The Divorce Revolution

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New business launched to help separating and divorcing couples save money and stay out of court

Divorce rates are increasing and relationship experts warn the pandemic-induced break-up curve may not have peaked yet. Some law firms are seeing over a 100% increase in enquiries based on the same period last year and courts are struggling to keep up with the new demand.

Claire Colbert and Rachael Oakes have set up their own business called “Family Mediation and Mentoring” because they want to work with individuals and couples in a way that law firms cannot.

Most people know someone, a friend or family member, who talks about the nightmare of their divorce, the conflict, stress and what seemed like never-ending legal fees.  Well, separation and divorce no longer need to be like this anymore.

At Family Mediation and Mentoring LLP the focus is to keep people out of court, save them money and facilitate the resolution of any issue involving family breakdown, separation, divorce and its financial consequences, arrangements for children and any other kind of family dispute.

We will be supporting couples to achieve an amicable divorce using the skills we have as accredited mediators and drawing on all the knowledge and experience we have each built up working as specialist family lawyers for more than 20 years. We are leaving the world of litigation behind to focus on supporting individuals and couples in a way that will reduce acrimony, legal fees and stress.

Our aim is to become the go-to business for people who find themselves considering separation and divorce and want to know what all their options are and gather as much information as possible about the process before going to lawyers. If the couple wish, we can then mediate to discuss and sort out all the issues that need to be resolved, meaning that they may only need a lawyer at the very end of the process to receive legal advice and draw up a legally binding agreement.

Lawyers cannot meet with a couple together. They are prevented from doing so because it is regarded as a conflict of interest by the rules that govern how lawyers’ practice.

One of the unique services Family Mediation and Mentoring LLP will be providing is a fixed price Family Law Information Meeting.

Whilst working as family lawyers we were conscious that many couples wanted to meet with us together to obtain an understanding of the steps and options involved in divorce situations. Law firms cannot offer this service, they are unable to meet with couples together, but we can.

This is a great first step for any individual or couple wanting to receive as much information as possible about how the divorce process works and enables couples to make joint decisions about next steps. This service can reduce the risk of conflict, help keep legal costs down and assist people who are already representing yourself in the family court.

We can use these meetings to answer all the questions people have that they often think they must go to lawyers to get the answers to. In our experience, once lawyers are involved, many cases are then on the litigation pathway and options to consider and resolve issues amicably have been lost.

In speaking with us people may decide that Mediation is the process that they want to use to reach an amicable agreement about their family dispute. If they do, then we will then provide that extra support and put in place the necessary meetings to take things forward. If mediation isn’t right for any reason, then we can provide recommendations about other professionals who can help.

We are the only local business who are able to provide all of the following services to help and support people resolve their family dispute;

• Traditional Family Mediation where a couple meet with a mediator to facilitate resolution of the practical and financial consequences of separation and divorce.

• The new Hybrid Mediation model where both lawyers representing the couple are involved in meetings so that they became part of finding the solution and stop litigating. Having the lawyers at meetings means that they can provide legal advice to their client as and when it is needed, when discussing proposals for reaching an agreement, and then a binding legal agreement can be drawn up on the day. This significantly reduces the time it can take to reach an agreement with lawyers involved, hand in hand with the costs.

• Meeting with children to ascertain their views about future arrangements so that they have a voice in the process and so they feel they have been consulted about important decisions that are going to impact on their future.

• Mediating for couples to facilitate what might be included in a pre-marital agreement, post marital agreement or cohabitation agreement.

• Coaching people who are having to prepare for or go through the court process. This is a very stressful process and one we know inside out. We can offer real and practical tips that people can use to help them cope.

• Resolving other types of family disputes by mediation.

• Mentoring lawyers who work in the field of family law. This service is led by Rachael who also sits as a Deputy District Judge.

Our business came about after much reflection about the way we wanted to work moving forward and wanting to help couples find a better way to separate and divorce. As Alice Walker said – “Look closely at the future you are constructing. It should look like the future you are dreaming”. We have dreamt the dream, now we are creating our future and a better future for those we will work with.

Our website contains lots of information about all the services we provide and explains all the above options in more detail so please do have a look –  www.familymediationandmentoring.co.uk

Here is a video we have put together to explain a little more about our new business. We very much hope that we can help people and their friends and family find a better way to separate and divorce.

