The Broad Palate – July ’24

Salad Days –  a trio of salads, ideal for barbecues – no lettuce required 😁.

Watermelon, Feta and Mint Salad – serves 3 to 4
N.B. This also makes a great summer breakfast!

  • ½ a large watermelon, chilled
  • 200g block feta cheese
  • 1 mugful of mint leaves, washed and coarsely chopped
  • Black pepper and olive oil (extra virgin preferably)


You don’t need exact quantities, though – go by eye.
Chop melon flesh into generous bite sized chunks, spread out onto a large platter.
Sprinkle the crumbled feta over, then the mint.
Season with black pepper and a drizzle of olive oil, and serve ASAP.

3 ‘O’ Salad – serves 4 

  • 1 small red onion, peeled
  • 4-5 large oranges
  • ½-¾  jar pitted black olives


This is best made a couple of hours before serving, and left to marinate.
Halve and thinly slice the red onion into fine half-moons. Remove the skin and pith from the oranges using a sharp knife, and cut into segments (flesh only), reserving any juice.
Place the onion, orange segments and olives into a shallow serving bowl along with any remaining juice.
Finally, just before serving, sprinkle with a little sea salt and a drizzle of olive oil if desired.

Mexican Corn Salad (Esquites) – serves 4

  • 1 bag frozen sweetcorn, defrosted
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream or plain yogurt
  • Juice and zest of one lime
  • 1 clove garlic, crushed
  • 4-5 spring onions, finely sliced
  • 1 red pepper, finely chopped
  • 100g feta, crumbled (add more if desired)
  • 1 small bunch coriander, chopped, leaves only
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon caster sugar or to taste
  • Pinch chilli flakes, to taste


For the dressing, combine the mayo,  yogurt or sour cream, garlic, lime zest and juice.
In a hot frying pan, dry fry the sweetcorn, watching it like a hawk until it’s nicely charred but not too blackened. Transfer to a large bowl.
Add all the other ingredients and mix well.
Garnish with lime wedges and extra coriander if desired. Serve at room temperature.

Many thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

The Bishops' Kitchen


To revisit the Bishops’ Kitchen recipes provided by Richard Childs
Please click HERE🙂

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #July #Community #TheBishopsKitchen #TheBroadPalate #WestDorset #Salad #Food #HomeCooking #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

Richard’s Chip Van At The White Lion On Tuesdays

Following the awful news of Richard‘s traffic accident in L&F’s Catering van last weekend, Chairman of the White Lion Community pub, Rick Dyke and chef, Clive Dammert met to discuss how the community could help…

Happy to say Clive is opening his kitchen for Richard and his team to operate from on Tuesday evenings, serving from 6pm until their van is back on the road 🙂

Pre-orders would be preferred – 07942 467 656

To reserve a table at the White Lion – please telephone 01308 867070.

Wishing Richard and Charlotte the best wishes for their challenging future.


#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #Summer
#TheWhiteLion #HelpOut #L&FCatering  #SupportLocalBusiness #CommunityPub #Enjoy #BeSafe #StaySafe

The Broad Palate – June ’24

This month, The Broad Palate offers you:

Roasted Vegetable Ratatouille – serves approximately 6

Very versatile made in a big batch and frozen in portions. I like to add some braised celery as it adds a lot of flavour, similar to fennel but at a fraction of the price. Also try…

  • Adding a can of  butter beans, serve on toast with a fried egg on top.
  • Blend to make a smooth pasta/lasagne sauce (packed with hidden veg!)
  • Lay cod steaks (+ orange or lemon zest?) on top of  4-5 ladlefuls of ratatouille in a frying pan. Cover with a lid and heat through gently so that the fish steams on top of the ratatouille. Garnish with chopped parsley & sliced olives.


  • 4-5 sticks celery, de-strung and cut into 2-inch lengths (optional)
  • Knob of butter
  • 2 aubergines/2 courgettes/2 medium onions, peeled/5 large tomatoes/2-3 peppers (all cut into approximately 1.5 inch  chunks, roughly equal in size)
  • 4 cloves garlic, finely chopped
  • Large pinch of chilli flakes (or to taste – for flavour, not heat)
  • 1 tablespoon dried oregano
  • 2 cartons passata (or 2 tins tomatoes blended until smooth)
  • 1 vegetable stock cube dissolved in ½ cup hot water
  • 1-2 tablespoons Worcestershire sauce (to taste)
  • Olive oil and salt/pepper plus sugar to season


Preheat oven to 200C/180C Fan/Gas 6.
Put the the celery (if using ) on to braise in a lidded pan on the hob with a little water and knob of butter until softened.
Meanwhile, mix the other vegetables in a large bowl. Add olive oil, salt and pepper to coat everything well and roast on oven trays for approximately 25 minutes or until softened and slightly charred.
Add 2 tablespoons olive oil to a large, deep frying pan or hob-friendly casserole and gently heat, then add the garlic and chilli and cook for 2 minutes, followed by all the other ingredients. Let the mixture bubble gently for about 25 minutes*, stirring occasionally to ensure it doesn’t stick, then season well with more salt, pepper and sugar to taste. (*Alternatively put everything in a slow cooker on low for 3 hours!).

Jean’s Tea Loaf (makes 1 loaf)

Great with a cup of tea – you can leave the butter out completely if you prefer, but I add a little in as I prefer the texture. You can always slather salted butter on a slice before eating!  N.B. You’ll need to soak the fruit and sugar in the tea overnight. This is adapted from my cousin Jean’s recipe (from Llanbedrog, North Wales 😊) – Ann.

  • 400g mixed dried fruit
  • 300ml strongly brewed tea of your choice (use 2-3 teabags)
  • 100g dark muscovado sugar
  • 250g self-raising flour
  • 50g cold butter, diced (optional)
  • 1 heaped teaspoon mixed spice
  • 1 large egg, beaten
  • Zest of 1 orange or of 2 satsumas


The night before, put the dried fruit, sugar and tea in a large bowl, mix well and cover.

The next day, preheat oven to 180C/160C Fan/Gas 4.  Grease and line a 2lb. loaf tin.
Rub the butter (if using) into the flour. To the fruit/sugar/tea mixture (i.e. do not discard any of the liquid), add the flour /butter mix (or just the flour), plus spices, zest and egg and mix well.
Transfer to tin and bake on lower shelf of oven for 1 hour or until a skewer inserted into the centre comes out clean.
Cool before removing from tin. Keeps well in an airtight tin for a week, and freezes well (double-wrapped in foil).

Many thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

The Bishops' Kitchen

To revisit the Bishops’ Kitchen recipes provided by Richard Childs
Please click HERE🙂

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #May #Community #TheBishopsKitchen #TheBroadPalate #WestDorset #Baking #Food #HomeCooking #EatCake #YumYum #TeaLoaf #Ratatouille #BeTempted #CookWithKids #Enjoy #June #BeSafe #StaySafe

The White Lion – Village Survey, Spring 2024

At the time of publishing, most villagers will have received their questionnaire & accompanying letter through their letter boxes.  Please note any comments made on social media will be noted but only the questionnaires hand delivered and collected will be taken into account.
It reads:

Last month, The White Lion, Broadwindsor marked its second birthday since re-opening as a community-run pub. The managers, the committee and the volunteers work very hard to provide a comfortable and inviting venue for all the residents of Broadwindsor and beyond. But of course, there is always room for improvement.

The pub is run by the community, for the community, and so the aim of this survey is to find out what you like or don’t like about the pub, and what the team can do to make it even more attractive to more people.

The team would be very grateful if you could take a few minutes to complete this survey to let them know your thoughts and opinions. Even if you don’t visit the pub very often, your views are really important. The survey is anonymous and there is no requirement to give any personal details.

The management team hope to analyse the responses to this survey and use the information to help formulate a plan for future improvements to the pub. If you would like to be informed of these conclusions, please email

How the pub is run

The White Lion premises are owned by Palmers Brewery who supply all the drinks and associated products to the pub. The day-to-day running of the pub is managed by Kerry and Clive who are employed by the management committee. This committee currently consists of eight elected volunteers, each of which are allocated a specific role, who take care of the behind-the-scenes business matters. There is also a dedicated team of volunteers and kitchen porters who help out behind the bar, in the kitchens and with table service, and are also responsible for general maintenance and decoration of the pub. The pub is run as a not-for-profit organisation. Any and all profit made is used to maintain and improve the pub and the services it provides. More details can be found on the website:

The Survey

Most questions are in the form of a statement to which you can agree or disagree on a scale of 1 – 5. Other questions ask for specific answers which can be ticked or circled. Mark all those that apply. No questions are compulsory.

