Category: Latest News

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

Final Day Of FareShare, Drimpton

Today marked the final day of the Fareshare Food Larder at Drimpton 🙁

Parish Councillor, Yvonne White, who has led the project since its’ launch in June 2023 released this statement earlier today…

“A massive thank you to the brilliant volunteers who’ve supported this project and helped it grow over the last 2 years to provide affordable food to people across the Broadwindsor Group Parish.

Your time and effort have meant so much.

It hasn’t just been about the food, it’s the friendly face, new friends, support through tough times and access to other services.

I’m sure many will miss our Friday mornings, me included.

Thank you to Drimpton Village Hall Committee for the use of the Hall facilities to support the larder.

Last, but not least to the Fareshare volunteer drivers who brought us the food with a smile on their faces after the long drive from the warehouse 🙂

Beaminster Food Larder will be relaunching in September and continue to provide affordable food to people in the area.

Kind regards

Yvonne.”

Broadwindsor.Org will publish when details are released as to how to re-register for the relaunch of FareShare in September.

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

Enjoy your summer!

Photo credit: Nathalie Roberts

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

Final FareShare Dates at Drimpton & Beaminster

The last local FareShare Days are:

  • Final Beaminster Larder: Thursday 24th July (changed from 17th July)
  • Final Broadwindsor Larder: Friday 25th July

They hope to open in September, but there has been a delay and they will confirm the official start date as soon as possible. Drimpton Food Larder will no longer operate 🙁

FareShare are proposing a six month trial in a new format and are working towards merging both larders and reopening at Beaminster Pavilion, with collection planned for Mondays between 4–6pm.

Membership is open to:

  • Residents of Beaminster and surrounding local areas, including Broadwindsor & Drimpton
  • People who work in Beaminster and live within reasonable proximity

Please note: Numbers will be limited, and priority will be given to residents of Beaminster.

Details about how to re-register to become a member and information on revised membership fees will be shared as soon as it is known.

What Is the Community Larder?

The larder is a top-up shop, here to support your weekly grocery needs, not replace them. It’s part of a wider effort to promote affordable food access, reduce waste, and foster local connection.

Need Support?

If you’re experiencing severe food insecurity, please contact: Beaminster Food Bank – 07434 654652 or beaminsterfoodbank@gmail.com

The Beaminster Community Fridge is also open daily at the back of Beaminster Public Hall and is available to everyone.

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

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

 

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