Whatsaround Magazine September 2013

Issue 98 - September 2013

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

2

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

3

4

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

5

6

To Advertise in What’s Around please call 01530 832015 or 07840 723385

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

Cabbages 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

16

Sweetcorn fritters with homemade ketchup

20

Smoked grey mullet

44

Baked mussels with chilli, anchovy and capers

50

Seasonal Desserts

Monthly Features 10

Crossword

12

Sudoku

14

Book Review Too

46

Book Review

47

Wordsearch

Contents

48

The Palace

General

51

Jobs in the Garden

Copy deadline for oct 2013 is 16th sep 2013

Seasonal Desserts Page 50

24

The Health Benefits of Cabbages

52

Just for Kids

38

Wines From - URUGUAY

53

Good New Films and those you may have missed

43

Ibstock Country Fair

54

Your Stars by Dan Worthaus

45

Timebanking - Leicestershire

56

What’s On

63

Rainbows Accumulator Challenge

57

Useful Numbers

65

Packington Barn Dance

58

Index of Advertisers

Come and join us on to Facebook

Please mention What’s Around when responding Advertisers - Many Thanks

7

Seasonal Recipes Cauliflower Cheese Serves 4 mins Prep 30 Ready in - 1hr 30 mins Ingredients • 1 large head cauliflower, cut into florets • sea salt and freshly ground black pepper For the sauce • 20g/¾oz unsalted butter • 20g/¾oz plain flour

• 6-8 rasps nutmeg • 250ml/9fl oz skimmed milk • 40g/1½oz mature cheddar, finely grated • 2 tsp Dijon mustard • 15g/½oz parmesan, or similar vegetarian hard cheese, finely grated

1. Preheat the oven to 200C/400F/ Gas 6. Put the cauliflower into an ovenproof dish and season with a pinch of salt and pepper. Roast for 20 minutes, or until tender and starting to brown.

2. Meanwhile, make the sauce: melt the butter in a saucepan, add the flour and cook for 1-2 minutes, or until a light golden colour. Gradually add the milk until smooth, then cook over a gentle heat for 3-4 minutes, mixing as you heat until thickened.

3. Add the nutmeg. Turn down the heat and add the mustard and cheddar cheese. Taste and add a little pepper to taste.

4. Put the roasted cauliflower into the sauce and mix to coat. Put back into the roasting dish, sprinkle over the parmesan and return to the oven for 10-15 minutes, or until the cheese is golden-brown and the sauce is bubbling.

Courtesy Sophie Wright

8

Red mullet with linguine tossed in chilli and garlic Serves Prep ap 4 prox 1h Ready in r 10-30 m ins

Ingredients For the pasta dough • 300g/10½oz Italian ‘00’ flour • 3 free-range eggs • 1 tbsp olive oil • pinch salt For the sauce • 4 tsp finely sliced red chilli • 4 tsp finely sliced garlic • 125ml/4fl oz white

wine • 125ml/4fl oz fish or vegetable stock • 4 whole red mullet, filleted, pin boned and cut into strips • 2 tbsp flatleaf parsley • 1 tbsp basil leaves • 1 lemon, zest only • salt and freshly ground black pepper

1. For the pasta, blend the flour and eggs in a food processor to fine crumbs, then add the olive oil and salt and pulse to just combine.

2. Remove the mixture from the processor, and pull the dough together into a ball. Knead the dough until smooth. Wrap the pasta dough in cling film and rest in the fridge for 30 minutes.

3. Once rested, take the dough out of the fridge and roll out to about 1cm/½in thick.Pass the rolled dough through a pasta machine, starting with the widest setting, and reducing the setting each time until on the finest setting.

4. Change to the linguine cutter on the pasta machine and pass the pasta through once more.

5. Weigh out about 35g/1¼oz of pasta per person.,Hang the remaining pasta over the back of a chair and allow to dry.

6. For the sauce, heat a frying pan until hot, add the olive oil, chilli and garlic and gently fry until just softened. Add the red mullet and gently fry for a couple of minutes, then add the white wine and cook until the volume of liquid has reduced.

7. Add the stock to the mullet and cook until reduced again.

8. Meanwhile, bring a pan of salted water to the boil, add the pasta and cook until it floats to the surface and is just tender.

9. Drain the pasta and stir straight into the sauce.

Finish with herbs and lemon zest then season with salt and freshly ground black pepper.

Courtesy Angela Hartnett

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

9

10

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

11

12

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

13

Book Review Too!

by Buck Verm

Scratch Deeper (An Iona Khan Mystery)

By Chris Simms In sun-soaked Mauritius, a retired Law Lord is brutally murdered, while in rain-sodden Manchester, the Labour Party conference is due to begin.

Promoted to Greater Manchester Police’s Counter Terrorism Unit, Detective Constable Iona Khan’s first case appears to be a trivial use of false identity regarding a Sri Lankan student asking suspicious questions about Manchester’s tunnel system.

But when she learns the identity of the conference’s guest speakers, Iona realizes it may not be so trivial after all, and she must enter the dark world beneath the city to prevent a possible catastrophe.

