Clitheroe 422324 (Editorial), 422323 (Advertising), Burnley 422331 (Classified)


Ring Marcia with your recipe Ideas on in 2 00 4 2 2 3 2 4 or send them in •Dish',


Clitheroe Advertiser & Times, 3 King Street, Clitheroe, BB7 2EW.


ROASTED RACK OF LAMB WITH BASIL PUREE, CHARRED RED PEPPER AND ENGLISH MUSTARD SAUCE


with Graham Henderson. of B’s Bar Cafe at the Wellsprings,


OUR "Dish of the Week" recipe this week, once again, comes from B's Bar Cafe at the Wellsprings, once more devised by chef Graham Henderson. Following on from the starter last


dim sum and aubergine and zucchini gateau. Separate fish and pasta menus are also available together with sweets to tempt the most ardent


week this is the main course of the complete meal. The two chefs, Graham and Scott


O'Sullivan, are looking forward to their newly created a la carte menu ready for the spring and summer months ahead when the outside ter­ race comes into its own for patrons to sit and drink while waiting for a table. The new-look Wellsprings has been


open nearly two years and the num­ ber of people dining in the restaurant has grown remarkably during this time. The number of covers served on a Saturday evening can reach as many as 70. As well as chef’s specials each evening, Sundays feature a set- price menu of £10 for which you get a wonderful three-course meal with a choice of several dishes accompanied by the regular jazz duo in the evening. This price applies both at lunch time and in the evening. The clientele at the Wellsprings is


dieter. Specials are often available, all you


have to do is ask the waiter what is available on your particular visit. Running at the moment is a very


special offer of a three-course lunch for a fiver, from Tuesday to Saturday 12 to 2-30 p.m. and until 4 p.m. on Saturday. A new menu, which start­ ed on Tuesday, features Cornish pasties and chicken curry to mention


just two. Graham's roasted rack of English


future.ROASTED RACK OF ENGLISH LAMB WITH BASIL PUREE,


CHARRED RED PEPPER AND ENGLISH MUSTARD SAUCE (serves four)


9 1 full rack English lamb - cut Ingredients


into four 9 4 medium-sized potatoes - cut


a mixed age group of 20s and upwards who enjoy the wide variety of food available. Starters include an unusual choice of chicken livers and Cognac with double cream, minced lamb sausage or a plum tomato tart among many others, while main courses include oriental lamb, black­ ened chicken served with peppered spinach and steaks served straight from the grill, cooked to your liking. Vegetarians and vegans are catered for with delights such as vegetable


into two-inch dice 9 2 small bunches basil


9 100ml hot milk 9 lOOg butter-diced 9 4 red peppers - deseeded and cut into quarters


9 300ml double cream 9 250ml chicken stock 9 2 tsps English mustard


per and olive oil -® £ D -Q f lb © - .


LOOKING for an everyday, quality wine that is very afford­


able, simple! Simply is a range of wines from dif­


ferent parts of France, produced by natural methods and, with the least possible intervention giving clean, pure wines with flavours of the grape in the soil in which they grew. Simply Red, £3.79, is produced on


the slopes of Mont Ventoux in the Southern Rhone area, made from grenache and syrah grapes which have been skilfully blended, giving a wine which has a purple and ruby red


With wine writer Andrew Byrne, of Byrne r


s Wine Merchants, Kiny Street, Clitheroe (01200 423152)


colour with lovely rich full flavours of blackberries and plums with a hint of spice. An ideal wine to be savoured on its own or with pasta and red meats. Simply While is made from two


famous Loire grapes, Chenin and sauvignon blanc, but in this case grown in the Touraine, it is a superb easy drinking, dry white wine, rich and creamy with the sauvignon giv­


ing zingy lift to the finish. Again pleasant on its own or with fish, risot­


to or light meats. To complete the set Simply Rose


which is made from the syrah grape from the Pays D'Oc in Southern France. A lovely pink colour this easy drinking wine has lots of berry flavours and a hint of smokiness gives the wine great taste and style.


