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Fill the grid so that every column, every row and every 3x3 box contains

Across 1. Meditative discipline (4)

4. Drink (6)

8. Large jug (7)

9. Float along (5)

10. Flaccid (4)

11. Afterword (8)

13. Obligatory (9)

17. Shopper (8)

19. Fever (4)

21. Shelf (5)

Last week

22. Feast (7)

23. Fume (6)

24. The two (4)

Down

2. Most favourable (7)

3. Dull pain (4)

4. Unique (13)

5. Ill-feeling (3,5)

6. Creature (5)

7. Speak (5)

8. Survey (4)

12. Naive (8)

14. Dairy product (7)

15. Burn with water (5)

16. Warmth (4)

18. Move furtively (5)

20. Social climber (4)

Across: 1. Sugar, 4. Stuffy, 8. Abandon, 9. Scale, 10. Pearl, 11. Article, 12. On edge, 14. Parent, 17. Glimpse, 19. Grime, 21. Erode, 22. Selvage, 23. Redden, 24. Chess.

Down: 1. Sharp-tongued, 2. Guava, 3. Red flag, 4. Sunday, 5. Upset, 6. Fiancée, 7. Nevertheless, 13. Episode, 15. Angelic, 16. Lesson, 18. Plead, 20. Irate.

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TUNNEL WAIT HERE WAY OUT WET PAINT

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The History of the World in 100 Plants

By Simon Barnes

From the mighty oak to algae, from cotton to coca here are a hundred reasons why.

As humans, we hold the planet in the palms of ours hands. But we still consume the energy of the sun in the form of food. The sun is available for consumption because of plants. Plants make food from the sun by the process of photosynthesis; nothing else in the world can do this. We eat plants, or we do so at second hand, by eating the eaters of plants. Plants give us food. Plants take in carbon dioxide and push out oxygen: they give us the air we breathe, direct the rain that falls and moderate the climate. Plants also give us shelter, beauty, comfort, meaning, buildings, boats, containers, musical instruments, medicines and religious symbols. We use flowers for love, we use flowers for death. The fossils of plants power our industries and our transport. Across history we have used plants to store knowledge, to kill, to fuel wars, to change our state of consciousness, to indicate our status. The first gun was a plant, we got fire from plants, we have enslaved people for the sake of plants. We humans like to see ourselves as a species that has risen above the animal kingdom, doing what we will with the world. But we couldn’t live for a day without plants. Our past is all about plants, our present is all tied up with plants; and without plants there is no future.

About The Author

SIMON BARNES is the author of many wild volumes, including the bestselling Bad Birdwatcher trilogy, Rewild Yourself, On The Marsh and The History of the World in 100 Animals. He lives in Norfolk with his family and horses, where he manages several acres for wildlife. He was the Chief Sports Writer for The Times until 2014.

with Jan Bilton

Cheers to cooking

Wine is the elixir that can remedy many a cooking problem — besides providing a pleasurable sip while you’re preparing dinner.

As a marinade, wine softens the tissue of tougher cuts of meat. Wine can add liquid pizzaz to casseroles and some cakes and desserts. And it adds flavour to a variety of dishes enhancing but not overpowering them.

To make the most of the flavour, ensure the alcohol is burnt off. It evaporates at about 78 degrees Celsius.

When it is included in a casserole it will take longer to evaporate than when added to a frying pan to deglaze it or to make a sauce. So, add the wine while there is still plenty of cooking time.

If stirred in at the end it could add a raw harshness to the dish.

Heating concentrates the flavour of wine, which is why it’s important to choose the right one. It should blend in and complement the other ingredients.

In general, choose a medium-dry wine for cooking such as a pinot noir or pinot gris. If a recipe calls for a robust red then choose a shiraz or a cabernet sauvignon.

Dry wines suitable for cooking include sauvignon blanc, chenin blanc or a dry riesling.

MULLED WINE PLUM COBBLER

Mulled wine makes a great cooking medium for sweet and savoury dishes.

Mulled Wine: 1 1/2 cups red wine eg shiraz

1/4 cup caster sugar

2 tablespoons blackcurrant or raspberry jam

2 each: star anise, small cinnamon sticks, whole cloves thinly peeled skin 1 orange

Plums: 8 large red plums, halved and stoned

1 1/4 cups self-raising flour

1 teaspoon ground cinnamon

100g butter

1/4 cup firmly packed brown sugar

1 egg, lightly beaten

1/2 cup plain Greek-style yoghurt

3/4 cup (70g) flaked almonds

To make the the mulled wine, combine the wine, caster sugar, jam, spices and orange peel in a saucepan over medium-low heat.

Cook, stirring, for 1-2 minutes until the sugar dissolves. Cook for a further 10-15 minutes, until thickened. Cool completely then strain. Discard the solids. Preheat the oven to 180°C.

