} p S f t iv . : r , ’ ) ' ' CHtheroe 22824 (Baiumaij:isii828 (Advertising). Burnley 422881 (Classified)


*■ CHRISTMAS MENUS with Gerry Goldwyre,


(01254 826209)


T H E b i g r u n - u p t o C h r i s tm a s ’ i s a b o u t t o s t a r t . - Do I h e a r y o u 'm o a n i n g - -


already?", • ' i , ^ To help o u r re a d e r s to h a v e 'a ; .


. relax ed b u t special festiv e t im e we * a re privileged to h av e a se rie s o f ’ recip es c re a ted b y BBC TV’s 1994


M a s t e r c h e f , w i n n e r 'G e r r y i" Goldwyre; G e r r y h a s te am e d ,- u p w i th


M a rk s a n d S p e n c e r ’s P r e s to n i s to re , u s in g th e 'com p an y ’s excel- ' le n t products,- to len d a n ex o tic f lav o u r - to w h a t sometimes tu rn s '. o u t to b e th e same old C h r istm as Day meal. F o r th e n e x t th r e e weeks , Dish


o f ,th e Week will fe a tu re th e cbm- f' p le te C h r is tm a s Day menu, w i th a ch o ic e o f tw o s t a r t e r s , a m a in course an d puddings to d elig h t th e


moBt d isc ern in g p a la te . I f you cannot g e t to Marks and


I Spencer’s s to re fit P re s to n , I am • su re local Clitheroe shops will be


only too willing to help you find th e ap p ro p r ia te in g red ien ts of th e same excellent quauty. A n d th a t is n o t all. A t th e end of


th e se r ie s th e r e will b e a competi- . tio n to win £50, w o r th o f M & S . in g r e d ie n t s to m a k e G e r ry ’s C h r is tm a s Day meal.


, ■ S ta r te r O n e


SMOKED SALMON AND SEA B ED PRAWN ME LBA


: TOW ER S W ITH CREAM C H E E S E , SEA R ED


TOMATOES AND PA R SL EY L EM O N O IL DR E S S IN G ON A BASE O P C R IS PY RO C K E T L EA V E S


In g re d ie n ts — M an<TS sh o p p in g l is t • 1 p k t o ak smoked salmon


9 1 p k t p raw n s 6 l p k t melba to a s t (9 4 tomatoes flarge) •


. Me thod 1. R o a s t p a rsn ip s , sprinkle on a b o t t le of v irg in olive oil


9 1 p k t cream cheese 9 sunflower oil fo r frying Y o u r own cu p b o a rd :


9 Goz r o c k e t l e a v e s ( o r b a b y spinach)


ju ice o f 1-2 lemons


• 1 clove garlic cu t in to q u a r te rs • s a l t an d p ep p e r


M e th o d 1: In a v e ry h o t p an add a lit t le


sunflower .oil. When i t begins, .to sm o k e , ad d p raw n s a n d g a r l ic ,


9 lo z f re sh p a rs ley finely chopped •


l i t t le g ra ted pa rm e san an d season­ ing. S e t aside. 2. F ry mushrooms. S e t aside. 3. S e a r th e tomato in a h o t pan


w ith a lit t le oil. S e t aside. Keep warm. • 4 . R e h e a t s o u f f le — t h r e e


minutes in a h o t oven 170 d egrees . 5. R e h e a t sa u c e — s e t a s id e .


Keep warm. T o serve: 1. Lay p arsn ip s in th e c en tre of


a plate. 2. L ay souffle on top. 3. A r r a n g e th e to m a to a n d spoon on some sauce.


-cook for 1 min, ad d 2 tap o f lemon r


v ju ic e ,v c o o k . f o r a f u r t h e r - 30 s e co n d s . R em o v e f rom p a n , s e t aside.


'2 ; C u t tomato len g th ways in '/*- r-


i:inch slices, season an d s e a r in a h o t pan.


