May 2017 n Issue 41

delicatessef i n e f o o d , t r a v e l a n d l i v i n g

abela

Nick & Scott’s Folly

On the ropes at Aventura

Ziplining Jebel Jais

A very English

SUMMER

RAMADANKAREEM

celebratingEID

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May 2017 n Issue 41

in this [summer] issue ...

... a quick word 5a message from Souq Planet

Ziplining along 6via ferrata in RAK opens

Adventure at Aventura 9high ropes fun

Observing the fast 13Ramadan and Eid

Sweet Eid treats 14celebrate with sweets

Recipe Corner 17a traditional English favourites

Yorkshire puds 21sweet or savoury, you decide

What’s new in store ... 29our line-up of new products

Folly 36Nick and Scott make a comeback

By the seaside 38A very English summer

Safe summer 50keep your kids safe and sound

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May 2017 n Issue 41

dear readers

Welcome back to, ‘delicatesse’, our free in-store magazine to complement your lifestyle,

introduce new products, and hopefully entertain.

We are heading for the summer months, and holidays are just on the horizon, but first we

will observe the Holy Month of Ramadan and a time of reflection. Whatever your religion or

background, Ramadan is always a good opportunity to take the time to think of others - we

take a closer look at typical dishes to be enjoyed at this time of year.

Heading to Blighty we look at a summer spent by the seaside. Fish and chips, ice-cream,

sandcastles and all things English! And if a trip to the UK is not on the cards, perhaps a

visit to Folly at Souk Madinat Jumeirah, for a contemporary approach to British fare by

Nick and Scott. If you are in the mood for some outdoor adventure, we visit Aventura in

Mirdif and Via Ferrata in RAK for some adrenaline-filled rope and ziplining fun!

Don’t forget to use your Smart Shopper Card for all your shopping. Collect points every

time you shop and redeem them for shopping vouchers to spend in-store. It’s simple:

shop, earn points, redeem shopping rewards! Pick up your instant application pack or

ask one of our staff for more information.

We would like to hear what you think of delicatesse magazine, so please drop an email

to comments@delicatesseme.com and let us know.

Ramadan Kareem,

The Editor

enjoy the region's most exciting mountain adventure activity

May 2017 n Issue 41 May 2017 n Issue 41

Home to the tallest mountain in the UAE, Jebel Jais in Ras

Al Khaimah offers a mountain experience like no other. The

spectacular Hajar Mountains in the eastern part of the emirate

were formed over 70 million years ago and tower majestically

at 2,000 metres above sea level.

The mountain range offers breath-taking scenery and a

welcome respite from the heat of the beach resorts with

temperatures around ten degrees cooler than sea level.

A key feature of the mountains is the abundance of wadis and

hiking, mountain bike trails and now, a ziplining experience

operated by Absolute Adventure at the base of the mountain.

The Jebel Jais Via Ferrata (the Italian for ‘Iron Path’) involves

a combination of walking, scrambling/climbing and ziplining

around an exhilarating purpose-built course. Qualified guides

begin by taking you through the safety equipment harnessing

and mechanics of clipping into the iron path - your protection

system of steel cables and anchors secured into the rock face.

For safety reasons, you can be anywhere between the ages

of 12 and 65, and must weigh no less than 50kg and no more

than 100kg. You need to be moderately fit and be comfortable

at heights, but with no prior technical experience needed, you

are assured that everyone will gain the skills to successfully

complete the course.

Our morning experience involved a small group of just 6

participants which meant we were on our way through the

gorge in no time following a comprehensive briefing and being

kitted up in our safety equipment. A short walk and we were

already ascending the metal rungs seemingly and reassuringly

growing out of the vertical rock face. A gently strenuous 40

minutes later (there’s absolutely no rush from the guides)

we faced the first of three zipline cables sagging across a

precipice. The first at 30m long is where you face your fears

and then enjoy a short burst of adrenaline as you hurtle

towards the guide waiting to safely clip you into the other side.

The second 50m long cable is another short scramble away,

now you are getting used to it. The last cable is a staggering

300m long and once you’ve worked up the nerve to step into

the abyss dangling on nothing more than a skinny, albeit super

strong rope, you will be whizzing (read, ‘screaming at the top

of your lungs’) across the canyon at anything up to 65k/ph.

It is an absolute buzz and the almost 3 hours we spent there

were over far too quickly as I pleaded ‘Again, again!’

Experience the region’s newest, most exciting mountain adventure activity -

Via Ferrata ... where thrill-seeking adrenaline junkies can get their fix ziplining

from the UAE’s highest mountain.

via ferrata in RAKthe UAE’s first and only climbing and zipline adventure

zippingalong

6 7Open from *September to end of May you can enjoy morning or afternoon sessions that run anywhere from 2 to 4 hours, depending on the fitness and size of the group. (Please check www.jebeljais.ae for an up to date schedule of operation).

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May 2017 n Issue 41 May 2017 n Issue 41

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aventuraadventure at

high-rope

Dubai’s all-in-one tree surfing, ziplining, rope climbing adventure ... serious fun for all ages!

Aventura Amazonia is one of the largest international

networks of Tree Top Adventure Parks, with 7 parks in Spain

and Colombia, and in an effort to combine fitness benefits and

spending time in our natural surroundings, Dubai residents

Hadi Fakhoury and Lina Malas have brought Aventura, to

Dubai. Having experienced the high-ropes adventure on

holiday they wanted to create a place to enjoy for families

and friends deep in the nature of ... Dubai. A tall order on the

face of it. Much of the natural environment of the city having

made way for the glistening skyline of high rises.

However, searching a little further afield they stumbled upon

Mirdif’s Mushrif Park, which has to be said, could not have

been custom-designed better to play home to this amazing

adventure through nature. An established and dense labyrinth

of Ghaf trees amidst low bushes and undulating sand hills

offers a unique environment where you can challenge yourself

and each other on over 80 exhilarating ziplining, rope climbing

and wall climbing activities across 5 different levels - from

new explorers to adrenaline junkies and thrill seekers.

Comprising over 35,000 square metres, Aventura is not just

for the little ones either - I can vouch for that. The lowest

30cm height option does cater for children between the

ages of four and seven years old yet the Thriller experience

is definitely aimed at adult adrenaline seekers wanting to fly

high at eight metres off the ground.

A compulsory 20-minute safety briefing and how to navigate

the course is the first part of your journey - then it’s all up

to you. Once you are deemed capable of being able to

clip and unclip the magnetic click-it carabiners necessary

to allow progress through the course and keep you safely

attached to the cabling system - you are ready. A number of

instructors can be seen throughout the park ready to assist

where needed so although you might feel alone, help is never

far away.

