Behind Enemy Lines – Friday, 7th November

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.

This Friday, 8pm at the Comrades Hall.

Book now online at artsreach.co.uk or telephone 07740 949904/email catcymraes58@gmail.com
Please note both tickets at the door and bar are cash only – thank you.

#Broadwindsor #Burstock #Blackdown #Drimpton #Hursey #Kittwhistle #Seaborough #Village #Community #WestDorset #DorsetLife #Rural #Dorset #TheComradesHall #2025 #Artsreach #LouiseJordan #BeKind #BeSafe #StaySafe

Hunted Down!

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 HERE to watch/stream the ‘Hunted’ series on Channel 4.


#Broadwindsor #Burstock #Blackdown #Hursey #Kittwhistle #Seaborough #Drimpton #Dorset #TVStar #BroadwindsorCC #LocalCelebrity #GameShow #C4 #Hunted #Fun #DoNotGetCaught #WellDone #BeSafe #StaySafe

Beaminster Community Larder Starts Today

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 6pm for 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.

#Broadwindsor #Burstock #Blackdown #Hursey #Kittwhistle #Seaborough #Drimpton #Dorset #DT8 #Village #Community #FareShare #ThankYou #Volunteers #Beaminster #Larder #Support #Food #ReduceFoodWaste #BeKind #BeSafe #StaySafe

The Broad Palate – Nov ’25

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.

Bon appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #Biscotti #Christmas #Festive #CaramelisedFennelLinguine #Orange #PineNuts #TheBroadPalate #Recipe #November #Food #HomeCooking #YumYum #FeedMe #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe #BeKind

FareShare Relaunch – Monday, 3rd November

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.

For more information – please visit www.fareshare.org.uk 🙂

#Broadwindsor #Burstock #Blackdown #Hursey #Kittwhistle #Seaborough #Drimpton #Dorset #Village #Community #FareShare #ThankYou #Volunteers #Beaminster #Larder #Support #Food #ReduceFoodWaste #BeKind #BeSafe #StaySafe

Andrew Frampton & Robin Goodfellow To Be Hunted!

Starts Sunday, 12th October at 9pm Channel 4…

Local Dairy Farmer, Andrew Frampton* together with Bridport agricultural electrician, Robin Goodfellow are on our TV sets this month in the latest series of Hunted, C4’s flagship adventure show.

Andrew and Robin pair up as a pair of “Fugutives” in the hit Channel 4 show now, in its 8th series. There objective is simple: Stay on the run for 21 days avoiding detection from an elite team of detectives, cyber experts,special forces and ex police ground hunters who have the unlimited powers of the state such as CCTV, ANPR and drones to try and locate them as well as 6 other Fugutive pairs.

They leave Stanstead airport at the launch then have to survive by the kindness of strangers for lifts,food and money while they must survive for 3 weeks until they have to reach an extraction point and a share in the £100,000 prize money with any Fugutives who make it successfully .
The hunters have a squad of 7 pairs of ground hunters patrolling the country and two drone units and helicopter, while a team of 20 detectives in London look into their networks, phones and devices looking for clues as to who the Fugutives may use for help .

There are a series of undisclosed challenges the Fugutives have to complete each week and day to stop them just bunkering down in a cellar for three weeks and so it’s becomes a more level playing field for the hunters to discover clues as to the Fugutives whereabouts. A team of 2 camera men follow each Fugutive pair recording all their movements and actions and report them to an independent referee based in Channel 4’s Hunter HQ.
Every camera the trip, message they send and journey they take are all logged and if the Hunters work out there are in a certain area through their investigations then they would then be given the footage or information about the Fugutives movements but only if they have done the work.

The programme lasts for 8 episodes and airs every Sunday and Monday night at 9pm from October 12th on Channel 4.

We wish them both the best of luck! 🙂

* Always trying to finance a new plough, Andrew is no stranger to TV competitions… Click HERE.


