Month: September 2024

Margery Hookings Launches Born & Bred, Broadwindsor In October

A new community project aimed at capturing the memories of local people takes place in Broadwindsor from October 2024 to March 2024.

It is being led by Margery Hookings for Windrose Rural Media Trust, a registered charity whose purpose is to use the media to undertake educational, archival and creative work in rural communities. For many years, it has concentrated on Dorset, Somerset and Wiltshire.

There are several strands to this latest project, which is called Born & Bred and is a follow up to Windrose’s The Place I Love project (2021-2022), which was funded by Dorset Council, Dorset AONB and Broadwindsor Group Parish Council.

That project compiled the village’s field names and included two events incorporating local folk songs, an art exhibition by local artists inspired by the landscape, poetry workshops at the village primary school and a short film.  (Film by James Harrison can be viewed HERE).

It culminated in the unveiling of an illustrative village map (above) created by a local artist, Megan Edwards.  It is now displayed in Broadwindsor Square. [Prints of this map should be available for sale in October to pre-order, more details to follow.]

Born & Bred, which will take place over six months, comprises:

  • The compilation of oral histories of people aged 55 or over who were born and/or bred in the village
  • The creation of a book about their memories
  • An artwork inspired by the witty sayings of Dr Thomas Fuller, a vicar of Broadwindsor in the 17th century
  • A short film
  • An exhibition and final event

Since the pandemic, new families have moved into Broadwindsor and there is renewed interest in the village’s history. The project aims to give local people a voice by collecting their memories of how the village use to be, and also bring to light the extraordinary sayings of Thomas Fuller, a prolific author and one of the first English writers able to live by his pen. His many sayings are very much relevant today, including ‘we never know the value of water until the well is dry’ and ‘charity begins at home – but it should not end there’.

The material gathered from interviews will be made available on Broadwindsor.Org, the parish council and Windrose websites, with links to local press and social media. The project has received partial funding from Dorset Council’s culture and community fund and is seeking funding from Broadwindsor Group Parish Council at their meeting tomorrow night (Mon. 9th)

If there is anyone who is aged 55 or older and was born and bred in the village or nearby and who would like to be involved, please contact Margery Hookings on 07807 705457 or by email at margery.hookings@gmail.com


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The Broad Palate – Sept. ’24

These two recipes are both firm family favourites, and go well together or served separately.  The tacos are more of an assembly job than a recipe, (apart from the salsa), and make a great light lunch. Increase quantities shown, according to hunger levels. (Tinned peaches are a decent substitute for mango in this recipe). Make the goujons from scratch if you prefer; I usually use the ready-made ones for less faff. Cholula hot sauce is so good – fruity and not too fiery. – Ann

Fish Tacos with Mango Salsa (serves 4 – 2 tacos each)

  • 16 fish goujons or 16 frozen fish fingers,
  • 8 small soft tortillas or taco shells (e.g. Old El Paso),
  • 1 tub onion and chive dip (or sour cream),
  • 1 small iceberg lettuce, shredded.

For the salsa –

  • 4 tomatoes,
  • 1 red onion,
  • 1 large, ripe mango or 2 medium (or tinned peaches,
  • 1 green pepper,
  • 1 small bunch coriander,
  • 1 lime (juice only),
  • 1 red chilli, seeded and finely sliced (optional).
  • Cholula.

Method:

De-seed, core and finely dice the tomatoes and green pepper. Finely dice red onion. Dice mango into slightly larger chunks. Roughly chop coriander leaves.
Combine veg, mango, coriander and sliced chilli if using, and add around 2 tbsp of lime juice. Set aside.
Cook the fish, bake or fry, as per your usual method and keep warm.
If using soft tacos, warm through in oven or microwave and cover with a clean tea towel. Season the salsa with a little salt to taste.
To assemble, first place shredded lettuce, then salsa and fish in a taco then top with dip or sour cream and chilli, if using.
Add Cholula (optional) plus some guacamole, if desired.

Guacamole (serves 4)

This is just my take on guacamole, so please tweak it to make it right for you. Great as a dip with tortilla chips or crisps, also for breakfast, heaped on toast with a fried egg on top. If you have any left over, store in a jar or mug, covered with a layer of cold water (gently poured over) to keep it from oxidising. – Ann

  • 2 large ripe avocados, pitted and flesh scooped out into a bowl,
  • juice of ½ a lime or to taste,
  • 2 spring onions, finely chopped,
  • 1 tomato, seeded and finely diced,
  • half a small pack coriander, leaves and stalks finely chopped,
  • 1 small clove of garlic, ground to a paste,
  • half a teaspoon of salt,
  • 1 teaspoon of sugar,
  • a drizzle of olive oil.

Method:

Mash the avocado in a bowl and mix in the lime juice.
Add all other ingredients and taste to check seasoning.
Add a splash of Cholula or other hot sauce if you like a little warmth.

Our thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #September #Community #TheBroadPalate #Guacamole  #FishTacos #Food #HomeCooking #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe