On Friday 19th December, at The Comrades Hall, the Community Film Club will be showing:
The Roses (15)
Directed by:Jay Loach
Starring: Olivia Colman, Benedict Cumberbatch & Kate McKinnon
Running time: 1hr. 45mins.
A satirical black comedy. Life seems easy for picture-perfect couple Theo and Ivy: successful careers, a loving marriage, great kids. However, a tinderbox of fierce competition and hidden resentments soon emerge when Theo’s career nosedives and Ivy’s own ambitions take off.
Doors open at 7pm for 7.30pm.
Film Club members – Free entry
Guests – £4 (cash please)
Not essential but to help estimate numbers, please book your ticket(s) in advance by contacting: Alex Cook, Admin and membership secretary, broadwindsorfilmclub@gmail.com
Two hearty cold-weather recipes to round off 2025. Wishing you a merry, peaceful and healthy Christmas! A xx
Tartiflette – serves 4
A simple, slightly decadent treat. Serve with crusty bread, plus a green salad if desired.
1kg waxy potatoes;
3 bay leaves;
1 large onion, sliced into half moons;
1tbsp olive oil;
250g smoked bacon or lardons;
1 large clove garlic, crushed;
75ml white wine;
100g Emmental or Gruyère cheese, grated;
1 x 250g round of Camembert;
1 x 300ml tub crème frâiche or double cream;
salt and pepper
Method:
Preheat your oven to 200°C/180°C Fan/Gas 6.
Cook the potatoes in boiling, well-salted water along with the bay leaves until just cooked. Set aside to cool a little, then slice into thick rounds.
Heat the olive oil in a large frying pan then add the onion and cook until softened but not browned (around 10 minutes).
Add the bacon and continue to cook over a medium heat until the bacon is starting to turn golden.
Drain off some of the fat (to taste), add the wine and allow to bubble for a minute, then the garlic.
Take off the heat. Add the potatoes and gently fold through the bacon/onion mixture, then add most of the grated cheese and the crème frâiche or double cream.
Add salt and pepper to taste.
Butter a medium ovenproof dish and pour in the mixture.
Level the surface and cover with the remainder of the grated cheese.
Slice the Camembert into 5-6 thick slices and arrange over the top.
Bake for 40 minutes or until the tartiflette is golden, bubbling and has started to catch a little on top.
Allow to cool for a few minutes before serving.
Christmas Crumble – serves 5-6
Great for dispatching any leftover mincemeat and marzipan – even good enough as a substitute for Christmas pudding, I reckon. Serve with custard, ice cream, cream or all three 🥳.
250g mincemeat;
3 apples and 3 pears;
125g marzipan;
a good squeeze of lemon juice;
70g caster sugar;
juice and rind of 1 orange;
40g dried cranberries;
1 teaspoon mixed spice.
For the crumble topping:-
240g plain flour;
60g butter;
50g caster sugar;
50g flaked almonds
Method:
Preheat oven to 180°C/160°C Fan/Gas 4.
Peel, core and roughly chop the fruit and place in a bowl of water with the lemon juice.
Chop or tear the marzipan into grape-sized nuggets.
In another bowl, place the mincemeat, 70g caster sugar, juice and rind of orange, cranberries, marzipan and mixed spice, and mix well.
Drain the fruit well and add to the mincemeat mixture.
Stir well to combine and place into your favourite ovenproof crumble dish.
For the crumble, rub the butter into the flour until you have a breadcrumb consistency, mix in the 50g caster sugar and flaked almonds. Scatter this mixture over the fruit mixture and bake for 45 minutes until golden brown.
This Friday, at The Comrades Hall, the Community Film Club will be showing:
The Penguin Lessons
Director: PETER CATTANEO
Starring: STEVE COOGAN & JONATHAN PRYCE
(Running time: 1 hour 50 mins.)
Starring Oscar nominee Steve Coogan, this poignant comedy drama from director Peter Cattaneo follows an Englishman’s personal and political awakening after he adopts a penguin during a cataclysmic period in Argentine history.
Inspired by the true story of a disillusioned Englishman who went to work in a school in Argentina in 1976. Expecting an easy ride, Tom discovers a divided nation and a class of unteachable students. However, after he rescues a penguin from an oil-slicked beach, his life is turned upside-down.
Not essential but to help estimate numbers, please book your ticket(s) in advance by contacting: Alex Cook, Admin and membership secretary, broadwindsorfilmclub@gmail.com
There appeared to be a little confusion this year over Remembrance services in Broadwindsor. At the service held earlier today (11.11.2025), Chairman of the Group Parish Council, Rick Dyke apologised and stated communications between the Church and the Council would be better next year.
Many attended Sunday’s service, led by Rev. Jo Neary at the Church and many then walked up to the war memorial at Cross Keys. Rev. Neary did not accompany them, there was no representation from the parish council but one resident was there, bearing the Merchant Standard flag. Local resident Peter Davies (pictured) dipped the flag and all present observed a two minute silence. Peter then spoke, “We shall remember them“. The attending public thanked Peter. The White Lion opened half an hour earlier on Sunday.
