The Broad Palate – July ’25

Teriyaki Salmon Bowl – serves 4

A quick, fresh and nourishing summer dinner. Apart from the sauce, this is kind of an assembly job rather than a recipe, and you can exchange the salmon for a protein of your choice. The salmon can be roasted in the oven or in an air fryer.

  • 4 boneless salmon fillets (size up to you);
  • 100ml teriyaki sauce or marinade;
  • 1.5 medium cucumbers;
  • 2 tbsp nigella (black onion) seeds (optional);
  • half a small pack of coriander – leaves only (optional);
  • jasmine or sticky rice, to serve.

For the sauce (quantities are approximate, adjust to your liking!) –

  • 5 tbs dark soy sauce;
  • 3 tbsp teriyaki sauce;
  • 1 tbsp maple syrup;
  • 2 tbsp mirin or rice vinegar;
  • 1 tbsp fish sauce;
  • 1-2 tbsp sweet chilli sauce;
  • 4 tbsp just-boiled water;
  • 1 tbsp sesame seeds

Method:

Pour the 100ml teriyaki marinade into a shallow dish just big enough to hold the salmon fillets. Place the salmon on top, flesh side down, and leave for 30 minutes.
If using the oven, preheat to 200°C/180°C Fan.
Partly peel the cucumbers so that you have alternate strips of skin and flesh. Halve lengthwise and scoop out the centres with a small teaspoon. Slice all four halves on the diagonal into medium-thick slices (around 3mm!) and place in a bowl, along with the coriander leaves, if using.
Mix all the sauce ingredients in another bowl and adjust the flavour to your taste.
Pour a third or so over the cucumber and mix well to combine.
Prepare and cook your rice.
Place the salmon flesh side up on a foil lined baking tray. Roast in the oven for 15 minutes* or until cooked, or cook in the air fryer as per manufacturer’s instructions.
Half way through, dab the salmon with any remaining marinade and sprinkle with the nigella seeds, if using.
When the salmon is cooked, remove the skin. Serve the salmon and rice hot, with the cool cucumber side and remaining sauce.

Strawberry Mousse Cheesecakes – makes 4

  • 100g finely crushed digestives
  • 3 tbsp butter, melted
  • 450g Strawberries
  • 100g caster sugar
  • 300ml double cream
  • 2 tablespoons Cointreau (optional)

Method:

Combine the digestives and the butter, and cover the base of 4 glasses. Refrigerate.
Reserve the four most photogenic strawberries. Top the remainder and blitz in a food processor with the sugar.
Take out two tablespoons of the purée for decoration, mix in the Cointreau if using, and set aside.
Whip the cream to the soft peaks stage, then fold in the remaining strawberry purée until the mixture is as even as you wish.
Spoon into the glasses. Top with the reserved purée and reserved strawberries, and chill in the fridge for a minimum of four hours.

Bon Appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #July #TeriyakiSalmonBowl #StrawberryMousseCheesecake #TheBroadPalate #Recipe #Summer #Food #HomeCooking #YumYum #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe #BeKind

 

The Broad Palate – June ’25

Chicken Piccata – serves 4

A fresh and zingy one-pan chicken dish, adapted from a recipe by chef Holly Nilsson. Serve with a carb of your choice and a seasonal green vegetable such as asparagus or French beans. 

  • 4 skinless chicken breasts, about 175g each;
  • 4 tablespoons plain flour, plus 1.5 tablespoons set aside;
  • 1 teaspoon each of salt and ground black pepper;
  • zest and juice of 1 lemon;
  • 2 teaspoons sugar;
  • 75g butter;
  • 1 tablespoon olive oil;
  • 450ml chicken stock using 2 cubes;
  • 2 tablespoons capers (soak briefly in a little milk then drain);
  • 2 tablespoons chopped fresh parsley.

