HIH H I .W 1 . ■ V - ; - - : H : f -” ' ] | . '


— - * - J, f ‘


, \ V - ' .


I *<, . ,. /


; v.^.'ft^.' T


■ I , -l '-/v^;: :.v.a-'^ }P- * ? ^ i.


. 1 ■ . 1 _________ _______.... '< ‘ r


-Vj>; ;■ •>. ’'Ir^-v^;V: ?t r i ■ ] ^ 'J-> , v^r;


■ .


'» ‘r ^ f ’ ' < ” ^ 0> „ V


vs Cy- ’^ - J " ■:+ ’& -; • ^-'V-'>r 'J-; ; ^ >: U * ’ ■> -: ■ ^ o u v ’ b t&k t b t r ^ k v i s t w A S ;


T h e S w a n '


...still! t k e -


1 1


place • forChristm


as _


Our Christmas Lunch and a la Carte Menu


is now available Please call for details


T K e S W a n - H o t e l ’ W K a l l c y . '


0 1 2 5 4 8 2 2 1 9 5 1 wwwdhcswoH-wliallc^cO’M


H . '*A;A,jLi.r> •. y ■ '*£y£V *••'-,‘1 f _


CHRISTMAS is a time for. noisy family get-togethers, drinks with the neighbours and cosy candlelit, dinners with close friends. ..-• „ ■ Yet the festive season can


■


you are the one doing all the entertaining


Cooking between shopping and - >.-


quickly become a nightmare if; ,


s e a s o n 1 by Karen Attwood: , *


present-wrapping, you may, feel as though you'are feeding the 5,000 , and become thoroughly over-:,


-■ One of the secrets to a success­ ful Christmas is to involve other people, she advises. .Delegate as much as possible.-It.is so nice if ■people are coming to Christmas dinner for them to bring.some- thing. even a.plate of chopped Brussels sprouts. People like to be .


■ asked. - ■


whelmed.’ A new book .from; “Good Food : magazine should ,


help take the panic out of;plan-. ning Christmas and make the fes­ tive season fun for everyone. “Countdown To Christmas . promises to guide both begmners and experienced-cooks alike through the 12-week run-up with a countdown calendar, an essen­ tial shopping list and dishes to make and freeze each week. The book is full of recipes, ranging from traditional favourites to refreshing new ideas compiled by Good rood " magazines s deputy editor Mary Cadogan, along with


f » 0 5 C i= i s Christmas Day Lunch £26.95pp


New Year’s Eve Dinner Dance £29.95pp = : Will NOVEMBER for just £19.5«pp M »(l k tM^i»TOiTV|iisr-- B HIC OELS Y CO E HT


CLARION HOTEL & FOXFIELDS RESTAURANT Whallev Road, Billington, Clitheroe BB7 9HY TEL: 01254 822556 FAX: 01254 824613


^ N T *


TV chefs Mary explains why it is a good


' “I put' Christmas carols on when cooking with the children and make it a fun occasion. There is so much they can do. When making the mince pies the children can spoon the mincemeat into the cases- or they can stir the Christ­ mas pudding and help make truf­ fles- I also find that if the kids help to make the food they also' wanttoeatit.


And cooking ahead can be a- great way to involve the children.


the prospect of hosting your fust Christmas dinner, Mary says there is a whole range of easy-to- follow recipes such as the. Glazed


If you are feeling daunted at


idea to start plannmg in advance. "It can be more enjoyable to start in your own time. If you enjoy cooking, you want-to be able to get into the-kitchen on a Sunday afternoon and actually have fun


.'withit.” I")--:;.'’ oJ t*.‘" • • -The book is not meant to be fol­


lowed to the letter, as it is up to the cook to decide how much they wish to make themselves. . “There’s great pleasure to-be


Mitton Hall Country House Hotel Mitton Road, Mitton, Whalley


Tel; 01254 826544 - . C a b a r e t , M e a l f ( D i s c o


on the following dates Saturday 7th December


/ Friday 13 th December Saturday 14th December -Friday 20th December Saturday 21st December


, '£ 2 5 per head


ypLf Bookings essential and available from 2-70 people!! Family nights on Christmas and New Years Eve! With food entertainment and disco until 2 am


MjasncwaCHtvMBototGStrtnm}Oti & 2, m /■ s w c w i T L o x j a i


fantastic function suite with


entertainment


from our resident DJ.


Accommodation packages are . available.


