How does your garden grow?

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Spring, even the sound of the word lifts your spirits. Little shoots of colour start to emerge and with it hope for the warmer months ahead, so get digging and clearing and start getting your garden in shape

Getting your garden ready for spring should be a pleasure rather than a chore, so it’s time to dig deep and get some spade work in and you’ll reap the rewards later.

Even for professionals such as our expert Cathie Welch, kick starting your garden for spring is no easy task: “Gardening is a real challenge these days and every season will be different.” So where to start? Cathie advises ‘mulch, mulch, mulch’. “The most important thing any gardener can do is to improve the soil. A thick mulch of home-made garden compost, well-rotted manure or suitable compost that is peat free.

“It’s a huge subject but anything that is not wood chip or multi-purpose potting compost should be ok but check to avoid expensive mistakes. A thick mulch will keep in the moisture, suppress germinating weeds, feed the plants, prevent soil compaction from walking on it as well as looking fabulous.”

Having done the ground work, you need to turn your attention to your plants health, which means pruning and training. This time of year is especially important for roses to ensure a fragrant colourful abundance in the summer months to come – make sure you know whether you have climbers, ramblers, bush, shrub and prune accordingly, says Cathie.

And it’s not just roses that need some TLC, “Wisteria is another tricky one that needs its spur prune by mid March as do apples and pears,” Cathie continues, “many other plants can be cut hard back like Spireaea, Hypericum, Buddleia and all the Dogwood Cornus to name but a few. Avoid pruning Acers until they are in full leaf and never prune plums and other stone fruits until the summer. Evergreens should ideally wait and be especially vigilant of nesting birds. When you prune consider making piles or a dead hedge if you have space rather than burning or binning.”

For many of us our lawns are the crowning glory. This month is the ideal time to sow a new lawn or repair worn patches. As the month progresses, it may even be time to cut the lawn again. Some lawn basics – set the mower blades high to avoid scalping. Rake (scarify) the lawn to get rid of debris, dead grass and moss. Aerate badly drained areas of the lawn with a hollow tined fork. Try to avoid walking on waterlogged lawns and working in sodden borders to avoid soil compaction.

Cathie warns against neglecting your lawn. “If you want a green striped lawn then that is hard work scarifying, aerating, top dressing and seeding at this time of year. Think about whether you can let areas grow a little longer or create a meadow (not easy) but you are creating diverse habitats.”

And finally, to planting. Cathie says: “Take time to enjoy the bulbs, emerging shoots and the warming sun.” Find out more advice and about her services at cathiesgardeningschool.co.uk

For over 30 years, the team of skilled professionals at Kingston Landscape Group has been providing exceptional service and excellence in landscaping and garden maintenance to a diverse range of clients. Whatever the size of the garden, they prioritise high standards and attention to detail to ensure your garden looks beautiful throughout the year. Visit klg.com and call 0208 893 8992 to discuss your ideas.

After the essentials are done you can get creative and start planting from trees and shrubs to perennials, roses and climbers. The garden centres are full of them just waiting to bloom to life as the seasons progress.

The spring flowering bulbs carefully planted in autumn will be raising their heads and once the tulips and daffs start to go over, it’ll be time to deadhead. Compost the blooms but leave the foliage to die down naturally in order to feed the bulb for next year’s flowering.

The experts at Squires Garden Centres with branches across Surrey have advice on hardy annuals too which can be sown from seed in late March, either where they are to flower or in trays and pots to be transplanted later.

Plants bring a garden to life. Whether it’s planting ideas for a new area or refreshing existing beds and borders, Camelia Ann Gardens can create you a stunning plan, blending colours, shapes and textures that will give you interest throughout the seasons. They can also source the plants and help to plant them. Contact 07977 569297 or find out more at cameliaanngardens.co.uk

It’s not all about flowers and an array of colour at this time of year, in the vegetable patch onion sets and shallots can be planted now. “Put seed potatoes in a cool, light position to chit (sprout) for planting later. Early varieties can be planted towards the end of the month,” say Squires. “Broccoli, cabbage, kale, parsnips, peas, radishes and spinach can be sown outside towards the end of March and covered with cloches, or a little later in the season you can buy young plants to grow on. Many varieties of tomatoes and chillies can be sown now in the greenhouse, on a windowsill or in a conservatory.”

