W ' t I


U':. 20 Clitheroe Advertiser & Times, February 21 st, 2002. Clitheroe 422324 (Editorial), 422323 (Advertising), Burniey 422331 (Classified), www.eastlancashirebnline.co.uk


DISHOFTHEWEEK iyi?f^?i.vrith'Butlers Far ihhous e .Che e s e ; • •


• • • • • • • • • • a


^B B IN G ’^ ^ i^ i6 £ {G a l l ic ? i^ t ro iK ^ e 7 to - th e i Pithivier:(


i"create a sensational filling, as the cubes of cheese j 4-1* n^fSnlrin’rv T V l o f


onf


SOME fashionable grape varieties react positively to the use of oak, taking on its vanilla and buttery overtones and hints of wanning tannins. ' Even in some white


wines that have been fer­ mented in oak, some of the tannins can leak out of the wood into the wine. T.ike the use of season­


!,3the temperature nses.and doesn't go stringy wheni tfthe pastries


fc?;KButler's Elite is available from.Tesco and .basin; bopent ext lire,® making it deliciously, light and


--- i {-{i


ing in cooking, oak is often the winemakers’ way of adding another dimension to the wine, but how is oak used? . Not all is what it seems, for oak can be used in many guises. Oak


chips, staves (or tank planks as the trade calls them) and finally barrels


l;-1


£290 - £400 per barrel depending on size and type, these are usually reserved for the finest (and most expensive) wines, as they add signifi­ cantly to the production costs. Some wineries use new casks every year for their current vintagel Wineries can and do use raqV* again and again so some wine can be put into two or three fill casks where smaller amounts of vanilla will be transferred into the next wine. Casks can even be transferred to ventures abroad, so a chateau in Bordeaux can send its second or third year casks to age a wine in, say, Chile: So what about oak


barrique of 225 litres, made from staves of oak and bound together, is the perfect medium for ageing and storing fine wines. The pores in the wood allow a slow con­ trolled oxidisation to occur, helping the wine mellow gently. The small­ er the barrel, the more oaky the wine becomes because of the surface area in contact with the wine. Most oak comes from either France and the forests of Alliers, Nevers, Limousin or America, but other coun­ tries such as Portugal and Bussia provide ideal sea­ soned oak. At a high price, around


are used to enhance cer­ tain flavours. Look hard at a wine label, if it says oak matured or enhanced by the use of oak then it is probably with chips or staves. For if a winemak­ er uses barrels he usually proclaims this on the back label simply because of its costs (with the exception of the chateaux of Bordeaux or domaines of Burgundy). A traditional barrel, a


Kcreaihyon-the'palate; yet-also easy to grate for, tfsandiriches and cooking: Its rich flavour; but lighter; ^opiw)iidm'is'aIspA'greatTf-you'relwatchin^ihe.' calories,: as you can often use less to achieve the ; "same'taste. > -. '/ ■ .


.■ ~ •


j^ 'F rom award-winhing cheese, producersiButlere; f . hand-made Elite was developed in response to ciis-.


ifmake^ButlersVElite.'an ideal ^cheese to use. in his frrape^jwhere'a’'silky^creamy sauce mam^'a ]varij: ifety ofLidistinct’t^te^^here ^noneeH to'grateloK SsJice.-siinplyadd'cubes of:Elite.-‘it melts evenly as’


m, ■i-svy*! n- . Heat the oil iria heavy based pan, add tbe leek and rounds and ‘ cfaffl'.wWe;i9e ^ 1nff.(be


J- / pancetta'and cook for 5-10 minutes, or until the;! 7 leek has softened and the pancetta is crispy.


i


•rss s i 3: Remove the pan; from the: heat and leave, toj cool for five minutes/then stir in the broccoli flo-T


'ftomers asking for. a cheese without the mass pro-'.' rets. Spoon a portion of the broccoli and leek mix-,


fpastries.-Crispy pahcetta, fresh broccoli.and ,: il-leeks combine with tasty new. Elite cheese; to;


what’s on in the Kibble Valley compiled b y Marcia Morris


AH entries for inclusion to be on a listings form, avaHable from the Tourist Information Centre in Market Place, Chtheroe, and handed in by the 10th of the month prior to the event. ,


