Issue 101 - December 2013
Delivered throughout Ibstock, Ravenstone, Heather, Coleorton, Swannington, Packington, Normanton le Heath and surrounding areas
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Publisher: What’s Around Ltd. Printed by: Context, Packington Editor: Paul Garrett Advertising: 01530 832015 Email:advert@whatsaround.co.uk Web: www.whatsaround.co.uk Address: Hall Gardens, Ravenstone, Leics. LE67 2HF
Christmas Eating Page 24
Whilst every care has been taken to ensure that the information contained within this publication is accurate, neither the publisher, printer nor its editorial contributors can accept, and hereby disclaim, any liability to any party to loss or damage caused by the errors or omissions resulting from negligence, accident or any other cause. All rights reserved. No part of this publication may be reproduced, stored in any retrieval systems or transmitted in any form - electronic, mechanical, photocopying, recording or otherwise - without the prior permission of the publisher. What’s Around Ltd. does not officially endorse any advertising material contained within this publication. Nevertheless, it will from time to time, recommend individual services and or businesses which have either been recommended by readers, contributors or by our own personal experience.
Film Review Page 53
Food & Drink 8
Seasonal Recipes
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Stuffing for Turkey
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Honey and marmalade-glazed gammon joint
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Roast pork with crackling
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Seasonal Desserts
Monthly Features 10
Crossword
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Sudoku
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Book Review Too
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Book Review
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Wordsearch
Contents
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The Palace
General
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Jobs in the Garden
** early due to xmas ** Copy deadline for jan 2014 is 12th dec 2013
Seasonal Desserts Page 50
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Eating Healthy at Christmas
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Just for Kids
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Santa’s Coming!!!
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Good New Films and those you may have missed
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Going for Wine: Franciacorta
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Your Stars by Dan Worthaus
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Are you ready for Winter?
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What’s On
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Green Footprints Challenge
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Useful Numbers
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Timebanking
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Index of Advertisers
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Seasonal Recipes Smoked Trout Serves 6 mins Prep 30 g kin o o c No Ingredients • 140g/5oz watercress leaves, washed, roughly chopped • 4 ice cubes • 2 tbsp water • salt and freshly ground black pepper • 3 free-range eggs, hard-boiled, peeled, chopped • 1 punnet mustard cress • 8-10 cornichons, drained, sliced • small handful
chopped fresh dill • 1½ tsp Dijon mustard • 3 tbsp extra virgin olive oil, or rapeseed oil • ½ lemon, juice only To serve • 3 tsp soured cream, or crème fraîche • 6 x 40g/1½oz pieces smoked trout fillet • 6 thin slices toasted soda bread, buttered • ½ lemon, cut into 6 wedges, to serve
1. For the watercress purée, bring a saucepan of salted water up to a rolling boil, then add the watercress and cover the pan with a lid. Once the water has returned to the boil, drain the watercress well, then refresh under cold water. 2. Blend the drained watercress in a food processor with four ice cubes and two tablespoons of water. Turn the motor off and scrape a spatula down the insides of the food processor at intervals, then blend again, until the mixture forms a smooth purée. Season, to taste, with salt and freshly ground black pepper. 3. Mix the chopped boiled eggs, mustard cress, cornichons and dill in a bowl until well combined. 4. In a separate bowl, whisk together the mustard, oil and lemon juice and season, to taste, with salt and freshly ground black pepper. Then, pour over the egg mixture and stir well to combine. 5. To serve, spoon the watercress purée into espresso cups or shot glasses. Drizzle half a teaspoon of soured cream or crème fraîche onto the surface of each serving, then place the cups or glasses onto six serving plates. Divide the egg salad, smoked trout and soda bread equally among the plates. Garnish each plate with a lemon wedge. Courtesy Allegra McEvedy
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Broccoli and Stilton soup with Stilton croûtons Serves 4 Prep 30 mins Ready in 10 mins
Ingredients • 350g/12oz broccoli, florets and stalks cut into small pieces • 400ml/14fl oz vegetable stock • 25g/1oz butter • 4 spring onions, finely sliced • 50g/1¾oz Stilton, crumbled, or to taste
• 100ml/3½fl oz double cream • salt and freshly ground black pepper • pinch freshly grated nutmeg For the croûtons • 4 slices French bread • 100g/3½oz Stilton, sliced
1. For the soup, place the pieces of broccoli into a glass bowl. Pour over the vegetable stock. 2. Cover the bowl with cling film and place in the microwave. Cook on full power for four minutes, or until tender. 3. Meanwhile, heat a frying pan until hot then add the butter. When it starts to foam, add the spring onions and cook for one minute. 4. Transfer the cooked broccoli and stock to a food processor. Add the fried spring onions, Stilton and cream and blend until smooth. 5. Transfer the blended mixture to a pan and bring gently to a simmer. 6. Meanwhile, for the croûtons, toast the French bread under a grill until goldenbrown on each side. 7. Top the grilled bread with the slices of Stilton and return to the grill until goldenbrown and bubbling. 8. Season the soup with salt, freshly ground black pepper and a pinch of nutmeg. 9. Divide the soup equally among four warm bowls and top each with a Stilton croûton. Serve. Courtesy Antony Worrall Thompson
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Book Review Too!
