Hot stuff at ProCook Westgate launch

Liz Nicholls

Get all the tools needed for home comfort autumn cooking with the opening of the new ProCook store at Westgate Oxford on Friday, 27th September, with exciting offers, goodie bags and Bake Off’s Steven Carter-Bailey.

The new ProCook store at Westgate Oxford opens on Friday with exciting offers, goodie bags and a special guest appearance from Bake Off’s Steven Carter-Bailey.

To celebrate the opening, ProCook is running a special in-store event on Friday 27th September with ProCook’s Food Expert and Great British Bake Off alumni Steven Carter-Bailey, who will greet customers, demo products, and offer handy hints, tips and tricks. So, for anyone who has some burning baking questions, ProCook at Westgate Oxford will be the place to be.

On Friday 27th and Saturday 28th September, the first 50 customers into ProCook’s new store each day will receive a free goodie bag also.

The bright and airy store features ProCook’s full range of high quality products, from stunning tableware and barware to colourful cast iron casserole dishes and cutting edge knife ranges. ProCook’s new small kitchen appliance range recently launched, with the full range being available to purchase in store including the Good Housekeeping Institute Accredited Air Fryer Health Grill, Stand Mixer and Hot Chocolate Maker.

ProCook’s Autumn Sale will also be in full swing, offering customers 20% off all cookware and tableware, up to £30 off all electricals, and money off select ranges. Plus, students can get 10% off when they spend £30 or more – perfect for those beginning a new university life.

Westgate Oxford’s new ProCook store is the first for Oxford and the wider Oxfordshire area and is creating up to 10 new jobs.

Andy Kerr, ProCook Retail Director, said: “We’re thrilled to open our newest store at Westgate Oxford, and to be continuing our partnership with Landsec shopping centres. We know that our customers love to shop for kitchenware in store, so our friendly, expert team are ready to share their knowledge and welcome keen home cooks from Oxford and the wider area.”

Brendan Hattam, Centre Director at Westgate Oxford, commented: “We’re delighted to have become home to Oxford’s first ProCook store. The stores array of high-quality cookware paired with expert advice is bound to be a hit, and the opening date is perfectly timed for guests to get their kitchen prepped and ready for the festive season.”

ProCook’s brand new store can be found at Unit 20, 209 Westgate Oxford, Queen Street, Oxford, OX1 1PE and is open Monday-Friday 10am-8pm, Saturday 9am-8pm, and Sun 11am-5pm.


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Chiltern Camerata’s charming cello & more!

Liz Nicholls

Chiltern Camerata will perform at St Mary’s Church in Old Amersham on Saturday, 9th November. Star local cellist Nicky Tait Baxter, who will perform, tells us more.

Music-lovers! An eagerly anticipated event is all set for St Mary’s in the form of the Chiltern Camerata’s autumn concert.

Local stars violinist Ruth Schulten and cellist Nicola Tait Baxter will perform one of the most intriguing of concertos ever written, Brahms’ Double Concerto, featuring two soloists & orchestra. It’s piece full of colours and warmth, with bold orchestral textures, offset against sumptuous and singing solo lines.

Nicky tells us: “I performed Shostakovich 1st concerto with the orchestra last year and I can’t wait to return for this performance. The Brahms happens to be one of my favourite pieces; it’s tremendously exciting and challenging to play and just brilliant to listen to!”

Other pieces in the programme are Beethoven’s Egmont Overture and Mendelssohn’s Scottish Symphony. Now in their 29th season, The Chiltern Camerata string orchestra include professionals and advanced amateurs. The orchestra perform music from a widely drawn repertoire, this season under the baton of various guest conductors. Their guiding aim is to entertain audiences with music, from the Baroque era to the present, in a friendly, un-stuffy environment.

This concert, the first in the new season, starts at 7.30pm. Tickets are £12pp (18s and under go free) and you can book yours at ticketsource.co.uk/chiltern-camerata or email [email protected]


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Fun for Halloween & half term

Liz Nicholls

Halloween and half term are on the horizon. Luckily, Buckinghamshire is a county that’s (witch’s) brimful of great family-friendly fun! Here are our top picks!

