What's Around Magazine January 2014

Issue 102 - January 2014

Delivered throughout Ibstock, Ravenstone, Heather, Coleorton, Swannington, Packington, Normanton le Heath and surrounding areas

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

Oranges 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.

Film Review Page 53

Food & Drink 8

Seasonal Recipes

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Pork, chorizo and butter bean stew

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Roast goose with chickpea and lemon stuffing

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Burns Night: Scotch Broth

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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

** early due to xmas ** Copy deadline for jan 2014 is 12th dec 2013

Seasonal Desserts Page 50

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Oranges

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Just for Kids

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Wine Selection: Choosing Reisling

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Good New Films and those you may have missed

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Green Plaque Award Scheme

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Your Stars by Dan Worthaus

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Are you ready for Winter?

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What’s On

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Green Footprints Challenge

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Useful Numbers

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Timebanking

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Index of Advertisers

Come and join us on to Facebook

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Seasonal Recipes Roasted Sea Bass, plus!

Serves 4 mins Prep 30 Ready in mins 10 to 30 Ingredients

For the Chirzo • 2 tbsp olive oil • 1 red onion, roughly chopped • 1 garlic clove, roughly chopped • 100g/3½oz chorizo, cut into chunks • 2-3 sprigs thyme • 50g/1¾oz black olives, stones removed

• 8 cherry tomatoes • salt and freshly ground black pepper For the sea bass • 1 large sea bass, head removed, scaled and gutted • small bunch fresh thyme • 2 tbsp extra virgin olive oil

1. Preheat the oven to 190C/375F/Gas 5.

2. Heat the olive oil in a frying pan over a medium heat. Add the onion, garlic and chorizo.

3. Fry for 4-5 minutes until the oil runs out of the chorizo and the onions soften.

4. Add the thyme, olives and tomatoes and stir to combine.

5. Season well with salt and freshly ground black pepper, before transferring the mixture to an ovenproof dish.

6. Using a sharp knife, slash skin of the sea bass diagonally along each side so that the flesh is exposed and place sprigs of thyme into the slashes.

7. Season the sea bass with salt and freshly ground black pepper and place on top of the chorizo mixture.

8. Drizzle over the olive oil and cook in the oven for 20-25 minutes, until the fish is tender and cooked all the way through.

9. To serve,take the cooking dish to the table.

Bauble and squeak Serves 6 Prep 30 mins Ready in 10 to 30 mins

Ingredients

• 50g/2oz butter • 1 red onion, sliced • 6 juniper berries • 200g/7oz leftover goose, torn into pieces • 200g/7oz leftover ham, torn into pieces • 200g/7oz leftover roast

pumpkin, cut into chunks • 100g/3½oz leftover stuffing • 8 leftover roast potatoes, cut into chunks • 5 rashers leftover bacon, chopped into large pieces • 6-8 raw Brussels sprouts, halved

1. Melt the butter in a large pan and fry the red onion until softened.

2. Crush the juniper with a mortar and pestle and add to the onions.

3. When the onions are browning, stir in the remaining ingredients.

4. With a fork, mash the potatoes and pumpkin, distributing it evenly to bind the meat.

5. Add the Brussels sprouts and cook through for 15 minutes, adding more butter if needed.

(If you only have leftover cooked Brussels, you can add these, but cook for about five minutes.)

Courtesy Nigel Slater

Courtesy James Martin

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Book Review Too!

by Buck Verm

Mad, Bad and Dangerous to Know

By Sir Ranulph Fiennes Ranulph Fiennes has travelled to the most dangerous and inaccessible places on earth, almost died countless times, lost nearly half his fingers to frostbite, raised millions of pounds for charity and been awarded a polar medal and an OBE. He has been an elite soldier, an athlete, a mountaineer, an explorer, a bestselling author and nearly replaced Sean Connery as James Bond. In his autobiography he describes how he led expeditions all over the world and became the first person to travel to both poles on land.

He tells of how he discovered the lost city of Ubar in Oman and attempted to walk solo and unsupported to the North Pole - the expedition that cost him several fingers, and very nearly his life.

His most recent challenge was scaling the north face of the Eiger, one of the most awesome mountaineering challenges in the world. Sir Ranulph Twisleton-WykehamFiennes OBE, 3rd Baronet, looks back on a life lived at the very limits of human endeavour.

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Recipe

Pork, chorizo and butter bean stew Serves 6 Preparation time less than 30 mins Cooking time 30 mins to 1 hour Ingredients 2 tsp vegetable oil 600g/1lb 5½oz pork shoulder, cut into serving pieces 150g/5½oz chorizo, cut into serving pieces 1 medium onion, sliced 1 bird’s-eye chilli, seeds removed, flesh chopped 2 garlic cloves, finely chopped 75ml/2¾fl oz white wine 400g/14oz tinned tomatoes, chopped 200g/7oz canned butter beans, rinsed and drained 2-3 tbsp chopped fresh parsley 1 tbsp clear honey 1.

Heat the oil in a large pan over a medium heat, add the pork pieces and fry for 4-5 minutes, or until browned on the outside but not completely cooked through, then remove from the pan and set aside to rest on a warm plate.

2.

Add the chorizo to the pan the pork was fried in and fry for 3-4 minutes, or until crisp and golden-brown. Remove from the pan and set aside with the pork.

3.

Add the onion and chilli to the same pan and fry for 2-3 minutes, or until softened.

4.

Add the garlic and the wine and bring the mixture to a simmer. Simmer for 2-3 minutes, or until the volume of liquid has reduced by a quarter.

5.

Add the chopped tomatoes and the butter beans, then return the cooked pork and chorizo to the pan and stir well.

6.

Bring the mixture to a gentle simmer over a low heat, cover the pan with a lid and cook for at least 45 minutes, or until the sauce has thickened and reduced in volume. Add a few tablespoons of water to the simmering mixture now and again, as necessary, when the sauce becomes too dry.

7.

Just before serving, sprinkle over the parsley and stir in the honey and season, to taste, with salt and freshly ground black pepper, as necessary.

8.

To serve, spoon some of the pork stew into the centre of each of six serving plates.

Place a portion of garlic bread alongside each serving.

Courtesy Simon Rimmer

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Recipe

Roast goose with chickpea and lemon stuffing Serves 8-10 Prep Time less than 30 mins Cooking Time over 2 hours Ingredients 2 large onions, roughly chopped a little goose fat or oil 2 x 400g/14oz cans of chickpeas, drained 10g/½oz chopped mint leaves 2 lemons, zest and juice only 1kg/2lb 4oz sausagemeat salt and freshly ground black pepper 6 Maris Piper potatoes, cut for roast potatoes 1 x 5kg/11lb goose 1.

Preheat the oven to 220C/425F/Gas 7.

2.

Fry the onions in a pan with a little oil or goose fat until lightly browned.

3.

Stir in the chickpeas and crush some of them with a fork or masher, leaving a few whole for texture.

4.

In a bowl, combine the sausagemeat with the lemon juice and zest and the mint.

Add the onions and chickpeas to the bowl and mix well by hand. Fry a little of the mixture in the pan and taste for seasoning, adding salt and pepper, to taste.

5.

Place the goose in a large roasting tin and stuff half of the chickpea mixture into the cavity. Add the lemon shells to fill and remaining space. Roll the rest of the stuffing into balls and set aside in the fridge.

6.

Roast the goose for 60 minutes and then reduce the temperature of the oven to 180C/350F/Gas 4.

7.

Remove the goose from the oven and place the potatoes and the reserved stuffing balls around the bird.

8.

Return the goose to the oven and continue cooking for 2-2½ hours, until the skin is dark brown and crisp.

9.

Remove the goose from the oven, cover with foil and leave to rest for 15 minutes before carving. Spoon out the stuffing and roast potatoes and keep warm in the oven.

Courtesy Nigel Slater

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Healthy Living

Oranges

However you enjoy your oranges make sure they are part of your shopping list.

January is the season for oranges, the rich beautiful skins of the sweet juicy flesh is bursting with flavour and vitamins. There are hundreds of orange varieties from the soft skinned and easy peels of the satsumas to the large outlandish navel oranges. These vibrant fruits are well known for their vitamin C and make a great snack to eat yourself or to give to the kids, knowing that they are doing them some good. They contain more than just Vitamin C, the humble orange is also a good source of fibre, vitamin B, vitamin A and potassium. They have antioxidant protection and also immune support so they help you to fight off the nasty bugs and coughs and colds that are around at this time of the year.

You all know how to eat an orange but here are some tips that you may not be aware of:

Oranges are a good snack for people who have diabetes as they contain a large quantity of fibre. The fibre helps to keep the blood sugar levels under control. A study that was published in British Journal of Nutrition discovered that if women drank 1/2 to a litre of orange juice per day they would reduce their risks of developing kidneys stones as their urinary pH value and citric acid excretion increased.

You can enjoy your oranges in a variety of ways, such as squeezing to get the juice, peeling and eating the flesh, adding to a dish, putting in a trifle, using as a garnish even adding a sliced orange to a drink.

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If you are going to cut your orange in half, wash the skin first because as you cut you may transfer some of the dirt, debris or chemical off the knife and into the fruit.

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Always juice your oranges when they are at room temperature as you will get more juice out of them this way.

• W h e n purchasing oranges, pick up two and hold them in your hands.

They should be relatively heavy so if one of the oranges is very light, this indicates that they are not juicy

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A ripe orange should feel very firm and not have any squidgy bits that indicate that they are not healthy or fresh.

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When the Sumner arrives, use orange juice as a toner for your skin. Simply rub half an orange over your face and leave it for 5 minutes then rise with cold water – making sure you don’t have any pips left on your face!!

Whatever you decide to do with your oranges, just enjoy them.

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Burns Night 25th January 2014 Burns Night is the commemoration of the life and works of Robert Burns, Scotland’s most famous poet. It is celebrated with traditional suppers, which have been held annually on his birthday for more than 200 years.

Burns was born on 25 January 1759, in Alloway, Ayrshire in south-west Scotland. He is renowned worldwide as a great poet and songwriter. A keen social commentator, Burns wrote movingly about love, universal brotherhood and the human condition.

He wrote from the heart and, to this day, his words are considered timeless.

The Burns Night supper ritual was started in 1796, a few years after his death, by his close friends as a tribute to his memory. The basic format for the evening still follows the same pattern whether it is held in formal dining rooms or the local pub. The ceremony begins when the designated “chairman” of the evening invites “the company” (guests) to receive the haggis - a traditional Scottish dish made of minced offal with suet, onions, oatmeal and seasonings.

Next comes the reciting of a prayer, Selkirk Grace (written by Burns):

Some hae meat and canna eat, And some wad eat that want it; But we hae meat and we can eat, And sae the Lord be thankit.

The company are then asked to stand to receive the haggis. A piper in full traditional Scottish dress and playing the bagpipes (a musical instrument featuring an air-filled bag fitted with pipes) leads the chef, carrying the haggis to the top table.

The bagpipes play an essential part in a traditional Burns supper, but contrary to popular belief, the bagpipes are not of Scottish origin.

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The first version of the instrument can be traced back to the Middle East, well over 2,000 years ago. Then, it was most likely a rather crude instrument comprised of reeds stuck into a goatskin bag. As civilisation spread throughout the Middle East and into Mediterranean lands, the people brought their music with them. Some of their instruments were adaptations of the early bagpipe.

As the ceremony continues, the chairman recites Burns’ famous Address To A Haggis. When he reaches the line “an’ cut you up wi’ ready slight,” he slices open the haggis with a sharp knife. It is customary for the company to applaud the chairman and to stand and toast the haggis with a glass of whisky.

The traditional Burns supper menu consists of cock-a-leekie soup (or Scotch broth) and haggis with “tatties and neeps” (potatoes and rutabagas), Tipsy Laird (sherry trifle) followed by oatcakes and cheese, all washed down with liberal tots of the “water of life” - Scotch whisky.

One of the central features of the evening is when an invited guest is asked to give a short speech on Burns. Known as the Immortal Memory speech, it can be light-hearted or literary but the aim is to outline the greatness and relevance of the poet today. Various humorous speeches follow.

Once the speeches are complete the evening continues with songs and poems written by Burns. Favourites include Tam O’Shanter, Address To The Unco Guid, To A Mouse, and Holy Willie’s Prayer.

The evening ends with the company standing, linking hands and singing one of Burns’s most famous works, Auld Lang Syne.

It is not just in Scotland that the Burns supper tradition is maintained. On or around 25 January, the life and works of the poet are celebrated everywhere from Moscow to Manhattan, Newfoundland to New Zealand.

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WINE SELECTION: CHOOSING RIESLING Germany – officially the Federal Republic of Germany – has Berlin as its largest city and capital. A world-leader in numerous industrial and technological advances, Germany manufactures and produces many high-quality goods and products, exporting globally. Music, art, architecture and culture are amongst several other features, for which Germany is famous.

A large number of grape varieties are grown for wine productions. Germany is renowned for wines produced using the Riesling grape varietal. The VDP (the Association of German Prädikat Wine Estates) is recognised by its logo of an eagle bearing a cluster of grapes.

VDP Rheingau originates from 1897. VDP wine estates have the very best terroirs and grape varieties are cultivated to strict guidelines regarding vineyard and cellar practices. Many awards have been received by producers of splendid German wines, which have a great potential for ageing.

Domdechant Werner’sches Weingut, established 1780, produces very impressive wines. I found several, to suit many palates, amongst their excellent range. Hochheimer Riesling Classic is often chosen, by many.

Other productions include Hochheimer Hölle Riesling Kabinett and Hochheimer Kirchenstück Riesling Auslese, again, a regular choice for numerous occasions.

Exceptional wines, from a producer dedicated to supplying wines with character and expression. www.domdechantwerner.com

Schloss Johannisberg – reputed to be the first Riesling wine estate in the world – has a lot of very interesting history, too. Their wines are superb. Ranging from the delicate and finely-balanced, elegant Riesling Rotlack Kabinett trocken, through classic Gelblack, which I found to be crisp and powerful, to Silberlack, finest dry wines of the collection, there is something for all tastes www.schlossjohannisberg.de Schloss Neuweier, founded 1549, has an excellent wine range. I located very impressive wines in their selections. Goldenes Loch Riesling is very popular, as are many others, including Mauerwein Riesling, Mauerberg Riesling trocken, through Neuweier ‘Alte Reben’ Riesling trocken. Wonderful wines, with excellent bouquets and palate sensations, to match. A wine range, most-pleasing, to enjoy on many occasions. www.weingut-schlossneuweier.de With delicate flavours, aromatic, elegant Riesling wines are very well-worth locating.

These selections I found exceptional and perfect to accompany many dishes. Please visit individual websites for full details and availability.

As always, Enjoy!

Trevor Langley

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Recipe

Burns Night: Scotch Broth Serves about 6 Preparation Time less than 30 mins Cooking Time Over 2 hours Ingredients 75g/3oz pearl barley 1.15kg/2½lb lamb shoulder 2 litres/3½ pints cold water or lamb stock 2 onions, chopped 1 bay leaf bunch fresh thyme 2 carrots, cut in 2.5cm/1in pieces 2 turnips, cut in 2.5cm/1in pieces (optional) 2 celery stalks, trimmed, cut in 2.5cm/1in pieces 1 heaped tsp sea salt flakes, plus extra to taste 2 potatoes, cut in 2.5cm/1in pieces ½ savoy cabbage, trimmed, cored and finely shredded handful fresh parsley, roughly chopped freshly ground black pepper 1.

Put the pearl barley into a bowl and cover with cold water. Set aside to soak.

2.

Meanwhile, pace the lamb in a large saucepan or flameproof casserole and cover with the cold water or lamb stock. Bring to a simmer and skim off the scum. Add the onion, bay leaf and thyme to the pan. Return to a gentle simmer and cook for one hour, skimming occasionally.

3.

Add the carrots, turnips and celery to the casserole with the lamb. Season with the salt and freshly ground black pepper. Bring to a very gentle simmer, cover with a lid and cook for 30 minutes.

4.

After the vegetables and lamb have been simmering for 30 minutes, rinse the pearl barley in a sieve under cold running water. Turn the lamb over. Add the pearl barley and potatoes to the casserole. Cook gently for a further 30 minutes, uncovered.

5.

Stir in the cabbage and return to a gentle simmer. Continue cooking uncovered for a further 15 minutes or until the lamb is very tender and is falling off the bone and the barley is softened. Remove the pan from the heat

6.

Lift the lamb out of the pot with tongs or a large fork and put on a board. Carve off all the meat, slicing or tearing into largish chunks and discarding any skin and bone. Season the broth with more salt and pepper to taste and spoon into large, deep plates. Divide the lamb between the plates and sprinkle with freshly chopped parsley.

Courtesy The Hairy Bikers

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Green Plaque Awards Scheme Leicestershire County Council have launched a Green Plaque Awards scheme in Leicestershire to recognise and celebrate the county’s rich cultural and historic heritage.

Leicestershire has a wealth of fascinating history and we are keen to celebrate some of the important people and places linked to the county.

The countywide Green Plaque Awards scheme invites local residents to nominate and vote for people/places/events that they think are worthy of commemoration. Based on a set of criteria, they will be able to make nominations covering such themes as: • • • • •

War heroes Local heroes and famous people People/places with cultural and/or heritage connections Philanthropists, benefactors and entrepreneurs Buildings/places of historic and/or architectural importance.

People commemorated in Green Plaques must have been deceased for at least 20 years. The full Selection Criteria and Nomination forms can be found on their website at: www.leics.gov.uk/greenplaques Residents can nominate either by post, online.

You can also pick up and drop off your form at any county library.

Forms will also be available from Tourist Information Centres throughout the county.

• • • •

Nominations close on 24 January 2014.

The nominations will be short-listed to twelve by a panel of experts.

The public will then be invited to vote for their favourites over a six week period.

The six people/places with the most votes will then have plaques installed in their honour during a dedicated plaque commemoration event.

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Cold: Extreme Adventures at the Lowest Temperatures on Earth by Sir Ranulph Fiennes

There are only few human beings who can adapt, survive and thrive in the coldest regions on earth.

And below a certain temperature, death is inevitable.

Sir Ranulph Fiennes has spent much of his life exploring and working in conditions of extreme cold.

The loss of many of his fingers to frostbite is a testament to the horrors man is exposed to at such perilous temperatures.

With the many adventures he has led over the past 40 years, testing his limits of endurance to the maximum, he deservedly holds the title of ‘the world’s greatest explorer’.

Despite our technological advances, the Arctic, the Antarctic and the highest mountains on earth, remain some of the most dangerous and unexplored areas of the world.

This remarkable book reveals the chequered history of man’s attempts to discover and understand these remote areas of the planet, from the early voyages of discovery of Cook, Ross, Weddell, Amundsen, Shackleton and Franklin to Sir Ranulph’s own extraordinary feats; from his adventuring apprenticeship on the Greenland Ice Cap, to masterminding over the past 5 years the first crossing of the Antarctic during winter, where temperatures regularly plummeted to minus 92 * C. Both historically questioning and intensely personal, Cold is a celebration of a life dedicated to researching and exploring some of the most hostile and brutally cold places on earth.