You can view the full 7 page survey HERE.

Questions cover all aspects of the pub: food; drink selection; service; decor; entertainment; accessibility and you do have the opportunity to make your comments and suggestions 🙂

It is our community pub and proudly belongs to our community – please complete your copy and have it collected because your opinion counts! Thank you.

Would you like to get involved?

There are a number of ways you can contribute to the running of the pub…

Become a Volunteer.

There is a dedicated team of trained volunteers who help out behind the bar and with table service. Also, there is always work to do in upkeep and maintenance of the pub, inside and out. If you think you have something to offer as part of this team, please email for more details. Appropriate training will be given.

Become a Donor

In 2021-22, a hugely successful fundraiser collected a significant amount of money to refurbish the pub and finance the reopening. Many people from the village and further afield gave generously towards that fundraiser. A proportion of that money is still in hand, but from time to time, repairs and improvements are needed to the fabric of the pub and investment is required for new or replacement hardware, especially for the kitchens, which can incur substantial costs. The committee endeavours to raise as much as possible through grants, but some of these require match-funding. If you generously donated in 2021-22, then thank you again. If you didn’t make a donation then, or would like to donate again, then please email for more information.

Become a Pub Member

Many of those who donated also took the option to become a ‘pub member’. This membership entitles the person to attend and vote at the Annual Members Meeting (AMM) where committee members are elected and important decisions concerning the running of the pub are voted on by the membership. There are currently over 200 names on the members list. For more information on becoming a pub member, please email

Thank you!

For and on behalf of the team at The White Lion Broadwindsor and Broadwindsor Community Pub Ltd.

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #Spring
#TheWhiteLion #Survey #PalmersBrewery #WestDorset #SupportLocalBusiness #CommunityPub #Enjoy #BeSafe #StaySafe

The Broad Palate – May ’24

Three tapas dishes this month, in the hope of some Mediterranean weather!

Garlic Prawns (Gambas al Ajillo) – serves 4

  • 200 grams raw prawns (or more)
  • 1 eggcup olive oil
  • 2-3 cloves garlic, very thinly sliced
  • Half teaspoon chilli flakes
  • Juice of half a lemon.
  • 3 tablespoons chopped flatleaf parsley
  • Salt and sugar to taste.
  • Large pinch of saffron (optional), soaked in a little hot water


Gently poach the garlic in the oil for 5 minutes until softened but not browned. Add chilli flakes.
Add prawns and gently fry until cooked and released their juices .
Remove prawns from the oil mixture and cover.

To the pan add lemon juice plus saffron with its water (if using). Increase the heat and whisk to emulsify.
Allow sauce to reduce and add parsley.
Check for seasoning and add salt and sugar to taste.
Add prawns back to the pan and heat through.
Allow to rest and serve at room temperature. Serve with crusty bread for dipping.

Tortilla española –  serves 6-8

The traditional tortilla has only five ingredients. You can add cooked chorizo, peppers, prawns, slices of ham in the middle, etc.. I have seen Spanish cooks quite successfully use leftover chips/fries and even crisps instead of sliced potatoes!  Tips for best flavour – 1) season the potato, onion and egg separately, and 2) cook the onion until caramelised. Leftovers are great for breakfast, or in a crusty baguette with mayo and roasted, sliced red peppers (from a jar). Amounts are for a frying pan 8 or 9 ins.

  • 1 medium onion, chopped.
  • 8 large eggs
  • Salt
  • Olive oil (approx.150ml)
  • 2 large (waxy, not floury) potatoes, peeled, halved, thinly sliced, rinsed and dried


Gently fry onion in 2 tbsp olive oil until soft and caramelised. Tip into a bowl, season with salt and wipe pan.
Over a medium heat, warm another 4 tbsp oil and add potatoes, turning to coat in the oil.
Cover and cook gently until cooked but holding their shape. Season, then tip into the bowl of onions and gently fold to mix.
Clean pan and add 3-4 tbsp oil to warm.
In a large bowl, beat eggs and season. Add potato/onion mixture to the egg (and anything else you fancy).
Tip into pan, ensuring that the mixture is evenly spread. Scrape bottom of pan, like when making scrambled eggs, then cover and leave for around 3 minutes on a medium heat.
Tease the edges away from the sides and with a spatula ensure that the tortilla isn’t sticking.
After 10 minutes, remove from heat and let sit for a couple more minutes. Place a plate upside down over the pan and using a tea towel,  turn over the pan and plate, so the tortilla is cooked side up on the plate.
Wipe out pan, swirl round a little oil and slide in tortilla to cook on underside for approx. 5 minutes. Serve warm or cold.

