Ripple Cocktails to celebrate the sun and the company of those we love

Our home is so much more than just a place. It’s a feeling, a scent, a taste. The sense of home is connected to our personality and memories, yet something we want all our guest to experience and get a taste of. This is why the folks at Ferm Living in Denmark teamed up with the brilliant bartender of the Copenhagen bar Duck and Cover, Kasper Riewe, to treat their very own signature drink, served in the Ripple Long Drink Glasses. Made with homemade rhubarb cordial, gin and Aperol; it’s a taste of the home, and we call it Ripple Rhapsody.

To make sure there is a drink for everyone, Kasper Riewe-Høeg also created a set of matching drinks to be served in the Ripple Champagne Saucer and Ripple Glass Tumbler: A champagne cocktail and a non-alcoholic espresso-tonic (scroll down..)

With the drinks served in the season’s favourite Ripple Glasses, we look forward to celebrating this sunny time of year.



Ripple Rhapsody.jpg
Falling Leaves2.jpg
Espresso Tonic2.jpg

Spring Equinox

With the Spring Equinox, Spring has officially arrived despite the persistent wintery weather. Defy the elements with a pop of colour, an amazing new Spring fragrance and a zesty, delicious cake recipe you definitely need to try ... 

BCS Glass Tumbler mixed colour lifestyle shot 8 copy.jpg

Hand-blown using recycled glass, these gorgeous bubble-glass tumblers are just the thing to brighten up even the dullest day! Just one colour or a mix, the choice is yours. Available in Pearly White, Charcoal grey, Mineral Blue, Old Rose and Honey Bird Blue.

Our favourite, best-selling Spa brand, L:A Bruket has just launched a fabulous new fragrance, Grapefruit Leaf, containing essential oils of grapefruit and lavender. Highly moisturising, the calming lavender and the stimulating grapefruit scent is definitely our new favourite!

In anticipation of Spring and forward planning for an Easter treat, our wonderfully creative and talented friend Liselotte Forslin from Uppsala in Sweden has created this delectable, light and pretty Lemon-Honey-Almond Cake with us to share with you. Perfect with a coffee mid-morning, delicious with your favourite cup of tea in the afternoon...

Recipe: Liselotte Forslin  Photo: Ulrika Ekblom



3 Organic Free Range Eggs

200g Runny Honey

Zest and juice of 1 Organic Unwaxed Lemon

175g Unsalted Butter, melted

70g Unsalted, shelled Pistachios, roughly blitzed in a blender

220g Ground Almonds

60g Plain Flour

2 tsp Baking Powder

Pinch of Sea Salt Flakes


100g Icing Sugar

Zest and Juice of 1 lemon, preferably Unwaxed Organic

A handful unsalted pistachios, roughly chopped

Set Oven to 175c                                                            

Grease and line a 22cm springform cake tin

Whisk together the eggs and honey until thoroughly combined, add the grated lemon zest and juice followed by the melted butter.

Combine all dry ingredients then carefully fold into the lemony mixture until smooth. Pour batter into the prepared tin and bake for 50 - 60 minutes, until a skewer inserted into the centre comes out clean. Check occasionally during cooking- if cake is browning too quickly, cover it with baking parchment or foil.

Cool completely on a wire cooling rack

For the icing, dissolve the sugar in the lemon juice and spread over the cooled cake, scatter with the roughly chopped pistachios and lemon zest.

This cake keeps really well (if you can resist eating it all at once!) in an airtight container 






Merry Christmas to all my wonderful customers!

It has been a wonderful year so, to all my lovely customers, a HUGE THANK YOU for your support, loyalty and for continuing to place orders in our little independent shop. We really are a very small, one-woman business so your loyalty makes it all worthwhile and Christmas that little bit more special!


For our  UK customers there is still time to find that perfect gift or that little something for your home to make your Christmas extra special  

Last Standard Posting Date for the UK is December 20th . Express Delivery December 21st

Autumn Harvest

A recipe to live well this Autumn

In celebration of the humble Squash


Squash, or Pumpkin are filled with flavour and abundant with vital beta carotene, magnesium and vitamins A, C & E. Like potatoes, much of their nutritional value can be found in the skin, so cooking them slowly and simply allows you to glean the very best of the whole fruit. 

Stripping back your cooking to allow the true flavours of organically grown ingredients, like squash, to shine is a technique to be forgotten. Your tastebuds will thank you! Butternut squash is easily found in supermarkets and is wonderful, rich, nutty and delicious simply drizzled with olive oil, scattered with chilli flakes and oven roasted until just tender. Add a few shards of crispy pancetta and some parmesan shavings if you like and you have an easy and very nutritious lunch or supper.

The following recipe, truly a celebration of the season, combines squash with cobnuts/hazelnuts, sage, salty feta and penne pasta. 

Enjoy                                                                                                                                          Michaela x


Ingredients for 4

300g Penne Pasta

1.2Kg your choice of Squash

Handful of fresh Sage Leaves

3 tbs Cobnuts or Hazelnuts, bashed in a pestle and mortar to break them up a bit then lightly oven roasted to give colour and release their full flavour

Olive Oil

Sea Salt flakes & freshly ground Black Pepper

Marinaded Feta

 150g Feta Cheese

2 cloves Garlic

2 pinches Chilli Flakes

2 small bunches fresh Rosemary, Thyme or Sage - stems and leaves bashed (pestle & mortar works well again here)

200 ml Olive Oil

Break the Feta into chunks and place into a large jar with the garlic, chilli and herbs. Cover with the oil and leave to marinade overnight-24 hours

Heat Oven to 225c

Prepare the squash by cutting it in half, removing the seeds then slicing into 2-3cm thick slices. Place slices on a parchment-lined large roasting tray, drizzle with olive oil, seasoning well with salt and black pepper and roast for approx. 20-25 minutes until just soft and nicely coloured.

