Clitheroe 422324 (Editorial), 422323 (Advertising), Burnley 422331 (Classified) 32 Clitheroe Advertiser &Times, Thursday, September 1st, 2005 wvifw.ciitheroetoday.co.uk Ciitheroe 422324 (Editoriai), 422323 (Advertising), Burniey 422331 (Classified)


Stretching to a Bora Highline neednt strain your finances.


Pudding company has raisins to be cheerful


By Duncan Smith


PUDDING perfectionists at a Clitheroe company have plen­ ty of “raisins to be cheerful”. Farmhouse Fare, on Lincoln


New Solutions 3-year, 15,000 miles* Personal Contract Plan example for: Bora Illghllne 1.9TDI130PS 6-spccd.


35 momlily payments of


Optional final payment (inc fee) On-ihe-road retail cash pricct Advance payment Amount of credit


Total amount payable £259.(>9


£6,966.24 £13,495.00 £259.00


£13,226.00 £16.314.39


Typical 9.6% APR Lookers Burnley


Accrington Road, Burnley. Telephone: 0800 019 3139. www.looLcrsburnlcy.volLswageR.co.ulc


Lookers Blackburn Trident Way, Trident Park, Whitebirk. Telephone: 080 0 019 3177. www.lookcrsblackburn.volkswagcn.co.uk


*6.00p per mile charged for mileoge trovelled in excess of the contracted mileoge if you return the vehicle. Further charges subject to mileoge and condition if the vehicle is returned ot the end of the finonce agreement. Guarantees ond indemnities moy be required. Finance is subject to status. Available to over 18$ in the UK only. Written quofotions ovoiloble on request. Licenced credit brokers. Offer subject to vehicle ovailobility. tOn-the-road retail cosh price includes VAT, 12-months'rood fund licence, first registration fee, number plolcs ond delivery. Official fuel consumption for* ] Highline TDI 130PS in mpg (litre/lOOkm): urbon 39.2 (7.2); extra urban 61.4 (4.6); combined 51.4 (5.5). COj emissions 149g/km.


Way, has won recognition in the “California Raisins Innovation Awards” - the latest in a string of awards for the Ribble Valley suc­ cess story. Judges in the California Raisin


awards singled out several Farm­ house Fare products which include their raisins, hut their firm favourite was the Farmhouse Fare Summer Fruit Pudding. Packed with a generous mi.xture of luscious fruits including red- currants, blackcurrants strawber­ ries and, of course, California raisins, the mixture is sweetened - just enough - so that there is a delicious contrast between the buttery, hand-cut bread and the delicate fruit. Commenting on the company’s


latest industry accolade, founder and managing director Helen Colley said: “This is just fabulous


O COUPLE.S concerned about inheritance tax are being invited to a breakfast seminar liosted by three of the region's leading pro­ fessional service firms. Experts at Forbes Solicitors, Barclays Premier Banking and Gorrard


. iB'


Ramblers’ Pendle hike


ON a slightly overcast Bank Holiday feturday, 19


members of Clitheroe Ram­ blers left Sabden on a walk around Pendle.


They set off from Hey-


houses, which is the oldest part of the village, dating from the 16th Century. The village of Sabden was indus­ trialised in the 1820s by Richard Cobden, who established a school and library for his employees. The walk continued up tc


l i f i i


news. Our trick is to infuse the California raisins with Pimms, which, when mixed with all the other ingredients, delivers a flavour that is the very essence of summer.” Organised by the California


Raisin Administrative Commit­ tee, the Awards were established in 2004 to recognise innovative and imaginative use of California Raisins throughout the food industry'. Made in Clitheroe, Farmhouse


Investment Management Ltd will host the seminar on Septem­ ber 29th at Stanley House Hotel, Mellon The event begins at 8-30 a.m. until 10 a.m. Following the presentation specialists from all three firms will be on hand for


Fare’s multi-award-winning range of puddings use traditional recipes handed down through the generations that stand out for their originality and great taste. In recent months the company has won a clutch of awards, including several in the presti­ gious Great Taste Awards. Our picture shows California


Raisins marketing director Peter Meadows presenting the award to Farmhouse Fare managing direc­ tor Helen Colley. (B230805/2)


discussions on a one-to-one basis over breakfast. To book your free place or to receive details contact Michelle Kelly at Forbes Solicitors on 01254 222394 or e- mail: michel!e.kelly@forbessolic- itors.co.uk.


