BRITISH TOURING CAR CHAMPIONSHIP donington park MEDIEVAL DAY leicester racecourse HISTORICAL FESTIVAL donington park SOUL AND MOTOWN TRIBUTE ibstock
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SEASONAL RECIPES | COMMUNITY EVENTS | REVIEWS | SERVICES | PUZZLES ISSUE 117 - APRIL 2015
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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
Easter Holidays & Kids Page 26
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 45
Seasonal Desserts Page 42
Food & Drink 8
Seasonal Recipes
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Crab linguine
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Roast loin of lamb, peas, lettuce and bacon
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Salmon and watercress tart
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Seasonal Desserts
Monthly Features
Copy deadline for may 2015 is 15th apr 2015
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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
40
The Palace
General
43
Jobs in the Garden
2
British Touring Car Championship
44
Just for Kids (by I4 Design & Print)
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Easter Holidays and children
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Good New Films and those you may have missed
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Worthy Wines: Mixed
46
Your Stars by Dan Worthaus
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Ibstock in Bloom
48
What’s On
58
Ashby Museum News
50
Index of Advertisers
59
St George’s Weekend - Ravenstone
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Small Ads/Classifieds
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seasonal recipes Easter lamb with peas Serves 6 mins Prep 30 time g in k o o C urs o h 2 1 to Ingredients • 1kg/2lb 4oz boned lamb shoulder, cut into large chunks • salt and freshly ground black pepper • 150ml/5fl oz extra virgin olive oil • 2 onions, roughly chopped • 1 large carrot, sliced • 1 celery stalk, roughly chopped • 5 garlic cloves, crushed
• ½ x 50g/2oz tin anchovy fillets • handful thyme sprigs • 1 red chilli, sliced • 250ml/9fl oz white wine • 25ml/1fl oz white wine vinegar • 250g/9oz fresh or frozen peas • 400g/14oz potatoes, cut into quarters • 200g/7oz cherry tomatoes, halved • bread, to serve
1. Season the lamb chunks with salt and freshly ground black pepper and set aside. 2. Heat the olive oil in a large lidded pan and fry the onions, carrot and celery for 4-5 minutes, or until softened. 3. Add the garlic, anchovies, thyme and chilli, and continue to cook, stirring, until the anchovies have almost dissolved into the oil. Add the lamb chunks and fry for a further 4-5 minutes, or until browned all over.
Serves Less tha 4 n 30 Cooking min time 10 to 30 mins Ingredients • 50g/1¾oz unsalted butter • 2 shallots, finely chopped • 2 lemongrass stalks, tough outer leaves discarded, soft core finely chopped • 2 garlic cloves, finely chopped • 10cm/4in piece fresh root ginger, peeled, finely chopped • 1-2 red chillies (depending on their heat), finely sliced • 200ml/7oz white wine
• 330ml/11fl oz coconut water • 160ml/5½fl oz coconut cream • 2kg/4lb 8oz mussels, rinsed, scrubbed, beards removed (discard any mussels that do not close tightly when tapped firmly) • 2 tbsp olive oil • 1 loaf sourdough bread, thickly sliced • 2 tbsp roughly chopped fresh coriander leaves • salt and freshly ground black pepper
1. Melt the butter in a heavy-based, lidded pan over a medium heat. Add the shallots, lemongrass, garlic, ginger and chilli(es) and fry for 4-5 minutes, or until softened but not coloured. 2. Increase the heat to high, then pour in the wine, coconut water and coconut cream and bring to the boil. Add the mussels and cover the pan with the lid. Cook for 4-5 minutes, or until the mussels have opened (discard any mussels that do not open during cooking).
4. Stir in the wine and continue to cook until the volume of the liquid has reduced by half, then add the vinegar. Reduce the heat to low, cover and simmer gently for 20 minutes.
3. Meanwhile, heat a griddle pan over a high heat. When the pan is hot, drizzle the olive oil over the bread slices and grill the bread for 30 seconds on each side, or until chargrill marks appear on both sides.
5. 5. Add the peas, potatoes and tomatoes, cover again and continue to cook for about an hour, until the sauce has reduced by half.
4. When the mussels have cooked, stir in the coriander leaves, then season, to taste, with salt and freshly ground black pepper.
6. 6. Serve hot with plenty of bread to mop up the sauce.