Whilst the squash is roasting, cook the penne (as per packet instructions) until al dente, in a large pan of boiling water then drain and keep warm.

Quickly fry the sage leaves in a couple of tbs olive oil until very crisp.

Serve the pasta topped with the squash, nuts, crispy sage and lastly the feta and a good glug of the chilli/herb spiced marinade.

This lovely recipe and the beautiful images come to you from Liselotte Forslin

For more food inspiration, more amazing recipes and photography take a look here  -you won't be disappointed!                                                 Instagram : liselotteforslin


Christmas Pop-Up

You're invited to our Swedish House Christmas Pop-Up

Please join us on November 14th 15th & 23rd

10am until 4pm

November 14 & 15th
Amazing FINCH Cashmere
Delicious Italian Panettone Panforte & Torrone


November 23rd
Noctu Organic's beautiful Organic Cotton Nightwear  
Handmade Organic Dairy Free Raw Chocolate from As Raw As

Open fires   Candlelight   Coffee   Cake   Soup   

** Share the magic **  Bring lots of friends and see you at:

Home Farm Dodington
Chipping Sodbury
BS37 6SG


07968 960004
01454 323650


In place of a charge for coffee, cake and soup we will be grateful for donations to
Dorothy House Hospice 

Screen shot 2014-07-18 at 08.43.45.jpg

Happy Easter

These delicious lamb sliders are a quick and economic alternative to roast lamb and are fantastic grilled outdoors on the BBQ. 


Lamb Sliders

500g fresh lamb mince, preferably organic (we use lamb from Piper's Farm see link below)

2 cloves garlic, finely chopped

3 tbs chopped fresh rosemary

2 anchovy fillets, chopped small  

1 tsp sea salt flakes and freshly ground black pepper to taste

Sunflower or groundnut oil 

Gremolata mayonnaise                                                                                                                      

100ml mayonnaise, preferably homemade, but a good shop bought one will be fine

Grated rind of 1 organic unwaxed lemon

1 clove garlic, finely chopped

3 tbs finely chopped flat leaf parsley

Pinch sea salt flakes

To Serve

10 fresh (English) asparagus (plus more to serve if liked)

10 small tomatoes, halved

10 quails eggs

Olive oil

Sea salt and freshly ground black pepper

10 tall cocktail sticks

5 brioche buns, halved 

Combine all ingredients for the lamb sliders in a large bowl, divide and shape into 10 equal sized patties.

Mix together all ingredients for the mayonnaise and set aside.

Steam the asparagus for 2 minutes, refresh under cold water, cut in halves lengthways and drizzle with a good olive oil and season lightly with salt and pepper. Halve the tomatoes and carefully thread onto cocktail sticks with the asparagus (see image below)

Grill the brioche halves until lightly toasted, keep warm

Brush each lamb pattie with a little olive oil and fry (or bbq) for approx 3 minutes per side, keep warm whilst you fry the quails eggs.

To assemble, spread some of the mayonnaise onto each brioche half, top with lamb pattie and fried egg and secure with the tomato/asparagus laden cocktail stick. ENJOY!



Recipe and styling Liselotte Forslin


New-in and Mother's Day Edit

Ditch the flowers, what Mum REALY wants this Sunday!

Introducing our fabulous new range of concrete

Brought up to appreciate people and the world around you, give something back that reflects a commitment to buying less but buying better from producers who care about our planet as well as creating beautiful, functional and long-lasting products.
Give a gift guaranteed to last a whole lot longer than a bunch of flowers <3

A recipe for Autumn

Cooler, fresher days and decidedly chilly evenings call for something aromatic and warming just like this delicious warm duck salad ...


Asian duck salad with roasted marinated butternut squash

Serves 4

4 free range duck thighs
Light olive oil
Sea salt flakes
Freshly ground black pepper

Butternut squash salad

1 medium squash, deseeded, halved and cut into thick slices


Juice & finely grated rind of 2 limes (organic if possible)
1 red chilli, halved, deseeded and chopped
3 spring onions, shredded
3 tbsp fish sauce
4 tbsp roasted sesame oil
2 tbsp olive oil
2 tbsp runny honey
Large bunch fresh coriander
Large bunch fresh mint
2-3 tbsp pumpkin seeds lightly roasted

Set oven to 175 c

Heat the olive oil in a large oven proof pan and brown the duck thighs all over. Season with salt and pepper.
Transfer to the oven and roast for approximately 35 minutes or until cooked through. Cool.

Increase oven temperature to 225 c

Place the squash slices in a single layer on a baking tray lined with parchment paper, drizzle with a little olive oil and roast for 25 minutes until nicely browned around the edges.
Whisk together all the dressing ingredients, saving a handful of each of herbs for serving.
Shred the duck meat into a large serving bowl, add the squash and pour over the dressing. Mix well (clean hands work best) and leave to stand at room temperature for at least 20 minutes before sprinkling with remaining herbs, the roasted seeds and a little more fish sauce if desired.

Recipe and photo courtesy of Liselotte Forslin

Food writer and recipe creator/Food stylist/Cook book author                                                  Get inspired, see more of Liselotte's recipes here: