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SEASONAL RECIPES | COMMUNITY EVENTS | REVIEWS | SERVICES | PUZZLES ISSUE 105 - APRIL 2014


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Publisher: What’s Around Ltd. Printed by: Context, Packington Editor: Paul Garrett © Copyright What’s Around Ltd. Advertising: 01530 832015 Email:advert@whatsaround.co.uk Web: www.whatsaround.co.uk Address: Hall Gardens, Ravenstone, Leics. LE67 2HF

Lactose intolerance Page 24

Whilst every care has been taken to ensure that the information contained within this publication is accurate, neither the publisher, printer nor its editorial contributors can accept, and hereby disclaim, any liability to any party to loss or damage caused by the errors or omissions resulting from negligence, accident or any other cause. All rights reserved. No part of this publication may be reproduced, stored in any retrieval systems or transmitted in any form - electronic, mechanical, photocopying, recording or otherwise - without the prior permission of the publisher. What’s Around Ltd. does not officially endorse any advertising material contained within this publication. Nevertheless, it will from time to time, recommend individual services and or businesses which have either been recommended by readers, contributors or by our own personal experience.

Film Review Page 53

Food & Drink 8

Seasonal Recipes

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Chicken with pesto, Taleggio & roasted tomatoes

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Cheese-topped dauphinois potatoes

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Lancashire Hotpot

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Seasonal Desserts

Monthly Features 10

Crossword

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Sudoku

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Book Review Too

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Book Review

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Wordsearch

Contents

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The Palace

General

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Jobs in the Garden

Copy deadline for may 2014 is 16th apr 2014

Seasonal Desserts Page 50

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Lactose intolerance

52

Just for Kids

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Wine with me: Bulgaria

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Good New Films and those you may have missed

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Rainbows: David Walliams

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Your Stars by Dan Worthaus

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Ivanhoe Way Challenge

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What’s On

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Bowel Cancer Awareness Month

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Useful Numbers

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Girlguiding Ashby

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Index of Advertisers

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seasonal recipes Sardine beccafico Serves 6 mins Prep 30 Ready in 10 mins Ingredients For the Sardines • 6 medium-sized sardines, filleted • 12-16 fresh bay leaves For the stuffing • 75g/3oz white breadcrumbs, plus 25g/1oz extra for topping • 50g/2oz black olives

• 50g/2oz capers • 4 anchovies • 40g/1¼oz raisins • 40g/1¼oz pine nuts • 20g/¾oz almonds • 1 lemon, juice and zest • 1 orange, juice and zest • 10g/½oz fresh parsley

1. Preheat the oven to 180C/350F/Gas 4. 2. For the stuffing, blend all of the stuffing ingredients together in a food processor until well combined with a firm consistency. 3. Roll the stuffing mixture into little balls. Place one ball at one end of each sardine fillet and roll the meat around the stuffing, piercing each through the centre using a cocktail stick. Garnish each rolled sardine with a bay leaf (skewered with the cocktail stick). 4. Drizzle a little olive oil into the base of an ovenproof dish. Add the fish to the dish and scatter over the extra 25g/1oz breadcrumbs. Drizzle with a little more olive oil. 5. Bake in the oven for 4-5 minutes, or until the fish is cooked through and the stuffing is golden-brown. Serve with a lightly dressed green salad. Courtesy Giorgio Locatelli

Crab Cakes Serves 3 Prep 30 mins Ready in 10 to 30 mins

Ingredients For the crab cakes • 2cm/1in piece fresh root ginger, peeled • 2 red chillies, seeds removed • 250g/9oz white crabmeat • 1 tbsp roughly chopped fresh coriander • 2 spring onions, finely sliced • 2 free-range eggs

• 7-8 tbsp breadcrumbs • plain flour, for dusting • 25ml/1fl oz olive oil To serve • sweet chilli jam • few handfuls salad leaves • olive oil, for drizzling • salt and freshly ground black pepper

1. Place the ginger and chilli into a mini food processor and pulse until finely chopped. 2. In a bowl combine the chilli and ginger with the white crabmeat, coriander and spring onions. Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs. 3. Divide the crab cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking. 4. Preheat the oven to 180C/365F/Gas 4. 5. Beat the remaining egg in a small bowl with one tablespoon of water to make an eggwash. Place some plain flour and the remaining breadcrumbs in separate shallow dishes. 6. Dredge a crab cake in the flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining crab cakes. 7. Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the crab cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through. 8. Serve the crab cakes with sweet chilli jam and a mixed leaf salad, lightly dressed with olive oil, salt and freshly ground black pepper Courtesy Angela Hartnett

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Book Review Too!

by Buck Verm

Stay Close By Harlan Coben When the past refuses to stay buried, three people will discover that the American dream can be a nightmare . . . Megan is a suburban soccer mom who once upon a time walked on the wild side. Now she’s got two kids, a perfect husband, a house with a picket fence, and a growing sense of dissatisfaction. Ray used to be a talented documentary photographer, but at the age of forty he finds himself in a dead-end job posing as a paparazzo pandering to celebrity-obsessed rich kids. Broome is a detective who can’t let go of a cold case – the disappearance of a local husband and father seventeen years ago. As the terrible consequences of long-ago events collide in the present, three people living lives they never wanted, hiding secrets that not even those closest to them would ever suspect, will come to realise that the past never truly fades away. And as each confronts the dark side of the American dream – the boredom of suburban life, the thrill of temptation, the desperation that can lurk behind even the prettiest facades – they will discover the hard truth that the line between one kind of life and another can be as whisper thin as a heartbeat. Global bestseller Harlan Coben returns with a stunning new standalone novel – a powerful psychological thriller that explores how our decisions define us and how our present selves are inescapably shaped by our pasts.

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recipe Chicken with pesto, Taleggio and roasted tomatoes Serves 6 Preparation time 10 mins Cooking time 30 mins Ingredients 6 skinless boneless chicken breasts Salt and freshly gound black pepper 175g Taleggio cheese (straight from the fridge), cut into small cubes 3 tbsp pesto 2 tbsp freshly chopped basil 3 tbsp cream cheese 50g fresh breadcrumbs A pinch of paprika 400g cherry tomatoes 2 tbsp olive oil 1 tbsp balsamic vinegar 1. Preheat the oven to 220ËšC/Gas mark 7. Arrange the chicken breasts in a single layer in an ovenproof dish or roasting pan and season with salt and freshly ground black pepper. 2. Mix the Taleggio, pesto, basil, and cream cheese in a bowl and season with salt and freshly ground black pepper. Spoon on to the chicken breasts, spreading the mixture out to cover them completely. Sprinkle with the breadcrumbs and dust with a little paprika. 3. Bake for 20 minutes, then arrange the tomatoes around the chicken, pour the oil and vinegar over them, and return to the oven for a further 10 minutes or until the chicken is just cooked through. Be careful not to overcook it. 4. To serve, arrange a chicken breast on each plate with a few tomatoes, then spoon over some of the juices from the dish. Courtesy Mary Berry

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recipe Cheese-topped dauphinois potatoes Serves 6 Prep Time 20 minutes (plus overnight chilling) Cooking Time 1 hour 30 mins Ingredients 750g large King Edward potatoes or other floury potatoes 150ml chicken stock or vegetable stock 100ml double cream Salt and freshly ground black pepper Knob of butter 25g mature Cheddar cheese, grated 1. Preheat the oven to 220˚C/gas mark 7. Peel the potatoes and rinse under cold water, then dry and slice very thinly by hand or with the slicer attachment on NOTE COOK’S pared a day a processor. Put the stock into a large jug and re p t s d e re b you nee mix with the cream. These a ore than occasion m e k a ahead. M em for another st 2. Arrange a layer of potato over the base of the e th ere are ju nd freez a when th ith chops, t a tin, season with salt and freshly ground black re g e - theyr’ . Serve w pepper, then pour over a little of the stock ur of you . two or fo lled meat or fish gri mixture. Continue in the same way until the potato and liquid are used up. Dot the butter over the top and cover tightly with foil. 3. Bake for 30 minutes or until soft around the edges but still firm in the middle. Remove the foil and cook for a further 25–30 minutes or until golden and tender. Leave to cool, then chill – overnight is best. 4. Choose a lipped board or tray that’s bigger than the roasting tin (so it will catch any juices) and place on a worktop. Carefully tip the roasting tin upside down on to it and remove the paper. Cut the potatoes into evensized servings, arrange on a greased or paper-lined baking sheet, and sprinkle the cheese on top. 5. Reheat in an oven preheated to 200˚C/gas mark 6 for 25-30 minutes or until golden and piping hot. Courtesy Mary Berry

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healthy living Lactose intolerance There seems to be so many people these days who have an intolerance or an allergy to one food or another. If they eat these foods they can become very ill or suffer from some very unpleasant symptoms. A great deal of people have heard about wheat and gluten intolerance which means that the sufferer cannot tolerate any foods which contain wheat or gluten but lactose intolerance is not as well known. If someone had an intolerance to lactose this doesn’t mean that they cannot eat or drink milk, cheese etc. it means that they cannot tolerate the sugars in milk. Therefore cows milk should not be taken in any form whatsoever. What this does mean is that they can drink other types of milk such as lactose free milk, soya milk or rice milk. If a sufferer consumes lactose, they will feel ill within 20 minutes or up to 2 hour after they have had it. The symptoms that they experience range from a mild stomach upset to stomach rumbling, abdominal pains and diarrhoea. The main symptoms of someone who has a lactose intolerance include excessive wind, bloating, stomach cramps, diarrhoea and vomiting. The body is unable to digest lactose which causes these symptoms to occur and the more lactose a person has consumed the worse their symptoms will be. Not everyone who has this condition reacts in the same way, the symptoms vary from person to person. One sufferer may be able to drink a glass of milk without having any symptoms whereas another sufferer will only be able to drink a small amount and experience severe symptoms.

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Lactose intolerance is often caused by a lactase deficiency. Lactase is something that we produce in our small intestines and if a person doesn’t produce enough lactase they will have a lactase deficiency which leads to symptoms. How a person is treated for this condition depends on how severe their symptoms are. Most people will find that their major source of lactose is within milk. Obviously, avoiding milk is the answer to this, but it isn’t a simple as it sounds. Milk, like wheat is in a lot of foods, especially prepacked foods or convenience foods. If milk is the trigger the sufferer needs to avoid it as much as possible. Other dairy foods which contain milk such as cheese, yoghurt and butter can also affect someone. However, some dairy products are easier to digest than others. If the dairy product is fermented it has broken down a lot of lactose that they contain therefore the sufferer may be able to tolerate these foods. These include yoghurt that contain live bacteria. Depending on the severity of the intolerance, the sufferer also has to look at other foods that could cause them to have a reaction such as chocolate, biscuits, sweets, cakes, peanut butters, some processed meats, some types of breakfast cereal and cereal bars and breads and other baked goods. Fortunately there are foods that are available a little more readily now that are produced for people with lactose intolerance so the sufferer may not feel as deprived as they thought they would.

