what's around magazine november 2014

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Contents

General

5 Hospice Hope - Lights of Love

24 It’s Flu Jab time again

28 Light your Fire - What Logs?

37 Visit Santa in his Enchanged Frozen Castle

45 Grape Expectations: Italy

62 Compost at Home

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 2HFWhilst every care has been taken to ensure that the information contained within this publication is accurate, neither the publisher, printer nor its editorial contributors can accept, and hereby disclaim, any liability to any party to loss or damage caused by the errors or omissions resulting from negligence, accident or any other cause.

All rights reserved. No part of this publication may be reproduced, stored in any retrieval systems or transmitted in any form - electronic, mechanical, photocopying, recording or otherwise - without the prior permission of the publisher.

What’s Around Ltd. does not officially endorse any advertising material contained within this publication. Nevertheless, it will from time to time, recommend individual services and or businesses which have either been recommended by readers, contributors or by our own personal experience.

Front cover photo“Berries at Sense Valley”by Lesley Hextall Photography

Copy deadline fordeC 2014 is 17th nov 2014

Food & Drink

8 Seasonal Recipes

16 Roast pheasant with lemon and rosemary

20 Shepherd’s pie with spiced parsnip mash

44 Wild Scottish venison with port

50 Seasonal Desserts

Monthly Features

10 Crossword

10 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

58 Index of Advertisers

58 Small Ads/Classifieds

Film ReviewPage 53

Seasonal DessertsPage 50

Flu JabPage 24

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Pumpkin risotto

with crispy sage

1. Heat the stock until almost boiling and then keep over a very low heat. In a separate heavy-based saucepan sweat the onion in the oil until soft but not browned. Add the chopped sage and cook for a couple more minutes.

2. Add the rice and mix well for a few seconds to coat the grains with oil, then pour in one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. Add the pumpkin or squash and a little more stock, and continue to simmer gently until the stock is absorbed.

3. From then on add more stock a little at a time, until the pumpkin is soft and the rice nicely al dente. You may not need all the stock, but the texture should be loose and creamy.

4. When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy - it takes a matter of seconds.

5. Stir the butter into the risotto, and season well with salt and pepper. Divide into four servings and throw a few crispy sage leaves over each portion. Bring the cheese and a grater to the table for your guests to serve themselves.

Courtesy Hugh Fearnley-Whittingstall

seasonal recipes

Serves 3-4

Prep 30 mins

Cooking time

10-30 mins

ingredientsFor the pumpkin risotto • 570ml/1 pint

vegetable or chicken stock

• 1 small onion, chopped

• 12 fresh sage leaves, chopped finely

• 2 tbsp olive oil• 170g/6oz arborio

(risotto) rice • 250g/9oz pumpkin

or butternut squash,

diced small• 50g/2oz butter• salt and freshly

ground black pepper

For the crispy sage • 12-16 fresh sage

leaves• 2 tbsp sunflower oilFor serving • piece fresh

parmesan, or vegetarian parmesan-style grating cheese

Steamed sea bass with bok choi, ginger, lemongrass

and a rice noodle salad

1. For the sea bass, heat a pan of water and place a steamer on top. Take a piece of foil. Scrunch up the edges to make a circle with a wall round the edge. Make it the right size to fit into the steamer.

2. Put a few leaves of bok choi onto the foil and place the fillets on top. Add more bok choi, ginger and lemongrass and pour over the sesame oil and soy sauce. Sit the foil in the steamer, put the lid on and steam for about four minutes until the fish is cooked (depending on the size of the fillets).

3. For the rice noodle salad, place the rice noodles in a large bowl, cover with boiling water and leave for two minutes. Alternatively cook the noodles according to the packet instructions.

4. Drain and place back in the bowl along with the spring onions.

5. To make a dressing, place the garlic, ginger, chilli, palm sugar, mint, coriander in a pestle and mortar and pound to a paste. Add the vinegar, lime juice and oil and pound some more.

6. Just before serving dress the noodle salad and mix.

7. To serve, place some of the noodles on each serving plate. Lift the fillets from the steamer and place them on top of the noodles. Pour the sauce from the foil into the pestle and mortar and mix it, then pour some over the fish.

Courtesy James Martin

Serves 4Prep 30mins Cooking time10 to 30 mins

ingredientsFor the sea bass• 4 bok choi, cut into

halves• 2 sea bass fillets, skin on• 2cm/1in knob fresh root

ginger, thinly sliced• 2 sticks lemongrass,

bruised and chopped in half

• 2 tbsp sesame oil• 2 tbsp soy sauceFor the rice noodle salad• 250g/9oz rice noodles• 4 spring onions, trimmed

and thinly sliced

• 2 garlic cloves, roughly chopped

• 5cm/2in piece fresh root ginger, roughly chopped

• 1 long red chilli, roughly chopped

• 3 tbsp palm sugar (or substitute soft brown sugar)

• 3 tbsp roughly chopped fresh mint

• 3 tbsp roughly chopped fresh coriander

• 2 tbsp rice wine vinegar• 2 tbsp lime juice• 1 tbsp vegetable oil


Book Review Too! by Buck Verm

the escape (John puller 3)By david Baldacci

Military CID investigator John Puller has returned from his latest case to learn that his brother, Robert, once a major in the United States Air Force and an expert in nuclear weaponry and cyber-security, has escaped from the Army’s most secure prison. Preliminary investigations show that Robert - convicted of treason - may have had help in his breakout. Now he’s on the run, and he’s the military’s number one target.

John Puller has a dilemma. Which comes first: loyalty to his country, or to his brother? Blood is thicker than water, but Robert has state secrets which certain people will kill for. John does not know for sure the true nature of Robert’s crimes, nor if he’s even guilty. It quickly becomes clear, however, that his brother’s responsibilities were powerful and far-reaching.

With the help of US intelligence officer Veronica Knox, both brothers move closer to the truth from their opposing directions. As the case begins to force John Puller into a place he thought he’d never be - on the other side of the law - even his skills as an investigator, and his strength as a warrior, might not be enough to save him. Or his brother.


Roast pheasant with lemon and rosemary

Serves 6Prep Time less than 30 minsCooking Time 10 to 30 mins

Ingredients2 hen pheasants, young and tender2 lemons, quartered3-4 fresh rosemary stalkssea salt and crushed black pepper12-15 garlic cloves100ml/3½fl oz extra virgin olive oil125ml/4½fl oz white wine

1. Preheat the oven to 200C/400F/Gas 6. Using a heavy, sharp knife or a pair of poultry or kitchen shears, cut the pheasants in half down the back, removing the backbone. Discard the backbone, then chop the pheasants in half down the middle. Trim off any fat or bruised bits.

2. Place the pheasants in a large bowl. Squeeze over the lemon juice and add the lemon quarters to the bowl. Bruise the rosemary stalks with your hands and add them to the bowl. Season with salt and freshly ground black pepper.

3. Lightly crush the garlic cloves with the flat side of a knife or with your hands, but don’t peel them. Add them to the bowl. Pour over the olive oil and the white wine. Mix well and leave the pheasant to marinate for about 20 minutes.

4. Heat a heavy-based frying pan (don’t add oil).

5. When the pan is hot, remove the pheasant pieces from the marinade and sear them, skin-side down, to colour. Turn the pieces and brown the other side. Do this in batches so that you don’t crowd the pan.

6. When the pieces are browned, place them in a roasting dish. Pour over the white wine and the marinade from the bowl.

7. Place the pheasant in the oven and roast for 20-30 minutes, until tender and cooked through (the juices will run clear when the thigh is pierced with a skewer). Remove from the oven and rest for 10-15 minutes.

8. When rested, cut the pheasant into serving pieces and pile onto a large plate. Pour the pan juices over the top and spoon over the lemon, rosemary and garlic.

9. Serve with boiled potatoes and a green salad or good bread.

Courtesy Mike Robinson

recipe


Shepherd’s pie with spiced parsnip mashServes 4Preparation 30 mins to 1 hourCooking Time 1 to 2 hours

Ingredients

For the topping900g/2lbs large parsnips, peeled and cut into large chunks2 onions, sliced50g/2oz butterlarge pinch ground cumin1 tbsp freshly ground coriander seeds1 tbsp garam masalaabout 50g/2oz butter salt and freshly ground black pepper

For the filling2 leeks or onions, chopped1 carrot, diced3 tbsp dripping or butter4 Italian brown mushrooms, sliced450g/1lb cooked roast lamb, minced, or raw lamb mince1 tbsp flour1 tbsp tomato purée250ml/9 oz hot lamb or chicken stock1 bay leaf 1 sprig thyme1 tbsp Worcestershire sauce

1. Simmer the parsnips in salted water until tender - about fifteen to twenty minutes.

2. While they are cooking, fry the onions in the butter over a moderate heat until soft and translucent.

3. Stir in the spices and continue cooking for a further two minutes, until fragrant.

4. Drain the parsnips. Mash them with a potato masher, stirring in the butter, salt and freshly ground black pepper, then the sliced onions. Set aside.

5. In a large pan, cook the chopped leeks (or onions) and the diced carrot with the dripping or butter, until they are meltingly soft and golden - don’t worry if they have caught slightly at the edges.

6. Add the sliced mushrooms and cook for a further five minutes, then stir in the minced meat. The meat must brown a little here and there, so do not stir it too often. Leave to cook for five minutes or so, breaking it up as necessary.

7. Add the flour and the tomato purée. Continue to cook, stirring regularly, for three or four minutes - tomato purée is bitter if not thoroughly cooked.

8. Pour on the hot stock, add a bay leaf and a sprig of thyme and bring to the boil. Turn down the heat and leave to simmer very gently for 25-30 minutes. Preheat the oven to 190C/375F/Gas 5.

9. Season the filling with salt, Worcestershire sauce and a few grindsof black pepper - be generous.

10. Scoop the mixture into a large baking dish and spoon dollops of mashed parsnip over the top. Bake for about 25 minutes until thetopping is golden brown.

Courtesy Nigel Slater

recipe

COOK’S NOTE

Using parsnips instead of

potatoes adds a gently

earthy spice to this classic

familysupper.


healthy living

It’s Flu Jab time againYou know the bad weather is on its way when you see the signs plastered around the doctor’s surgery for flu jabs. It is available free on the NHS to people over a certain age, pregnant women, young children and individuals with specific health problems. If you do not fit this criteria you can also obtain the jab from a pharmacy at a small cost.

Although the flu jab helps to prevent you from getting the flu it doesn’t stop you contracting other viruses or other strains of the flu. So what can you do to remain fit and well as the winter approaches?

Keep warm: No one wants to feel the cold and have numb fingers and toes. As the temperatures drop the heating goes up as do the bills. It is important to keep warm, e s p e c i a l l y for the older g e n e r a t i o n . As fuel bills are rocketing, the decision to put the heating on higher is a tough one to make. There are other ways that you can keep yourself warm this winter. Wrap yourself up in layers, have hot drinks and move about. Fill up the hot water bottles and cover them over to protect yourself from burns. It is amazing how much heat generates from them. Other ideas to keep warm are to draw your curtains as dusk approaches and close all the doors in the home to block out drafts.

Eat well: Eating well means filling your plate with healthy foods that contain antioxidants. Eat fresh fruits and vegetables daily and try not to over indulge on high calorie, high fat

foods over the winter months. Have a stock of packet and tinned soups in the cupboards in case the weather turns nasty and you are unable to get out. Alternatively, make a batch of vegetable soup and freeze it.

Exercise more: Not only will this keep you warm it will also help to prevent weight gain. A brisk walk in the cold will help to increase your circulation, help to fight of infection and make you feel better.

Hot drinks: When it’s cold outside, the last thing you want is a glass of cold water to drink. A hot drink warms you up, but just be careful about what you are drinking. A latte can contain over 340 calories per cup, hot chocolate can have almost 550 calories per mug and a cappuccino

contains around 200 calories. Try changing a few things to make your drinks a little less calorific. Have skimmed milk instead of full cream milk, opt for sweetener instead of sugar, don’t have the cream and marshmallows on top of your hot

chocolate and always have a small version of the drink. Alternatively, have a cup of tea!

Remember, you must keep fit and healthy over the winter and make sure that if you do have a cold, throw away used tissues, use hand sanitizer and always wash your hands. Although it is important not to lose time off work, think about your working environment. If you are coughing and spluttering and feel dreadful, those particles that you cough or sneeze out are making their way to their next victim.


