Covid Chronicles Recipes from the Lockdown Larder Corona ...

Covid Chronicles

Covid Chronicles

Compiled by Rose Hislop

Ruthin and District

U3A

Recipes from the

Lockdown Larder

Corona Cultivation

Covid Creatures

Pandemic Poetry and Painting

Covid Chronicles

Recipes from the Lockdown Larder

aliasVirus Victuals

compiled by Rose Hislop

Ruthin and District

U3A

Covid Chronicles

ContentsStarters.. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. 7Gazpacho soup by Julia Duffy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7Chilli Corn On The Cob . From Cav Crosby . . . . . . . . . . . . . . . . . . . .7Watercress Soup by Helen Moller . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8Tomato and Cucumber Salad by Helen Moller . . . . . . . . . . . . . . . . . . . . . .8

Mains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Homity Pie by Moira Baldwin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9Riceberg” - ie Risotto + what’s available by Jo Sims . . . . . . . . . . . . . . . . .10Chicken Sunnyside by Gill Jones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10Slow Cooker Indian Butter Chicken by Dee Millennas . . . . . . . . . . . . . . .11Scrambled eggs and smoked trout . By Michael Skuse . . . . . . . . . . . . . . .12Morocan Lamb with Apricots, Almonds and Mint by Helen Moller . . . .12Chicken Cacciatore from Helen Moller . . . . . . . . . . . . . . . . . . . . . . . . . . .13Lentilles au petit Sale From Jim Bennett . . . . . . . . . . . . . . . . . . . . . . . . . .13Quiche - from Heather Williams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14Moroccan-style barbecued leg of lamb - from Dee Millennas . . . . . . . .15Chicken and goats cheese with pine nuts. (one portion!) From Janet E M Jones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16Twice baked cheese soufflé From Dave Gardner . . . . . . . . . . . . . . . . . . .16Salt Pork or petit sale from Jim Bennett . . . . . . . . . . . . . . . . . . . . . . . . . .17Roasted vegetables From Kelly Benton . . . . . . . . . . . . . . . . . . . . . . . . . . .17Creamy Scallops From Carole Crosby . . . . . . . . . . . . . . . . . . . . . . . .18Quick Mediterranean Vegan Dish From Jean Leith . . . . . . . . . . . . . . . . . .18Asparagus Tart with Courgette, Cheese and Black Olive dressing From Julia and Berwyn Roberts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19Avocado Crab Salad From Carole Crosby . . . . . . . . . . . . . . . . . . .20Colourful Roasted Pepper and Smoked Paprika Orzo salad from Julia and Berwyn Roberts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21Thai Chicken and Runner Bean Salad From Cav Crosby . Serves 4 . .22Zingy Steamed Greens From Cav Crosby . . . . . . . . . . . . . . . . . . . . . Serves 6 22Chicken With Cheese And Celeriac From Keith Moulsdale . . . . . . . . . . .23Quick Lamb Stew with Baby New Potatoes (Gino D’Acampo) from Philip Johnson . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Covid Chronicles

Subtly Spicy Salmon Kedgeree (note, does not include eggs) from Julia and Berwyn Roberts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25Salmon and Leek Filo Parcels from Julia and Berwyn Roberts . . . . . . . .27

