Articles, Competitions and Recipes

WIN a Family ticket for 4 people to Paultons Park


Make memories to last a lifetime at Paultons Park.  Explore five incredible themed lands including 70 wonderful rides and attractions, meet some incredible animals and explore the beautiful gardens. You will have the BEST.DAY. EVER!

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 20 April.  Good luck!

Congratulations to Mrs J G who won the carpet cleaning prize from Carpet Cleaning Solutions Made Simple in our previous Wordsearch competition.




WIN 1 Week’s Football Summer Camp with Next Level Football Coaching

Are you looking to get started in football, or move up a skill level?  Next Level Coaching is for all abilities, where you learn new skills, meet new friends and have fun.  Train hard with FA qualified coaches. Matches and awards. Prize is valid for 1 week during summer camp, taking place between 24th July and 31st August at The Outdoor Sports Centre, Thornhill Road, Bassett, Southampton, SO16 7AY.

All you have to do is find the competition in our March and April editions and count how many FOOTBALLS are hidden throughout the magazine.  Click below to send us your answer by noon on Thursday 20 April.  We hope you’re a winner!

Congratulations to Charlie from Southampton who won a £100 Voucher for Yaprak Restaurant in our previous Spot the Object competition.



This month's recipe

Old School Apple Pie

Ingredients - Serves: 6-8

Finely grated zest and juice of 1 lemon

Finely grated zest and juice of 1 orange

1.5kg cooking apples, such as Bramley’s (or, for a more textured filling, about 1kg

cookers and 500g eaters)

40–60g golden caster sugar,

plus extra to finish

375g shortcrust pastry

2 tbsp ground almonds (optional)

Custard, cream or yoghurt, to serve


  1. Put all the citrus zest and juice into a large bowl. Peel, core and thinly slice the apples, dropping them into the bowl as you do so.


  1. Transfer the apples and juice to a fairly large saucepan and add the sugar. Cook over a medium heat, stirring often, for around 15 minutes until the apples collapse into a silky golden purée (if you use some eating apples, they will stay chunkier). Taste for sweetness and stir in a little more sugar only if you think it needs it. Allow to cool completely before you make the pie. You can make the pastry while the apple is cooling. Wrap and place it in the fridge to rest.


  1. Preheat the oven to 220°C/200°C Fan/Gas 7. Put a baking tray inside to heat up. Have ready an oval pie dish, about 28 x 19cm. Divide the pastry into two pieces: roughly one-third for the top and two-thirds to line the base and sides of the dish. On a lightly floured surface, roll out the larger piece to the shape of your pie dish, until about 3mm thick. Use this to line the pie dish, allowing the excess pastry to overhang the rim.


  1. Scatter the ground almonds, if using, over the base of the pastry case, and lightly press in. They aren’t essential but they are a nice touch of flavour and texture in the base of the pie. Tip the cooled apple purée in and level it out. Roll out the other piece of pastry for the pie lid, again to about a 3mm thickness. Brush the rim of the pie dish with water. Lift the piece of pastry over the pie, trim off the excess from around the edge, then press the pastry edges together firmly to seal, all the way round, using a knife, a fork or your fingers.


  1. Scatter another 1 tbsp sugar all over the pastry lid, and cut a few slits in the top to allow steam to escape. Place the dish on the hot baking sheet in the oven and cook for 10 minutes, then lower the oven setting to 180°C/160°C Fan/Gas 4 and cook for a further 30 minutes or until the pastry is a rich golden brown.

This Month's Feature

Take A Dip Outdoors

This Month's Feature

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