What's Around Magazine November 2014

REAL CHRISTMAS TREES sence valley forest park SANTA’S ENCHANTED FROZEN CASTLE ibstock ELVIS PRESLEY TRIBUTE SHOW ashby de la zouch HOSPICE HOPE LIGHTS OF LOVE 2014 staunton harold

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delivered throughout ibstock | ravenstone | heather | coleorton | swannington | hugglescote | packington | normanton le heath and surrounding areas

SEASONAL RECIPES | COMMUNITY EVENTS | REVIEWS | SERVICES | PUZZLES ISSUE 113 - DECEMBER 2014

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Publisher: What’s Around Ltd. Printed by: Context, Packington Editor: Paul Garrett © Copyright What’s Around Ltd. Advertising: 01530 832015 Email:advert@whatsaround.co.uk Web: www.whatsaround.co.uk Address: Hall Gardens, Ravenstone, Leics. LE67 2HF

Eat, drint & be merry Page 24

Whilst every care has been taken to ensure that the information contained within this publication is accurate, neither the publisher, printer nor its editorial contributors can accept, and hereby disclaim, any liability to any party to loss or damage caused by the errors or omissions resulting from negligence, accident or any other cause.

All rights reserved. No part of this publication may be reproduced, stored in any retrieval systems or transmitted in any form - electronic, mechanical, photocopying, recording or otherwise - without the prior permission of the publisher.

What’s Around Ltd. does not officially endorse any advertising material contained within this publication. Nevertheless, it will from time to time, recommend individual services and or businesses which have either been recommended by readers, contributors or by our own personal experience.

Front cover photo “Ravenstone Church”

by Lesley Hextall Photography “Embellishments” by barmy editor!

Film Review Page 53

Food & Drink 8

Seasonal Recipes

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Glazed Christmas ham with pineapple chutney

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Salmon Wellington

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Turkey, stuffing and cranberry Chelsea buns

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Seasonal Desserts

Monthly Features 10

Crossword

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Sudoku

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Book Review Too

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Book Review

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Wordsearch

Contents

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The Palace

General

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Jobs in the Garden

Copy deadline for jan 2015 is 12th Dec 2014

Seasonal Desserts Page 50

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The Late Elephant

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New! Just for Kids (by I4 Design & Print)

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Eat, drink and be merry

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Good New Films and those you may have missed

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Real Christmas Trees at Sence Valley Forest Park

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Your Stars by Dan Worthaus

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Visit Santa in his Enchanged Frozen Castle

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What’s On

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Wines: My Selections

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Index of Advertisers

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Ashby Rotary Clubs Santa’s Sleigh Ride Timetable

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Small Ads/Classifieds

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seasonal recipes Scotch Eggs

Makes 4 mins Prep 30 time g in k o o C ins m 0 10-3 Ingredients • 4 large free-range eggs • 275g/10oz sausage meat • 1 tsp fresh thyme leaves • 1 tbsp chopped fresh parsley • 1 spring onion, very finely chopped • salt and freshly

•

• • •

ground black pepper 125g/4oz plain flour, seasoned with salt and freshly ground black pepper 1 free-range egg, beaten 125g/4oz breadcrumbs vegetable oil, for deep frying

1. Place the eggs, still in their shells, in a pan of cold salted water. Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes. Drain and cool the eggs under cold running water, then peel.

2. Mix the sausage meat with the thyme, parsley and spring onion in a bowl and season well with salt and freshly ground black pepper (Simon recommends being generous with the freshly ground black pepper).

3. Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals about 12.5cm/5in long and 7.5cm/3in at its widest point.

4. Place the seasoned flour onto a plate, then dredge each boiled egg in the flour. Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.

5. Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.

6. Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

7. Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.

8. Carefully remove from the oil with a slotted spoon and drain on kitchen paper.

9. Serve cool.

Courtesy Simon Rimmer

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Luxury chicken liver pâté Serves 4 Prep 2 h rs Cooking time 10 to 30 mins Ingredients • 1 tbsp olive oil • 2 shallots, finely chopped • 3 sprigs thyme, leaves only • 1 garlic clove, crushed • pinch freshly grated nutmeg • ½ tsp ground allspice • 1 orange, zest only • sea salt and freshly ground black pepper • 400g/14oz chicken livers, trimmed of any membrane and gristle,

roughly chopped • 50ml/2fl oz brandy • 100ml/3½fl oz double cream • 120g/4½oz unsalted butter, cubed For the butter finish • 80g/3oz unsalted butter • pinch ground mace • ½ orange, zest only • 2 sprigs thyme, leaves only To serve • slices toasted sourdough bread • 20 cornichon pickles

1. Heat the oil in a frying pan over a medium heat. Add the shallots and thyme and cook gently for five minutes, or until soft. Add the garlic, spices, orange zest and a good pinch of salt and pepper and cook for a further two minutes, or until fragrant.

2. Add the chicken livers to the pan and fry for 6-8 minutes, or until just cooked through. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Remove from the heat and spoon everything into a food processor. Blend until smooth.

3. Add the brandy to the pan to deglaze, then add the cream and bring to a simmer. Cook for two minutes, stirring up any of the residue from the pan. Pour into the food processor and blend again until smooth. With the motor running, gradually add the cubed butter and blend until smooth.

4. Pass the mixture through a fine sieve into a bowl and then divide between four ramekins.

Smooth the tops down by banging the bottom of the ramekins against the work surface, then place in the fridge while you prepare the butter finish.

