Selection Magazine - Crawley February 15 by Selection Magazine

FEBRUARY 2015

Trendy Tips Make the most of the latest nail trends

JAmiE oliVER We talk about family, food and turning 40!

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Jumpsuits - 2015â&#x20AC;&#x2122;s hottest trend?

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CONTENTS Welcome to your new copy of Selection magazine, and welcome to our new readers - Selection magazine is now reaching Redhill & Reigate, Horsham, and more and more readers throughout a wider area of Crawley. We hope you enjoy reading it! Remember, if you run a local business, you could be reaching thousands of homes with Selection, and we’re confident our format will help your business to stand out from the crowd. To see how we could help your business, call me on 07756 777688. See you next time...! Jon Keen - Director PAGE

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Spotlight Jamie Oliver talks about turning 40

PAGE 4

Fashion

Jumpsuits - 2015’s hottest trend

HEALTH Fitness habits you could stick to

BEAUTY Tie up your hair for a natural look

BEAUTY How to get trendy finger tips

Food Gluten free dinner party treats

PINBOARD Local business advertising

Game

PAGE 16

Your regular, monthly fill of puzzles and brain teasers

Image: Featureflash / Shutterstock

Spotlight achievements in his career so far plus what’s next for one of the busiest chefs in the world… YOU ARE TURNING 40 IN MAY - WHAT WAS THE BEST DECISION OF YOUR LIFE?

JAMIE OLIVER

I’M GOING TO BE 40! TV chef Jamie Oliver turns 40 in May and here he talks about the best decisions of his life, the best advice he’s received, the secret to his long-lasting marriage to wife Jools, how he keeps his four kids grounded and more… Jamie Oliver turns 40 in May. The TV chef first hit screens when he was 23 on ‘The Naked Chef’. Since then the cook from Essex has had numerous TV series, sold millions of books, fought for better school dinners, launched a chain of restaurants – not to mention having four kids! Meanwhile, Jamie and his wife of 14 years Jools Oliver have one of the strongest marriages around - so what is their secret? “Being patient,” says the founder of the award-winning Fifteen charity and restaurants which help unemployed young people. “I think a long-term relationship has amazing moments and it gets better and better but also, you know, you can’t, you know, part of loving someone is also knowing how to not like them - in a good way. Do you know what I mean?” he adds. Jamie continues – “I find a lot of young people now expect too much from a relationship. If you knuckle through, you get all the benefits. I’m not saying I’m an expert but I do think that sometimes you’ve just got to try and be content and let it roll.” Jamie has been back on TV screens recently with his series ‘Comfort Food’ plus he has a book out of the same name. The cookbook brings together 100 ultimate comfort food recipes and recipes include everything from Mighty Moussaka, Delicate Gyoza with Crispy Wings, Steaming Ramen and Katsu Curry to Super Eggs Benedict, Scrumptious Sticky Toffee Pudding and Tutti Trutti Pear Tarte Tatin.

JAMIE OLIVER: Best decision of my life? Jesus. I think the best decision of my life was to, you know, to start using the platform of TV as a place to sort of talk about food politics and school dinners and animal welfare and kind of like poverty, food poverty, and stuff like that. I think like it hadn’t really been done before and for me personally it felt like the right thing to do and sometimes it got me into lots of trouble and created lots of, you know, noise that maybe I wasn’t too sure about at the time but I think it really defined me as a person and helped me grow and learn about how brilliant an opportunity broadcasting is. You know, if it’s used, I mean obviously ‘Comfort Food’ is just a beautifully pure simple thing but that’s one of many, many things I do on TV. You know, we do all sorts of things. So I think that was a big decision for me. HAVING ACHIEVED SO MUCH BY 40, WHAT ARE YOU GOING TO DO WITH THE SECOND HALF OF YOUR LIFE? RELAX? JAMIE OLIVER: Do you know what, I think it’s about.. I’ve got a lot of countries to travel. There’s a lot of cultures that I haven’t been allowed or been able to get to yet. I think as digital and traditional media sort of converge in a way that we can plan even bigger, even better sort of things. I think I’ve got a long list of countries to go to and I think new talent really. Like, I’ve never been the sort of character that’s been jealous of new talent. I feel like I’ve had a good run. I feel like I’ve been allowed to have a good long career. Longest than anyone, 15 years you know, it’s a long time doing what I do. So I think like ‘Food Tube’ which we set up last year, that’s all about new talent. So I think I’d quite like to continue just going down that. There’s plenty of room for everyone and the thing is if you really, really care about food and sharing all the right kind of energy and sort of talking about conversations that are important and relevant, you need the young ones coming through, and I can say young ones now. I’m going to be 40! When the ‘Naked Chef’ happened I was 23 so it’s kind of a long time ago! YOU’VE INSPIRED MANY PEOPLE OVER THE YEARS – WHO ARE YOUR BIGGEST INSPIRATIONS?

