The Butcher’s Tap & Grill is inviting under 12s to eat for free on Mondays to Fridays, 3-5pm
Spoil your kids at The Butcher’s Tap & Grill on Spittal Street Marlow, where kids 12 years and under eat for free Monday to Friday between 3pm-5pm.
Young guests can enjoy a range of tasty dishes such as a Hot Dog Topped with Fried Onions, Tender Chicken Goujons or Mini Cheese-Burger (or plain) all served with a Pot of Fries and an optional side of Coleslaw. Plus, kids can pick a choice of fruit and a soft drink such as apple or orange juice.
There is no minimum spend, or sneaky extra terms and conditions, simply turn up with your tots and leave the rest to us!
Adults may want to enjoy a pint or glass of wine from the bar or indulge in an early dinner with a range of burgers, hot dogs and steaks to choose from or just have a little nibble from the Bits ‘n’ Bobs menu.
So, when schools out and your munchkins have the munchies you know where to go.
Our wine columnist Giles Luckett is on a mission to raise January spirits with these wizard (wines) of Aus!
Hello, and a belated Happy New Year.
While for many people January can be a trying month, for the wine trade it’s a time of excitement and discovery. With the Christmas rush a distant memory and stocks as low as many people’s moods on Blue January, this quiet sales month gives wine professionals the chance to get out and taste. While tasting invitations are already piling up like pizza leaflets, there’s one that’s a big red-letter day in my calendar: 24th January and the Australia Trade Tasting.
I’m part of the generation of wine lovers who got to know wine thanks to Australia. In the late 1980s they exploded onto the scene, offering big, bold, fruit-bomb wines that were about as reserved as an Aussie backpacker in an Earl’s Court pub at closing time. They were a revelation. Affordable and accessible, they offered budding wine students the chance to get to grips with a range of grapes and styles.
Fast forward 30 years and Australian wines have matured and now boast a raft of examples that are fit to rank with the world’s best. Wines such as Penfolds’ Grange Hermitage and Bin 707, Henshke’s Hill Of Grace and Mount Edelstone, Leeuwin’s Art Series, and Wynn’s Michael Shiraz should be on every fine wine lover’s tasting wish list. And beyond these super stars there remain hundreds of exceptional wines that encapsulate Australian wines’ founding principles of individuality, brilliance and value. So, here are some suggestions for alleviating the January gloom with a taste of Australian wine excellence.
My first recommendation is the Robert Oatley Signature Series Chardonnay (The Co-Op £11.50) Oatley produce wines in various parts of Australia with the emphasis being on producing ones that have a “taste of place”. Modern in origin and outlook – the winery was founded in 2006 – the Signature Series Chardonnay is a fine wine at an affordable price. Pale green gold, the use of oak is well-judged and the nose is focused on fruit and floral tones. In the mouth there’s an immediate freshness and lift from apple, white peach and melon tones, before richer, fatter vanilla and honey comes through. The whole thing is rounded off with crisp acidity and touch of savoury minerals. Sophisticated is the word that leaps to mind, this is a far cry from the ‘bottled sunshine’ Chardonnays of old.
Next up is a wine that’s as leftfield as its much-missed creator, Taras Ochota. I had the pleasure of meeting Taras in London and his home in the Adelaide Hills before his untimely death at the age of 49. He was a maverick, a devout punk – wines such as Fugazi and In the Trees are named after bands and songs he loved – and one of the most talented winemakers of Australia’s modern era. Ochota Barrels Weird Berries in the Woods (Indigo Wines) Gewurztraminer is, for me, his best white.
I’ll be honest, usually Gewurztraminer isn’t my cup of tea. I find the combination of lychees, black pepper, sickly lavender honey, and tinned peaches about as lovely as it sounds. Taras, however, managed to tame these wild elements to produce a dry, elegant, complex wine that flows with oriental fruits with hints of spice and add a dryness, and a cleansing acidity that make for a memorable glassful.
Jacob’s Creek were one of the first brands to make it big in the UK wine market. Their wines have always been good value make for a great buy when popping into a corner shop for a last-minute bottle. Their Reserve Adelaide Hills Chardonnay (£6, Amazon) is on another level though. Adelaide Hills is a cool climate region that’s making some of the most exciting wines in Australia. This fantastically well-priced wine offers a smoky, crisp, elegant example of Chardonnay. Peaches, pears, stonefruit, and a touch of grapefruit make for joyful drinking.
I’ll leave the whites with a Riesling. Australia is rightly proud of its dry Rieslings, with examples from the Clare or Eden Valley being as good as the finest French and German efforts. One I’ve always liked is the Tim Adams Riesling (Tesco £10). This Eden Valley wine offers an intense nose of limes, grapes, and citrus mingled with apple blossom. In the mouth its precise, clean, and poised, with a lovely combination of white berries, green apple, pear and citrus fruit, with minerals on the long, dry finish.
Australia arguably offers the most consistent and consistently good value reds in the world. From entry level wines such as Koonuga Hill Shiraz-Cabernet (Waitrose £7.99) to the likes of the mighty Hill of Grace (£250 Berry Brothers & Rudd), Australia has it all. I’m going to start my red recommendations with a pair of Cabernet Sauvignons from revered producer Wynns.
Wynns’ wines are classically styled and are made to reflect the vineyards from which they are made. Founded in 1891, their years of experience shines through their wines which are always beautifully crafted and offer an exceptional drinking experience at all levels.