5. To serve, spoon the mussels, and the cooking liquor, into four bowls. Serve the bread alongside.
Courtesy Gennaro Contaldo
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Lemongrass and ginger mussels
Courtesy James Martin
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Book Review Too!
by Buck Verm
Memory Man By David Baldacci Amos Decker would forever remember all three of their violent deaths in the most paralyzing shade of blue. It would cut into him at unpredictable moments, like a gutting knife made of colored light. He would never be free from it. When Amos Decker returned home sixteen months ago to find the bodies of his wife and only daughter, he didn’t think he could carry on living. Overwhelmed with grief, he saw his life spiral out of control, losing his job as a detective, his house and his self-respect. But when his former partner in the police, Mary Lancaster, visits to tell him that someone has confessed to the murder of his family, he knows he owes it to his wife and child to seek justice for them. As Decker comes to terms with the news, tragedy strikes at the local school. Teenagers are gunned down, and the killer is at large. Following the serious brain injury Amos suffered as a professional footballer, he gained a remarkable gift - and the police believe that this unusual skill will assist in the hunt for the killer. Amos must endure the memories he would rather forget, and when new evidence links the murders, he is left with only one option. Memory Man will stay with you long after the turn of the final page.
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recipe Crab linguine Serves 4 Prep Time less than 30 mins Cooking Time 10 to 30 mins Ingredients For the brown crab 1 x 900g/2lb cooked brown crab, 350g/12oz fresh crabmeat For the pasta 315g/11oz linguine 25g/1oz sea salt For the sauce 55ml/2fl oz olive oil 1 garlic clove, finely chopped 4 spring onions, finely chopped ½ tsp finely chopped red chilli 275g/10oz picked fresh white crabmeat 25ml/1fl oz dry white wine 1 tbsp chopped fresh flat leaf parsley 1 tbsp chopped fresh basil salt and freshly ground black pepper Method 1.
For the brown crab, first remove the legs by twisting them off where they meet the body. Remove the claws by pulling them off from the body. Separate the crab body from the central part of the crab by placing the crab on its back (hard shell-side down). Put your hands under the edge of the crab and push upwards until you hear it break. You may need to use a heavy knife to help you lever the crab apart.
2.
Remove all ten of the spongy ‘dead men’s fingers’ and discard. Drain any excess water from the shell of the crab and remove the stomach sac and hard membranes inside the shell.Use a spoon to remove the brown meat from the shell and place into a bowl (it can be used in another recipe).
3.
Crack the two large front claws and pick out the white meat. Place all of the white meat on a metal tray and check thoroughly for any pieces of shell. Cover and chill in the fridge until needed.
4.
For the pasta, bring a large pan of salted water to the boil, add the
5.
sea salt and cook the linguine for 7–8 minutes, or according to packet instructions, until al dente.
6.
Meanwhile, for the sauce, heat the olive oil in a large, deep frying pan and add the garlic, spring onions and chilli. Gently fry for about 1-2 minutes, or until softened but not coloured. Stir in the crabmeat and cook for another minute, or until heated through.
7.
Add the wine to the pan and cook until most of the alcohol has evaporated. Courtesy Angela Hartnett
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recipe Roast loin of lamb, peas, lettuce and bacon Serves 4 Prep Time less than 30 mins Cooking Time 10 to 30 mins Ingredients 2 loins of lamb, boned, weighing 600g/1lb 4oz in total salt and freshly ground black pepper 2 tbsp vegetable oil 2 rashers smoked streaky bacon, diced 1 onion, diced 500ml/1lb 2fl oz lamb stock 110g/4oz peas, cooked 50g/2oz butter 1 Little Gem lettuce, shredded 1 sprig mint Method
NOTE COOK’S ompanied mb acc Roast la int and lettuce, ,m by peas aptures Spring’s ec . ip c this re eshness ss and fr sweetne
1.
For the lamb, preheat the oven to 160C/325F/Gas 3.
2.
Season the lamb well with salt and pepper.
3.
Place a heavy-based, oven-proof frying pan over a medium heat. When it is hot, add one tablespoon of the vegetable oil.
4.
Put the lamb into the pan and colour it all over, turning it so that all sides brown evenly. Don’t rush this, the dish will have much more flavour and a deeper colour if you take your time.
5.
Transfer the lamb, in the frying pan, to the oven, and bake for 8-10 minutes.
6.
Remove the lamb from the oven, take it out of the frying pan and set aside to rest for 10-15 minutes.
7.
In another frying pan over a medium heat, add the remaining vegetable oil and fry the bacon until crisp and golden-brown.
8.
Add the chopped onion and cook for a further two minutes. Then pour over the lamb stock to cover the bacon and onion and bring to the boil.
9.
Add the peas, butter, the lettuce and the mint, and season with salt and pepper to taste. Simmer for a minute or two until the lettuce is cooked.
10. To serve, slice the lamb, pour the pea, bacon and pesto mixture into a large bowl or individual serving dishes, and arrange the lamb slices on top. Courtesy Bryn Williams
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healthy living Easter Holidays, Children & Food Are you a parent and looking forward to spending time with your kids over the Easter holidays? Or do you dread the two weeks whilst they are arguing with their siblings or playing up because they are bored and need entertaining? Do you feel stressed and find yourself looking forward to the day that they go back to school? If so, you need to learn how to relax. There are many ways in which we can relax and unwind but most of us just go through life dealing with everything that is thrown at us. The foods and drinks that you consume can make a difference to how relaxed or stressed you feel. If you drink herbal teas which are sold for their relaxation properties you know that you will feel calmer after drinking one, but what about all the other foods which help you to relax? Suffering from a tension headache? According to a recent study, smelling a green apple can help to relive some of the pain of a headache. (www.eatingwell.com) Milk is known to have a relaxing effect on the mind as does dark chocolate. This is supposed to reduce stress levels in the brain. However, it does have to be very dark chocolate which has high levels of cocoa solids. It also doesn’t mean that you can eat your body weight in Easter eggs!
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Fancy something sweet? Honey contains tryptophan, this helps to reduce anxiety and calm you down. The worst foods or drinks you can indulge in when stressed include: Energy drinks. These little cans or bottles of ‘energy’ are full of caffeine and sugar. These cause you to have ‘jitters’ and then a sugar slump. Alcohol: It may seem to be the best course of action to take when you are stressed and the kids are driving you mad but alcohol stimulates the release of cortisol making you more stressed. Coffee: you know that coffee is a stimulant but they contain caffeine and also drinks such as lattes or mochas also have high levels of sugar in them. There are many ways that you can reduce your stress. Go for a long walk in the countryside and breathe in the fresh air. Find some time to relax and have a shoulder massage. We hold a great deal of tension in our shoulders and neck. A massage with aromatherapy oils can reduce that tension and release tight muscles making you feel calm and ready to take on your day. Place a few drops of lavender oil into an oil burner, not only will this help you to create a relaxed atmosphere but it may also calm the kids down a bit. Alternatively, buy some ear plugs and carry on!
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recipe Salmon and watercress tart Serves 4-6 Prep Time 30 mins to 1 hour Cooking Time 30 mins to 1 hour For the pastry case 200g/7oz plain flour, plus extra for dusting 100g/3½oz butter, cut into small pieces, plus extra for greasing 1 free-range egg yolk a little water For the filling 400g/14oz salmon fillet a little butter or groundnut oil salt and black pepper 2 large handfuls watercress 4 free-range eggs 400ml/14fl oz double cream
NOTE COOK’S d lmon an , rich sa e this y tr s a p Buttery ss mak ra watercre peppery he by Nigel Slate ic . u to q e y m m e ho crea t to com real trea
1.
For the pastry case, put the flour and butter into the bowl of a food processor. Add a pinch of salt and blitz until the mixture resembles fine breadcrumbs. If you the butter into the flour in a bowl with your fingertips.
2.
Add the egg yolk and enough water to bring the dough to a firm ball. The less water you add the better, as too much will cause your pastry case to shrink in the oven.
3.
Pat the pastry into a flat round on a floured surface then roll out to a rough circle large enough to line the tart tin. Lightly butter the tin, dust it with a small amount of flour, shake out any surplus then lower in the circle of pastry. Push the pastry right into the corner where the rim joins the base without stretching it. Make certain there are no holes or tears. Trim the overhanging pastry and place in the fridge to chill for 20 minutes.
4.
Set the oven at 200C/400F/Gas 6. Put a baking sheet in the oven to warm. Line the pastry case with kitchen foil and baking beans and slide onto the hot baking sheet. Bake for 15 minutes, then remove from the oven and carefully lift the beans and foil out.
5.
Return the pastry case to the oven for five minutes or so, until the surface is dry to the touch. Remove from the oven and set aside. Turn the oven temperature down to 180C/350F/Gas 4.
6.
For the filling, place the salmon in a baking dish, brush with oil or butter, season lightly with salt and pepper and bake for 15 minutes, or until the flakes part easily. Remove from the oven and leave to cool a little, then break into large pieces. Place the pieces of fish inthe tart case.
7.
Wash the watercress leaves and remove and discard the thickest of the stems. Put the still-wet watercress into a saucepan, cover tightly with a lid and place over a high heat. Cook for a couple of minutes,or until the leaves wilt a little. They should keep their colour. Turn the watercress over once with tongs, let it steam a further few seconds,then remove from the heat, cool under cold running water and squeeze dry.
8.
Tuck the watercress into the tart case in between the salmon pieces.Gently whisk the eggs and cream, pour into the case and bake for 25 minutes, or until set. Serve warm.
