The vine magazine leighton buzzard online june july 14

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the June|July 2014

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Hello and welcome to the June/July edition. Well we have had some sunshine (and some rain) and my garden is blooming. I have my flip flops on and they are not coming off until October, summer here I come. For those of you with teenagers going through exams I am sure the summer cannot come soon enough I certainly will be relieved when it is all over. How about trying the recipe on page 24 at your next barbecue and don’t forget if you don’t fancy anything in the What’s On Guide there is plenty more on the website calendar. All the best Andrena

www.thevinemagazine.com

0797 155 4604 andrena@thevinemagazine.com

twitter @thevineLB facebook.thevinemagazine

CONTENT 6 A Traveller’s Tale - Part 1 10 Planning an event 14 Mabel’s News 16 Book Review - local author 18 Leighton Buzzard Charity 19 Recipe 20 Your Money Matters 22 Restaurant Review 24 Combat Back Ache 26 Sweet Feet 30 Green Green Grass of Home 34 Buying and Selling Houses 36 Puzzles 40 A Traveller’s Tale - Part 2 42 It’s the Law 44 What’s On 46 Puzzle Solutions Whilst every care has been taken to ensure the content of advertising and articles is published in this magazine are accurate, neither the publisher or its editorial contributors can accept and hereby disclaim any liability to any party to loss or damage caused by errors. Neither do they reflect the opinion of this publication. The Vine does not officially endorse any advertising material included within this publication. No part of this publication may be reproduced without permission.

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A Travellers Tale Thrown to the lions at Arles (almost!) By Paul Heley

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At the back end of last year, Val and I thought we'd spend a few days in the Avignon and Arles area of southern France. These places - and others round about - are world famous for their Roman ruins and are also dripping with medieval history. So this was to be a "history" rather than a "scenery" trip. We flew to Marseille in the morning and were transported the short distance to Avignon. In the afternoon we familiarised ourselves with the geography of the city and soon realised that there would be enough history to satisfy our modest demands - and with some left over. Next morning we embarked on a guided walking tour of the Old Town located safe and sound behind its thick, high and encircling medieval ramparts. We were aiming for the Palais des Papes - the "Palace of the Popes". This colossal building was the seat of papal power between 1309 and 1377 following a "spat" with Rome. Nine popes resided here during that time - in the so called "Unholy Babylon" according to its opponents. But on a lighter note, this background gives its name to the world famous local wine, namely the splendid Chateauneuf du Pape. The Palais des Papes consists of many separate stone halls, anterooms, sacred areas, watchtowers and courtyards and is absolutely HUGE: it is the world's largest Gothic palace. It is also extremely sumptuous and represents what must have been the height of luxury during medieval times - these popes certainly knew how to look after themselves! Many of the frescoes which adorn the walls are in surpris-

ingly good order: there is one room in particular showing 14th century hunting scenes which still appear almost as fresh as when they were first painted. It's interesting to note that the heads of figures carved over doorways, for example, had often been knocked off during the French Revolution (which seems a rather petty act of defiance to me). In the afternoon, Val and I had hoped to look at the Notre Dame des Doms cathedral but, sadly, it is still undergoing considerable internal restoration and entry is barred. However, it's built on high ground offering splendid views over Avignon in general and the old bridge in particular. This bridge originally sported 22 arches but only 4 remain but where these other arches would have been (since the bridge still stretches more than half way across the river) is difficult to imagine. This is the bridge famous for the childrens' song "Sur le pont d'Avignon" telling about when people used to dance there. But although it's always assumed that people danced on the bridge (as in "sur le pont"), the wording should, in fact, be "sous le pont" because, apparently, people used to dance on a small island below the bridge. After Avignon, our next port of call was Arles: another place steeped in history and a Mecca for those interested in the painter Van Gogh (both with and without his ear!). But historically, its particular fame lies with its Roman arena extremely well preserved even after 2000 years. It has been extensively cleaned and its white limestone walls sparkled in the December sunshine.


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Planning an event? Expect the unexpected ! With a myriad of decisions to make and responsibilities on the day, it is easy to see how organising an event can set even the calmest person’s nerves jangling. One way to start planning is to think about some of the events you have attended and note down what was good or what could have been better. If the food was delicious but you had to park miles away from the venue it might be the blisters that were truly memorable! You can’t control the weather but you can avoid clouding everyone’s enjoyment so don’t lose sight of why you are organising your event and who your guests will be. A lovely lady celebrating her 100th Birthday decided age would certainly be no barrier to fun! Organising a garden party for family and friends, she rejected a quiet cup of tea and cake and opted for entertainment for all such as live music, outdoor chess and giant jenga. It’s tempting to live a champagne lifestyle on a beer mat budget but pays to keep your costs in check. Making savings allows you to splash more on the important things. Of course the capacity and location of the venue can make a big difference to the smooth running of an event. This was certainly true for a Murder Mystery Bus! It was an interesting experience

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trying to get a double decker with guests on board through a very rural part of Dorset with low bridges and a 30mph top speed to contend with. Even more so when two of the guests didn’t return to the bus and had to be ‘found’ later. There are times when no amount of careful planning can influence the outcome. At a bird of prey event an eagle could not be coaxed back down to land after being startled by a young man on his stag do, wearing a bright red clown’s wig and who had mistakenly stumbled across the event. It took 12 hours for the bird to return….though probably longer for that man to recover from his hangover. On another occasion, guests completing a Treasure Hunt party in London had not quite arrived for their Thames cruise when a bomb alert on the riverside, due to an unattended rucksack, meant the boat had to make a sudden departure with no announcement. Confused guests were left running down the pier shouting “wait for us!” Such challenges are almost always overcome, so in planning your event don’t let fear dampen your enthusiasm or stifle your creativity. Almost anything is possible, but it helps to expect the unexpected or enlist the help of an expert! Sonia Dean, Managing Director, Events Incorporated Tel: 01525 374572 www.eventsinc.co.uk

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Hello again!

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This is Do orman, a medium si one an• zed cross Build d a hNew alf to tw breed age o years. H boy b ut h d about e is an en • as Renovation work been resp e rgetic and o n training. D ding well playful ooOutside rman cou rendering to basic obed This is Doorman, a ld live with ience We wou• ld recomm a female dog but n end th Re-skim toat artex medium sized cros has com• he goe ot cats. pany for m ost of thewalls s to a home where breed aged about learning• Old cracked day althou he to be left gh he sho for short p one and a half to Luton. uld start eriods. Do orman ca two years. He is an nnot live in good quality, trustworthy and efficient If yoFor energetic and playful u feeal yo u could off er Dcall dogs, a lo boy but has been oormMark an, or aon ving andservice ny o f our secure ho responding well to bakennels 01296 other m 660261 or 07811 e please ca206 875 any d ay b ll in at the etween 10 sic obedience training. be happy a .m . to oHigh a 95 St, Cheddington, LU7 0RG n d ffer advice 4 p.m. Ou Doorman could live with we have re r staff will and inform strictions ation. Ple ase note o a female dog but not n re ch Appcats. h ild o ming dog ren under ledown R that s 7 years of to families escuto e aanhome We would recommend that he goes d Rehwhere age, so p with oming Ke le a se a n C sk nels, Harl he has company for most of the dayaalthough ll 01525 2he for details ing Road 20383 . E , Eaton B -mail app should start learning to be left for short periods. Doorray, Beds ledown.ke LU6 1QY (Reg. Ch nnels@btin man cannot live in Luton. arity No. ternet.com 1116848) . If you feel you could offer Doorman, or any of our

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A Good Read For You

For The Kids

A Flash of Lightning By Tony Drury

A great choice for those living within the distribution area of The Vine Magazine, as this novel's clever concept weaves the infamous tale of The Great Train Robbery through an intriguing idea of love, the world of city finance and and a terrorist plot to kill 400 people. If you like a read with local references these abound. At the beginning we are left wondering about the relevance, but as we become familiar with our lead characters, Jessica, who has chosen to make love and having a child two different decisions and Matthew, a philandering city financier, the importance of the location becomes clearer. The brilliant and honoured, Detective Chief Inspector Sarah Rudd is also thrust into a position of having to make difficult choices as her career, her love of her husband and family jostle for attention. With insider knowledge of a planned terrorist plot the urgency to find out when and where jeopardises everything she holds dear in a race to save lives and the cost may be greater than anyone thinks. Matthew walks a tightrope throughout the plot as ÂŁ6 million

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of film financing goes missing and his desperation to find it increases. Meanwhile his messy divorce leaves him worried for his own daughter's well-being and he wrestles with his attraction to other women whilst attempting to build a life with Jessica. The reader is led through a mix of plots and characters all intertwined with the details and facts of The Great Train Robbery. With this, a simple love story and the dilemmas that face women such as balancing the demands of family and career, whilst many will recognise the mid-life crisis of many a man like Matthew. All our questions are answered as the story of all our characters come together in a suspense filled finale. Look out for Tony Drury's next book published on 16th July in all good bookshops and on Amazon The Lady Who Turned revolves round three impressive women, the Lady magazine, and, in the background, the renowned Mrs T, the lady who was not for turning

The Jolley-Rogers and the Ghostly Galleon By Jonny Duddle Jonny Duddle's picture books have quickly become modern children's classics, and this chapter book follows on from 'The Pirates Next Door', using familiar characters but offering a longer and more detailed read for that awkward age when picture books are dismissed as 'babyish' but longer books are still a little too challenging. Duddle's illustrations are carefully spaced, so that there are no daunting pages of solid text: there is always at least one line drawing to pull us in. However, the text also does this brilliantly. Picking up the story from where it was left at the end of 'The Pirates Next Door', it begins with strange happenings in Dull-OnSea. Firstly there are some very odd night-time visitors. Then the museum is robbed - and whilst the account of events offered by hapless security guard Arthur Poppycock is garbled, it makes one thing clear: there are pirates involved! Matilda thinks it must be time to contact her best friend JimLad, and he and his family soon set sail for Dull-On-Sea to try to discover exactly what is going on... Short enough for a rainy afternoon read, or long enough to keep younger readers guessing through a week of bedtimes, this is a fabulous little book.


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KidsOut BIG Day Out 2014

KidsOut and our friends in Rotary International take over 23,500 children on a memorable Day Out. Every year on the second Wednesday of June disabled and disadvantaged children visit wonderfulto attractions as ‘Every child deserves a such childhood remember’ Drayton Manor Park, Mead Open Farm, Chessington World of Adventures and hundreds of other exciting locations. Many disadvantaged children across the UK never get the chance to experience a wonderful Day Out. Even now, children live their lives within a mile of home, never seeing the sea, visiting the zoo or going to a theme park. This means that they grow up without the positive and fun experiences that we might often take for granted. KidsOut and our friends in Rotary International take over 23,500 children on a memorable Daythanks Out. Every the second Wednesday of June Every penny raised to theyear localon community, goes towards providing disabled and disadvantaged visit such wonderful as disadvantaged children in thechildren area with their very own Dayattractions Out. Drayton Manor Open Farm, World of Adventures If you would likePark, to getMead involved with yourChessington local children’s charity please get and hundreds of other exciting locations. in touch and find out more by visiting www.kidsout.org.uk or phone 01525 385252. Many disadvantaged children across the UK never get the chance to experience a wonderful Day Out. Even now, children live their lives within a mile of home, never seeing the sea, visiting the zoo or going to a theme park. This means that they grow up without the positive and fun experiences that we might often take for granted. Every penny raised thanks to the local community, goes towards providing disadvantaged children in the area with their very own Day Out. If you would like to get involved with your local children’s charity please get in touch and find out more by visiting www.kidsout.org.uk or phone 01525 385252. ‘It is empowering for the children to be able to go back to school after the holidays and be able to share activities that they have done’ Refuge Worker

'I have never been to a theme park – I have never done anything fun like this before'.

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Music, songs and soft play for Prices start from accompanied ‘It is empowering for the children£4 to befor ablean adult 'I have never been to a theme park to go back to school after the holidays and pre-school children and child. – I have never done anything fun be able to share activities that they have done’ Refuge Worker

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PARSNIP QUICHE WITH BLUE CHEESE

Tastes so good...

