The Plympton Community Magazine, January 2018 by OM Plymouth Magazine

January 2018 | Area 2

for two A Meal t at Bistro Pierre

SHAPLA BALTI Run by Mr Ali, Shapla Balti has been awarded certificate of excellence three years running!

FARMHOUSE BREAKFAST From the 22nd to the 26th of January, the Great British public are encouraged to celebrate Breakfast

CERVICAL CANCER AWARENESS With Plymouth cited as an area of the lowest uptake; we look at why screening is so important

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CREATIVE DIRECTOR Myles Lockwood myles@oracle.uk.net

Area 2

EDITOR Libbi Chapple libbi@oracle.uk.net ACCOUNT MANAGEMENT Myles Lockwood Emma-Jane Corry emma@oracle.uk.net SALES MANAGERS Myles Lockwood Emily Trace emily@oracle.uk.net GRAPHIC DESIGN Tom Coles Libbi Chapple EDITORIAL Libbi Chapple Becca Smith PHOTOGRAPHY Tom Coles tom@oracle.uk.net SISTER MAGAZINE OM Plymouth www.omplymouthmagazine.co.uk

E TO IF YOU WOULD LIK ADVERTISE FOR AS LITTLE AS £46.10 A MONTH IN THE ITY PLYMPTON COMMUN MAGAZINE please call sales on

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The Plympton Community Magazine, Oracle Publications, Unit 5, Bowker House, Lee Mill, Nr. Ivybridge, PL21 9EF Copyright © 2017 The Plympton Community Magazine. All rights reserved. Nothing in this magazine may be reproduced in whole or in part without the expressed written permission of the publisher. We have done our utmost to ensure that all the content is correct and accurate at the time of print, but we emphasise that Oracle Publications accepts no responsibility for any mistakes or omissions in this publication. All opinions expressed in The Plympton Magazine are that of the individual contributor and are not always shared by the publication.

Editor’s Note... Happy New Year from all of us at Plympton Community Magazine, we hope you’ve had a lovely Christmas! January is all about fresh starts, maybe you’ve set yourself some New Years Resolutions? We have a number of great local businesses to help you; whether it’s losing weight, redecorating your house or simply trying something new. This month, we speak to Mr Ali at Shapla Balti, a restaurant based on the Ridgeway that has been awarded a certificate of excellence for the third year running! You can read more about their success on Page 16. Cervical Cancer Awareness Week is an important event that we felt we should highlight. Turn to page 22 for information on the screening process and how to raise awareness.

Libbi

Have a lovely month!

Libbi Chapple - Editor

Contents

January 2018 22

Awareness Week

Just Storage

Wedding Trends

Transformers

Nova Homes

Evans Harvey

Devon Couriers

GA Solicitors

Whats On

Shapla Balti

Start it Right

Soapy Dog

Beacon Electrical

Helping Hands

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Powers of Attorney Litigation & Dispute Resolution Tax Planning Professional Negligence

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WE RECOMMEND: Bistrot Pierre: Royal William Yard

istrot Pierre, located in the stunning Grade I listed New Cooperage building at Royal William Yard; serves Anglo-French dishes, freshly prepared by the chefs every day. Last month, the Team went along to try some of their classic French dishes (and maybe a glass of wine or two!) Written by Libbi Chapple. Situated in Royal William Yard, Bistrot Pierre already has the pull of a prime location. The interior is classically French; oversized mirrors adorn the walls, globe lighting and rustic wooden furniture offset with bursts of deep red and rich green tones. The interior set a great atmosphere, relaxed and sophisticated. We were seated at a large table in the centre of the restaurant by an extremely tentative waitress named Lizday, who was our server for the rest of the evening- a great asset to the Bistrot Pierre team! The layout of the dining area is just the right amount of open plan- we had a great view of the bustling bar area on one end, and the sizzling of the kitchen on the other. Choosing from the A la Carte menu, there is something for everyone. A bottle of house wine arrived at the table and our drink orders were taken whilst we scanned the menu for something that took our fancy. Mini Chorizo au Miel – mini chorizo roasted in honey, was our appetiser of choice. Tom, our senior Graphic Designer wanted to try something he doesn’t usually have, so opted for the Fritôts de calamars (Lightly spiced, crispy fried squid with roasted garlic mayonnaise) as his starter. I am not a fan of seafood, but decided to try some for myself- and it was surprisingly delicious! I chose the Soup De Jourwhich happened to be tomato and spiced red pepper. Served with rustic French bread and unsalted butter- it was the perfect combination. The main menu has a great selection of choices; from classic burgers and steaks, to Duck leg confit and fresh fish dishes. Luckily, the team has a wide range of tastes so we were able to sample across the board! I went for the Poulet Chasseur, a new addition to the Bistrot Pierre menu. Tom opted for the 8oz rump steak, served

