Articles, Competitions and Recipes

WIN – Afternoon Tea at the Solent Hotel

The Solent Hotel & Spa offers a number of dining options. Why not enter this competition to win a delicious Afternoon Tea for 4!

Prize valid Monday -Thursdays between 2pm and 5pm

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 1st May.  Good luck!

Congratulations to Mrs P Hughes, Hedge End who won £150 Voucher for The Raw Pet Food Pantry in our previous Wordsearch competition.







WIN – A Week of Multi-Activity Daycamps for one child at YMCA Fairthorne Manor
during the school summer holidays (Value £180)

Children have the best school holidays at Fairthorne Manor Daycamps! From the minute they step onto the expansive 95-acre site until they say goodbye, there’s a world of opportunities to learn, explore interests, and have fun outdoors with friends.
With a variety of fantastic and exciting outdoor activities and adventures led by our friendly and experienced team, children from Year-3                  to Year-11 can enjoy the fresh air and find something special to love.

All you have to do is find the competition in our January and February editions and count how many TARGETS are hidden throughout the magazine.

Click below to send us your answer by noon on Wednesday 1st May.  We hope you’re a winner!

Congratulations to N Burt, Netley Abbey who won a loft ladder supplied and fitted in our last Spot the Object competition.


This month's recipe

Banana and Walnut Loaf

Ingredients - Serves: 10

225g plain flour

2 level tsp baking powder

80g softened or spreadable butter

1 large egg (beaten)

110g caster sugar

4 medium bananas (peeled)

50g walnuts (chopped)

Zest 1 lemon

Demerara sugar for sprinkling


1 Preheat oven to 180C / gas 4. Grease and line a 2lb loaf tin.

2 Mash three bananas to a pulp and chop the fourth.

3 Sift the flour and baking powder together into a separate bowl. Add the butter, egg and caster sugar. Using a mixer, mix everything together for a minute or two. Add the mashed and chopped bananas and briefly whisk them into the mixture. Fold in the chopped walnuts and lemon zest.

4 Spoon the cake mixture into the prepared tin. Sprinkle with demerara sugar.

5 Place in the pre-heated oven so that the top of the tin is in the centre. Bake for 60-70 minutes until a skewer inserted into the cake comes out clean.

6 Let the cake cool for 10-15 minutes then turn out on to a cooling rack.

7 This cake is good served warm with crème fraiche, cold, or even toasted.

This Month's Feature

Roam With A Home

This Month's Feature

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