My first wine is The Siding Cabernet Sauvignon (Tesco £15). This is produced in the Coonawarra region which is famed for its iron-rich terra rossa soils. This soil gives wines minerality and an extra level of complexity and depth, something Wynns have taken full advantage of. The Siding offers fresh, intense notes of blackcurrants, mint, mulberries and raspberries on the nose, while in the mouth fleshier notes of black cherries, roasted meat, plums and dried herbs come through. Medium-bodied but with powerful intensity, this is one for the hearty winter dishes.
Providing a fascinating contrast we have the Wynns Black Label Cabernet Sauvignon 2019 (Majestic £25). Same grape, same producer, very different results. This is Aussie Cabernet showing its elegant, nuanced side. While the characteristic blackcurrants, mint and cherries are present, there’s also plums, earthy spices, these are all low-key, seamlessly integrated and nuanced. This is a fine wine that deserves respect. If you’re drinking it this year, I’d decant it or at least give it several hours open and serve it with fine red meats or baked cheeses.
Good Australian Pinot Noir was once a rarity. This notoriously fickle vine was once ‘a nice idea’ as one Australian producer caustically described Australian Merlot. These days great examples abound, and one of my favourites is the Yering Station (Waitrose £12.99). Based in the cool Yarra Valley in Victoria, Yering Station has established a reputation as one of Australia’s leading Pinot producers. The 2016 has a fragrant nose of plums, raspberries, with highlights of flowers and spices. In the mouth this gentle, medium bodied wine gradually reveals layer upon layer of black fruit flavours intermingled with creamy oak and touch of jamminess to the finish. This has to be one of the best value Pinots on the market, and it well-worth seeking out.
My last red is another Cabernet and another wine from Western Australia, the Robert Oatley “Signature” Cabernet Sauvignon 2019 (Taurus Wines £13.99). This is Cabernet in the Bordeaux mould. The benign climate and exceptional soils of Margaret River give us a Cabernet whose emphasis is on elegance and complexity rather than power and drama. Deeply coloured, the nose is a quiet riot of fresh blackcurrants, eucalyptus, black cherries, spices, and smoke. The silken palate is packed with fruit, but everything is sedate, unhurried and poised. Like a great Bordeaux, it deserves time and fine food to appreciate its charms.
“I was lucky enough to spend some time in Tasmania on my last trip to Australia”
And finally, a fizz. Well, I couldn’t write a column and not mention at least one sparkling wine, could I? I was lucky enough to spend some time in Tasmania on my last trip to Australia, a region that is probably the most exciting in Aus. Cool, damp, and undulating, it’s ideal for sparkling wine production and Jansz Rosé (Fenwicks £15.99) is a fantastic wine. Pretty in pink colour, the vibrant red berry and yeast nose is followed by a fresh, tangy palate that leads with raspberries and strawberries, before darker, richer notes of dried cherry, rhubarb, and yeast come through.
Right, all this writing and meandering down wine memory lane had given me quite a thirst so it’s on to the practical for me – well, I need to have my palate in shape for the trade tasting, don’t I?
Next time out I’ll look at some reds that will banish those winter blues.
Wholesome food and a warm welcome await at Squire’s this January and there’s a comforting 15% off the bill
Healthy eating habits are often front of mind when looking to start the new year, with vegan and vegetarian preferences a considered choice, as well as wholesome, thoughtful eating options.
Squire’s Garden Centres has a great range of delicious, flavoursome food and healthy meal choices available to start the new year off – and all with a welcoming 15% discount off total food and drink* bills (promotion does not apply to alcoholic drinks) – from 1st-31st January* across all centres.
A visit to a Squire’s Café Bar makes the perfect spot this January to keep warm, meet up with friends, and enjoy saving money too.
Now is the time to try different flavours in the comfort of Squire’s Café Bars with a great range of dishes including Light Bite options of Mushroom & Sage Soup and Parsnip or Apple & Thyme Soup – served with sliced sourdough, Jacket Potato with Cheesy Beans as well as the delicious Smashed Avocado & Red Onion Sandwich.
More filling options available are the plant-based ‘Moving Mountain’ Burger in a vegan brioche bun with chargrilled tomato chutney, the delicious Butternut Squash, Cranberry & Red Onion Tagine – roasted butternut squash and red onion wedges in a sweetly spiced tagine style sauce served with basmati rice and garlic flatbread and Cauliflower & Spinach Balti Pie. Alternatively, and for a satisfying taste of tradition, try Squire’s Hand-Battered Fish & Chips – MSC certified cod with petit pois and fresh tartare sauce. Menus vary by centre.
Squires Garden Centres have advice about what to do with your tree after Christmas
A real Christmas tree is one of the most significant purchases for many families during the festive season, and this is perhaps even more of a reason to make a conscious effort to treat it in a sustainable way after Christmas.
‘Real’ Christmas trees are 100% recyclable; they can be shredded into chippings which are then often used locally in parks or woodland. Local authorities have drop-off points or special collection of ‘real’ trees in early January, so it is worth checking services available – just remember to remove all the decorations first!
In addition to local drop-off points for recycling trees, there is also the National Christmas Tree Collection, the flagship event of JustHelping, the service benefitting local hospices and charities, with service users paying a donation to have their ‘real’ Christmas tree collected – in relevant locations, Squire’s Garden Centres promote the service to customers. In 2022 the charity raised over £975,500 for over 108 charities, hospices and community organisations.
