20 ' Clitheroe Advertiser & Times, April 8th; 2004''
ADVERTISING FEATURE
with the focus on Easter
www.clitheroetoday.co.uk'
Clitheroe 422324' (Editorial), 422323 (Advertising), Burnley 422331 (Classified) Take a break - but don’t break down
WITH Easter upon us, motoring organisation RAC is expecting heavy traffic and a significant increase in breakdowns as drivers take to the road to make the most of the break. Some may be heading off to the air port or to the ferry for foreign shores and others grabbing the opportunity for a day out visiting places of inter est. "For many drivers, this Easter
Showing Friday 9th April for 7 days
STARSKY & HUTCH (isj Dally @ 8.30
GOTHIKA (is) Dally 6 5.45 & 8.20
HONEY (pg) Dally @ 3.00
THE HAUNTED MANSION (pg) Dally @ 12.25
50 FIRST DATES (12a> Dally @ 12.45 3.15 5.45 & 8.15
SCOOBY DOO (2) (pg> Dally @ 11.35 1.50 4.05 6.20 & 8.50
THE CAT IN THE HAT(pg) Not Sat/Sun/Mon
Dally @ 11.45 1.55 4.00 & 6.15
THE GIRL NEXT DOOR (isj Sat/Sun/Mon (only) @ 6.15
Ticket Prices Adult £5.00 Concessions £3.50 Family Ticket (4 max - 2 adults) £15.00 THE VIADUCT, HYNDBURN ROAD, ACCRINGTON BOX OFFICE 01254306660
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K n t v a n c e £ 1 .5 0
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Thank you to our sponsors who have enabled us to place this advert.
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break will be the first long journey they have undertaken this year and not preparing their vehicle could get them into trouble," said the newly- crowned RAC patrol of the year Paul Oakley. "Last year, over the Easter week
end RAC received, on average, a call every seven seconds from drivers needing help. Many breakdowns,
such as over-heating engines and being stranded with a punctured tyre, could easily have been avoided by carrying out a few simple checks before leaving home." A recent RAC survey found that
one in four drivers admitted to never checking their engine oil levels and one in five drivers were found to have illegal and potentially dangerous tyres. Punctured tyres and seized and
over-heating engines account for more than 3 5 ,0 0 0 breakdowns attended by RAC patrols every year. Instances where drivers have simply run out of fuel account for a further 20,000 breakdowns. To help to ensure your vehicle
doesn't let you down, RAC recom mends that you:
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Accrington toWhalley Road A680 Telephone Great Harwood
01254 884215 Take junction 7 M65 and follow Clitheroe signs for 3 miles
^ R E A D g a r d e n : CENTRE
Brians back!
Go for the easy life.. „iise conifers
Dawsoiti’s
Clitheroe Rd. Brier field,'Nelson^ •, C” Lancs.,;
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9am - Spm
Directions:- t!# | gh° Ut Easter M65 junc 12 - iil&rierfeild 1st light turn ripratailway St)
W Bri n s v o u r Children to
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day - Bottle feed the lambs Xl am, 2 pm and 5 pm
‘Park open every
Cafe open April til end of October;
take a ramble in our beautiful wooded countryside, view
Enjoy a picnic and
die picturesque Village Oj Chipping scenic Ribbie. Valley on the Chipping to Durnop Bridge
10 miles Erom Preston and B miles Irons CBtheroo
: road In the Forest oi Bowtand. : Idea! So* vmmo tvmffia* e .i*-. Park 0 1 9 9 5 & I 5 5 4
. . . . . ---------- ,■ - Wild Boar, longhorn e an limited about 2 miles trout eows and deer in our
Extra 10°/o off
with this advert, at any Denby Fartoiy Shop between 2nd-18th April. May not be used in conjunction with any other voucher.
‘•'nc'
wWlFArTORY.SHdPtBOUNDAW'MILL:
www.denby-factory-shops.co.uk
Easter Opening Times: Tuesday - Saturday 9am - 5pm Easter Sunday - Closed Monday 10am - 4pm
email:
sales@winchester-furniture.co.uk www.winchester-furniture.co.uk
t * h i -tec
SKECHERS MITRE MORGAN GRENSON p O D
COO o
Q 6
Q o
9 Check oil and water levels 9 Check the pressure, tread depth.
and condition of your tyres (includ ing the spare). Incorrectly inflated tyres combined with the extra weight of luggage and passengers can result in poor road handling and causes the tyre to become more susceptible to punctures. Make sure you keep the jack for the vehicle and the correct tools, including the one to remove the locking wheel nuts, in the boot. Also, make sure you don't leave the spare at home to make room for that extra baggage as you might find yourself stranded at the roadside. • Check headlights and indicators.
Make sure lenses are free from dam age and are kept clean to ensure you can see and be seen • Check front and rear wiper
blades for wear or splitting. Make sure your screenvvash bottle is full and contains the right amount of additive to help maintain a clear screen 9 Leave yourself plenty of time for
the journey. Racing to the airport or ferry with an overladen vehicle could cause undue strain on the vehicle - enough to cause a breakdown ® If you do break down, make sure
you know where you are and, to help locate you, where possible use the orange coloured SOS phones to call for assistance 9 In the event of a breakdown on
the motorway, follow the safety advice given by the operator • Ensure you have sufficient fuel
for the journey, bearing in mind you may be held up in traffic.
Time for new beginning
HAVE I got news for you! The Bible gives us four accounts of the
life of Jesus - his death, and his resurrec tion at the first Easter. The Gospel writers wrote them for dif
ferent communities so each of them tells the story with subtle differences. St Mark’s Gospel has always been the
most unpopular, especially because the shorter version of his Gospel ends in such an odd way. When the women had been to the tomb on the first Easter morning, and found it empty, they ran away and said nothing to anyone for they were very afraid. What an odd way to end a good news story? Easter is about God doing a new thing.
Jesus had told those who were close to him throughout his final weeks that he would be raised from the dead. Both the men and women who had fol
lowed him had heard him say it a number of times. When they get to the empty tomb on Easter morning the young man tells them again why he is not there. It seems that they just cannot accept it. It can be so easy for us to accept things
An Easter message from the new Bishop of Blackburn, the Rt
Rev. Nicholas Reade as they are, that they will never change, that something better is impossible. We feel comfortable with this because in our scep ticism we can sit back and deny responsi bility. Even when we are told that things could be different we don’t want to believe it.
At Easter, God does a new thing. He
gives us new life, both now and beyond the grave. He gives us hope, but to find it we need faith. Like Jesus’ male disciples, his female followers couldn’t cope with the idea. Clearly later they did come to believe for without them there would have been no Church. However, St Mark leaves us with the same question; dare you believe that God does something new and say “Christ in Risen! Alleluia!” or will you just run away scared?
Kings Mill
Embsay & Bolton Abbey Steam Railway, Skipton
Easter
Good Fri 9th to Mon 12th April 2004 ■ Mttt Thomas’
'SirTopfcom Hatt*TJie fat CantnlkP: : lots ofTreto* f 0.00am to 4,00pm
,Pec’
TalktftgTtmctsbte General faqwriw 01756795189 01756 710614
‘ryend v
Antiques Centre Queen St, Harle Sykc, Burnley
Tel: 01282 431953 Come and visit our New Warehouse This Easter
All the family are welcome to
come and spend a little time in the past
HAPPY EASTER from all at KINGS MILL
Hare and chocolate sauce
This beautiful 3 seater leather sofa is available in a choice of colours and is on special offer for a limited period
Direct from our factory to your home Additional new showroom now open Free, easy, peaceful; parking in our own car park
Clitheroe *22324 (Editorial), 422323 (Advertising), Burnley 422331, (Classified),,
www;
clitheroetDday.co,uk. ,
Clitheroe Advertiser & Times, April, 8th, 2004. 21 Chocs away, but it doesn’t have to mean dessert
IT is chocaholics’ favourite time of year - Easter is around the corner and chocolate packs the shelves.