Light your fire!Recent years seem to have seen a resurgence in the numbers of people returning to more traditional ways of heating their homes and in particular wood burning stoves have seen a big rise in sales.

Wood is a renewable energy source and here in the National Forest we are growing lots of it! While the price of logs has risen along with demand the cost can still compare well with other forms of heating and there really is no denying that a wood fire gives a really cosy feeling to a home.

Many of those who are having wood burners installed now will never have had experience of either lighting a real fire or buying fuel for one so, with the help of local business Eden Tree Care, we bring you a guide to buying your firewood and how to build a good fire.

Buying logs in this country is strange as there is no ‘standard measure’. Many companies advertise logs for sale but it is important that you ask the right questions prior to ordering to ensure you know firstly that you are receiving a quality product that is right for your needs and secondly just how much of it you are purchasing.

Types of wood

softwood – includes Cedar, Cypress, Fir, Larch, Pine, Spruce and European Yew. Softwoods burn quickly but produce a low amount of heat.

Hardwood – includes alder, ash, birch, boxwood, fruit trees, elm, hornbeam, maple, oak, walnut and willow. Hardwoods are much denser than softwoods so they burn hotter.

Green wood – this is wood that has recently been cut and not had time to season. Green wood has a high water content (this can be more than 50%), it does not burn well and can cause a tar like build up in the chimney. Green wood needs to be stored undercover and allowed to dry out before it becomes seasoned and ready to burn.

seasoned wood – has much lower moisture content and is easier to burn.

when buying wood ask for hardwood and check

how long it has been seasoned for. Ideally wood should have been stood for at least one summer (preferably two) before it is used for logs. Order early – demand will escalate as the weather gets colder. As winter goes on suppliers may need to top up their stocks and this wood may not have had as long to season. Buying early and storing under cover is best. Build a good wood store that is covered but has good air circulation and keep it well stocked.

Check what quantity you are buying. We are in the strange situation in this country where wood is normally sold by the load – but there is no standard for what a load comprises! If you were buying a bag of apples you’d expect to know roughly how many that was – ask how big your load of wood is going to be. Many suppliers use one tonne builder’s bags for their loads.

How long will your logs be? If you have a small wood burning stove you may need your logs cutting down to a certain size – ask if the company

you are ordering from will to do this.

Check your logs when they arrive – make sure that the load

you receive is the size and standard that you ordered.

If you are using a new supplier it is often a good idea to order just one load first and then, if you are happy with the product, put in a larger order to see you through the

winter.

Tips foR liGHTinG youR fiRe:

Start the fire using rolled up newspaper topped with kindling (small sticks). Make sure that air can circulate around the sticks. Once the paper and kindling is alight let the heat build and then slowly add larger pieces of wood until the fire is established. Be patient!

Know your log burner and how the air flow controls work. Use maximum air flow when starting the fire and gradually close this down to control the burning once your fire is established. Keep the door closed to maintain heat levels and don’t empty out all the ashes – wood burns better on a bed of ash.

finally, don’t forget to have your chimney swept regularly.


Wild Scottish venison with port, figs and potato wedgesServes 4Prep Time: less than 30 minsCooking Time: 30 mins to 1 hour

For the potato wedges100ml/3½fl oz cold-pressed rapeseed oil4 large potatoespinch smoked sea saltFor the venison100ml/3½fl oz cold-pressed rapeseed oil5 small red chillies, whole4 small red onions, finely sliced800g/1lb 12oz wild Scottish venison haunch steaks200g/7oz soft dried figs50ml/2fl oz port150ml/5fl oz balsamic vinegarwatercress salad, to serve

1. For the potato wedges, preheat the oven to 200C/400F/Gas 6. Warm the rapeseed oil in a baking tray in the oven.

2. Slice the potatoes into wedges as thickly or thinly as you like, rinse under cold running water and pat dry with a tea towel (you don’t want any droplets of water left on the wedges).

3. Add the wedges to the hot oil and bake until golden and crisp - about 40 minutes - turning only once half way through. (Baking time is dependent on the thickness of the wedges.)

4. For the venison, heat half the rapeseed oil in a heavy frying pan. Add the chillies to the hot oil and coat completely, cooking for about two minutes or until the skins just begin to blister.

5. Stir in the red onions and cook for three minutes. Add the venison steaks, turning to seal all sides of the meat. Cook for about eight minutes for medium-rare. Add the figs and remaining oil, then the port and the balsamic vinegar and reduce for about three minutes.

6. Serve the venison with a watercress salad and a sprinkling of smoked sea salt over the potato wedges.

Courtesy Rob Mackenzie and Andy Waugh

recipe

COOK’S NOTE

Because venison is so low in

fat, cook it quickly and keep it

on the rare side or it will be

tough.


GRAPE EXPECTATIONS: ITALY

Italy has wonderful cuisine and produces splendid wines. A lot of this can be enjoyed around the world, including the UK. Wine has been produced in Italy for many centuries, with high-quality grape varietals being grown, such as Chardonnay, Sauvignon Blanc, Viognier, Sangiovese, Syrah, Cabernet Franc and Cabernet Sauvignon, plus Merlot and Nero d’Avola, amongst numerous others. Many of the wine growing families of Italy have generations of experience and knowledge. Italian wines are world-renowned for their excellent quality and character.

Ferruccio Biondi-Santi released the first ‘modern version’ of Brunello di Montalcino in 1888, utilising the knowledge and expertise from previous generations of the family and also himself. Subsequently, it soon followed that these wines gained international recognition. Today, multi award-winning Biondi-Santi wines are known globally, for their impressive character and expressions.

Biondi-Santi, Brunello di Montalcino, Annata (Tenuta Greppo), is, indeed, a majestic wine. The Annata is produced using Sangiovese grapes from the vineyards of Greppo, between 10 and 25 years of age. This deep, ruby-red wine, has an excellent bouquet and mouthfeel, with a full, well-balanced palate and long finish. The production is aged in oak

casks and will age further, for some 20-40 years. An exceptional wine, chosen by many connoisseurs. Biondi-Santi, Rosso di Montalcino (Tenuta Greppo), is produced utilising the younger Sangiovese grosso vineyards, that are between 5 and 10 years old, located on the Greppo Estate. Intense ruby-red in colour, this wine has a very good bouquet, which leads, enticingly, to a wonderful balance and sensation of fruits, on the palate www.biondisanti.it

Jacopo Biondi-Santi, Braccale (Toscana) and Jacopo Biondi-Santi, Sassoalloro (Toscana), I also found to have most pleasant bouquets and to be very acceptable, on the mouthfeel and palate, too. www.jacopobiondisanti.it

Italy produces some exceptional wines, using high-quality grapes, in a climate well-suited to wine productions. I found these wines to be superb and most-able to match with many dishes, including red meats, perfectly. Details of the full ranges are available on the websites.

