gr8 life christmas special

CHRISTMAS IN SOUTHPORT SPECIAL EDITION ISSUE 20 WINTER 2013

A Wayfarers Shopping

Experience

Gr8 Food Celebrity Recipes

Festive Fashion

at Beales

Perfect gift guide

from Dobbies

Cinderella aka

Natasha Hamiltonon a childhood spent in Southport

Delivered FREE with your Southport Champion

Gr8Life_cover.indd 1 07/11/2012 10:50

Christmas feastSet the scene for a memorable meal this year with our variety of styles for your Christmas table.

Serve up a treatGet set to bake with our festive range of bakeware to create your culinary Christmas masterpieces.

UP TO 30% OFF* Christmas Shop

/LoveBeales | @LoveBeales | bealesrewards.co.uk | beales.co.uk*Up to 30% off selected lines, while stocks last. Information correct at time of going to press.

OPEN 7 DAYS A WEEK

SOUTHPORT 01704 535177295-307 Lord Street, Southport, Merseyside PR8 1NY

Keep warm this ChristmasDont be left out in the cold. Our cosy collection of scarves and hats will keep you warm.

Toys to rememberChoosing their favourite toys is made easy with our top 10 must-haves including our very own Beales bear Patch.

Local Mag Ad-Gr8 Life-297x210.indd 1 04/10/2012 10:25

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1113011 Broadbents.indd 1 07/11/2012 09:16

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PUBLISHER

Betty Drummond

MANAGING EDITOR

Laurent Saletto

ASSOCIATE EDITOR

Louisa Austin01704 392 332

[email protected]

EDITORIAL TEAM

David SimisterDawn Middleton

PHOTOGRAPHY

Martyn SnapeJohn Swift

ADVERTISING SALES

01704 392 392

[email protected]

PRODUCTION TEAM

01704 392 320

[email protected] Houghton

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David AthertonIan McCabe

DISTRIBUTION TEAM

01704 392 345

[email protected]

PUBLISHED BY

Champion Media Group

Clare House

166 Lord Street

Southport PR9 0QA

T: 01704 392 392

F: 0871 900 5678

2012 Champion Media Group. All rights

reserved. No part may be reproduced without

the prior written permission of the publisher.

Whilst every care is taken, details, prices etc.

are subject to change without notice and the

publisher can take no responsibility for any

errors or omissions whatsoever.

The clocks have gone back, the nights are drawing in and that icy, bitter wind has made an appearance on more than one occasion.

With the cold mornings and dark nights comes the anticipation of the one

event I always look forward to every year Christmas!

For months we plan every little detail meticulously, from the food to the gifts

to the outfi ts and then its gone, in 24 precious hours. Here at Gr8life we decided

that there was no better way to highlight the occasion than by producing a one

off Gr8life Christmas special.

Packed with recipes from your favourite TV chefs, to festive fashion and

quirky gift ideas, this is the only guide you will need to help plan your Christmas

this year.

And as always we keep it deliberately local so that YOU can fi nd everything

you need close by!

Our fashion feature focuses on Beales, formally Broadbents and Boothroyds

and highlights the fabulous choice available at the famous department store. You

also get the chance to browse over some of the beautiful gifts Dobbies have in

store this year. Yes everything you need is right here on your doorstep.

Dont miss our feature on the Wayfarers Arcade which is packed full of events

in the run up to Christmas Day and is decked out beautifully, yet again, with the

resident tree and a fantastic Santas Grotto.

If that wasnt enough, you can read all about ex Atomic Kitten Natasha

Hamiltons impending appearance as Cinderella at the Southport Theatre and

about her memories of a childhood spent in Southport with picnics on the grass!

As always, please get in touch if you have any questions or feedback, I love to

hear from you and fi nally, I hope you all have a fantastic Christmas!

Louisa Austin

Associate Editor

[email protected]

CHRISTMAS IN SOUTHPORT SPECIAL EDITION ISSUE 20 WINTER 2012

A Wayfarers Shopping

Experience

Gr8 Food Celebrity Recipes

Festive Fashion

at Beales

Perfect gift guide

from Dobbies

Cinderella aka

Natasha Hamiltonon a childhood spent in Southport

Delivered FREE with your Southport Champion

Gr8Life_cover.indd 1 31/10/2012 13:26

4 Gr8 Life magazine

welcome page.indd 1 07/11/2012 09:19

At Merchant Taylors Schools we recognise thatacademic achievement is only one part of an all-round education. As well as gaining the topexam results on Merseyside we pride ourselves in offering the best extra-curricular provision.To find out more please make an appointment to visit the schools during a normal working day.

Open Day Every Day

@MerchantsCrosby

Merchant Taylors Schools, Crosby

1113691

1113241 merchant.indd 1 07/11/2012 09:22

9 Living the dreamA look inside boutique Covet and Crave

13 Festive FashionThe latest trends available at Beales

19 Christmas in styleRecipes from all your favourite chefs

28 A bite sized menuThe perfect nibbles and canaps for your Christmas party

31 Dear Father Christmas All the gifts ideas you could need, all under one roof

37 13 things you must do 2013An alternative New Years resolution list

41 Christmas at WayfarersWhats happening at Southports historic shopping arcade this Christmas

45 Rufford ArmsGr8life visits the restaurant and samples a fi ve star menu

50 Festive cocktailsA range of festive non-alcoholic and alcoholic cocktails

53 All I want for Christmas.Resident motor expert David Simister tells us what is top of his list

57 Southport does it bestThe perfect place to do your Christmas shopping

61 Look fabulous for ChristmasTasty pre-Christmas diet tips and recipes

65 Gifts with a difference We look at unique gifts for your loved ones

70 A Heaven for HomesCheckers in Churchtown have everything you could want to give your home a New Year makeover

73 An Atomic Kitten in SouthportNatasha Hamilton talks to Gr8life about her Christmas pantomime and memories of Southport

78 Just a bit of funA selection of quizzes and brainteasers, perfect for a family Christmas afternoon

80 Whats on?A roundup of the entertainment near you this festive season

Inside6 www.gr8lifemagazine.com

Contents.indd 1 07/11/2012 09:24

A whole new world at Websters

Whittles Farm Restaurant and Coffee

Shop01772 817435

www.whittlesfarm.com

Websters of Tarleton, 94 Church Road, Tarleton PR4 6UP

tel: 01772 812249Opening times: Closed Mondays NOW OPEN SUNDAYS 11am - 4pm Tuesday - Saturday 9am - 5pm

Websters, the family-owned store in Tarleton, near Southport, has now evolved into an even better shopping experience. And over the next few months more prestigious retailers will be added to the list of quality retailers already happily established there.

Websters has a long established history of selling top range goods and unrivalled service and its already enviable reputation is being enhanced still further by the new development. There is now a whole range of well known retailers throughout the store featuring occasional furniture from Ancient Mariner, rugs, beds by Health Beds and Sherborne recliners.

Ladies fashions from Klass, Anna Rose, Roman, Just Elegance, CMD and Tigi all sit comfortably next to handbags, luggage and jewellery by Buckingham, Purdie Oak, Antler and Kipling. Theres beautiful soft

leather bags and jackets from Woodland and a large selection of silk fl owers and gift-ware from Vanilla and Woods.

Yankee Candles also have an outlet at Websters selling a big collection of Home-scents and scented candles.

Websters is a great shopping destination for all the family as there is an imaginative Kiddiroo toy department fi lled with quirky, fun and unusual gifts for all ages. And not forgetting Whittles Farm Restaurant and Coffee Shop for lunch, a drink or snack. Whittles Farm Restaurant specialises in fresh local produce, home-cooked cuisine, hearty soups, sandwiches and light-bites. It also caters for parties and groups and special menus for events can be arranged.

