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A
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27 down into stews, soups and curries. So find some psb and try out Jane Baxter’s new recipes this month. Look out for these and more in her upcoming Riverford cook book, hitting the shops this spring.
psb with anchovies by Jane Baxter
broccoli (psb) for the veg Instructions: boxes. They’re picking Cook the psb in salted boiling water for through a field once a week to keep on 5 mins. Meanwhile, chop the anchovy top of the crop, but will step this up as fillets. Heat the oil in a pan and cook the ■ we go into April, when psb becomes garlic and chilli for 1 min. Before the garlic desperate to go to browns, add the anchovies, remove ■ seed. We’ll need to from the heat and mash with a give up in late April, wooden spoon until they have ■ so intend to make the almost completely disintegrated. most of psb while it’s Drain the psb and add to the anchovy here. ■ pan. Mix well and cook over a low heat 30 years ago, exotic-looking for a further 10 mins, stirring occasionally. psb was the standard, widely ■ Serve immediately. available broccoli, before the meteoric rise of green (calabrese) a great side dish with grilled fish or lamb broccoli. But over the last few years, psb has enjoyed a revival and is one of the few ‘trendy’ vegetables that really lives up to the hype. A good source of folic acid, calcium, fibre, vitamin A, iron and packed with Telephone:vitamin 01274 612212 C, psb is a great choice healthServes 4 wise.012 It’s also easy to cook; simply boil, Mobile: 0781 8901 500g psb, trimmed steam or stir fry. The secret is to avoid the 5-6 anchovy fillets Email: stevepdrivingschool@googlemail.com flower becoming mushy before the stem 2 tbsp olive oil is tender. Try bunching it loosely with a 2 garlic cloves, sliced BD10 0UT rubber band and standing it upright in an REGISTERED ADDRESS: SP DRIVING SCHOOL 6 STRAFFORD WAY, APPERLEY BRIDGE,thinly BRADFORD ½ red chilli, seeded inch of boiling water, asparagus-style. and chopped And don’t just eat the flowers and
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Apperley Gardens offers a full design & landscaping service along with regular or one off maintenance to keep your outside space looking perfect.
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Time for a Break with Idle Travel Now the beginning of British Summertime is here, people are starting to think of their holiday plans. With so many places to choose from and different factors to consider, you will definitely need a break just from all the work that’s needed to get it right for that well earned holiday. Well where do we start? Fancy a cruise? A record 1.65 million Brits will cruise this year and, with over 450 departures from the United Kingdom alone, the choice is endless. The cruising market is going full steam ahead with a different type of cruise for everyone. There’s adventure, culture, fun, relaxation or pure luxury to thousands of destinations around the world. Your choice of ships and onboard facilities will blow you away, from the large superliners with their rock climbing walls, ice rinks, shopping malls, surf parks and mini golf to six star cruises that provide all an inclusive experience with fine wines and gourmet cuisine. What about all inclusive? More and more people now consider this option especially as the amount of Euros you get for your pound is dwindling. So with this choice at least you know your food and drink are taken care of. More and more all inclusive options are appearing around the Med, with large complexes having daytime activities, large
swimming pools with waterslides and wave pools and night time entertainment to keep the nippers entertained. Or travel further afield to Egypt, Mexico or the Caribbean where the options include luxury rooms with Jacuzzis, beach front locations, world class spa, and 24-hour all inclusive. Holiday in the UK. Last year was a boom time for the British Travel Industry with many holidaymakers forgoing their Mediterranean holidays due to claims that the UK was going to have one of the warmest summers in years but unfortunately the heat wave didn’t materialize. However, a new word was born calling these holidaymakers STAYCATIONERS. Once again the choice is endless from hotels to holiday parks, which over the years have spent millions upgrading their complexes with new swimming pools and slides and outdoor pursuits. There has been a large growth in the demand for luxury lodge accommodation that includes DVDs, LCD, TVs and outdoor hot tubs. Holiday companies that offer country cottages have also been extremely popular. That’s just a brief selection of what the world has to offer! I would you to spend more time researching the choice of holidays available to make sure yours fits your requirements and that the holiday company you book with is financially protected. Tony Mann, Idle Travel - Morrisons Complex, Idle, Bradford BD10 8EG Tel: 01274 619141 Web: idletravel.co.uk
14 To advertise in The Local Focal call us on 01274 420091
