Plympton Magazine May 2024

KF KITCHENS

SPRING WALKS

For National Walking month, we have some trails for you to try

MAKE A WILL WEEK

Why you need one and where to start

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CREATIVE DIRECTOR

Myles Lockwood myles@oracle.uk.net

DESIGN EDITOR

Abigail Jones BA (Hons) editor@oracle.uk.net

ACCOUNTS

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SALES MANAGERS

Myles Lockwood

Tyler Cussen sales@oracle.uk.net

GRAPHIC DESIGN

Abigail Jones BA (Hons)

PHOTOGRAPHY

Front Cover -

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SISTER MAGAZINE

OM Plymouth www.omplymouthmagazine.co.uk

Welcome... May

May is here and as the weather is beginning to warm up we can feel the promise of summer emerging.

In this edition of Plympton Magazine, we have some insightful editorials and yummy doughnut and cocktail recipes

We kick things off with some helpful tips and advice on storing your produce correctly to ensure you get the best out of your fruit and veg. For National Walking Month, we have a few local walking trails you should try.

Be acquainted with your local Interior Designer, Maire Hewitt over on page 11. Over on page 12, KF Kitchens is putting the soul back into the hub of the home.

And a massive thank you to Vault 53 for offering a wonderful cocktail-making and distillery tour experience!

I hope you enjoy this edition!

Please mention The Plympton Community Magazine when responding to adverts 3 Area 3

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FRESH FRIDGE, FRESH PRODUCE

A guide to storing your fruits and veggies like a pro

Welcome to the wonderful world of fridge farming, where crispness reigns supreme and wilted veggies are a thing of the past! This month, we’re diving deep into the art of storing fruits and vegetables correctly in your fridge. Whether you’re a seasoned chef or a kitchen novice, these insider tips and examples will help you make the most of your produce, keeping it fresh, flavorful, and ready for any culinary adventure.

Let’s start with the basics: temperature control. Your fridge is like a well-regulated kingdom, and maintaining the right temperature is key to preserving your bounty. Aim for a temperature range of 1.6°C to 4.4°C to ensure optimal freshness without risking frostbite.

Now, onto the star of the show—the crisper drawer. Think of it as your produce’s sanctuary, where humidity levels are carefully calibrated to extend its shelf life. But beware: not all fruits and veggies play well together. For instance, leafy greens like spinach and kale thrive in high humidity, while moisturesensitive items like berries prefer a drier environment. By segregating your produce accordingly, you’ll prevent premature spoilage and keep your fridge garden flourishing.

Take lettuce, for example. It loves a bit of moisture to stay crisp and fresh. Store it in the high-humidity drawer, away from ethylene-producing fruits like apples and bananas. This will help maintain its crispness and prevent it from turning limp too soon.

Now, let’s talk about ethylene—a natural gas emitted by certain fruits and vegetables as they ripen. While ethylene is the secret sauce behind the ripening process, it can also accelerate the decay of nearby

produce. Take apples, for example—they’re notorious ethylene emitters. By storing them separately from ethylene-sensitive items like lettuce and carrots, you’ll prevent your veggies from turning into mush before their time.

And what about packaging? We’ve all been guilty of tossing our produce into flimsy plastic bags, only to discover a mushy mess days later. But fear not! There’s a better way. Invest in breathable containers or reusable produce bags that allow for proper airflow while keeping your fruits and veggies protected. Your produce will thank you—and so will the planet.

For delicate berries like strawberries and raspberries, proper storage is key to extending their shelf life. Instead of leaving them in their original packaging, transfer them to a breathable container lined with kitchen roll to absorb excess moisture. This will help prevent mold growth and keep your berries fresh for longer.

And what about washing? While it’s essential to rinse your produce before consuming it, washing it before storage can backfire. Excess moisture can lead to mold growth and spoilage, particularly for delicate items like berries and herbs. Instead, wait until you’re ready to use them before giving them a quick rinse under cold water. Your produce will stay fresher for longer, and you’ll avoid any unwanted surprises.

