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Articles, Competitions and Recipes

WIN a £120 Voucher for The Race Centre!

With ten fully linked race simulators, the equipment at The Race Centre is like nothing you have seen before. Their simulators deliver maximum realism and excitement creating the ultimate racing experience. Perfect for groups and parties – let them host a thrilling event for you!

All you have to do is go to the wordsearch in this month’s magazine, find all the words listed and read the unused letters in order from left to right, row by row, to reveal a hidden phrase.  Click below to send your answer through to us by noon on Wednesday 20 June.  Good luck!




WIN a £100 Pamper Session at House of Trinity! 

House of Trinity is a quality salon with an excellent reputation.  They offer a wide range of hair and beauty services including facials, massage and nails plus prom and bridal packages. Their modern salon is open three late nights with easy access to parking, ideal for commuters, busy professionals and locals.  All their staff are qualified, highly professional and look forward to welcoming you soon!

All you have to do is find the competition in this months’ edition and count how many pairs of scissors are hidden throughout the magazine.  Click below to send us your answer by noon on Wednesday 20 June.  We hope you’re a winner!



This month's recipe

Green Gooseberry Jam

Ingredients - Serves: Makes approx 2 Jars

900g Slightly under-ripe gooseberries, topped and tailed

900g-1kg Granulated sugar

600ml water


1. First wash your jam jars in hot soapy water, then rinse well. Put them into a preheated oven at 160°C/gas 3 until you are ready to use them.
2. Put the fruit and water only into a large, heavy-based saucepan. Bring to the boil, then simmer gently until the skins are soft. If you add the sugar the skins will not soften.
3. Add the sugar and stir over a low heat until it has dissolved completely. Don’t boil the jam before the sugar has dissolved or it may crystallise during storage. Once the sugar has dissolved bring the jam to a rapid but steady boil and boil until it reaches a temperature of between 105°C and 110°C.
4. After about 15 minutes your jam should have become more viscous and clear and you will need to see whether setting point has been reached. This is called the ‘wrinkle test’. Remove the saucer from the freezer. Take the pan off the heat, spoon a little jam onto the plate and leave until completely cold. Then push it across the plate with your forefinger. It should wrinkle up if it’s ready. If it only wrinkles slightly, pop the saucer back in the freezer and bring the jam back to the boil and boil for a few more minutes.
5. Skim any scum from the top of the jam and pour it into the prepared jars. Cover the surface of the jam with waxed discs, wax-side down, and either quickly cover each jar with a dampened round of cellophane and rubber band or leave to go cold before covering with cellophane or a screw-top lid. Sealing the jars well prevents the build-up of condensation under the lid, which could lead to mould.

This Month's Feature

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This Month's Feature

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