POETRY or prose, short story or


an ecd ote, songs or b a l la d s or, indeed, any type, of artistic com­


position. Here is an opportunity to deliver


your own piece of creative writing to a discerning audience of fellow enthusiasts a t the pies, poets and pints evening a t the Derby Arms, Thomley, on Tuesday. There will be a prize for the best


28th - Clitheroe Naturalists' Soci- 28t


ety, a lecture entitled "Dales Delec­ table" by Mr and Mrs E. Hirst in Clitheroe Library meeting room. • 28th - Centenaries Theatre,


example of original material, which th is year will be presented by acclaimed crime writer, poet and BBC broadcaster Mr Ron Ellis. Remember you can either read your own composition or simply


• 800g bought puff pastry O 2 tbsp olive oil • 1 leek, rinsed mid finely chopped ;


Contrary to popular belief among teenagers, cooking can be good fun!


THE days when daugh­ ters helped their mothers out in the kitchen are a thing of the past. New research has found


She suggests encourag­


ing teens to cook for their friends as well as choosing the menu for family


that four in 10 schoolgirls can’t even boil an egg, let alone whip up a whole­ some evening meal. Research carried out by


divorce and the diminish­ ing importance given to . home economics at school have also been blamed for youngsters’ culinary incompetence. TV chef and cookery


cooking is reading the microwave instructions on polystyrene packets, and many critics believe busy modern lifestyles are to blame. Working mothers,


. pleasure and excitement of cooking in schools. “We are sending out a


writer Sophie Grigson says more needs to be done - for both sexes. “Sadly I’m not surprised four in 10 girls can’t boil an egg. I think we need to teach the


generation of children who will know nothing about cooking.” Fellow TV chef and


chips? These are small off-cuts of oak placed into the fermenting wine in a huge "tea bag" effect. The resulting wine can be very strongly tasting and is a cheaper method of obtaining that unique flavour. Oak staves give a more rounded flavour as these are placed in the bottom of the fermenting tanks of wine and as the wine swirls around them, a more gentle flavour is obtained. However, if you don’t


cookery writer Antony Worrall Thompson agrees: “I t’s remarkable - teenagers learn how to design sandwich boxes, but they don’t know how to cook what goes inside them. “We are always going


to have a problem with supermarkets producing so many microwave pack­ ets, what is now known as ‘ping cuisine’, but the answer is to get children to eat at the table again.” Grigson insists: “Cook­


like oak, then even the most expensive is still too much!


educational psychologists for the Girl Guide Associ­ ation showed that 40% of British girls aged between eight and 15 rarely or never cook a meal a t home. Most teenagers’ idea of


meals. As well as being fun,


creative and sociable, cooking skills are an immense' help when teenagers leave home. There is no better way


to impress new college friends than inviting them to tuck into a filling feast knocked up in minutes. And since home-cooked foods are usually more nutritious than supermar­ ket. packets, cooking should help teenagers stay. trim and healthy. Colette Kelly, a nutri­


tion scientist with the British Nutrition Foun­ dation, says: “When you cook from basic ingredi-. ents you can add lots of vegetables and choose lean cuts of meat, where­ as you can’t change the ingredients in prepared meals.” But what can you do if


the thought of cooking sends your head - or your teenager’s - spinning faster than a food proces­ sor? Here are two simple,


QUICK PIZZA OMELETTE


From Gary Rhodes’ “Step-by-Step Cooking”


published by Ebury Press, £14.99


(Serves 1-2) This recipe is a great


way to use up little bits of pepper, a few tomatoes, some mushrooms, onions, olives, ham or cheese- use whatever you have to hand. In keeping with the


ing doesn’t need to be complicated. You can make a great meal in half an hour without an enor­ mous amount of effort.”