J j j j i j v


AS late-night reading goes, you'd be hard-pressed to find a subject less likely to give you


sweet dreams than the life and


times of a public executioner! Having said that, Jack Doughty's fascinating and often moving story of John Ellis bounces along without descending to the realms of the need­


lessly maudlin. The author himself is also quite a


character, having been a professional rugby league-player, a TV and the­ atre actor and song and dance man. A journey into the world of profes­


sional boxing has seen him produce three British champions as well as handling the fortunes of our own "Burnley Bulldog", Warren Stowe. A particular interest in reading


about and studying crime led to his first novel, "Come at Once - Annie is Dying" 12 years ago. This latest work, amply illustrated


" The Rochdale Hangman and his


Victims" by Jack Doughty. Published by Jade Publishing Ltd


some of their victims - including the Irish p a tr io t Sir Roger Casement whom Ellis had the task of despatch­ ing - is a first-class work from start to


finish. The book traces Ellis's humble


beginnings, working f i r s t in his father's barber's shop and then in local mills around Rochdale until he carried out his first execution in 1901


a t the age of 27. He remained public executioner


un ti l 1923, dispatching oyer 200 killers including the notorious Dr


Crippen. However, he paid a high price for


by a number of photgraphs and drawings of both the condemned and


his work, depending more and more on drink, and within months of retir­ ing made an unsuccessful attempt to kill himself. In a cruel twist of fate, the weapon he used was the very pis­


tol given him by the authorities to defend himself after death threats following the Casement hanging. Ellis was charged - suicide was


then a criminal offence - taken to court and placed on probation, a con­ dition being that he gave up alcohol. But it was not to be and, in 1932 a


second attempt to take his life - by cutting his throat - succeeded and he died a broken man at the age of only


58. Hardly a book with a particularly


high feel-good factor, but neverthe­ less, a fascinating piece of work tight- ly written and obviously well-


researched. And, at £12.95, hardly likely to


send the family budget into the red. SHIRLEY WIIITELEY


CD ° / VO Cacfcjpurn.


SUNDAY, 28th FEBRUARY, 1999 12 noon - 4.30 p.m.


Showtime 1.00 p.m. & 3.00 p.m. F R E E ? ' 2 K D M I S ' S . I O N


' ' WHeatley Lane Road, pence; Nr Burnley ; Y / ’ *: Tel: (01282) 6 18101


This Week’s E&


1. Dr Dolittle 2. Armageddon 3. Lost in Space 4. The Avengers 5. Deep Rising C. Deep Impact 7. Six Days, Seven Nights 8. Airspeed 9. Jackie Brown


10. X-File, The Movie List supplied by Blockbuster, Wellgatc, Clitheroe.


1 "Angela's Ashes" - Frank McCourt (Harper


Collins, £5.99*) 2. "Notes from a Small Island" - Bill Bryson


(Black Swan, £5.99*) 3. "Harry Rotter and the Chamber of Secrets" -


J.k ! Rawling (Bloomsbury, £3.99*) 4. "Other People's Children" - Joanna Trollope


(Black Swan, £6.99) 5. "Frank Clark's Paintbox - BBC Books, ,


£12.99) fi. "Station X" - Michael Smith (Boxtree,


1. I've Been Expecting You" - Robbie Williams 2. "You've Come a Long Way" — Falboy Slim 3. "Talk on Corners" - The Corrs 4. "The Miseducation of Lnurvn Hill" - Lauryn


Hill 5. "Love Songs" - Various Artists


(i. "Sixties Love" - Various Artists 7. "Ladies and Gentlemen - The Best Of" -


George Michael 8. "Love Songs" - Dr Hook 9. "Life Thru' n Lens" - Robbie Williams 10. "Rest or Blonclie" - Blondie CD list supplied by Townsend Records Moor Lane, Clitheroe.


7. "Birthday Letters" - Ted Hughes (Faber,


£11.99*) 8. "Life in the Year 1,(100" - Robert Lacey (LiLtle


Brown, £9.99*) 9. "Rick Stein's Seafood Odyssey" — Rick Stein


(BBC Books, £14.99*) 10. "Rough Guide to (lie Internet 1999" - Angus


Kennedy (Rough Guides, £5) Book list supplied by Kaydee Bookshop, Moor


Lane, Clitheroe. Asterisks denote this week's discounts.


I c i v i c HALL CLITHEROE


■ Friday, 19th:JFebruary 6'Nights jhbtlSuhda|jJ|


PRACTICAL" . MAGIC G2) -


JHE PRINCE OF


F o r l io lp a n d a e lv ic o w i lh y o u r


Gall Kendall R i n g a d v o r l 0 1 2 8 2 4 2 6 1 6 1 E x t . 4 1 9


Y O R K S H IR E D A L E S


C R U IS E S


from the old market town of


S K IP T O N


(FREE GLASS OF WINK FOR MUM)


MOTHER’S DAY 14th MARCH


★ ★ ★ ★


W ed d in g 2Pair a


Brought to you by r


£edes


P R IV A T E G R O U P S (UP TO 50)


LUNCH, AFTERNOON TEA, BUFFETS


CAN WE SEND YOU OUR BROCHURE?


* * A A


INFORMATION ON OUR EASTER & DAILY CRUISES


PENNINE BOAT TRIPS


of SKIPTON


Waterside Ct., Coach St., Skipton


N.Yorks. BD 2 3 1LH Tel/Fax: 01756 790829 www.cnmiUrips.co.uk


TALKING TIMETABLE - 017B0 701212 I'OR


PLEASE RING OUR


Director: Maf]tmChadwick m


u - m i 7


F E BRU A R Y I f 9 9


M 730pm


Mechanics Theatre, Manchester Rd., Burnlc\ Wed / Thurs £4.00. Fri / Sat £4.


PLKASK SUPPORT BURNLKY GARRICK CLUK '


Tickets Available from Mechanics Box Office Telephone {01282) 430055


9 100ml white wine 9 squeeze lemon juice, salt, pep­


lamb with the accompaniments is not yet on the menu at B's Bar Cafe, but will certainly feature in the very near


Method 1. Begin by simmering the diced


potato in salted water until tender. Drain and return to the pan. Over the heat stir the potato to remove excess liquid. Mash the potato, add the hot milk and the butter and sea­ son well. 2. In a hot frying pan pour just


enough oil to cover the bottom. Score the fat of the lamb to enable it to crisp-up and place flat side down in the pan until golden brown. Seal on all other sides and transfer to a roast­ ing tray. Season and roast in the oven for 12-15 minutes at 190C, 375F or gas mark 5 until crisp but moist and


pink in the middle. 3. In the frying pan sweat one


small finely diced onion until trans­ parent. Pour in the wine and reduce to a few tablespoons of liquid. Add the stock and reduce to about a third. Finish by adding the mustard and cream and reduce until thickened Season and add the lemon juice. 4. Plunge the basil leaves into boil­


ing, salted water for 30 seconds Remove and chill in cold water and pat dry with a cloth. Puree the basil in a processor. Add the puree to the


potato. 5. Drizzle oil over the red popper


and season. Grill, skin side up, until blackened. Remove the skin. 6. Remove the lamb from oven and


allow to rest for a few minutes. 7. Divide the basil and potato


puree between four plates and sit the lamb on top. Garnish with the red popper and surround with the sauce


RENDEZVOUS Nightclub Whalley


have your Hen / Stag Party or 21st with us I Room Hire Mon - Thuis


C.&l&hrate with us I


FRIDAY NIGHT


Red Hot Dance Sounds Cool Bar Price SATURDAY NIGHT


Get on Back to the Sounds of the 70's


Open 10 pm - 2 am - Be early BAR FOOD AVAILABLE 0 1 2 5 4 8 2 3 0 8 6


St. A ndrews C hurch • S laidburn Come and join in a


CONCERT & DANCE Presented by John Bowdler (Tower Organist, Blackpool)


at Newton Village Hall on Friday 5th March


Admission £6 including refreshments Tickets available from 01200 446643 or the Tourist Office 01200 425566 ______