March recipes: Sweet somethings

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We’re sharing a taste of The Sweet Polish Kitchen: A celebration of home baking & nostalgic treats by Ren Behan.

Wuzetka – chocolate cream sponge

The wuzetka cake originates from Warsaw, and it was said to have first been baked in a bakery along a road named the ‘W-Z route’ in Warsaw shortly after the Second World War (the road connected the eastern parts of the city to the western, the Wschód-Zachód areas, hence ‘W-Z’). It is a classic chocolate sponge cake, baked in a square tin, filled with cream (the line in the middle of the road) and topped with a cherry. If you are baking this for adults or a party, you can add a little cherry vodka to your soak.

Serves nine

Ingredients:
• 120ml vegetable oil or mild olive oil & extra for greasing
• 200g soft light brown sugar
• Two eggs
• 1 tsp vanilla bean extract
• 240g sour cream
• 200g self-raising flour
• 75g cocoa powder
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 240ml fresh hot black tea

For the soak:
• 50ml cherry vodka or fruit tea

Optional jam layer:
• 250g cherry jam or plum jam

For the cream filling:
• 250g mascarpone cheese, at room temperature
• 800ml double cream
• 3 tbsp icing sugar

For the chocolate glaze:
• 2 tbsp butter
• 100g quality dark chocolate
• 100g icing sugar
• 1 tbsp runny honey
• 2 tbsp boiling water

To serve:
• Whipped cream for piping
• Fresh or canned cherries

Method:
Preheat your oven to 180°C/160°C Fan/Gas Mark 4/350°F. Grease and line two 20 x 20cm/8 x 8in square baking tins with baking paper.

In a stand mixer, beat the oil and sugar until it starts to thicken. Add the eggs, one by one, and the vanilla bean extract. Stir in the sour cream. Next, sift in the self-raising flour, cocoa powder, baking powder and bicarbonate of soda and stir until there are no lumps. Finally, pour in the hot tea and mix again thoroughly.

Divide the batter evenly between the tins and tap them gently on a work surface. Bake for 30–35 minutes until an inserted skewer comes out clean. Cool slightly in the tins, then carefully turn out onto a wire rack and leave the sponges to cool completely.

To assemble, place one layer of sponge into the bottom of a lined tin and brush liberally with the soak. If using jam, spread a layer evenly over the soaked base. For the cream filling, whisk the mascarpone, then add the cream and icing sugar and whisk until the mixture becomes firm. Spread the cream over the base and flatten slightly with a spatula. Place the second layer of sponge on top and place the tin in the refrigerator, ideally overnight.

When you are ready to serve, make the chocolate glaze by melting the glaze ingredients together in a non-stick pan over a medium heat until thick and glossy, then leave to cool slightly.

Remove the cake from the fridge and carefully take it out of the tin onto a serving plate. Pour the glaze over the top of the cake and smooth out. Cut the cake into squares. Serve with some piped cream and a cherry on top.


Blueberry & almond Babka loaf

The babka seemed to have something of a resurgence over lockdown and, of course, it is a well-known staple treat within New York delis. The original recipe is said to have originated in the Jewish communities of Poland and Ukraine. This type of babka (a sweet braided bread, as opposed to a fluted bundt) was likely taken by the diaspora to Israel, and beyond, establishing itself as a ‘yeast cake filled with chocolate, cinnamon and sometimes fruit’. I was interested to learn that in the early 19th century, challah dough was rolled up with jam and baked as a loaf and that the addition of chocolate and other spices was a much later incarnation.

Some say the word babka comes from the Yiddish bubbe, also meaning ‘grandmother’. A babka made in this way, of twisted strands of dough baked in a loaf form, is different to my earlier recipes for a more cake-like babka, baked in a bundt tin and reminiscent of a grandmother’s skirt. Rather than using chocolate, I like to make mine with either a home-made preserve or, in this case, with a wild blueberry preserve. There are Polish and French versions of such a preserve in most supermarkets. Ground almonds add a little additional texture and another layer of flavour, but you could use finely chopped hazelnuts, instead. Poppy seed paste also makes a good alternative filling to jam.

