Star Q&A: Justin Fletcher

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TV megastar Justin Fletcher MBE tells us about his influences as he steps out to a venue near you for his all-singing and dancing live show Justin Live – The Big Tour!

Q. Hello! You’ve been a children’s TV star for more than 20 years. Who inspired you? “As a child I used to watch Playschool with Jonny Ball, Derek Griffiths and Floella Benjamin and loved acting out the stories. During my three-year drama course, I was inspired by Philip Schofield and Chris Jarvis in the CBBC Broom Cupboard. I put a show reel together, secured an audition for the Playdays theatre tour and I landed the part of Mr Jolly. That started my career.”

Q. The Big Tour will be full of slapstick. Who are your comedy heroes? “Slapstick comedy has such wide appeal. It’s great when children and their families laugh out loud watching routines by performers like Charlie Chaplin and Buster Keaton. It’s a timeless format and you can’t beat the sound of belly laughter from the audience. I was inspired by Laurel and Hardy. I used to watch their slapstick routines over and over. They had such amazing chemistry between them.”

Q. Do you think family entertainment has changed? “The choice on TV is now huge. When I was a child there were very limited programmes. However, having a good strong story-based script and engaging characters is still the key.”

Q. How important do you think live theatre is for children? “Creating many family theatre productions over the last two decades has been incredibly important to me and hugely enjoyable. There is nothing like performing on stage and meeting the families that support you and your TV shows. Children’s theatre is quite often their first live show experience. We are hoping to inspire the next generation of theatre-goers.”

Q. What do you enjoy about touring? “We have an amazing production team who work extremely hard to prepare the show before it goes out on the road. We are like one big family. From the performers to the lighting and sound operators, the catering team, and the back stage crew, we’re all working together. We also support each other out on the road, which is really important when you’re away from home for fairly long periods of time. Touring provides a fantastic opportunity to experience so many different towns and theatres across the country and to meet so many new friends along the way.”

Q. You have written this show. Tell us a little about this process… “It always starts with a storyline. Once you have that in place, I think about the music content. Music is a vital element and I try to write some original songs myself.”

Q. Any favourite songs in the show? “You can’t beat seeing the audience join in with Head, Shoulders, Knees and Toes, If You’re Happy and You Know It and The Hokey Cokey. Then, in a heartbeat, all singing and signing Twinkle Twinkle.”

Q. It’s likely some parents who saw you on CBeebies now bring their children to see you live. How does that feel? “I feel very proud and flattered. This inspires me to continue entertaining generations to come. It’s been a very long time since we’ve been able to tour. I can’t wait to get on the road and meet all of our friends again.”

To book your tickets, please visit imaginetheatre.co.uk/justin-live-the-big-tour

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February recipes: Sweet dreams

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We share a taste of Nadiya’s Fast Flavours published by Penguin Michael Joseph (£22)

Banana thyme loaf

Ingredients:

• Four small bananas, three mashed (340g prepped weight), one sliced lengthways
• 50g salted butter, melted, plus extra for greasing the tin
• 175g caster sugar a pinch of salt
• a large sprig of fresh thyme leaves picked
• 120ml olive oil
• 75ml whole milk, at room temperature
• 300g self-raising flour, sifted
• 100g caster sugar 45g salted butter 60ml cream
• ½ teaspoon salt flakes

Prep: 25 minutes | Cooking:  1 hour | Serves: 8-10 people

Method

Put the mashed bananas in a bowl and leave out for half an hour to oxidise – this will make them browner and add to the colour. Or if you are in a rush, just mash the bananas and get to baking the loaf.

Line and grease a 900g loaf tin and preheat the oven to 180°C/ fan 160°C.
Add the butter and caster sugar to the banana and mix, then add the salt and thyme leaves, reserving a few to sprinkle at the end. Now pour in the olive oil and milk and mix through. Add the sifted flour and fold through until you have a smooth cake batter.

Pour into the tin and level off with a few sharp taps, add the two slices of banana, cut-side up, and bake for 50 minutes to an hour, covering loosely for the last 15 minutes. You’ll know it’s ready when a skewer comes out clean.