5. Melt the butter in a saucepan with the ground mace and spoon over the pâtés. Sprinkle over the orange zest and thyme leaves to decorate. Refrigerate for two hours before serving with slices of toasted sourdough bread and cornichon pickles.

Courtesy Sophie Wright

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Book Review Too!

by Buck Verm

Traitor

By Murray McDonald The greatest manhunt in the history of the United States is launched as one of its own turns against it in a devastating and truly shocking attack.

One of its most trusted and capable agents is revealed to be one of the most deceitful and traitorous men ever to have lived.

The scale of his deceit and hatred for his country is unveiled to the world as he promises a reign of terror that will destroy America.

Sparing no expense or resource, the American intelligence community, law enforcement agencies and military might are unleashed to catch a man they spent twenty years training to be one of their very best.

The race across the globe intensifies as the deadline of the attack looms and the full extent of the Traitor’s plans are pieced together. America, as a nation, is facing its greatest threat to its survival since the height of the cold war and the menace of nuclear holocaust. Only this time, the enemy is going to die trying…

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recipe Glazed Christmas ham with pineapple chutney Serves 8-10 Preparation less than Overnight Cooking Time Over 3 hours Ingredients 3½ kg raw cured ham or gammon, boned and rolled 2 bay leaves 1 star anise 1 tbsp peppercorns 3-4 tbsp whole cloves For the Glaze 4 tbsp clear honey 2 tsp English mustard powder 2 tbsp dark rum 1 tbsp light brown sugar 1 tbsp thyme leaves For the pineapple chutney 2 onions , finely chopped olive oil 1 tsp brown mustard seeds , toasted 1 garlic clove , finely sliced 1 pineapple , cored and cut into chunks 1 sprig rosemary 1 tbsp honey 100ml cider vinegar 120g light brown sugar 50g blanched almonds , toasted 1.

To make the pineapple chutney, cook the onion in 3 tbsp olive oil. Add the mustard seeds and garlic and cook for a couple of minutes. Add the remaining ingredients and stir. Gently cook down for 1 hour or more until it’s a jammy consistency. Season and cool.

2.

Put the ham in a large pan, cover with cold water and drop in the bay leaves, star anise and peppercorns.

Bring to a simmer then cover and simmer for 21/2 hours. Drain.

3.

When just cool enough to handle, remove the skin of the ham, leaving a decent layer of fat. Score the fat in a diamond pattern with a sharp knife and stud the centre of each diamond with a clove.

4.

Heat the oven to 180C/fan 160C/gas 4. Put all glazing ingredients except the thyme leaves in a pan.

Heat the glaze gently to dissolve the sugar then brush the ham liberally with the mix. Sit the ham on a wire rack in a roasting tray with a couple of inches of water in the bottom.

5.

Bake the ham for 30-40 minutes, basting with the glaze until golden. Just before the end of the cooking, sprinkle over the thyme leaves and give the ham another 10 minutes. Serve with the pineapple chutney.

Courtesy Matt Tebbutt

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recipe Salmon Wellington Serves 8-10 Preparation Less than 30 mins Cooking Time 30 mins to 1 hour Ingredients 2 medium cucumbers, peeled 5 tbsp Dijon mustard 2 tbsp clear honey 1 tbsp white wine vinegar 50g/1¾oz fresh dill, finely chopped salt and freshly ground black pepper 1 x 380g/13oz ready-made puff pastry sheet plain flour, for dusting 1 x 2.8kg/6lb salmon, skin removed and filleted into 2 pieces 1 free-range egg, beaten, combined with a little milk 1.

Preheat the oven to 180C/350F/Gas 4. Line a large baking tray with baking parchment.

2.

Slice the cucumbers lengthways, scrape out the seeds with a teaspoon, and chop into 1cm/½in thick pieces.

3.

Place the cucumbers in a mixing bowl with the mustard, honey, vinegar and finely chopped dill. Season well with salt and freshly ground black aside.

NOTE COOK’S shionable re ns a fa Wellingto ey don’t have to ut th on again, b f. A whole salm e as e b tm s in conta ly Chri is a love ce. te û ro c n ie e ntrep party ce

pepper and set

4.

Roll the pastry out to 40cm/16in x 30cm/12in on a lightly floured surface. Lay on the lined baking tray.

5.

Lay one fillet in the centre of the pastry, pile half of the filling on top and then cover with the second fillet.

6.

Brush the edges of the pastry with the mixture of milk and beaten egg.

7.

Fold the pastry over the fish, sealing the edges by pressing them together, leaving a gap in the centre, so that you can see inside.

8.

Brush the pastry with more beaten egg and milk and bake for 45 minutes.

9.

Serve with the remaining cucumber mixture Courtesy Nigel Slater

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healthy living Eat, Drink and be Merry Well, it’s Christmas time again. It’s the time of year that we eat, drink and be merry. The last thing we are concerned with is the amount of calories that we are consuming or the units of alcohol that we drink. We want to let our hairs down, relax and enjoy the festive season.

Almost everyone gains a little weight over the festive period. It is the time to over indulge and eat all of those treats that we save ourselves for. The mince pies, Christmas cakes and chocolates all have to be sampled. For many of us, Christmas is the only time of the year where we eat liquor chocolates, munch on almonds and walnuts and drink eggnog.

The problems arise when we over indulge.

The odd mince pie or glass of sherry isn’t going to do you any harm but when we are struggling to move from the dinner table on Christmas day or fall into a drunken stupor on New Year’s Eve, we could actually be damaging our health.