by Buck Verm
How did all this happen? By John Bishop If you’re a man of a certain age you’ll know there comes a point in life when getting a sports car and over-analysing your contribution to society sounds like a really good idea. With a good job in sales and marketing and a nice house in Manchester that he shared with his wife and kids, John Bishop was no different when he turned the dreaded 4-0. But instead of spanking a load of cash on a car that would have made him look like a senior stylist at Vidal Sassoon, he stumbled onto a pathway that ultimately lead him to become one of the nation’s best loved comedians. It was a gamble, but boy, did it pay off. How Did All This Happen? is the story of how a boy who, growing up on a council estate dreaming of ousting Kenny Dalglish from Liverpool FC’s starting line-up, suddenly found himself on stage in front of thousands of people nationwide, at an age when he should have known better. In his own inimitable style, John guides us through his life from leaving the estate and travelling the globe on a shoe string, to marriage, kids and the split that led him to being on a stage complaining to strangers one night – the night that changed his life and started his journey to stardom. Wonderfully entertaining and packed with colourful reminiscences and comical anecdotes, this is a heartwarming, life-affirming and ultimately very, very funny memoir from one of the nation’s greatest comedians.
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Recipe
Stuffing for Turkey Serves 6 Preparation time less than 30 mins Cooking time 30 mins to 1 hour Ingredients
500g/1lb2oz chestnuts 1 whole head celery, washed and chopped 1 small onion, finely chopped 25g/1oz butter 12 plump prunes, stoned 1 tbsp chopped parsley 1 egg, beaten salt and black pepper the turkey’s liver, trimmed washed and finely chopped 50g/2oz fresh breadcrumbs
1. Make little slits in the chestnuts then blanch or roast them to ease peeling. Simmer the chestnuts in unsalted water until completely tender (15-20 minutes). 2. Drain and leave to cool, then place in a basin and roughly break them up with a fork - you want them crumbled rather than puĂŠed. 3. Sweat the onion and celery in the butter over a medium heat for a few minutes until softened, then add the prunes, chestnuts and parsley. Season with salt and pepper, mix well and cook for a further few minutes. Remove the pan from the heat. 4. When the mixture has cooled a little, mix in the breadcrumbs, liver and egg until all the ingredients are well combined. Pile the mixture into a suitably sized ovenproof dish. Bake for 30-35 minutes in a fairly hot oven (i.e. with the turkey at 180C/350F/Gas 4) until nicely browned and crispy on top 5. Serve slices of the stuffing with the turkey. Courtesy Hugh Fearnley-Whittingstall
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Recipe
Honey and marmalade-glazed gammon joint Serves at least 20 Prep Time less than 30 mins Cooking Time over 2 hours Ingredients For the gammon 6kg/13lb 3½oz gammon joint fresh orange juice, to cover water, to cover 8 cloves, plus extra for studding the gammon 2 onions, peeled, halved 4 large bay leaves For the glaze 120g/4oz soft brown sugar 3 oranges, zest of three, juice of two 3 tbsp clear honey 3 heaped tbsp orange marmalade 3 tbsp wholegrain mustard To serve apple compote pickled red cabbage 1.
For the gammon, place the gammon into a large, deep pan and cover with water. Bring to the boil, then remove from the heat and drain.
2.
Return the gammon to the pan, then pour in enough orange juice to cover half of the gammon. Pour in enough cold water to cover the gammon completely.
3.
Push two cloves into each onion half and add to the pan along with the bay leaves. Cover with a lid and bring to the boil, then reduce the heat to a simmer. Cook gently for three hours, adding more hot water to the pan as necessary.
4.
Preheat the oven to 180C/360F/Gas 4.
5.
Remove the gammon from the pan and place into a roasting tin. Remove the skin, leaving behind a thin layer of fat. Score the gammon in a diamond pattern with the tip of a sharp knife. Stud the centre of each diamond with a clove.
6.
For the glaze, mix together all of the glaze ingredients in a bowl until well combined. Spoon the glaze evenly over the gammon.
7.
Roast the gammon in the oven for 45 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over.
8.
