DOCSLIB.ORG

Magazine St Andrew's Brinsworth St Mary's Catcliffe St Helen's Treeton

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Magazine St Andrew's Brinsworth St Mary's Catcliffe St Helen's Treeton Magazine September 2010 The Rivers Team is a group of four Anglican Churches: St Andrew’s Brinsworth St Mary’s Catcliffe St Helen’s Treeton St Lawrence’s Tinsley September & October Diary Dates Thursday 2nd September St Andrew‘s Focus Group, 7:30pm Sunday 5th September CPAS & Tearfund gift day Thursday 9th September English Heritage open day at St Helen‘s Saturday 11th September Sign Language course - St Helen's Church, 10.00 - 11.30 Coffee morning – St Helen‘s Church, 10.00am -12.00 noon Tuesday 14th September Team Council, St Helen‘s Church, 7:30pm Wednesday 15th September St Mary‘s Focus Group, 7:30pm Saturday 18th September Sign Language course - St Helen's Church, 10.00 - 11.30 Coffee morning – St Helen‘s Church, 10.00am -12.00 noon Tuesday 21st September St Lawrence‘s Church Council— 7:00pm Saturday 25th September The Bigger Breakfast! International men's breakfast day.—Treeton Baptist Church, 9:00am, Guest Speaker Max Wigley - Chaplain, Yorkshire County Cricket Club. Contact Chris Leverton to book. Outreach event. Tuesday 28th September St Andrew‘s & St Mary‘s Church Council—St Mary‘s Church, 7:30pm Friday 1st October Team Harvest supper with Barn Dance - Treeton Community Centre - 7.00 for 7.30pm start (Supper first) Saturday 2nd October Diocesan Development Day on Fresh Expressions - 9.30 - 15.30 - Philadelphia campus (St Thomas Church Sheffield) - to book a place speak to a staff member ASAP. Tuesday 5th October St Andrew‘s Centre Meeting—St Andrew‘s Centre, 7:30pm 2 Editorial by David Bent: Team Rector Swimming The Race I recently had a couple of texts from a friend on holiday along the following lines: ―Spent the afternoon sitting by the pool‖ and ―Just sitting by the pool.‖ I was reminded of this while I was ploughing up and down the pool at St Anne‘s early one morning. I thought pools were made for swimming in, not for sitting by! And that got me thinking about my faith. Do I see the Christian life as a leisure activity, a fitness programme or a race to be run? I enjoy swimming, so there is some of the leisure activity in it; I also try to keep relatively fit, so there is something of the fitness programme. But I don‘t race! The pool is divided off into three lanes: fast, medium and slow and I swim at my own pace overtaking some and being overtaken by others. I think most people get out with a sense of achieve- ment, having completed what they set out to do. There are no losers. St Paul saw the Christian life as a race to be run (not swum). It involves training and it produces a prize. But it is not a race with a single prize, it is a race where we can all be winners providing we start and complete the course. Run in such a way as to get the prize. Everyone who competes in the games goes into strict training. They do it to get a crown that will not last; but we do it to get a crown that will last for ever. (1 Cor 9:24-25) I have seen a lot of hardship in recent weeks: family problems, financial hardships, people sick and dying, and natural disasters. The challenge for us at these times is not to give up, but to remain faithful to the God who is faithful to us. For some the race of life seems to be long and effortless, for others it is short and a struggle. For most of us it is a bit of both. But for all who complete the race, who remain faithful, there is the promise of a crown of life. The Christian life is not a leisure activity! So let‘s make sure we get off the poolside and, with Paul, “Press on towards the goal to win the prize for which God has called us heavenwards in Christ Jesus.” (Philippians 3:14) 3 Wednesday September 8th 7:30pm at St Andrew’s Catcliffe Worship & Keynote Talk Discussion in Small Groups & Refreshments ‗Encounter‘ is an opportunity for us meet together with God and to move forwards with him. If you are concerned to see the kingdom of God advance in our communities, please make this evening a priority. Operation Christmas Child 2010 The time has arrived to start organising this years shoe box appeal. I will shortly be ordering leaflets, posters & DVD's, which will then be distributed to the various churches. This year I will not be as involved in organising the event as in previous years & would appreciate it if a volunteer from both St. Andrew's & St. Mary's churches could coordinate the distribution of leaflets