prefer, rub
Courtesy Nigel Slater
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WORTHY WINES : MIXED Majestic Wine plc is a multi award-winning company, priding itself on customer service and very competitive prices, for their excellent ranges of impressive wines, champagnes, spirits, liqueurs, beers and other beverages, with knowledgeable staff and advice (if required), always available. On this occasion I was looking for white and red wines, plus a sparkling and a dessert wine. Villemarin Picpoul de Pinet (France), I found to be floral on the bouquet and refreshing for the mouthfeel. This popular wine is produced utilising the Piquepoul grape variety (late ripening). Chardonnay is always a regular choice for many and Edna Valley (USA), has a great production from California. Splendid flavours exude onto the palate, with an excellent finish. For my red wine selections I located a superb Viña Eguia Rioja Reserva. This highly-rated, oakaged Spanish wine is produced using selected Tempranillo grapes from the best vineyards. A bright cherry-red colour and enticing bouquet of fruits lead to the grand mouthfeel, with a very good, long finish. Viñalba Parrilla Malbec (Argentina), is a powerful red. Argentinian Malbecs are really great. The bouquet and dark fruit flavours are perfect and the wonderful finish is always appreciated, Fantastic with steaks and grills, etc. Chandon Argentina was established in 1959 by Moët & Chandon. Chardonnay and Pinot Noir varietals are expertly blended, using the
traditional method, to produce Chandon Brut NV sparkling wine. A delicate bouquet and an abundance of tiny bubbles make this perfect for an apéritif and it is selected for many events and occasions. I chose New Zealand for a dessert wine. The Ned Noble is sweet and the citrus flavours are excellent, on the extended palate. The botrytised grapes, from Waihopai River vineyards, are specially selected and used to great advantage, for this production. Splendid! With free spotlight tastings – sometimes with the opportunity to meet the winemakers – and the free seasonal tasting events, plus good discounts for mix and match, I found Majestic Wine easily located and to have something for everyone and all occasions, with free delivery and free glass hire available, too. All details, including ordering online, can be located on the website. www.majestic.co.uk
As always, Enjoy!
Trevor Langley
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The Gemini Effect by Chuck Grossart
From its first sentence—‘The extermination of the human race began in a salvage yard’—The Gemini Effect blazes out of the gate and never slows down. Based loosely on genetics research conducted during World War II, the story races through a complex and devastating arc of conspiracy and mayhem with breathless abandon. For a debut novelist, Chuck Grossart tells a tale with surprisingly little fat, and the book’s breakneck pace was a big part of why it won the 2014 Amazon Breakthrough Novel Award for Science Fiction, Fantasy, Horror. But it’s not only fast. The awards committee and I also loved the book’s ‘good guys’, particularly two admirable women—biowarfare specialist Carolyn Ridenour and US vice president Allison Perez— whose unerringly noble motivations provide the few moral beacons in Chuck’s apocalyptic world, where everyone faces imminent risk. What I love best about this story, though, is its commitment to upping the ante again and again, chapter after chapter. I lost track of how many times I paused to ask no one in particular, ‘Wait, there’s more?’ And until the very end there’s always more: more stunning plot twists, more cliffhangers and more at stake in how it all plays out. As the conspiracy unfolds and the death toll mounts, we’re driven towards a surprise that forces us to stare in the mirror and face the often violent lengths we’ll go to to preserve our way of life. Yet The Gemini Effect is still a hefty dose of screaming fun. So buckle up and settle in for a wild white-knuckle ride.
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the palace
April’s forthcoming events at the Palace are as follows: Saturday, 4th April - The multi award winning Little Acorn Production Company present: Three one act plays. A drama and two comedies. Drama; ‘The Canary Cage’ by Diane Raffle. Three women all with a story to tell, but is one of them a killer? Comedy; ‘Caught in the Act’ by Bruce Kane. A couple in bed and the partner asks that fatal question, ‘How was it for you’ and gets some surprising answers. Comedy; ‘Job for Life’ by Wayne Roberts. A security guard spends his life guarding a box, but what’s in the box? A fish and chip supper will also be provided during the interval with tea, coffee and cake to follow and a licensed bar available. Tickets are £10 each and only available in advance. Contact Chris Shreeve on 014455 631235, email Cchriszena@aol.com or the Ibstock Palace 01530 262400 for more details or tickets enquiries Doors open 7.00p.m., show starts at 7.30p.m. Friday, 17th April – Palace Film Night. Enjoy a drink from the bar whilst watching a great film in this unique venue; One of the oldest surviving cinemas in the country. ‘The 100 foot Journey’ (PG). Hassan Kadam (Manish Dayal) is an extraordinarily talented and largely self-taught culinary novice. When he and his family are displaced from their native India and settle in a quaint French village, they decide to open an Indian eatery. However, Madame Mallory (Helen Mirren), the owner of an acclaimed restaurant, just 100 feet away, strongly objects. War erupts between the two establishments, until Mallory recognises Kadam’s impressive epicurean gifts and takes him under her wing. 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, 18th April – Palace Social Dance. A very popular evening of Ballroom, Latin, and Sequence Doors & bar open at 7.30 pm. Dancing from 8.00 pm ‘till 11.00 pm. Tickets: £5.00 from The Palace Tel: 01530 262400 or Halls Electrical Tel: 01530 260460. Friday, 24th & Saturday, 25th April – THE PALACE PLAYERS present ‘Curtain Call’, a comedy by Bettine Manktelow. A chaotic day in the life of Alec Partridge, the manager of the Thurlow Playhouse. The director of an amateur production of Oklahoma demands real horses in the show; an Arts Council agent arrives to assess the theatre’s eligibility for a grant and emotions are running high…what could possibly go wrong!!! Performance starts at 7.30pm. Tickets: £5.00. Advance tickets: from The Palace Tel: 01530 262400 or Halls Electrical Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability) Please check with ticket outlets to avoid disappointment. Saturday 25th April – The Clothes Show – special extended community morning featuring special clothes event with top fashion brands at bargain prices, plus all the usual Community Morning stalls, crafts and groups. Open 10am til 1pm. Regular bookings: Monday Mosaic Disability Services - 9.30am - 3.30pm. 2318720 0r (07912) 480961.
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Contact Amanda Tebbutt on (0116)
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Zumba Fitness – 6.30pm – 7.30pm. Ditch the workout – join the party! Contact Laura on (07702) 345586. Fitness Pilates class – 7.45pm – 8.45pm. (07887) 678367.
Contact Michelle Scott-Worthington on
Tuesday Bubbles Playgroup – 10.30am – 12 Noon. Contact Rachel Seabrook on (01530) 452144. Circuit Training – 6.45pm – 7.45pm. (01455) 291656.
Contact Curtis Smith on (07870) 498110 or
Tai Chi – 8pm – 9pm. Contact Doug Gerrard on (07969) 480684. Wednesday 60+ Fitness Pilates – 9.30am – 10.30am. (07887) 678367.
Contact Michelle Scott-Worthington on
Thursday ‘Healthy Hearts’ Low Impact Physical Training – 9.30am – 10.20am - improve co-ordination, circulation, strength and endurance. Suitable for GP referral participants. Contact Michelle Scott-Worthington on (07887) 678367. 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. Hodgetts on (01530) 262400. Bingo – Doors open 7.30pm. Everyone welcome.
Eyes down at 8pm.
Contact Elaine
Licensed bar & refreshments.
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, crafts, handmade cards and gifts, plus produce from Ibstock’s very own Dairy, including milk, butter, yoghurt and cream. Light refreshments available. Sunday Gatling Gun 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 Gooseberry cupcakes Make Prep s 12 30 min s Rea 30 min dy in s to 1 hr
Ingredients • 4 tbsp caster sugar • 100g/3½oz gooseberries, trimmed • 120g/4oz ground almonds • 75g/2½oz plain flour • 150g/5½oz icing
25 Makes s 30 min in Ready rs u o h 2 over
sugar • 6 free-range egg whites, lightly beaten • 100g/3½oz unsalted butter, melted, plus extra for greasing • 2 tbsp elderflower cordial • icing sugar, to dust
1. Preheat the oven to 150C/300F/Gas 2. Brush a bun or muffin tin with melted butter. 2. Place the caster sugar with two tablespoons of water into a small saucepan and heat, stirring, until the sugar has dissolved. Add the gooseberries and simmer in the syrup for five minutes until soft, stirring occasionally, but be careful not to break them up too much. 3. In a large mixing bowl, combine the almonds and flour then sift in the icing sugar. 4. Stir in the egg whites until just combined, then stir in the melted butter and the elderflower cordial. 5. Transfer the batter in spoonfuls to the muffin tin. Place 3-4 stewed gooseberries into the centre of each cake. 6. Bake in the oven for 35-40 minutes, or until the cakes feel springy to touch and begin to pull away from the edges of the tin. 7. Remove from the oven and allow to cool in the tin for five minutes, then transfer carefully to a wire rack. These are best eaten warm with a dollop of cream. Courtesy Emily Angle
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English almond butter
toffee
Ingredients
• groundnut oil, for greasing • 400g/14oz flaked almonds • 450g/1lb unsalted butter
• 500g/1lb 2oz granulated sugar • 1 tsp vanilla extract • 200g/7oz milk chocolate, broken into small pieces
1. Preheat the oven to 180C/350F/Gas 4. Grease a baking tin 42x27cm/17x11in and 4cm/1½in deep with groundnut oil. 2. Place the almonds on a second, clean baking tray and toast in the oven for 15 minutes, turning them over and around after five minutes and taking care not to singe the edges. Remove from the oven once golden-brown and set aside to cool. 3. Place the butter in a deep, heavy-bottomed pan and melt it gently. Add the sugar and stir until it has dissolved. Place a sugar thermometer in the pan, bring the mixture to the boil and bubble on a medium heat until it reaches 120C/250F. This takes about five minutes. 4. Add three-quarters of the toasted almonds and the vanilla extract to the sugar and butter mixture and give it a couple of brisk stirs with a wooden spoon. Be careful as the mixture will bubble up a fair bit. 5. Bring the mixture back to a rolling boil and, on a moderate heat, bubble slowly and steadily, stirring frequently, for around 15 minutes until the temperature reaches 150C/302F. Take care, as it will stay for a long time at 135C/275F and then quickly go up to 150C/300F. You need to catch it when this happens or it will start to burn. 6. As soon as the temperature nudges 150C/300F, whip the pan off the heat and pour the goldencoloured mixture into the greased baking tin. Don’t worry if it looks a little oily. Leave to cool for one hour. 7. Place the small pieces of chocolate evenly over the top of the still-warm toffee and leave to melt. Spread out the chocolate with a palette knife. 8. Roughly grind the remaining almonds in a food processor and scatter the crumbs over the melted chocolate. Leave to cool. 9. To remove the toffee from the tin, take a flat screwdriver or toffee hammer and break it into chunks and store in the fridge.
