What's Around Magazine July 2015

BRITISH TRUCK CHAMPIONSHIP donington park JIM’S TRACTOR RUN ashby de la zouch COUNTRY SHOW market bosworth HEATHER SCARECROW FESTIVAL heather

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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 120 - JULY 2015

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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

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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 45

Seasonal Desserts Page 42

Food & Drink 8

Seasonal Recipes

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Chilli crab with egg noodles

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Italian-style courgette and parmesan soup

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Stuffed baby peppers

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Seasonal Desserts

Monthly Features

Copy deadline for aug 2015 is 11th july 2015

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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

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Market Bosworth Country Show

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Just for Kids {by I4 Design & Print}

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BBQ food and safety

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Good New Films and those you may have missed

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Heather Scarecrow Festival

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Your Stars by Dan Worthaus

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Winning Wines: Bulgaria

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What’s On

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Rainbows Summer Superdraw

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Index of Advertisers

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Ashby Museum News

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Small Ads/Classifieds

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seasonal recipes Panzanella Serves 4 hrs Prep 1-2 Ready in ins 10-30 m Ingredients • 2 red peppers • 2 yellow peppers • 225ml/8fl oz extra virgin olive oil • 800g/1lb 12 oz ripe plum tomatoes • 1 tbsp large green olives • 1 tbsp capers, drained and rinsed

• 1 ciabatta loaf • 3 tbsp red wine vinegar • 4 garlic cloves, crushed • salt and freshly ground black pepper • large handful of fresh basil leaves

1. Preheat the oven to 180C/350F/Gas 4. Place the peppers on a roasting tray, drizzle a splash of the olive oil over and roast for about 15-20 minutes, or until the peppers are softened but not charred. Place them in a large bowl and cover with cling film for about 20 minutes.

(When they have cooled the skin should peel away easily.)

2. Cut the stalk out of the tomatoes and blanch them by plunging in to a jug of boiling water for 45 seconds, or until the skins start to peel away. Using a slotted spoon, scoop out the tomatoes and plunge into a bowl of cold water. Once they have cooled, the skins should easily peel away. Cut the skinned tomatoes into quarters. Remove the seeds and place them in a sieve over a bowl. Put the tomato quarters into a large bowl. Push the seeds into the sieve to release the juice.

3. Peel the roasted peppers and remove and discard the seeds. Cut the flesh into large strips and put in the bowl with the tomatoes.

Mix the olives and capers with the tomatoes and peppers. Rip the ciabatta into large chunks and put to one side.

4. Mix the vinegar, garlic and remaining oil with the tomato juice. Add salt and pepper and stir to combine. Add the ciabatta pieces to the bowl and leave for at least an hour so that the bread soaks up all the juice.

5. After an hour mix the ciabatta with the tomatoes and peppers. Tear in the basil leaves and using your hands gently combine all the ingredients. Serve in a large bowl in the centre of the table.

Hazelnut butter grilled scallops with salad Serves 2 Prep 30 mins Ready in 10-30 m ins

Ingredients For the Scallops • 1 tsp olive oil • 1 shallot, peeled, finely sliced • 75g/2½oz butter, softened • ½ lemon, zest only • 1 tbsp finely chopped fresh chervil • 1 tbsp finely chopped fresh chives • 45g/1½oz hazelnuts, finely chopped

• salt and freshly ground black pepper • 6 scallops, cleaned For the Salad • ½ tbsp wholegrain mustard • ½ tbsp good quality white wine vinegar • 1½ tbsp good quality rapeseed oil • 1 Little Gem lettuce, leaves separated • 1 punnet pea shoots

1. For the scallops, heat a frying pan until warm, add the olive oil and shallot and fry gently until softened but not coloured.

2. Place the butter into a bowl and add the cooked shallot, along with all the remaining scallop ingredients, except the scallops.

3. Season, to taste, with salt and freshly ground black pepper and mix well.

4. Preheat the grill to high.

5. Place the scallops onto a grill tray and top each scallop with a spoonful of the hazelnut butter. Place under the grill for 3-4 minutes, or until just cooked through.

Remove from the grill and set aside to rest for one minute.

6. For the salad, whisk the mustard, vinegar and oil together in a bowl. Place the lettuce leaves and pea shoots into a bowl, drizzle over the dressing and stir to coat.

7. To serve, place three scallops onto each of 2 serving plates and serve with a pile of salad.

Courtesy James Martin

Courtesy Paul Hollywood

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recipe Chilli crab with egg noodles Serves 2 Preparation time less than 30 mins Cooking time 10 to 30 mins Ingredients For the chilli sauce 250ml/9fl oz water 5 tbsp tomato ketchup 2 tbsp light soy sauce 1 tbsp sugar 2 tsp cornflour For the crab 4 tbsp groundnut oil 6 cloves garlic, finely chopped 2 tbsp grated fresh root ginger 3 red chillies, de-seeded, finely sliced 500g/1lb1½oz cooked crab, inedible parts discarded, claws removed and cracked, legs removed, remaining shell chopped into quarters 150ml/5fl oz water 1 tbsp lime juice 2 spring onions, sliced lengthways 1 large handful fresh coriander, roughly chopped For the egg noodles 300g/11oz fine egg noodles or dried yellow shi wheat flour noodles, cooked according to packet instructions dash sesame oil ½ tsp dried chilli flakes 1 tbsp light soy sauce 1.

For the chilli sauce, place all of the sauce ingredients together into abowl and mix well.

Set aside.

2.

For the crab, heat the oil in a wok until smoking and add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the crab pieces to the wok and stir-fry for a further 1-2 minutes, then stir in the chilli sauce and cook for 1-2 minutes. Add the water and lime juice and stir well.

3.

For the noodles, drizzle the cooked noodles with sesame oil to prevent sticking. Add the cooked noodles and chilli flakes to the hot wok and season with the soy sauce. Toss to mix, then stir in half the spring onions and coriander.

4.

To serve, pile the noodles and chilli crab onto a serving plate and garnish with the remaining spring onion slices and chopped coriander. Serve immediately.

Courtesy Ching-He Huang

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recipe Italian-style courgette and parmesan soup Serves 4 Prep Time less than 30 mins Cooking Time 10 to 30 mins Ingredients 60ml/2fl oz extra virgin olive oil 1 tbsp chopped garlic handful basil leaves (preferably Italian), chopped sea salt and ground white pepper, to taste 1kg/2¼lb green courgettes, cut lengthways into quarters then into 1cm/½in slices 750ml/1¼ pint chicken stock 60ml/2fl oz single cream handful flatleaf parsley, chopped 50g/2oz freshly grated parmesan, plus extra to serve To serve crusty bread green salad salt and freshly ground black pepper 1.

Heat the oil in a heavy-based pan over a medium heat.

2.

Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened.

3.

Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat.

4.

Put three-quarters of the soup mixture into a food processor and blend until smooth.

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Return the mixture to the pan and stir in the cream, parsley and parmesan.

6.

To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with crusty bread and a green salad.

Courtesy Neil Perry

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healthy living BBQ food and safety Summer time is here which means that it’s time to fire up the barbeque, get the steak, pork, sausages, burgers and chickens out of the fridge and ready to sizzle. That delicious aroma of sausages mixed with the pungent scent of barbeque coals fills the air. As you walk out into the garden you can see the plume of smoke above the houses and fences around you and hear the sound of happy voices enjoying the sunshine and knowing that their taste buds are going to explode with the deliciousness of chargrilled meat.

Sounds perfect doesn’t it?

However, too many people fall victim of serious gastrointestinal issues in the s u m m e r months due to undercooked or badly prepared meat.

There are a few rules that we should all adhere to when planning a barbeque.

First of all the way you transport and store the raw meat is vitally important.

After purchasing the meat you need to get it into your fridge as quickly as possible.

Bacteria grows very quickly when the meat is stored at a lower temperature than is recommended. Place your meat into the fridge on the bottom shelf. This prevents any juices or blood dripping onto any other food which is in the fridge.

The meat should be covered up at all times to prevent cross contamination to other foods.

When you take the meat out of the fridge place it onto a plate or other container.

Never put it onto your work top or onto a plate which you intend to use for other foods. If you have to chop the raw meat,

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use a chopping board or a plate and thoroughly wash it before you use this for anything else. If you chop up raw chicken on a board then chop up salad on the same board, any bacteria which is found on chicken will be transferred onto the salad. Always wash any utensils or plates before using again. Chicken contains a great deal of bugs which can cause food poisoning so therefore chicken should always be thoroughly cooked before eating. This is the only way that you can kill these germs.

Washing your hands before preparing food and after touching raw meat is vitally important.

You could have touched a raw chicken and then sliced up a cucumber. If you haven’t washed your hands you will transfer the bacteria from the chicken onto the cucumber. You do not have to eat meat to get food poisoning.

Take your raw meat out of the fridge when you intend to cook it. Never leave it standing at room temperature or out in the sun. This increases the amount of bacteria there is on the food. Anything that is supposed to be refrigerated should not be taken out until you intend to use it.

Salads, coleslaw and potato salad should stay cool until use.

When your barbeque is lit and ready for the meat remember that you should always cook your meat well. Sausages and burgers can be undercooked on a barbeque as can chicken. Always check that the meat is cooked all the way through before eating.

Enjoy the summer but don’t forget to be safe.