Meanwhile, make the caramel by adding the sugar in an even layer into the base of a pan, on medium to low heat, and watch as the sugar turns to caramel, stirring it occasionally. As soon as the sugar melts, add the butter. If you find it seizing, don’t worry, just keep stirring over a very low heat and the caramel will come together. As soon as the butter has melted, add the cream. Cook on a low heat for two minutes till you have smooth caramel. Take off the heat.

Remove the cake from the oven and leave to cool in the tin for 10 minutes, then take out and leave to cool on a wire rack.

As soon as it has cooled enough, drizzle over the caramel. If it’s become too stiff, warm gently and then drizzle. You will have caramel left over but not to worry, because we all need a little extra caramel and it’s perfect served on the side for anyone who wants some more to pour over. Sprinkle with a few thyme leaves, if you like.

The simplest of all recipes, this set-custard-slash-mousse pot is creamy, zesty and entirely foolproof. Using very few ingredients, the syllabub is infused with thyme and set with lemon juice. Simply serve with sponge fingers and a good cup of coffee.

Ingredients:

• 150g raspberries
• One teaspoon rose extract
• A sprig of fresh lemon thyme, leaves picked
• 300ml double cream 50g caster sugar
• One lemon, zest and juice sponge fingers, to serve

Prep: 15 minutes + 1 hour chilling | Makes: Four

Lemon Syllabub

Method

Have four serving glasses or jam jars ready.

Mix the raspberries with the rose extract and lemon thyme leaves and mash a little to break up. Divide the mixture into the four glasses.

Add the cream and sugar to a mixing bowl and whip to soft peaks. Add the lemon zest and juice and fold through. Spoon on top of the raspberries. Ideally chill for an hour before serving, but you can eat it straight away!

Serve with sponge fingers.

Enjoy our recipes? Show us your creations on social media with the tag #RArecipes

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Eastbury Hotel & Spa review

Liz Nicholls

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Lazing in the bubbling jacuzzi, gazing up at the round ceiling window, where concentric circles of rain pulse outwards… this is about as close to Zen as I can remember feeling.

I have entered the round, inviting, Hobbit-like door to the bijou spa at the bottom of the walled garden at The Eastbury in Sherbourne. Inside is a nurturing safe haven that feels a million miles from the daily hubbub, with a luxury wet spa, hydrotherapy tub, sauna and treatment room where even the most frazzled can feel their cares melt away.

Treatments on offer from healing hands include nourishing facials, stone therapy and deep tissue massage, using the premier cru of wellness brands Caudalie. There is also an outdoor jacuzzi for good measure, and you can book exclusive use of the spa suite or perhaps treat yourself to a nourishing body wrap or tub and scrub.

If you are worn out by your own life and need a restorative change of scene, I can think of few places more suited than The Eastbury. The recently refurbished 26-bedroom country house hotel is the winner of the “best value experience” in the prestigious Conde Nast 2022 awards for Excellence.

Sherborne – the ancient capital of Dorset – is a sleepy market town with many local gardens (Stourhead, Minterne, Tintinhill), fly fishing, hot air ballooning, Sherborne Castle and Abbey. The area is surrounded by National Trust and English Heritage Sites and is a great base from which to explore the Dorset coast including Chesil Beach, Durdle Door, West Bay and Brownsea Island (a drive away of less than 45 minutes).

The five Victorian Garden Potting Shed Suites are beautifully appointed, snuggly warm and cosy, thanks to their underfloor heating. Each one has its own entrance and tri-folding rear doors so you can enjoy the private terrace and gaze at the stars, alongside the fire pit. These get-away suites are nestled in the award-winning gardens of the 17th century stone period property, where the outdoor seating, croquet, badminton, table tennis and large chess set add to the quirky charm of this luxury getaway. The newly refurbished Eastbury Cottage is has three generous bedrooms, if you’re looking for a group stay.

There are some dog-friendly rooms with comfy canine beds, bowls, treats, a squeaky dog toy and even a welcome letter from the owner’s chihuahua Monty. Each beautiful room offers a walks guide so that you can venture out to make the most of the local scenery, including Badbury Rings, Glastonbury Tor and the River Yeo.

Whatever your stress levels, a stay promises to top up your mojo levels and leave you feeling pampered, refreshed and ready to face the world anew. Aaaaaaand relax!