. .. -3. Make th e d re s s in g b y mixing


- to g e th e r Vipt olive oil, p a rs ley and rem ain in g .lemon juice, season to


v > t a s t e . P u t ; in to ; a . sm a l l ; p a n ; and, w a rm g en t ly . .jV H ,, -'


To se rve 1. L a y r o c k e t l e a v e s in th e


- c en tre or a la rg e p la te an d lay on f i r s t piece of melba to a s t. 2. P u t on a la y e r o f salmon, a


sp o t o f cheese a n a a n o th e r piece of m e lb a to a s t . 8. R e p e a t twice w ith lay e rs of


p raw n s an d tomato.- 4. Drizzle o v er a few spoons of


warm d ress ing. " ■ Su g g ested wine — Casa Leona


Charaonnay. S ta r te r Two


1 TW IC E BAKED GRU YER E


C H E E S E SO U F F L E W ITH ROAST PA R SN IP S ,


CARAMELISED MUSHROOMS AND BLANC MUSHROOM SAUCE


In g re d ie n ts — M & S s h o p p in g .


• 1 p k t (3-4oz) p a r sn ip s c u t in q u a r te rs • 1 p k t mushrooms 9 2 tomatoes halved 9 sunflower oil


■ 9 lo z f l a t l e a f p a r s l e y f in e ly chopped 9 p arm esan cheese (Reggiano)


; Y o u r own cu p b o a rd : > p a r t cooked souffle


) blanc wine sauce


Compiled by Marcia Morris ; Rina her with your ;


BBC TV’s Masterchef and . Marks and Spencer, l* ‘ - Preston,


Dish of the Week - Ideas


on 01200 22324 or send them to 'Dish', Clitheroe. ; Advertiser and Times; ;. 3 King Street, Clitheroe,, BB72EW \


4. Sprinkle o v e r some parsley. TW IC E BAKED


C H E E S E SO U F F L E I n g r e d ie n t s ;


• M & S sh o p p in g 9 lOOg m elted b u t te r


9 225ml milk 9 2 0 0 g g ra ted g ru y e re (keep 25g b ack for topping souffle) 9 5 eg g y olks ,


. 9 8 e g g w h ites 9 ju ic e small lemon Y o u r ow n c u p b o a rd


9 40g plain wh i te flour pinch cayenne p ep p e r f re sh bread crumbs


94K)g 40 Me th o d 1;: L in e r am a k in d ish e s w i th


b ru sh ed b u t te r and b readcrumbs. 2. In a p an mix th e remaining


b u t te r an d flour. 8. In an o th e r pan gen tly b r in g


milk to th e boil. 4. Gradually mix ro u x and h o t


milk to form thick cream consis­ ten cy an d add th e eg g yolks and


cheese. 5. P re -h e a t oven to 190 d eg rees


C. NB a t th is p o in t m ix tu re can b e s to red o v ern ig h t in a fridge. 6. W h isk e g g w h i te to a f irm


p e a k , a d d c a y e n n e p e p p e r an d lemon juice, mix for 10 seconds. 7. Add 20% eg g white to mix­


tu r e to lo o se n th e n fold in th e remaining 80%. 8. P u t ram ek in dishes on a tray,


fill w ith m ix tu re and place in tne oven.


■ . 9. Cook for 12-15 minutes' in a


190 d e g re e C oven, rem o v e and s p r in k le on r em a in in g c h e e s e S e rv e immediately o r allow to cool for twice b aked and tu rn out.


BLANC MUSHROOM SAUCE In g re d ie n ts


9 Vi p in t wh i te wine 9 1-and-a-half tb lsp wine v in eg ar 9 2oz shallots, finely chopped


9 2oz b u t to n mushrooms, sliced 9 olive oil o r b u t te r


Me th o d 1. Melt b u t te r in fry in g p an and


so f te n sh a l lo ts (do n o t colour) Soften mushrooms. 2. Add wine and b r in g to boil,


ad d wine v in eg a r an d simmer for five minutes. 3. Add h a lf p in t double cream


and simmer v e ry , v e ry g ently for ab o u t a n h o u r until reduced.


