Nene News Happy hogs
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OB Dean decided to start up a pig yard smallholding in 1999 after sampling free-range pork at a friend’s house. With the notion that flavour is lost through intensive industrial farming, Bob signed himself up for a crash course in pig management with Pig Paradise, run by rare breed pig specialist Tony York. Ranger Pigs is situated on a five-acre plot just outside Elton where the freerange Tamworth porkers are ethically raised and really do look happy in their surroundings. Bob has bred Saddlebacks in the past but settled on the Tamworth breed for its sociable nature and ability to live outdoors in all weathers. “Tamworths make excellent mothers and productive boars plus they are friendly and easily handled,” says Bob, who has built his pigs luxury accommodation in the form of robust arks made from reclaimed timber. “There is a lot of pushing and shoving so the indoor arks need to be seriously pig proof.” Interested parties can purchase the pig arks and Bob also offers stud hire and live pig sales. Ranger Pigs works in partnership with Joseph Morris Butchers in South Kilworth and meat packs are available each month and can be delivered direct to your door. Packs must be preordered as they usually sell out fast. A 10kg pack costs £80 and equates to a quarter of a pig comprising leg and shoulder joints, belly pork, chops and sausages. Cured hams, bacon and locally produced pork pies are also available and Bob has more recently expanded his business to accommodate ranger hens so is now offering free range eggs. rangerpigs.com Email: bob@rangerpigs.com M: 07952 017031 Rebecca Downey
Don’t Miss! Peterborough’s Portuguese Festival on July 7 -8 at Peterborough Rugby Union, Second Drove, Fengate PE1 5XA. Live music, DJs, Portuguese food and drink. Free camping and parking. Tickets, £5 per day. www.festivalportuguese.co.uk
Insurewise celebrates 25 years
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018 is a special year for Werrington-based independent Insurance Broker, Insurewise, as it celebrates its 25th anniversary. Established in 1993 in Lincoln Road (next to the Jet petrol station) business owner Neil McCulloch has grown the business into a success story. He says: “over the past 25 years, Commercial Business Insurance has changed significantly, particularly with the introduction of online services. At Insurewise, we pride ourselves by offering a professional, personal and friendly service to all our clients, both personal and commercial insurances. It’s particularly important to have someone who can advise you on your insurance needs and not simply focus on price. Often, it’s only when making a claim that people find that the things that are important to them aren’t covered by their policy.” Insurewise is involved in the local community and currently sponsors the City of Peterborough Hockey Club Men’s XI, who were recently promoted to the National League, Peterborough Rugby Union Football Club and supports the British Heart Foundation. To contact Insurewise, visit www.insurewise.co.uk, phone 01733 325555 or email sales@insurewise.co.uk
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NENE LIVING JULY 2018
Crafting Curries
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VERY wished you could make the perfect curry? Cathy George runs small classes for beginners or experienced cooks from her home in Thorpe Park Road, Peterborough, focusing on fresh ingredients and flavour combinations. Here’s her recipe for a delicious Potato and Aubergine Curry. To book a lesson (which are held in groups of four) email cathy@craftingcurries.co.uk You need: • 3tbspn vegetable oil • 250g aubergines, cut into cubes • 300g potatoes, cut into cubes • 1 tsp cumin seeds • 1 dried mild red chilli • 1 1/2 tsp ginger paste • 1/4 tsp Kashmiri chilli powder • 1/2 tsp turmeric • 1/2 tsp cumin powder • 2 tsp coriander powder • 2 pinches garam masala • 90g tomatoes, roughly chopped • 1tsp jaggery (or sugar) • Salt to taste • Coriander to garnish
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In a heavy bottomed pan, lightly sauté the chopped potato cubes and aubergine in one tablespoon of oil, until golden. Remove, pour in the rest of the oil, add the cumin seeds and dried chilli. When they begin sputtering, add the ginger and other spice powders. Fry on a low heat. After 3/4 minutes, add the tomatoes and saute. Add the salt and shut the lid, so the tomatoes become soft and make a thick sauce. Add 1/4 cup of water to the mixture. Stir, add the sautéed potatoes and aubergines. Replace the lid. Stir from time to time, until the potatoes are cooked through. Add the jaggery, or sugar.
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Sprinkle on the garam masala, mix well and take off the heat. Garnish with chopped coriander and serve with hot rotis.