Doubles from £206 B&B per night. Eastbury Cottage price based on two people is £625 per night or £4,375 for seven nights. Price based on four people or more is £850 per night or £5,950 for seven nights on a self-catering basis. Includes a private garden, six-seater outdoor table, barbecue and a classic garden hot tub (available from the end of September). Minimum two-night stay. For more info or to book a stay visit theeastburyhotel.co.uk or call 01935 813131.

We have a five-star overnight stay with spa & dinner for two people at The Eastbury to give away! Click here to enter

Looking for an exclusive costal gem?

Round & About

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Mill Rythe – Away Resorts is the place for everyone this summer!

A little bit of luxury, taking a chance to make your holiday in Hayling island memorable and a relaxing experience. Located right on the Hampshire coast is the place to be this summer.

Taking a dip in the swimming pool to grabbing some lunch (highly recommend their Moules of the Day!) to enjoying the outdoor cinema nights and acoustic vibes over a freshly poured cocktail.

From a relaxing break just the two of you, enjoying a hot tub or a family with kids and the dog, Away Resorts can tailor your holiday to the perfect break away that is just what you needed.

As our first family holiday we spent the week at Mill Rythe – from the most amazing accommodation with a coastal breeze, outstanding food and service we received whilst enjoying our break.· The Islander Train – on the seafront.

Top things to do when staying at Mill Rythe;

· The Islander Train – on the seafront
· Staunton Country Park
· Blue Reef Aquarium
· The hovercraft over to Isle of Wight
· Ferryboat Inn

Away Resorts will always be top of our list for our staycations; as a family or as a couple; www.awayresorts.co.uk

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Southern Pro Musica’s two new concerts

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Southern Pro Musica has two exciting concerts for the new year. Songs from the Shows: Musical highlights from stage and screen on Friday, 14th January

Start the new year with a sensational show featuring Songs from the Shows courtesy of Southern Pro Musica at Guildford’s Yvonne Arnaud Theatre.

Following the last two sell-out collaborations with the superb singers from Guildford School of Acting, Southern Pro Musica is delighted to return on Friday, 14th January, to once again present an evening of musical dazzle. There’ll be numbers from the very best Broadway and West End hits, as well as the most enduring film scores, compèred by Julian Woolford and under the baton of renowned conductor Jonathan Willcocks.

The audience will enjoy spirited ensemble numbers such as ‘Hello, Dolly!’, ‘The Best of Times’ and ‘I won’t send roses’ by Jerry Herman; ‘Puttin’ on the Ritz’ and ‘Alexander’s Ragtime Band’ by Irving Berlin and much more. The orchestra will bring you iconic film music by John Williams – Superman and Raiders of the Lost Ark; the Great Escape music by Elmer Bernstein; the Pink Panther theme, to name a few. This will be an evening for all lovers of music theatre and film.

To purchase tickets go to www.yvonne-arnaud.co.uk, call 01483 440 000.

G Live will host Family Classics: Fun with classical music for all the family on Sunday, 20th March.

This popular annual event provides the opportunity for people of all ages to have a go at trying all sorts of musical and percussion instruments in workshops led by Southern Pro Musica musicians. The afternoon will be rounded off with a fun classical concert performed by the full professional SPM orchestra with exciting, family-friendly classical music, a narrated musical story and a song for the audience to join in with. There’ll also be guest appearances by SPM’s ‘Strictly Strings’ scheme pupils from Sandfield, St Thomas, Boxgrove and RGS Prep School, as well Guildford High Junior School Lower Choir.

To purchase tickets go to www.GLive.co.uk, call 0343 310 0055.

Southern Pro Musica is firmly established as one of the leading freelance professional chamber orchestras in the south of England. It includes among its core players many of the finest orchestral players to base their work in the south. In 2013 Southern Pro Musica was appointed by Guildford Borough Council as their ‘principal provider of Classical music’, encompassing a broad range of orchestral concerts and educational outreach work in Guildford.

Entrance is FREE to all Music for Guildford concerts for 18s and under.

