Our home is an eclectic mix of the old and the new. Vintage pieces have either been collected or handed down. Our artwork tells the story of where we have been, who we once were, where we came from and perhaps where we are headed. The sentimental and the functional work alongside a healthy mix of Lego, too many books to count and endless drawers stuffed full of ‘God Knows What.’ Furniture is chosen for both comfort and design and in some cases, passed down or handed over.

I am drawn towards textural fabrics that provide warmth and please my eye. Our abode is a continual work in progress and our list of ‘things to do’ grows bigger by the day. We are not the greatest of ‘handypeople’ and we work at a snails pace that would (and probably does) frustrate those faster moving people out there. Our home doesn’t suit everybody but then nobody should really ever have to justify ‘home’ to anyone. (Except maybe those of you still married to the 80’s grey and pink decor theme but then, who am I to judge?)

This winter, it feels as if my heartbeat and mind have slowed. I notice the small things. A new crack in a wall, a particularly lovely leaf on an indoor plant or the iridescent glaze on a piece of pottery. The way the light moves throughout the house during the day, alighting on a painting or a section of wooden flooring. I have found great peace and comfort in my surroundings.

Today’s recipe is more of a delicious idea than a recipe. Mum gave me a turmeric plant a little while ago and I excitedly harvested it the other day. I peeled and grated a bulb then threw it into the dinner potatoes alongside some olive oil, crushed garlic, sumac and sea salt then baked them until golden brown. Earthy, slightly tangy with a garlicky hit, the lads loved this little twist on a regular side dish.

strong>TURMERIC, GARLIC AND SUMAC POTATOES

WHAT YOU NEED
1 kilo Pontiac or Desiree potatoes, cut into 3-4 cm chunks
2-3 tbls olive oil
7-10cm fresh turmeric bulb, grated
2 large cloves garlic, crushed
1 tsp sumac
1 tsp sea salt

HOW YOU DO IT
Preheat the oven to 180C and line a baking tray with baking paper.
Toss the potatoes in the olive oil, turmeric, garlic, sumac and salt.
Place on the tray and bake until golden brown and tender.
Serve with whatever takes your fancy.

A Cheergerm creation