Mince pies are delicious, especially when they are warm but on average, each pie can contain between 100 and 350 calories, depending on the size and ingredients. You would have to do a four mile walk to rid the calories of one mince pie. So the more pies you eat, the more calories you need to burn off.

Keep an eye on your alcohol unit levels too. It is easy to forget the added extra alcohol that we consume over the

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festive period. As its cold, you may put a drop of brandy or whisky into your tea. You go out with a friend and have an Irish coffee, maybe munch on a few liquor chocolates too. Remember that tot of sherry you had to toast your friend’s health and then relaxed in the evening with a glass or two of wine? You may not be driving whilst you are drinking alcohol but think about the amount of extra calories you are consuming and how much extra work your liver has to do to break down all of that alcohol.

It is important to keep warm during the festive time. Remember that it is winter and we need to be kept warm so that our bodies can function correctly.

However, a party dress and high heels is not the best attire to be wearing in minus temperatures. Ensure that you wear a warm coat even if you are staggering from pub to pub.

Excess amounts of alcohol, mixed with a lack of food and very low temperatures is a recipe for disaster.

Keep yourself h e a l t h y and safe this Christmas. Make sure that you eat before going out drinking. Always wear warm clothing if you venture out doors, especially at night and try to exercise as much as possible to burn off those extra calories. In-between the festive fayre, eat plenty of vitamin rich foods such as oranges, leafy green vegetables and fibre.

And check on the older people around you to make sure that they are warm and healthy.

Happy Christmas and a ‘Merry’ New year!

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recipe Turkey, stuffing and cranberry Chelsea buns Makes 10-12 buns Prep Time: over 2 hours Cooking Time: 10 to 30 mins Ingredients 500g/1lb 2oz strong white flour, plus extra for dusting 50g/2oz caster sugar 10g/¼oz salt 40g/1½oz unsalted butter cut into small pieces, plus extra for greasing the tin 2 free-range eggs 2 x 7g sachets fast-acting dried yeast 150ml/5fl oz lukewarm milk 90ml/6 tbsp lukewarm water 280g/10oz cranberry sauce 300g/10½oz roast turkey, shredded 200g/7oz leftover sage and onion stuffing

NOTE COOK’S g ed Boxin lf-contain nd Like a se h, this sweet a sic dwic s n a la s c y s a e D combin n u ft b o s ry u a in savo s flavours Christma e dough. whit

1.

Place the flour, caster sugar and salt into a large mixing bowl and stir to combine. Add the butter, eggs, yeast, milk and warm water.

2.

Mix the ingredients with your hands until a rough dough is formed.

3.

Tip the dough onto a well-floured surface and knead well for ten minutes, or until the dough is smooth and elastic.

4.

Place the dough into a clean, oiled bowl , cover with a damp tea towel and for one hour.

5.

Tip the dough out onto a very lightly floured surface. Roll out the dough into a rectangle about 50x28cm/20x11in. Turn the dough so that the longer edge is closest to you and “tack” the dough to the work surface by pressing it down firmly with your finger.

6.

Spread cranberry sauce onto the surface of the dough with the back of a spoon. Sprinkle the shredded turkey and stuffing on top.

7.

Roll the long side of the dough towards you quite tightly, forming a spiral inside. When rolled up, release the tacked edge and place it onto a floured part of the surface. With a sharp knife cut the sausage shape into 5cm/2in rounds.

8.

Place all spiral rounds, swirly side up, into a large, deep roasting tin or baking tray greased thoroughly with butter, leaving a 1cm/½in space between each one. You want them to be close enough so that they will bake with their sides touching.

9.

Cover with a damp tea towel and set aside in a warm place to rise for an hour. They should have expanded and be touching each other.

leave to rise

10. Preheat the oven to 200C/400F/Gas 6.

11. When the buns are ready, put them in the oven and bake for 15-20 minutes.

12. After removing the buns from the oven, let them cool slightly before removing them from the tin and placing on a cooling rack.

13. When ready to eat, pull the buns apart to reveal the soft edges.

Courtesy Paul Hollywood

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WINES: MY SELECTIONS There are several wine clubs and distributors, located in the UK, that provide excellent quality wines, to homes and businesses, at affordable prices. My quest, on this occasion, was to locate one of these such companies, with a range that more than surpasses the requirements of providing exceptional, quality wines, at affordable prices and with excellent distribution and delivery systems in place.

The Virgin Wine Club and their services are, I found, second to none. Advice, if required, is always available, and with wines of all types, from around the world, something for everyone, and all occasions, can be found. Their website has all information about Discovery Club, Winebank and Gifts, etc. I located some of the best wines from worldwide destinations.

Araldica Moscato D’Asti, I found to be excellent. This is a very popular choice for lovers of lighter alcohol, slightly sparkling wine. A delicate bouquet is experienced and the flavours are complemented, accordingly. The mouthfeel is refreshing, with a balanced sweetness from the Moscato grapes and a positive finish, for the palate. Le Dolci Colline Rosé Spumante is classic Italian sparkling wine at its best. This splendid rosé production has a perfect bouquet, enticing to delicate fruit flavours on the palate. An elegant wine, utilising grapes from vineyards located in

the hills northeast of Treviso. Dehesa de Quixana El Ingenioso is a most impressive, full and fruity, red. This fine, Spanish production, uses high-quality grapes, to great advantage. An abundance of ripe red fruits, for both the nose and palate, ensures a place on many tables and is very much enjoyed at occasions and events.

Sweet-cured oak flavours add to the experience of this production, which has a splendid palate and a memorable finish.