Here, Jamie O talks about the inspirations behind his latest recipe book, how he keeps his kids grounded and what his wife Jools is like as a cook.

JAMIE OLIVER: I am a massive fan of… people that have inspired me like Sir Richard Curtis, Sir Paul Smith, Bono, Bob Geldof, you know, always. Mum, dad, my wife every day.

He also talks about turning 40, some of his proudest

AND THE BEST ADVICE YOU’VE EVER

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RECEIVED? JAMIE OLIVER: You know what? It was a funny piece of advice and you can kind of take it with a pinch of salt – never try and be the best. Second best is always really good. And I think what they mean is in this funny sort of little world we have, maintaining the first position is impossible. It’s always about a little bit of luck or a moment in time. But actually to be second best and just good and keep your head down and keep grafting, you’ve got a really good opportunity of a long… it’s a funny bit of advice but Sir Paul Smith gave me that. And if you think about it, he’s the most successful fashion dude in Europe and everyone’s always talking about the Guccis and all the kind of Prada but he’s there and he’s actually the Don and very kind and consistent and lovely and yeah, he’s been very good to me. LET’S TALK ABOUT WHAT COMFORT FOOD IS? IT SEEMS TO BE VERY MUCH CONNECTED TO CHILDHOOD AND TO FAMILY? JAMIE OLIVER: Definitely and memories. I think comfort food is kind of, it’s you know when, everyone has their own comfort food book in their head. What I’ve tried to tap into, which doesn’t sound contemporary or new, but like in TV these days we’re so obsessed by game-ifying cooking or putting challenges in or jeopardy or formats and structure but actually this is just cooking and when you see it, I don’t know if you’ve seen it already but it’s just beautifully shot with people I’ve worked with for 15 years. I’m just cooking and it’s really, and it’s just about the obsession for perfection and it could be a pie, it could be a sandwich, it could be a dish you’ve never tried before but which is the most famous dish in a country you’ve never maybe been to. So I’ve tried to give in the book and the programme, sort of, you know, there’ll be definitely 60 to 70 per cent that’s kind of safe heartland for sort of, you know, viewers from different countries that will like ‘Yeah I understand this type of thing’ or ‘I understand exactly this thing and this is interesting’. But also there is like 30 per cent of totally new things that maybe they’ve never heard of before. SOMETHING LIKE HAMBURGER AND CHEESE MACARONI IS SOMETHING UNIVERSAL. JAMIE OLIVER: For sure. YOU SHOT THE SERIES IN YOUR KITCHEN? THAT’S QUITE AN INTIMATE SPOT USUALLY? JAMIE OLIVER: Not really. I mean I’ve done it before. I did it with ‘Jamie at Home’ and I think, yeah, I do use studios if it’s a formatted show like ‘30 Minute Meals’, ‘15 Minute Meals’, but there’s nothing better than just cooking at

spotlight home and if the weather is good I’ll just go outside and cook it, you know. DO YOU STILL HAVE TIME TO COOK FOR YOUR FAMILY? JAMIE OLIVER: Always. EACH DAY? JAMIE OLIVER: Each day? I’m not really around Monday to Friday. So I work hard Monday to Thursday, I normally finish about four o’clock on a Friday, so I work very hard until that point and then we have a weekend off and daddy’s cooking. So I’m sort of a weekend parent really and mum holds the fort and I have to cram a lot in those five days. HOW IS YOUR JOOLS’ AT COOKING? JAMIE OLIVER: Hmm, well…she does really good cooking for the kids. She’s really good at that. She’s not so good with us. I always cook, she never cooks for us. So I always cook for her. She likes me to look after her which is fair enough. No, she probably cooks for me a couple of times a year, twice a year. Enough said! [laughs] YOUR PARENTS ARE ALSO SHOWN IN THIS SERIES AND YOUR FRIENDS. WHY DID YOU WANT TO INCLUDE THEM? JAMIE OLIVER: Well normally because they were behind the recipe in some way shape or form. CAN YOU GIVE ME AN EXAMPLE? JAMIE OLIVER: Well my mum’s Sticky Toffee Pudding, you know, which was handed down to her from her mum, you know, that’s kind of an important thing and it was a big part of our childhood. If it was a sticky toffee pudding day it was a good day, you know, life was good. And then dad, he was a fully trained chef, worked in France and he still has his restaurant now for 40 years and, you know, we kind of do a really beautiful version of Chicken Kiev which is kind of quite unfashionable in England now but was very fashionable in the 80s but it was like an old retro dish that people just loved but kind of had been forgotten. So I did that with dad because we used to cook it so much. AND DO YOU ALSO PASS ON YOUR TRADITIONS TO YOUR KIDS? JAMIE OLIVER: Yeah pretty much yeah. ARE THEY GOOD AT COOKING? JAMIE OLIVER: Well the two eldest ones are pretty good all-rounders and sort of they do a lot of salads and dressings and baking and bread but they kind of go hot and cold and I don’t really force it on them but I try and get them involved on a daily basis like contributing to the lunch. So they will just do a little something, like Daisy always makes the

salad dressings and picks the salad and then Poppy, she hasn’t done anything for about six months but for the year before that she was bang on laying the table and kind of doing the baking and the bread but she’s 12 now, so she’s kind of getting into clothes and pretending she hates boys when she probably doesn’t, and you know, a bit of a time of change there. And then Petal and Buddy just love to cook. They love to grow. And Buddy particularly keeps telling me he wants to be a chef, a ‘cooker’ when he gets older so, you know, that gets me excited because I wouldn’t ever force him to do it but secretly I would quite like an apprentice.

you knuckle through, you get all the benefits, you know. I think sometimes they expect everything to be wonderful all the time, which of course it is but not forever and then you need to find a new rhythm so, you know, I’m not saying I’m an expert but I do think that sometimes you’ve just got to try and be content and let it roll.

HOW COME YOU ARE FINE WITH THE FACT THAT THEY ARE IN FRONT OF THE CAMERA? YOU COULD HAVE EASILY SAID YOU WANTED TO PROTECT THEM FROM ALL OF THAT?

JAMIE OLIVER: I think generally modern kids are all spoilt regardless of what their families come from. You know, if you want to kind of pull out a section of the community which is supposed to be working class or whatever you want to call it, you know, they’ve still got, you know, they’ve got phones with cameras and web capability, so I think all kids are pretty spoilt these days. I mean I think most importantly for me was teaching them the value of money. So, you know, in actual fact because I live in the same village I grew up in, my kids, as of this summer holiday, well they are different ages but I just send them to my dad to work and they do exactly the same jobs as I did. You know, I think young kids having a job, you know, on minimum wage is the best thing on the planet. It teaches you so many things and also you get to learn about different people and working with people.

