Movie preview

from North Somerset Direct Local Magazine June 2022

by Direct Local Bristol

5 traditional British cakes

TOP GUN: MAVERICK

After more than thirty years of service as one of the Navy’s top aviators, Pete “Maverick” Mitchell (Tom Cruise) is where he belongs, pushing the envelope as a courageous test pilot and dodging the advancement in rank that would ground him. When he finds himself training a detachment of Top Gun graduates for a specialized mission the likes of which no living pilot has ever seen, Maverick encounters Lt. Bradley Bradshaw (Miles Teller), call sign: “Rooster,” the son of Maverick’s late friend and Radar Intercept Officer Lt. Nick Bradshaw, aka “Goose.” Facing an uncertain future and confronting the ghosts of his past, Maverick is drawn into a confrontation with his own deepest fears, culminating in a mission that demands the ultimate sacrifice from those who will be chosen to fly it.

JURASSIC WORLD DOMINION

From Jurassic World architect and director Colin Trevorrow, Dominion takes place four years after Isla Nublar has been destroyed. Dinosaurs now live—and hunt—alongside humans all over the world.

This fragile balance will reshape the future and determine, once and for all, whether human beings are to remain the apex predators on a planet they now share with history’s most fearsome creatures.

Banana and oat cookies

Ingredients

100g porridge oats 40g dates, finely chopped 70g ground almonds 80g desiccated coconut ½ tsp baking powder 2 large ripe banana Method

1. Preheat the oven to 180C/ Fan 160C. Line two baking tray with baking paper.

2. Mash the bananas and melted butter together.

3. Tip the oats, dates, almonds, coconut and baking powder in a bowl and mix

4. Combine the wet and dry ingredients together.

5. Scoop up dessert spoons of the mixture in your hands, roll into a ball then flatten out into biscuits about 4cm diameter.

6. Ask an adult to help place the trays in the oven and bake for 15-20 minutes until golden.

7. Leave to cool for a few minutes then transfer to a cooling rack.

8. Can be frozen in an airtight container for up to one month.

Tomato and feta tarts

Ingredients

1 pack ready rolled all butter puff pastry 2 tbsp Sundried tomato paste/ pesto Couple of handfuls of cherry tomatoes ¼ tsp dried oregano/ basil 200g feta, crumbled Egg wash

Method

Preheat oven to 220C/ fan200C.

Divide the pastry into 6 even pieces.

Place the pastry on a lined baking tray. Make an incision 1/2 cm from the edge of the pastry. Spoon 1 tsp of the paste/ pesto onto each of the tarts and smooth out over the pastry. Slice the tomatoes in half across the equator and place seed side up on the pastry Divide the feta on the pastry and sprinkle with the herbs.

Brush the edges of the pastry with egg wash. Bake for around 20 minutes in the top third of the oven until pastry is golden and puffed up at the edges.

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