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recipe Stuffed baby peppers Serves - 4 Prep Time Less than 30 mins Cooking Time - 30 mins to 1 hour Ingredients 8 red or yellow baby peppers 2 large potatoes, boiled and mashed 85g/3oz provolone cheese, cut into very small cubes 4 tbsp freshly grated parmesan cheese 1 egg 3 tbsp finely chopped chives olive oil, for drizzling salt and freshly ground black pepper 1. Preheat the oven to 200C/400F/Gas 6.

2. Remove the stalks from the peppers and set aside. With a small, sharp knife, remove the white membrane and seeds from inside the peppers, taking care not to tear the flesh 3. Mix together the mashed potatoes, provolone, parmesan, egg, chives and some salt and pepper. Using a teaspoon, fill the peppers threequarters full with the mixture and then put the stalks back in place, like a stopper.

4. Pack the peppers tightly into an ovenproof dish, drizzle with olive oil and bake for about 30 minutes until tender.

5. Serve immediately with a good green salad. They are also delicious eaten cold.

Courtesy Gennaro Contaldo

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WINNING WINES: BULGARIA Bulgaria has a lot of history and is a very interesting country. The capital city is Sofia.

Much of the ancient culture of Bulgaria is widely acknowledged and appreciated, as indeed are other attributes, including scenic beauty, architecture, arts and music.

Bulgarian cuisine and wines are now increasing in popularity – and deservedly so – with many productions of superb wines gaining prestigious awards at events.

The multi award-winning Telish Winery has been producing excellent wines since the 1960’s. I found extremely popular productions, from this winery, chosen by numerous wine lovers. Several ‘international’ varieties are produced, including Chardonnay and Cabernet Sauvignon, for example, along with many other splendid wines.

Telish Chardonnay is always popular, with fruits enjoyed at the outset on the bouquet and pleasures following through to the mouthfeel and excellent palate.

Another wine, which appeals to me, is the Motley Cock White. This is a further production, often selected as a very good pairing for many dishes, including fish, seafoods and white meats, etc. Motley Cock has an excellent structure, with a good freshness and finish. Many red wines, from the Telish Winery, impress me. Cabernet Sauvignon entices, right

from the bouquet. The extremely pleasant mouthfeel has very good flavours of dark fruits. Castra Rubra has a splendid crimson colour and the palate enjoys a full body, with an impressive aftertaste. Dominant is another very popular wine and has a long finish. Nimbus Syrah Premium and Nimbus Pinot Noir Premium wines are also powerful reds. These are selected time-after-time for their exceptional flavours and as really great pairings with numerous dishes, including red meats.

Zahir is another powerful red wine. The very attractive aroma leads perfectly to the fruity mouthfeel and palate sensation, with a good, long, finish. The Motley Cock red wine has a good following of devotees.

This dark ruby-coloured wine has a fabulous nose and great body. A favourite, for many.

These are a selection from the most excellent range of high-quality wines, from the Telish Winery. A company committed to producing impressive wines, for every occasion. www.telish.bg

As always, Enjoy!

Trevor Langley

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The truth will set you free—if it doesn’t kill you first.

Truth or Die by James Patterson & Howard Roughan

After a serious professional stumble, attorney Trevor Mann may have finally hit his stride. He’s found happiness with his girlfriend Claire Parker, a beautiful, ambitious journalist always on the hunt for a scoop. But when Claire’s newest story leads to a violent confrontation, Trevor’s newly peaceful life is shattered as he tries to find out why.

Chasing Claire’s leads, Trevor unearths evidence of a shocking secret that—if it actually exists—every government and terrorist organization around the world would do anything to possess. Suddenly it’s up to Trevor, along with a teenage genius who gives new meaning to the phrase “too smart for his own good,” to make sure that secret doesn’t fall into the wrong hands.

But Trevor is about to discover that good and evil can look a lot alike, and nothing is ever black and white: not even the truth.

Book Review Too!

by Buck Verm

Rush of Blood by Mark Billingham Perfect strangers.

A perfect holiday.

The perfect murder...

Three couples meet around the pool on their Florida holiday and become fast friends. But on their last night, their perfect holiday takes a tragic twist: the teenage daughter of another holidaymaker goes missing, and her body is later found floating in the mangroves.

When the shocked couples return home, they remain in contact, and over the course of three increasingly fraught dinner parties they come to know one another better.

But they don’t always like what they find: buried beneath these apparently normal exteriors are some dark secrets, hidden kinks, ugly vices...

Then, a second girl goes missing.

Could it be that one of these six has a secret far darker than anybody can imagine?

A brilliantly plotted, utterly gripping thriller about the danger of making friends on holiday, Rush of Blood is Mark Billingham’s most ambitious and accomplished work to date.

