Articles, Competitions and Recipes

WIN A Spa Day for Two at Skylark Golf & Country Club!

The team at Skylark Spa are dedicated to making your experience enjoyable, relaxing and comfortable.  The carefully chosen treatments and products are designed to cater for both men and women, and the resident beauty therapists will be happy to discuss a detailed treatment plan to help you relax and soothe every part of your body.  Facilities include swimming pool and jacuzzi, steam room, sauna, state-of-the-art gym plus relaxation room.

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 22 October.  Good luck!

Congratulations to Margaret Gibbs who won a Family Ticket for Marwell Zoo in our previous Wordsearch competition.


WIN A Family Ticket for The Hawk Conservancy Trust!

Set within 22 acres of stunning countryside, the Hawk Conservancy Trust is an award-winning visitor attraction which offers a full day out for all ages.  Marvel at incredible flying displays and enjoy the peaceful and spacious grounds, home to over 130 birds of prey, from the tiny Pearl-Spotted Owlet to the impressive Steller’s Sea-Eagle.   Children can also enjoy the bird of prey themed playground and the brand new Top Trumps activity trail.

All you have to do is find the competition in this month’s edition and count how many RED KITES are hidden throughout the magazine.  Click below to send us your answer by noon on Thursday 22 October.  We hope you’re a winner!

Congratulations to Gemma Lundbech who won a £100 Voucher for The Bold Forester Pub in our previous Spot the Object competition.


This month's recipe


Ingredients - Serves: 4

1 garlic clove
2 handfuls of pine nuts
2 big handfuls of fresh basil, chopped
extra virgin olive oil, to taste
a handful of sun-dried tomatoes, chopped
1 chargrilled red pepper, chopped
3-4 courgettes
salt and black pepper to season


1. In a pestle and mortar crush the garlic with some whole rock salt. The salt helps to break it down into a paste.
2. Warm the pine nuts in a dry frying pan on a low heat then add half to the crushed garlic and crush to a paste. Add the basil to the pestle and mortar and grind to a paste. Add a little pepper then slowly add a little olive oil. The consistency of the pesto will depend on how much oil you add and this is down to personal preference.
3. Add the sun-dried tomatoes, chargrilled pepper and remaining nuts to the pesto and stir through.
4. Spiralize the courgettes with a spiralizer. Preheat a large frying pan with 1 tbsp of olive oil over a medium heat and cook for 2-3 minutes. Season with salt, add to the pesto and serve.


This Month's Feature

British Snakes

This Month's Feature

Do you have an event coming up or run a local community group?

Please contact us with the details and we can run your listing for FREE!

Submit Details