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Time for a summer jamboree

ADVANCE planning a barbecue can be temperamental, for chef- owner Jonny Nicholson of The Sail Loft in Southwold. We love a good barbie in this

country, almost as much as our Aussie friends do down under, but, and a big but it is, unlike their lovely sun-kissed Antipodean oasis, we cannot rely on the good ol’ British weather. Would you with any certainty, or is that sanity, confidently say to friends, “yes, come over for a barbecue three weeks on Saturday”, even if it was the height of summer. If you are that brave, I would wager you would still have the local takeaway on speed dial or made a restaurant


just in case, until you’ve seen the forecast the week before? However, there

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like eating al fresco when the skies are blue and the sun is beating down (with factor 50, a big floppy cricket hat and a huge pitcher of iced Pimms to hand). Like the boy scouts, it’s all about preparation, coming up with a menu that is just as lovely whether rainy or sunny, indoors or out. So I suggest if you are advance planning a cook-out on the lawn, rather than the ubiquitous array of grilled meats and seafood, pick a one pot ‘wow factor’ dish that happily cooks on the barbecue but is easily finished in the kitchen, should the heavens open. One of my good friends

is an avid pyrotechnic, a hint of

I'VE got lots to tell you this month, so let's get started by sharing our good

that Leiston

red sky at night and out comes the tongs and apron. In his case, he uses a Kadai firebowl, which essentially is a huge metal cauldron on a stand in which you burn seasoned logs in (you can use charcoal). A great centrepiece for guests to sit around (if a children- and pet- free zone), much like a chiminea crossed with a barbecue, it makes a real talking point. And whilst the wood is burning down to embers,

guests can

have fun knocking up their own flatbreads, cooking them over the flames using a khara (basically a holey grill plate on a long pole, like an old bedpan). Of course, this generally ends up in hilarity, burnt offerings and free cabaret. Whatever your barbecue,

gas, charcoal or log-fired, one really flexible dish, come rain or shine, that you can rely on, is jamabalaya. If you love its Spanish cousin, paella, you will love this Creole version from the southern part of the United States but this cooks much quicker and easier plus it doesn’t stick. Basically, it’s a spicy pilaff recipe and you can mix ’n’ match to suit what you have to hand and what you particularly like eating. I tend to stick with the classic combination of chicken breast, chorizo and fat prawns. More authentically it would be chicken thighs on the bone but as it cooks so fast and over a high heat, I prefer it to be in boneless and skinless chunks. As with all


Theatre has recently received a Certificate of Excellence from Trip Advisor. We absolutely love seeing such wonderful comments about our venue, which really does make all our hard work worthwhile. See for yourself, or even leave your own review at: We've been welcoming some big crowds to our venue, to enjoy the array of fine films and terrific live shows. We've also been really busy moving forward with our foyer refurbishment and we hope to have everything completed in time for our summer season, with blockbuster films including Rocketman, Toy Story 4, Spider- Man: Far from Home, The Queen’s Corgi and the eagerly awaited live action version of The Lion King all coming to our screen in the coming weeks.

Our foyer improvements will also include the introduction of a Visitor Information Point, or VIP for short - quite fitting don't you think? Visitors will be able to pop in and obtain information on what's on, accommodation, where to eat and drink and all manner of attractions that Leiston and district has to offer. Our big film for July, which is already receiving some great reviews is on screen at the Film Theatre from the UK release date of Friday 28th June - Thursday 18th July and is the romantic feel-

good film, Yesterday (12A), from director Danny Boyle and starring Himesh Patel, Lily James and Ed Sheeran. The film tells the story of a struggling musician, whose fortunes turn when he wakes after a cycle accident to find that The Beatles have never existed! Cloning their songs as his own, he becomes an overnight singing sensation. Extensively filmed in Suffolk and Norfolk, with locations including Southwold, Lowestoft, Halesworth and the Latitude music festival. Tickets now on sale at: www.

my favourite recipes, make it your own, there’s no hard and fast rules, cooking should be fun. Whatever you’re grilling this month, here’s hoping for sun! Enjoy, 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. Have you enjoyed our new Sunday Lunch Carvery (just £11.95)? W: T: 01728 602331

