What's Around Magazine March 2014

SEASONAL RECIPES | COMMUNITY EVENTS | REVIEWS | SERVICES | PUZZLESISSUE 104 - MARCH 2014

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Contents

General

24 Wheat Free eating

39 Wines: More from France

42 Rainbows Birthday

45 Climate Week

60 Ivanhoe Challenge

62 Moira Furnace Museum Trust

Publisher: What’s Around Ltd.Printed by: Context, PackingtonEditor: Paul Garrett© Copyright What’s Around Ltd. Advertising: 01530 832015 Email:[email protected]: www.whatsaround.co.uk

Address: Hall Gardens, Ravenstone, Leics. LE67 2HF

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Copy deadline forapr 2014 is 19th mar 2014

Food & Drink

8 Seasonal Recipes

16 Mulligatawny soup

20 Poached corn-fed chicken with panache of veg

44 Roast shoulder of lamb with herbs and honey

50 Seasonal Desserts

Monthly Features

10 Crossword

12 Sudoku

14 Book Review Too

46 Book Review

47 Wordsearch

48 The Palace

51 Jobs in the Garden

52 Just for Kids

53 Good New Films and those you may have missed

54 Your Stars by Dan Worthaus

56 What’s On

57 Useful Numbers

58 Index of Advertisers

Film ReviewPage 53

Seasonal DessertsPage 50

Wheat Free EatingPage 24

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Salmon with green butter

1. First make the herb butter. Place the butter in the bowl of a food processor.

2. Chop the herbs roughly. You should aim for two tablespoon each of parsley and chives; there will be more of the sorrel. Place the herbs into the bowl with the butter. Process until the herbs are finely chopped, scraping down the bowl with a spatula once or twice if necessary. (If you don’t have a processor, chop the herbs finely, then beat into the softened butter.)

3. Scrape the butter onto a sheet of silver foil, pat into a sausage shape, roll up and chill in the fridge until needed. (Herb butters can be frozen for up to a month.)

4. For the salmon, add the olive oil to a non-stick frying pan and carefully wipe up any excess oil with kitchen paper - you don’t want a lot of oil in the pan. When the pan’s hot, add the salmon, skin-side down first, and cook for 2-3 minutes, depending on the thickness of your salmon, without moving it around at all. This will ensure the skin doesn’t stick to the pan.

5. While the salmon is cooking, remove the butter from the fridge and slice off eight discs with a hot knife (using a hot knife creates a clean cut).

6. Season with salt and freshly ground black pepper, then turn the fishover and cook for a further 1-2 minutes or so, until the salmon is cooked but still has a line of translucent, darker pink flesh in its centre. This slight ‘undercooking’ keeps the salmon moist and tender.

7. To serve, lay the salmon on warm serving plates and top with a sliceor two of green butter. Tuck a lemon wedge in on the side and garnish with the parsley and chives, if you like.

Courtesy Sophie Grigson

seasonal recipes

Serves 4

Prep 30 mins

Ready in

10 -30 mins

ingredientsFor the green butter• 225g/7oz unsalted

butter, softened• small handful fresh

parsley• small handful fresh

chives• large handful fresh

sorrel leaves (if you can’t get sorrel you can use

• extra parsley and chives or tarragon or basil and add a

squeeze or two• of lemon juice)For the salmon• a drizzle of olive oil• 4 portions salmon

fillet, skin-on, about 170g/6oz each

• salt and freshly ground black pepper

To serve• lemon wedges• a few sprigs of

parsley and lengths of chive

Potato Salad

1. If you’re using the walnuts, place in a hot oven (about 200C/400F/Gas 6) for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts.

2. Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred.

3. Cook the potatoes in boiling salted water for about 15-20 minutes until just tender. Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large.

4. Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons or gherkins and walnuts, if using, and toss in as much or as little of the dressing as you want. Serve just warm or, if you’re not eating straight away, refrigerate and return the salad to room temperature before eating.

