Give the gift of fine art this Christmas

The hugely talented professional wildlife painter Robbie Graham is exhibiting now at 44 High Street, Tenterden TN30 6AR until 27 December

Robbie Graham has a passion for nature and wildlife conservation which shows in his beautiful framed and unframed canvas and paper prints which are available in many sizes.

Find out more

www.robbiegrahamart.co.uk
www.facebook.com/Robbie-Graham-Art-198858722898
www.twitter.com/RobbieGrahamArt

We’ve had a lot of fun bringing you Wealden Times iPad edition and I hope that you have enjoyed using it just as much. The difficult decision to retire the iPad app was made so we can work on exciting new plans for delivering you the same beautiful photos, articles and everything else you love about the Weald in a new look website.

Thank you for your support and don’t forget, you can still pick up the printed magazines across the Weald & Surrey (Click here for our distribution list) or visit our website and social media for regular updates.

Rob and the Wealden Times team.

December Competition

WIN a selection of gorgeous, on-trend copper homeware from Steamer Trading Cookshop...

Steamer Trading Cookshop is a family-owned and family-run business based in Lewes, East Sussex, selling an outstanding range of top quality cookware, kitchen gadgets and tableware from world-leading homeware brands. The company prides itself on outstanding customer care, thanks to its friendly and expertly trained staff who are always on hand to offer a demonstration or answer questions. Steamer Trading has stores nationwide, with many in the counties of Sussex, Kent and Surrey. As well as offering online sales at www.steamer.co.uk the company also offers a click and collect service for extra customer convenience.

Steamer Trading have a rainbow of stunning, top quality kitchen electrical items from coffee machines, juicers, blenders, food mixers and processors, toasters, kettles, sous vide machines, hand blenders and so much more. 

In addition to well known brands, steamer Trading also prides itself on finding those 'extra special' items from new and upcoming companies. This Christmas the trend is very much the gorgeous lustre of copper - in many different guises. To celebrate this we are offering one lucky winner the chance to win all of the glorious copper items in this picture, plus a few additional surprises!

The prize includes: four copper mugs; four copper shot glasses (two sets of two); bamboo bowls with copper coating, large (shown) and small (not shown), a slate with copper serving bowl, copper water jug, storage jar (shown) and two storage jars (not shown).

For your chance to win this hand-picked selection of copperware, just answer this question: 'Where is Steamer Trading based?' 

Enter your answer with your contact details on this blog post, in the online form at www.wealdentimes.co.uk/competition or post to: The Steamer Trading Competition, Wealden Times, 21 Stone Street, Cranbrook, Kent TN17 3HF by 14 December 2015. 

There is no cash alternative and the prize must be taken before 31 March 2017. All entrants details will be passed on to Steamer Trading and Wealden Times Events. Please let us know if you do not wish your details to be passed on. 


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OCTOBER COMPETITION

WIN an overnight stay in a superior room with dinner and breakfast for two at Dale Hill Hotel & Golf Club..

Dale Hill Hotel has a lot more to offer than just two challenging and different gold courses as you will soon discover. It has all the first-class facilities that you would expect of an AA rated black four-star hotel and a few more besides.

Situated in over 350 acres of fine grounds, high on the Sussex Weald between the villages of Flimwell and ticehurst, Dale Hill Hotel and Golf Club combines the best in modern facilities with the style and refinement desired by discerning guests. Many of the hotel's spacious 35 bedrooms are located on the south side of the hotel, offering stunning views across the golf course and the surrounding Weald.

 

The Dale Hill team are very proud of their two magnificent 18 hole golf courses, the Ian Woosnam designed course and the Dale Hill course, both are uniquely positioned in over 350 acres of undulating hills and historic woodland with breathtaking panoramic views. Each course has been designed to offer something for everyone; as Ian Woosnam OBE says the Woosnam course "is challenging enough to test the pros, yet accessible enough to be enjoyed by amateurs."

Dale Hill also has superb facilities for its many members and visitors, such as a driving range, two putting greens, a practice bunker and a fleet of 40 electric buggies for hire.

With comfortable lounges and bars, impressive conference and banqueting facilities, an air conditioned gymnasium, heated indoor swimming pool and sauna, all guests will find something to enjoy. Most importantly the hotel's attention to detail, thoughtful extras and above all comfort, contributes to a restful stay.

For your chance to win an overnight stay in a superior room with dinner and breakfast for two at Dale Hill Hotel and Golf Club, just answer this question:

'How many 18 hole golf courses does Dale Hill have?' 

