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Could You Save On Energy By Replacing Your Boiler?

Smartlec Limited

Female Electrician

Domestic Electrical Work Rewires Pat Testing

A.T BELLTesting Services PLUMBINGLandlord Certificates & HEATING

Jessica Greenwood Locally based in Mirfield

With energy costs on the rise, households across the country are looking for ways to reduce their bills. But did you know that heating and hot water typically 0785 554 2124 accounts for more than half of your home’s energy usage? 0758 730 4483

Knowing this and making relevant upgrades to your boiler can go a long way to reducing your hello@smartlec.org.uk energy bills, as well as lowering your carbon footprint - something we can all get on board with.

Jessica would like to wish everyone a merry Christmas and a happy, healthy New Year!

If you’ve been using the same boiler for a good few years, it’s probably time for an upgrade. Modern boilers are much more efficient than older models, and the savings you can make by upgrading to a newer machine (up to £580 per year) can go a long way to ease the surging cost of living. Upgrading to a new boiler is a great way to save money on your energy bills and is probably NISSAN QASHQAI FOR SALE cheaper than you think it will be!£6500 LOTS OF EXTRAS

Do I need a new boiler?GLASS ROOF, SAT NAV. HANDS FREE PHONE ETC,

Generally, the newer your boiler is, the more efficient it is at using energy. In other words, they 95K MILES 45-55MPG £30 ANNUAL TAX use less gas or electricity to heat water up, which of course means they cost less to do their job. CRUISE CONTROL 360 DEGREE CAMERAS So, if your current boiler is 10 years old or more, then you can likely make significant savings by FULL SERVICE HISTORY LOVELY FAMILY CAR upgrading to a more modern and more efficient heating system. ECONOMICAL TO RUN FUN TO DRIVE

It’s important to note that while investing in a new boiler will come with an upfront cost, this shouldn’t put you off as thanks to its much-improved efficiency, you should make this investment back in a few years through lower energy bills. This is even more true today with soaring wholesale energy costs.

How much can I save with a new boiler?

Upgrading your boiler should be seen as a long-term investment, with the money saved in lower energy bills paying back the initial cost of the new boiler over a number of years.

All boilers have an energy-efficiency rating, with A being the most efficient, and G being the lowest. Therefore, the amount you can save on your energy bills with a new boiler will depend on what type of boiler you’re replacing, as well as the type of home you live in.INTERESTED? TEXT/CALL 07773 050 263 OR 01924 519 137

OUR SERVICES A.T BELL PLUMBING & HEATING OVER 40 YEARS EXPERIENCE

• Full Bathroom Suites Design And Fitting • Full Ensuites • Brand New Boilers • Boiler Repairs • Leaks And Dripping Taps • Full Central Heating Systems • Toilet Repairs • Radiators • Burst Pipes • Drain Unblocking • Landlord Services and Certificates • Commercial And Domestic Work • Plus Much More...

10 YEAR GUARANTEE ON SELECTED BOILERS • DISCOUNTS FOR PENSIONERS

Contact Tony to Discuss Your Requirements Mobile: 07831 260 466 or 01924 492 556

Are you thinking about a new kitchen?

Taking care of everything from design to installation we can help you:

• Make your kitchen the heart of your home • Add value to your existing property • Modernise a tired design • Maximise available space • Make a new property feel like home

Book a free design appointment:

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Visit our Mirfield Concession Showroom for Inspiration & Advice:

Whiteleys Garden Centre, Far Common Road, Mirfield, WF14 0DQ

FOOD & DRINK

Jamie Oliver’s Jamie Oliver’s Vegetarian Christmas Curry Vegetarian Christmas Curry

Introduction What better way to beat the winter chill than with this Introduction

What better way to beat the winter chill than with this hearty, delicious – and rather healthy – Christmas curry. hearty, delicious – and rather healthy – Christmas curry. Ideal for Christmas Eve, or in fact, any day during the festive

Ideal for Christmas Eve, or in fact, any day during the festive period when you’ve had too many heavy, meat-based meals period when you’ve had too many heavy, meat-based meals and instead want something more on the nourishing side. and instead want something more on the nourishing side. The festiveness of this curry comes out in the spices used, and the

