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 29 April. 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 29 April. 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.
Salted butter, for the cake tin
500g sweetened chestnut purée
4 eggs
75g ground almonds
40g cocoa powder
Leaves from 4 rosemary sprigs, plus extra sprigs for the top
Icing sugar, to dust
1. Heat the oven to 180 ̊C/Fan or 160 ̊C/Gas 4. Butter a 20cm round cake tin and line with baking parchment.
2. Pour the chestnut purée into a large mixing bowl. Separate the eggs and lightly beat the yolks with a fork, then add them to the purée. Pour in the ground almonds, add the cocoa and mix well.
Roughly chop the rosemary leaves and add them to the batter, then stir until well combined.
3. In a second bowl, whisk the egg whites until stiff, then fold into the chocolate mix. Pour into the tin and sprinkle on a few rosemary sprigs. Bake for 40–45 minutes until a skewer comes out clean. Leave to cool in the tin, then turn out. The cake will keep nicely for 2–3 days.
4. Dust with icing sugar before serving.
Podcasts
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