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January recipes: Gut Reaction

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We’re serving up a taster from The Gut-Loving Cookbook by Alana & Lisa MacFarlane which is out this month, published by Pavilion Books

Baked salmon topped with sourdough crumbs

Ingredients:

• One slice of day-old sourdough, or shop-bought sourdough loaf
• 1½ tbsp olive oil
• One lemon, quartered
• One fennel bulb, finely sliced
• One red onion, sliced
• Two handfuls of cherry tomatoes
• 100g jarred artichoke, drained
• Two salmon fillets
• Two garlic cloves, finely sliced
• Handful of stoned black olives
• Handful of fresh herbs, such
as basil or flat-leaf parsley, roughly chopped
• Salt and pepper

Prep: five minutes | Cooking: 30 minutes | Serves: two people

Method

Preheat the oven to 180°C fan/200°C/400°F/gas mark 6 and line a baking tray with baking paper.

Add the sourdough to a blender and pulse to breadcrumbs, then stir in the ½ tablespoon of olive oil. Season the salmon with salt and pepper and a squeeze of lemon juice.

Place the fennel, onion, tomatoes and jarred artichokes in a mixing bowl, season well and coat with the remaining olive oil. Spread out over a medium baking tray and cook for 15 minutes.

Remove the tray from the oven, stir in the garlic and olives, add the salmon and cover the salmon and vegetables with the sourdough breadcrumbs. Return to the oven and cook for a further 15–20 minutes until the salmon is cooked through.

Serve garnished with the chopped fresh herbs and an extra squeeze of lemon juice.

Extract credit to: The Gut-Loving Cookbook by Alana and Lisa Macfarlane of The Gut Stuff (Pavilion Books). Image credit – Haarala Hamilton

Spiced green pancakes

Who said pancakes have gotta be sweet? I love these for a weekend brunch or a lazy late lunch. Excellent with a spicy Bloody Mary!

Ingredients:

Pancakes
• One garlic clove, peeled
• Handful of fresh coriander
• Handful of spinach
• ½ tsp ground cumin
• ½ tsp ground cardamom
• 100ml (3½ fl oz) milk or oat milk, plus extra if needed
• 125g (4½ oz) spelt flour
• Two large eggs
• 1-2 tbsp butter
• Salt and pepper

Topping
• One avocado, cut into chunks
• Two spring onions, finely sliced
• Two handfuls of spinach
• 2 tbsp milk kefir (homemade, or shop-bought)
• One 200g (7oz) can of sweetcorn, drained
• ½ tbsp chilli flakes
• Squeeze of lemon juice

Prep: 22 minutes | Cooking: 50 minutes | Makes: Two

Method

Put the garlic, coriander, spinach, cumin and cardamom in a blender and blitz to a smooth green paste. Add a splash of the milk or oat milk to loosen if needed.

Add the flour to a large mixing bowl and create a well, then add the eggs, slowly whisking them into the flour. Add a pinch of salt and stir, then gradually add the milk, followed by the green paste and whisk to combine. Leave to rest for 20 minutes at room temperature.

Put all the topping ingredients in a mixing bowl, season with salt and pepper and stir to combine.

Melt the butter in a 20cm (8 in) non-stick frying pan over a medium heat.

Once hot, whisk the batter, then ladle 60ml (4 tbsp) into the pan. Cook for two minutes, then flip and cook for a further minute. Transfer to a plate and repeat, serve with the mixed topping.

Store any leftover pancakes in an airtight container in the fridge for three or four days.

The topping is best prepared and served immediately.

We have two copies of  The Gut-Loving Cookbook by Alana & Lisa MacFarlane, published by Pavilion Books to giveaway

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Star Q&A: Ray Mears

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Local television star & bushcraft expert Ray Mears, 57, tells us more about his new We Are Nature book & theatre show to help us “tune in and turn on” to nature…

Q. Hello Ray. When did you first fall in love with nature? “When I was about seven or eight and I started to learn about edible plants. In those days, there was no internet, so I went to the library. I came across this plant in the woods called wood sorrel. I took ages to study it in books before I plucked up the courage to try it. It tasted of apple peel… And I’ve never looked back.”

Q: Can you tell us about your theatre show? ”This show is all about thinking and feeling the depth of our ability and turning up the volume of the senses that we normally suppress. Effectively ‘tuning in and turning on’ to nature. I will show how we can reconnect with an evolutionary heritage that stretches right back to the earliest of our ancestors. We will look at the extraordinary work that the National Wildlife Crime Unit do to protect our local wildlife. There is a good chance people coming to this show will find their lives forever changed.”