Set aside to rest, then carve into thick slices to serve. Alternatively, the gammon can be eaten cold. Serve with apple compote and pickled red cabbage. Courtesy The Hairy Bikers
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Healthy Living
Eating Healthy at Christmas Christmas is a time to eat drink and be merry, however, many of us tend to over indulge a little too much over the festive period. This leaves us feeling tired, lethargic, achy and bloated. But how can we enjoy this festive time without feeling the bad effects? Just because it is Christmas doesn’t mean that you have to over indulge. It isn’t a time to eat and drink as much as we possibly can, it is a time to enjoy the little extras, the special foods and drinks that we tend to avoid the rest of the year. However, this needs to be done in moderation. How many times have you dragged yourself away from the dinner table after you have polished off your Christmas lunch, and then delved into the chocolate box or the seasonal nuts that are sitting waiting for you on the coffee table? This is all very well but it leaves you feeling ill, your stomach has distended, you feel sluggish and all you want to do is sleep. If you are cooking Christmas dinner, this is going to be a very busy day for you, therefore you need to ensure that you are eating a proper breakfast. Try porridge with some fresh fruit added to it, this will give you the energy you need and stop you from nibbling at the dinner as you go along. Don’t be tempted by the chocolates 24
until after dinner, you need to make sure that you have room for the pudding. If you are serving a starter try not to eat any bread, this will only fill you up and prevent you from enjoying the rest of the meal. Have a toast to the day with your meal but try not to drink too much, you want to remember the meal. Don’t pile your plate high, have as much as you would normally have on your plate. After dinner offer a range of fruits with all the chocolates, cakes and biscuits. Satsuma’s are a refreshing end to a meal or eaten as a snack and also they are giving you the essential vitamins that you require. Add a few chunks of ginger to the plate, avoid the crystallised ginger and this is covered in sugar and don’t opt for the chocolate covered gingers either but there are some gingers available that don’t have the sugar on it. The warming flavour of the ginger will keep your blood circulating, warm you up and help to prevent upset stomachs. If you find that all the rich food you have consumed has left you with heartburn then make yourself a cup of peppermint tea. This is excellent for calming an upset stomach. Don’t eat too many nuts, they may be high in protein but they will also pile on the pounds. After dinner don’t slump in the chair, wrap yourself up and go for a nice brisk walk. This will get the blood pumping, clear your head and give you an appetite for the Christmas tea. Have a happy and healthy Christmas!
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Recipe
Roast pork with crackling Serves about 8 Preparation Time less than 30 mins Cooking Time Over 2 hours Ingredients 2.25kg/5lb loin of pork, bottom bone removed, top bone left in 1 small, onion peeled 1 tbsp plain flour 275ml/10fl oz dry cider 275ml/10fl oz vegetable stock (or potato water) sea salt and freshly milled black pepper
1.
Pre-heat the oven to 240C/475F/Gas 9.
2.
While the oven is preheating, score the skin of the pork. It will be scored already, but it’s always best to add a few more lines. To do this you can use the point of a very sharp paring knife, or Stanley knife, or you can now even buy a special scalpel from a good quality kitchen shop! What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin.
3.
Now place the pork in a tin, skin-side up, halve the onion and wedge the two pieces in slightly underneath the meat. Now take about 1 tbsp of crushed salt crystals and sprinkle it evenly over the skin, pressing it in as much as you can.
4.
Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 190C/375F/Gas 5, and calculate the total cooking time allowing 35 minutes to the pound. In this case it would be a further 2½ hours.
5.
There’s no need to baste pork as there is enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness.
6.
When the pork is cooked remove it from the oven and give it at least 30 minutes resting time before carving. While that is happening, tilt the tin and spoon all the fat off, leaving only the juces. The onion will probably be black and charred, which gives the gravy a lovely rich colour. Leave the onion in, then place the roasting tin over direct heat, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon.
7.
Now turn the heat up to medium and gradually add the cider and the stock, this time using a balloon whisk until it comes up to simmering point and you have a smooth rich gravy. Taste and season with salt and Courtesy Delia Smith
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GOING FOR THE WINE : FRANCIACORTA The many beautiful attributes of Italy include coastal resorts, as well as wonderful and fascinating historic cities, towns and villages, throughout the country. Famous for numerous reasons, Italy also has magnificent hotels and spas. Italian cuisine is renowned as being some of the very best. There are all types of wines produced in Italy and I was searching for something ‘special’, from a specific area. Franciacorta is located in the heart of Lombardy. This area had the privilege of duty-free trade, when the Cluniac monasteries were established, during the 11th century. Franciacorta wines are produced using Chardonnay and/or Pinot Noir grapes. Pinot Blanc can also be used, but with a strict limit. Franciacorta is the wine, the growing area and the method of producing, which, with much knowledge, expertise and utilisation of the latest technology available, all combine to produce the superb wines. Strict rules and regulations are in place to ensure and guarantee the quality of Franciacorta (DOCG) wines. Barone Pizzini, founded in 1870, is one of the oldest wineries in Franciacorta. Pioneers of ‘natural farming’, Barone Pizzini was the first to use organic viticulture methods of production. Barone Pizzini, Brut, is produced using Chardonnay and Pinot Noir grapes. A good, captivating, fruity bouquet leads enticingly to the well-balanced mouthfeel. An excellent, long palate sensation adds to the enjoyment of this very popular production.