If we can help you or anyone you know, call us on freephone 0800 206 2258 or email us at [email protected] or [email protected]

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Hands free!

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Paul Zerdin on his Hands Free show at Camberley Theatre on Tuesday, 21st September

By popular demand, ventriloquist Paul Zerdin is back, with Sam, Albert, Roger the bodyguard and an urban fox, all set for his show & tour. Liz Nicholls finds out more about the “one-man Muppet show”

Most of us have felt as if our wings have been clipped over the last 18 months. But Paul Zerdin and his motley crew of puppets are feeling more than a little liberated ahead of their live tour…

“Cannot bloody wait!” says Paul. “For once I think I know how the puppets feel being locked away after this last year locked down! I’m itching to get back on stage with a load of new gags and just be able to travel again.”

In case you’re uninitiated in his shows, Paul, who wowed the judges to be crowned winner of America’s Got Talent in 2015, describes it as a mixture of stand-up comedy with puppets… “Some sections use animatronic puppets which I control and voice, all live, and so it’s kind of like a one-man Muppet show with me at the helm trying to control my alter egos!”

Over lockdown Paul was kept busy writing the tour script for Hands Free. “It takes me a long time to come up with a new show. Lockdown has been a very creative time for me – I was lucky enough to work all last summer for Butlin’s as they moved their shows outdoors. I also wrote, produced and presented my own TV comedy series for YouTube which took up a lot of time but was enormous fun and am now talking to a major broadcaster about it. I also worked on my culinary skills, worked out at home and enjoyed vodka in the evenings!

“Camberley & Basingstoke [both on the tour] are two venues I know really well as before I was able to tour on my own I used to support a lot of famous names on tour including Brian Conley, Joe Pasquale and Ronnie Corbett. I have nothing but happy memories of touring these venues with what I can remember amazing audiences.”

With the lines of reality blurred in his shows, sometimes it’s confusing even for Paul to know who’s running it. To make sure he remains in charge, Paul is bringing his bodyguard Roger – who claims to be ex-CIA – to help him keep Sam, Albert and Baby in order as well as an urban fox. Hands Free also features Paul giving us a glimpse into his own reality, demonstrating what it’s like to be able to throw your voice in everyday situations where anything and everything can talk back.

If Paul had a magic wand what would he wish for the world? “I’d wish everybody download my Paul Zerdin – All Mouth Live Special on Amazon & iTunes; that way I could spread happiness, laughter and become financially secure!

* To find out more, please visit paulzerdin.com

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September recipes: Coffee & banoffee

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This September, Macmillan Cancer Support’s iconic Coffee Morning event is back on Friday 24th September, however you plan it and whatever your baking talents (or lack of) host your coffee morning your way and help raise millions to support the growing number of people living with cancer

The smallest gesture really can make the biggest difference to those affected by cancer, and every year Macmillan supporters up and down the country help raise millions of pounds just by taking part in Coffee Morning.

M&S, headline partner of Macmillan Cancer Support’s Coffee Morning, want to inspire you to get in the kitchen for this worthy cause by providing a delicious recipe for their M&S Banoffee Banana Bread with Caramel and Popcorn Sauce. So pop your apron on, grab your whisk and give this delicious recipe a go!

Banoffee Banana Bread with Caramel and Popcorn Sauce

Ingredients:

• 25g salted caramel popcorn
• 250g mascarpone
• 150g icing sugar
• 45ml caramel and toasted popcorn flavour sauce
• 2 ripe bananas
• 30g pecans
• 1 tsp baking powder
• 180g self-raising flour
• 20ml black treacle
• 2 medium eggs
• 150g light muscovado sugar
• 100g unsalted butter

PREP:  15 minutes

COOKING: 40-45 minutes

Method:

1. Heat the oven to 180C/160C fan/gas 4. Grease and line a 19cm loaf tin.

2. Using an electric mixer with the whisk attachment, or a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one a time, along with the treacle and mix well.

3. Gently fold in 2 tbsp flour, to loosen the batter. Fold in the remaining flour, baking powder, pecans and bananas.

4. Pour half the batter into the tin. Drizzle 40ml of the caramel sauce on top, then pour the remaining batter into the tin.

