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          WIN a Family Panto Ticket for The Mayflower Theatre!

 

Join our hero Dick Whittington as he seeks fame, fortune and happiness and becomes the Lord Mayor of London.  Guided by the magical Fairy Bow Bells on an adventure that sends him from London town to the High Seas headed for Morocco, don’t miss this action-packed pantomime full of laughter, music and eye-popping special effects.

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 Wednesday 12 December.  Good luck!

 

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          WIN a £100 Voucher for N A Griffiths Butchers!

 

If you’re looking for a great, traditional butcher for all your festive meats and provisions this year, look no further than N A Griffiths, the High Street  butchers in Lee-on-the-Solent.   As well as turkeys you can order geese, ducks, beef and turkey breast rolls.  And Christmas wouldn’t be the same without chipolatas, bacon, ham, pork and stuffing, plus all the trimmings.   For great value and good old-fashioned service, make sure you put a trip to N A Griffiths top of your Christmas list!

All you have to do is find the competition in this month’s edition and count how many TURKEYS are hidden throughout the magazine.  Click below to send us your answer by noon on Wednesday 12 December.  We hope you’re a winner!

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This month's recipe

Cashew Nut Curry with Halloumi & Broccoli

Ingredients - Serves: 4

2 tablespoons butter or oil

250g halloumi, cubed

400g coconut milk, tinned

135g cashews

500g passata

60g Greek yoghurt

1 white onion, diced

1-2 crushed chillies (optional)

3 cloves of garlic, minced

4cm piece ginger, grated

3 teaspoons curry powder

½ teaspoon garam masala

½ teaspoon turmeric

Salt, to taste

1 head broccoli, cut into florets & cooked

2 tablespoons fresh coriander, chopped

Method:

  1. Melt half the butter in a saucepan. Fry the halloumi in the butter until it is browned on all sides.  Place the halloumi on a plate covered with paper towels to drain.

 

  1. Blend the coconut milk and 115g of the cashew nuts in a food processor until smooth. Then add the passata and the yoghurt and blend again, adding a little water if the mixture needs loosening.

 

  1. Melt the rest of the butter in a big pot before adding the onion, chillies, garlic, ginger and the rest of the cashew nuts. Stir fry for about 5 minutes, until all the ingredients have softened.

 

  1. Add all the spices and the salt and fry for about 1 minute. When the mixture is fragrant, pour in the cashew nut mixture and bring to the boil.  Then add the halloumi and broccoli to the sauce and cook for another 5 minutes.  Serve hot with naan bread or rice and a sprinkling of coriander.

 

 

Recipe taken from Sweet Chilli Friday, published by Meze Publishing.

This Month's Feature

                      Getting to Know ….. Sheila Ferguson

 

 

 

 

 

This Month's Feature

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