JAMIE OLIVER: Yeah I respect and admire that greatly. It also requires quite a lot of effort to live like that and I just think that everything about the 15 years that I’ve ever had relationship wise with the public has always been about authenticity and openness and not being guarded and it’s quite… I would never make my kids do anything but also at the same time I’m really proud to show kids and adults cooking on television is such an honour and such an important thing to say ‘This is beautiful’ and ‘This is normal’ and ‘This is OK’. And as a family we might have to address some other complexities because of it but I think if, you know, I think it’s the right thing to do in my case. I mean I could easily carve it out but also in this day an age of social media and stuff like that there’s no such thing as privacy anymore. It’s gone. If you are in the public domain, it’s gone. Do you know what, I loved it. Because you know we can’t make any kids do it but when I’m cooking in the garden Buddy used to just come up and he would stay for like an hour and not get bored. He’d just get involved and then he’d walk off so it wasn’t planned, it wasn’t scheduled, you know, and as you know you can’t really with kids. THE ONLY ONE WHO IS NOT IN IT IS YOUR WIFE. HOW COME? JAMIE OLIVER: She was in it. Yeah, when I did the Pavlova one we served it to mum and granny. No, Jools doesn’t really like.. she’ll go on but she doesn’t really like the camera too much. She gets very shy and it’s not really her thing. WHAT IS THE RECIPE FOR HAVING SUCH A BEAUTIFUL RELATIONSHIP WITH YOUR CHILDHOOD SWEETHEART? JAMIE OLIVER: Being patient. I do think, you know, I think a long-term relationship has amazing moments and it gets better and better but also, you know, you can’t, you know, part of loving someone is also knowing how to not like them - in a good way. Do you know what I mean? It’s like, I’ve been with her since I was 18 so I think for me personally I find a lot of young people now expect too much from a relationship. Do you know what I mean? It’s like, if

YOU WORKED AT YOUR PARENT’S PUB. YOU ARE IN THE POSITION WHERE YOUR CHILDREN DON’T NEED TO WORK. WHAT DO YOU DO IN ORDER TO NOT SPOIL YOUR CHILDREN?

AND WHAT SHAPED YOUR MORAL COMPASS BECAUSE WHAT YOU DID WITH ‘FIFTEEN’ ETC. YOU COULD HAVE GONE ROCK ’N’ ROLL BEING SO SUCCESSFUL? JAMIE OLIVER: No, I think ‘Fifteen’ is the most rock ‘n’ roll thing in the world man. I just graduated the 13th year of students and it was our biggest year of graduates ever. We graduated 16 and over the last 13 years in three sites we’ve graduated over 360 students. So it is totally rock ‘n’ roll and it’s the hardest thing that we do but the radical transformation of ex-criminals to like fully employable Michelin Star chefs, we’ve proved that you can do that. So it still underpins itself as one of the most important things that I do and when I started it I was definitely stupid and young but I think there’s something special about, if you think, I was naïve, I wanted to do it and I could do it. That was the unusual bit. I had the cash to do it. The public chose to make me quite a wealthy man quite young and it was a bit weird. So the fact that I had this crazy idea, I wanted to do it and I could do it, that was like a little magic moment in time. You know, before kids, before responsibility, you know, it probably might not have happened now, you know, but then it did. I was 25 at the time so it was like a really magic, I can’t tell you, it’s like a really magic moment in time and the team that launched it with me were, we all were just very focused on this social sort of campaign. So yeah, it’s nice, I mean 13 years on, you feel like you’re not the new person, now it’s got legacy and history which is beautiful.

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FAShion

Jumpsuits - 2015’s Hottest Fashion Trend? If you’re looking for something different to wear this year, then you’re in luck as we have exactly what you’re looking for. 2015 looks set to be the year of the jumpsuit with a number of Hollywood celebrities already embracing the trend (and we’re not talking about the orange jumpsuits some have sported in the past). We give you the lowdown on this hot new trend and how you can wear it to jump(!) in to 2015.

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WHAT YOU NEED TO KNOW ABOUT THE JUMPSUIT A jumpsuit is an all in one garment, featuring trousers which merge into a top, whilst a playsuit is a version using shorts. Making a great alternative to a dress, jumpsuits can be both formal and casual, depending on the style that you choose. From strapless, plunging and backless styles, there are plenty of options to choose from to suit any occasion. If you’re looking to cover up during the harsh winter weather, there’s no better way than the jumpsuit. For some of the most flattering looks, particularly after an overindulgent

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festive period, styles which feature wide trousers, loose fitting tops and long sleeved styles are a great way to hide the areas you want to keep out of the spotlight and hide the ones you do.