Italian theme, the vegeta­ bles are fried in olive oil. Serve with crusty ciabat- ta bread. 0 2 tbsp olive oil . • half onion, diced 0 half red pepper, diced • half green pepper


diced 0 five mushrooms,


quarted O salt and pepper • 3 tomatoes, skinned,


seeded and finely diced • ltsppesto • 4 eggs • knob of butter 9 2 tbsp grated ched-


darcheese 0 2 tbsp parmesan


cheese, • gratedbasil leaves to


oil over a medium heat. Add the onions, peppers and mushrooms. Season with salt and pepper. Fry gently until soft­


garnish Heat the pan, then the


•H ts


ened. Stir in the tomatoes and pesto. Fry for a fur­ ther 2 minutes, or until softened. Transfer to a bowl and


cover to keep warm. Lightly beat the eggs. Melt the butter in the pan over a low heat until it bubbles. ] Season the eggs with


■ I m in - •«KT


salt and pepper, then pour into the pan. Stir occasionally with a


fork until the base sets. Pre-heat the grill. Remove the pan from


tasty recipes that will cre­ ate a stir in the kitchen.


the heat and scatter over the vegetables and cheese. Place the pan under the grill until the cheese melts and bubbles. (Cover the pan handle with foil if it is not heatproof). Slide the omelette,


basil, then serve at once. SEARED CHICKEN


ANDPEACHSAND­ WICH WITH BASIL MAYO


From Sophie Grigson’s Feasts For A Fiver pub­


lished by BBC Worldwide, price £14.99


O 2 chicken thighs,


boned (but not skinned) 0 juice of half lemon -


0 2-3 tbsp olive oil 0 1 ciabatta or


baguette 0 1 peach, halved and


stoneda 0 few leaves of Cos let­


tuce ■


: w ith Ivjarjqrie Orr *


ARIES


V is it my w e b s ite a t w w w .m a r jo r ie o r r .com : !- ■//> ■ . • * L IB R A


Mar 21-Apr 19


Regard this as a gestation phase o f a few weeks, when you prepare for what is about to come nearer your birthday. D o not be discouraged by what is not working out as quickly as you expected. Just have patience and what you want will all come right very soon.Thls Is not a time to be grumpy o r over-hard-working. Luckily the Sun is flowing aspect to lucky Jupiter, which brings silver linings to tricky situations, cheers you up and generally makes for an upbeat time.You should And optimistic support from friends. Call my


Aries line to hear roore^ y TAURUS 0 9 0 6 5 8 9 4 1 6 5 You will be sorting o iut longer-term plans for the


Apr 20-May 20 i next 12 months at the


moment, so bounce your Ideas around and see what feedback you gee Helpful practical advice will put you on the right lines, though obviously the decision will be yours at the end o f the day.There should be at least the odd couple o f hours when you really can really relax with no one nagging at you to be dutiful Your relationship with people In authority should be good.You are happy to fit in while they seem to be in better humour than normal Call my Taurus line to hear more.


Rather proud and dignified Just now you are putting a good deal of emphasis on personal reputation. You will dislike more than usual being passed over fo r attention o r praise at work.You want to be noticed, not made to feel one of the crowd. Maybe you will be getting over-optimistic about one situation, assuming that everything is going to be truly absolutely wonderful So you wilt heed to be more grounded.lt you do there are very useful influences around this week. You Just need to move out of your


GEMINI


■ET 0 9 0 6 5 8 9 4 1 6 6 May 21-Jun 21


• like o r higher V


Maybe you are feeling resentful because you are not being given all the appreciation you might


rewards for your


Sept 23-Oct 23 labours. But


ultimately you will be better pleased doing a good Job for its own sake, rather than gaining success and glory in the world.Just don't get yourself into narrow vision o f your world and sound self-righteous. Stay open to feedback, be flexible, be tolerant. If you keep talking and keep looking then life will present you with j jt


been waiting for. Luck ls_ ^ u n d U g u g v ^ t a ^ a g e ^ C a l l to hear more.


— SCORPIO


You will not worry about voicing your feelings and your desires. More than anything what you want is to be applauded^so you will be hamming it up madly at times, but so charmingly everyone will dap even harder. Doesn't it make a difference when you feel good? Circumstances may not have changed very much around you, but suddenly you feel as if the sun was shining through the clouds. Everything has a little glow about it, more warmth. Maybe you will be lazy, but you're not feeling low in energy. Call my Scorpio line. . , ____ • _ _


SAGITTARIUS' ;