Enter below, fill in the online form on our website www.wealdentimes.co.uk, or post to: The Dale Hill Competition, Wealden Times, 21 Stone Street, Cranbrook, Kent TN17 3HF by18 September 2015. 

There is no cash alternative and the prize must be taken before the end of 2015. *All entrants' details will be passed on to Dale Hill and Wealden Times Events. Please let us know if you do not wish your details to be passed on.

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SEPTEMBER'S COMPETITON

WIN! a Katie Mullally large silver wishbone necklace on a 32 inch silver chain...

Katie Mullally's hallmarked vintage KMM jewellery is not only enjoyable to wear; each piece is sent to the London Assay Office and tested for the level of silver, only then is it stamped with the London Assay Office marks and the KMM mark- Katie's stamp. It is a legal requirement in the UK and Ireland that any silver weighing over 7.78 grams has to be hallmarked. Katie's history working in her grandmother's antique business means she knows that a hallmark is a quality assurance for the customer and therefore all KMM pieces are hallmarked. 


Katie's inspiration for the design comes from her love of antique markets and also her Irish heritage. The designs are vintage inspired with a quirky modern twist and Katie believes they will be collectible heirlooms.

KMM pieces have featured in The New York Times, The Irish Times, Mail, Irish Mail, Vogue, Grazia, OK! and many more publications. The charms have been worn by many bloggers and celebrities including Laura Whitmore, Ellie Goulding, Vogue Williams and Calum Best. Currently the designs are charm based, most of the pieces have large bails and can therefore be stacked together creating your own charm necklace; Katie is soon to be adding a charm bracelet to her collection. They are worn by men and women and appeal to all ages. 

Katie is a local designer and her studio is based in Tunbridge Wells. Her charms are sold in many stockists including Fenwick Tunbridge Wells and Fenwick Bond Street. Katie is also very much looking forward to having a stand again at this November's Wealden Times Midwinter Fair at Bedgebury Pinetum. www.katiemullally.co.uk

For your chance to win a Katie Mullally large silver wishbone necklace on a 32 inch silver chain, just answer this question:

'Which fair at Bedgebury Pinetum will Katie Mullally be attending this November?' 

Enter your answer with your contact details* in the online form at www.wealdentimes.co.uk, post your answer on this blog post, or post to: The Katie Mullally Competition, Wealden Times, 21 Stone Street, Cranbrook, Kent TN17 3HF by18 September 2015. 

There is no cash alternative and the prize must be taken before the end of 2015. *All entrants' details will be passed on to Katie Mullally and Wealden Times Events. Please let us know if you do not wish your details to be passed on. 



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August Interior Inspiration

Maximalism

We've scoured our past interiors features and discovered some Kings and Queens of maximalism. Surrounding themselves with fascinating objects, they create their home as a reflection of their creative minds, utilising the interesting and unusual to enhance the decor and expression of their individualism. Here are a few of our favourites...

House Of Dreams

Laura Oakes, an artists and designer who is based in Rye, surrounds herself with vintage clothing. She has a love for Victorian style in particular and manages to successfully combine many varying textures, colours and prints in a vibrant and exciting space. Together with her partner, they rent the space, so fundamental changes to the decor aren't always possible, but it's a beautiful reflection of a creative mind all the same...

Welcome Aboard

After years of collecting antique china, Eileen and Tony developed a new love for Indian textiles. This is clearly reflected in the cosy cabin they have made for themselves. The boat is moored in the River Medway, in view of a Napoleonic fort, and the open sea beyond. Eileen admits to being a complete hoarder, but buys and sells fabrics and textiles, to support the local women they visited on their trip to India, and ensure their skills of artistry and embroidery are kept alive...

Natural History

This place is truly enchanting. After lots of work Claudine and Robin have transformed what was a bit of a mess, into a stunningly intriguing home. The building is around 300 years old, and the kitchen was once a scullery and shed. This history can be seen all over the house; from the oil lamps and iron game hangers suspended from the ceiling, to the unique prints and organic colour palette, this house has an absolute calm in amongst the chaos...

The Homemade Home

Colour is key here, with an explosion of red, white and blue, with union jack cushions scattered all over the place. This late Victorian semi-detached villa reflects Mandy, Queen of kitsch, and her family through and through. The interior has evolved over time as she can create anything they need from scratch, adding real charm and character...

For more interiors inspiration and features visit our website!