> Menu also available - ask for details.


disappointment. Christmas Day


Book now to avoid


. \ 01200 423130


Castle Street Clitheroe


■ ' .


C hristmas D inner p a r t y Menu Held in our


(Starters


. homemade Cream o f Vegetalte Soup WtRyutta-fneffcroutmu


' ' -


Chitted gotta Melon fitted with f a i t soviet


‘Tqgttatettt'lkntt , nVitfimofy£cJikZfn. toasted casRewnuts and o fa y Boom \ ... - ■


• • ■ ScoitisttSmofodSattnon ■ : ■


. ' V ' MAlii COliRSES


, 'Traditionaldfyast Tur% . iVitR festive trimmings


CftaigrittedHiiB&tje Steak,


If itH roasted tomatoes and crispy carame&std onions and a BarBecue sauce Stand fiffet o f fresh Tuna


•HHt& a sweet pepper and Basil coutus


; ftuBeigine andtfeta Cheese gtdette , On a savoury vtgetaBCe puree .


j i f f main courses are served witfi seasonal vegetaBCes and potatoes • Desserts '"


Christmas fru it Pudding with 'Brandy Sauce '


Iced Lime & Chocolate Cheesecake fresh fru it Salad


Cheese & 'Biscuits £16.95


V


-Award Winning Country Inn and. Brasserie CUCKSTOOL LANE, FENCE, BURNLEY, LANCASHIRE


FOREST ' OFFICE PARTY CHRISTMAS LUNCH" Four Course Menu ■ ■ STARTERS


Chlnese stylo duck salad wlh creme da cassis dressing, ; • . : Freshly made soup da |our . , , -


. ■ MAIN COURSE Traditional Roast Lancashire Turkey with lemon, thyme md onion


stuffing roast potatoes, seasonal fresh vegetables, sewed with a • bacon roll and chlpolata sausage. .


Poached fillet of fresh Scottish salmon sewed with a white wine sauce and crushed new potatoes


A leek, potato and parmesan risotto finished with mozzarella


Char grilled rump steak served with a contit of winter root vegetables, fondant potatoes and a mushroom and madeira sauce £1.50 extra)


. .


A selection of English and Continental cheeses with grapes and, . . .


' DESSERTS . .. . biscuits..


.


A dark chocolate temne, sewed with shavings of white chocolate and lime syrup.


Classical Christmas Pudding sewed with a warm brandy sauce. - -


:


Home-made praline ice cream sewed with coffee creme angtaise and a tuite biscuit


COFFEE


A cafetiere of freshly ground coffee served with a home-made chocolate


/ »


Hmbalo of salmon and smoked p'mk Iroul, potato and chare salad, dill , ■ and creme Iraicho dressing


PRE-CHRISTMAS LUNCHEON All table' are set with Christmas Crackers, Party Poppers etc.


24th December inclusive. Served 12noon - 2.0upm £14.95 per.person


Commencing Monday 2nd December to Tuesday FourCourses. 7 - • ■ M


All tables are set with Christmas Crackers, Party Poppers etc. Five Courses


PRE-CHRISTMAS DINNER Commencing Monday 2nd December to Monday


23rd December inclusive. Served 7.00pm - 9.30pm £19.95 per person


CHRISTMAS EVE 5 Course Dinner£24.?5„ ........


CHRISTMAS DAY LUNCH Magnificent 6.Course £45.95 NEW YEAR’S EVE with DJ’s Roy


Champagne Reception -.7 Course Gourmet Dinner £44.95 NEWYEAR'S DAY 5 Courses £19.95 r . - BOXING DAY Lunch/Evenmg £19,95


PlLdsULliphoiiiMormenu


Tel (01282) 613641. Fax (01282) 602161 www.iores»nn.co.


•8:,p i . , CHRISTMAS DAY MENU A Glass of Bucks Ftzz on arrioal .


s ' WEST BRADFORD, CLITHEROE ’Starters


I The‘Three Millstones


A Chicken & Pistachio moussehne wrapped in Parma Ham sat on a pool of apneot, coulis, garnished with connnentalleavesi.,:.