Other creative ways to consider recycling a ‘real’ tree include:
Mulch the needles – remove branches and shake off needles and they will decompose over time
Wood compost – if you can’t get the tree shredded locally with ease, branches can be removed and trunk dismantled into small chunks, quickening up decomposition
Use the tree as a stake – removing needles, the trunk can be used as a useful garden stake for flowers or vegetables
Wildlife habitat – remove tree branches and use to thoughtfully set up a shelter in the corner of the garden for wildlife
Creative coasters – the tree trunk can be cut into small circles for rustic coasters, sanded down and sealed (to avoid sap leaking) and decorated if desired
‘Pot Grown’ Trees (with roots) – are a great, sustainable investment as they can be planted in the garden afterwards for an outdoor tree next year, or nurtured in their pot or re-potted in a bigger one if necessary and brought in again for next Christmas
Sarah Squire, Chairman of Squire’s Garden Centres, said: “Real” Christmas trees are a sustainable crop – while growing they absorb carbon dioxide and release oxygen. After Christmas cut trees are totally recyclable and pot grown trees can be enjoyed again next year. Local tree collection services can also be a win-win with trees being sustainably recycled and community charities benefitting too.
“As Christmas draws to a close, we can all think about what we do with our tree, committing to a collection service or re-purposing in the garden to help nature and wildlife – and absolutely avoiding festive waste in landfill.”
An initiative launched by The Outdoor Guide Foundation is helping provide Waterproofs and Wellies to state primary schools to allow pupils to enjoy their childhood
As a child, there’s nothing like the simple pleasure of splashing in a puddle. But to do this without being told off and getting too wet, you need the right clothing.
Sadly many children in state primary schools do not have these basic “tools” – Wellington boots, a hooded waterproof jacket and over trousers – to enable them to get out and enjoy this most innocent of pastimes.
However, thanks to The Outdoor Guide Foundation many are now being given this opportunity through the Waterproofs and Wellies Project, the first of what it is hoped will be several similar schemes from the foundation to help disadvantaged children make the most of the natural world around them.
The Outdoor Guide Foundation is the charitable arm of The Outdoor Guide, a free walking tool founded by TV presenter Julia Bradbury and her sister Gina, which aims to make the outdoors more accessible for all.
Waterproofs and Wellies splashed onto the scene in March 2021 with CBeebies presenter Gemma Hunt launching the initiative alongside Gina. Gemma said: “I am thrilled to be supporting this wonderful initiative and encouraging more children to get outside. The kits provide the basic gear that will allow children to have wonderful outdoor experiences when at school, whatever the weather!”
The goal is to donate 10 sets of wellies and waterproofs to every state primary school in the UK – a whopping 20,000 – to make the outdoors more accessible for all, allowing youngsters to experience, understand and protect nature. The pandemic and subsequent lockdowns proved the benefits of being able to get outside: educational, social interaction and empathy, enhancing wellbeing, reduction in anger, stress and anxiety, improved physical fitness and community engagement.
The Children’s Society says spending time outdoors and in nature enhances a young person’s short and long-term wellbeing. It is also known to improve mental development and personal fulfilment, all of which is endorsed by Mind, advocates of the health benefits of outdoor activities in all age ranges including a reduction in anger, stress, anxiety and an increase in physical fitness as well as a sense of balance and personal awareness.
Waterproofs and Wellies is the result of working with reputable suppliers to source the best value kit with the sale cost for the whole kit just £30. The not-for-profit project donates 10 various-sized kits to a school for them to decide how to distribute at their discretion. Schools and parents can buy extra kits at the same cost.
Julia says: “I am thrilled to be supporting this and encouraging more children to get outside in all weathers! These packs have been sourced as the basic gear that will allow children to have wonderful outdoor experiences, whatever the weather.”
Waterproofs and Wellies are calling on businesses to help support the project too – every business which donates £300 to the initiative will receive a certificate thanking them for their gift for putting something back into the community and will be able to choose which schools they support.
Thanks to the generous donations so far, The Outdoor Guide Foundation has been able to help more than 200 schools since the launch. Businesses interested in getting involved in Waterproof and Wellies should email Gina at [email protected] or call 0203 393 5084.
Lelita Baldock is a web-developer by day, fiction author by night. Part-time nutritionist, full-time foodie. She says: “I love food. But I am also very busy. So for me, healthy, satisfying meals that are quick and easy to prepare, that also come in on a tight budget are essential” Follow her tips & recipes here
It’s the new year, a time of renewal, resolutions and looking forward to the future. And if you are anything like me, a time to focus on healthy choices. The festive season is delightful, but it can often come with over-indulgence. And that’s all part of the fun. But by January our bodies can be crying out for simpler, more nourishing meals.
Luckily for us in the UK, January is also a time of hearty, healthy seasonal produce: think root vegetables and leafy greens. Perfect food to nourish our bodies and come in on a budget too.
The cost of living has been rising, and many of us are feeling the pinch. So it is natural that we are looking for savings everywhere, including on our grocery bill.
But budget doesn’t mean meals can’t be delicious too!
To help us all incorporate healthy, nourishing meals into our routine, while also being budget conscious, I have put together a series of tips and recipes to guide your choices. And have fun with food!
Let’s start with the basics of nutrition. We all know we want to be eating a minimum of 5 servings of fruit and vegetables a day. This baseline ensures our intake of fibre, vitamins and minerals. Also fruits and vegetables are some of the most nutrient dense foods on the planet. Low in calories, high in nutrition. The perfect bang for your buck!
So, the first focus is to increase your intake of fruits and vegetables. Add berries or chopped fruit to breakfast cereals or toast. Add spinach or kale to smoothies. Include vegetables with lunch and dinner.