Q: We love your book We Are Nature. You regard animals as teachers, don’t you? “Yes. I try to learn from the animals I meet. So, the crocodile, for example, is the master of stillness. It stays so still that it weaves a psychological spell over any potential prey. Even if you know it’s there, you forget it’s there, and that’s the danger. We can use exactly that stillness to observe wildlife and to protect ourselves.“

Q: What’s the closest shave you’ve had with wildlife? “I’ve had many but one that comes to mind is when I saved a director from putting his hand on a venomous eyelash pit viper. We were on a reconnaissance trip for a programme I was making with Ewan McGregor and had just been dropped by helicopter in the Honduran rainforest. I was showing him how to put up his hammock for the first time and he was just about to wrap his cord around what looked like a vine…”

Q: What can you tell us about “rewilding”? ”There are some very good books written about rewilding but if we’re going to look after the planet and nurture it, we need to rewild ourselves. That means understanding ourselves and our place in nature and feeling a deeper connection. Many different cultures talk about Mother Earth.  I believe in that philosophy.”

Q: Why do you think we’ve lost touch with nature? “Our dependence on electrical goods and gadgetry has accelerated in our lifetime. We spend more time looking at a screen than we do at the natural world. The willingness to employ old-fashioned field-craft is disappearing. I think it’s something we need to bring back.”

Q: Tell us about your cookbook, Wilderness Chef.“My son said, ‘would you write some of your recipes down?’ It’s become popular. Cooking is important outdoors. If you’ve had a bad day, cooking a good meal outdoors pushes the reset button on morale and helps you feel good again.”

Q: Do you have any animals of your own? “Yes. We have a Labrador, and now we have a Labrador puppy, who is causing mayhem! Pets are wonderful. Dogs are the most amazing companions. In times of difficulty, they are a distraction, and are excellent security. They also remind us daily how intelligent other animals are.”

Ray will star in Guildford, Basingstoke, Oxford, High Wycombe & more. Visit www.raymears.com

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Winnie-the-Pooh 95th anniversary prequel

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Once There Was A Bear, a new prequel to mark the 95th anniversary of the classic Winnie-The-Pooh.

With so much uncertainty in the world the familiar, beloved characters from our childhood are more welcome than ever. So the enchanting new 95th anniversary prequel to Winnie-The-Pooh’s adventures is perfectly timed for anyone who has the privilege of reading a bedtime story to younger ones this year.

We all have a place in our hearts for the adventures of Winnie-the-Pooh, as told by A.A. Milne, in Winnie-the-Pooh and The House at Pooh Corner. In honour of the 95th anniversary of Winnie-the-Pooh, highly talented author Jane Riordan has created a wonderful collection of new stories, written in the style of A.A. Milne, that take us back to when it all began, when Winnie-the-Pooh was first purchased for baby Christopher Robin.

From London and Christopher Robin’s Mallard Street playroom to the familiar surroundings of the Hundred Acre Wood, this timeless collection follows Pooh and friends on a new series of adventures, with outings to the Natural History Museum and London Zoo, where Pooh meets his namesake, Winnipeg. A.A Milne and his son visited the real-life Canadian bear – known as Winnie – and this inspired the name of the book’s much-loved bear.

Illustrated with beautiful decorations by Mark Burgess in the style of E.H. Shepard, and radiating the warmth and playfulness of the original stories, Once There Was a Bear is a tribute to The Best Bear in All the World and the perfect opportunity to revisit these favourite friends and find out how they become the larger than life characters that we all know and love.

Winnie-the-Pooh Timeline

1914

Winnipeg the black bear arrives at London Zoo for safekeeping whilst her owner, Lt. Colebourn, is posted to France with his regiment.


1920

A.A. Milne’s son Christopher Milne is born and in his early years is a frequent visitor to London Zoo.


1921

Christopher Milne is bought a bear from Harrods. Originally christened Mr Edward Bear or Teddy Bear, he is eventually renamed Winnie, inspired by the real-life bear, Winnipeg.