One of the North Wests premier retail names has entered an exciting new era

www.webstersoftarleton.co.uk

1113289

Shopping Experience Restaurant & Coffee Shop

NEW RANGES from Bassini Ladieswear and Tigi-Wear plus a LARGE GIFTWARE DEPARTMENT from Woods

CHRISTMAS OPENING TIMESDuring December the store and restaurant/coffee shop will be OPEN on Mondays

CHRISTMAS CLOSINGChristmas Day, Boxing Day, Thursday 27th December,

New Years Eve & New Years Day

1113289 Webster.indd 1 07/11/2012 09:26

Visit www.formbyhallgolfresort.co.ukor call 01704 875 699

Formby Hall Golf Resort & Spa, Southport Old Road,Formby, Merseyside L37 0AB

We have the venue, we have the superb food, we have the entertainment and we have the atmosphere. So book now for our fun-filled Christmas party nights and post Christmas party nights for friends, family and colleagues.

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2

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Antique and older style furniture bought and sold We also sell on a commission Full stripping & polishing service Buy from us and we can restore Door stripping service

TAKE ADVANTAGEOF THE

MARKET ANDBUY ANTIQUES

AT KNOCK-DOWN PRICES THE ASSOCIATION OFART & ANTIQUES DEALERS

WEST LANCS ANTIQUESVictoria Mill, Victoria Street,Burscough, Lancashire, L40 0SNTel: 01704 894634 Fax: 01704 894486Email: [email protected]: Mon-Fri, 9.00-5.30 Sat, 11.00-4.30

PAGE 8.indd 1 07/11/2012 09:28

This story begins not beneath the Christmas tree

but in a queue, this time last year.

Ive never been especially good at the festive shopping

trip but a supersized branch of HMV in the Arndale Centre

in Manchester is hardly the place to start. Especially if

its a bitterly cold Saturday afternoon outside and a

squelchingly hot, crowded, noisy affair inside.

The queue to buy Adele albums and Ricky

Gervais DVDs stretches far from the counters

themselves, straight to the back of the store, and

then on for what seems like an eternity. Yet this

is the basic formula for my festive shopping trip,

year in, year out, and its not what Id call fun.

If only it could be different.

If only I could do my Christmas shopping differently,

giving the big brands a miss, going off the beaten track

and celebrating the weird n wonderful gifts offered

up by the independent traders, without venturing too

far. If only I could go back to the beginning and start

all over again...

Now, this story begins aboard a charming little

narrowboat, moored up on a canal in the West

Lancashire countryside. Thats what youll get if you pay

a visit to the Wool Boat, run by Burscough couple Colin

and Carole Wareing, who offer up the fi rst of my festive

gift suggestions with a slightly quirky twist.

They travel the waterways of Britain with Emma

Maye - which is literally a fl oating home and shop all

rolled into one - and sell all manner of knitted jumpers,

cardigans, hats and other woolly wonders sure to help

keep the chilly winter weather at bay.

The very nature of how the business works means

that its always best to check where the boat is before

getting in touch, but its well worth taking a look at

their website - www.thewoolboat.co.uk - to fi nd out

what Colin and Carole have got in stock.

Gr8 Life Magazine 9

Giftswith a difference

David Simister is no fan of Christmas

shopping, yet this year he thinks he

may actually be doing it right for

once. Here he explains his formula for

successful present buying.

Gifts with a difference.indd 2 07/11/2012 09:33

10 www.gr8lifemagazine.com

Having picked up a woolly jumper or two, my next

stop would be a bookshop, to satisfy the inquisitive

friends and relatives who love burying their head in a

novel or two on Boxing Day.

There are plenty of shops to choose from, even if

you dont stray from Southport, but my pick would

be Parkinsons, nestled away at the end of a narrow

alleyway just off Lord Street.

If the brightly coloured sea shells, old coins

and unusual rocks and stones the shop sells dont

whet your appetite then the books will; there must

be thousands of them, stacked wall to wall across

several fl oors and going back decades.

My favourite of a string of purchases so far has to

be The Kemsley Manual of Journalism, which gives a

fascinating insight into how local newspapers were

put together long before fax machines, computers

and iPads were invented.

My other half, meanwhile, loved the decades-

old atlas I got her, lovingly illustrated with long-

gone countries like Rhodesia and Ceylon.

Forget big brands fl ogging you copies of Fifty

Shades of Grey, because this is a literature lovers

treasure trove.

If youre feeling even craftier than that and

fancy putting a bit of Blue Peter into your Christmas

presents then a trip to Churchtown, to pay ceramic

creatives Browns of Churchtown a visit.

Regular GR8Life readers might remember that

I paid proprietor Michelle Courtney a visit for an

earlier edition of this magazine, where I used my

limited artistic repertoire to make a hand-decorated

plate, which I actually gave to my long-suffering

other half as a festive gift.

Browns is a handy Christmas tip because it

works on two levels - not only can you either create

or buy your own pottery-based creations to give as

gifts, but if youve got a frustrated painter in your

family you can actually take them along, buy them a

cuppa, and set them to work.

Theyll love it. I should know, because Ive done it!


Gr8 Life magazine 11

But Id leave my favourite festive tip as the fi nal

stop on my Christmas shopping trip, because its

perfect for the blokey, closet CAMRA member in

your family - people like me, basically - who demand

a gift with a difference theyll actually enjoy.

The Inn Beer Shop, at the northern end of Lord

Street, is one of my favourite shops in the entire town

because it offers something real ale enthusiasts like

me love - an array of beers and ciders which simply

boggles the mind, and if you genuinely cant choose

which ones your familys resident Oz Clarke would

enjoy then either get them one of the themed-gift

boxes from various breweries dotted around the

shop, or get them a gift voucher and allow them

to wander around, picking out bottles of beers you

simply cant get anywhere else for miles around.

The best bit, however, is that you dont have to

make your choice, pay up and walk out like you would

any other shop - for a small extra charge theyll crack

open a bottle, pour you a glass and let you savour

the fl avours there and then, allowing you to toast

the success of a Christmas shopping trip with a bit

of a difference.

So much better than joining a mile-long queue in

a big-name department store of your choice.

Cheers!


V I V I E N N E W E S T W O O D AT

Reputation menswear

ALSO STOCKISTS OFCANALI, ROBERT GRAHAM, PAUL & SHARK, TED BAKER,LYLE & SCOTT, WITHOUR PREDJUDICE, JOHN SMEDLEY

& MANY MORE

1105479

FOLLOW US ON92-96 LORD STREET SOUTHPORT, PR8 1JR.

01704 536959(NEXT DOOR TO THE VINCENT HOTEL)

Ladies Designer ClothingHandbags Scarves Gloves Statement Jewellery

5 Weld Parade Birkdale VillageSouthport PR8 2DT Tel: 01704 569697

1113507

R.L BlundellDesigner Craftsmen of Fine Jewellery

Stockists of the Exquisite Rebecca Jewellery

Earrings and Bracelets in gold-coated bronze with white glam fi lm, captures the radiance of jewellery seen at lavish parties in

regal ballrooms and decorative friezes of royal residences

Christmas Orders now being taken for hand made jewellery

For all your repair needs visit us at2a Eastbank Street Southport Lancashire PR8 1DW

Telephone (01704) 547 216

1113704

PAGE 12.indd 1 07/11/2012 09:35

Christmas is coming, the

goose is getting fat and the

high street is preparing for

a winter collection perfect

for keeping you warm and

stylish.

Although we havent

had much of a summer

to speak of, there is even

more of an excuse now to

go shopping for our winter

warmers and party dresses

in anticipation of a frosty

but fabulous festive season.

Beales department store previously

Broadbents and Boothroyds on Lord

Street in Southport has a huge range of

quality winter wear in stock.

Perfect if you want to add some

key, high quality winter pieces to your

wardrobe.

www.gr8lifemagazine.com 13

Festive fashion.indd 2 07/11/2012 09:37

Materials this winter will be luxurious, rich and heavy without

being too restrictive or claustrophobic and simple designs and clean

lines will take stance above all other trends.