Let’s discuss cleaning your produce for a moment. As we know, despite their outward appearance, fruits and vegetables can harbor unseen dirt, bacteria, and pesticide residues that can compromise your health and the quality of your meals. Here’s a simple yet effective cleaning routine:

Begin with a gentle rinse under cold running water.

For tougher-skinned produce, such as apples or cucumbers, a soft brush or sponge can help remove stubborn dirt. For leafy greens and delicate berries, a quick rinse is sufficient, as prolonged soaking can lead to water absorption and loss of freshness. After washing, ensure your produce is thoroughly dried to prevent mold growth—a clean towel or air drying works wonders.

The debate among experts using baking soda to clean your produce has been doing the rounds, with considerations spanning its effectiveness, safety, and impact on taste and texture. Its a mild abrasive, it can effectively remove dirt, pesticides, and certain bacteria from the surface of fruits and vegetables. Additionally, baking soda has been shown in some studies to reduce pesticide residues, particularly on conventionally grown produce. Its ability to neutralise acidity further adds to its appeal as a cleaning agent.

However, concerns exist regarding the potential drawbacks of using baking soda. Some individuals report that it leaves a residue or alters the taste and texture of certain produce, especially those with delicate skins or flavors. Moreover, there are considerations regarding health risks, particularly related to sodium intake. While baking soda is generally safe when used in moderation and properly rinsed off, excessive sodium consumption can be problematic for individuals on low-sodium diets or with certain health conditions.

Ultimately, the decision to use baking soda as a produce cleaner depends on personal preference, the type of produce being cleaned, and individual health considerations. While it may provide an extra layer of cleaning for some fruits and vegetables, it is not always

necessary. For many types of produce, a thorough rinse under cold water and gentle scrubbing with a brush suffice to remove dirt and surface contaminants.

Now, let’s talk shelf space. While the crisper drawer is a valuable asset, not all produce belongs there. Items like avocados, citrus fruits, and tomatoes prefer a slightly warmer environment, making them better suited for shelf storage. Just be sure to keep them away from the back of the fridge, where temperatures tend to fluctuate the most.

And finally, rotation. It’s easy to forget about that bag of spinach hiding in the back of the fridge until it’s too late. To prevent waste and ensure you’re using your produce before it goes bad, make it a habit to rotate your stock regularly. Use the “first in, first out” rule to prioritise older items before they reach their expiration date.

So, there you have it—a crash course in fridge farming 101. With these tips and examples in your arsenal, you’ll be well-equipped to keep your fruits and veggies fresh and fabulous. Say goodbye to wilted greens and mushy berries, and hello to a fridge that’s bursting with vibrant colors and flavors. Happy farming, friends!

Now, who’s ready to put their newfound knowledge to the test? Let’s whip up some delicious dishes using our freshly stored produce and embark on a culinary adventure like no other. Bon appétit!

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Located above Plymouth’s bustling Ridgeway highstreet, our highly skilled team have been designing and creating handmade, made to measure, curtains, blinds, and soft furnishings for over 20 years. We will guide you through the process of planning and selecting styles and fabrics to complement your type of windows and interior. From the initial consultation to provide ideas and inspiration, to a full survey, delivery and installation.

Marie delivers knowledgeable advice in a friendly manner, from choosing fabrics through measuring up to delivery and installation of my blinds and cushions it has been a pleasant experience and needless to say I am delighted with the finished product. All round excellent service from Marie and her team.

Sam, Private Client

SMarie Hewitt

Marie is actively involved in the day-to-day activities of the studio, contributing her experience, knowledge and creativity to both her clients and team. “Even though I have been dressing windows for over 17 years, I still love what I do and my favourite part of the process is faffing with curtains and cushions at the completion stage!”

ourcing products such as fabrics, linings, tracks and poles to suit any scheme and budget, we are able to work with a variety of clients, including local homeowners with one window to large-scale commercial projects for Interior Designers. We will travel to wherever the work takes us - delivering projects all over the UK from the depths of Cornwall, to the Lake District and Jersey to name a few. Our attention to detail provides our clients with a “personable service from beginning to end”, as quoted by a client on a 5 star Google review.