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WINE WITH ME: BULGARIA Bulgaria is located in the heart of the Balkan Peninsula and has many centuries of history. From the ancient culture of the Thracians and the monuments and sites of the Roman Empire, through Christian monasteries and churches, plus wonderful architecture, traditions, arts and music, springs and spas, to the scenic beauty of lakes, mountains and fabulous beaches, Bulgaria is a country with much interest. The capital is Sofia, one of the oldest settlements in Europe. Bulgarian Cuisine is becoming more wellknown around the world, with classic dishes and delicacies. Wines from Bulgaria are gaining in popularity, with experts always searching for high-quality productions. In addition to the international varieties, such as Chardonnay and Cabernet Sauvignon for example, many other splendid wines are produced. Vinzavod Assenovgrad is a multi awardwinning winery. Assenovgrad is situated in the southern part of the Bulgarian Thracian Lowland. The geographic location, soil types and climate combine, with love, knowledge and expertise, to produce high-quality wines. Dry and sweet white wines have wonderful, complex bouquets and fresh tastes. RosĂŠ and red wines are full-bodied and, being aged in oak casks, have splendid aromas. I found Diverse, Chardonnay, to be pleasantly fresh on the palate and very good to accompany many dishes, including fish

and white meats. Conception, is produced using Cabernet Sauvignon, Mavrud and Syrah grape varieties. An abundance of berry fruits, on the bouquet, leads enticingly to a superb mouthfeel, with excellent balance and finish on the palate. A regular choice for many connoisseurs, this wine accompanies numerous dishes, perfectly. Other wines, from Vinzavod Assenovgrad, include Temptation, utilising Cabernet Sauvignon and Mavrud grape varieties, Plaisir Divin, Syrah, plus Plaisir Divin, Cabernet Sauvignon. Further splendid wines are Passion, Reserves and Special Selection productions, amongst an impressive range, which has something for everyone. Excellent whiskies and grape brandies are also available. www.mavrud.com Bulgarian Wine Direct UK Ltd sources only the finest wines, importing premium and boutique Bulgarian wines directly from vineyards into the UK. With discounts being available, I found their range of high-quality wines to be excellent value for money. www. bulgarianwinedirect.com

As always, Enjoy!

Trevor Langley

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Families and staff at East Midlands children’s hospice thrilled as David Walliams becomes patron Rainbows Hospice for Children and Young People is delighted to announce David Walliams as its newest patron. Mr Walliams visited the East Midlands’ only children hospice last month, and was so moved by the families he met and the work of the charity, he wanted to get on board. The children, young people, families and staff at Rainbows are all overjoyed to have his valued support.

Mr Walliams on board is very exciting and we are extremely happy that he has pledged his support to us; we are delighted to welcome him as our newest patron. We are very grateful to all of our patrons and ambassadors for the wonderful work they do for Rainbows and for promoting the charity all

As a Rainbows Patron, Mr Walliams will be supporting the hospice in whatever way his busy schedule allows, which will be invaluable in raising the profile of the charity. Ahead of his last visit, he donated personally signed copies of his books to the children and their siblings and said that he looked forward to visiting again. Mr Walliams said: “I am thrilled to become a patron for Rainbows. It’s a very special place with

over the UK. When Mr Walliams visited last month, everybody loved him and we appreciated him spending valuable time with our children, young people and their families.” Mr Walliams first heard about Rainbows when Susan Taylor very sadly lost her life swimming the English Channel for Rainbows last year. Although he didn’t know Susan personally, Mr Walliams was very touched by her story and donated to Rainbows through her Virgin Money website as well as sending messages to Mrs Taylor’s family.

incredibly inspiring people. I have recently been to the hospice and met some of the children and their families. They have to deal with so much and Rainbows is there for them with smiles, laughter and lots of care and support. I was so moved by the positive atmosphere, that I wanted to get involved. It will be my pleasure to help raise awareness of this charity to help all of the children, young people and families.” Geoff Ellis, chief executive at Rainbows Hospice for Children and Young People, added: “To have

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This year, Rainbows is celebrating 20 years of care and to commemorate its birthday, the charity wants to raise an extra £100,000 over the year to help fund more children’s nurses. Rainbows cares for 288 children and young people with life-limiting and terminal illnesses as well as supporting 249 bereaved families and 521 siblings. Through its outreach efforts into East Midlands paediatric oncology units, Rainbows is also caring for a growing number of the region’s children with cancer. For more information, visit www.rainbows.co.uk

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recipe Lancashire Hotpot Serves about 4 Preparation Time less than 30 mins Cooking Time over 2 hours Ingredients 100ml/3½fl oz vegetable oil 350g/12oz lamb, cut into bite-sized chunks 1 tbsp tomato purée 1 tsp beef stock granules, dissolved in 100ml/3½fl oz water 50g/1¾oz chopped onion 50g/1¾oz chopped carrots 50g/1¾oz chopped celery salt and pepper 1 tbsp chopped fresh mint 2 tsp cornflour, mixed with 3 tsp water (optional) 300g/10½oz potatoes, sliced 1 tbsp melted butter 2 tsp dried parsley, to garnish (optional) 100ml/3½fl oz gravy, to serve 1. Heat the oil in a heavy-bottomed pan. Add the lamb and cook until golden-brown and then stir in the tomato purée.