This morning’s service was led graciously by Rick Dyke with no flag bearers or church representation present and no input from our primary school either. Although only half the number that were present on Sunday, Rick read out the name of the fallen, music was played via a mobile ‘phone and the 2 minute silence accurately observed.
Rick thanked those present and reiterated his apology for any confusion caused.
“What matters is that they HAVE been remembered!” said one attendee.
One doesn’t have to have served or be in service with any of our country’s forces to become a member of the Royal British Legion:
The Royal British Legion is open to membership from 13 years of age.
For 13-18 year old individuals – membership is FREE. Over 18 years – membership is only £22/year.
Please contact their local Recruitment Officer, Chris Gardner at chrisgardner04@hotmail.co.uk for more information.
That’s what Magnaresidents in Fullers have been instructed, by letter, to do as there are now hundreds of rats swarming at the backs of the bungalows. Several residents have approached the Editor with a plea to highlight this problem. Encouraging the birds is a popular pastime for those who are older and spend most of their time at home.
Magna Team Leader for Fullers Sheltered Housing, Mrs. Sarah Cooley told residents that the fence was to keep the rats in so they could poison them and keep cats out. Most, if not all have complied. Poison was laid out on the morning of Friday, 7th.
What Magna do not appear to be taking into consideration is the massive work that has been carried out over the last few months which has disturbed rat nests in people’s gardens, the pile of skips for the rubbish, digging up the gardens for cables etc. This cannot possibly be exclusively down to residents’ bird feeders . It could be a mischief of rats have swarmed from somewhere else although most recently, nests with live young have been discovered too.
Mrs. Cooley then added the fence is to stop people going into the bush. This is not reassuring the residents at all. Why put a fence round the bush outside and not at all the other garden that have rat riddled bushes and hedges?
The fences that Magna has provided appear totally inadequate to prevent cats, hedgehogs and the rats moving around.
Residents are also concerned about the owls, sparrow hawks and maybe cats and dogs will pick up sick poisoned rats and kill their pet!
There are several residents with hedgehog boxes. Hedgehogs were still breeding up to six weeks ago. The Hedgehog Rescue confirmed that small hedgehogs can get into rat poison boxes and eat the poison. If a hedgehog has eaten any , their droppings will be greenish purple. If this happens the hedgehog must be taken to the Hedgehog Rescue immediately. It is understood that Magna havent mention anything about hedgehogs, even after being told.
One resident commented “I’ve been feeding the birds every day for 12 years and never seen a rat. This swarm cannot possiblly be down to bird feeders.” Two residents have taken to shooting them – one shooting almost a dozen over the last few weeks.
Some fear Magna are reacting too late to a problem reported some time ago.
If residents see any rats – they are to contact their Sheltered Housing Officer, Teresa Perry as soon as possible on 07528 974 955.
Starting at the slightly later time of 8pm to accommodate the Cricket Club’s Firework display, the Comrades Hall will be showing Louise Jordan’s incredible story of the women who operated as spies in occupied France during the World War 2 – Behind Enemy Lines.
After the fall of France in 1940, SOE (Special Operations Executive) was established by Winston Churchill to ‘set Europe ablaze’. Transgressing gender expectations, these extraordinary women were trained in sabotage, subversion and silent killing. Thirty-nine women were infiltrated into Nazi occupied France and together their courage, daring, ingenuity and sacrifice helped defeat Nazi terror. Behind Enemy Lines will bring their stories to life through original songs, live music, storytelling, soundscape, acting and choreography 🙂
Whilst the SOE operated across the globe Louise realised that the project had to be more focused and so Louise selected the 41 female agents of ‘F Section’ who worked in France.
Described in the Sunday Express as “Haunting and unforgettable“, this production is recommended for ages 14+ (references to violence against women).
Louise Jordan
The thread that underpins all of Louise’s work is her desire to challenge existing narratives around gender and power.
Her research included a very moving visit to the former concentration camp and memorial at Natzweiler-Struthof in Alsace, France where four of the agents were gruesomely executed. Louise also received generous support from several academics.
Our local dairy farmer & councillor, Andrew Frampton together with his friend, Robin Goodfellow, almost managed to evade capture for 21 days and win a share of a £100,000 jackpot! The final episode aired last night (Monday 3rd) and has had many of us holding our breath as situations intensified.
Andrew, who was repeatedly shown in the opening credits saying “Should have done Bake Off!” together with his frend, Robin evaded Chief, Ray Howard and his team while mocking them at the same time, leading the Chief to comment they had “all the charm of a prostate exam!”
Andrew & Robin on the Thames.
Robin Goodfellow was hunted down in the penultimate episode which ended with Chief Ray saying “Without Robin, Andrew is no Batman“.
Unfortunately, Andrew was caught at a service station near Bromley en route to his home where he had to go to collect his extraction details. Chief Ray said to Andrew “You’ve given us a very good run. Hats off to you. Full respect.” He also commented that the programmes’ psychologist had taken early retirement! 😀
Well done to both Andrew & Robin! See you in Bake Off?
