Goblin Market at Yvonne Arnaud Theatre

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Yvonne Arnaud Theatre welcomes BYMT’s Goblin Market

This August, opera, fairy-tale and musical theatre will combine in a spectacular show, Goblin Market at the Yvonne Arnaud Theatre.

“Goblin Market is a chamber opera like no other that stands out from other British Youth Music Theatre shows. With complex musical harmonies, it reveals the unlimited imagination and enthusiasm of its young cast, who will at last unleash their incredible talent after many months of confinement. It promises to be a truly spectacular show,” says Zoë Wanamaker, BYMT patron.

A new extraordinary musical theatre adaptation of Christina Rosetti’s famous tale, Goblin Market is coming to the Yvonne Arnaud Theatre on 26th-28th August.

With music by renowned composer Conor Mitchell, this enchanting chamber opera of high energy physical theatre and complex musical harmonies charts the story of two sisters tempted by goblin merchant men. Unmissable, tempting, controversial, seductive… can you hear the Goblin call?

Grace Murray
Richard Gerard Jones

Director Gerard Jones (The Royal Opera House, English National Opera, La Scala) says: “Theatre centres on shared experiences, both for the audience and the performers. BYMT’s work gives this experience to the young people, and to us creatives working closely with them. I wanted to work again with the company since the first time I directed a piece there. That show had one if the very best group bonds I’ve ever experienced among cast and crew, and I’m sure that will be the same again also with this darkly exciting piece.”

One of the young performers, Grace Murray 18 from Market Drayton, Shropshire, says: “I have absolutely loved my BYMT experience. I’m playing Laura in Goblin Market and I’m enjoying every second of rehearsals. It’s so rewarding to take part in a show where everyone is as dedicated to the project as to each other, which also comes from the incredible score and an amazing team of creatives”.

This spectacular production was last seen in Edinburgh in 2005 and was hailed by press and public alike as a huge success:


“Magical… Kath Burlinson and Conor Mitchell have created the ideal vehicle for such a versatile and talented company of performers’ – Belfast Telegraph


“A brilliant production…energetic, dynamic, exciting, superb… Conor Mitchell has excelled here with a demanding and ambitious score…” – Irish News


“The greatest musical Sondheim never wrote…” – Broadwaybaby.com

To book tickets visit www.yvonne-arnaud.co.uk/whats-on/goblin-market

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The Oxfordshire Plan 2050

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The latest consultation on the Oxfordshire Plan 2050 has now launched and runs until 8 October.

The Oxfordshire Plan will set the development framework for the county for the next generation. It will affect all Oxfordshire residents, either directly (through development) or indirectly (through impacts on services, infrastructure, our countryside and rural character).

CPRE Oxfordshire is fighting to make sure that the growth options are deliverable without undue damage to our countryside and some otherwise good policy proposals for getting to net zero and restoring nature. That means guiding development to the right places and building high-quality compact housing to make the best use of scarce land.

We urge you to respond to the consultation – it is our best chance of influencing both the outcomes of this Plan and the OxCam Arc proposals.

Have your say NOW – it’s too late to act when the bulldozers arrive.
Find more information on the CPRE Oxfordshire website www.cpreoxon.org.uk

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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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Star Q&A: Andre Rieu

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Liz Nicholls asks international classical music champion & dad Andre Rieu, 71, about life, love & music ahead of Together Again which comes to cinemas on 28th & 29th August.

Q. Your concerts look so joyful! How do you create that magic? “Wherever we play in the world, people start to dance when they hear The Blue Danube. Magicians use their wands, I have my violin and my bow. But there is also the joy I feel when I play my music. It’s real, and luckily, my fellow orchestra members share that joy and passion. And then there is this unmistakable interaction with my audience: we face them and they can see our faces too. You know, classical music has been composed for all of us – not only for the elite like some people tend to think. Johann Strauss, Mozart; they were pop stars in their own times. Music is my oxygen!”

Q. How have you coped over the last 16 months? “When a concert was over and we were travelling to our hotel, I used to watch baking tutorials on YouTube. So that’s what I’ve been doing: making cakes, pies and all kind of pastries for the street, haha! One of the most famous cake bakers in the Netherlands (Cees Holtkamp) gave me a masterclass on my birthday, that was a nice surprise! Nevertheless, I missed contact with my audience and my big family; that’s the nickname for all my fellow orchestra members. My saviours? My wife, our sons with their wives and our five gorgeous grandchildren. I am looking forward to touring and returning to the UK in 2022.”

