Signature Dishes

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Nocellara olives 4 Beer candied bacon, mustard whip 4.5 House goat’s cheese ricotta, herb sauce, toast (v) 4.5 Homemade bread and butter 2.5 Black pudding croquettes, HP sauce 7.5 Chilled pea soup, mint oil, sour cream, lemon (v) 6.5 Wild venison tartare, Cacklebean egg, pickled 9 turnips, black garlic ketchup Burrata, beetroot, mixed seed granola, 7 beetroot dressing (v) Wood pigeon, baked celeriac, orange, 9.5 red chicory, pecan nut dressing Pickled mackerel, apple and fava bean salad, 9 avocado, walnuts Jugged Hare ‘tinned’ salmon, soda bread 9 Pressed ham hock and black pudding terrine, 9 Sizzling king scallops, black pudding, 12 prune and fig purée, pickled apricot chorizo, garlic butter Sticky braised Saddleback pork belly, Guinness and soya glaze, nut crumble, lemon broccoli 22 Pot roast rabbit and chorizo cobbler, Parmesan glaze 23 Cumbrian cheeseburger, onion and beet relish, saffron bun, firecracker sauce, triple cooked chips 18 Baby chicken, Caesar salad 17.5 Crispy sweet potato, feta and spring onion cake, cherry tomato sauce (v) 16 220g Cumbrian flat iron steak, 19.5 Poached Cornish smoked haddock, 18 peppercorn sauce, French fries sweet potato and cauliflower curry 225g Cumbrian ribeye steak, whipped 30 Fish pie, egg yolk mash, dill crust 18 mustard, dried onion crumble Devonshire river trout, heritage tomato and 22 650g Turner and George rib of beef, 65 black olive salad, baby gem, citrus dressing triple cooked chips, Béarnaise sauce, Market fish MP peppercorn jus (for two to share) Signature Dishes Jugged hare, served with creamed 26 Red grouse, roasted whole and traditionally 38 mashed potatoes, Savoy cabbage garnished with grouse liver pâté ‘en croute’, and bacon bread sauce, game chips, Savoy cabbage and bacon, and game jus Nutbourne heritage tomatoes, Mixed herb salad, French fries basil, balsamic, lemon blue cheese dressing Triple cooked chips Steamed lemon broccoli Venison cottage pie | 6 Stewed summer fruit, sweetened crème fraîche, Sticky toffee pudding, salted caramel ice cream meringue, nut crumble CHEESEBOARD 12 Potted chocolate mousse, chocolate crunch, Served with rhubarb preserve, caraway bread honeycomb, citrus jelly Lord London, Blue Murder, Quicke’s Cheddar Peach Melba, ginger crumb Cheeseboard for two £22 All prices include VAT. A discretionary 12.5% service charge will be added to your final bill. Please let our team know if you have any allergies. For full allergen information please ask for the manager or go to www.thejuggedhare.com 49 CHISWELL ST, LONDON EC1Y 4SA 020 7614 0134 | WWW.THEJUGGEDHARE.COM @THEJUGGEDHARE | /THEJUGGEDHARE WWW.ETMGROUP.CO.UK.

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Food First Advice for Adults with a Small Appetite 2021
Food first Advice for adults with a small appetite Why have I received this handout? You may have a poor appetite or have been eating less due to feeling unwell. If you are not getting enough nutrition to meet your body’s needs you will lose weight and could be at risk of malnutrition. Malnutrition makes it more difficult for the body to fight illness and infection. It can make us feel weak, tired and low in mood. To treat malnutrition we need to increase the energy or calories, protein and overall nutrients that we eat and drink. This handout provides advice on increasing your intake using ordinary foods and by making simple changes to your meals, snacks and drinks. Although some of the foods and drinks in this leaflet may usually be considered unhealthy, they are recommended until your appetite and weight improve. These foods are energy-dense and can help to reduce your risk of malnutrition. If you have diabetes, it is preferable to fortify your food with protein and fats rather adding extra sugar or including more sugary foods. This will help to minimise the impact on your blood glucose levels. If you normally check your blood glucose levels and further to making these dietary changes find that they are higher than your target range, please contact your GP or diabetes nurse for advice regarding your diabetes management. Please read our food first diabetes leaflet for more information. Helpful tips 1 Try eating little and often. 2 Aim for 3 small meals and 2 to 3 snacks between meals.
