November 22nd, 2001 25 wine talk


Weekendpfiis DtfflOFIBEW


with wine writer Tim Byrne


ITA LY 'S c e n t r a l w in e g row in g region U m b r ia , is d om in a ted b y th e p r o d u c t io n of w hite wines, m o s t famously Orvieto. The reg io n 's red


wines are much harder to find, gen­ erally of very good


quality and, conse­ quently, expensive. A recent Umbrian


discovery, therefore, le ft me very pleas­ a n t ly su rp r ised , being red, of very


| r . 8.30 Exposuro.


1.55 Scono Ono i y Springer Uncut. Igor Uncut. ChQt "irtninmcnt Now! Jver. 1.00 Bicki foment Now! 2.00


[>A PLUS I . 0. 7.00 Plus on l-m. 8.00 A Fine


lid Your Language, rime. 9.30 Not on


I Sorry! 10.30 The |11.00 Magnum PI.


Jc-O. 1-00 Hawaii Jvvaii Fivo-O. 3.00 ■ 00 Hawaii Fivo-O. ■c-O. 6.00 Hawaii I3. 8.00 Magnum PI. In c o with Jimmy l i e Equalizer. 11.00 ■ay Lucky. 1.00 The


lo se. pi-FI


I jr ie s . 8.30 Amazing ■ntosy Island. 10.00 l io n . 11.00 Wonder ■ The Twilight Zone. l]h t Zone. 1.00 The I I .


good quality and for less than £5 a bottle. M ONRU BIO


ROSSO 2000 is from th e C a n t in a Mon- rubio. Established in 1957, this co-opera­ t iv e o p e ra t io n is made-up of small farming properties (some 300 member


growers). U n d er th e g u id ­


ance of one of Italy s


I most respected con­ sultant oenologists, Riccardo Cotarella, Cantina Monrubio


| is emerging as a very dynamic, q u a l i ty conscious, winery. T h e wine is a


blend of local and international grape


30 The Twilight lings. 3.00 Sightings.


1}SV. 5.00 seaQuest l l h 2. 7.00 Space:


fn d . 8.00 FILM: Meet Ecological satire.


, jnr. 9.40 Glimpse. Hemoglobin.11.45


■j FILM: Secret ot iL M : Goku Midnight I America.


| CHOICE


■merits. 6.30 CBBC on ■eletubbics. 7.10 The


I Bird. 7.20 Enchanted Tweenies. 7.50


d Postman Pat. 8.25


_r Bear. 8.30 Playdays. I r and Arabcl. 9.05 1. 9.25 Wiggly Park. A Choice. 12.30 CBBC ■30 CBBC on Choice. J Moments. 7.00


varieties, predomi­ n a n t ly sangiovese and Montepulciano,


1 with small amounts of merlot and pinot noir, all h an d -h a r ­ vested to maintain high quality. There are aromas


of v ib ra n t b i t te r cherries and vanilla oak, full and fruity


in the mouth with a hint of tannin on the


finish adding com­ plexity, a t £4.69 a


loo The Weakest Link. lATars Extreme. 9.30


■ with Jonathan Ross. p.40 Babyfathor. 11.30


J s Urban Choice. 12.00 ■Clubbing. 12.30 Radio J o t Wars Extreme. 1.45


■0 Close. | lTV 2 dale. 11.50 Fortune


) The Incredible Hulk. 2.30 Tho Goal Rush.


)tball action. 5.05 The iest Animals. 5.30 Night )0 Chart Choico. 7.05 a Live. 8.10 Who Wants maire? Interactive. 9.05 dra- Tho Result. 9.50 ,o Year 2001: Top 100. j ot the Year 2001: Top op Idol Extra. 2.50 Time


35 Close. Tiptel ’BOH «a»* ID f t f5>


, bottle this is a very v e rsa tile wine to


enjoy with Mediter­ ranean foods or sim­ ply on its own.


EVERY busy housewife is always looking tor quick and easy dishes to prepare for her hungry


with Chris Cox


^ I t is so good when you find one that is easy to make and can be put in the oven to cook until you


enjoyed m that h o u r ^ . ^ 600g floury p S e T e . g . King Edward,


. 5 0 0 g n .u r y p o t .» „ ,


relM^^talie's comments were: "It was a culmary # lla rg e lemon delieht".


The dish can be made as a romantic dinner two, or for a quick treat for the children, and it is


,.


_________________________ _________ _______«vm..»MI»nc«5hlre .>nlln..c.>.uk C h « . A d v i s e r * Time,] Clitheroe 422324 ^Editorial), 422323 (Advertising), Burnley


EEK


ROAST LEMON CHICKEN AND POTATO WEDGES


..........................................................


with N RU ORRIS A IV. than olive oil


0 salt and pepper © 1 tsp fresh thyme


154 bsp oil


O 6 sprigs fresh rosemary Method


,


chicken breasts, skin side down tor 2-3 unnutes until browned. Place in a large roasting tin with the onion and potato wedges.


1. Using a non-stick frying pan. ^m in u te s 2. Remove the zest from the Lmon and cutm


honey, oU and remaining enwhed®“ I *b the chicken, season well and add the herbs.


3. Bake for one hour or until the Poteto wedges „ © 6 cloves garlic tsp clear honey


are tender and the chicken is cooked through. Serve immediately from the roasting t .


tu rn s THE HEAT Mm is on Channel 5 , Mondays a t 8 p.m.)


IF Jamie Oliver is still cooking for the cameras in 15 years time, then hopefully he will be still able to drum up as much enthusiasm for his sub­ ject as veteran TV chef Keith Floyd.


LtII, HUM V'l *“ t---L3 nno.o — about the tastes of India


ter, now 57, J is passionate ^ where all the hard work mB comes jn ” he explains.


The flamboyant presen presen- ____ ci7


o v%Qccinns)t.<


after spending 10 weeks touring the vast countr "y for a Channel 5 cooking series and the accompany- ingbook, “Floyd’s India”. There should be lots of


LUUI1U& u iv ---------------


interest in the subject - after all the British love tucking into Indian food. The idea of actually


curry - with all epare-is


naV0Urs the dish and that .


ns,


“Instead of browning or gearing the meat first, it is put into the sauce almost


raw.He adds: “I t seems to me that actually Indian


preparation and in cook­ ing it the way it is done in India (although the cow


dung is optional). “In India you don t brown your meat first.


The importance is making the masala which is the


day, put everything in the fridge and then cook it just before their guests


arrive. “There are many, many


ingredients in even the simple dishes, but if peo- pie carefully line up tneir


simple thereafter, ’tb™ t c r , ” he ------- - - ^reLlly quite


assures us. “You should give your­


selves a good two hours to get everything prepared


but not much more than 40 minutes to cook.


"If you are making a • small packet of silver


The idea of actually “TheimporUmUhingL 1 *™ ^ ^ “ ertoght putting together a decent to get


spices and herbs to buy you will have lots of little a going to g tL bowls in front of you with goingwhen t go


those


spices and herbs to buy and prepare - is likely to


cooks' U • not


p paarreedd, fy ou ar ea m az in gl y you will ^ v0‘° ^ ou^ th


. If you are bowls m front of y


put off all but the most what confident and determined garlic, c


, • ’ ^ tn ^ ; nder pot.”


hardly surprising from a man who, during his trip, cooked in the open air by burning dried cow dung. The secret of making a good curry, he says, lies in


sasicss* : long, the cooking time is really


quite quick.” He suggests anyone


planning a big curry for a


dinner party should do all the preparation on one


-=r.


which tenderises the meat _maz:nKiy so so it


in a spicy tomato and ^ onion gravy can be eaten


xo w^ ie----e-s into the meal. ake that long to


is not to


asastarteroranaccom- walk in after a hard day at paniment


E ^ ^ to the main ’ Although he talks a lot such as buying Indian


curries h1e tried on his tn rp jt wortb trying to make QWtl own garlic or ginger e...D_.


and has included many *— - uv.