From 25th October to 3rd November you can enjoy an intriguing Aesop’s Fables interactive trail at Hughenden. The same week, there’s a nature trail at Cliveden; National Trust

The Pop-up Pumpkin Patch has popped up again in Stokenchurch, HP14 3YF, for its third year, 23rd-31st October. Pick a pumpkin from £2, and enjoy the PTA café. For more info please follow thepopuppumpkinpatch

The fun-packed Odds Farm in Wooburn Green, HP10 0LX, also has a pumpkin patch, carving corner, arts and crafts and spooky surprises, 26th October-3rd November; Odds Farm Park

Over at wondrous Wendover Woods in Aston Clinton, HP22 5NQ, pick up your £4 party pack from the information point and set off on The Gruffalo Party Trail! Find out more at Wendover Woods

The Halloween spectacular and bonfire is back at Chiltern Open Air Museum in Chalfont, HP8 4AB, 5-9pm on Friday, 1st November, promising an evening of spooky fun for all ages in the atmospheric historic buildings and woods. Enjoy spine-tingling stories, marshmallow-toasting and scary woodland walks. For more info please visit Chiltern Open Air Museum

Enjoy Hogshaw School of Witchcraft & Wizardy at the farm & wildlife Park, MK18 3LA, 26th October to 1st November with pumpkins, potions, creepy crawlies, owls & extra fun! Visit Hogshaw Farm & Wildlife Park to find out more.

Gorgeous Peterley Manor Farm in Missenden, HP16 0HH, will sell pumpkins in the farm shop, or PYO. Visit Peterley Manor Farm

Majestic Waddesdon Manor, HP18 0JH, will welcome you for an autumn adventure trail, 2nd-27th October. You can also enjoy Creepy Critters with the ZooLab animal-lovers on 19th, 20th, 26th & 27th October. Or why not book in for a spooky afternoon tea, for children or adults, on 26th & 27th? Waddesdon Manor

The Spookfest Family Fun Day at Haddenham village hall, HP17 8EE, 12-4pm on Saturday, 26th October, will offer lots of free fun including owl-handling, slime-making, biscuit decorating, arts & crafts, as well as a pop-up café. Get your free tickets at Eventbrite.

Wishing you lots of safe, scary fun!


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Sir Cliff Richard visits Thames Hospice

Liz Nicholls

Last Saturday, music legend Sir Cliff Richard paid a heartfelt visit to Thames Hospice, where he met patients, staff and volunteers, spreading joy and happiness to all.

Sir Cliff Richard took the opportunity to tour the facilities, engage with those receiving care and offer his support for the hospice’s vital work in the community. He shared wonderful stories and provided words of comfort, creating very special moments for patients, loved ones, staff, as well as many life-long fans.

Last weekend’s visit was made possible through Thames Hospice Ambassador Sunita Arora, who is a close friend of Sir Cliff. Sunita is one of the co-founders and an executive director of The Arora Group who have been supporting the Hospice since 2021, raising hundreds of thousands of pounds.

Jane Symmons, director of fundraising at Thames Hospice, said: “We are incredibly thankful to Sir Cliff Richard for taking the time to visit us. His kindness and genuine care for our patients, families and staff have left a lasting impression. We also extend our thanks to Sunita Arora for her ongoing support and for making this wonderful day possible.

“Thames Hospice provides vital care and support to individuals with life-limiting illnesses and their families. Visit like this are a meaningful reminder of ensuring patients receive not only medical care, but also emotional support during their time at the Hospice.”

Sir Cliff also donated one of his iconic jackets to help raise funds for the Hospice. The jacket, personally signed by the singer, is a treasured piece from his personal collection and will be used in upcoming fundraising efforts, with all proceeds going towards supporting the charity. Further details about how supporters can get involved in the fundraiser and bid for this special item will be announced soon.

Sir Cliff said: “It was my pleasure to visit Thames Hospice and meet all the lovely staff and volunteers who work so hard to provide amazing care. Meeting some of their patients reminded me how important hospice care is. I hope they can raise a lot from my jacket, is a favourite of mine. I watched Andy Murray win Wimbledon while wearing it!”

To find out more about the charity’s work, make a donation, access services or join the amazing team of staff and volunteers, please visit Thames Hospice


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The Greyhound is England’s top restaurant

Liz Nicholls

The Greyhound in Beaconsfield has been named the AA’s Restaurant of the Year (England), one of the most prestigious awards a restaurant can get.

