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WIN A £100 Voucher for The Old Mill Restaurant!  

Set in a converted 17th century mill in Botley, this beautiful restaurant boasts three dining rooms, each with its own special atmosphere. The Old Mill serves the best quality ingredients cooked with skill, imagination and verve, creating exemplary standards of cuisine partnered by an excellent wine list. Come and see what makes this one of Hampshire’s most unique dining venues – you are guaranteed a warm welcome!

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 Thursday 24 October.  Good luck!

Congratulations to Miss Claire McGrath who won a Day on the Water with Dream Boat Club in last month’s competition.

 

 

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WIN A Family Ticket for Beaulieu Motor Museum!

 If you visit before 3 November, you’ll have the chance to see Beaulieu’s fantasmagorical Chitty Chitty Bang Bang 50 Years exhibition. Chitty-themed fun activities are also included in tickets to Beaulieu over half-term, from 27 October. In addition, half-term visitors will receive a free DVD of the Chitty Chitty Bang Bang stage show when they spend £5 or more in the Beaulieu gift shops (subject to availability). A ticket to Beaulieu also includes entry to the World of Top Gear, On Screen Cars, Palace House, the Secret Army exhibition, Beaulieu Abbey and the grounds and gardens.

All you have to do is find the competition in this month’s edition and count how many CARS are hidden throughout the magazine.  Click below to send us your answer by noon on Thursday 24 October.  We hope you’re a winner!

Congratulations to Mrs G Jones who won a £100 Voucher for Sapori Restaurant in last month’s competition.

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This month's recipe

Pumpkin Rice

Ingredients - Serves: 4

1 tbsp olive oil

1 small onion, diced

1 small red onion, diced

4 garlic cloves, finely chopped

1tsp salt

1tsp freshly ground black pepper

1tsp ground pimento or allspice

Handful of fresh thyme sprigs

500g pumpkin or butternut squash

250ml water

250ml vegetable stock

250ml coconut milk

1 Scotch bonnet pepper

400g long-grain or basmati rice

Method:

  1. Add the oil to a large pot on a high heat then add the onions and garlic. Cook down over 5-7 minutes until soft.
  2. Season with the salt, pepper, pimento and thyme. Peel, deseed and dice the pumpkin or squash and mix together. Add the water, bring to the boil and simmer for 15 minutes. Add the stock and coconut milk, along with the Scotch bonnet.
  3. Rinse the rice well in cold water, then add to the pot. Cook for 15 minutes, stirring from time to time, until the rice is cooked. Season to taste and serve.

Recipe taken from Original Flava by Craig and Shaun McAnuff, Bloomsbury Publishing

This Month's Feature

Breast Cancer Awareness

This Month's Feature

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