and collection of boxes, and the safe delivery to the warehouse, which will again be at the Masbro' Pentecostal Church, open from the 9th Nov. to 3rd. Dec. Volunteers would be welcome at the warehouse to check and package the boxes. Shoe Box Sunday will be on 27th Nov., a joint service at St. Mary's Church. A fund raising concert; An Evening with Ray Hearne, is to be held at Talbot Lane on 5th Oct at 7.00 pm to help with transport costs incurred in taking boxes to their destination. Tickets are £7.50. Further details about this event can be obtained from Hazel Adebogun 01709 367516. Thanks, Diane Barringer 4 Treeton Trudgers Walking Group On Saturday 2nd October Ron & Carole Robinson will lead an approx 5.5 mile circular walk at Roche Abbey. There are some slopes but no serious hills. All walks start at the top of Washfield Lane, Treeton at 10.00am, where anyone without transport can usually get a lift in someone‘s car. Please wear sensible footwear and bring waterproof clothing and a packed lunch for daytime walks. Please ring Ron & Carole Robinson (0114 2694100) or Ian Wall (01709 519125) for further information. St Helen’s Chatterbox Craft Club ‗Chatterbox‘ meets each week in Treeton Reading Rooms on Wednesdays between 1:00pm and 3:00pm to make items for the Samaritan‘s Purse ‗Operation Christmas Child‘ annual Shoebox appeal. The group consists of around 8 members who knit, sew and stick, collect and buy items for the shoeboxes. Anyone interested in what we do will be more than welcome to join us. NO SKILLS NEEDED. St. Andrew‘s Centre is intended to be used by the people of Brinsworth and the surrounding area for social and community activities. The Church has access for wheelchairs and toilet facilities for the disabled. There is an audio loop system in both the Church and the Centre. Rooms are available for hire for private functions. The following courses are currently running: Monday 9.45 – 11.45 am I.T. Workshop Tuesday 10.00 – 12.00 noon Drawing & Painting Thursday 12.30 – 2.30 pm Further German Thursday 7.00 – 8.30 pm Spanish Conversation Friday 10.30 am Beginners‘ Keep Fit For further information, contact Julie on 01709 361630 Treeton Ladies’ Group The Treeton Ladies‘ Group meet on the second Tuesday of each month at 7:45. Everyone is welcome. The next meeting will be on September 14th and the ladies will take part in Indian Head Massage. 5 Dear Theophilus… One of the things that I find really encouraging about the early Chris- tians is that they were just ordinary men and women. When he called his disciples, Jesus, a local carpenter, didn‘t do like the other Rabbis did and go to the Temple to pick the best young political and religious minds. Instead he went to the workplace and chose ordinary working men. Men like Peter and John. A few years later Peter and John were going to the temple when they met and healed a crippled beggar. Actually God did the healing. The former cripple and the crowds were delighted, Peter and John preached the gospel and the number of disciples grew to around 5,000. But the religious leaders were not amused! They put Peter and John in gaol and then interrogated them. But Peter and John just kept sharing their faith. We are then told this about the religious leaders: When they saw the courage of Peter and John and realised that they were unschooled, ordinary men, they were astonished and they took note that these men had been with Jesus. (Acts 4:13) Aside from the healing, the thing that made the impression was that these were ordinary, unschooled men. And the thing that made the difference was that they had been with Jesus. And in this there is hope for us. If nothing else we are ordinary men and women. All we need to do, then, is to spend time with Jesus in prayer, Bible reading and worship with other Christians, and allow him to work in our lives today, as he did in the lives of the early Christians. David Theophilus is the guy for whom Luke wrote the Gospel of Luke and the book of Acts. (Luke 1:3 and Acts 1:1) Theophilus means „Lover of God‟ so, if you love God, it was written for you! 6 Forthcoming Retirement Having served as Team Vicar at St Lawrence‘s Tinsley for the last seven years, Margaret Lunt has announced her retirement; her last Sunday as Team Vicar will be October 3rd. We are delighted that Margaret and Bob will remain living in Treeton and that they will continue to serve The Rivers Team. Do pray for them as they prepare for this big change in their lives and as they seek God's guidance for the future.