Can she overcome her fears and ensure the safety of not only the people at the conference and the special guests, but also save the people who mean the most to her?

14

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

15

Recipe

Sweetcorn fritters with homemade ketchup Serves 4 Preparation time less than 30 mins Cooking time 30 mins to 1 hour

Ingredients For the fritters 100g/3½oz plain flour 1 tsp baking powder salt and freshly ground black pepper pinch smoked paprika 1 tbsp caster sugar 2 free-range eggs 75ml/2½fl oz milk 350g/12oz sweetcorn kernels (if using tinned, drain well) 6 finely chopped spring onions 125-150ml/4½-5fl oz vegetable oil, for frying For the homemade ketchup 2 tsp vegetable oil 1 onion 1 stick celery ½ bulb fennel, finely chopped 2.5cm/1in fresh ginger 2 garlic cloves, peeled 1 fresh red chilli, deseeded 1 tsp coriander seeds, lightly crushed 2 cloves, tied into a muslin bag 500g/1lb 2oz plum tomatoes, skins removed 300ml/10½fl oz water salt and freshly ground black pepper 100g/3½oz soft brown sugar 200ml/7oz red wine vinegar

1.

For the fritters, mix the flour, baking powder, salt and freshly ground black pepper, paprika and caster sugar together in a bowl.

2.

In a separate bowl, beat the eggs and milk together. Gradually add the egg and milk mixture to the dry ingredients and combine to form a batter.

3.

Place the sweetcorn kernels and spring onions into a separate bowl and add just enough batter to the mix to bind them.

4.

Heat the oil in a frying pan, and drop in a good spoonful of the mix. Cook for two minutes on each side, drain on kitchen paper and keep warm until all the batter is used up.

5.

For the tomato ketchup, heat the oil in the pan and gently fry the vegetables and spices until tender.

6.

Add the tomatoes and water and bring to the boil, then simmer for 20 minutes and season well with salt and freshly ground black pepper. Allow to cool slightly.

7.

Remove the cloves and blend the mixture in a food processor. Pass through a fine sieve, and then pass through again if the sauce isn’t smooth enough.

8.

In a non-reactive pan, boil together the sugar and vinegar to form a syrup. Add the sauce and cook for about 12-13 minutes until it reaches the consistency of ketchup.

Courtesy Simon Rimmer

16

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

17

18

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

19

Recipe

Smoked grey mullet Serves 4 Prep Time less than 30 mins Cooking Time less than 10 mins Ingredients For the smoked mullet 4-6 fillets grey mullet handful sea salt oak smoking chips For the salad 1 red onion, thinly sliced 2 carrots, grated 2 bulbs fennel, thinly sliced 1 tbsp wholegrain mustard 1 lemon, juice and zest 100g/3½oz mayonnaise 1 tbsp chopped fresh parsley To serve buttered brown bread 1. Pat the mullet fillets dry with kitchen paper and place onto a plate.

Sprinkle with the sea salt and set aside for 5-10 minutes. Rinse the fish clean under a running tap and pat dry.

2. Place the smoking chips into a large lidded wok set over a low to medium heat (you will need to choose a pan that fits a smoking basket or metal colander inside). Heat the smoking chips until they begin to smoke. Put the fillets into a colander or smoking basket and suspend it over the smoking chips in the pan. Cover with a lid and smoke the fish for 6-8 minutes.

3. Meanwhile, for the salad, place the onion, carrots and fennel in a large bowl and mix together with the mustard, lemons juice and zest, mayonnaise and parsley until well combined.

4. Remove the fish from the smoker and serve with the salad.

Courtesy Simon Rimmer

20

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

21

22

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

23

Healthy Living

The Health Benefits of Cabbage Cabbage is a sturdy, strong and abundant vegetable which can make children turn their noses up at the aroma whilst its cooking. The green wrinkly variety of the vegetable may not be the most attractive but it holds an abundance of nutrients.

Cabbage, while not as colourful and inviting as an orange, is also a good source of vitamin C. In fact, the humble cabbage has even more vitamin C than it’s cheerful orange counterpart. As the weather is starting to cool down and the dark nights are creeping in, it is important to protect ourselves from the dreaded ‘flu’ season, therefore, vitamin C consumption is essential.

There are a variety of cabbages from the green wrinkly savoy cabbage with its ruffled, curly edges of its leaves to red cabbage which can be cooked, pickled or served raw in a salad. Red cabbage contains anthocyanin which is a very powerful antioxidant. The lactic acid that is found within the cabbage is excellent for the colon and acts as a disinfectant.

It also provides the body with a source of energy and reduces muscle soreness.

Bok Choy is recognized for its dark green leaves and white stems. And unlike traditional white cabbage, the leaves 24

grow loosely together rather than tightly.