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the palace

July’s forthcoming events at the Palace are as follows: Friday, 3rd July - Palace Line Dance - with Honky Tonk Cliff. A great social night out with no partner required! Dancing from 7.45pm. Doors & bar open at 7.00pm. Tickets: In advance £4.50 from The Palace Tel: 01530 262400 or Halls Electrical Tel: 01530 260460 or £5.50 on the door.

Friday, 17th July - Palace Film Night - ‘Fifty Shades of Grey’.(‘R’ rating.

Over 18 years only) Literature student Anastasia Steele’s life changes forever when she meets handsome, yet tormented, billionaire Christian Grey. Enjoy a drink from the bar whilst watching a great film in this unique venue; one of the oldest surviving purpose-built cinemas in the country. Doors/ bar open at 7.00pm. Film starts at 7.30pm. Tickets: £5.00/£4.00. 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.

Regular bookings: Monday Mosaic Disability Services - 9.30am - 3.30pm.

(0116) 2318720 0r (07912) 480961.

Contact Amanda Tebbutt on

Zumba Fitness – 6.30pm – 7.30pm. Ditch the workout – join the party! Contact Laura on (07702) 345586.

Fitness Pilates class – 7.45pm – 8.45pm. Focussing on core stability whilst improving tone and body alignment through controlled movement. Contact Michelle on (07887) 678367 Tuesday Bubbles Playgroup – 10.30am – 12 Noon. Contact Rachel Seabrook on (01530) 452144.

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 50+ Fitness Pilates – 9.30am – 10.30am. A specially designed program to encourage maintenance and flexibility of muscles used in our everyday movements providing a sense of harmony and wellbeing. Contact Michelle on (07887) 678367 New Fitness Class starting on 15th July – 6pm -7pm.

(01530) 262400 for further details.

Contact the Palace on

Palace Players – 7.30pm – 9.45pm. For anyone who is interested in getting

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involved with any aspect of amateur theatre.

262400 for more details.

Contact the Palace on (01530)

Thursday ‘Healthy Hearts’ Low Impact Physical Training – 9.30am – 10.20am - A low impact aerobic workout specifically designed for the 50+ age group. Contact Michelle on (07887) 678367 50+ Fitness Pilates – 10.30am – 11.30am. Contact Michelle Scott-Worthington on (07887) 678367.

Outlook Group (a social group for senior citizens) - 1.30pm – 3pm.

Elaine Hodgetts on (01530) 262400.

Contact

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 4.455.30pm; 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. 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.

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 Raspberry millefeuille Serve with Prep s 8 30 min raspberry s Read 30min y in s - 1h sauce r Ingredients For the millefeuille • 500g/1lb 2oz readymade all-butter puff pastry • 4 tbsp icing sugar, plus extra for dusting • 300ml/10½fl oz double cream • ½ vanilla pod,

seeds scraped out • 2 tbsp caster sugar • 500g/1lb 2oz raspberries For the raspberry sauce • 400g/14oz raspberries • 1 tsp lemon juice • 1-2 tbsp icing sugar, to taste

1. For Preheat the oven to 200C/390F/Gas 6.

2. For the millefeuille, roll the pastry out to 8mm/1/3in thick and cut into two 28cm x 10cm/11in x 4in rectangles. Place the pastry rectangles onto a baking tray and dust with the icing sugar.

3. Bake the pastry in the oven for 15 minutes, or until golden-brown and well risen. Remove from the oven and set aside to cool.

4. Whisk the double cream in a large bowl until soft peaks form when the whisk is removed.

Add the vanilla seeds and caster sugar and whisk until stiff peaks form when the whisk is removed. Set aside.

5. For the raspberry sauce, place the raspberries and lemon juice into a food processor and blend to a smooth purée. Taste the mixture and add icing sugar, to taste. Pass the mixture through a fine sieve into a bowl.

6. To serve, split both pieces of pastry in half widthways to make four pieces of pastry.

Place one piece in the centre of a serving plate and spoon over a third of the whipped cream, smoothing out the top. Arrange a quarter of the fresh raspberries on top of the cream, then top with another sheet of pastry.

Repeat the layering process by topping the second sheet of pastry with half of the remaining cream and some more raspberries.

For the final layer, top the last piece of pastry with the remaining raspberries and dust with icing sugar. Carefully slice into 6-8 portions and serve each slice of millefeuille in a pool of the raspberry sauce.