As always, Enjoy!

Trevor Langley


In his new autobiography, written with characteristic humour and often outrageous candour, Graham shows that life is more than just a series of dates and it’s really the things you love that make you who you are. From his beloved dogs to his rediscovered love of Ireland, the men Graham has loved and lost to his love affair with New York. It’s been ten years since Graham last hit our shelves and being a decade older he has come to realise that what makes a life interesting is less what happens to you and more what inspires and drives you.

Graham Norton’s career has spanned the last two decades, seeing him ‘transition from risqué Channel 4 comedian to national treasure’ (Evening Standard), and he has entertained an audience of millions in Father Ted, as the hilarious host of Eurovision, and on his primetime BBC1 TV and weekly BBC Radio 2 shows. He is loved across the nation for his delight in the peculiar for his ability to find humour and a common ground in all that life brings.

In The Life and Loves of a He Devil is Graham shows us it’s really the things you love that make you who you are.

Graham Norton is one of the UK’s most treasured comedians and presenters. Born in Clondalkin, a suburb of Dublin, Norton’s first big TV appearance was as Father Noel Furlong on Channel 4’s Father Ted in the early 1990s. He then secured a prime time slot on Channel 4 with his chat shows So Graham Norton and V Graham Norton.

Known for his quick wit and flamboyant style Graham began hosting a variety of talent shows on BBC1 from Strictly Dance Fever and Andrew Lloyd Webber’s How Do You Solve A Problem Like Maria? to The Eurovision Song Contest and the BAFTAs. Graham was soon approached by the BBC to front his own self titled chat show The Graham Norton Show in 2007.

Graham Norton has won 5 BAFTAs for Best Entertainment Performace. He presents a show on BBC Radio 2 every Saturday and also writes, as Agony Aunt, weekly in a column for theTelegraph.

the life and loves of a he

devilby

Graham norton


November’s forthcoming events at the Palace are as follows: Saturday, 1st November – The newly formed ‘Palace Players’ present A Murder Mystery Evening, ‘Who Killed the Holiday Rep?’ How good a sleuth are you? Could you be a ‘Miss Marple’ or the next ‘Sherlock Holmes’? A fun night of ‘dead ends’ and ‘red herrings’. Door/Bar open at 7.00pm. Starts at 7.30pm. Tickets: £5.00 available from The Palace Tel: 01530 262400 or Halls Electrical Tel: 01530 260460.Friday, 7th November – Film Night – ‘A Day at the Cinema during the First World War’. A series of films made in years 1914/18, featuring a variety of genres from comedy, animation, drama, serial thriller and public information films. Films start at 7.30pm. Tickets: £5.00/£4.00. Advance tickets: from The Palace Tel: 01530 262400 or Halls Electrical Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability) Saturday, 8th November - Hospice Hope Charity Fundraising Antique Valuation Evening. – Bring along your antiques and have them valued by our expert. 7.00-10.00pm. Licensed Bar. Telephone Jim Best or Stewart Shepherd on 01530 560988 for futher details.Friday, 14th November - Skittles Night with supper included. Doors/Bar 7.45pm. Starts at 8.00pm. Tickets: £5.00 from Halls Electrical, High Street, Ibstock, Tel: 01530 260460 or The Palace Tel: 01530 262400.Sunday, 16th November THE PALACE INDOOR CAR BOOT SALES ARE BACK! 9.00am ‘til Mid-day. Pick up a bargain! Admission 20p. For more details or to book a stall call Gary on Tel 01530 262400. (Also on Dec. 7th, Jan. 18th, Feb 15th and March 22nd)Friday, 21st November –The nationally acclaimed, Pentabus Theatre Co. present ‘Each Slow Dusk’. A startling new play about action, humanity, and the legacy of war. This astonishing production immerses you in the reality of conflict in vivid, thrilling detail. It charts the experiences of three young men serving on the western front, linking their stories to a woman today, returning home to her village, after a tour of the battlefields. Age guidance: 14+, contains strong language. Performance starts at 7.30pm. Tickets: £8 (full), £6 (concessions), Combo ticket £16 (1 full & 2 concs.) Advance tickets: from The Palace Tel: 01530 262400 or Halls Electrical Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability) Please check with ticket outlets to avoid disappointment.Saturday, 29th November - Buddy Holly & The ‘Illegal’ Crickets. (By the team that brought the fabulous ‘Everly Brothers’ tribute night to The Palace). A totally professional tribute show. Doors open 7.00pm, licensed bar, concert starts at 8.15p.m. Tickets: £10.00. Advance tickets: from The Palace Tel: 01530 262400 or Halls Electrical Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability)

Coming soon:Friday, 5th December – Palace Christmas Social Dance - A very popular evening of Ballroom, Latin, and Sequence Doors & bar open at 7.30pm. Dancing from 8.00pm ‘till 11.00pm.Tickets: £5.00. FRIDAY, 12TH DECEMBER 4pm ‘til 8.30pm AND SATURDAY, 13TH DECEMBER-10am–2pm THE PALACE CHRISTMAS FESTIVAL - VISIT SANTA IN HIS ENCHANTED ‘FROZEN’ CASTLE - LOTS OF FESTIVE FUN FOR ALL AGES!!!! LOOK OUT for details in November and December’s edition of ‘What’s Around’!!!

the palace


Regular bookings: MondayMosaic Disability Services - 9.30am - 3.30pm. Contact Amanda Tebbutt on (0116) 2318720 0r (07912) 480961.Fitness Pilates class – 7.45pm – 8.45pm. Contact Michelle Scott-Worthington on (07887) 678367.TuesdayBubbles Playgroup – 10.30am – 12 Noon. Contact the Palace on (01530) 262400. 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.Wednesday60+ Fitness Pilates – 9.30am – 10.30am. Contact Michelle Scott-Worthington on (07887) 678367.7.30pm – 9.30pm – Palace Players, Ibstock’s newly formed theatre group, meet every Wednesday at 7.30 pm. Come along if you are interested in any aspect of the theatre.ThursdayActive 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.FridayTai 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] 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.SundayGatling Gun Productions – local film group - 2.00-4.00pm. Every two weeks (first session is 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]


Toffee Apple sponge pudding

1. Preheat the oven to 180C/350F/Gas 4.2. For the sponge, beat the butter and sugar

together in a mixing bowl until pale and fluffy.3. Crack in the eggs, one at a time, beating each

egg into the mixture until fully incorporated before adding the next.