This dish can be eaten hot or cold and it’s great for lunch boxes. You can use up leftover the fridge. Filing: cooked veg from the Sunday roast instead of the freshly cooked parsnip. Sweet potato or 200g parsnip, peeled Cook the parsnip in boiling water until soft. Leave to cool. Fry off the shallot PARSNIP QUICHE WITH BLUE CHEESE until soft. Set tofor onethe side parsnip. cool. Line a 9 inch greased flan dish with the carrot be exchanged & sliced This dish can becan eaten hot or cold and it’stogreat for lunch boxes. You can use up leftover rested pastry. Prick the bottom of the base gently with a fork to stop air 1 shallot, diced cooked veg from the Sunday instead of(this thewill freshly cooked parsnip. Sweet bubblesroast forming. Bake blind avoid the famous "soggy bottom"!) by potato or 3 eggs crumpling baking and placing it in parsnip. the pastry case being careful not carrot can beparchment exchanged for the 175ml crème fraiche Equipment: 23cm / 9 to inch loose bottomed flan dish. Ingredients: tear buttered/greased the pastry. Then fill with ceramic baking beans spreading themRolling out 290ml milk This dish be eaten hot or cold and lunch You can use up leftover pin can evenly. Cook atit’s 450ºgreat F for 20for minutes untilboxes. lightly brown and a little crisp. 1/2 tsp mixed spice PARSNIP WITH Shortcrust pastry: cooked veg from the QUICHE Sunday roast insteadBLUE of the CHEESE freshly cooked parsnip. Sweet or korma curry Remove the paper and beans. Whilst the pastry case is cooking beat thepotato eggs Equipment: 23cm / 9 inch buttered/greased loose bottomed flanor dish. Rolling Ingredients: Method: pastry rubbing the butter into flour until it powderMake the together and add the creme fraiche and milk,the incorporating all together with a 100g salted butter carrot canbybe exchanged for the parsnip. 50g goodbread bluepincrumbs. whisk. Add Puree sufficient or mash the parsnip spicethe or korma and together gradually add resembles waterwith to the bring pastry 200g plain flour Shortcrust cheese This dish can be pastry: eaten hot or cold and it’s great foregg lunch boxes.until You can use up leftover to the mixture thoroughly mixed. Once the pastry case has come out into a50g ball without it being sticky leave torubbing rest for half anand hour in until it Method: Make theand bythe butter intocovered thetheflour 4-5 tbps cold water hamroast or cooked cooked from the Sunday instead ofof thethe freshly parsnip. Sweet potato or the ovencooked dot thepastry base with blue cheese, onion ham. Pour eggdish. 100gveg salted butter Equipment: 23cm / 9 inch buttered/greased loose bottomed flan Rolling Ingredients: the fridge. carrot can be exchanged for the parsnip. bacon mixture into the pastry case and bake on 180ºC for 45 minutes, or until resembles bread crumbs. Add sufficient water to bring thethepastry together 200g plain flour pin Filing: centre doesn’t wobble. Diane Johnsoninto a ball without being sticky and an hour covered in Shortcrust pastry: 4-5 tbps cold water Cook the parsnip water it until soft. Leave toleave cool. to Fryrest off for thehalf shallot Equipment: 23cm / 9 in inchboiling buttered/greased loose bottomed flan dish. Rolling 200g parsnip, peeled Ingredients: Method: Make pastry the butter the fridge. pin soft. Set 100g salted butter until to one side tothe cool. Lineby a 9rubbing inch greased flan into dish the withflour the until it & sliced Shortcrust pastry: Filing: resembles bread crumbs. Add sufficient water to bring the pastry together 200g plain flour Method: Make the pastry by rubbing the butter into the flour it rested pastry. Prick the bottom of base gently with fork air This dish can beuntil eaten hotsoft. oracold andto it’sstop great for lunch You shallot can use up leftover salted butter Cook the parsnip in the boiling water until Leave to cool. Fryboxes. off the 1 shallot, 100g diced 200g parsnip, peeled resembles bread Add sufficient to bring thefrom pastry together into crumbs. a ball without it water being sticky and leave to"soggy restinstead forbottom"!) half hour covered cooked veg the Sunday of thean freshly cooked parsnip.in 200g flour 4-5plain tbps cold bubbles water forming. Bake blind (this will avoid the famous soft. one side to cool. a 9inroast inch greased flanby dish with theSweet potato or 3 eggs 4-5 into a ball withoutuntil it being stickySet and to leave to rest for half an hourLine covered sliced carrot can be exchanged for the parsnip. tbps&cold water the fridge. parchment and placing it in the pastry being careful not the fridge. baking rested pastry. Prick the bottom of the basecase gently with aorfork to it’s stop air 175ml crème fraiche crumpling This dish can be eaten hot cold and great for lunch boxes. You can use up leftover Filing: 1 shallot, diced Filing: tearthethe pastry. Then filluntil with ceramic baking beans spreading out Cook parsnip in boiling water Leave to cool. Fry off the shallot cooked veg from thethem Sunday roast instead of bottomed the freshly cooked parsnip. Cook the parsnip insoft. boiling water until soft. Leave cool. Fry"soggy off the shallot bubbles forming. Bake blind (this will avoid the famous bottom"!) byflan Equipment: 23cm /to 9 inch buttered/greased loose dish. RollingSweet potato or 200g parsnip, peeledto 290ml milk Ingredients: 200g peeled 3parsnip, eggs until soft. Set to one side to cool. Line a 9 inch greased flan dishpin with the carrot can be exchanged for the parsnip. & sliced evenly. Cook at 450º F for 20 minutes until lightly brown and a little crisp. until soft. Set to one side to cool. Line a 9 inch greased flan dish with the crumpling parchment placing it in the pastry case being careful not 1/2 tsp mixed spice rested pastry. Prick the bottom ofbaking the base gently with a forkand to stop air Shortcrust pastry: sliced 175ml fraiche 1& shallot, diced crème Method: Make thewith pastry rubbing the butter into the flour until it rested thethe bottom of the base by gently abyfork toeggs stop air bubbles forming. Bake blind the (thisPrick will avoid famous bottom"!) to pastry. tear pastry. Then fill"soggy with ceramic baking beans spreading them out 100g salted butter or korma 3curry Equipment: 23cm / 9 inch buttered/greased loose bottomed flan dish. Rolling Remove the paper and beans. Whilst the pastry case is cooking beat the 1eggs shallot, 290mldiced milk Ingredients: resembles parchment and placing it inplain the pastry case being carefulbread not crumbs. Add sufficient water to bring the pastry together flour crème fraiche crumpling baking pinbrown bubbles forming. Bake blind (this will avoid the famous "soggy bottom"!) byhalf an hour covered in evenly. Cook at200g 450º Fand for 20 minutes until lightly and a atolittle crisp. powder 175ml together and add the creme milk, together with into aup ball without being sticky and leave rest for 3 eggs 1/2 tsp spice tocan tear pastry. Then filland with baking spreading them out 4-5 tbps beans cold water Shortcrust pastry: itall Thismixed dish bethe eaten hot or cold it’sceramic greatfraiche for lunch boxes. You canincorporating use leftover 290ml milk crumpling baking and it in the pastry case being careful not the fridge. Method: Make the pastry by rubbing the butter into the flour until it evenly. Cook at 450º F for 20 minutesparchment until lightly brown andplacing a little crisp. 100g salted butter 50g good 1/2 blue cooked veg from the Sunday roast instead of the freshly cooked parsnip. Sweet potato or whisk. Puree or mash the parsnip with the spice or korma and gradually add tsp or mixed spice 175ml crème fraiche korma curry Remove the paper beans. Whilst the pastry case is cooking beat eggs Filing:and resembles bread crumbs. Addthe sufficient water to bring the pastry together 200gthe plain flour beans carrot can bepastry. exchanged for thefill parsnip. tear Then with ceramic baking spreading them Cook the parsnip incase boiling water until soft. Leaveout to cool. Fry off the shallot korma curry theto paper andthe beans. Whilst the pastry case ispeeled cooking beat eggs cheese or290ml 200g parsnip, the egg mixture until thoroughly mixed. Once the pastry has come out milk to Remove powder into a ball without it being sticky and leave to rest for half an hour covered in together and add the creme fraiche and together with 4-5 tbps cold powder until soft. Setmilk, to oneincorporating side to cool. 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This canonbethe eaten hot or is cold and it’s great lunch with boxes. You can use up leftover looksdish great plate and a wonderful dishfor to serve vegetables or salad alike. cooked veg from the Sunday roast instead of the freshly cooked parsnip. Sweet potato or canisbe exchanged for the parsnip. Perfect for a simple lunch or a dinner party with friends, thiscarrot main course an easy crowd pleaser, dish canonbethe eaten hot oror cold and it’s great for lunch boxes. You canthis use up leftover PerfectThis for a simple lunch dinner party with friends, main course is an easy crowd pleaser, PARSNIP QUICHE WITH BLUE CHEESE looks great plate and is aawonderful dish to serve with vegetables or salad alike. cooked veg from the Sunday roast instead of theand freshly cooked parsnip. Sweet potato or This dish can be eaten hot or cold it’s great for lunch boxes. You can use up leftover Equipment: Small processor mortar and pestle Utterly delicious and ideal for thewith BBQ looks great onisthe plate and is a wonderful dish toon serve vegetables ororsalad alike. nner party with friends, this main course easy crowd carrot can bepleaser, exchanged for thecooking parsnip. Perfect for aanthe simple lunch orEquipment: a instead dinner party with friends, thisparsnip. main course ispotato an easy pleaser, 23cm / 9 inch buttered/greased loose bottomed dish. Rolling cooked veg from Sunday roast of the freshly cooked Sweet orcrowdflan r cold and it’s great for lunch boxes. You can use up leftover Ingredients: d is a wonderful dish to serve withThis vegetables or salad alike. dish can be eaten hot or cold and it’s great for lunch boxes. You can use up leftover Equipment: Small processor or mortar and pestle roast instead of the freshly cooked parsnip. Sweet potato or plate Preparation time (including time) :dish 1 parsnip. hour looks great on the is a wonderful to serve with vegetables or salad alike. pinand carrot can bemarinade exchanged for the BASS WITH A LEMON & GARLIC CRUST Ingredients : Oven: Gas Mark 5, 190°c sSEA ideal for on the BBQ Equipment: 23cm / 9 inch buttered/greased loose bottomed flan dish. Rolling Ingredients: ot and can be exchanged for thecooking parsnip. cooked marinade vegpastry: from the Sunday roast instead of the freshly cooked parsnip. Sweet potato or Shortcrust Preparation (including time) :Gas 1 hour 20 minutes pin time: Ingredientstime : Cooking Oven: Mark 5, 190°c Equipment: Small processor or mortar and pestle Equipment: Small processor orthe mortar and pestle into the flour until it Shortcrust pastry: carrot canMake be exchanged parsnip. Method: the pastryfor by rubbing the butter Cooking time: 20 100g minutes saltedfillets butter Method: Make the pastry by rubbing the butterMethod: into the flourBrush until it undersides with olive oil and season fish all 23cm / 9 inch 100g buttered/greased loose bottomed flan dish. Rolling 4 skinned sea bass, saltedfillets butter Equipment: 23cm / 9 inchwater buttered/greased loose bottomed dish. the Rolling 4 skinned sea bass, Method: Brush undersides with olive oil and season fish all resembles bread crumbs. Add sufficient waterflan to bring pastry together de Oven: time) :Ingredients: 1 hour resembles bread crumbs. Add sufficient to bring the pastry together 200g plain flour Gas Mark 5, 190°c 200g plain flour Equipment: processor orparty mortar and of pestle Method Ingredients Perfect for aSmall simple lunch or apepper. dinner with friends, this main course is and an easy crowd pleaser, Method over with salt and Zest one the lemons squeeze washed under running water Ingredients washed under running water over salt and pepper. Zest one of the lemons and squeeze Preparation time (including marinade time) :ball 1leave hour ARSNIP QUICHE WITH BLUE CHEESE into apin ball without itwith being sticky and to rest for half an hour covered in or cold Ingredients : Oven: Gas Mark 5, 190°c into a without it being sticky and leave to rest for half an hour in This dish can be eaten hot and it’s great for lunch boxes. You cancovered use up leftover 4-5 tbps cold water 4-5 tbps water looks buttered/greased great ongarlic the plate wonderful dish to serve withdish. vegetables or salad alike. 3byunwaxed lemons Make the pastry rubbing the butter into thecold flour until it Wedgecoconut juice. the other lemon garnish. Whizz with and is aloose Equipment: 23cm /for 9juice. inch bottomed flan Rolling Ingredients: 3minutes unwaxed lemons Shortcrust pastry: theoilfridge. Combine milk, sugar, sweet chilli sauce, cinnamon, Wedge the other lemon for Whizz garlic with Cooking time: 20 Method: Brush undersides with olive and season fish juice all and cooked veg from the Sunday roast instead of thegarnish. freshly cooked parsnip. Sweet potato or 4 cloves garlic the fridge. Combine coconut milk, sugar, sweet chilli sauce, cinnamon, bread crumbs. Add sufficient water to bring the pastry together lemon zest. Once no more large pieces can be seen, 165ml can coconut milk Filing: Preparation time (including marinade time) :Gas 1 inhour Utterly delicious and ideal for cooking on the BBQ cardamom, garlic and fish sauce aMark non-metallic bowl. pin Method: Make the pastry by rubbing the butter into the flour until it Method over with salt and pepper. Zest one of the lemons and squeeze Ingredients : Oven: 5, 190°c carrotOnce can be exchanged the parsnip. Cook the parsnip inthe boiling water untiland soft. Leave cool. Fry off the shallot 4sea cloves garlic lemon juice and zest. noseason moreforfish large pieces can be bowl. seen, 100g salted butter 165ml can coconut milk Small bunch of washed fresh add parsley, bread butter totothe processor. without it being sticky andfillets leave to rest for half an hour covered in tablespoon brown sugar Filing: 200g parsnip, peeled 4 1skinned bass, Add beef. Toss to make sure the beef is coated with the Method: Brush undersides with olive oil and cardamom, garlic and fish sauce in aallnon-metallic Shortcrust pastry: juice. Wedge theCooking other lemon for garnish. Whizz garlic with time: 20 minutes until soft. Setsauce, onecinnamon, side toCook cool. Line a 9parsnip inch greased flan dish water with the resembles bread crumbs. Add sufficient tountil bring the pastry together parsley the inthe boiling soft. Leave cool. Fry off the shallot Combine coconut milk, chilli 1 tablespoon sweet chillisweet sauce & sliced Equipment: Small processor or mortar and pestle add parsley, bread and butter toto the processor. Small bunch ofto washed fresh 