COOK’S

NOTE

ade in can be m The stew d topped with an y advance aked on the da r nd b fo a t s c e e to rf e pota eat it – p to t n a you w ek meal. a midwe

2. Add the stock and simmer for 2-3 hours, or until the lamb is tender. 3. Add the onion, carrots and celery and cook until the vegetables are soft. 4. Season to taste with salt and pepper. Add the mint and cook for 2-3 minutes. If necessary, thicken the sauce by adding the cornflour paste. 5. Preheat the oven to 180C/350F/Gas 4. 6. Transfer the stew to an ovenproof dish. Place the sliced potatoes on top and brush with melted butter. Bake for 30 minutes, or until the potato topping is golden-brown. 7. Sprinkle with dried parsley and serve with gravy. Courtesy James Martin (Operational Hospital Food)

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Six Years by Harlan Coben

Harlan Coben returns with a standalone thriller that explores the depth and passion of a lost love . . . and the secrets and lies at its heart. Six years have passed since Jake Fisher watched Natalie, the love of his life, marry another man. Six years of hiding a broken heart by throwing himself into his career as a college professor. Six years of keeping his promise to leave Natalie alone, and six years of tortured dreams of her life with her new husband, Todd. But six years haven’t come close to extinguishing his feelings, and when Jake comes across Todd’s obituary, he can’t keep himself away from the funeral. There he gets the glimpse of Todd’s wife he’s hoping for . . . but she is not Natalie. Whoever the mourning widow is, she’s been married to Todd for more than a decade, and with that fact everything Jake thought he knew about the best time of his life—a time he has never gotten over— is turned completely inside out. As Jake searches for the truth, his picture-perfect memories of Natalie begin to unravel. Mutual friends of the couple either can’t be found or don’t remember Jake. No one has seen Natalie in years. Jake’s search for the woman who broke his heart— and who lied to him—soon puts his very life at risk as it dawns on him that the man he has become may be based on carefully constructed fiction. Harlan Coben once again delivers a shocking page-turner that deftly explores the power of past love and the secrets and lies that such love can hide.

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the palace

April’s forthcoming events at the Palace are as follows: Saturday, 5th April - The Everly Brothers and Friends Tribute Show - Including special guest tributes to: Hank Marvin (The Shadows), Buddy Holly & Jerry Lee Lewis. This spectacular 2 hour tribute show is simply unrivalled anywhere. Get your tickets now and enjoy The Temple Brothers as they bring to life, the magic of THE EVERLY BROTHERS!!! Performance start time will be 8pm. Tickets: £10 available from The Palace Tel: 01530 262400 or from Halls Electrical, High Street, Ibstock, Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability) Please check with ticket outlets to avoid disappointment. Friday, 11th April – The Hot Potato Syncopators – Hilarious, rip-roaring musical mayhem! The Hot Potato Syncopators have been taking the world by storm, playing your favourite tunes of the 1920’s 30’s and 40’s. The band comprises of ukulele, tea-chest bass and musical saw, comedy moments, stage theatricals, acts of ear and eye defying balancing, bangs, bells, hooters and pop guns from three eccentric English gentlemen. Tip top jazz! Performance starts at 7.30pm. Tickets: £8 (full), £6 (concessions), Combo ticket £16 (1 full & 2 concs.) Advance tickets: from The Palace Tel: 01530 262400 or Halls Electrical Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability) Friday, 18th April - Film Night – ‘Philomena’ (PG13) starring Judi Dench and Steve Coogan. Based on the 2009 investigative book by BBC correspondent Martin Sixsmith, the film focuses on Philomena Lee, the mother of a boy conceived out of wedlock – something that her Irish-Catholic community did not have the highest opinion of - and given away for adoption in the United States. Forced to sign a contract that did not allow any inquiry into the son’s whereabouts the story picks up, years later, in England. Having started a family and, for the most part, moving on with her life, Lee meets Sixsmith, a BBC reporter, with whom she decides to discover her long-lost son. Doors/ bar open at 7.00pm. Film starts at 7.30pm. Tickets: £5.00/£4.00. Advance tickets: from The Palace Tel: 01530 262400 or Halls Electrical Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability) Saturday, 26th April – A Murder Mystery Night. How good a sleuth are you? Could you be a ‘Miss Marple’ or the next ‘Sherlock Holmes’? A fun night of ‘dead ends’ and ‘red herrings’. Door/Bar open at 7.00pm. Starts at 7.30pm. Tickets: £5.00 available from The Palace Tel: 01530 262400 or Halls Electrical on Tel: 01530 260460. Regular bookings: Monday Mosaic Disability Services - 9.30am - 3.30pm. Contact Amanda Tebbutt on (0116) 2318720 0r (07912) 480961. Fitsteps – 6.15 – 7.15pm. FitSteps has been designed by Strictly Come Dancing stars Natalie Lowe and Ian Waite. Sally Eastham has been personally trained by them to bring you FitSteps the new dance fitness phenomenon. FitSteps is a unique dance fitness programme. Using the most popular Latin and Ballroom dances, they have developed a dance fitness programme that delivers results fast. Contact Sally Eastham on 07966 107244.