A warm salad of Smoked Duck breast and Wild Mushrooms t o p ^ wuh a.Poit Nectar •


Half Galia Melon filled with peeled prawns lopped with Mane Rose sauce, garnished v --


and toasted Pine Nuts; garnished with Parmesan shavings.^.-.;..., . • with strips of smoke salmon and Lumpfish Roe


r —


A bowl of piping hoi Winter Broth topped with fresh herb croutons.,... . . Main Course


-


Roasted Crown of Turkey served with chipolata sausage, ' Bacon rolls and seasoning, with a redwinc-jus


Steamed Supreme of Chicken baked m a white ware sauce Infu ed^ with a medley of seasonal fruits l


Pan fned medallion of Mlet Steak with a compote of red omonsand- wild mushrooms sal on a pool of madcira sauce. . -.e-,


-


BakeckSalmon Fillet with a sun dned tomato and herb crust served . , : l with a chabhs cream sauce.


All matneourses are served with Chateaux and New Potatoes and a s e le c tio n ^ ..


• v'*. ' 7 ... r ’ ...


-v Seasonal Vegetables Desserts


t '


•^Steamed Plum Pudding with Brandy Sauce rresh Seasonal Fruit with aeam or ice cream ,1; -, f .-Seasonal Gateaux


i • Coffee a n d Mince Pics £35 00 per head £16 00 per child


1 - - ' All bookings to be made by Fnday 6th December " To bdokplcase contact Paula on 01200 423340


j


-i r*::'^Meals will be served between l2pm unul 4pm on Oinstma. Day,.closing at 8pm. '


■ .■■ -.r: : Don’t Forget BONFIRE NIGHT 91h November Fanfa^icFiroum^Dj^^7jnn£aff sponsored by A A


B a r d e n . t r i i


B-URN 4 l e y ’ s b i g g e s t M i l l S H O P - * . A g r e a t & . 6 d a y o u t ! ’ ' ' -i >x k s ' n -v ru s '- -" f • . f i'k '--rVa ^ I ;v t


r .^ r , ,t-- - I ■ ’


'~i’ s I , . . _ Wlialley Road. Langho Seasonal Pro^raThme |


r A four course menu with a varied selection of dishes .including coffee and v-


. mints only £17^5 par person :


Menu also‘auatlableiTbursday and rnday lunchtimes up to ' ■'^Tuesday 20ib( December at £14.95 per person


- - \


A superb 7 cours * lunch for onlyS3990 per person or£20 00 per child •sy.'itiite-i ," ,s . : . : , .'v .s± : i \u n d e r l2 y c a r s


’ . f v-.--.nuV, ‘ , j -.--i


Christmas Day Lunch Onosittlng only, at 1


2 ' ■■■A specially selected menu at normal.all year round prices., JevvTear's Eve , . 01254 247998 .................. p . .


\ i - Tuesday to Saturday open from 6 00pm „ / p \


. , Restaurant Opening Honrs Sundays open from 5 00pm


„ Cafe Nico’s Business Hours . .- ■■.-.; ■ .. v'7 :


luncii‘12 - 2.30 (Closed Monday and Tuesdayf -01254 247998 r\Fax: 01254 248438 f - f


. v ‘ ;7,


■ ■t>A!,'xr*§)s-:5 , ,


::


For full details on the above menus please telephone^ ■ : . ,


, ,wtr.;:,.t .(y ir .


Christmas Cue there will be a ramify Sitting between 4 00pm and 5 iOpm 1... .-v- ‘ • -on apre order basis


tkrou^kout tJeceffik er 2. o 03, - Christmas fayre Menu 1 '


Now in their 11th year, AnJy and Vicky welcome all this festive period


V


Christmas Luncheon; 4 courses ~ £11.95


. ”T L U IU JV J . " ••


Christmas Party .Dinner Dance " , .


4 courses ~ £2,0.95 _


(various dates available, telephone for details) . ,, OPEN CHRISTMAS EVE ,


L Y * .' ’ -. , . . . r 'a n d -U'A


THREE SITTINGS CHRISTMAS DAY NFW--yFAR!SiEVE D/NNER-DANGE £36.95


■Always Open for Full A La Garte Menu 1 Choice of over 25 starters Choice of over 40 mains


Sunday Lunch - £10.75 from 12 - 5pm.


2 Church Street, Padiham, Burnley BB12 8HG. s - ! U ! Telephone: 01282775888 ' '


te a , Postcode . . . . Daytime Tel ......................................................................................