TRAVEL FOR ALL


M IN I B U S H IR E Available for all your


social transport needs RA C E T R IP S ,


TH EA TR E T R IP S , W ED D IN G S ,


N IG H T S O U T TEL: PAUL


0 7 9 7 0 2 8 0 1 1 1


0 1 2 0 0 4 2 7 9 7 7 Cred/t Cards A c c e p te d


«


7 0 t £ D ln n w e r s a r y S e a so n I 1 9 2 9 -1 9 9 9


J Burnley Garrick Glut • - /___......


New opportunUies^pfgaing /*».....i'-#/,


»n (012B2) 426161 cxl.422'®}' K life s ly le


,, Ring Gill on "01282 426161 ... ... Extension 419 r'


ST0NYHURST COLLEGE! ANTIQUES FAIR


THE


HURST GREEN, NR. CLITHEROE, LANCASHIRE.


J S f i& S . 1 | | FRIDAY 19th - SUNDAY 21st FEBRUARY J999


OPEN 10.30am - 5.00pm DAILY ADMISSION £3.50


A QUALITY, STANDFITTED, DATELINE EVENT ORGANISED GALLOWAY ANTIQUES FAIRS, HARROGATE, N. YORKS.


T E L E PH O N E : 01423 S22122


HClje ikingg SHrmg Bawdlands • Clitheroe


NOWWlTHLATEUCENCE


-.1 1. - ‘1 2 pm H--last A dm ls s lp n ,-1.1 pm EVERY FRIDAY & SATURDAY.


Friday 19th February DISCO AND KARAOKE


Saturday 20th February


THATCH Comedy Vocalist


Saturday 20th February Live Football


MAN UTD v COVENTRY


Sunday 21st February DISCO AND KARAOKE


For details phone 0i200 422450


St Catherine’s Church West Bradford


JUMBLE SALE


Saturday 20th February 1.45pm


In the Sunday School Admission 20p


J


East Lancs Football League


Division 2


C h a t b u r n FC - v -


R olls R oyce Saturday,


(Building Contractor) Tel: 01200 441880


Thanks n ^ r i/n f a r y o u r su p p o r t


QUIZ & RAFFLE PRIZES k THIS SUNDAY NIGHT


Live m u s ic f rom 1 TH IM ICE


WEDNESDAY NIGHT Live th e H e n d r ix e x p e r ie n c e


Call in to pu b fo r d eta I Is}]? Phil o r Pauline'oni#J


J] 1 THE GLYNN KNIGHT BAND j 01200 - 422850, 422588


February 20th ko 2-15 pm


Maid) sponsors: Mr M Smalley 8c Mr G Gawcett


J) KEYS TREE T ill


J MUSIC AND DANCE BAR h#f| 49 LOWERGATE • C L ITH E RO E J J


Fun for all the family - bring the kids This Sunday Afternoon


LIVE ENTERTAINMENT


FREE Hot dogs for the kids everyone welcome


I


Clitheroe Lady Farmers


SUNDAY MARKET/CAR BOOT Accrington Town Centre THIS SUNDAY


New and Second Hand Goods 01254 233816


S p r i n g D a n c e with dancing to Mark Kitto at


u t


(No cattle pens, No entrance fees, No muddy fields) f "IT’S BIGGER, IT’S BETTER, IT’S UNBELIEVABLE"


West Bradford Vi l lage Hal l


Feb 2 7 th at 7 . 3 0 pm Admission £6


For more information ring 01254 824262 4 tv


i _,£( •• Vf-'


ji


l. J‘ I- *.••


IL f -


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