T em ^ t fn g ^ u n d in g purees mther than buying “You have got to love to


doit." kina


„ You can-t era


. ^ d


just y


d ^tUc down and


, He suggests shortcuts rHlcKEN CAFRAEL (serves four)


Floyd, however, is not ^ ^ J ^ X n a h h o u g h particularly impressed by shoprather than trying to ih is is a impressed by such a faint- org


tuhie variety of v ■egeta .bl .e make ^ yourself, but says cumes 1c wicu


ys


efficient and about meat, Floyd was bread from a specialist This\ sarich dishbest ............s._


snop raLiiei ...»** ^ --■=> - served either with Indian it


X lllo 10 U • —--


, read or an onion and at0 saiad instead of


recipes in the book. ^ ___DUrees rather than buying 0 4 free-range chicken breasts0 Vegetable or coconut oil


• 2.5cm/lin. piece of root ginger, peeled and


Osalt For the masala


chopped O 2 or 3 cloves of garlic,


peeled C a handful of fresh


coriander leaves with no


stalks • 1 tsp coriander seeds


O 1 tsp black pepper-


| corns ® 3 or 4 cloves


0 ^


leaf to garnish For the masala


• 10 cardamom pods


• 10 cloves 0 4 blades of mace • lOg/one third oz


ground cinnamon For the puree


O 40g/llk>z. root ginger,


peeled • 40g/l'A>z. cloves of


garlic, peeled • 2 tbsps chilli powder


Soak the washed rice in


fresh water for one hour. Meanwhile, dry roast all the spices for the masala in a frying pan over a low heat, then grind them into a powder in a food proces­ sor or blender. Mix togeth­ er all the ingredients for


the puree. Drain the soaked rice .


thoroughly. Heat some of the ghee in a large wok or shallow frying pan and


9 4 cardamom pods e a small piece of cin­


namon stick 0 4 or 5 fresh green


I chillies ®


dients together, adding cooRea. i


9 white wine vinegar Grind the masala rngre-


vin


I sions £ « *


In Over. 8.30 Tho Filth Wheel I ts Talk 9.00 CS1: Crimo Scone liation. 10.00 Jerry Springer ■ 10.50 Jerry Springer Uncul. Iho Fifth Wheel. 12.00 Crossing 1 1 00 Ricki Lake. 1.50 linmcnl Now! 2.00 Screenshop.


Sb a n a d a p l u s


la ia i i Fivo-O. 7.00 Plus on Plus, laftnan. 8.00 A Fine Romance.


T Loving Memory. 9.00 Rumpolo Bailey 10.00 Emmordalo. 11.00


^ tho Future. 11.30 Plus on Plus. I In Loving Memory. 12.30 Tales lo Unexpected. 1.00 Agatha


J o ’s Murder in Three Parts. 3.00 l ie Coronation Street. 5.30 Faith Future. 6.00 Rumpolo ot tho


H 7.00 Tales of tho Unexpected. ■ Strange But True Encountors. I\gatha Christie's Murder in Throo | 10.00 Spitting Imago. 10.30- |c d Carrott. 11.00 Cannon. 12.00 Lucky. 1.00 Tales of tho


Ipcctcd. 1.30 Tales of tho Ipcctcd. 2.00 Ctoso.


SCI-FI


I Amazing Stories. 8.30 Cybernet. I Fantasy Island. 10.00 Tho Bionic


l ia n . 11.00 Wonder Woman. 12.00 ■A* Atragon. Japanoso sci*fi ■jnturo. Tadao Takashima stars, p FILM: Suporgirl. Comic-strip


Jo Earth: Final Conflict. 8.00 Now | ) Again. 9.00 Sliders. 10.00


Xjnture, starring Helen Slater. 4.00 ■ Arthur Conan Doyle's The Lost ■id 5.00 Sir Arthur Conan Doylo s 1 Lost World. 6.00 Fantasy Island.


■tergeist: The Legacy. 11.00 Loxx.


loo Twin Peaks. 1.00 Twin Peaks, l o FILM: Trilogy of Terror II. Horror


Ihology, starring Lysotto Anthony, l o Glimpso. 4.00 Shop America.