Ingredients:
• 350g plain flour, plus extra
• 14g fresh yeast, crumbled (or 7g active dry yeast)
• 75g caster sugar
• 75ml lukewarm milk
• Two eggs, plus one egg yolk, beaten (save white for glaze)
• 1 tsp almond extract grated zest of one orange
• 1 tsp salt
• 75g butter, cubed, room temp
• Sunflower oil, for greasing

For the filling:
• 300g wild blueberry preserve or any jam of your choice
• 50g ground almonds
• 50g soft light brown sugar

For the streusel:
• 25g cold butter
• 40g plain flour
• 25g caster sugar or soft light brown sugar

Method:
In a jug, combine 1 tablespoon of the flour with the yeast, 1 tablespoon of the caster sugar and half of the lukewarm milk. Stir with a whisk, then set aside in a warm place for 10–15 minutes.

In the bowl of a stand mixer, combine the remaining flour with the rest of the caster sugar and mix well. Pour in the yeast mixture and keep mixing. Switch to a dough hook and add the eggs and egg yolk, the rest of the milk, the almond extract and orange zest, and mix well for around 5 minutes. Finally, add the salt, followed by the butter and keep mixing/kneading for at least 10 minutes. It should form a lump of dough.

You will need to stop the mixer and scrape down the sides of the bowl a couple of times. If the dough is still sticky at this point, add up to 2 tablespoons of extra flour.

Brush the inside of a clean bowl with a little oil. Transfer the dough to this bowl and cover with a clean cloth. Leave somewhere warm for at least hours, but ideally four hours.

When you are ready to bake, line a loaf tin, measuring 30 x 11 x 7cm/12 x 4¼  x 2¾ in, with a single sheet of baking paper, so that a little hangs over the long edges.

Tip the dough out onto a board sprinkled with a generous amount of flour. Punch the dough to get rid of any air pockets and knead for a couple of minutes. Roll out the dough to a 30 x 20cm/12 x 8in rectangle. Spread the preserve/jam for the filling all over the dough, leaving a couple of centimetres clear around the edge, then sprinkle over the ground almonds and the brown sugar. Roll the dough into a log, starting from one of the longest edges. Take a sharp knife and cut down the centre of the log, dividing the whole length. You will then have two long pieces and be able to see the filling on the inside.

Starting at the top, join the two pieces of dough, then cross them over each other. Keep going, as though you are making a braid. You can trim both ends to neaten them up. Carefully transfer the whole piece of twisted dough into the lined loaf tin. Cover with a clean cloth and chill in the refrigerator for up to 2 hours.

Meanwhile, make the streusel topping. Place all the ingredients in a bowl and rub them together with your fingers until the mixture resembles a crumble or a sandy texture.

Preheat your oven to 180°C/160°C Fan/Gas Mark 4/350°F.

Brush the top of your loaf with the lightly beaten egg white, then sprinkle over the streusel topping. Bake in the centre of the oven for 50 minutes, checking after 35 minutes to see whether the top looks golden.

Once it is golden, cover with foil and continue baking for the remaining time. Remove from the oven and leave the babka to cool in the tin.

Serve warm, with a little unsalted butter.

Celebrate International Women’s Day

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Step into your inner queen and win a transformative treat from QueenMee Accessories and the Midlife Mentor

Inspiring inclusion is the theme of this year’s International Women’s Day on March 8th and QueenMee Accessories is partnering with the Midlife Transformation Mentor for a giveaway worth £3,000.

Naomi Holbrook and Amanda Waterstone Carthy are excited to be offering one lucky winner the prize which  includes:

A £250 spending spree at QueenMee com. Choose from a selection of sparkling earrings, brooches, hair clips and headbands that will elevate your look in an instant.

An 8-week online scholarship for The Midlife Transformation Program, with Naomi, the Midlife Mentor.

Plus Amanda & Naomi will invite the winner and a friend to a luxury afternoon tea at a top London venue.