Waking up the following morning with muscle ache is so worth

it! Start using those little used muscles on this seriously fun

and high energy activity that should be compulsory for kids

and grown-ups alike.

COMPETITIONWIN a 3-hour pass for a family of 4 by just answering this simple question ...

Q: How many exhilarating activities can be found at Aventura in Mushrif Park, Dubai?

A: 10 B: 20 C: 80

Simply email your name, contact number along with your answer to: marketing@souqplanet.ae

The Holy Month of Ramadan is the Islamic world’s opportunity

to show reverence to Allah and focus on being the best

individual one can be. To resist giving in to hunger, thirst,

frustration, annoyance and all the things that usually put us

to the test. The annual fast of Ramadan is considered one

of the five “pillars” of Islam. Fasting each day of the entire

month, from sunrise to sunset, the evenings are then spent

reading from the Qu’ran and engaging in prayer and spiritual

reflection. Muslims also enjoy family and community meals

after sunset.

Muslims all over the world observe this 1,400-year-old

practice, from the deserts of the Arabian Peninsula, where it

originated, all the way to Scandinavia, where the latitude has

forced some scholars to issue fatwas to accommodate the

Qu’ran’s prescription to fast from dawn until dusk.

Living in a country where many of the temptations are taken

away is still no reason to assume it is not difficult to observe

the fasting period, especially when Ramadan occurs over

some of the hottest months of the year - and we can all go

some way towards showing our respect and solidarity for the

followers of Islam.

THE BASICS

The exact day for the start of Ramadan is always up in the

air, as it depends on exact moon sightings. The holy month

runs according to the lunar Islamic calendar, and begins

upon the first glimpses of the crescent moon. That said, we

can roughly calculate that Saturday May 27 should be the

first day of the Holy Month.

Sunni Muslims traditionally use a telescope to spot the light

creeping across the moon, while Shia Muslims traditionally

look with the naked eye. This explains why Ramadan starts

slightly later in Shia-majority countries, such as Iran, than in

Sunni-majority countries, like Jordan.

FASTING

This involves abstinence from eating, drinking water, and

smoking between the local sunrise and sunset times - and

trying to abstain from sensual pleasures throughout the

entire month.

Manifestations of a sort of spiritual fast, in which Muslims do

not lose their temper, become angry or try to pursue their

own selfish interests are of importance too. As they should

be for everyone all year round if we’re honest.

So what can you do to show your respect? Try to be sensitive

to the possible effects of abstinence on Muslim friends.

Some people find that controlling anger and language to be

much more challenging while fasting than anything else. So

try to be a little more patient when tempers might be shorter

and harder to control for friends or colleagues.

We all know that under everyday circumstances, getting

cranky when you are hungry is just a fact of life for many -

imagine fasting for the entire day ... so dealing with fasting

individuals should be approached with a bit more patience,

avoiding getting into arguments or pushing the mental

boundaries.

Remember that Ramadan isn’t just about avoiding eating

and drinking. From dawn to dusk during Ramadan, time is

focused on purifying the soul, refocusing attention on God,

and practicing self-sacrifice. The term for fasting (sawm)

literally means “to refrain” and it applies to a broad spectrum

of behaviours and bad habits – to thoughts, feelings, and

actions. As examples, one should refrain from gossip and

unkind speech, looking at unlawful (obscene) things, taking

things that belong to others, and telling lies. Essentially, every

part of the body and soul observes the fast. By refocusing

the self on the worship of God, one cleanses the body and

the spirit.

thefast Ramadan is a special month in the Islamic calendar when practising Muslims show their

respect for the time in which Allah revealed his teachings to the Prophet Mohammad.

It is, however, a time for everyone to show respect and restraint and think of others.

May 2017 n Issue 41

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observing

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May 2017 n Issue 41

Eid al-Fitr “festival of breaking of the fast”) is an important

religious holiday celebrated by Muslims worldwide that

marks the end of Ramadan, the Islamic holy month of fasting

(sawm). The religious Eid is the first and only day in the

month of Shawwal during which Muslims are not permitted

to fast. The holiday celebrates the conclusion of the 29 or

30 days of dawn-to-sunset fasting during the entire month

of Ramadan. The day of Eid, therefore, falls on the first day

of the month of Shawwal. The date for the start of any lunar

Hijri month varies based on the observation of new moon by

local religious authorities, so the exact day of celebration

varies by locality.

Eid al-Fitr goes by various alternative terms in English,

including: Fastbreaking Eid, Sweet Festival, Ramadan feast,

Feast of Fasting, Small Eid, Eid feast, Eid al-Saghir, Sugar

Feast, Eid of happiness

Eid al-Fitr has a particular Salat (Islamic prayer) consisting

of two Rakats (units) and generally offered in an open field

or large hall. It may be performed only in congregation

(Jama’at) and has an additional extra six Takbirs (raising of

the hands to the ears while saying “All’hu Akbar”, literally

“God is great”), three of them in the beginning of the first

raka’ah and three of them just before Ruku’ in the second

raka’ah in the Hanafi school of Sunni Islam.[3] Other Sunni

schools usually have twelve Takbirs, seven in the first, and

five at the beginning of the second raka’ah. This Eid al-Fitr

salat is, depending on which juristic opinion is followed, Fard

(obligatory), Mustahabb (strongly recommended, just short

of obligatory) or mandoob (preferable).

Muslims believe that they are commanded by God, as

mentioned in the Quran, to continue their fast until the last

day of Ramadan[4] and pay the Zakat and fitra before offering

the Eid prayers.

India, Pakistan, Iran, Indonesia, Malaysia, Brunei and

Bangladesh have traditional dishes to celebrate Eid. The

breakfast of Eid-al-Fitr are sweet dishes, including Sheer

Khurma, a dish made by cooking saviyaan (a local form of long

pasta) with dates. The pasta and dates, cooked separately

in milk, are also consumed as breakfast before offering Eid

Prayer. Depending on the locality, the types and forms of

the cuisine vary but are always sweet dishes. In South Asia,

cham cham, Barfi, Gulab Jamun (a ball shaped milk based

dessert immersed in a sugar syrup), and different forms of

cakes as well as ras malai (a local dish prepared with milk)

are popular. These are not only consumed inside houses but

also presented to relatives and friends when visiting them on

Eid-al-Fitr. Baklava and other types of pastry type sweets are

eaten in Turkey. Ketupat (a rice dumping wrapped in bamboo

leaves is commonly served during Eid in Indonesia.

Eid-al-Fitr is also known as “Sweet Eid” because of the amount and variety of sweet

dishes consumed on this occasion celebrating the happy end of Ramadan (which

brings the mercy of Allah).