The festiveness of this curry comes out in the spices used, and the fact the whole family can share a special, if unconventional, meal in fact the whole family can share a special, if unconventional, meal in what is a season for getting together and celebrating what we have. what is a season for getting together and celebrating what we have. Method 1. Preheat the oven to Method 1. Preheat the oven to 200ºC/400ºF/gas 6. Using a 200ºC/400ºF/gas 6. Using a pestle and mortar, grind the pestle and mortar, grind the fennel and coriander seeds, fennel and coriander seeds, and chilli fl akes until fi ne. Place and chilli fl akes until fi ne. Place the caulifl ower on a sheet of the caulifl ower on a sheet of tin foil, rub in half of the ground tin foil, rub in half of the ground spices and 1 tablespoon of oil, spices and 1 tablespoon of oil, and season with sea salt and and season with sea salt and black pepper. black pepper. Wrap the caulifl ower in the foil,

Wrap the caulifl ower in the foil, place in roasting tray and bake place in roasting tray and bake for 30 minutes, removing the foil for 30 minutes, removing the foil for the last 15 minutes to brown for the last 15 minutes to brown it. Remove and set aside. it. Remove and set aside.

2. Peel and fi nely grate the 2. Peel and fi nely grate the ginger and 6 cloves of garlic. In ginger and 6 cloves of garlic. In a bowl, combine two-thirds of a bowl, combine two-thirds of the ginger, the grated garlic and the ginger, the grated garlic and the remaining spice mixture. the remaining spice mixture. Make an incision in each Make an incision in each aubergine with a sharp knife, aubergine with a sharp knife, then rub the ginger mixture into then rub the ginger mixture into each one, along with a drizzle each one, along with a drizzle of oil. Place the aubergines in a of oil. Place the aubergines in a small roasting tray and cook in small roasting tray and cook in the oven for 15 to 20 minutes, the oven for 15 to 20 minutes, or until softened and starting to or until softened and starting to split. Set aside. split. Set aside. 3. Make your spice blend. Split 3. Make your spice blend. Split the cardamom pods, add the the cardamom pods, add the seeds to a mortar with all the seeds to a mortar with all the other ingredients, then grind other ingredients, then grind well. Finely chop the onions, well. Finely chop the onions, then deseed and chop the then deseed and chop the chillies and tomatoes, keeping chillies and tomatoes, keeping them separate. Peel and fi nely them separate. Peel and fi nely slice the remaining 3 cloves of slice the remaining 3 cloves of garlic. Place a large pan over garlic. Place a large pan over a medium heat and toast the a medium heat and toast the ground spices for 1 minute, or ground spices for 1 minute, or until aromatic. until aromatic.

Stir in 1 tablespoon of oil, Stir in 1 tablespoon of oil, followed by the onions, followed by the onions, green chillies, garlic, and the green chillies, garlic, and the remaining ginger. Cook for remaining ginger. Cook for 10 minutes, or until the onion 10 minutes, or until the onion and garlic are softened. Add and garlic are softened. Add the tomatoes, cinnamon stick the tomatoes, cinnamon stick and 200ml of water and let it and 200ml of water and let it simmer over a low heat for simmer over a low heat for 30 minutes. 30 minutes.

4. In a blender, blitz the cashews with 4 tablespoons of water until you have a smooth paste, then stir this into your curry. Cook for 5 minutes, or until thick and fragrant. Chop

4. In a blender, blitz the the roasted caulifl ower into cashews with 4 tablespoons of fl orets and stir into the curry water until you have a smooth along with the aubergines. paste, then stir this into your curry. Cook for 5 minutes, or until thick and fragrant. Chop the roasted caulifl ower into fl orets and stir into the curry along with the aubergines.

Ingredients Ingredients (serves 6-8)

(serves 6-8) • 1½ teaspoons fennel seeds • 1½ teaspoons fennel seeds• 1½ teaspoons coriander • 1½ teaspoons coriander seeds seeds• 1 teaspoon chilli fl akes • 1 teaspoon chilli fl akes• 1 medium caulifl ower • 1 medium caulifl ower• groundnut oil • groundnut oil• 15cm piece of ginger • 15cm piece of ginger• 9 cloves of garlic • 9 cloves of garlic• 20 fi nger aubergines • 20 fi nger aubergines• 3 medium onions • 3 medium onions• 2-3 fresh green chillies • 2-3 fresh green chillies• 1 kg ripe tomatoes • 1 kg ripe tomatoes• 1 cinnamon stick • 1 cinnamon stick• 150 g cashews • 150 g cashews• 100 g coconut shavings • 100 g coconut shavings• 1 pomegranate • 1 pomegranate SPICE BLEND SPICE BLEND • 1 teaspoon cardamom pods • 1 teaspoon cardamom pods• 2 teaspoons turmeric • 2 teaspoons turmeric powder powder• 3 dried Kashmiri red chillies • 3 dried Kashmiri red chillies• 7 cloves • 7 cloves• 1 tablespoon fennel seeds • 1 tablespoon fennel seeds• 1 teaspoon cumin seeds • 1 teaspoon cumin seeds

Scatter pomegranate seeds Scatter pomegranate seeds and the coconut on the curry and the coconut on the curry to serve. to serve.

