VALLEY FITNESS, FOOD AND DRINK MEET THE CHEF r qht wa By STEVE BACKHOUSE I T is a common question:


"What do you do after training to recover?" There are many ways to


- recover, but the bottom line is keep it simple. Time is of the essence.


Thirty minutes after training is the best time to take in proteins and carbohydrates - protein to rebuild muscle . that has been damaged during your training, and


carbohydrate to replace your glucose levels to stop you slumping and feeling shaky and tired. . Rehydrate yourself in the


next 24 hours; a loss of one kilogram in body weight through training will result in a loss of one litre of fluids. • Remember when going to


the toilet, you will continue to lose water and fluids. You will need to keep up the intake of salts also lost through sweating, replace these typi-


BRIAN HEALY'S reci­ pe for Chilled Lemon Souffle, a simple and refreshing des­ sert for the summer.


Ingredients; I I


cally through drinking sports drinks such as Lucozade


' sport and electrolyte drinks. In the ideal world you ■


should try to weigh yourself pre and post exercise to obtain how much fluid you need, but I know this can be dull and also not ideal.


. Drink fluids often after ex­ ercise and during visits to the loo check the colour of your urine - if it's yellow you need more fluid, clear and you're • getting there


6 eggs 300 g caster sugar 6 lemons 3 leaves of bronze gelatine


(softened in cold water) 600 ml double cream


Method Separate the eggs and whisk


the six egg yolks with 200g of the sugar until it doubles in volume and becomes a cold sabayon. Juice the lemons and finely


zest the lemon skin.- Gently heat the juice of the lemons,-mix,in the gelatine and


■ then the zest. Add this to the cold sabayon,


carefully folding the mixture. Allow to cool. In another bowl semi whip the


double cream to soft peaks and then fold into the cooled sabayon mixture. Whisk the six egg whites and


remaining lOOg of sugar to a me­ ringue consistency and then fold gently into the sabayon mixture. Set in lined ramekins a half­


inch above the top to achieve the souffle effect.


Serve with fresh raspberries and lime creme fraiche.


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I contact you by these methods for marketing. If you do not wish to receive I information from us please tick this box □, or from our business partners


please tick this box □. For quality and training purposes, we may monitor communications.


■ THE winner of fast month’s competition for a two-course meal for two people at The Assheton Arms, Downham, was Mrs Margaret Jackson, of Old Road, Chatburn. There were 91 correct entries in the competition.


The tricep kickback.... Bash'the


THE triceps ar“ s small muscle at the rear of the upper arm and here are a couple of exer­ cises to tone up this troublesome area Tricep kickback: Stand with your teet shoulder width apart


and bend the knees slightly; lean forward from the waist and keep your back nice and neutral by lifting the shoulders back and sucking your belly bTitton inwards. Holding a small weight around 2.5kg or


whatever you can manage, lift your elbows up into*5 our torso and keep them locked in. From here breath out an^kick your arms up to the rear of your body, squeeze the triceps and slowly release back to the start position.


.... and finish Wings away,


Perform 20 to 25 reps in two or three sets. Tricep dips:


Sit on a chair in open space, put your legs ■


out straight. Place your hands close to your bottom on


the edge of the chair, lift yourself off the chair and bend the knees slightly.


Lower your bottom to the ground and press


back up to the edge of the chair, keep your belly button sucked in tight all the time. Perform as many reps as possible in one minute, wait 30 seconds and repeat.


- ■ For more information contact Steve on 07725 738565 or email: jsbackl980(|)mac.com


have no preconceived ideas of what to expect. Let me explain. The wine chosen this montti


avaiiable. ' Well, this month's wine is a first for me, so I


I


IS to go with a dessert that is a favourite at the Plate @ Backridge.


p 0 9 produced by an Australian wine maker from Victoria. The wine is known commercially as Innocent Bystander


‘h® label Moscato ^


(35%). On further investigation I learn that the


It is made from two types of Muscat grapes (^5%) and Black Muscat


wine comes from the Yarra Valley and it’s founder Phil Sexton runs a vineyard with the following mission statement "Make great wine for drinking and enjoying, not crowing over" ^ Nothing wrong with this philosophy


375ml bottles and get this, it has a crown cork closure Well, well, cork to screw top and now crown top closures!


On the nose comes through light fruit


grapey of course, melony, strawberry and even maybe app es. The taste is not overpowering co the hint of fizz with the sweetness and fruit


mes through.


The tricep ciip start.... 6 The Valley


... and finish " u uuii It s different'light and summery, I think it


would go well with any dessert and not only consumed by the glass, dare I say, even pour-


nnocent Bystander is 'witness' to qood wine


Enjoy wine With Vic Morris


i wine lovers, I'm always encourag­ ing you to try something different in the vast choice of wines that are


READER OFFER.


I Group pic. Johnston Press itself, or via its agents, will use your informa- I tion to contact you by mail, email, phone or SMS to let you know about our, or our business partners', products, services and special offers. By supplying your email address and phone numbers, you agree that we may


j BB7 2EW by September 10th. East Lancashire Newspapers Ltd is a member cf the Johnston Press


I Occasionally □ Hardly ever □ I Send your entry to: Valley Meal Compeition, Clithe- roe Advertiser and Times, 3 King Street, Clitheroe,'


r — — — — — — — — . WE are offering our readers the fantastic opportunity


I to dine at The Plate ©Backridge. The winner will ^ I re'ceive a two course meal for two people by prior ar­ rangement, including a bottle of house wine.