4. Fold in the flour until well combined. Add a splash of milk to loosen the mixture, as necessary. (NB: The mixture should be of dropping consistency.) Fold in the ginger.

5. Place the chopped apples and sugar into a pan and cook for 4-5 minutes, or until the sugar has dissolved and is bubbling and the apple has softened.

6. For the sauce, bring all of the sauce ingredients to the boil in a pan, stirring constantly to form a smooth sauce that is thick enough to coat the back of a spoon. Remove from the heat and set aside to cool slightly.

7. Spoon a little of the sauce into eight dariole moulds. Divide the cooked apple equally among the moulds, then spoon over the sponge mixture.

8. Place the dariole moulds into a large, deep-sided roasting tray. Pour enough boiling water into the roasting tray to reach halfway up the sides of the dariole moulds. (NB: This is called a bain-marie.) Cover the tray with aluminium foil, then transfer to the oven and cook for 25 minutes, or until the sponge has risen and is pale golden-brown.

9. Turn out one sponge pudding onto each of six serving plates. Drizzle any remaining sauce around the edge of the plates. Drizzle the custard over the sponge puddings.

Courtesy Simon Rimmer

seasonal desserts

Makes 8 Prep 30 minsReady in30 mins to 1 hr

ingredientsFor the sponge• 225g/8oz unsalted

butter• 225g/8oz golden

caster sugar• 4 free-range eggs• 200g/7oz self-raising

flour• splash full-fat milk• 1 tsp stem ginger

(from a jar)• 250g/9oz cooking

apples, peeled,

cores removed, chopped

• 2 tbsp sugarFor the sauce• 150g/5½oz butter• 150g/5½oz soft dark

brown sugar• 150ml/5½fl oz

double cream• 100ml/3½fl oz

condensed milk• 50ml/2fl oz calvados

(optional)• ready-made

custard, to serve

Chunky apple crumble

1. Preheat the oven to 200C/400F/Gas 6.2. For the filling, peel, quarter and core the

apples and cut into large chunks. Place in a shallow ovenproof dish.

3. Zest and juice the orange, adding the zest and juice to the apples. Mix together with your hands.

4. Bruise the rosemary sprigs and scatter over the apples. Toss over the blackberries, add a splash of water and scatter over the sugar.

5. For the crumble topping, place the almonds, flour, polenta, butter and sugar in a food processor and pulse briefly several times, just to mix. The mixture should look like coarse breadcrumbs.

6. Tip out into a bowl and add a splash of water. Use a spoon to mix briefly - it should be quite clumpy.

7. Sprinkle the crumble mixture over the fruit. Place in the oven and bake for 20 minutes.

8. Turn down the heat to 180C/350F/Gas 4 and cook for a further 20-25 minutes, until the top is nicely browned and bubbling.

9. Serve with pouring cream or custard.Courtesy Lesley Waters

Serves 4

Prep 30 mins

Ready in

30mins to 1 hr

ingredientsFor the filling • 4 large Bramley

cooking apples (weighing about 900g/2lb)

• 1 large orange, zest and juice only

• 2 sprigs rosemary• 225g/8oz

blackberries• splash of water• 30g/1½ oz caster

sugar

For the topping • 55g/2oz ground

almonds• 140g/5oz plain flour• 85g/3oz polenta

(not quick-cook)• 140g/5oz butter,

cold• 110g/4oz light

muscovado sugar• splash of waterTo serve • thick cream or

custard


No month is ever dull. At this time of year trees, devoid of leaves, reveal their sculptural beauty. Bluetits and nuthatches zip back and forth from nearby shrubs to the bird table, Keep a bowl of water for them too. Thrushes tug at worms, and blackbirds stab at fallen apples.Complete tulip planting, as herbaceous plants die down and you can again get at the border soil between, to interplant bulbs. Tulips can be planted as little as 4in deep, where they are to flower and be removed again for summer bedding. For permanent planting, 7in deep is better. Deeper planting helps to keep bulbs out of the way of mice.Evergreens and conifers planted last month should be watched for wind rock, and firmed in again immediately after the high winds. Strong winds can dry out newly planted evergreens rapidly, especially if they had a tight, container-grown rootball at planting time, and a can of water really helps.This is a good month for planting or moving roses. Those arriving by post, or bought at supermarkets, may have dry roots and should be soaked for an hour in a bucket of cold water before planting. The same applies to bare-rooted trees and shrubs. Trim back any broken or damaged roots to healthy growth before planting. When moving established roses, it is almost impossible to get up all the long, wiry, deep-root system. Do your best and use a fork, not a spade, a spade will cut the roots. Make sure the plant goes into an enriched hole, and reduce the top growth by a half or more, to stop wind-rock and to give the roots a chance to re-establish.Continue planting deciduous trees, shrubs and hedging plants. Deciduous trees that have been container-grown may have their rootball opened at planting, if the leaves have dropped. Pot-grown evergreen trees should be planted now.Give protection from frost to root crops left in the ground, with straw or bracken, hedge prunings, or horticultural fleece.Attach wire hoops or a sheath of light plastic netting to upright specimen conifers prone to being broken by the weight of winter snows.Plant fruit trees this month, to give maximum time to establish a good root system before next spring. A plastic bottle with its bottom cut off, can be set among the roots at planting time, with its neck a few inches above ground. It will allow easier watering in the first year or two and to put the water below the roots to draw them downwards and discourage any surface rooting.Cloves of garlic may still be planted outdoors on light, well-drained soils. Use only plump, firm bulblets and set them 7in apart.Prune indoor vines after the leaves have fallen, and burn the old leaves to reduce disease. Ventilate well and keep the greenhouse cold. If there are no plants inside that could suffer, leave it open for a couple of months.Pots of pelargonium cuttings under glass should be kept just moist. Do not let them sit in moist stagnant air, good circulation is a life-saver for over-wintering cuttings of all kinds.