But if your thoughts turn to
eggs, eggs and more eggs, think again - chocolate does not have to mean dessert. Mixing it with savoury ingredients can create dishes perfect for those with a seasonal sweet tooth. For Chantal Coady, who has
written recipe book “Real Chocolate”, chocolate can
transform a dish. “I t really is very good for
you if made correctly,” she said. “That is a reason I started The Chocolate Society with Nicola Porter - to campaign for real chocolate where cocoa but ter and cocoa are used and not sugar and vegetable fat. “If made correctly it con
tains a multitude of vitamins, minerals and has anti-depres sant effects. I t can stimulate the brain and has also been shown to lower blood pressure. “Chocolate is the magic
ingredient in my cooking. When cooking for friends I often put chocolate into a savoury dish then ask them to guess what ingredients I have used. They are often pleasant
ly surprised when I reveal chocolate to be one of them.”
HARE AND CHOCOLATE SAUCE
(serves 4) 1 hare, weighing around 2 kg,
jointed (ask butcher to remove any small bones and ribs, and try to get the blood and liver) flour salt and pepper 4 tbsp olive oil handful of pickled walnuts or
capers (optional) lOOg pancetta, cubed 12 shallots, finely chopped 4 garlic cloves, finely
chopped 1 small fennel bulb, cored
and chopped 3 large carrots, chopped 50g real dark chocolate or
25g unsweetened cocoa 2 large 400g tins of chopped
tomatoes (if making into pasta sauce)
big handful of roughly chopped parsley
FOR THE MARINADE 1 bottle of good red wine 6 bay leaves 5 whole star anise 1/2 tsp fennel seeds (option
al)
TO SERVE AS PASTA SAUCE 500g tagliatelle, cooked pesto sauce, to dress freshly grated parmesan cheese
You can eat this as a casserole
first, then use the leftovers for a pasta sauce. Either way start by marinating the hare overnight (time permitting) in the wine, with the bay leaves, star anise and fennel seeds, if using. Dry off the hare, dust it with
the seasoned flour and brown each piece in a little of the oil in a heavy-bottomed pan.
Then add the marinade (with
a little water, if necessary, to cover) and the pickled walnuts, bring to the boil and simmer for as long as it takes for the hare to become really tender - this can be anything from one to eight hours, depending on the age and condition of the hare. While the hare is cooking,
dry-fry the pancetta until gold en, then add the shallots, garlic, fennel, carrots and the remain ing olive oil, and saute slowly until the carrots are tender. Add all of these to the hare together with the chocolate or
cocoa and simmer for a further 15 minutes. If serving as ‘jugged hare’,
the blood and the liver should be liquidised and added with the chocolate. Adjust the seasoning to taste.
Mashed potatoes, and roast root vegetables, like beetroot and parsnips, would suit this dish. If you are planning to serve
the hare as a ragu, after cooking it in the marinade until tender, take the pieces of hare out of the sauce and remove any bones, the star anise and the
bay leaves. Cook until reduced somewhat. Meanwhile, in a food proces
sor, chop the leg meat finely, then shred the saddle (not in the processor), leaving some reason ably big pieces. Return the chopped meat to
the sauce and add the cooked onion mixture, the tomatoes, parsley and chocolate. Cook until the sauce has reduced and is thick and rich-looking. Adjust the seasoning to taste. Serve with tagliatelle dressed with some pesto and sprinkled with freshly grated parmesan.
Order it today .. . . . a n d e n jo y t
©
Winchester Furniture Ltd
0% interest free credit subject to status.
Written quotations on request. Clovercroft Mill, Higham, Burnley.
Tel: 01282 778783. M 6 5 - -T O B
{TO BUBNLEV. /TOPADIHAM J TO ACCRINGTON t o c l it o o e r p e ;
A TOB ARDEN : { { Winchester ----------
"T>;'A c fo * /umiturc
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