Courtesy Jo’ Pratt

Serves 6Prep 30 minsReady in10 to 30 mins

ingredients• 2 tbsp walnut

pieces (optional)• 1 tbsp tarragon

or cider vinegar• 2 tsp Dijon

mustard• 2 tbsp olive oil• 2 tbsp walnut oil• 1 tsp honey• flaked sea salt

and freshly ground black pepper

• 900g/2lb new potatoes, such as Jersey Royals or Charlotte, washed or

• scrubbed• 1 tbsp chopped

fresh tarragon leaves

• 1 large shallot, finely chopped

• 2 tbsp chopped cornichons or gherkins







Book Review Too! by Buck Verm

no second ChanceBy harlan Coben When the first bullet hit my chest, I thought of my daughter…Marc Seidman awakens to find himself in an ICU, hooked up to an IV, his head swathed in bandages. Twelve days earlier, he had an enviable life as a successful surgeon, living in a peaceful suburban neighborhood with his beautiful wife and a baby he adored. Now he lies in a hospital bed, shot by an unseen assailant. His wife has been killed, and his six-month-old daughter, Tara, has vanished. But just when his world seems forever shattered, something arrives to give Marc new hope: a ransom note.We are watching. If you contact the authorities, you will never see your daughter again. There will be no second chance.The note is chilling, but Marc sees only one thing-he has the chance to save his daughter. He can’t talk to the police or the FBI. He doesn’t know who he can trust. And now the authorities are closing in on a new suspect: Marc himself. Mired in a deepening quicksand of deception and deadly secrets-about his wife, about an old love he’s never forgotten, and about his own past-he clings to one, unwavering vow to bring home Tara, at any cost. Both a white-knuckle thriller and an emotionally powerful tale about the loyalty of old friends and the bond between parent and child, No Second Chance is another masterpiece from an author who writes “suspense at its finest”



Mulligatawny soup

Serves 4-5Preparation time less than 30 minsCooking time 30 mins to 1 hour

Ingredients25g/1oz butter1 tbsp sunflower oil1 large onion, finely chopped2 garlic cloves, chopped2 medium carrots, cut into 1.5cm/ ?in cubes2 celery sticks, thinly sliced1 medium sweet potato, peeled, cut into 1.5cm/?in cubes1 eating apple, peeled, quartered, cut into 1.5cm/?in cubes1 tbsp medium curry powder1 vegetable or chicken stock cube1litre/1¾ pints boiling water1 tbsp tomato purée1 tbsp mango chutney100g/3½oz easy-cook long-grain rice100g/3½oz natural yoghurt or soured cream, to servefresh coriander or flat-leaf parsley, to garnish (optional)salt and freshly ground black pepper

1. Melt the butter with the oil in a large saucepan and stir in the onion, garlic, carrots, celery and sweet potato. Cook over a medium heat for 10 minutes, stirring regularly until the vegetables are beginning to soften and brown lightly. Stir in the apple pieces and sprinkle over the curry powder. Cook for a further 2 minutes more, stirring as it cooks.

2. Crumble the stock cube into a measuring jug, and pour over the boiling water. Mix to combine. Pour into the pan, and stir in the tomato purée and mango chutney. Bring to the boil, then reduce the heat slightly and leave to simmer for 30 minutes, stirring occasionally . Cook until the vegetables are tender.

3. While the soup is simmering, half-fill a medium pan with water and bring to the boil. Add the rice and return to the boil. Cook for 10 minutes, or until the rice is tender. Drain the rice in a sieve and rinse under running water until cold.

4. When the soup is ready, cool the soup for a few minutes and blend with a stick blender or in a food processor until smooth before stirring in the cooled rice. If you want a more rustic texture to the soup, do not blend.

5. Add enough water to give a good consistency, (about 150-200ml/5½-7fl oz). Heat the soup for 3–4 minutes until piping hot and check the seasoning, add salt and freshly ground black pepper to taste.

6. Ladle the soup into deep bowls and top each with a spoonful of natural yoghurt or soured cream. Garnish with sprigs of coriander or flat-leaf parsley if you like.

Courtesy The Hairy Bikers

recipe





Poached corn-fed chicken with panache of vegetables

Serves 2Prep Time less than 30 minsCooking Time 30 mins to 1 hour

IngredientsFor the chicken1 organic corn-fed chicken, legs and thighs removed (you can use themin another dish)1 litre/1¾ pints chicken stocksalt and freshly ground black pepper25g/1oz butter1 tbsp olive oilFor the vegetables125g/4½oz baby turnips, peeled and halved125g/4½oz Chantenay carrots, or other small carrots75g/3oz curly kale, leaves trimmed and roughly torn75g/3oz frozen peas25g/1oz butter1 tbsp olive oil60g/2½oz black trompette mushrooms

1. For the chicken, place the chicken into a large lidded pan with the stock. Cover with the lid, then bring to the boil, reduce the heat and simmer for 20 minutes.

2. Carefully remove the chicken from the pan and pat dry with kitchen paper. Set the chicken aside.

3. Place the stock back onto the heat and bring to the boil. Reduce the heat and simmer for 5-8 minutes, or until the volume of liquid has slightly reduced. Season with salt and freshly ground black pepper, to taste.

4. Meanwhile, carve the breasts from the carcass and pat dry once more.5. Heat a frying pan until hot, add the butter and olive oil and the chicken, skin-side down.

Fry for 2-3 minutes on both side until golden-brown.6. For the vegetables, bring a large pan of salted water to the boil. Add the turnips and

cook for 3-4 minutes, before adding the carrots. Cook for a further two minutes, then add the kale and peas. Boil for one minute, drain the vegetables and set aside.