If you can push heavier chores at work to one side for a few weeks it will help. Rather inward looking; you would like to feel more In touch with your soul. Spiritual growth will be more important.to you than outer ambition o r glittering acclaim for a few weeks. Because you're putting out good vibes, you will get good things coming back to you. What goes around comes around and it isn't always the difficulties. So it's a great week to be around friends and examining your life and see how youVe fulfilling your goals, your ideals and your ambitions. Call my Sagittarius line


■S’ 0 9 0 6 5 8 9 4 1 7 2 ' Nov 23-Dec 21


'• ‘


CANCER mg very practical with the Suin in your chart area Jun 22-Jul 22


Maybe you are not beii n


o f grand plans, but you can always sort out what is workable in a few weeks time.This is the much more exating stage of allowing your visions


to flourisKThere should be'peace, harmony, maybe not quite bliss around this week, but certainly a lazy, amiable kind o f mood around. Whatever rough edges o r tensions that have been around recently should be smoothing down rather w e ll pertly due to your efforts. Call my Cancer


line to hear more. I LEO


S ’ 0 9 0 6 5 8 9 4 1 6 8 r Jul23—Aug22


_


A t times ft may seem a little like a battlefield as confrontations litter your way ahead.You may complain about your difficult path just now but it will only last for a few weeks. It is important to have a look at your life to see whether you're moving towards your goals. Maybe you just want to put your feet up and have an indulgent time. But don't waste the good energies around. You will be very positive thinking and the more you can put out positive vibes, the better things come back to you. Call my Leo


i jn e to N a rm o re .


Blessed with tact and diplomacy,you should notice an improvement in your I soda! life now.Your charming manner, a way o f putting others at ease will F be attracting all manner o f compliments and intriguing invitations.There is I a possibility now o f making changes, of new experiences, of developing I good relationships. It is just important to keep up a cheerful mood and be I absolutely dear that there are advantages always in life if you look for I them.Ok.so there are a few difficulties around.which you can't change, but |


VIRGO you can change your g 7 0 0 9 0 6 5 8 9 4 1 6 9


tohJ£.nT ^ -s r 0 9 0 6 5 8 9 4 1 7 3 CAPRICORN > Dec 22-Jan 19


Ityou do spread yourself too thin, you may. come across as supernoaLTry to pause for breath once in a while,and collect-yourwits.it is important at tiie moment for you to be well regarded fo r your intelligence and way


with words, so you will need to acquire depth as well as breadth of knowledge.You can rub shoulders with people o f influence who normally switch you right off, but now you sense that you are more in tune.The tensions o r arudeties are diminishing and you feel able to ask for what you want more confidently. • » •


Call my Capricorn line.-y-ir 0 9 0 6 5 8 9 4 1 7 4 •••>


You wiU fight to defend your rights and to get your due, but do not be too possessive. Flow with the bounty of the universe and it will


AQUARIUS •■• .it -w -.-,.


Jan 20-Feb18 flow back In


your direction.Trying to be In control all the time can sometimes backfire, so you lose what you might have gained.You should have lots of initiative, confidence and courage. New projects which begin now are likely to work very well indeed because you’re zipping around with that kind of optimism that makes things happen. There$• no doubt whatsoever, that positive thinking makes positive things happen-,—. _


Call my Aquarius line. "E? 0 9 0 O r 5 8 9 4 1 7 5 Aug 23-Sept 22 , , PISCES —


I Everyone around should be responding well to your presence since you I are so warm and outgoing.You are bringing a real breath o f sunshine into I rooms when you sweep in. Your constitution should feel stronger than I usual You should be dealing superbly well with almost everyone around I you. Any kind of authority figures are going to be pretty much brought I round to your side. The only slight danger is that you will be whizzing I ahead so fast that you forget to pay attention to the practical details. Cal I my Pisces line to hear more.