Pullhams Bin 22 Barossa Valley Shiraz, from Australia, is a classy Shiraz, with an intense bouquet and wonderful mouthfeel brought about by unique soils having a major impact on the character of this production. I found smooth and ripened fruits, on both the nose and palate. A powerful red wine to complement many dishes, perfectly. For all details of the very extensive, full range: Tel: 0843 224 1001 www.virginwines.co.uk

As always, Enjoy!

Trevor Langley

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Dark Tides by Chris Ewan

The ancient folklore of the Isle of Man provides the atmospheric backdrop to a stunning new thriller from an author who is fast becoming a master of his game.

Set against the wild beaches and rugged headlands of the Isle of Man’s coastal waters, Dark Tides is an addictive page turner, a menacing story which unfolds in a cascade of rich, flowing prose, encompasses a powerful wave of chilling, spinetingling events and explodes into a heart-pounding climax.

Harnessing the legendary tales of Hop-tu-naa, the Manx Halloween, the time of year when ‘the veil between our world and the spirit world is said to be tissue thin,’ Ewan captures the stultifying claustrophobia of an insular community and a woman caught up in a series of suspicious deaths.

When Claire Cooper was just eight years old her beloved mother mysteriously vanished on Hop-tu-naa. Six years later, Claire is still struggling to come to terms with the anguish of that night, her life ‘for ever warped and branded’ and her father a ghost trapped in his pain and memories.

When she is befriended by a group of five local teenagers who mark every Hop-tu-naa by performing dares, she joins them as a way to crush her lingering fear of Halloween and face the demons of the past.

But Claire’s arrival starts to alter the group’s dynamic until one year an audacious and dangerous dare goes terribly wrong, changing all their futures and tearing the friends apart.

A few years later, one of the group is killed on Hop-tunaa in an apparent accident but Claire, now a police officer, has her doubts. Is a single footprint found near the body a deliberate taunt?

As more of the old Hop-tu-naa gang die, Claire becomes convinced that somebody is seeking vengeance. But who and which of the friends might be next? If she’s to stop a killer and unlock the dark secrets of her past, Claire must confront her deepest fears before it’s too late.

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the palace

December’s forthcoming events at the Palace are as follows: Friday, 5th December – Palace Christmas Social Dance - A very popular evening of Ballroom, Latin, and Sequence Doors & bar open at 7.30pm. Dancing from 8.00pm ‘till 11.00pm.Tickets: £5.00.

Saturday, 6th December – ‘A Christmas Treat’ from The Leicestershire Co-op (Snibston) Band in concert. Doors open 7.00p.m. Concert starts 7.30 pm. Tickets: £8.00 (£6.00 concessions) and available from John Ball on 01530 831446 or Halls Electrical, High Street, Ibstock, Tel 01530 260460.

Sunday, 7th December - THE PALACE INDOOR CAR BOOT SALES ARE BACK! 9.00 am ‘til Mid-day. Pick up a bargain! Admission 20p. For More details or to book a stall call Gary on Tel 01530 262400. (Also on Jan. 18th, Feb 15th and March 22nd) Wednesday, 10th December - The Palace Wine Club wine tasting evening. Starts at 7.00 pm. Presented by Majestic Wines. Tickets: £8.00 and limited to a maximum of 30 places! Tel: Gary at The Palace on 01530 262400 or Corinne 01530 451725 to reserve your place.

FRIDAY, 12TH DECEMBER 4pm ‘til 8.30pm AND SATURDAY, 13TH DECEMBER-10am–2pm THE PALACE CHRISTMAS FESTIVAL VISIT SANTA IN HIS ENCHANTED ‘FROZEN’ CASTLE - (£2.00 PER VISIT INCLUDING GIFT) LOTS OF FESTIVE FUN FOR ALL AGES!!!!

FREE ADMISSION to Indoor Christmas Market with Ibstock Community Choir, Enchanted Harps, Story-telling Room, Vintage Barrel Organ,Children’s Entertainment....and lots more.

Plus Fun Fair on Ram Car Park, behind The Palace.

Saturday, 13th December - As part of The Palace Christmas Festival we are proud to present the fabulous Simon James in his acclaimed tribute show, ‘MICHAEL BUBLE - CAUGHT IN THE ACT’. A dazzling seasonal show!! Concert starts at 8.00 pm – Doors/ bar at 7.30 pm. Tickets: £10.00. Advance tickets: from The Palace Tel: 01530 262400 or Halls Electrical Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability). ADVANCE BOOKING IS HIGHLY RECOMMENDED FOR THIS EVENT. Thursday 18th December – Christmas Bingo. Last Palace bingo of 2014, join us for mulled wine and mince pies. Guaranteed pay-out on last game of £40 for the line and £100 for the House, plus Snowball!

Saturday, 20th December - MTS (Musical Theatre School) Christmas Show Doors/bar at 6.45 pm. Tickets: £6.00 Adults, £4.00 Children and under 4’s free. To book tickets contact: 07969688215.

Regular bookings: Monday Mosaic Disability Services - 9.30am - 3.30pm. Contact Amanda Tebbutt on (0116) 2318720 0r (07912) 480961.

Fitness Pilates class – 7.45pm – 8.45pm. Contact Michelle Scott-Worthington on (07887) 678367.

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Tuesday Bubbles Playgroup – 10.30am – 12 Noon. Contact the Palace on (01530) 262400.

Circuit Training – 6.45pm – 7.45pm. Contact Curtis Smith on (07870) 498110 or (01455) 291656.