As a major fabric supplier for over 40 reputable brands, the studio holds around 30,000 fabric and wallpaper samples to choose from and we are happy to supply fabric by the metre. We are also suppliers of roller, venetian and vertical blinds, shutters, upholstery, and handmade cushions. With 2 workbenches, 3 full-time seamstresses, 4 sewing machines and 3 project assistants, we invite you to visit our light and spacious studio to see our team in action!

KITCHENS WITH SOUL

Over the last sixteen years, KF Kitchens Plymouth have refused to stand still. With the growth of knowledge, experience, and tools available to them, what has resulted is a family-run business that can create your perfect, dream kitchen. For a glimpse into what opportunities they can create, their studio at Faraday Mill presents brand new, top of the range working appliances and innovative designs.

Val’s ‘joyFul’ KitcheN is a dream come true

“We’ve lived here for 10 years and what we had before was totally different. The reorganisation makes the room a lot bigger, and when I’m cooking, everything now feels ergonomically correct. It’s revolutionised how I cook.”

No compromise Needed with K F KitcheNs

“From the minute we walked in, it was a completely different experience, the customer service was far superior. Nathan went through all the ball-park costings for everything, item by item, so it was transparent from the start, we knew what we were going to get and how much it would cost. They wanted a small deposit, and payment for the kitchen when it arrived. There was no big sell and no requirement to pay in full, up front.”

“They are everything you would want a kitchen company to be, they were absolutely faultless. We were terribly worried about having this work done. It’s a lot of money to spend, and you’ve got to get it right. But the way that KF Kitchens handled it, they put us at ease. And we are absolutely delighted with the outcome.”

Quality aNd customer serVice at K F KitcheNs

“What I liked about the process was that you could go down to see Nathan and Derinda as many times as you like, they were always willing to see you. They allow flexibility, you could change or add things, so you have the time and space to think over a period of weeks. You don’t have to make a final decision until two to three weeks before the production. That’s important, in getting the final design that you want. And then the work and fitting went very smoothly, we were very pleased with the workmanship.”

Read our reviews

KF Kitchens Plymouth is an ambitious, local, family business that push’s the boundaries of what is possible in a kitchen. From the moment you enter their studio, everything becomes possible and available to you, to achieve your dream kitchen. How is this possible? Book a consultation in their studio at Faraday Mill, either by email (enquiries@kfkitchens.co.uk) or phone (01752 255022), and make your first steps towards your dream kitchen today!

What’s On South Devon

Plymouth stReet food festivAl

Central Park, Plymouth

3rd - 6th May

Bank Holiday weekend enjoy four days of great food, entertainment and family fun with over 30 top street food traders coming together to serve up a diverse range of delicious dishes.

mAyhem At dARtmooR zoo

Dartmoor Zoo, Sparkwell

7th - 24th May

Dartmoor Zoo have gone WILD and sliced all our prices! Get 25% off ALL tickets by using code: DZSMAYHEM

Romesh RAngAnAthAn

Plymouth Pavilions, Plymouth

Wednesday 8th May

Back with a brand-new show examining the human condition... are people inherently good? Is hustling the key to success? Or is all this a load of rubbish we’ve made up to keep people working hard for no reason.

the big boozy bRunch

The Hook & Line, Plymouth

Saturday 18th May

Join The Primrose Foundation for their brilliant big boozy brunch to raise money for charity. Tickets cost £20 per person and include a set brunch choice with topping options and your choice of a cranberry mimosa or Cuban run hot chocolate.

mAgicAl unicoRn month At PennyWell fARm

Pennywell Farm, Buckfastleigh

4th May - 2nd June

Enjoy a host of special unicorn-themed experiences to help unleash your inner unicorn. Meet Merlin, our resident unicorn for the week, take part in the Unicorn Hobby Horse racing, and discover unicorn facts and figures on our Unicorn Farm Trail.