May 2017 n Issue 41

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Seasonal desserts at this time of year are much appreciated

after fasting or as a celebratory dish over Eid and are the

perfect indulgence after a satisfying Iftar. Treat your family and

friends to traditional desserts like melt-in-the-mouth Kunafa, the

delectable Qatayef, and other confectioneries using traditional

ingredients.

BLUE CHEESE STUFFED DATES

Sweet and sharp, hard to stop eating. Make sure you use fresh

dry dates, preferably Medjool. Prepare your dates by removing

the stone and using a sharp knife, cutting a slit along the

length of each date. Stuff each one with preferably Gorgonzola

piccante or Spanish Valdeon and sprinkle with toasted sliced

almonds and a drizzle of honey. It really is as simple as that!

QATAYEF

Qatayef is the general name of the dessert as a whole, but more

specifically, the batter. The result of the batter being poured

onto a round hot plate appears similar to pancakes, except

only one side is cooked, then folded. The pastry is filled with

either unsalted cheese or a mixture of any of hazelnuts, walnuts,

almonds, pistachios, raisins, powdered sugar, vanilla extract,

and cinnamon. It is then deep-fried or, less commonly, baked

and served with a hot syrup or sometimes honey.

You will need: 1 cup plain flour, 1 cup fine semolina, ½ tsp

instant yeast, 1 tsp baking powder, 2 Tbsp sugar ¼ tsp salt,

2½ cups water.

How To: Mix all the ingredients until well-combined. Let the

batter prove for 30 mins. In a frying pan set over medium heat,

pour 2 Tbsp of batter and cook for 1 min or until the batter

dries out. Cover to prevent the cooked qatayef from drying.

Scoop about a teaspoon of the white pastry cream filling (a thick

cream known as qishta - a type of clotted cream with a high

fat content, prepared using a traditional heating and skimming

process) and place it on the cooked pancake. Fold the pancake

over and pinch the edges together sealing them two-thirds of

the way. Dip the open side into ground pistachios.

Pour warm syrup or honey on the top and serve.

MA’AMOUL

These are small shortbread pastries filled with dates, pistachios

or walnuts (or occasionally almonds, figs, or other fillings). They

may be in the shape of balls or of domed or flattened cookies.

They can either be decorated by hand or be made in special

wooden moulds. Ma’amoul with date fillings are often known

as menenas, and are sometimes made in the form of date rolls

rather than balls or cookies. Though they’re easy to shape by

hand, it’s worth seeking out a traditional ma’amoul mold to make

them. The beautiful long-handled tools, known as taabehs, are

intricately carved with designs that correspond to their fillings,

with distinct patterns for ma’amoul filled with dates, pistachio,

or walnut.

DATE NUT LOAF

This is a sweet, energy-packed loaf that will satisfy those hunger

pangs until Iftar if you are on the go. Pack in tin foil and enjoy

with a glass of milk or tea come sundown.

You will need: 1 cup dates, pitted and chopped, 1 cup water, 1/2 cup butter, 1 cup white sugar, 1 teaspoon baking soda, 1 1/2

cups all-purpose flour, 1 egg, beaten, 1 teaspoon vanilla extract,

1 cup chopped walnuts.

How to: Preheat oven to 175°C. Grease and flour a 9x5 inch loaf

pan. Bring dates and water to a boil over medium heat. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat

and stir in baking soda. Allow to cool for 10 mins. Place date

mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in

chopped walnuts. Pour batter into prepared pan. Bake for 50 to

60 mins, or until a toothpick inserted into the centre of the cake

comes out clean. Cool in pan for 10 mins, then turn out onto a

wire rack and cool completely.

sweet eid eatstry some of these dishes to celebrate Eid

May 2017 n Issue 41

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May 2017 n Issue 41

recipe corner

english

Serve up some typical English fare with ease and a good

dollop of tradition

Natural Distilled White VinegarDistilled Vinegar, available with water is used in cooking, baking, meat preservation and pickling.

Chicken Vienna Sausage Ideal accompaniment for your breakfast eggs

and other creative preparations.

Chicken Luncheon Meat Halal certified pre-cooked chicken,

ideal for burgers and sandwiches.

Chicken Bologna MeatAdds an Italian flavor to your Luncheon meat and burgers.

May 2017 n Issue 41

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rec

ipe

corn

er

rec

ipe

corn

er

Rich, creamy Eggs Benedict has to be an English classic and for good reason. Breakfast doesn’t get any

better or more nutritious than combining eggs and smoked salmon. Add a small dollop of dill hollandaise

and tuck in.

INgREDIENtS: 1 tablespoon chopped fresh dill fronds, 4 English muffins, 8 slices smoked salmon, 4

eggs, sliced spring onions, to garnish. Hollandaise: 1 egg yolk, 1 tsp water, 1 tsp lemon juice, salt, 8 Tbsp

butter, Pinch cayenne pepper.

METHOD: Perfect poaching: A really fresh egg is the key. Fresh eggs have tighter whites and yolks that

help them retain their shape better as they cook. And with this method it is essential. Using a sieve/

strainer, crack the egg and gently swizzle to remove the watery white substance leaving only the thick

white and yolk. Lower and gently shake the egg into the gently simmering water. 31/2 to 4 minutes and

you should have the perfect poached egg. Hollandaise: Combine egg yolk, water, lemon juice, a pinch of

salt in the bottom of a cup that barely fits immersion blender head. Melt butter over high heat, swirling

constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup. Start to blend and

slowly pour in hot butter. Continue until all butter is added and sauce is thick and creamy. Season to taste

with salt and cayenne and combine with dill. Transfer to a small lidded pot and keep in a warm place for

up to 1 hour before serving. Toast English muffins and top each with 2 slices smoked salmon, then a

poached egg. Spoon dill hollandaise over each egg, garnish with extra dill and sliced scallions.

FRESH EggS

You can tell how fresh an egg is by putting it into water. A really fresh egg will

sink and lie flat on its back. Eggs are often still good to eat long after the date

on the packaging says to throw them out. The reason this method works

is because the eggshells are porous, which means they allow some air

to get through. Fresh eggs have less air in them, so they sink to the

bottom. But older eggs have had more time for the air to penetrate the

shells, so they’re more buoyant and will float.

You really cannot get any more typically English than Fish and Chips wrapped in newspaper, but home

made ones taste just as good - here’s how to make them at home.

INGREDIENTS: 225g self-raising flour, 4x175g thick cod or haddock fillets, salt and freshly ground black

pepper, 300ml/10fl oz fridge-cold sparkling water or club soda. Beef dripping for deep frying (it gives a far

better flavour, but sunflower or vegetable oil will work just as well). 6-8 large floury potatoes, such as Maris

Piper, King Edward or Desiree varieties.