medium rare. Myles our Director chose the Poulet Fermier De Normandie; half a slow roasted chicken served with roasted garlic and parsley butter; and Emily our Account Manager went for the classic Navarin d’agneau, Navarin of lamb with roasted root vegetables in a red wine jus. We all loved the way the mains were served- with a selection of fresh seasonal vegetables and potatoes served to the side in small pans, enabling us to help ourselves and pass around the table. Lizday, our waitress went to every effort to ensure we had everything we needed. Moving on to the desserts- this was where the struggle came in. The choice was just too good! The chocolate brownie was rich and gooey- served with salted caramel ice cream to offset the sweetness. The sticky toffee pudding filled the table with the rich scent of hot homemade toffee sauce. Emily went for the classic crème Brulee; we captured the crunch of the burnt sugar layer perfectly! The newest edition to the dessert menu, the Café Gourmand is a selection of small desserts including a berry macaroon, chocolate brownie bite, a caramel profiterole and vanilla ice cream, all washed down with an espresso coffee. All in all we had a great night at Bistrot Pierre, and I have already made plans to go back again. The atmosphere coupled with the delicious food makes Pierre a great location for all ages. Lunch: 1, 2 or 3 courses £9.95, £11.95 and £13.95 Prix fixe: early evening 2 course menu £14.95 Bistrot Pierre Rooms; a 14 bedroom B&B, is due to open in Spring 2018. Situated in Residence One, the grade I-listed Admirals House on The Green; Bistrot Pierre have collaborated with Urban Splash and architects Gillespie Yunnie to offer unique and high quality visitor accommodation. For more information and to view the full range of menus on offer please visit bistrotpierre.co.uk

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legal advice For more than 200 years GA Solicitors has advised the people and businesses of Plymouth. With seven specialist departments, we can help with a variety of legal issues.

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BUSINESS PROFILE Mr Moshahid Ali, owner of Shapla Balti Cuisine, has been awarded a certificate of excellence for three years running. It’s clear to see that Mr Ali’s hard work isn’t going unnoticed- with the team at Shapla having to attend two award ceremonies in one night! We meet with Mr Ali, to learn more about his business and how he got to where he is today.

hapla Balti offer authentic Punjabi, Kashmiri, Bengali and Indian Cuisine from their premises based on the Ridgeway, in Plympton. Mr Ali, the owner of Shapla Balti is a hard working and humble restaurant owner who says he wouldn’t be where he is today without his dedicated staff and loyal customers. So, how did it all begin for Moshahid? Mr Ali started working part time in the Indian industry from the young age of 15. “Growing up was great- I was never tied down by anything. I could go wherever I wanted”. At the age of 18, Mr Ali travelled all over the UK working in a number of different restaurants; from Manchester and Birmingham, to Salford and Brixham.

“

Moving around the UK at such a young age gave me an advantage. I could learn from the chefs; I could see how people were putting their own adaptations on the same curry dish

By 18 years old, Moshahid Ali was an experienced Tandori Chef, which is an incredible achievement for somebody of that age! Fast forward through many years of hard workMr Ali made the decision to take some well earned time off and move to Bangladesh. “I stayed there for just over a year. It was great to take some time out after working for so long. I spent time with my family, saw some sights and just took the chance to wind down!” Upon returning to the UK in 1995, Mr Ali was offered the position of Tandori Chef at the Plympton Tandori. “I was eventually promoted to a Chef and stayed there for a further 6 months. I then proceeded to move all around Devon expanding my knowledge even further”.