Green cabbage is solid, its like a hard ball of goodness. Not only is it long lasting but can be used in a variety of dishes from coleslaw to boiled or steamed to salads and stir-fry. Napa cabbage is probably better known as Chinese cabbage, this doesn’t resemble the other cabbages as it has long light green leaves and a thick white stalk. This variety is sweet with a lovely mild flavour which also has a peppery kick to it. It can be eaten as a raw vegetable or cooked.

What ever type of cabbage you prefer, just eat it, however, if you intend to add it to coleslaw do be careful as this can be extremely high in calories due to the dressing.

You don’t have to just eat the cabbage, you can also juice it. Cabbage juice is excellent for treating ulcers of the stomach. Also, drinking the juice is thought to help people with other health problems such as asthma, bronchitis and headaches.

Containing high levels of vitamin B, this helps to boost the metabolism and helps to maintain the nerves. As it help to increase the metabolism it increases weight loss.

You may have heard of the cabbage soup diet. This radical diet may help people to lose weight but with the amount of flatulence involved, you may also lose friends!

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

25

26

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

27

28

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

29

30

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

31

Orchard House

32

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

33

34

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

35

36

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

37

WINES FROM URUGUAY SOMETHING DIFFERENT Uruguay is located between Brazil and Argentina. Having magnificent beaches and beautiful scenery, this country has a moderate climate. The capital city is Montevideo. A colourful Uruguayan Carnival is held over 40 days, during February and March, each year. Uruguay has a major programme of environmental sustainability. Accessed by air, with international airports, and having a very good road network, Uruguay also has regular boat and ferry services from Buenos Aires, for example.

Vineyards in Uruguay can be traced back to the 18th century, with the first vines coming from Spain. Commercial development has taken place during the last century and from the 1970’s investment has increased in winemaking processes. High-quality grapes are produced, including Merlot, Cabernet Sauvignon, Cabernet Franc, Pinot Noir and Sauvignon Blanc, amongst others. Tannat is a red wine grape and is now grown prominently, in Uruguay.

Bodega Marichal produces excellent wines from their vineyards and winery, fifteen miles from the coast, which is swept by sea breezes. Multi award-winning Marichal has an exceptional family of winemakers, with much knowledge and expertise. Original plantings of the Tannat varietal were in 1916, by Don Isabelino Marichal. During 1938 the Marichal family built a small winery. Today, wine productions are of the highest international quality.

38

Tannat grapes are renowned for being intense and powerful. I found Marichal, Reserve Collection, Tannat, made using 100% Tannat grapes, entirely hand-picked from their family vineyards, to have a deep violet colour and a very good bouquet of red fruits. Following through with an excellent, smooth, palate sensation, this exceptional wine has a most acceptable finish, indeed. Chardonnay, Sauvignon Blanc, Merlot and Pinot Noir, are amongst several other choices in their ranges. Premium-quality, handcrafted wines, from a passionate, devoted family. www.marichalwines.com Alcyone, is my selection for a superb Tannat Dessert Wine. Named after a Greek demigoddess, this production ticks all my boxes.

A most inviting bouquet entices to a splendid palate, with a pronounced flavour of cacao and a wonderful, wonderful finish. Very impressive. www.vinedodelosvientos.com These wines and more, from Uruguay, are available in the UK. All details and information from: Wines of Uruguay UK. Tel: 020 7622 8219 Email: contact@winesofuruguay.co.uk www.winesofuruguay.co.uk

As always, Enjoy!

Trevor Langley

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

39

40

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

41

42

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

43

Recipe

Baked mussels with chilli, anchovy and caper breadcrumbs Serves about 10 Preparation Time less than 30 mins Cooking Time 30 mins Ingredients 3 tbsp olive oil 4 shallots, very finely chopped 1 medium-hot red chilli, deseeded and very finely chopped Pinch of crushed dried chillies 2 anchovy fillets in olive oil (from a can), drained and chopped 50g white breadcrumbs, made from stale bread 1 tbsp capers, drained, rinsed and chopped 11/2 tbsp chopped fresh flatleaf parsley 1kg mussels, scrubbed and beards removed 50ml dry white wine 1/2 small lemon

1. Heat the olive oil in a frying pan over a medium heat. Add the shallots, red chilli and dried chillies and cook for 5 minutes, until soft but not browned. Add the anchovies and stir until they have melted. Lower the heat and stir in the breadcrumbs until they have absorbed all the oil, then cook for 2-3 minutes, stirring, until lightly browned. Stir in the capers, parsley and seasoning. Set aside.

2. Preheat the oven to 220°C/fan200°C/gas 7. Discard any cleaned mussels that are cracked or those that don’t close when given a tap on the work surface.

3. Heat a large saucepan over a high heat. Add the mussels and wine, cover and cook over a high heat for 2-3 minutes, shaking the pan now and then, until they have just started to open. Drain the mussels in a colander and leave to cool slightly. Discard any that remain closed, then tear the remaining shells apart, discarding the empty half. Lay the remaining mussels in their shells on a baking tray.

4. Spoon a little of the breadcrumb mix on top of each mussel. Drizzle with 2-3 drops of lemon juice. Bake on the top shelf of the oven for 3 minutes, until lightly golden.