#Broadwindsor #Burstock #Blackdown #Hursey #Kittwhistle #Seaborough #Drimpton #Dorset #TVStar #BroadwindsorCC #LocalCelebrity #GameShow #C4 #Hunted #Fun #DoNotGetCaught #BeSafe #StaySafe

The Broad Palate – Oct ’25

Italian Tomato Tart

One for the late-season tomatoes – this can be served on its own as a starter, or with salad/soup as a light lunch. 

  • 1 sheet puff pastry (all-butter version preferably);
  • 4-5 large, ripe tomatoes, sliced horizontally to give 6-8 slices each;
  • 75g Parmesan cheese, finely-grated;
  • 1 teaspoon dried oregano;
  • 1 tablespoon green pesto;
  • 1 tablespoon olive oil;
  • salt and black pepper;
  • 10-12 basil leaves, to decorate;
  • a handful of pine nuts, toasted in a dry pan (optional).

Method:

Take pastry out of the fridge and let it come to room temperature for 30 minutes.
Preheat oven to 200C/180C Fan/Gas 6. Line an oven tray with baking paper.
Unroll the sheet of pastry onto the baking paper, and score a one-inch border around the edge.
Mix the parmesan with the dried oregano, then sprinkle over the pastry, avoiding the border.
Arrange the sliced tomatoes over the cheese, as decoratively as you like.
Season with salt and black pepper to taste.
Mix the olive oil with the pesto, and drizzle as evenly as possible over the tomatoes.
Bake in the oven for approximately 25-30 minutes, or until the pastry border is puffed and golden, and the tomatoes are nicely roasted.
Remove from the oven and allow to cool for 5 minutes.
Then sprinkle over the pine nuts, if using, and finish off with the basil leaves.
Serve warm or at room temperature.

Maple Roasted Pears

Pears of all varieties are at their best now; look out for the especially juicy Comice pear. Serve this easy dessert warm with ice cream (a maple- or ginger-flavoured one would be really nice). A shot of Amaretto on the side goes down well!

  • 4 large, ripe pears;
  • 2 teaspoons vanilla extract;
  • 125ml maple syrup;
  • ½ teaspoon ground cinnamon;
  • 8 nuggets of marzipan, each about the size of a large grape (optional);
  • 75g toasted flaked almonds;
  • Greaseproof paper; baking tray or shallow, ovenproof dish;butter for greasing pan.

Method:

Heat oven to 190C/170C Fan/Gas 5.
Line a baking tray or shallow dish with paper and grease with a little butter.
Halve and core the pears, then place cut side up on the tray.
Place a nugget of marzipan in each hollow, if using.
Mix together the syrup, extract and cinnamon and drizzle over the pears.
Bake for 25 minutes or until the pears have softened.
Sprinkle with the toasted flaked almonds. Serve warm.

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #October #Italian #TomatoTart #MapleRoastedPears #TheBroadPalate #Recipe #Autumn #Food #HomeCooking #YumYum #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe #BeKind

LOCAL PLAN CONSULTATION – Sunday, 14th Sept. 2-4pm

Following Dorset Council’s consultation event at Bridport Town Hall earlier this week, a follow-up discussion for our Grouped Parish will be held this Sunday at The Comrades Hall from 2pm – 4pm.

This is a chance for us to come together, look at the draft Local Plan in more detail, and talk through what it could mean for our community. Parish Councillors will be on hand to chat to and listen to your comments.

Why is the Local Plan important?
The Government requires every council to prepare a Local Plan. The Local Plan will guide how Dorset develops over the next 17 years, setting out where new homes, jobs, services and infrastructure should go, and how our countryside and environment will be protected. Once adopted, it will be the key document used to decide planning applications—shaping the future of our towns, villages and rural areas.