4. Add a squeeze of lemon and s a l t and p ep p e r to ta s te .


DON’T fo rg e t to c u t o u t a n d k e e p o u r C h r is tm a s re c ip e s th i s w e ek a n d fo r th e n e x t tw o w e ek s — so t h a t y o u c a n a n sw e r th r e e s im p le q u e s t io n s , w h ic h m ig h t w in y o u £50 w o r th o f in g r e d ie n ts f rom M & S a t P r e s to n to c o o k G e r ry ’s fe s t iv e m en u


lO m t h e A G r a o e y i n a ___


Y O U h a v e p o l i s h e d o f f t h e t u r k e y a n d C h r i s t ­ m a s p u d d in g , p u l le d a l l t h e c r a c k e r s a n d d o n e ,


t h e w a s h in g u p . . A f te r th e festiv e h as sle is o ver, w h a t b e t te r th an to


s e t t le down in f ro n t o f th e television with a nice dropJ o f something to a id ,th e digC'stiye'seasOn?";’'"


: J!In';my;mind,. th e re is n o th in g f in er th a n a d e c e n t :


glass of b ran d y to combat th e o v e re a t in g ( I am n o t actually “going off th e g rapevine” h e re , as b ran d y is made b y distilling w in e ) . ...............


.. B r a n d ie s 'a r e produced, in 'G e rm an y ; I ta ly , Spain an d Greece, b u t th e most-p o p u lar an d probably th e


'f in e s t -c om e f rom F ra n c e , in p a r t ic u la r f rom th e ■ Cognac and Armagnac regions. W e a r e a l l no d o u b t fam i l ia r w i th th e famous


b ran d s of Cognac, b u t th e lesser-known Armagnacs a r e also well w o r th se eking out. T h e A rm ag n a c reg io n lies in Gascony, home of


d ’A r tag n an , th e T h re e M u sk eteers and th e u n fo r tu n - ; ately-named tow n o f Condom. I t is d iv id ed in to , th r e e a re a s : ' H a u t -A rm a g n a c ,- Ten are ze, an d Bas-Armagnac, th e la t te r producing


th e fin e s t examples. The w o r s t wine actually produces th e b e s t bran d y an d th u s th e les s noble g rap e v a r ie t ie s a r e used , for


example th e Ugni Blanc and Folle Blanche. Armagnac is distilled in a unique still and, unlike


Cognac, un d erg o es a single distillation. This c re a te s a sp ir i t w i th incredible aroma, r ich n es s and flavour. The Appellation Controlee laws s ta te th a t i t m u s t


be m a tu red in b a r re ls o f Armagnac oak, a black oak which !b expens ive b u t which im p a r ts wonderfiil c h ar ­ acte r is t ic s to th e finished product. ■ I can well recommend one o f th e n ew e s t additions


to o u r shelves, A rm a g n a c C e rb o is V SOP , which is e legantly p re sen ted in a 35cl b o t t le and re ta i ls a t £11.75.


. Being six to e ig h t y e a r s old, i t is harmonious and


well balanced, w i th fine aromas of violet, vanilla and a touch of p ru n e . V elv ety smooth, i t is th e p e r fe c t d ig e s t i f an d m ay ev e n m ak e a l l th o s e te le v is io n re p e a ts e a s ie r to swallowl -


- b u t w e e t i t l tm e m few left, Why not join us on Sunday 3rd O v c o m D e r , '


D A N G E R r u n s d e e p in T o n y S c o t t ’s p o w e r f u l t a l e o f tw o m e n w h o h o ld t h e f a t e o f t h e


w o r ld in t h e i r h a n d s . Seasoned subma rine commander


F ra n k Ramsay (Hackman) and his h o t - s h o t s e c o n d in 'c o m m a n d , ' H u n te r (Washington), vie for con­ t ro l o f a US n u clear submarine as th e y ta k e on th e reb e l le ad e rs of a b re ak aw ay Soviet republic. 1