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Fitness Pilates class – 7.45pm – 8.45pm. Contact Michelle Scott-Worthington on (07887) 678367. Tuesday Bubbles Playgroup – 10.30am – 12 Noon. Contact Rachel Seabrook on (01530) 452144. Circuit Training – 6.45pm – 7.45pm. Contact Curtis Smith on (07870) 498110 or (01455) 291656. Tai Chi – 8pm – 9pm. Contact Doug Gerrard on (07969) 480684. Wednesday 60+ Fitness Pilates – 9.30am – 10.30am. Contact Michelle Scott-Worthington on (07887) 678367. Thursday Active Steps Workout – posture, balance and fitness class – 11am – 12 noon. Contact Michelle Scott-Worthington on (07887) 678367. Outlook Group (a social group for senior citizens) - 1.30pm – 3pm. Contact Elaine Hodgetts on (01530) 262400. Bingo – Doors open 7.30pm. Eyes down at 8pm. Licensed bar & refreshments. Everyone welcome. Friday Tai Chi – 10am – 11am. Contact Michael Cashmore on (07714) 215216. Childrens Dance Classes - Beginners Ballet 4.00-4.45pm; Beginners Tap 4.45-5.30pm; Musical Theatre 5.30-6.15pm Contact Miss Jessica of Rochelle School Of Dance (established over 60 years in the area) (01455) 636514, (07949) 121442 or office@rochelle-dance.com Saturday Community Morning at the Palace – 10am to 12 noon. Every Saturday (except the 1st Saturday each month) the Palace plays host to groups, organisations and associations from the village, including the Ibstock Historical Society. So if you would like to learn more about what is happening in your community, come along to the Palace. Also a variety of market stalls selling locally produced goods, including delicious home made cakes, plus produce from Ibstock’s very own Dairy, including milk, butter, yoghurt and cream. Light refreshments available. Sunday Gatling Fun Productions – local film group - 2.00-4.00pm. Every two weeks. If you are interested in being involved in the film making business, ring Ian Hodges on 07964 976099 for further details.

The Palace Community Centre is available to hire for regular events and commercial hire, as well as private parties and celebrations. The Palace has a fully licensed bar, kitchen facilities, large free car park opposite venue, good disability access and facilities, full PA and lighting system, large screen and wi-fi, making it an ideal venue for numerous types of events. SEE OUR WEBSITE www.thepalaceibstock.co.uk FOR MORE DETAILS

The Palace Community Centre Ltd., High Street, Ibstock, Leicestershire, LE67 6LH. Tel (01530) 262400. e-mail: enquiries@thepalaceibstock.co.uk Please mention What’s Around when responding to Advertisers - Many Thanks

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seasonal desserts No-fuss fruit tart Serve s Prep 8-10 No co 30 mins oking requir ed

Ingredients • 375g/13oz digestive biscuits • 75g/3oz softened unsalted butter • 400g/14oz cream cheese, at room temperature • 240g/8½oz readymade lemon curd, at room temperature • 125g/4oz fresh

blueberries • 125g/4oz fresh blackberries • 125g/4oz fresh raspberries • 125g/4oz fresh redcurrants or pomegranate seeds • 125g/4oz fresh small strawberries, half hulled, half stalks intact

1. Process the biscuits and the butter to a sandy rubble in a food processor, then press the mixture into the sides and bottom of the tart tin. 2. Place the mixture in the freezer (or fridge if that is not possible) for about 10–15 minutes. 3. Clean the bowl of the food processor, then process the cream cheese and lemon curd and spread it into the bottom of the chilled tart tin, covering the base of the tart evenly. (Alternatively, just mix the cream cheese and lemon curd together by hand.) 4. Arrange all of the fruit gently (so that it doesn’t sink into the filling too much) on top of the lemony cream cheese in a decorative manner. 5. Place the tart in the fridge for at least 4 hours, or preferably overnight. It does need to get properly cold in order to set enough for the tart to be unsprung and sliced easily. Courtesy Nigella Lawson

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Rice pudding with rhubarb compôte s4 Serve ur ho Prep 1 in d a e R y s min 10-30

Ingredients For the rice pudding • 200g/7oz pudding rice • 1.2 litres/2 pints of milk • 1 vanilla pod, halved • 200g/7oz caster sugar • 100g/3½oz clotted

cream For the rhubarb compôte • 100g/3½oz butter • 750g/1½lb rhubarb, washed and chopped • 100g/3½oz sugar • 1 vanilla pod, halved

1. For the rice pudding, bring a pan of water to the boil. Place the pudding rice into the pan and cook for three minutes before draining and rinsing with cold water. 2. Place the rice, milk, vanilla pod and sugar into a clean pan and bring to the boil. Simmer for 30 minutes, stirring occasionally. 3. Once the rice is cooked, stir in the clotted cream and leave to cool. 4. For the rhubarb compôte, melt the butter in a stainless steel pan before adding the chopped rhubarb, sugar and vanilla pod. Gently cook the rhubarb to a purée, stirring occasionally. 5. Remove the vanilla pod from the purée, scraping the remaining vanilla seeds into the rhubarb before placing the purée into a blender. Blend the mix thoroughly before passing through a fine sieve. Return the purée to a pan and keep warm. 6. To serve, place a large spoon of the rice pudding into the middle of a large bowl. Make a well in the middle of the rice and spoon in some of the rhubarb compôte. Courtesy Michael Caines