Churn Clough reservoir. Lovely views of the valley and beyond were enjoyed from the top of Deerstones before heading for Barley via Spence Moor. Barley began life in the


13th century as a “vac- cary”, or monastic cattle farm, and in the 19th centu­ ry there were two cotton mills, one of which was wrecked by floods in the 1880s. After lunch, the group


made its way past Narrow- gates to White Hough, passing the outdoor school there, before heading tc Thorny Bank and New- church. A short stop at Newchurch, provided an opportunity to admire the Witches Galore shop. With the sun shining, the


ramblers passed through Sabden Fold on to Stain- scomb. The return was along Watery Lane, previ­


ously part of the old rirmrprc* wav


Y


OISH OF THE WEEK CHERRYTOMATO


BRUSCHETTAAND PENNE WITH ROASTED VEGETABLES


AS my husband’s greenhouse is now bursting with tomatoes, slowly ripen­ ing in the not-too-hot sunshine, I have been looking for recipes which


. will use them in different, tasty, ways rather than just in salads or sand­ wiches. One way I have been using them is to


slice and saute tomatoes in olive oil with a sprinkling of black pepper then serve on top of cooked runner beans, freshly picked from the garden, and garnish with fresh basil leaves. This makes a tasty starter or vegetable


to accompany any meat dish. Another tasty way is tomato bruschetta served as a starter to the penne with roasted veg­ etables recipe. Eating healthily does not necessarily


mean your favourite foods are off the menu. These recipes include good serv­ ings of vegetables to help you attain the recommended daily allowance of five por­ tions of fruit and vegetables so are healthy and tasty.


Ingredients (serves six)


O 6 slices ciabatta bread ® 18 cherry tomatoes, halved or about


five or six tomatoes sliced into four ® 30 sprays of Fry Light Extra Virgin


Olive Oil or use extra virgin olive oil and brush the oil on ® Salt and black pepper 9 1 large clove of garlic, halved 9 6 tbsp virtually fat free fromage


fraise 9 handful of rocket, roughly shredded 912 black olives, stoned and roughly


chopped Method 1. Place a sheet of foil to line half of the


grill pan, place the tomatoes on top, cut side up, season well with salt and pepper then spray 12 times with Fry Light or brush with oil. Place the ciabatta on the other side of the grill tray. 2. Place under the grill, when the bread


www.clitheroetoday.co.uk Weekendplus with MABCIA MORRIS


TRAVEL 700 miles south of the Veneto region in the north east of Italy, where the C analetto P in o t Grigio comes from, take the ferry across the Straits of Messina, drive a further 200 miles and you will eventually hit the beautiful region of Vittoria in the south eastern corner of


Sicily, writes Vic Morris. Cacti sit alongside vines in


this idyllic corner of the Medit- eranean, which provides excel­ lent conditions for the produc­ tion of red wines. The grapes for the CANALET­


TO PRIMA COLLEZIONE NERO d’AVOLA SYRAH are grown in vineyards close to the


is golden turn over then spray each three times with Fry Light, return under the grill until golden. Remove the bread, but continue to cook the tomatoes until just beginning to brown. 3. Take a cut clove of garlic and rub


over the oiled side of the toast. Dollop a spoonful of fromage fraise on each, add a little rocket on top with the tomatoes and a scattering of chopped olives.


PENNE WITH ROASTED VEGETABLE Ingredients (serves four)


01 medium aubergine cut into chunks 9 3 medium courgettes, thickly sliced 9 3 peppers, red or yellow, seeded and


cut into chunks © Fry Light Extra Virgin Olive Oil or


extra virgin olive oil 91 tsp Italian dried herbs 0 250g cherry tomatoes


,


O 400g can chopped tomato^ 91 or 2 cloves garlic, crushed • 0 grated zest‘A lemon. 9 salt and pepper , ' . •