5. Bake in the oven for 40-45 minutes, or until a skewer comes out clean. Transfer to a rack to cool.

6. To make the icing, whisk the icing sugar with the mascarpone until smooth and creamy.

7. When the loaf has cooled, spread the icing on top and finish with an extra drizzle of the remaining caramel sauce and the salted caramel popcorn.

 

Do something amazing today sign up to host a Macmillan Coffee Morning at coffee register.macmillan.org.uk

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Build your dream home

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A visit to Build It Live this month will help you create a home as individual as you

Are you planning an extension to your home? Or perhaps you even have aspirations to build a new home from scratch? Whatever your plan for a dream home, make sure you pay a visit to the Build It Live show coming soon to Bicester on October 2nd and 3rd.

The exhibition aims to provide a stress-free route to creating a truly individual home with the opportunity to meet a wide range of suppliers plus a host of independent experts who can provide invaluable (free!) advice and top tips on your own self-build or home renovation project.

Architects and other experts will be offering one-to-one advice on how to turn a project into reality including how to find land, what is possible with and without planning permission and how to ensure you have the right design.

At the show there will be a number of specialist areas including a Heating Advice Clinic, glazing manufacturers displaying a huge range of bifold and sliding doors, French doors, windows, contemporary and traditional front doors, and rooflights – plus a Build Cost Clinic to help you understand how much it will cost to build the home of your dreams.

We have 100 pairs of free tickets worth £24 to giveaway.
Simply visit www.builditlive.co.uk and use promo code ROUND100.

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Salisbury Cathedral: Threads Through Creation

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Threads Through Creation. Photographer: Ash Mills

Creating the world in eight million stitches… On Tuesday 17 August Threads Through Creation, a magnificent embroidery display created by textile artist Jacqui Parkinson will go on show at Salisbury Cathedral. Twelve enormous panels, some 8ft by 11ft, will be displayed in the medieval interior until 26 September.  

The exhibition took Jacqui Parkinson three years to prepare – a vibrant combination of eight million stitches and layers of silk, using quilting, applique, and specially dyed fabric to tell stories from the book of Genesis, the first book of the Bible.  

Jacqui’s magnificent re-creation of the Creation story features all the familiar figures and animals from the serpent in the garden of Eden, to Adam and Eve, who were asked to leave the garden because they ate the forbidden apple. Each work is accompanied by a reading from the relevant excerpt of the bible, accessible by QR code. A visual and poetic feast that is not to be missed. 

Threads Through Creation comes free with Cathedral entrance, which can be booked by individuals online – or if you are coming with a group contact either [email protected]  or phone 01722 512156. 

Supporting the exhibition are a special Children’s Trail and family weaving workshops in the Cloisters. The workshops can be tailored to suit all ages, and children can choose which design they want to make from a range including flowers, turtles and butterflies. Workshop tables cost £6 with space for six (must include one adult) and the sessions run hourly from 10am-2pm (finishing at 3pm) on Wednesday 18 August and Wednesday 25 August. 

Threads Through Creation. Photographer: Ash Mills

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August recipes: Rays of sunshine

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We’re serving up two dishes from Sunshine Kitchen: Delicious Creole recipes from the Heart of the Caribbean by Vanessa Bolosier, published by Pavilion Books.

Carnival equals sweet fritters! These treats are traditionally served in the Caribbean every Sunday throughout January and until Ash Wednesday.

Banana & rum fritters

Ingredients:

• Four ripe bananas
• 60g/2¼oz/5 tbsp golden granulated sugar
• Two eggs
• 125g/4½oz/1 cup plain (all-purpose) flour
• 1tsp baking powder
• One vanilla pod, cut in half lengthwise
• Grated zest of one lime
• A pinch grated cinnamon
• A pinch grated nutmeg
• 1tbsp white rum
• 1 litre/1¾ pints/four cups sunflower oil
• 1tbsp icing (confectioners’) sugar

PREP:  2 minutes

COOKING: 5 minutes

MAKES: 20-30

Method:

1. Peel the bananas, put them in a bowl and mash with a fork. Whisk in the sugar and eggs, then the flour and baking powder. Using a small knife, scrape the seeds from the vanilla pod and add to the mixture, then stir in the lime zest, cinnamon, nutmeg and rum.