In 1999, Mr Ali opened a Takeaway on Market Road, in Plympton. After 2 years at the Takeaway, Mr Ali made the move to Shapla Balti- and the rest is history! “We have a really great Chef here, so the food is what sets our high standard. We like to adapt; and we Finalists for the best in the South West can only improve by working together.” Because Mr Ali was taught by many different establishments throughout his childhood, himself and the chefs work together to create their own recipes, with their own unique take on classic curry dishes. However, Mr Ali tells us that the Industry isn’t without its problems. “It’s very difficult to find adequately trained chefs nowadays. The new generation are not coming into the curry industry anymore”. Before the tightening of immigration laws, Restaurant owners such as Mr Ali were able to bring in highly skilled chefs along with their wealth of knowledge, to further broaden the cuisine on offer. However, Mr Ali tells us that due to these changes- and a sharp decline in qualified people applying for these job roles, the Indian industry is currently suffering. Fortunately for Mr Ali, Shapla Balti is going from strength to strength, having been awarded a certificate of excellence for the third year running, and a 5 star food hygiene rating. “I would say that loyalty makes us stand out. We had a very loyal customer base from the takeaway that we previously opened on Market Road. As soon as we opened here, all my previous customers chose to follow me and have stayed! Plympton has given us continued support”.

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- SHAPLA BALTI CUISINE

“

Expanding on Mr Ali’s success; back in November, the Shapla Balti team had to attend two award ceremonies on the same night

Shapla Balti were finalists in the British Takeaway Awards hosted by Just Eat- with a certificate of their achievement on the way. They were also finalists in the British Curry Awards- and were awarded a certificate that is on display in the restaurant today. Out of well over 35,000 Indian restaurants and takeaways in the UK alone, this is no easy feat- so the team must be extremely proud of themselves! “It was a great night, at both of the award ceremonies! Myself and my Business Partner attended the British Curry awards at Battersea Park; and my cousin and another staff member attended the British Takeaway awards, which took place at the Savoy Hotel in Strand, London”. “It was a great achievement for us. When I received the award I just couldn’t stop smiling! We couldn’t have done it without our staff and great customers”. The team at Shapla Balti have no idea who put them forward for nomination, but it was clearly well deserved. Mr Ali tells us that Shapla hosts a number of charity events throughout the year, the most recent being a fundraiser for ‘Fynn’s first footsteps’. Shapla Balti’s customer following is so great, that the restaurant opened for the first time on Christmas day 2016, and again in 2017. “Over the Christmas period we were open every day. In 2016 there was such a

high demand that we decided to open on the big day. I suggested Christmas Turkey but no, everybody wanted traditional Indian food! It was a really great atmosphere, everyone was so happy”.

“

“We get a lot of recommendations through word of mouth. This has kept us going for many years and hopefully many more to come!”

We host a lot of parties and events; birthdays, stag nights, hen nights, charity fundraisers- we can accommodate anything!

Looking to the future, Mr Ali tells us that he would love to win multiple awards. “Once you have your first award, you get hungry for more so I would definitely like to work harder and improve on that aspect. I would also love to expand the restaurant- maybe knock through a few walls!” Mr Ali tells us that another restaurant isn’t on the cards just yet, as he can’t guarantee the same level of quality and service in two places. “I am friends with my customers, we have a great atmosphere here and everybody loves to socialise- that’s what makes this place so special”. Moving on to the food, we ask Mr Ali what he recommends on the menu. “The lamb Chun Chun is by far my personal favourite. It’s very spicy!” Lamb Chun Chun is Lamb Tikka cooked with green chillies, green peppers and onions. Mr Ali tells us that Jalfrezi dishes are perhaps his most common recommendations. “At Shapla we don’t want you to be disappointed. If you are looking for advice on any of the dishes, please do ask and we will be more than happy to help!” Shapla Balti is open from 5:30-11:30pm 7 days a week, and deliver to the people of Plympton for free on orders over £25. Shapla may already be your favourite local takeaway, or you may never have tried it- but given this restaurants success over recent years, and becoming finalists in not one but two prestigious awards- it may just be worth a try!