Method:

Flatten each chicken breast by placing in between two sheets of greaseproof paper and gently bash with a rolling pin until about half an inch thick.
Mix the 4 tablespoons of flour, salt and pepper and tip onto a dinner plate.
In a large frying pan, gently melt the oil and half the butter then bring to a medium heat.
Dip each chicken breast in the flour and fry in batches for around 5 minutes per side until golden brown and cooked through.
Remove from the pan and set aside.
Add the remaining butter to the pan. Once melted, add the flour, stirring briskly into the butter, scraping up any brown bits, and cook for 2 minutes.
Gradually add the stock, whisking until smooth after each addition.
Add the lemon zest and juice, sugar, capers and half the parsley, and simmer for 5 minutes, stirring often.
Return the chicken to the pan, and simmer in the sauce for around 5 minutes or until heated through.
Stir in the remaining parsley, season with salt and pepper, and serve immediately.

Quick Upside-down Fruit Tarts – makes 6

More of an assembly job than a recipe, these have gone viral on the internet recently. You can use a wide variety of fruit – here I’ve used seasonal strawberries (nearly time for the amazing Forde Abbey ones to land in the village shop!). Children love making these as they can get creative with the fillings – pear and marzipan, raspberries and Nutella, etc.

  • 1 sheet puff pastry;
  • maple syrup;
  • brown sugar,
  • butter;
  • 1 punnet strawberries or fruit of choice;
  • Nutella or similar (optional)

Method:

Heat oven to 200°C (Fan 180°C).
Cover a large baking sheet with greaseproof paper. Cut the sheet of pastry into 6 even rectangles and set aside.
Roughly calculate where the centre of each piece of pastry will be on the greaseproof paper, then drizzle a little maple syrup in the imaginary centre of each square.
Sprinkle a small teaspoon of brown sugar on top.
Finally, place thick slices of strawberries on top, to form small rectangle shapes smaller than the pastry.
Dot with a little butter then cover each pile with a rectangle of pastry, like a blanket.
Press down and crimp the edges, brush with beaten egg, and cook in the oven for around 15 minutes or until golden brown.
When ready, remove from oven and leave to cool for 5 minutes before turning over with a wide spatula.
Serve with ice cream or cream.

Bon Appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDo#BeKirset #Community #Village #June #ChickenPiccata #QuickUpsidedownFruitTarts #TheBroadPalate #Recipe #Easter#Food #HomeCooking #YumYum #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

The Broad Palate – May ’25

[Apologies for delay in publishing – Editor]

A rustic yet elegant roasted vegetable and brie galette, ideal for a light lunch with a green salad. Blueberries are in season, so here is a quick recipe for some more-ish blueberry cheesecake squares. Enjoy!

Brie and Roasted Vegetable Galette (serves 4-6)

PASTRY:

  • 200g (7oz) plain flour;
  • pinch of salt; 75g (3oz)
  • white vegetable fat, chilled and cut into pieces ;
  • 2 teaspoons fennel seeds (optional);
  • 50g (2oz) Cheddar cheese, grated;
  • 1 egg, beaten

FILLING:

  • 1 red or white onion, sliced;
  • 1 yellow and 1 red pepper, thickly sliced;
  • 1 courgette, sliced;
  • 8-10 cherry tomatoes;
  • 1 tbsp olive oil ;
  • 1tbsp balsamic vinegar;
  • 140g (5oz) Brie, cut into chunks;
  • 2 tsp sesame seeds or black onion (nigella) seeds

Method:

Preheat the oven to 200°C /fan 180°C /Gas Mark 6.
Scatter the vegetables onto a roasting pan with the dried mixed herbs, salt and pepper.
Drizzle with the olive oil and balsamic, and toss to mix.
Roast for 20 minutes then leave to cool.
For the pastry, put the flour and salt into a large bowl.
Rub in the vegetable fat until the mixture looks like crumbs (or use a food processor).
Stir in the Cheddar and fennel seeds (if using), then add 2 tbsp of beaten egg and just enough chilled water to make a soft, but not sticky, dough.
Wrap in cling film and chill in the fridge for 10 minutes.
Roll out the pastry on a lightly floured surface into a roughly 30cm (12in) circle.
Transfer to a baking sheet (don’t worry if it overlaps the sheet at this stage).
Brush the border of the pastry with beaten egg.
Pile the vegetables onto the pastry, leaving a border of about 7.5cm (3in) around the edge.
Arrange the Brie on top.
Fold the pastry edge over the outermost vegetables, overlapping and sealing the folds to make an open, free-form tart. Brush the pastry with beaten egg and sprinkle with the sesame/nigella seeds.
Bake for about 25 minutes, until the pastry is crisp and golden.
Serve warm or cold.