How Clean is Your Oven? Spring is the perfect time for homeowners to get their house in order and this usually includes the one job that is constantly overlooked... the over-worked oven! Even the most enthusiastic of Spring cleaners find donning rubber gloves and tackling the oven one of the most loathed household chores, and if people are not thorough with their oven cleaning, fat and food can cause future problems which could result in an oven fire and it’s also a perfect breeding ground for bacteria and germs. This is where Ovenu comes to the rescue! Owner, Richard Greenwood, runs the local franchise of Ovenu, the UK’s most prestigious oven cleaning company, and his is a true family business as four of his team of six oven
cleaning technicians are members of his family. Richard said: “People don’t realise that the more you use your oven the more debris and grease starts to build up and this can affect its efficiency. Remnants of food could still be lurking in the oven, hiding behind the panels, behind the fan cover or even dribbling over the heating elements in those hard to reach places.” The whole Ovenu process takes around three hours and leaves the oven, hob and exterior in immaculate condition. So call Richard today to arrange for that most hated cleaning job to be taken care of so that you don’t have to! For further information Call Richard on Tel: 0800 140 9800 or log onto www.ovenu.co.uk
Tear up your L Plates with SP Driving School on Page 17
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The Future of Fitness - Taekwondo Kickboxing on Page 13 17
The Bradford GRID* was established in 2007 to provide support to the Yorkshire business community. Now in its fourth year, the GRID* is a thriving hub of enterprise activity which supports entrepreneurs and actively facilitates the start up and growth of many local businesses. The GRID* has undertaken research into what was important to many of the more established and already successful businesses in and around Bradford, these included: • Affordability & value for money • Flexibility & no tie-ins • Accessibility • Making Connections Our services offer an alternative to the traditional way of
working with a wide range of facilities that include:
packages and business support available.
• Low cost access to drop-in office and work space facilities (providing free Wi-Fi, free refreshments, secure free parking and an environment in which to be productive)
What does it cost?
• Room to conduct meetings with clients and potential clients using facilities that will impress and create the WOW factor for your business • Affordable full time office solutions • Excellent value for money networking opportunities Everyone is welcome at the GRID* and it is a great way for local people to get inspired, explore an idea and maybe even start something new and exciting! We use our skills and knowledge to make connections for you and help you find the best GRID*
Our membership packages start at just £15 per month and our rolling contract means that it is a great, affordable way to try the services available with confidence and no risk. Events Membership: We have a variety of regular networking events which create an excellent opportunity to make valuable business connections and to develop long lasting relationships with other local businesses. Centre Membership: We have a number of centre membership tariffs available which cater for all your business needs. The office space and resources include: • Professional Business address
18 To advertise in The Local Focal call us on 01274 420091
The Bradford GRID* was established in 2007 to provide support to the Yorkshire business community.
and mailbox facility • IT – desktop & laptop computers with Office Small Business Professional Suite • Free Wi-Fi access • Printing, scanning, faxing and copying facilities (max 10 sheets per day)
• Open meeting spaces and private meeting rooms as required (subject to availability) • Free secure parking • Free refreshments The tariff you choose is determined by the number of hours that your business needs to use per month. Our easy in-easy
out terms mean that you can manage your membership as your business demands without the risk associated with a lease / contract. For more information about how we can help you grow or start a business, just get in touch with one of our team on: Telephone: 01274 729270 Email: parklane@ bradfordgrid.com
Calling all Home Workers! We know there are a growing number of people working from home, in one way or another and we understand how lonely this can be at times! Although it is often an excellent way to fit in working a few hours around family and other commitments, you can sometimes feel quite isolated – with no one to talk to and share ideas or worries with... So, we are launching the first “Home Workers Club” in this area – to help you build up a network of support and contacts that you can call on when you need to. If you are interested in getting involved with this exciting new club, please let us have your details.