Load more

Recommended publications
  • Cookbook Committee Special Thanks to Jenn Springer for the Wonderful Idea and Countless Hours Collecting and Typing Recipes ~ As Well As Her Committee
    2009 | www.frogtummy.com . Cookbook Committee Special thanks to Jenn Springer for the wonderful idea and countless hours collecting and typing recipes ~ as well as her committee. Jenn Springer Gennessa Robbins Relief Society Presidency 2009- PRESENT Robin Rudd Melanie Butler Kathy Robbins Staci Potter Relief Society Presidency 2006- 2009 Vicki Christensen Helen Schenck DeAnn Hoggan Krista Hansen Appetizers ..................................................... 16 Texas Caviar ................................................................................................... 17 Sun-dried Tomatoes (well, sort of) ............................................................... 17 Open-Face Crab Ciabatta .......................................................................... 18 Cheese Spread .............................................................................................. 18 Cheese Fondue ............................................................................................. 18 Stuffed Mushrooms ........................................................................................ 19 Stuffed Mushrooms ........................................................................................ 19 Fantastic Ranch Cheese Balls ..................................................................... 20 Tomato & Cream Cheese Appetizer .......................................................... 20 Ham Cheese Ball ........................................................................................... 20 Lettuce Wraps ...............................................................................................
    [Show full text]
  • Starters British Specialties from the Grill
    V Vegetarian V Vegan STARTERS CAJUN CHICKEN STRIPS BBC FRIES PLOUGHMAN’S REPAST Tender strips of chicken with a spicy batter, Topped with house-made spicy vegetarian A classic pub repast with wedges of English cheddar deep-fried and served with ranch dressing ..................9.25 black bean chili, mild cheddar and sour cream v .........9.50 OR stilton, fresh fruit, pickled onions, pepperoncinis, Branston pickle and a whole wheat mini loaf v ....... 10.25 FRIED ZUCCHINI ISLE FRIES Zucchini rounds deep-fried in our special Topped with house-roasted corned beef, jack cheese, BBC beer batter and served with ranch dressing v ............ 7.75 chives and sour cream ........................................................ 10.50 Our house-made spicy vegetarian black bean chili served with sour cream v ............................... 5.50/7.00 BANGER ROLLS SMOKED SALMON PLATE Puff pastry is wrapped around an English sausage Served with capers, cucumbers, tomatoes, SEAFOOD CHOWDER filling and served with HP sauce ....................................... 8.50 red onions, cream cheese and a toasted bagel ........ 10.50 Our house specialty, a creamy Manhattan-style chowder .......................................................................... 5.50/7.00 APPETIZER COMBO HUMMUS PLATE A tantalizing combination of the three starters House-made hummus served with pesto, SOUP OF THE DAY above .............................................................................................9.25 fresh seasonal vegetables and pita bread v ................