Barone Pizzini, Satèn, is a further, splendid refined wine, which is extremely pleasant on both the nose and palate. This fine wine is a regular choice for many connoisseurs (100% Chardonnay). Barone Pizzini, Rosé, I found perfect for so many occasions. This mature wine, with its very satisfying bouquet and excellent palate, uses Pinot Noir grapes and rouses the senses, splendidly. These sparkling wines are great as apéritifs and to accompany many dishes, including fish, seafood, pasta and white meats, wonderfully. www.baronepizzini.it I found the award-winning Vintage Roots Company most impressive, with specialist knowledge and advice. For further details of these and many more organic and biodynamic wines, including availability: Freephone 0800 980 4992 Email: info@vintageroots.co.uk www.vintageroots.co.uk
As always, Enjoy!
Trevor Langley
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David Jason My Life by David Jason
The long-awaited autobiography of one of Britain’s best-loved actors. Born the son of a Billingsgate market porter at the height of the Second World War, David Jason spent his early life dodging bombs and bullies, both with impish good timing. Giving up on an unloved career as an electrician, he turned his attention to acting and soon, through a natural talent for making people laugh, found himself working with the leading lights of British comedy in the 1960s and ‘70s: Eric Idle, Michael Palin, Bob Monkhouse and Ronnie Barker. Barker would become a mentor to David, leading to hugely successful stints in Porridge and Open All Hours. It wasn’t until 1981, kitted out with a sheepskin jacket, a flat cap, and a clapped-out Reliant Regal, that David found the part that would capture the nation’s hearts: the beloved Derek ‘Del Boy’ Trotter in Only Fools and Horses. Never a one-trick pony, he had an awardwinning spell as TV’s favourite detective Jack Frost, took a country jaunt as Pop Larkin in the Darling Buds of May, and even voiced a crime-fighting cartoon rodent in the much-loved children’s show Danger Mouse. But life hasn’t all been so easy: from missing out on a key role in Dad’s Army to nearly drowning in a freak diving accident, David has had his fair share of ups and downs, and has lost some of his nearest and dearest along the way. David’s is a touching, funny and warm-hearted story, which charts the course of his incredible five decades at the top of the entertainment business. He’s been a shopkeeper and a detective inspector, a crime-fighter and a market trader, and he ain’t finished yet. As Del Boy would say, it’s all cushty.
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The Palace
December’s forthcoming events at the Palace are as follows: Friday, 6th December - Film Night – ‘The Great Gatsby’ (12A). Following the story of would-be writer Nick Carraway (Tobey Maguire) as he leaves the Midwest and comes to New York City in the spring of 1922, an era of loosening morals, glittering jazz, bootleg kings, and sky-rocketing stocks. Chasing his own American Dream, Nick lands next door to a mysterious, party-giving millionaire, Jay Gatsby (Leonardo DiCaprio), and across the bay from his cousin, Daisy (Carey Mulligan), and her philandering, blue-blooded husband. Doors/ bar open at 7.00pm. Film starts at 7.30pm. Tickets: £4.00/£3.00, tel. the Palace on (01530) 262400 or Halls Electrical on (01530) 260460 for tickets. Saturday, 7th December – Badapple Theatre Company presents ‘The mice who ate Christmas’. A delightfully upbeat Christmas tale about Edna and Wilbur, two particularly hungry village mice who are having trouble getting into the Christmas spirit. (8+) Performance starts at 4.00pm. Tickets: £8.00, concessions £6.00, Combination ticket (1 Full & 2 concessions) £16.00, tel. the Palace on (01530) 262400 or Halls Electrical on (01530) 260460 for tickets. Saturday, 7th December - A very popular evening of Ballroom, Latin, and Sequence Doors & bar open at 7.30pm. Dancing from 8.00pm ‘till 11.00pm.Tickets: £5.00, tel. the Palace on (01530) 262400 or Halls Electrical on (01530) 260460 for tickets. Sunday December 8th – Enderby Youth Band fund raising concert. 3.00-5.00pm. For more details contact Mrs Rudkin on Tel: 07886 179868. Friday, 13th December - Ibstock Christmas Festival - Santa will be taking up residence, from 3.30pm until 8.30pm, in The Palace Grotto. (£2.00 per visit including gift). From approx. 4.00pm there will be children’s rides, fairground attractions and stalls behind the Palace. Ibstock Scout Band will be playing inside The Palace from approx. 7.30pm. Enjoy mulled wine and gently warmed mince pies, various stalls selling Christmas gifts and stocking fillers, plus licensed bar will be available throughout. Saturday,14th December – Christmas Community Event – lots of Christmas gift ideas will be available from various craft stalls, plus home made cakes. Fresh, local produce will also be on sale, including jams and chutneys, Valley Farm Dairy, Vension, Beef & Bison from Park Hill Farm, Packington and rare breed pork and lamb from Little Markfield Farm, Markfield. Seasonal refreshments available between 10.00am and 2.00pm including mulled wine and gently warmed mince pies. Santa will be in The Palace Grotto. (£2.00 per visit including gift). Friday 20th December – Coalville Musical Theatre School’s Xmas Concert. 7.00p.m. Further details from Stephanie on 07969 688215. Saturday, 21st December – Buddy Holly & The Crickets. (By the team that brought ‘The Everly Brothers tribute night to The Palace). A fabulous, professional tribute show. Doors open 7.00pm, licensed bar, concert starts at 8.00p.m. Contact Steve at Topline on 01773 769372/07971 760504 for further details. Regular bookings:
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Monday Mosaic Disability Services - 9.30am - 3.30pm. Contact Amanda Tebbutt on (0116) 2318720 0r (07912) 480961. Rosemary Conley Diet & Fitness – 5.30pm – 7.30pm. Contact Judith Sell on (0115) 714 8480. Fitness Pilates class – 7.45pm – 8.45pm. (07887) 678367.