This experience will enable to the winner to grow in style confidence with Amanda, and to revolutionise their happiness, health and hormones with Naomi.

QueenMee’s  Amanda says: “For women to be included at all levels of life, they need to ensure that they prioritise nurturing their self-confidence.

“I believe that wearing the right accessories can boost a woman’s self confidence – and so I am excited to work with the winner to choose her perfect QueenMee pieces.”

Naomi adds: “Midlife is a time for women to create and embrace a renewed self-confidence from within, through a holistic approach to health and wellbeing. With this renewed self-confidence, they will be best placed to stand up to be included.”                                                                                         

To enter the giveaway, visit here.

Naomi & Amanda will announce the lucky winner on International Women’s Day, Friday, 8th March. They hope their prize will be a truly Transformative Treat for one special woman.

QueenMee pieces go hand-in-hand with fabulous celebrations, such as afternoon teas!

The QueenMee collection is available to order online at QueenMee.com. Also at Peter Jones, Sloane Square from 26th February to 3rd March, and High Wycombe John Lewis, Monday 4th March to Sunday 24th March.

The Henley Players present Pygmalion

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Much-loved classic comedy comes to the Kenton Theatre, March 20th to 23rd

Eccentric phonetics expert, Henry Higgins, thinks he can pass off a poor flower girl in polite society with a few months of elocution lessons.

It turns out that spirited Eliza Doolittle has a mind and personality of her own and is not willing to lose them as easily as she sheds her cockney accent.

Strong characters and great wit animate this classic comedy, and the themes of social mobility and women’s empowerment are as relevant today as when Pygmalion was first performed, over a century ago. Whether you’re a lover of classic drama or a seeker of truth, this play promises an unforgettable evening.

Pygmalion spawned many adaptations for film and stage and was recently revived at the Old Vic.

The Henley Players’ Saturday matinee performance is once again ‘pay what you want’ with a minimum price of £5.

To book visit here.

How to hire amazing people!

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In the first of a series of helpful articles, Oxfordshire business hero Peter Mols offers his words of wisdom to help you employ the best people to help your business grow

300- 1: The #1 rule for hiring amazing people.

In the last month, a staggering 300 people have applied for jobs with our small business, and today, I’ll share my #1 rule for attracting the right people to you.

As a business coach, the facilitator of mastermind groups and the founder of a kick-ass networking group, I speak to lots of people who tell me that they scaled their business, only to find the challenge of “managing people” too hard, and decided to scale back down to being a “solopreneur”. It’s a sad story, which, to be honest, is completely avoidable if they’d just followed my #1 rule. 

Decide on the “culture” you want for the business before you’re ready to grow.

In the past month, 300 people have applied for positions at Outside Ideas, and I put it all down to that rule. It’s not because we’re paying the most, it’s not because we’re doing groundbreaking stuff and not because we’re the #1 in our industry (watch this space:). It’s because we focussed on telling the story about the business, where were going and our culture.

I speak to lots of people who tell me that they scaled their business, only to find the challenge of “managing people” too hard.”

I first learned about corporate culture more than 20 years ago during my business degree, when I read, Screw It, Let’s Do It by Richard Branson, Branson’s quote, “Train them so well that they could work anywhere, treat them so well they wouldn’t want to” sticks with me to this day.

The reality is, that most business owners are so focused on “making the furniture” that they never find the time to decide on the crucial first step to growth: deciding who you are, what you’re great at, where you’re going, and what you stand for; and WRITING IT DOWN.

By missing this first step, they set themselves up for a life of long weeks, short holidays, and spinning all the plates. 

In “business coaching” speak, we call this process creating a Vision, Mission, and Values, and I start there with all 121 clients.

If you’re a business owner who’s thinking about growing, my challenge to you this month is simple, spend some time answering the following questions:

  • Where is the business heading, where do you see it in 10 years’ time? This is your Vision
  • What do you want to be “world-class” at? This is your Mission
  • What are your internal values as a human? These are your Business values

Next month, I can share my strategy for attracting the right kind of people to your business using the Oi Way of hiring great people, or I can discuss creating values for your business. You chose, and let me know at [email protected] 

Onwards and upwards, my friends!