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The Palace

January’s forthcoming events at the Palace are as follows: Friday, 10th January – The New Theatre Players, Hinckley Concordia Theatre present ‘Love Letters’. A funny and poignant play; about two friends who, for over 50 years, have shared their friendship through letters. It has played all over the world to critical acclaim. It spans 1937-1980 and includes music from each era, from Fred Astaire, Glenn Miller, and Frank Sinatra through to Bob Dylan and Pink Floyd. Tickets £5.00. Advance tickets: from The Palace Tel: 01530 262400 or Halls Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability) Please check with ticket outlets to avoid disappointment.

Friday, 17th January -- Film Night – ‘Alpha Papa’ (15). Starring Steve Coogan as his comic creation, ‘Alan Partridge’. The hapless radio DJ’s big screen debut is a welcome slice of accomplished British character comedy. Doors/ bar open at 7.00pm.

Film starts at 7.30pm. Tickets: £4.00/£3.00. Advance tickets: from The Palace Tel: 01530 262400 or Halls Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability) Please check with ticket outlets to avoid disappointment.

Saturday, 18th January – Palace 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. Advance tickets: from The Palace Tel: 01530 262400 or Halls Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability) Please check with ticket outlets to avoid disappointment.

Sunday, 19th January - Palace Indoor Car boot Sale from 9.00am – mid-day.

Pick up a bargain! Admission 20p. For More details or to book a stall call Gary on Tel 01530 262400. (There will also be an Indoor Car Boot sale at The Palace on Sunday, 16th February) Coming soon: Sunday, 2nd February – The Foundry Theatre Company presents ‘Big Daddy vs. Giant Haystacks’ (Suitable for 12+). (For more details see www.foundrygroup. co.uk). At 4pm every Saturday, from 1976 to 1988, tens of millions of Britons, and countless more world-wide, were in the grip of an extraordinary sports phenomenon: watching two fat men (aka Shirley Crabtree and Martin Ruane) pretend to fight each other. This is their story. This ‘British Heavyweight Champion Comedy’ brings back to grunting, grappling life these two hugely popular battling behemoths and the bizarre world they bestrode. With an “all-star cast of thousands”, including Dickie Davies, Paul McCartney, Chris Tarrant, Frank Sinatra, Princess Margaret, and Greg Dyke, this ambitious, touching, hilarious two-hander conjures up a whole nation during its most colourful era. Performance starts at 7.30pm. Tickets: £8, concs £6, Combo ticket (1 Full & 2 concs) £16. Advance tickets: from The Palace Tel: 01530 262400 or Halls Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability) Please check with ticket outlets to avoid disappointment.

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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.

(07887) 678367.

Contact Michelle Scott-Worthington on

Tuesday Bubbles Playgroup – 10.30am – 12 Noon.

452144.

Contact Rachel Seabrook on (01530)

Circuit Training – 6.45pm – 7.45pm. Contact Curtis Smith on 07870 498110.

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

Wednesday 60+ Fitness Pilates – 9.30am – 10.30am.

(07887) 678367.

Contact Michelle Scott-Worthington on

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.

Everyone welcome.

Eyes down at 8pm.

Licensed bar & refreshments.

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

Childrens Dance Classes - Beginners Ballet 4.00-4.45pm; Beginners Tap 4.455.30pm; 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. Back in February.

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.

We would like to wish all of our patrons a happy New Year!

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.

The Palace Community Centre Ltd., High Street, Ibstock, Leicestershire, LE67 6LH. Tel (01530) 262400. e-mail: enquiries@thepalaceibstock.co.uk Please mention What’s Around when responding to Advertisers - Many Thanks

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Seasonal Desserts Marmalade and almond Serve cake s8 Pr

ep 30 m Read ins 30 min y in s - 1h r Ingredients • 200g/7oz unsalted butter, softened, plus extra for greasing • 200g/7oz caster sugar • 3 tbsp fine-cut marmalade • 2 free-range eggs • 150g/5½oz semolina • 75g/2½oz ground almonds • ½ tsp baking

powder • 2 oranges, finely grated zest only • 50ml/2fl oz orange juice For the cream cheese frosting • 25g/1oz unsalted butter, softened • 175g/6oz cream cheese • 100g/3½oz icing sugar

1. Preheat the oven to 180C/350F/Gas 4.

Grease a 20cm/8in springform cake tin and line the base with baking parchment.

2. Cream the butter and sugar together until pale and fluffy. Beat in the marmalade then beat in the eggs, one at a time.

3. In a separate bowl, thoroughly combine the semolina, almonds and baking powder. Add to the mixture, along with the orange zest, and fold in. Finally, mix in the orange juice to create a mixture with a soft dropping consistency.