Film club season under way


A NEW season of weekly screenings by Ribble Film Club gets under way


this Sunday. Now based at Screen@St Mary’s in


Church Street - the home of cinema in Clitheroe - the club is run by a group of film enthusiasts and shows acclaimed films


from around the world. The new season begins with a screening


of “Downfall” (cert 15), a timely and sig­ nificant reappraisal of Hitler’s final days at the close of the Second World War. Directed by Oliver Hirschbiegel, this Ger-


man/Austrian production marks a new willingness on the part of Germany to con­ front the ghosts of its past. I t did hugely well at the German box office, signifying that commercial film can now treat Hitler like any other historical figure. Swiss actor Bruno Ganz gives a haunting


vu^SrWji art at Samlesbury Hall is “Out of This


World”. The historic hall is hosting an exhibition


of June Leach’s work until Friday. From September 4th to 25th, paintings


performance as the Fuhrer, facing inevitable defeat in the claustrophobic con­ fines of his Berlin bunker - a shuffling, ingratiating shadow of the man whose Third Reich swept across Europe. This is an intense and thought-provoking film that will stay with you. Next Sunday’s film is another German


production, “The Edukators”, and others in the season come from Thailand, Latin America, Iran and Italy. Everjmne is welcome at Ribble Film Club


Screenings (subject to the usual age restric­ tions), which start at 7-30 p.m. Admission is £3.50 for members and £4.50 for non­ members, with concessions for students and senior citizens. To find out more about the club and how


to become a member, go to any of the Sun­ day evening screenings or call Bruce Dowles on 01200 426757.


Art exhibition is out of this world


of Venice and Provence by Diane Chaffer will grace the walls. Samlesbury Hall is in Preston Nevy Road


and further information can be obtained by ringing 01254 812229.


9 300g penne 0 2 tbsp finely shredded basil


Method


Heat oven to 200C/400F, gas 6. 1. Put the aubergines, courgettes and


peppers into a large roasting tin, spray generously with the Fry Light or drizzle with olive oil to coat the vegetables, then season and scatter over the dried herbs. With your hands toss the vegetables


together. Place in the oven to roast for 20 min­


utes. V Meanwhile put the chopped tomatoes


into a small pan with the garlic and lemon zest and allow to simmer uncov­ ered for 20 minutes until thick and pulpy. Season the cherry tomatoes, then add


to the roasting tin and mix into the other vegetables. . Return to the oven for 10 minutes , Cook the penne in boiling salted water


until al dente. Drain then add the tomato sauce with


■ the basil and heat for one minute. Gently fold in the roasted vegetables and serve.


SCREEN@ St Mary’s Centre Church St, Clitheroe


01200 424217


Clitheroe’s Community Cinema Show times from


Friday, September 2nd BEWITCHED


(Nicole Kidman) (PG) Friday, 2nd September @ 7.30pm


Saturday, 3rd September @ 7.30pm Monday, 5th September @ 7.30pm


Wednesday, 7th September @ 7.30pm


Thursday, 8th September @ 7.30pm (No fdms on Ihesday evenings) RIBBLE FH.M CLUB DOWNFALL (is)


Sunday, 4th September @ 7.30pm *Pendle:l£eisatelIli -'I


PEOPLE wanting to find out about Buddhism can do so when. a new course begins at Black­ burn Buddhist Centre later this month. The “Three Jewels Founda­


tion Course in Basic Buddhism” begins on September 13th, from 7 p.m. to 9-30 p.m. and runs until Christmas. It teaches three traditional


meditation practices and also a structured course of Buddhism. Places on the course are limit­


ed and should be booked by phoning Adiccabandhu on 01254 699563 or Valerie 01254 261270.


Clitheroe Advertiser & Times, Thursday, September 1 st, 2005 33


Excellent area for the best quality red wines


Y


sea, which has a great influence on the microclimate of the area. Casa Girelli has had tremen­


dous success with syrah in the Vittoria region, whose local fer­ ret! soil similar to the terra rossa, which is so highly prized in Australia for the production ot top quality shiraz/syrah. Sici­ ly’s top quality indigenous grape variety Nero d’Avola blends brilliantly with shiraz, to give a truly unique flavour. Bursting with rich, spicy


fruit, this is a wine big enough to take on slabs of steak on the barbecue, but at the same time soft enough to sip on its own. The Nero d’Avola Syrah is


widely available at around £6.49 per bottle.


Buddhists' open invitation The Buddhist Centre, now


relocated to its own premises at 16 Strawberry Bank, also hosts regular Drop-in Meditation classes. The dates are Tuesdays


beginning September 13th, from 7 p.m. to 8-30 p.m., and Thurs­ days beginning September 15th, at 7-15 p.m. The 'Thursday class will be


followed by teachings on Basic Buddhism for those who wish to stay after the tea break. For any inquiries phone


either of the above numbers or e-mail a t the following: Fwboeastlancs@yahoo.com


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