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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


Ingredients - Serves: 4

675g/1lb 8oz cod fillet,3cm/1¼ inch thick

85g/3oz white breadcrumbs, soft or slightly stale

3 tbsp parsley, finely chopped

2 cloves garlic, crushed

finely grated zest ½ lemon

60g/2¼oz butter, melted

squeeze of lemon juice

salt and pepper

lemon wedges, to serve


  1. Season the cod well with salt and pepper to taste.
  2. Mix the breadcrumbs with the parsley, garlic, lemon zest, salt and pepper, then add the butter and lemon juice. Mix thoroughly with your fingers.
  3. Place the cod in a shallow, ovenproof dish and press the buttered crumbs firmly onto the cod to make an even crust.
  4. Bake at 220°C/Gas 7 for 20-25 minutes until the crust is browned and the fish just cooked through. Serve immediately with lemon wedges and green salad or steamed asparagus and new potatoes.

This Month's Feature

Getting to Know…Martin Kemp



This Month's Feature

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