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Irish Times
7 days ago
- Health
- Irish Times
Seek the pattern: how to infuse your outdoor space with summer staycation style
Pattern is having a real moment, both in fashion and interiors. From bold boho prints to vintage-inspired florals, these feel-good designs are everywhere. But pattern isn't just for summer wardrobes or interior makeovers – it's also a brilliant way to bring a relaxed holiday vibe to your outdoor space. Whether you have a garden, a bijou balcony, or a cosy courtyard, a few carefully chosen patterns can instantly transport you somewhere sunnier. Here's how to use patterns outdoors for a hit of staycation style. Choose the right pattern for your space Before diving into prints and colours, take a moment to look at your outdoor space as a whole. The key to using pattern well is making sure it complements the setting. Start by considering the style of your garden. Is it neatly structured and formal, with clipped hedges and symmetrical planting? If so, classic patterns such as stripes, trellis motifs or tailored geometrics will sit beautifully within that order. Think striped deck chairs, monochrome geometric cushions, or encaustic-style tiles in a traditional motif. A tailored look works beautifully here, especially when repeated in symmetrical arrangements. If your garden leans more rural or wild, with loose planting and natural materials, try organic prints such as soft florals, leafy botanicals or hand-drawn illustrations. READ MORE And if you've gone for a more tropical, holiday-inspired feel with palms, bold colours or rattan furniture, don't be afraid to go bolder with vibrant hues and punchy patterns. Leafy motifs, Moroccan-style tiles and geometric patterned textiles in sunny colours all complement a more tropical setting. Outdoor floor tiles Patterned floor tiles are one of the most transformative ways to elevate your outdoor space. They can define zones, inject instant personality and bring a touch of continental style to even the dullest patio. Use them to create a defined dining area, a tiled pathway or even as a decorative riser on garden steps. Classic encaustic-style tiles are ideal for courtyards or period homes. Bold geometrics or Mediterranean-inspired designs work beautifully in sun-drenched spots or tropical planting schemes, adding that relaxed, holiday-at-home feel. Whatever design you choose, make sure your tiles are rated for outdoor use. Look for styles that are nonslip, frost-resistant and durable enough to withstand the Irish weather, particularly if your patio is exposed to heavy rain or winter frost. Porcelain tiles are an excellent option because of their resilience and design versatility. Tiles are also a brilliant way to bring pattern and texture to vertical surfaces outdoors Patterned wall tiles Tiles are also a brilliant way to bring pattern and texture to vertical surfaces outdoors. Whether you want to add a feature wall, dress up an unsightly blockwork surface or bring definition to a functional zone, patterned wall tiles offer a high-impact, low-maintenance solution. One of the most effective ways to use them is as a splashback behind an outdoor kitchen or barbecue area. Not only does this add colour and style, but it also protects your surfaces from cooking splashes and makes cleanup a breeze. Choose tiles with a glossy or sealed finish for easy maintenance, and repeat colours or motifs elsewhere in your space to tie everything together. Tiles can also be used to finish permanent outdoor furniture, such as the front of a built-in bench, the sides of a garden bar or even a planter box. This is a clever way to introduce pattern in a contained, intentional way, especially in small or paved spaces where soft furnishings might be limited. For a bold look, go for Moroccan-inspired designs, intricate geometrics or playful Mediterranean prints. For a more understated look, try monochrome patterns or textured neutrals that add depth without being overpowering. Accessorise with pattern If you're looking for a low-commitment way to introduce pattern, accessories are a great bet. They're flexible, affordable and easy to swap out with the seasons or even your mood, making them ideal for experimenting without any pressure. Outdoor rugs are a great way to bring pattern underfoot, especially on concrete, paving or timber decking, where things can feel a little stark. A striped or geometric design can help define different zones – such as dining versus lounging areas – and adds a soft, room-like feel to your space. Look for materials such as woven polypropylene or recycled PET, which are designed to withstand Irish showers, UV rays and the occasional muddy footprint. Patterned cushions are a particularly simple and effective way to add character. Whether you're working with a garden bench, a corner sofa or just a few folding chairs, cushions in bold stripes, oversized florals or playful abstract prints can instantly lift your space. Outdoor fabrics have come a long way: they're now UV-resistant, quick-drying and water-repellent, making them as practical as they are stylish. Parasols can also be a brilliant statement piece. A candy-striped design channels a chic, European cafe look, while botanical or tropical prints blend beautifully with the surrounding greenery. Not only do they provide much-needed shade, but they also add height, drama and a pop of pattern. Finally, don't overlook the finishing touches. Patterned plates, block-printed linens or a decorative tray can help create a layered, curated feel. These smaller elements are ideal for experimenting with patterns in a low-key, flexible way. And remember, pattern doesn't have to be bold. A soft stripe or subtle weave can be just as effective. Whether your style is minimal or eclectic, there's always a way to make pattern work outdoors.