Call: 01752 338169 or 340555 Find us: 137 Ridgeway, Plympton, PL7 2AA Open 7 days a week 5:30pm - 11:30pm

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20yrs Experience Well Established Salon

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CERVICAL CANCER AWARENESS WEEK

This year, Cervical Cancer Awareness Week runs from January 22nd-28th and the focus is on reducing the risks of the disease through screening. With Plymouth cited as one of England’s lowest areas of uptake by the NHS, we look at why screening is so important.

Despite the 5 minute smear test preventing up to 75% of cervical cancers, 1 in 4 women do not attend this potentially life-saving appointment.

What is cervical cancer? In 99.7% of cases, cervical cancers are caused by persistent high-risk human papilloma virus (HPV) infections. HPV is a common virus transmitted through skin to skin contact in the genital area; with around 80% of sexually active adults picking up an infection at some point in their lives. However, for a majority of women, this doesn’t result in cervical cancer. Nowadays, a HPV vaccination is also available through the NHS for girls aged 12-18, which can reduce the risk of contracting the types of HPV that cause most cervical cancers. During a life course, a woman’s cervix also undergoes many natural changes and, in rare cases, these changes can see the cells lining the cervix become cancerous. Fortunately, cell changes in the cervix can be detected at a very early stage and treatment can reduce the risk of

Cervical cancer is the most common cancer in women under

cervical cancer developing.

Symptoms

Cancer of the cervix often has no symptoms in its early stages. If you do have symptoms, the most common is unusual vaginal bleeding; which can occur after sex, in between periods or after the menopause. Other symptoms of cervical cancer may include pain and discomfort during sex and an unpleasant smelling vaginal discharge. While these symptoms don’t mean you definitely have cervical cancer, they should be investigated by your GP as soon as possible.

The Screening Process Every year, thousands of women between the ages of 25 and 64 are invited to cervical cancer screening appointments across the UK. You can expect a booking invitation in the post from your GP, with screenings commonly take place at your local doctors surgery. You can also request a female doctor or nurse to complete the test if you prefer when you book.

have never

1 in 10 attended a women

smear test

Every day in the UK, 9 women are diagnosed

Cervical cancer survival rates have increased in the last 40 years in the UK

Cervical cancer is the

2nd most common

type of cancer worldwide

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During the smear test, a small sample of cells from your cervix is collected with a tool called a speculum. While some women find the procedure a bit uncomfortable or embarrassing, for most it’s not painful; just remember to relax, and if you have any queries you can contact the Jo’s Cervical Cancer Trust helpline.

The entire process takes about five minutes and could save your life. After the sample has been taken, the cells are taken to a laboratory and checked under a microscope for abnormalities. This process usually takes 2 weeks before you receive your results.

95% of screening test results will be normal. And, for the small percentage that aren’t, the vast majority can be treated very easily and will never develop into cancer.

What is Cervical Cancer Awareness Week all about? Despite these statistics, almost half a million young women aged 25-29 did not attend cervical screening last year, with 1 in 4 delaying smear tests due to embarrassment.

This year, Jo’s Cervical Cancer Trust’s #smearforsmear campaign aims to change the trend in women delaying or avoiding their screenings. Jo’s Cervical Cancer Trust is dedicated to cervical cancer in the UK, and during the week of the 2228th January, the charity looks to raise recognition of the disease and it’s prevention. With public knowledge and understanding of cervical cancer prevention, causes and treatments generally low, the Cervical Cancer Awareness Week aims to

help raise recognition of cervical cancer through a range of initiatives and events throughout the UK. This includes the #smearforsmear campaign which encourages women to share the mesage about attending their screenings on social media. Simply post a lipstick smeared selfie online during the week to get involved. Not only this, but the charity runs the ‘Time to Test’ iniative, which prompts employers to recognise the importance of cervical screening appointments. Ensuring female employees can have the time to attend, the trust encourages businesses to allow women to have time off if they are unable to get an appointment outside of working hours.