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This Months Jobs in the Garden 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, but, if not, use string to mark the desired height/shape. Prune forsythias by cutting 1/3rd branches hard back AFTER flowering. Prune summer-flowering shrubs...for example: buddleia, lavatera, hardy fuchsias and hydrangeas. Move or divide spring bulbs (do this before leaves die down). Deadhead tulips and daffodils; leave stems and leaves loose, to die down. Inspect your trees before the leaves emerge, to see if some pruning is required. But, remember that birches or maples should not be pruned in the spring. Leave these until late summer or autumn, as they bleed profusely, as this is the time when the sap begins to rise, and pruning cuts will not heal. Finish pruning roses, cut them back to some good strong shoots.
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The Imitation Game (2015) (DVD & Blu-ray) THE IMITATION GAME is a gripping, acclaimed thriller that tells the incredible true story of unsung war hero Alan Turing, the British mathematician responsible for cracking the German Enigma code during World War II. Benedict Cumberbatch (The Fifth Estate, Star Trek Into Darkness, and TV’s Sherlock) and Keira Knightley (BAFTA nominee for Atonement, Oscar nominee for Pride and Prejudice) star as Turing and his ally and fellow code-breaker Joan Clarke, alongside a top-notch cast, including Matthew Goode (Stoker, A Single Man), Mark Strong (Tinker Tailor Soldier Spy), Rory Kinnear (Skyfall), Charles Dance (Gosford Park, TV’s Game of Thrones), Allen Leech (In Fear, TV’s Downton Abbey) and Matthew Beard (An Education). Insurgent 2015 As she searches for allies and answers in the wake of the uprising, Tris and Four are on the run. Being hunted by Jeanine Matthews, the leader of the
Erudite faction, Tris and Four will race against time as they try to figure out what Abnegation sacrificed their lives to protect, and why the Erudite leaders will do anything to stop them. Haunted by her past choices but desperate to protect the ones she loves, Tris faces one impossible challenge after another as she unlocks the truth about the past and ultimately the future of her world. INSURGENT raises the stakes for Tris as she searches for allies and answers in the ruins of a futuristic Chicago. Tris (Woodley) and Four (James) are now fugitives on the run, hunted by Jeanine (Winslet), the leader of the power-hungry Erudite elite. Racing against time, they must find out what Tris’s family sacrificed their lives to protect, and why the Erudite leaders will do anything to stop them. Haunted by her past choices but desperate to protect the ones she loves, Tris, with Four at her side, faces one impossible challenge after another as they unlock the truth about the past and ultimately the future of their world. Tris, Four, and her remaining allies are on the run from ruthless Jean Matthews, and her Erudite faction, where they take refuge at the Amity stronghold. While there, Tris learns that the Erudite are gaining power and decides that she must fight with her inner fears and decide what to do to protect her home.