7. Meanwhile, heat a frying pan until hot, add the butter and olive oil and fry the mushrooms for 1-2 minutes until just cooked through. Add the drained vegetables to the pan and mix to combine.

8. To serve, divide the vegetables between two soup bowls and place the chicken breasts on top. Ladle the stock over the top and serveimmediately.

Courtesy Delia Smith

recipe





healthy livingWheat Free eating

You can walk into any supermarket and find foods that are sugar free, lactose free and wheat and gluten free. But what does it all mean? Why would you buy a loaf of bread from a special area in the shop that is so much more expensive than other bread and the loaf is smaller too? You would do if you had a wheat intolerance or suffered from Coeliac disease.

Choosing not to eat any form of wheat in your diet may be a choice that you can make yourself, you may feel bloated after eating a sandwich or consuming a pie or a cake, or you may just feel like you want to omit wheat from your diet because you know someone else who has done this and they are feeling better for it. But if you have to stop eating wheat or gluten due to an illness, this is a choice that is made for you.

You would think that it was easy to take this out of your diet wouldn’t you? Its simple, if you can’t eat ‘normal’ bread because it makes you ill, then you just stop eating it, right? Well, yes. That is correct, you can just stop eating it, but there is more to it than this. If you are unfortunate enough to suffer from Coeliac disease you will find that its just not a slice of bread or two that you cannot eat but a whole range of foods. Lets take a look at foods that contain wheat or gluten:

• Bread, rolls, wraps, cobs, pitta breads, naan breads, crumpets, tortilla, crackers

• Cakes, biscuits, muffins, scones

• Sauces, breaded or battered foods

• Some cereals, pasta, flour, most puddings or desserts

• Some forms of medication

• Some chocolates or sweets

• Beer, ale, stout larger

• Soups, onion rings, battered/breaded mushrooms

This is just a small list of foods that are forbidden. It isn’t easy to eat wheat and

gluten free, there are a lot of cafés and restaurants that do not cater for it, even foods such as chips which have no wheat in them can be cooked in the same fat as other foods that contain wheat. This can cause a reaction to a sufferer, making them ill.

The way to eat wheat free is to prepare and cook the foods yourself. There are some wheat free products available and some of the foods are delicious and you wouldn’t be able to tell the difference between them and wheat products. The only draw back is that the foods are not readily available everywhere and they are very expensive. If you do have to eat wheat free it is worth buying a cook book and making your own delicious foods. There are also websites available where you can view recipes to try. Just remember, having to eat a wheat free diet doesn’t mean that you have to go without. Lets just hope that the range of wheat free foods will increase in eateries as it isn’t always the customers choice to eat wheat free, they have to do it for their health.
















WINES :MORE FROM FRANCE

France’s attributes include busy cities and also fashionable resorts, splendid architecture, very interesting culture, plus beautiful coastal areas. Wonderful cuisine, has much to offer. The fabulous wines of France complement the cuisine. France is renowned, worldwide, for excellent, award-winning wines, with some being produced by family winegrowers.

Maryline and Jean-Jacques Smith have run Domaine de Villalin since 1997. Located at Quincy, in the Loire Valley, the traditional methods of production are key to quality. I found their Domaine de Villalin, made using Sauvignon grapes, to be excellent. The expressive bouquet leads to a superb mouthfeel, with a most pleasant finish. www.domaine-de-villalin.com

François Ruhlmann produces wines with the label Cave De Gan. The vineyards are to be found in the areas of Jurançon and Béarn. Their range of wines includes several whites, and some reds which are made using the wonderful Tannat grape variety. The large range of Cave De Gan wines has something for everyone, including dry, to less dry, through sweeter, to full-bodied reds. Château de Navailles, made with Petit Manseng grapes, has an excellent mouthfeel and a very good finish. Domaine du Château, using Tannat grapes, I also found, excellent. Rich red in colour, this wine follows through with a wonderful palate sensation. These are just some from their superb range. www.

cavedejurancon.com

Château La Haye, is located in the heart of Saint-Estèphe vineyard, Bordeaux. The château was built during 1557 and produces high-quality wines. History dictates that the castle sheltered King Henri II of France and Diane de Poitiers, when they met to go hunting. This is commemorated with a monogram incorporating their initials, on the Château La Haye wine labels. Since 2008, Château La Haye is part of the official selection of the Crus Bourgeois. André Bertrem produces exceptional, red wines. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot, provide the richness and smoothness in the powerful, red wines, which will cellar for many years. Château La Haye, Saint-Estèphe wines are certainly powerful and elegant. The bouquet entices to the most excellent palate, with a long finish. Château La Haye, Majesté, is a further, exceptional production. The expressive bouquet of fruits and the intense flavours lead perfectly to the substantial finish. Fine, outstanding wines. www.chateaulahaye.com

As always, Enjoy!