4. Spoon the batter into the prepared cake tin and smooth the top with the back of a spoon.

5. Bake for 35 minutes, or until the cake is golden-brown. Leave in the tin to cool for five minutes, then remove and transfer to a wire rack to cool completely.

6. To make the frosting, beat the butter and cream cheese together. Sift in the icing sugar and beat until smooth. Use a palette knife to spread the frosting on top of the cake. Chill before serving, so the icing sets.

Courtesy Paul Hollywood

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Bannock 1 Loaf s -2 hr r P ep 1 in a e R dy hr s-1 30 min

Ingredients • 1 x 7g sachet fastaction yeast • 1 tsp caster sugar • 500g/1lb 2oz strong white flour • 125g/4½oz unsalted butter,

melted • 250g/9oz dried mixed fruit • 50g/2oz light muscovado sugar • beaten egg, for glazing

1. Mix together the yeast, caster sugar and 250ml/9fl oz lukewarm water in a large bowl. Leave to stand for 10 minutes until the mixture is frothy.

2. Add the flour and butter and mix thoroughly. Tip onto a lightly floured surface and knead for about five minutes to form a smooth elastic dough.

3. Place the dough into a clean, lightly oiled bowl and cover with a damp tea towel.

Leave to prove in a warm place for about one hour or until doubled in size.

4. When the dough has risen, remove the tea towel and punch the dough down. Tip onto a lightly floured surface and knead in the fruit and muscovado sugar until well combined.

5. Shape the dough into a round shape and place on a lightly greased baking sheet.

Cover again with a damp tea towel and leave to rise in a warm place again for 30 minutes or until it has doubled in size.

6. Preheat the oven to 180C/350F/Gas 4.

7. Brush the bannock with a little beaten egg to glaze. Bake for 45-50 minutes until risen and a rich brown colour. If the bread is getting too dark, cover lightly with parchment paper or foil. When the bread is ready it should sound hollow when the underneath is tapped gently.

8. Leave to cool slightly before slicing and serving warm with plenty of butter.

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This Months Jobs in the Garden Plants such as Cordylines and Fuchsia should be kept out of the frost, so bring them into the green house or conservatory.

Brush heavy snow off trees. Brush shrubs and conifers with a broom to prevent branches getting damaged.

Get Planting. It may be getting cold in the air, but the soil is still retaining some warmth. So it’s a good time to plant that hedge you have always wanted or shrubs and trees. Get rid of your old roses and replace with new.

The warmth in the soil means good strong root growth , so get them in now before heavy snow comes along and the soil freezes.

You can plant out now Camellias, Azaleas, Conifers, Shrubs, Roses, Rhododendrons, Trees, plants and trees on display outside at garden centres are usually ones you can plant now, High winds - Don’t put this job off. At this time of year strong winds are expected so archways, fence posts and panels need to be secure including young trees. Young trees should be staked. Also check climbing plants are fastened back.

If your pampas flower stems are looking a bit on the untidy side then trim the stems back but don’t cut back to far until later on in spring as there may be wildlife sheltering within the pampas.

Clear Flower borders of debris. Remove all debris from flower borders. Dig out annuals and turn over the soil as you go. Cut perennials back down to ground level.

The Butterfly bush-Buddleia give it an annual hard prune.

Prune apple & pear trees. At this time of year, apple and pear trees are dormant and so is a good time to do a bit of pruning and thinning out. Cut back the new growth to one or two buds.

Thin out branches that are twisted, growing and rubbing other branches.

Doing these jobs will increase light and a good flow of air through the tree.

To finish off give the tree a winter wash this will kill insect eggs that maybe already on the tree.

Borders need some kind of mulch, use leaf mould, compost or well rotted manure. Whatever you choose to use you need to be putting a layer at least two inches thick. So simply spread it all over the boarder two inches thick that will do fine. By doing this you are putting nutrients back into the soil which plants feed on and you also increase the temperature of the soil which helps protect plant roots over winter.

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Just for kids

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(Jennifer Lawrence) could be the one to pull the thread that brings the entire world crashing down.

All is Lost (2013) American Hustle (2013) A fictional film set in the alluring world of one of the most stunning s c a n d a l s to rock our nation, American Hustle tells the story of brilliant con man Irving Rosenfeld (Christian Bale), who along with his equally cunning and seductive British partner Sydney Prosser (Amy Adams) is forced to work for a wild FBI agent Richie DiMaso (Bradley Cooper). DiMaso pushes them into a world of Jersey powerbrokers and mafia that’s as dangerous as it is enchanting.

Jeremy Renner is Carmine Polito, the passionate, volatile, New Jersey political operator caught between the con-artists and Feds.

