Articles, Competitions and Recipes

WIN A Family Ticket for Marwell Zoo!

Visit Marwell Zoo for a world exclusive, larger than life brick adventure – SUPERSIZED!  Featuring 40 models of curious real-life creatures, from sneaky predators such as the venomous blue-ringed octopus to the aptly named assassin bug, these fearsome creatures have been magnified to an eye-popping size.

All you have to do is go to the wordsearch in this month’s magazine, find all the words listed and read the unsused 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 27 August. Good luck!


Congratulations to Miss Donna Woolgar who won a Spa Day for Two at Skylark Golf & Country Club in our previous Wordsearch competition.


WIN A £100 Voucher for The Bold Forester Pub!
The Bold Forester is a traditional, family-friendly pub with a history dating back to the 1840s. Serving fresh food and an extensive range of fine wines and ales, they use only the best regionally sourced ingredients to create traditional pub dishes with a distinctive twist.
Located in the picturesque village of Soberton, this beautifully refurbished pub also has a dedicated outdoor area and guarantees a warm welcome to all!

All you have to do is find the competition in this month’s edition and count how many TREES are hidden throughout the magazine. Click below to send us your answer by noon on Thursday 27 August. We hope you’re a winner!

Congratulations to Mr Scott Ferrett who won a £100 voucher for Truffles Restaurant in our previous Spot the Object competition.


This month's recipe

Chilli Pork Spare Ribs

Ingredients - Serves: 4

750g rack of baby back pork ribs, chopped into individual ribs

3 tbsp sunflower oil

1-2 red chillies, finely chopped

1cm piece of fresh ginger, grated

4 garlic cloves, finely chopped3 tbsp golden syrup or honey

2 tbsp dry sherry or rice wine

140g tomato pureé

4 tbsp dark soy sauce (gluten free)

Sliced red chilli and spring onion (to serve)

Sea salt



  1. Place the ribs into a large wok or non-stick pan with a lid. Measure out three tablespoons of oil (don’t wash the measuring spoon) and add to the pan with a good pinch of salt.
  2. Add the chillies, ginger and garlic, and use the oily spoon to measure out the golden syrup or honey.
  3. Finally, add the sherry, tomato pureé, dark soy sauce and 125ml water, and use a spatula to mix all the ingredients together until the ribs are well coated in sauce.
  4. Put the lid on the pan, place it over a low heat and cook for around one hour, stirring every 20 minutes to ensure the ribs are evenly coated; check more regularly towards the end of the cooking time to ensure they’re not burning. The ribs need to be a dark red caramel colour with a thick sauce; when tested with a knife the meat should be really tender so it comes away easily from the bone.
  5. Leave the ribs to sit, covered, for 10-20 minutes then serve from the pan or transfer to a serving platter, sprinkled with finely sliced chilli and spring onion.

This Month's Feature

Celebrating 15 Years of Forget-Me-Not Magazines!

This Month's Feature

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