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ITPR “Corrado Gex” Indirizzo Tecnico Turistico Lessons of Geography Learning Units Prof. Luigi CORTESE a.s. 2014 - 2015 Progetto “Expérimenter le principe de la “classe inversée” dans le cadre d’un projet bi- plurilingue” della Regione autonoma Valle d’Aosta – Assessorato Istruzione e Cultura – Sovraintendenza agli Studi List of the Learning Units 1. Amazonia 2. European Borders Through History 3. Climate change & global warming 4. Culture and food 5. Ecotourism & sustainable tourism 6. The Geography of Afghanistan 7. Geography of China 8. Understanding Modern Human 9. Migrations 10. New Zealand 11. Discovering U.S. National Parks Amazonia One of the most important rivers of the World flows through an immense ecosystem where living is still now a natural adventure Amazonia is the heart of our planet biodiversity. Its extension is so huge that large parts of this rainforest territory are still unknown. The richness in flora, fauna is threatened by brutal economic operations, some of which are undertaken without any respect for neither this fragile ecosystem nor for the tribal populations living in it. Objectives You will: Study and learn the characteristic of the Amazon river, with an immersion of a passionate discussion about its sources; Analyse the situation of the rainforest, focusing on the environmental situation and on the life of the original inhabitants; Think about the future of the land, starting from the stories concerning the inner vision of some Amazonian people. Critical Thinking Skills Remembering Locating Analyzing Comparing & contrasting Reasoning Tasks 1. Use the texts provided in the Extended Learning section and look at the map to have a clear vision of the path of the Amazon River.
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Dining at the Walker House Please contact us at 608.553.0728 or [email protected] Reservations require a 24-hour notice. Traditional Meals Served Family Style. Steak Lovers - $21 Meat Lovers - $18 Appetizer, Salad, Bun, Entrée, Potato, Veggie Medley, Dessert from our Bakery and Ice Cream Shoppe Entrée options: Grilled Steaks ($21) , Honey Baked Ham, Chicken Breast, Roast Beef, Beef Tenderloin, Pork Tenderloin, Baby Back Ribs Cornish Pasty - $13 Appetizer, Salad, Saffron Bun, Pasty with Walker House Cornish Sauce, Dessert from our Bakery and Ice Cream Shoppe Pasty Options: Beef, Pork, Chicken, Veggie, Gluten-Free (Beef). Pizza - $13 Appetizer, Salad, Pizza, Dessert from our Bakery and Ice Cream Shoppe Pizza Options: Cheese, Veggie, Pepperoni, Meat Lovers, Supreme, Chicken-Spinach-Cranberry, Chicken-BBQ, and more! Pasta or Lasagna - $13 Appetizer, Salad, Bun, Pasta Suprema (Meat or Veggie Sauce) or Lasagna (Meat or Veggie), Dessert from our Bakery and Ice Cream Shoppe Meal-On-The-Move - $16 Our chefs tailor this unique meal to your event/taste. We can scale down the price by reducing the meat options. We serve delicious and hearty finger foods that simulate a meal, ranging from Bruschetta (Tomato, Spinach- Artichoke), to Veggie and Fruit Trays, to Assorted Meatballs (Chicken, BBQ, Teriyaki, Sausage), to Pizza Bites, to our famous “Ghost in a Cup” Ice Cream Dish, and much more. Brunch - $16 Fruit , Mini-Muffins, Quick Breads, Walker House Granola, Greek Yogurt, Blueberry Pancakes, Scrambled Eggs with Wisconsin Cheddar Cheese, Honey-Baked Ham, Pork Sausage, Orange Juice, Coffee, Tea, Milk, and more. Picnic - $13 Beef Hot Dogs, Brats, Burgers, Bean Burgers, Baked Beans, Cheesy Potatoes, Cole Slaw, Root Beer Float for Dessert Stoups - $10 (Soup + Stew = Stoup) Stoups: Butternut/ Buttercup, Chili N’ Company, Pork Chop Pizzaz, Sassy Sausage Supreme.
