LUNCHTIME FAVOURITES - Go on a journey of some one’s life, through their Favourite tunes, and their favourite lunchtime recipe.
Listen Live or Listen again to LUNCHTIME FAVOURITES with Maria Felix Vas, Saturdays on
Sat 15th March....Elaine Smith
Sat 08th March....Darren Clifford
Maria’s Guest was Elaine Smith from Blackpool, Having been an area manager, owned a clothes shop and being a Blackpool Landlady, Elaine joined the Blackpool Civic Trust, when she “retired” in 2000.
Maria's Guest was Lancashire County Councillor, Darren Clifford from Morecambe.
BBC Radio Lancashire 11am till 1pm.
For the past 14 years, she has worked as the chair of the Civic Trust (she’s now the President), the Chair of Stanley Park’s Friends, the treasurer of the Winter Gardens Trust to name just a few of the Hats she wears. Elaine describes herself as “Blackpool through and through” and it’s no wonder she was awarded an MBE for her services to Blackpool, only a few years ago.
Having been in the Army, and trained as a nurse in the Army's medical core, it is perhaps a fitting role he holds, as the Champion for Veterans. A love of Morecambe FC, the programme was held at the pub down the road from the football ground, but Darren didn't cheat with a pub menu choice, and still supplied this as his Recipe:
(pictures of park credited to the friends)
Recipe: Elaine’s Belgium Cake Put 2 teacups Water, 2 cups of DRIED Fruit, 2 Cups of Sugar, 8 oz Margerine and 2 level teaspoons of Bicarb of soda into a SAUCEPAN, and bring to the boil, stirring all the time. Then Simmer for 5 minutes and then Leave to cool. When cool, add 4 cups of self-Raising flour, 2 teaspoons mixed spice and 1 teaspoon ginger. Mix well and then turn into a cake tin and bake on middle shelf, in a moderate oven (gas 3 or 4, electricity 180 D) for 1 to 1 and a quarter hours.
For More info: www.friendsofstanleypark.org.uk Or for more info on Blackpool Civic Trust go to: www.blackpoolcivictrust.org.uk
Recipe: Darren’s Tuna Bake Pasta (to serve 4) Put 4 heaped hands full of Fusilli pasta in a pan of boiling water; add a drop of olive oil and a pinch salt. Let simmer till cooked through. Meanwhile, Empty a tin of Tuna Chunks into a frying pan on a low light, add a couple of chopped garlic cloves, a pinch of oregano, a pinch of basil and salt and pepper. Stir until cooked through. Drain Pasta (when cooked) add and stir into Tuna mixture, add a carton of cream/ or Tomatoes (depending on taste). Sprinkle with cheese, and Bake in an oven (190 D, Gas 4 or 5) for about half an hour until crispy on top. Serve with Salad or/ and garlic bread.
For more info on Darren: (enter “Veteran champion” in search @) www.lancashire.gov.uk
Saturday 01st March....Barbara Sharples
Saturday 22nd February …Michael Rose
Maria's Guest was Barbara Sharples from Hyndburn's "Prospects", based in Accrington.
Maria's Guest was Blackburn Chippy owner, Michael Rose. With it being National chippy week, it was an appropriate choice of venue for Lunchtime Favourites, as The Holly Tree Chip shop won a prestigious award in February for high Standards in quality from the National Federation of Fish Fryers.
“The Prospects foundation” has been a registered charity since 1999, and Barbara has been involved with them since then.
The foundation works with volunteers and community groups to develop a wide range of environmental and community projects, which have helped make a difference to the residents of Hyndburn. Recipe: Easy Lemon Posset desserts Place a pint of double cream and 5oz caster sugar into a pan over a low heat and bring to the boil slowly, stirring all the time. After three mins, remove from heat and allow to cool. When cool, add the juice and zest of two large lemons and whisk well until mixture is stiff, put mix into six small glass bowls and refrigerate for three hours or longer. Serve with shortbread.
Recipe: Holly Tree’s “John Bull” Top secret exact recipe….but, the John Bull is basically, mincemeat, fried with herbs and spices, cooked in gravy then sandwiched together between two slices of potato and deep fried to seal the gravy in, so when you bite into it, the rich taste oozes out!
For more info:
For more info: www.hollytreefishandchips.co.uk