PiRAtes Weekend

The Barbican, Plymouth 18th - 19th May

Enjoy a swashbuckling weekend of fun and entertainment, inspired by the high seas, and explore a treasure trove of free activities across the Barbican, Sutton Harbour, Royal William Yard and Waterfront for all of the family to fall in love with.

flAvouR fest

Armada Way, Plymouth

31st May - 2nd June

Plymouth’s food and drink extravaganza, Flavour Fest is set to celebrate 20 fabulous years along with an exciting new entertainment zone where visitors can kick back and relax, soak up the atmosphere of live music and Ibizan beats, sample amazing street food and sip on cocktails.

gReen mAn Weekend

Mount Edgcumbe Country Park

25th - 26th May

A fantastic mix of entertainment provided by local bands, circus acts, morris dancers, re-enactment groups and much more to keep you entertained. Family activities, wood turning crafts in the Barrow Centre, bouncy castles, a beer tent, and the obligatory hog roast. Lots of fun for visitors of all ages!

Relive At ARgyle

Home Park Stadium, Plymouth

Sunday 26th May

A brand new one-day, familyfriendly music festival, featuring a lineup of much loved headline acts with both live performances and DJ Sets from the 90s/00s and beyond. Bouncy castles, fairground attractions, a food village and more to make this full family stadium show truly one of a kind…

PIRATES WEEKEND

DEVON SPRING WALKS

Spring is the perfect season for hiking or walking, with more sunny days, a gentle breeze and lots of beautiful wildflowers. It’s time to put your walking boots on and explore more of what Devon has to offer. (All route statistics are rough estimates.)

BigBurY-on-SEA

4 miles 2 hours

This walk has a great mix of coast, woodland and countryside, perfect for spotting wildflowers and wildlife.

Park in the Bigbury-on-Sea car park, head down to the beach if you can’t resist the golden sand and then head back up to the car park to begin your walk. Follow the public footpath signs at the top left of the car park and head North Easterly following the South West Coast Path. You will walk past Challaborough and Toby’s Point before making the steep descent down to Ayrmer Cove. Walk over the river and take the public footpath on your right which heads inland to the village of Ringmore, passing sheep in the valley.

Once you walk past Manor Farm, follow the public footpath around to your right where you will meet the quaint Journey’s End Inn where they serve a delicious Sunday roast. From the pub, continue your walk towards the church in the centre of the village and then head right at the crossroads, continue down this road to join back onto the public footpath. Walk over two steep valleys and then at the top of the second valley, you will be met with a fence. With the fence on your left, head right and follow the fence into the next field and then straight down through Bigbury-on-Sea to the car park.

THE TEign gorgE

5 miles 2.5 hours

This walk follows the stunning river Teign and Teign gorge up to Fingle Bridge and Castle Drogo. Begin at Dogmarsh Bridge, you can either park on the grass verge or if you plan to have a pub lunch

afterwards, you can park in a nearby pub car park. (We recommend asking the pub beforehand if this is okay to do so) Head east through the gate and onto the path which follows the tranquil river Teign and the Teign Gorge. Keep the river to your right and follow it around until you reach Fingle Bridge.

Fingle Bridge is a beautiful 17th-century stone arch bridge. Opposite the bridge is Fingle Bridge Inn, a lovely pub if you needed a spot to rest.

After Fingle Bridge, stay on the road heading North for a few meters and then take the next left footpath. Follow this path passing Hunting Gate, Sharp Tor, Castle Drogo and Hunter’s Tor. Head North and follow the footpath until you reach a T junction of paths. Take the left footpath which will take you back down to the River Teign. From there you will recognise the path you originally came from which will take you back to your car.

STArT PoinT

6 miles 3 hours

on a beautiful spring day, this coastal walk along Start Bay will give you epic views of the 15-mile stretch of coastline. This walk involves walking back the same way you came.