    [Show full text]
  • The Art of Pie Making
    References UTAH STATE UNIVERSITY EXTENSION Charley, H. Food Science . (1970). New York: John Wiley & Sons. 100 EAST CENTER STREET, L600 Bennion, M. and O. Hughes. Introductory Foods. (1975). New York: Macmillan PROVO, UT 84606 Publishing Co. 801-851-8460 http://www.globalgourmet.com/food/special/perfectpastry/dough.html (accessed 10/18/2009) http://southernfood.about.com/cs/pierecipes/a/piecrust.htm?p=1 (accessed 10/18/2009) The Art of Pie Making Easy as UTAH STATE pie ! UNIVERSITY EXTENSION Contents • Pie Making Basics 100 East Center Street, L 600 Provo, Utah 84606 • Pie Recipes Phone: 801-851-8460 Fax: 801-343-8463 http://extension.usu.edu/utah Compiled by Marie Anderson and Jana Darrington. November 2009 Utah State University is an affirmative action, equal opportunity institution. Page 2 Page 11 Pie Making High quality pastry usually includes four basic ingredients Basic Recipe that contribute to the characteristics of tenderness, flakiness, (from Traditional Meat Pie by Gaston Cloutier and Miss crispness and color: namely flour, fat, salt and water. These Hilda’s Meat and Potato Pie by Emeril Lagasse, from characteristics depend upon those ingredients, their www.foodnetwork .com ) proportions, and the way they are manipulated. Basic Pie Crust for a Savory Pie Flakiness results when small particles of fat are coated with moistened flour/dough then flattened into thin layers as the 3 cups plus ¼ cup all-purpose flour dough is rolled out. When baked, the fat melts and is 1 teaspoon salt absorbed by the dough. 2 sticks cold unsalted butter, cut into 1/2-inch pieces Flakiness in pastry depends on: ¼ cup cold solid vegetable shortening Character of the fat (solid versus melted or liquid fat) 5 to 6 tablespoons ice water Consistency of solid fat Type of flour used Sift the flour and salt into a large bowl.
    [Show full text]
  • A Study of the Nutritional Experiences of Older People in Hospital
    A STUDY OF THE NUTRITIONAL EXPERIENCES OF OLDER PEOPLE IN HOSPITAL By Samantha Jean Pollitt Thesis submitted in partial fulfilment of the requirements for the award of Masters of Science by Research Awarded by University of Central Lancashire September 2003 ABSTRACT Knowing what it feels like for older patient's eating in hospital is central to nurses giving quality nutritional care. The aim of this study was to gain insight into the phenomena of nutritional care from the patients' perspective, by exploring older people's experiences and feelings in relation to the provision of food in hospital. A descriptive study design was employed to enable patient's own words to offer insight into their experiences. Data were collected from individual interviews with fifteen patients, and analysed according to the principles of phenomenology. Four key themes emerged from the data: Making choices, anticipation, eating behaviour, and appreciation. The findings are based on informant's descriptions of the specific themes, and their general feeling of each theme being experienced either positively or negatively, and indicate patients' experience of eating was an 'evolving process', termed the 'eating process continuum', that began even before patients received their food. This process was affected by issues such as the variety of foods offered, the content of the meals and the nursing care given at mealtimes. The results of this study will inform nursing practice by describing the participants' experiences from their own viewpoint, and may assist nurses
    [Show full text]
  • Company Name Award Entry Pie Class* A. F. Huddleston's Butchers Ltd Gold 4458 Pork Pie 2 A