Coats, although an obvious wardrobe staple in the winter months

are at the forefront of fashion this season and will be the main part of

an outfi t rather than complimentary or worn through necessity. Belts

are huge this season with many fashion houses including them in their

designs so you dont need to buy one separately, perfect if you take

too long to decide on accessories before you leave the house!

Single breasted is the tailoring of choice and can offer an extremely

fl attering slimline look to longer coats.



Bright but warm colours are big this winter including purple

and red hues with neutrals still as popular as ever when it comes to

outerwear. Beales have a large range of designers from Bawdy,

Jasper Conran, Minute, Dents, Coast, Ann Harvey, Kaliko to Esprit,

among others which all offer their own take on this seasons fashions.

When it comes to evening and party wear, black and white are

big colour contenders and the simple and sleek trends for outerwear

follow through with lace and pearls being incorporated into many

pieces. Evening wear fashion is much more formal than it has been

in recent years which will be music to your ears if you like to get

glammed up!



Trouser suits are also big but they again are very simple with

straight lines and a less is more approach.

Silk is the material of choice for the evening with many of the

fashion houses designing their pieces around this material. Layering

is not as big as it was last year with the focus on simple, one

dimensional designs with expert tailoring and fi tting. Beales have a

whole fl oor dedicated to evening wear with every style you could

imagine available.

There are also petit and plus ranges to suit your body shape and

assistants waiting to help you choose an outfi t to impress.



Accessories are often an afterthought, not just when we are

planning an outfi t but also on the catwalks.

However Winter 2012/13 is different with winter accessories at the

forefront of many of the collections.

Gloves, scarves and earmuffs take centre stage, many intricate and

beautifully designed.

If you dont want to splash out on a new wardrobe this winter, which

lets face it, can be pretty costly, you can easily update it by investing in

some key winter accessories and transform your look instantly.

All clothing

and accessories

featured are available

at Beales department

store in Southport.

For information on

sizing and pricing

please enquire in

store.



A full festive dinner and not a saucepan in sight. What more could you want for Christmas?

Christmas is a time for putting your feet up, so leave mealtimes to Wiltshire Farm Foods. They offer around 250 delicious, individually portioned dishes, including irresistible Christmas options.

Come rain or shine their local drivers will deliver direct to your freezer. Then, when youre ready, just pop your meal in the microwave or oven - and enjoy.

wiltshirefarmfoods.com

For a FREE brochure call

0800 773 773

FREE DELIVERY Tasty meals from 2.95

Honey Roast Turkey Breast with vegetables 3.95

1113753

Christmas is a time for putting your feet up, so leave mealtimes to Wiltshire Farm Foods. They offer around 250 delicious, individually portioned dishes. including irresistible Christmas options.

Order our Christmas selection pack: 6 Main Courses and 4 Desserts ALL for just 29.95 plus FREE 12 Days of Christmas tea towel worth 2.95

01704 232486

For those whove worked hard all their lives, maintaining

independence is particularly important - especially when it

comes to mealtimes.

Wiltshire Farm Foods is one company thats keen to help

those who cant get out and about as much, so they can eat

well and look after themselves.

Established for more than 20 years, Wiltshire Farm Foods

creates and delivers a delicious range of frozen meals that

can be cooked in minutes. From the field, to the freezer,

every detail is considered in order to offer nutrition, value,

flavour and award-winning personal service.

Convenience is a key part of the Wiltshire Farm Foods

offering. All meals can be ordered over the phone or online.

Theyre then delivered by a friendly, local delivery driver,

who is always happy to put meals away in the freezer.

With the freezer stocked up, you know that a hot meal

is only ever a few minutes away. Most dishes take 8-12

minutes in the microwave or 35 minutes in the oven. As they

are cooked in their trays, there is no preparation, no pots

and pans, just delicious meals that you can enjoy in your

own time. Maintaining independence has never been easier.

Special diets catered for eg.Diabetic, Gluten Free, Low

Fat, Low Salt & (Soft & Pureed).

To start you off, you might like to order our Christmas

Selection Pack, with 6 main meals and 4 desserts, + Free 12

Days of Christmas Tea Towel all for just 29.95! Its a great

way to try a variety of our favorite meals.

For more information call 01704 232486 or visit us at

18-19 AK Business Park, Russell Rd Southport PR9 7SA.

Open Monday Friday 9.00am - 5.00pm

Mealtimes made easy

PAGE 18.indd 1 07/11/2012 09:43

Christmas

lunch does

not have to

be just a bit

of smoked

salmon with

a wedge

of lemon

and dry,

overcooked

turkey

followed by

heavy pud

These celebrity

chefs recipes are

fun to do, a little bit

different, affordable

and yet traditional

enough to please

everyone. Our criteria

of selection was

simple. They had

to taste good, look

fantastic and be easy

enough for any cook

to tackle!

INGREDIENTS

700g pre-sliced smoked salmon

350g full-fat soft cream cheese

1 heaped tsp of mignonette pepper (coarsely

ground black peppercorns)

284ml carton whipping cream

Juice of half a lemon

FOR THE GRAVADLAX DRESSING

1 heaped tbsp very fi nely chopped shallot

tsp demerara sugar

50ml brandy

100ml crme frache

1 heaped tsp Dijon mustard

Squeeze of lime juice

50ml olive oil

Leaves from a few sprigs of fresh dill

TO SERVE

8 watercress sprigs

Extra virgin olive oil

Lime wedges

www.bbcgoodfood.com

Recipe by Gary Rhodes

A sensational centrepiece of layered fi sh with lemon cream cheese and a gravadlax dressing of brandy, dill and mustard. Can be made in advance.

RECIPEWrap the base of a loose-bottomed, 20cm non-stick cake tin with cling

fi lm, twizzling it into a knot on the underside, then slot base back in the tin. Cut the salmon into pieces about 15cm long and make a neat layer of slices, presentation side down, on the base of the tin. Start at the outside and push the slices right to the edge; after going all round the edge, fi ll in the centre with straight pieces of salmon.

Mash the cream cheese until smooth (a rubber spatula is good for this), working in the mignonette pepper and a pinch of salt at the same time. Pour in two-thirds of the cream, a little at a time, and keep stirring and beating until a smooth, lightly whipped cream consistency is achieved. Now work in the lemon juice. If slightly too fi rm (it should be spreadable), work in the remaining cream and then recheck for seasoning.

Dollop about a quarter of the cream cheese in the centre of the salmon and spread to the edge with the spatula or a palette knife; slowly turn the tin to get an even thickness of about 3mm. Top this with a salmon layer, continuing until both salmon and cheese have been used, fi nishing with a salmon layer. Press the top down with your hands. Stretch cling fi lm over and refrigerate for at least four hours - or preferably overnight.

Make the dressing. Simmer the shallots, sugar and brandy in a small pan until almost dry and a deep brown colour - about 5 minutes. Tip into a bowl and leave to cool. Whisk the crme frache in a bowl with the mustard and lime juice, and whisk in the cold shallots. Whisk in the olive oil, trickling it slowly as if making mayonnaise. Season, cover the bowl with cling fi lm and chill in the fridge for 2 hours or overnight.

To turn the salmon gateau out, dip a knife into a jug of warm water and run it carefully around the inside of the tin, between the gateau and the sides, to release the salmon from the tin. Invert a fl at serving plate or board on top, then turn the gateau out upside down and lift off the tin and the cling-fi lmed base. You will now be left with a perfectly fl at top to the salmon-layered gateau.

The gateau is best cut into wedges while set fi rm, then left to reach room temperature for 20-30 minutes before serving - it will soften slightly and have more fl avour being less cold. Just before serving, chop the dill and whisk it into the dressing, which is best served straight from the fridge. Serve the gateau with watercress sprigs drizzled with olive oil and lime wedges for squeezing. Serve the dressing in a jug.

www.gr8lifemagazine.com 2122 www.gr8lifemagazine.comwww.gr8lifemagazine.com 19

Christmas Celebrity Style.indd 1 07/11/2012 09:49

Christmas

lunch does

not have to

be just a bit

of smoked

salmon with

a wedge

of lemon

and dry,

overcooked

turkey

followed by

heavy pud

These celebrity

chefs recipes are

fun to do, a little bit

different, affordable

and yet traditional

enough to please

everyone. Our criteria

of selection was

simple. They had

to taste good, look

fantastic and be easy

enough for any cook

to tackle!