Serve immediately in their shells.

44

To Advertise in What’s Around please call 01530 832015 or 07840 723385

“I love my mussels” From September to March British mussels grace our plates, and they’re at their most succulent in the chilly months.

During autumn and winter mussels are in such plentiful supply that even the most ethical eater should have no qualms gorging on them, as long as they’re not dredged from the sea bed; try to eat ones sourced from the reasonably clean waters of Scotland or Ireland. If in Britain, eat British: the blue or common mussel are widely available; large Pacific greenlipped mussels may be tasty but they use up a lot of ‘food miles’ travelling to our bowls.

A thalassic design classic: turmericcoloured morsels stunningly presented in raven shells. But they don’t just look good. There’s the wonderful percussive rhythm of mussels being gently shaken in the pan and poured into a large bowl. With head over the bowl you breathe in the tantalizing sea-fresh steam.

Savour it. And then get to the task at hand; extracting succulent offerings from gaping shells and soaking up the fragrant broth with pieces of crusty-soft bread.

THE complete sensory food experience These juicy morsels have been a source of food for centuries; according to lore, a 13th century Irish fisherman happened across the idea of cultivating them when he noticed how they clung to the supporting poles of his fishing nets. Once

seen as peasant food (like the oyster), they’ve enjoyed a renaissance in recent decades, but remain affordable (unlike the oyster).

Mussels are bivalves (molluscs with two hinged shells). They filter iron from seawater to produce the adhesive plaque they use to attach themselves to rocks and other objects. The type of mussels prevalent in UK waters have spread throughout the northern hemisphere by hitching lifts on the hulls of boats.

Nacre (mother-of-pearl) extracted from mussel shells was widely used to make buttons, before plastics, and is still used in jewellery making today.

Mussels are a great source of protein, vitamin B12, zinc, iron and selenium (good for your metabolism and immune system).

Don’t be put off by woeful tales of foodpoisoning from that one ‘bad’ mussel; as long as you buy ones that have clean, un-cracked shells and smell of brine, and discard the ones that don’t close when you tap them, you’ll be fine.

To clean these health-boosting bivalves, wash them thoroughly, then submerge them in cold tap water – mussels only like sea water, so this process should make them close up.

Once cooked (steaming them is best), ditch any with closed shells. Mussels go well with a variety of flavours, as the recipe opposite shows.

Please mention What’s Around when responding to Advertisers - Many Thanks

45

Cut Adrift by Chris Simms

DI Jon Spicer’s investigation into the vicious slaying of a Russian asylum-seeker grinds to a halt when the man’s identity turns out to be false.The only truth to his story was the fact he was found drifting off the British coast in a boat.

Before his true identity can be discovered, more asylum-seekers start to die - each murdered in the same horrific way.

By the time Spicer realises what links the men, he knows there’s a trained assassin at large who’s desperate to guard a secret of enormous magnitude. And when he ignores MI5’s warnings to backoff, Jon also realises, too late that he’s now the target of a man whose sole purpose is to kill. And all the while, a series of heartbreaking and enigmatic messages are being found after drifting in from sea - slowly revealing the horrific plight of a group of refugees trapped on a raft. Powerful, compelling and poignant, this is the most unmissable outing to date for DI Jon Spicer.

Author’s Background to the story. “Who’d have thought a freight ship losing its cargo of rubber ducks during a storm out in the Atlantic would result in this novel? But that’s the truth – reading about how the flotilla of bath toys was slowly carried by ocean currents to be eventually deposited on the British coast got me thinking. What if, contained within the ducks, there was a series of notes written by a refugee who’d also been washed from the ship? What if the notes were pieced together and the person’s plight gradually revealed?

So there I had the basis of my story. Other questions quickly followed on. Who was the refugee? Where had the person come from? What was the intended destination?”

46

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

47

The Palace

September’s forthcoming events at the Palace are as follows: Friday, 6th September - Film Night – ‘Aunt Clara’ (1954). A vintage classic starring Margaret Rutherford. A wealthy old man dies and leaves his holdings, which include a brothel, a gambling den, racing greyhounds and a sleazy bar, to his eccentric Aunt Clara (Margaret Rutherford). Clara vows to “clean up” her new establishments, but complications ensue when she visits the crooked gambling den just as it is being raided by the police. Doors, Box Office and Licensed Bar open at 7.00pm. Film starts at 7.30pm. Tickets: £4.00/£3.00 from Halls, High Street, 01530 260460 or The Palace Tel: 01530 262400.

Saturday 7th September – Ibstock Community Choir presents ‘Thank you for the music’. Concert begins at 7.30pm. Doors and bar open at 7.00pm. Tickets: £5.00 (£3.00 for under 16’s. To book tickets or to find out more about the choir or this event contact Alison on Tel: 01530 261003 or Julie on Tel: 07951 140210. Tickets available on the door or in advance from Halls Electrical on Tel: 01530 260460 or The Palace Tel: 01530 262400. See the choir’s website at www.ibstockcommunitychoir.co.uk Saturday 14th September – An evening with ‘Michael Buble’ - Simon James is UK’s most authentic Michael Buble tribute; he moves, talks and, most importantly, sounds like the man himself. Enjoy this highly polished, professional show, ‘Caught in the Act’. The evening also includes great sounds and a chance to dance the night away with the fabulous John Robson Road show Disco. Doors and bar open at 7.00pm. Entertainment begins at 7.30pm onwards. Tickets: £8.00 from Halls, High Street, 01530 260460 or The Palace Tel: 01530 262400.

Friday, 20th September - Film Night – ‘Great Expectations’ (12A). Based on the classic

by Charles Dickens. A humble orphan suddenly becomes a gentleman with the help of an unknown benefactor. Starring Helena Bonham Carter, Ralph Fiennes, Jeremy Irvine . Doors, Box Office and Licensed Bar open at 7.00pm. Film starts at 7.30pm. Tickets: £4.00/£3.00 from Halls, High Street, 01530 260460 or The Palace Tel: 01530 262400.

Saturday, 21st September - Palace Social Dance – A very popular evening of Ballroom, Latin, and Sequence with Eddie ‘The Collector’, (D J and host). Doors/box office/bar open at 7.00pm. Dancing from 7.30pm ‘till 11.00pm.Tickets: £5.00 from or The Palace Tel: 01530 262400.

Friday, 27th September - Quiz Night - Start Time: 7.45pm. Entry: On the Door - £5 per quiz sheet. Teams of 5 max. Trophy to the winners. Spot Prizes. No mobile communication devices allowed! For More details call Tel: 01530 262400.

Saturday, 28th September – ‘The Devils Violin Company’ presents ‘A Love like salt’.

(In association with ‘Centre Stage’ – The rural theatre touring scheme). The Devil’s Violin Company are a four-piece ensemble who aim to channel elements of the storytelling tradition through modern musical performance including violin, cello and accordion. With a combination of live music and timeless tales, they weave a powerful spell of melody and mood.

Love is put to the test in three tales as the audience is transported to King Arthur’s Camelot, the Breton shores and the ancient Britain of King Lear. Performance starts at 7.30pm.

Tickets: £8.00, concessions £6.00, Combination ticket (1 Full & 2 concessions) £16.00 From Halls, Ibstock, Tel: 01530 260460 and The Palace Tel: 01530 262400.

Coming soon: 4th, 5th, 6th, October - Ibstock Beer Festival - Friday 4th October til Sunday 6th October.

Venues include The Palace Community Centre, the Boot Inn, the Ram Inn, Waggon & Horses pub and the Whimsey Inn. Live entertainment on Friday and Saturday night

48

To Advertise in What’s Around please call 01530 832015 or 07840 723385

at some venues. Over 30 real ales plus traditional ciders, perries and fruit wine. Hot food available at selected venues. Event times: Friday: 6pm – 11pm, Sat.: 12 noon – 11pm, Sun: 12 noon – 10.30pm. Come and enjoy real ale at its best! For further details contact Tel: 01530 267303.

Regular bookings: Monday Mosaic Disability Services - 9.30am - 3.30pm. Contact Janice French on (07720) 218571.

Rosemary Conley Diet & Fitness – 5.30pm – 7.30pm. Contact Judith Sell on (0115) 714 8480.

Fitness Pilates class – 7.45pm – 8.45pm.

678367.

Contact Michelle Scott-Worthington on (07887)

Tuesday Bubbles Playgroup – 10.30am – 12 Noon. Contact Rachel Seabrook on (01530) 452144.

Circuit Training – 7.15pm – 8.15pm. Contact Curtis Smith on (07870) 498110.

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

678367.

Contact Michelle Scott-Worthington on (07887)

Zumba Fitness class – 6.15pm–7.15pm. Contact the Palace on (01530) 267303.

Tai Chi – 7.30pm – 9pm. Contact Doug Gerrard on (07969) 480684.

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) 267303.

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.

Yoga (Hatha Yoga Classes) – 11.30am-1.00pm. Contact Sandra on 07966 308826, e.mail: sandradyoga@yahoo.co.uk (as from Sept 20th 2013) 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.

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

49

Seasonal Desserts Plum Clafoutis Serve Prep s 6 30 m Read ins 30min y in s - 1h r Ingredients

• 125ml/4½fl oz milk • 125ml/4½fl oz double cream • 2-3 drops vanilla essence • 4 free-range eggs • 170g/6oz caster sugar • 1 tbsp plain flour • 30g/1oz butter

• 500g/1lb 2oz plums, cut in half, stones removed • 2 tbsp brown sugar • 30g/1oz flaked almonds (optional) • icing sugar, for dusting • double cream, to serve

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

2. Pour the milk, cream and vanilla into a pan and boil for a minute.

Remove from the heat and set aside to cool.

3. Tip the eggs and sugar into a bowl and beat together until light and fluffy. Fold the flour into the mixture, a little at a time.