Desserts, Cakes and Biscuits . . . . . . . . . . . . . . . 29Banana and Raisin Flambé by Moira Baldwin . . . . . . . . . . . . . . . . . . . . . .29Easy Brownies by Lesley Bordoli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29Mary berry’s lemon drizzle tray bake by lesley bordoli . . . . . . . . . . . . . .30Easy Bran loaf by Rose Hislop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31Dutch Apple Slice by Pat Musk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31Lockdown Oatmeal Chocolate Chip Raisin Cookies - Peter Lund . . . . . . .32Mars Choc Crunch. By Pam Evans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33Scrap bread pudding - from Helen Moller . . . . . . . . . . . . . . . . . . . . . . . . .33Pecan And Prune Cake From Glenda Dunne . . . . . . . . . . . . . . . . . . . . . . .34Chocolate Banana Cake from Glenda Dunne . . . . . . . . . . . . . . . . . . . . . . .34Banana cake from Sheila Halkyn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35Ma Horrocks Chocolate Cake - from Jenny Horrocks . . . . . . . . . . . . . . . .36Flapjack from J E M Jones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36Ginger cheesecake (not baked) from Trevor Arnold . . . . . . . . . . . . . . . . .37One Stage sponge cake from Rose Hislop . . . . . . . . . . . . . . . . . . . . . . . . .38Mint areo cheesecake - from Trevor Arnold . . . . . . . . . . . . . . . . . . . . . . .39

Sundries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41Cheesy Crisps by Gill Jones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41Apple and Sultana Chutney by Pam Evans . . . . . . . . . . . . . . . . . . . . . . . . .41Muffins by Helen Moller . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42Elderflower cordial from Janet Jenkins . . . . . . . . . . . . . . . . . . . . . . . . . . .43Rhubarb Relish from Janet Jenkins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43From someone who ate too much stewed rhubarb as a child . . . . . . . . .43Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43Perfect Short Crust pastry from Heather Williams . . . . . . . . . . . . . . . . . .44Toasted Nut Treat From Peter Lund . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44

Covid Chronicles

Covid Chronicles

StartersGazpacho soup by Julia DuffyWith this recipe we can close our eyes in the sunshine and imagine that we are on holiday in Spain .One litre of tomato juice Half a red pepper 2 medium tomatoes I clove of garlic 1 quarter of a small onion 3 tablespoons of olive oil 2 tablespoons of sherry vinegar or white wine vinegar Juice of half a lemon 1 quarter of a cucumber Salt and black pepper A few fresh oregano or basil leaves Whizz it all up together until fairly smooth .Serve with diced boiled egg , grated cheese or maybe croutonChilli Corn On The Cob . From Cav Crosby Serves 3-6 3 Whole cobs . Cut into three40g. Butter, melted1tbs . Tomato paste 1/4tsp Chilli powder2tbs .Fresh coriander . Fine chopSour cream to serve

IntroductionThe Coronavirus epidemic of 2020 has meant that all group activities of our U3A have been brought to a halt, as has been any social interaction. I thought it might be good to compile something positive from our enforced isolation and would give us a mutual task.The recipes in this booklet have all been contributed by our members . I have left any comments they may have made about the food alongside the recipes, as they are the people who will actually know what they should turn out like .Thank you to everyone who took the time and trouble to send me their recipes .

Covid Chronicles

MethodPut corn in into boiling water for 3 mins. Cover tightly - take off heat - stand for 20minsIn a large bowl combine - butter - tomato paste - chilli powder and coriander Drain the corn - pat dry before putting into the bowl with the butter mixture.Serve with or without sour cream .Watercress Soup by Helen Moller2 Bunches of watercress1 Medium Onion1 medium-sized potato25g/1oz butter300ml/1/2 Pint of chicken stock450ml/3/4 Pint of milkSalt and Pepper to taste4 tablespoons fresh double cream .1 . Shred watercress, reserving some sprigs for garnish2 . Thinly dice onion and potato3 . Fry vegetables gently in butter (in saucepan) for 5 minutes. Do not allow

to brown .4 . Add milk and stock5 . Bring to the boil stirring continuously. Cover and simmer very gently for

10 to 15 minutes .6 . Rub through sieve (or liquidise) and return to the pan.7 . Season and reheat . Ladle into 4 warm soup bowls, whirl on a tablespoon

of cream and garnish with watercress .Serves 4Tomato and Cucumber Salad by Helen MollerChop 2 tomatoes and 3 inches of cucumber into small diced pieces and place in bowl .Mash a couple of cloves of garlic with a pinch of salt .Squeeze a lemonAdd both garlic and lemon juice to salad and mix. Stand for a few minutes.Chop parsley if available and add .Can be served with most grilled meat (lamb, beef and chicken) and perhaps a baked potato for a nice, healthy, easy meal .Another recipe inspired by the Milk Marketing Board

Covid Chronicles

MainsHomity Pie by Moira BaldwinServes 6-8Cooking time – 40 mins.

