Markfield WI NEWS

Lynda Owen reports

ON 8TH MAY we held an afternoon tea at the Congregational Church. This was such a success last year that we decided to hold another in celebration of the King’s Coronation and also to celebrate two of our members with 90th birthdays this year, Mary Pepper and Pat Bailey.

The birthday girls were presented with bouquets and toasted with fizz (as was the King) and following their cutting of the cake (made by Fran’s daughter and tasting as good as it looked) everyone had a piece to take home. As last year the afternoon was thoroughly enjoyed by all and looks set to be an annual fixture to look forward to.

Our May meeting was our chance to hear and consider the resolution voted for by WI members nationwide; only one resolution was put forward this year as it had received overwhelming support.

DIRECTION

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The resolution ‘clean rivers for people and wildlife’ was presented by our secretary Jane who set out all the pros and cons before inviting questions and discussion, members were then asked to vote for or against the resolution. What appeared at first sight to be a very straightforward proposal was not so when looked at and discussed in detail but the resolution was supported by a majority and will now go forward to the National Federation’s Annual Meeting in Cardiff later this year where delegates will vote for or against it becoming a new WI campaign. Following the business of the meeting we had decided to have a Coronation Beetle Drive - who’d have thought something so silly could be so competitive but there was a tin of Coronation biscuits for the winners.

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We have also been catching up with the WI tree planted for the Queen’s Jubilee and I’m sure you will agree that it’s worthy of Royal approval.

Sadly since writing the above we have learned that the tree has been severely damaged by Council workers mowing and strimming around the tree. We understand that if the tree dies (which seems likely) the Council will replace it but we are saddened by the loss of the one WI members had planted and nurtured.

Answers on page19.

RSPCA Food Bank is now open

RSPCA Woodside Animal Centre are pleased to announce the opening of a Pet Food Bank scheme in Leicestershire and Peterborough.

The Pet Food Bank will be available at five separate locations in Leicestershire, and two locations in Peterborough.

RSPCA Woodside’s Communities and Communications Officer, Natalie Martin said: “The decision about whether individuals should feed themselves or their pets should never have to be made. Currently, Woodside Animal Centre receive up to ten calls a day from people asking if they can relinquish their pets to Woodside as they cannot afford vet fees or animal food.

“The pet food bank will not be means-tested as more people are struggling due to the cost-ofliving crisis. Glenfield Storage Solutions have kindly offered free storage for the pet food and Woodside Animal Centre simply wouldn’t be able to run the pet food bank without their generosity.

“We are hoping that this new pet food bank scheme will mean more pets can stay with their families.”

Individuals using the pet food bank will be able to choose their nearest collection point to collect the pet food from. RSPCA Woodside pet food bank collection points will be located at Woodside Animal Centre, their Leicestershire charity shops in Hinckley, Birstall, Wigston and Melton Mowbray, as well as their Peterborough charity shops in Market Deeping and Whittlesey.

Anyone wishing to use Woodside’s Pet Food Bank should allow 1 working day’s notice for pet food packages to be prepared.

They can call 0116 233 6677, 10am-4pm, 7 days a week, or they can visit Woodside’s website for more details: rspcaleicester.org.uk/pet-foodbank.

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Zesty flavours combine in this Asian-inspired salad. While delicious with prawns, it’s equally luscious made with shredded roast chicken.

Serves 2

Preparation time 10 minutes

Cooking time 10 minutes

Ingredients

• 100g folded rice noodles

• 2 tsp toasted sesame oil

• 150g raw king prawns, deveined

• 50g mangetout, trimmed and thinly sliced

• 4 spring onions, trimmed and sliced on the slant

• 75g cherry tomatoes, quartered

• 3 tbsp Mary Berry’s Mango, Lime & Chilli Dressing

• 1 tsp light soy sauce

• Freshly ground black pepper

• 1 tbsp roughly chopped coriander