Jo’s Cervical Cancer Trust is here for all women to help to ease any worries about the screening process or diagnosis. Jo’s Cervical Cancer Trust works to provide information to all women, and support those affected with help lines, online forums and opportunities to meet others in a similar situation for advice. In addition, the trust also campaigns for excellence in cervical cancer treatment and prevention.

For support or to donate: Phone: 0808 802 8000 Visit: www.jostrust.org.uk Text: JCC717 £5 to 70070

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If you go down to the woods today

he woodland wedding is set to take 2018 by storm and; as one of the most versatile themes on the market, is appearing to grow in all directions. The beauty of the woodland wedding is the endless opportunities - pick from vintage, bohemian, romantic, eco-friendly, pretty, elegant, fairytale, luxe, wild, rustic and so much more.

Seasonal Celebrations

With our woodlands changing so much throughout the year, no two weddings will be the same; from the bluebells and fresh wildflowers in spring and leafy green canopies in summer to the golden colours of autumn and the crisp pearly white of winter - your big day is guaranteed to be unique. Take what each season has to offer as every outdoor wedding has many possibilities. It only takes one look online to have you drooling

In the spotlight over gorgeous images amongst the trees. The natural light through the leaves is softer and more flattering for photos; the natural backdrop guarentees memorable pictures to treasure. And, if you’re looking for ambient light of an evening, a sprinkle of pretty fairy lights and bunting amongst the trees will mimic the magic of the woods in the daytime.

Reclaim it If it’s a vintage or rustic look you’re after, make use of old picture frames, arm chairs and rustic benches. With vintage furniture all the range, placing wildflowers and foliage around a few items from your local charity shop or reclamation yard will give you great memorable, personalised props for photos of not just the happy couple, but your guests too.

On a budget? A wedding in the woods is the perfect way to cut costs but without compromising on your special day. Make the most of what nature has to offer. Pinecones as place name holders can have an added sparkle with glitter.

Your bouquet doesn’t have to be from the florist. pick yourself wildflowers and foliage for buttonholes, headpieces, bunches and table centrepieces.

If you’re looking to coordinate your attire, a simple wildflower headpiece is elegant.

Willow can be weaved into wreaths, decorative shapes and ring baskets.

Pressed flowers Bring the woods collected to your table with throughout the year small wood slices as name places and add a quaint touch to stationary. placemats.

Autumn leaves provide vibrant colours for confetti or table decorations.

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2 Saying

‘I DO’ in 2018 1. A personal touch Weddings are becoming more a more unique, with a focus on lasting memories. Keepsakes like mugs and printed clothing hangers add a special touch and these objects can be cherished forever - whether they’re homemade or you’ve drafted in a local craft company, items like this are sure to put a smile on everyone’s faces. 2. The dress 2018 dresses are becoming bigger and bolder; think off the shoulder, capes, feathers and shapely numbers. With Meghan Markle set to be married in the spring of this year, some of the world’s top designers are casting gown predictions already, with embellishments and full skirts also here to stay.

3. Candles With such a wide range of sweet-smelling fragrances for your big day, candles make lovely table centrepieces. Combined with floral arrangements, they add ambient light and a fresh scent. 4. Bridesmaids Traditional ideas of matching bridesmaids and flower girl dresses are fading, making way for bridal separates. The idea of mix and match dresses of differing lengths, colours and necklines ensures more choice and freedom while in keeping with the wedding theme.