METHOD: To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the

carbonated water to give a thick batter, adding a little extra if it seems over-thick. Consistency should be

that of very thick double cream and should coat the back of a wooden spoon. Put to one side. Preheat

the dripping or oil to 120°C. Peel potatoes and cut into desired size. Rinse well in cold water, drain and

pat dry with a clean tea towel. Fry chips gently for about 8-10 mins, until they are soft but still pale. Pierce

with a small knife to test for doneness. Remove from oil and leave to one side on greaseproof paper.

Whack up the heat of the fryer to 180°C. Season fish and dip into the batter bowl, thickly coating each

of the fillets completely. Carefully ‘lay’ the battered fillet into the hot oil away from you, and cook for 8-10

mins until golden and crispy. Remove and drain. Once the fish is cooked, return the chips once again to

the fryer and cook for 2-3 mins or until golden and crispy. Shake off any excess fat and season with salt

before serving with the crispy fish. Serve with white bread and butter and a splodge of mushy peas for a

truly authentic chip shop experience.

COD

Usually available fresh or frozen in fillets or loins but can be bought whole or

in steaks too. As with all fish, it is important to choose the most sustainable

and freshest fish. Fresh cod should be firm to the touch and free of an

unpleasant fishy smell. If looking at the whole fish, the eyes should be clear

and bright and the gills should be bright red. When choosing cod fillets, it is

harder to tell how fresh the fish is – look for unblemished white flesh that is

firm to the touch.

Eggs Benedict with Salmon Fish and Chips

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May 2017 n Issue 41

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corn

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As English as Apple Pie, or so the saying goes. And this really is a true English pud.

INGREDIENTS: Pastry: 4 cups flour, 1/2 tsp salt, 8oz cold, unsalted butter, 1 Tbsp sugar, a little ice

water. Filling: 4 or 5 large, organic Granny Smith apples, peeled, cored and sliced into about 16 pieces

ea, juice of half a fresh lemon, 3 to 4 Tbsp sugar (more or less to taste), 1 egg white, slightly beaten with

a tsp of water, to brush the pie crust, organic, heavy whipping cream or custard, to serve.

METHOD: Preheat oven to 200ºC. Place all the ingredients for the filling in a pot over medium-low heat.

Cook gently, tossing every few minutes. Cook until apples are just becoming softened, but still firm and

hold shape. Remove from heat and set aside. Place all of your pastry ingredients except water into a food

processor. Blitz until butter is chopped and add ice a little ice water, a few more pulses and it is ready to

roll. Your pastry should look somewhat crumbly so don’t add too much water. Shape into a ball, cover

with cling wrap and refrigerate for at least half an hour. When ready cut out a third of the pastry and set

it aside. Roll out the remaining pastry on floured surface until large enough to fit pie dish. Gently roll the

pastry onto the rolling pin and place it onto the pie dish. Trim the pastry all along the pie dish, using the

edge as a guide, then fill it with the apples. Roll out remaining pastry; wet the edge with a little water and

place the pastry on top. Trim the excess and crimp edges using finger and thumb or fork. Cut a 2cm hole

in the centre. (You can also use a lattice to top the pie if preferred). Brush the crust with beaten egg white

and bake for about 30 to 40 mins or until crust is a golden brown. Remove from oven and immediately

dust with caster sugar allowing to cool slightly before serving with cream or fresh custard.

GRANNY SMITH APPLES

Large, juicy and tart, the Granny Smith is delicious, but it’s especially loved for its

bright green colour. With high acidity and low sugar these apples are great for a

tangy pie filling. Choose Granny Smiths that have vibrant green skins (this also

helps you spot any bruising) and a firm feel. Late-harvest Granny Smiths have a

yellowish tint to their skins, but they are just as tasty.

Apple Pie

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May 2017 n Issue 41

Delicious little cups of crispy, doughy, moreish goodness ... read on for the perfect recipe!

puddingsyorkshire

20

THE FOOLPROOF PUD

Allow us to just state, that however you make this batter, your oven is key to the pudding’s overall success. It must be able

to get hot enough to almost ‘fry’ the batter as you first pour in the batter after heating the oil - you should hear a sizzle.

Also, once in the oven, resist the temptation to check how they’re doing - just leave them to do their thing.

INGREDIENTS: 2 large room temperature eggs VERY IMPORTANT. Puddings will not rise made with eggs straight from the

fridge. 150g of good quality plain flour, 1/3 tsp salt, semi-skimmed milk, and for later, a drop of water.

METHOD: Put flour salt and a pinch of ground pepper into bowl and mix dry with a fork to get air into mixture, make a well in

the centre and break eggs into it. Add enough milk to enable the mixture to come to a paste and beat for at least 5 minutes.

Add milk to the consistency of just above single cream, put in the fridge for at least 3 hours. Remove from the fridge at least

15 mins before you need to use the batter. Mix with a fork rebeat thee batter for 3 minutes and bring the mixture back to

single cream consistency. Too thick a batter and your puddings will not rise. You then need a muffin/shallow bun tray that

will make 12 puddings. Add about 5mm of oil in each of the holes, and place in the hot oven. Oil should be smoking (very

important) before adding the batter into the tin. Fill each hole to 2/3 and cook for 15 minutes without opening the oven door.

Any Yorkshire local will insist that it is not the recipe that makes good puddings it’s the love you put into it. So add lots of

that too when you are preparing them - what can it harm?

May 2017 n Issue 41May 2017 n Issue 41

In 1737, The Whole Duty of a Woman was a guide for the fairer sex with rules, directions, and observations for a lady’s

conduct and behaviour. The topic of a lady’s love life was a major part of the publication, with tips for married, single, and

even divorced women. Not sure how this would go down today.

The book was of course, a huge success. The important thing for us in this story though is that all important recipe for

“dripping pudding.” A fairly simple instruction was given – ‘make a good batter as for pancakes, put in a hot toss-pan over

the fire, add a bit of butter to fry the bottom a little, then put the pan instead of a dripping pan and under a shoulder of

mutton, shake it frequently and it will be light and savoury. When the mutton is done, turn it in a dish and serve hot.’

In 1747, Hannah Glasse shook up the recipe with her own version in The Art of Cookery Made Plain and Simple. Glasse it

seems was the original Nigella! She re-invented and re-named the dripping pudding, which had been cooked in England for

centuries although the puddings were much flatter than the airy, crispy versions known today.

The Royal Society of Chemistry got involved in 2008 when it declared, with some seriousness, that “A Yorkshire pudding

isn’t a Yorkshire pudding if it is less than four inches tall.” This came about when Ian Layness, an Englishman living in the

Rockies experienced a series of Yorkshire pudding “flops” in the high country despite huge successes in the low country. It

is no myth – the rise is just not the same at certain altitudes.