Buy a butterfly to celebrate memories!

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BBOWT wildlife charity launches new commemorative display

To mark Valentine’s Day, a local wildlife charity has opened two new butterfly memory walls to celebrate special occasions, declare your love for nature – or your sweetheart!

The ‘Your Wild Memories’ displays have been installed by Berkshire, Buckinghamshire & Oxfordshire Wildlife Trust (BBOWT) at two of its visitor centres. They feature specially-designed butterfly plaques which can be personalised with messages to remember precious moments, people or wild times.

The butterflies are made of brushed stainless steel and fly above an eye-catching wildlife border. They have been put up at the Nature Discovery Centre near Thatcham and College Lake visitor centre near Tring.

Laura Pepper, BBOWT’s Head of Philanthropy, said: “If your Valentine sets your heart a-flutter or you’ve just got engaged or married, why not celebrate your love with a specially engraved butterfly? Or you might like to commemorate a special birthday, a retirement, a favourite family walk or perhaps remember a loved one.

“Butterflies hold all sorts of different meanings for people, as well as being beautiful to behold. Our new ‘Your Wild Memories’ wall is a lovely way to celebrate your special memories and help the vital work of BBOWT at the same time.”

The Your Wild Memories walls have got off to a flying start, with butterfly messages added by local MPs, writers and nature champions.

Estelle Bailey, BBOWT’s Chief Executive, wrote: This special place, with nature at its heart. Here for every community.

Laura Farris, MP for Newbury, left this message on her butterfly at the Nature Discovery Centre: Delighted to support the NDC, bringing the wild into the heart of Thatcham.

Buckingham MP Greg Smith’s butterfly at College Lake reads: Thank you BBOWT, our nature champions. Proud to support you and work with you.

Writer and butterfly lover Patrick Barkham left this beautiful message: Breathe in green, Breathe in blue, Soar soul! Thanks, nature.

Priced at £250 (inclusive of VAT), each butterfly can be engraved to order with the wording of your choice. Funds raised from the sale of the commemorative butterfly plaques will go towards BBOWT’s work creating more nature everywhere for everyone, to benefit wildlife, climate and people.

To order your personalised butterfly visit: www.bbowt.org.uk/support-us/your-wild-memories Order forms are also available from College Lake or the Nature Discovery Centre. For more information call 01865 775476 (Monday-Friday 9am to 5pm) and ask to speak to the Membership Team.

Maestro Matthew Taylor of Farnham Sinfonia

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Diana Martin tells us more about Matthew Taylor, the man behind Farnham Sinfonia

There really couldn’t be a better time to write an article on local composer and conductor Matthew Taylor, for the Oscar nominated Leonard Bernstein biopic Maestro is due to show at Farnham Maltings in February…Matthew was one of Bernstein’s protégées! 

Bernstein, who is known for composing one of the most successful musicals ever, West Side Story, had an inspired conducting style which led to his big break conducting the New York Philharmonic in 1943. He was one of the first American-born conductors to lead world-class orchestras and achieve success globally. Maestro tells the audience of Bernstein’s complex life, his musical fame and his marriage.

During his twenties Matthew was selected by Bernstein as one of three conductors to attend the Schleswig Holstein Musik Festival – when young musicians from all over the world are given the opportunity to study and perform great works from the orchestral literature with famous conductors.   During the summer Matthew continued to conduct concerts with Bernstein in Northern Germany. Matthew was a friend of Bernstein’s until his death in 1990.  He recalls with amusement Bernstein’s ability to put young musicians at ease by reciting limericks, some of which were quite risqué.

Matthew felt a passion for music at a very young age when his father would play Beethoven to keep him amused rather than playing nursery rhymes.  This led to his lifelong enthusiasm with music as he became both a conductor and composer.  He says, ‘Beethoven has always been central to all my thought processes as a composer.  I still find more life force in his work than in any living composer.’

