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Meriden Mag

See inside for lots of local Christmas events, including a visit from the Rotary Santa Sleigh : an amazing story of a resident's cycle ride across Australia : news from our local groups, schools and churches. We wish you all a Happy Christmas and hope that 2025 will be a good year

Christmas Events at St. Laurence Church

Meriden Rotary Club Santa Sleigh Collections in the Village

Photographs s from m Picnic c in n the e Park k 7th September r

Meride n Remembers s 10th November r 2024 4

Tony, Heather and Andrew

Meride n Fish h and d Chips s

The e Green n

You can try the rest but we’re the best!

Opening hours

Monday – Saturday 11.30am - 2pm and 4.15pm – 9.30pm

Closed Sundays 01676 248100

FACT OR FICTION?

Whatever you write……. Balsall Common Writers welcome new members and invite you to join them.

We hold evening sessions on Tuesdays and Thursdays in Balsall Common. Please contact info.bcwriters@gmail.com

and Meditation and Relaxation

All Together Café Meriden Sports Pavilion

Any time between 2pm and 4pm

13th December

10th January

14th February

ST. LAURENCE CHURCH

God Bless. . Kevin

It may be still early in the academic year but students are already thinking about their next steps. Af ter our recent well-attended and successful September Open Evening for prospective Year 7 students, we have also hosted the Sixth Form Open Evening in November for students looking at further study af ter Year 11.

Open Evenings are a great opportunity to open our doors and allow visitors to see us as we really are. Not only those

the local community also take the chance students and to take part in the many demonstrations and interactive activities around the buildings.

The students themselves offer insights England; their learning and their involvement in school life. Head student

Our intrepid students have een out and about n Balsall ommon on a litter pick. Sounds like it’s been a lot of fun and a worthwhile activity!

“It was fun and good for the environment.”

“You get a sense of achievement when

“Feels like we have done our part helping the world.”

England began back in Year 6 when I

hard to believe that I am now in Year 13 weighing up my next steps, whether it be the traditional university route or an apprenticeship degree; regardless of what my next steps might be I know that I am well prepared to face the world outside of the school gates.”

At the start of next term, after Christmas, Year 11 students will be applying for places at our Sixth Form. Our offer to them of small class sizes, expert specialist teachers and outstanding academic and pastoral care is proving popular and with three brand new courses, we’re looking forward to an enthusiastic cohort of Year 12s in September 2025.

The post-Christmas period is also a time when students in Year 9 will be coming to the end of key stage 3 and making choices about what they want to study

Drama students took part in workshops and a performance of Kindness - A Legacy of the Holocaust. The play was performed by Voices of the Holocaust, a charity-based travelling theatre company who tell the story of Holocaust survivors through theatre.

in key stage 4. Year 10 is the start of their GCSE courses and along with core they will have the opportunity to select

Studies, Computer Science and Product Design. As with Sixth Form options, there are Taster Days when students can ‘try where to go next.

As the Open Evening season comes to a close for us, our young people have a lot to think about over the next few months.

on the Open Evening Events saying: “We relish these occasions when we can open our doors and let visitors see us as we really are, to experience our true and genuine offer for the children; and we love meeting those who will walk into school next September as our new Year 7 and new Year 12 students.”

We’re excited to introduce a new feature designed to spotlight each department, helping you stay connected and informed.

where we showcase their new equipment and highlight the exciting opportunities that Heart of England can offer to you. Look out for maths where we focus on the use of technology in the classroom.

BUBBLES HAND CAR WASH

Welcoming our new Methodist Minister

Rev. Christine Crabtree

Supper Club and Christmas Quiz

Friday 13th December 7.00pm £8

Carol Service Sunday 22nd December 4.00pm Hot drinks and mince pies /shortbread

6 Paynes Lane, Rugby CV21 2UH Or Tel 01473 210220

On 14th October avan from Tools withaMission came toMeriden.There werenumerous contributionsof large andsmalltoolstosuitavariety of tradesloadedinto thevan by avolunteer driver andhis wife.

Our sincere gratitudeto Dorothy, Julie, Elizabeth, Joan, Abbey, Sue, Diane, Thelma, Jill, Jim, Mary, Iris, Fred, Lesley, Inga, Chris, Gillian, Valandothers who respondedto my articleinthelastMeridenMag and donatedso many usefulitemsto be recycledand used by enterprising peoplein Africato makealiving for themselves.

Any further donations may betakentotheTWAM depotinRugby Or contactthem for the possibility of a van collection for alarger amount.

Online search ‘Tools with a Mission’ for further details.

Once again, many THANKS for your response, Joan Russell

Until next time, best wishes from us all at Meriden Farm.

Large Raspberry Swiss roll

4 tbsp sweet sherry

300g frozen raspberries

2tbsps cornﬂour

600 ml fresh milk

4 egg yolks

4tbsps caster sugar

Few drops vanilla essence

300 ml double cream

Slice the Swiss roll and place round the base and sides of a medium sized glass bowl.

Arrange the raspberries over the Swiss roll and allow to thaw.

Make the custard, blend the cornﬂour with some of the milk and place milk, whisked egg yolks, sugar and cornﬂour in a pan.

Heat gently and bring to the boil. Stirring all the time until thickened.

Remove from heat, add the vanilla essence, cool slightly and pour over raspberries. Cool in fridge. Whip cream and spread over cold custard and decorate.

1 tbsp sunﬂower oil

1 onion, chopped

450g/1lb red cabbage, shredded

225g/8oz cooking apples, peeled, cored and diced

2.5cm/1in piece fresh root ginger, peeled and grated pinch of ground cinnamon or allspice

150ml/¼pt vegetable stock salt and freshly ground black pepper

Heat the oil in a large saucepan. Add the onion, red cabbage and apple and cook gently for 5 minutes

Add the ginger and cinnamon or allspice and the vegetable stock.

Bring to the boil, then reduce the heat and simmer gently for 15-20 minutes until most of the liquid has evaporated and the vegetables are tender. Seasonr.to taste and serve.