Trevor Langley






Roast shoulder of lamb with herbs and honey

Serves about 4Preparation Time less than 30 minsCooking Time over 21/2 hours

Ingredients1.4kg/3lb shoulder of lamb, trimmedhandful dried camomile (or contents of 4 camomile teabags)½ bunch fresh thyme, leaves only4 sprigs fresh rosemary, leaves only12 fresh sage leaves, roughly chopped1 tbsp dried oreganosalt and freshly ground black pepper1 lemon, juice only1 tbsp good Greek or wild flower clear honey2 tbsp olive oil125ml/4fl oz water

1. Preheat the oven to 200C/400F/Gas 6.2. With the tip of a sharp knife, make shallow scores through the outer layer of skin and fat of

the lamb shoulder, but not into the meat, cross-hatching the entire surface.3. Mix the dried camomile, the thyme, rosemary, sage and oregano together in a bowl.

Season well with salt and freshly ground black pepper.4. Press a handful of the herb mixture into the skin of the lamb, massaging it in well all over

the flesh of the lamb.5. Sprinkle some of the herb mixture across the bottom of a casserole with a lid. Place the

lamb into the casserole, then squeeze the lemon juice over the top, before sprinkling with any remaining herb mix.

6. Drizzle the honey over the top of the lamb and pour over a little olive oil.7. Pour the water into the casserole, then put the lid on. Transfer to the oven and cook for

2½ hours. Check the dish after one hour - the lamb should be taking on a little colour. If the water has evaporated, add a little more to maintain the dish’s moisture.

8. After the 2½ hours cooking the lamb meat should pull away easily from the bone.9. Remove from the oven and allow to rest for 4-5 minutes.10. To serve, using a knife and fork, pull large pieces of meat away from the bone and

arrange on a large serving place. Drizzle the meat with any pan juices and allow guests to help themselves.

Courtesy Valentine Warner

recipe



Honeymoon

How does it feel to be desired by every man and envied by every woman? Wonderful. This is the life Nora Sinclair has dreamed about, the life she’s worked hard for, the life she will never give up. Meet Nora Sinclair.

When FBI agent John O’Hara first sees her, she seems perfect. She has the looks. The career. The clothes. The wit. The sophistication. The tantalizing sex appeal. The whole extraordinary package - and men fall in line to court her. She doesn’t just attract men, she enthralls them. If you dare.

So why is the FBI so interested in Nora Sinclair? Mysterious things keep happening to people around her, especially the men. And there is something dangerous about Nora when Agent O’Hara looks closer - something that lures him at the same time that it fills him with fear. Is there something dark hidden among the unexplained gaps in her past? And as he spends more and more time getting to know her, is he pursuing justice? Or his own fatal obsession?

Second Honeymoon

A walk down the aisle, a resort hotel, a drink on the beach...for these unlucky couples, the honeymoon’s over.

A newlywed couple steps into the sauna in their deluxe honeymoon suite—and never steps out again. When another couple is killed while boarding their honeymoon flight to Rome, it becomes clear that someone is targeting honeymooners, and it’s anyone’s guess which happy couple is next on the list.

FBI Agent John O’Hara is deep into solving the case, while Special Agent Sarah Brubaker is hunting another ingenious serial killer, whose victims all have one chilling thing in common.

As wedding hysteria rises to a frightening new level, John and Sarah work ever more closely together in a frantic attempt to decipher the logic behind two rampages. SECOND HONEYMOON is James Patterson’s most mesmerizing, most exciting, and most surprising thriller ever.

honeymoonand

second honeymoon

byJames patterson

andhoward roughan



March’s forthcoming events at the Palace are as follows:

Saturday, 8th March – The New Theatre Players from The Concordia, Hinckley present ‘Unoriginal Sin’ by David Tristram. Following January’s well received production of ‘Love Letters’, the New Theatre Players are delighted to be returning to the Palace Theatre to present this two act riotously funny comedy by David Tristram. Eve is sweet and innocent. Bill is a rich alcoholic with the sex drive of an adolescent bull on steroids. Eve is engaged to Neville. Bill is married to Jenny. Jenny is having an affair with Jeremy. Miles is Bill’s best friend, or at least he was until he discovered Bill’s underpants hanging from his lightshade in the bedroom! Original sin? There’s nothing original about it anymore. Doors/ bar open at 7.00pm. Performance starts at 7.30pm. Tickets: £5.00. Advance tickets: from The Palace Tel: 01530 262400 or Halls Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability) Please check with ticket outlets to avoid disappointment.

Wednesday, 19th March – Tea Dance from 2 – 4.30pm. Join us at a grand afternoon Tea Dance in historic Ibstock Palace. Enjoy music and a scrumptious afternoon tea, sandwiches and cake. Dance along to music from Eddie The Collector, your DJ and host and receive your free health and wellbeing pack. All for £3.50. The event is in support of National Nutrition and Hydration Week (LCC). Advance tickets: from The Palace Tel: 01530 262400 or Halls Tel: 01530 260460.