BBC CHOICE


rfO Magic Moments. 6.30 CBBC on lioicQ. 6.30 Tolotubbios. 7.10 The Iddtoy Foodlo Bird. 7.20 Enchantod ■inds. 7.30 Tweonies. 7.50 Twoonics. ■10 Postman Pat. 8.25 Tho Little


lo la r Boar. 8.30 Playdays. 8.50 llortimer and AraboL 9.05 IhuckleVision. 9.25 Wiggly Park. 9.30 ■BBC on Choico. 12.30 CBBC on Ihoico. 3.30 CBBC on Choico. 6.30 ■laqic Momonts. 7.00 EostEndors. 1 30 Closuro. 9.00 LA Pool Party. 9.45 Pio Practico. 10.30 Gimme Gimme timmo. 11.00 Harry Enfield Presents


lo o k Liston and Toko Hood. 11.30 Btupid Punts. 12.00 Tinsel Town. h2.30 LA Pool Party. 1.15 Closuro. |t.45 Sox, Warts and All. 2.00 Close.


ITV 2


■9.25 Crossroads. 11.15 Chart Choico. ■11.25 Who Wants To Bo a Millionaire? 1 1.25 CD UK. 2.25 Felicity. 3.15 Felicity. ■ 4 05 Coronation Street. 6.30 Soap 1 Fovor. 7.30 Groat Escapes. Real-life I brushes with death. 8.00 The Socond I World War in Colour. 9.00 Hitler and


1 Hess 10.00 Coronation Streot*10.30 Sam's Game. 11.00 Soap Fevor. 12.00


l Socret Agent Man. 12.50 Tho I incredible Hulk. 1.45 Ghost Stories. I 2.10 Time Life Music. 2.55 Close.


For a Truly Italian Evening - Visit us Soon!


78 / 82 Whalley Road, Clitheroe, Lancashire 7 T4 f0 l i0 0 424450 Bax: 01200 428360


And thaFs f f i e y o u get to Don Dmo’s wine l,st.


Witli service and food that is s e c o n d to hoKe you will be Wltn SL


suitably impressed.


Mr Graziani and his s t a f f welcome ^ack to.the ever popular Italian restaurant-Don Dinos.


The recently decorated and refurbished restaurant has, lost - ,, The recently ^ of iB charactc;r or quahty.


1chicken pieces on botn I sides with the rest of the


breast wikth a sharp knife S


.h S T h r S t a g 't t e


masala. Leave to marinate for


about one hour. Heat some oil in a pan


and shallow-fry the chick­ en breasts gently on both sides until the chicken is


I cooked and the outside is crisP-


Season with salt and serve with any residual I pan juices. If you prefer


A


enough vinegar to make a dry, but fairly smooth Paste ,and season with salt. Make several mci- in each chicken


■ saute the rice for two or three minutes until each grain is coated with ghee. Add enough water to just


- cover the rice. Season to taste with a little salt and then cook the rice gently until the water has evapo­ rated. At this point the


rateo.^ ^ . d This is correct.


Remove from the heat and keep to one side while you prepare the mutton. In a large heavy-based


flameproof casserole with a lid, heat some ghee and


“ " X ^ e d T a t o . . . 's7ht|n . h . . i d a P ™ i r


I roast your chicken, drizzle a little oil over the masala- I covered chicken breasts and roast until crisp in a


1 barbecue them. FLOYD’S IMPERIAL BIRYANI (Serves 10)


0 lkg/2 l/41b. basmati


I rice, washed under run- 1 ning water for at least 15 minutes and strained


1 0 350g/12oz. ghee Osalt 0 150g/5oz. coarsely


chopped red onions • 100g/4oz. flaked


almonds 0 2kg/4!41b. mutton


I morsels (or lamb) 0 250g/9oz. natural


I yoghurt IJJUU1 v 0 100g/4oz. raisins mint leaves to


hot oven. D o the same thing if you are going to


and cook for two or three minutes, mixing well. Stir in the puree and cook for two or three minutes.Stir in half the almonds, then add the mutton and sea­ son with salt. Stir in the yoghurt and a little water if the mixture seems dry. Cook gently until the mutton is tender and slightly dry. Stir in the cream and continue cook-


ing gently. Sprinkle half the


cashew nuts, half the raisins and half the mint


raisins, mint and corian­ der leaves and mix them into the rice, then level the top of the rice. Sprinkle the lemon juice, saffron water and rosewater over the rice, then drizzle a lit­ tle melted ghee over the