WED- SAT

Festive Set Menu

3 courses 21.99

2 courses 18.99

SUN- TUES 3 courses 19.99

2 courses 16.99

STARTERS

SMOKED CHICKEN & HERB TERRINE

Served with warm toasted rustic bread and caramelised red onion chutney. 365 kcal

KING PRAWN & CRAYFISH SEAFOOD SALAD

With lemon mayo, cucumber and spring onion. 148 kcal TOMATO & BASIL SOUP (V)

Served with bread and butter. 352 kcal Without butter. (VG) 277 kcal

MUSHROOM CROSTINI (VG)

Toasted rustic bread topped with red pepper & sesame houmous, sautéed mushrooms, slow-roasted tomato and baby spinach, finished with a balsamic reduction. 436 kcal

MAINS

BRAISED BEEF IN FRENCH

ONION SAUCE +£3 supplement Slow-cooked beef in a French onion sauce topped with Taw Valley Cheddar cheese and chives, served with buttery mashed potato, crisp roast potatoes, a Yorkshire pudding and seasonal vegetables. 1299 kcal

HONEY GLAZED PORK BELLY

Pork belly coated in a sweet honey, brown sugar & cider vinegar glaze with an onion & red wine sauce, served with buttery mashed potato, crisp roast potatoes, a Yorkshire pudding and seasonal vegetables. 1520 kcal

FILLET OF SALMON

With a rich crayfish and tarragon Béarnaise butter sauce, roasted baby potatoes with a butter & chive glaze and seasonal vegetables. 691 kcal SWEET POTATO & RED ONION MARMALADE SEEDED TART (VG)

Shortcrust pastry filled with sweet potato and spinach, topped with red onion marmalade and a sprinkle of sunflower and pumpkin seeds, served with crisp roast potatoes, seasonal vegetables and rich gravy. 951 kcal

HAND-CARVED TURKEY

Served with pork, cranberry & fig stuffing, pigs in blankets, crisp roast potatoes, buttery mashed potato, seasonal vegetables, a Yorkshire pudding and rich beef gravy. 1008 kcal

Add a side of

SIX PIGS IN BLANKETS 225 kcal £1.99 PORK, CRANBERRY & FIG STUFFING 170 kcal £1.99

Why not make it a real party? Add a shot between courses for £2

Jägermeister, Cazcabel Premium Tequila (Coffee, Honey or Coconut), Limoncello or Sambuca

DESSERTS

CHOCOLATE TRUFFLE BROWNIE TORTE (VG-M)

With espresso flavour Belgian chocolate sauce. 317 kcal

CHRISTMAS PUDDING (V)

With juicy sultanas, a splash of cider and rum, served with hot brandy sauce. 392 kcal FESTIVE FRUIT CRUMBLE (VG)

Served with non-dairy custard. 480 kcal

BAKED VANILLA CHEESECAKE (V)

Creamy baked cheesecake served with a fruits of the forest compote. 388 kcal

Adults need around 2000 kcal a day DO YOU HAVE ANY ALLERGIES? Please note food choices are subject to availability due to major football events taking place during the festive period. Certain selections will not be available on major match days. Please ask the bar team for further guidance. Please inform staff of any allergens before placing your order even if you have eaten the dish before, as ingredients can change, and menus do not list all ingredients. Full allergen information is available for all food & drinks, detailing the 14 legally declarable allergens contained in our dishes. Whilst all reasonable steps

will be taken to avoid the unintentional presence of allergens, we cannot guarantee that any products are 100% free from allergens, owing to possible cross-contamination. There is significant risk of cross-contamination in our deep fat fryers.