Every year the AA independently inspects hundreds of restaurants across the British Isles. This award recognises cuisine of a ‘truly excellent standard’, as well as innovation and a high standard of hospitality.

Winning this award ranks the restaurant and pub among the best in the country, alongside previous winners including Tom Kerridge’s Hand and Flowers in Marlow, Sorrel in Surrey and the Fordwich Arms in Kent.

The Greyhound team received the award at the JW Marriott Grosvenor House hotel in London. Hosted by AA Hotel & Hospitality Services, the star-studded evening was presented by BAFTA-nominated television and radio broadcaster Angellica Bell, widely recognised for her victory on Celebrity MasterChef. The night celebrated the most outstanding hotels, spas, restaurants, inns and B&Bs, along with the people who drive them forward.

With nearly 900 guests, the event highlighted the very best in British hospitality, honouring achievements across 15 categories.

Co-proprietor Daniel Crump says: “When we opened in 2019 – and were closed again by coronavirus shortly afterwards – the possibility of receiving one of the most esteemed awards a restaurant in the UK can get felt so far away. This means so much to us and the team and we’re so honoured to receive this recognition from the AA.

“We are so proud of how hard our Greyhound family works day in, day out, front of house and in the kitchen, to make sure that our guests have the best possible experience from the moment they walk in the door, and it’s phenomenal to see their skills, passion and talent recognised at a national level.

“But we also wane to thank our wonderful guests, without whom we wouldn’t still be here. Seeing a restaurant full of happy guests is ultimately what drives us to do better every day.”

“Seeing a restaurant full of happy guests is ultimately what drives us to do better every day.”

Simon Numphud, MD at AA Media, expressed his pride in the resilience and creativity shown by the UK’s hospitality sector in 2024: “This incredible celebration is a true testament to the strength and innovation within our industry. The dedication and excellence demonstrated by all the hospitality teams have been nothing short of inspiring. Congratulations to the Greyhound team, all the winners, nominees, and new Rosette holders for their remarkable contributions.”

The Greyhound Pub & Dining is a Grade II-listed, 17th century former coaching inn in the heart of Beaconsfield. Owners, husband and wife Daniel Crump MCA and Margriet Vandezande-Crump, previously worked in some of London’s finest restaurants, including Michelin-starred Petrus and Trinity, three-Michelin-starred Restaurant Gordon Ramsay, as well as the Oxford Blue in Old Windsor.

They reopened The Greyhound, their first solo venture, in December 2019. The pub and restaurant serves modern British food with a diverse wine list and local beers and ales. It also holds two AA rosettes and was recently named a Diners’ Choice award winner by OpenTable, as well as Buckinghamshire’s most romantic restaurant.


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Comedian Bill Bailey spills the beans… 

Liz Nicholls

Liz Nicholls chats to comedian, author & dad Bill Bailey about the release of his new book My Animals & Other Animals, his upcoming Thoughtifier comedy show tour & more 

Q. Hello Bill! Your Thoughtifier show sounds a bit like a celebration of flawed humanity… so are we doomed?
“Well, yeah, obviously, at some point, because we’re gradually drifting towards the sun. But we don’t have to worry about that! That’s a long way off. But I think there’s been this general worry, this panic about AI and that robots will take over and we’ll be rendered helpless husks. All our jobs will be replaced and there’ll be no more films or art or music or books or literature: all of that will be replaced and we’re essentially redundant. This show is very much a rebuttal of that! Because we are capable of extraordinary things. The Olympics, for example, makes you think, wow, humans are amazing, we’re capable of incredible feats. And this show is very much about that. Not maybe sporting feats, but in terms of artistic, intellectual thoughts, you know, consciousness, music, that, you know, the way that we able to create music is something I just find amazing. And in the show, I invite the audience to create something on the spur of the moment. We create harmony, rhythm, the building blocks of music right there. And then I compare that to how AI might do it. And so it’s really, as you say, a celebration of us as a species. Rather than panic about AI and worry about how much it’s going to take over, I just think we ought to celebrate ourselves a bit more, revel in human achievement and creativity.”