200g plain flour marinade. Cover and refrigerate for at least 30 water minutes, 1 sugar, tablespoon brown sugar 200g parsnip, peeled lemon juice and zest. Once no more large pieces can be seen, Method: Make the pastry by rubbing the butter into the flour until it Method Ingredients rested pastry. Prick the bottom of the base gently with a fork to stop air over with salt and pepper. Zest one of the lemons and squeeze washed under running water Add beef. Toss to make sure the beef is coated with the 25g butter 100g salted butter cardamom, garlic and fish sauce in a non-metallic bowl. Quite quickly you should produce a moist and very tasty 23cm / 9inch inchhour buttered/greased flan dish. Rolling 1 teaspoon ground cinnamon 1water shallot, Ingredients: longer if time it permits. into ball without being sticky and leave to rest for an covered infishbottomed rsnip inthe boiling until soft. Leave tothe cool. Fryaoff the shallot soft. Set one side toEquipment: cool. ahalf 9olive greased flan loose dish with 4diced skinned fillets sea bass, Method: Brush undersides with oil and season all the addAdd parsley, bread and butter to parsley 4-5 cold water bubbles Bake blinduntil (this will avoid theto famous "soggy bottom"!) byLine 1 tablespoon sweet chilli sauce Preparation time (including marinade time) 1bring hour & sliced Toss to make sure the beefprocessor. isforming. coated with the 30g wholemeal bread breadcrumb mixture. Press this mixture onto the upper resembles bread crumbs. Add sufficient water to:Whizz pastry together pin 1/4 teaspoon cardamom 3tbps eggs Ingredients :firmly Oven: Gas Markthe 5, for 190°c marinade. Cover and refrigerate at least 30 minutes, 3beef. unwaxed lemons juice. Wedge the other lemon for garnish. garlic with et to one side to cool. Line aground 9 inch greased flan dish with the 200g plain flour crumpling baking parchment and placing itShortcrust incoconut the pastry case being careful not fridge. Combine milk, sugar, sweet chilli sauce, cinnamon, pastry: rested pastry. Prick the bottom of the base gently with a fork to stop air Method Ingredients over with salt and pepper. Zest one of the lemons and squeeze washed under running water Cooking time: 20 minutes marinade. Cover and refrigerate forthe at least 30 minutes, 50ml extra virgin olive oil side of the fillets. 25g butter 175ml crème fraiche 2 garlic cloves, crushed Quite quickly you should produce a moist and very tasty 1 teaspoon ground cinnamon To make the coconut chilli sauce combine the peanuts, 1 shallot, diced ry. Prick the of the base gentlymilk with a and forkpastry. to stop air fill into alemon ball without it being sticky and leave tothe rest forbyhalf an hour covered in until it Quite quickly you should produce ato moist very tasty Method: Make pastry rubbing butter into the flour longer if them time permits. 4 bottom cloves garlic juicebaking and zest. Once no more large pieces can bethe seen, 165ml can coconut tear the Then with ceramic beans spreading out 4-5 tbps cold water Filing: 100g salted butter longer time Salt &permits. pepper 290ml milk 1ifteaspoon sauce cardamom, garlic and fish sauce in a non-metallic bowl. 4 sweet skinned fillets sea bass, Method: Brush undersides with olive oil and fish all coconut, coriander, chilli, chilli sauce and 3(this teaspoons bubbles forming. Bake blind will avoid the famous "soggy bottom"!) bytogether 3 fish unwaxed lemons juice. Wedge the other lemon for garnish. Whizz garlic with ming. Bake blind (this will avoid the famous "soggy bottom"!) by 20 30g wholemeal bread breadcrumb mixture. Press this mixture firmly theseason upper breadcrumb mixture. Press this mixture firmly onto the resembles bread crumbs. Add sufficient water toonto bring the pastry 1/4 teaspoon ground cardamom 3washed eggs evenly. Cook at 450º Fupper for minutes until lightly brown and a little crisp. Cook the parsnip inathe boiling water soft. Leave cool. Fry off the shallot 200g plain flour the fridge. Combine coconut sugar, sweet chilli sauce, Roast for approximately 20 minutes, oruntil until the crust ismilk, brown. add parsley, bread and butter toto the processor. Small of fresh 1/2parsnip, tsp mixed spice 1 tablespoon brown sugar 800g /bunch 1.5lbs beef rump steak, Method Ingredients cold water in bowl. washed under running water over with saltsticky and pepper. Zest onecinnamon, of the lemons squeeze 200g peeled aking parchment and placing it in the pastry case being careful not side of the fillets. Add beef. Toss to make sure the beef is coated with the into a ball without it being and leave to rest for half an hourand covered in crumpling baking parchment and placing it in the pastry case being careful not 4curry cloves garlic lemon juice and zest. Once no more large pieces can be seen, 165ml can coconut milk To make the coconut chilli sauce combine the peanuts, 4-5 tbps cold water 50ml extra virgin olive oil Filing: side of the fillets. or korma Remove the paper and beans. Whilst the pastry case is cooking beat the eggs trimmed, cut into 2cm cubes 175ml crème fraiche 2 garlic cloves, crushed until soft. Set to one side to cool. Line a 9 inch greased flan dish with the 3 unwaxed lemons Wedge the other lemon for garnish. Whizz garliccinnamon, with cardamom, garlic and fishjuice. sauce incoconut a non-metallic bowl. pastry.1Then fill with ceramic baking beans spreading them out To make thefridge. coconut chilli sauce combine the peanuts, parsley tablespoon sweet chilli sauce the Combine milk, sugar, sweet chilli sauce, & sliced coconut, coriander, chilli, sweet chilli sauce and 3Cook teaspoons the parsnip in boiling water until soft. Leave to cool. Fry off the shallot Serve with whatever takes your fancy! marinade. Cover and refrigerate for at least 30 minutes, powder to tear the pastry. Then fill with ceramic baking beans spreading them out together and add the creme fraiche and milk, incorporating all together with a Heat a greased barbecue plate or griddle on medium-high add the parsley, bread and butter to the processor. Small bunch of washed fresh 4 cloves garlic 1 tablespoon brown sugar lemon juice and zest. Once no more large pieces can be seen, 165ml can coconut milk k at 450º F for 20 minutes until lightly brown and a little crisp. 200g parsnip, peeled Salt & pepper Filing: Roast for approximately 20 ormilk until the crust is brown. 290ml rested pastry. Prick bottom of theand base gently with ainand fork to stop air ct for a simple lunch orbowl. a dinner party with friends, this main course is the an easy crowd pleaser, 1 minutes, teaspoon fish sauce Diane cardamom, garlic and fish sauce inthe a3non-metallic bowl. Add beef. Toss to make sure the beef is coated with cold water ingood aJohnson coconut, coriander, chilli, sweet chilli sauce and teaspoons butter Quite quickly you should produce moist very tasty 50g blue 1 teaspoon ground cinnamon Cook boiling water until soft. Leave tothe cool. Fry off the shallot 125g shallot, diced whisk. Puree orlunch mash the parsnip with the spice or korma gradually add heat. Thread beef onto skewers. Season with salt andthe pepper. Small bunch ofpeeled washed fresh add the parsley, bread and butter to This dish can eaten hot or is cold and it’s great boxes. You can use up leftover until soft. Set to one to Line a a9parsnip inch greased flan dish with the 1if tablespoon brown sugar longer time permits. 200g parsnip, evenly. Cook atside 450º Fcool. for 20 minutes until lightly and athe little crisp. parsley onbe the and a wonderful dishfor to beat serve with vegetables or salad alike. Add beef. Toss to make sure beefprocessor. is coated with the 1plate tablespoon sweet chilli sauce elooks papergreat and beans. Whilst the800g pastry case ismixed cooking the eggs & sliced Roast for approximately 20 minutes, or until crust brown. 1/2 spice cheese bubbles forming. blind (this will avoid the famous "soggy bottom"!) bythe /tsp 1.5lbs beef rump until soft. Set to one side toonto cool. Line a upper 9 30 inch greased flanisdish with the Cook for 3steak, toBake 5 minutes each side orsweet until browned and marinade. Cover and refrigerate for atbrown least minutes, to the egg mixture until thoroughly mixed. Once the pastry case has come out water in a bowl. parsley ooked veg from the Sunday roast instead of theall freshly cooked parsnip. Sweet potato orcold 30g wholemeal bread breadcrumb mixture. Press this mixture firmly the 1 tablespoon chilli sauce & sliced Serve with whatever takes your fancy! 1/4 teaspoon ground cardamom 3 eggs marinade. Cover and refrigerate for at least 30 minutes, d add the creme fraiche and milk, incorporating together with a rested pastry. Prick the bottom of the base gently with a fork to stop air Heat adelicious greased barbecue plate of or griddle on medium-high Utterly and ideal for cooking on the BBQ 25g butter Quite quickly you should produce a moist and very tasty 50g ham orshallot, cooked cooked through. Drizzle with coconut chilli sauce. rested pastry. Prick the bottom of the base gently a and forkvery stop air the oven dotthe the base with the blue cheese, onion andtime ham. Pour egg 1beef teaspoon ground cinnamon 1with diced 25g butter Quite quickly you should produce moist tasty carrot can exchanged for parsnip. 1 fillets. teaspoon ground cinnamon orbe korma curry 1longer shallot, diced crumpling baking parchment and placing it inthethe pastry case careful nota with if permits. Remove the paper and beans. Whilst the pastry case isavoid cooking beat thetobottom"!) eggs trimmed, cut into 2cm cubes longer if being time permits. e or mash the parsnip the spice or korma and gradually add heat. Thread onto skewers. Season with saltpastry and pepper. 50ml extra virgin olive oil side of the 175ml crème fraiche 2 garlic cloves, crushed bacon mixture into the case and bake on 180ºC forcoconut 45 minutes, orwill untilPress the bubbles forming. Bake blindmixture. (this willpeanuts, thethe famous "soggyonto by bubbles forming. Bake blind (this avoid the famous "soggy bottom"!) by To make the chilli sauce combine the wholemeal bread breadcrumb Press this mixture firmly the upper 30g wholemeal bread 1/4 teaspoon ground cardamom breadcrumb mixture. this mixture firmly onto upper 330g eggs teaspoon ground cardamom eggs Serve with whatever takes your fancy! Cook 3 to1/4 53 minutes each side or until browned and mixture untilfor thoroughly mixed. Once the pastry case has come out Equipment: Small processor or mortar and pestle powder to tear the pastry. Then fill with ceramic baking beans spreading them out together and add the creme fraiche and milk, incorporating all together with a not Heat a greased barbecue plate or griddle on medium-high Serve with steamed rice, salad and lime wedges. centre doesn’t wobble. crumpling baking parchment and placing it in the pastry case being careful Saltwith & pepper Diane Johnson 50ml extra virgin olive oil ofmake the fillets. 290ml milk 1 base teaspoon fishcheese, sauce 175ml crème fraiche 2flan garlic cloves, crushed coriander, chilli, sweet and 3 teaspoons crumpling baking parchment and placing itchilli inside the pastry case being careful not the Tosauce the coconut chilli sauce combine peanuts, cooked through. Drizzle with chilli sauce. dot the the blue and ham. Pour the egg Equipment: 23cm /onion 9coconut inch buttered/greased loosecoconut, bottomed dish. Rolling Diane Johnson 50ml extra virgin olive oil side of the fillets. ents: 175ml crème fraiche 2 garlic cloves, crushed to tear the pastry. Then fill with ceramic baking beans spreading them out 50gfor good blue To make coconut chilli sauce combine the peanuts, evenly. atRoast 450ºfor FPuree for 20or minutes until lightly brown and acoriander, little crisp. Salt & pepper whisk. mash the parsnip with the spice or Season korma and gradually add heat. Thread beef onto skewers. with saltsauce andand pepper. 290ml 1 teaspoon fish the sauce time (including marinade time) :Gas 145 hour approximately 20 minutes, or until the crust ischilli, brown. coconut, sweet chilli 3 teaspoons oon the case andmixed bake on 180ºC minutes, orCook until the pin 1/2 ents :pastry Oven: Mark 5, 190°c 800g /tsp 1.5lbs beef rump steak, cold water inmilk afill bowl. to tear the pastry. Then with ceramic baking them out evenly. Cook atRoast 450ºbeans F for 20spreading minutes until lightly brown and a little Saltrice, &spice pepper approximately minutes, or until the crustcrisp. is brown. ust pastry: 290ml milk 1/2 mixed spice 1 teaspoon 800g /tsp 1.5lbs beef rump time: 20 minutes Serve with steamed saladfish and sauce lime wedges. coldfor water inside a bowl. n’t wobble. coconut, coriander, sweet chilli sauce 3 browned teaspoons cheese Cook for 3steak, tochilli, 5case minutes each or20and until and tointothe egg mixture until thoroughly mixed. Once the pastry case has come out or korma curry Method: Make the pastry by rubbing the butter the flour until it Remove the paper and beans. Whilst the pastry is cooking beat the eggs trimmed, cut into 2cm cubes evenly. Cook at 450º F for 20 minutes until lightly brown and a little crisp. lted butter or korma curry Remove20 theminutes, paper and beans. Whilstthe the crust pastry case is cooking beat the eggs trimmed, cut into 2cm cubes mple lunch orbass, a dinner party/tsp with friends, this main course iswith an easy crowd pleaser, Roast for approximately or until is brown. ed fillets sea Method: Brush undersides olive oil and season fish all 1/2 mixed spice 800g 1.5lbs beef rump steak, cold water in a bowl. 50g ham or cooked cooked through. Drizzle with coconut chilli sauce. ofbring oven dot the base the blue cheese, andmilk, ham. the egg can bethe eaten hot or is cold and it’s great for lunch boxes. Youwater can use upthe leftover resembles bread crumbs. Add with sufficient to the pastry together Serve whatever takes your fancy! 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Add sufficient to bring pastry together crème fraiche loves, crushed Diane Johnson Toand thewater coconut chilli sauce combine the peanuts, bacon mixture into the pastry case and bake on 180ºC for 45 minutes, or until the Method unning into water over saltsticky one of the lemons and squeeze tear the pastry. Thenpepper. fill with ceramic baking beans them out pepper a balltowithout itwith being and leaveZest to rest for half an hourspreading covered in milk on terfish sauce coconut, coriander, sweet chilli sauce and 3 teaspoons ons juice. Wedge the other lemon forchilli, garnish. Whizz garlic with evenly. Cook at 450º F for 20 minutes until lightly brown and a little crisp. Serve with steamed rice, salad and lime wedges. centre doesn’t wobble. the fridge. Combine coconut milk, sugar, sweet chilli sauce, cinnamon, Roast for approximately 20 minutes, or until the crust is brown. mixed spice 5lbs beef rump steak, Diane Johnson cold water in a bowl. lemon juice and zest. 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After

