Herald - Issue 417

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 26th January 2022 6th January 2022 • The HERALD • Page 39 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 8TH JANUARY 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: 12th February PEEL-TO-STEM by Dr Helen Flaherty, Head of Health Promotion at Heart Research UK Open to vegans, vegetarians, and meat reducers aged 65 and over , the FREE club o ers attendees the chance to learn new dishes, get tips from an experienced vegan chef, and meet like-minded people from across the UK. The club takes places through Zoom video- conferencing on the fourth Tuesday of every month. Recipes are provided in advance, so you have plenty of time to get the ingredients. Cook that morning and then join Vegetarian for Life Chef Justina, along with attendees from across the UK, at 1pm. Recipes take a di erent theme each month so you’ll get to make and enjoy a wide variety of tasty dishes. As always, there is no need to cook all of the recipes. You can choose just one or two, or simply join the lunch club with a cup of tea or what you’re having for your lunch that day For more information v i s i t : www . vegetarianforlife.org.uk Monthly Virtual Vegan Luncheon Club In the UK, it is estimated that we waste 6.6million tonnes of food each year, with 4.5million tonnes of that being edible food. ‘Peel-to-Stem’ or ‘Root-to- Stem’ is a growing food trend that focuses on using the parts of fruits and vegetables that we wouldn’t typically eat, such as the leaves, skins, seeds, and stalks. Quite o en, we may throw away and waste parts of fruits and vegetables such as the skins, but quite o en, these parts can actually be the most nutritious. For example, vegetables and potatoes consumed with their skins on can contain more bre than without the skins, and a lot of nutrients found within fruits are contained in or just under the skin. Increasing your bre intake can help to reduce your risk of heart disease. Here are some quick and easy ways that you can use the edible trimmings from fruits and vegetables: • Make your own vegetable stock by simmering peelings from spring onions, carrots, and parsnips; and add celery leaves/tips to add avour to soups, stews, and ramens • Make cauli ower crisps by baking slices of cauli ower at 200 ˚ Celsius for 20-25 minutes until they have crisped up. • Cut broccoli and cauli ower stems into batons and add to a stir fry to bulk out the vegetables; adding one of your ve-a-day. • Don’t throw the seeds away from your pumpkins; remove any stringy bits from the seeds, wash, and bake at 180 ˚ Celsius for 10 minutes for a tasty snack. • Make potato wedges with the skins on to add bre to your homemade wedges, just give the potatoes a good wash rst. • If you have any citrus fruit peelings le over from oranges, lemons, or limes; use these to make a favourable citrus marmalade; or add to water with ice cubes or crushed ice to make a refreshing glass of avoured water. Hampshire Crematorium Remembers Those Who Have Served Their Country A Hampshire crematorium honoured those who have served their country by making donations to two organisations which support service personnel and their families. Wessex Vale Crematorium donated £1,500 each to the Eastleigh branch of the Royal British Legion and the Hampshire branch of SSAFA, the Soldiers, Sailors, Airmen and Families Association. e crematorium donated a further £65 to the Royal British Legion Poppy Appeal for Eastleigh, which was raised through a cake sale. e two £1,500 donations came from Wessex Vale Crematorium’s metal recycling scheme. With the consent of families, metals recovered during cremation are recycled and any money raised is used to support charities and other worthy causes in the communities surrounding every crematorium and cemetery which are part of Westerleigh Group. Westerleigh Group is the UK’s largest independent owner and operator of crematoria and cemeteries, with 35 sites in England, Scotland and Wales, all set within beautifully-landscaped gardens of remembrance which provide pleasant, peaceful places for people to visit and re ect. Lisa Johnson from Wessex Vale Crematorium presents a cheque to SSAFA Lisa Johnson from Wessex Vale Crematorium presents a cheque to the Royal British Legion Lisa Johnson, Westerleigh Group Regional Support Manager, said: “ We wanted to do something to mark Armistice Day where we could show our appreciation for service men and women who have contributed so much to our country. The Royal British Legion and SSAFA are well established and have supported service personnel for many years, so donating money to them seemed to be the best way for us to pay our tribute. The money came from our metal recycling scheme but the team at Wessex Vale also felt that they wanted to do something a little more personal, too. That’s why the cake sale was organised. Cakes were bought and then sold at the crematorium in the office, where staff and members of the public were able to ‘buy’ a cake in return for a donation. It felt appropriate that an organisation like us, which specialises in remembrance, should do something to recognise and honour armed forces personnel around Armistice Day, and I know that the funds will be put to good use in our local communities.”