Tai Chi – 8pm – 9pm. Contact Doug Gerrard on (07969) 480684.

Wednesday 60+ Fitness Pilates – 9.30am – 10.30am. Contact Michelle Scott-Worthington on (07887) 678367.

7.30pm – 9.30pm – Palace Players, Ibstock’s newly formed theatre group, meet every Wednesday at 7.30 pm. Come along if you are interested in any aspect of the theatre.

Thursday Active Steps Workout – posture, balance and fitness class – 11am – 12 noon. Contact Michelle Scott-Worthington on (07887) 678367.

Outlook Group (a social group for senior citizens) - 1.30pm – 3pm. Contact Elaine Hodgetts on (01530) 262400.

Bingo – Doors open 7.30pm. Eyes down at 8pm. Licensed bar & refreshments. Everyone welcome.

Friday Tai Chi – 10am – 11am. Contact Michael Cashmore on (07714) 215216.

Childrens Dance Classes - Beginners Ballet 4.00-4.45pm; Beginners Tap 4.45-5.30pm; Musical Theatre 5.30-6.15pm Contact Miss Jessica of Rochelle School Of Dance (established over 60 years in the area) (01455) 636514, (07949) 121442 or office@rochelle-dance.com Saturday Community Morning at the Palace – 10am to 12 noon. Every Saturday (except the 1st Saturday each month) the Palace plays host to groups, organisations and associations from the village, including the Ibstock Historical Society. So if you would like to learn more about what is happening in your community, come along to the Palace. Also a variety of market stalls selling locally produced goods, including delicious home made cakes, plus produce from Ibstock’s very own Dairy, including milk, butter, yoghurt and cream. Light refreshments available.

Sunday Gatling Gun Productions – local film group - 2.00-4.00pm. Every two weeks. If you are interested in being involved in the film making business, ring Ian Hodges on 07964 976099 for further details.

A very Merry Christmas and a Happy Year to all our Volunteers and Patrons Thank you for your support!!!

The Palace Community Centre is available to hire for regular events and commercial hire, as well as private parties and celebrations. The Palace has a fully licensed bar, kitchen facilities, large free car park opposite venue, good disability access and facilities, full PA and lighting system, large screen and wi-fi, making it an ideal venue for numerous types of events.

SEE OUR WEBSITE www.thepalaceibstock.co.uk FOR MORE DETAILS The Palace Community Centre Ltd., High Street, Ibstock, Leicestershire, LE67 6LH. Tel (01530) 262400. e-mail: enquiries@thepalaceibstock.co.uk

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seasonal desserts Velvet chocolate torte Serve Prep s 10 30 m Read ins Over y in 2 hou rs

Ingredients • 200g/7oz plain chocolate • 100g/3½oz caster sugar • 4 free-range egg yolks

Sherry Trifle

s8 Serve ur ho 1 p e r P king o o c No d ir u req e

• 2 tbsp brandy • 570ml/1 pint double cream To decorate • icing sugar, sifted • 12 large strawberries, sliced • single cream

1. Line a 20cm/8in loose-bottomed or spring-form tin with cling film and oil the film.

2. Break the chocolate into pieces and drop into a food processor. Blend for one minute or until just a few pieces remain in the otherwise powdery chocolate.

Alternatively finely grate the chocolate.

3. Measure the sugar into a small pan with 90ml/3fl oz of water and heat gently over a low heat until the sugar has dissolved, stirring occasionally. Turn up the heat and boil briskly for 3-4 minutes, or until it becomes a thin syrup. Set the processor running and pour in the hot syrup through the funnel onto the chocolate so that it melts and becomes liquid. Add just a little more boiling water if some unmelted chocolate remains.

4. Add the egg yolks and process for a few seconds before adding the brandy. If you are not using a processor, beat the ingredients together.

5. In a separate bowl, beat the cream to a soft floppy consistency, then fold in the chocolate mixture. Spread in the prepared tin, levelling the top with the back of a spoon, then cover with cling film and transfer to the freezer for a minimum of four hours to freeze.

6. To serve, remove from the freezer, release from tin and transfer to a plate. Allow to soften a little and serve about 20 minutes after coming out of the freezer. Decorate with the strawberries and icing sugar and serve with a little cream.

Courtesy Mary Berry

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Ingredients • 1 packet trifle sponges, broken into 5cm/2in pieces • ½ packet of amaretti biscuits or 150g/5oz macaroons or ratafias • 150ml/5fl oz sweet sherry • 1 tbsp cognac • 4 tbsp blackberry or raspberry jam • 450g/1 lb fresh blackberries • 450g/1 lb fresh raspberries • 85g/3oz toasted

flaked almonds • 600ml/1 pint readymade custard For the syllabub topping • 125ml/4fl oz sherry • 2 tbsp brandy • 1 lemon, juice only • 55g/2oz caster sugar • 425ml/15fl oz double cream • freshly grated nutmeg To garnish • 2 oranges, grated zest only • 85g/3oz flaked almonds

1. Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.

2. Warm the jam until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top then pour over the custard.

3. To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves.

4. Pour in the cream with a pinch of nutmeg. Whisk together using a wire balloon whisk until it holds its shape. Don’t over-whisk, or whisk too vigorously, as the cream may split.

