Herald - Issue 414

OPEN SUNDAYS & BANK HOLIDAYS • RINGWOOD ROAD, TOTTON • PLAZA PARADE, ROMSEY • THE PRECINCT, CHANDLERS FORD ALL DAY COD & CHIPS £1 OFF On presentation of this advertisement MONDAY, TUESDAY, WEDNESDAY, THURSDAY ONLY Not valid with any other offer. Valid until 17th November 2021 28th October 2021 • The HERALD • Page 35 v THE HERALD - PART OF YOUR COMMUNITY v FOOD FOR THOUGHT The Blackfield Baker Ltd Traditional Quality Bakery Bread, Cakes, Savouries and Take-away Birthday Cakes Tel: 023 8089 8688 • 139 Hampton Lane, Blackfield ‘The Blackfield Baker’ Makes & Bakes the best Bread & Cakes YES IT’S BACK! BEAULIEU VILLAGE HALL’S FARMERS & PRODUCERS MARKET SATURDAY 13TH NOVEMBER 10AM TO 2PM We have lots of plants, cakes, soft berries, pickles, local honey, meat, cheese and eggs and much more, also the CET centre selling their produce COME ALONG AND STOCK UP FOR THE WEEKEND Future Dates: 18th December, 8th January and 12th February Many red and processed meats are high in saturated fat. Too much saturated fat in the diet can raise the amount of LDL cholesterol in the blood. The NHS recommends a daily meat intake of no more than 70g. Reducing your intake of red and processed meats will not only bene t your health, but it is also good for the environment. We have some tips to help you reduce your red and processed meat consumption. What are red, white and processed meats? Red meat includes beef, lamb and pork and it tends to be higher in saturated fat. White meat, such as chicken and turkey are lower in total fat and saturated fat. Processed meat includes smoked, cured and preserved meats, such as bacon, salami, sausages and ham. Take a break from red and processed meat every week Don’t feel pressured to cut out all meat from your diet. If you tend to eat red and/or processed meat most days, why not challenge yourself to one meat-free day every week? Try searching online or in cookbooks for meat-free recipes. You can also get some inspiration by visiting: www.meatfreemondays. com Switch to white meat or fish If you cook with a lot of red and processed meat, or if steak is your usual option when eating out, try switching to chicken, turkey or sh instead. is will help to reduce your saturated fat intake. Aim to eat two portions of sh every week, one of which should be an oily sh. Oily sh, such as salmon, sardines, and mackerel, contain omega-3 fatty acids which help to keep your heart healthy. Try some vegetarian alternatives Meat substitutes, such as vegetarian sausages, mince and burgers are lower in saturated fat than equivalent meat products. Keep an eye on food labels as some meat substitutes are high in calories and salt. If you’re not a fan of ‘fake meat’ you could try products made with beans, pulses, and nuts as these are all good sources of protein. e Brockenhurst Wine Club meets monthly in Brockenhurst Village Hall, usually on the fourth Wednesday of each month at 7.30pm. Open to all, members explore a wide range of wines that people may not have come across, in a range of budgets and to learn something about how and where they are made, as well as getting to know other like-minded people. e club next meets on Wednesday 24th November . For more details about upcoming events and ‘Tasting Notes’ visit: www.brockenhurstwineclub.co.uk or to attend a session telephone John Harris on: 07714 261251 or email: jharris.lydith@btinternet.com Ingredients 1 large butternut squash (about 1.5kg), peeled, ends trimmed, cut in half widthways and spiralised into thin noodles 1 ½ tbsp. olive oil 1 tsp chilli akes 100g cooked chestnuts, quartered ½ small pack sage, leaves picked 8 slices pancetta 2 banana shallots, nely chopped 2 garlic cloves, nely chopped 200g pearl barley 850ml low-sodium vegetable stock Parmesan to serve Method 1. Heat oven to 200˚C/180˚C fan/gas 6. Toss the squash with ½ tbsp. of oil, chilli akes and some seasoning on a large roasting tray. Roast for 15 mins, then add the chestnuts, sage and pancetta around the squash. Return to the oven for 8–10 mins until the pancetta and sage are crisp. Remove from the oven and set aside. When cool, tear the pancetta and sage leaves into pieces. 2. Heat the remaining oil in a sauté pan over a low heat. Add the shallots and cook for 8 mins until so ened but not coloured. Add the garlic and cook for 1 min. Tip in the pearl barley, toast for a minute, then pour in the stock. FOR WINE LOVERS 3. Working in small amounts, add the stock to the pan and cook, stirring over a medium heat until all the liquid is absorbed by the barley – about 20 mins. When there is only a little liquid le , stir in the roasted ingredients to warm through. Season to taste. Serve with Parmesan. Roasted Squash, Pancetta & Chestnut Risotto Christmas is Coming… Whatever you are hoping to do this Christmas, members of Romsey Country Market would be delighted to help you achieve it. Since the summer, their regular markets have once again been held in the Town Hall on a Friday morning, and outside in the Cornmarket on a Saturday - so there are plenty of opportunities to nd out what goodies are available. Orders can be made at the markets and through Facebook, with a ‘Click & Collect’ option available. So, why not let someone else do the baking and making for you? All goods are locally-produced or home-made, and you will nd a wide range of baked goods, garden produce, eggs, plants, jams & preserves along with hand-cra ed gi s and cards. November also sees the re-opening of the caf é at the Town Hall markets, so you can grab a co ee and snack while you think about what to buy. Markets will be held on the following dates: ROMSEY TOWNHALL Opening Hours: 11am to 12.30pm Friday 12th November, Friday 3rd, 10th and 17th December ROMSEY CORNMARKET (near Barclays Bank) Opening hours: 9am to 2.30pm Saturday 6th & 27th November, Saturday 4th, 11th and 18th December . Could you Reduce your Meat Consumption? by Dr Helen Flaherty, Head of Health Promotion at Heart Research UK