4. Pour the cooled milk and cream onto the egg and sugar mixture, whisking lightly. Set aside.

5. Place a little butter into an ovenproof dish and heat in the oven until foaming. Add the plums and brown sugar and bake for 5 minutes, then pour the batter into the dish and scatter with flaked almonds, if using.

Fig & Almond Tart s8 Serve ins m 0 3 p Pre in y d a Re s - 1hr in m 0 3

Ingredients

• 350g all-butter puff pastry • 1 tbsp double cream • 1 egg yolk • 125g blanched almonds • 75g caster sugar • 50g unsalted butter, softened

• 1 egg • 1 unwaxed lemon, zested • 6-8 ripe figs, washed and dried • 2 tbsp apricot jam

1. Roll the pastry on a lightly floured work surface into a rectangle approximately 34cm x 18cm. Beat the double cream and egg yolk together and use to brush the edges of the pastry. Fold the edges of the pastry over to make a 1cm wide border.

Brush with more of the glaze and chill the pastry on a baking sheet for at least 30 minutes.

2. Heat the oven to 200C/fan 180C/gas 6.

Spread the almonds on a baking sheet and toast for 6 minutes or until pale golden.

Cool. Put a baking sheet in the oven.

3. Whizz the toasted almonds in a food processor until finely ground. Add the caster sugar, softened butter, egg, lemon zest and a pinch of salt. Whizz again until smooth. Spread the almond filling over the bottom of the pastry and chill for 10 minutes while you prepare the figs.

6. Cook in the oven for about 30 minutes, until golden-brown and set but still light and soft inside.

4. Cut each fig into quarters through the stalk. Arrange the figs cut-side up over the almond mixture. Slide the baking sheet onto the hot baking sheet in the oven and cook the tart for about 35-45 minutes until golden.

7. Dust with icing sugar and serve immediately with cream.

5. Serve warm with crème fraîche or vanilla ice cream.

Courtesy Olive Mag

Courtesy James Martin

50

To Advertise in What’s Around please call 01530 832015 or 07840 723385

This Months Jobs in the Garden Start planting bulbs for spring - You can plant bulbs this month for a colourful winter & spring. Bulbs include: Narcissus , Daffodils to me and you! Tulips, snowdrops, crocus , lilies and iris. Do it now then it’s out the way.

Start tidying up for winter - September is a good time to start tidying up for winter. Debris such as plants that have died back can be picked up and disposed of. It’s also a great month for collecting seeds. Condition your soil by digging it over and adding manure at the same time.

Potted Azaleas - Your potted Azaleas will need to be brought indoors sometime this month ready for the winter.

Take cuttings - Take cuttings this month from: Lavender, Penstemons, heather, fuchsias, hydrangeas, rose, clematis, buddleia, alpines, ceanothus and bedding geraniums. To take cuttings pull off side shoots with heels, remove the lower leaves and then place in compost.

Take semi-hardwood cuttings of holly, cherry laurel and evergreen conifers. Select a stem- tip from the current season’s growth. Cut straight above a node to give a cutting 10-15cm in length. Remove all but the top two leaves. Slice 3cm of bark from one side of the cutting at the base. Dip the wound in hormone rooting powder, then insert into cuttings compost or a free draining mixture of peat and bark. Ensure the cutting will stand upright. Firm in and water well. Kept humid and frost free (in a cold frame or propagator) cuttings will root in the winter and can be potted on in spring.

A good hint for you, put your cuttings around the edge of the pot, this way, they will not get too waterbound, and will root better and quicker.

Sowing your seeds - Next years spring flowering seeds should be sown this month. Sow Greenhouse annuals, Sweet peas and Hardy annuals.

Fruit Trees - If you have fruit trees then now is the time to put a Grease band around them to stop pests from crawling up and destroying the fruit.

Herbs - Plant thyme and rue, also sow the seeds of angelica and lovage in the garden.

More jobs that need doing this month - Remove early cyclamen flowers / Dry off your begonias / lift gladioli / prune back rampant climbers / Clear away annuals that have finished flowering / Plant perennials, shrubs and trees apart from conifers.

If you didn’t get around to trimming evergreen hedges and topiaries earlier in the year, try to do it as soon as possible.

Please mention What’s Around when responding to Advertisers - Many Thanks

51

Just for kids

52

To Advertise in What’s Around please call 01530 832015 or 07840 723385

About Time (2013) At the age of 21, Tim Lake (Domhnall G l e e s o n ) discovers he can travel in time... The night after another unsatisfactory New Year party, Tim’s father (Bill Nighy) tells his son that the men in his family have always had the ability to travel through time.

Tim can’t change history, but he can change what happens and has happened in his own life-so he decides to make his world a better place...by getting a girlfriend. Sadly, that turns out not to be as easy as you might think. Moving from the Cornwall coast to London to train as a lawyer, Tim finally meets the beautiful but insecure Mary (Rachel McAdams). They fall in love, then an unfortunate time-travel incident means he’s never met her at all. So they meet for the first time again-and again-but finally, after a lot of cunning time-traveling, he wins

her heart. Tim then uses his power to create the perfect romantic proposal, to save his wedding from the worst best-man speeches, to save his best friend from professional disaster and to get his pregnant wife to the hospital in time for the birth of their daughter, despite a nasty traffic jam outside Abbey Road. But as his unusual life progresses, Tim finds out that his unique gift can’t save him from the sorrows and ups and downs that affect all families, everywhere. There are great limits to what time travel can achieve, and it can be dangerous too.