INGREDIENTS

700g pre-sliced smoked salmon

350g full-fat soft cream cheese

1 heaped tsp of mignonette pepper (coarsely

ground black peppercorns)

284ml carton whipping cream

Juice of half a lemon

FOR THE GRAVADLAX DRESSING

1 heaped tbsp very fi nely chopped shallot

tsp demerara sugar

50ml brandy

100ml crme frache

1 heaped tsp Dijon mustard

Squeeze of lime juice

50ml olive oil

Leaves from a few sprigs of fresh dill

TO SERVE

8 watercress sprigs

Extra virgin olive oil

Lime wedges

www.bbcgoodfood.com

Recipe by Gary Rhodes

A sensational centrepiece of layered fi sh with lemon cream cheese and a gravadlax dressing of brandy, dill and mustard. Can be made in advance.

RECIPEWrap the base of a loose-bottomed, 20cm non-stick cake tin with cling

fi lm, twizzling it into a knot on the underside, then slot base back in the tin. Cut the salmon into pieces about 15cm long and make a neat layer of slices, presentation side down, on the base of the tin. Start at the outside and push the slices right to the edge; after going all round the edge, fi ll in the centre with straight pieces of salmon.

Mash the cream cheese until smooth (a rubber spatula is good for this), working in the mignonette pepper and a pinch of salt at the same time. Pour in two-thirds of the cream, a little at a time, and keep stirring and beating until a smooth, lightly whipped cream consistency is achieved. Now work in the lemon juice. If slightly too fi rm (it should be spreadable), work in the remaining cream and then recheck for seasoning.

Dollop about a quarter of the cream cheese in the centre of the salmon and spread to the edge with the spatula or a palette knife; slowly turn the tin to get an even thickness of about 3mm. Top this with a salmon layer, continuing until both salmon and cheese have been used, fi nishing with a salmon layer. Press the top down with your hands. Stretch cling fi lm over and refrigerate for at least four hours - or preferably overnight.

Make the dressing. Simmer the shallots, sugar and brandy in a small pan until almost dry and a deep brown colour - about 5 minutes. Tip into a bowl and leave to cool. Whisk the crme frache in a bowl with the mustard and lime juice, and whisk in the cold shallots. Whisk in the olive oil, trickling it slowly as if making mayonnaise. Season, cover the bowl with cling fi lm and chill in the fridge for 2 hours or overnight.

To turn the salmon gateau out, dip a knife into a jug of warm water and run it carefully around the inside of the tin, between the gateau and the sides, to release the salmon from the tin. Invert a fl at serving plate or board on top, then turn the gateau out upside down and lift off the tin and the cling-fi lmed base. You will now be left with a perfectly fl at top to the salmon-layered gateau.

The gateau is best cut into wedges while set fi rm, then left to reach room temperature for 20-30 minutes before serving - it will soften slightly and have more fl avour being less cold. Just before serving, chop the dill and whisk it into the dressing, which is best served straight from the fridge. Serve the gateau with watercress sprigs drizzled with olive oil and lime wedges for squeezing. Serve the dressing in a jug.

www.gr8lifemagazine.com 2122 www.gr8lifemagazine.com 20 www.gr8lifemagazine.com

The StarterSmoked Salmon Gateau


INGREDIENTS

4 x 200g white fi sh fi llets, cut 2.5cm thick, skinned

and boneless

2 sprigs of fresh rosemary, leaves picked and very

fi nely chopped

Zest and juice of 2 lemons

Freshly ground black pepper

16 rashers of thinly sliced, smoked streaky bacon

or pancetta

Olive oil

4 tablespoons mayonnaise

2 large bunches of asparagus, trimmed

www.jamieoliver.com

INGREDIENTS

6 litres water, approx.

1 x 250g packet Maldon salt/125g table salt

3 tablespoons black peppercorns

1 bouquet garni

2 tablespoons white mustard seeds

200g caster sugar

2 onions, peeled and quartered

1 x 6cm piece of ginger, cut into 6 slices

1 cinammon stick

1 tablespoon caraway seeds

4 cloves

2 tablespoons allspice berries

4 star anise

1 orange, quartered

4 tablespoons maple syrup

4 tablespoons runny honey

Stalks from a medium bunch of parsley, optional

FOR THE BASTING

75g butter or goose fat


http://uktv.co.uk/food

Recipe by Jamie Oliver

Haddock or monkfi sh all work with this simple and effective recipe. Jamie Oliver says: I love this recipe because it treats the fi sh almost like a piece of meat, with crispy and soft, fl aky textures together.

Recipe by Nigella Lawson

This is a recipe that once tried will become your favourite of cooking turkey. You cannot really overcook this nor make it dry and its marinade (curing really) is simple enough for anyone to have a go while ensuring that even the humblest of birds tastes perfect, with all the scents of Christmas thrown in for good measure!

RECIPEPreheat your oven to 200C/400F/gas 6. Season your beautiful fi sh fi llets

with the rosemary, fi nely grated lemon zest (no bitter white pith, please) and pepper. You dont need to use salt because were going to wrap the fi sh in the lovely salty smoked bacon. Lay your rashers of bacon or pancetta on a board and one by one run the fl at of a knife along them to thin them and widen them out. Lay 4 rashers together, slightly overlapping, put a fi sh fi llet on top and wrap the rashers around it.

Lightly heat a large ovenproof frying pan, add a splash of olive oil and lay your fi sh, prettiest side facing up, in the pan. Fry for a minute, then place the pan in your preheated oven for 10 to 12 minutes, depending on the thickness of the fi sh, until the bacon is crisp and golden.

While the fi sh is cooking, you can make your simple lemon mayonnaise. I do this by mixing homemade mayonnaise with a nice amount of lemon juice and pepper. Or, if youd rather sit down for fi ve minutes with a glass of wine, use some ready-made mayo instead! You want to add enough lemon juice to make the fl avour slightly too zingy. This is because, when you eat it with the asparagus and the fi sh, it will lessen slightly in intensity. And dont worry if the mayo looks a little thinner than usual when youve added the lemon juice think of it as more delicate.

The asparagus is a great accompaniment because, like the fi sh, it also loves bacon. You can either boil or steam it; either way its light and a nice contrast to the meatiness of the fi sh. When cooked, toss it in the juices that come out of the fi sh. Simply serve the fi sh next to a nice pile of asparagus, drizzled with the lemon-spiked mayonnaise. And if youre feeling very hungry, serve with some steaming-hot new potatoes.

RECIPE: 1. For the turkey: place the water into your largest cooking pot or bucket/

plastic bin and add all the turkey ingredients, stirring to dissolve the salt, sugar, syrup and honey. (Squeeze the juice of the orange quarters into the brine before you chuck the pieces in.)

2. Untie and remove any string or trussing attached to the turkey, shake it free and add it to the liquid. Add more water if the turkey is not completely submerged. Keep the mixture in a cold place, even outside overnight or for up to a day or two before you cook it, remembering to take it out of its liquid (and wiping it dry with kitchen-towel) a good 40 or 50 minutes before it has to go into the oven. Turkeys - indeed this is the case for all meat - should be at room temperature before being put in the preheated oven. If youre at all concerned - the cold water in the brine will really chill this bird - then just cook the turkey for longer than its actual weight requires.

3. For the basting glaze: place the butter and syrup into a saucepan and cook over a low heat, while stirring, until the ingredients have melted and combined.