Photos: David Merewether
Words: Helen Barton

August Take Four

We've been having a 'grow your own' frenzy here at the Wealden Times office. The only issue is the courgettes! We have them coming out of our ears. So if you're in the same predicament, check out some of our favourite corgette recipes!

Courgette Noodle Salad

What you'll need...

● 1 jar marinated green olives ● 3 beetroots, peeled and cut into segments ● a handful of baby spinach ● a bunch of fresh thyme ● 100g almonds with skin on ● 200g Greek feta, chopped ● 8tbsp extra virgin olive oil ● 2-3tbsp red wine vinegar ● some edible flowers (we used nasturtiums) if you have them growing in the garden ● a spiraliser ●

What to do...

1. Preheat oven to 200˚C

2. Peel and cut the beetroots into segments and place on baking tray. Scatter with thyme and drizzle with olive oil. Bake for about 15 minutes until slightly caramelised

3. Put aside until ready to use. Place the almonds on baking tray and toast lightly in the oven for about 5-10 minutes, watching to make sure they don't burn. Set aside until ready to use, and then chop roughly. Cut the olives in half

4. When ready to serve, assemble your salad. Spiralise the courgettes, place in a serving dish, sprinkle with pepper and salt, add the washed and dried baby spinach, beetroot with all the roasting juices, olives, almonds and feta cheese

5. Drizzle with the vinegar and olive oil, season to taste

6. Decorate with edible flowers and serve

Thai Spiced Courgette Fritters

What you'll need...

● 2 medium courgettes ● 4 spring onions finely chopped ● 2 beaten eggs ● 2 heaped tbsp plain flour ● 1-2 tsp green Thai curry paste ● 1 stick lemongrass finely sliced (or juice and zest of 1/2 lime ● 1 small handful coriander finely chopped ● 1 tsp fish sauce or soy sauce ● ready made sweet chili dipping sauce to serve ●

What to do...

1. Grate the courgettes and squeeze out some of the liquid (place in a colander or sieve and push a saucer down on top) This will help the fritters stay crispy

2. Add the other ingredients but save half the coriander as a garnish. Combine thoroughly

3. Form the mixture into patty shapes and saute in a little oil until crisp and golden. Serve with sweet chilli dip

Courgette Pesto and Goat's Cheese Tart

What you'll need...

● 1 pack ready rolled puff pastry ● 2-3 medium sized courgettes sliced finely, however you like ● 1 large onion sliced ● 100g soft goat's cheese ● 75g pine nuts (a good handful) ● 1/2 jar of pesto ● 8 halved cherry tomatoes or 3 medium sliced ● 1 egg beaten ● dried oregano to sprinkle on top ● 

What to do...

1. Saute the onion in a little oil until soft. set the onion to one side and either gently fry the courgettes in the same pan as the onion, or griddle them to get a nice charred stripe effect. Leave to cool

2. Meanwhile roll out the pastry and score a line 1cm in from the edge all the way around with a knife (this will give you a 'lip' that will hold the contents of the tart as it bakes) Place the pastry onto a baking tray and spread the base with pesto

3. Add the onion and then layer the courgettes over. Top with goat's cheese, sliced tomatoes and pine nuts

4. Brush the edges of the tart with the beaten egg (drizzle any that's left over the tart)

5. Add a sprinkle of dried herbs and place in the oven for about 25 minutes at gas 4/180˚C

Ultimate Courgette Cake

What you'll need...

● 250g self raising flour ● 250g caster sugar ● 200ml vegetable oil ● 150-200g (2 smallish) courgettes finely grated ● 1tsp vanilla extract ● 3 large eggs ● 100g plump sultanas (optional) ● grated zest of a lime ● 

For the lime curd (makes around 1lb)...

● 1 medium sized egg ● 2 egg yolks ● 2 limes, juice and grated zest ● 150g unsalted butter ● 250g caster sugar ●

For the cream cheese frosting...

● 100g cream cheese ● 50g softened butter ● juice of 1/2 a lime ● 150g icing sugar ● 75g pistachios to decorate ● 

What to do...

1. Preheat oven to gas 4/160˚C. Line / grease 2x7" sandwich tins

2. Beat the eggs and sugar together until moussey, then add all the other ingredients-I normally add the dry ones first, then the courgettes and the oil. Combine everything (carefully with a spoon rather than whisking) and pour into cake tins. Bake for approx 35 minutes, depending on your oven

3. While the cake is baking and cooling make the frosting by beating cream cheese, butter, lime juice and icing sugar together. Spread lime curd filling over the bottom half of the cake, sandwich together, then spread a generous amount of frosting over the top and sprinkle with chopped pistachios

For the lime curd...