That aside, Yorkshire Pudding is still a staple of the British Sunday lunch and in some cases is

eaten as a separate course prior to the main meat dish. If, after all of that, you are ready for

dessert, do like we do in some areas of Yorkshire and fill the pudding with jam, or as a “pudding”

in the true sense, try jam and ice cream.

In complete agreement with my father, Chemical scientist and author John Emsley, of

Yorkshire, believes that the ability to make good Yorkies is “in the blood and instinct of

people born and raised in Yorkshire.”

YORKSHIRE PUDDINGYorkshire pudding is an English food made from batter consisting of eggs, flour, and milk or water. It is often served with beef

and gravy and is part of the traditional Sunday roast. The story goes, that when wheat flour began to come into common

use for making cakes and puddings, cooks in the north of England devised a means of making use of the fat that dropped

into the dripping pan to cook a batter pudding while the meat roasted. During 1737, a recipe for “a dripping pudding” (later

named “The Yorkshire Pudding”) was published in the book The Whole Duty of a Woman.

Originally the Yorkshire pudding was served as a first course with thick gravy to dull the appetite with the low-cost ingredients

so that the diners would not eat so much of the more expensive meat in the next course. Because the rich gravy from the

roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley

or white sauce. In poorer households, the pudding was often served as the only course. Using dripping and blood, a simple

meal was made with flour, eggs and milk. This was traditionally eaten with a gravy or sauce, to moisten the pudding.

22

In poorer households, the pudding was often served as the only course. Using dripping and blood, a simple meal was made with flour, eggs and milk.

Apparently, the ability to make good Yorkies is “in the blood and instinct of people born and raised in Yorkshire.”

23

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May 2017 n Issue 41

proper pancakesa multi-purpose batter to make pancakes too!

When you make your pudding batter make sure you make extra accidentally on purpose so the following day you

can enjoy some sweet or savoury ‘proper’ English pancakes using the same batter.

FlAt AS A PANCAKE

INGREDIENTS: Your leftover batter from making Yorkshire Puddings

METHOD: Heat a small shallow frying pan on the hob and add a generous know of butter. Whisk up the batter after

removing from the fridge 15 mins before you want to use it and add a little milk if necessary to loosen up to single

cream consistency. When the pan is hot, pour in enough the almost fill the base and then swirl quickly to make the

batter reach all the way to the pan edges. Don’t pout in too much liquid - thick pancakes are not pleasant. When

cooked on one side, toss and cook the other side. Repeat until you have a stack fit for sharing. Laden the table

with Nutella, Lemon and Sugar, Golden Syrup, Honey or Maple Syrup ... the toppings are endless. You can even

make savoury canneloni using pancakes instead of pasta or top one with a good helping of beef stew. Delicious!

Enjoy the run!

ENJOY THE RUN!I r

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I RUN

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Alergare usoara!

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最後まで頑張れ！

最後まで頑張れ！

27

May 2017 n Issue 41

a twist on teaa refreshing cuppa with a difference

Tea is just about as English as it gets ... but who needs a hot cuppa in these kinds of temperatures. Make your

own icy cold refreshing version and then give it twist of your own.

INGREDIENTS: Tea bags of your choice and whatever flavours you would like to infuse such as: fresh mint, fresh

lemon, fresh orange, rosemary, honey, apple juice ... the list is endless.

METHOD: BASE MIx: Pour four cups of boiling water over two teabags of your choice into a heat-proof pitcher and

leave for three to five minutes. Now is the time to add fresh mint leaves if you fancy, rosemary, ginger or any strong

essences. Remove the teabags, and sweeten to taste by adding a little sugar or honey. Stir in six cups of ice cubes

until melted, or use four cups of cold water or apple juice, orange or lemon juice.

29

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May 2017 n Issue 41

29

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May 2017 n Issue 41

gROvE ORgANIC FRuIt JuICE

Grove is the UK’s No.1 best selling Organic Juice Brand. Grove is

100% natural and 100% organic and a perfect way to get one of your 5

a day. No preservatives, no concentrates, just Grove, The Earth’s Best.

All Grove products are suitable for vegetarians.

NOMADIC MANgO lASSI

A delicate and smooth Asian inspired yogurt drink. Made with luscious

Alphonso mangoes, it’s perfect for drinking any time of day, or in the

calm of the evening. Following the footsteps of the early Nomadic

tribes, the Nomadic story begins in the heady Middle East, where

making delicious yogurts has been part of the culture for centuries.

Each of their yogurts has its own signature taste, inspired by their own

journey over the last 25 years, as makers of yogurts in traditional small

batches with their own distinctive texture and taste.

DElAMERE uHt gOAtS’ MIlK

Goats’ milk is the most widely drunk milk in the world although in the

UK, cows’ milk is the most popular choice. More and more people are

becoming aware of the benefits that goats’ milk can bring, with around

76% of Delamere Dairy’s customers buying it for health reasons. It

has been known to help alleviate symptoms associated with digestive

disorders, skin conditions like eczema, respiratory problems, asthma

and excess mucous. Goats’ milk is a naturally nutritious alternative

to cows’ milk, and works well in tea, coffee, on cereal and in all your

favourite recipes. Try it, you might just like it!

May 2017 n Issue 41

31

COlDPRESS JuICE

So what exactly is Coldpress? The clue’s in the name … because cold

pressure is a revolutionary new method of making juice that’s better in

every way! Put simply, these guys ‘cold press’ fruit and vegetables without

any heat. Which means juices and smoothies preserve substantially

more of the taste and essential nutrients lost in traditional pasteurisation

whilst also preserving their freshness for an amazing 6-months! The fact

that the Coldpress process retains more of the authentic flavour of the

fruit enables us to produce delicious juices and smoothies in a range of

single fruit varieties, each with its own very distinctive flavour. Meaning

you can choose from Golden Delicious and Pink Lady juices instead

of merely from ‘apple’ and…er…well…’apple’. To secure your 80 mg

recommended daily intake of Vitamin C (NRV), you’ll need to drink less

of this Valencian Orange Juice and so consume less sugar! In fact, this

orange juice provides you with up to 100% more Vitamin C than its

pasteurised rivals.

MARS MIlK DRINKS

Milky Way Chocolate Milk Drink is the creamy, dreamy chocolate milk

enhanced with the irresistibly sweet flavours of Milky Way chocolate

bars, same for the Malteser, Bounty and Mars Bar. The Skittles Shake

is the creamy and fruity bottled milkshake that manages to capture

the rainbow of tangy flavours of Skittles candies and adds it to an

irresistibly cool and creamy beverage.