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your stars Your Stars for the Month 2015 by Dan Worthaus Aries - March 20th - April 20th Slowly but surely in April, you’ll enjoy considerable more clarity and confidence, dear Aries. Your drive is returning full force, and friends will enjoy that you’re more interested in socializing this month. Personal revelations can come around the Full Moon on the 6th. Some of you will be pursuing relationships more heartily now. Certainly, you have some admirers this month. After the 15th, when setbacks can discourage, you begin to see the rewards for your work efforts in the past few months. The 22-23 can bring a new friendship or alliance. Finances are strong. Taurus - April 21st - May 21st You’re likely working very hard this month to make extra cash, dear Taurus. The desire for beautiful and comfortable objects is strong. You’re building up your resources and your “nest” in April, while for the most part keeping a low profile by choice. The 21st, however, brings a blast of personal energy and increased confidence. You’re ready to pursue your desires. A love relationship may be revived and moving forward in the last week of the month. Nevertheless, there are a few lingering problems to iron out, and you’ll need to be patient. Gemini - May 22nd - June 21st This month, you’re enjoying extra attention and appreciation for the very qualities that come most naturally to you, dear Gemini. This is due to Venus, the goddess of love, moving through your sign from the 3rd forward. Increased social, romantic, and creative activity is likely, especially around the 6-8 and 22nd. New friendships can be formed this month. More clarity comes to your career this month, as projects that were previously stalled push forward, and to your life with family and domestic matters in the last week of April. Cancer - June 22nd - July 23rd Career goals are in focus this month, dear Cancer. Daily affairs become less muddled and overwhelming, and this frees you up to tend to more worldly goals. Your original ideas can capture the attention of higher-ups. Don’t be afraid to express them. Unexpected professional opportunities pop up. Be sure to reconnect and stay in touch with acquaintances and relatives in April. Make up for lost time. Friendships enliven from the 21st forward. Love has a private feel to it this month. You’re not yet ready to share your feelings with the world. Leo - July 24th - August 23rd People you meet this month are likely to be a source of inspiration, dear Leo. You’re being exposed to different ways of thinking and you especially enjoy exchanging ideas with others. Unexpected opportunities to travel or expand your education can emerge. Love is enhanced through shared goals and visions. Single Leos may find romance with or through a friend or group association. Mid-month, you begin to see progress with finances and money-making endeavours. Career matters push forward suddenly from the 21st. You’re taking charge and others are following your lead. Virgo - August 23rd - September 22nd Recent relationship challenges and personal frustrations will begin to dissipate this month, dear Virgo, and you can more confidently move your plans forward. Finances are a big focus and possibly a concern, as you face problems and find ways to improve your spending and borrowing habits. You might receive good advice or come up with novel new ideas on how to do so. The 22-23 can bring a pleasant surprise or bonus. Career prospects and your reputation improve considerably after the first week of April, due in part to a more inviting and amenable manner.
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Libra - September 23rd - October 23rd April is a relationship - centred month, dear Libra. A Full Moon in your sign heightens your emotions and could bring a partnership matter to light around the 6th. Relationships become clearer, both with a partner and in your work, after mid-month. You feel you have more information with which to make good decisions. As well, you are more willing to broaden your perceptions of the people in your life. Cultural events and other forms of learning and experience appeal this month. The 21-23 brings good energy for money matters. Scorpio - October 24th - November 22nd Work takes centre stage in April, dear Scorpio, and there are some surprises in store. Be prepared to rearrange your schedule at a moment’s notice. It’s a strong month for solving problems, reorganizing, and tending to the practical details of your daily existence. Both physical and mental resistance are on the increase this month. Friendships begin to straighten out mid-month after a period of some confusion of boundaries. You’re learning who is truly in your corner. Strong energy for attracting or enhancing a partnership is with you from the 21st forward. Sagittarius - November 23rd - December 21st Excitement on romantic and creative levels is in store for you this month, dear Sagittarius. Love matters may be laced with a touch of drama, and certainly bring surprise to your life. More clarity in your love life begins to show itself from mid-month forward. People you meet are especially helpful and appealing. While pastimes, hobbies, and entertainment are in strong focus in the first few weeks of the month, it’s back to business by the 21st. Career picks up pace, and it becomes easier to get straight answers from bosses and co-workers. Capricorn - December 22nd - January 20th Considerable progress can be made around the home, with family, and at work in April, dear Capricorn. However, when it comes to work, it’s more about your working environment and the social aspect of your job that are set to improve significantly. This could be a time when you pursue a bit of a home “makeover”. You take pleasure in lending a hand to others and organizing your work space. The 21st forward is a period that brings a more outgoing, playful, and creative energy to your life and, for some, budding romance. Aquarius - January 21st - February 19th April is a strong month for social, creative, and learning endeavours, dear Aquarius. Love is simpler, and attraction is easy and natural. You are expressing yourself with extra charm. Your eagerness, flexibility, and willingness to tag along with others just for the company endear you to friends and family. Financial complexities begin to unravel this month. Dealings with a partner and with financial institutions become more straightforward after a feeling of treading water. Even so, it’s not yet the time for quick settlements or bold moves. Be patient. Pisces - February 20th - March 20th Dealing with others in a straightforward manner has been difficult recently, dear Pisces. Support for your personal endeavours hasn’t been very forthcoming, but by mid-April, relationship dynamics smooth over and you feel that you can move forward. Home life should be especially pleasant. Focus is on beautifying your surroundings and bringing harmony to family relationships. Familiarity rather than excitement is sought in love. Financial surprises are likely in April. You may have to rework a money-making idea or your budget, but the improvements will take you further in the long run.