Friday, 21st March - Film Night – ‘Captain Phillips’ (12A). The true story of Captain Richard Phillips and the 2009 hijacking by Somali pirates of the US-flagged MV Maersk Alabama, the first American cargo ship to be hijacked in two hundred years. Tom Hanks stars in the tense, action-packed thriller. Doors/ bar open at 7.00pm. Film starts at 7.30pm. Tickets: £5.00/£4.00. Advance tickets: from The Palace Tel: 01530 262400 or Halls Tel: 01530 260460.

Saturday, 29th March - Palace Social Dance. A very popular evening of Ballroom, Latin, and Sequence. Doors & bar open at 7.30pm. Dancing from 8.00pm ‘til 11.00pm. Tickets: £5.00. Advance tickets: from The Palace Tel: 01530 262400 or Halls Tel: 01530 260460.

Coming soon:

Saturday, 5th April - The Everly Brothers and Friends Tribute Show - Including special guest tributes to: Hank Marvin (The Shadows), Buddy Holly & Jerry Lee Lewis. This spectacular 2 hour tribute show is simply unrivalled anywhere. Get your tickets now and enjoy The Temple Brothers as they bring to life, the magic of THE EVERLY BROTHERS!!! Performance start time will be 8pm. Tickets: £10 available from The Palace Tel: 01530 262400 or from Halls, High Street, Ibstock, Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability) Please check with ticket outlets to avoid disappointment.

Regular bookings:

Monday

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

Fitsteps (starts 10th March) – 6.15 – 7.15pm. FitSteps has been designed by Strictly Come Dancing stars Natalie Lowe and Ian Waite. Sally Eastham has been personally trained by them to bring you FitSteps the new dance fitness phenomenon. FitSteps is a unique dance fitness programme. Using the most popular Latin and Ballroom dances, they have developed a dance

the palace


fitness programme that delivers results fast. Contact Sally Eastham on 07966 107244.

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

Tuesday

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

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

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

Wednesday

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

Thursday

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

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

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

Friday

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

Childrens Dance Classes - Beginners Ballet 4.00-4.45pm; Beginners Tap 4.45-5.30pm; Musical Theatre 5.30-6.15pm Contact Miss Jessica of Rochelle School Of Dance (established over 60 years in the area) (01455) 636514, (07949) 121442 or [email protected]

Saturday

Community Morning at the Palace – 10am to 12 noon. Every Saturday (except the 1st Saturday each month) the Palace plays host to groups, organisations and associations from the village, including the Ibstock Historical Society. So if you would like to learn more about what is happening in your community, come along to the Palace. Also a variety of market stalls selling locally produced goods, including delicious home made cakes, plus produce from Ibstock’s very own Dairy, including milk, butter, yoghurt and cream. Light refreshments available.

Sunday

Gatling Fun Productions – local film group - 2.00-4.00pm. Every two weeks (first session was on January 12th, 2014). If you are interested in being involved in the film making business, ring Ian Hodges on 07964 976099 for further details.

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

SEE OUR WEBSITE www.thepalaceibstock.co.uk FOR MORE DETAILS

The Palace Community Centre Ltd., High Street, Ibstock, Leicestershire, LE67 6LH. Tel (01530) 262400.

e-mail: [email protected]


Chocolatemousse

1. Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water).

2. Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilise the egg whites, make them easier to work with and help to prevent over-whisking.

3. Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage - the egg whites will start to collapse and separate into dry froth and runny liquid, and you’ll lose all the air that you’ve whisked in.

4. When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly and vigorously, until thick and well combined - if you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse.

5. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate. Don’t overmix at this stage as you’ll knock out the air bubbles and the mousse will be dense.

6. Spoon the mousse mixture into four Martini glasses. Chill in the fridge for 2-3 hours, or until set.

Courtesy Raymond Blanc

seasonal desserts

Serves 4Prep 2 hoursNo cooking required

ingredientsFor the Chocolate Mousse•170g/6oz good-

quality dark chocolate, minimum 60 per cent cocoa

•solids, roughly chopped

•7 free-range egg whites

•¼ tsp lemon juice

•40g/1½oz caster sugar

Rhubarb fool with lemongrass

1. Wash and trim, but do not peel the rhubarb. Cut into even chunks about 3cm/1¼in long and put into a warm pan with the water, sugar and the lemongrass. Cover and simmer until the rhubarb softens and breaks down - usually this takes about 10 minutes.

2. Strain through a sieve, reserving all the juices and allow the rhubarb to cool down.

3. Whisk the icing sugar into the mascarpone, then gently fold in the crème fraîche and half the rhubarb.

4. Divide the remaining rhubarb among four dishes or glasses and spoon the fool mixture on top. Allow to set and cool in the fridge. Serve with the chocolate shavings on top.

