Beginning this evening, Saturday, 21st, The White Lion are introducing an ‘Early Bird’ menu for diners between 5.30pm & 7pm, Wednesday through ‘til Saturday. This is before and during the pub’s Happy Hour, 6-7pm.
The main menu will run alongside and continue after the Early Bird menu.
On Sundays, there is the one menu offering a selection of delicious roasts…
Booking is always advised to avoid disappointment.
The funeral of Joyce Williamson shall take place at St Andrew’s Church, Burstock DT8 3LJ* this Monday, 23rd September at 12 noon.
After a period of illness, Joyce died at home on Saturday, 7th September, less than 2 weeks before her 98th birthday.
Joyce leaves behind her daughter, Kathy, son, David, her Grandchildren: Tom, Edward and Joseph and her Great grandchildren: Harlow, Archie, James, Ava and Felix – Her sister Susan and nieces. Our thoughts and prayers are with them all at this very sad time.
There will be a gathering to celebrate Joyce‘s life at Drimpton Village Hall afterwards.
Due to the new decision by Dorset Council to include tetrapaks and foil, the recycling bins by The Comrades Hall will be removed at the end of September. There will be a notice in the area to inform people of the change.
This is marvellous news for Sara Dyke and her team who have been maintaing the bins for some considerable time! Our thanks to them all for their hard work and commitment 🙂
Please make sure items are completely empty, flatten them, and pop the lids back on (if possible) before placing in your recycling bin.
For more information or to leave a comment – please visit Dorset Council HERE.
Note: You still cannot put in Blister packs as the plastic/foil combination means they can’t currently be separated by their facilities. Any branch of Superdrug will accept them for recycling.
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.
At 7.30pm at the Comrades Hall Friday, 20th September, Broadwindsor’s Community Film Club will be showing…
The Colour Room(PG)
Directed by Claire McCarthy Starring Phoebe Dynevor, Matthew Goode, Kerry Fox, David Morrissey & Bill Paterson.
In the grey industrial British midlands of the 1920s, creative young factory worker Clarice Cliff (played by Bridgerton star Phoebe Dynevor) makes the bold move to take a lower paying job at a prestigious pottery factory owned by Colley Shorter (Matthew Goode). Driven by imagination and ambition, she fights her way through the deep prejudice of an industry caught in devastating economic hardship as she defies expectation and circumstance to become the designer of her own unprecedented ‘Bizarre’ range, ensuring the factory’s survival and becoming a trailblazer of Art Deco.
Doors open at 7pm for 7.30pm.
Film Club members – Free entry
Guests – £4 (cash please)
Please be advised there will be NO REFRESHMENTS at this film as Emma is working alone. Please feel free to bring your own, however do remember this is not the norm, as the bar revenue does pay for the films and support the village hall.
To help estimate numbers, please book your ticket(s) in advance by contacting: Emma Myers – broadwindsorem@gmail.com or Margaret Wing – 01308 867252
** The Film Club do need your active help! Click HERE. **
Rick Dyke, Chairman of the Broadwindsor Community Pub, The White Lion spoke to Lucy Ambache on Radio Solent earlier this evening on the topic of the ban on smoking in pub gardens and other outdoor venues which is being considered because of the “huge burden” smoking puts on the NHS and the taxpayer, Sir Keir Starmer confirmed.
To listen to Rick’s interview & comments, please play the (almost) 9 minute mp3 below 🙂
Support your local community pub! Telephone: 01308 867070 to reserve your table 🙂 or Email: info@whitelionbroadwindsor.co.uk.
Follow on Facebookfor news & updates.
Many have enjoyed the Perseid Meteor shower, over the past week, which is still active. Monday, 19th August sees the ONLY Blue Full Moon of the year at 19.36hrs.
Blue Moons occur about every 2½ years – hence the phrase “once in a Blue Moon!“. The Moon does not appear blue in colour.
This month’s Moon is the Sturgeon Moon, so called after the sturgeon fish, which were abundant in the Great Lakes and other major bodies of water during this time of year. The sturgeon fish is also said to be a messenger between the physical and spiritual realms and represents intuition, insight, and spiritual awareness.
It is also referred to as:
Full Green Corn Moon, signalling that the corn was nearly ready for harvest.
The bells at St. John the Baptist church in Broadwindsor will be heard this afternoon (Tuesday, 6th) at 15.45 hrs. when a band from Milverton will ring a Quarter Peal.
A second group from the University of Cambridge Guild of Ringers will be ringing on Monday, 19th August from 10.30am – 11.30am.
(No prizes for guessing who makes these in our house) Get the brollies out – it’s barbecue season! The flavour of these beauties is elevated by the caramelised onions – well worth the extra effort.
I’d recommend making a big batch of these onions – freeze for using later on top of burgers, hot dogs, as a pizza topping or with cheese on toast. The burgers freeze well, individually wrapped in cling film. (When defrosting, unwrapping before they’re thawed makes life easier.)
1kg beef mince or 50/50 beef and pork mince (around 15% fat),
2 large onions, quartered and thinly sliced,
1 tbsp dried oregano,
1 tbsp dark brown sugar,
Good splash of balsamic vinegar,
2 tbsps olive oil,
salt and black pepper
Method:
Heat the olive oil in a frying pan and add the onions, along with a good pinch of salt to draw out the moisture and help prevent burning. Lid on, cook gently for at least 15 minutes, stirring occasionally.
When softened, add the sugar and balsamic and continue to cook until well reduced, browned and completely soft. Add a splash of water if they start to stick.
Allow to cool, then combine with the mince and season well with salt and black pepper before dividing into eight and shaping into burgers. (We use a burger press, but not essential.)
Cover and chill in the fridge before cooking, separated by squares of greaseproof paper, or freeze for later (see above).
Summer Fruits Cake (serves 6-8)
This is a little like the French Moelleux – basically a soft sponge used as a vehicle for any seasonal fruit glut, and is very adaptable. I like to use nectarines, but you could use peaches, apricots, cherries (stoned), or plums if you prefer something less sweet. You will need an 8-9 inch tin, preferably springform, greased and the bottom lined with greaseproof.
3 or 4 nectarines (stoned and sliced into segments),
70g plain flour,
110g ground almonds,
1.5 tsp baking powder,
0.5 tsp salt (omit if using salted butter),
200g caster sugar,
140g soft butter,
2 large eggs or 3 medium (room temperature),
1 tbsp plain yogurt (gives a nice, soft crumb),
1 tsp vanilla or almond extract,
2 tbsps Demerara or granulated sugar.
Method:
Preheat oven to 180C/160C fan/Gas 4.
Place all ingredients except the fruit and Demerara sugar in a large bowl and mix until just combined (don’t overdo it!).
Pour into prepared tin and smooth top.
Arrange the fruit over the top, ensuring that the slices are away from the edge of the tin, and sprinkle the Demerara sugar on top.
Bake in centre of oven for around 45 minutes (check after 35) or until a skewer inserted in the centre comes out clean.
Serve warm or at room temperature.
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Joyce Williamson 19.09.1926 – 07.09.2024 