Q. How did your father shape your path in life? “I was raised in a classical family. My father was a symphony orchestra conductor, all my brothers and sisters play one or more instruments, chosen by our mother. She thought the violin would suit me and she was right! No other instrument translates my inner feelings so well. My first violin teacher was an 18-year-old blonde girl with whom I instantly fell in love (I was five years old, haha!).”

Q. What’s the key to a happy marriage like yours with Marjorie? “The key to our blissful happiness is the 100% mutual trust, but also sharing the same sense of humour and giving the freedom the other needs. We’ve been married 47 years, we work together but we’re also still each other’s lovers. Most people forget but it’s important to enjoy life and laugh. In the Netherlands we have a saying: ‘Not having laughed one day is not having lived that same day’.”

Q. What surprising lessons have fatherhood, and being a grandpa, taught you? “Not a single day is the same as another. Try to enjoy every moment because your (grand) children grow quicker than you think. Besides that: freedom is the secret… they’ll come to you as a father or grandfather when they’ll need you. Last thing: I love to spoil my grandchildren once in a while…”

Q. Who would be your dream dinner party guests? “Walt Disney who said: ‘If you can dream it, you can do it!’ Next to him, the one and only true King of the Waltz: Johann Strauss. Albert Einstein because of his knowledge about the universe: Jules Verne and Columbus.”

Q. What wish would you grant the world? “World peace. Not to fight for, let’s say, one year. Try to make music… more fun than weapons!”

For tickets please visit andreincinemas.com

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Local Sue Ryder Hospice launches appeal

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National healthcare charity Sue Ryder, which runs Sue Ryder Duchess of Kent Hospice in Reading, has this month launched an appeal asking people to help them fill families’ final days together with love.

The charity is asking people of Berkshire to support their ‘Room Full of Love’ campaign, so Sue Ryder Nurses and expert care teams can continue to go above and beyond, helping to give families a better goodbye.

Families like David’s.

They made it possible for our family to be together

David’s family were supported by the Sue Ryder Hospice at Home team, who ensured he was able to spend his final days in the comfort of his own home, surrounded by photos and memories, with his wife and daughter by his side.

David’s daughter, Joanna, said: “When we found out we had been allocated care from the Sue Ryder Hospice at Home team, I felt as though a huge weight had been lifted from my shoulders. Where I live, the words “Sue Ryder” are synonymous with care, love, support and sanctuary. Knowing we would be supported by the team meant that Mum and I felt able to take the decision to care for Dad at home in the last weeks of his life.

Some of the care team brought humour – much needed at such a difficult time. Others connected with us on shared interests and experiences. In their first couple of visits, our carers took time to find out about Dad – where he used to work, what his interests were, and to look at old family photos. He wasn’t just a patient to them: he was a person.

It takes a very special person to carry out the work that the Hospice at Home team does, every day, for families like ours across the country. They made it possible for us to be together as a family in one of the most difficult times of our lives, and I will always, always be grateful and thankful for their love and care for us.”

Going above and beyond

“We often talk about the photos that people have around them and I really think patients like there to be a bit of normality”, shares Sue Ryder Nurse Melissa, who was one of the Sue Ryder care team who helped care for David and his family.

“I remember when we suggested it was time for David to have a hospital bed, the family all got together and rearranged the front room and it became a beautiful bedroom for him.

On the day David died we called their vicar for them and he came and I hope that gave them some comfort. David kept his Bible beside his bed, so we knew his faith was important to him.

When the family stepped out so we could perform the last offices we picked a rose from a bush in the garden and laid it on his pillow and placed his Bible under his hand. It’s a way for us to say that we have been privileged to look after your family.”

A room full of love

The past year has been difficult for everyone, with many families experiencing loss. Sue Ryder wants to take away some of the tough things that come with losing a loved one, helping to fill rooms with music, much-loved pets, or the people who mean the most, to help families have a better goodbye.

By supporting the appeal you can help Sue Ryder take the pain, stress, and uncertainty away through their medical expertise, emotional intelligence and practical support, leaving families like David’s free to focus on what’s really important – love.

To help Sue Ryder Nurses fill a room with love,  click here

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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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