull from the earth.

We are preparing the garden for the spring and summer months here at Essington Park. Mulching and pruning keeps me in rhythm with the pulse of nature, reminding me to care for what sustains us. My hands are dirt-stained and my heart full, we are turning the compost which is the foundation of our vegetable garden and offers nourishment to our depleted veggie bads. We turn it through, cover and wait for temperatures to rise before we plant next season’s crop.

In the Kitchen

Back in the warmth of my kitchen, the mood shifts to one of indulgence and patience. The stovetop bubbles with thick sauces and broths, their scents curling through the air like an aromatic embrace. A slow-cooked lamb shank simmers gently, infused with wine, garlic, and rosemary from the garden. It’s the kind of meal that asks for time—time to deepen its flavours, time to fill the house with its rich perfume, time to bring joy to those who gather for its reward.

And then, of course, there are the puddings. Ah, the puddings. A sticky toffee pudding, heady with dates and brown sugar, bakes in the oven, its caramel notes wafting into every corner of the house. A classic rice pudding, spiked with a whisper of vanilla and a sprinkle of nutmeg, waits to be adorned with a dollop of jam or swirl of cream. These puddings are not mere desserts—they are moments of solace, reminders of why we cook, why we gather, why we celebrate.

The Harmony Between Kitchen and Garden

What makes this time truly special is the seamless harmony between my garden and kitchen. The rosemary clipped this morning finds its way into the lamb shank. The kale, gloriously vibrant, is tossed into a bubbling pot of minestrone soup. Even the carrots, still dusted with soil, transform into a roasted side dish, their natural sweetness intensified by a glaze of honey.

So, as the days grow shorter and we cuddle up in front of the fire, I invite you to reconnect with the rhythm of the earth and the comfort of slow cooking. Let the garden guide you, let the kitchen envelop you, and let the season inspire you to create meals that are as nourishing for the soul as they are for the body.

Until next month, take time to stop and ponder, curl up with a book, cook something slowly and be kind to yourself

Simmone x

For more food and gardening adventures follow me on @essington_parkSimmone x

Photos supplied by Simmone Logue

Recipe

Sticky toffee pudding with toffee sauce 

This is an oldie but a goodie and everyone’s favourite. One of the first puddings I took to market when I began my food business many years ago.

You will need 

• 200g dried dates
• 250 ml water
• 1 teaspoon bicarb soda
• 100g salted butter at room temperature
• 150g self-raising flour

Toffee sauce 

• 100g unsalted butter
• 220g brown sugar
• 250 ml pouring cream

Method 

1. Preheat the oven to 180*C or 160*C fan forced.
2. Grease 16cm x 26cm spring form cake tin with butter and line with baking paper.
3. Put the dates and water on a medium to high heat and cook until pulpy, about 5 minutes. Stir in the bicarb soda and set aside to cool for 20 minutes.
4. Using an electric mixer, beat the butter and brown sugar in a medium bowl until light and creamy. Add the eggs one at a time beating well between each addition.
5. Use a spatula to fold in the cooled date mixture.
6. Add the flour and fold in until just combined.
7. Spoon the mixture into the prepared tin and smooth the surface with the back of a spoon. Bake in a preheated oven for 30 minutes, or until a skewer inserted in the middle of the pudding comes out clean,
8. Meanwhile, to make the toffee sauce, put the butter, sugar, and cream in a medium saucepan over medium heat. Stir until the butter has melted and the sugar has dissolved. Bring just to the boil, reduce the heat and simmer for 3 minutes.  
9. Remove the pudding from the oven and let cool before taking from the tin.
10. When time to serve, place the pudding in a high sided baking dish 
11. Pour over a quarter of the sauce and place in the oven until sticky and a bit crispy on the edges.
12. Slice and serve in warm bowls with extra sauce and vanilla bean ice cream.

Sigh……