Examples of how the Plan may affect our community:
Although the Plan covers more than housing, it does include major housing targets across Dorset, with a proposal for 89 new homes on the edge of Broadwindsor. The Plan also identifies some areas of the Grouped Parish as suitable for small wind turbines and medium and small scale solar. Disappointingly, no new employment sites are being proposed locally.

Get Involved:
Dorset Council wants our input and has launched a consultation which runs until 13th October 2025. You can view the consultation information in different ways.

PLEASE DO JOIN IN, GET INVOLVED.
IT’S IMPORTANT THAT OUR VIEWS ARE HEARD.

#Broadwindsor #Burstock #Blackdown #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #Village #Community #LocalPlan #2025 #GroupParishCouncil #DorsetCouncil #BeKind  #StaySafe

The Broad Palate – Sept ’25

September already – where summer meets autumn. It looks like this year will bring bumper crops – here are two apple recipes I hope you’ll enjoy.

Pork, Apple and Cider Casserole – serves 4

  • Olive oil;
  • 6 pork shoulder steaks, trimmed of fat and cut into large chunks;
  • 2 cloves of garlic, crushed;
  • 2 medium onions, halved and sliced;
  • 2 tbsp brown sugar;
  • 4 medium carrots, peeled and roughly chopped;
  • 3 sticks of celery, de-strung and roughly chopped;
  • 4 small eating apples, unpeeled, cored and cut into wedges;
  • 250ml chicken or vegetable stock;
  • 500ml dry cider;
  • 30g butter;
  • 75ml double cream;
  • 2 tbsp Dijon mustard;
  • 2 tbsp chopped parsley;
  • 1 tbsp chopped sage (or 1 tsp dried);
  • salt and pepper.

Method:

Season the meat with salt and pepper. Heat oven to 180C/160C Fan/Gas 4.
Heat a slug of oil in a large, ovenproof casserole dish or ovenproof frying pan with lid and brown the pork pieces in batches. Remove from the pan and reserve.
Add the onions to the casserole/pan and cook for 15 minutes until soft and browned, then add 1 tbsp of the sugar and cook for another 5 minutes until slightly caramelised.
Add the garlic, carrots and celery, and cook for a further 5 minutes.
Return the pork to the casserole/pan, along with the cider and stock. Cover and cook in the oven for 90 minutes – 2 hours or until the port is tender.
When it’s ready, fry the apple wedges in the butter and remaining 1 tbsp sugar until golden and caramelised.
Add to the casserole, along with the cream, mustard and sage, then stir gently to combine.
Return to the oven for 30 minutes.
Garnish with the parsley before serving with perhaps mash or sauté potatoes and greens.

Invisible Apple Cake (serves 6-8)

Based on the French favourite, Gâteau Invisible aux Pommes, it takes its name from the way in which the thin slices of apple appear to disappear into the batter. Some add a thin layer of crumble topping before baking, which adds texture. – I think the ‘less is more’ option is better, so no crumble on this one!

  • 175g plain flour, sifted;
  • 1 heaped tsp baking powder (7g);
  • 30g butter, melted, plus extra to grease pan;
  • 3 medium eggs;
  • 70g caster sugar;
  • 70g light brown sugar;
  • 120ml milk;
  • 1 tsp vanilla extract;
  • 1.25 kilos eating apples, peeled, cored and thinly sliced.
  • You will need a 900g loaf tin.

Method:

Heat oven to 200C/180C Fan/Gas 6.5.
Grease and line the loaf tin, leaving an overhang of paper to aid removal from tin.
In a small bowl, combine the flour and baking powder and set aside.
In another bowl, whisk the melted butter until smooth then whisk in the milk.
In a large mixing bowl, whisk together eggs and sugars with an electric whisk, until the whisk leaves thick ribbons of batter when lifted.
Gently fold in the flour, then the milk-butter mixture and mix until you have a smooth batter.
Carefully fold the apples into the batter, making sure all the apples are coated.
Spoon half the batter into the tin and gently press down to make sure there are no gaps, then add the remaining mixture.
Tamp down lightly again, then knock the base of the tin on your work surface to remove as many air pockets as possible.
Sprinkle the top with a little more sugar, then bake for 50-60 minutes or until the top is a deep golden brown and a skewer pushed into the centre comes out clean.
Leave to cool for at least 15 minutes before removing from the tin, then cool completely before serving.
Use a knife dipped in hot water when slicing, for an even surface. Nice with cream or ice-cream.