Ingredients1pkt frozen short crust pastry to line pie dish1lb (450gms) mashed potatoes1 oz. (30gms) butter1 leek – white and green parts, cleaned and finely chopped/diced2 tablespoons (60mls) milk/cream1 tablespoon (30mls) Parsley1 teaspoon (5mls) Thyme6 oz. (175gms) mature Cheddar cheese, gratedSeasoning to tasteMethodPreheat oven to 375⁰F. (190⁰C)Line a pie dish with the pastry and bake blindFillingMelt the butter in a frying pan add the diced leek and sauté for 5 minutes until softAdd parsley and thyme for 1min .Add the cream and simmer for 2min until thickened and coating leeksRemove from heat and stir in 4oz (125gms) cheese and season to tasteCombine the leek mixture to the mashed potatoes and mix wellSpoon cooled filling into pie dishTop the potato mixture with the remaining cheeseBrush rim with beaten egg or milkBake the pie for 25-35 minutes, until the crust and cheese are golden brown.Let the pie stand 5-10 minutes before serving .Serve with a herby or tomato salad

Covid Chronicles

Riceberg” - ie Risotto + what’s available by Jo SimsIngredients for one: Rice measured to 2.5 fl.oz in small jug (per person) Boiling stock (veg or chicken) measured to 5 fl oz half an onion, chopped smallcurry powder (optional or any other spice?) + anything you fancy - eg bacon lardonsstrips of sweet pepperLeftover roast chicken bits

This is what I am doing for one person: warm a little oil in pan, soften the chopped onion, add rice and stir until grains coated with the oil, add curry powder, then gradually stir in stock. Put lid on pan and simmer very gently for about 15 min .

I add some sliced yellow sweet pepper just before the stock and fry the lardons separately and add when it is cooked

Chicken Sunnyside by Gill Jones

1. Place the chicken portions in a flameproof dish with half the butter in the oven and bake at 160 degrees C (325F) mark 3 for 1 ½ hours. [I usually do this in the microwave – they don’t take nearly as long as this anyway, in the oven].

2. Melt the remaining butterin a pan, stir in the flour and mustard and cook gently for 1 minute stirring. Remove pan from the heat and gradually stir in the milk and cider. Bring to the boil and continue to cook, stirring all the time, until the sauce thickens . Simmer for a further 1-2 minutes . Remove from the heat and stir in 75g (3oz) cheese, season.3 . Pour the cheese sauce over the chicken . Sprinkle with the remaining cheese and crushed crisps. Place under a hot grill or in a hot oven until brown and serve hot .Serves 4

4 chicken portions50g (2oz) butter25g (1oz) flourpinch of mustard powder300ml (1/2 pint) milk

300 ml (1/2 pint) dry cider100g (4oz) cheddar cheese, gratedsalt and freshly ground pepper25g (1oz) – or more! potato crisps, crushed

Covid Chronicles

Slow Cooker Indian Butter Chicken by Dee Millennas

YIELD: 6 SERVINGSPREP TIME: 20 MINUTESCOOK TIME: 4 HOURSTOTAL TIME: 4 HOURS 20 MINUTESSimple prep with zero fuss! Restaurant-quality butter chicken made so easily in the crockpot . Serve with rice and naan .INGREDIENTS:1 cup basmati rice1/2 cup chicken stock1 (6-ounce) can tomato paste2 teaspoons yellow curry powder1 teaspoon garam masala1 teaspoon ground turmeric1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks1/2 onion, diced3 cloves garlic, minced1 tablespoon freshly grated ginger1/2 cup double cream or (full fat coconut milk)2 tablespoons freshly squeezed lime juice1 1/2 teaspoons light brown sugar

DIRECTIONS:1 . In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper .2. Place chicken, onion, garlic and ginger into a slow cooker. Stir in chicken stock mixture.3 . Cover and cook on low heat for 4 hours (check chicken is thoroughly cooked) Stir in double cream, lime juice and brown sugar; season with salt and pepper, to taste .4 . Serve immediately with rice and Naan bread .

