2


Leftover Good Food! cauliflower (no cheese sauce!)


GOING cold turkey is no sufferance for Jonny Nicholson of The Sail Loft in Southwold. it might be a stand-in joke that


the Christmas turkey lingers in the fridge and gets hauled out ever more inventively to use it up, despite the protests from the gathered clan every dinnertime. But i am sure there will be millions of households tucking into turkey curry come December 27th. i have to say cold cuts with


all the condiments is a real treat on Boxing Day, cooked turkey and all the trimmings eat so differently with buttered new potatoes, hearty salads and relishes than when you have the roasted bird and the multitude of veggies, side dishes and festive delights on the groaning dining table. No-one wants to run out of


the main event for your loved ones so of course it is near inevitable that we will always have leftovers come Boxing Day and for the record, i have to say i am rather partial to turkey curry.


Right on with the leftovers.


With Christmas Day and the ensuing overindulgence and/or hangover a thing of rosy-hued memory for another year, what to do with the carcass and tasty remnants. Here are some different ideas


to help you conjure up some delicious delights from your leftover cooked bird. They work pretty universally with any cold roasted poultry - chicken, goose, duck, wild game. How about served up with ribbon pasta such as tagliatelle, dried or fresh, boiled until al dente, folded into a cream, stock and white wine sauce with garlic- sautéd mushrooms, broad beans (defrosted) and a scattering of crispy bacon; or as a risotto using a stock from the turkey bones, onion, garlic and white wine with buttery leeks and butternut squash; perhaps as Mexican fajitas use a packet spice mix or blend your own oregano, cumin, smoked paprika, coriander, cayenne and cinnamon to taste, fried with an


onion, chopped courgette, red pepper and sliced mushrooms, spiked with lime juice and served up in tortilla wraps or taco shells; in a classic turkey, ham and mushroom pie, using a shortcrust base and puff pastry top, mixed into a rich, white sauce; last of all is mixed into bubble’n’squeak cakes, crisp- fried and topped with poached eggs. Cooked turkey really is too good to waste… Happy New Year, enjoy 2019! Jonny


Jonny Nicholson,


Chef – Owner, The Bell At Sax’, Saxmundham and The Sail Loft in Southwold


The Bell At Sax’, High


Street, Saxmundham iP17 1AF. Relaxing neighbourhood restaurant-with-rooms with good food, lounge bar and two dining rooms. Book for our new Sunday


Lunch Carvery (just £10.95) and our Tuesday Themed Suppers, plus our Christmas and New Year festive events and party nights W: www. thebellatsax.co.uk T: 01728 602331. The Sail Loft, Ferry Road,


Southwold iP18 6HQ. Our beachside café-bar-restaurant, proudly using local, seasonal, Suffolk ingredients – find us by Southwold’s dunes near the campsite and lifeboat station. Book for our daily specials: Monday Madness – two courses for £10; Curry-tastic Tuesday; Wednesday Burger Bonanza; Thursday Themed Suppers; Friday Steak Night. W: www. sailloftsouthwold.uk T: 01502 725713.


LEFTOVER TURKEY CURRY


if you want to go the whole


hog with toasting your own spices in a more authentic indian style, then there are some good recipes online, just start googling. The recipe is very flexible


as it should be for leftovers, so do throw in those chopped- up roast potatoes, parsnips and carrots, cooked leeks, peas or


etc. i tend to use whole spices if i have the time, if not, a ready- made madras or a jalfrezi paste works well. Do jazz the recipe up with a couple of handfuls of optional extras for texture and sweetness, things like nuts (flaked almonds, dessicated coconut, crushed pistachios or cooked chestnuts), dried fruits (raisins, sultanas, apricots or cranberries) plus a tablespoon or two of an exotic condiment (mango chutney, hot lime pickle, pineapple relish). Lots of wilted spinach folded in the end really adds something too. Enjoy with plain, steamed rice or even better a jewelled, buttery pilau. Sunflower, rapeseed or groundnut oil 1 large onion, peeled and diced Home-made turkey stock or a good chicken bouillon cube 1 tbsp chopped garlic 1 tbsp chopped root ginger 1 red chilli, deseeded and finely-chopped Curry paste to taste (2 - 3 tbsp to start) Tin chopped tomatoes 2 tbsp honey


2 tbsp lemon juice 4 handfuls of cooked turkey, cut into large dice Leftover vegetables, roughly diced


Optional choice of nuts, dried fruits or condiment Optional baby spinach Few tbsp of Greek yoghurt


Suffolk Family History Society


A specially written talk by Chris Turland, “The History of the Suffolk Fire Service” - an illustrated talk on the history of fire fighting in Suffolk from early beginnings to the formation of the national fire service during world war 2 and the immediate post-war history. ipswich Branch, Suffolk


Family History Society, Thursday 24th January at 7.15pm. We meet at: The Co- op Education Centre, pedestrian entrance: 11, Fore Street, ipswich, iP4 1JW, car park entrance: Waterworks Street


iP4 1JG. Admission £2 per person for


Society members. £2.50 per person for non-members, who are also warmly welcomed - you can join the Society at the meeting if you wish. Tickets are not required - just turn up and pay at the door. New Family History Researchers (including non-members) are welcomed to this Event - can we help you with your researches? For more information on this


Event, and about the Group. Call Howard on 01473 274300.


Handful of fresh coriander, shredded Over a medium heat, soften


the onion in a deep saucepan, covered, stirring regularly. in a separate covered saucepan, bring the stock or made-up bouillon to the simmer. When starting to lightly brown on the edges, stir in the garlic, ginger and chilli, cover and continue cooking for a few minutes. Turn up to hot, add the curry paste and stir-fry for a few more minutes. When it starts to stick, add the tomatoes, the same volume of hot stock or bouillon, honey and lemon juice. Simmer on a medium heat for a few minutes, then fold in the turkey and leftover vegetables, plus enough extra stock to just cover the solids. Replace the lid and continue cooking, stirring gently and intermittently until the curry is just simmering. Now is the time to fold in the optional extras or spinach. Reheat again to a simmer, stirring gently all the time. Swirl with yoghurt and scatter over the coriander before serving.


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We have a team of amazing community care assistants who are fully trained, reference and DBS checked.


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We are always pleased to hear from people looking to join our team of care assistants. We can offer both full & part-time positions covering the Suffolk Coastal area.


Beverley.lambert@debenwillowcare.co.uk Deben Willow Care


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Please call or email your CV to Please call or email your CV to


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We are a locally based, family run provider of home care services within the North Ipswich and Suffolk Coastal area.


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Commu


Sizewell C Have your say


EDF Energy* is pleased to announce that the next stage of public consultation on the proposals for a new nuclear power station at Sizewell will begin on 4 January 2019. Responses to our updated proposals need to be received by 29 March 2019.


We completed two stages of formal public consultation between 2012 and 2017. Our Stage 3 proposals for the power station and associated developments, such as park and ride facilities and options for road and rail improvements, have been informed by feedback from local residents, environmental surveys and technical assessments.


We intend to submit an application to the Secretary of State for a Development Consent Order for Sizewell C in 2020. The application will include an Environmental Impact Assessment.


Our ‘Statement of Community Consultation’, sets out how we will consult with residents and stakeholders, and how you can respond. Pick up your copy at the Sizewell C Information Offi ce, or you can view it at www.sizewellc.co.uk, Leiston Town Council, Suffolk County Council, Suffolk Coastal District Council and Waveney District Council offi ces.


Stage 3 documents will be available at the above venues and the public exhibitions from 4 January.


Your views are important to us and help shape the proposals for Sizewell C. Contact Us


 FREEPHONE 0800 197 6102**  www.sizewellc.co.uk


 @edfesizewellc  info@sizewellc.co.uk


 Sizewell C Information Offi ce, 48-50 High Street, Leiston IP16 4EW


*NNB Generation Company (SZC) Limited, Registered Offi ce 90 Whitfi eld Street, London, W1T 4EZ. **Calls to 0800 numbers are free from UK landlines. Call costs from mobile and international numbers may vary.


JANUARY 2019 LEI 13/ FRAM 9/ WOOD 9


EXHIBITIONS TOWN/PARISH


Sizewell Leiston Theberton Yoxford Darsham Hacheston VENUE Visitor Centre, Sizewell B, Leiston IP16 4UR Leiston United Church, High Street, Leiston IP16 4EL Jubilee Hall, Church Road, Theberton IP16 4SB Village Hall, Old High Road, Yoxford IP17 3HN High Lodge, Haw Wood, Hinton, Nr Darsham IP17 3QT Village Hall, The Street, Hacheston IP13 0DW Wickham Market Village Hall, High Street, Wickham Market IP13 0HE Saxmundham Market Hall, High Street, Saxmundham IP17 1AF Woodbridge Middleton Southwold Aldeburgh Community Hall, Station Road, Woodbridge IP12 4AU Village Hall, Mill Street, Middleton IP17 3NG Methodist Church Hall, East Green, Southwold IP18 6LB Community Centre, Victoria Road, Kings Field, Aldeburgh IP15 5HY Stratford St Andrew Riverside Centre, Great Glemham Road, Stratford St Andrew IP17 1LL Trimley St Martin Trimley Sports and Social Club, High Road, Trimley St Martin IP11 0RJ DATE Friday 4 Jan Saturday 5 Jan Monday 7 Jan Tuesday 8 Jan Wednesday 9 Jan Thursday 10 Jan Friday 11 Jan Saturday 12 Jan Tuesday 15 Jan TIME 4 - 8pm 11 - 5pm 11 - 5pm 11 - 5pm 2 - 8pm 3 - 8pm 2 - 8pm 10 - 4pm 10 - 4pm Wednesday 16 Jan 11 - 5pm Thursday 17 Jan Friday 18 Jan Saturday 19 Jan Tuesday 22 Jan 11 - 5pm 1 - 7pm 10 - 4pm 11 - 5pm


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