5. For the rhubarb lemonade, pass the reserved rhubarb liquid through a fine sieve, then add lemon juice to taste. Add the sweet wine if you want to make it alcoholic and chill well in the fridge.

6. Serve in small iced glasses with the fool and some shortbread biscuits or Tuille biscuits.

Courtesy Steven Saunders

Serves 4

Prep 30 mins

Ready in

10-30 mins

ingredientsFor the rhubarb fool• 700g/1½lb rhubarb• 2 lemongrass stalks

very finely chopped to almost a powder

• 100ml/3½fl oz water• 140g/5oz unrefined

organic sugar• 110g/4oz icing sugar• 150ml/¼ pint crème

fraîche (preferably

organic) or 1 small carton

• 150ml/¼ pint mascarpone cream

• 4 tbsp white chocolate, grated or peeled into shavings

For the rhubarb lemonade• 1 lemon, juice only• 1 small glass sweet

wine, optional


March is a good time to divide and re-plant your perennials like hardy geraniums, Crocosmia (montbretia) hostas, solidago (Golden rod) Astilbe & peonies. Snow drops can be divided too.

Slugs & snails will be slipping out at night as the temperature rises, nibbling at them nice new plant shoots. So keep your eye out for them. Get some slug pellets down as soon as new shoots appear, especially hostas

It is also time to hard-prune late-flowering shrubs, such as caryopteris, buddleia davidii (butterfly bush), leycesteria and lavatera, but delay for another 3-4 weeks in cold areas that are still subject to regular frost.

Lightly prune mophead and lacecap hydrangeas, taking off the old flower heads and cutting just above a strong pair of buds. Remove very spindly twigs. On old, congested bushes, take out some of the oldest stems at ground level. Hard prune Hydrangea paniculata and its cultivars, such as ‘Kyushu’ and ‘Grandiflora’, to leave two or three pairs of buds on each branch.

The popular silver-leafed pear tree Pyrus salicifolia ‘Pendula’ has wiry, weeping branches that tangle into a bird’s nest if left unpruned. You can take advantage of this habit and trim it into a dense, topiarised ‘mophead’, after its April flowering. But March is the best time to prune.

If not already done lift and divide congested clumps of Snowdrops while still in leaf.

March is a good time to plant or move evergreens, as the weather warms up and root activity commences, but before new shoots have opened.

Evergreen hedges such as yew and cypress should also be planted now. Pot-grown hedging evergreens can be planted at any time, but they will establish better if planted now or in the autumn. Bare-rooted hedging evergreens should be planted quickly now, and should be watered well over the next three months. Cold winds can burn plants whose root systems have been recently disturbed, and it pays to protect very exposed plants from wind until they are established.

Prune the butterfly bush Buddleia davidii hard back to a framework of older wood at 60-120cm. Shoots will already be starting to grow. No matter. Cut hard back to the size you require, even if it leaves the plant entirely leafless. Flowers will be on the ends of this year’s growth. Buddleia globosa, which has orange spherical flowers, and the delicate weeping Buddleia alternifolia both flower on old wood, and should be more lightly pruned after flowering in late spring.

Be patient still, and wait to prune back grey and tender shrubs damaged by winter cold, such as ceanothus, phlomis, helichrysum, salvia, artemisia, etc. Sage (Salvia officinalis) and many artemisias tend to layer themselves down, producing roots from twigs touching the ground. These can be severed and planted elsewhere next month.

This Months Jobs in the Garden


just for kids


The Monuments Men(2014)

Based on the true story of the greatest treasure hunt in history, The M o n u m e n t s Men is an action drama focusing on an unlikely World War II platoon, tasked by FDR with going into Germany to rescue artistic masterp ieces from Nazi thieves and returning them to their rightful owners. It would be an impossible mission: with the art trapped behind enemy lines, and with the German army under orders to destroy everything as the Reich fell, how could these guys - seven museum directors, curators, and art historians, all more familiar with Michelangelo than the M-1 - possibly hope to succeed? But as the Monuments Men, as they were called, found themselves in a race against time to avoid the destruction of 1000 years of culture, they would risk their lives to protect and defend mankind’s greatest achievements. From director

George Clooney, the film stars George Clooney, Matt Damon, Bill Murray, John Goodman, Jean Dujardin, Bob Balaban, Hugh Bonneville, and Cate Blanchett. The screenplay is by George Clooney & Grant Heslov, based on the book by Robert M. Edsel with Bret Witter. Produced by Grant Heslov and George Clooney.