U ) »uu top. Mix a stiff paste with , ...


plain flour, a little oil and water and knead it until it


■ is like putty.Put a ring of paste around the edge ol the casserole lid, making sure there are no gaps. This will seal the casserole so no vapour, steam or


© 100g/4oz. cream aromas can escape. Place 0 100g/4oz.cashew nuts the lid ^


Jjy HU vc*Fu“*»--- its seal on the 06 tbsps chopped fresh for 15-20 minutes,


0 8 tbsps chopped fresh ghced red onions in a little coriander leaves


casserole and cook gently Meanwhile, fry the oil until they are crisp and


0 2 tbsps ldmon juice golden. Put to one side. ® a pinch of saffron Fry the remaining cashew


threads aoaW la 2 tteps a.tsread — ^


water 0 a few drops of rose-


| water 0 plain flour


0 vegetable oil 0 15g/5oz. finely sliced


red onions


I1UU3 <UIU --------------- - tie ghee until they are


lightly toasted. Just before serving lay


some pieces of silver leaf over the top and sprinkle on the toasted nuts and the crispy onions.


raiSIIUS m m 11“ “ -------- and coriander leaves over


the mutton.Tip the nee on tlop, add the remain .ing


what’s on in the North-West compiled by John Tbrner music


t h e under_ RED


SHOES. Preston Cha­ r te r Theatre, until November 24th. Box office: 01772 258858.


DANCING AT


LUGHNASA. Dukes Theatre, Lancaster, until November 24th. Box office: 01524


598500. N I C H O L A S


NICKLEBY, by Red Shift Theatre at Pre­ ston Charter Theatre. November 26th. Box office: 01772 258858. THE JUNGLE


BOOK. The Dukes Theatre, Lancaster. November 30th until January 5th. Box office: 01524 598500.


THE GIANTS OF


JAZZ, with George Melly and John Chilton's Feet- warmers, Kenny Ball and his Jazzmen and Humphrey Lyttleton and


his band. Lyric Theatre, Salford Quays. November 22nd. Box office: 0161876


2000.BALTIMORE SYM­ PHONY ORCHESTRA, Bridgewater Hall, Man­


chester. November 23rd. Box office: 0161907 9000. JANE MCDONALD,


Lyric Theatre, Salford Quays, November 23rd. Lyric Theatre, Salford Quays. Box office: 0161


8762000. BJORN AGAIN. Pre­


ston Guild Hall. Novem­ ber 24th. Box office: 01772


258858. MISS SAIGON,


Palace Theatre, Man­ chester. Until June 2002. Box office: 0161


242 2524. RENT. Blackpool


Grand Theatre. Until November 24th. Box office: 01253 290190.


SEVEN BRIDES


FOR SEVEN BRO­ THERS. Blackpool Grand Theatre. From November 26th to December lst. BIZET'S CAR­


MEN, Polish State Opera of Krakow. Bridgewater Hall, Manchester. Novem­ ber 27th. Box office: 0161907 9000. SPEND SPEND


SPEND, Manchester Opera House, Novem­ ber 27th until Decem­ ber 8th. Box office: 01612422524. SING ALONG


SOUND OF MUSIC. Preston Charter The­ atre, December ls t . Box office: 01772


[ NIGHT. Manchester Opera House. Decem­ ber 10th to 15th. Box office: 0161242 2524.


258858. m OH1 WHAT A


HALLE QRCHES- ^ TT„ 0


TRA. Bridgewater Hall, Manchester. November 24th. Box office: 0161 907


9000.THE FOUR SEA­ SONS BY CANDLE­ LIGHT, Mozart Festival Orchestra. Bridgewater Hall, Manchester. Novem­ ber 25th. Box office: 0161


907 9000. LEYLAND BAND


a n d m a r in e s


h m ro y a l b a n d .