Blueberry Cheesecake squares (makes approx 9 depending on size of bars!)

The cream cheese-based topping and the spongy base magically swap places during cooking! 

BASE:

  • 125g plain flour;
  • 1 heaped teaspoon baking powder;
  • 115g butter, softened;
  • 150g caster sugar;
  • 1 egg, lightly beaten;
  • 1 teaspoon almond extract;
  • 80ml milk;
  • 275g blueberries;

TOPPING:

  • 40g icing sugar;
  • 85g cream cheese (at room temperature);
  • 2 eggs, beaten;
  • 1 teaspoon almond extract;
  • a handful of flaked almonds

Method:

Preheat oven to 350F/175C Fan/Gas 4.
Grease a 9 inch square baking dish and line the bottom with greaseproof paper, bringing it up the sides for easy removal.
To make the base, place softened butter and sugar in a bowl and beat well.
Add egg, milk and almond extract and mix well.
Add the flour and baking powder, mixing well to combine.
Spread the mixture evenly over the bottom of the pan.
Scatter the blueberries over it as evenly as possible.
For the topping, beat the two eggs and cream cheese until smooth.
Stir in the icing sugar and almond extract and mix well to combine.
Spread over blueberries and scatter with the flaked almonds.
Bake in the centre of the oven for around 45 minutes, or until well browned firm to the touch.
Cool completely before cutting.

Bon Appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #May #BrieandRoastedVegetableGalette #BlueberryCheesecakesquares #TheBroadPalate #Recipe #Easter#Food #HomeCooking #YumYum #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

Classic Cars & More Today

After a glorious Saturday of Broadwindsor’s Oak Apple Day celebrations, today continues with a Classic Car display from 10.30am in and around The Comrades Hall.
For enthusiasts, you can view the cars that attended for the village’s last Classic Car display in 2021 – click HERE. (Please note the email on this post is now obselete.)

The Scarecrow Trail remains on display – 10 in all – maps at the pub and The Comrades Hall.

The White Lion is serving food from 9.30am

 

Until 4pm, The Church Flower Display can be viewed in the Church.

From 2-4pm, Cream Teas will be served in The Comrades Hall.

From 3-4pm, Art Workshops will be in the Lewesdon room at The Comrades Hall.

Enjoy your wander around our village today 🙂 Congratulations to all involved!

Photo Credit: Annie Collins

 

#Broadwindsor #Burstock #Blackdown #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #Village #BroadwindsorOakAppleDay #ClassicCars #ClassicCarsDisplay #TheWhiteLion #BroadwindsorCommunityStores #TheComradesHall #WestDorset #Fun #BeKind #BeSafe #StaySafe

Broadwindsor Oak Apple Celebrations: Fri. 29th & Sat. 30th May & Sun. 1st June

Plans are well under way for the Broadwindsor Oak Apple weekend, Friday, 29th, Saturday, 31st May & Sunday, 1st June.

Oak Apple Day (29th May) was the birthday of Charles II, who famously stayed the night in Broadwindsor in 1651 on his six-week flight from the Battle of Worcester. It was also the date in 1660 when he was restored to the throne. For years afterwards, the day was celebrated across the land as a public holiday and is still marked in some areas with fetes and festivities.

There are still a few things to be confirmed, including timings, but, so far, the programme looks like this:

ON THURSDAY (OAK APPLE DAY):
12noon – meet at Bernards’ Place (village green) for a walk up to Lewesdon Hill. Bring your own picnic.
Evening – Oak Apple Banquet in The White Lion.
* Throughout the weekend… Scarecrow Festival with the theme of Royalty. Entry forms will soon be available from from The Shop, The White Lion or Comrades Hall. The scarecrows are put outside your house over the weekend of 31st May-1st June, or, if you live outside the village, we might be able to find space for you to put it in or around the Square.

ON FRIDAY 29th:

6-9pm Family Fun Evening with live band at Broadwindsor Cricket Club.