Begin at the Start Point car park and head right, and take the 1.3-mile walk along the dramatic headline to reach the Start Point Lighthouse. This stretch of coastline is one of the best coastal walks along the South West Coast Path.

If you fancy a longer walk, head back the way you came and carry along the coast path passed Hallsands before reaching Beesands. A quaint seaside village with cottages and a pub lining the coast and a beautiful beach. To get back to your car, simply head back the way you came.

Image of Start Point taken by Visit South Devon

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MAKE A WILL WEEK

13th - 19th May 2024

Writing a will might not be on the top of your to-do list, but trust me, it’s one of those things you’ll be thankful for getting sorted out sooner rather than later. i know, it sounds morbid, who wants to think about their demise? But we’re all human and getting a will together is a responsible move that saves a lot of headaches down the road.

First off, what even is a will? It’s basically a legal document where you lay out what you want to happen

to your things after you kick the bucket. Sounds simple, right? Well, it can get a bit complex depending on your situation, but it’s nothing you can’t handle with a bit of guidance.

Now, why should you bother? Imagine you’re gone, chilling in the great beyond, and your loved ones are left scratching their heads, trying to figure out who gets what. Without a will, your assets could end up in a messy tug-of-war, and let’s be real, that’s the last thing you want for your family and friends.

So, how do you go about writing one? First, take stock of what you own. Your house, car, bank accounts, that vintage collection of comic books—yeah, it all counts. Then, think about who you want to inherit what. Maybe you want your little brother to have your prized vinyl collection, or perhaps you’d rather donate your savings to your favourite charity. It’s your call, so make it count.

Next up, choose an executor. This is the person who will make sure your wishes are carried out when the time comes. Pick someone you trust, someone organised who won’t lose your will in a pile of paperwork.

Now, for the legal nitty-gritty. You could scribble your wishes on a napkin, but that’s not going to hold up in court. It’s best to get an official document drawn up by a lawyer. Yes, it might cost a bit, but it’s worth it for the peace of mind.

And hey, once it’s done, you can go back to living your best life, knowing you’ve got your affairs in order. So, what are you waiting for? Get cracking on that will, and let future you thank present you for being so darn responsible.

At Howard & Over, we have an experienced local team of experts, dedicated to helping you navigate every aspect of contentious probate. We are on hand to navigate contentious probate matters with expert legal guidance to ensure your rights are protected and that the estate is handled fairly and in accordance with the law.

Why Howard & Over?

If you need expert support with matters of probate and are looking for a trusted local solicitor able to provide jargon free legal advice, Howard & Over are the team for you. We understand that probate disputes can be emotionally taxing and legally complex. That’s why we’re here to guide you through every stage of the process, offering compassionate support and strategic legal solutions to help you achieve a resolution that protects your interests and honours your loved one’s wishes.

If you would like to find out more, please speak to our specialist probate solicitors at Howard & Over. We will be happy to advise you on what you need and how we can help.

Doughtnut

RECIPES

May 11th - 18th is none other than doughnut week. Why not give this receipe a try and if you’re feeling brave, experiment with different flavours.

Ring Doughnuts

Makes 6 ring doughnuts plus 6 mini bites

ingrEDiEnTS

• 250g strong white bread flour, plus extra for dusting

• 30g caster sugar

• 7g sachet fast-action dried yeast

• 100ml lukewarm milk

• 1 egg, beaten

• 1⁄2 tsp vanilla extract

• 50g butter, softened

• vegetable oil, for deep-frying

For sugar-coated doughnuts

• 100g caster sugar

• 1 tsp cinnamon

For glazed doughnuts

• 200g icing sugar

1

2

Tip the flour, sugar, yeast and 1 tsp salt into a bowl and mix to combine. Pour in the milk, egg and vanilla, and bring everything together with your hands into a rough dough, making sure all the flour is mixed in. Or, do this using a stand mixer. Cover with a clean, damp cloth and set aside for 30 mins.