CAR SEAT & FURNITURE REPAIRS

Most repairs can be undertaken in your home by our qualified leather technicians, or larger jobs brought into our fully equipped workshop.

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PARSNIP QUICHE WITH BLUE CHEESE Tastes so good... PARSNIP QUICHE WITH BLUE CHEESE

Before

PARSNIP QUICHE WITH BLUE CHEESE

Tastes so good...

Tastes so good...

This dish can be eaten hot or cold and it’s great for lunch boxes. You can use up leftover cooked veg from the Sunday roast instead of the freshly cooked parsnip. Sweet potato or

Equipment: 23cm / 9 inch buttered/greased loose bottomed flan dish. Rolling pin

Tastes good... PARSNIP QUICHE WITH BLUE so CHEESE

Method: Make the pastry by rubbing the butter into the flour until it resembles bread crumbs. Add sufficient water to bring the pastry together into a ball without it being sticky and leave to rest for half an hour covered in

RESTORATION SERVICE

cardamom, garlic and Whilst fish sauce in a non-metallic bowl. macut curry Remove paper and beans. the pastry case cooking into 2cm Cook thecubes parsnip inthe boiling water untiland soft. Leave cool. Fry offisthe shallotbeat the eggs washed fresh addAdd the parsley, bread butter totothe processor. wn sugar eled beef. Toss togreased make sure the beef is coated withall the Serve with whatever takes your fancy! and add the creme and milk, incorporating together with a aLine barbecue plate or griddle on medium-high soft.together Set to one side toHeat cool. afraiche 9 inch greased flan dish with the et chilliuntil sauce ohnson marinade. Cover and refrigerate for at least 30 minutes, od bluerested pastry. Puree or mash the parsnip with spice orvery korma and heat. Thread beef onto skewers. Season withgradually salt and add pepper. Prick the bottom the base gently with a and fork to stop air Quite quickly youof should produce athe moist tasty d cinnamon whisk. longer if time permits. for 3avoid to 5this minutes each side or the until browned and to thebreadcrumb egg mixture untilBefore thoroughly mixed. Once theonto pastry case out bubbles forming. Bake blindCook (this will the famous "soggy bottom"!) byhas come bread mixture. Press mixture firmly upper After und cardamom m or cooked cooked through. Drizzle with coconut chilli sauce. theside oven dot the and baseplacing with the onion andcareful ham. Pour crumplingofbaking parchment it inblue the cheese, pastry case being not the egg nushed olive oil the fillets. iche Toofmake the coconut chilli sauce combine the peanuts, mixture into the pastry case and bake on 180ºC for 45 minutes, or until the to tear the pastry. Then fill with ceramic baking beans spreading them out uce coconut, coriander, chilli, sweet chilli sauce and 3 teaspoons Serve withuntil steamed salad lime wedges. centre doesn’t wobble. atRoast 450º F for 20 minutes lightlyrice, brown andand a little crisp. approximately ohnson ice rump evenly. steak, Cook coldforwater in a bowl.20 minutes, or until the crust is brown. Remove the paper and beans. Whilst the pastry case is cooking beat the eggs 2cm cubes Serve whatever takes your fancy! together and add thewith creme fraiche and milk, incorporating with a Heat a greased barbecue plate or griddleall ontogether medium-high whisk. Puree or mash parsnip with theskewers. spice or Season korma and heat.the Thread beef onto withgradually salt and add pepper. Cook for 3 to 5 minutes each side or until browned and to the egg mixture until thoroughly mixed. Once the pastry case has come out ed cooked through. Drizzle with coconut chilliPour sauce. of the oven dot the base with the blue cheese, onion and ham. the egg mixture into the pastry case and bake on 180ºC for 45 minutes, or until the Serve with steamed rice, salad and lime wedges. centre doesn’t wobble.

Ingredients:

Shortcrust pastry: 100g salted butter 200g plain flour 4-5 tbps cold water

Tastes so good...

LEATHER

can be exchanged for the parsnip. PARSNIP QUICHE WITHcarrot BLUE CHEESE

Utterly delicious and ideal for cooking on the BBQ Tastes so good... Utterly delicious and ideal for cooking on the BBQ weet Chili Coconut Skewers Tastes so good... Utterly delicious and ideal for cooking on the BBQ


Your Money Matters Welcome to the pension revolution! Last month’s Budget was termed the budget for pensioners and savers, and was seen as the most radical budget to date by the current Chancellor. Essentially the biggest change was the removal of the effective requirement to buy an annuity – an annuity is a bond which pays out a fixed income for the rest of your life. This means that people can now choose how they access their defined contribution pension savings; for example they could take them all as a lump sum, draw them down over time, or buy an annuity. And whilst savers will have to wait a year before they can get access to their whole pension pots, a series of restrictions were relaxed in March giving people more flexibility over their retirement incomes. There are now three ways to access your pension monies. 1. Income drawdown – You are now allowed to take an income directly from your pension pot, which will remain invested so it can continue to grow and give you more in your retirement. The amount you can withdraw as income is capped and is based on the Government Actuary Department (GAD) rate, which is a similar level to annuity rates. Currently customers can take an income that is 150% of the GAD rate. 2. Flexible drawdown – You can now take as much as you want from your pension pot as and when you choose. However to qualify, you must prove you have £12,000 in other guaranteed retirement income. This could come from the state pension,