"-C W * 1' - ‘ Feb 19-Mar 20 1 ■ “ S ’ 0 9 0 6 5 8 9 4 1 7 6 ' — ^ Service provided by IMS Leeds LSI 818, Calls cost 60p per minute at all t i m e s . ; ......... _ TAROT 0906 589 4177 • BIRTHDATE 0906 589 4178 'PERSONAL HOROSCOPE 0906 589 4179 m 5 - » . „ . . . - '


*-y <n. 'v


n » t + ( ■ - l l ".Isi Oct 24-Nov 22


u jst the * ‘ idea o r the encounter you have p r a l in e


ry e .* Siasa •Tiv : 'Jz'H


0 salt and pepper 0 small handful of


unfolded, on to a warmed plate. Garnish with a sprig of


basil leavesa 0 pinch of sugar


0 a pinch of salt 0 2-3 tablespoons may­


onnaise Marinate the chicken


thighs in the lemon juice, olive oil, salt and pepper for at least an hour. For the mayonnaise,


pound the basil, sugar and salt to a rough paste in a mortar, then work in may­ onnaise (recipe below). Taste and adjust the sea­ soning. When you are begin­


peach with oil and lay it on the griddle. Leave for about three minutes, then turn and leave for another three minutes. Reduce the heat under


Meanwhile, brush the


the griddle so th a t the chicken can cook through without burning to smithereens - it will need another three or four min­ utes or so, turning it once ortwica When the chicken and


ning to get peckish, halve the bread lengthways, then wrap i t in foil and heat through in a gentle oven. Oil the griddle pan and set over a strong heat (or heat up the grill and line the grill pan with foil). Leave to heat up for three or four minutes at least. Shake excess marinade


off the chicken and lay it on the griddle (or under the grill close to the heat a t first). Leave undis­ turbed for three minutes and don’t worry about the smoke. Turn and repeat on the other sida


,


WIN Mum a luxury hamper for Mother’s Day from Hamperstop (worth £100)


[ Question: What is the telephone number for Hamperstop? j A n s w e r : . . . . . . . . . . . . . . v . ___. . . . ; . . . . ! Name: ............... ......... . . . . . . . . . . . . . . . . . . . i Address and Post code:.................. .......... ; .......... ............


r— ““ ■ —


Here's your chance to win a luxury "Motherly Love" gift basket worth £100 from our friends at Hamperstop. Hamperstop's superb range of food and drink products are crafted by. small independent suppliers - they even offer a deliciously different range of organic and special dietary products (including gtuten-free and. diabetic). They also offer a bespoke ' service for business, tailored to suit your precise requirements. And all of their products are packaged in your choice of traditional baskets and - contemporary containers - gifts • themseivesl So go on - give mum a - treat on March 10th.. For a chance to win/ simply answer the question below


peaches are nearly done, start assembling the sand­ wich. Slather both sides of the inside of the bread with the basil mayonnaisa Line the bottom half with lettuce leaves. As soon as the chicken is


. ier to eat.Slice the peaches roughly, too, then load the bread with chicken and peach. Clamp on the top, cut in


half and tuck in. MAYONNAISE


Making mayonnaise is


fairly quick and it tastes delicious. This recipe pro­ vides far more than you need for the above recipe,


done, slice each piece diag­ onally to form large wedges that are a little eas-


but you can use if for. something else. ' (Serves3-4)


(optional) •


tard ■


0 Half garlic clove leggyolk


0 Half tsp Dijon mus­ ® 1-1& tsp white wine


vinegar or tarragon vine­ gar


0 60 ml (2fl oz.) olive oil 0 90 ml (3fl oz.) sun­


flower oil or other light salad oil 0 salt and pepper Put the garlic in a bowl


and crush to a paste with a pinch or two of salt. Add the egg yolk and mustard and work together, then mix in 1 teaspoon of the vinegar. Mix the two oils togeth­


er in a small jug. Whisking constantly, add the oil to the egg yolk mixture a drop at a time.When you get about a third of the


, way; through, you can increase the flow to a slow, steady trickle, but never a stream. . When the oil has all been incorporated, taste and adjust the bal­ ance of seasonings, adding . more vinegar if necessary.


u W ? $ ; • —^ ^ — *"* ■ 1


enjoy listening. EVENTS - FEBRUARY 22ND T028TH


Platform Gallery presents a


diverse and witty display of contem­ porary design from established and unknown UK-based designers cho­ sen by a prestigious judging panel. Ghost walks with Simon