Over the years, Matthew has appeared as Guest Conductor with many renowned orchestras both at home and abroad and which included many first performance pieces by Robert Simpson, Vagn Holmboe, David Matthews and James Francis Brown.  Matthew has also held significant roles such as Artistic Directorships, Composer in Residence and Lecturer in Composition at the Royal Academy of Music.  He currently works at the Yehudi Menuhin School, supporting the development of his students.

Matthew’s recent work includes his 6th Symphony which was commissioned by the family of Malcom Arnold for the composer’s centenary celebrations. Matthew has long been an advocate for Malcolm Arnold’s music. This work will be broadcast later this year with Matthew conducting the BBC National Orchestra of Wales.

Having moved to Farnham in 2010, a town that he considered home to many artistic people, Matthew decided to form an orchestra and the Farnham Sinfonia was born. Over time, his vision became a reality, and the orchestra nurtures the next generation of musical talent by inviting young aspiring musicians to perform solo with a professional orchestra. This is a unique proposition for the students and graduates alike and underlines Matthew’s enthusiasm to promote young talent.

Sinfonia’s Outreach programme includes Matthew and Lead Violinist Elizabeth Cooney visiting local schools and colleges to fill the gaps in musical education. Matthew is keen to impart his musical abilities with the rising stars of the future as well as nurturing the orchestra to its full potential.

The next concert is on Saturday, 23 March at 7.30pm at St Andrew’s Farnham.

Mahler – (theme from Death in Venice)

Beethoven – Piano Concerto No. 2 and Two Romances

Schumann – Fairytale (for Viola)

Hindemith – Trauermusik

Piazzolla – Spring

For further information on Farnham Sinfonia (CIO), please go to their website

Big Balloon Build raises over £10,000

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Local charities’ funds inflated by colourful display of more than 125,000 balloons with the help of Surrey’s Peanut Balloons

Surrey balloon artist Amy Brown has raised more than £10,000 for charity with her Big Balloon Build, an incredible festive display of creativity in December.

More than 1,000 people visited the Big Balloon Build created out of 125,000+ balloons and built in just under four days.

“I’ve seen such wonderful achievements from all the artists involved and incredible possibilities of what can be created out of the humble latex balloon on my journey with the Big Balloon Build,” said Amy, who owns and runs Peanut Balloons in Thursley. “Since my first build in 2017, I have wanted to bring this impressive world to the people in my area, so by bringing it home, I have not only been able to do this, but also help local charities within the community too.”

As a certified balloon artist, Amy has more than 15 years of balloon industry experience and loves the new challenges that balloon decorating brings. This was her sixth Big Balloon Build.

Seventy five of the best balloon artists were selected from around the world to come to the UK and transform the Charterhouse Club at Charterhouse School into a unique, walk-through balloon world, filling the 12,500 square foot Sports Hall.

The impressive display was created in just three and a half days although Amy worked for months behind the scenes with designers and organizers from the Big Balloon Build to bring this incredible event to Surrey.

Visitors were taken on a journey from London to the North Pole made entirely out of biodegradable, natural latex balloons and saw Big Ben, shops, enchanting elf villages, a ski slope with a skiing bunny, life-size reindeer ushering Santa’s sleigh across the winter sky and so much more. Paddington was certainly very popular.

One of those which benefitted was Meath Epilepsy Charity., Lucy Miguda, head of fundraising said: “This was incredible, it totally blew my mind!”

A VIP launch party was held with more than 80 guests including The Mayor of Waverley Cllr Penny Rivers, The Mayor of Godalming Cllr Adam Druce and The Mayor of Guildford Cllr Masuk Miah. Chancellor of the Exchequer, Jeremy Hunt, and his family joined in on the fun stopping by for a look when the build opened to the public Friday 15th to Sunday, 17th December.

“We had a lovely time at the balloon event, we have never seen anything like it and had to go around twice,” said Kimberley Burmingham, an associate at Phyllis Tuckwell.

“We are so very happy to receive this wonderful donation, which we will use to provide vital play and leisure opportunities to local disabled young people across the South East, so they can have fun and enjoy new activities with their friends,” said Becky Cox from Disability Challengers.