Rush (2013) Set against the sexy, glamorous golden age of Formula 1 racing in the 1970s.

Based on the true story of a great sporting rivalry between handsome English playboy James Hunt, and his methodical, brilliant opponent Niki Lauda. The story follows their distinctly different personal styles on and off the track, their loves and the astonishing 1976 season in which both drivers were willing to risk everything to become world champion in a sport with no margin for error: if you make a mistake, you die.

Please mention What’s Around when responding to Advertisers - Many Thanks

53

Your Stars Your Stars for the Month 2013 by Dan Worthaus Aries - March 20th - April 20th Work projects move forward and gain momentum in September, dear Aries. You’re especially, busy and finding ways to eliminate waste so that you’re more productive.

Being busy actually feels good, and this is a strong month for getting a whole lot accomplished. While you may have been “living in the past” on a romantic level in August, this month September 2013 you’re looking forward. Personal appeal skyrockets the 23-24. Answers to relationship questions can come on the 27-30th, when you’re getting serious about your future. Some of you could also begin a new partnership at this time.

Taurus - April 21st - May 21st The New Moon at the end of August set the tone for the first four weeks of September, dear Taurus, and it’s a highly creative, romantic, and fun theme! Others are finding you especially appealing, and you are making time for recreation. You could be feeling especially amorous. Creative Bulls will find plenty of inspiration. Recently, there has been much focus on the past in your love life, but September brings forward-looking energy to your relationships. Home life is improving this month September 2013. In the last few days of September, there comes a need to get serious about your work and health.

Gemini - May 22nd - June 21st September is likely to be a more straightforward month for you, dear Gemini. Financial matters clear up, and work matters move forward. An important culmination of a professional matter can occur around the 12th, when recognition may be forthcoming.

Family and domestic life assume more importance than usual. By mid-month, spending habits become more moderate, and security is more important to you. You come out of your shell on the 23rd, although the last week of September brings serious energy to a romance or creative project. Answers can come now.

Cancer - June 22nd - July 23rd September is likely to be an especially busy month for you, dear Cancer, and while you can feel pulled in a number of directions, you manage to stay on top of things. There are fewer problems with transportation and communication than there were in August, and this helps you to get through your days much easier. The 23-24th is strong for money earned from your profession, as well as for recognition for your talents. The last three days of the month bring the need to get serious about your family and domestic life.

Leo - July 24th - August 23rd Emotions settle and September begins with a sense of calm, dear Leo. If you have been waiting for a loan, financial aid, mortgage, or other settlement, this is the month when you’re likely to get the good news. Money is a big focus this month, and you are in a good position to improve your lot in life. Love becomes more about communication and sharing the little things with a special someone after the 14th. After the 18th, the pace of your life picks up, and you have the energy to move mountains. The 23-24th can bring a partnership to life and possibly news of a trip.

Virgo - August 23rd - September 22nd More clarity and a stronger sense of purpose are with you this month September 2013, dear Virgo. Money matters tend to be strong, although there can be a need to get serious about your finances towards the end of September. It’s important that you get all of your paperwork into order. Around the time of the Full Moon on the 12th, a relationship matter can come to light. Your powers of attraction are especially strong until the 14th with loving Venus in your sign, and your persuasive abilities powerful from the 9-25th.

54

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Libra - September 23rd - October 23rd Work done in relative solitude is your best bet this month September 2013, dear Libra, although the last week of September brings more outgoing energy and a stronger desire to mingle. Friendships become especially lively. Some of you will be making a new, very positive connection with a helpful person. Strains in your close relationships can be part of the picture towards month’s end. Someone could be questioning your character.

Challenges can be overcome, however, and bonds can be strengthened, especially with charming Venus in your sign from the 14th forward. Personal charisma can win the day.

Scorpio - October 24th - November 22nd Your social life animates this month September 2013, dear Scorpio, and your ability to persuade others is stronger than ever. The Full Moon on the 12th can raise the temperature in a romance. Your career once again heats up from the 18th forward - you are large and in charge. Recognition for your least acknowledged talents is forthcoming around the 23-24th. Those Scorpios looking for work can have attractive job offers then.

While your working life continues to keep you on your toes through to the end of the month and into October, you begin to require quality personal down time and solitude in the last week of September.

Sagittarius - November 23rd - December 21st This is one of the more public and accountable periods of the year for you, dear Sagittarius. Fortunately, you are coming across in an especially charming light. New directions in your career are in store for you, although they have been in the works for the last six months. While career matters take centre stage, there is plenty of room in your life for recreation, enjoyment of friends, and even a spot of adventure. A family member demands special attention around the 12th. Don’t pass up on any invites you might receive around the 23-24th, when opportunities to expand your horizons can arise.