Captain America - The Winter Soldier (2014)

After the cataclysmic events in New York with The Avengers, Marvel’s “Captain America: The Winter Soldier” finds Steve Rogers, aka Captain America, living quietly in Washington, D.C. and trying to adjust to the modern world. But when a S.H.I.E.L.D. colleague comes under attack, Steve becomes embroiled in a web of intrigue that threatens to put the world at risk. Joining forces with the Black Widow, Captain America struggles to expose the ever-widening conspiracy while fighting off professional assassins sent to silence him at every turn. When the full scope of the villainous plot is revealed, Captain America and the Black Widow enlist the help of a new ally, the Falcon. However, they soon find themselves up against an unexpected and formidable enemy—the Winter Soldier.


Your Stars for the Month 2014 by Dan Worthaus

your stars

Aries - March 20th - April 20th

Venus entered your sign in February, augmenting your overall charm and perhaps bringing gifts, money, and favours your way. This month, Venus moves “backwards”, and it’s time for introspection. This is particularly true after the 15th, when Mars enters Pisces, the sign just behind yours. It’s time to revise your plans and put off new initia-tives until you have more confidence in them. Others may not be getting you--perhaps misunderstanding your intentions--for the time being. A partner may be distant. Taurus - April 21st - May 21stMatters from the past creep up and demand your attention. This is a good month in which to solve old problems and finally lay them to rest. Nevertheless, your public or professional life is quite busy, particularly in the first week of March. Friends are supportive. A lover (and in some cases, a child) needs some attention, and it’s time to sort that out. A surprise surrounding a friend or family member is likely on the 12-13. Gemini - May 22nd - June 21stSome complications surrounding friends and lovers are quite possible this month, and you’re likely to find these people in your life dredging up old issues. Give others space. While you begin the month in an adventurous mood, you quickly realize that there are a lot of responsibilities to take care of. Family matters grab your attention as well, around the 10th, and then on the 12-13, surprising events and communications occur through your work. Cancer - June 22nd - July 23rdThere are some wonderful and perhaps surprising opportunities that have to do with legal affairs, travel, or education this month, particularly around the 12-13 and 21-23. Nevertheless, complications and setbacks are likely, but are only temporary. Career matters could be causing you some concern, but try not to fret over details. Instead, come up with a better game plan. A relationship is reaching new depths of intimacy in March, and there’s quite a bit of talk and activity that stimulate changes in how you approach each other, particularly in the first week of the month. Leo - July 24th - August 23rdYour close personal relationships continue to take centre stage in your life this month, dear Leo. A close partner could seem a little mysterious or even elusive, but this only serves to intrigue you more. It’s a good month for deepening a connection, but do prepare yourself for some communication snafus. Travel, legal, or educational plans may not be moving forward at the speed you’d like them to be. Likely, money shared, borrowed, or loaned will be big topics on the table now. In fact, some surprising events surrounding shared possessions and funds, as well as intimate matters, are likely around the 12-13 and 21-23. Virgo - August 23rd - September 22ndThe month begins with a strong focus on your health and work routines, dear Virgo. You could be digging up interesting information now, and there is likely to be quite a fuss over it in the first week of the month. The focus turns to a close partnership or friendship towards mid-month, when a special someone could be putting his/her cards on the table. While it’s not a time to sweep matters under the rug, some care should be taken in all love matters this month, particularly those surrounding shared finances and intimacy.


Libra - September 23rd - October 23rdMarch brings a more serious tone than February, dear Libra, although the first week is likely still about “fun and games”. Work matters become increasingly into focus, and you are feeling more introspective. It’s not that you lack confidence, but you tend to recognize the need to look within for answers. Questioning your plans is likely, and in fact quite necessary. Surprises on the job or regarding health are likely on the 12-13 and 21-23. The 11-12 also brings some fabulous news and highly motivating conversations. Scorpio - October 24th - November 22ndYou’re moving towards a more playful and fun frame of mind in March, dear Scorpio. Romantic surprises are likely around the 12-13 and 21-23. There could also be surprising turns of events surrounding creative projects, children, and family matters during these periods. Invitations to go out and have some fun should be grabbed. While love matters do pick up pace, some care is necessary when it comes to a close partnership. The 10th brings your obligations to friends or groups to light. Going over past errors or problems is likely on the job. Sagittarius - November 23rd - December 21stThe first week of March continues the busy theme of last month for you dear Sagittarius, after which life settles down a tad. While there are bound to be some surprises on the home front, particularly on the 12-13 and 21-23, your focus is on settling in and keeping the peace. The 10th brings the culmination of an important work project or a scurry of activity on the job. Events occur that highlight your responsibilities in your professional life.Capricorn - December 22nd - January 20thThis month, dear Capricorn, you are busy building your resources, buying new things that have long-term “shelf life”, and thinking up ideas about how to make more money. Financial matters are in focus. Sensual pleasures appeal more than usual. Around the 9th, some drama with regards to a spouse’s income, or your taxes and investments, may occur. It could be time to settle some of your debts, financial or otherwise. What makes you feel comfortable and secure needs to be balanced with your attention to other people’s needs and comfort levels. Aquarius - January 21st - February 19thYou are getting a lot of attention, and others are turning to you for advice. Money matters become a big focus from the 8th forward, and unanticipated events surrounding your personal finances are likely, particularly on the 12-13 and 21-23. Responsibilities to others, particularly on a financial level, become hard to ignore around the 10th. The 12-13 is also a strong period for enhancing or attracting a close partnership. Creative projects could bring financial reward this month. Pisces - February 20th - March 20thMarch is a strong month for reassessing your finances and making a budget, dear Pisces, but it’s not a favourable time for making important purchases. If you do make a big outlay, you are likely to regret it next month, so hold off if you can for the time being. It’s better to hold on to your money now. From the 8th forward, you’re getting a lot of attention. A partner has your wants and needs in mind, and work matters are favoured. Your responsibilities to a special someone are hard to ignore around the Full Moon on the 10th.


