Tag: #Seaborough

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!

Behind Enemy Lines – Friday, 7th November

Starting at the slightly later time of 8pm to accommodate the Cricket Club’s Firework display, the Comrades Hall will be showing Louise Jordan’s incredible story of the women who operated as spies in occupied France during the World War 2 – Behind Enemy Lines.

After the fall of France in 1940, SOE (Special Operations Executive) was established by Winston Churchill to ‘set Europe ablaze’. Transgressing gender expectations, these extraordinary women were trained in sabotage, subversion and silent killing. Thirty-nine women were infiltrated into Nazi occupied France and together their courage, daring, ingenuity and sacrifice helped defeat Nazi terror. Behind Enemy Lines will bring their stories to life through original songs, live music, storytelling, soundscape, acting and choreography 🙂

Whilst the SOE operated across the globe Louise realised that the project had to be more focused and so Louise selected the 41 female agents of ‘F Section’ who worked in France.

Described in the Sunday Express as “Haunting and unforgettable“, this production is recommended for ages 14+ (references to violence against women).

Louise Jordan

The thread that underpins all of Louise’s work is her desire to challenge existing narratives around gender and power.
Her research included a very moving visit to the former concentration camp and memorial at Natzweiler-Struthof in Alsace, France where four of the agents were gruesomely executed. Louise also received generous support from several academics.

This Friday, 8pm at the Comrades Hall.

Book now online at artsreach.co.uk or telephone 07740 949904/email catcymraes58@gmail.com
Please note both tickets at the door and bar are cash only – thank you.

#Broadwindsor #Burstock #Blackdown #Drimpton #Hursey #Kittwhistle #Seaborough #Village #Community #WestDorset #DorsetLife #Rural #Dorset #TheComradesHall #2025 #Artsreach #LouiseJordan #BeKind #BeSafe #StaySafe

Hunted Down!

Our local dairy farmer & councillor, Andrew Frampton together with his friend, Robin Goodfellow, almost managed to evade capture for 21 days and win a share of a £100,000 jackpot! The final episode aired last night (Monday 3rd) and has had many of us holding our breath as situations intensified.

Andrew, who was repeatedly shown in the opening credits saying “Should have done Bake Off!” together with his frend, Robin evaded Chief, Ray Howard and his team while mocking them at the same time, leading the Chief to comment they had “all the charm of a prostate exam!”

Andrew & Robin on the Thames.

Robin Goodfellow was hunted down in the penultimate episode which ended with Chief Ray saying “Without Robin, Andrew is no Batman“.

Unfortunately, Andrew was caught at a service station near Bromley en route to his home where he had to go to collect his extraction details. Chief Ray said to Andrew “You’ve given us a very good run. Hats off to you.  Full respect.”  He also commented that the programmes’ psychologist had taken early retirement! 😀

Well done to both Andrew & Robin! See you in Bake Off?

Click HERE to watch/stream the ‘Hunted’ series on Channel 4.


#Broadwindsor #Burstock #Blackdown #Hursey #Kittwhistle #Seaborough #Drimpton #Dorset #TVStar #BroadwindsorCC #LocalCelebrity #GameShow #C4 #Hunted #Fun #DoNotGetCaught #WellDone #BeSafe #StaySafe

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

Andrew Frampton & Robin Goodfellow To Be Hunted!

Starts Sunday, 12th October at 9pm Channel 4…

Local Dairy Farmer, Andrew Frampton* together with Bridport agricultural electrician, Robin Goodfellow are on our TV sets this month in the latest series of Hunted, C4’s flagship adventure show.

Andrew and Robin pair up as a pair of “Fugutives” in the hit Channel 4 show now, in its 8th series. There objective is simple: Stay on the run for 21 days avoiding detection from an elite team of detectives, cyber experts,special forces and ex police ground hunters who have the unlimited powers of the state such as CCTV, ANPR and drones to try and locate them as well as 6 other Fugutive pairs.

They leave Stanstead airport at the launch then have to survive by the kindness of strangers for lifts,food and money while they must survive for 3 weeks until they have to reach an extraction point and a share in the £100,000 prize money with any Fugutives who make it successfully .
The hunters have a squad of 7 pairs of ground hunters patrolling the country and two drone units and helicopter, while a team of 20 detectives in London look into their networks, phones and devices looking for clues as to who the Fugutives may use for help .

There are a series of undisclosed challenges the Fugutives have to complete each week and day to stop them just bunkering down in a cellar for three weeks and so it’s becomes a more level playing field for the hunters to discover clues as to the Fugutives whereabouts. A team of 2 camera men follow each Fugutive pair recording all their movements and actions and report them to an independent referee based in Channel 4’s Hunter HQ.
Every camera the trip, message they send and journey they take are all logged and if the Hunters work out there are in a certain area through their investigations then they would then be given the footage or information about the Fugutives movements but only if they have done the work.

The programme lasts for 8 episodes and airs every Sunday and Monday night at 9pm from October 12th on Channel 4.

We wish them both the best of luck! 🙂

* Always trying to finance a new plough, Andrew is no stranger to TV competitions… Click HERE.


#Broadwindsor #Burstock #Blackdown #Hursey #Kittwhistle #Seaborough #Drimpton #Dorset #TVStar #BroadwindsorCC #LocalCelebrity #GameShow #C4 #Hunted #Fun #DoNotGetCaught #BeSafe #StaySafe