And my biggest tip? Include a serve of beans/pulses everyday. Beans are a nutrition powerhouse. Packed with fibre and plant-based protein, they are filling and great for digestion. Including them is easy. Spread hummus on wraps or sandwiches, add lentils to soups and stews, mix white beans into salads.
Aim for 30 different plants a week. Time and time again, research is showing the importance of fibre and consuming a variety or different plants. The fibre and variety supports the development of a healthy microbiome. Don’t get hung up though, 30 is just a positive goal.
Other tips to round out your nutrition basics are:
Enjoy dairy twice a day. Top porridge with yogurt, snack on a slice of cheese, add milk to coffee and tea. If you are plant-based or doing veganuary, swap your animal products for plant alternatives, just be sure to choose calcium fortified options (see more veganuary tips below). Base each meal on whole grains or starches. Grains and starches are rich sources of soluble fibre, that type of fibre that adds bulk to our stool and helps waste move smoothly through our digestive tract. Full of nutrition and filling, these foods should form the base of each meal. Snack on fruit, dairy or nuts. An easy way to reach your five a day. Keep red meat to a maximum of two serves per week. Red meat is a great source of iron and protein, but we don’t need huge quantities. Enjoy up to twice a week. Enjoy fish. Fish is a lean, healthy protein that also boosts our intake of healthy omega 3 fats. Aim for two serves per week.
So how do we keep to a budget?
With the rising cost of living many of us are looking to save where we can. And our food budget is a great place to look for bargains.
Healthy eating does not have to be expensive. Here are some tips to fill your plate with nourishing food at a low price.
Buy in season Use what you have: stew, soup, roast veggies – don’t let anything go to waste, it can all be made into a meal Use fresh first so thing’s don’t go off Add bulk: cabbage, kale, spinach will add nutrition and satiety to meals for low cost Halve meat and add beans/ pulses to make it go further Cook in bulk Buy in bulk. Purchase large bags of staples like rice/pasta/potatoes. If you have time to prep them, choose dried beans/ pulses and soak, rinse and cook. With meat/poultry/fish buy large amounts when on special and portion and freeze Focus on starches. Cheap and filling Use herbs and spices for flavour, rather than buying packaged food Buy the fruit that is on sale. If apples are 6 for £1, buy apples, if oranges are on special, buy oranges Purchase essentials then add extras according to budget: fresh herbs, out of season veg (eg salad items for sandwiches/ wraps)
So what’s in season in January?
Think hearty roots and filling greens: Potato Swede Parsnip Carrot Beetroot (can cook and eat leaves too!) Cabbage Kale Onion Leek
Another budget tip is to include frozen fruits and vegetables. Frozen is great. Produce is snap-frozen as soon as possible after picking, which ensures that the nutrients are kept. You can buy frozen food at a lower cost and in bulk to save money. Great for fruit and meal bulking veggies.
Putting it all together
As an example, I have created a 2 week meal plan that will provide all your nutritional needs, with all meals coming in at under 30p per serve (most even less).
This menu is what I call a ‘base shop’. It is a plant-based menu that will cover all your nutritional needs, for around 30 pounds.
Potatoes x6 Carrots x4 Parsnip Swede Pumpkin Cabbage Onion Leek x2 Avocado (if you enjoy them, buy the large bags much better value) Apples x3 Pears x3 Frozen mixed berries Frozen peas Frozen ratatouille mix Frozen spinach Peanut butter Bread mix Canned tomatoes x2 Canned chickpeas x2 Canned cannellini beans x2 Canned red kidney Canned lentils Basmati rice Porridge oats Pasta Almond milk (traditional milk is fine, this is just personal preference)
You can take this base menu and then add meat and dairy as per your taste, preference and budget. To keep the cost of these additional lower, go for bulk:
Dairy
Buy litre tubs of yogurt for breakfast topping and snacks Choose large cheese blocks for sandwiches and grated on meals
Meat/ fish/ poultry
Halve your meat portion and mix with beans/pulses to make it go further Look for bargains, choose cheaper options such as: beef chunk, chicken drumsticks, fish pie mix
All meals are quick and easy to make, simply peal, wash and chop the produce, put it in a pot, cover with water and cook. All can be cooked in a slow cooker or on a stove top. You can sauté or fry the onion first if desired. But I am a lazy cook, so I just put it all into a pot and cook!
All herbs are optional. Fresh or dried is fine. Add according to preference and availability
Breakfasts:
Oats, berries, linseed Toast peanut butter apple slices
Lunches:
Leftovers Sandwich topped with bean spread and lettuce/ grated carrot/ spinach/ tomato/ cucumber Soup – I have chosen pumpkin, leek and white bean soup
Dinners:
Pumpkin, pea, spinach, thyme risotto White bean, carrot, onion (sage optional) stew over baked spud Slow-cooker root stew (beef optional) Ratatouille and lentil pasta Shepards pie with lentils carrots, peas, onion (mince optional) Cabbage and red lentil dahl over rice (fish optional) Chickpea, spinach, tomato stew over rice or pasta (chicken optional)
Other budget meal ideas:
Muesli and milk/ yogurt Corn and potato chowder with peppers Goan fish curry Fish pie Beef stew Pea and ham soup Tuna and corn in baked spud Baked beans on toast with cheese Potato and spinach pie Sardines on toast with spinach and tomato slices Chicken drumsticks with rice and steamed veggies (great in air-fryer) Red lentil, chickpea, can tomatoes, onion, pepper and chipotle Red lentil, grated carrot, onion, gammon soup Peas, onion, bacon soup Salmon, pea, spinach risotto with fresh dill
Time-saving tips:
I like to bulk cook on the weekend, portion and freeze. Great time saver.
