Finding Joy in Simple Spring Days 🌿 Cooking, Baking & a Countryside Walk

A gentle spring days in England 🌿
From cooking a simple lamb recipe to baking wild garlic and cheddar scones, and preparing a comforting spinach soup, this vlog is all about slowing down and enjoying the small, everyday moments.
We spend time outdoors foraging for wild garlic, wandering through blooming fields and bluebell woods, and embracing the quiet beauty of the season here in the English countryside Back home, cosy cooking and a warm meal bring everything together.
Finding happiness in the simple, quiet moments of everyday life
A slow living vlog with cosy cooking, seasonal food and countryside walks.

Subtitles are available — please turn on CC. Apologies for any translation inaccuracies

Ingredients
1 leg of lamb
1 clove of garlic, cut in half
4–6 peeled garlic cloves under the leg
A few sprigs of fresh rosemary
Salt and freshly ground black pepper
75 ml honey
300 ml cider
300 ml water

🧀 Wild Garlic & Cheddar Scones
450 g self-raising flour
90 g cold unsalted butter
1 tsp baking powder
1 tsp mustard powder
100 g wild garlic, chopped (or 4 spring onions)
100 g mature Cheddar, grated
2 eggs
Up to 250 ml milk
Salt and freshly ground pepper
topping:
beaten egg
Extra Cheddar or Parmesan

🥣 Spinach Soup
2–3 new potatoes, peeled and chopped
4 spring onions, chopped
2–3 carrots, peeled and chopped
1 onion, chopped
500 ml – 1 litre chicken stock
300 g spinach
A little olive oil or butter
A splash of cream
Salt and pepper
Optional garnish:
Pine nuts or seeds

Method
Rub the lamb with the cut garlic.
Make small slashes in the meat and tuck in the rosemary sprigs.
Place a few peeled garlic cloves underneath the lamb, then season with salt and pepper.
Roast at 220°C (200°C fan, Gas 7) for about 10 minutes.
Mix the honey and cider, pour over the lamb, and cook for 20–30 minutes, until nicely browned and slightly reduced.
Add the water, cover with foil, and cook at 180°C (350°F, Gas 4) for about 1 hour.
Remove the foil and cook for a further 10–15 minutes, until golden and tender.

Thank you so much for being here and for sharing these quiet moments with me.

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