A Family Fun Evening with live music featuring the young group, Jawes, a bar, bbq and stalls.
All at Broadwindsor Cricket Ground 🙂

Evening:
Rib Night at the White Lion.

OVER SATURDAY AND SUNDAY:
Scarecrow Festival with the theme of Royalty. Publicity in due course, but something to think about! In the past, organised by both the old Jubilee Group and Broadwindsor Fun Day, the competition has been brilliant, with visitors coming from all over to see the amazing creations!
Flower Festival in the church – local groups are being invited to decorate windows illustrating quotes of the the illustrious Dr Thomas Fuller, Rector of Broadwindsor in the 17th century.
Art Project celebrating our community and the landscape we live in.

Hamper Raffle – village groups are being invited to put together their own themed hampers, reflecting their organisations, for a competition draw.

ON SATURDAY 30th:
Scarecrow competition with the theme of ‘Royalty’.
2 – 5pm: Parade of village shields to Comrades Hall to launch the Oak Apple Fair where there will be stalls, sideshows and entertainment on Bernards’ Place and the hall car park.
From 2pm: Jokerman:
Bar, Hog roast/BBQ at the The White Lion.
Evening: Live music in The White Lion Community Pub with Simon Lane

 

ON SUNDAY 31st:

11am Community Service in the Church where the village and Dr Fuller – who preached from the pulpit and baptised his son in the font – will be celebrated.
From 10.30am: Classic Car Display


There will be a display of Classic Cars in and around Comrades Hall car park.
Tea and coffee available from the hall in the morning, The White Lion open at lunchtime for food.

2-4pm – Strawberry Tea in Comrades Hall by The 3 Churches.

Pub refreshments at the White Lion.
The parade of shields will be led by our own Broadwindsor Gallery Quire (we hope in 17th century costume but almost certainly singing and playing a song from 1660).
If you are part of a new village organisation and would like a shield, please let them know asap and they will try to sort one out for you. We’re doing an audit of shields that week, so will have a better idea then about what is missing. We hope these village shields will also be on display at the community service in the church on Sunday 1st June.
The original shields were created by Dave and Val and the lettering was done by Johanna.
Your help is vital! If you can’t make it but are happy to help, please email theoakapplegroup@gmail.com and follow the new Facebook page HERE.

Indeed, an invitation was sent to His Majesty King Charles III last month to which he graciously replied, being unable to attend, “[he] was very pleased to be asked. [He] wishes us well and hopes it will be ‘both successful and enjoyable for all involved‘.

 

It’s promising to be a great weekend! 🙂

Updates can be found and followed on the Facebook page – Click HERE.

#Broadwindsor #Burstock #Blackdown #Drimpton #Hursey #Kittwhistle #Seaborough #Village #Community #WestDorset #OakAppleDay #Volunteer #ThankYou #LiveMusic #Jawes #Jokerman #FamilyFun #BroadwindsorCC #ClassicCarsDisplay #BeKind #BeSafe #StaySafe

The Broad Palate – Apr ’25

Two seasonal recipes – one nature-led, one celebration-led. Happy Easter! 

Wild Garlic Pesto

There is such an abundance of wild garlic in the hedgerows around here at this time of year. Use it in stir-fries, salads, risottos – or make this bright green pesto and add to pasta, dressings, bolognese sauces, mayonnaise – it’s brilliant!

You will need a food processor or blender, and an ice cube tray or two. (The pretty white flowers are also edible and are great for decorating salads).

  • 125g wild garlic leaves, washed;
  • 250ml good olive oil;
  • 60g parmesan, grated;
  • 65g pine nuts (or walnuts or hazelnuts);
  • 1 tsp (or to taste) sea salt;
  • 1 tsp sugar;
  • a good squeeze of lemon juice.

Method:

Gently pat the leaves dry and whizz in the processor for around 20 seconds. Scrape down the sides and briefly whizz again.
Add in half the olive oil and the remaining ingredients, and whizz until well blended.
Scrape down again and add the remaining oil until you have a fairly sloppy consistency. If too stiff, add a dash of cooled, boiled water and mix again.
Taste and adjust seasoning, if needed. Spoon into the ice cube trays.
Once frozen, they can be transferred to freezer food bags. Alternatively, place in a sterilised jar, then cover with a layer of olive oil and shut tightly.
This will keep in the fridge for around a month.