Irving’s unpredictable wife Rosalyn

Deep into a solo voyage in the Indian Ocean, an unnamed man (Redford) wakes to find his 39-foot yacht taking on water after a collision with a shipping container left floating on the high seas.

With his navigation equipment and radio disabled, the man sails unknowingly into the path of a violent storm.

Despite his success in patching the breached hull, his mariner’s intuition and a strength that belies his age, the man barely survives the tempest.

Using only a sextant and nautical maps to chart his progress, he is forced to rely on ocean currents to carry him into a shipping lane in hopes of hailing a passing vessel. But with the sun unrelenting, sharks circling and his meagre supplies dwindling, the ever-resourceful sailor soon finds himself staring his mortality in the face.

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Your Stars Your Stars for the Month 2014 by Dan Worthaus Aries - March 20th - April 20th Unfinished business and people from the past surface and it’s finally time to complete things and form certain closures. Possibly some of this has to do with real debts like money, since it takes place in your 8th house of credit cards and joint finances. While the Sun and Mars traverse your house of intensity, you might also feel inspired to take more risks. You Rams are famous for living life as an adventure and this month you’ll be more daring than usual! Satisfaction comes from meeting life head on, so just do it!

Taurus - April 21st - May 21st This month you’ll feel a need to be noticed and appreciated by others. With both Mars and the Sun in your seventh house of relationships you’ll find plenty of dynamic interaction with partners. Mars has a reputation for heating things up so take care to avoid heated conversations. If you are a single Taurus you’ll be happy to hear that the new moon in your partner house is considered to be a sign of someone new entering your life. Take some initiative mid month to grow your circle of influence, by passing out business cards, or joining a new group or organization. Others will be attracted to your self confidence and you’ll be ready for exciting new adventures!

Gemini - May 22nd - June 21st Fun galore for you Geminis! Jupiter, Venus and sexy Mars all in the house of romance could make your love life dreamy! Single Gems will be lucky and could meet someone wonderful. Taken or not, it’s time to attend some concerts or nights on the town! The new moon on the 12th is a perfect time to begin paying better attention to your health. You’re likely to have more energy than usual, and may be ready to take on a new fitness program or even change your appearance or wardrobe. It’s a great time to purchase a some dramatic clothing or personal adornment.

Cancer - June 22nd - July 23rd January’s new moon lights up your fifth house of romance, and brings fun and pleasure into your life. Single Cancers could meet someone new! It’s a good time to begin a new creative project or even start investing more aggressively. Making smart business moves bring good results! While Venus zips through your house of home and family it’s the perfect time to redecorate or plan a gathering.

Leo - July 24th - August 23rd Both your ruler the Sun and Mars are putting some focus on your inner life and home. This could result in an obsessive compulsion to do things around the house. Cleaning closets, moving furniture or adding a decorative touches could bring a real sense of satisfaction.

While Uranus trines Mars from the 8th house you could also decide that it’s finally time to make an expensive home related purchase. Meanwhile Venus and Jupiter in your third house is promising to refine and enhance the way you communicate with others. It’s a favourable time for public relations and diplomatic communications Success comes from short trips connected with social activity, pleasure, romance or even business pursuits!

Virgo - August 23rd - September 22nd This month both Sun and Mars in your third house of communication will give you a thirst for new knowledge. Taking a course, workshop or a new study proves satisfying. You feel a sense of pride when you share your ideas with others. It’s a good month to find new ways to improve or handle your communications. Try cleaning out your in box or computer files. With Venus in the house of money it’s a perfect time to invest in possessions of beauty, quality and refinement. Business transactions flow. Money and loans come from banks or wealthy people.

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Libra - September 23rd - October 23rd

It’s time to take the lead in business and finance this month as you are determined to achieve some material status. The Sun and Mars in your house of money inspires you to take action towards obtaining your financial goals. You’ll be more than willing to spend some of your money to enhance your personal attractiveness and charm. A strong desire for wealth could lead to new business associations and dealings with VIPs. With Jupiter in your sign, it’s a good time to ask for favours. When you take the initiative to create changes at work you get the satisfaction you are looking for!

Scorpio - October 24th - November 22nd Mars and the Sun are in your sign for the first time in years! Expect to be super charged with a sense of personal power along with increased energy, a competitive drive and enough self confidence to take action! You feel ready to take on the world and find your leadership qualities are noticed by others. If you are a single Scorpio, don’t be surprised when you finally feel like you’ve met your match! With Uranus your house of love, you’ll easily attract a dynamic partner that is ready to build the kind of life you’ve been dreaming of! Single or not, you’ll find pleasure doing something physical with a partner. Try rock climbing, canoeing, ballroom dancing or any other challenging activity. When you sweat, you’ll find fun!

Sagittarius - November 23rd - December 21st You’ll find plenty of pleasure and fun with friends this month. With two benefits in the house of groups, it’s an ideal time to join one! This month you may find that you are privy to some important information regarding the business affairs of others or even your own love life! Inspiration comes from deep within, so be sure to take some time out to reflect.