Courtesy James Martin

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Low-fat chocolate sponge cake s8 Serve ins m 0 3 p Pre in y d a Re s - 1hr in m 0 3

Ingredients • olive oil, cooking spray • 4 large free-range egg whites • pinch salt • 2 large free-range eggs • 1 tsp vanilla extract • 75g/2½oz golden caster sugar • 2 Braeburn apples,

peeled, cored and grated • 100g/3½oz selfraising flour, sifted • 40g/1½oz cocoa powder, sifted For finishing the cake • 150g/5½oz raspberries • 75g/2½oz icing sugar, sifted, plus extra for dusting

1. Preheat the oven to 170C/330F/Gas 3.Grease a 20cm/8in non-stick cake tin with a little olive oil cooking spray. Using an electric hand whisk, beat the egg whites with a pinch of salt until stiff peaks form when the whisk is removed from the bowl, then set aside.

2. In a separate bowl, whisk together the whole eggs, vanilla extract and caster sugar until pale, doubled in volume and the sugar has dissolved.

3. Fold in the apple, flour and cocoa powder with a metal spoon and then fold a third of the egg white mixture into the cocoa mixture.

Once combined, fold this into the remaining egg white mixture. Spoon the mixture gently into the cake tin and bake for 30 minutes, or until risen (when cooked the sponge should bounce back when pressed lightly). Transfer to a wire rack and leave to cool.

4. Once cooled, slice the cake in half horizontally to create two layers. Mash two-thirds of the raspberries and one tablespoon of icing sugar together roughly in a bowl and spread this mixture over the top of one of the pieces of cake. Top with the other piece.

5. Mix together the remaining icing sugar and enough water to bring it together to form a thin icing of drizzling consistency. Drizzle the icing over the cake, leave for 2-3 minutes to harden slightly and then decorate with the remaining raspberries.

Courtesy Tim Maddams

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This Months Jobs in the Garden Roses - Remove rose suckers. Dead head, Remove weeds, water during dry spells. Neat circular areas removed from the edges of rose and other leaves are telltale signs of leaf-cutter bees at work. Check for aphids, virus and disease, treat as required.

Bulbs and Herbaceous Plants - Dead-head bedding plants and repeat-flowering perennials, to ensure continuous flowering. Prop up tall perennials such as lupins.

Liquid feed containerised plants and keep well watered in dry spells.

Cutting back plants in baskets followed by feeding can encourage new growth and help revive tired displays. Mulching borders can help retain moisture, and keep down the weeds - this will save a lot of work. Disbud and dead-head dahlias if growing for large blooms.

Leave roses that produce attractive hips. Divide clumps of bearded iris. Plants with a carpet-like growth habit, e.g. some alpines, can become patchy, with central areas dying off. These patches can be in-filled with gritty compost, to encourage re-growth.

On the Lawn - Give the lawn a quick-acting summer feed, especially if a spring feed was not done. Water if weather is dry keep mowing regularly, except during drought.

New areas of grass, sown or turfed in the spring, will need extra watering to keep them going through their first summer. Raise the cutting height slightly as the month progresses, to help the grass better resist the wear it suffers in summer.

In the Vegetable and Fruit Garden - Fruit picking can begin in earnest, with strawberries, cherries, summer-fruiting raspberries, currants and the earliest of the plums. Leaves that are shading grape bunches can be removed, to speed ripening of the clusters.

Thin apples after the June drop if still overcrowded. Remove blemished and ‘king’ (i.e. central) fruits from the clusters first. Branches still heavily laden after thinning can be supported with a V-shaped stake. When summer-fruiting raspberries have finished cropping promptly cut out the old canes. Mulching will help them retain water.

Continue to peg down strawberry runners if new plants are needed. Continue to tie in and train new blackberry canes. Keep new canes separate from older, fruiting canes to ease later pruning. Cut back side-shoots on gooseberries to four or five leaves, or just beyond the fruit clusters. Red and white currants may be pruned in the same way.

There are lots to harvest in the vegetable patch, including spinach, peas, beets, carrots, salads, potatoes and globe artichokes; shallots and spring-planted garlic may be ready as well. This will aid healthy development, and help to avoid diseases, disorders and bolting.

Flower border/Patio area - Place conservatory plants outside now that it is warm.

Water tubs and new plants if dry, but be water-wise, use recycled water. Deadhead bedding plants and repeat-flowering perennials, to ensure continuous flowering. Check plants for unwanted insects.

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just for kids

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Gascoigne (2015) (DVD & Blue Ray)

Mission Impossible - Rogue Nation(2015) With the IMF now disbanded and Ethan Hunt (Tom Cruise) out in the cold, a new threat -- called the Syndicate -soon emerges.

The Syndicate is a network of highly skilled operatives who are dedicated to establishing a new world order via an escalating series of terrorist attacks.

Faced with what may be the most impossible mission yet, Ethan gathers his team and joins forces with Ilsa Faust (Rebecca Ferguson), a disavowed British agent who may or may not be a member of this deadly rogue nation.