1. Melt the butter and sugar together first and then combine the other ingredients carefully and keep stirring briskly (I use a wooden spoon) until the mixture starts to thicken

2. As this happens gradually, so test as you would with jam by putting a little on a saucer and checking the consistency. Store in a sterilised jar

Recipes: Jo Arnell and Lucinda Hamilton

Photos: David Merewether

For more recipes visit our website

WT's Big Day Out

Wealden Times Team training day...

After receiving an email the day before telling us where to meet and to only bring some spare clothes and a towel, Julie had the whole team wondering what she had in store for the Wealden Times training day...

It started with some tea, obviously, and then a talk from Neil Laughton, a former Royal Marine Commando and SAS officer who has lead expeditions on 7 continents, by land, sea and air, and climbed Mount Everest 5 times!

After feeling inspired we ran through some great character building exercises and played a serious game of ultimate frisbee!

After a delicious lunch made by the fabulous people at Brick House Farm we were in for some more team building games and then the real mission was made clear...

Our damsel in distress (WT's Julie) was stuck at the other side of the pond, and it was up to the rest of the team, divided into groups of 4 and 5 to build a raft using wooden poles, plastic barrels, a bath and lots of rope (and hope!)

After some more tea to build up our spirits, we took it in turns to paddle our way across the water to rescue Julie, help her safely onto the raft and back over to the other side onto dry land. 

Everyone had similar design ideas for their flotation devices, but Fiona and Rob decided to go for something a little different, using only two barrels...Despite the slightly more wobbly journey, they did it, and no one ended up falling in!

It was a day packed with lots of fun and some inspiring words. Everyone without a doubt gained something to take back to the office with them. So a big thank you is in order for Neil Laughton, the team at Brick House Farm and Julie and Beth for organising it all!

July's Take Five

Tea Party Treats

We pick some of our favourite recipes from over the years that we think will make the perfect selection of tea party nibbles!

Butternut squash and chilli chestnut rolls

What you'll need...

● 1 small butternut squash ● 500g Saxby's puff pastry ● 1/2 red chilli ● 1/2 tsp five spice ● 1 tsp ground ginger ● 50g soft brown sugar ● 150g roasted chestnuts ● 1 egg whisked for egg wash ●

What to do...

1. Peel and cut butternut squash into cubes, then roast in a little oil together with the sugar and five spice mix, allow to cool.

2. Finely chop the chilli and chestnuts, and mash together with the butternut squash and ginger.

3. Roll out the puff pastry into long thin strips and place a little of the mixture in the centre of the puff pastry, brush the edges of the pastry with egg wash and fold over to form a roll.

4. Brush lightly with egg wash before placing tin the oven to cook, until golden brown.

Recipe: Tony Boyle
Photos: David Merewether

Marshmallows

What you'll need...

● 1tbsp icing sugar ● 125ml hot water ● 1 tbsp cornflour ● 25g sachet gelatine ● red food colouring ● 2 free range egg whites ● 500g granulated sugar ●


What to do...


1. Sift together the icing sugar and cornflour in a bowl. Grease a 20cm (8in) square shallow cake tin with a little vegetable oil, then shake some of the icing sugar and cornflour mixture to coat the tin. Set aside.

2. Pour the hot water into a bowl, sprinkle the gelatine on top and stir gently until the crystals dissolve. Add 2-3 drops of food colouring to the gelatine and mix thoroughly. (Pink is traditionally used but you can use whichever colour you like)

3. Put the egg whites into a food processor and set aside. Put the granulated sugar into a medium saucepan and add 250 ml of water. Stir over a low heat until the sugar has completely dissolved. Increase the heat and bring the mixture to a boil. In the meantime, turn on the food processor and mix the egg whites until they form stiff peaks. Boil the sugar mixture until it reaches 121C, the hard ball stage- when a small amount of mixture is dropped into water it will form a ball that holds its shape. Take the pan off the heat.

4. Pour the gelatine into the pan of syrup, stirring continuously until the gelatine is thoroughly mixed with the syrup. Turn the food processor back on and carefully pour the syrup onto the beaten egg whites. Continue mixing until the mixture turns thick and bulky but is still pourable. If you lift up the beater, a ribbon of marshmallow should remain on the surface for a few seconds before sinking back down into the mix.

