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Free 7-day Peake Fitness Experience
Claim your one week complimentary trial Peake Fitness is one of East Anglia’s premier health clubs offering the latest Technogym equipment and technology. We’re giving you the chance to join us on a 7-day trial to experience our club. If you decide to join after your 7-day trial you’ll save £100 on your joining fee, plus receive a welcome pack with vouchers worth over £100! T&Cs apply. Offer valid until 31st May 2018.
www.stokebynayland.com For more information please contact Mary Saward on 01206 265841 or email firstname.lastname@example.org. Peake Fitness at Stoke by Nayland Hotel, Keepers Lane, Leavenheath, Colchester CO6 4PZ
For Weddings as Individual as You Are Woodhall Manor ‘Beautifully Different’
Tel: 01394 411288
Winter Minestrone Pesto Croûtes Prep time: approx. 30 mins Cooking time: 1hour
Method Heat the olive oil in a large pan, add the onion and lardons or bacon and fry for about 5 mins until the onion is starting to
For the soup
brown. Tip in the carrots, celery, potato and garlic, stir well and
2 tbsp olive oil
cook for a few minutes.
1 onion, chopped 100g unsmoked lardons or chopped
Add the tomatoes, stock and sage, and bring to the boil,
stirring. Reduce heat to simmer and cook partly covered for 30
2 large carrots, chopped
mins, stirring in the cabbage after 15 mins. Drain and rinse the
2 sticks celery, chopped
beans and add to the pan with the parsley. Season and serve
1 medium potato, chopped
with pesto croûtes, see right, or crusty bread.
2 garlic cloves, finely chopped or crushed 400g can chopped tomatoes
For the pesto croûtes: Cut 3-4 slices of crusty bread into chunks, about 2cm thick. Tip into an ovenproof pan. Mix the
1l vegetable stock (from granules or a
olive oil and pesto, then add to the bread, tossing it with your
hands until the croûtes are evenly coated. Bake in a moderate
2 tsp chopped sage leaves, or 1 tsp dried
oven for about 10 mins until crisp.
few cabbage leaves, shredded 400g can haricot bean handful chopped parsley For the pesto croutes slices of crusty bread 3 tbsp olive oil 1 tbsp pesto
© BBC Good Food
Beef Prep time: approx. 30 mins Cooking time: 3 hours
Heat oven to 160C/140C fan/gas 3. Put the kettle on.
2 celery sticks, thickly sliced
Put the celery, onion, carrots, bay and whole thyme sprig in a
1 onion, chopped
flameproof casserole dish with 1 tbsp oil and the butter.
2 really big carrots, halved lengthways then very chunkily sliced
Soften for 10 mins, then stir in the flour until it doesn’t look
5 bay leaves
dusty anymore, followed by the tomato purée, Worcestershire
2 thyme sprigs
sauce and beef stock cubes.
1 tbsp vegetable oil 1 tbsp butter
Gradually stir in 600ml hot water, then tip in the beef and bring
2 tbsp plain flour
to a gentle simmer.
2 tbsp tomato purée 2 tbsp Worcestershire sauce
Cover and put in the oven for 2hrs 30 mins, then uncover and
2 beef stock cubes, crumbled
cook for 30mins – 1hr more until the meat is really tender and
850g stewing beef (featherblade or
the sauce is thickened.
brisket works nicely), cut into nice large chunks
Garnish with the remaining thyme leaves.
© BBC Good Food
For moments that matter
Easter Escape to Seckford Hall this
& rediscover the joys of spring!
Easter is a perfect opportunity to get together with friends and family for a delicious lunch or indulgent afternoon tea. Easter Sunday 12pm – 8pm 3-Course menu - £25 pp Children’s set menu - £7.95 pp Easter themed afternoon tea £18 pp £9 per child (under the age of 12) 2nd April to 14th April Easter hunt for children available on 2nd April George Michael & Elton John Tribute Evening with welcome drink & 3-Course Dinner on 6th April £39.50 pp
For more information & to book please call: 01394 385 678 or email: email@example.com Seckford Hall Hotel, Woodbridge, Suffolk, IP13 6NU | www.seckford.co.uk
Chicken, bacon & leek Cottage Pie Cooking time: Approx 40 mins
For a quick and easy family dinner, try this hearty cottage pie packed with succulent chicken and crispy bacon lardons and topped with golden
potatoes and rich Cheddar. Full of flavour and simple to make, it’s the
Heat the oil in a large frying pan or shallow casserole. Add the chicken
1 handful Parsley, fresh
and lardons and cook until golden. Add the leeks and cook for 2-3
250ml Chicken stock
minutes, until softened. Scatter over the flour and stir until absorbed.
perfect midweek meal.
500g Chicken thigh fillets
1 tbsp Plain flour 1 tbsp Olive oil
Gradually pour in the stock then cook for 5 mins, or until the chicken is
cooked through with no pink meat showing and the sauce has thickened.
2 tbsp Crème fraîche
Preheat the grill to its highest setting. Stir the crème fraîche or cream into
or double cream, low-fat
the chicken mixture and season well. Carefully pour the mixture into a
large baking dish.
800g mash Make the mashed potato, then stir in the parsley and cheese. Spoon it evenly over the chicken mixture, then top with a little extra cheese. Grill until the topping is golden and crisp. Serve.
Back by popular demand!
Medana Lunch at The Gallery Reopening Wednesday 4th April 12pm
Come and experience an exciting dining option at Stoke by Nayland Hotel, Golf & Spa. Enjoy a quick and healthy Mediterranean-themed lunch in our contemporary first floor restaurant, The Gallery, whilst enjoying panoramic views over the lake and beautiful rolling Constable Country! Open Monday-Friday 12pm-2pm. Bookings are advised but not essential.
www.stokebynayland.com To book please call 01206 265835 or email firstname.lastname@example.org. Stoke by Nayland Hotel, Golf & Spa, Keepers Lane, Leavenheath, Colchester CO6 4PZ | Tel: 01206 262836
Published on Mar 13, 2018
Published on Mar 13, 2018
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