5. Spoon the syllabub over the trifle and chill, preferably overnight.

6. Just before serving, scatter with the grated orange rind and/or flaked toasted almonds.

Courtesy Antony Worrall Thompson

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This Months Jobs in the Garden This is a good time to take time out to mark your plants in some way (if you have not done so before), especially bulbs and perennials. Marking plants in the garden before they become snow covered helps for early spring spotting and identifying in the spring, and for the rest of the year, very useful when family or friends ask you what a certain plant is.

If you still haven’t planted your bulbs, plant them in pots and put them in a shady, protected place. If you have started some bulbs, such as hyacinths, daffodils or tulips, for winter flowering, it would be advisable to keep an eye on them, and make sure they remain moist. Those started early in the autumn may even be ready to bring into a light spot in the garden.

For winter colour, plant winter pansies in pots, and in your borders, and over your bulbs.

Make 12in hardwood cuttings of roses, setting them two-thirds underground in a trench in a shady place.

Continue checking on any stored corms or tubers you have in storage to make sure they are still all right. Remove and discard any which show signs of disease or rot.

Cut off loose or forward-pointing growth on any self-clinging climbers which seem reluctant to cling.

Winter rains tend to make you forget about watering your garden. However, plants and shrubs which are growing beneath large evergreens or under the eaves of the house, may be bone dry by this time. Lack of water in the cold winter months can be fatal to many of these plants.

Sow ripened seeds of hawthorns, cotoneaster, mountain ash and pyracantha. Squash the berries to extract the seeds, which should be cleaned of pulp before sowing. Sow in small pots filled with gritty compost and cover with a layer of grit. Water gently and stand pots outdoors, or in a well-ventilated cold frame.

Continue planting new deciduous trees and shrubs. In mild areas, container-grown evergreens can still be planted out. Elsewhere, leave planting until spring, as cold weather before root establishment causes too much stress.

Prepare plants for snow loads. Building small structures over brittle plants or wrapping with burlap will prevent winter damage and help keep plants healthy. If heavy snowfall should occur, gently brush snow in an upward motion from shrubs or trees that are overburdened. If plants are covered with ice, do not touch them, as they will likely break. Let the ice melt on its own. Ensure that the ties around columnar yews, junipers and other conifers are secure. Tie together multi-stemmed evergreen shrubs to prevent breakage from heavy snows. Use a tie that is strong enough to bear the weight and soft enough to avoid cutting through the bark. Old nylon stockings and tights/pantyhose work very well.

Newly planted evergreens and broad-leafed evergreens can suffer, continue to water these plants, and any other new plants recently planted.

Finish pruning apple and pear trees to get more light and air into their frameworks.

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just for kids

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His fellow soldiers come to his aid, only to find themselves trapped in an unmarked minefield, a relic of the Russian invasion of the 1980s. With no way out, any movement risks certain injury and possible death.

Kajaki. The True Story (2014) From debut feature director PAUL KATIS and writer TOM WILLIAMS (Chalet Girl) comes Kajaki. The True Story, a portrait of a harrowing real life event in the midst of the Afghanistan conflict, and a modern British war film.

Kajaki. The True Story depicts an incident involving a group of soldiers, mostly from the British Army’s 3rd Battalion, The Parachute Regiment (3 Para), who were trapped in a minefield while stationed at the Kajaki Dam in Afghanistan in 2006.

A small unit of soldiers is dug into a ridge overlooking the dam. A threeman patrol sets out to disable a Taliban roadblock. In a dried out river bed at the foot of the ridge, one of the patrol detonates a land mine, blowing off his leg and setting into motion a desperate rescue mission.

Out of this harrowing day came extraordinary tales of bravery, selflessness and heroism, but also tragic consequences, for leader Corporal Mark Wright and his comrades, who risked their own lives to help each other.

Paddington (2014) A young Peruvian bear with a passion for all things British travels to London in search of a home. Finding himself lost and alone at Paddington Station, he begins to realize that city life is not all he had imagined - until he meets the kindly Brown family, who read the label around his neck (‘Please look after this bear. Thank you.’) and offer him a temporary haven.

It looks as though his luck has changed until this rarest of bears catches the eye of a museum taxidermist.

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your stars Your Stars for the Month 2014 by Dan Worthaus Aries - March 20th - April 20th Be wary of misleading information and prepare for the potential need to redo projects you thought were complete in the first half of the month, dear Aries. You could be dealing with delays and a general feeling of being held back. Around the 10th of December can be especially hectic and possibly chaotic. It can be hard to know who or what to believe. After mid-month, things begin to straighten out. Ironically, your money picture looks quite bright around the holidays.

Taurus - April 21st - May 21st Watch for a clash with a lover over money or intimacy matters around the 4th, when somebody requires more space, as well as impulsiveness with money around the 10th. Challenges with finances can occur then, but they are ultimately pushing you towards better management of your resources. Romance and travel are favoured in December, although both are better after midmonth. Your romantic life continues to stimulate and challenge you, and although part of you might long for a more settled and stable situation, it’s never dull! The month finds you especially adventurous, in fact. You’re both breaking routines and building new ones.

Gemini - May 22nd - June 21st Close relationships can be very complicated in the first half of the month, dear Gemini, and particularly around the 10th, when surprising emotions bubble up to the surface with great force.

Personal revelations serve to push you towards growth and experience. Watch for impatience in both speech and action on the 4th. General confusion and delays clear up by mid-month. Family life is exceptionally busy for you in December. While challenges can present themselves, it’s a good time to address long-standing problems and to take action to fix them. Love is intimate and passionate.