All flavours come in a handy bottle - ideal to carry around

with you, with an easy to use mouth opening so you

can slurp up every sweet and fruity sip.

new

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May 2017 n Issue 41May 2017 n Issue 41

33

BAKER StREEt BREAD

Great tasting, brown and white sliced bread - great for sandwiches and

for toasting with a longer shelf life to avoid throwing stale bread away.

CHuRCHIll’S CONFECtIONERy

Since 1984, Churchill’s Confectionery has been supplying customers

with the finest, tastiest sweets, biscuits and chocolates. Churchill’s

Confectionery is a family-run business based from its headquarters in

Borehamwood, Hertfordshire. With more than 25 years’ experience in the

confectionery business, Churchill’s has grown from a small, independent

firm into an award winning global company. The perfect London souvenir,

this elegant toffee tin in the shape of a red London bus is quintessentially

English. The bowler-hatted gentleman sitting in the middle window on

one side; the iconic street names such as Trafalgar Square and Piccadilly

displayed on the front; and the conductor on the back step... the detailed

artwork and intricate embossing make this toffee tin an ideal London

souvenir, and one that epitomises 1950s London. Filled with 200g of

delicious English cream dairy toffee, this souvenir toffee tin is tasty as

well as being a special souvenir and keepsake.

QuAKER OAt SO SIMPlE

Quaker Oat So Simple Porridge Pots are great for breakfast on the go.

No need to cook or heat up in a microwave; just add hot water, stir, wait

for two minutes and enjoy! This quick and easy porridge means your

breakfast can fit in with your schedule and you’ll never go hungry in the

mornings again!

Each serving is bursting with the goodness* of oats:

- 100% whole grain oats

- Helps lower cholesterol*

- High in fibre

FRuItyPOt

Fruitypot offer the goodness of fruit in a portable ready to eat pot,

complete with a spoon! Making Fruitypot the perfect on the go healthy

snack. Fruitypot is 100% natural, the only preservatives are in the

‘peelable lid’. We have made fruit a bit more fun, and easier to peel!

Available in 7 ready to eat flavours and options between fruit in juice and

fruit in jelly, lunchtime will never be boring again, as this Fruitypot range

are all school approved and lunchbox ready.

gü PuDS

Chocolate & Madagascan Vanilla Cheesecake - Glide through glorious

ganache into a pillowy vanilla cheesecake and choc-full biscuit base.

Zingy Spanish Lemon Cheesecakes - Slowly slide through moreish

cheesecake before sunning in zingy lemon curd on a crumbly biscuit

base. Forget-Me-Not Chocolate Ganaches - Melt softly through the

ritzy depths of chocolate luxury and loose yourself in the soft velveteen

embrace.

Pleasure seekers, grab your spoons…

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for the first time in the uae we bring you 100% paleo food. a range of meals that taste awesome and various healthy

snack options free from gluten, dairy, grains and sugar.order now online at www.smithstpaleo.com

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May 2017 n Issue 41

new

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s WAlKERS tEAR AND SHARE

New Walkers Tear ‘n’ Share are delicious thicker cut crisps with the

unmistakable taste of Walkers in a unique bag that turns into a bowl so

you can open, share and enjoy right from the pack with your friends and

family!

NAKD BARS

Why Nakd? At Natural Balance Foods, they believe that food is at its

best when kept as simple as possible. That’s why they make sure all of

their food is 100% natural, 100% delicious and available for anyone who

wants to enjoy healthy snacks as part of a healthy lifestyle. Nature loves

you and so do they! These whole-food 100% natural raw fruit and nut

snack bars contain deliciously simple ingredients - raw fruits and nuts

‘smoothed’ together. Free from gluten, wheat and dairy with no added

sugars or syrups. Perfect for those following a kosher or vegan diet. Low

in saturated fats and GM Free. Try our snacks today and join the Nakd

revolution!

tREK PROtEIN BARS

With 10g of protein per bar, TREK Protein Energy Bars are made with

all natural ingredients, each carefully considered to provide slow-release

energy when you need it most. Made with a delicious combination of

fruits, gluten free oats and nuts to keep you going, these healthy snacks

have no added sugar or syrups.

Their Protein Energy Bars are perfect fuel for your exercise. Made with

raw wholefood ingredients to deliver sustained energy that won’t give

you a sugar spike like energy gels. Each bar is also made into 3 segments

to help fuel you at intervals. Not only that but they’re 1 of your 5 a day,

vegan and gluten free too!

37

May 2017 n Issue 41

It seems like an age since we used to relish a visit to Table 9

where helmsmen Nick & Scott would take us on an artful

culinary journey through their amazing creations, where

simply presented dishes belied the wizardry beneath and

nice little touches like a home made bag of English sweets

handpicked from the sweet trolley would be offered to take

home at the end of the meal. Squealing with delight as we

dipped our greedy little hands into the paper bag - yummy

Lemon Sherbets, Strawberry Bon Bons and Marshmallows.

Then they said their farewells and we were left bereft, and

despite the many new restaurant openings all over the place,

for us, nothing quite filled the void.

Five years later with lots of hard work in between they are back

with a bang - bagging a stunning location into the bargain. Set

aloft at Souk Madinat Jumeirah, Folly enjoys a spectacular

vista across two levels with a view to die for. The earthy brick-

walled, dark upholstered interior is just missing the hearth and

crackling fire to complete the warm and inviting atmosphere.

However the overall layout includes a couple of terraces to

take advantage of the weather and of course the views.

The pricing is refreshingly straightforward too, and very

similar in style to Table 9. There are eight dishes that cost

AED 45 each, eight more dishes that cost AED 70 and eight

mains costing AED 110. All the puds are AED 45 and you

would be advised to leave room. The chefs say, “The dishes

are designed to be a little smaller than average, so you can

sample more and create your own tasting menu. Each dish

only includes a maximum of four ingredients. That’s the

mantra we’ve stuck to, so hopefully people will come and

enjoy three of four dishes and feel like it’s good value for

money and they also get to try new flavour combinations,

that we’d like to think you can find nowhere else in Dubai”

You can certainly expect some different flavours. The menu

includes veal tongue with capers and Parmesan, monkfish

cheeks with paprika and salted lemon, a delicious medley

of radish with an Asian slant (and I don’t even like radish!),

marjoram and lime gremolata sit alongside Lamb saddle,

whipped pine nuts and salsa, and stone bass with Asian

greens and mussel tempura is just damn good.