    Company Name Award Entry Pie Class* A. F. Huddleston's Butchers Ltd Gold 4458 Pork Pie 2 A. F. Huddleston's Butchers Ltd Silver 4459 Lamb Hot Pot Pie 11 A. F. Huddleston's Butchers Ltd Silver 4456 Steak Pie 7 A.E Ross & son T/A Lawns Farm Shop Silver 4831 Lamb and Mint Pie 11 A.E Ross & son T/A Lawns Farm Shop Bronze 4832 Pheasant & Tarragon Pie 15 A.E Ross & son T/A Lawns Farm Shop Bronze 4830 Chicken And Leek Pie 13 Addington Pies Gold 4898 In the Net Pie 17 Addington Pies Silver 4436 Addington Steak and Kidney Pie 6 Addington Pies Silver 4439 Moroccan Goat Tangine Pie 16 Addington Pies Silver 4438 BBQ Chicken and Ham Pie 21 Addington Pies Bronze 4437 Angus The Bishop and The Old Speckled Hen Pie 20 Addington Pies Bronze 4435 Addington Chicken and Haggis Pie 14 AE.Chambers Ltd Gold 4424 Steak and Gravy Pie 7 AE.Chambers Ltd Silver 4421 Pork Pie 2 AE.Chambers Ltd Bronze 4425 Chamber's Turkey Ham and Cranberry Pie 3 AE.Chambers Ltd Bronze 4422 Charcoal Ploughmans 3 AE.Chambers Ltd Bronze 4423 Bury Pork Pie 3 AE.Chambers Ltd Bronze 4427 Chamber's Steak and Ale Pie 8 Aldi Silver 4652 Aldi Specially Selected Chicken Ham Hock and Leek 14 Aldi Silver 4650 Aldi Plant Menu - Vegan Pasty 19 Andy Saunders Catering Gold 4702 Andy Saunders Catering Steak and Stilton Pie 9 Andy Saunders Catering Silver 4703 The Plough Pie 20 Bakeshack Gold 4582 Bakeshack Pheasant with Goji Berries and Chestnuts in Port Pie 15 Bakeshack Bronze 4155 Bakeshack Chinese Black Peppered Beef with Water Chestnuts Pie 16 Bakeshack Bronze 4584 Bakeshack Chinese Wheat Gluten
    [Show full text]
  • Beef Encounter
    BEEF ENCOUNTER Sheila has been posting recipes and updating the blog and also encouraging me to put “pen to paper” I eventually checked out the blog, and immediately noticed a glaring omission under the “food for thought tab” – Beef! Beef is the preferred meat choice of many, which is not that surprising when you examine the numerous forms it takes. So many joints to choose from, so many ways of cooking. Roasting a delicious rib of beef or a lovely piece of Sirloin (so special that a king knighted it). Cuts of silver-side, Topside or brisket all splendid for pot roasting. Chuck steak for stews and casseroles, meat and potato pie. (accompanied by mushy pies) Mince, Ragu sauce, a perfect burger- the list is endless. Ask your butcher for a lamb steak and that’s what you get. With beef you will be asked “do you want Rib eye, Porterhouse, entrecôte, rump?” There is another cut, our favourite in France Onglet (in England it’s called skirt or feathered steak) Griddle very quickly over a high heat and preferable served rare, otherwise, it is far too tough. It has more bite then more fashionable (and expensive) steaks but makes up for it in flavour. See recipe Onglet is relatively inexpensive, however, may restaurants in the UK are now charging a premium for it. Beef Offal: Delia Smiths steak and kidney pudding – delicious. See recipe Which other meat can you enjoy raw? Steak Tartare or Carpaccio of beef. The appreciation of all food, not just beef starts with eyes. A lovely piece of matured beef should be plum red, with its on covering of fat a rich creamy yellow, which is firm to the touch.
    [Show full text]
  • The History of William Hulme's Grammar School Manchester 1887-1980 K. P. Thompson, B.A
    THE HISTORY OF WILLIAM HULME'S GRAMMAR SCHOOL MANCHESTER 1887-1980 BY K. P. THOMPSON, B.A. Acknowledgements The author would like first of all to express his sincere appreciation of the great honour done to him by Mr. D.Lloyd Griffiths, F.RC.S., until recently the Chairman of the Governors of William Hulme's Grammar School, Manchester, in inviting him to write this book. He would also like to thank him for the generous help he has received from him in its compilation and revision. His deep thanks are also due to Dr. C. G. Eastwood for the unselfish way in which he made available to him the materials he had gathered about the school over many years. He is also very grateful for the help of his former colleagues especially the late Mr. D.M. Williams and Mr. C.J. Lowe with the text and Mr. R.A. Haynes over the photographs. The valuable suggestions of Mr. W.N. Brewood, a Governor of the School, and Miss H. Lofthouse, a former Librarian ofChetham's Library, have been of great help in the elucidation of William Hulme's somewhat obscure history. Photostats of evidence in their possession kindly sent by Dr. H.L.A. Hart, the Principal of Brasenose College, Oxford, and by the Deputy Librarian of Gray's Inn have provided useful confirmation of some details of William Huhne's biography, on which letters from Lord Clitheroe and Mr. P. Hesketh have also shed interesting light. The author would also like to thank Mr. H.R. Mainprice and Mr.