CELEBRITIES EMBRACING THE JUMPSUIT TREND It seems that the entire showbiz world has embraced the jumpsuit trend. From rising stars such as Shailene Woodley, Jourdan Dunn and Cara Delevingne to fashion favourites Beyoncé, Gwen Stefani and Keira Knightley, it seems the world’s most glamorous can’t get enough of the jumpsuit.

HOW TO WEAR IT The great news about jumpsuits is that there are styles which work for all body shapes and types.

FAShion For daytime, a loose fitting, shirt style is perfect and worn with a blazer or jacket can look great for work or a day out shopping. For evening wear, you are spoiled for choice with embellished details, fitted styles and plunging necklines all making fantastic options for chic, sophisticated looks. The great thing about jumpsuits is that they can be dressed up or down according to your preferences, with heels elongating your shape and cinched waists and belt details providing a slimming element. Black is one of the most popular jumpsuit shades, so dressing yours up with some colourful accessories can help give it a great twist or choosing those with sequin, beading and ruffle details to add a stylish element. We think an updo works best to show off your entire outfit, so get creative with some of this season’s hottest hair trends such as detailed braiding, messy buns and super sleek ponytails. We look forward to sporting some great jumpsuit outfits this season, keep an eye out for great styles hitting your local high street and work one of this year’s leading trends.

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health

Manageable Fitness Habits To Adopt Now and Stick To For The Rest of The Year By now a rather unfortunate percentage of us will have given up on our New Year’s resolutions and either be tied into 12 month gym contracts (which will be a complete waste of money), have fitness DVDs gathering dust on our shelves (unused and unwatched) as well as have some fancy new sales purchases we promised ourselves we’d fit in to but won’t (unworn at the back of the wardrobe). The issue is that too many of us set unrealistic goals which are only doomed to fail. Want to make it your mission to get fit this year? We offer some great, manageable fitness habits you can adopt now and stick to for the rest of the year below. 8

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health Build up exercise slowly, over time Vowing to hit the gym every day after work is a tough commitment, particularly if you’ve been out of the habit for a while. Rather than setting yourself up for failure and the disappointment that comes from not being able to perform as you used to, make it your mission to get back into the swing slowly. Start with shorter, spaced out workouts and slowly increase your workout time and frequency as your fitness starts to improve – you’ll be far more motivated and likely to continue for the rest of the year.

�� Don’t trust the scales �� Losing weight, getting into shape and being healthier isn’t all about numbers on a set of scales. As you exercise you will which weighs more fat. Use visuals JUSTdevelop YOURmuscle, DETERMINATION &than HARD WORK in order to judge your progress. From taking photos to FOLLOW THEinches MAPasAND WILL YOUR measuring well asYOU how well you REACH fit into your clothes you will get a far more realistic view than by counting how GOALS... IT WORKS, IF YOU WORK many pounds you’ve lost. It can be liberating to ditch the scales and trust what you see.

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Set an achievable goal each month Rather than say to yourself ‘I’m going to lose two stone this year’, make it more manageable by setting a new goal each month. From being able to run 20 minutes without stopping to making sure you exercise a certain amount of times that month, having a goal which you can focus on just for that month will make the challenges more achievable, and each time you hit a new target you will feel pumped and motivated for the next one. Remember that it’s a marathon, not a sprint and that you have the whole year to boost your fitness. Setting yourself achievable goals to work on throughout the year will provide you with far better results than one large goal which you may not achieve. Through a bit of dedication and some careful planning, you can look forward to a healthier fitter new you by the end of the year!

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Beauty

SINGLE LADIES

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Beauty home

Beyoncé does it (even if her famous song lyrics have been a tad manipulated to fit this article), little girls do it, women single or married do it, and even grown men do it. But just what is ‘it’?

