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 Octoer 2022 6th October 2022 • The HERALD • Page 43 v THE HERALD - ENCOURAGING LOCAL ENTERPRISE v FOOD FOR THOUGHT Beaulieu Village Hall 8th October, 12th November and Christmas Market 10th December VILLAGE HALL MARKET PLANT STALL, CAKE STALL, JAMS & PICKLES & LOTS MORE 2nd Saturday of every month 10am until 2pm Beaulieu Village Hall, High Street, Beaulieu SO42 7YA BAKED PUMPKIN AND WATERCRESS FONDUE Recipe from www.watercress.co.uk For Wine Lovers e Brockenhurst Wine Club (BWC) 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. On Wednesday 26th October for Master of Wine – annual invitation –to be con rmed. 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 Prep time: 15 minutes • Cooking time: 1 hour 30 minutes • Serves 4 as a starter or snack Ingredients 1 small pumpkin 30g watercress, roughly chopped 2 small shallots, nely diced 1 garlic clove, nely chopped 150g grated mature cheddar 150g grated gruyère 150g grated Emmental 25g plain our (or use corn our for gluten free) 50ml dry white wine 150g crème fraiche Freshly ground black pepper To serve (optional): Crusty bread Roasted vegetables Roasted baby potatoes Method 1. Pre-heat the oven to 170ᵒC. Take a sharp knife and carefully remove the ‘lid’ of the pumpkin, keeping to one side. Scoop out the seeds and stringy insides from the pumpkin, leaving the edible esh intact. 2. Put the lid back on the pumpkin and place onto an oven tray. Roast the pumpkin in the oven for around 45 minutes, or until the esh is just cooked through. Remove from the oven and allow to cool while you make up the fondue mixture. 3. Take a large mixing bowl and add in the grated cheese, watercress and plain our. Mix together thoroughly so that the cheese and watercress are evenly coated with a ne layer of our. 4. In a separate bowl, mix together the crème fraiche, white wine, shallot and garlic, along with a little ground black pepper (to taste). Combine the cheese mixture and the crème fraîche, then take a spoon and carefully ll up the pumpkin with the cheesy mix. Put the pumpkin back into the oven for 30 minutes, or until the cheese is melted and bubbling. 5. Take the pumpkin out of the oven and carefully transfer to a board for serving. Serve with bread, Baked Pumpkin and Watercress Fondue potatoes, or roasted vegetables for dunking, using spoons or fondue forks to dip into the fondue and scoop out the so roasted pumpkin. Note: e pumpkin can be roasted ahead of time and kept refrigerated for up to 48 hours but you will need to add around 20 minutes extra onto the oven time for the fondue to melt as the pumpkin will be cold inside. Support Local with the Marque’s Luxury Hamper Collaboration e New Forest Marque has teamed up with the New Forest Hamper Company to launch a specially curated range of hampers brimming with New Forest produce. ree new luxury hampers o er a unique way to gi family and friends a taste of the New Forest, supporting local businesses linked to the local landscape, who have the Forest at the heart of their o ering. e collaboration showcases a wide selection of bestselling treats from New Forest Marque members, including hand-cra ed gins, homemade cakes, awardwinning cheeses, delicious jams, artisan soaps and aromatic candles – all made in the New Forest. e New Forest Marque is a food and produce scheme which champions businesses who pride themselves on producing and providing food, drinks and cra s with clearly de ned New Forest provenance. e Marque is awarded to produce which has been grown, reared, caught, brewed, produced or processed within the New Forest. Adie Callaghan and team launched the New Forest Hamper Company in 2016, with a vision of bringing the delicious tastes of the New Forest together, perfectly packaged and delivered across the UK. e New Forest Marque, supported by the New Forest National Park Authority, also works to protect, encourage, and promote the traditional farming practices which help fashion the iconic landscape found in the New Forest. e Gi box Hamper is priced at £52; the Luxury Hamper is £65 and the Ultimate Forest Hamper is £99. Visit the Marque’s online shop for more details and to order: newforestmarque.co.uk/shop
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