    [Show full text]
  • 02-21B February Supplement
    The British Isles Historic Society Heritage, History, Traditions & Customs 02-21b February Supplement Editors Comments: The Foods of the British Isles: The purposes of the first two British Isles British cuisine is the heritage of cooking Historic Society newsletters in February are an effort traditions and practices associated with the United to introduce those with a British Isles heritage but Kingdom of Great Britain and North Ireland. The have never had the pleasure to travel to the British British Isles includes both United Kingdom and the Isles the fantastic variety of deli dishes that have Republic of North Ireland (EIRE) for the purposes of made the individual customs and traditions of discovering Island deli dishes. The individual cultures England, North Ireland, Scotland, Wales, The Isle of and traditions of England, Scotland, Wales, Isle of Man, Cornwall and the Republic of Ireland so unique Man, Cornwall, Northern Ireland and the Republic of and distinctive. Ireland are diverse and have varying degrees of Canada has no distinct foods that they can overlap and distinctiveness. claim Canadian. Many of the American dishes are Well-known traditional British Isle dishes revisions of the original British Isles dishes by British include full breakfast, fish and chips, the Christmas chefs with U.S. ingredients. dinner, the Sunday roast, steak and kidney pie, Dining out in Canada consists of Chinese food, shepherd's pie, and bangers and mash. British Isles hamburgers, pizza, or some other fast food chain’s cuisine has many regional varieties within the menu. I personally would like to see the Irish, English broader categories of British Isles.
    [Show full text]
  • The British Pie Awards Full Winners List 2017
    The British Pie Awards Full Winners List 2017 Supreme Champion Name of Winning Pie Produced By Award Dickinson & Morris Melton Mowbray Pork Pie Walker and Son Small Producer Award Sponsored By Name of Winning Pie Produced By Award Recognises the Small Producer Chicken, Leek & Parmesan Pie From Ben's Kitchen Sponsored by Heygates Class 1 Sponsored By Name of Winning Pie Produced By Award Dickinson & Morris Melton Mowbray Pork Pie Walker and Son Class Champion M&S Melton Mowbray Pork Pie Walker and Son Highly Commended Hand Crafted Large Melton Mowbray Pork Pie, 454g Ye Olde Pork Pie Shoppe Highly Commended Melton Mowbray Pork Pie Co-op Melton Mowbray Pork Pie Walker and Son Gold Sponsored by The Melton Mowbray Building Hand raised pork pie Leeson Family Butchers Silver Society Morrisons Melton Mowbray Pork Pie Walker and Son Silver Sainsbury's Melton Mowbray Pork PIe Walker and Son Silver MELTON MOWBRAY PORK PIE MRS KINGS PORK PIES Silver MELTON MOWBRAY PORK PIE MRS KINGS PORK PIES Silver Melton Mowbray Pork Pie Nelsons Butchers Ltd Silver Class 2 Sponsored By Name of Winning Pie Produced By Award Walkers Fluted 440g Pork Pie Walker and Son Class Champion Co-op 4 Snack Cured Classic Pork Pie Walker and Son Highly Commended Pork Pie Tailormade foods Highly Commended Small Stand Pie B & M Collins & Sons Gold Small Pork Pie B & M Collins & Sons Gold Walkers Fluted 300g Pork Pie Walker and Son Gold Sainsbury's Individual 5oz Melton Mowbray Pork Pie Walker and Son Gold Walkers 140g Pork Pie Walker and Son Gold Homemade traditional pork pie
    [Show full text]
  • Bitten, We Proudly Champion the North
    ISSUE 08 FEBRUARY/MARCH 2016 FREE FOOD / DRINK / TRAVEL / LIFE 1 Contents 26 Bolster Moor Pies 05 19 37 52 Simnel Cake Ox Club The Pie-Off Travel 06 22 40 56 Bites Rise of Pies Spices Directory 13 33 42 58 The Pass Football Pies Good Pastry Q&A Guide 2 3 NORTHERN HEROES Bury Simnel Cake imnel Cakes come in Trade Bazaarʼ at Covent – cakey biscuits are a very Smany shapes and sizes, Garden in 1845. Practically Lancashire thing.) but none as distinctive, nor as the entire town took a day trip Baked to be eaten during the richly satisfying as the ones to gawp at it. Easter period, it was originally they bake in Bury – which is A springtime celebration destined to fuel us through the why the town’s recipe is the cake, the filling consists of long days of Lent – specifically one that’s become Britain’s mixed dried fruits with nuts, for the middle Sunday when, best loved. An early form cherries and peel. It’s covered for one glorious day only, of viral marketing might with icing (often with toasted the forty day fast would be have something to do with marzipan) and decorated relaxed, and we could have our its pre-eminence. That and with 11 sugar or paste balls – cake and eat it. So that makes the fact that it tastes so darn probably representing the 11 it March 6th this year. good. In the 19th Century, the good apostles. The naughty town presented a whopping one doesn’t deserve a slice of 70lb Bury Simnel to Queen anyone’s cake, really.