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an annuity bought with another pension pot, or a defined benefits pension. 3. Pension pot – If you are over 60 and have pension pots worth less than £10,000 you can now take them as a cash lump sum. In addition, if your total pension savings are worth less than £30,000 you can take all your savings as a lump sum, of which 25% will be tax-free, whilst the rest will be taxed at marginal rates. Clark Howes Partner and Head of SME Businesses Chris Munro said. “The changes to compulsory annuities and other new options will mean that all of us who are still in work will need to rethink our pension planning, as suddenly we have been given more control and greater opportunities. At Clark Howes, our recommendation is to seek advice before most of the changes come into effect in 2015. Talking the time now to talk things over with a pension expert will help to ensure that you make the right decisions for your financial future.” If you would like to find out more about the recent pension changes, or for any other specific issues which you’d like to discuss, please get in touch via info@ clarkhowes.com or give us a call to speak with your local office client manager. Clark Howes Accountants 01525 887534 info@clarkhowes.com


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Eating Out Restaurant Review New May Fu 17 Marsworth Rd Pitstone LU7 9AT

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New May Fu Chinese restaurant has under gone some changes recently, as well as being under new management it has also undergone a refurb. Having heard only good things, we thought we would give it a try and find out what every one was raving about. Located in Pitstone, it was a welcome change to venture out of Town and try something new... We were not disappointed. Our table was booked for 8pm. We were greeted by friendly staff and escorted to our table by Eddie who, I am pleased to say, was our waiter for the evening. The new decor is simple and neutral with touches of the orient and the interior is spacious, making for a relaxed and pleasant atmosphere. The menu is varied and offers a great choice of authentic Chinese dishes and on selected days an “eat as much as you like” option is available. Having notified Eddie we had a vegetarian in our party, the kitchen were only too happy to accommodate a few changes to the set menu. We opted for a mixed hors d’oeuvres starter, the chicken satay with peanut sauce was a particular favourite and unlike any I had tasted before. For our main course we had crispy beef and sweet & sour fish accompanied by vegetable chow mein and sides, all of which I would recommend. The food was full of flavour and freshly prepared. To drink, we opted for the house white, a Sauv’ blanc, which was reasonably priced and certainly went down well! If you’re looking for good authentic Chinese food then go no further. The food is delicious and the service superb.


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Combating Backache Prevention and Treatment

According to the Office of National Statistics almost 31 million days work were lost in 2013 due to Musculoskeletal conditions, which include a large range of muscle, bone and joint complaints, these accounted for more prolonged absences than any other ailment. Prevention is better than cure, so here are some simple guidelines to help you reduce the risk of injury. The spine is very strong when standing or sitting upright and the individual is in a good posture but, as soon as you lean away from the vertical, the forces are not handled so easily. For this reason it is important to be aware of how you sit at the computer for long periods and how your desk is organised - called ergonomics. A proper assessment is essential to ensure that a slow onset of muscular pain doesn’t ensue. When lifting and carrying articles you need to consider not only the the weight and lifting technique, but also ensuring you have a clear pathway and somewhere free to put the load down. A significant number of Back injuries happen because people both lift and twist at the same time whilst handling even moderate loads. Self help advice is no longer to lie down and do little. This doesn’t work as the Back benefits from gentle repetitive movements to increase mobility gradually. Change what you are doing at least every 20 minutes to utilise different muscles. A short course of pain killers and antiinflammatory drugs is useful but they have drawbacks and shouldn’t be used long term. You must ensure you eat as advised on the packaging (or they will cause stomach problems) and they merely mask the pain which is a symptom of the problem, not the problem itself. Professional treatments. Most back issues result from mechanical faults that occur due to overloading, poor technique or posture and sudden impacts such as falls and road traffic incidents. This means that they respond best to mechanical adjustments such as remedial massage for muscles, sports injury therapy and ultrasound for tendons and ligaments, and skeletal manipulation for the realignment of the vertebrae of the spine and other joints of the body.

24

Many other discomforts of the body are results of spinal dysfunctions (very minor misalignments) such as ‘pins and needles’ or ‘numbness’ in extremities caused by nerves being impinged, these are called referred pains. A multi-skilled individual who can accurately assess your toot problem and has a variety of relevant qualifications is the obvious port of call. It is imperative to find a therapy and a therapist combination that has a proven track record over a number of years. David Price 01525 758761 www.myosteo.com

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Health Beauty & Wellbeing Sweet Feet For Summer

--------------------

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e’ve kept them hidden in shoes and boots all Winter, but when Summer comes it’s good to put on a pair of sandals or flip flops, or perhaps even walk around with bare feet. So, how can we make sure our feet are in tip-top condition and feel confident about showing them off to all around us? If you have a lot of rough and hard skin, foot conditions such as athletes foot, fungal nail infection, an ingrowing toe nail, calluses, corns or verrucas, a session or a number of appointments with a chiropodist or podiatrist is recommended. The terms are interchangeable, but strictly in the UK, ‘Podiatrist’ is a reserved title meaning that it can only be used by those registered with the Health Professions Council. Inside the profession, chiropody is used to suggest the routine processes of foot care, whilst podiatry is indicative of the higher skills and academic levels. Once any medical issues have been eliminated, you may wish to keep up the look and condition of your feet through pampering at home, or a trip to the beautician for a pedicure.

Regular maintenance tasks should include: • Cutting your toe nails short. The use of clippers is generally recommended. Nails should be no more than a couple of millimetres over the edge of your toe. • Next, file your nails using an emery board. File them so they are smooth, neat and square. • It’s good to soak your feet in a bowl of warm water and use a foot scrub or lotion to get them clean and feeling smooth and silky. • Various tools and devices are available to help you file hard and crusty skin to make it smooth. At home and at a beautician’s this is likely to be a pumice based product. A chiropodist is more likely to use a blade. • Apply moisturising cream daily and massage it in well, including between the toes. Let it dry before putting on socks or tights, as persisting dampness can cause fungus or athletes foot. • Once a week, gently push back your cuticles with a cuticle stick to keep your toes healthy. If you want to beautify too, you can apply polish to your toe nails. Some polishes have nourishing qualities. Make sure you remove traces of any previous polish with an appropriate remover. Toe separators can make the job of applying polish easier. Ongoing measures for foot health include putting your feet up after shopping sprees or long walks, and making sure shoes fit properly to prevent blisters or crushing of toes.

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BBC Flog It Returns to Tring Market Auctions! Experience a safe, glowing, professional spray tan whatever the time of year or occasion in a comfortable environment.

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Tring Market Auctions is delighted to announce the return of BBC One’s Flog It to the sale rooms on Friday 25th July. Flog It will be holding a valuation day at English Heritage’s Wrest Park House and Gardens at Silsoe near Luton, Bedfordshire on Thursday 26th June between 10am and 4.30pm. Members of the public are invited to bring along up to three antiques or collectables to the event and have them valued free of charge by a team of experts from the popular BBC antiques series. Items selected for inclusion in the Flog It TV series will be sent to Tring Market Auctions, Brook Street, Tring, Hertfordshire, HP23 5EF to go under the hammer on Friday 25th July. The sale will start at 11am and viewing is available until 9am on that morning, and also between 9am and 8pm on Thursday 24th July. Everyone who goes along to the event at Wrest Park will have their items valued; regardless of if they are selected for inclusion in the auction. The five editions of Flog It recorded at Wrest Park House and Gardens and Tring Market Auctions will be broadcast as part of the 13th series of the antiques show. Stephen Hearn, managing director and auctioneer at Tring Market Auctions, said, ‘we are delighted to welcome Flog It back for another exciting sale. The valuation and sale days are very entertaining - we look forward to seeing what treasures the Flog It team have in store for us.’

All enquiries to Tring Market Auctions, Brook Street, Tring, Herts, HP23 5EF. T: 01442 826446 E: sales@tringmarketauctions.co.uk

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professionals, the deckchair to admire their handiwork.

In The Garden

How to make the grass greener on your side Ends

Sample pics, can be supplied electronically:

Catherine Miller CLM Gardens www.clm-gardens.co.uk

A healthy-looking green sward, with no weeds or moss and fresh green stripes, seems to be most people’s idea of a great lawn. And if I had to give one general piece of advice on how to achieve it I would say, it is not what you do, so much as the way that you do it.

F

or instance, everyone weeds. If they are thugs, knows grass needs to though, or you just like to be cut. But it is the way be weed-free, then apply that it is cut that is crucial – a weedkiller separately to mowing needs to be done the feed, or buy a feed that little and often, every week incorporates weedkiller. if possible. Letting it get Most lawns this year will jobs to be . long and then scalping the have suffered from moss, getting on with... lawn is a guaranteed way thanks to the wettest winter to introduce weeds and on record. (In some areas, I June & July are busy months in the moss. Grass is happy at guess, people will be grate- garden, and as well as a good time to about 1” (slightly longer in ful to even have a lawn at plant alpines, other jobs include: drought or winter). all.) If you apply a mosskillAll plants need to be fed, er it is important to scarify June and grass is no exception. once it has died off. This • Sowing salad leaves every 2 weeks Again, though, the way can be done with a springfor a continuous crop that you do it is vital. Put tine rake, but if you are not • Plant grasses on too much food and you Popeye, it is much easier to • Tie up climbers will scorch the grass, use it buy or hire a machine. • Earth up potatoes at the wrong time (such as Finally, those nice neat July when it is too cold or rain stripes. It is all down to the is forecast) and it is wasted. mower and the way the • Feed lawns Read the packet and follow grass is flattened in one • Place conservatory plants outside the instructions, it is as direction or the other when now that it is warm simple as that. it is mowed. Hover type • Deadhead bedding plants and Catherine Miller ‘What about weeds?’ I hear mowers can’t do it. repeat-flowering perennials, to CLM Gardens you ask. Well, what about Of course, if all this sounds ensure continuous flowering them?www.clm-gardens.co.uk If you keep the grass complicated or too much • Pick courgettes before they at the right height, cut it at bother, then the easiest become marrows Please above • Treat apple scab the right time,do andnot feeduse it without way to the get aby-line great-looking the right stuff at the right lawn is to use nothing but • Clear algae, blanket weeds and time,Submitted then the chances deckchair phone Marchare 2014,a please let and me aknow if –/whendebris it is scheduled forand use; andthem also note if t from ponds, keep your article lawn will out-compete the scheduled phone to call profeshas been not been forinuse by Sept 2014, it may be offered elsewhere, so ple topped up a lot of weeds. Someusing after sionals, the deckchair to check before that date. Until next time, happy gardening, people even offered: like prettyone useadmire theirofhandiwork. Rights only, free charge if by-line used

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Consumer Clinic

By Jonathan Vernon-Smith

Buying and Selling Houses the Savvy Way!

You can listen to The JVS Show every weekday morning from 9am on BBC Three Counties Radio They say that death of a loved one and divorce are the top two most stressful experiences in your life. Well number three must be moving house! Anyone who has moved will remember the stomach churning worry and the logistical nightmare that is buying and selling houses. However, there are some things you can do to not only make the process easier, but also demonstrate that you’re a savvy consumer. Here are my top tips:

who want 1.5%, why would you even consider paying more? Get them to agree to match the other agent’s fee. If they’re not prepared to reduce their fee, then they’re not hungry enough for their commission and will not try hard enough to find a buyer. Look at their pictures on websites like Rightmove and Zoopla to ensure that they make other houses and flats look nice and ensure their descriptions are nicely written.

When you decide that you want to move (please really do make sure you do as there’s nothing as unfair as a seller who changes their mind when emotions and money have been spent), assess the market. Is it a buyers or a seller’s environment? At the moment, property prices in most areas are increasing, which for sellers is great, but means buyers are having to dig deeper into their pockets to secure a deal. During tough economic times, property prices tend to fall which means a savvy buyer can bag a bargain.

Generally it’s better to sell your property before you agree to buy somewhere. Ultimately until you know how much you can achieve for your property, you don’t really know how much you can afford to spend on another. You should stipulate to your estate agents though that any buyer will afford you reasonable patience while you find somewhere to buy.

Always get at least three good, reputable, local agents round to value your house. Ask them for a sensible price at which to market your property and ask them what they will do to get those prospective buyers through the door. Always establish their fee and NEVER agree to pay any money upfront. Always ensure that you pay their fee on completion of a deal and for goodness sake, haggle! If one of the agents is prepared to market the property for a 1% fee as opposed to the other two

34

Always employ the services of a totally independent mortgage advisor with access to all companies and who is prepared to recommend the best mortgage for you and NOT for them. You will find that most estate agents will try to persuade you to use the services of their own conveyancing solicitor. I personally do not like the idea of this. To me, it’s a complete conflict of interest (particularly if both the buyer and seller use the same solicitor). You need a legal advisor who is completely independent and looking out for your interests, not someone who is under pressure from an estate agent to

hurry up and complete a sale. My advice is to ask friends and family members who have moved recently to recommend a good conveyancing solicitor to you. Also, remember that you should get some different quotes for this service and never be afraid to haggle with them. When it comes to you putting in an offer for the house of your dreams, you will need to again assess the market environment you’re working within. If the market is good and there are not many properties available, but lots of buyers competing, then it’s normally better to go in with a high offer on the basis that marketing of the property is ceased immediately. In a falling market, then a cheeky, low offer may just bag you a bargain. One final piece of advice I would like to share with you, is to be open and honest with people. Sadly property deals in this country can be messy, unpleasant affairs. However, I do not think we should sink to the levels of others. Be upfront with both your buyers and the vendors of the property you’re buying and treat them in the way you would like to be treated. Always ask to meet both parties so they get to know you and find it easier to also be transparent. Remember, once you’ve accepted a deal, to mess people around is utterly unacceptable.


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A Travellers Tale

(Continued)

Julius Caesar arrived in Arles in 46BC - after he'd finished bashing up the Brits! - and founded the Roman outpost which lasted until it eventually fell to the Visigoths in AD476. The vast amphitheatre, built in the late 1st or early 2nd centuries AD, is oval in shape (460ft by 350ft) and originally had a third tier (since removed). It was the scene of contests between gladiators as well as between lions (and other wild animals) and Christians, slaves and criminals played out before a baying crowd of 20,000. Over time, people demanded more and more "excitement" as they do today - which usually meant more and more blood. Fights between gladiators were to the death - but there was the possibility of submission by one of the fighters such that the final coup de grace could be avoided. It's worth noting that Christians were initially persecuted not because of their religion - the Romans were surprisingly tolerant of other belief systems - but because they were seen in the early days as a damn nuisance who wouldn't shut up and who kept causing disturbance, upset and annoyance. But later, as we know, they eventually won the day and such extreme violence and ferocity was curbed (to a certain extent!) Arles also has a very interesting medieval church - L'eglise de St Trophime - which has a bas-relief above the entrance depicting the Last Day of Judgement, ie a soul's passage through purgatory (and guaranteed to scare people to death). It shows a queue of those waiting to be judged, then the judgement panel made up of Christ and the twelve apostles and finally, those who'd got the thumbs down being led off to eternal hell fire and damnation naked, chained and with flames licking round their legs. It must have been a terrifying image; one very much encouraged by the Church so as to keep people in order. Apart from its Roman and medieval history, Arles also boasts the fact that Vincent Van Gogh lived there during the late 1880s and painted something like 200 canvasses many of which have become world famous. Inevitably, there are a number of buildings and other places around town which he incorporated in paintings and which now attempt to cash in on this reflected glory. Next day saw a trip to Nimes - the town from where the material found just about everywhere originated - denim. The name reflects the fact that the cloth was originally "from Nimes", ie "de Nimes". However, we'd not come for a pair of jeans but

40

for the Roman heritage which is of similar age and foundation to that of Arles. Nimes was originally a very sophisticated city with many fountains fed by a spring in the mountains, elegant buildings, winding streets and tree lined avenues. And it also has an amphitheatre which is slightly older and slightly bigger than that at Arles (but it hasn't been cleaned so doesn't look so impressive). However, the story of gladiatorial combat and of throwing Christians to the lions is the same. I'll put a tenner on the lions to win! Then there is the elegant Maison Carree: a magnificent Roman temple built in the late 1st century and inspired by the Temple of Apollo in Rome. It is thought to be one of the best preserved of all Roman temples and is truly splendid. Whilst inside the building we were entertained by an amazing 3D film depicting aspects of Nimes through the centuries. At times the action was incredibly life like and quite scary. The next day saw another coach trip - this time to the Pont du Gard. This is a Roman aqueduct originally designed to carry water from the mountain spring to the city of Nimes 30 miles away. It is an amazing example of engineering construction standing 160ft high and consisting of three tiers of arches spanning the river Gardon. It was built in the 1st century with enormous limestone blocks kept together without the use of mortar such was the precision of the masonry. It underlines the tremendous skill of the Roman builders and has been designated a UNESCO World Heritage Site. It's truly amazing. This was the last of our trips during this quick visit to the area and the following day saw us return to Marseille for the return flight home. Although of short duration, the weather had been kind and we'd seen quite a lot in a short time and I, for one, came away with the opinion that when it came to building, the Romans certainly knew a thing or two.


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IT’S THE LAW!

POWERS OF ATTORNEY AND GIFTS An Attorney is a person appointed to manage the affairs of somebody else. The Attorney is named by that person (known as the ‘Donor’) at a time when they do have capacity and can make a reasoned decision as to whom they want to help them should incapacity arise. If you are appointed as attorney for somebody under a Lasting Power of Attorney then you should consider the following before making gifts on behalf of that person. There may be occasions where it feels appropriate to make a gift to the family or friends of the Donor of the power. You need to weigh up:• Is the proposed gift reasonable and affordable? • Is it in line with gifts the Donor used to make? • Will it impact on their future needs • How much are their total assets worth? • How much does the Donor’s care and accommodation cost now; how much is it likely to cost in the future? • Could you be seen to be taking advantage of your position by making gifts? • If the Donor has lost capacity, that is, the ability to manage their own affairs, then did they make similar gifts before they lost capacity? • The Donor’s Will may give an indication of their wishes and priorities

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The Office of the Public Guardian can ask for further details of gifts by an Attorney. There are sanctions for making excessive gifts which include the requirement for an Attorney to apply to Court for approval of the gifts, the requirement to return the gift and also the removal of an Attorney by the Court. The 2005 Mental Capacity Act gives details of the scope of an Attorney’s authority on gifts. An Attorney may make gifts on customary occasions (for example birth, marriage or the formation of a civil partnership) to persons related or connected with the Donor or to a charity that the Donor made gifts to. But this is only if the value of each gift is not unreasonable taking into account the circumstances and the size of the estate and this is subject to any restrictions specified by the Donor when they gave the Lasting Power of Attorney. If you are an Attorney and have a dilemma about making gifts then you speak to a Solicitor for advice. Melanie Williams is a Solicitor in the Court of Protection department at Osborne Morris & Morgan Tel: 01525 378177 www.ommlaw.co.uk


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WHAT’S ON? so much we can’t fit it all in! and in some gardens. Entry to all gardens is £4, programmes are available on the day at The Heritage Centre, the free car park and on The Green. programmes contain a map and a voting slip for the scarecrow competition.Refreshments available in some gardens and at Woburn Lower School next door to The Heritage Centre.All proceeds in aid of Woburn Heritage Centre Trust and Woburn Lower School.

wn!

is coming to To

pt ne to 7ghtSe ay 7 Ju Saturd , Lei on Buzzard, und Gro tion rea Close Rec In Parsons & Play Water Park next to the Splash

OPEN DAY

giant ch & Judy, sports and BEACH PARTY Pun ys. es, music, free giveawa gam 7 JUNE Meet the Beach Team, hire aam. an ice-cre 11AM-4PM deck chair, enjoy ‘TME in the Park’ Join in and watch 12-19 year hosted by TACTIC for their musical olds to showcase pm. talent between 2-4

PIRATES DAY 9 AUGUST 11AM-4PM

21st - 22nd Open Gardens in Soulbury 2 pm - 5pm. Beautiful gardens to explore and get ideas from, followed by delicious home made cakes and tea. Free car parking.

