SHINING A LIGHT ON TRINITY FOR HOSPICE CARE WEEK

Trinity Hospice is taking the chance to shine a light on the care it provides and the support it offers across the Fylde coast this week as part of Hospice Care Week.

The awareness week is led by hospice umbrella charity, Hospice UK, and celebrates the work of hospices throughout the United Kingdom.

Trinity, which is based in Bispham but supports people from across Blackpool, Fylde and Wyre, is taking the chance to share stories throughout the week and thank supporters who help to raise enough money to run the £10 million hospice each year.

Chief Executive, David Houston, said: “Hospice Care Week gives us the chance to let our community know just how important our outstanding specialist care is to those who need it.

“Trinity is a hospice without walls, supporting everyone in all corners of the Fylde coast whether they are in the hospice inpatient unit, in hospital, in a care home, or in the comfort of their own homes where most of our end-of-life care now takes place. We are available all day and through the night, every day of the year.

“As a hospice, we remain at the heart of end-of-life care support on the Fylde Coast. With Covid-19 numbers expected to rise into the winter, our National Health Service under greater strain than ever, and with the significant current cost of living crisis, we know that there are large parts of our local community who will desperately need our help.

“That has a big impact on our work, but thanks to the hard work and dedication of all of our teams, and the support local people are able to provide in whichever way they can, we will be there for you and those you care about. Your donations of time or money really make a huge difference.

“This week is our chance to say a big thank you to everyone involved in helping us provide our outstanding care. Whether you work for us, volunteer for us or choose to support us through fundraising, donating, taking part in our events or visiting our shops – we really do appreciate you.”

Among the stories being shared on the hospice’s social media pages is Shelley Barker-Hall who was cared for in her final days at the hospice, surrounded by her family. She was remembered at the weekend by her family as they completed Blackpool Memory Walk, raising money for Trinity.

The hospice will also be sharing a story told by Stacey Howick about the care and support she received while her husband, Lee was poorly. Lee received care at home before being admitted to the hospice.

Hospice Care Week runs from 10th-14th October.

Tom Aikens’ Pro teroles

Introduction

There is something so contradictory about profiteroles that they keep me coming back for more. There is the sweetness of the chocolate against the plain cream; the dryness of the pastry against the moisture that spills from the middle; and a solitary, innocent-looking ball that ends up being filling and extroverted. What I love most about profiteroles is the fact they’re easy to make yet considered luxurious and even slightly opulent; so here’s a recipe that, in a similar way, is simple, yet sensational!

Method

1. Put the butter, sugar and salt for the profiteroles in a pan with 250ml of water and bring to a simmer. Add the sifted flour and stir for a good 5 minutes over a low to medium heat, until the paste comes away from the pan.

2. Transfer this immediately to a food mixer or processor with a beater attachment. Add the eggs, one by one, and beat to a smooth, shiny paste. Put this in a bowl, cover with clingfilm and leave to cool.

3. Preheat the oven to 190°C/ gas mark 5. Spoon the choux

Ingredients

(serves 4)

For the profiteroles

- 80g unsalted butter

- 25g sugar

- ½ tsp salt

- 150g plain flour, sifted

- 4 eggs

- 2 handfuls of chopped almonds, to serve

For the crème Chantilly

- 1 vanilla pod

- 250ml whipping cream

- 40g caster sugar

- ½ tsp vanilla extract

For the chocolate sauce

- 50g unsalted butter

- 250ml double cream

- 180g sugar

- 1 tsp vanilla extract

- 100g cocoa powder

- 50g dark chocolate paste into a piping bag with a plain nozzle and pipe 2.5cm blobs onto a baking tin. Each one should stand up nice and high, and you should get roughly 30 profiteroles in total. Bake for about 15 minutes until golden in colour. Pierce each one to let out the steam and cool on a wire rack before filling.

4. To make the crème Chantilly, add the vanilla seeds, scraped from the pod, to the whipping cream along with the caster sugar and vanilla extract and whip until firm. Pipe into the choux buns.

5. To make the chocolate sauce, put the butter, double cream, 180g of sugar and vanilla extract into a pan and bring to a simmer. Add the cocoa powder and whisk while continuing to cook for 5 minutes at a slow simmer. Break up the dark chocolate and put it into a bowl. Pour over the hot chocolate mixture and stir until the dark chocolate has melted, then pass the sauce through a fine sieve.

6. Drizzle the choux buns with warm chocolate sauce and sprinkle with the chopped almonds.