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Articles, Competitions and Recipes

WIN A £100 Voucher for Silversprings Garden Centre!

With its extensive ranges of plants, garden supplies plus plenty of seasonal gift ideas, the recently redesigned Silversprings Garden Centre is the perfect place to visit with your Christmas shopping list!  And after you’ve explored all the delights the garden centre has to offer, treat yourself to a delicious afternoon tea or a tasty meal in the newly opened Summerhouse Restaurant and Coffee Lounge.

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 Friday 18 December.  Good luck!

Congratulations to Mrs I Bailey who won a Spa Day for Two at Skylark Golf & Country Club in our previous Wordsearch competition.

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WIN A £100 Voucher for Kuti’s of Wickham!

Over drinks and poppadoms, explore the wide range of Indian and Bangladeshi dishes on the menu.  Select from a tantalizing and unusual range of fresh fish, duck, venison, lamb, poultry and inventive fusion food!  Set in the historic village of Wickham, Kuti’s of Wickham Indian Restaurant is also the perfect venue for all your special events from birthday and wedding celebrations to business meetings and exhibitions.

All you have to do is find the competition in this month’s edition and count how many ELEPHANTS are hidden throughout the magazine.  Click below to send us your answer by noon on Friday 18 December.  We hope you’re a winner!

Congratulations to Mrs J Rayner who won a Family Ticket for The Hawk Conservancy Trust in our previous Spot the Object competition.

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This month's recipe

Aphrodite’s Roast Chicken

Ingredients - Serves:

4 potatoes

4 tbsp extra virgin olive oil

1 small chicken about 1.4kg

1 lemon

A bunch of rosemary

2 garlic cloves

Salt & pepper

Method:

  1. Heat the oven to 200oC/fan180/Gas 6. Finely slice the potatoes into rounds 3-5mm thick, using a mandolin if you have one. Arrange in a single layer over the bottom of a large roasting dish over­lapping them. I do this in a round Tarte Tatin dish, but whatever you have to hand will do. Drizzle with 1 tbsp of the olive oil and season generously.

 

  1. Set the chicken in the dish, nestled over the potatoes. Prick the lemon all over with a fork and stuff it into the cavity along with half the rosemary. Drizzle the remaining oil over the chicken, then rub it into the skin with a very generous dash of salt. Lightly crush the garlic cloves (unpeeled) and scatter them over the potatoes, along with what is left of the rosemary.

 

  1. Now put the roasting dish in the oven and cook for 60-70 minutes, until the skin is crisp and the juices run clear when you stick a knife into the thickest part of the bird (between the leg and the body). Allow to rest for 10 minutes before carving, serve with the potatoes.

 

This Month's Feature

The Festive Robin

This Month's Feature

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