I will cook up the following on a Sunday to enjoy through the week:
Soup for lunches Bean spread (e.g. hummus) for sandwiches/ wraps Stew for dinner Pasta sauce to top pasta or baked potatoes Curry to top rice A bake/ pie
Some Veganuary swaps for healthy plant-based eating
Veganuary is a fun way to focus on getting more plants on your plate, and do something for the environment and animals. If you are vegan, or looking to eat more plant-based, here are some tips to ensure you are still getting all the nutrition you need:
Plant-based swaps:
Beef – lentils Chicken – chickpeas/ tofu Fish – white beans Milk – oat milk Iron – eat plant foods rich in iron with foods high in vitamin c, this helps iron absorption Calcium – fortified plant milks such as almond, oat, soy If you eat vegan long term, add in a high quality vitamin b12 supplement
Whole grain swaps
It is not essential to choose whole grain options. If you are getting a variety of fruits and veggies you will cover your fibre needs. But whole grains are more nutritious and higher in fibre than their more processed equivalents. Experiment and find some you like.
Bread – grainy/ whole grain bread White rice – brown rice Pasta – whole grain pasta/ bean based pasta White wraps – corn tortillas
Herbs and spices
Herbs and spices add flavour and variety to your meals. The initial cost to purchase them can be high, but a little goes a long way. They will last you for many meals. My tip would be to stock up your spices over time, purchasing something new each week as you build up your selection.
The essentials I swear by for versatility and taste are:
Dried thyme Paprika Cumin
From just these three options alone you can create all manner of Mexican, Indian and European dishes.
Condiments
Mustard – a little goes a long way Mayo – buy in bulk for dressings Ketchup – if you like Hot sauce – great for extra flavour and affordable
By focusing on eating a variety of in season fruits and vegetables, basing meals on grains and starches and adding small portions of meat/ fish/ poultry and dairy, you can build a tasty, health-promoting meal plan that is also affordable.
Experiment with different recipes, use what you have, and most of all, enjoy your food!
Toast bread. Spread with peanut butter. Top with chopped banana (Tip: experiment with different nut butters and fruit combinations. I love almond butter and blueberries)
Bean-spread open sandwich
Serves 2
· 4 slices whole grain bread · 1 can white beans, drained and rinsed · 1 avocado · 1 cup salad vegetables of choice, eg chopped tomato, cucumber, lettuce, spinach
Place beans and avocado in a bowl. Mash together until mixed like a chunky spread Toast bread. Top with bean spread and salad vegetables. enjoy.
Pumpkin and white bean soup
Serves 4-6
· 1 whole pumpkin (technically out of season, but always a cheap staple at the supermarket) · 1 can cannellini beans – drained and well rinsed · 1 leek – green part discarded. Washed and chopped · 1 litre chicken stock or water and salt to taste · Dried thyme
Chop pumpkin and leek. Add all ingredients into a saucepan. Cover with chicken stock. Cook until pumpkin is soft. Allow to cool. Blend with stick blender. Sprinkle with dried thyme. Serve warm with thick slice of whole grain toast.
Pumpkin, pea, spinach, thyme risotto
Serves 4-6
· 1 cup basmati rice · 1 cup chopped pumpkin · 4 rounds of frozen spinach (or 2 cups fresh) · 1 brown onion, finely chopped · 1 cup frozen green peas · 2 cups chicken stock, or water and salt to taste
Place all ingredients in a saucepan. Cook over medium heat until rice is cooked and vegetables are soft. Serve warm. Optional – top with grated cheese
Slow-cooker root stew
Serves 6-8
· 1 swede · 2 potatoes · 2 carrots · 2 celery stalks · 1 brown onion · 1 parsnip · 200 grams chunk beef (optional) · Chicken stock to cover · Black pepper to taste
Peal and chop all vegetables into large chunks. Place in a saucepan with beef if using. Cover with stock and cook on medium to low heat until cooked. Serve warm.
White bean, carrot, onion (sage optional) stew over baked spud
Serves 3-4
· 1 can white beans, drained and well-rinsed · 2 carrots · 2 stalks celery · 1 brown onion · 4 sage leaves, chopped finely · 1 potato per person
Peal and chop carrot, celery and onion. Place in a saucepan with white beans. Add chopped sage. Cover with water. Cook on medium heat until all vegetables are soft. While cooking, wrap potatoes in foil and bake in the oven until soft. Serve potatoes cut open with bean mix as filling. Optional – sprinkle with grated cheese.
Ratatouille and lentil pasta
Serves 4-6
· 1 packet of mixed Mediterranean vegetable: eg. courgettes, aubergines, peppers, tomatoes · 1 can lentils, drained and well rinsed · Chicken stock · Pasta for number of people you are feeding
Place vegetable mix and beans in a saucepan. Cover with chicken stock. Cook until soft and soupy. Cook pasta according to package instructions. Serve vegetable mix over pasta. Optional – add a sprinkle of grated cheese
Shepards pie with lentils carrots, peas, onion (mince optional)
Serves 6-8
· 1 can lentils, drained and well rinsed · 1 cup frozen pea · 2 carrots, pealed and chopped · 1 can chopped tomatoes · 4 rounds frozen spinach · 250 grams lean beef mince (optional) · 2 large potatoes · 1/2 cup grated cheese (optional)
Place all ingredients except potato into a pot. Cover with water and cook until vegetables are just soft. Add salt and pepper to taste. While cooking. Boil and then mash potatoes. Pour vegetable and beef mix into a baking dish. Cover with mashed potatoes. Sprinkle with grated cheese (optional). Bake in the oven at 180 degrees for around 20 minutes, or until top is golden brown. Serve hot.