Contact Michelle Scott-Worthington on
Tuesday Bubbles Playgroup – 10.30am – 12 Noon. 452144.
Contact Rachel Seabrook on (01530)
Circuit Training – 6.45pm – 7.45pm. Contact Curtis Smith on 07870 498110. Tai Chi – 8pm – 9pm. Contact Doug Gerrard on (07969) 480684. Wednesday 60+ Fitness Pilates – 9.30am – 10.30am. (07887) 678367.
Contact Michelle Scott-Worthington on
Thursday Active Steps Workout – posture, balance and fitness class – 11am – 12 noon. Contact Michelle Scott-Worthington on (07887) 678367. Outlook Group (a social group for senior citizens) - 1.30pm – 3pm. Contact Elaine Hodgetts on (01530) 262400. Bingo – Doors open 7.30pm. Everyone welcome.
Eyes down at 8pm.
Licensed bar & refreshments.
Friday Tai Chi – 10am – 11am. Contact Michael Cashmore on (07714) 215216. Childrens Dance Classes - Beginners Ballet 4.00-4.45pm; Beginners Tap 4.455.30pm; Musical Theatre 5.30-6.15pm Contact Miss Jessica of Rochelle School Of Dance (established over 60 years in the area) (01455) 636514, (07949) 121442 or office@rochelle-dance.com Saturday Community Morning at the Palace – 10am to 12 noon. Every Saturday (except the 1st Saturday each month) the Palace plays host to groups, organisations and associations from the village, including the Ibstock Historical Society. So if you would like to learn more about what is happening in your community, come along to the Palace. Also a variety of market stalls selling locally produced goods, including delicious home made cakes, plus produce from Ibstock’s very own Dairy, including milk, butter, yoghurt and cream. Light refreshments available.
We would like to wish all of our patrons a Merry Christmas and a Happy New Year The Palace Community Centre is available to hire for regular events and commercial hire, as well as private parties and celebrations. The Palace has a fully licensed bar, kitchen facilities, large free car park opposite venue, good disability access and facilities, full PA and lighting system, large screen and wi-fi, making it an ideal venue for numerous types of events. The Palace Community Centre Ltd., High Street, Ibstock, Leicestershire, LE67 6LH. Tel (01530) 262400. Please mention What’s Around when responding to Advertisers - Many Thanks
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Seasonal Desserts Cherry trifle Serve Prep s 12 30 m Read ins y 10-30 in mins Ingredients • 100g/3½oz caster sugar • 1.5kg/3lb 5oz cherries, stoned • 100ml/3½fl oz cherry brandy • 2 litres/3½ pints double cream, whipped • 600ml/20fl oz fresh
vanilla custard, cooled • 2 Madeira cakes, sliced • 50g/1¾oz white chocolate, grated To decorate • 100g/3½oz caster sugar • 12-20 cherries on stalks, to decorate
1. Make a sugar syrup by heating the caster sugar with 100ml/3½fl oz water until the sugar has completely dissolved. Set aside to cool slightly. 2. Put the cherries in a large pan with 50ml/2fl oz of the sugar syrup and half the cherry brandy. Cook for 5-10 minutes, then set aside to cool. 3. Whisk together half the cream and all the custard. 4. Soak the cake slices in the remaining brandy and 50ml/2fl oz sugar syrup. 5. In a large serving bowl, create the layers. First add the cherries, then the soaked cake and top with the cream and custard mixture. 6. Put the remaining whipped cream in a piping bag and pipe swirls onto the top of the trifle. Cover with the grated chocolate. 7. To decorate, melt the sugar into a nonstick pan set over a medium heat. Keep heating until a dark-brown caramel forms (CAUTION: Do not leave unattended), then immediately dunk the pan in cold water to prevent the caramel burning. 8. Carefully dip the cherries into the caramel and place on a silicone mat or non-stick baking parchment to cool completely. When cool decorate the trifle with them. Courtesy James Martin
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Christmas Rocky Road 24 Makes ins 0m 3 p e r P in Ready s in m 0 10-3
Ingredients • 250g/9oz dark chocolate, chopped • 150g/5oz milk chocolate, chopped • 175g/6oz butter, softened, plus extra for greasing • 4 tbsp golden syrup
• 200g/7oz amaretti biscuits • 150g/5oz shelled Brazil nuts • 150g/5oz red glacé cherries • 125g/4oz mini marshmallows • 1 tbsp icing sugar • edible glitter, to decorate (optional)