Chorizo in red wine (Chorizo con Vino Tinto) – serves 4

  • 1-2 tablespoons olive oil
  • 1 small onion or 3 shallots, finely chopped.
  • 1 horseshoe chorizo, skinned and sliced into roughly 5mm coins
  • 1 scant teaspoon dried thyme or 1 tablespoon fresh
  • 2 level teaspoons sweet smoked paprika (pimentón dulce)
  • 250ml red wine (you may need a splash more)
  • Salt and sugar to season
  • Chopped parsley to garnish


Gently fry the onion/shallots in the oil until softened but not browned.
Add the thyme and cook for a further 2 minutes. Remove onto a plate.
Add chorizo pieces to pan (no more oil needed) and gently fry until they release their oils and are slightly browned and cooked through.
Add the smoked paprika and cook for a further minute. Add the onion back to the pan, along with the wine.
Bring to a simmer – add more wine if you think you need more liquid and simmer again.
Season with salt and sugar to taste.
Sprinkle with chopped parsley. Best served slightly warm.

Many thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

The Bishops' Kitchen

To revisit the Bishops’ Kitchen recipes provided by Richard Childs
Please click HERE 🙂

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #May #Community #TheBishopsKitchen #BroadwindsorPalate #WestDorset #Baking #Food #HomeCooking #EatCake #YumYum #Tortilla #Chorizo #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

Clive’s Ribs On The Braai Are Back!

Starting this Friday, on alternate Friday evenings, Clive Dammert at The White Lion will be tending his Braai and serving up some delicious ribs!

  • 350g £12.50
  • Half rack (+-500g) £17.45
  • Full rack (+-1kg) £31.00

Booking is essential to avoid any disappointment – Fridays, 3rd, 17th and 31st May.

Telephone: 01308 867070 or email:


#Broadwindsor #Burstock #Blackdown #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #AONB #Village #Community #TheWhiteLion #Braai #TrySomeRibs #Eat #Food #Share #Enjoy #BeKind #BeSafe #StaySafe

Clive’s Rib Night At The White Lion

Clive Dammert has already impressed locals and visitors alike with his delicious meals from the kitchen at The White Lion but this Friday brings something special! Clive will be cooking racks of ribs on his newly installed Braai.

  • One rack with chips is £15.95 (+- half kg).
  • 2 racks with chips is £27.95 (+-1kg).

Also available are their cocktails… including a ‘Rhubarb Fizz‘ – Gin, Prosecco & Rhubard Juice.

Call 01308 867070 or email to avoid any disappointment.



No Curry Van This Saturday

As their second van is still in repair, Dariusz and the Tikka Trak curry van will not be in the village this weekend.

Their next visit will be on Friday, 5th May and they hope to continue fortnightly from then.

Please contact Dariusz with any queries or of course, to pre-order – 07843 199781

Apologies for any inconvenience.


Phil & Lauren Rosenburg – Friday 28th April, 7.30pm

Parishioners will be familiar with village residents Phil & Lauren Rosenburg performing a selection of lovely songs at last years BFG Jubilee celebrations. We are fortunate to look forward to an evening’s acoustic performance from them both with their guest Andy Smith performing classic Rock & Pop songs from the 1960’s to the present day.

Doors open (and the bar*) at 6.45pm on Friday, 28th April at The Comrades Hall. The performance begins at 7.30pm.

  • £5 Tickets at the Door
  • £4 in advance from 07814 973830

*Beer, wine & soft drinks will be available.

Photo credit: Annie Collins Photography 🙂


Snowman Drive – Saturday, 11th February, 6pm

Blackdown Village Hall are hosting a Snowman Drive – just like a beetle drive except you’re drawing a snowman like the one shown! Great family fun.

Get there for 6pm ready for a 6.30pm kick off 🙂

Tickets, which includes a delicious pudding :

  • £6 Adult
  • £4 Child
  • £18 Family

Tickets & further information from:

Philip: 01460 30661/30517 or 07980 864169
Evelyn: 01460 30964 or 07531 080100

All Welcome!