All profits from ticket sales have been donated in an equal split between the five charity partners: Disability Challengers, Action for Children, The Meath Epilepsy Charity, Phyllis Tuckwell and Farnham Youth Choir. The five charities will split the $10,000 raised to help children in the greater Surrey area.

“The funds raised from the Big Balloon Build could support up to 380 children by paying for soft furnishings for a young person moving into care, helping them to make their room feel like their own,” said Sam Jones, regional manager at Action for Children.

Generous sponsorships were also given from Brewers Decorator Centres and Dominos Pizza Guildford-Stoughton branch who provided a group trip for the delegates to Wisley Glow and evening pizzas for them too. “We are extremely grateful as without the delegates, these fundraising events don’t happen!” said Brown.

Gemar Balloons, a leading manufacturer of 100% bio-based rubber balloons, donated all 125,000+ balloons to the cause and PremiumConwin, the world’s leading manufacturer of high-quality balloon  inflators and ecofriendly balloon accessories, provided all equipment to inflate the Christmas Wonderland.

Hard & Fast

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We’re sharing a taste of The Fast 800 Keto recipe book, as seen on Channel 4’s Lose A Stone In 21 days by Dr Clare Bailey who is on tour with her husband Dr Michael Mosely this month

Creamy broccoli, ginger and coriander soup

A light soup with the warming qualities of coconut, ginger and coriander running through it. The recipe makes enough for four but it keeps well in the fridge or freezer.

Serves 4, Prep 5-7 minutes, Cook 15-20 minutes.

Ingredients

1 small onion, peeled and roughly chopped, 40g fresh root ginger, roughly chopped (no need to peel)

1 and half tbsp oil

1 head of broccoli, roughly chopped

1x 400ml tin coconut milk

Vegetable stock cube

15g fresh coriander

40g flaked almonds, toasted, to garnish

Cook’s tip:

Add a protein top-up if you like. Fried diced bacon or feta cheese would go well

1. Place the onion, ginger and olive oil in a large saucepan over a medium heat and saute for three or four minutes until softened

2. Add the broccoli, coconut milk, stock cube and 800ml water (simply refill the empty tin twice). Bring to the boil, reduce the heat and simmer for 10 minutes.

3. Remove from the heat, add the coriander and blitz with a stick blender until completely smooth. Season with salt and freshly ground black pepper and serve, topped with flaked almonds.

Persian love cake



Loosely based on a Persian Love Cake, this enchantingly exotic concoction lives up to its name. not sure I do it justice, but it certainly goes down well, with its tangy, orange-flavoured topping, and rich, nutty base. High in protein and nutrients, it has no added sugar, is low-carb and feels like a real treat… Enjoy

Serves 8, Prep 30 minutes, Cook 30 minutes

Ingredients

100g dried figs, finely chopped

60g coconut oil or butter

Two medium free range eggs

60g shelled pistachio nuts, roughly chopped

Two medium oranges, zested and juiced

100g almonds

1tsp ground cinnamon

1tsp bicarbonate of soda

2 tbsp free-dried raspberries

1 tbsp cider vinegar

For the icing

60g cream cheese

1tsp honey

1tsp lemon zest

Cook’s tip:

This freezes well (so you don’t need to eat it all at once, as Michael is frequently tempted to do). You could use a loaf tin liner if you have one.

1. Preheat the oven to 180C / Fan 160C/ gas 4. Line the base of a 20cm x 10cm loaf tin with parchment paper.

2. Place the figs, coconut oil and eggs in a bowl and blitz with a stick blender for about a minute, until creamy but retaining some texture.

3. Stir in 40g of the pistachios, the orange juice, half the orange zest, the ground almonds, cinnamon, cardamom, bicarbonate of soda, half the dried raspberries and a generous pinch of salt. Mix well, then add the cider vinegar and mix again.

4. Pour the mixture into the loaf tin and bake for about 30 minutes until cooked through and a skewer inserted into the centre comes out clean. Turn out of the tin and leave to cool on a wire rack.

5. To make the Topping, mix the remaining orange zest with the cream cheese, honey and lemon zest in a small bowl. Spread it on to the cooled cake, then sprinkle the remaining chopped pistachios and dried raspberries on top.