5. Pour the marshmallow into the prepared tin and leave to set in a cool place for approximately 1 or 2 hours (do not refrigerate)

6. Dust a chopping board or work surface with the remaining cornflour and icing sugar mixture. Butter a sharp knife and carefully ease the marshmallow mixture out of the tin and onto the board. Sift any extra icing sugar and cornflour over the marshmallow if necessary. Cute the marshmallow into cubes. 

7. Store in an airtight tin lined with baking parchment or grease proof paper for up to one week. You can freeze marshmallows- they will only take a minute or two to defrost.

Recipe: Nicki Trench
Photos: David Merewether


Lunch Frittata

What you'll need...

● 8 large eggs ● small bunch of spring onions or 2 medium onions ● some cooked, cubed potatoes (quantities depend on the other vegetables used) ● a red pepper ● a courgette or two ● mushrooms ● green beans (precooked) ● peas ● a handful of chopped parsley ● oregano ● olive oil ● salt ● optional cubed pancetta ●

What to do...

1. Use a heavy based, or non-stick, medium sized frying pan for this recipe. If you're splashing out and using pancetta, fry it gently until it starts to crisp and then soften the onions and uncooked vegetables in the bacon fat for 5 minutes or so. Or use a little olive oil and add the cooked potato.

2. Meanwhile crack the eggs into a bowl and beat together, then pour over the vegetable mixture and cook gently until the egg starts to set- no mixing, or you'll scramble the eggs- and keep the heat low or the bottom will burn.

3. When the mixture's been cooking for around 15 minutes, place the pan under the grill and cook to the top, to make sure the frittata cooks all the way through.

4. Serve warm or cold!

Recipe: Jo Arnell


Goat Cheese Tartlet with Thyme and Roasted Red Onion

What you'll need...

● packet of filo pastry ● 60g butter, melted ● 6 sprigs of thyme, stripped ● 1 red onion, chopped ● 200g goat cheese ● 250ml double cream ● 2 eggs ● 2 egg yolks ● salt and pepper ● 2 mini muffin tins ● 

What to do...

1. Preheat the oven to 170C

2. First roast the chopped red onion in a little olive oil and black pepper till soft.

3. Make the filo tartlets by painting one sheet of filo pastry at a time with melted butter, then cut the sheets into 5cm squares. Next sprinkle half of them with thyme, salt and pepper and place the unseasoned squares on top at an angle, and mould them into the muffin tins. Cover the tins with clingfilm to stop the pastry drying out while you make the remaining tartlets. 

4. For the filling, blend the goat cheese, double cream, eggs and seasoning. Put some roasted red onion in the base of each tartlet and spoon the goat cheese mixture on top with a sprig of thyme.

5. Bake for 10 minutes, check and return if they need to cook for longer, then serve warm. 


Recipe: Juliet Bidwell
Photos: David Merewether


Eton Mess Cake

What you'll need...

● 150g self raising flour ● 150g softened butter ● 150g caster sugar ● 1/2 tsp vanilla essence ● 2 eggs ● 1 tbsp milk ● 75ml double cream ● small punnet of strawberries ● 

For the meringue...

● 2 large egg whites ● 100g caster sugar 1/2 tsp vinegar ● 

What to do...

1. Pre-heat oven to gas 4/180C. Fill a cupcake tin with 12 cases.

2. Cream the butter and sugar together, gradually add the eggs and flour, then milk (a little at a time) until it reaches dropping consistency.

3. Divide the mixture into the 12 paper cases and bake for approximately 15 minutes. Check towards the end of this time- they should be a light golden brown.

4. While the cakes are cooling, wash, hull and roughly slice the strawberries, whip the cream and break up the meringue into pieces about the same size as the strawberries.

5. Once the cakes are cooled, scoop out the centre of each (you can use the cake 'scoops' and add them to the topping or save them to make a trifle base). Pile cream into the middle and top with meringue pieces and strawberries.

For the meringue...

1. Line a flat baking tray with baking parchment and preheat oven to gas 1/ 140C

2. Whisk the egg whites until they form soft peaks, then gradually add the sugar, a little at a time. beating in between until it's incorporated and the mixture looks glossy and holds stiffly on a spoon (don't over beat)

3. Add the vinegar if using (it's supposed to help the meringue's texture). Spread the mixture thickly over the baking sheet and bake for approximately 40 minutes, then turn off the oven and leave them to dry out in the oven over night. 

Photos: David Merewether

For more recipe inspiration, pop to our website...