Tip the dough onto a clean surface and knead for 10-15 mins by hand or 5-8 mins in a stand mixer on low speed until springy and glossy. Use your hands to work the softened butter into the dough – this will take about 5 mins. At first, it will look like it’s not coming together, but keep working the dough through your fingers and it will become smooth and glossy. Form the dough into a ball and return it to the bowl. Cover and leave in a warm place to prove for 2-3 hrs, or until nearly doubled in size. Line a baking tray with baking parchment.

4• Sprinkles, freeze-dried raspberries or chocolate curls, to decorate (optional)

Fill a deep-fat fryer following manufacturer’s instructions, or a heavy-based pan, ensuring it is no more than a third full. Heat to 170C or until a cube of bread dropped in browns in 30 seconds. Carefully lift two or three doughnuts from the tray and slide them into the hot oil using a floured spatula. Fry for 2 mins each side until puffed up and golden brown, then remove to a sheet of kitchen paper using a slotted spoon or tongs. Leave to cool. Repeat with the remaining doughnuts, then fry all the mini bites for a total of 2 mins.

5

When the doughnuts and bites have cooled, you can either coat them in sugar or a glaze. For sugar doughnuts, combine the sugar and cinnamon, then toss with the doughnuts. For glazed doughnuts, sift the icing sugar into a bowl and mix in 2 tbsp cold water until you have a runny icing. Dip in the doughnuts, then decorate with the toppings of your choice. Best eaten straightaway, but will keep in an airtight container for a day.

3

Roll the dough out on a lightly floured surface to a 2cm thickness, then use a 9cm cutter to stamp out as many circles as you can. Use a 4cm cutter to stamp out the middles. Re-roll the trimmings (including the middles) and stamp out more (you should end up with six ring doughnuts). Re-roll any remaining trimmings and use the 4cm cutter to stamp out five or six mini bites. Put the doughnuts and bites on the prepared tray, cover with a clean tea towel and leave to prove in a warm place for another 2-3 hrs, or in the fridge overnight until doubled in size. The lightness of the doughnuts depends on this second proving, and a longer prove in the fridge will give the doughnuts more flavour.

RECIPES Cocktail

May 13th we celebrate World Cocktail Day. We’ve tried and tested some springtime cocktails you should try

Gimlet Cocktail

Makes 2 - Difficulty - Easy

ingrEDiEnTS

• 50ml homemade lime syrup or lime coridal

• ice

• 50ml London dry gin

• slice of lime and an edible flower, to garnish

• 2 limes, grated zest and juice

• 200g caster sugar

ONE Put a martini or coupe glass in the fridge to chill. Pour 50ml of the lime syrup (see recipe, below) or cordial into a jug or tall glass and add a few ice cubes and the gin. Stir until the outside of the container feels very cold.

TWO Strain the mixture into your chilled glass and garnish with a slice of lime and an edible flower.

THREE For the homemade lime syrup, put the lime zest into a saucepan. Squeeze the juice from both limes into a measuring jug – stop when you get to about 60ml, then top it up with water so you have 100ml of liquid in total. Pour this into your pan with the caster sugar. Heat very gently, stirring occasionally just until the sugar has dissolved, but don’t let it boil. Strain the mixture into a heatproof jug and leave to cool. Makes 280-300ml. Lasts up to two weeks.

Gentain White Lady

Makes - 1 Difficulty - Easy

ingrEDiEnTS

• 25ml lime juice

• 50ml Portobello Gin

• 20ml sugar syrup

• 20ml egg white

• 10ml violet liqueur

ONE Put all ingredients into a cocktail shaker and shake well to froth up egg white. Strain and serve.

Rhubarb and Ginger Negroni

Makes - 1 Difficulty - Easy

ingrEDiEnTS

• 40ml Botanist gin

• 20ml Martini Rosso

• 20ml Campari

• 1 tsp Rhubarb and ginger jam to serve orange zest or candied ginger

ONE Stir all ingredients over ice in a rocks glass. Garnish with orange peel and ginger candy on a cocktail stick.