■ Things go w rong when an o rd e r f rom U S N a v y h e a d q u a r te r s to r launch an a t ta c k su f fers a b re a k in. communication. T h e only th in g th e two; m en h a v e in common f rom . th e n on is en o u g h f ire -p ow e r to s ta r t World W a r I I I . ' R am say is convinced th e com­


munication h a s o rd e red a nuclear s tr ik e . T h ey m u s t s to p th e Soviet


C O M E T O T H E C A B A R E T


‘Crimson Tide” — starring Denzel Washington and Gene Hackman; directed by Tony Scott


I


r e b e ls f rom re a c h in g a n u c le a r arm's dump an d launching such an


. a t ta c k on America. H u n te r , h ow e v e r , u r g e s ,c a u ­


tion. I f th e y m istakenly a t ta ck th e re b e ls , th e y m ig h t u nw i t t in g ly s ta r t World W a r I I I . . .


'. S u bm a r in e p e rso n n e l a r e sp l i t


. a s to w h ic h 'o f th e tw o powerful f ig u re s to - fo l low a n d a m u t in y ' ensues.


......S co tt assiduously re -c re a ted t h e '1 h a r sh conditions an d au th en tic lan­ guage of a real-life submarine for his film, s e t t in g th e pace for a tale


th a t leaves you pe rp e tu a l ly on th e edge. H e is ably a s sisted b y some h ig h -p ow ered a c t in g an d en d les s b e ad s of p e rsp ira t io n across angs t- r id d en brows.


' “C r im so n T id e " is a p ow e r fu l d ram a and q u i te r ig h tly sailed into


■ • Y o u ' c a n s e e it; a t -A p o l lo 5, B la c k b u rn (01254 695979) a n d W a rn e r , P re s to n (01772 881100).


T h e re s a R ob so n


■GRAVEN HEIFERf SERVING ONLYTHE FINEST CASK AIES


W H A L L E Y R O A D , C O T H E R O E . : T e k 0 1 2 0 0 2 2 4 2 1


FrlNor 2 4 * . MARKTYME


TerrtfleYoB0|| . buptfak - Yoafct? I


"K EN N Y ROSS 33Vocalist'


Sun Not 26th" POP QUIZ and DISCO I


( T %


STAGE TWO DOWNHAM p r e s e n ts


E A S W J S rE n E l A COMEDY IN THREE ACTS BY • MBYAXKANCZMENrmHSAMm HUNOWIJID


DIRECTED BY BARBARA rRICE * M


, On WEDNESDAY. NOVEMBER 29IH • THURSDAY, NOVEMBER30IH • FRIDAY, DECEMBER; 1 ST • SATURDAY, DECEMBER 2ND at 7AO pun.


h DOWNHAM VILLAGE HALL i


ADMISSION BY PROGRAMME £3 OndudngTeeanct Bboia)/ I A PH


TOURIST INFORMATION OFFICE '- DOWNHAM POST OFFICE P HARGREAVES 01200 27296 •) HU1ME 01200 24157


NEIL SIMON A s s l ie t© r a A rm a s f f m D o w n h am |


• ■ W e s t i l l h a v e som e ta b le s a v a i la b le fo r out a C h r i s t in a s P a r ty D in n e r D a n c e N ig h t s v. O N S A T 9 th D E C - S A T 1 6 th D E C F R I 2 2 n d D E C - & SA T 2 3 rd D E C


M


6 Course Dinner followed by music for ' . f t dandng and a licence 'Ul 1 am . At •


W e a re n ow ta k in g re se rv a t io n s for. 'ft* o u r


'V . ■ .At


N ew Ye ars E ve B u f fe t D a n c e - ^ TEL* 0 1 2 0 0 4 4 1 2 2 7 ;


f t


of £29.50 includes executive coach travel, local pick up points, complimentary Bucks Fiz z , entrance to spectacular catwalk


The Price .....................