Q. Absolutely! You mentioned music there, Bill… What’s your first memory of music?
“At home, listening to my mum singing along to the radio, because she had the radio on all the time. She’d sing along to hits of the day; one that sticks in my mind is a song by Perry Como called Magic Moments. It’s got a jaunty whistling solo in it and a clarinet solo… I mean, how many songs can you say that about!? None. No, there aren’t any. And I have thought about it! Despite not being able to play, I picked out tunes on the piano as a result of hearing them on the radio. So I think just hearing music around all the time was an influence.”

Q. You’ve been called ‘one of comedy’s most twinkle-toed talents’. Do you still dance about a fair bit now after that Strictly win?
“Yeah. I do incorporate dance into my live shows. There’s a bit of Paso Doble in there and, actually, I recreate the UN Charter in dance form and I put a bit of Charleston in there as well. But the thing is about when you’re on that show [Strictly] is that you get to dance to all these things that I would hitherto never have in my wildest dreams thought would be appearing on a ballroom dancing show… Like Metallica’s Enter Sandman or, you know, Rapper’s Delight or Blondie. It’s not really about the rhythm itself. It’s about the upper section of those songs. It’s sort of thinking, well, those are rock songs, metal songs, rap songs, whatever, but dance is very specific. It’s very precise. It’s about numbers of beats. If you look at it in its basic form, it’s rhythm. It’s about, you know, tempo. When you realise that, it’s like a huge door opening, a big light bulb going off thinking, wow, there’s all this music out there which can be attributed to all these different dances. So after I did Strictly, I’d be walking in the supermarket listening to a bit of music thinking, oh, this could be a tango. Music is amazingly adaptable.” 

Q. You played at Sonisphere: you like a bit of metal, don’t you? Who’s your favourite band?
“Yeah, I like metal. It’s difficult to choose my all-time favourite band but probably Talking Heads. I was a huge fan of them when I first heard their album Remain in Light. That’s a long time ago now. I mean, that’s when I was 15. But I mean, I like a lot of metal bands purely for their musical ambition. They’re technically incredibly proficient, they’re brilliant players, musically really ambitious. Lots of time signature changes, tempo changes. I love bands like Opeth; they’re a Swedish metal band, they’re more like a melodic metal band now, they have an enormous range of music, from growly metal to incredibly lyrical, melodic metal. The lead singer Mikael [Åkerfeldt], who I know, now writes music for Netflix series and so on so he’s a composer. There’s a lot of bands I love: a current favourite is a band called Heilung – they’re a German/Danish/Norwegian pagan metal outfit and they do amazing shows, very theatrical. They’re wearing robes and antlers and a shaman comes out and brings incense on the stage and they bang tribal drums and they play traditional instruments and combine that with music and electronics and sampling. They’re just like nothing else I’ve seen: they don’t even call them shows, they call them rituals. The music is monumental and delicate and powerful and ancient and contemporary all at the same time, they defy description.”

Q. I will check them out! Your memoir My Animals and Other Animals sounds like a right treat. So who’s in your menagerie at the moment? I can see you in your conservatory there. Do you have pets at home with you now?
“Yeah, we’ve got three dogs and we’ve got four parrots and that’s our core, that’s the main game. And then we’ve got various others which are not really pets, they’re animals that we’re looking after, rescue animals. So we’ve got a few frogs, sort-of tree frogs, and we’ve got some lizards, pheasants, armadillos. Armadillos are great: when you put them down, they just sort of, they scuttle around, but you can’t see their feet. So it just looks like they’re weird remote control lawn mowers.”

Q. No one seems to have a bad word to say about you, Bill. You definitely cheer people up, but I’m wondering: do you ever get grumpy? Does anything get your goat? Go on…
“Oooh [ponders awhile], I don’t like it when you’re in the supermarket and you put some fresh herbs, coriander, say, in your basket and then you put your basket down and you go and get something, come back and somebody’s… TAKEN THE CORIANDER!”