The Italia ’90 World Cup was a renaissance for English football, watched by millions of people across the UK. Its leading figure was the young Paul Gascoigne - a player who had come to prominence with his hometown club Newcastle United and who now, upon England’s semi-final exit, captured the hearts of the nation.

Gascoigne returned home to a hero’s welcome and became a superstar of international football.

With his irrepressible spirit and extraordinary skills he was for a generation of players and fans the most captivating footballer they had ever seen.

Gascoigne is the definitive story in his own words - behind the inspired play on the pitch and the personal struggles and controversies off it. With revealing contributions from Gary Lineker, Jose Mourinho and Wayne Rooney, it tells one of sport’s most remarkable tales.

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your stars Your Stars for the Month 2015 by Dan Worthaus Aries - March 20th - April 20th You’re winding down from an especially hectic June, dear Aries, but life definitely isn’t slow in July! There are more errands to run, busy mental work, and plenty of diverse activities for you. Your heart, however, is with home and family, and making changes that help to bring more peace and beauty to your domestic life. You are taking special care of your personal possessions and you feel more stable on practical levels. This is an excellent month for financial rewards, promotional activities, and career advancement.

Taurus - April 21st - May 21st July is strong for gaining support, both financial and moral, dear Taurus. Your powers of persuasion are excellent. Close partnerships grow, and some of you might form new partnerships. You take better charge of your finances, particularly money shared with others or derived from other sources than your personal income. Trips could be especially rewarding, providing a pleasant breather from pressures in your life. You have a strong interest in broadening your mental experiences in general, and finding expression of your personality through them, perhaps through higher education or exploring different philosophies.

Gemini - May 22nd - June 21st Friends are seeking you out in July, dear Gemini, and you are in high demand! Asserting yourself comes naturally. Motivation to get going on pet projects and for pursuing your dreams is strong, so take advantage of this steady flow of energy. You’re unlikely to run out of steam easily, particularly in the first week of the month. What you begin now tends to have long-term potential and can go far. A relationship may deepen due to the resolution of a long-standing problem. Some of you may enter a successful business partnership.

Cancer - June 22nd - July 23rd Friendships can be especially pleasant and supportive this month, dear Cancer. A friend might be an important player in achieving your goals. Partnerships tend to be more goal-oriented, free-spirited, and tolerant in July. Some of you may take a friendship into unexplored romantic territory, or meet a significant person through a friend or group association. Relationships with children grow, and opportunities to have fun expand. You are also more focused and ambitious when it comes to your work and health and fitness programs. Self-care efforts thrive in July.

Leo - July 24th - August 23rd July can be a highly productive month for you, dear Leo. Your sometimes Herculean efforts, and your close attention to performance and details, will not go unrewarded! Some of your most natural talents meet with reward and acceptance. You are able to focus when it comes to creative output, and could work quite doggedly at a particular hobby or craft now, perhaps from behind the scenes. While July can have many practical benefits, personal advances are also likely. Romantic relationships deepen and intensify in July, and home life may be easier and happier.

Virgo - August 23rd - September 22nd Communications and transportation issues improve in July, dear Virgo. Studies are successful, and you are more ambitious and go-getting in your career. Those Virgos in the creative arts can inspire others with what they create, and can reach a broader audience. Romantic opportunities might come from people of an entirely different background or culture, or through education and travel, this month. You are especially organized in your home life, and more compassion and tolerance emerge in your relationships with family. You could feel more “in charge” of domestic matters.

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Libra - September 23rd - October 23rd Career matters take priority in your life in July, dear Libra. You might enjoy strong opportunities for presenting your ideas with charm, and you could find that your influence and powers of persuasion are enhanced. You might also enjoy benefits or support this month, particularly for home or home improvement endeavours. Some of you could acquire property. Job offers might arrive, or there could be improved working conditions and salary increases now. Any studies or skills improvement efforts can reap wonderful benefits down the road, so apply yourself as much as possible.

Scorpio - October 24th - November 22nd This month, the emphasis is on strengthening a close relationship, dear Scorpio. You learn a lot through your experiences and interactions, and the lines of communication open up between you and a special someone. There can be a real learning experience with someone with whom you can bounce ideas off and come to a better understanding of how you define yourself. Creative partnerships might be formed in July. Your financial picture improves, and you could find work in the communications industry especially fruitful. Negotiations tend to work in your favour.

Sagittarius - November 23rd - December 21st Your sign is known for a love of adventure, dear Sagittarius, but recently you’re finding more benefits from staying closer to home and concentrating on practical matters. You might enjoy financial benefits from increased attention to work in July. You can be very focused on what truly matters to get ahead. Your natural talents are likely to be utilised and appreciated - in your work. Some of you might find an opportunity to work from home, or in domestic-related fields. It’s a strong month for feeling productive and valued.