1924

A.A. Milne publishes his first book of children’s poetry When We Were Very Young, where Teddy Bear makes his first appearance. The book features decorations by E.H. Shepard, later earning him the name ‘the man who drew Pooh’.


1925

The London Evening Standard approach A.A. Milne to create a story for its Christmas Eve edition. The Wrong Sort of Bees becomes the first stand-alone Winnie-the-Pooh story.


1926

On October 14th, A.A. Milne’s first volume of stories Winnie-the-Pooh is published, including decorations by E.H. Shepard, which have become an inseparable part of the Pooh stories.


1927

A.A. Milne’s second poetry collection, Now We are Six, is released.


1928

A.A. Milne’s final book in the series, The House at Pooh Corner, is published introducing a new character named Tigger.

About the author

Jane Riordan grew up next to, and often paddling in, the River Itchen. She wasn’t sure she’d ever be a writer because, like Winnie-the-Pooh, her spelling wobbled. She now lives in London and has two boys who are much better at spelling than she is. Jane has a strong pedigree in writing in the style of A.A. Milne, having created Winnie-the-Pooh Meets the Queen, and the re-issue edition Winnie-the-Pooh Goes to London. She is author of many other books for children including Watch Out, Little Narwhal!, I am NOT a Sleepy Sloth and A Pudding for Christmas.

Originally published in the 1920s, following the First World War, A.A. Milne’s Winnie-the-Pooh stories were an instant success. Their enduring appeal means the books have never been out of print and, to date, have been translated into 72 languages. The stories remain some of the best loved works in children’s fiction, with Winnie-the-Pooh named both the UK’s best-loved children’s book (YouGov, 2014) and favourite childhood book character (The Reading Agency, 2016). Marking the 95th anniversary of Winnie-the-Pooh, author Jane Riordan discusses the iconic bear, recreating A.A. Milne’s style and her favourite Pooh moments …

What are your early memories of Winnie-the-Pooh? I can’t think of a time when I didn’t know A.A. Milne’s Winnie-the-Pooh stories – the poetry has also been in my head for as long as I can remember. I do remember though having a record with a sung version of Changing the Guard at Buckingham Palace which I loved because London was a very exotic and far-away place for me at the time.

I was lucky enough to grow up in the countryside, with a river at the bottom of the garden and nearby there is a bridge which we still call the Poohsticks bridge. I used to play Poohsticks there very calmly with my sister and sometimes in a much louder, riskier way with my naughty cousins – I don’t think that, like Eeyore, any of them actually fell in but they tried their best to!

What inspired you to write the prequel? In the original stories Winnie-the-Pooh lives in a tree in the Hundred Acre Wood but history tells us that he was bought from Harrods for Christopher Robin’s first birthday. I loved the idea of seeing Pooh and Eeyore and Piglet in London, in the nursery that is written about so much in the poetry and also out and about in London as well.

What adventures does the city hold for Pooh and friends? We know that Pooh in part got his name from a real bear in London Zoo, Winnipeg, or Winnie for short and so I couldn’t wait for them to meet in one of my stories. I couldn’t resist our Winnie being a little bit jealous of how much Christopher Robin admired the real bear. This is what Pooh had to say about that meeting: ‘“One bear in London is probably enough,”thought Pooh to himself, hoping it could be him.’

How difficult was it to recreate A.A. Milne’s style? A.A. Milne’s style is so distinctive and the characters have such strong voices that once I’ve decided where to take them, it’s as if I can hear them in my head, worrying, in the case of Piglet, or bemoaning something, in the case of Eeyore! Sometimes it’s more a question of asking them to hush so that the plot can move on! But that’s the beauty of Winnie-the-Pooh, it’s not so much about what happens in a story, it’s more about the characters’ observations and interactions – the smallest happenings can become big adventures.

What are your favourite Pooh moments? In the original stories there’s something about the pathos of the Eeyore birthday story that really resonates with me. When Pooh realises it’s Eeyore’s birthday and everyone has forgotten he rushes home to find a present for him, the detail I love is that he looks to see if he has ‘quite a small jar’ of honey… Of course the best-known part of the story is Piglet bursting the birthday balloon and Pooh eating the birthday honey but the pleasure Eeyore takes in putting his burst balloon in the jar and taking it out again, is so poignant and just brilliant.

