Articles, Competitions and Recipes

WIN Titchfield Festival theatre Tickets!

Based in the beautiful village of Titchfield, the Titchfield Festival Theatre is a highly successful, well respected community theatre company, that produces over 30 in-house shows per year.  Its productions cover a wide range of dramatic genres, offering something for everyone.  The theatre is fully COVID-secure with a raft of measures in place making it possible for audiences to safely enjoy live theatre once again!

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 25 February.  Good luck!

Congratulations to Mr I Sayner who won a £100 Voucher for Silversprings Garden Centre in our previous Wordsearch competition.



WIN Everyone Active Membership!

Boost your wellbeing and get the New Year off to a flying start by committing to get fit in 2021.  Everyone Active are here to help you on your journey with state-of-the-art gyms, outstanding swimming and sports facilities and a wide choice of group classes to suit all abilities.

Whatever your fitness goals, Everyone Active will be with you every step of the way!

All you have to do is find the competition in this month’s edition and count how many WEIGHTLIFTERS are hidden throughout the magazine.  Click below to send us your answer by noon on Thursday 25 February.  We hope you’re a winner!

Congratulations to Mrs K Hughes who won a £100 Voucher for Kuti’s of Wickham in our previous Spot the Object competition.



This month's recipe


Ingredients - Serves: 8

2 tablespoons olive oil

2 onions, chopped

3 garlic cloves, sliced

a thumb-sized piece of ginger, peeled & grated

1 teaspoon black mustard seeds

1 teaspoon cumin seeds

1 teaspoon ground turmeric

1 teaspoon ground coriander

½ teaspoon dried chilli flakes

4–5 curry leaves

250g red split lentils, rinsed & drained

400g can of chopped tomatoes

400g can of chickpeas, rinsed & drained

100g spinach, or kale, stalks removed

juice of ½ lemon

2–3 tablespoons coconut yoghurt or coconut cream, optional

fresh coriander leaves

salt flakes & freshly ground black pepper

For the coriander dressing

juice of ½ lemon

25g coriander

1 tablespoon tahini

1 tablespoon extra virgin olive oil


  1. Heat the olive oil in a large pan and sauté the onions, over a low heat, for 10 minutes, until softening. Add in the garlic, ginger, spices and curry leaves. Fry for a further few minutes. Add the lentils along with 1.25 litres of water. Stir in the tomatoes and bring to a boil over a medium-high heat. Reduce the heat to medium-low and simmer the soup for 20 minutes.


  1. Finally, add in the chickpeas and spinach and squeeze in the lemon juice. If using, dollop in the coconut yoghurt. Season with salt and pepper.


  1. Make the dressing by adding the ingredients along with 50ml of water to a mini food processor and blitzing until creamy.


  1. Serve the soup with generous amounts of dressing and some fresh coriander to garnish.


This Month's Feature

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