Please send your entry ta Marls & Spencer Competition, Promotions Department,; , • ; ? j , East tiaiKashireNewspapeis, Bull Stred, Buinley, Lancs, BB11 lDPbyNoyaat»7^20(E:,.v,-;- i i . &aUrailinti™!ap*aMriliMltoWaiiatireir»l«npani«bll»pi»jen4 tre“ !reto»'Will^wto j(


mficrtwfuUcu«conBUwasatFimlimtttiMwirUot«c«eim»intutii«»i!»kra«»<ta«««raitUwtiil J ^^■ndmreddn.UtalkUKUw.Ya.ttnulmrtll.UOTiiaa.1.


ntiatstttfltm'djwdawlwrainwaSitcca^irwtKvpuctroa'rwtrftUictKra.s.rld/ormail.Ll]^-^. Term


' s and conditions apply , - « t _ ' . , > ,


Question: Where can you make wise moves to this Chnstmasi. Answer.................... Name'


................... .. .................... ' ................. Address ........................................................................ M rAygNU ■ brockhall village old langho


. nr blackburn bb6 8 a y . • tel-01254 244811 fax: 01254 244812


• •• > > www.theavenuehotel.co.uk •-mail- bookingenquines@theavenuehotel.co.uk Cellar Restaurant - ftyitfiRerBBOnisandcrime fa ie fa .V:f . . :V T ■' ............


BAR • BRASSERIE BARROWFORD


C H R I S T M A S M E N U now.available for booking 0 1282 6 16006


SUNDAY NIGHT IS


CURRY NIGHT Different curry every Sunday indudes curry,


rice, naan bread andpappadums


, w w w .ro o d -b a r .c o .u k . Light and Crumbly Christmas Pudding - Christmas menus now available - um iW hu» indnuH KtH < *W'-! DEC Moist and fruity Christmas cake - # * *-


Turkey Crown. “If you have never cooked a


turkey before, this is a really easy way to start. There are no legs so it is so much easier to carve than a


complete bird. • She also recommends the


. . . v...


;5-. 1. Put the butter, sugar, dried - fruit, citrus rinds and juices, and ' brandy and sherry in a large pan and bring slowly to the boil, stir­ ring until the butter has melted, then reduce the heat and let it bubble gently for 10 minutes, stir­ ring occasionally. Meanwhile, cut a double-thick­


ness strip of greaseproof paper 5cm (2in) deeper than your cake tin and long enough to wrap


’ with a pencil on to double-thick­ ness paper. then cut along thej pencil line).


■ :■


' base with one piece of paper. Grease the paper, then fit. the long' strip of paper around the sides with the smpped edge flat on the base of the .tin. Grease the paper and’fit the second piece of paper over the top. Preheat the oven to 150C/Gas.


Grease the tin. then line the


2‘ fan oven: cook from cold at 130C.


Mango and Almond Trifle and . until tn Rosemary and Garlic Roasts for


Remove the pan from the heat. and leave to cool for about 30 minutes. Toast the whole almonds in a dry frying pan, tossing them m .uiu


had from making your own food,” Mary says. “It makes Christmas that bit more special, but you don’t have to make every single thing. Be realistic about what you can achieve. Just make, those things that you really enjoy.”


’ Many recipes include informa- ancj ground almonds, into the tion on preparing ahead and cooled fruit mixture and mix well, freezing, which cuts out the last- gej. a sieve over the pan and sift 'minutemadness.


beginners. “This is taking some- flavour). When cool enough to thing quite classic and giving it a handle, chop them roughly, new twist.”


(this helps" to bring' out


hey are evenly :browned the


iicu i Stir the eggs, and the chopped


ferent challenge and was able to hut thoroughly until there are no put his own mark on every recipe,, traces of flour left.


Ainsley Harriott came up with an Spoon the mixture into the tin illsm m


COUNTDOWN CALENDAR • 12 weeks to go - make


Christmas cake (see recipe below) , 0 11 weeks to go - make Christmas pudding (see recipe


below) 9 Eight weeks before - go


through the cupboards and freez­


er and make way for all the Christmas food. Make a shopping list of all the things you need to


buy • Seven weeks before — decide


what drinks you will need and make a list. Order the turkey 0 Six weeks before - make your chutney. Make first part of freeze- ahead dinner party


• Five weeks beflore — buy


the cake mixture to level. Bake for one hour, then reduce the heat to 140C/Gas 1/fan‘oyen 120C and bake for a further two to two-and- a-half hours until the cake is dark golden and firm to touch. Cover the top with foil if it starts to' darken too much. To see if the cake is ready, insert a fine skewer into the cen­


UUlUllg -----1-----1*^1 DoVo fnr vuvii ”** ~


Each TV chef was given a dif- spjces int0 the pan. Stir in gently : ,


the flour, baking powder and


alternative roast, Roast Fork ancj spread it out.evenly. . with Chilli Mango Stuffing in Djp a iarge metal spoon into


which he uses his favourite boiling water, then smooth over flavours, chilli, lime and mango.