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This Months Jobs in the Garden The first thing to do this month is to stand back for a moment, and simply enjoy the beauty that Mother Nature has given us...listen to the birds singing...walk around the garden, seeing the new buds on your plants emerging from there deep winter sleep...dream a little, and then put on the gardening gloves and head out to make your dream garden a reality! A good tip before we begin.... “As you begin your quest for the perfect garden, don’t overdo it! It’s probably been a few months since you gave those muscles and bones of yours a good workout, so start out slowly and avoid that Monday morning backache.” Complete major pruning or removal of trees and shrubs before birds begin to nest. It is getting too late in the season for the removal of the larger limbs. Finish any other pruning of evergreens, including hard pruning of holly and yew hedges. Privet hedges that weren’t pruned in autumn can be done now. If very hard pruning is needed, do just one side and the other side next year, so as not to stress the plants. Then water general fertiliser into the soil. This is something I shall be doing to my own hedge this coming year. Magnolias, if you’re thinking of planting one, choose its position with great care, and make sure you allow the plant plenty of space as it will resent being moved later. Prepare the soil well first, by digging in plenty of leaf mould or compost. Water regularly over the coming months while the plant roots get established. Dead-head daffodils as soon as the flowers fade, so they don’t waste their energy producing seeds. Help build up the bulbs for next year by watering in a liquid general fertiliser. And do NOT fold the leaves over and tie up, leave them naturally to take in more goodness, for the bulb to produce the best flowers next year. Check young shrubs and trees that might have been loosened in any gales in your area. Firm the soil around them by pressing gently with your heel. If can start trimming your box hedges and topiaries now, but wait another three to four weeks in colder areas. Always use sharp secateurs/shears; if you have got a good eye for following the shape you want...then trim hedges freehand (my preferred method), but, if not, use string to mark the desired height/shape. Bedding plants which have been raised early under glass, should now be hardened off and given fresh air by moving them outside on mild days. What I do is I move them to a sheltered area by a wall, and then as the weeks go by, I steadily move them into areas that will make them more hardy, ready to plant out into my garden.

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becoming terrifyingly clear is there may be no way to stop him. Saving Mr Banks (2013) (DCD & Blue Ray

Transcendence (2014) Dr. Will Caster (Johnny Depp) is the foremost researcher in the field of Artificial Intelligence, working to create a sentient machine that c o m b i n e s the collective intelligence of everything ever known with the full range of human emotions. His highly controversial experiments have made him famous, but they have also made him the prime target of anti-technology extremists who will do whatever it takes to stop him. However, in their attempt to destroy Will, they inadvertently become the catalyst for him to succeed to be a participant in his own transcendence. For his wife Evelyn (Rebecca Hall) and best friend Max Waters (Paul Bettany), both fellow researchers, the question is not if they canbut if they should. Their worst fears are realized as Will’s thirst for knowledge evolves into a seemingly omnipresent quest for power, to what end is unknown. The only thing that is

Two-time Academy Award winner Emma Thompson and fellow double Oscar winner Tom Hanks star in Disney’s SAVING MR. BANKS, inspired by the extraordinary untold tale of how one of the most beloved stories of all time, Mary Poppins, was brought to the big screen. The film is a poignant, sharply funny and moving recounting of Walt Disney’s (Tom Hanks) quest to fulfil a promise to his daughters to make a film of their favourite book, and of its fiercely protective author PL Travers (Emma Thompson), who had no intention of letting her beloved nanny go to Hollywood. SAVING MR. BANKS follows Walt as he has to pull out all the stops to change PL Travers’ mind and is ultimately forced to reach back into his own childhood to discover the truth about the ghosts that haunt her. Together they set Mary Poppins free to become one of the most endearing films in cinematic history. Academy Award winner Paul Giamatti, Colin Farrell, Ruth Wilson and Jason Schwartzman round out the terrific cast.

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your stars Your Stars for the Month 2014 by Dan Worthaus Aries - March 20th - April 20th

Dear Aries, your demands and needs in love continue to remain strong in April, but may not be answered as you’d like for the time being. Matters improve after mid-month, however, and by May, you’re getting exactly what you want, when you want! Remember that a lover does have your best interests at heart, but you may be sending out confusing signals. A relationship from the past could capture your attention around the 21st. From mid-April, the focus is on money and possessions. April 21st - May 21st

You continue to lay low this month, dear Taurus, but you begin to come out of your shell from the 10-19, when others show more interest in your needs and wants. Love is tricky until the 9th, and could require you to make some personal sacrifices, after which you more easily and naturally attract others’ attention. Around the 21st, the lines between friendship and love could blur. It’s a strong time for personal enjoyment and rewards through friends and contacts. Gemini - May 22nd - June 21st

After a busy month of attention to career goals and professional matters, you’re feeling more sociable, dear Gemini. It’s a strong month for social affairs, group contacts, and friendships in general. It’s not without its complications, however, but you take pleasure in ironing out problems, particularly when it involves others’ issues! Love on the job, involving a superior, or through business could figure in April, especially around the 21st. Opportunities to expand your horizons, physically or mentally, arrive after the 24th. Love and intimacy are especially rewarding on the 4-6. Cancer - June 22nd - July 23rd

Professional matters are especially important in your life in April, dear Cancer. While complicated, towards the end of the month, great satisfaction from business affairs is likely to lift your spirits. The fruits of your labour are rewarded. In general, you have more energy at your disposal to pursue your professional goals purposefully. Singles are likely to find love while embarking on non-routine adventures. Interesting surprises are in store, particularly through foreign connections. Leo - July 24th - August 23rd

Some truly magical moments are likely to occur in the areas of partnering and love this month, dear Leo. Some of you may be meeting creative or spiritual people with whom you find much in common. The 10-16 is great for fun, creativity, entertainment, good humour, and adventure. Surprises are certainly in store for you. The 21-23 is strong for intimacy, security, and affection. Towards the end of April, career matters come into strong focus, especially money-making ideas, although you still manage to balance your life with rewarding extra-curricular activities. Virgo - August 23rd - September 22nd

Dear Virgo, your connections with other people, and your dependence on them, are brought to your attention in April. Shared finances, power plays, and other “give and take” matters are in strong focus now. It’s not a month in which your personal projects, needs, and desires are easily met, or even an issue on the table. You are focusing on your close personal relationships. The 4-7 brings intense interactions. Around the 21st, creative and exciting opportunities to attract or enhance a partnership occur. Money matters take precedence on the 9th.