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #September #AppleCake #Pork #Apple #Cider #Casserole  #TheBroadPalate #Recipe #Summer #Food #HomeCooking #YumYum #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe #BeKind

The Broad Palate – August ’25

Shakshuka – serves 4 (or 2 hungry people)

Seasonal ingredient – peppers.  A great go-to dish for breakfast, brunch, lunch or dinner. Use any colour pepper, but no more than one green for this recipe. You’ll need an ovenproof frying pan. Serve the shakshuka with flatbreads, tortilla wraps or good toast.

  • 3 tbsp olive oil;
  • 3 peppers, sliced;
  • 1 medium onion, sliced into half moons;
  • 2 tsp dried oregano;
  • 1 tsp sweet smoked paprka;
  • 2 cloves garlic, crushed;
  • ½ teaspoon dried chilli flakes (or to taste);
  • 400g tin chopped tomatoes; 2 tbsp tomato purée;
  • 1 tsp sugar;
  • 160g bag baby spinach, washed;
  • 4 eggs;
  • chopped coriander to garnish (optional).

Method:

Preheat oven to 180C/160C Fan/Gas 4.
Heat half the oil in a large frying pan on a medium heat, add the spinach and quickly cook until wilted. Remove from pan and squeeze out some of the moisture.
Add the rest of the oil to the pan, and sauté the onion for 5 minutes until slightly softened.
Add the garlic, chilli, dried oregano and the peppers. Stir well to combine, and cook for another 10 minutes, stirring from time to time.
Add in the purée, the tomatoes, the sugar and the spinach, and simmer for 10 minutes until reduced and thickened (although add a splash of water if you see it starting to stick!).
Season with salt and pepper to taste.
Make four dents in the sauce with the back of a tablespoon and carefully crack an egg into each (I usually play safe and crack each egg into a cup first).
Bake in the oven for around 10 minutes or until the eggs are to your liking.
Garnish with the coriander, if using.

Blackberry Ripple Ice Cream (no churn) 

Seasonal ingredients – blackberries.  Blackberry season is soon upon us – hopefully a bumper crop this year. This easy recipe comes out super-smooth and creamy – delicious in a cone (even better as a 99 with a Flake). You will need a loaf pan (roughly 4” x 8”) or freezeable plastic container with lid, and a piece of greaseproof paper.

  • 500g blackberries, fresh or frozen;
  • 85g caster sugar;
  • 600ml pot double cream;
  • 1 can condensed milk (usual size around 380g);
  • 1.5 teaspoons vanilla extract

Method:

First, make the blackberry coulis.
In a medium pan, gently heat up the blackberries and sugar with 60ml water.
Stir until the sugar has dissolved (scrape down any stray sugar crystals up the sides of the pan).
Increase the heat to medium high and let the mixture bubble uncovered for 10 minutes, stirring occasionally, until the blackberries are soft and the mixture thickened.
Transfer to a bowl or jug and leave to cool.
Blend roughly ⅔ until smooth and combine with the unblended ⅓.
Whisk the cream, condensed milk and vanilla extract until you have solid but soft peaks.
Pour half the mixture into your container then top with half the blackberry coulis.
Pour over the rest of the cream then the remaining coulis on top of that.
Gently swirl a knife through the mixture to create a ripple effect.
Cover with greaseproof paper and foil (or lid) and freeze for 6-8 hours.

Bon Appetit!

Ann’s previous recipes:

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