2. In a deep pan, heat the oil over a medium heat until it reaches 180°C/350°F, or until a cube of bread browns in 30–40 seconds. Make sure the oil doesn’t get too hot and start to smoke. Gently drop tablespoonfuls of the batter into the oil and cook for about 2 minutes on each side, turning occasionally, until dark golden all over.

3. Scoop the fritters out of the oil and drain on paper towels. Sprinkle with icing sugar and serve hot.

♥ Tip
I like to add a tablespoon of unsweetened desiccated (dry) coconut to my banana fritters to add texture.

Creole rice

Ingredients:

• Two eggs
• 2tbsp vegetable oil
• Onion, very finely chopped
• One spring onion, very finely chopped
• Four garlic cloves, very finely chopped
• 1⁄2 tsp Colombo powder
• 1⁄2 tsp tomato purée (paste)
• 500g/1lb 2oz/21⁄2 cups jasmine rice
• A can (about 300g/101⁄2oz) sweetcorn, drained
• 500ml/18fl oz/two cups water
• Two chicken stock cubes
• A bay leaf
• Salt and freshly ground black pepper

Colombo powder:

• 2 tbsp coriander seeds
• 2 tbsp ground turmeric
• 1 tbsp cumin seeds
• 1 tbsp mustard seeds
• 1⁄2 tbsp fenugreek seeds
• 1 clove
• 1 tbsp garlic powder

PREP: 15 minutes

COOKING: 32 minutes

MAKES: 4

Method:

Creole rice (also called riz melangé) is a housewife’s godsend. When she serves this — to which you can add chicken or fish — it means she was either in a rush, or just used whatever was in her cupboard. It’s also a favourite to bring when spending a day on the beach with the family and barbecuing some chicken wings in situ.

Many of the migrants who arrived around 1862 came from southern India and Ceylon (now Sri Lanka), so this is how their spice mix acquired its name. Make your own by putting all the spices in a spice grinder or mortar & pestle and grinding to a fine powder. Sieve it, keep in an airtight container and use within two or three months:

1. Put the eggs in a saucepan of cold water, bring to simmering point and simmer for 7–10 minutes. Drain and rinse in cold water. Set aside.

2. Heat the oil in a large saucepan, add the onion, spring onion, garlic, Colombo powder and tomato purée and cook until the onions start to soften.

3. Add the rice and corn. Stir to coat the rice. Add the water, cubes & bay leaf and stir well. Season. Cover and cook over a low heat for 25 minutes, stirring two or three times so the rice doesn’t stick Cut each egg into six and stir into the rice.

4. Remove the bay and serve hot, for example with chicken fricassée.

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July recipes: Tutti Fruity

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It’s barbecue season! We’ve teamed up with home economics star Jack Monroe & Del Monte to serve this sunny delight

Jack Monroe’s Del Monte® spicy pork belly with prune chutney

Ingredients:

• 1 (425g) can of Del Monte® prunes in juice
• Two fat cloves of garlic
• 1 tbsp light coloured vinegar – cider, red, white or rice are all fine
• 1 tbsp light cooking oil
• 1 tsp Chinese five spice
• 1 tsp fennel seeds
• 1/2 tsp coarse salt or 1/4 tsp table salt
• Plenty of black pepper
• 800g pork belly, sliced
• One large onion
• Two large stalks of celery

PREP: Prep: 6-24 hours

COOKING: Cooking: 40 mins, plus 10 minutes cooling time

MAKES: 4-6

Method:

1. Strain the prunes, putting the juice in a large jar with a lid for the marinade. Set to one side.

2. Peel and crush (or mince) your garlic and add to the juice, with vinegar and a little oil. Mix Chinese five spice, fennel, salt & peppe and add most of this to the jar. Lid tightly and shake to mix and emulsify. Pop pork into the smallest food-safe sealable container that will hold it and pour 3/4 of the marinade carefully all over. Refrigerate for six-24 hours (no more).