Either telephone: 01274 729270 or email: parklane@bradfordgrid.com and we will keep you updated as we get ready to launch the GRID* Home Workers Club. Be there at the start and see just what exciting things we have planned!
Skip the Rest, Use the Best - Barracloughs Skips - Page 7
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Calverley Project 2000
St Wilfrids & Calverley Methodist Churches & Leonard Cheshire Disability Homes Invite you to walk the boundaries of Calverley on the
Calverley Millennium Way Walks Approx 7 Miles (Sponsored Walk) or a donation on the day to support Calverley’s Four Care Homes Champion House St Lukes 16A & 16B Salisbury St. Brookleigh Saturday 8th May 2010 11am Calverley Arms (Picnic Area) Towngate Sponsor forms available locally 0113 257 4794 Please support and let’s have a great day Sponsored by the Rotary Club of Calverley
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Transform Your Lawn
AFTER the long, cold winter is your lawn looking as green and healthy as it should with summer approaching? Most of us simply expect our lawns to look good throughout the spring and summer but the truth is grass needs help to be lush, green and weed-free. GreenThumb is a thriving company in Wharfedale that can look after your lawn -- for LESS than you could do the do the job yourself. You did read that correctly. GreenThumb can send their highly-trained staff to feed and weed your lawn for less than it would cost to buy the materials yourself at a DIY store. The Wharfedale branch of GreenThumb – part of the UK’s biggest lawn treatment service -- is based in Ilkley, and treats hundreds of lawns in an area stretching from Horsforth to Shipley, Guiseley, Skipton and beyond. Each lawn the company looks after receives four pre-scheduled treatments throughout the growing season – starting in March and ending in the early autumn – designed to make the grass look stunning. The experts can also tackle a range of pests and conditions that damage grass,
including leatherjackets, which destroy roots, chafer grubs, red thread, drought and moss. And with treatments starting at just £14 for a small lawn, it really is cheaper than you could do it yourself buying fertiliser and weed killer or other products from a DIY store. And the results speak for themselves! Have a look at the before and after pictures. The grass on the lawn in these pictures suddenly began disappearing, but the GreenThumb team restored it to its former glory within weeks after treating the lawn for a leatherjacket infestation. GreenThumb in Wharfedale was launched in 2008 by husband and wife team Chris and Joanne Ducker. Said Chris: “We’d been customers of GreenThumb before so we knew the high standards that are expected. But it’s worth the hard work to see the reaction from our customers when they see their lawns transformed!” For a free consultation and survey contact Chris or Joanne on 01943 604956 or freephone 0800 0111 222 and visit www.greenthumb.co.uk
All Terrain Cycles - Yorkshire’s best cycle shop! - Page 2
25
box schemes get colourful with purple sprouting broccoli
A
s spring approaches, our field workers are busy picking purple sprouting broccoli (psb) for the veg boxes. They’re picking through a field once a week to keep on top of the crop, but will step this up as we go into April, when psb becomes desperate to go to seed. We’ll need to give up in late April, so intend to make the most of psb while it’s here. 30 years ago, exotic-looking psb was the standard, widely available broccoli, before the meteoric rise of green (calabrese) broccoli. But over the last few years, psb has enjoyed a revival and is one of the few ‘trendy’ vegetables that really lives up to the hype. A good source of folic acid, calcium, fibre, vitamin A, iron and packed with vitamin C, psb is a great choice healthwise. It’s also easy to cook; simply boil, steam or stir fry. The secret is to avoid the flower becoming mushy before the stem is tender. Try bunching it loosely with a rubber band and standing it upright in an inch of boiling water, asparagus-style. And don’t just eat the flowers and stems, the leaf is tasty too. Leave on the broccoli spear for cooking, or experiment by using it as an alternative green, wilted
down into stews, soups and curries. So find some psb and try out Jane Baxter’s new recipes this month. Look out for these and more in her upcoming Riverford cook book, hitting the shops this spring.