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18 £24 £22 £18 £24 £18 £18 £40 £60 £52 to START Homemade Ricotta
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The Cornish Pasty Recipe Similar Recipes Have Been Used Over the Years by Descend- Ants of Immigrants from Cornwall England
The Cornish Pasty Exact origins of the pasty are unclear; it is com- monly accepted as a staple of Cornwall England. The pasty became popular in Cornwall during the 17th and 18th centuries where tin miners and other mine work- ers adopted it due to its unique shape, forming a com- plete meal that can be carried easily and eaten without cutlery. Side-crimped pasties gave rise to the suggestion that miners would eat the pasty holding the thick rolled crust edge, ensuring dirty fingers (possibly in- cluding traces of arsenic and lead) did not touch food or mouth. Other theories suggest miners ate the pasty from end to end. The earliest Cornish recipe books claim "the true Cornish way" to eat a pasty is from end to end, so any uneaten portion could be saved for later. Any excess pastry from a miner's pasty might sometimes have been left for the knockers, capricious spirits in the mines who might otherwise lead miners into danger. There is also a humorous belief that the pastry on a good pasty should be strong enough to withstand a drop down a mine shaft. The pasty's dense, folded pastry could stay warm for 8 to 10 hours. Miners always carried their pasty to work in a two-part lunch pail. The bottom portion con- tained piping hot tea, the top portion their pasty along with a piece of heavy cake, a couple current cookies, or a saffron bun. The Cornish Pasty Recipe Similar recipes have been used over the years by descend- ants of immigrants from Cornwall England.
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LESSON NOTES Culture Class: Essential Swedish Vocabulary #1 National Holidays CONTENTS 2 Swedish 2 English 2 Vocabulary 3 Sample Sentences 3 Cultural Insight # 1 COPYRIGHT © 2013 INNOVATIVE LANGUAGE LEARNING. ALL RIGHTS RESERVED. SWEDISH 1. What are the five most important national holidays in Sweden? 2. 1. Sveriges Nationaldag 3. 2. Midsommar 4. 3. Jul 5. 4. Nyår 6. 5. Påsk ENGLISH 1. What are the five most important national holidays in Sweden? 2. 1. Sweden's National Day 3. 2. Midsummer 4. 3. Christmas 5. 4. New Year 6. 5. Easter VOCABULARY Swedish English Class SWEDISHPOD101.COM CULTURE CLAS S : ES S ENTI AL S WEDIS H VOCABULARY #1 - NATI ONAL HOLI DAYS 2 Sveriges Nationaldag Sweden's National Day proper noun Midsommar Midsummer noun Jul Christmas proper noun Nyår New Year proper noun påsk Easter noun SAMPLE SENTENCES På Sveriges nationaldag brukar man På midsommar är det tråkigt om det flagga. regnar. "On Sweden's National Day you usually "It’s boring if it rains during midsummer." display the flag." I Sverige firar man jul med familjen. På nyår skjuter man fyrverkerier. "In Sweden you celebrate Christmas with "On New Year’s you set off fireworks." your family." Påsk är en högtid som många inte vet varför de firar. "Easter is a holiday that many people don't know why they celebrate." CULTURAL INSIGHT 1. Sweden's National Day Sweden's National Day is celebrated on the 6th of June. On this day in 1523, Gustav Vasa was elected as the king, and this was considered the beginning of modern Sweden.