4. Brush the turkey with the glaze before roasting, and baste periodically through out the turkey roasting time.

5. Preheat the oven to 220C/gas 7. Cook the turkey for half an hour at this relatively high temperature, then turn the oven down to 180C/gas 4 and continue cooking, turning the oven back up to 220C/gas 7 for the last quarter of an hour or so if you want to give a fi nal, browning boost to the skin. For a 4-5kg turkey, allow two-and-a-half to three hours in total. But remember that ovens vary enormously, so just check by piercing the fl esh between leg and body with a small sharp knife: when the juices run clear, the turkeys cooked.

6. Just as its crucial to let the turkey come to room temperature before it goes in to the oven, so its important to let it stand out of the oven for a good 20 minutes before you actually carve it.

Gr8 Life magazine 2322 www.gr8lifemagazine.com

INGREDIENTS


and boneless


fi nely chopped




or pancetta

Olive oil



www.jamieoliver.com

INGREDIENTS




1 bouquet garni


200g caster sugar



1 cinammon stick


4 cloves


4 star anise

1 orange, quartered




FOR THE BASTING




















Gr8 Life magazine 2322 www.gr8lifemagazine.comwww.gr8lifemagazine.com 21

Main MeatSpiced & Super JuicyRoast Turkey


INGREDIENTS


and boneless


fi nely chopped




or pancetta

Olive oil



www.jamieoliver.com

INGREDIENTS




1 bouquet garni


200g caster sugar



1 cinammon stick


4 cloves


4 star anise

1 orange, quartered




FOR THE BASTING




















Gr8 Life magazine 2322 www.gr8lifemagazine.com

INGREDIENTS


and boneless


fi nely chopped




or pancetta

Olive oil



www.jamieoliver.com

INGREDIENTS




1 bouquet garni


200g caster sugar



1 cinammon stick


4 cloves


4 star anise

1 orange, quartered




FOR THE BASTING




















Gr8 Life magazine 2322 www.gr8lifemagazine.com 22 www.gr8lifemagazine.com

Main FishRoasted White Fishwrapped in Smoked Bacon with Lemon Mayonnaise & Asparagus


Ingredients

1kg ricotta

140g caster sugar

70g candied fruit, fi nely chopped

40g fl aked almonds

50g plain chocolate shavings/chips

1 tbsp cocoa powder, plus extra for dusting

600g panettone

175ml/6fl oz Vin Santo or other sweet dessert

wine (Sauternes, Beaume de Venise)

www.bbc.co.uk/food

INGREDIENTS

For the fi lling

60g Basmati rice, cooked according to the packet

instructions

Pinch turmeric

1 lemon, zest only

1 onion, fi nely chopped

600g brown cap mushrooms, sliced

50g butter, melted

1 tbsp chopped fresh parsley

1 tbsp chopped fresh tarragon

1tbsp dried cranberries

2 free-range eggs, hard-boiled, chopped

Salt and freshly ground black pepper

For the pastry

250g ready-rolled puff pastry

1 free-range egg, beaten

1 tsp sesame seeds

Vegetarian gravy, to serve

www.bbc.co.uk/food

Recipe by Antonio Carluccio

This is also known as Zuccotto, a traditional northern Italian dessert and usually made with plain sponge. This is a fantastic alternative to the heavier Christmas pudding and, as it is a no-cook pudding, it is easy and must be prepared in advance.

Recipe by Simon Rimmer

This sumptuous dish will turn heads and vegetarians will just love it. A tasty blend of spices, herbs, mushrooms and rice wrapped in golden pastry is a real winner, whatever your preferred diet.

RECIPE:Mix together half of the ricotta and half of the sugar in a bowl until smooth

and creamy. Fold in half of the candied fruit, half of the almonds and half of the chocolate chips until well combined.

Mix the remaining ricotta, sugar and the cocoa powder in a separate bowl until smooth and creamy. Stir in the remaining candied fruit, fl aked almonds and chocolate chips and set aside.

Line a 15cm/6in diameter pudding basin or a deep bowl with cling fi lm, leaving a lot of excess around the edge.

Slice two round discs from the panettone and slice the remaining panettone lengthways into 2.5cm/1in slices.

Line the bowl with the slices of panettone, and, using a pastry brush, brush three-quarters of the Vin Santo onto the bread. Spoon in the chocolate and ricotta mixture, then press one of the panettone discs on top. Drizzle over a little Vin Santo.

Spoon in the remaining ricotta mixture, press the remaining panettone disc on top, then drizzle with the remaining Vin Santo.

Cover the top with the remaining cling fi lm, place a weight on top (a plate with a bag of sugar on it, for example), and chill in the fridge for at least six hours.

To serve, remove the pudding from the fridge, remove the weight and unpeel the clingfi lm from the top of the pudding. Invert the pudding onto a plate, carefully remove the bowl and peel off the cling fi lm.

Dust with cocoa powder.

RECIPE: Preheat the oven to 200C/400F/Gas 6.Combine the cooked rice, turmeric and lemon zest and set aside, covered,

in the refrigerator. Heat the butter in a frying pan over a medium heat, add the onion and

mushroom and fry for 3-4 minutes, or until softened. Set aside to cool.Stir in the cooked rice, herbs, cranberries and hard-boiled eggs until well

combined. Season, to taste, with salt and freshly ground black pepper.For the pastry, cut a 20cm x 30cm/8in x 12in rectangle from the puff pastry. Spoon the rice mixture down the centre of the pastry. Bring the sides of

the pastry together and seal. Brush all over with beaten egg and chill for 30 minutes.

Sprinkle the pastry parcel with sesame seeds and bake in the oven for 30 minutes, or until crisp and golden-brown.

To serve, place one slice of the Wellington onto each of six serving plates. Pour over vegetarian gravy.

Gr8 Life magazine 2524 www.gr8lifemagazine.comwww.gr8lifemagazine.com 23

Vegetable OptionChristmas Veggie Wellington


Ingredients

1kg ricotta

140g caster sugar

70g candied fruit, fi nely chopped

40g fl aked almonds

50g plain chocolate shavings/chips

1 tbsp cocoa powder, plus extra for dusting

600g panettone

175ml/6fl oz Vin Santo or other sweet dessert

wine (Sauternes, Beaume de Venise)

www.bbc.co.uk/food

INGREDIENTS

For the fi lling

60g Basmati rice, cooked according to the packet

instructions

Pinch turmeric

1 lemon, zest only

1 onion, fi nely chopped

600g brown cap mushrooms, sliced

50g butter, melted

1 tbsp chopped fresh parsley

1 tbsp chopped fresh tarragon

1tbsp dried cranberries

2 free-range eggs, hard-boiled, chopped

Salt and freshly ground black pepper

For the pastry

250g ready-rolled puff pastry

1 free-range egg, beaten

1 tsp sesame seeds

Vegetarian gravy, to serve

www.bbc.co.uk/food

Recipe by Antonio Carluccio

This is also known as Zuccotto, a traditional northern Italian dessert and usually made with plain sponge. This is a fantastic alternative to the heavier Christmas pudding and, as it is a no-cook pudding, it is easy and must be prepared in advance.

Recipe by Simon Rimmer

This sumptuous dish will turn heads and vegetarians will just love it. A tasty blend of spices, herbs, mushrooms and rice wrapped in golden pastry is a real winner, whatever your preferred diet.

RECIPE:Mix together half of the ricotta and half of the sugar in a bowl until smooth

and creamy. Fold in half of the candied fruit, half of the almonds and half of the chocolate chips until well combined.

Mix the remaining ricotta, sugar and the cocoa powder in a separate bowl until smooth and creamy. Stir in the remaining candied fruit, fl aked almonds and chocolate chips and set aside.

Line a 15cm/6in diameter pudding basin or a deep bowl with cling fi lm, leaving a lot of excess around the edge.

Slice two round discs from the panettone and slice the remaining panettone lengthways into 2.5cm/1in slices.

Line the bowl with the slices of panettone, and, using a pastry brush, brush three-quarters of the Vin Santo onto the bread. Spoon in the chocolate and ricotta mixture, then press one of the panettone discs on top. Drizzle over a little Vin Santo.