3. Make the chutney. Destone the prunes by gently squeezingthem & pop into a medium saucepan. Peel and halve, then very finely slice onion & celery. Add to the pan with the remaining marinade and an extra tbsp of vinegar. Bring to the boil, then reduce to simmer and cook until the veg is very soft. You may need to add a splash of water, so keep an eye to make sure it doesn’t dry out, but it should take around 25 minutes. Remove from the heat and transfer to a clean, heat-proof jar, screw lid on while hot and leave to cool fully before popping in fridge.

4. When it’s time to cook the pork, take from the fridge for 20 minutes. Preheat your oven to 210oC, gas mark 6, with a shelf in the middle of it or just below. Transfer the pork to the small roasting dish and pour over the marinade to just below where the top fat layer starts. Rub the remaining marinade on the exposed fat. Pop the pork in for 10-12 minutes to crisp fat. Turn oven to 140oC, and cook further 90 minutes. Ovens vary, so check.

5. Place a wire cooling rack on top of a roasting tray with sides. Take pork from oven and place pieces on the wire rack to rest for 10 minutes.

6. For the gravy, mix 1tbsp each of oil / butter & flour in a small pan over a low heat. Gradually add the juices, stirring the whole time, and thin with stock or water as desired. Taste and season. Serve hot – it will thicken as it cools.

Jack Monroe’s Del Monte® mandarin, pickled bean, feta & herb salad

Ingredients:
For pickled beans:

• 1 can (400g) borlotti beans
• 1 can (400g) cannellini beans
• 1 small onion
• 6 fat cloves of garlic
• 1 tsp mixed dried herbs or a few sprigs of fresh thyme or rosemary
• 2 bay leaves
• 400ml light coloured vinegar
• 100ml light cooking oil
• 1 tbsp of salt
• Plenty of black pepper

For the salad and Mandarin dressing:

• One can (300g) Del Monte® mandarin segments in Juice
• Light-coloured vinegar
• Light cooking oil of
your choice
• Salt and pepper
• A handful of fresh basil
• A handful of fresh parsley
• 100g mixed salad leaves
• 100g feta or other Greek-style salad cheese

PREP: 30 minutes to prepare the bean pickle, four days to settle, 20 minutes to prepare the salad

MAKES: 2 or 3 as a main dish or 6 to 8 as a side

Method:

The pickled beans will need to be made well ahead; they start to come into their own about four days after bottling, but it is worth the wait!

1. Drain & rinse your beans. Transfer to a large mixing bowl. Peel and very finely slice your onion and garlic, add. Measure in the dried herbs, mix & set it all to one side.

2. In a saucepan, combine vinegar, bay leaves, salt & pepper. Place on a medium hob ring on a high heat. Bring to the boil, then reduce to simmer. Add the bean mix and pour over the oil. Simmer for four or five more minutes. Remove the pan and stir well. Ladle evenly into clean, sterilised jars, filling to the neck to create an airtight seal. Fasten the lids immediately and leave to cool completely before transferring to the fridge. Gently turn the jars a few times at least once a day to redistribute the ingredients, before returning to the fridge.

3. To make the dressing: strain the mandarins through a fine-mesh sieve into a mixing bowl to separate the juice from the fruit. Pour the juice into a jar or bottle with a tight-fitting lid. Add an equal amount each of light-coloured vinegar and oil. Add a few pinches of salt and some pepper, and seal the vessel tightly. Shake well to emulsify and make your dressing and set it to one side.

4. To make the salad: add your salad leaves to a large mixing bowl, along with
most of the chopped parsley and whole basil leaves. Using a slotted spoon,
add a generous amount of the pickled beans, then add your drained mandarins and crumble in your feta. Dress generously with the mandarin dressing, toss briefly to coat everything. Serve with more black pepper to taste and any reserved herbs to garnish.

Jack’s tip 1:

The beans will keep for two months in the fridge unopened, but use within a week of opening.

Tip 2:

The salad dressing will keep in the fridge for up to 10 days, shake it every few days to re-combine it and it will last a bit longer.

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Star Q&A: Paul Stellar

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Singer & dad Paul Weller, 63, opens up about his new album Fat Pop (Volume I), collaborations and a hopeful return to live music.

