A Hygge Sunday

Reading 'Wintering' by Katherine May

A Wintering Sunday

Just back from a blustery walk along the coastline with the ridgebacks, pork is slow cooking in cider and I’ve found my copy of ‘Wintering’. Oh if ever there was a ‘hygge’ Sunday, this is it.

In Wintering by

Katherine May

readers embark on a journey that explores the transformative power of rest, retreat and resilience in the face of life’s challenges. The books begins in an unexpected place: an Indian summer in September, a time when we often cling to the fading warmth of summer. Yet, Katherine gently leads us into the heart of her narrative, where she explores the transformative nature of seasons, both in nature and in our lives.

This book is a poignant reminder of the healing and growth that can occur during our own personal winters.

May reminds us of the importance of taking a step back when needed. For me, it is always on a Sunday. Sometimes by the end of the week I’m all out of words and energy, which is understandable, I just need to let go of the guilt of wanting to rest. Katherine explores the idea that it’s during these moments of retreat - whether its literal hibernation or grabbing a quiet hour in the day to read - that we have the opportunity to heal, reflect and rediscover our inner strength.

So I’m off to dive into the pages of ‘Wintering’. I hope you have a cosy corner to snuggle up in with a good book. If you get a moment, let me know which book is on your Sunday hit list. I’m always intrigued to know what you’re reading.

Until the next time

Take care & stay safe xx

Here is a copy of my ‘Roast Pork in Cider’ Recipe

• 2.3kg boneless pork leg roast

• 2 tbsp olive oil

• 1 tbsp sea salt flakes

• 500g eschalots, peeled

• 355ml apple cider

• 2 garlic cloves, crushed

• 1 cup of chicken stock

• 1 tsp fennel seeds

• 3 large pink lady apples or gala apples, cut into thick wedges

  Preheat oven to 220°C/200°C fan-forced. Pat pork rind dry with a paper towel. Using a sharp knife, score rind. Place pork in a large, flameproof baking dish. Rub all over with oil, then salt. Roast for 25 minutes or until rind is golden and crackled.

  Reduce oven temperature to 180°C/160°C fan-forced. Place eschalots around pork. Add cider, garlic, stock and fennel seeds. Season with pepper. Roast, covered, for 2 hours 30 minutes. Remove cover. Add apples. Roast for 20 to 30 minutes or until apples are just tender.

  Transfer pork, eschalots and apples to a plate. Cover loosely with foil. Place baking dish with pan juices over high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce thickens slightly. Slice pork. Serve with eschalots, apple and sauce. Delicious!