Skateboarding: get on board in 2024!

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Now’s the time to take up skateboarding, with the sport set to soar at the Olympics later this year & the Design Museum ramping up the excitement…

Skateboarding, in case you didn’t get the memo, is cool. British-Japanese star Sky Brown, the youngest professional skateboarder in the world, is set to star for Great Britain at the Paris Olympics this summer. And the hot ticket in town is the Skateboard exhibition at the Design Museum in Kensington featuring the UK’s newest skate ramp inside the exhibition gallery.

As well as admiring the 100+ rare and unique boards from the 1950s to the present day on display (with a free go on the halfpipe if you’re up to it), on 20th January you can book in to enjoy a skate photography workshop with Bucks skateboard star Leo Sharp (@sharphoto). Growing up in the concrete jungle of Milton Keynes, Leo’s skate photographs have been published in international titles including Thrasher, Transworld, Skateboarder, and more. Sharp has also worked as a lecturer in photography at Falmouth University and exhibited in a number of exhibitions.

“It’s the best part of my week!”

Harrison Neave, nine

Skateboarding developed in the US in the 1950s as surf culture was taking off. It was then part of the underground, alternative culture of the 1980s, going hand-in-hand with the values of freedom, rebellion and thrill seeking. The sport continued to develop and became more widely accessible at the start of the 21st century, proving a huge hit among young people. If you look carefully you’ll find a like-minded tribe of skaters and scooters of all ages at a park tucked away near you.

Amersham Skatepark, at King George’s Field, was upgraded in 2020 to a concrete plaza course. Its higher level leads down to the lower level via a set of stairs with rail and a pair of “hubbas” either side. On the lower level is a hip, pair of ledges, rail and a manual pad, following on from these obstacles is a half-width spine and a quarter-pipe ramp to get you moving back up the other end.

The skatepark at Aston Clinton, HP22 5HL, consists of metal-framed composite ramps and concrete ramps on a concrete base. At either end of the course is a flat bank and a quarter pipe that flank a driveway with rail and an adjoining spine. There are also some rails and benches scattered around the edges.

Aylesbury Vale skatepark, HP20 1DH, had an upgrade in 2015, with the old metal ramps replaced with a concrete skatepark. It now has a stair set with handrail, grind wall and boxes, tombstone jump ramp, “wally bar” and a selection of banks and quarter-pipe ramps.

There’s also Chesham Skatepark in Lowndes Park, HP5 2JE, and Holmers Farm Skatepark, HP12 4PE, a plaza-style concrete skatepark with ramps and ledges across different levels, and with low quarter pipes at each end.

Marlow Skatepark, SL7 2AE, is a concrete park featuring various flat banks and quarter pipes with spine, ledges and a rail.

Princes Risborough Skatepark within King George V Park, HP27 9EP, features two sections of tarmac, a mini-ramp with a roll-in ramp attached at a 90degree angle at one end.

Chalfont St Peter Skatepark, which is always open, can be found on the grounds of the Chalfont St Peter community centre. It is made up of a metal half-pipe with a set of small metal ramps off to the side with a tarmac base. The ramps comprise of a low kicker/bank at each end with a funbox in between.

Thanks to a group of enthusiastic local parents, The Chalfonts Activity Park Project is on a mission to improve the free-to-use outdoor sports facilities. David Rollins of the group has said that their objective is to collaborate with the community and local authority to build a modern wheeled sports activity park for people of all ages to enjoy, on their bikes, skates, skateboards and scooters. He points out that he’s in his forties and loves skateboarding along with many friends his age and above.But it’s not just about a skatepark. If there is enough interest and funding, they’d like to see it include other features to become something the whole community can enjoy. To find out more about the project please visit chalfontactivity.com

A great example of a honeypot for skaters is Thame Skatepark, OX9 3RN, which recently had a £250,000 renovation and is suitable for all abilities. The park is free to use and is open all year round. One enthusiastic user is Harrison Neave, nine, who says:
“I love coming here on my scooter at the weekend – it’s the best part of my week! What I love most is that I get to hang out with some older boys & girls who are doing really cool tricks.”