1. Place the dark and milk chocolate pieces into a heavy-based pan. Add the butter and golden syrup and cook over a low heat to melt and combine. 2. Place the amaretti biscuits into a freezer bag and bash with a rolling pin to make crumbs of various sizes. 3. Place the Brazil nuts into another freezer bag and bash in the same way. 4. Take the pan of melted chocolate mixture off the heat and add the crushed biscuits and nuts. 5. Add the glacé cherries and mini marshmallows. Fold the mixture carefully to coat all of the solid ingredients with the syrupy chocolate mixture. 6. Pour the mixture into a 25cm/10in x 30cm/12in greased and lined baking tray and smooth the surface as much as possible (although it will look bumpy). 7. Refrigerate for two hours, or until firm enough to cut. Dust with icing sugar, then sprinkle with edible glitter if you wish. 8. Remove the block of rocky road from the tray and cut into 24 rectangles. Courtesy Nigella Lawson
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This Months Jobs in the Garden Flowers - Continue to cut back faded herbaceous perennials. Place bark chip mulch around the base of your Christmas rose to stop mud splashing on the blooms. Clear weeds from your flower beds. Mulch can be added in the Spring. You may want to order this from your gardener now so that he knows how much to order. In mild areas you can still lift and divide herbaceous perennials when the weather is dry. This will increase your stocks and revive any poorly flowering clumps. Root cuttings can be taken from now on and Alpines can be sown from seed this month (They need a period of cold weather to break the seed dormancy). Tidy-up fallen leaves from borders if you have not already done so and add them to the compost heap. Leaf-mould can be used as a soil improver. Don’t forget to tidy your tubs and containers by removing weeds, debris and add a layer of decorative gravel/grit mulch – this will stop mud splashing up in wet weather. Raise pots onto ‘pot feet’ or bricks so that they don’t spend the winter sitting in wet puddles! Now is a good time to improve the drainage of heavy clay soils by working in plenty of bulky compost such as bark. The wind, rain and frost will help break the soil down. Some large tubs may crack in the frost so you may want to cover them with bubblewrap or similar to insulate them over the winter. Bring tender plants into the greenhouse or your conservatory if not done so already. Even in mild areas the weather usually gets much harder after December. Sometimes daffodils can come up very early - enjoy them while they last. If you have to walk on wet soils lay a long plank of wood or similar to spread your weight and avoid compacting the soil. Lawn Care - Grass will continue to grow if the temperature is above 5°C so it may be necessary to give the lawn in trim. Don’t cut your lawn as short now as you do in the summer. Rake fallen leaves from your lawn before they kill the grass. Take this opportunity to repair damaged lawn edges and re-cut the lawn edges. This makes the lawn look really tidy and saves work next year. Avoid walking on your lawn during a frosty morning as this can damage the grass. Have a good look at your lawn - watch for signs of waterlogging as you may be able to remedy this with some aeration (lots of small holes), scarifying (raking the lawn to remove dead grass) and a top dressing – ask your gardener for help.
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Just for kids
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The Great Gatsby (DVD & Blue Ray (2013)
The Secret Life of Walter Mitty (2013) Ben Stiller directs and stars in THE SECRET LIFE OF WALTER MITTY, James T h u r b e r ’ s classic story of a day-dreamer who escapes his anonymous life by disappearing into a world of fantasies filled with heroism, romance and action. When his job along with that of his co-worker (Kristen Wiig) are threatened, Walter takes action in the real world embarking on a global journey that turns into an adventure more extraordinary than anything he could have ever imagined.
Baz Luhrmann writes, directs and produces this adaptation of the F. Scott Fitzgerald novel starring Leonardo DiCaprio, Tobey Maguire and Carey Mulligan. Set in the 1920s, the story follows aspiring writer Nick Carraway (Maguire) as he moves to New York and becomes intrigued by his neighbour Jay Gatsby (DiCaprio)’s lavish lifestyle and mysterious past. As Nick finds himself caught up in the world of the wealthy, he witnesses r o m a n t i c entanglement and betrayal. Gatsby’s true nature is slowly exposed and his involvement with old flame Daisy Buchanan (Mulligan) leads to tragedy.
ultimately
The soundtrack was overseen by Jay-Z and features music from, amongst others, Beyoncé, André 3000, Will.i.am, Lana Del Rey and Florence and the Machine, as well as Jay-Z himself.