Cabbage and red lentil dahl over rice (fish optional)
Serves 3-4
· 1/2 green cabbage, washed and chopped · 1 cup dried red lentils · 1 carrot grated · 250 grams fish pie mix · 1 can diced tomatoes · 1 cup water · 2 teaspoons curry powder (or, if you have them, a teaspoon each of: turmeric, cumin, chilli flakes) · Salt and pepper to taste · Rice for each person
Place all ingredients in a saucepan and cook until lentils are soft. Cook rice according to package instructions Serve over a portion of rice Top with fresh herbs like coriander (optional)
Chickpea, spinach, tomato stew over rice or pasta (chicken optional)
Serves 3-4
· 1 can chickpeas, drained and well rinsed · 4 rounds frozen spinach · 1 can diced tomatoes · Salt and pepper to taste · 250 grams chicken thighs, diced (optional)
Rice or pasta for number of people Place all ingredients in a saucepan and cook until soft. Cook rice or pasta according to package instructions Serve vegetables over rice or pasta
Over indulged at Christmas? Tucked into too much turkey and pudding? Why not walk it off with a refreshing stroll at a National Trust property in Sussex
By January and February we’ve had enough of hygge, log fires and long evenings in front of the telly. The hibernation of winter is starting to drag. Vitamin D levels are low, spirits are lower and the family is climbing the walls.
The only way to style your way through to spring is to tackle winter head on. Throw everyone outdoors at every opportunity. Face into the wind, relish the rain patterning on your hood, and delight in those moments when the air is crisp and the sunlight sparkles on the frosty landscape.
Whether you’d prefer a stroll through a wintery garden with coffee in hand. Splash bravely through the puddles with the kids in tow. Or stride out in the blustery countryside in search of big skies and inspiration. Here are the National Trust walks you need to get you through winter.
Nymans: Best for winter scents
The Winter Walks at Nymans is packed with fragrant hellebores, electric-blue pulmonaria, daphne and wintersweet. While the Heather Garden is brimming with honey-scented blooms in shades of red, white and pink. Nymans’ garden team have recently planted new fragrant daphnes all round the garden. Look out for little clumps of snowdrops too in the walled garden from mid January onwards. Their bobbing white heads are a precious hope of spring to come.
Grab a coffee and do some sauntering along the winding garden paths for a winter pick-me-up or stop at the plant shop for a hellebore or a pot of snowdrops to bring a little magic back home.
Sheffield Park’s beautiful lakes and trees have a sculptural beauty in winter – the perfect backdrop for a family walk. Buggy friendly paths make it easy to get around the garden even on wet and muddy days. Or pull on the wellies and head cross country across the parkland to Ringwood Toll, a natural play trail nestled in woodland. See what adventures unfurl as nature guides the imagination, little explorers run wild and bigger kids build dens, climb trees and let off steam. The café serves children’s lunch boxes, hot meals and sandwiches, cake and more. Not just for kids, from late January and to February half term, you can find out the story of Nellie’s Artic Adventure. Nellie Soames was a former owner of Sheffield Park and one of the first women to venture into the Artic. Look out for sculptures of an ice cave, polar bear and icebergs, plus new for 2023 is a mammoth skeleton, made from recycled milk bottles.
The wide open landscape of the Capability Brown deer park at Petworth is an uplifting and atmospheric place for a walk in winter. The herds of wild fallow deer and ancient trees make you feel transported to another age. Coupled with hazy mist and the grand mansion in the distance, this is a walk that’s worth leaving the house for.
In the Pleasure Garden, the winter berries, snowdrops and stone follies lend a more classic, intimate atmosphere, with plenty or plant life among the gently winding paths. After your walk warm up with a delicious soup in the café and cosy chats with friends.
If the main appeal of a winter walk is stopping at a café – the Barn café at Standen is the one to aim for – for lunch, coffee or cake. Get set by warming your bones by the woodburning stove before setting off to face the winter. Winter is a great time of year to discover the garden at Standen and venture into the woodlands. Take in the view over the Sussex Weald from Rock Top Walk and explore the wider estate. Walks leaflets are available from visitor reception or can be downloaded online. The January sales are great at the shop too, which is full of William Morris and arts and crafts inspired gifts.
Slindon Estate, South Downs: Best winter history walk
The downland village of Slindon has a rich and colourful historic past. During much of the medieval period it was the summer residence of the Archbishop of Canterbury. This circular walk celebrates that medieval history as it passes through Slindon’s old deer park, following the route of the park pale. This is the best time of year to discover this landscape artefact, a raised bank once topped with a solid fence that was used to confine animals and speaks to Slindon’s past as a historic hunting estate. The early onset of dusk in winter may actually offer the lucky visitor glimpses of roe and fallow deer between the trees and in the fields of the estate. On your way round you can also try and spot the sheltered bench built into the remaining fragment of wall of the old Regency tea-room which sadly burned down in the early 1940s. While you’re in the Slindon, come and warm up in the Forge – a community café that stocks hot drinks, meals and treats.