P H I L D A E M O N H Plus


CALL US NOW ON GISBURN


0 1 2 0 0 4 4 5 2 1 0 1 TO RESERVE YOUR TICKETS


DUCKWORTH COACHES GISBURN


yntispot P R E T Z E L L O G IC V


Weekly Cabaret starts Ibis S a tu rd a y in the Craven Cabaret Suite, a n ew v en u e s itu a ted aw a y fr om th e town centre a t The Coronation, Horton-In-Craven where y o u ca n d in e d a n c e a n d en jo y f i r s t class ente r ta inm en t u n t i l the early hours. So f o r th a t special n ig h t o u tp u t y o u r g la d rags o n a n d come to the cabaret.


. • • />.,


Doors open 9.00 p.m. i A dm is s io n b e fo r e 1 0 p .m . £ 2 5 0 licensed to 130 a.m. , | q f le r 1 0 p .m . £ 3 5 0 M e a l s s e r v e d I n t h e h o t e l f r o m 7 p .m .


★ Clitheroe Royal British Legion * ★


presents


* Top * ■ Male


* V o ca list *


-’j . v . Now weekly . * . entertainment .★


★ FRIDAY N OVEMBER 2 4 th LA S E R K A RA O K E * SATURDAY S TA R NIGHT NOV EM BER 2 5 th *


ALL ★ USUAL . EVENTS


Members & guests , always welcome * |


^ V SU N D A Y SO CCER K IN D L Y i . . . * *


SPO NSO RED B Y , : ★ * BRADLOW RACING LTD *


SU N D A Y M A R K E T AND CAR BOOT SUNDAY NOVEMBER 26th


: > L O D E S T A R * R IB C H E S T E R


THOUSANDS OF NEW BARGAINS PLUS v Best quality Whitby fish, all shellfish andjwet fish. -


MASSIVE COLLECTION OF CAR BOOT ITEMS. ! - Market butcher on site plants and shrubs.-


r BRING THE FAMILY- SOMETHING FOR EVERYBODY. - Car boot spaces from £8 - arrive between 8a.m.' and 9a.m.'


ENQUIRIES (01282) 843703,or,^ - (0850)843073,,


i ..a i- s. t-*" % ri- * f*: t ^ C L IT H E R O E


C O M M U N IT Y C H U R C H


GOD HAS DEFEATED DEATH YOU CAN SHARE IN HIS , VICTORY


W e m eet every Sunday a t 1 0 .3 0 a.m . In. th e King’s C entre, M inthom e Avenue. ;


Everyone Welcome. _________ - \ .;v-— vi •


Xmas T w lA d r fi ' : : . ' (Menu.


C h n s tm a s p a r ty y e t? W h y ^ n o t ? 3- ^^stuffedjdushroonu ^ ^ t r e a t y o u r s e l f to o u r e x t e n s iv e


^ w.o wru * « > ' l u n c h - t im e - C h r i s tm a s ,F a y r e


December.- (Monday to Friday), 1 2 .0 0 p m to ■ 1 .3 0 pm .”' 'A l s o ( j


.......................- - a v a i la b le * i s ........■ - o u r b la c k b o a r d A ' L a ^ C a r t e 'm e n u * fo r - lu n c h - t im e s , a n d ^ j '


e v e n i n g s ; . M o n d a y '; to ^ S a tu r d a y , " s 7 .0 0 p m t o 1 0 .0 0 p m


.......................... ........... M ^ r, v


s i i w v ^ S t o p ! ^ 1 , ” us •hr oo


> ^Sshneen y ™nyTnfule - riousfee


oomStrogan«f,(f,..........-


;*Xmai___iPuddlna&Rua Chocolate Rtdce (


Rom Sauce f * ‘ Cake , ^ ^ .■


<•sn» - --« • ^ H


%


' M f o -..K'--.-.I-.- Coffee* Home-made MlneePiei-.-....,.