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Since 1979, the RSPB have been encouraging children through programs such as Blue Peter to learn about their local wildlife. In 2001, adults were invited to join in the fun through the Big Garden Birdwatch Weekend, and since then the RSPB has been able to monitor trends in bird populations, providing vital research for the charity. As the RSPB Big Birdwatch Weekend approaches, and with over half a million people set to take part, we look at how to best care for the birds in your garden this winter.

Filling your bird feeders, tables and ground feeding trays with the right food is a sure-fire way of welcoming birds into your garden and getting the best results for your bird watch. The best idea is to grab a mix pack of feed; flaked maize, sunflower seeds and peanut granules can work well. Chunks and whole nuts suit winter feeding of larger birds, and during the colder months most birds love fat balls to help maintain their energy. Got some leftovers? Birds can benefit from uncooked porridge oats, cereal, apple halves and cooked brown or white rice during winter too. Don’t forget water - often birds will be looking for fresh supplies of water after feeding, so providing a water dish or pond for them to bathe in and drink from is a good idea.

Encourage your children to get involved by making your own fat balls.All you need is vegetable or beef suet/lard (1 part), plus a bird seed mix (2 parts). Your seed mix can include ingredients such as seeds, nuts, dried fruit, oatmeal, cheese and cake. Once the fat has melted in a saucepan, mix in the other ingredients and allow it to set in a container of your choice. You could use an emty coconut shell, plastic cup or simply mould with your hands into a ball and insert a string for hanging it on your bird feeder.

The RSPB weekend may be all about bird watching, but it’s important to remember the other wildlife in your garden too! The winter weather will see not just birds, but all kinds of animals, looking for shelter in your back yard. Leave your hedge cutting and garden tidying until the weather improves; leaving things as undisturbed as possible for animals to use as cover or food - birds will happily eat the last of the winter berries from your shrubs if they’re left untrimmed.

Over half of the UK’s adults feed birds in their gardens, and what better excuse to enjoy a milder winter day in your garden or local park? The recording process is for everyone; simply visit the RSPB’s Big Birdwatch Weekend webpage for more information and tips.

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Recipe: www.bbcgoodfood.com image from pixels.com

Herby Mushroom Pasta A quick, low-fat idea for a midweek supper good if you're on a budget at around £1.15 a head Ingredients

Serves 2

• 250g field or portobello mushrooms- thickly sliced • 2 tsp wholegrain mustard • 3 garlic cloves, sliced or crushed • 150ml vegetable stock (from a cube is fine) • 250g penne pasta (or other tube shapes) • 3 tbsp flat-leaf parsley, chopped • zest 1 lemon Method

Put the mushrooms, mustard, garlic and vegetable stock into a frying pan, bring to the boil and simmer for 5 mins or until the stock has nearly all evaporated and the mushrooms are soft.

Recipe: jamieoliver.com

2. Meanwhile, cook the pasta according to pack instructions. Drain and toss with the mushrooms, parsley and lemon zest. Season to taste and serve straight away.

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s it’s the month of resolutions, many strive to improve their diets and lifestyles. It’s not just about losing a few of those extra Christmas pounds, but nowadays we look for other health benefits too; a better night’s sleep, and more energy to face the day with. Launched in the UK in January 2014, Veganuary is a registered charity that encourages people to try vegan for January. Dedicated to changing public attitudes, the Veganuary webpage provides “all the information and practical support required to make the transition to veganism as easy and enjoyable as possible”, and is the largest website of its kind on the internet.

with ambassadors and users, who, when interviewed for the page’s regular blogs, list a range of wellbeing improvements since becoming vegan including: Weight Loss, Improved digestion, Improved sinuses and skin, Better sleep and more energy. Not only this, but recent research has linked vegan diets to lower blood pressure and cholesterol as well as reduced risks of heart disease, type 2 diabetes and some types of cancer. Because of this, people nowadays are taking up veganism for a number of different reasons, not just due to their concerns for animal welfare.