Cancer - June 22nd - July 23rd An especially busy December is in your forecast, dear Cancer. Prioritize tasks well so that you can minimize problems. Past or previously hidden matters are illuminated around the 10th. Don’t jump to speak about a personal subject unless you’re certain it’s not premature to do so. You might continue to meet with delays and assorted little problems in your work, but by mid-month, these smooth out. While it’s usually recommended to start shopping for the holidays early, if you haven’t started yet, you might want to save the bulk of your buying for after the 14th. Watch for hastiness and impatience in speech and actions this month.

Leo - July 24th - August 23rd Be extra cautious with your spending this month, dear Leo, as there is a bit of a risk-taker in you right now! There may be some drama or heightened emotions in a friend’s life around the 10th of December. Relationships become clearer by mid-month, before which signals can be confusing and displays of affection muted. A partner feels stronger and more confident at this time. Good news or rewards on the job front can arrive in the last week of the month. You may want to make work-related New Year’s resolutions a little early - on the 28-29th. You’re coming across with increased charm at this time as well.

Virgo - August 23rd - September 22nd Love matters are strong in December, dear Virgo. While you may be on the fence about many things until mid-month, you’re certainly not lacking when it comes to admirers. You are exuding much charm and positive energy that won’t go unnoticed. Willingness to take emotional “risks” in the second half of the month can bring interesting experiences into your world. Work can be demanding around the 10th, when some of you could be wrestling with a decision or some uncomfortable gossip. Try not to react impulsively at this time.

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Libra - September 23rd - October 23rd You’re so busy this month that it’s easy to get distracted and miss important information, dear Libra. Working your charm is effortless now, however, but do watch for confusion in love and friendship on the 6-7. After this, you’re much better off with more clarity in these areas of life.

Mechanical break-downs, misinformation, dealing with red tape, and other such annoyances, are likely in the last week of November. Concentrate on getting your work done well the first time so you won’t have to redo things later.

Scorpio - October 24th - November 22nd Financial matters seem very promising this month, dear Scorpio, but do be careful that you don’t overdo spending or purchase large ticket items that you are likely to regret later in November. Ambiguity surrounding career matters on the 6-7 clears up on the 15-16. Romantic proclamations or relationship challenges are likely on the 10th. Trust issues are in play. Trying to separate fact from fiction in your love life could put you on an emotional rollercoaster.

Personal impact is strong this month, especially from the 11th forward.

Sagittarius - November 23rd - December 21st Personal popularity soars this month, dear Sagittarius. Your independent spirit pushes up and out, and you enjoy plenty of scope for doing your own thing. Others take special interest in you. Enhancing your appearance in some manner serves to increase your confidence even further. Career and finances are especially strong, particularly on the 15-16 and 23-27. Even so, be careful that you don’t let runaway optimism lead you to take on more projects than you can handle, as you’ll likely feel the pressure in the last week of the month.

Capricorn - December 22nd - January 20th Your private life is especially animated this month, dear Capricorn. You’re not as willing to share your feelings with the world in November, and personal plans are in an early stage of development. You’re in a period of reflection and preparation, so take things as slowly as you can. Sacrifices may need to be made when it comes to your relationships - you are required to be sympathetic and helpful now. The last few days of the month, however, bring love matters up front and centre. Appreciation for your efforts is forthcoming now.

Aquarius - January 21st - February 19th While your career initiatives remain on the front burner in November, dear Aquarius, pressure to perform is reduced, and your social life begins to take more priority. You’re in high demand with friends, and group activities can keep you pleasantly busy this month. Even so, exercise moderation when it comes to answering those demands, as the last week of November can be especially hectic and you may regret having scheduled too many activities. A partner’s behaviour can be baffling around the 6-7. Financial matters become clearer but more pressing.

Pisces - February 20th - March 20th You’re feeling especially optimistic about your work this month, dear Pisces, and you’re being received in a wonderfully charming light. It’s easy to rally up support now. As long as you avoid the trap of taking on too many responsibilities, you’ll be fine later in the month when complications can arise and things become extremely busy. Don’t spread yourself out too thin.

Problems that have been brewing in your close relationships can become pressing from the 11th forward. Conversations are helpful around the 15-16, but backtracking is likely from the 24th forward.

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what’s on Thursday 4th December 2014 Ashby Castle WI We have professional musician Nick Wallbank to entertain us as at our Christmas party. Meet at Ashby Congregational Church, Kilwardby St. Anyone is welcome so come and join us.

Refreshments are available.

Please ring Lesley on 01530 455957 for more information.

Saturday 6th December 2014 Christmas Dance. Christmas Dance with live group ‘The Revivals’ performing songs from the 60s. 8pm until 11.30pm.

Licensed Bar - Bring your own nibbles. Proceeds to Ravenstone Institute Fund.Everyone welcome. At Ravenstone Village Institute. Admission £7. For tickets ring Tom or Janet on 01530 415196 or 07806 934474.

Sunday 7th December 2014 Hospice Hope - Lights of Love 2014 Celebrate the life of someone special by dedicating a light and hanging a message on our tree. 4.00pm at Ferrers Centre, Staunton Harold, Leics.

LE65 1RW. For more information or to request a dedication form visit www.hospicehope.org.uk or telephone 07935 800658.

This event supports hospice care in North West Leicestershire.

Sunday 7th December 2014 Santa Special Train Rides Whitwick The North West Leicestershire Society of Model Engineers invite you along to their Santa Specials at The hermitage Recreation Ground, Hermitage Road, Whitwick. Visit Santa in his grotto, receive a present from him (£4 cost) and have three free rides on our miniature railway. Adults can have a ride too! Refreshm4nts available. We are also running

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the event on the 14th of Decemeber.