Hot Cross Bun & Butter Pudding – serves 6

A handy Easter dessert. Versatile too – add blueberries, nuggets of marzipan, chopped chocolate, chopped walnuts, a little liqueur of choice etc.! Serve with cream or ice cream.  

  • 6 hot cross buns;
  • 3 eggs;
  • 75g caster sugar;
  • 250ml milk (not skimmed);
  • 150ml double cream;
  • 75g softened butter;
  • zest of 1 orange;
  • 1 tsp vanilla extract;
  • 75g dried apricots, roughly chopped;
  • 4 tablespoons marmalade or apricot jam

Method:

Lightly butter a shallow-ish ovenproof dish approx. 20cm x 13cm. Sprinkle with a little of the caster sugar for extra crunch.
Whisk together the eggs, vanilla, orange zest and sugar in a large bowl.
Combine the milk and cream in a pan and heat until warm but not hot. Gradually add this to the egg mixture, whisking to combine, and set aside.
Split the buns horizontally and spread the bottom halves with butter on both sides, and with the jam or marmalade just on the upper side.
At this point either leave them as they are or cut diagonally (to better cover the bottom of the dish) and arrange in the dish.
Pour half of the milk mixture evenly over the slices. Scatter the chopped apricots as evenly as possible.
Butter the top halves (again halve these or leave whole) and arrange over the top.
Gently pour over the remaining milk mixture and place the dish in the fridge for around an hour for the buns to absorb some of the liquid.
Preheat oven to 170°C/Fan 150°C/Gas 3. Dot the tops of the buns with butter and bake in the bottom half of the oven for 30-40 minutes until nicely browned and fragrant. Allow to cool for at least 15 minutes before serving.

Bon Appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #April #HotCrossBuns  #TheBroadPalate #Recipe #Easter#Food #HomeCooking #YumYum #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

Broadwindsor Film Club – Friday, 21st March

At 7.30pm at the Comrades Hall Friday, 21st March, Broadwindsor’s Community Film Club will be showing…

Wicked (PG)

(Running time: 2 hours & 45 minutes)

DIRECTOR: JON M. CHU
CAST: CYNTHIA ERIVO, ARIANA GRANDE, JEFF GOLDBLUM

Elphaba, a misunderstood young woman because of her green skin, and Galinda, a popular girl, become friends at Shiz University in the Land of Oz. After an encounter with the Wonderful Wizard of Oz, their friendship reaches a crossroads.
Watch the trailer HERE.

  • 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
  • Cash Only Bar – Drinks & Refreshments

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #March #JonMChu #FilmClub #CynthiaErivo #ArianaGrande #Wicked #N
ightAtTheMovies #OffToTheFlicks #TheComradesHall #BeKind #BeSafe #StaySafe

Thanks To The Knapp Inn…

Well done to The Knapp Inn in Beaminster for raising funds for Dorset Air Ambulance, an essential service for those of us living in rural and coastal areas.

As well as collection boxes around the bar, funds are regularly donated through the pub’s weekly ‘Meat Draw‘ on Friday evenings.
Customers can purchase a £1 ticket anytime throughout the week. Tickets are drawn at 6pm on the Friday and meat prizes distributed forthwith.
The £280 shown was over a six week period 🙂


This Freehouse offering a selection of Real Ales, shows both Sky & BT Sports & is open 7 days a week, 12 noon – 11pm.

The Knapp Inn is also supporting Broadwindsor’s Oak Apple Celebrations by hosting a BBQ, fun events and live music at Broadwindsor’s Cricket Pavilion on Friday, 30th May.  More details to follow…

#Broadwindsor #Burstock #Blackdown #Drimpton #Hursey #Kittwhistle #Seaborough #Village #Community #WestDorset #Dorset #Beaminster #KnappInn #BTSports #SkySports #OakAppleDay #BroadwindsorCC #BeKind #BeSafe #StaySafe

The Broad Palate – Mar ’25

A lunch-type duo this month. Happy St. David’s and St. Patrick’s Days (both Welsh by birth, so I’ll celebrate twice – any excuse).