Fish and poultry dishes may contain bones. All weights are approximate uncooked. Please note that we do not operate a dedicated vegetarian/vegan Please let advertisers know you found them in The Mirfield Word! kitchen area. Ingredients are based on standard product formulations, variations may occur. Calories/nutritional values stated are subject to change. (V) Suitable for vegetarians. (V-M) Made with vegetarian ingredients; however, produced in a factory which handles non-vegetarian ingredients, with a ‘may contain’ warning (VG) Suitable for vegans. (VG-M) Made with Vegan ingredients; however, produced in a factory which handles non-vegan ingredients, with

Yorkshire Seafoods

www.yorkshireseafoods.com

Order your Fresh Seafood for Christmas

Fresh Fish - Salmon, Haddock, Cod, Sea Bass, Sea Bream, Sea Trout, Hake, Halibut, Coley, Plaice, Lemon Sole, Dover Sole, Turbot, Mackerel,

Plus Lots More

Smoked Products - Cold Smoked Salmon, Hot Smoked Salmon, Natural Smoked Haddock, Smoked Trout, Smoked Chicken, Smoked Duck, Smoked Mackerel

Shellfish - Dressed Crabs, Live Crabs, Boiled Whole Crabs, Dressed Lobsters, Live Lobsters, Boiled Lobsters, Shetland Mussels, Oysters, Razor Clams, Palourde Clams Plus Lots More

Frozen – Cocktail Prawns, Peeled King Prawns, Head-On Shell On King Prawns, Scampi, Squid, Scallops, Cockle Meat, Mussel Meat, Clams, Langoustines, Battered And Breaded Fish, Fishcakes, Plus Lots More.

Deli Products- Cooked Italian Meats, Spanish Tapas Selection, Tuscany Sausage, Nduja, Pancetta, Sun-Dried Tomatoes, Capers, Sea Salt, Chorizo,

Plus Lots More

Monday: CLOSED Tuesday - Friday: 8am-1pm Saturday: 8am to Midday Sunday: CLOSED

Yorkshire Seafoods Ltd Unit 21 Bankfield Business Park Huddersfield Rd Mirfield WF14 9DQ

Free Delivery on Orders Over £50.00 in West Yorkshire

Christmas Seafood Platters

Serving 6 To 8 People

2 X Half-Dressed Lobster 2 Dressed Crabs 12 Large Cooked Crevettes 454g Cold Water Prawns 200g Smoked Salmon 4 Large Cooked Crab Claws

ALL FOR JUST £75.00

Orders for Christmas collections are being taken now and up until 21st December. Orders can be collected up to midday on the 24th December.

Order by contacting the shop on 01924 489 692, WhatsApp 07872 037 287, or visit our Mirfield Shop at the address above.

FOOD & DRINK

Nigella Lawson’s Nigella Lawson’s Yule Log Yule Log

No one does Christmas like Nigella,

No one does Christmas like Nigella, which is why this glorious yule log is the which is why this glorious yule log is the ideal centrepiece for your festive lunch. ideal centrepiece for your festive lunch.

Ingredients (serves 12)

For the cake

• 6 large eggs (separated) • 150 grams caster sugar • 50 grams cocoa powder • 1 teaspoon vanilla extract • 5 teaspoons icing sugar (to decorate)

For the icing

• 175 grams dark chocolate (chopped) • 250 grams icing sugar • 225 grams soft butter • 1 tablespoon vanilla extract 1. Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF. In a large, clean bowl whisk the egg whites until thick and peaking, then, still whisking, sprinkle in 50g / ¼ cup of the caster sugar and continue whisking until the whites are holding their peaks but not dry. In another bowl, whisk the egg yolks and the remaining caster sugar until the mixture is moussy, pale and thick. Add the vanilla extract, sieve the cocoa powder over, then fold both in. Finally, gently fold in the egg whites.

Ingredients (serves 12)

For the cake

• 6 large eggs (separated) • 150 grams caster sugar • 50 grams cocoa powder • 1 teaspoon vanilla extract • 5 teaspoons icing sugar (to decorate)

For the icing 2. Line a Swiss roll tin with baking parchment, leaving • 175 grams dark chocolate (chopped) a generous overhang at the • 250 grams icing sugar ends and sides, and folding the • 225 grams soft butter parchment into the corners to help the paper stay anchored. • 1 tablespoon vanilla extract Pour in the cake mixture and bake in the oven for 20 minutes. Let the cake cool a little before 1. Preheat the oven to turning it out onto another piece 180°C/160°C Fan/gas mark of baking parchment. If you dust 4/350ºF. In a large, clean bowl this piece of parchment with whisk the egg whites until a little icing sugar it may help thick and peaking, then, still with preventing sticking, but whisking, sprinkle in 50g / ¼ don’t worry too much as any cup of the caster sugar and tears or dents will be covered continue whisking until the by icing later. Cover loosely with whites are holding their peaks a clean tea towel. but not dry. In another bowl, whisk the egg yolks and the 3. To make the icing, melt remaining caster sugar until the chocolate in a heatproof the mixture is moussy, pale and bowl suspended over a pan thick. Add the vanilla extract, of simmering water, then let it sieve the cocoa powder over, cool. Put the icing sugar into a then fold both in. Finally, gently processor and blitz to remove fold in the egg whites. lumps, add the butter and process until smooth. Add the

2. Line a Swiss roll tin with baking parchment, leaving a generous overhang at the ends and sides, and folding the parchment into the corners to help the paper stay anchored. Pour in the cake mixture and bake in the oven for 20 minutes. Let the cake cool a little before turning it out onto another piece of baking parchment. If you dust this piece of parchment with a little icing sugar it may help with preventing sticking, but don’t worry too much as any tears or dents will be covered by icing later. Cover loosely with a clean tea towel. 3. To make the icing, melt the chocolate in a heatproof bowl suspended over a pan of simmering water, then let it cool. Put the icing sugar into a processor and blitz to remove lumps, add the butter and process until smooth. Add the

Top TipTop Tip

Don’t expect perfection.

Don’t expect perfection. Remember that trees are

Remember that trees are naturally wonky and fl awed. naturally wonky and fl awed. Be sure not to over stir the Be sure not to over stir the cake mix; you want it cake mix; you want it light and airy. light and airy.

cooled, melted chocolate and cooled, melted chocolate and the tablespoon of vanilla extract the tablespoon of vanilla extract and pulse again to make a and pulse again to make a smooth icing. smooth icing. 4. Sit the fl at chocolate cake 4. Sit the fl at chocolate cake on a large piece of baking on a large piece of baking parchment. Trim the edges of parchment. Trim the edges of the Swiss roll. Spread some the Swiss roll. Spread some of the icing thinly over the of the icing thinly over the sponge, going right out to the sponge, going right out to the edges. Start rolling from the edges. Start rolling from the long side facing you, taking long side facing you, taking care to get a tight roll from the care to get a tight roll from the beginning, and roll up to the beginning, and roll up to the other side. Pressing against other side. Pressing against the parchment, rather than the the parchment, rather than the tender cake, makes this easier. tender cake, makes this easier. 5. Spread the yule log with the 5. Spread the yule log with the remaining icing, covering the remaining icing, covering the cut-off ends. Create a wood-like cut-off ends. Create a wood-like texture by marking along the texture by marking along the length of the log with a skewer length of the log with a skewer or sharp knife and fi nish with a or sharp knife and fi nish with a dusting of icing sugar. dusting of icing sugar.

STARTERS

MALAI TIKKA Grilled chicken breast marinated in ginger, garlic, green chilli, cream, coriander and cheese. (Contains Dairy, Gluten)

SIZZLER SLEIGH FOR 2 Chops, seekh kebab, chicken tikka, masala fish, onion bhajis. (Contains Dairy, Gluten)

LIVER TIKKA Marinated in spices and cooked in a clay oven (Contains Gluten)

VEGETABLE PAKORA Vegetables coated in batter and deep fried (Contains Gluten)

MENU

MAINS

LAMB NIHARI Stewed lamb shank cooked in garlic, ginger and pipali (Black pepper)

CHICKEN HANDI Breasted chicken in an authentic flavoursome Kashmiri sauce

CHICKEN TIKKA MASALA Chicken breast marinated, grilled and served either mild with cream, or asian style with spices. (Contains Dairy)

VEGETABLE KARAHI A mix of cauliflower, potatoes, peas, carrots and courgette.

SUNDRIES

SIDES

ROASTED BOMBAY ALOO

Roasted potatoes cooked in spices.

XMAS PILAU

Rose water fragrances sweet rice with dried almonds, sultanas and coconut powder (Contains Nuts)

DESSERTS

CHOCOLATE FONDANT

PISTACHIO ICE CREAM (Contains Dairy)

ANY NAAN

Plain, Garlic or Peshwari (Contains Dairy, Gluten)

£40

PER HEAD

*Christmas day is a set menu however should you wish to swap a dish, please speak to a member of staff or ask about this upon booking. *Additional items on our menu can be added to your set menu meal. These will be charged at our standard menu price as an additional charge.

We’re also taking bookings for Boxing Day and New Years Eve This is our al la carte menu and we are not charging anything extra for these days

01924 496 655 www.velvet-lounge.co.uk 159 Huddersfield Rd, Mirfield, WF14 9DQ Tuesday-Sunday: 5pm-11pm

We are also open bank holidays