From 7th May, our Parish Council will have six vacancies, two in the Broadwindsor ward, three in Drimpton and one in Blackdown.
Those stepping down include both the Chairman and the Vice Chair:
Fraser Hughes – Broadwindsor
Stefan Nikilov – Broadwindsor
Tim Bassett – Drimpton
Steve Chubb – Drimpton
Jacqui Sewell – Drimpton (Vice Chair)
Rowland Hibbard – Blackdown (Chairman)
For the Group Parish Council to operate at its best, these vacancies need filling with people who can represent their communities….
Village resident Garry Miller has put himself forward for the Broadwindsor Ward.
Being a Councillor can be extremely rewarding, you have the opportunity to make a huge difference to the quality of life for people in your local area.
If you have an interest in applying, the deadline to submit your CV has passed. For more information, please contact the Parish Clerk at hello@broadwindsorgroup.gov.uk.
After so many enjoyed the music from the bells rung by a visiting team yesterday, villagers can look forward to a band of bellringers attempting a full peal on the bells of St. John the Baptisit church on Wednesday, 8th May beginning at 10am. These ringers from Devon, Somerset and Dorset come together as a band once or twice a month to attempt a peal in different churches in the South West.
A good question to ask is why? Bob Crighton explains…
To begin with, there is the physical challenge of ringing a bell for around 3 hours non-stop (the tenor bell (ie heaviest) at St John’s weighs almost 15 cwt), and then the mental challenge of concentrating for that length of time. To be a true peal on 6 bells there has to be 5,040 different combinations in the order the bells ring, and we shall be attempting 17 different methods – mathematical patterns – in the course of the peal.
A lot to think about – especially for the conductor who also has to remember the composition necessary to achieve the 5,040 different changes and put anyone right who goes wrong. Fortunately, we have one of the most experienced conductors in the country who has rung well over 5000 peals and conducted over 3000 of them.
As well as the personal challenge for the ringers, peals are rung to mark special occasions: local, national and international, and we are often asked to dedicate a successful peal to a recently deceased member of the local community, opening of the refurbished village hall etc., and of course many peals were rung last year for the Coronation of King Charles and Queen Camilla.
Intrigued? Well come and talk to us afterwards at around 1pm. We hope that you will appreciate the music of your bells and that we won’t disturb the peace too much!’
Social media had many comments including some who expressed interest in forming a new team of a campanologists in Broadwindsor!
“It’s a great skill to learn, good exercise and really makes you feel physically in touch with the past.” commented Margery Hookings who has offered to get some information together to possibly get a team together 🙂 Anyone interested – please email Margery at margery.hookings@gmail.com
Three tapas dishes this month, in the hope of some Mediterranean weather!
Garlic Prawns (Gambas al Ajillo) – serves 4
200 grams raw prawns (or more)
1 eggcup olive oil
2-3 cloves garlic, very thinly sliced
Half teaspoon chilli flakes
Juice of half a lemon.
3 tablespoons chopped flatleaf parsley
Salt and sugar to taste.
Large pinch of saffron (optional), soaked in a little hot water
Method:
Gently poach the garlic in the oil for 5 minutes until softened but not browned. Add chilli flakes. Add prawns and gently fry until cooked and released their juices . Remove prawns from the oil mixture and cover.
To the pan add lemon juice plus saffron with its water (if using). Increase the heat and whisk to emulsify. Allow sauce to reduce and add parsley. Check for seasoning and add salt and sugar to taste. Add prawns back to the pan and heat through. Allow to rest and serve at room temperature. Serve with crusty bread for dipping.
Tortilla española – serves 6-8
The traditional tortilla has only five ingredients. You can add cooked chorizo, peppers, prawns, slices of ham in the middle, etc.. I have seen Spanish cooks quite successfully use leftover chips/fries and even crisps instead of sliced potatoes! Tips for best flavour – 1) season the potato, onion and egg separately, and 2) cook the onion until caramelised. Leftovers are great for breakfast, or in a crusty baguette with mayo and roasted, sliced red peppers (from a jar). Amounts are for a frying pan 8 or 9 ins.
1 medium onion, chopped.
8 large eggs
Salt
Olive oil (approx.150ml)
2 large (waxy, not floury) potatoes, peeled, halved, thinly sliced, rinsed and dried
Method:
Gently fry onion in 2 tbsp olive oil until soft and caramelised. Tip into a bowl, season with salt and wipe pan. Over a medium heat, warm another 4 tbsp oil and add potatoes, turning to coat in the oil. Cover and cook gently until cooked but holding their shape. Season, then tip into the bowl of onions and gently fold to mix. Clean pan and add 3-4 tbsp oil to warm. In a large bowl, beat eggs and season. Add potato/onion mixture to the egg (and anything else you fancy). Tip into pan, ensuring that the mixture is evenly spread. Scrape bottom of pan, like when making scrambled eggs, then cover and leave for around 3 minutes on a medium heat. Tease the edges away from the sides and with a spatula ensure that the tortilla isn’t sticking. After 10 minutes, remove from heat and let sit for a couple more minutes. Place a plate upside down over the pan and using a tea towel, turn over the pan and plate, so the tortilla is cooked side up on the plate. Wipe out pan, swirl round a little oil and slide in tortilla to cook on underside for approx. 5 minutes. Serve warm or cold.
Chorizo in red wine (Chorizo con Vino Tinto) – serves 4
1-2 tablespoons olive oil
1 small onion or 3 shallots, finely chopped.
1 horseshoe chorizo, skinned and sliced into roughly 5mm coins
1 scant teaspoon dried thyme or 1 tablespoon fresh
Gently fry the onion/shallots in the oil until softened but not browned. Add the thyme and cook for a further 2 minutes. Remove onto a plate. Add chorizo pieces to pan (no more oil needed) and gently fry until they release their oils and are slightly browned and cooked through. Add the smoked paprika and cook for a further minute. Add the onion back to the pan, along with the wine. Bring to a simmer – add more wine if you think you need more liquid and simmer again. Season with salt and sugar to taste. Sprinkle with chopped parsley. Best served slightly warm.
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