~ MUCK AS LAST YEAR £13J5lnd of VAT. Prawn Cocktail (£1 extra)= . ______


$ (R P cn f t ( $ tB IS fI*R P - ' H a v e y o u t h o u g h t o f y o u r


I T u l l y L i c e n s e d .


____________________ Menu


10 YORK STREET, C L ITH ERO E Tel: 01200 26928


f. Chilled Mdon with Fre*li Fruit Mahon


Deep Fried Brie with Apricot Saocc/-.r ^ rV' .v; -7:Stuffed O n l O Q r


. ftrahRoau-natey ^ " '


M e n u V a v a i la b le from^ feT u e sd ia y , Lamb FJIcU In Blackcurrant & Cream Mint Sauce. 5 t h D e c e m b e r t o . F r i d a y , 2 2 n d ’


* - V -*


T A R O S ensational 4 p ie c e


cabaret b a n d


B o o k in g s n ow b e in g ' ta k e n fo r sma ller Christmas p a r t ie s all S aturdays in Dec em b e r: a m e a l In th e h o te l fo l low ed b y c a b a re t an d , tu n a n d d an c in g w i th o u r re s id e n t D J /C om p e re B ren d an . T h e N ew AMEN CORNER b ib u lo u s sixties ch a r t to p p e r s a p p e a r o n Christmas Eve a n d .LBS: WALKER a n d 'R O C K E R S REVENGE o n N ew Years Eve. Tw o su p e rb p a r ty n ig h ts. U n b e a tab le v a lu e a t ju s t £15 a ticket Including ex c e l len t festive fare.


The N£C may have With Sue Lewtas,


o f Whiteside1s Wine Merchants, Shawbridge Street,


"" Clitheroe (01200 22281) -


T u e sd ay 5th D ecem b er, 7.30pm Chamber Music with Mistress of the Cello


L O W R I B L A K E and IAN BROWN (Piano)


.S o lo T r a c k s & ; ;S t r a n g l e r s H i t s ■ + R u s s i a n F o r M o n e y + T h e L a u r e n s


HUGH CQRNWELL BAND S atu rd ay 9th D ecem b er, 8.00pm <


■Friday B th^D o ccm bo r . 8 .0 0 pm E x -S t ra n g le rs F ro n tm a n is B a c k !


A n E v e n in g o f J a z z & L a u g h te r


JIM BOWEN & ALL THAT JAZZ with the HOT RHYTHM ORCHESTRA S a lu rc la y -9 t lv D c e cm b c r ,8 .0 0 pm . :


JULI DLUN Oicj Dance f lo o r


;A Ca ju n C h r is tm a s P ar ty a l Pacliham ; ■ A I I B I A M - 'k a l e Bnr-.e<i|utt Cookmt


S u nd ay 10th D ecem ber, 2.45pm Championship Brass In C oncert


I I I A A C -- I | n s Bn cnet; M l u u k U n fc ^P^rniancc


ad mocr


S u n d a y 1 7 th D e c em b e r , 7 .3 0 pm A Swinging Evening of Festive Jazz


Paul J Rigby & TH E NO R TH ER N


JA Z Z O R CH E S T R A with Supreme vocalist JEFF HOOPER 27tlr, 28th .& 29th O e c ,2 pm & 7.30pm A-Spectacular Christmas. Adaptation of


T h e S n o w Q u e e n w i t h B U R N L E Y Y O U T H T H E A T R E


.Amazing Adventures Untold Bctorc.Your Vory Eyes ^ Special Group & Family R a te s A v a ila b le .


Saturday 30th December, 8.00pm The B ig ge st and Best New Year Blues Party This Side o f Chicago


T H E D E T O N A T O R S P l u s B l u e s S h o u t e r S a t u r d a y 3 0 t h D e c e m b e r , 8 i 0 0 p m v i A C a j u n n e w Y e a r a t P a d i h a m T .H .