This Months Jobs in the Garden


just for kids


The Imitation Game (2014)B i o g r a p h i c a l drama ‘The I m i t a t i o n Game’ centres on the English mathemat i c ian and cryptographer who helped crack the Nazi’s Enigma code during World War II.

As the Allied forces fought on the battlefields, a team of young geniuses led by the brilliant computer scientist Alan Turin were in a race against time at the Bletchley Park code-breaking centre, trying desperately to demystify the Enigma code used by the Axis powers to protect their communications.

Despite Turin’s contributions to the war effort, he was later prosecuted for acts of ‘gross indecency’ after engaging in homosexual relations. ‘The Imitation Game’ also stars Keira Knightley.

Love is all you need (2014 - DVD)LOVE IS ALL YOU NEED is a warm, funny, heartfelt meditation on the birth pangs of starting a new life. Set at a picture-perfect summer wedding in Sorrento, the film stars Pierce Brosnan as Philip, a lonely, middle-aged English widower and estranged single father living in Denmark, and Trine Dyrholm as Ida, a Danish hairdresser recuperating from chemotherapy, who has just learned that her husband is leaving her for a woman half his age from his accounts department. The fates of these two bruised souls intertwine as they embark for Italy to attend the wedding of his son, Patrick, to her daughter, Astrid. The bumpy path towards the union of their children, and the clashes and faux pas of their wedding guests, force Philip and Ida to reevaluate all their notions of family, love and happiness. Filmed on beautiful locations in Italy, LOVE IS ALL YOU NEED is an uplifting tale of love, loss, absurdity and humour that will leave only the hardest heart untouched. It is a film about the simple yet profound pains and joys of moving on - and forward - with your life.


Your Stars for the Month 2014 by Dan Worthaus

your stars

Aries - March 20th - April 20th

Aries people normally rush headlong into new tasks full of self confidence, and thinking they know best. Yes, you do have a lot of self confidence but do you always know best. Believing, or thinking, that we never have anything to learn from others can cause problems. Listening skills are very important, and learning how to listen to others should always be taken as a serious learning experience. This month you will learn how important it is to listen to others, and how important it can be to form new and maintain connections in your life. Connections will become of the utmost importance for you during November, and your new connections are not limited to your professional life. Once you have started forming and making new connections you will soon realize how many things are interconnected and that we all rely heavily on all sorts of connections to make our lives work. Even though fall is here you are still full of energy, and you seem to be on top of your game. Try to harness and hang on to your energy as you might need it during the winter months. Your health is also good but don’t forget how important it is to eat well, and to look after your well being.

Taurus - April 21st - May 21st

The end of this year is approaching, and it is time to reflect on this year. What happened during 2014, and what did you achieve? During 2014 you managed to achieve more than other years so it is about time you gave yourself a pat on the back. Perhaps it is even about time you indulge yourself a little. We often give thanks to others but we seldom give thanks to ourselves. Take some time out and indulge something which you would really like to do. This could mean a short trip or perhaps you should book yourself into a spa for a day of treats. During this hectic year you have neglected your health a little bit, and you need now to consider your health and well being. We all have our health concerns but sometimes we need to make good health a priority in our lives. During November and December you should try to make health a priority in your life, even though this might mean avoiding some social activities. Your financial situation is quite good so you don’t need to spend a lot of time reflecting on your bank balance. Just focus on keeping what you have save, and make sure your daily living expenses are covered.

Gemini - May 22nd - June 21st

Slow down a little Gemini, it is not good for your health to rush around like this. Stress can cause all sorts of physical problems, and you don’t want your life to be interrupted by bad health. It is all to easily happened, so remember to eat well and enjoy exercises which helps you to manage your stress. At the moment you are feeling stressed but there is really no reason for you to be so stressed. The planetary aspects are causing your brain to race away with you, and you really need to slow down. All of this hyper activity can cause problems especially at work. When you are at work try to leave all your other ideas and busy plans at the door, and focus on work. Seriously Gemini, you can make some bad mistakes if you don’t learn how to cope with what you feel during November better. This is really month you need to focus on your performance at work, and whilst you are busy doing that everything else will fall into place. Your head is buzzing with ideas but you don’t seem to be able to formulate them. Just get yourself a notebook and write the down, November is not the month to be focusing on ideas.

Cancer - June 22nd - July 23rd

November 2014 will be an interesting month for you. If you are employed your boss at work will try to push you into going on some training courses. Before you agree to anything make sure the courses will actually benefit your career or current work situation. Your boss may have his or hers personal agenda, and might just be fulfilling some sort of quota. If it is not for you, just say no and explain why. This will be both appreciated and understood by your boss, and may have some surprising results. Instead of making your job the priority this month, try to make sure you have a few days off to spend with friends and family. You may even want to take some time out for an early Christmas shopping trip. You are as an individual becoming quite interested in art, and perhaps you should look around for some art courses in your area. They might be a bit on the expensive side but you should certainly consider adjusting your monthly budget to accommodate for this. You have for far too long ignored some of the genuine talent which you were born with. Don’t try to fit everything in before Christmas, rather plan things in for 2015.

Leo - July 24th - August 23rd

Despite many warnings you have failed to pay a lot of attention to your family. You love to work and further your career but do try to make time for your family. They are missing you. At work you are always a larger than life character but sometimes when you come home, you have managed to exhaust yourself and frankly do not have energy for family commitments. This really needs to change, and before Christmas comes along you need to make a firm commitment to this matter. Do try and remember that this does not mean to rush out and buy everyone expensive Christmas present. The best gift you can give is your time. Your career or your business is doing well so you don’t need to worry about that. If you are a business owner, your business could be performing very well at the moment and perhaps you could take some time out for future planning. You have been working very long hours in your business but you have failed to notice that you are indeed surrounding yourself with some very competent people. Why not let your colleagues, or employees, shine though for a while. I forgot you don’t like to consider your employers as co-workers. Incidentally Leo, what is wrong with that? The must successful businesses in this world are co-operatives.