Obsessed by quality produce and ingredients, as they have

always been, Nick & Scott execute sublimely unique dishes

with technical skill and finesse. If you are looking for something

a little bit different that will push you out of your culinary

comfort zone, Folly is a sure bet to surprise and delight.

follynick + scott’s

Discover the refreshed face of British cuisine at Madinat Jumeirah

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May 2017 n Issue 41

beside theI do like to be

seaside There so much to enjoy about the English seaside and surrounding areas … cockles

and mussels, ice-creams, fish and chips and all the fun of the fair. Join us on a tour

of some of the south of England’s popular seaside towns ...words and pictures Louise Adamson

Lymington is amass with sailboats, their masts and ropes clanging away in the summer breezes

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May 2017 n Issue 41

41

Crabbing - oh the joy of pulling up a wriggling, snapping crustacean from the deep!

From cheeky seaside postcards and brightly painted beach huts,

to windbreaks creating multi-coloured blankets over the pan flat

sands. The sharp sting of vinegar rising from hot fish and chips

wafting up from their greasy paper wrapping as you breathe in

the salty sea air on the ‘front’.

The English seaside probably holds a special place in many

people’s hearts. It’s where childhood memories were made, the

pleasure of licking a 99 - most of it dripping down your arm

or god forbid, your new holiday outfit. Crabbing from the pier

with the patience that escapes most of us today. Looking down

expectantly for what seemed like hours into the gloomy water

below. Finally a bite, and up it comes out of the inky black water,

a snapping crab on the end of your line, popped in a bucket

and then set free when it was time to return home. It’s a fact,

English seaside resorts deliver a veritable treat to our senses.

It’s impossible to resist the pure pleasure of the music and bright

lights, the cheesy souvenir shops and the smell of freshly fried

doughnuts drif ting from somewhere along the pier. Still today,

the seaside is brimming with holidaymakers - grown-ups eager

to relive their childhood days, the kids creating memories to look

back on in years to come. And so the cycle begins again.

Of course, there are seaside resorts with their own quaint quirks

and attractions all over England. In this issue we explore the

south west coast - a stunning part of the country with so much

to offer.

LYME REGIS

We begin our trip in Lyme Regis, aka the ‘Pearl of Dorset’. Lyme

(as they like to refer to it in these ‘ere parts), is a historic seaside

resort and small f ishing port nestled on the border of Dorset

and Devon. It is so full of character and a lovely romantic charm.

Rather famous for its breathtaking scenery, unique geology

known as the Jurassic coast, fossil hunting here is a real pastime.

There’s even a fossil festival !

Its historic Cobb and harbour are iconic features, set against

moody imposing clif fs yielding fossilised evidence of life on earth

millions of years ago are definitely not to be missed.

An ancient town featured in the Domesday Book, Lyme Regis

is home to a number of historical landmarks and educational

attractions. The picturesque and tranquil Lyme Regis is a great

place to discover a lot you didn’t know about the UK’s heritage.

The famous Cornish Pasty can be found almost everywhere. Fish and chips on the sea front eaten from the paper.A typical seaside traditional - Kedgeree. Fresh brown crab just in from Port Isaac.

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May 2017 n Issue 41

43

Whatever your age and whatever the time of year, it’s as the

tourism board claim - a town for all seasons. It has it all - the

perfect family resort, the home of palaeontology, a world-class

creative and cultural community, a bustling harbour, gastronomic

delights, an array of shops, a calendar full of events, and plenty

for the active.

POOLE

Next stop is Poole in Dorset - its harbour the second largest

natural in the world (Sydney, Australia being the largest).

Poole’s traditional working quay is the gateway to its stunning

harbour and islands. A great place to sit back and relax in one

of the many cafés and bars on the waterside, watching ships,

fishing boats and luxury Sunseeker yachts leave the harbour.

When visiting Poole Quay, a stop at Poole Pottery shop is a

must. See artists creating new designs at Poole Pottery’s studio

or paint-a-pot and create your own masterpiece.

From Poole Quay, you can voyage across the water for a harbour

cruise or stop off at National Trust’s Brownsea Island. Home of

the scouting movement, the island offers adventures at every

turn and is rich in history and wildlife, including the rare red

squirrel. The Poole ‘Cockle Trail’, which was opened in 1998 to

celebrate the 750th anniversary of Poole’s first charter, traces

the town’s heritage. You can if you so feel inclined download a

free copy of the Poole Cockle Trail to follow the numbered cockle

signs set into the ground, which link with the numbers in the text.

Sunset over Poole Harbour must not be missed, which is

unequalled anywhere else in the world - sit back with a hoppy

beverage and relax.

Right on the harbour boundary you will f ind Purbeck - a rural

district home to some of the country’s most well-loved towns

and landmarks including Swanage, Lulworth Cove, Corfe Castle

and Durdle Door. The Isle of Purbeck is part of the district, being

a peninsula connected by road rather than a separate island.

If you want to escape the masses, then head inland to

explore forests, heathlands, and downlands - you can even

take a steam train puffing away merrily across the beautifully

green landscapes. There are many nature reserves and green

spaces in the area with their own unique wildlife, ancient trees

or colourful wildflowers. Take a relaxing walk or bike ride to

discover scenic views and find peace and tranquillity. You might

even find a traditional village fete, complete with donkey derby

and a tombola!

BOURNEMOUTH

Bournemouth is a relic of the Victorian beach break - worth a

mention but only worth a visit if you absolutely cannot do without

Scones and clotted cream for tea is a must-do on your culinary

journey in this part of England

44 45

May 2017 n Issue 41March 2017 n Issue 40

Purbeck and the New Forest and all the wonders of nature are right on your doorstep

your high street shops and a right old injection of cheese. True, it

features super wide stretches of golden sand, with fish and chips

available on the seafront and the obligatory arcade on the pier. A

brand-new, chic Hilton is an accommodation game-changer – a

welcome break from the town’s many resorts left to fester since

the 1960s – and the nearby area of Boscombe has a refreshing

carefree vibe with great beachfront cafés and a surf school.

PORT ISAAC

Port Isaac has been an attractive fishing village since the early

fourteenth century. Its narrow, winding streets are lined with

old white-washed cottages and traditional granite, slate-fronted

Cornish houses, many of which are listed as of architectural or

historic importance. From the Middle Ages until the middle of the

19th century, Port Isaac was a busy port handling various imports

and exports, including coal, timber, pottery and Delabole slate.

In fact the name Port Isaac is derived from the Cornish Porth

Izzick meaning the ‘corn port’. After the advent of the railways,

it became principally a fishing port. A stream runs through the

village, finding its way into the sea over the harbour wall.

Park your car at the top of the hill and take a gentle stroll down

into the ‘blink-and-you-miss-it’ village, as the narrow streets can

be dif f icult to negotiate. There is a stunning view of the coast

from this car park, in addition to easy access to both Port Isaac

and Port Gaverne. Port Isaac is apparently famous for having

one of the narrowest thoroughfares in Britain, the aptly named

Squeezy Belly Alley!