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Sunday Lunch Loyalty Card
STARTERS Served all day 11am - 11pm Monday to Saturday SMALL PLATES LARGE PLATES Papdi chaat - crisp wheat, spiced potatoes & chutney’s £3.00 Fat chilli filled with paneer & tamarind (v) (gf) £4.80 Steamed chick pea cakes with coconut chutney (v) £3.80 Crisp Portobello mushroom with pickling spices (v) £5.50 Naanza - naan bread pizza with spiced paneer (v) £4.80 Tandoori salmon with green pea relish (gf) £5.50 Green pea kachori fritter (v) £3.80 Stir-fried shrimp with curry leaf and black pepper £6.20 Masala cornmeal flat bread & mustard greens (v) £3.80 Bhangra Burger with three dips £6.75 Burnt chilli chicken, Indo-chinese style £4.80 Tandoori chicken leg with fennel & coriander (gf) £5.80 Haleem - spiced mutton lentil porridge & saffron bun £4.80 Bheja fry-lamb brains in mince curry £6.50 Coorgi pork stir-fry £6.00 Kingly Seekh Kebab wrapped in a naan bread £6.50 BALLS! Crab Cakes, Potato Bondas, Vegetable Shikampur, Spiced Game, Bangla-Scotch Egg £3.80 each, £9.00 for a selection MAINS SIDES & SALADS Served all day 12pm - 2.30pm & 5.30pm - 11pm Monday to Saturday Spinach dumplings in tomato fenugreek sauce (v) £11.00 Stir-fried okra with dried mango £2.50 Agra seasonal vegetable tehari (v) £12.00 Masala mash potatoes £2.50 Spice crusted Hake with Colombo curry sauce £14.00 Pilau rice £2.50 Tandoori king prawns, coconut malai sauce £17.00 Bread - Garlic naan £3.00, Potato naan £3.00, Tandoori roti £3.00, Peshawari naan £4.00 Lucknow-style free range chicken biryani £14.00 Black lentils - simmered & cooked for 24 hours £4.00 Tandoori
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49 Chiswell St, London Ec1y 4Sa 020 7614 0134 |
49 CHISWELL ST, LONDON EC1Y 4SA 020 7614 0134 | WWW.THEJUGGEDHARE.COM @THEJUGGEDHARE | /THEJUGGEDHARE WWW.ETMGROUP.CO.UK Bar Menu Snacks Nocellara olives | 4 House goat’s cheese ricotta, herb sauce, toast (v) | 4.5 Beer candied bacon, mustard whip | 4.5 Black pudding croquettes, HP sauce | 7.5 Truffle and Parmesan chips | 4.5 Fruit Pig haggis, oat crumbs, apple chutney | 6 Smoked haddock pasty, curry mayonnaise | 6 Wild boar Scotch egg, Worcestershire brown sauce | 7.5 Mains Crispy sweet potato, feta and spring onion cake, cherry tomato sauce (v) | 16 Cumbrian beef burger, onion and beet relish, saffron bun, firecracker sauce, triple cooked chips | 18 Fish pie, egg yolk mash, dill crust | 18 220g Cumbrian flat iron steak, peppercorn sauce, French fries | 19.5 Pot roast rabbit and chorizo cobbler, Parmesan glaze | 23 All prices include VAT. A discretionary 12.5% service charge will be added to your final bill. Please let our staff know if you have any allergies. For full allergen information please ask for the manager or go to www.thejuggedhare.com @THEJUGGEDHARE | /THEJUGGEDHARE WWW.THEJUGGEDHARE.COM Cask ales, draught lagers, stout & cider Amstel, Lager, Holland 4.1% 5.6 Long Arm, Lager, London 4.4% 5.5 Little Creatures, Pale Ale, Australia 5.2% 6.2 Heineken, Lager, Holland 5% 5.6 Jugged Hare, Pale Ale, London 4.2% 4.5 Orchard Thieves, Cider, Herefordshire 4.5% 5.5 Guinness, Stout, Ireland 4.2% 5.5 ASK A MEMBER OF STAFF FOR OUR GUEST ALE AND LAGER bottled and canned beers 330ml Forest Road, Posh Lager, London 4.1% 6 Magic Rock, Salty Kiss, Gose, Huddersfield 4.1% 6 Villages, Whistle, Pilsner, London 4.4% 6 Villages, Rafiki, Session IPA, London 4.3% 6.5 Thornbridge, Tzara, Kolsch, Derbyshire 4.8% 6 Harbour, Pilsner, Cornwall 5% 5.6 Sambrook’s Battersea Rye, Rye Ale, London 5.8% 5.6 Wild Beer Co, Bibble, Pale Ale, Shepton Mallet 4.2% 5.6 Hawkes, Urban Orchard, Cider, London 4.5% 5.6 All prices include VAT.
