A June Day In England | Flea Market Finds, Village Walks & A Cosy Summer Supper

June is slowly giving way to summer, and today we're making the most of a beautiful day in England
This week, before heading out for the day, I prepare a simple summer dessert with cherries and peaches, making the most of the season while it lasts.
Later, we travel to Somerset, where our day begins at a charming flea market in the heart of the English countryside, surrounded by vintage treasures, forgotten stories, and objects that seem frozen in time. From there, we wander through the medieval village of Nunney, enjoy tea and cake in a historic church, and discover a few hidden corners along the way.
Back at home, I bake an Irish soda bread with seasonal courgettes and fresh chives from the garden. With no yeast and no kneading required, it's the perfect bread for a simple summer supper., roast sweet peppers for a simple summer supper, gather chamomile flowers, and spend some time reflecting on the approaching summer solstice.
Along the way, I reflect on what slow living means to me. Not moving slowly, but letting go of some of the mental noise, taking things one step at a time, and finding joy in simple everyday moments.
Thank you for joining me for another week of seasonal cooking, village walks, garden moments, and everyday life in England. 🌿

Irish Soda Bread with Courgettes & Chives
425g wholemeal flour
175g plain flour
50g oats
1½ tsp bicarbonate of soda
1 tsp salt
2–3 courgettes, grated and excess moisture removed
A handful of fresh chives
1 tbsp honey
Homemade Buttermilk 450ml milk or oat milk , 15ml apple cider vinegar
Bake at 200°C / 180°C fan / Gas Mark 6 for around 50 minutes.

Roasted Peppers with Thyme Honey
4 sweet peppers
Extra virgin olive oil
1 garlic clove
1 tbsp thyme honey
A little balsamic vinegar
Walnuts
Salt and black pepper
Roast at 180°C until the skins begin to blister.

Cherry & Peach Summer Dessert
For the fruit:
4 peaches
400g cherries
90g unsalted butter
1 tbsp coconut oil
1 tbsp honey
½ tsp orange blossom water
½ tsp ground cinnamon
A few drops of lemon juice
1 tsp cornflour
1 tsp water

For the base:
200g digestive biscuits
Butter (as used in the recipe)

For the cream:
250ml double cream
250g mascarpone
½ tsp vanilla extract
2 tsp brandy or Cointreau

Thank you for spending part of your day with us