The Hail


around the tin with a slight over­ lap. Make a 2.5cm (lin) crease along the long folded edge, theiv _ snip the paper up to the crease ait' regular intervals. Cut two rounds i or squares of paper to fit the base of the tin (draw around the tin


< Continued from previous page


brandy or sherry in a large bowl a tea towel; leave for 2-4 days, e| Preheat the oven to 160C/GI


from cold at 140C. Butter two I ding basins and line the baa greaseproof paper. Beat togefl sugar until the mixture is p{


M a k i ] Clitheroe 422324(Editorial), E


tre - if it comes out clean, the cake is cooked. If it is not cooked, return to the oven for 15 minutes,


- Duy .


then test again. Repeat until the cake is cooked. Allow the cake to cool in the tin for 15 minutes, then, turn out, peel off the paper and cool on a wire rack. Wrap in dou­ ble-thickness greaseproof paper, then overwrap in foil. For a more boozy cake, feed


~ 7 , , V,-;. W E ’W1E‘ GOT. wines, spirits and mixers. Arrange 0£er the holes until it soaks in.


your shoppmg lists. Plan what is B store the cajre> weu wrapped still needed for


entertauung and Chnstm^food. , • Two weeks be ore - decorate ^


‘


the Christmas cake. Make and freeze the cranberry sauce


ready for any visitors. RECIPES


plus extra for. greasing; 300g (lOoz) dark muscovado sugar;


225g (8oz) butter, chopped,


-CHRISTMAS CAKE (Makes a 20cm/8in. round or 18cin/7in. square cake)


MOIST AND FRUITY


2x500g bags luxury mixed dried fruit; finely grated rind and juice of 1 orange; finely grated rind and


juice of 1 lemon; 125ml (4fl oz) 1


whole blanched almonds; 4 large eggs, lightly beaten; lOOg packet ground almonds; 300g (lOoz) plain flour; 1/2 tsp baking powder; 1 tsp mixed spice; 1 tsp ground cinnamon; 1/2 tsp freshly grated


nutmeg. B—v t t w


7 " • One week before - wrap up


the edible gifts ready to give as presents. Defrost your mince pies


'’ in double-thickness greaseproof and overwrapped in foil, in ^ place _ damp Warm


conditions could turn it mouldy. Any leftover cake can be frozen up to a year if un-iced, or up to


three months if iced. LIGHT AND CRUMBLY


fruit of your choice, eg dates, figs, apricots, glace cherries, currants, raisins, cranberries or pineapple; grated rind and juice of 1 lemon- grated rind and juice of 1 orange; 125ml (4fl oz) brandy or sherry; 225g (8oz) softened butter, plus extra for greasing; 225g (8oz) dark muscovado sugar; 4 eggs, lightly beaten; 50g (2oz) blanched almonds, toasted and chopped;


800g (lib 12oz) mixed dried


CHRISTMAS PUDDING (Serves 16)


brandy or sherry; lOOg packet lOOg (4oz) self-raismg flour; l tap r_ . . . w


, 1_____. _____l . f


each of mixed spice, nutmeg, gin­ ger and cinnamon; lOOg (4oz) fresh white breadcrumbs, v If any of the dried fruits you


rmfmorr cTlTi-


are using are too large, chop them into smaller pieces. Put the mixed fruit, citrus rinds and juices, and


WIN A £ 5 0


GIFT VOUCHER


F R nM M A R K S & from S P E N C E R


Fantastic Gift Shop on the first floor and find sacks full of presents


Visit Marks & Spencer, Burnley


For a chance to win a £50 gift voucher simply answer the ..... . - - question below.


"4


b i w A T HOLLIIMJ vwstsr't t OP£N ■ Fn


- , FRAU


; WOODEN I CEBAn/IICS,J


SEWING SUP| QUILTING 1 TROUSERS.J TOWELS.TO


■ : ’ HANDMADE | > WALL HANGir


CHRISTMAS CARD FlSSfeCE IVIATEF


VASES - FLOWEl : l u x u r y m o h a i r & |


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45