This circular walk allows you to enjoy views over the downs and East Sussex coast. By following old drovers’ and smuggling routes to the sea from the downland village of East Dean you may feel a sense of the landscape’s long history. It also offers sweeping sea and downland views towards Belle Tout lighthouse. It is a really special time of year to visit as the low winter light reflects off the open sea and the bracing wind blows over the cliffs. The walk takes in the historic Tiger Inn at East Dean (not NT), but you can also take the opportunity to pop into a new cliff top café at Birling Gap which is opening in early January.
The estate at Bateman’s, Burwash, is full of small fields, hedgerows, old trees, abandoned iron ore pits, hidden ponds and magical deserted trackways. Puck’s Walk in inspired by Kipling’s famous story, ‘Puck of Pook’s Hill’. Written for his children, this magical tale took its inspiration from the re-enactment of ‘A Midsummer Night’s Dream’ by Kipling and his children one summer in the early 1900s.
The route from Visitor Reception takes you out to Park Mill, through woods and over hills towards Burwash Weald, before looping back to cross the river and return to the Mill Pond. The walk takes in some great views, and it is easy to see how to rolling hills, woods and Dudwell river inspired Kipling’s writing. Stop by the Mulberry tea-room afterwards for a warming winter treat.
Thanks to your help, the National Trust cares for hundreds of walking trails in beautiful locations all across the county. For more ideas of winter walks see: www.nationaltrust.org.uk/sussex
Award-winning comedian takes to the stage with tales of his weird travel adventures
Despite being a highly successful, multi-award winning comedian, Dom Joly have never been a stand-up. His work always been on television or on the written page.
Under pressure to tour he finally gave it a go in 2011 and was given a severe kicking by the comedy elite and press. This put him off for years.
Then 10 years later, he had an idea for a show about his weird travel adventures.
He was immediately told by several promoters that such a show would never interest more than a handful of people. Dom decided to prove them wrong.
He put the show together and then set off on a mammoth tour around every tiny UK venue that would have him. Slowly he learned how to handle an audience, how to perform live.
After 199 shows he is finally ready. Dom wants to end the tour with a big one and sell out the New Theatre in Oxford and prove everybody wrong, but will he?
Dom has also never done radio before. He joined JACKfm as the main station voiceover in July 2022 and also hosts the weekly show Dom Joly’s Sunday Session every Sunday afternoon, where he gets to play his own songs and chats to some of the singers who performed them.
JACKfm have booked the New Theatre Oxford for 20th January for his Holiday Snaps show.
Dom and the show are finely honed. All he needs now is for everybody to come and enjoy the end results.
Dom Joly’s Sunday Session can be heard every Sunday from 12 to 2pm on JACKfm. Listen on 106 FM in Oxfordshire, smartspeakers (“play JACK fm”), online at https://www.jackfm.co.uk/ and on the JACK Radio App in mobile app stores.
Quaglino’s, the iconic restaurant in the heart of St James’s, has created a delicious menu specially for Christmas Day, as well as an all-day swing extravaganza for New Year’s Eve.
Where better to celebrate the festive season than the first restaurant the late HM Queen Elizabeth ll ever visited? The historic and stylish vibe is the perfect backdrop to enjoy contemporary European cuisine, vibrant cocktails, champagne and live entertainment.
Christmas Day
Guests will revel the season spirit in a relaxed manner and glamorous style, feasting on four courses (£150pp) whilst listening to the sounds of live music from the wonderful String Infusion from 12pm – 8pm. The lavish meal begins with starters such as Wild mushroom tortelloni, winter truffle, aged parmesan or Duck liver parfait, clementine, candied walnuts, toasted brioche. Sumptuous mains includes dishes such as the classic Roasted bronze turkey breast, venison sausage roll, pigs in blankets, potato fondant, cranberry & red wine jus or Gnocchi, roasted Delicata pumpkin, oyster mushrooms, kale crisps. Desserts include delicate crowd pleasers such as Christmas pudding, hot butter rum sauce, redcurrants and Chocolate, raspberry & pistachio. This comes to a satisfying conclusion with a seasonal mince pie.
New Year’s Eve:
See out 2022 with an all day swing extravaganza in the heart of London’s West End, with the theme of ‘All That Glitters Is Gold.” Live entertainment starts with the swing brunch at 12pm, followed by early dinner seatings from 6:30pm (£150pp) or there’s the option to choose the late dinner seatings (£280pp), meaning guests can keep their tables right up until 3am. Britain’s Got Talent winner’s Jack Pack will create a memorable atmosphere to welcome in the new year before a DJ sees the evening off. Guests can raise a glass of champagne, carefully curated cocktails and dance the night away with the incredible acts on the grand stage.
Quaglino’s, is the ideal place to indulge in contemporary European food, legendary cocktails and live music. Founded in 1929 by Giovanni Quaglino, the iconic restaurant became famous for its fashionably late supper followed by music and dancing. In addition to Quaglino’s own charm and grace, the venue struck exactly the tone which glamorous society favoured. Some of the restaurant’s most famous visitors include The Queen in 1956 as well as a number of royals, including Princess Margaret, who enjoyed a permanently reserved table. Quaglino’s was the first public restaurant the late HM Queen Elizabeth ll visited after her coronation in 1952 and this made it the first public restaurant a reigning monarch had ever eaten in.
After Quaglino’s retirement, the restaurant was opened in 1993 by Conran Restaurant, once again creating excitement amongst Royals and celebrities alike. It is even rumoured that Princess Diana was known to sneak through the kitchen to access her table unseen by paparazzi.
in 2014, Quaglino’s relaunched again, now as part of D&D London, with a brand-new look and glittering stage. The venue’s famous staircase remains, making one’s entrance to the restaurant a truly glamorous affair and the rest of the interior is brimming with elegance, boasting mirrored walls, black and gold décor and a grand bar in the centre of the space. With its iconic history and unique dining experience, Quaglino’s maintains its reputation as the ultimate evening hotspot. With entertainment seven nights a week, the venue is always alive with conversation and live music.