Capricorn - December 22nd - January 20th Your romantic and creative worlds expand and grow this month, dear Capricorn. You are learning to express yourself playfully and creatively without apology, and more willing to take some personal risks in order to do so. You have a stronger ability to hold the attention of an audience. Love, love affairs, and other social activities help to enhance a healthy self image.

You more determinedly pursue your personal goals and at the same time enjoy contributing to a team or group effort. Your confidence about pursuing your dreams is on the increase.

Aquarius - January 21st - February 19th Your personal life tends to overshadow your professional life and material activities these days, dear Aquarius. Periods when you completely relax and retreat from everyday affairs will be especially beneficial and desirable now. You are motivated to pursue recreational activities this month. Interestingly, taking these “time outs” can help improve your professional life as you release self-imposed pressures. You are looking for more authenticity in your associations in general, weeding out those connections that feel too superficial. You are bound to make some fortunate connections that benefit you for years to come.

Pisces - February 20th - March 20th You are likely to enjoy more opportunities through your communications and contact with others this month, dear Pisces. Chances are excellent that you will find a lovely confidante.

Networking opens you up to many new possibilities and ideas. More focus, determination, and intensity are brought to your career and professional goals. Business-related travel may enter the picture or it might increase. You are reaching more people in your career, broadening your contacts or your audience, and drawing on wonderful powers of persuasion.

Educational, publishing, and promotional activities are favoured in July.

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what’s on Friday 3rd July 2015 The Second Best Exotic Marigold Hotel (PG) Much awaited sequel to the hit original film, with newcomer Richard Gere now booking in to join Judi Dench, Maggie Smith, Bill Nighy and all the regular gang. At Century Theatre at Snibston. Starting 7.30pm.

Admission-Charges: £3.50 pay on the door. For more information call 01530 278444.

Saturday 4th July 2015 Ashby Castle Lawn Tennis Club Charity & Open Day – Summer Fete stalls open 11am to 5pm at the tennis club opposite Ashby Castle featuring cakes, strawberries & cream, pimms, crafts, children’s activities, nail bar & face painting, tombola, BBQ & bar, with a 24hr tennis marathon (starting Friday 8pm) junior multi sports, play tennis for free 2-4pm, test your speed of serve, take the longest rally challenge, or enjoy refreshments on the balcony in a picturesque spot. For more details contact Alex on 07931 412238.

Saturday 4th July 2015 The Story of Action Man Documentary film maker Tony Roberts introduces the story behind the people involved in the success of one of Coalville’s greatest exports At Century Theatre at Snibston.Starting at 2.00pm. Admission-Charges: £3 pay online at www.centurytheatre. co.uk or at box office. For more information call 01530 278444.

Saturday 4th July 2015 Ashby Open Gardens Ashby-de-la-Zouch Open Gardens, Leicestershire Saturday 4th and Sunday 5th July 2015 11.00am to 6.00pm. Come and visit at least 15 beautiful yet different gardens in Ashby de la Zouch. See a vast array of stunning and unusual plants in glorious locations. There are different gardens opening on each day so please check our website for information. Scrumptious cakes available. Proceeds to Midlands Air Ambulance and Hospice Hope. Plant sales: Various gardens selling a huge range of plants, from the popular to the exotic. Cost: £3.00 adults, under 16 free - covers all gardens for both days. How to get event passports:

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Passports available on the day from any garden, or check website for list of places to purchase beforehand.

Further information: http://www. ashbyopengardens.co.uk Sunday 5th July 2015 Vineyard Painting Experience Day Artists of all abilities are invited to join us for a day of ‘en plein air’ painting in a lovely setting with a wealth of subject matter to draw/ paint - gardens & woodland, 16th Century hunting lodge, farm machinery, horses etc. The day includes refreshments, tour of vineyard with wine tasting, painting at leisure, afternoon tea and a complimentary bottle of wine.

Cost: £25. For more details email vickybenton@hotmail.com or phone 07876 276873 Sunday 5th July 2015 Swannington Open Gardens A charity event in the village of Swannington. Come along and find lots of pleasant surprises: at least 10 private gardens will be open,along with Hough Windmill, the WI garden, the school, St. George s Church, a nature walk - and an art exhibition in the village hall. Refreshments available. Held in aid of LOROS, Maggie’s Centre Nottingham (serving the East Midlands) and village organisations / projects.

Venue: Swannington Village Hall, Main Street, Swannington LE67 8QL. Admission £4 for a passport to all venues. Children free. 11.00am to 6.00pm. For more details call 01530 811418 Sunday 26th July 2015 Jim’s Tractor Run & Family Fun Day A fantastic Family Fun Day with lots of interest for all ages. Grand Tractor run through Ashby at 11am which then goes onward to Blackfordby, returning to the Bath Grounds approx. 11.45am. Lots of interesting vehicles to look at, archery, crafts, stalls, chess club, children’s rides, Punch n Judy, music and entertainment hosted by Hermitage FM, food and drink. New this year Fun Dog Show - 14 categories from Waggiest tail to Best Fancy Dress.