I 9 9


I A D I I A : Plu s La tcBar.Feolive.Cajun ■ l a w R U C


New Mexico s,Demon Fiddler..| Food, Big Dance Floor


Christmas Fayre at Crackers Prices! A Simply Superb 4 Course Christmas


4th - 23rd December 1995


Lunch or Dinner (Groups &,Parties Welcome) Wide choice of Menu, Vegetarian Options,


Licensed Bar, Friendfy Atmosphere & Service ONLY £6.95 LUNCH • EVENING DINNER £7.95


Y o u r l a s t c h a n c e t o S a v e £ £ £ 's b y B o o k in g E a r ly


Book By 30th November and get BIG DISCOUNTS on Hugh Cornwell & Band, Cajun Christmas with Joll Blon, Cajun New Year with Le Rue, - New Year BluesParty with the Detonators


Ticket Office: 0 1 2 8 2 3 0 0 5 5


C h r i s t m a s D a y L u n c h e o n - T r a d i t i o n a l 4 c o u r s e l u n c h w i t h


c o f f e e & m i n c e p i e s Served 12 noon - 1.45pm £ 3 8 . 9 5 p e r p e r s o n


N e w Y e a r ’s E v e D in n e r D a n c e 5 c o u r s e s


J r o m £ 4 4 . 9 5 per person


Festive Party Nights 4 course dinner and


dancing from £18.95, per person —


Ask for details o f our full Christmas programme F o r


foxfieLd s c o u n t r y hotel W h a l l e y R o a d , B i l l i n q t o n . C l i t h e r o e


r e s e r v a t i o n s T e l : 6 1 2 5 4 8 2 2 5 5 6 ! r i f f t n a s G E L E B R A T I O N S " t


W i th B e s t u H s h e s fo r a (H a p p y C h r is tm a s am £ a p ro s p e ro u s fAfe iv y e a r f r o m (R a j a n d S ta ff


E N J O Y .


WALLACE ARNOLD ROTHWELL BAND W e d n e s d a y 1 3 t h D e c e m b e r ; 8 p m • G r e a t e s t H i t s & H i t s t o C o m e '


B U R N L E Y :


W A A M E C H A N I C S S u p p o r t e d : b y -.:T h w a i t e s F rid a y 2 4 th N o v em b e r, 8 .0 0 pm


J a z z a t P ad iham Town Hall E SONNY ROLLINS PROJECT


D C o n t in u e d o v e r l e a f


7 - 9 P A R S O N L A N E , ’


I L R A J F u l l y L ic e n s e d I n d i a n R e s t a u r a n t Genuine Indian Cuisine \ '


C L I T H E R O E , L A N C S


T e l e p h o n e 0 1 2 0 0 2 7 2 2 4


Recommended by the Good Food Guide and Good Curry Guide in Lancashire


Free home delivery on all normal menu's


CHRISTMAS BOOKINGS NOW BEING TAKEN Open all through the Christmas Holidays Christmas Day - Boxing Day - New Years Di'ay


SPECIAL CHRISTMAS INDIAN BANQUET ' 4 COURSE SET MEALS


24 hour notice lot preparation - Deposit . required


(1) Lamb Kurcee (one full leg of lamb) £13 per head


Vegetarian set meals £1Z50 per person


(2) Mural Mossalla (Whole chicken) £13.50 per head


Advanced booking


TRADITIONAL CHRISTMAS 4 COURSE MEALS


£13 JO per head - Children half price . Soup of the Day


Dessert & Coffee


Friday and Saturday 12 noon - 2.30 p.m.; 5.30 p.m. -12."' Sunday 1 p.m. -12.30 a.m.


Monday r Thursday 12 noon - 2.30 p.m.; 5.30 - midnight


ENGLISH DISHES AVAILABLE OPENING TIMES


.30 NOW SERVING SPECIAL BALTI DISHES


Roast Turkey and Stuffing of V4 Roast ; Chicken with Roast Foatoes and vegetables


; C l i t h e r o e A d v e r t i s e r & T im e s , N o v e m b e r . 2 S r d ,1 9 9 5 . 9


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