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Presentations at the Toronto Cornish Association 10th and 100th Anniversaries The Toronto Cornish Association 1904 – 1961 by Barbara Gardner-Bray Some of you may be surprised to learn that there was another Toronto Cornish Association established long before the current TCA. The original TCA was formed in 1904, 100 years ago this year, and isn't it fitting that our Society's 10th anniversary coincides with the centenary of our predecessor? The original TCA ended in 1961, a good run of 57 years. I imagine it began for the sole purpose of getting together first-generation Cornish immigrants in Toronto, to meet, discuss the homeland, its merits, its drawbacks, reasons for emigrating to Canada and to share some laughs, some music and the inevitable pasty or saffron bun. In 1995, I met a 70-year old Cornishman who periodically visited an elderly relative in Toronto. Wherever he travelled, and he did and still does travel the world, he always looked up names of Cornish in the telephone book and if there was a Cornish Association, he would come along to meet its members. Many of you will remember Harold Hosking. Harold, originally from St. Buryan in Comwall, is a member of the California Cornish Cousins and when he knew he was going to be in Toronto, he contacted John Tyacke about meeting with some TCA members. As we had no meeting on at the time of his visit in August 1995, John, as Secretary of the TCA, and I as its President, went out for a meal with Harold and his wife Grace, and Bessie Gannon, to an Italian restaurant which had good food and service, but some very annoying background music which comes across loud and clear on the tape we made of our visit with Harold.
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Baker Tom Ingredients Guidelines Product Ingredients Any allergens traces Sweet treats Croissant White Wheat Flour (with added Calcium Carbonate, Iron, Niacin & Thiamin), Butter (Milk), Water, Gluten, Milk Veg Sugar, Yeast, Whole Milk Powder, Wheat Gluten, Salt, Emulsifier (Rape Lecithin), Flour Treatment Agents (Ascorbic Acid, Alpha-Amylases, Hemicellulases). Pain Au Chocolat White Wheat Flour (with added Calcium Carbonate, Iron, Niacin & Thiamin), Butter (Milk), Water, Gluten, Milk, Soya Veg Chocolate 10% (sugar, cocoa mass, cocoa butter, emulsifier(Soya Lecithin), natural vanilla flavour), Sugar, Yeast, Whole Milk Powder, Wheat Gluten, Salt, Emulsifier (Rape Lecithin), Flour Treatment Agents (Ascorbic Acid, Alpha-Amylases, Hemicellulases). Pain Aux Raisin Water, White Wheat Flour (with added Calcium Carbonate, Iron, Niacin & Thiamin), Butter (Milk), Gluten, Milk, Egg Veg Raisins (9%), Eggs, Sugar, Modified Starch, Yeast, Skimmed Milk Powder, Powdered Whey (Milk), Salt, Wheat Gluten, Emulsifier (Rape Lecithin), Vanilla, Stabilizers (Calcium Acetate, Tetrasodium Diphosphate), Fruit & Plant Extract (Carrot, Paprika, Tumeric), Flour Treatment Agent (Ascorbic Acid), Enzymes(Hemicellulases, Amylases), Natural Flavouring. Fruit Scone White Wheat Flour (with added Calcium Carbonate, Iron, Niacin & Thiamin), Milk, Butter (Milk), Gluten, Milk, Egg Veg Sugar, Egg, Raisins (4.5%), Baking Powder (Raising Agent: Sodium Pyrophosphate, Sodium Bicarbonate; Fortified Wheat Flour (with added Calcium Carbonate, Iron, Niacin & Thiamin)) Plain Scone White Wheat Flour (with added Calcium Carbonate, Iron, Niacin & Thiamin), Milk, Butter (Milk), Gluten, Milk, Egg Veg Sugar, Egg, Baking Powder (Raising Agent: Sodium Pyrophosphate, Sodium Bicarbonate; Fortified Wheat Flour (with added Calcium Carbonate, Iron, Niacin & Thiamin)) Saffron Bun White Wheat Flour (with added Calcium Carbonate, Iron, Niacin & Thiamin), Raisins, Milk, Water, Gluten, Milk, Egg Veg Caster Sugar, Currants, Butter (Milk), Egg, Yeast, Orange, Lemon, Salt, Saffron.
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