Veganuary.com is packed full of recipes, expert advice and information, supporting those considering the transition to an animal-product free diet with the answers to all their questions - whether it be ‘why go vegan?’ or ‘how to go vegan?’ and everything in between. This time last year saw Veganuary’s most successful year - with 60,000 signing up for the campaign in January and 66% of these maintaining a vegan lifestyle from the initial month onwards. Boasting a great success rate, the organisation keeps in touch QUICK FACTS: • At least 542,000 people in Britain are now following a vegan diet (a 360% increase on ten years ago) Nearly half of them (42%) are aged 15 - 34. • The amount of meat consumed by individuals in the UK is 79.3kg per year, whereas UK Plant-based foods sales are up 1,500% in the last year • Animal agriculture causes an estimated 18% of all greenhouse gases.

An increasing focus on our health and wellbeing is perhaps responsible for this growing trend, which sees Veganuary expecting over 150,000 people to ‘sign up’ to veganism this January. In anticipation, the organisation has announced 12 new celebrity Veganuary ambassadors including Dan Geisler (Team GB Triathlete), Evanna Lynch (Harry Potter Actress), and Sara Pascoe (comedian). With veganism being the country’s fastest growing lifestyle movement, and half a million Brits over the age of 15 already vegan, will you join these celebrities and take the Veganuary pledge for 2018?

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Plympton What’s On Guide Throughout January

Macmillan Charity Lunch Overlooking The Great Hall, the intimate and deliciously romantic 3 AA Rosette Gallery Restaurant exudes warmth. The traditional beams, intricately carved furniture and cosy nooks are the perfect backdrop for the exquisitely presented dining delights that await. Our charity lunches are served every Saturday and Sunday throughout January. 12:30-2:30pm Boringdon Hall

Sunday 14th January

Quiz Night John Stewart is the quizmaster for one of the most popular quiz nights around. Held every other Sunday, there is often as many as 15 or more teams so it’s best to get here early to secure a seat! Teams consist of up to six members who all pay a small entry fee. The money collected is then divided 50/50 with half going to The Brook Inn’s current charity partner and the other half being added to the prize pot. If the monetary prize isn’t won, it rolls over to the following week, meaning someone may end up with a pretty penny or two! 8pm onwards The Brook Inn

Satursday 6th January

Table Top Sale Head to St Mary’s Church for their table top sale, held every first Saturday of the month. Table rent is £6 and funds are raised to support the local church. Please call 01752 335541 if you are interested in booking a table at this event. St Mary’s Church Plympton 10:30-1pm 32

Wednesday 10th January

Feel Better With a Book Enjoy the power of great novels, stories and poems read aloud in a small friendly group. 10:30am-12pm Plympton Library

Thursday 11th January

Board Games Evening Drop in for an evening of gaming in a family friendly space. We’ll have some games available, but feel free to bring your own. 6pm-8pm Plympton Library

Friday 26th January

Sir Francis Drake Night In 1587, it is thought that Sir Francis Drake attended a great banquet at Boringdon Hall held by Boringdon’s owner at the time, John Parker. The banquet was to celebrate Sir Drake’s raid on the Spanish fleet in Cadiz Harbour. Other distinguished guests included his brother Sir John Hawkins, Richard Grenville, Sir Walter Raleigh and William Parker (brother of John Parker). The Great Hall where the banquet took place is now much the same as it would have been 1587. Starting at 7pm Boringdon Hall

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Start it Right F

rom the 22 to 26th of January, the Great British public are encouraged to celebrate Farmhouse Breakfast Week - raising awareness of the benefits of a morning meal and celebrating the range of regional breakfast produce available in the UK. Run since 2000, AHDB Cereals and Oilseeds encourage everyone to get involved with breakfast week, particularly school children.