What are your favourite words of wisdom from the original books? My favourite quote would have to be when Pooh pays a visit to Rabbit and Rabbit asks if he would like honey or condensed milk with his bread and he is so excited that he answers “both”, and then, so as to not seem rude, he added, “But don’t bother about the bread, please.”

What do you think made the Pooh stories such an instant hit? A.A. Milne was in fact already a successful and well-known writer, primarily a playwright before he became associated with Winnie-the-Pooh. Pooh Bear first appeared in Punch magazine before having his very own book written about him! But the poetry collections that first introduced audiences to Edward Bear were instant bestsellers, as were the three books that followed it. At the time Europe was still reeling from the First World War and A.A. Milne’s poems and stories offered a safe place for readers – the Hundred Acre Wood – and let’s not forget just how funny the stories are – they were the perfect distraction for adults and children alike.

Why do you think these stories continue to resonate with readers? No matter how much the world changes, some things remain timeless. The Pooh stories have a comforting, gentle wisdom that reminds us about the importance of friendship and the joy of simple pleasures. There’s a wonderful familiarity about shy Piglet, know-it-all Owl and bumbling Pooh. And a charming reassurance that everything will be OK in the end. Sometimes even the rainiest days can lead to the biggest adventures.

These are ideas that speak to readers across generations. It makes them perfect stories to escape to by yourself or read aloud together- something we know is enormously beneficial to children.

Winnie-the-Pooh: Once There Was a Bear
The Official 95th Anniversary Prequel

By Jane Riordan, illustrated by Mark Burgess
(Farshore, £14.99, 30 September 2021)

Hardback/gift edition

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A new lease of life

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A move to McCarthy Stone’s Jupiter House in Milton Keynes has helped give a retired newsagent a social network and greater peace of mind  

Having spent nearly 40 years behind the till of their family-run newsagents alongside her husband, Jill Lee, 75, was used to the hustle and bustle that comes with being at the heart of the community. 

After the loss of her husband Graham over 10 years ago, Jill and her family decided that it could be a good time for her to downsize and luckily, spotted McCarthy Stone’s Jupiter House under construction, just a ten-minute walk from daughter Katie’s home near Milton Keynes. 

“There’s always someone to have a chat with and I’ve got all of my friends right on my doorstep!”

Katie says: “We decided to move mum into a relatively new house, in a quiet cul-de-sac but after 40 years of living in a busy newsagents, it was just too quiet for her and she was becoming quite lonely and isolated.” 

Jill’s younger daughter, Isobel, lives in California with her two children, and with the pandemic severely impacting travel, being closer to loved ones was something the family felt would be beneficial for Jill. Katie says: “We were driving around one day near to where we live in Milton Keynes when we spotted the hoardings going up for Jupiter House. I said ‘why don’t you move here so you’re closer to us?’ and mum agreed so we registered as soon as we could!” 

Jill and her daughter Katie

After so many years being surrounded by people, this was an important factor in Jill’s decision to move, as she explains: “Our life was the newsagents, we used to open at 6am and close at 8pm at night, meeting and talking to people – that’s what we loved to do. When my husband died and I moved, although I had neighbours, they were always out at work, and really, I led quite a lonely life and I missed having people around me. Now, there’s always someone to have a chat with and I’ve got all of my friends right on my doorstep!” 

Since moving into her one-bedroom apartment in May 2021, which she did using McCarthy Stone’s convenient ‘Smooth Move’ scheme, Jill has wasted no time getting to know her new neighbours, and has even started what has become known as ‘The 2 O’Clock Club’ with some of her fellow homeowners. 

As well as offering a much-needed social network it has made a positive impact on Jill’s life and also offered the family greater peace of mind and the safety net of knowing Sarah the House Manager and her team are on hand if needed. Jill added: “We can’t speak highly enough of them; they’re always going out of their way to help.” 

Jupiter House features a selection of one and two-bedroom apartments, built exclusively for the over-60’s. Homeowners can also enjoy a spacious communal homeowners lounge and beautiful landscaped gardens while visiting relatives can make use of the handy hotel-style guest suite. 

Prices for the one and two-bedroom apartments at Jupiter House currently start from £225,000 and £340,000 respectively. Rental and part buy part rent options are also available to make moving even easier. 