Fishing and scenic trips can be taken from the harbour during

the summer months. Both Port Isaac and nearby Port Gaverne

are within what is both an Area of Outstanding Natural Beauty

and a Heritage Coast Area. Consequently, there are lots of lovely

walks along the coast and inland.

Port Gaverne is a pretty unspoilt cove around the corner from

Port Isaac. There is a sheltered, sandy beach, with rock pools,

probably one of the safest in North Cornwall for young children. In

the 19th century the hamlet was a slate, coal, limestone handling

port. Shipbuilding also took place here. Some old buildings on

the quay, which was once used to export slate from the nearby

Delabole Slate Quarries, have all been converted into holiday

accommodation. There is a 17th century inn in the cove offering

food and accommodation.

May 2017 n Issue 41 May 2017 n Issue 41

4746

Port Quin, a few miles to the west, is largely owned by The

National Trust. After a storm took most of its men folk, the

village was deserted. There is an interesting walk from Port

Isaac to Port Quin. From the harbour, climb up Roscarrock Hill

and take the route to Pine Haven. There are some spectacular

(whatever the weather) views along the route and, close to Port

Quinn, is Doyden Castle. Over recent years Port Isaac has

become a popular location for both films and television series.

The village is possibly best known as the fictional Portwenn

from the ITV television series Doc Martin starring Martin

Clunes. Interestingly enough, Port Wen is the old name of

nearby Port Quin. The 2000 comedy thriller Saving Grace was

also filmed in here as was Swept from the Sea in 1997. More

recently scenes from Cornish author Rosamunde Pilcher’s The

Shell Seekers featuring Vanessa Redgrave were filmed on Fore

Street. The village’s popularity as a filming location dates back

further than this though with much of the television series of

Poldark being filmed here in the 1970s.

Although Port Isaac has only a shingle beach, there are

other attractive sandy beaches within a short distance. Four

miles away is Polzeath, the area’s best surfing beach, and

also Daymer Bay, a beach welcoming both families and pets.

PADSTOW

Often nicknamed ‘Padstein’ for its association with celebrity

chef Rick Stein, Padstow is North Cornwall’s principal

fishing town accessed from Rock via a short ferry ride. The

“Black Tor”, runs between Padstow and Rock, operating

continuously throughout the day at 20 minute intervals. Once

in Padstow, you will reportedly have the opportunity to sample

some of the country’s best seafood restaurants (four of which

are owned by Stein). Weekends and high season can be a bit

of a bun fight in this dinky little harbour and along the narrow

alleyways, so unless you don’t mind crowds, go early - and

most definitely book a table if you want to eat.

It’s all about simple pleasures when you are the seaside and

it doesn’t have to break the bank either. A packed lunch and

an ice-cream treat behind a windbreak is just as special as

eating at the fanciest restaurant on the front. You all get the

same view! A ride through the forest is liberating, a walk

along the stunning coastline is bracing and costs absolutely

nothing. There are still many understated beauties on this

southwest coast - solitude if you crave it, convenience if you

can’t live without it. Make or rekindle some memories this

summer and visit the English seaside.

You’ve just got to love the English summer. Sunny and too hot one day, windy, wet and cold the next!

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The Palm Villa

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Discover the REAL Thailand in this tranquil area just 20 mins from Hua Hin town. Blessed with cool breezes blowing across the pineapple plantation all year round this 2 bedroom villa has plenty of inside and outside space for everyone.

Located on a small 12 plot development it is typically Thai on the exterior but with every modern convenience on the interior. A large airy lounge and open plan kitchen features a cooking hob, microwave oven, fridge/freezer and washing machine.

A large private pool with outdoor grill is central to the villa accessible from all rooms and lounge directly, with a large dining table and benches. Here you can relax, take in the calm and quiet surroundings of rural Thailand.

Don’t miss outour monthlyFresh FoodPromotions

MASTER WATER SAFETY

Water-related activities are popular for getting physical activity and have many health benefits. Here are some tips to stay

safe while having fun. Drownings are the leading cause of injury death for young children ages 1 to 4, and three children die

every day as a result of drowning.

• Always supervise children when in or around water. A responsible adult should constantly watch young children.

• Teach kids to swim. Formal swimming lessons can protect young children from drowning.

• Learn cardiopulmonary resuscitation (CPR). Your CPR skills could save someone’s life.

• Install a four-sided fence around home pools.

Recreational boating can be a wonderful way to spend time with family and friends. Make boating

safety a priority.

• Wear a properly fitted life jacket every time you and your loved ones are on the water.

BEAT THE HEAT AND SUN

Heat-related illness happens when the body’s temperature control system is overloaded. Infants and

children up to 4 years of age are at greatest risk. Even young and healthy people can get sick from

the heat if they participate in strenuous physical activities during hot weather. For heat-related illness,

the best defence is prevention.

• Never leave infants, children, or pets in a parked car, even if the windows are cracked open.

• Dress infants and children in loose, lightweight, light-coloured clothing.

• Schedule outdoor activities carefully, for morning and evening hours.

• Stay cool with cool showers or baths.

• Seek medical care immediate if your child has symptoms of heat-related illness.

Just a few serious sunburns can increase you and your child’s risk of skin cancer later in life. Their skin

needs protection from the sun’s harmful ultraviolet (UV) rays whenever they’re outdoors.

• Cover up. Clothing that covers your and your child’s skin helps protect against UV rays.

• Use sunscreen with at least SPF (sun protection factor) 15 and UVA (ultraviolet A) and UVB (ultraviolet

B) protection every time you and your child go outside.

BASIC FIRST AID

Finally, know your basic first aid. Learn how to recognise signs of concussion, heat stroke or how to deal with cuts.

Summer is a great time for you and your kids to enjoy all kinds of activities. Whether they are young children or teens, here are some reminders to keep your kids safe and healthy while they enjoy all the summer fun.

summer

enjoy a

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May 2017 n Issue 41

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In collaboration with Dubai Roadsters, this unique, non-competitive cycle challenge takes you from the scenic lagoons of Sharjah, through the stunning Hajar Mountains across to the east coast and then north all the way to Fujairah and your final destination, Le Meridien Al Aqah – an iconic route that stretches 200km with approx 1300m of elevation along smooth tarmac roads, winding through dunes, over mountain climbs and along the beautiful east coast highway to the finish where you can enjoy the fine sandy beaches of Fujairah and a lavish BBQ buffet on the hotel lawns. Entry fee includes full event support, special edition cycle jersey and BBQ buffet.

200KM FROM SHARJAH TO FUJAIRAH

17th November 2017

EVENT PARTNERS