The Guardian
07-05-2025
- General
- The Guardian
Pasta and pesto, broth and dumplings, pancakes and chutney: Ravinder Bhogal's pea recipes
My earliest memory of kitchen duties is sitting on a stool in our courtyard in Kenya with a sack of peas that was bigger than me. I spent hours coaxing them from their pods, munching as I went; the result was a red plastic bucket brimming with peas like gleaming green marbles. As with asparagus, they have a short season, so grab them while you can: throw them whole into salads, broths and curries, or grind them down and use their starchy goodness to make pestos, pancakes and fritters. Peas, broth and bread dumplings (pictured above) These herbal dumplings are made from the sturdiness of stale bread, cheese and sweet peas. I've used pecorino, but you could use parmesan or a hard goat's cheese instead. Prep 20 min Cook 35 min Serves 4 For the dumplings 30g butter 1 leek, white part only, washed and very finely chopped 1 large egg, beaten 250g stale sourdough, torn into small pieces Finely grated zest of 1 lemon 50g pecorino 1 heaped tbsp plain flour 125g podded fresh peas, or defrosted frozen peas, coarsely ground 2 tbsp chopped tarragon 2 tbsp finely chopped parsley, plus extra to serve Sea salt and black pepper 1-2 tbsp milk For the broth 1 litre chicken stock, or vegetable stock 200g peas, fresh or frozen 1 tbsp olive oil (optional) 100g guanciale or pancetta, cubed (optional) Juice of ½ lemon Melt the butter in a frying pan, then gently saute the leek until soft but not coloured, then take off the heat and leave to cool. Meanwhile, in a large bowl, combine all the remaining dumpling ingredients apart from the milk, then add the cooled leek and season. Add enough of the milk to make a soft dough, then, with wet hands, form the mix into ping-pong ball-sized dumplings and refrigerate. Pour the stock into a large saucepan and bring to a boil. Add the dumplings, and simmer for 10-12 minutes, adding the peas for the last minute of cooking. If you're using the guanciale, heat the olive oil in a small frying pan, fry the cubed meat for five to six minutes, until crisp, then drain on kitchen paper. Season the broth to taste and squeeze in the lemon juice. Divide the dumplings and peas between four soup bowls, ladle the broth over the top, add the guanciale, if using, and serve with extra parsley. Pea and mung bean cheelas with fried eggs and coriander chutney Ravinder Bhogal's pea and mung bean cheelas. I regularly make these for breakfast or lunch; you could use spinach or any other greens instead, or cooked beetroot for vibrant purple pancakes. Prep 15 min Soak 6 hr+ Cook 35 min Makes 8 100g whole mung beans 200g podded fresh peas, or frozen and defrosted peas 1 thumb-sized piece fresh ginger, peeled and grated 1 green chilli, finely chopped 1 handful coriander, finely chopped 1 tsp cumin seeds Sea salt, to taste Coconut oil, or avocado oil Fried eggs, to serve For the coriander coconut chutney 100g coriander, stalks and all, roughly chopped 100g grated coconut (you can buy this frozen) 1 green chilli, roughly chopped Juice of 1 juicy lime ½ tsp caster sugar 2½cm piece fresh ginger, peeled and roughly chopped Rinse the mung beans well, cover with double the amount of water and leave to soak for at least six hours, or overnight. To make the chutney, put the coriander, coconut, green chilli, lime juice, sugar, salt to taste, ginger and 100ml ice-cold water in a blender, and blitz smooth. To make the cheelas, put the peas, ginger, chilli, coriander and a splash of water in a food processor and blitz smooth. Drain the mung beans, add them to the pea mix with the cumin seeds and sea salt to taste, and blend again. Add roughly 100ml water and blend until the mix has the pouring consistency of crepe batter. To cook, lightly oil a cast-iron or nonstick frying pan and put it on a low-medium heat. Pour a ladleful of batter into the centre of the pan and, using the back of the ladle, circle and spread the batter to make a thin pancake. Drizzle a little oil around the sides and in the centre of the cheela, then cook on both sides for two to three minutes, until golden and crisp. Transfer to a plate, and repeat with the remaining batter, cooling the pan with a splash of cold water before making the next cheela. Serve with fried eggs and the chutney. Trofie with pea and lemon pesto Ravinder Bhogal's trofie with pea and lemon pesto. This makes a wonderfully bright pesto that is also excellent with grilled fish such as trout. Prep 10 min Cook 20 min Serves 4 Sea salt and black pepper 100g basil 25g mint, picked 250g podded fresh peas, or frozen and defrosted 1 fat garlic clove, peeled and finely chopped 30g pine nuts, toasted 30g pecorino or parmesan, grated, plus extra for sprinkling Finely grated zest and juice of 1 lemon 60ml extra-virgin olive oil 250g trofie , or other pasta shape of your choice 1 handful pea shoots (optional) Bring a large pan of heavily salted water to a boil. Meanwhile, put the basil, mint, half the peas, the garlic, pine nuts, cheese, lemon juice and zest into a blender, season and whizz to a puree. With the motor still running, slowly drizzle in the oil until it's all incorporated and you have a vibrant pea paste. Cook the pasta according to the packet instructions, adding the remaining peas for the last minute of cooking. Drain, reserving a ladleful of the pasta cooking water. Stir the pesto and a little pasta cooking water through the hot pasta and peas, then add the pea shoots, if using. Divide between four bowls and serve sprinkled with more grated pecorino or parmesan.