Q. Congratulations on the album! How was it born? “Most things become more apparent when you’re working on a record, so I don’t think I had a masterplan, I just wanted to make a record as I was facing a whole year or more of not doing anything, as all the live stuff had been cancelled.”

Q. You recorded in each of your homes, coming together at Black Barn studio in Surrey didn’t you? “In the first bit of lockdown, I was recording my vocal and a guitar or piano to a click track, then I’d send that to the band members… so there was a bit of to-ing and fro-ing until we could all get together. It was very weird, and I wouldn’t say completely enjoyable as little things kept coming back that we could have easily fixed if we were all together, but it enabled us to stay working. Getting together in person though, was special. I’d say like the first day of school, but I hated school, so it was more like the last day, a real f***ing joy.”

Q. With your huge back catalogue you like to keep it fresh don’t you? “I’m always trying to keep my own interest and not repeat myself, which when you’ve been recording music as long as I have, can be difficult. The older I get, the less cautious I am about trying things. There was a similar ethos in The Style Council, I just don’t think I had the chops to bring it off successfully at times. If I believe in something though, I want people to hear it.”

Q. What was it like working with your star collaborators Andy Fairweather Low and your daughter Leah? “It was so easy and natural with Leah. We were sitting around the night before and I was playing this song on piano. She’s doing an album just now that Steve Cradock is producing. Even without doing the proud dad thing, I can see she’s coming up with really good songs. Andy Fairweather Low? Well, it was a joy to have him on board. We sang together a couple of years ago on a charity thing round my way in Guildford and our voices went really well together, so we’ve often said we should do something together.”

Q. What’s on the horizon? “My only ambition is to have more of what I’m having now; life, music, family, children and all that. I don’t have long-term plans because, as we’ve discovered in the last year, there ain’t no plan. As long as I get a bit more of this, I’m a happy man.”

For the latest news on Paul’s tour dates and releases, visit paulweller.com

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June recipes: Cupcakes & kindness

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Dust off your baking bowls, whip out your whisks and unite against dementia by signing up for Cupcake Day

Chocolate Fudge Cupcakes

Ingredients:

• 125g Dark Chocolate (minimum 56% cocoa solids)
• 125g Unsalted Butter
• 1.5 tsp Instant Coffee
• 90ml Boiling Water
• 120g Plain Flour
• 30g Cocoa Powder
• 1.5 tsp Baking Powder
• 100g Golden Caster Sugar
• 150g Light Brown Sugar
• 2 large eggs
• 95ml Sour Cream
• 1 tsp Vanilla Bean Paste

For the icing:

• 360g dark chocolate
• 450g unsalted butter (at room temperature)
• 450g icing sugar

PREP: 20 minutes

COOKING: 25 minutes

MAKES: 4

Dementia is set to be the 21st century’s biggest killer and affect 1,000,000 people by 2025. Each cupcake sold this Cupcake Day, June 17th, will help Alzheimer’s Society reach more people, find out more about how you can help at cupcakeday.org.uk

Method:

1. Set the oven to 160C/150C fan/Gas Mark 3. Set out 12 cupcake cases in cupcake trays.

2. Melt together the chocolate and the butter in a medium pan. Separately, mix the instant coffee with the boiling water and then stir into the chocolate mixture until smooth.

3. In a large bowl, sift together the flour, cocoa powder, baking powder and sugar. Give it a quick mix to combine. In a separate bowl, whisk together the eggs, sour cream and vanilla extract.

4. Mix together the wet ingredients, then fold into the dry ingredients.

5. Fill each case 2/3 of the way up and bake for around 25 minutes or until firm to the touch and a skewer poked in the middle comes out clean.

6. Cool in the tray for 5 minutes before transferring to a wire rack.

For the icing:

1. Melt the chocolate in a small pan and set aside to cool slightly.

2. Using an electric mixer, beat the butter with the icing sugar until pale and creamy (at least 4-5 minutes).

3. Fold the chocolate into the mixture, and use to ice the cooled cupcakes.

Very Berry Vegan Cupcakes

Ingredients:

• 240g self-raising flour (or gluten-free flour)
• 220g caster sugar
• 5 tablespoons rapeseed oil
• 225 ml almond milk
• 190g fresh strawberry purée
• 1/2 teaspoon vanilla extract
• 50g dairy-free margarine
• 300g icing sugar
• 50g fresh strawberry purée
• Fresh strawberries for decoration
• Multi-coloured sprinkles (optional)

PREP: 20 minutes

COOKING: 15-18 minutes

MAKES: 12

Method:

Preheat the oven to 350F/180C for 15 minutes and line a cupcake tin with 12 large cupcake liners.

1. Sift the flour and sugar into a large mixing bowl.

2. In another bowl, blend the strawberry purée, oil, almond milk and vanilla extract.

3. Pour the strawberry mixture onto the dry ingredients and use an electric whisk to combine until the batter is smooth.

4. Fill 12 cupcake liners two-thirds full with the batter and bake for 15-18 minutes.

5. Set aside and place on a wire rack to cool completely.

6. To make the sumptuous strawberry icing place the margarine in a large mixing bowl and sift in the icing sugar in stages, whisking well to ensure the icing is fluffy and smooth. Add the pureed strawberries to the mixture.

7. Once the cupcakes are cool, spread or pipe the icing onto the cakes and decorate with multi-coloured sprinkles and a fresh strawberry. The fresh strawberries in the decadently fruity icing means it’s best to ice the cakes immediately before serving.

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Star Q&A: Danny Goffey

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Liz Nicholls chats to musician & dad of four Danny Goffey, 47, who will star with his Supergrass bandmates at Englefield House in Theale as part of a series of gigs which have been postponed to July 2022…

Q. Hello Danny. It’s great that live music is back – do you enjoy playing the hits, getting the bangers out..? “I love getting my bangers out! Our songs are interesting and intricate enough that when you’re playing them, you’re concentrating and getting really into them. We did a tour before Covid, finished with a couple of gigs at Ally Pally and it felt… all right actually! Now playing live has a new meaning. Mind you, we’re doing a year of touring – maybe ask me at the end of that!”

Q. Do you know Englefield House? “I don’t. I moved to Oxford when I was 10 or 11. I went to school in Maidenhead and grew up around Cookham. It was a lovely childhood, mucking about in the woods, on the river, mad stuff.”

Q. Can you tell us about Oxford in the 1990s? “I remember loads and loads of pubs, characters. We had such a good laugh up and down the Cowley Road and in Jericho, at the Tavern, Freud’s and Raoul’s. Down Little Clarendon Street there was a place called Barcelona; I think I got thrown out for wearing pyjamas and acting really stupid. It was so free and easy compared to today.”

Q. Do you wish you kept a diary of those early days? “I suppose the beauty of mad off-the-wall moments is that you don’t remember them, which is sometimes the best way, haha! Some of those times were hectic and insane so it’s great not to be able to remember them. I’ve been writing my book to go with my new record so I’ve been reflecting on old times. I wish I’d written a diary from ages 16 to 20; how the band started, ins and outs. I’d recommend anyone starting something they think’s gonna be great to document it… Which everyone does these days anyway.”

Q. What’s your first memory of music? “Going through my dad’s rack of 45s, the Beatles, Buddy Holly, Chuck Berry, Rolf Harris. Weird comedy records. The first band I got into were Dexys Midnight Runners; that was the first single I bought. I am crap with music nowadays; I haven’t got a record player or good stereo at the moment. I don’t listen to music much, it’s more Radio 4.”

Q. Have you felt insular during lockdown? “I’ve kept busy, with my album and book. It’s about an ageing semi-retired rock star and how he gets bullied by his family! I’ve spent a lot of time at a beach house, trying to fit decking. But I know it’s been really tough for a lot of people so I’m lucky.”

Q. What’s on your rider? “Me and Gaz tend to have a few vodka and Red Bulls before going on stage; it gives you a bit of an edge, lets you go a bit bonkers for a couple of hours. Wine and beers. A good coffee machine. We’re quite easygoing.”

Q. Who is your dream collaboration? “Ahhh, it’s endless. I’d loved to have worked on songs with Ian Dury. David Bowie. Years ago I wangled a way to play drums with Paul McCartney on bass for a Christmas album. That’ll do me.”

Q. Do you still get compared to McCartney? “Not as much as when I was younger. I look really mental at the moment with my long, wild hair.”
• To book your tickets visit heritagelive.net