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what’s on Friday 10th April 2015 Paddington (PG) Alone at Paddington station,a young Peruvian bear meets the kindly Brown family. Heartwarming,hugely successful comedy starring Hugh Bonneville, Nicole Kidman, Sally Hawkins & Julie Walters with a very impressive ‘Paddington’! At Century Theatre at Snibston starting at 7.30pm. Admission £3.50 pay on the door. For more details call 01530 278444. Friday 17th April 2015 The North West Group of the Leicestershire & Rutland Wildlife Trust presents a talk by Roger Bisgrove of Swannington Heritage Trust. He will describe the fascinating mosaic of the newly restored windmill, the Gorse Field Nature Reserve, the Califat archaeology “dig” and the Incline. The talk will start at 7:30pm in the church hall of Ashby Methodist Chapel, Burton Road, Ashby. Admission £2 including refreshments. All are welcome. For more details please call David Maltby on 01530 222934 or Margaret Mabey on 01530 412410. Friday 17th April 2015 The Canterbury Tales Premiere. Blast From the Past present six of the bestloved tales, told in a variety of styles, using drama, storytelling and song to create a picture of life in the Middle Ages. Packed with colourful characters, strange situations and laughs-a-plenty! At 48
Century Theatre at Snibston starting at 7.45pm. Admission £8 advance, £10 on the door. For more details call 01530 278444 or book online at www.centurytheatre.co.uk. Friday 24th April 2015 Susan Calman - Lady Like Award-winning comedian on her first UK tour. As seen and heard on The News Quiz, Calman Is Convicted (Best Radio Comedy 2013 - Writers Guild Award), Would I Lie To You etc. Admission £14 Standard, £12 NUS/Student. At Century Theatre at Snibston starting at 7.30pm. For more details call 01530 278444 or book online at www.centurytheatre.co.uk. Saturday 25th April 2015 Jumble Sale St Michael’s Ravenstone are having a jumble sale. Clothes, shoes bags, brick a brack, books. Refreshments will be available At Ravenstone Village Institute. 10.00am to 12.00noon. Admission Free. For more details call 01530 817747. Wednesday 17th June 2015 Lynda’s annual Coffee morning & Rummage sale at 3 Manor Road, Heather between 10.00am and 12.30pm. Stalls: Books, Cakes, Raffle, DVDs, CDs, 50/50 Draw, Tombola, Good Jumble, White Elephant & Refreshments. Also, Jigsaw puzzles, Crafts, Hand crafted cards, Jewellery and much more. Donations for any stall can be left with Lynda at 3 Manor Road, (tel 260016) or
with Hazel at 14 Cotsmore Close. All items gratefully received. All proceeds go to Heather Parish Church. Saturday 20th June 2015 Ivanhoe Way Challenge Wishes 4 Kids supporters Richard and Angela Bebbington are pleased to announce applications for the 7th annual Ivanhoe Way Challenge are now open. The challenge, to walk the 37 mile Ivanhoe Way route within 15 hours, takes place on Saturday 20th June 2015. Since the event was launched over 280 people have completed the challenge, raising over 35,000 for Leicestershire Charity, Wishes 4 Kids. We are pleased to announce the Ivanhoe Way Half Challenge will also take place on the same day. The 18 mile route will follow the same route from Stanton Under Bardon. With the Full Challenge starting at 4am, from Ashby De La Zouch, the route passes Staunton Harold Reservoir, through the rocky outcrops of Charnwood Forest, out to Bagworth, and back along the route of the Ashby Canal, via Shackerstone. Once back in Ashby there will be a well earned meal and drink waiting for the walkers at The Ivanhoe Club. Entry £22. For more information call 07752259489 or go to the website at www. ivanhoechallenge.co.uk. 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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Our current, temporary exhibition pays tribute to the importance of Ashby Cottage Hospital to the town for over 100 years. Photographs, newspaper articles, posters and booklets all show the value, dedication and hard work by the staff over that period. Those with stronger stomachs might like to view the instruments that were used to sustain and improve our health and comfort. There are even some shapely bedpans! We have retained several display cases on the Great War. The Museum hosted members of the John Betjeman Society who were given a walk and a talk about Ashby’s brief history as a Spa Town. Betjeman was one of those who tried to save the Ivanhoe Baths in the early 1960s – alas to no avail. The Museum staff are working closely with the Friends of the Bath Grounds and St. Helen’s Church to help make their respective Heritage Lottery Fund applications successful. We wish them both well. We are delighted that several new volunteers have joined us – both to help on frontof-house and archiving. Last year we regularly loaned out our collection of Reminiscence Boxes and were given some very positive feedback from the organisations who borrowed one. These themed boxes contain objects to handle and pictures and photos to look at, bringing back long-hidden memories and stimulating interest and conversation among people in care homes, or in their own homes. Contact the Museum if you would like to borrow one. The Romans are coming! In April, the kids’ Club at Ashby Museum will be looking at the Romans. Come and make a centurion’s helmet or sacred altar. Discover your Roman name and much more. The club is on Saturday 4th April from 11am till 4pm. Open to all children of primary school age. Children must be accompanied by a adult. Friends of Ashby Museum The Friends of Ashby would like to thank all those who supported the recent Folk Entertainment evening held at Packington Memorial Hall. It was a great evening, enjoyed by all. As a result £850 was raised to support the work of the museum. Please look at the museum website or follow the museum on Facebook or Twitter for details of forthcoming events.
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