Virgo - August 23rd - September 22nd

New concepts and ideas are there for a reason, you may not have thought of them but that does not mean they are not valuable. Perhaps you should consider some new ideas and concepts in all areas of your life. You have been going to the same gym for ages now so is it not about time you changed something. In your heart of hearts, you know that you are longing for something new and different. When life becomes monotonous we can end up feeling a bit stale, and the only way we can change this is to change something in our lives. A good start for you to do this would be to arrange a spontaneous trip. A visit to somewhere else might just refresh you, and cause a change of mind site. Yes, you are a very realistic person which is great, but you can’t carry on in the same old routine all the time. We are not talking about a complete break here, just a few tweaks which might just make you feel different about life and yourself.


Libra - September 23rd - October 23rd

You have always been a bit of a flirt and you do enjoy flirting, but during this month you may want to take it a bit steady as things can easily be misunderstood. Making friends and a bit of flirting is fun but sometimes you do take it to the extreme. During November just wink once, and make sure you do so in the right direction. Your financial situation maybe a bit delicate during November, and to be honest you have been doing your fair bit of supporting the ailing economy. Now you need a change of direction, and frugality is the order of the month. It might be a good idea to re-balance your finances, and look at which areas could do with a cash boost. There are also some areas in which savings could be made, and once savings measures have been implanted you will notice that you bank balance will start looking healthier. As a matter of fact, once you get into frugality you will notice it is an interesting topic and is actually right up your street. Perhaps this is a topic which you would like to explore further . . .after all you are known for your sense of balance.

Scorpio - October 24th - November 22nd

Your horoscope for November 2014 is quite varied, and addresses quite a few aspects of your life. The primary one is health. For a little while now you have been feeling somewhat tired. Don’t worry it is nothing serious but it is fair to say that you have been burning the candle at both hands. It might be better if you slowed down a bit. Scorpios are known for their energy but you can’t carry on draining your energy supplies all the time. Focus a bit more on a better diet, and a somewhat less hectic keep fit program. Sometimes you just need to give yourself a break to replenish energy reserves. You have a good healthy bank balance but you should focus on keeping it in the bank. It is nice to have a bit of spending power but stay away from investment ideas which might be coming your way this month. If you are interested, read the small print very carefully and think twice if not three times. Professional life, if you are a business owner you might find November to quite for your looking but things will bounce back but ask yourself if you should look into other opportunities. You feel a need to expand your business but for that you need some fresh ideas. Don’t worry they will come to you when you least expect. If you are working for someone else you might things are a big quite as well. Don’t jump ship, it is just a phase which you are going through.

Sagittarius - November 23rd - December 21st

You are in a bit of an adventurous mood, and you feel that you would like to spread your wings a little bit. Your home environment feels stale and your feet our itching to go somewhere. If the circumstances are right why don’t you go somewhere, take a break with a friend or just go off exploring if you are on your own. Even if you are a family orientated Sagittarius you could perhaps find some get away time but it will take some planning. Perhaps it is a good idea to spend November making plans and take a longer break in December over Christmas. Travelling in your mind can do you good as well. All of these restless feelings will one way or another spread themselves into your working life. You will feel bored at work, and you will realize that perhaps you are not working to your full potential. If you have any ideas do share them with your boss, and explain that you feel your full potential is not being realized. Perhaps they have an opening for you somewhere else in the business. If you own your own business you should perhaps consider attending a trade exhibition. There are many new ideas out there and perhaps one of these new ideas would fit in nicely with your future business plan. Especially keep a look out for things which might be seen as a bit “green”. Many are concerned about the environment so why not capitalize on this trend.

Capricorn - December 22nd - January 20th

You are really a very sociable person but sometimes you can come across as too pushy. I know that I have mentioned this before but during November 2014 this will be of the utmost importance. Don’t push your friends around, or you might end up losing them all. You are also very competitive and this month your competitive nature will get the better of you if you are not careful. All Capricorns love competitive games such as golf, and like nothing better when family members participate. The problem is that you always think you know better, and end up competing with your own family. They don’t enjoy competing with you, they just want to take part so don’t push them too much. Sometimes no, just means no and you just have to learn to accept that. Your health is okay but just okay. You really do need to look after your health better and listen to advice from others. Perhaps you should go for a check up to get a better idea on what is causing a problem. Also stop spending money like water. You have been buying a lot of gadgets lately, and most of them only frustrate you. Just leave your money in your bank.

Aquarius - January 21st - February 19th

November 2014 for you will be a month of improvement and that includes almost everything from health to finances. You started improving your home back in September, and this is still a work in progress. As you started the work, you came across several areas which needed attention and as you enjoy planning ahead, that is exactly what you did. Now it is time to finish off the work and focus on other areas. Your recent home improvement project cost you quite a bit of money, and this is the area you need to focus on now. The cost of your home improvements ran over budget and your bank balance suffered. Finances are not your strong side so you may want to get somebody else involved, and let them take over. Work has suffered a bit as well, and you really need to spend some more time there. Focus on building up new connections, and expanding your business through your connections. If you have your own business, advertising will be a waste of money so say no before you start. Health wise you are doing okay but you may have some problems with your legs which is something which often happens when you are a bit stressed.

Pisces - February 20th - March 20th

Pisces have this amazing inbuilt personal strength and they can cope with almost any situation. The solution to the problem is hardly ever bog standard when it comes to Pisces, and they normally find their own unique solution to average problems. You will have to do you fair share of problem solving during November, Pisces, but none of the problems have been caused by you. Use your unique almost psychic ability to solve, and perhaps even anticipate these problem and you are half way there. Flu and cold season will start early this year but don’t you be the first to rush to your friends’ aid. You are normally the first one at the door offering help, but this year you have to look after yourself first of all. Your health is normally quite robust but this year it can easily be affected by friends’ poor health. Infections can easily lead to complications so it is better if you try to stay away from your ailing friends. After all, where were they when you needed that orange juice brought home when you were stuck in bed with that terrible cold.