In hair as in fashion, the ‘natural’ look has been prevalent in recent years, with the focus being on making the most of what nature gave us and using clever hair and make-up skills to accentuate our features. Tying hair up very much falls neatly into this theme, being a versatile look that can seamlessly take us from getting up with ‘bed hair’ in the morning, to a hard and stress day at work, to a reckless night on the tiles, with only small adjustments or altered accessories making a big difference to the ultimate result. However, not content with being the ‘Plain-Jane’ of the hairdressing styles friendship group, tying the hair up can actually be the ‘belle of the ball’ with the use of techniques such as plaiting and braiding taking the look to another level. For the casual everyday look, a simple tie back with plain hair elastic is all you need to be ‘en vogue’. This is not about perfection, but make sure there are no glaringly obvious lumps sticking out so the look is firmly ‘intentional’ as opposed to ‘accidental’. Vary the look by altering the height of the hair elastic, from ultra-high, to mid, to as low as you can go if you want to show your inner fashionista. And for a further fashion twist, wear

the ponytail to the side, creating definition to the face and slimming the body silhouette at the same time. To differentiate between days on the sofa and a life of work, sleek and shine your ponytail to show that you have a serious eye for business. Don’t over use the product as the result could end in embarrassing blobs of hair wax on your power dressing work blazer. Keep the bobble minimal but start to take the look to another level by matching its colour to what you wear, and allow yourself more decoration by choosing hair accessories that may be subtle, but were still born to impress. Feeling quirky? Add a small plaited strand and show you are happy to be daring whatever the occasion. And when it comes to evening engagements, let your wild side out and unleash your wacky personality. Go all 1980’s with random crimping, or grab that one clever friend for whom braiding is a breeze. It’s also time for the bobble to go glamorous, with bows, diamante and light-catching sequins being a grown-up girl’s best friend.

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BEAUtY & BEAUtY hEAlth

How to get naturally T R E N DY T I P S Nail Art – blink and pretty literally, the fashion will have changed. And for a part of the body that may win in terms of how many there are, but is probably a loser when it comes to surface area, it is maybe surprising that so many different ways of decorating them continue to emerge on a seasonal basis. But emerge they do, with one of the latest trends being to embrace the minimal look, and concentrate on the tips only. Minimalism has been ‘hip’ in many artistic circles for the last couple of decades, from trendy warehouse apartments painted in white with a mere wooden crate to sit on, to modern art consisting of a series of strategically placed dots, named ‘Lineage’, and earning the artist hundreds of thousands of pounds. But when it comes to the nail tip, minimalist can take on two distinct forms. First is the block colour look. Keep the nail natural looking, with a clear gloss over, or a nude or pearl shade giving the nail more of a healthy glow and adding ‘texture’. Go for the classic French manicure look by adding a white tip that accentuates the natural shape of the nail or even exaggerates it depending on the intensity and width of the white shade utilised. This can be a look that is successfully achieved at home but if in any doubt, phone a friend who isn’t prone to SNVAS (shaky nail varnish application 14

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syndrome) and ask them to help. Great results can be achieved by covering the rest of the nail with something as simple as a homemade cardboard stencil which means that when you paint the tips, there is no ‘going over the lines’, pretty akin to painting a skirting board at home in the living room. If you must embrace colour, make sure the tip is the dominant feature. Paint it black if the nail is red, or purple if the nail is pink, with the tip being the darker and more mysterious one in the relationship. For the girl who craves detail, the second look is all about tips that can be patterned, but remember that patience is most definitely a virtue. The nail tip requires precision, so always choose an achievable look that isn’t in danger of ending up looking like the proverbial dogs dinner. Nail art is perfect for portraying occasions such as Valentine’s Day, or changing seasons, so miniature hearts or spring flowers may take a steady hand, but the result will be a much admired and revered look. Of course, always remember that professionals make a living from their skill, so if in doubt, head down to the nearest nail bar for serious nail art indulgence.

