Tag: #Hursey

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

 

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

Broadwindsor Film Club – Friday, 21st March

At 7.30pm at the Comrades Hall Friday, 21st March, Broadwindsor’s Community Film Club will be showing…

Wicked (PG)

(Running time: 2 hours & 45 minutes)

DIRECTOR: JON M. CHU
CAST: CYNTHIA ERIVO, ARIANA GRANDE, JEFF GOLDBLUM

Elphaba, a misunderstood young woman because of her green skin, and Galinda, a popular girl, become friends at Shiz University in the Land of Oz. After an encounter with the Wonderful Wizard of Oz, their friendship reaches a crossroads.
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 #March #JonMChu #FilmClub #CynthiaErivo #ArianaGrande #Wicked #NightAtTheMovies #OffToTheFlicks #TheComradesHall #BeKind #BeSafe #StaySafe

Thanks To The Knapp Inn…

Well done to The Knapp Inn in Beaminster for raising funds for Dorset Air Ambulance, an essential service for those of us living in rural and coastal areas.

As well as collection boxes around the bar, funds are regularly donated through the pub’s weekly ‘Meat Draw‘ on Friday evenings.
Customers can purchase a £1 ticket anytime throughout the week. Tickets are drawn at 6pm on the Friday and meat prizes distributed forthwith.
The £280 shown was over a six week period 🙂


This Freehouse offering a selection of Real Ales, shows both Sky & BT Sports & is open 7 days a week, 12 noon – 11pm.

The Knapp Inn is also supporting Broadwindsor’s Oak Apple Celebrations by hosting a BBQ, fun events and live music at Broadwindsor’s Cricket Pavilion on Friday, 30th May.  More details to follow…

#Broadwindsor #Burstock #Blackdown #Drimpton #Hursey #Kittwhistle #Seaborough #Village #Community #WestDorset #Dorset #Beaminster #KnappInn #BTSports #SkySports #OakAppleDay #BroadwindsorCC #BeKind #BeSafe #StaySafe