November 25th. Preston Guild Hall. Box office: 01772258858. LEIF OVE AND-


haigley Parish Council at ™ i;-“- 29th - Clitheroe Literary Society, a monthly discussion of a diverse range


of books at Cafe Fresco, Shawbndge Street, Clitheroe at 7 p.m. Inquiries, tel. 01200 441695.


ety, Christmas dinner. Inquiries, tel 01254 824507.


ZJUG ,


29th - Knowle Green Village Hall, autumn luncheon concertfeaturinB


29th - Clitheroe Naturalists Soci­ .


^ , .


Zoe Kitson on oboe and Russell Lomas on piamx Concert start


-— " S E E : sent, the pantomime Aladdin at 7-


30 p.m. plus 2-30 p.m. on the 8th. Tickets from Friendship Garage or


tel. 01282 778582. 0 Further details of some of the


above events can be found in adjacent


"Lifestyle” advertisements. 0 A booking service for theatres


and events throughout the region is available from the Tourist Informa­ tion Centre, Market Place, Clitheroe,


ueilir ivxaii in


half Cut one half into wedges and add toi the pan with four whole cloves of garlic. Sciueeze the ju^e from the other half of lemon and mix with the z^ t,


_t......................... ............ .....................................................................................................— ■ 1 1J r II ,


NOW is the time to do some Christ­ mas shopping in earnest and the Plat­ form Gallery is the ideal place to


SUMany local skilled craftsmen and women are displaying beautiful pot­ tery and jewellery, delightful scarves made from silk or wool, elegant glass­


yo.urself or a nearest and dearest. y EVENTS - MOVKMRER 23RID


urself o n rieci. ut,


Platform Gallery presmts Christ- mas crafts. The annual display of all things ideal for Christmas, wheth


NO EMBE TO29TH


IACV M...... ............................ compiled by Marcia Morns •■■■■■••■■■■■■■I®*™?


C U l l ip in -v • . « a lSotinnc


what’s on in the Kibble Valley ----------


■ m ■ IM ■ ■ m m M ■ 1 ^ ^


lunch. Inquiries, tel. 01254 826948. 2 9 th - Clitheroe Library, a trio oi


exceptional young performers from the Lancashire Sinfonietta. Inquiries


Clitheroe Library. _ f o r t h c o m in g e v e n t s -


NOVEMBER 30TH TO


ware and even furniture. All these • v_Vmnn mnnPTlTIH


items are individually hand made and originai watercolour paintings by Mrs would make the perfect gift either for Ann Hargreaves, of Clilitheroe.theroe


Clither.D ^ _


ls t _ whalley Parish Church Christmas fair in Whalley CE School, . . Father Christmas and many stalls.


eu“ r4™>«“ °» r— b r


buying for a gift or, more importantly, tra ai ' o for yourself. Open Monday to Satur- ^ J G5sburn Festival Hall, WI


_ Accrington Town Hall, a con- Blackbum Symphony Orches- inquiries, tel. 01254


dayO h ltw alK f tS in ,o nEn tw is tle Christmas fair at 21-30 p.m Various from Castle gates, Clitheroe every stalls ^ d Father Chnstmas.


___ CO) > «r


Friday at 7 p.m. Group booking all year round for Whalley ghost walks on Wednesdays. To book tel. 01200 A9fiR21


426821.


exhibition entitled "French Impres- Longridge, a fashion show in aid ot •


S"°23rd - Wilpshire Methodist Church, pre-Christmas social an


Jacob's join supper of East Lan­ cashire ME/CFS Support Group. Newcomers welcome. Inquiries tel.


e 01254 884513.513. 254 8 --------


Clitheroe Mayor's Parlour, in aid of local charities.


24lh - Clitheroe Library presents, ,


"La Belle France" a classical music recital of French song with a slide show featuring Brenda Kean (ph tographer), Helena Kean (mezzo) and Graham Jackson (pianist), at 7-


30 p.m. Tickets from TIC. 24th - Clitheroe Parish Church


Organ Society presents a concert fea­ turing recitalist David Brindle.


