Tag: community

The Broad Palate – Dec ’25

Two hearty cold-weather recipes to round off 2025. Wishing you a merry, peaceful and healthy Christmas! A xx


Tartiflette – serves 4

A simple, slightly decadent treat. Serve with crusty bread, plus a green salad if desired.

  • 1kg waxy potatoes;
  • 3 bay leaves;
  • 1 large onion, sliced into half moons;
  • 1tbsp olive oil;
  • 250g smoked bacon or lardons;
  • 1 large clove garlic, crushed;
  • 75ml white wine;
  • 100g Emmental or Gruyère cheese, grated;
  • 1 x 250g round of Camembert;
  • 1 x 300ml tub crème frâiche or double cream;
  • salt and pepper

Method:

Preheat your oven to 200°C/180°C Fan/Gas 6.
Cook the potatoes in boiling, well-salted water along with the bay leaves until just cooked. Set aside to cool a little, then slice into thick rounds.
Heat the olive oil in a large frying pan then add the onion and cook until softened but not browned (around 10 minutes).
Add the bacon and continue to cook over a medium heat until the bacon is starting to turn golden.
Drain off some of the fat (to taste), add the wine and allow to bubble for a minute, then the garlic.
Take off the heat. Add the potatoes and gently fold through the bacon/onion mixture, then add most of the grated cheese and the crème frâiche or double cream.
Add salt and pepper to taste.
Butter a medium ovenproof dish and pour in the mixture.
Level the surface and cover with the remainder of the grated cheese.
Slice the Camembert into 5-6 thick slices and arrange over the top.
Bake for 40 minutes or until the tartiflette is golden, bubbling and has started to catch a little on top.
Allow to cool for a few minutes before serving.

Christmas Crumble – serves 5-6

Great for dispatching any leftover mincemeat and marzipan – even good enough as a substitute for Christmas pudding, I reckon. Serve with custard, ice cream, cream or all three 🥳.

  • 250g mincemeat;
  • 3 apples and 3 pears;
  • 125g marzipan;
  • a good squeeze of lemon juice;
  • 70g caster sugar;
  • juice and rind of 1 orange;
  • 40g dried cranberries;
  • 1 teaspoon mixed spice.

For the crumble topping:-

  • 240g plain flour;
  • 60g butter;
  • 50g caster sugar;
  • 50g flaked almonds

Method:

Preheat oven to 180°C/160°C Fan/Gas 4.
Peel, core and roughly chop the fruit and place in a bowl of water with the lemon juice.
Chop or tear the marzipan into grape-sized nuggets.
In another bowl, place the mincemeat, 70g caster sugar, juice and rind of orange, cranberries, marzipan and mixed spice, and mix well.
Drain the fruit well and add to the mincemeat mixture.
Stir well to combine and place into your favourite ovenproof crumble dish.
For the crumble, rub the butter into the flour until you have a breadcrumb consistency, mix in the 50g caster sugar and flaked almonds. Scatter this mixture over the fruit mixture and bake for 45 minutes until golden brown.

Bon appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #Christmas #Festive #Tartiflette #Christmas #Crumble #TheBroadPalate #Recipe #December #Food #HomeCooking #YumYum #FeedMe #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe #BeKind

Broadwindsor Film Club – Friday, 21st Nov.

This Friday, at The Comrades Hall, the Community Film Club will be showing:

The Penguin Lessons

Director: PETER CATTANEO
Starring: STEVE COOGAN & JONATHAN PRYCE

(Running time: 1 hour 50 mins.)

Starring Oscar nominee Steve Coogan, this poignant comedy drama from director Peter Cattaneo follows an Englishman’s personal and political awakening after he adopts a penguin during a cataclysmic period in Argentine history.

Inspired by the true story of a disillusioned Englishman who went to work in a school in Argentina in 1976. Expecting an easy ride, Tom discovers a divided nation and a class of unteachable students. However, after he rescues a penguin from an oil-slicked beach, his life is turned upside-down.

Watch the trailer HERE.

  • Doors open at 7pm for 7.30pm.
  • Film Club members – Free entry
  • Guests – £4 (cash please)
  • Not essential but to help estimate numbers, please book your ticket(s) in advance by contacting: Alex Cook, Admin and membership secretary,
    broadwindsorfilmclub@gmail.com
  • Cash Only Bar – Drinks & Refreshments

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #November #FilmClub #SteveCoogan #ThePenguinLessons  #NightAtTheMovies #OffToTheFlicks #TheComradesHall #BeKind #BeSafe #StaySafe

Lest We Forget…

There appeared to be a little confusion this year over Remembrance services in Broadwindsor.  At the service held earlier today (11.11.2025), Chairman of the Group Parish Council, Rick Dyke apologised and stated communications between the Church and the Council would be better next year.

Many attended Sunday’s service, led by Rev. Jo Neary at the Church and many then walked up to the war memorial at Cross Keys.  Rev. Neary did not accompany them, there was no representation from the parish council but one resident was there, bearing the Merchant Standard flag.  Local resident Peter Davies (pictured)  dipped the flag and all present observed a two minute silence.  Peter then spoke, “We shall remember them“. The attending public thanked Peter.  The White Lion opened half an hour earlier on Sunday.

This morning’s service was led graciously by Rick Dyke with no flag bearers or church representation present and no input from our primary school either. Although only half the number that were present on Sunday, Rick read out the name of the fallen, music was played via a mobile ‘phone and the 2 minute silence accurately observed.
Rick thanked those present and reiterated his apology for any confusion caused.
“What matters is that they HAVE been remembered!” said one attendee.

One doesn’t have to have served or be in service with any of our country’s forces to become a member of the Royal British Legion:


The Royal British Legion is open to membership from 13 years of age.
For 13-18 year old individuals – membership is FREE.
Over 18 years – membership is only £22/year.

Please contact their local Recruitment Officer, Chris Gardner at chrisgardner04@hotmail.co.uk for more information.

 

#Broadwindsor #Burstock #Blackdown #Drimpton #Hursey #Kittwhistle #Seaborough #Village #Community #WestDorset #DorsetLife #Rural #Dorset #RBL #LestWeForget  #Remembrance #WeShallRememberThem #BeKind #BeSafe #StaySafe

Don’t Feed The Birds In Fullers!

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

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