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Libra - September 23rd - October 23rd Relationships continue to feel complicated until the 20th, dear Libra, after which you are more able to enjoy your social life. Your goals are clearer and you are less likely to give off confusing or mixed signals to others. There is a strong connection between love and work this month, and if social opportunities through work present themselves (which is very possible), be sure to grab them. You could find yourself attracting (or attracted to) more creative or spiritual sorts of people these days. Money matters are complicated on the 1-4. Scorpio - October 24th - November 22nd

Romantic and creative excitement are in store for you this month, dear Scorpio, particularly on the 14-15 and 20-22. Nevertheless, there is a lot of work that needs to be done, and you fortunately are in the right frame of mind to take care of business. The 23rd brings golden career opportunities. Money matters that have to do with domestic affairs, real estate, and creative projects are very strong. Your decorating sense is also high, and you are likely in the mood for a home “makeover”. Sagittarius - November 23rd - December 21st

Plenty of opportunities for extra-curricular activities arise in April for you, dear Sagittarius. Playful activities, enjoying hobbies, getting out and about, and generally finding pleasure in life are themes this month. You are also absorbing information like a sponge, so all matters related to learning, teaching, speaking, and writing are expected to run particularly well this month. Fortunate events surrounding your home and family are likely. The 9-11 is strong for personal recognition, and you might come to a friend’s rescue. Capricorn - December 22nd - January 20th

Your intuition is powerful this month, dear Capricorn, particularly for financial and domestic matters. April is more a month for setting goals and visualizing instead of taking aggressive action. The 17th is strong for work, communications, and mental output. Spending time, and possibly money, on the home and family is likely this month. Until the 21st, your focus is strong on inner psychological growth, after which you are more able to let your hair down and enjoy some “play” time. Aquarius - January 21st - February 19th

Friends and connections figure strongly in your month, dear Aquarius. Friends may even be of practical benefit in addition to spiritual. April is also notable for attracting money, rewards, or gifts. Your intuition for making money is top notch. Enthusiasm for learning brings you rewards this month, and your mind is especially sharp. Communications are strong, and love may even come through them, or through learning environments. Intellectual ties in existing relationships assume more importance to you than usual. Pisces - February 20th - March 20th

April brings financial matters to your attention, dear Pisces. You are busy thinking about, discussing, and organizing your personal finances. However, be sure to put off major financial outlays until after the 17th. Take this time to budget. The 14-16 brings personal recognition, particularly on the job, and a few surprises. You could find yourself acting on a whim, and certainly confidence is with you now. Career opportunities are strong this year, and begin to show themselves in April. You may be leaning towards more spiritual or creative work.

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what’s on Friday 4th April 2014 Simon Evans - Leashed. Standup comedian Simon Evans returns by popular demand after a sellout run at Edinburgh Fringe 2013. At Century Theatre, Snibston starting at 8.00pm. Admission £12 advance, £14 on the door. For more details call 01530 278444. Saturday 5th April The Everly Brothers and Friends Tribute Show Including special guest tributes to: Hank Marvin (The Shadows), Buddy Holly & Jerry Lee Lewis. This spectacular 2 hour tribute show is simply unrivalled anywhere. Get your tickets now and enjoy The Temple Brothers as they bring to life, the magic of THE EVERLY BROTHERS!!! Performance start time will be 8pm. Tickets: £10 available from The Palace Tel: 01530 262400 or from Halls Electrical, High Street, Ibstock, Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability) Please check with ticket outlets to avoid disappointment. Saturday 5th April 2014 Moira Community Day. Come and join us on Saturday April 5th from 11-4 pm at Moira Village Hall, enjoy a day reminiscing with the Heritage and Heart of the Forest Group. Also see displays and demonstrations from young people from within the community. Variety of stalls with home made cakes, hot and cold refreshments

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available. Raffle in aid of the Village Hall. The Trustees raised £17,000 for installation of double glazing through grants from Leicestershire County Council and Hicks Lodge Trust.The Hall will be receiving a special award on that day from ‘Biffa Environmental’ our main funder in recognition to saving energy. Entrance Free. Tuesday 8th April 2014 Delicate Wired Rose Spray - School of Sugarcraft Thringstone. Learn how to create a delicate spray of wired roses and accompanying foliage which would look beautiful on a ladies Birthday cake or an Anniversary cake. As well as making the components you will carefully colour them to give a realistic effect.All tools and materials are supplied so you have no additional costs. Refreshments included. 3 Sessions – Tuesday mornings at Thringstone Community Centre. 10am – 12noon. Price: £45.00 for further details see website at www. sallysschoolofsugarcraft. co.uk. Friday 11th April 2014 Gerald Dickens in Great Expectations. Charles Dickens’ great great grandson performs Dickens’ masterpiece, - playing every character himself! At Century Theatre, Snibston starting at 7.30pm. Admission £14. For more details call 01530 278444.