Saturday 1st November 2014Who Killed the Holiday Rep? The newly formed ‘Palace Players’ present A Murder Mystery Evening, ‘Who Killed the Holiday Rep?’ How good a sleuth are you? Could you be a ‘Miss Marple’ or the next ‘Sherlock Holmes’? A fun night of ‘dead ends’ and ‘red herrings’. Door/Bar open at 7.00pm. Starts at 7.30pm. Tickets: £5.00 available from The Palace Tel: 01530 262400 or Halls Electrical Tel: 01530 260460.

Thursday 6th November 2014Ashby Castle WI Speaker to be confirmed. Meet at Ashby Congregational Church, Kilwardby St, at 2pm. Visitors are very welcome and need only pay a small fee. Refreshments are available. Please ring Lesley on 01530 455957 for more information.

Thursday 6th November 2014Around The World In 80 Days - Age7+ Oxfordshire Theatre Company & Chipping Norton Theatre Company team up to present a frenetic whirlwind of a show as three intrepid actors portray a cast of thousands in this madcap adaptation of Jules Verne’s classic novel. At Century Theatre Snibston starting at 7.30. Admission 8 advance, 10 on the door. Book online at www.centurytheatre.co.uk or call the box office. For more details call 01530 278444.

Friday 7th November 2014Century Cinema: Belle (12A). British costume drama inspired by the true story of a young mixed race woman brought up by an English aristocratic family. Stars Tom Wilkinson, Emily Watson & newcomer Gugu Mbatha-Raw. At Century Theatre Snibston starting at 7.30. Admission £3.50 pay on the door For more details call 01530 278444.

Saturday 8th November 2014Lynda’s Autumn Sale Toys, Books, Ganmes, Gifts, Cake Stall, Raffle, 50/50. + Phoenix Cards + Crafts. Refreshments Available. 10.30am to 4.00pm at 3 Manor Road, Heather. Proceeds to Heather Church Tower Fund.

Saturday 8th November 2014Jeremy Hardy Jeremy Hardy has been a standup comic since 1984, best known for his work on BBC Radio 4, notably on The News Quiz, I’m Sorry I Haven’t a Clue & Jeremy Hardy Speaks to the Nation. At Century Theatre Snibston starting at 8.00. Admission £14 Standard, £5 Concessions. For more details call 01530 278444.

Saturday 15th November 2014The Song of the Soar A fascinating journey along the length of this beautiful river stopping off at the villages and towns to explore hidden and unusual treasures, the folklore, the history, the places and the people. The film combines video, commentary, music, song, interviews and cameo dramas to provide a feast of entertainment and enjoyment. 7.30 to 10.30 at Thringstone House Community Centre. Admission £5. For more details call 01530 222337.

Friday 21st November 2014Each Slow Dusk Pentabus Theatre Company at The Palace Ibstock. Each Slow Dusk looks at the impact war had, and continues to have, on rural communities. It’s about the legacy of the war on the theme of history and forgiveness, how myths are made about events through the art that comes afterwards and how individual stories become communal experiences. In the Centenary year of the breakout of the First World War, Pentabus Theatre present this powerful, haunting and provocative new play, providing a refreshing and

distinct angle through which to view the prism of history. Admission Tickets; £8, concs £6, Combo Ticket (1 Full & 2 concs) £16. From the Palace Tel 01530 262400 or Halls Tel 01530 260460. Age +14.

Saturday 29th November 2014Ibstock Christmas festival and parade. A parade for the whole community starting at 4pm from the high street for the switch on on the new Christmas lights. Going up the the miners welfare on Leicester road for an evening of entertainment for all ages including Santa, Ice Rink, Christmas stalls, funfair and live music. Venue: High street and Miners Welfare Ibstock. Free of charge. 4.00pm to 11.00pm. For more details call 07982 996377.

Saturday 6th December 2014Christmas Dance. Christmas Dance with live group ‘The Revivals’ performing songs from the 60s. 8pm until 11.30pm. Licensed Bar - Bring your own nibbles. Proceeds to Ravenstone Institute Fund.Everyone welcome. At Ravenstone Village Institute. Admission £7. For tickets ring Tom or Janet on 01530 415196 or 07806 934474.

Sunday 7th December 2014Hospice Hope - Lights of Love 2014 Celebrate the life of someone special by dedicating a light and hanging a message on our tree. 4.00pm at Ferrers Centre, Staunton Harold, Leics. LE65 1RW. For more information or to request a dedication form visit www.hospicehope.org.uk or telephone 07935 800658. This event supports hospice care in North West Leicestershire.

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.

what’s on


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Peter Liddle will begin his series of 6 lectures on Tuesday October 28th, from 11 a.m. – 1 p.m. They can be booked a series for £30, or individually for £6 if you wish to attend a specific lecture. The lectures use the evidence from the most recent excavations and research to present a new picture of our area between 400 A.D. and 1066 A.D.

November 4th :- Early Anglo-Saxon settlements

November 11th :- Early Anglo-Saxon burial

November 18th :- The Mercian period – church and state

November 25th :- The Viking invasion and Danelaw

December 2nd :- Late Anglo-Saxon Leicestershire and the Norman Conquest

The Ashby Hastings Beaver Scouts were warmly welcomed to the Museum on Monday October 6th. They enjoyed looking round the galleries, dressing up in historical costume and using the interactive displays. If you wish to organise a group visit please get in touch with Jeff Humphries on 01530 560090, or leave a message on the Museum answering service.

Artefacts are now searchable on our Museum website. Simply highlight ‘What we Offer’ and look in the drop-down box under ‘Artefacts’ to see what is available. You can also search for historical photographs of the town in a similar way.

Copies of the latest ‘Past and Present’ magazine are selling well. This edition is number 16 and features articles bringing aspects of Ashby’s history to life.

A very enjoyable quiz evening was held at Packington Memorial Hall on Friday 10th October. The teams battled it out with Bell Green emerging as worthy winners. A fish and chip supper was most welcome at the half way point.

Friends of Ashby Museum

Have you thought about becoming a Friend of Ashby Museum? For £5 a year you get free access to the museum for the year, newsletters and information about events, as well as helping to support the museum’s work. Forms are available on line or from the museum. Our next event is on Wednesday 12th November at 2 p.m. when Keith Gilliver will be talking about Mining in Leicestershire. This is the talk postponed from September. £3 to include tea/coffee and biscuits. Please phone or call in at the museum to book a place.

what's around magazine november 2014

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