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WIN A Family Panto Ticket for The Mayflower!  

The swashbuckling magic of Peter Pan swoops into Mayflower Theatre this festive season, in an unmissable, high-flying pantomime adventure that you and your Darlings will love.  Marti Pellow, the multi-award-winning singer-songwriter and musical theatre star, leads the cast as the villainous Captain Hook. Joining him are Darren Day, Jaymi Hensley & The Grumbleweeds.  Packed full of sensational flying effects and a boat-load of laughter, Peter Pan has all the entertainment value Mayflower Theatre audiences expect from the south coast’s biggest pantomime.

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 Tuesday 17 December.  Good luck!

Congratulations to Mr S McLean who won a £100 voucher for the Old Mill Restaurant in last month’s competition.

 

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WIN A £100 Voucher for Castles Furniture!

At Castles Furniture you’ll be spoilt for choice with their vast range of furniture and accessories. From traditional designs to modern, industrial to glamorous; Castles offers high quality items at competitive prices. They have new ranges being added frequently so they’re always sure to have perfect pieces for every room of your house. To find out more visit their Cosham showroom or shop online, and get your home looking stunning in no time!

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

Congratulations to Mrs H Ellis who won a Family Ticket for Beaulieu Motor Museum in last month’s competition.

 

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This month's recipe

Roast Duck with Cabbage Salad

Ingredients - Serves: 4

1 whole duck

1 orange, zested & thinly sliced

Chinese five-spice

Sea salt

 

Cabbage salad

Half a red cabbage thinly shredded

2 big handfuls of watercress

4 spring onions roughly chopped

1 orange zested & segmented

Balsamic vinegar & extra virgin olive oil

Method:

  1. Preheat oven to 200OC Gas 6. Put the duck in a large roasting pan and sprinkle with orange zest and generous amounts of Chinese five-spice and sea salt. Massage into the skin, then lay the orange slices underneath the duck.
  2. Roast uncovered in the preheated oven for 20 minutes, then turn the heat down to 180OC Gas 4 and cook for a further 40 minutes. Remove from the oven and baste with the duck fat that has been released in the pan.
  3. Mix all the cabbage salad ingredients except the balsamic vinegar and oil together in a large bowl. Drizzle with a little balsamic and oil as desired. Season with salt and black pepper to taste and serve with the roast duck.

 

Top tip – I find the best way to segment the orange is to ‘top and tail’ the skin, using a knife to cut away the skin. You can then run the knife between each segment to release them from the pith. Keep the leftover skin and scraps to squeeze over the dish.

 

Recipe taken from Perfectly Paleo, by Rosa Rigby. Published by Ryland Peters & Small.

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Festival of Winter Walks

This Month's Feature

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