Friday 25th April 2014 Mandela: Long Walk To Freedom (12A). Featuring a towering performance by Idris Elba as Nelson Mandella. At Century Theatre, Snibston starting at 7.30pm. Admission £3.50 pay on the door. For more details call 01530 278444. Saturday 26th April A Murder Mystery Night. How good a sleuth are you? Could you be a ‘Miss Marple’ or the next ‘Sherlock Holmes’? A fun night of ‘dead ends’ and ‘red herrings’. Door/Bar open at 7.00pm. Starts at 7.30pm. Tickets: £5.00 available from The Palace Tel: 01530 262400 or Halls Electrical on Tel: 01530 260460. Saturday 7th June 2014 Netherseal Fete. Stalls galore, food & drink, live music, displays, exhibits, performances, bar, animals, Dog Show, RAF flypast and a few surprises. Tel: 01283 761202, Email: newlands@ leonardcheshire.org. All funds to charity. Organised with Ashby Castle Rotary Club. 12.00 - 5.00. At Newlands House “Leonard Cheshire Disability home”, Main St, Netherseal DE12 8DA. Admission. £1.50, under 12’s free. For more information call 01283 761202. It’s free to have your event details published in the What’s On section. Either email us with your details to info@whatsaround.co.uk or fill out our on-line event form at www. whatsaround.co.uk. Space permitting we’ll get your event noticed.

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index I n d ex o f Ad ver tise rs

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GIRLGUIDING ASHBY DISTRICT URGES MORE PEOPLE TO VOLUNTEER Girlguiding Ashby is calling on residents of the Ashby area to give some time to allow local girls and young women to enjoy a wide range of exciting activities, as well as acquire new skills and experiences themselves. Girlguiding Ashby needs volunteers to give time to support their local groups. There are a huge number of opportunities to get involved in addition to working directly with groups such as Occasional helpers, Residential helpers, Fundraisers 2014 is the year of the Brownie Centenary with a lot of exciting opportunities for the Brownies to take part in around Leicestershire for example a sleepover in a unusual venue such as New Walk Museum, The space Centre, Snibston Discovery Park and Conkers. Girlguiding has an ongoing campaign to seek out more adult members. The organisation is hugely popular, with more than half a million members and volunteers around the UK. Julia Peters is an Assistant Leader with 3rd Ashby Brownies She said: “Being a volunteer for Girlguiding has helped me develop my team working and leadership skills. Also, it’s fantastic to see girls grow in confidence and have fun” Abi Salter is a Guide Leader with 3rd Ashby Guides She said “Being a leader is very rewarding, watching the girls making friends, taking part in different activities and having fun!” Helen Oliver is a Ranger Leader with 3rd Ashby Rangers She said “Guiding has given to me an amazing life long opportunity to make amazing friends, develop through my adult hood to be an organiser, a planner, an events manager, an outdoor lover and mostly see young girls grow into being inspirational young women. People ask me why I do it and I always say I love it. I have had millions of opportunities with guiding for travel and excitement. Trying things I never thought I would do some I loved and others I have thought no not again but at least I have done it once! If someone was to ask me should they volunteer I would always say come and meet us, come and see what we are like and once you are with us you will soon be hooked. The hardest part is that first step. You take it and you will be supported for the rest of your life!” Girlguiding offers a range of flexible volunteering opportunities to enable girls and young women to grow in confidence and discover their full potential in a safe, girl-only space. For further information call 0800 1695901 or visit www.girlguiding.org.uk or contact Marie Nevin, Ashby District Commissioner 07429640740

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Our popular programme of summer walks has been finalised and this year we are offering the following:

Wednesday 21st May – Town History Walk

Wednesday 13th June – Town History Walk plus

Wednesday 16th July – Scandal and Murder

Wednesday 13th August – Darkest Ashby

Wednesday 17th September – Pubs and Alehouses

All walks are led by one of the Museum Trustees and start at the Museum at 7p.m.. The cost is £3.50 per person. It is essential to book a place by phoning, 01530 560090, or call in at the Museum. Following on from the Ibstock History Society’s exhibition, the next temporary exhibition from 9th May to 27th June will be celebrating Ashby Bowls Club’s 125 year history. First entry in the minutes book reads - Monday evening, 12th August 1889, some gentlemen of Ashby met on the bowling green in the Bath Grounds to form a bowling club. At that time, the Royal Hotel and Baths, together with the Bath Grounds were owned and administered as a Spa by the Ashby de-laZouch Baths & Hotel Co. Ltd. The Baths & Hotel Co. readily agreed to the formation of the Club and the conditions of tenancy were mutually agreed. It appears from the Minutes of meetings at the time that the Secretary of the Company was also a founder member of the Club. The first President was Mr E. Simpkin and Mr R. Allocock was Secretary, there were a total of 21 members. The first Club match took place on Wednesday, 21st August 1889 against Burton United Bowling Club (a mere nine days after the Ashby Clubs formation). Ashby Bowling club has been on the Bath Ground since it was founded apart from a short period in 1928 when it moved to Hood Park. This year in celebration of our 125th year Ashby Bowls will be host matches against Bowls England, Midlands Counties Bowling Association and Leicester Bowls Association. There will also be a Celebration Match against 6 local bowling Clubs. There will be a display in Ashby Museum from May 9th to 27th June which will give a full history of the club illustrated with photos, memorabilia and various items of interest. The next Kids’ Club on Saturday April 5th will feature the Romans. Young Historians is the subject for the club meeting on May 3rd. Friends of Ashby Museum Having just had the Derby Police Male Voice Choir concert and a coffee morning , we are having a break until our next coffee morning at the Museum on Wednesday 14th May at 10.30. John Louch will be our speaker, talking about his early days as a ‘Rookie Copper’. A date for your diary: The Ian Clews Memorial Quiz will be held on Friday 10th October at Packington Village Hall.

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What's Around Magazine April 2014  

Your Local Community Magazine promoting local businesses and services to residents throughout the local areas of... Ibstock, Ravenstone, Sni...

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