Friday 12th December 2014 Comedy - Romesh Raganathan & Suzi Ruffell. Off The Kerb Productions presents a hilarious double bill of stand-up comedy talent from two of its brightest rising stars. At Century Theatre at Snibston starting at 8.00pm.

Admission £10 advance, £12 on the door. For further details call 01530 278444.

Saturday 13th December 2014 Christmas Craft Fair Our last craft fair of the year at Ibstock WMC Central avenue . visits from Santa Anna & Elsa ( frozen) a performance from the little ballerinas, Christmas songs from a local school and lots of lovely Christmas gift stalls. At Ibstock WMC, Central Avenue, Ibstock between 11.00 and 3.00pm. Admission Free.

For further details call 01530 457890.

Sunday 14th December 2014 Christmas Seasonal Sunday - Ferrers Centre - Staunton Harold Ibstock Community Choir and Bakanalia Border Morris Troupe will be performing at the Ferrers Centre, Staunton Harold between 11:00am and 5:00pm on Sunday 14th December as part of the Christmas Seasonal Sundays. For further information call 01332 864863. www.ferrerscentre.co.uk Thursday 18th December 2014 White Christmas (U) Silver Screenings presents the classic Hollywood musical starring Bing Crosby & Danny Kaye. Plus Pathe Newsreels and usherettes! Note: Carers come free to this event. At Century Theatre at Snibston starting at

3.00pm. Admission £5 adult, £4 groups (10+), £3.50 child.

For further details call 01530 278444.

Friday 19th December 2014 Coalville Farmers Market Organised in partnership with Leicestershire Food Links, the farmers market gives shoppers the chance to get their hands on award winning pies, authentic samosas, organic meat, fudge, bread, cakes and much more.

Children’s rides will keep the children occupied while the parents enjoy the market. The family event is the first of three farmers markets to be held on the brand new forecourt of Coalville Market, which was created as part of North West Leicestershire District Council’s refurbishment of the market.

Saturday 20th December 2014 Christmas Concert - Ashby de la Zouch Ashby Concert Band present their annual Christmas Concert at Holy Trinity Church, Kilwardby Street, Ashby de la Zouch. Starts 7.30pm. Tickets £10 adults, £5 children aged 5 to 16 years (under 5’s FREE), available from Ashby Tourist Information Centre 01530 411767 or band members.

Ticket price includes a glass of wine or fruit juice and festive nibbles.

Sunday 21st December 2014 Market Bosworth Farmers Market The Market Place Market Bosworth, CV13 OLE. The perfect place to purchase the last minute Christmas items.

It’s free to have your event details published in the What’s On section.

Either email us with your details to info@ whatsaround.co.uk or fill out our on-line event form at www.whatsaround.co.uk.

Space permitting we’ll get your event noticed.

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index I n d ex o f Ad ver tise rs

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At the AGM of Ashby Museum, Andrew Bridgen, M.P. for North West Leicestershire, donated an encaustic tile from St. Stephen’s Hall in the Palace of Westminster. The tile was an example of those designed by Augustus Welby Pugin, between 1846 and 1852, and was originally produced by Herbert Minton of Stoke on Trent. It was removed from St. Stephen’s Hall in 2013, and is part of a limited release from the conservation project at the Houses of Parliament.

Mr. Bridgen congratulated the Museum on another successful year and commented on the project to ensure Lt. Col. Philip Bent VC was remembered by a commemorative paving slab, soon to be placed in the garden behind the Market Street War Memorial. NWLDC Chairman, Councillor Graham Allman, also gave a short speech of support from both the District Council and Ashby Town Council. The Mayor of the Town Council, Andrew Badger, was also present. Brian Berry, Chairman of Trustees, led the proceedings and thanked all councils and Mr. Bridgen for their unwavering and invaluable support. He reviewed the year, which had seen an increase in visitors and some excellent temporary exhibitions. The present one, on the Great War and the area’s Fallen, will end on 1st March.

The Museum paid host to Vernon Coaker , the M.P. for Gedling and Shadow Secretary of State for Defence, on Saturday afternoon. He was accompanied by Jamie McMahon, Labour’s candidate for the North West Leicestershire constituency. They were welcomed by Brian Berry, Chairman of Trustees, and Kenneth Hillier, Vice Chairman.

They spent over an hour at the Museum, concentrating in particular on the moving display in the Loudoun Gallery on the Fallen of the Great War. They then toured the main Zouche Gallery and the Archive Room upstairs. Mr Coaker was presented with a copy of the recently published book, ‘Lest We Forget’, which details the backgrounds and military careers of those local men who made the supreme sacrifice in the conflict a century ago. Mr Coaker later emailed to say “Wonderful exhibition and museum...all the best with your important work”.

The next Kids’ Club will be on the 6th December from 11am till 2pm. There will be many activities including designing your own history poster and dressing up in 17th century costumes. Free entry and all the family are welcome.

On November 5th our World War 1 exhibition was visited by more than ninety year 5 and 6 pupils from Burton Road School who came to enrich their learning experience.

Following the celebration of 300 years of Ravenstone Hospital, a splendid book has been published to give the history from foundation to today. Copies are on sale at the Museum and would make a good Christmas present.

Friends of Ashby Museum Thanks to those who came to our AGM. We are planning a full programme of events to support the museum next year. The first of these will be a Folk Entertainment evening at Packington Memorial Hall on Saturday 14th February at 7.30. More details in January.

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