Sunday 2nd March 2014Counterfeit Sixties Show. Re-live the sounds of the swinging sixties, as Britain’s No. 1 tribute show brings alive the magic of the sixties, with their tribute to over twenty five bands of that era. The show encompasses everything from that period, from the clothes that were worn, to flashbacks from television history, including: TV programmes, adverts and even clips from the original bands. The Counterfeit Sixties presents a showcase of the great bands of this unforgettable time. The fantastic music of The Beatles, The Rolling Stones, The Who, The Dave Clark Five, The Kinks and The Monkees - to name but a few - all recreated in this stunning show. The band members have performed their unique tribute shows all over the UK and abroad, and have a wide range of experience in that field. The members of the band have individually worked with notable sixties’ artists such as The Searchers, The Ivy League, The Fortunes, The Tremeloes and many more. Join us for a night of sixties nostalgia! At Century Theatre at Snibston 7.30pm - 10.00pm. Tickets £14 & £16. For more details call 01530 278444.

Friday 7th March 2014

Le Week-End (15). A married couple revisit Paris to try to revitalise their marriage. Romantic comedy starring Jim Broadbent, Lindsay Duncan

& Jeff Goldblum. At Century Theatre, Snibston starting at 7.30pm. Admission £3.50 pay on the door. For more details call 01530 278444.

Friday 14th March 2014

The Lindisfarne Story. A celebration of the Tyneside group’s music and achievements with former front man Billy Mitchell and founder member Ray Laidlaw. At Century Theatre, Snibston starting at 7.30pm. Admission £15. For more details call 01530 278444.

Saturday 15th March 2014

A Concert given by Ashby Ukulele Orchestra at St. Helen’s Church, Ashby De La Zouch at 7.30pm. Admission £6.00. Proceeds shared between St. Helen’s Church and Burton Breast Care Unit.An opportunity for a sing a long and a joyful evening.Tickets from alanbetteridge.com 01530 416952 or Mary Danaher 01530 836122

Friday, 21st March 2014

Film Night – ‘Captain Phillips’ (12A). The true story of Captain Richard Phillips and the 2009 hijacking by Somali pirates of the US-flagged MV Maersk Alabama, the first American cargo ship to be hijacked in two hundred years. Tom Hanks stars in the tense, action-packed thriller. Doors/ bar open at 7.00pm. Film starts at 7.30pm. Tickets: £5.00/£4.00. Advance tickets: from The Palace Tel: 01530 262400 or Halls Tel: 01530 260460.

Saturday 29th March 2014

Italian Market. Authentic Italian Market - provided by “Italia in Piazza”. Traders import directly from carefully selected producers across Italy. Cheese, Cured Meats, Olives, Olive oils, Balsamic Vinegars, Bread sticks, Biscuits, Torrone, Chocolate, Pasta, Herbs, Pasta sauces, Sausages etc. At Brook Street, Ashby de la Zouch. 10.00am to 4.00pm. Admission Free. For more information call 01530 416961.

Sunday 30th March 2014

Freddy Dare & The Ginger Robber. Live professional touring drama for all ages featuring theatre, film, great music and a dazzling script. An ideal show for Mother’s Day, influenced by Billy Elliott and Strictly Come Dancing, with a boy’s love for his mother at its heart. At Century Theatre, Snibston starting at 7.30pm. Admission £8 advance, £10 on the door. For more details call 01530 278444.

3rd Coalville Brownies

Always welcomes new members, meeting on a Monday night term time at Belvoirdale School, Coalville, 6-7:30pm. Phone 01530 450 545, or 07968 343 562. Email [email protected]

It’s free to have your event details published in the What’s On section. Either email us with your details to [email protected] or fill out our on-line event form at www.whatsaround.co.uk. Space permitting we’ll get your event noticed.

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What's Around Magazine March 2014