Click HEREto watch/stream the ‘Hunted’ series on Channel 4.
With Broadwindsor & Drimpton volunteers & members, Beaminster is the new focus for FareShare‘s campaign to reduce food waste and help those with a low income or struggling with bills. This is not means tested – all DT8 residents are welcome.
Registration opened last week but you can register at any time. Here’s all you need to know…
NEW VENUE – BEAMINSTER MEMORIAL PAVILION
Open every Monday (except Bank Holidays) from 4pm to 6pmfor food collection. The Larder is open to DT8 residents on low income. Just bring proof of address when you apply.
Membership fees are paid one week in advance by cash (£2.50 for individual, £5.00 for +2 family members)
If you can’t attend, you may ask another member to collect on your behalf
Remember to bring your receipt for payment (Including if you are collecting on someone’s behalf)
Please treat our volunteers and venue staff with kindness. Abuse will not be tolerated
Thank you to the volunteers who make this happen and to Beaminster Town Council which has been so supportive with the new home and arrangements.
A couple of Italian recipes this month. Thank you for reading – I hope you enjoy ☺️ – Ann
Caramelised Fennel Linguine with Orange & Pine Nuts – serves 4
A long-winded name for a simple dish with not too many ingredients. This works well on its own or as a side.
40g pine nuts;
1 tablespoon olive oil;
1 teaspoon fennel seeds;
4 bulbs fennel, thinly sliced and fronds reserved;
½ teaspoon salt;
1 teaspoon sugar;
20g butter;
400g dried linguine;
zest and juice of 1 orange;
1tsp white wine vinegar;
½ pack dill, chopped;
salt and pepper to season.
Equipment –
1 large frying pan;
1 large saucepan for the pasta.
Method:
Heat a large frying pan and dry-toast the pine nuts until golden brown. Tip into a bowl and reserve.
Add the oil to the pan and when at a medium heat, add the fennel and fennel seeds.
Add ½ teaspoon of salt, cover and cook gently for 15 minutes until softened.
Add sugar and continue cooking for another 10 minutes, or until the fennel is golden and has started to caramelise.
Add the knob of butter and keep warm.
Cook linguine until al dente, removing a small mugful of the cooking water prior to draining.
Add the linguine to the fennel and stir in the vinegar, the orange zest and a little of the juice.
Add in enough of the reserved cooking water to create a light sauce and coat all the linguine.
Add ¾ of the dill and toss well to combine.
Check for seasoning and add further salt plus pepper if desired.
Scatter over the remaining dill, fennel fronds and pine nuts.
Festive Biscotti
This is adapted from a James Martin recipe. Normally, biscotti are fairly plain, but this more glitzy version makes a good gift idea and is quite more-ish. Just pile into a Kilner-type jar and add some ribbon. Nice with coffee or a liqueur. Vary the nuts and dried fruit to suit your taste, as long as the quantities remain the same. This should give 3 medium-sized jars.
250g plain flour;
2 teaspoons baking powder;
a pinch of bicarbonate of soda;
1 teaspoon salt;
250g caster sugar;
2 lightly-beaten medium eggs;
100g dark chocolate, chopped;
50g dried cranberries or cherries;
50g blanched almonds;
80g pistachios (weight after shelling);
40g hazelnuts;
2 whole star anise blitzed until fairly powder-like;
zest of 1 orange.
Equipment –
1 large mixing bowl;
2 oven trays lined with baking parchment.
Method:
Heat oven to 180°C/Fan 160°C/ Gas 4.
Whisk together the flour, baking powder, salt and sugar in a large bowl.
Add half the beaten egg, then the remainder in small amounts until you have a fairly stiff dough.
Add all the other ingredients (no need to chop the nuts) and combine as evenly as possible using your hands.
Wet your hands, then divide the dough into 4 sausage shapes and transfer to the baking trays, leaving ample space in between each piece.
Bake for 20 minutes or until golden brown and risen, then remove from oven and allow to cool for 10 minutes.
Cut into thin slices, across each piece (roughly 5mm thick).
Spread the slices out over the baking trays and reduce the oven to 130°C/Fan 120°C/ Gas ½ .
Return the trays to the oven to allow the biscotti to dry out in the oven for around 20-25 minutes, or until dried out and hardened.
Remove from oven and allow to cool completely.
The long awaited return of FareShare 🙂 Available to low income residents within the DT8 area.
The new venue is at Beaminster Pavilion and the new day is every Monday (excl. Bank Holidays).
Monday, 27th Oct at 4pm. – an information & registration day shall take place. No referral is necessary. **Please Remember To Bring I.D.**
Membership Fees are payable one week in advance.
CASH ONLY
£2.50 per week for a single person
£5 per week for a 2+ household
Monday, 3rd Nov. at 4pm – Collections will be between 4-6pm.
Your food will be bagged up in advanced. Please note: There is no option for chilled or frozen at this time.
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