Spoon in the remaining ricotta mixture, press the remaining panettone disc on top, then drizzle with the remaining Vin Santo.

Cover the top with the remaining cling fi lm, place a weight on top (a plate with a bag of sugar on it, for example), and chill in the fridge for at least six hours.

To serve, remove the pudding from the fridge, remove the weight and unpeel the clingfi lm from the top of the pudding. Invert the pudding onto a plate, carefully remove the bowl and peel off the cling fi lm.

Dust with cocoa powder.

RECIPE: Preheat the oven to 200C/400F/Gas 6.Combine the cooked rice, turmeric and lemon zest and set aside, covered,

in the refrigerator. Heat the butter in a frying pan over a medium heat, add the onion and

mushroom and fry for 3-4 minutes, or until softened. Set aside to cool.Stir in the cooked rice, herbs, cranberries and hard-boiled eggs until well

combined. Season, to taste, with salt and freshly ground black pepper.For the pastry, cut a 20cm x 30cm/8in x 12in rectangle from the puff pastry. Spoon the rice mixture down the centre of the pastry. Bring the sides of

the pastry together and seal. Brush all over with beaten egg and chill for 30 minutes.

Sprinkle the pastry parcel with sesame seeds and bake in the oven for 30 minutes, or until crisp and golden-brown.

To serve, place one slice of the Wellington onto each of six serving plates. Pour over vegetarian gravy.

Gr8 Life magazine 2524 www.gr8lifemagazine.com 24 www.gr8lifemagazine.com

The DessertLayered Panettone& Ricotta Pudding


98 Botanic Road Churchtown, Southport

We are easy to find in the centre of Churchtown

opposite St. Cuthberts Church

www.claudesofchurchtown.co.uk

Telephone: 01704 228334

1113730

December MenuSoup of the day served with fresh bread

Chicken liver pate accompanied by redcurrant jelly and warm toastFeta cheese pastry with honeyed walnuts and port wine glaze

Twice cooked savoury leek pudding with sun dried tomato dressingQuenelle of bacon mash served on a ring of black pudding with red wine dressing

Creamy seafood encased in an herb pancake glazed with ParmesanSalad of mixed leaves topped with hoi sin duck, fl avoured with orange and toasted sesame seeds

* * * * *Traditional roast turkey with all the trimmings

Braised steak Bourguignonne rich red wine, mushroom, bacon and shallot sauceSupreme of chicken with a creamy Stilton sauce and apricot compote

Wild mushroom risotto fi nished with Pernod and cream servedwith or without a sauted chicken breast

Salmon wrapped in pastry with a velvet lobster sauceSlow roasted pork belly with our own sticky sauce our best seller!

Fillet of sea bass served atop a smoked haddock and spring onion fi shcakeserved with a lemon and parsley sauce

All main courses served with fresh vegetables and potatoes

* * * * *Choose from the dessert selection from 4.25

Two courses Monday to Saturday lunchtime and Tuesday to Thursday evening 13.50 Add coffee and mince pie 15.50

Two courses Friday and Saturday evening 15.50

Homemade Christmas Cake and Puddings now available

Open Monday to Saturday 10am - 3.30pmDinner Served Tuesday - Saturday 6.30pm - 9pm

1113730 claudes.indd 1 07/11/2012 10:17

Ready to Eat Seafood Fresh Whole Fish Smoked Fish Southport Brown Shrimp Competitive PricesStall 5 Southport Market Monday-Saturday 9am-5pm 07877 125 999

Email: [email protected]

Try our ready prepared COOK-IN-THE-BAG FISH DISHES NO MESS, NO SMELLS!

TRADERS OF QUALITY FRESH FISH AND SEAFOOD

Suppliers to Restaurants, Nursing and Care Homes, Pubs, etc.

1113361

FOR ALL YOUR FRESH FISH NEEDS

CHRISTMAS SPECIALSWE CAN ALSO CATER FOR ANY SIZE PACKAGESFREE DELIVERY on all orders over 20 within 10 mile radius

2 Salmon Fillets 100g Scottish Smoked Salmon 150g Royal Greenland Prawns

4 Salmon Fillets 200g Scottish Smoked Salmon 454g Royal Greenland Prawns

6 Salmon Fillets 200g Scottish Smoked Salmon 454g Royal Greenland Prawns 100g Shrimps 4 Potted Southport Shrimps

10

20

30

Seafood Platter Party Pack Full Side Salmon min. 1kg 1kg Scottish Smoked Salmon 4 Potted Southport Shrimps 1 Prawn Ring 228g Mixed Crab Meat 125g Shrimps 125g Cockles 125g Muscles 125g Crayfi sh 16 Crab Sticks

60

A Southport fisherman who supplies his prized locally

caught shrimps to top hotel Ramada Plaza has set up

shop in Southport Market to meet a surge in demand for

his shellfish.

Kevin Peet, one of Southports few remaining shrimp

fisherman who has been working local waters for more

than 30 years, has opened a fish stall in the towns new

market following an increase in appetite for potted and

peeled shrimps.

His catches are highly prized across the UK with clients

including the Devere Hotels and it a true family business

with Kevin helping his father with the daily catch when

he was just nine years old.

Kevin braves the chilly Southport waters every day,

continuing the tradition, using hand nets, tractors and

shrimping rigs and then comes back to the market to

sell his catch. Despite the fact that Southport was once

synonymous with shrimping with dozens of fishermen

working the waters, Kevin is now one of just a handful

of fishermen making a living from it. Kevin also catches a

wide range of fish which are sold the same day, as fresh

as they possibly can be.

I remember when you could buy the product from

most fish shops or even from people selling in pubs and

social clubs and I hope to play a part in reviving this. Id

also love to speak to hoteliers and people running B&Bs

in Southport who are interested in serving up locally

caught seafood to their guests, it would be a terrific

selling point for them.

Kevin is also offering oven ready bags that give the

customers the catch of the day carefully prepared and

sealed in containers ready to be heated. Kevin adds,

These are great because they mean there are no smells

in the house and produce a tasty and impressive meal

quickly and easily. Perfect for Christmas!

Free delivery is also offered on all ordered over 20.

The plaice to buy your fish

PAGE 26.indd 1 07/11/2012 10:21

FESTIVE LUNCH2 Courses 12.953 courses 14.95StartersHomemade Soup of the Day

Smoked Bacon, Apple & Blue Cheese Salad

Chicken Liver Pat, Toasted Brioche, Pear Chutney

Prawn & Crayfi sh Marierose, Crisp Iceburg Lettuce, Garlic Croutons

Panned Brie, Orange & Cranberry Chutney

Main CoursesRoasted Turkey Crown, Roast Potatoes, Sausages wrapped in Bacon, Sage & Onion Stuffi ng, Turkey Gravy and Sprouts

Navarin of Lamb, Tarragon Crushed New Potatoes, Onions and Peas, Prawn & Chive Butter, Watercress

5oz Rump Steak, Chips, Peppercorn Sauce and Dressed Salad

Tomato & Red Pepper Pasta, Fresh Basil, Mozzarella

FESTIVEDINNER2 Courses 17.95

3 courses 19.95Starters

Homemade Soup of the day

Pan-fried Seabass, Pea & Wasabi Pure, Sauted Parsnips

Mediterranean Vegetable Tian, Goats Cheese, Red Pepper Dressing

Confi t Duck Spring Roll, Cucumber Salsa

Main CoursesRoasted Turkey Crown, Roast Potatoes,

Sausages wrapped in Bacon, Sage & Onion Stuffi ng, Turkey Gravy

Pan-fried Hake Supreme, Bubble & Squeak Potato Cake, Tomato & Chive Butter Sauce

Braised Lamb Henry, Baby Onions, Canternay Carrots, Sweet Port Jus,

Garlic & Thyme Roasted Potatoes

7oz Ribeye Steak, Chips, Peppercorn Sauce and Dressed Salad

CHRISTMASPARTY NIGHTSDates available Friday 7th,

14th & 21st DecemberSaturday 22nd December

3 Course Meal+ Live Entertainment

DISCO ANDTABLE MAGIC24.95pp

CHRISTMAS DAY5 Courses 45pp

Children 12 and under 25Sittings 12 noon and 3pm

BOXING DAY &NEW YEARS DAY3 Courses 17.95pp

NEW YEARSEVE PARTY

5 Course Gourmet meal and a glass of bubbly at midnight

Live entertainment with

AMY HOUSEWINE+ Disco 45pp

Why not make a night of it and book a room in the hotel? Includes a full English

breakfast in the morning. Special rates when booking a party night!