By the end of the month you’ll be ready to take on new projects or share your recently new acquired insights. Your words will have a powerful effect on everyone!

Capricorn - December 22nd - January 20th The dynamic duo of Mars and the Sun bring Powerful and Important new friends into your social circle. These people could motivate you into taking some action. Jupiter enhances your chances of getting ahead, it’s a great time to update your resume and get ready for bigger things. Even outside of your professional goals, you’ll feel a real desire to play a leadership role in groups or organizations. Romance and pleasure are connected to business and group affairs this month. If you meet someone new, they are likely to be from a good social circle, with plenty of charm and sexy energy!

Aquarius - January 21st - February 19th If you are typical of your sign then your restless spirit will inspire you to take some action towards creating a future where you have more freedom. If you need motivation, hire a professional coach to help you get on the fast track. You won’t want to miss a great opportunity coming your way! With Mars power housing through your career house and the new moon taking place there, this month could be the perfect beginning of a new professional life. Jupiter and Venus in Libra could bring a dreamy romance or pleasure with people from afar. Travelling is favoured, so is relocating for work.

Pisces - February 20th - March 20th The new moon in your house of travel could bring family members from afar or inspire you to travel. Expect exciting adventures if you journey! It’s time to prepare yourself for mind expansion and a greater status in life. Taking a quick course that will help you advance your profession will soon pay off. You’ll want to be ready to tackle projects when the Sun moves into your Career house next month. With your ruler Jupiter and Venus in your eight house, social and business contacts could lead to sexual encounters. You’ll be more psychic than usual and find you benefit from other’s resources and finances. It’s a good time to partner up!

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What’s On Friday 17th January 2014 Century Cinema: Alan Partridge:Alpha Papa (15).

When DJ Alan Partridge’s (Steve Coogan) radio station is taken over by a new media conglomerate, it sets in motion a chain of events which sees Alan working with the police to defuse a potentially violent siege. At Century Theatre at Snibston starting at 7.30pm.

Admission £3.50 pay on the door. For more details call 01530 278444.

Friday 10th January 2014 The New Theatre Players, Hinckley Concordia Theatre present ‘Love Letters’. A funny and poignant play; about two friends who, for over 50 years, have shared their friendship through letters. It has played all over the world to critical acclaim.

It spans 1937-1980 and includes music from each era, from Fred Astaire, Glenn Miller, and Frank Sinatra through to Bob Dylan and Pink Floyd. Tickets £5.00.

Advance tickets: from The Palace Tel: 01530 262400 or Halls Tel: 01530 260460.

Tickets can be purchased ‘on the door’ (subject to availability) Please check with ticket outlets to avoid disappointment.

January 17th to Saturday January 25th 2014 (excluding Tuesday 21st and Wednesday 22nd) nightly at 7.30pm.

There are three afternoon matinees - on both Saturdays (18th and 25th) and Sunday 19th at 2.15pm.Tickets are still only £8 for adults and £7 for children available from 01530 834575; by emailing tickets@tpads.org.uk, via the web site or from society members.- and block booking discounts are available.for all performances.Matinee performances always sell quickly - so it is advisable to book early. This pantomime, set in olden day London Town and a ‘tropical paradise’ will be full of colour and fun, with great comedy characters (such as King Rat and Idle Jack) and lots of popular songs, old and new.There is an enlarged cast. with many new members this year. making this a panto not to be missed.

Sunday 19th January 2014 Winter Fun Day Steam Train Rides - Whitwick. North West Leicestershire Society of Model Engineers run their Steam Train Rides every 3rd Sunday in the month at Hermitage Recreation Ground, Whitwick LE67 5EG . From 12pm - 3pm. Fun for all the Family, suitable for Adults and Children, Rides cost 50p per person. Hot and Cold refreshments available.

For further details telephone Den or Caz 01530 412048.

Friday 17th to Saturday 25th January 2014 Thringstone Pantomime and Drama Society will be presenting their annual family comedy pantomime, Dick Whittington, from Friday Thursday 30th January 2014 56

Timebanking - Matching Volunteers to Projects Coalville. Have you heard about Timebanking yet?

If your company already enables staff to volunteer some time within the community, or you a thinking of doing so, Timebanking could be a really useful way to match staff skills, knowledge and interests with live projects that need your help. When you sign up as a business, if a member of staff puts an hour in, your business gets an hour out.

It’s as simple as that. You can then choose whether to use this time credit within your business or donate it to a local group or organisation.

Interested to learn more?

You are cordially invited to attend a Timebanking presentation at Stephenson College, Coalville on Thursday 30th January 2014 at 6pm. If you are interested in hearing more about this initiative and would like to come along, please confirm your attendance to Julie Summerton at NWLDC on 01530 454541 or email julie.summerton@ nwleicestershire.gov.uk

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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