Q. Where does this happen!? And what do you do: properly kick off?
“I just go, WHAT THE S&*^! and smash all the food off the shelves. No, not really. But maybe I should start smashing jars of pickles, shouting ‘GIVE ME BACK MY CORIANDER, YOU BASTARD!’ But no, I just go and get some more. It’s rude, but it’s not technically theft as you haven’t actually bought it so it’s not even technically yours. Ummm, what else? I don’t like rudeness, poor manners. Litter, GRRR! I actually risk life and limb, sometimes, chasing after people because I see somebody dropping something, and I pick it up and go after them, going ‘Excuse me, oh sorry, excuse me but you dropped something’. People are so shocked that they usually take it and bin it. But it might go wrong one day and someone will tell me where I can stick their Nando’s wrapper. It’s a very British approach, a little bit passive aggressive…”

Q. I grew to love you on [the iconic TV show] Spaced which I’m still obsessed with… I mean the cast on that! Do you keep in touch with any of them? I’d like to think you’re all pals…
Spaced is brilliant, yeah! Do you know what? It’s very bad, but we haven’t really kept in touch. And although I did bump into Jess [Hynes] at Chelsea Flower Show, which was a joyous, unexpected Spaced reunion!”

Q. You performed for the King, haven’t you, and you’ve met him several times. Are you mates, maybe WhatsApp buddies?
“Yeah, yeah, there’s like a big crown symbol in my phone and I just press that… No! I haven’t got his number! He watched my show which had a section with cowbells in it and he loved that. Afterwards he said to me [adopts Charles voice]: ‘Um, so how do you get the cows to nod their heads in the right order?’ There I was thinking, ‘am I getting trolled by the by the monarch!?’ And then he started asking me about my six-neck electric guitar. He was going: ‘how do you play a six-neck guitar? Do you to have a false arm or something?’ And I was like [patiently]: ‘Er no, you don’t need a false arm.’ But then afterwards I thought, that’s actually not a bad idea! I should just get a false arm.”

Q. Maybe he’s got one?
“Maybe! I think, if anyone in the land is going to have a false arm, it’s the royals, isn’t it? All that waving. Maybe that was just a false arm in the carriage when we thought the Queen was waving. She was probably on her Game Boy or something. Maybe doing a bit of knitting out of sight.”

Q. You’re off on another tour. What’s your favourite venue & do you mingle with the fans?
“Do you know what? I’ve been around the world and I… hang on, that sounds like a song, doesn’t it!? But yeah my favourite is the Hammersmith Apollo at the end of my road. Honestly, it’s one of the best. It’s a brilliant venue for comedy. And being able to cycle round there in five minutes is a massive plus! Yes, when I come out the theatre there are crowds of people and I’m like: ‘Get away from me!’ No: I always say hi to people. Some people have this ludicrous tiered system: you know, there’s the bronze meet-and-greet and then there’s the silver VIP and then the gold one where you can touch his sleeve for four seconds. But I just think it’s all bollocks. I just come out and say hello and take a picture. I’m talking about after the show, you understand, not inviting them on stage to be in a skit with Bill Bailey. I always try and make time for people if I can. I hang around, you know, behind the theatre, at the stage door. Even if there’s no one there…. Hello, anyone? Selfie, anyone?!”


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Half term horrors

Liz Nicholls

Halloween and half term are on the horizon. Luckily, Buckinghamshire is a county that’s (witch’s) brimful of great family-friendly fun! 

From 25th October to 3rd November you can enjoy an intriguing Aesop’s Fables interactive trail at Hughenden. The same week, there’s a nature trail at Cliveden; nationaltrust.org.uk

The Pop-up Pumpkin Patch has popped up again in Stokenchurch, HP14 3YF, for its third year, 23rd -31st October. Pick a pumpkin from £2, and enjoy the PTA cafe. For more info please follow @Thepopuppumpkinpatch

The fun-packed Odds Farm in Wooburn Green, HP10 0LX, also has a pumpkin patch, carving corner, arts and crafts and spooky surprises, 26th October-3rd November; oddsfarm.co.uk

Over at wondrous Wendover Woods in Aston Clinton, HP22 5NQ, pick up your £4 party pack from the information point and set off on the The Gruffalo Party Trail! Find out more at forestryengland.uk/wendover-woods

The Halloween spectacular and bonfire is back at Chiltern Open Air Museum in Chalfont, HP8 4AB, 5-9pm on Friday, 1st November, promising an evening of spooky fun for all ages in the atmospheric historic buildings and woods. Enjoy spine-tingling stories, marshmallow-toasting and scary woodland walks. For more info please visit coam.org.uk

Enjoy Hogshaw School of Witchcraft & Wizardy at the farm & wildlife Park, MK18 3LA, 26th October to 1st November with pumpkins, potions, creepy crawlies, owls & extra fun! Visit hogshawfarm.co.uk to find out more.