Entwistle from Castle gates, Clitheroe, every Friday a t 7 p.m. Group booking all year round for Whalley ghost walks on Wednes­


days. To book tel. 01200 426821. Clitheroe Library, an exhibition of


paintings by Mrs Judith Herring, of Chorley, and cards and candles by Mrs Kath Woods, of Waddington. 23rd - Ribble Valley Mayor's Par­


lour, Church Street, a coffee morn­ ing organised by Clitheroe District Scout Fellowship!. 10 a.m. to noon. Proceeds to Pendle Club and Scout


funds. 23rd - Clitheroe Ramblers' Asso­


ciation, meet Clitheroe Railway Sta­ tion at 9-38 a.m. for train to Brom­ ley Cross and walk to Darwen.. Inquiries, tel. 01254 822851. 23rd - Ribble Valley Rail Ram­


bler, Colne, for Boulsworth Hill, Wycoller and th e Bronte Way. Inquiries, tel. 01200 441549. 23rd - Lancashire countryside


a?,- T fe-


events, Saddle and Fairsnape Fells in winter, a guided walk, starting at 10 a.m. 23rd-Whalley Methodist Church


Hall, a turkey tea at 6 p.m. followed by entertainment. Tickets £5 from A.G. Bowles, tel. 01254 823331. 24th - Grand Cinema, Slaidbum


Silver Band presents "A Season at the Cinema" at 2 p.m. Tickets from TIC, the Grand Cinema or tel. 01200 423855. 24th - Grand Cinema. Ribble


Film Club presents, "Malena" a t 7- 30 p.m. 26th - Derby Arms, Thornley,


pies, poets and pints evening. Either read your own composition or sim­ ply enjoy listening. Inquiries, tel. 01772 782623.


Stonyhurst, lunch concert features a brilliant q u a r te t of experienced musicians who will play- the two Mozart Quartets in G minor and E flat. Luncheon a t 12-30 p.m. fol­ lowed by concert a t 1-30 p.m. FORTHCOMING EVENTS - MARCH 1ST TO 7TH.


1st - St Andrew's Church, Slaid-


burn, spring dance in Newton Vil­ lage Hall a t 7-45 p.m. Dancing to John Bowdler. Tickets available from 01200 446643.


, 1st - St James's Church, Women's


World Day of Prayer annual service a 7-30 p.m. 2nd - United Reformed Church,


Moor Lane, National Childbirth Trust coffee morning. Inquiries, tel.


01200 444632. 2nd - Downham Village Hall,


another chance to see "Dalehead" words and music for a lost communi­ ty plus Steve Ragnall and Claret in concert. Tickets TIC and Downham Post Office. 2nd - Clitheroe Ramblers' Associ­


ation, meet Chester Avenue car park a t 9-30 a.m. for Cracoe Pinnacle from Rylstone (no dogs). Inquiries, tel. 01254 822851. 2nd - Whalley Village Hall pre­


sents the blues band "Downside" at 7-30 p.m. Inquiries, tel. 01254 822555. 3rd - Grand Cinema, Ribble Film


Club presents "Purely Belter" (15) at 7 p.m. 5th - Clitheroe Ramblers' Associa­


tion, meet Chester Avenue car park at 10 a.m. for Kelbrook Moor from Kelbrook Church. 5th - United Reformed Church,


East View, Read, a talk entitled "Lancashire Witches" presented by Mary Hornby a t 7-30 p.m. Inquiries, tel. 01282 778554. 6th - Knowle Green Village Hall,


a talk by Mr John Kitchen on "See How Cheese is Made" at 8 p.m. Sup­ per and glass of wine. Inquiries, tel. 01254 878447. 0 A booking service for the the­


atres and events throughout the region is available from the Tourist Information Centre, Market Place, Clitheroe, tel. 01200 425566. 0 Further details of some of the


above events can be found in adja- cent "Lifestyle" advertisements..


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


Quays Theatre, Sal­


theatre B O U N C E R S .


ford Quays, until Feb­ ru a ry 23rd. Box office: 0161876 2000. REASONS TO BE


CHEERFUL, WITH DAVE GORMAN. Burnley Mechanics. February 23rd. Box office: 01282 664400. GHOSTS. Quays


Box office: 0161 876


2000. GHOSTS. Blackpool


Grand Theatre, March 12th to 16th. Box office: 01253 290190


exhibitions A CITY'S PRIDE.


