Inner calm: sublime sustenance at a John Pawson-designed retreat in the Welsh hills

Inner calm: sublime sustenance at a John Pawson-designed retreat in the Welsh hills

‘CHA Holz’ dish, £37, by Federica Capitani, for Rosenthal. ‘Chamber’ candle holder, €140, by Sigurd Persson, for Svenskt Tenn. ‘Nattoffice’ candlestick, €80, by Richard Hutten, for Skultuna. Candles, £13 for pair, by Ester & Erik, from The Conran Shop. ‘Emerald’ dinner plate, €41, by Vista Alegre. ‘Silver Time’ bowl, £235, by Christofle, from Harrods. ‘The Free-Spirited’ light, part of the Ink and Wash collection, $735, by EY-Products. ‘Artesano Hot Beverage’ tumbler, £14; ‘Ella’ cutlery, £1,871 for 113-piece set, both by Villeroy & Boch, from Harrods. Tajine, £69, by Rodolfo Dordoni, for KnIndustrie. Brass bowl, £97, by Jasper Morrison, for Alessi. ‘Véga’ glass, £195, by Savinel & Rozé, for Baccarat; ‘Silver Time’ teapot, £730, by Christofle, both from Harrods. 

Shot on location at The Life House, designed by John Pawson and available to rent through Living Architecture. Photography: Henry Bourne. Entertaining Director: Melina Keays. Interiors: Matthew Morris. As originally featured in the December 2017 issue of Wallpaper* (W*225)

Lamb tagine
Serves 6-8

3 tbs olive oil
4 garlic cloves, peeled and chopped
2 onions, peeled and chopped
2cm piece of ginger, peeled and chopped
3 tsp ground coriander
2 tsp cinnamon 2 tsp cumin seeds, lightly crushed with a pestle
1 tsp chilli powder
1½kg boned lamb shoulder, in approx 5cm chunks
400ml lamb or chicken stock
400g can tomatoes, roughly chopped
2 tbs tomato purée
pinch of saffron threads
1 tbs honey
200g stoned prunes
salt and pepper

Heat the oven to 160°C. Heat the oil in a large, heavy (lidded) casserole dish or tagine over a medium flame. Add the garlic, onion and ginger, and cook, stirring occasionally, for about 5 minutes until soft and golden. Stir in the coriander, cinnamon, cumin and chilli, and cook for another minute. Add the lamb chunks, stock, chopped tomatoes, tomato purée, saffron, honey and prunes. Season with 1½ tsp of salt and a good grinding of black pepper. Stir thoroughly and bring to a simmer. Put the lid on the casserole dish and place in the oven for 1½ hours, removing the lid halfway through cooking. If the sauce is still a little thin, place the casserole dish back on the stove and reduce over a medium heat until the sauce is thick and coats the meat. Adjust the seasoning, adding more salt and pepper if necessary. Serve with saffron rice.

Saffron rice
Serves 6

300g basmati rice
1 tbs light olive oil
1 tbs butter 1 medium onion, peeled and finely chopped
generous pinch of saffron threads, soaked in 2 tbs hot water
600ml vegetable or chicken stock

Rinse the rice under cold running water, then leave to drain in a sieve. Heat the oil and butter in a heavy, lidded pan over a medium flame. Add the onion and cook, stirring occasionally, for 5-10 minutes until soft and golden. Add the rice and stir to coat the grains in oil. Add the soaked saffron and its liquid, and the stock. Bring to the boil, then turn the heat down to a soft simmer, cover the pan and cook for 15 minutes. Turn off the heat and leave the rice in the pan for another 10 minutes, without removing the lid. Fluff up the grains with a fork before serving.

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