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Your Stars Your Stars for the Month 2013 by Dan Worthaus Aries - March 20th - April 20th Be wary of misleading information and prepare for the potential need to redo projects you thought were complete in the first half of the month, dear Aries. You could be dealing with delays and a general feeling of being held back. Around the 10th of December can be especially hectic and possibly chaotic. It can be hard to know who or what to believe. After mid-month, things begin to straighten out. Ironically, your money picture looks quite bright around the holidays. The 22-23 is strong for love and money, especially from foreign or non-routine sources. Taurus - April 21st - May 21st Watch for a clash with a lover over money or intimacy matters around the 4th, when somebody requires more space, as well as impulsiveness with money around the 10th. Challenges with finances can occur then, but they are ultimately pushing you towards better management of your resources. Romance and travel are favoured in December, although both are better after mid-month. Your romantic life continues to stimulate and challenge you, and although part of you might long for a more settled and stable situation, it’s never dull! Gemini - May 22nd - June 21st Close relationships can be very complicated in the first half of the month, dear Gemini, and particularly around the 10th, when surprising emotions bubble up to the surface with great force. Personal revelations serve to push you towards growth and experience. Watch for impatience in both speech and action on the 4th. General confusion and delays clear up by mid-month. Family life is exceptionally busy for you in December. While challenges can present themselves, it’s a good time to address long-standing problems and to take action to fix them. Love is intimate and passionate. Cancer - June 22nd - July 23rd An especially busy December is in your forecast, dear Cancer. Prioritise tasks well so that you can minimize problems. Past or previously hidden matters are illuminated around the 10th. Don’t jump to speak about a personal subject unless you’re certain it’s not premature to do so. You might continue to meet with delays and assorted little problems in your work, but by mid-month, these smooth out. While it’s usually recommended to start shopping for the holidays early, if you haven’t started yet, you might want to save the bulk of your buying for after the 14th. Leo - July 24th - August 23rd Be extra cautious with your spending this month December 2013, dear Leo, as there is a bit of a risk-taker in you right now! There may be some drama or heightened emotions in a friend’s life around the 10th of December. Relationships become clearer by mid-month, before which signals can be confusing and displays of affection muted. A partner feels stronger and more confident at this time. Good news or rewards on the job front can arrive in the last week of the month. You may want to make work-related New Year’s resolutions a little early - on the 28-29th. You’re coming across with increased charm at this time as well. Virgo - August 23rd - September 22nd Love matters are strong in December, dear Virgo. While you may be on the fence about many things until mid-month, you’re certainly not lacking when it comes to admirers. You are exuding much charm and positive energy that won’t go unnoticed. Willingness to take emotional “risks” in the second half of the month can bring interesting experiences into your world. Work can be demanding around the 10th, when some of you could be wrestling with a decision or some uncomfortable gossip. Try not to react impulsively at this time. Family is supportive and comforting in the last week of the month, when efforts to reorganize the home can also pay off.
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Libra - September 23rd - October 23rd You’ve been going through a maturing process recently, dear Libra, and sometimes you may have felt that it was forced upon you. Impulsiveness in relationships may have come at a price. This month December 2013, you’re likely to feel more in your element on a romantic level from the 20th forward. Until mid-month, delays and transportation matters can be very tricky. Around the 10th, news can arrive that has you acting on impulse, but it’s best to wait things out. Prepare yourself for changes to your itinerary. The second half of the month is less chaotic. Scorpio - October 24th - November 22nd Money matters can get very tricky in the first half of the month, dear Scorpio, when sticking to budget may be difficult but is necessary. Avoid borrowing and lending, as both can bring heavy complications at this time. Changes in your financial arrangements may be in store around the 10th. Impulsive decisions should be avoided, as reason is clouded by heightened emotions. Work schedules can change at a moment’s notice this month December 2013, but ultimately for the best. The last week of December brings a growing feeling of strength in a partnership. Sagittarius - November 23rd - December 21st Avoid an overly independent stance this month December 2013, dear Sagittarius, as relationships can be tricky enough to handle as it stands until mid-month. Alienating someone special will not help. Impulsive executive decisions can be a downfall, so try to keep your cool. Relationships heat up around the 10th. This can also be a time when something personal comes to the attention of others. The last week of the month finds you considerably more balanced and naturally confident (not brashly so). A project begins to regain momentum and money-making ideas are plentiful. Capricorn - December 22nd - January 20th You start off December on the right foot, dear Capricorn, with determination but also great charm in your manner. Work seems readily available to you, and others are