For more information on Retirement Living in Milton Keynes, please call 0800 201 4743 or visit www.mccarthystone.co.uk. 

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December recipes: Comfort & joy

Round & About

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We’re offering a taste of Christmas at River Cottage by Lucy Brazier with foreword, essays and seasonal recipes from Hugh Fearnley Whittingstall, published by Bloomsbury, Priced £22.

Brandade with breadcrumbs

Ingredients:

• 450g fillets of sustainably caught white fish, such as whiting, pouting, pollack, cod or haddock
• 375g floury potatoes, such as King Edward, peeled and cut into even sized chunks
• 40g unsalted butter
• 1 large garlic clove, chopped
• 150ml milk
• 4 tbsp extra virgin olive oil
• 75g coarse breadcrumbs
• Flaky sea salt and black pepper

Prep: 25 minutes | Cooking: 15-20 minutes | Serves: 4-6 as main, 8-10 as starter

Method

First, lightly salt the fish. Slice the fillets off their skins and check for remaining bones. Sprinkle a thin, even layer of salt on a board, lay the fish fillets on top, then sprinkle over a further light covering of salt. Leave for 15–20 minutes & rinse off the salt under a cold tap. Pat fish dry with kitchen paper. While it’s salting, cook potatoes in boiling water for 15–20 minutes until tender; drain and return to hot pan.

Melt the butter in a large pan over a low heat, add the garlic and sweat gently for a couple of minutes. Add the rinsed fish to the pan and pour over the milk. Bring slowly to a simmer, cover and cook very gently for another couple of minutes or until the fish is cooked through. Scoop the fish out of the pan with a slotted spoon onto a plate, leaving the hot milk behind.

Add 2½ tbsp of the extra virgin olive oil and a few grinds of pepper to the hot milk in the pan, then tip in the hot potatoes and mash thoroughly. Break the fish into flakes and mash roughly with a fork then add to the potato mash and stir well. Taste and add more pepper if you like.

Preheat the oven to 190°C/Fan 170°C/Gas 5. Spoon the brandade into a shallow ovenproof dish. Mix the coarse breadcrumbs with the remaining 1½ tbsp olive oil and scatter over the surface of the brandade. Bake in the oven for 15–20 minutes until golden and piping hot.

Red cabbage & beetroot pickle

Red cabbage is a familiar element of Christmas lunch. It is often braised, which makes it an easy dish to cook ahead of time, freeze and then reheat at the last minute. I think it is always good to have at least one vegetable you can get on the table with the minimum of fuss but I prefer my cabbage crunchy. This recipe is exactly that, injecting a fresh zing into the Christmas feast and the days that follow. I usually make mine several weeks in advance. You don’t even need to decant it from its glass jar, just plonk straight on the table.

Ingredients:

• 420g beetroot, peeled and grated 500g red cabbage, sliced
• Finely grated zest of two oranges
• 10g cumin seeds, toasted and bashed
• 5g caraway seeds toasted and bashed
• Five juniper berries, lightly crushed

For the pickling liquor:
• 700ml cider vinegar
• 20g coriander seeds, toasted
• 20g fennel seeds, toasted
• 10g black peppercorns
• 20g salt
• One dried red chilli (optional)

You will also need:
• A sterilised 1.5 litre Kilner jar

Prep: 60 minutes | Cooking: Five minutes | Makes: 1.5 litres

Method

First, prepare the pickling liquor. Put all the ingredients into a saucepan, pour on 200ml water and slowly bring to the boil. Remove from the heat and set aside to infuse for an hour.

Meanwhile, put the beetroot, red cabbage, orange zest and spices for into a bowl and toss to mix.

Bring the infused pickling liquor back to the boil, then pour it through a sieve straight over the veg mix. Stir to combine.

This pickle is nice to eat as soon as it cools, but ideally should be packed into a sterilised 1.5 litre Kilner jar, sealed and left for a couple of weeks. It will keep in a cool, dark cupboard for up to six months; once opened, it needs to be stored in the fridge.

We have two copies of Christmas at River Cottage by Lucy Brazier with foreword, essays and seasonal recipes from Hugh Fearnley Whittingstall, to giveaway this month!

See our other recipes