Gorgeous Peterley Manor Farm in Missenden, HP16 0HH, will sell pumpkins in the farm shop, or PYO. Visit peterleymanorfarm.co.uk

Majestic Waddesdon Manor, HP18 0JH, will welcome you for an autumn adventure trail, 2nd-27th October. You can also enjoy Creepy Critters with the ZooLab animal-lovers on 19th, 20th, 26th & 27th October. Or why not book in for a spooky afternoon tea, for children or adults, on 26th & 27th? waddesdon.org.uk

The Spookfest Family Fun Day at Haddenham village hall, HP17 8EE, 12-4pm on Saturday, 26th October, will offer lots of free fun including owl-handling, slime-making, biscuit decorating, arts & crafts, as well as a pop-up cafe. Get your free tickets at eventbrite.com


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Tucking In! Recipes by Sophie Wyburd

Liz Nicholls

We’re sharing a taste from Tucking In by Sophie Wyburd who is the star chef at this month’s Wild Feast in Otmoor Farm in Great Missenden, Buckinghamshire

Chocolate & cherry meringue tower

Jeremy Lee is the executive chef at Quo Vadis in Soho, the first and only proper restaurant I ever worked in, and he is famous for making the most fabulous puddings in London, if not the world.

Working there, I assembled many enormous meringue towers, rich with cream, fruit and toasted nuts. This pud is inspired by my time there. It features Black Forest flavours; my dad is passionate about chocolate, cherries and cream as a combination, so when making him a pud, I often use these flavours. This one’s for you, Dad!

This is a proper show-stopping dessert – expect oohs and aahs as you wheel it out of the kitchen.

“Expect oohs and aahs as you wheel it out of the kitchen.”

Serves 8-10 | Cooking 90 minutes, plus cooking
Ingredients
• 40g dark chocolate, plus 15g for grating on top
• 4 large egg whites (save the yolks for another occasion)
• 230g caster sugar
• 450g frozen cherries
• 2 tbsp kirsch (optional)
• 300ml double cream
• 25g icing sugar

Method
1. Preheat your oven to 140°C/120°C fan/gas mark 1 and line 2 large baking trays with baking parchment.
2. Break the chocolate into a heatproof bowl, and microwave it in bursts until it is melted. Alternatively, pop the chocolate into a heatproof bowl set over a simmering pan of water, and let it gently melt. Allow it to cool slightly.
3. Tip your eggs whites into a large mixing bowl, and weigh out 200g of your sugar in a separate bowl. Using electric beaters, whisk the egg whites to stiff peaks. Add a couple of heaped spoonfuls of the sugar, then whisk again until you get stiff peaks. Continue adding the sugar like this until all 200g has been incorporated, and you have a thick, glossy mixture in the bowl.
4. Pour your melted chocolate into the bowl, and gently fold it through as streaks. Take generous spoonfuls of the meringue mixture, and dollop them onto the prepared baking trays in glossy heaps, spaced well apart. You should get about 10 meringues. Place both trays in the oven, and bake them for 1 hour.
5. Meanwhile, add your cherries to a saucepan over a medium heat, along with your remaining 30g of sugar. Bring the mixture to the boil, then reduce the heat to low and simmer gently for 20 minutes, or until the liquid has a thin, syrupy consistency. Stir in the kirsch, if using, then leave it to cool.
6. Pour your double cream into a medium mixing bowl, and add the icing sugar. Whisk with electric beaters until it thickens into soft peaks. Be careful not to overdo it – you don’t want it to look fluffy.
7. Allow your meringues to cool completely. When ready to serve, spoon a little cream onto your chosen serving plate. Add a few meringues on top, and dollop over some cream and cherry compote. Continue to stack meringues, cream and compote on top until they are all used up. Grate over a little more chocolate, then serve.