The European menu offers exciting, vibrant dishes and much-loved classics using seasonal ingredients. Complementing the live music and a decadent dining experience, the talented bar team at Quaglino’s offer a new depth to the drinking experience and have a created an innovative list of cocktails that reflect the style and elegance of the venue.
Titilolami Bello is the inspiring founder of ethical haircare brand Ori Lifestyle. We caught up with her & teamed up to offer a luxe set as a prize…
Q. Hello Titilolami! Can you tell me a bit about how & why you founded Ori Lifestyle & why it fills a gap in the market?
“In 2015, I was horrified to discover that my hair had been damaged from excessive styling and heat. Not only was it thinning, but I had lost all the hair around my edges (temple). If I didn’t stop my bad hair care practices, I knew it would get worse and I would be locked in a vicious circle of camouflaging with the exact hair practices that led to my hair loss. I decided to immerse myself in caring for my own hair. However, I was not accustomed to wearing my own natural hair, as it grew out of my head – but I was determined, no wigs, no weaves, no extensions, no braids.
For those outside of my culture of my culture this may be hard to understand. But I belong to that generation that completely subscribed to the beauty standards we saw in magazines, on TV and I was complicit in the erroneous messaging that our hair is hard to manage. Worse still I internalised messaging that our hair is not as desirable. The decision to wear only my own hair forced me to confront these biases. And in the three years that followed, I learnt exactly how to care for my Afro, how to grow it longer and I underwent a mindset shift – I embraced my own beauty and stopped trying to turn my hair into what it was not. A lot of people in my circle started asking for advice because they saw the transformation in my hair and this led to the course and the products followed.
“My brand fills a gap in the market because it is rooted in education, we adopt a holistic approach that considers our client/customer’s lifestyle. So while we sell hair care products, we are constantly educating on the role of nutrition, stress and sleep management.”
Q. Can you tell us about ethical & charity element of the business?
“We donate 50p from every product purchased from us to the UK registered charity, Path to Possibilities. Path to Possibilities sponsors disadvantaged children through secondary school in Nigeria, and in 2017 it established a resource centre in the slum area of Ikota in Lagos, Nigeria. Children in the slum community have access to the charity’s free library and computer centre. Path to Possibilities is close to my heart because I grew up in poverty in Nigeria. I was able to obtain my first degree in law and my master’s degree in public policy because my mother benefited from charitable donations in my early years.
“We pride ourself on being ethical and so we don’t partake in fear mongering marketing or make wild claims about hair growth products which simply do not exist nor do we demonize ingredients such as sulphates, parabens or silicones.”
Q. We’re focusing on education in our upcoming January special. Can you tell us your experience of school?
“I was expelled from school at 14 and I generally didn’t like any of the schools I went to. Given that I went to four girls-only secondary schools, that says a lot. I found that there was a poverty of aspiration for many black children from the type of background I came from in the 1990s. I was forced to finish my education in Nigeria which was a mixed blessing. On one hand, I was surrounded by seemingly engaged and ambitious peers, but I struggled with authority and the excessively controlled environment there too.”
Q. What is your favourite way to learn, and what changes should be made to the system?”
“I do love learning alone or though group discussions, sharing big ideas. When I was in university, I really struggled with traditional lecturers and found the atmosphere extremely stifling and boring. I did really well by studying alone and by attending smaller tutorials. I still believe lectures should be optional in some settings, in favour of something else for people like we who just wouldn’t learn in these environments.”
Q. What’s been the most rewarding part of the journey so far?
“The most rewarding aspect of my business is helping women and mums unlock the potential of theirs or their children’s hair. Unfortunately, many black women have internalised hair discrimination which has hampered them from understanding their hair, or even hindered them from wearing it out in public. When women tell me my work has helped them to reconsider or helped them to start taking better care of their hair, it makes me very happy.”
Q. What advice would you give to anyone who wants to start their own business?
“Just do the thing. Start and refine as you go along. There will never be a perfect time, you will never be ready.”
Q. Who would be your dream star or celebrity to champion your brand?
“Chimamanda Adiche, the writer. Not only does she have a fabulous head of hair, she is a vocal feminist who continues to shine a light on very many important issues of our time. Her multifaceted interests and commentary embody precisely what an Ori Lifestyle person is.”
Q. If you could make one wish for the world what would it be?
“My one wish for the world would be for us all to realise that there is an imbalance in the value we place on money. And this imbalance is the root cause of many of the atrocities we are facing as humanity, including endangering our environment.”
Q. Are you a New Year’s Resolution person, and if so what are your wishes for 2023?
“I am not a New Year’s Resolution person, I have not had any in many years. But I do have a New Year’s resolution for 2023, my resolution is to pay a little more attention to my writing, which has been on the back burner since I started my business. In 2023, I want to move closer towards marrying both the business and the writing.”
Q. Can you tell us your favourite places to hang out in the South East?
“I particularly love South Lodge Hotel in Horsham, the restaurants and Spa and the hotel itself is a delight, the service and the food are absolutely divine.”
One lucky winner can win a Drip 2 luxe hair care gift set containing Ori Lifestyle’s two-year bestselling khalila oil, cold-pressed Leccino olive oil, as well as our super-fluffy antimicrobial organic bamboo hair towel.
