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

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