Spiced blackened salmon tacos with orange salsa

There’s a reason why fajita night had every family in a chokehold in the 2000s, and it is because it is a really fun way to eat. Popping lots of things in the middle of the table and getting people to help themselves is relaxed, a little chaotic, and ultimately communal – the way I like all my meals to be. These tacos look much fancier then they are, but in reality this meal involves very little cooking; all you need to do is make zingy salsa, and grill chunky sides of salmon in spices until the flesh is charred. It would make a brilliant dinner on a weekend, on a weekend, but it is also easy to bang together on a Wednesday night after work.

Serves eight | Takes 45 minutes
Ingredients

• 2 tbsp sweet smoked paprika
• 2 tsp ground cumin
• 1½ tsp cayenne pepper
• 1 tsp dried oregano
• 2 tsp soft light brown sugar
• 2 x 600g sides of salmon
• 24 corn tortillas
For the salsa
• 1 red onion
• 2 red chillies
• small bunch of coriander
• 6 oranges
• salt and olive oil

Method
1. Spoon the paprika, cumin, cayenne pepper, dried oregano and soft brown sugar into a bowl, along with 2 teaspoons of salt and 4 tablespoons of olive oil. Mix until you have a paste.
2. Place your sides of salmon in a large baking tray, skin-sides down, and rub the spice paste all over the flesh.
3. Preheat your grill to high.
4. To make the salsa, peel and finely dice the red onion, and finely chop the red chillies. Mix together in a bowl. Roughly chop the coriander, and set it aside. Slice the top and bottom ends off the oranges so that you can stand them up flat, then work your knife around them to peel off the skin. Cut the flesh into 2cm rounds, then dice them into 1cm chunks.
5. Add the diced orange to the bowl with the onion and chilli, along with any juices, then give it all a good mix to combine.
6. Place your salmon under the hot grill and cook for 7-8 minutes – the top will char and get a beautiful crust, while the flesh will stay tender and soft.
7. While your salmon cooks, heat your tortillas. Turn a small burner on your hob to high and place your tortillas one at a time on the grate above the flame. Cook for a few seconds on each side, turning them over with metal tongs. Keep them warm by wrapping them in a clean tea towel while you cook the rest. Alternatively, cook them for about 20 seconds on each side in a hot, dry frying pan.
8. Stir the coriander into the salsa. Pop your tortillas onto plates, and bring the salmon and salsa to the table, then let everyone serve themselves by flaking off the salmon, and adding it to their tortillas with a spoonful of salsa.


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PYO pumpkin patch returns to Bucks

Liz Nicholls

The Pop-up Pumpkin Patch has popped up again in Stokenchurch HP14 3YF, for its third year, 23rd-31st October. Brooke White tells us more!

October sees the welcome return of the Pop-up Pumpkin Patch, the brainchild of Brooke and her husband Tom, a second generation farmer who has always farmed in and around the Chilterns.

Brooke says: “Usually rearing cows and sheep, we first started diversifying the farm and growing pumpkins in 2022 after a random ‘image if’ conversation over dinner one evening. That conversation turned into reality the following October!

“We love opening up the farm and giving people the opportunity to have fun with their families while picking their pumpkins from the field in which they were grown.

“With three young children, George, Mollie & Harry we are always looking for activities that we can enjoy as a family without spending a fortune at the same time! Entry to the patch is free and there’s lots for the little (and big!) ones to keep them entertained. Climb to the top of our straw bale mountain, play on a ride on tractor, spot the spooky clues with our Scavenger hunt, enjoy a tractor and trailer ride around the field, take some Insta-worthy photos and get lost in the maize maze!”

Ibstone C of E Primary School will also run a pop-up café serving hot drinks and cakes, raising funds for the PTA. Entry to the patch is free, parking is free. Simply pay for what you pick. Pumpkin prices start from £2.

Brooke adds: “We donate 100% of our café and Scavenger hunt takings to Ibstone C of E Primary School, so you can enjoy a coffee and slice of cake whilst raising money for charity. We can’t wait to welcome you to the farm!”

The patch will be open 23rd-31st October, 11am-3pm. Find more info on Instagram or find The Pop-up Pumpkin Patch on Facebook.


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Venison: for deer life & woodlands

Liz Nicholls

Image: Ben Wright Photography

Liz Nicholls chats to Geoff Wickett, founder of Chiltern Venison, who helps protect local landscapes and is on a mission to encourage us to eat sustainable, ethical venison, year-round

Twilight is a magical time in the deep, dark woods. As the autumn mist rises and sunshine dapples the undergrowth at dawn and dusk, you’re most likely to catch a glimpse of the fallow deer, even if it’s only a twitch of its distinctive white tail.

But, as Geoff Wickett knows all too well, this majestic, mystical creature is likely to have spied you first… “Deer are truly astonishing creatures,” he says. “They’re beautiful, sentient, and their hearing is exceptional: their ears operate independently, alerting them to any danger. Their ability to register visual changes around them is astonishing, it’s as if their eyes take a series of pictures, with the brain then overlaying them for any changes.

“When you’re sneaking up on a herd of fallow deer, say, and there are 100 pairs of ears and eyes, it doesn’t take much for them to notice you. And the wind swirls swiftly around these hills; one can sniff you out, and they’re off!”

Roe deer are a native species; they’ve roamed this land since the Ice Age. Fallow deer were introduced by the Romans, extirpated and reintroduced by the Normans for the chase. You’ll also find smaller, barking muntjac who ancestors escapees from the Duke Of Bedford’s herd at Woburn, and Chinese water deer, whose forefathers scarpered from Whipsnade.

So, the question is, why kill these beautiful animals? The wild truth is that deer have become the single biggest threat to woodland in the UK, which is why Geoff is employed by land-owners and conservation charities, including the National Trust & Woodland Trust, to help manage their population. Deer, who have no natural predators, reproduce at a startling rate. In fact, numbers have doubled since Covid. Left unchecked, they will destroy the landscape, its distinctive flora and fauna.

“This deeply layered habitat is being trashed by deer,” says Geoff, who moved to Hughenden Valley ten years ago, leaving a career in tech accessories. “The shrub layer of most local woodland has been entirely eaten by the deer. Unlike other deer, muntjac eat the bluebells which won’t return the following year. This woodland provides nesting habitat, shelter, nectar, berries and nuts for a whole range of birds, mammals and insects. With the shrub layer gone, all life suffers and if a wood can’t produce young trees, it eventually dies. In larger numbers, deer need to go further for food and cause great damage to local farmers’ crops, as well as causing up to 74,000 vehicle collisions every year on UK roads, some fatal.”

Image: Piers Photography

Image: Piers Photography

Geoff’s mission is to encourage us all to eat venison, year-round. This natural, ethical, sustainable meat is showcased on menus at restaurants including The Oarsman in Marlow (pictured), The Nags Head in Great Missenden, White Oak is Cookham Dean, The Griffin in Amersham, Three Oaks in Gerrards Cross and Peterley Manor Farm (where it’s also stocked in the shop). In addition to firearms and wildlife laws, stringent food handling laws apply, as soon as a deer hits the ground. Geoff has just invested in a walk-in larder and processing unit to meet demand and is happy to sell direct. “We have this idea venison’s ‘posh’,” he says. “In the past you might have been executed for poaching a deer by the king, but venison’s not just for high days. It’s a great, healthy everyday alternative to beef or lamb, with high zinc and protein. My wife and I love a rump or chump steak. I love to sell to foodies, which means minimal food miles, unlike meat shipped from New Zealand which is crazy!

“I can trace every detail about the animal which is being enjoyed in a delicious meal instead of going to waste. Surprisingly, I’ve had one comment in a decade along the line of being a ‘bambi killer’. But people have been very supportive when they understand the bigger picture. I’ve even sold boxes to vegetarians who know that this is a food source that’s unprocessed, and that the animal has had a good life, unexposed to steroids or antibiotics.”

Importantly, each deer has also had a ‘good’ death, unlike the majority of animals reared for their meat and slaughtered in much more dystopian settings. Geoff is sometimes accompanied on his stalking trips by his cocker spaniel Artemis (pictured above) and he also has a young blue roan Skadi (named after the Norse goddess of the hunt). Both enjoy the odd bone (“nature’s toothbrush”) and Geoff takes his role and animal welfare very seriously. He learned to shoot at school and with the army is trained in “gralloching” as well as all the other handling processes which cost about £150 per carcass.

“I must be mad to do this as there’s not much money in it,” adds Geoff. “But I love this glorious countryside – I won’t go back to a desk job!”


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