Covid Chronicles

Scrambled eggs and smoked trout . By Michael SkuseToast two pieces of bread lightly, and butter.

Break three eggs into a bowl. Add knob of softened butter, lots of pepper, and a tiny bit of cream. Cut a slice of smoked trout or salmon into small pieces .Cook the eggs in microwave, continually looking and stirring. Remove from heat when the eggs are still a bit runny.Add the trout. Stir it up. Spread on the toast.Eat.Morocan Lamb with Apricots, Almonds and Mint by Helen Moller2 tbsp . Olive Oil550g lean lamb, cubed1 Onion, chopped2 Garlic cloves, crushed700 ml. lamb or chicken stock (I prefer chicken)Grate zest and juice of Orange1 Cinnamon Stick1 tsp . clear honey175g ready to eat dried Apricots3 tsp . Chopped fresh mint25g ground Almonds25g toasted flaked AlmondsServe with steamed Broccoli and couscousPlease Note: Tesco do a superb Moroccan Couscous that is perfect with this dish and saves a great deal of effort

Method1. Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.2. Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper . Bring to the boil then reduce the heat, cover and cook gently for 1 hour .3. Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.

Covid Chronicles

Chicken Cacciatore from Helen Moller4 medium sized joints roasting chicken, washed and dried.4 level tablespoons of flour1 level teaspoon of salt50gms/2oz butter1 tablespoon of olive oil or corn oil1 large chopped onion1 chopped garlic clove500g/1lb skinned and chopped tomatoes1 level teaspoon of brown granulated sugar150ml/1/4 pint chicken stock100g/4oz sliced mushrooms and stalks 1 . Toss chicken in flour seasoned with salt2 . Heat butter and oil in large pan3 . Add chicken. Fry until crisp and golden on both sides4 . Remove to plate5 . Fry onion and garlic in remaining butter and oil in pan until pale gold6 . Add tomatoes, sugar and stock7 . Replace chicken8 . Slowly bring to the boil . Cover pan9 . Lower heat . Simmer for 45 minutes10 . Add mushrooms. Simmer for further 15 to 25 minutes (or until chicken is

tender)11 . Serve with noodles, macaroni or spaghetti.

Lentilles au petit Sale From Jim BennettLentils and salt pork (equally good with ham, bacon or sausages, especially French or Italian ones!).Soak 1/2 lb. of brown or green lentils in cold water for an hour. Cover a 6 to 8 oz piece of salt pork with cold water and bring to the boil . Let it cook for 5 minutes and drain it . (ignore this for cooked ham or raw sausages).Melt 1/2 oz butter; gently fry a small onion thinly sliced; add the drained lentils, and 2 1/2 pints of hot water, the salt pork, a bayleaf, parsley, and a crushed clove of garlic .Simmer for 1 1/4 to 1 1/2 uncovered until the liquid’s mainly absorbed and

Covid Chronicles

the lentils tender. Check the seasoning and add salt, squeeze in a little lemon juice; cut the pork into squares or strips and put them on top of the lentils. Add parsley to taste and serve hot

Quiche - from Heather WilliamsPastry recipe (see sundries)One chopped onionOne chopped pepper (different colours make it more colourful)Bacon (optional) – 2 rashersButter2 eggs (could be one large one, depends on how eggy you like it!)Milk – approx ½ pintMature Cheddar Cheese and/or Double Gloucester– 4 oz +Seasoning including dry mustardThe quantities will vary depending on the size of the flan dish