Carrot and Coriander Soup – serves 4-6

A quick and easy lunch. This teams up well with the soda bread. (If coriander is a no-no for you, instead use 1 level teaspoon dried thyme, added at the same time as the ground coriander).

  • 1 large knob of butter;
  • 1 medium onion, chopped;
  • 500g carrots (weight after peeling);
  • 1 large potato, peeled and cubed;
  • 2 heaped teaspoons ground coriander;
  • 1100ml chicken or vegetable stock; 1 small pack coriander*, leaves and stalks chopped separately;
  • 2 teaspoons sugar;
  • juice of half a lemon;
  • Salt and white pepper to season.

Method:

In a large saucepan, melt the butter and add the onion.
Add a pinch of salt and cook gently until softened (10-15 minutes).
Add the ground coriander and the potato – stir well and gently cook for a further 5 minutes.
In with the carrots and stock, then bring to the boil, lower the heat and simmer until the vegetables are soft.
Take off the heat and add the sugar and lemon juice.
Blitz with a stick blender or process until smooth, then add the coriander and blitz again briefly until the soup is flecked with coriander.
Season to taste with the salt and white pepper.

*Factoid – one of those ‘love-or-hate’ flavours – turns out that it’s not just a matter of preference… apparently, genetic variants in our taste receptor genes play a major role in how we perceive the taste of coriander!

Feta and Beetroot Soda Bread

Delicious with soup, but also a revelation when toasted, buttered and drizzled with honey for breakfast. If you don’t have buttermilk, use the same quantity of milk with a squeeze of lemon juice and let it sit for 10 minutes before using.

  • 2 medium raw beetroot (+/- 250g), peeled and coarsely grated;
  • 365ml buttermilk 500g plain white flour, plus extra for dusting;
  • 1 heaped teaspoon bicarbonate of soda;
  • 1 teaspoon salt;
  • 200g feta, crumbled;
  • 2 sprigs rosemary, leaves only;
  • 1 handful mixed seeds (optional)

Method:

Heat the oven to 200°C/180°C fan/gas 6.
Peel and grate the beetroot (rubber gloves advisable!) then squeeze out as much liquid as possible.
Combine the flour, bicarb and salt in a large bowl. Add the buttermilk and start to bring the ingredients together using a wooden spoon.
When it has almost come together as a dough, tip it out onto a board, then gradually and gently incorporate the beetroot, feta and rosemary. No need to knead!
Shape the dough into a round loaf and flatten slightly, then lightly mark into quarters with a sharp knife. Sprinkle with the seeds, if using.
Transfer the loaf onto a floured baking sheet. Bake for 30 minutes or until golden and cooked through.

Bon Appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #March #CarrotCorianderSoup  #TheBroadPalate #Recipe #FetaBeetrootSalad #Food #HomeCooking #YumYum #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

Broadwindsor Film Club – Friday, 21st February

At 7.30pm at the Comrades Hall Friday, 21st February, Broadwindsor’s Community Film Club will be showing…

The Outrun (15)

(Running time: 1 hour, 58 mins.)

DIRECTOR: Josh Margolin DIRECTOR: Nora Fingscheidt
CAST: Saoirse Ronan, Paapa Essiedu, Saskia Reeves & Stephen Dillane

After a decade in London, 29-year-old Rona returns home to Scotland’s otherworldly Orkney Islands. Sober yet isolated, she struggles to shake off the shadows of a troubled childhood and the turbulence of her recent city life.
However, as Orkney’s wild landscapes and welcoming community begin to fill her inner world, Rona gradually confronts her past, embarking on a path of healing and rediscovering hope for the future.
Based on Amy Liptrot’s best-selling memoir, The Outrun is a raw and powerful drama that explores addiction, recovery, and mental health, revealing how nature and human connection can restore life and rekindle hope.
Watch the trailer at www.youtube.com/watch?v=YgzzDQ3OpOk

  • 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
  • Cash Only Bar – Drinks & Refreshments

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #February #JoshMargolin #FilmClub #NoraFingscheidt #TheOutrun #N
ightAtTheMovies #OffToTheFlicks #TheComradesHall #BeKind #BeSafe #StaySafe