The Sail Loft, Ferry Road, Southwold IP18 6HQ. Our beachside café-bar and restaurant,

proudly using local,

seasonal, Suffolk ingredients. Find us by Southwold’s dunes near the campsite and lifeboat station. How about booking for our luxurious afternoon tea? W: www. T: 01502 725713 Cajun Jambalaya (serves 4 - 6)

For the Cajun seasoning, Bart or Schwartz do good versions but if you use a lot of it, you can easily make your own recipe for this spice blend, just look online. This is a three pan dish in the kitchen for ease (apologies for the washing-up!). On the barbecue with just a paella pan, you will need to brown the meat first and remove; then fry the vegetable mix before adding the rice ingredients to simmer together; adding the meat back in at the end with the raw prawns, before cooking through. 400g long grain rice; 1 litre good chicken stock; 1 tbsp Cajun seasoning; 2 tsp minced garlic;

Leiston Film Theatre

popular Prize Bingo night in October and a unique event on Sunday 20th October, when The Story of Suffolk’s Oldest Cinema will be told, featuring a rare collection of images, documents and footage - an absolute 'must- see' event for customers old and new, who cherish our wonderful Film Theatre. All proceeds will be donated to the Support Club and tickets are now available. Club membership is only £6 per year and application forms are available from our box office, or contact us on 01728 830549 and we’ll pop one in the post.

Live entertainment from September, including another Pantomime for grown-ups, Rude Riding Hood (September 16th- 18th), a tribute to the stars and songs of the fabulous 50s and swinging 60s in Those Were The Days (Wednesday 16th October), starring Lonnie Donegan Jnr. Younger ones can look forward to a H2Glo – a magical under the sea ultra-violet puppet experience (Wednesday 23rd October) and Dire Straits fans will be pleased to see DS:UK making a return visit to the Film Theatre. Last year was sold out, so make sure you book early to avoid disappointment. There are many more shows already booked for 2019 and 2020, with full details on our website at: Our Film

Theatre Support

Club continues to raise funds to improve your cinema by choice and future events include their


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ALAN SMART ELECTRICAL & MAINTENANCE SERVICES      

André Rieu's 2019 Maastricht Concert, will be coming to our screen on Saturday 27th (6.45pm) and Sunday 28th (2.45pm) July. Always a very popular event and set against the stunning medieval backdrop of the town square, the legendary Maastricht concert features the maestro in his element, along with his 60-piece Johann Strauss Orchestra, sopranos, tenors and very special guests. Tickets are £15.50 and are now on sale. As always, for our very latest programme information, queries or to book tickets, call our friendly team on 01728 830549 or visit our website at: www.leistonfilmtheatre.

Wayne Burns

Few bay leaves (fresh are best) Stir

altogether in a heavy

saucepan over a high heat, cover and bring

to a simmer before

cooking on low for 15 minutes whilst you cook the vegetables and meat. Good Suffolk rapeseed oil;

1 large red onion, peeled and roughly chopped; 2 tsp minced garlic; 1 tbsp Cajun seasoning; 1 large red chilli, deseeded and finely chopped; 1 green and 1 red bell pepper, deseeded and cubed; 1 large courgette, ends removed and cubed; 300g frozen broad beans, defrosted; 6 large tomatoes, destalked, deseeded and cubed.

Cook these vegetables and the meat stage below simultaneously. Heat up a good layer of oil into a deep sauté pan, add the onions, garlic and chilli. Stir-fry over a medium heat until starting to soften and colour. Stir in the Cajun seasoning and the other vegetables (except the beans). Keep cooking, covered, stirring every few minutes, until softened. Add in the beans and cook for a few more minutes. 1 whole chorizo sausage (spicy is best), halved lengthwise and sliced; 4 large chicken breasts, cut into thumbnail chunks; 300g large raw prawns, defrosted.

In a wide frying pan, heat up a

glug of oil over a high heat, when hot, add the chorizo and stir-fry for a minute or two. Add in the chicken, stir to coat and leave to brown for a couple of minutes. Turn over to brown the other side for two more minutes. Stir every minute and when chicken is firm, add the prawns and stir-fry until cooked. To serve: 1 large lemon, cut into wedges Small bunch of flat leaf parsley, leaves shredded 4 spring onions, finely shredded Combine the vegetable pan and the meat pan contents with the fluffed rice. Stir well together, adjust the seasoning (sea salt, black pepper and Cajun), squeeze over the lemon juice and scatter with the spring onions and the parsley before serving.

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