Put pastry in flan dish and prick base with fork so no air bubbles. Bake flan in dish until no moisture can be seen on base . Cook on Gas mark 6- 7/ 425-450 degrees in centre of the oven for about 15 minutes .Meanwhile fry the onion, pepper and bacon in butter until browned. In a mixing jug/bowl, beat eggs, add fried mixture, seasoning, cheese and milk so that it is a thick mixture, a bit like a ‘broth’ – not too much liquid . If it looks like you need more mixture, you can add more cheese and balance this with the milk-before putting in the flan dish (you can even add additional cheese and milk when it is in the dish if necessary.) Put into cooked pastry flan dish.Cook on Gas mark 4 -5 / 375 degrees for about 30 minutes until brown and firm. Serve hot or cold

Covid Chronicles

Moroccan-style barbecued leg of lamb - from Dee Millennas Prep: 20 Mins Cook: 40 Mins - 50 Mins Plus Marinating And Resting Serves 6 - 8Ingredients50g butter melted3 tbsp olive oil2 tsp each ground cumin, coriander and praprika1 tbsp thyme leaves3 garlic cloves, crushedzest and juice 1 lemon1 tsp harissa21⁄2 kg leg of lamb butterfliedFor the saucehandful fresh coriander leaves, roughly chopped300g Greek yogurt1 teasp Harissa pasteMethodMix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice . Add the harissa, 1 tsp salt and plenty of freshly ground black pepper, and mix well.Put the butterflied lamb (see step-by-step guide) in a large shallow dish and spoon over the marinade . Using your hands, rub it all over the meat . Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge .Light the barbecue, adding plenty of coals . When it is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned. Turn over and cook for another 5 mins to brown the other side .Move the coals to the sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 mins, turning occasionally. This timing will give you pink meat .Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 mins .• For the sauce, fold the harissa, a little salt and the coriander into the yogurt . Cut the lamb into thick slices and serve with the sauce and couscous, if you like .

Covid Chronicles

Chicken and goats cheese with pine nuts. (one portion!) From Janet E M Jones Pasta bowl full of rocket/mixed leave salad.1 grilled/fried chicken breast1 ¾” slice of goats cheese logDrizzle of runny honeyToasted pine nuts .

Method .Grill chicken breast, meanwhile dry fry pine nuts watching they don’t burn. Just before chicken is cooked put a slice of goats cheese log on top of chicken fillet and put back under grill for cheese to cook, it should brown and bubble on top with a drizzle of honey .Place on bed of rocket or leaves of your choice with baby toms etc ., and a handful of the pine nuts thrown on top . Delicious .

Twice baked cheese soufflé From Dave GardnerThis is Delia’s recipe simplified a bit. It is dead easy, and pretty quick.Ingredients, 25g butter, 25g self raising flour, 2 large eggs, 230 ml milk, some cheese .Oven 180 oCMelt butter and stir in the flour and gently fry for a minute. Add milk slowly and stir till smooth and cook stiff white sauce for a minute or 2. Add salt pepper and a pinch of ground nutmeg if you want. Take off heat, separate eggs and mix yolks in to make a smooth sauce. Add grated cheddar, or crumbled goat cheese . Whisk egg whites till stiff. (Soft peaks). Fold into sauce so the sauce becomes light and airy, don’t beat it!Grease well 4 large ramekins, (6)small, spoon mixture in. Put in baking tray, pour in 1/2 inch boiling water into tray . Put in hot oven 15 minutes or more... they should rise, go golden brown and firm in the middle. When cooked take them out of the tin and allow to cool. They will collapse now! When cold take them out of the ramekin, knife round sides and ease out . Any left in ramekin I scrape out with knife and spread on the bottom of the souffles. Freeze now if you want. Defrost before cooking again.To serve, put upside down on baking tray, grate cheese on the top and bake at 200oC for 20/25 minutes ..golden on top. Serve and enjoy!