CALL FOR DETAILS

Within The Alexandra & Victoria Hotel The Promenade, SouthportCALL 01704 548549 TO BOOK NOW!

THE 5 2-COURSE LUNCH RETURNS 2nd JANUARY1113694 dining rooms.indd 1 07/11/2012 10:22

Pear & Ham RollsPicture: Good Food

Ingredients2 ripe, fi rm pears, cored and halved 1 tsp lemon juice 2 large handfuls of rocket 12 slices prosciutto 30g Parmesan, shaved with a potato peeler 24 cocktail sticks

MethodCut each pear half into 4 long pieces.

Combine the pears and lemon juice and season.

Put a pear slice and a few leaves of rocket on each prosciutto slice. Add a shaving of Parmesan, roll tightly and secure with 2 cocktail sticks. Roll all the others, then cut each in half in between the cocktail sticks.

Stuffed DatesIngredients Makes: 32450g streaky bacon rashers, cut in half450g pitted dates100g cheese of choice, crumbly

Method Preheat the oven to 190 C / Gas 5.Slice dates in half, and open them up.

Crumble cheese and place a little into the centre of the dates. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a wooden skewer. Arrange in a baking dish or on a baking tray with sides to catch any grease. Bake for 30 to 40 minutes or until the bacon is crisp. Turn dates over after the fi rst 20 minutes for even cooking.

Strawberry & Ricotta Bruschetta

Picture: Kate Mathis

Ingredients 2 tbsp packed brown sugar 2 tbsp balsamic vinegar 1/4 tsp vanilla extract 1 lb strawberries, hulled and cut into 1/3-inch slices 8 slices (3/4in thick) rustic bread 500ml Ricotta cheese basil leaves, torn if large

MethodIn a large bowl, stir brown sugar,

vinegar, and vanilla until sugar dissolves. Stir in sliced strawberries. Let stand 1 hour. Toast bread until golden brown. Cool completely. Spread 2 tablespoons ricotta on each bread slice. Alternate strawberries and basil leaves in a single layer, overlapping slices. Drizzle strawberry juices over the top and serve.

Strawberry &

Whether you wan

t lovely posh fi nge

r food or some

recipes for a buffe

t, these nibbles an

d treats will

suit any occasion o

r just a simple get

together. If

serving canaps, t

hey should be the

pefect party

size to be eaten in

one or two mou

thfuls. Most of

them can be made

in advance so you

dont have

to spend time in t

he kitchen later.

A Bite Sized Menu


Bite Sized.indd 1 07/11/2012 10:27

Spicy Chicken PiecesPicture: Christina

Ingredients 475ml buttermilk2 tbsp hot pepper sauce1 tsp salt1 tsp ground black pepper1 tsp onion powder1 tsp garlic granules20 chicken pieces85g cornfl akes, crushed60g plain fl our70g cornmeal1 pinch salt and black pepper to taste350g honey1 tbsp crushed chilli fl akes

MethodPreheat an oven to 200 C / Gas 6.

Grease baking traysMix together the buttermilk, hot pepper

sauce, 1 teaspoon salt, 1 teaspoon black pepper, onion powder and garlic granules in a bowl, add the chicken, coat with the marinade and marinate in the refrigerator 12 to 24 hours.

Mix the crushed cornfl akes, fl our, cornmeal, salt and pepper to taste in a bowl. Remove the chicken from the marinade. Press the chicken pieces in the cornfl ake mix and place onto the baking trays.

Bake for about 30-40 minutes. While the chicken is cooking, stir together the honey and crushed chilli fl akes in a small saucepan over medium heat until the honey thins. Keep warm. Once the chicken is cooked, place the wings into a large mixing bowl and drizzle with the honey sauce. Toss until evenly coated. Now you will have a big pile of hot, crunchy, spicy, sticky wings.

Serve warm or cold.

Cheese ParcelsPicture by: Whichcrafter

Ingredients Makes: 161 egg, lightly beaten1 bunch fresh parsley, minced2 cloves garlic, minced3/4 teaspoon dried red chilli fl akes (optional)340g Feta cheese, crumbled12 sheets fi lo pastry350g unsalted butter, melted

Method Preheat oven to 180 C / Gas mark 4.

Lightly butter a large baking tray, or line with parchment.

In a medium bowl, whisk together egg, parsley, garlic and red chilli fl akes. Mix in Feta.

One sheet at a time, place fi lo pastry on a fl at surface and brush with about 1 tablespoon butter. Cut lengthways into 4 strips. Place a rounded teaspoon of the egg mixture at one end of each strip. Fold corner of strip over the fi lling, forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle. Repeat with remaining fi lo.

Arrange stuffed fi lo triangles in a single layer on the prepared baking tray. Bake in the preheated oven for 30 minutes, or until lightly browned. Serve warm.

Boozy Coffee with Pecan Mince Pies

Picture: Delicious magazine

Ingredients375g sheet fresh ready-rolled shortcrust pastry 50g marzipan, cut into 24 pieces 1/2 x 411g jar mincemeat 24 pecan halves

For the coffeeFreshly brewed coffee 25g dark chocolate, chopped 4 tbsp brandy 142ml carton double cream 2 tsp caster sugar 1/2 tsp ground cinnamon

Method1. Preheat the oven to 190C/fan170C/

gas 5. Unroll the pastry and use a cutter to make 24 x 6cm circles. Use to line 2 x 12-hole mini bun tins. Roll each piece of marzipan into a ball and press gently into each pastry case, fl attening slightly.

2. Add a teaspoon of mincemeat to each and bake for 10 minutes. Top each with a pecan half and bake for a further 5 minutes or until the pastry is golden. Remove and cool slightly on a wire rack while you make the coffee.

3. Mix the coffee and chocolate together until the chocolate has melted, then stir in the brandy. Pour into coffee mugs. Gently whip the cream, sugar and cinnamon to soft peaks and spoon onto each coffee.

Serve with the warm mince pies.

Orange Pasta bitesIngredientsMake a basic pasta dough, replacing the salt with 2 tbsp caster sugar grated zest of 1 orange replace the oil with orange juice icing sugar

Method1. Make the basic dough, replacing the

salt with 2 tbsp caster sugar, adding the grated zest of 1 orange and replace the oil with orange juice. Rest, roll out and, use a crinkled pastry cutter to cut into short, wide strips.

2. Heat a pan half-fi lled with vegetable oil until a bread cube turns golden in 45 seconds. Fry the pasta in batches for 45 seconds, until golden. Drain. Dust with icing sugar. Serve cool or slightly warm.

Now you will have a big pile of hot, crunchy, spicy, sticky wings.

Serve warm or cold.


Bite Sized.indd 2 07/11/2012 10:26

Inspired to Achieve

Scholarships available:

Open Academic Scholarships

Edmund Rice Scholarships (assisted places)

Excellence Awards in Art, Music and Sport

We also operate a very generous sibling discount policy

Come and sample a taste of life at St. Marys, meet our wonderful pupils and staff, and find out more about the fantastic learning and development opportunities on offer. Bright Sparks & Early Years, The Mount and the College will be open to visitors anytime between 9am 3pm.