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FOOD

Gluten Free Dinner Party Treats Baked Stuffed Aubergines This is a brilliant vegetarian main course or a great side dish to meat dishes.It originates from Aegean region in Turkey. Also could be served cold as a meze starter. Ingredients - Serves: 4 4 small-medium aubergines 2 litres sunflower oil (for deep frying) 2 tablespoons olive oil 1 large onion, finely chopped 1 green pepper, finely chopped 1 red pepper, finely chopped 1 tablespoon tomato puree 2 large ripe tomatoes, finely chopped 1 pinch of sugar salt and pepper a handful finely chopped parsley 3-4 tablespoons lemon juice Method Prep:45min › Cook:20min › Ready in:1hr5min Wash and dry the aubergines. With a peeler peel them lengthways in stripes. Cut off the stem only, careful not to cut off any aubergine as you need to keep it whole.

Lemon & Thyme Lamb Chops Marinated lamb chops with fresh summery flavours from the Mediterranean. Make extra marinade to use on roasted veggies. Ingredients - Serves: 12 100ml (4 fl oz) olive oil 4 tablespoons lemon juice handful chopped fresh thyme salt and freshly ground black pepper to taste 12 lamb chops

Heat the sunflower oil in a deep frying pan on high heat. Make sure it is very hot then fry the whole aubergines until the skin is browned and soft inside. Put them on a kitchen paper to drain.

Method

Meanwhile heat the olive oil in a saucepan, on a medium heat. Add the finely chopped onion, cook for 2 minutes. Add the finely chopped peppers, cook for 2 minutes more. Stir in the tomato puree and then finely chopped tomatoes. Season with pinch of sugar, salt and pepper. Cook for 7-8 minutes on a low heat. Once it’s cooked, add finely chopped parsley and stir.

Stir together olive oil, lemon juice and thyme in a small bowl. Season with salt and pepper to taste. Place lamb chops in a shallow dish, and toss with the olive oil mixture. Marinate for 1 hour.

Lay the aubergines on an oven dish next to each other. With a teaspoon split open them lengthways. Pile the vegetable mixture in the middle.

Preheat barbecue for high heat.

Drizzle lemon juice over the aubergines and bake for 20 minutes. Serve hot or cold.

Lightly oil cooking grate. Place lamb chops on barbecue, and discard marinade. Cook for 10 minutes, turning once, or to desired doneness.

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Prep:10min › Cook:10min › Ready in:20min

Lemon Posset This classic pud uses only three ingredients and will always impress last-minute guests. Ingredients Serves: 5 750ml (1¼ pints) double cream 200g (7 oz) caster sugar 3 lemons, juiced 3 tablespoons additional double cream to serve Method Prep:5min › Cook:10min › Extra time:4hr45min › Ready in:5hr In a saucepan over medium high heat, stir together 750ml cream and sugar. Bring to the boil and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.

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There are areas of policy which are devolved to the Scottish Parliament in Edinburgh. As it stands, Scottish MPs in Westminster can vote on such matters in the House of Commons, even though these policies affect people in England and not those in Scotland. The same applies for the Welsh MPs and the Assembly in Cardiff. By contrast, English MPs (rightly) do not have a say on issues that are devolved to Scotland or Wales. I do not believe a separate English Parliament is what is needed â&#x20AC;&#x201C; do we really require an additional layer of politicians? The answer is, for issues that are devolved to the

nations, is for only MPs representing English seats to vote on issues affecting only England. Two principles would apply; if any proposed legislation does not affect every nation of the United Kingdom, it should be drafted so that only MPs of the nations affected have a vote. And, if there is serious doubt over whether or not this is the case, the whole House of Commons should be entitled to vote on it. In the 800th anniversary of Magna Carta, it is time to sort out this constitutional imbalance. For more on the campaign, please visit www. facebook.com/fairvotes4all and www.twitter.com/ fairvotes4all As ever,

Henry Smith MP

Henry

BLISH E TA

1998

I am writing this monthâ&#x20AC;&#x2122;s column from Westminster, having just returned to my office after a spirited meeting with fellow Members of Parliament discussing English votes for English laws.

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ITEM COST I recently went to the shop and purchased 4 items. Three of the items cost:

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£1.50, £3.00, £4.00 There was quite a long queue, and as I was quite bored, I was playing with my pocket calculator whilst waiting. Very curiously, the 4 prices added to the same number as I got when I multiplied the 4 prices together. What was the price of the 4th item?

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