Inquiries, tel. 01200 423460. 24th - Special Christmas Clitheroe


WI market in d i th e ro e Parish Church upper hall, from 10 to 11-4


a ^ t h - Billington and Langho Com­ munity Centre, a Christmas fair in aid of St Leonard's Church, Langho, from 10-30 a.m to 2-30 p.m.


iro 1 01 at 2.5th-Whalley VillageHall acndt


----- - p.m.


Clitheroe Library, a photographic isi - Christ Church, Berry _^ne’ Castle and Spire Supported Living.


. 01200 428098.


Inquiries, tel. 01200 429990. 1st - St Paul's School, Church


Street, Longridge, a concert by Hut­ ton Grammar School chamber choir. l 1sst _ whall


- Whalley Village Hall, a con- villag nan


24th - Crossroads coffee morning m c e ^ y Inquiries> tek 0i254 822555. ----— TT „


. . cert bv Bagdaddies Eastern Music at 3U p.Ili.


ls t - Gargrave Village Hall a ^ ___ viiintrp Hall a


Christmas concert with Slaidbum Sil­ ver Band at 7-30 p.m. Inquiries, tel


01200 423855. 2nd - Ebenezer Baptist Church, . ,


Billington, a united service at 6-30 p.m. led by Rev. David Newman.


2nd - St Hubert's RC Church,


Dunsop Bridge, carolsonAdvent Sunday at 7 p.m. with Slaidbum Sil­


ver Band, St Andrew's Singers and Silla Knusden (soprano). 3rd - Whalley Village Hall annual


meeting at 7-30 p.m. 3rd - Pendleton Village Hall whist


and domino drive at 7-30 P-m. 4th - Clitheroe Library, a lecture by


Peter Drake entitled "Journey Through Queensland and the North- _ Territories". Admission by ticket


_ m__Admission by ticket \ vailahle{romlibrary.


sianu uu wv


fair from 10 a .m t o 4 P ^ A l l d y ^ _ Knowle Green village Hall, cafe. Inquiries, tel 01254 822b94.


autumn concert featuring Ian Buckle


l l is a n u ra tn c i — — - lst — Friends of St Jamess School,


Christmas fair, various stalls and visit by Father Christmas. Inquiries, tel


office: 01254 813692. MANCHESTER CAMERATA. Bridge-


water Hall, Manches­ ter. December lst. Box


office: 0161907 9000. HALLE ORCHES­


TRA. Bridgewater Hall, Manchester. December 2nd. Box


office: 0161907 9000. CUBANITE, The


Lowry, Salford Quays, December 3rd. Box


office: 0161876 2000. MESSIAH BY CANDLELIGHT.


Bridgewater Hall, Manchester. December 7th. Box office: 0161 907 9000.


CINDERELLA,


English National Bal­ let. Manchester Opera House, until Novem­ ber 24th. Box office: 0161 242 2524. THE NUT­


CRACKER by St Petersburg Ballet. Lyric Theatre, Salford Quays. December 18th to 29th. Box office: 0161 8762000.


t h e


f o r e s t


a n d ME. Museum of Science and Industry, Manchester. Until Jan­


uary 27th. OPEN CITY:


SNES, piano. Bridgewater Hall, Manchester. Novem­ ber 26th. Box office: 0161 9079000.


PH IL H A RM O N IC ORCHESTRA, Preston Guild Hall, November 27th. Box office: 01772


ROYAL LIVERPOOL T 25s858’ MARINA NADI- XT A TXT


RADZE, piano. Bridge- water Hall, Manchester. November 28th. Box office: 0161907 9000 RADIO TIMES


CLASSICAL MUSIC CONCERT, Bridgewater Hall, Manchester. Novem­ ber 30th. Box office: 0161


9079000.CHRISTMAS CON­ CERT. Accrington Town Hall, December lst. Box


STREET PHO­ TOGRAPHS SINCE 1950. The Lowry, Sal­ ford Quays. Until Jan­ uary 2nd.


MARTIN MUR­ _


RAY'S PAINTINGS. The Lowry, Salford Quays. Until January


6 tL.S. LOWRY'S STREET LIFE. The Lowry, Salford Quays. Until January 6th.


THE MIKADO by


Thornton Cleveleys Operatics. Fleetwood Marine Hall. Until November 24th. Box office: 01253 770547.


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