St. Marys College is a thriving community which places a high value on outstanding academic achievement and all-round personal development. Our school is built on strong values which emphasise the importance of caring for others and striving for excellence in all we do. We celebrated another fantastic set of exam results in 2012, with 100% of our pupils achieving 5 or more GCSEs at A* C grade and a 100% pass rate at A Level. However, success at St. Marys is measured by much more than examination results; our rich programme of extra-curricular activities equips our pupils with the skills and values which will guide and support them throughout their lives.

Visiting Day Whole SchoolFriday 11th January 2013, 9am 3pm

11+ Entrance ExaminationFriday 25th January 2013

e Independent Catholic School for boys and girls of all faiths aged 0-18

www.stmarys.ac 0151 924 3926www.stmarysprep.liverpool.sch.uk 0151 924 6302www.stmarysbrightsparks.co.uk 0151 932 0743

St. Marys College Crosby Trust Limited. Reg. Office: St. Marys College, Everest Road, Crosby, Liverpool L23 5TW Registered in England - Company No. 05412328 Registered Charity No. 1110311

Advert - GR8 Life - Perform 2013 2.indd 1 30/10/12 14:47:16

1113691

1113691 st marys.indd 1 07/11/2012 10:28

We all know how

diffi cult it can be to buy

Christmas presents for

our loved ones, especially

when you feel you have

exhausted all angles.

However, this is where Dobbies Garden Centre can come to the

rescue with a huge selection of gifts for her, him and the kids.

And its not all wheelbarrows and potted plants either, with

hampers, home dcor, candles, luxury body creams and bubble

baths all ready to be taken home this Christmas.

All you need to help you with your Christmas shopping this

year, is our handy gift guide and Dobbies can be your one stop

shop for everything you need you can even order your Christmas

dinner, tree and decorations while you are there!


Dear Father Christmas.indd 2 07/11/2012 10:30

Dobbies has a

huge range of gifts

perfect for her this

Christmas which will

help you sail into the

good books and stay

there!

As well as the

traditional presents

that never fail, there

is also a selection of

gifts for her you may

never have thought

of, so enjoy the

experience and buy

her a gift she will

really appreciate.

3 for 2 (black and red) mix and match from 6

Chocolate Lover Hamper40

Oil Lamp 24

Christmas Celebration23

Taste of Italy60

3 for 2 mix and match from 6

Wall Clock 15

Yankee Christmas Gift Set 20

Berry Heart Wreath 15



Men can be

notoriously diffi cult

to buy for so to make

sure you are ahead

of the game; here

is some inspiration

which will help you

along the way.

Grow Your Own Hamper from 12

Christmas Treats 24

Best of British 80

Dobbies Linear, Juncus 9.99

Brewer Hamper 15

For the Love of Birds Hamper from 15

Hanging Cotton Rudolph or Santa

3.99 each

RHS Cheese Dome 20

Supabright Lights 10



Kids are

undoubtedly the most

important family

members when it

comes to Christmas

and watching their

little faces light up

as their unwrap they

presents on Christmas

morning cannot be

beaten.

Dobbies have a

great selection of kids

presents available at

such reasonable prices

you will be able to

spoil them without

breaking the bank!

RudolphHobby Horse

12Giant Teddy

20

Animal Pillows small 5 and large 10

Dobbies Little Seedlings Club Set 8



Dobbies is the most magical place to visit at

Christmas time with fun and festive

inspiration for the whole family. With Santa parties, musical

entertainment such as Santas band and live carol performances; along with sampling tasty festive treats and inspiring demonstrations to make Christmas go without a hitch, let Dobbies make your Christmas magical.

Ladies NightThursday 15th November5pm 8pm

Dont miss the event of the year the ultimate shopping evening for the girls. With hampers and champers, beautiful new gift ranges and dazzling decorations we have everything you need to ensure a fl awless Christmas. Youll receive a free pamper session, a glass of fi zz and canaps on arrival plus inspirational demonstrations including: Design festive displays with a rustic spin and Creating fresh foliage table decorations.

Make sure youre there and tell all your friends. Tickets cost just 1 and All proceeds will be donated to CLIC Sargent.

Santa Arrives!Sunday 25th November, 11am

Come along and be part of the most magical day of the year when Santa arrives at Dobbies accompanied by a parade of festive characters. There will be fun and festive entertainment galore with something for the whole family to enjoy.

Santas Grotto From Sunday 25th November to Monday 24th December

The elves have been busy preparing all the toys in the workshop ready for your little ones to visit Santa in his traditional grotto! Dont forget to buy your ticket from our customer service desk as Santa can be a very busy man indeed! Tickets 5 and can be booked in advance from Saturday 2nd November.

Santas Post BoxThroughout December

Its nearly Christmas! Children can post their special letters to Santa in our North Pole Post Box. Santa is looking forward to replying to all the letters dont forget to pick up your reply the next time you visit!

Breakfast and Supper with SantaFrom Saturday 1st December 9.95 per child

Santa will be ho-ho-hosting breakfast and suppers for kiddies in our restaurants and he will even be taking part in Christmas party games. Book your place now and why not bring some friends too?

Little Seedlings Christmas Party+Sunday 2nd December

The boys and girls in the Dobbies Little Seedlings Club are getting out their party shoes and dresses ready to get into the party spirit. There will be fun and games for all and even a little visit from Santa!

+Children attending this event must be accompanied by an adult for the duration.

Check in-store for event time.

Dobbies Festive FoodiesThursday 6th December, 5pm-8pm

Perfect if you are a food lover our experts will show you how to ensure your Christmas entertaining goes with a bang.

Enjoy a glass of fi zz on arrival, sample our fi nest delicacies and watch our demonstrations including inspiring ideas for your Christmas dinner and the choosing the perfect Christmas cheese board

Tickets 1 and all proceeds will be donated to CLIC Sargent.

For more information contact Dobbies Garden World Southport at Benthams Way, Birkdale, Southport, PR8 4HX or call 01704 552 920.



1113242

10% OFF PURCHASES Valid until 24/12/2012Shop online using code: CACHET10 at checkout

22 Union Street, Southport, PR9 0QETelephone: 01704 537555

Website: www.cachetshoes.co.uk

Follow us

Footwear and accessories boutique Cachet is celebrating its tenth anniversary this year after opening its doors on 31st October 2002.

The shop offers something very different to what you would expect to find on the high street and customer service is second to none with owner Karen personally serving many of her customers.

Brands available include Paul Smith, Ugg Australia, Vivienne Westwood, Irregular Choice among others. Karen says, I love shoes and accessories so when I was looking for a change of career I decided to open my own shop and havent looked back! We have many brands which are quirky and hard to find in most shops so its nice when you go shopping to see something different.

Karen also understands how the economic climate has affected many people and so offers a Pay it off scheme enabling you to put an item you love away and pay the balance in instalments until it is yours. This secures a favourite item without having to worry about your bank balance!

To celebrate the 10 year anniversary Karen recently hosted a very successful event in store with mulled wine, nibbles and many product discounts. She also launched a new clothing collection from Bourne which will offer yet more choice in the store.

Karen adds, We offer a friendly service but arent pushy so customers can pop in and feel free to look around without the obligation to buy. Having a one to one relationship with our customers allows us to tailor service and advise towards each individual as we know what they like and dont like. Many of our customers have been shopping with us since we opened ten years ago and so I know them really well. It is nice for them to see a friendly face when they come in knowing I remember them from one visit to the next.

Cachet also have a website which is a great way to purchase items when you cant make it into the store.

Karen is offering 10% off your purchases either in store or if shopping online enter discount code CACHET10 at the checkout, valid until 24/12/12.

Cachet - Happy 10th Birthday!

PAGE 36.indd 1 07/11/2012 10:34

The number 13 might

be unlucky for some,

but every new year is

a chance to follow new

opportunities, do things you

havent done before and shake

off the festive fl ab.

David Simister takes a light-

hearted look at some of the

options on offer for 2013

gr8 life christmas special

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