    [Show full text]
  • SOLIHULL Weekly Menu 15 March – 21 March
    SOLIHULL Weekly menu 15 March – 21 March Monday Tuesday Wednesday Thursday Friday Saturday Sunday Lunch Beef Bourguignon Steamed Cod with a Roast Pork with Homemade Cottage Battered Haddock Hunters chicken with Roast leg of lamb with mushrooms and Rustic Tomato Sauce apple sauce pie topped with a with tartar sauce and a rich Barbecue with rosemary and silver skin onions fluffy potato topping lemon Sauce mint jus Gammon steak with Turkey a la king with Haddock and spring Lambs liver with a Chicken Thai Green Meatloaf with a rich Fillet of Seabass with a parsley sauce peppers and a white onion fish cakes rich onion gravy Curry served with onion Gravy a lemon sauce wine sauce rice Sliced potatoes Croquette potatoes Roasted potatoes Dauphinoise Chipped potatoes Diced potatoes Roast potatoes Mashed potatoes Mashed potatoes Mashed potatoes potatoes Mashed potatoes Mashed potatoes Mashed potatoes Cauliflower Green beans Braised Leeks Mashed potatoes Garden peas Savoy cabbage Broccoli Carrots Peas Carrots Sugar snap peas Mushy peas Steamed carrots Cauliflower cheese Red Cabbage Sticky Toffee Poached pears with Semolina with Spotted dick with Banoffee sponge Spiced plum Date sponge Pudding served with red wine and strawberry jam custard crumble with fruit pudding with Custard cinnamon compote custard Supper Red lentil soup Sweet potato and Mulligatawny soup Vegetable Soup Carrot and orange Cream of potato and Butternut squash carrot soup soup leek soup soup Honey and mustard Tomato and cheese Pasta bolognaise Breaded mushrooms Spaghetti on toast
    [Show full text]
  • Help Yourself to a Slice of Pie… for Peat's Sake
    Help Yourself to a Slice Of Pie… For Peat’s Sake Kerry’s distinctive new delicacy communicates a strong environmental message in bite size chunks. rtists at In-Situ have combined The pie tastes like a slightly spicy and aromatic Asian flavours with one of East take on a traditional meat and potato pie ALancashire’s favourite delicacies in but the definitive recipe can be fine-tuned a tasty bid to connect local folk with the to suit vegetarian or even vegan diets. peat uplands of Pendle. “It’s a proper wholesome Lancashire pie The Pendle Peat Pie is a novel and we are hoping that a number of artisan interpretation of that Friday night post- bakers, cafes, pubs and restaurants will start pub staple: chips and curry sauce – and using the recipe so that it appears on menus its inventors hope it will across the area,” said Kerry. raise awareness of the Sharing food “We are happy for different importance of Pendle’s producers to add their own vast peatlands in locking brings“ us together twist to their pies, as long in carbon and reducing and strengthens as the basic ingredients flooding. the bonds between comprise, dhal, chips In-Situ artist Kerry and spinach or kale – to Morrison teamed up with us and food also represent the three vital independent chef Andrew connects us to our elements of a successful Dean to perfect the recipe, environment peat restoration project. with ingredients which “I’ve worked on food projects reflect East Lancashire’s ” before, but this is a much broader project cultural diversity.
    [Show full text]