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.
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.
1 whole duck
1 orange, zested & thinly sliced
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
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.
Festival of Winter Walks
Please contact us with the details and we can run your listing for FREE!