Articles, Competitions and Recipes

WIN Strands Hairdressing Services & Products Worth £250!

Strands is a long-established, and much-loved salon group based in Hill Head and Whiteley, and home to our award-winning colour experts and stylists.  With iconic brand Redken as our number one choice, we offer the best in quality hair care and colour products.  From the moment you enter one of our salons, we want you to feel at home in a warm and welcoming space.

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 21 December.  Good luck!

Congratulations to F Pym who won a £100 Voucher for Silversprings Garden Centre in our previous Wordsearch competition.


WIN a £100 Voucher for The Canvas Printing Company!

Let The Canvas Printing Company create the perfect Christmas gift in just an hour, using your favourite photos!  For quality canvas prints, visit their stand in Fareham Shopping Centre, Thackeray Mall (next to Costa Coffee),PO16 0PQ.  Click & Collect and online ordering are also available.

All you have to do is find the competition in this month’s edition and count how many PICTURE FRAMES are hidden throughout the magazine.  Click below to send us your answer by noon on Thursday 15 December.  We hope you’re a winner!

Congratulations to Heather who won One Year’s Everyone Active Membership in our previous Spot the Object competition.



This month's recipe


Ingredients - Serves: 4-6

1.8kg rolled pork shoulder joint,

skin scored

2 tbsp olive oil

3 onions, finely sliced

4 garlic cloves, finely sliced

3 tbsp plain flour

400ml cider

400ml chicken stock

A small bunch of thyme

(tied with string)

12 sage leaves

2 bay leaves

4 Granny Smiths

(or other crisp, tart eating apples)

1 tbsp wholegrain mustard

1 tsp honey

Salt and freshly ground black pepper


  1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Season the pork on all sides with salt and pepper, rubbing a little extra salt into the scored lines of the skin. Heat the olive oil in a large non-stick casserole pan over a medium heat. Add the pork to the pan, skin side down, and colour well on all sides – the skin should be nicely crisped and browned. Lift the pork out onto a plate and set aside.


  1. Add the onions to the pan and sauté for 2 minutes, then toss in the garlic and cook for another 2 minutes. Stir in the flour and cook, stirring, for another couple of minutes. Add half of the cider and chicken stock along with the herbs and stir well. Bring the liquor to a gentle simmer and then return the pork to the pan. Put the lid on and place on the middle shelf of the oven to cook for 2 hours.


  1. Just before the 2 hours’ cooking is up, peel,
    quarter and core the apples. Take the pan from the oven and remove the lid. Add the apples and mustard then stir in the remaining cider and stock. Return the uncovered pan to the oven and cook for another 30 minutes. Remove the pan from the oven and transfer the pork to a warmed serving platter. Leave to rest for 10 minutes before carving. Stir the honey through the sauce then taste for seasoning and adjust as necessary. Serve with green veg.

This Month's Feature

The Origins of the Advent Calendar

This Month's Feature

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