THE GIANT PEACH. Blackpool Grand Theatre, Feb­ ruary 26th to March 2nd. Box office: 01253 290190. DON'T DRESS


T h e a tre , Salford Quays, February 26th to March 2nd. Box office: 0161 876 2000. JAMES AND


FOR D IN N ER . Burnley Garrick Club. Burnley Mechanics, February 27th to March 2nd. Box office: 01282 664400. BURN THIS.


The entire Lowry Col­ lection. The Lowry, Sal­ ford Quays. From Janu­ ary 12th. INTIMACY. Works


from Arts Council and private collections a t The Lowry, Salford Quays. Until April 28th. NO MAN’S LAND,


by photography-based a r t is t David Walker. The Lowry, Salford Quays, until April 28th. THE AGE OF THE


DINOSAURS. Museum of Science and Industry, Manchester. February 9th to June 9th.


T h e a tre , Salford Quays, February 26th to March 2nd. Box office: 0161 876 2000. D E A T H T R A P .


Dukes Theatre, Lan­ caster, u n ti l March 2nd. Box office: 01524 598500. GHOSTS. Quays


dance SHOBANA JEYAS-


INGH DANCE COM­ PANY. Blackpool Grand Theatre. February 22nd. Box office: ' 01253 290190. . ROMEO AND JULI­


S ta r r in g Michael Soul, Blackpool Grand T h e a tre , March 4 th to ’9 th . Box office: 001253 290190. JAMES AND


; ----r :—-------


ET, as produced by Rudolf Nureyev, Man­ chester Opera, House, March 11th to 16th. Box office: 0161 242 2524. \ STOMP! LYRIC


THE GIANT PEACH. Lyric The­


atre, Salford Quays, March 5th to 9th. Box office: 0161 876 2000. LEGEND ' OF


-March 7 th . Box office: 01772 258858. LAUREL AND


WUSHU. P res to n C h a r te r . T heatre,


J Daytime Tel No: . . .•.---------; .. .. .. ... ... ... ;.


i Competition Hotline Number 09013 801 458 (calls will cost no more than 25p) < j Please send your entry to: Mother's Day Hamper Competition, Promotions i -Department, East Lancashire Newspapers, Bull Street, Burnley, Lancashire. ' j BB111DP-by28th February


J East Lancashire Newspapers Ud will use this information you have given us for the purpose of j - processing your request including for verification and credit control purposes, (torn time to time we I and othercomparues tn our group also hava some great offers and special promotions and we would . I like to be able to share your informabon with these companies. Please bek the box if you do not want us


’ ^ 1^ or other companies tn our oroup to contactyou by tetephona .


For more details phone Hamperstop on 01282 415381 or ardor online at www.hamperstop.com. Our prices Include UK delivery. And remember Hamperstop gives 10% of Its profits to UK based children's charities


HARDY, BY.TOM MCGRATH. Oldham


: BLOKES. Lyric(The- ‘ atre,' Salford Quays, March 10th. Box office: 0161876 2000. THE GHOST


.Coliseum, March 7th to 30th. Box Office: 0161 624 2829. ■ BILLY BRAGG THE


AND


-TRAIN: Lyric The­ atre, Salford Quays, < March 11th to 16th.


■ ruary 27th. Box office: 0161907 9000. . LAST NIGHT OF THE , SPRING PROMS: Manchester


SPENCER DAVIS GROUP, THE YARD- BIRDS AND THE TROGGS. Bridgewater. Hall, Manchester, Feb-


THEATRE, SAL­ FORD QUAYS, MARCH 19TH TO 24TH. BOX OFFICE: 01618762000. .


Hall, Blackburn. March 8th. Box office: 01254 898000. HEY ROCK ’N’ ROLL. With Showad- dywaddy a t King George's Hall, Black­ burn, March 15th. Box office: 01254 898000.


.......... £2(1


9 Sandringham Close, C:| Beautifully appointed & ( receptions, ftd breakfast 1 double garage - details Atl


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16 Moor Fie Whallejl


Price: reducl offers over £11


A DETACHED dormo pleasantly situated in a I sac in the popular villagl is our Property of the Wa just a few minutes froif centre and all its amenitil The entrance hall h;|


stairs storage cupboard, effect gas fire inset in i lounge and a patio dooil garden from the dining r l An excellent range of fi


. www.eastlancashireonline,


floor cupboards finishq wood is a feature of the 1 also has built-in applianl The ground floor of [


also includes a bedroo) piece bathroom with bn mainly tiled walls. Two I on the first floor and on| to roof storage space. The integral garage I


power and there is pal drive for two or three caf Well-fenced gardens a l


to lawn with planted bof Viewing arrangement!


through Athertons, 53* Whalley, tel. 01254 828| Street, Clitheroe, tel. Oil


If you would like to! properties please!


01200 LA BOHEME.


Opera North, Lyric Theatre, Salford Quays. February 21st and 23rd. Box office 01618762000. NABUCCO, Man­


chester Opera House, February 26th and 27th and March 2nd. Box office: 0161 242 2509. TOSCA, Manches­


ter Opera House, Feb­ ruary 28th and March 1st. Box office: 0161 2422509. CARMEN, Lyric


Theatre, Salford Quays, February 28th to March 3rd. Box office: 0161876 2000. TOSCA, with Com-


pagnia D'Opera Ital- iana di Milano, a t King George's Hall, Blackburn, March 17th. Box office: 01254 898000;


music GREASE. Man­


chester Opera House. Until February 23rd. Box-office: 0161 242 2524.


' ALBERT HER­


RING. Opera North. Lyric Theatre, Salford Quays,: . - February 22nd. Box office 0161 8762000. MISS SAIGON,


Palace Theatre, Man­ chester. Until June 2002. Box Office: 0161 2422524. . SEVEN;BRIDES FOR


SEVEN


; BROTHERS; Man­ chester Opera House, . March 5th to 9th. Box


■Concert^ ' Orchestra’. Bridgewater; ' Hall; Manchester.' . March 1st. Box office: 0161907' 9000.


' ,s .


HALLE ^ORCHES­ TRA- a t King George’s


-office: 01612422524. v”- WHISTLE DOWN


.‘ THE WIND;’ Man- . chester Opera House, ■


•Box office:- 0161 2422524. k ‘ ‘


March 18th to 30th.-


THE FLAT, 18 MARKET ST A one bedroom first floor flat s it il location in Clitheroe town centre decorated throughout and has it] £315 pem (unfurnished)


HIGHER GREENBANK B A i The bam has been newly conva provide two spacious four bedrcL conveniences. The character o i l preserved and there are lovely i countryside. The property is wit| main trunk road network.


£900 pem (unfurnished)


47 BROWNLOW STREET, < A well maintained terraced h oul walk of the town centre. BrowntI Road and is a good location fo r i road. The house benefits from “


decorated. £350 pem (furnished)


9 THE CLOISTERS, WHAll This delightful and very well md situated in a quiet cul-de-sac ju l Whalley village centre. With froi bedrooms, the flat enjoys woncr £385 pem (part furnished


24 HOLDEN STREET, C L l l A two bedroom mid-terraced prf convenient position just a few rf centre with gas central heating| and curtains throughout. £325 pem (unfurnished)


22 UNION STREET, CLITlL This delightful, beautifully main! cottage is situated in Low MoorV the swimming pool and Riversil within walking distance. The and double glazing. £375 pern (unfurnished)


13 GEORGE STREET, CLI| A fully furnished three bedroom popular area of Clitheroe just a' centre. The property has been! decorated and offers good sizef £395 pem (furnished)


139 WHALLEY ROAD, CL| A two bedroom terraced propi of Clitheroe just a few minutes I with easy access to the A59 tnf £335 pem (unfurnished)


3 MILNSHAW TERRACE, \ A beautifully furnished and m a l


cottage situated in the sought I cottage has been tastefully de| delightful landscaped rear garr


space.


£400 pern (fully furnished LEAGRAM HALL LODGE,!


_


- This delightful two bedroom fo l wonderful rural location on thel Chipping. Surrounded by extef bordered by open fields, the prff retreat tt has ample parking s i range of outbuildings and benl windows. Heating is by electnJ panel radiators to three roomsl £600 pem (unfurnished) r


PROVANCE AVENUE, BR An exceptional three/four bed J lovely cul-de-sac on this popul luxunous accommodation is s i and features an integral garacT and ground floor utility and cld


garden with lawned and patio I cars.This superb property re a l £750 pem (unfurnished) I


Due to recent higll more propertiel


LANI oil


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