To prepare the plums, place cut-side up in a 4-5-cup (30cm x 15cm approx) baking dish. Bake for 10 minutes, until softened.

Meanwhile, sift the flour and cinnamon into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. (Use a food processor, if preferred.) Stir in the brown sugar, egg and yoghurt, until combined. Remove the plums from the oven. Drizzle with a 1/2 cup of the mulled wine then drop heaped tablespoons of the dough over the plums. Scatter the almonds evenly over the top.

Bake for 30 minutes or until golden. Great served with the remaining mulled wine and whipped cream or ice cream.

Serves 6-8.

Tipsy Olive Oil Cake

Excellent served with coffee or tea, or with fresh fruit and whipped cream for dessert.

3 large eggs

3/4 cup caster sugar finely grated rind 1 each: large orange, lemon 1/4 cup each: extra virgin olive oil, pure olive oil

1 1/2 cups self-raising flour

1/2 cup late harvest white wine icing sugar to dust

Preheat the oven to 180°C. Lightly oil a 20cm round cake pan and line the base and sides with baking paper. Whisk the eggs and caster sugar in a large bowl for about 3 minutes, until pale and thick. Add the orange and lemon rinds and both the oils. Beat until well combined. Fold in the flour alternately with the wine, until combined. Pour into the prepared pan and bake for 30-40 minutes or until a skewer inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes. Turn onto a wire rack to cool completely.

Dust with icing sugar to serve. Can be stored in an air-tight container for 4 days or freeze for up to 3 months.

Deadline

Executive Residence Premium Location

• 663 Bank Street, Te Awamutu

• 2,317m² of elevated land; potential for subdivision into 3 titles (Council Consent required)

• 391m² dwelling (approx.); north facing; built for maximum sun and extensive views

• low maintenance with brick and cedar exterior; aluminium ‘Alti’ joinery, double glazing, concrete tile roof; copper spouting and downpipes

• tarseal driveway leading to double garage/workshop with auto door & internal access

• external tiled patio extends along the length of the building; sunny, sheltered and accessed from multiple rooms within; sunny, sheltered courtyard at rear

Peacocke 021 373 113

Beef Finishing Dairy Support Lifestyle

• 103(B) Jury Road, Koromatua, R D 10, Hamilton

• 14.4576 hectares

• lovely flat to gentle rolling contour enhanced by pristine presentation

• a welcoming foyer leads to a formal lounge, connected to formal dining, leading into an excellent modern kitchen and a generous family room

• downstairs includes a sunny master bedroom with ensuite & walk in wardrobe; main bathroom; bedroom (#4); office and laundry

• upstairs features 2 spacious bedrooms offering panoramic views to Maungatautari and Pirongia Mountains, supported by an additional bathroom

• finished to a very high standard; one run carpet & cork flooring; full insulation; security system; solar hot water plus an underfloor, hot water heating system.

TradeMe search # R1422

Sale by Deadline: Thurs, 20 April 2023 4.00pm

• subdivided with a mix of very good fencing complimented by all gates swinging

• water currently supplied from the adjoining property owned by the vendor

• currently utilised for grazing dairy heifers; ideal also for beef finishing / growing maize

Brian Peacocke 021 373 113

Open Day: Tuesday, 4 April 1.30pm 3.00pm

• first class cattle yards; concrete base in main working area; very good loading facilities

• fully enclosed shedding plus a lockable storage building

• aesthetically pleasing with deciduous shade trees scattered throughout

• no dwelling excellent north facing options with panoramic views for a new residence

• a great range of primary and secondary schooling options, some within close proximity

• a dream opportunity for farmers or for those seeking a special lifestyle environment

TradeMe search # R1421

Sale by Deadline: Thurs, 20 April 2023 4.00pm

2/213 Alexandra Street, Te Awamutu Ph: 07 871 4111 or 0800 367 222 Email: teawamutu@cab.org.nz

Vacancy

John's Anglican Parish

Services

Palm

In heart of Te Awamutu, Freeman Court makes independent living affordable and a little easier for older people. We have one vacant position to start as soon as possible. COVID-19 vaccination required.

In the heart of Te Awamutu, Freeman Court makes independent living affordable and a little easier for older people. We have one vacant position to start as soon as possible. COVID-19 vaccination required.

• Caregiver (Casual)

Open: Mon-Fri 9am to 4pm St

Caregiver- casual position. Rostered shifts covering 24 hours and seven days a week

For more information, please feel free to contact Tricia Ball (residential manager) at tricia.ball@habitat.org.nz or call 07 871 5260.

For more information, please feel free to contact Tricia Ball (residential manager) at tricia.ball@habitat.org.nz or call 07 871 5260.