psb with anchovies by Jane Baxter Instructions: Cook the psb in salted boiling water for 5 mins. Meanwhile, chop the anchovy fillets. Heat the oil in a pan and cook the garlic and chilli for 1 min. Before the garlic browns, add the anchovies, remove from the heat and mash with a wooden spoon until they have almost completely disintegrated. Drain the psb and add to the anchovy pan. Mix well and cook over a low heat for a further 10 mins, stirring occasionally. Serve immediately. a great side dish with grilled fish or lamb
Serves 4 500g psb, trimmed 5-6 anchovy fillets 2 tbsp olive oil 2 garlic cloves, thinly sliced ½ red chilli, seeded and chopped
psb with mustard and tarragon hollandaise by Jane Baxter Instructions: Blanch the psb for a few minutes until just cooked. Refresh in cold water. To make the hollandaise, melt the butter slowly in a pan, then remove from the heat. Whisk the egg yolks with the lemon juice and cayenne in a bowl over a pan of simmering water until thick. Add the melted butter a little at a time until it has all been incorporated. Stir in the mustard and herbs and adjust the seasoning. Heat a griddle pan (or barbecue) until very hot and griddle the broccoli, turning until slightly charred. Arrange on a serving dish and drizzle over the hollandaise.
Serves 4 400g psb For the hollandaise: 250g unsalted butter 3 egg yolks juice of one lemon pinch cayenne pepper 1 dsp grain mustard 1 tsp tarragon, chopped 1 tsp chives, chopped
spicy psb pasta sauce by Jane Baxter Instructions: Toss the breadcrumbs in 2 tsp olive oil and spread on a baking tray. Bake in a hot oven for about 5 mins until golden. Warm 2 tbsp olive oil in a shallow pan and add the psb and cauliflower. Stir and leave to cook until the edges brown slightly. Season and stir gently. Soak, rinse and dry the capers then roughly chop and add to the vegetables. Stir carefully. Once the psb and cauliflower are just tender, add a drizzle of olive oil and scatter with the chopped anchovy, garlic, fennel seeds and chilli flakes. Toss well to mix. Cook for 2 more mins and add the parsley and olives. Sprinkle with the toasted breadcrumbs and serve with pasta. Serves 4 50g fresh breadcrumbs 75ml olive oil 300g psb, broken into florets 300g cauliflower, broken into florets 1 tbsp capers 4-6 anchovy fillets (optional) 6 cloves garlic, chopped ½ tsp fennel seeds pinch dried chilli flakes 1 tbsp parsley, chopped 4 tbsp black olives, chopped
what you might find in your vegbox this month potatoes, carrots, onions, purple sprouting broccoli, Jerusalem artichokes, spring greens, leeks, kale, cauliflower, mushrooms
about the box scheme Guy Watson began farming at Riverford in Devon over 20 years ago. He was an organic vegbox pioneer, giving customers the freshest possible seasonal fruit and veg at a fair price to customers and growers. Many of our customers are as passionate about the business as he is; no-one wanted the business to be largescale. Guy teamed up with ‘sister’ farms who shared his passion and wanted to re-build the connection between grower and consumer. River Nene was the first sister farm in 2005. From Sacrewell Lodge Farm near Peterborough, we deliver to homes throughout the east of England. River Swale followed in 2007, from Home Farm in North Yorkshire. River Swale supplies
veg boxes across Yorkshire and the North East. Riverford at Norton has since opened, delivering organic veg to homes around the Hampshire area. Working as a family of farms means we can maintain our commitment to low food miles, local employment and the support of local farmers and keep a close link between grower and consumer.
.
For more recipes and to join our box scheme visit: www.riverford.co.uk, www.rivernene.co.uk and www.riverswale.co.uk.
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