spreading helpful word of mouth. A love interest is paying attention. In fact, for Capricorns, December is one of the best months of 2013 for romance. A work or health matter comes to a head around the 10th, when emotions run high. While life can be a little chaotic then, this can also point to a peak if you handle yourself well. While the holidays may not run close to schedule this year, you’re bound to enjoy yourself despite the lack of routine. Expect the unexpected. Aquarius - January 21st - February 19th Friendships can be fairly wacky in the first half of the month, dear Aquarius, and this includes both platonic and romantic ones. Heightened emotions surrounding love and creative matters are especially likely around the 10th. Recognize that signals from others can be misread before jumping impulsively to action. The second half of December brings considerably easier energy for you overall. You begin to feel more confident about making important decisions and you convey your ideas with greater certainty. On the domestic front, good news may be forthcoming as 2013 draws to a close. Family ties are stronger and comfort levels run high. Pisces - February 20th - March 20th Partnerships continue to keep you on your toes this month December 2013, dear Pisces. Confusing signals from a partner clear from mid-December, but love tends to require some level of sacrifice nevertheless. The fine balance between your family and career can be tricky to manage. Domestic matters demand attention especially around the 10th. Changes are in store, and there can be pressure to make important decisions. However, acting in haste, as inclined as you may be to do so, is not advisable. A friendship can bring surprising and pleasant emotions to the surface in December. Please mention What’s Around when responding to Advertisers - Many Thanks
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What’s On Thursday 5th December 2013 Aladdin. Till Till Saturday 7 December. The Panto Company’s production of Aladdin is filled with lively characters, up to date charts songs and slapstick humour. See website for times and details. At Century Theatre Snibston. Admission £8.50 standard, £7.50 Groups (10+), £6.25 Schools. For more details call 01530 278444. Sunday 8th December 2013 Sence Valley Christmas Market - Ibstock. Soak up the atmosphere with mulled wine, mince pies, hog roast and farmers market fayre, also choose from hundreds of quality UK grown REAL Christmas Trees from 4’ to 8’ tall. At Sence Valley Forest Park LE67 6NW on the A447 north of Ibstock from 10am - 4pm. Friday 13th December 2013 Ibstock Christmas Festival - Santa will be taking up residence, from 3.30pm until 8.30pm, in The Palace Grotto. (£2.00 per visit including gift). From approx. 4.00pm there will be children’s rides, fairground attractions and stalls behind the Palace. Ibstock Scout Band will be playing inside The Palace from approx. 7.30pm. Enjoy mulled wine and gently warmed mince pies, various stalls selling Christmas gifts and stocking fillers, plus licensed bar will be available throughout. Saturday 14th December 2013 Family Christmas Coffee Morning - Ashby Museum.
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Drop in anytime between 10am and 12 noon for a Christmas tree hunt around the museum, guess the birthday of the teddy, bran tub and other family fun things to do. FREE admission. Refreshments available . For further details telephone 01530 560090.
gov.uk.
Sunday 15th December 2013 Chairman’s Civic Carol Service. North West Leicestershire District Council Chairman Councillor Geraint Jones will be holding his Civic Carol Service on Sunday 15 December – 2.30pm at Holy Trinity Church, Ashby de la Zouch. Members of the public are welcome to attend. Tea and coffee will be served after the service and donations will be split between the Chairman’s Charity Appeal, and Holy Trinity Church Ashby de la Zouch. Concordia Choir will be leading the singing and performing a solo spot. We are hoping that one of the local school choirs will also be taking part. Tickets will be issued to track numbers.For more information and tickets contact: Angela Bexton, 01530 454603 or email angela. bexton@nwleicestershire.
present. Ashby Farmers Market is held on the 3rd Saturday of every month. For further information telephone 01530 261660.
Saturday 21st December 2013 Buddy Holly & The Crickets. (By the team that brought ‘The Everly Brothers tribute night to The Palace). A fabulous, professional tribute show. Doors open 7.00pm, licensed bar, concert starts at 8.00p.m. Contact Steve at Topline on Saturday 14th December 2013 01773 769372/07971 760504 A Victorian Christmas. A fun for further details. and festive celebration of the Saturday 21st December 2013 Yuletide our ancestors would Ashby De La Zouch Farmers have known with an evening Market. Special Christmas of music, song, stories and Farmers Market at Manor drama. Starting at 7.30pm at House School, South Street, Century Theatre at Snibston. Ashby LE65 1BR. 9am - 2pm. Admission £7 advance, £9 on Hog roast, Mulled Wine, the door, £6 Groups (10+). Festive Music. Santa will be For more details call 01530 visiting between 11am and 278444. 1pm. £3 per child including
Tuesday 31st December 2013 New Year’s Eve Dance. Celebrate New Year’s Eve with live 60s group ‘The Revivals’. Everyone welcome but ticket must be purchased in advance. 8.00pm to 00.45am at Ravenstone Institute. Admission £15. For more details call 01530 415196. It’s free to have your event details published in the What’s On section. Either email us with your details to info@ whatsaround.co.uk or fill out our on-line event form at www. whatsaround.co.uk. Space permitting we’ll get your event noticed.
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Index I n d ex o f Ad ver tise rs
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