Free event entry with donations to Hospice Hope. Dog show, small

charge applies. Organised by Ashby Town Council. Tel: 01530 416961.

Sunday 26th July to Sunday 2nd August Heather Scarecrow Festival 2015 Free Parking at Heather St. John’s Football Club, Ravenstone Rd Heather LE67 2QJ.This popular annual event is an excellent day out during the school holidays for all ages. Guides and map cost only £2 and will be available from the football club, corner shop and both pubs. Refreshments available – or bring a picnic. Heather Scarecrow Festival is a community event organised by a small group of volunteers.

Saturday 1st August 2015 Open Art Exhibition Visage Open Art Exhibition, Heather Village Hall, 1st August, to coincide with the famous scarecrow festival. Free entry ..... prizes.... refreshments/cakes .... raffle..... competitions etc ..... Artists invited to submit work for sale or display. For information pack & entry form contact vickybenton@hotmail. com or phone 07876 276873. Closing date for entries is 17th July 2015.

Sat/Sun 22nd/23rd August 2015 Ashby Willesley Vintage Festival A two day vintage steam rally - 22nd & 23rd August 2015. Lots for all the family to see and do including steam engines, tractors, cars, stationary engines, trade stalls etc, etc....

Also don’t miss this year’s fantastic children’s entertainment including science experiments by Mad Science and the chance to meet some creepy crawlies in The Minibeast Roadshow plus lots, lots more. At Moira Furnace, Moira, DE12 6AT. 10.00am to 5.00pm each day.

Admission Charges: Daily admission prices: Adults £5, Children (15 and under) £2, under 5s free. Family ticket (2 adults, 2 children) £12.

For more information email info@ ashbywillesleyvintagefestival.co.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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We have recently welcomed several new volunteers to ensure that we are able to remain open six days a week throughout the year. If you can spare just two hours every other week to help us to maintain this commitment then please get in touch with the museum on 01530 560090.

New additions have been made to our collection of Reminiscence Boxes, which are sent out regularly to local care homes and church groups. They really are enjoyed by all who borrow a box and we get great positive feedback. If you would like to borrow one please contact Pat or Patricia on the above telephone number.

Nearly 350 school students visited Ashby Museum in the fortnight before half-term to learn about the town’s important role in the English Civil War of the 17th Century.

Littleover Community School in Derby brought 284 students over three days – and the Year Eight groups, aged 12 and 13, combined an illustrated talk at the museum with a trip to the castle as part of their history coursework.

Fifty-eight youngsters from Woodcote Primary School in Ashby , split into morning and afternoon groups, also stepped back in time to the Civil War and accompanied their talk by having a great time trying on period costumes and armour.

Young pupils from another Derby School, Meadow Farm Primary in Chaddesden, visited the museum earlier in the term to discover more about World War II – concentrating on aspects such as the evacuation of children, food rationing, the work of the Land Girls and air-raid-precaution procedures.

Ashby Museum is happy to accommodate school visits, with a variety of specialist subjects on offer.

Contact education co-ordinator Jeff Humphreys on 01827 830198 or at jeffhumph@aol.com Details of this year’s Ian Clews Writing Competition have been sent out to local primary schools, encouraging year 5 and 6 pupils in their creativity using a passage from Sir Walter Scott’s ‘Ivanhoe’ as inspiration. We eagerly await entries from budding authors.

As part of the Festival of Archaeology the Kids’ Club will host an event called ‘Hands on Archaeology’.

Discover the past with artefacts from the prehistoric to the modern day. There will be opportunities to excavate your own finds and make your own timelines! Free to all children of primary school age.

Children must be accompanied by an adult.

This next club will be on Sat 18th July from 11am-4pm.

Following the exhibition on Ashby’s Railways, the next one in the Loudoun Gallery will be called ASHBY - HISTORY THOUGH ARTEFACTS and will run from Friday June 27th – Friday 31st July. Open 11am to 4pm weekdays (closed 1 -2pm). 11am to 2pm on Saturday. This will featuring the archaeology of Ashby de la Zouch and the surrounding area. Come and see the many and varied things found in the Ashby area dating from pre-history until today. Audio Guides to the museum are available in English, German and French.

Friends of Ashby Museum The Friends of Ashby Museum have had another successful year and been able to help the museum with several projects including the restoration of the Coronation robes. Can I remind members that the year ends on 31st July, so we will be sending out renewal notices soon. We hope you will be willing to re-join.

New members are always welcome. For £5 a year you have free access to the museum during the year.

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