With the new year in full flow, keep to those weight loss resolutions by having a morning meal and avoid those mid-morning temptations. Eating breakfast can reduce obesity, high blood pressure, heart disease and diabetes, according to the NHS. Not only this, but including a piece of fruit or veg in your breakfast means youâ&#x20AC;&#x2122;re well on your way to one of your five a day already! For the perfect breakfast, combine proteins and carbohydrates. Bread, oats or cereal paired with milk, eggs, yogurt, nuts, fish such as kippers and salmon or lean meats like bacon will provide you with all you need for the day ahead. Fruit and vegetables are also good sources of vitamins and minerals, so an accompanying glass of fruit juice or a handful of fruit with your breakfast is a great idea. Despite all the obvious positives to having a morning meal, 25% of people still skip breakfast once or more during the week, with more than 1 in 10 never eating it. In total, only two thirds of Britons say they eat breakfast regularly.

As the focus in schools across the country, studies have shown a healthy breakfast can improve a childâ&#x20AC;&#x2122;s attainment and behaviour, and has been linked to improved grades. A morning meal restores glucose levels, an essential carbohydrate needed for efficient brain functions, and can also improve memory, concentration and mood. Apart from their energy and cognitive benefits, breakfast foods are also great sources of important nutrients like Calcium, Iron and Vitamin B as well as protein and fibre. Research shows if these are missed at breakfast, they are less likely to be compensated for later in the day, and you could be tempted to reach for less healthy and fatty alternatives later in the morning to try and compensate.

Spending an extra ten minutes planning your breakfast (or even some prep time at the weekend) can make your morning meal far more worthwhile. How many times do you reach for the same foods every morning? With weekly options including wholegrain cereal (chosen by 37% of the nation), toast (32%) and porridge (27%), small additions can help make breakfast time an enjoyable experience, not a mundane task. Switch up your breakfast ideas for a refreshing morning meal. Making sure you grab something to eat at the right time is also vital. Research suggests that breakfast should be eaten within the first 2 hours of you waking up to maximise the effects. Why not try our Frittata recipe for a fresh new breakfast idea?

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Sumptuous Sausage & Tomato Frittata Ingredients 125g new potatoes 1 tbsp rapeseed oil 4 cooked sausages, sliced (e.g. Cumberland) 6 medium eggs, beaten 200g can reduced sugar baked beans 2 tbsp chopped parsley 150g cherry tomatoes, halved Method 1. Cook the potatoes in boiling water for 6-8 minutes, drain and then slice. 2. Heat the oil in a 20cm frying pan, adding potatoes and sausages together to fry for 2 minutes. 3. Beat the eggs with the beans and parsley and season. Add the tomatoes to the pan and pour over the egg mixture, cook gently for 6-7 minutes. 4. Place under a preheated grill for 3-4 minutes until golden and cooked through. Allow to rest for a few minutes before removing from the pan. Prep time: 10 mins

While the Farmhouse Breakfast Week spans for just 5 days during January, the organisation runs the ‘Shake Up Your Wake Up’ campaign throughout the year. Working with farmers, food producers, retailers and consumers, ‘Shake up your Wake Up’ promotes the importance of beginning your day with a locally sourced breakfast. With Devon being such a rural county, there is plenty of fresh food available daily, from meat and fish to fruit and veg. The local fish market found on the Barbican is great for picking up freshly caught protein to top a bagel with, or visit your local butchers for some tasty sausages. With so many varieties of flavours, your cooked breakfast can have that extra edge with a hint of apple, pepper, or, for a fiery kick, chilli. A local butchers is your best bet for not only fresh regional produce, but quirky flavours to supercharge your breakfast taste buds. If it’s fruit and veg you’re after, there are also a great variety of local farmshops offering seasonal produce to add more flavour to your breakfast. With this in mind, we look at what produce is available right on our doorsteps.

With the cooked breakfast being the English favourite, Devon has contributed hogs pudding as a tasty addition. The pork sausage originates from the county and is far spicier than white pudding as it contains black pepper, cumin, basil and garlic.

Found on Dartmoor, the Devon region also brings Groats pudding, a take on hogs pudding which can include oats, pearl barley and bread. Fruit is the perfect healthy addition to a breakfast. The Tamar Valley has been historically famous for early season soft fruits such as strawberries which, in the past, were exported to London. How about going strawberry picking as a fun activity this upcoming Spring?

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