4


The Camborne / Redruth / Hayle Gazette August 2017


Gazette recipe of the month


On those nights when you just want to tuck into a big bowl of something comforting, some- times only pasta will do. Food writer Rachel Roddy's pasta with tomatoes, basil and aubergine from her new cook- book Two Kitchens is an Italian favourite and makes perfect use of seasonal summer vegetables.


News


Sir Ray steps down as chairman and is succeeded by his son Owen


SIR Ray Tindle, the chair- man of Tindle Newspapers which owns the Camborne, Redruth and Hayle Gazette, has announced he is step- ping down.


The elder statesman of the local newspaper indus- try made the announce- ment at a meeting of senior managers.


Sir Ray will be succeeded in the role by his son, Owen, but will continue to be involved as president of the company.


Speaking at the meeting, Sir Ray said: ‘I must apolo- gise for my absence re- cently through a series of illnesses and I must sin- cerely thank all the many people who have pulled me through and all those mar- vellous people who have pulled our papers through these recent troubled times. I would like to thank my wife Beryl. She has been a rock upon which I have leaned heavily for months now. I also thank my son Owen and say how pleased I am that as of now Owen becomes chairman of the Tindle Group.


‘Let me just say a word (Serves 4) 2 large aubergines


Olive or groundnut oil, for frying 1kg fresh tomatoes or 500g passata 2 garlic cloves A small handful of basil 1tsp sugar (if you need it)


500g pasta, such as spaghetti, rigatoni, casarecce, mezze maniche or penne 200g salted ricotta, grated Salt


Method: 1. Peel strips from the aubergine so that they are striped, then cut them into 5mm slices. If you're going to salt them, do it now; otherwise just dry them with a clean tea towel.


Heat about 5cm oil in a frying pan and fry the slices, turning them halfway, until they are golden brown on both sides, then drain very well on kitchen paper. Set the slices aside, ideally near the stove so they keep warm-ish.


2. Meanwhile, bring a large pan of water to the boil. If using fresh ones, peel the toma- toes by plunging them into boiling water for one minute, then lift them out with a slotted spoon and cool under cold water, at which point the skins should slip away. Roughly chop the tomatoes, removing the seeds if you wish (I don't).


4. Crush the garlic cloves with the back of a knife so that they split but remain whole. Warm some more oil in a frying pan and add the garlic.


Once the garlic is fragrant and lightly gold, remove it from the pan, add the fresh toma- toes (or passata) and cook until they collapse into a sauce. At this point, you can pass the tomatoes through a food mill back into the pan, or if you’re happy with the texture, sim- ply tear in most of the basil, add the sugar if you think the sauce is too sharp, and a good pinch of salt.


5. Bring the pan of tomato water back to the boil, add salt, stir well and add the pasta. Cook it until al dente, then drain it. Mix the pasta with the sauce and a handful of salted ricotta, then divide it between bowls, top with several slices of aubergine, a little more salted ricotta and a couple more basil leaves. Pass around the remaining aubergine slices and cheese so that people can help themselves. n Two Kitchens by Rachel Roddy, pho- tography by Rachel Roddy and Nick Seaton, is published in hardback by Head- line Home, priced £25.


THE cover of the children’s book and an illustration from one of the stories which is about knockers down a Cornish mine


Cornish piskies star in new book


Retired priest interested in legends since childhood


A RETIRED priest has brought out a book for chil- dren about Cornish piskies. The Rev Samuel Marsden, who lives in Hayle, said that Three Cornish Piskies and their Amazing Adventures stems from his interest in Cornish legends which be- gan in his childhood. Samuel said: ‘The stories fill an educational niche par- ticularly for children aged seven to 11 and have been


purchased by the Cornwall Library Service and a num- ber of schools where I have read them.


‘I have exported the book to several countries includ- ing more than 30 copies to Australia. ‘For more details, I can be contacted on samuelmars den@hotmail.com.’


The stories have been written by Karenza Veor and illustrated by Jeremy Joslin.


The book, which contains eight stories, has been printed by St Ives Printing & Publishing Company, in St Ives.


The first adventure results in three children becoming Cornish piskies.


They then have all kinds of further adventures. Most of these adventures take place within ancient Cornish legends associated with different places around


Cornwall. The stories in the book involve a mermaid at Zennor, a giant at Marazion, knockers down a mine, a lighthouse on the Isles of Scilly, a holy man at Madron and the ‘dancing girls’ of Buryan.


A second book of adven- tures is planned for publica- tion by Christmas.


Samuel was brought up at


Pendeen in West Penwith. He was ordained in Truro


Cathedral in 1968 and served in the Church of England in the county until he later moved overseas. He has served as an Angli- can priest in three countries including Hong Kong and Australia and has worked in numerous others.


Samuel has retired to Hayle where he is involved in voluntary work. Married with five children, he speaks several languages.


SIR Ray Tindle


about the future of our in- dustry. I see a greater need for our local press now than I have ever seen in my 80 or so years connected with this business. Yes, lo- cal papers will survive. Lo- cal news in depth is what people need: names, faces and places. There is no doubt about it – sufficient demand is still there. Local detailed news is in a cate- gory of its own. It has sur- vived many years. It will live forever.


‘Many people have per- haps heard the story of how I was involved in pro- ducing a daily newspaper on a troopship in the Far East in the early 1940s and


OWEN Tindle and his father Sir Ray Tindle at the meeting


my purchase of our first pa- per with the £300 demob money as back pay, but the connections actually started earlier than that. ‘When the bombing of London started, schools still operating in the capital were evacuated. I was in one of many long queues at Paddington Station. En- tirely through my own fault I returned from a visit to the loo and joined the wrong queue! I ended up in Torquay where I was allo- cated to a family in Paign- ton. Their neighbours were Charles and Kath Crook and their two daughters. Charles was the advertise- ment manager of the


Torquay Herald & Express. I owe them so much. I fell in love with local papers then and I’ve been in love with them ever since.’ In a speech, Owen Tindle said: ‘Thank you, Sir Ray, for that excellent and very moving speech and for giv- ing me this new revered po- sition. It is a great honour to be passed the baton of the family company which I will carry forward for many years to come I’m sure. I’m so glad that you are staying on as president and more importantly as our esteemed guru. ‘Yours is a hard act to fol- low – an impossible act to follow, for you have created


and built this group into one of the finest indepen- dent local newspaper groups in the country. And you yourself must be the most accomplished and re- spected local newspaper- man in the entire industry. ‘No-one else has created and maintained such a suc- cessful and entirely family- owned group, remained in profit for over 40 years without incurring one penny of debt to anyone. No-one else has re- mained so steadfast for so many decades through all the hard times and against such an array of adver- saries, and carried them- selves with such dignity, integrity and good humour. ‘Over the years, your ad- vice has been sought by in- dustry chiefs, senior parlia- mentary ministers and prime ministers. No-one else in the industry has re- ceived such a succession of high honours from OBE to CBE to Knight of the Realm. ‘We will go forward into the new era of local media, keeping things beautifully small and beautifully local.’


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15