I Question: What was the name of the pub in the • beautiful Yorkshire village where Brian trained?


Answer:..


I Title:........... First Name;.


I Surname.... Address:.....


too seriously and can be enjoyed by all has to be one of life's pleasures. Well Brian Healy, head chef •


F


at The Plate Backridge, and his team have created something rather special which just has to be shared. And once experienced it will no doubt become one of your top choices for informal din­ ing in the Ribble Valley. Brian, who originates


from Southport, moved'to Blackburn when he was nine- years-old and when asked what sparked his interest in cooking, his face lit up with a beaming smile; rather than say he was inspired by a fantastic meal or a brilliant chef, he announced that he took Home Economics in his school options because he reckoned it would be full of girls. Thankfully, once he was


immersed in the curriculum he realised that he actually really enjoyed it and got the cooking bug. After school he decided


• not to go to college full-time, and instead landed an ap­ prenticeship within Matthew Brown Manor Houses, which included one day a week a t . Blackburn College. He spent ■ the next three years working


. in various restaurants within the group and became their youngest Sous Chef. With a hunger.to widen his


experience Brian headed to Cambridgeshire, but returned to East Lancashire in 1991. when he joined the Dunken- , haigh as a Sous Chef, where he met his wife Andrea. After four years as Senior Sous Chef he then moved onto the Fence Gate for four years and was instrumental in the open-' ing of the Topiary Brasserie. He then became Head Chef at the two-fosette Buck Inn at Buckden, in the beautiful Yorkshire Dales; before mov­ ing into a freelance capac-


in d in g an eating and drinking venue that doesn't take itself


un dining


I


I


ity and working at Stanley House, Mitton Hall and Eaves Hall - he's certainly had an enviable career. Hejoined The Plate @


>


, Backridge nearly two years ago with a mission to estab­ lish a less formal destination in the Ribble Valley. Set in a converted barn.


The Plate is more bistro than restaurant, with a focus on delivering great food using lo­ cal ingredients and not being skinny on portions.


Chef Brian Healy with one his plates at The Plate, (s) Its specialty breakfasts


are a popular draw to mums catching up with friends after the school run and business people taking advantage of the free Wi-Fi to access their e-mails before hitting the road. Early birds can enjoy a varied menu including por­ ridge, full English breakfast, Scottish smoked salmon and scrambled eggs and Welsh rarebit. At lunchtime The Plate


really does come into its own.


o n ly .& a b te on p re a n la tlk riro rU ils v o iic lie rv ^?yn>e.S.Co;:vai|j u n t il 30.09.10 OnlKvalW on t h e * ly^jSh.neinecI above. No’chotooeoles accepled,.-,^ ^ Y * ’ )


THE PLATE


mg over, certainly with soft red fruit such as strawberries and raspberries. Serve it chilled and don't worry too much about the measure


- it is only 5.5% alcohol by volume. it is available, of course, from D. Byrne and


. Son at £4.79p, less 50p if you use the coupon. This wine will certainly remind us of sum­


mer although in the North West July has not been the best ever, nevertheless there is always wine


/© BaAridge


Come and join ue for breakfast, morning coffee, lunch or


afternoon tea and cakes.


’ the Ribble Valley’s best informal


Whether you're looking for a light bite ora main course there's something to suit every palette, including rib eye steak, risotto, pate board, salads and handcut sand­ wiches featuring delicious fillings. If you simply want to enjoy.


. a cup of tea or cappuccino with a slice of homemade cake then you'll feel right at home in one of The Plate's sumptuous sofas or chairs - The Plate is a cake lover's


paradise, which makes choos­ ing one very difficult. Brian is supported by a


Sous Chef, Mark Wilson, who has worked at Buckingham Palace, and is currently look-


■ ing to recruit a Commis Chef. Front of house is headed by Dinnoo and a team of friendly and experienced waiting staff. The P.'-dte is also available


in the evenings for private functions, such as birthday parties, anniversaries, chris­ tenings and presentations.


and is fully licensed. It Is also an ideal venue for conferenc­ es, training days and business meetings with the option of hiring the whole cafe bar or the mezzanine. When Brian gets a mo­


ment to relax he likes to play snooker and spend time with his wife and two boys, Jake and Mitchell, both of whom are in the Pioneer 79 Swim­ ming Club in Hyndburn, which means some very early starts acting as a taxi driver!


Midweek Treat Autumn Harvest Weekend 2<1lh & 25lh September


Get together with friends and Come and help us celebrate enjoy a Midweek Treat


everything that's good about


Three courses for £10 or two for £8... the British countryside! the choice is yours.


0 ;^


Available on Wednesday between 12 noon and 3pm only.


Offer applies to MidweekTreatmenu ' only ,


d i n i n j ^ e x p e r i e n c e Backridge Farm, Twitter Lane, Waddington. BB7 3LQ, TeL 01200‘127301. ClosedMonday The Valiev ?


' i M


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