TME IN THE PARK

Enjoy pirate games and activities and have some fun in the sand with music, food and entertainment available.

Organised by Leighton-Linslade Town Council

Supported by

For more information please visit www.leightonlinslade-tc.gov.uk or call 01525 631920

‘Friends of the Church on the Hill’ presents the second

EDLESBOROUGH FESTIVAL Friday 20th June 10.30 am Art Workshop 3.00 pm Flower Arranging Workshop 7.30 pm

£20 Including Materials #

Free #

The Devine Family & Friends

£8 Adults/£5children

*

st

JUNE 7th between 10.00am and 4.00pm in Priory Gardens DUNSTABLE CLASSIC MOTOR RALLY 2014 Back for the sixth year running!! The Dunstable Classic Motor Rally will be held on. With six categories of vehicles this year including Pre-War, Commercial and the all new Military category, there is bound to be something for everyone

14th St Barnabus Summer Fair and Craft Show 11:00 AM - 3:00 PMFeaturing Heath Band and Army Cadets. Grand Draw, entertainment, fancy dress competition and many stalls. Refreshments available all day 14th, 10.30am to 5.30pm Woburn Village Open Gardens Day and Scarecrow Competition Gardens will be open around the village and there will be scarecrows on The Green along the streets

Saturday 21 June 2–4.45 pm Choirfest - Local Schools’ & Dagnall Choirs 7.30pm 'Chill on the Hill' followed by…. ) 9.30pm

'Sparkling Sunset Party'

Sunday 22nd June 1 - 4pm Heritage Day 4.30 pm The Bells, The Bells! 5.30 pm Songs of Praise

£8 Adults/£5children

Adults £2 on the door, children free

Free Donations welcome

Refreshments will be available all weekend – do come and try our delicious cream teas, or sup a ‘Pimms on the Hill’ – also wine, beer, teas, coffees, etc. For details of all our exciting events see: www.edlesboroughchurch.org.uk Facebook : Friends of the Church on the Hill, Edlesborough

#

* *

Contact Christine to book for these workshops please :

01525 220739

Tickets for these events will be £10 on the night - book early! Ticket Agent: Janes, 4-6 High Street, Edlesborough, LU6 2HS or contact Alan: 07828 398371

www.thevinemagazine.com/whats-on 44

)

Free

*


The online calendar is updated regularly 21st Cheddington Summer Fete 2:00 PM - 5:00 PM Come along and be entertained by Street Dancers, a Choir and Jazz Exercise throughout the afternoon. a variety of stalls including Coconut Shy, Bouncy Castle, Tombola and refreshments. The Green Cheddington

22nd Dragon Boat Festival 10:00 AM - 6:00 PM Willen Lake will resound to the thrilling spectacle of 60 teams racing across the water in dragon boats, competing to raise funds for this year benefiting charity Age UK Milton keynes. The shores of Willen Lake will be lined by thousands of cheering spectators supporting their favourite teams at this spectacular event. For more information go to www. uperhero 5k advert braveherts_advert 25/04/2014 14:21 Page 1 470718 dragonboatfestivals.co.uk or call 01908

braveHerts

Super Hero 5k

Sunday 15 June 2014

Crafts - Cake & a Cuppa

10.0 0AM - 4.0 0PM

Woburn Village Hall, Beds All Local Handmade

items

SUNDAY June 15th & July 20 th

& every 3rd Sunday in the month same as Farmers’ Mar ket

FR EE AD MI SSI ON FREE CAR PARKIN G

Rothamsted Park

www.ccc-craftfairs.co.uk

HARPENDEN

ladies of Milton Keynes to get moving and join in with the fun on the biggest, ladies only, night out in the Milton Keynes calendar. If you would like more information please contact our Events Team on 01908 303054 or email events@willen-hospice.org. uk

at 11.00am

walk, run or fly

for your local Children’s Hospice and help seriously ill children in Hertfordshire Sign up at: www.keech.org.uk/superhero 01582 707940 events@keech.org.uk Registered charity no. 1035089

July

Craft Fair CCC

12th The Willen Hospice MK Midnight Moo is back for its sixth successive year and is calling on the

26th Canal Festival Tiddenfoot Waterside Park This popular, FREE community event will once again be taking place in Tiddenfoot Waterside Park, Linslade, Bedfordshire one of the town’s most picturesque green spaces with easy access to the Grand Union Canal. The event promotes arts & crafts specifically showcasing the cottage industries as well as raising the profile of life on the canal. Baskets, Bee Skeps, Besom Brooms, Love spoons and Trugs are just some of the traditional rural skills that will be demonstrated giving visitors the opportunity to see first hand how these specialist skills are being kept alive.Up to one hundred stalls will be selling a diverse selection of handcrafted products from jewellery, cards, paintings, hand turned wood items to teddy bears and jams.

Include your event: email andrena@thevinemagazine.com


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rows experience now

get the Brows you deserve

01525 340 037 www.littlereDBeautystuDio.co.uk FaceBook.com/LittLeredBeautystudio

Little Red Beauty Studio, Church Street, Leighton Buzzard, LU7 1BS


✓ Flat Roofing ✓ Rubber Roofing ✓ Built-Up Felt Roofing 

Experts in all aspects of

Free Estimates

Roofing & General Maintenance

We supply & fit:and new works undertaken  Repairs ✓ Velux Windows  “Trust A Trader” and “EDS” Approved ✓ Skylights  All Repair Work Undertaken ✓ Sun  Tunnels All New Work Guaranteed  Insurance Backed Guarantee Available 

Friendly Service

Experts in all aspects of Approved installer of

✓ Tiling ✓ Slating ✓ Gutters & Down Pipes ✓ Lead Work ✓ Chimney Repairs ✓ Fascias & Soffits ✓ Flat Roofing  Tiling Experts✓inRubber all aspects Roofing of  Slating ✓ Built-Up Felt Roofing

fascias and soffits. Roofing & Roofing & 30 year colour guarantee. We supply & fit: General ✓ Velux Windows General ✓ Skylights Maintenance Maintenance ✓ Sun Tunnels Friendly staff, honest work, highly recommended... Customer review

PLEASE CHECK PLEASE CHECK OUR REVIEWS ON OUR REVIEWS ON TRUST A TRADER TRUST A TRADER

Gutters & Down Pipes

Lead Work

Chimney Repairs

Fascias & Soffits

Flat Roofing

Rubber Roofing

Built-Up Felt Roofing

Friendly staff, honest work, Velux Windows highly recommended...

Friendly staff, honest work, highly recommended...

Skylights - customer review

- customer review

9

Sun Tunnels

 Free Estimates

✓ Repairs & New works undertaken Repairs & New works undertaken “Trust A Trader” and “EDS” approved Email: gjsmithroofing@yahoo.co.uk “Trust A Trader” and “EDS” approved ✓ ✓ All repair work undertaken All repair work undertaken Web: www.gjsmithroofing.com

Tel: 01582 618679 Mob: 07801 315140 ✓ ✓

.uk

✓ ✓ ✓

23/03/2012 13:31

Free Estimates

All new work guaranteed

Insurance backed guarantee available✓ ✓ Friendly Service

PLEASE CHECK OUR REVIEWS ON Insurance backed guarantee available Friendly Service TRUST A TRADER All new work guaranteed

Tel: 01582 618679 Tel: 01582 618679 Mob: 07801 315140 Mob: 07801 315140 Web: Email:

Web: www.gjsmithroofing.com Email: gjsmithroofing@yahoo.co.uk

www.gjsmithroofing.com gjsmithroofing@yahoo.co.uk

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PLUMBING & DRAINAGE

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24 Hours a day... 7 Days a week... 365 Days a year

Your Local Expert GJPlumbing Drainage Service Smith Roofing A6&Flyer.indd 1

GJ Smith Roofing A6 Flyer.indd 1

All Emergency Plumbing All Drainage & Blockages No Call Out Charge Pre-fixed Prices Work Guaranteed

BEDFORD & KEMPSTON

BLETCHLEY & MILTON KEYNES

01234 742 900

01908 849 814

LEIGHTON BUZZARD

SANDY & BIGGLESWADE

01525 779 818

01767 662 040 FLITWICK & AMPTHILL

01525 779 818

FREEPHONE ALL AREAS

0800 019 2416

23/03/2012 1


If you missed your children on Father’s day, we can help to improve your access arrangements Call us now or email hazel.page@ommlaw.co.uk.

Call: 01525 378177 www.ommlaw.co.uk

Outstanding legal services Offices in Milton Keynes & Leighton Buzzard

Authorised and regulated by the SRA, No: 00058549

48

Š 2013 Osborne Morris and Morgan Solicitors


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