Capricorn - December 22nd - January 20th You are expressing the more adventurous, fun-loving side of your personality in September, dear Capricorn, although in the last week of the month, you are ready to prove your worth. Professional and public matters demand your attention, and it would be wise to come across as responsible and competent as you can. Work pressures and reputation matters can be challenging at that time, and it’s your job to rise above them.

Family really comes through for you around the 23-24th. Students are likely to enjoy much success and popularity this month September 2013.

Aquarius - January 21st - February 19th Good energy for work is with you all month, dear Aquarius. Your hard work pays off, but be sure to pace yourself so that you don’t tire yourself out (and others too!). You’re in a better position to attract money to you, and good news about your finances can arrive around the 12th. Relationships heat up in September, especially after the 18th. Single Aquarians might meet someone special around the 23-24th, and those of you who are already partnered can open up the lines of communication and feel that they’re really moving forward.

Pisces - February 20th - March 20th Relationships are revived in September, dear Pisces. While a significant other can seem to have the upper hand this month September 2013, you’re not inclined to keep score.

Instead, you are enjoying the improvements. The Full Moon in your sign on the 12th heightens emotions and increases your need for self-expression. You might make an emotional declaration around this time. The 23-24th can bring good news along practical lines, particularly regarding money and work, but it might also have to do with health.

You’re making the right connections at this time. You’ll need to get serious about a financial or emotional commitment in the last week of September.

Please mention What’s Around when responding to Advertisers - Many Thanks

55

What’s On Saturday 14th Sept 2013 Century Cinema: Love Is All You Need (15). A hairdresser recovering from cancer treatment discovers her husband is having an affair, travels to Italy for her daughter’s wedding and meets a widower who still blames the world for the loss of his wife. Uplifting romance starring Pierce Brosnan. At Century Theatre at Snibston starting at 7.30pm. Admission £3.50 on the door. Call 01530 278444 for more details.

Saturday 14th Sept 2013 Children’s Society Spare Change Coffee Morning. St John the Baptist Church, Heather invites everyone to their annual Children Society Spare Change Box Opening and Coffee Morning. Please come along and explore this lovely old Church whilst drinking tea and sampling our home made cake. At St John the Baptist Parish Church, Heather. 10.00am to 12.00 noon. Admission Free with donations for the refreshments. Also Church Open Day between 10.00am and 6.00pm. St John the Baptist Church is taking part in the Historic Churches Ride & Stride Day and will be open from 10am until 6pm (except for between 2pm and 3.30pm for a wedding).

Everyone is invited to come and see inside this lovely ancient building.

56

Saturday 21st Sept 2013 BSH Xtreme. Custom Bike Show for all the family at Donnington Park. weekend tickets, pre-book - £15 on the gate £20 Day tickets, pre-book - £11 on the gate £14. For more information call 0207 772 8349.

Friday 27th Sept 2013 Eddie & the Gold Tops. The team behind ‘Lights Out Land Girls’ are back with an hilarious new comedy musical; a heartwarming tale from the 1960’s. Much loved milkman Eddie becomes a beat group star quite by accident but can he make it on to ‘Top of the Pops’? Stars Robert Angell (from BBC TV’s Waterloo Road. At Century Theatre at Snibston starting at 7.30pm.

Admission £8 advance, £10 on the door. Call 01530 278444 for more details.

annual Macmillan Coffee Morning in The Community Room at 57 High Street, Ibstock from 10am until 12noon. Donations of cakes and tombola prizes will be very gratefully received. To be held at 57 High Street, Ibstock. For more details call 01530 261577.

Friday 4th October 2013 Coalville Town Twinning 60s Dance. Live music provided by ‘The Revivals’.Everyone welcome. Come and dance the night away. 7.30pm to 11.00pm. At Hugglescote Social Club. Admission £6.

For more details call 07806 934474 or 01530 415196.

Friday 11th October 2013 Centre Stage Pressents Trio Manouche.

Trio Manouche is one of the UK’s leading Gypsy Swing acts, performing the works of Django Reinhardt and their own original swing compositions and songs.

Licensed bar available.

Thringstone House Community Centre First Floor Hall, 7.30pm to 10.00pm. Admission £9 adult and £7 child. Call 01530 222337 for more details.

Friday 27th Sept 2013 World’s Biggest Coffee Morning. The residents of the Almshouses, Ravenstone Court, Hospital Lane, Ravenstone, are holding a Coffee Morning, 10am-12noon, to raise funds in support of Macmillan Cancer Support.

Please come and enjoy coffee and cake in the Chapel, or It’s free to have your event details garden if fine. published in the What’s On Friday 27th Sept 2013 Macmillan World’s Biggest Coffee Morning. Ibstock Knitting Group warmly invites everyone to their

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.

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

57

Index I n d ex o f Ad ver tise rs

58

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

59

60

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

61

62

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

63

64

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

65

66

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

67

© Copyright What’s Around Ltd