Covid Chronicles

Salt Pork or petit sale from Jim BennettI thought it might be fun to send you a recipe for the petit sale or salt pork as well, for those who want to be authentic. If this is not sort of thing you’re looking for feel free to ignore it .

Flavoured salt:For each 500 gms of salt add:14 gms of curing salt or saltpetre ((optional, but it won’t be pink without)14 gms of juniper berries2 crushed bay leaveshalf teaspoon of peppercorns .Mix well.

Take about 500 gms of belly pork, bearing in mind that cheap stuff is ok, but not as good as rare breed or similar. Scale up all the quantities if you want more .Rub in the flavoured salt.Lie the pork on a layer of salt in a waterproof box with a lidCover with the rest, top and sides .Press it down with something suitable like another smaller lid, with an egg cup or spoon on top of the meat .Put the lid on and put it in the fridge for at least four days. The longer after that the saltier it will be.After that remove rinse and dry.This will keep in muslin or similar in the fridge for a few weeks . It just goes drier and easier to slice over time.Essentially this is home made bacon, so use it as you like, but it’s great for this recipe .If you don’t want it salty, blanch it in water for 3-4 minutes before cooking.

Roasted vegetables From Kelly BentonRoast aubergine, courgettes, peppers and fennel in the oven. When cooked add a sachet of mixed grains, some fresh herbs, dressing of choice and enjoy with a super chilled white wine .

170/180 fan for about 40 mins. I usually put them in and leave till they smell cooked !!

Covid Chronicles

Creamy Scallops From Carole Crosby . Serves 43 rashers of smoked back bacon . Rough chopped3 ozs small mushrooms . Sliced1/2 small green chilli. De seed and fine slice.1 oz butter. 1/2 lb queen scallops . Defrost if necessary .Room temperature is best1 tbs dry sherry .3 tbs double creamFresh ground white pepper to taste . Pinch of salt if needed .re bacon .

MethodIndividual ramekins warmed .Fry bacon first until light brown. Add butter, mushrooms and the chilli, continue to fry for 3-4 mins.Add scallops fry 2 mins. Remove everything with slotted spoon and keep warm.Pour sherry into pan, bring to simmer, stir in cream. Season to taste. Simmer until slightly thickened. Return bacon, mushrooms and scallops to pan, Fold through chives, heat through .Serve in individual ramekins with hot toast .

Can be covered with foil and kept warm for a short period . Too long and the scallops toughen .Tip: Morrison’s is a good source of queen scallops.Can substitute Cooked flaked fresh salmon or prawns.

Quick Mediterranean Vegan Dish From Jean Leith1cubed pack of Tofu (smoked or plain), or 1/2 pack of Quorn pieces, 1 - 2 cans Ratatouille . Mix then microwave for 5 minutes or until fully heated through. Serve with fresh vegetables of choice . Serves 3-4 .

Covid Chronicles

Asparagus Tart with Courgette, Cheese and Black Olive dressing From Julia and Berwyn RobertsServes 2 as a substantial main, or at least 6 as a starter.Can be vegetarian or even vegan depending on your choice of ingredients .Takes about an hour to prepare and cook but it’s worth it in the end!!Ingredients1 packet chilled ready rolled puff pastry around 500g1 egg, beaten500g asparagusMed sized courgette1 tbsp cooking oil, e .g . rapeseed250g Brie or any other of your choiceFor the dressing100g black olives, chopped4 tbsp capers3 tbsp olive oilSqueeze fresh lemon juiceYou will needA baking trayMandoline, or a sharp knife and a good eye!Griddle or barbecue to produce charring on the veg, or a frying pan .

Preparation 1 . Unroll the rectangular pastry sheet, using a knife score another rectangle 2.5 cm inside the edge without cutting right through, - this enables you to create an edge to your tart. (I even trim a little off the edge of the pastry so that it fits the tin more easily, and use this to make your edging taller!) Brush your ‘frame’ with the beaten egg, place the pastry on a baking sheet and chill for 15 minutes . (Using the paper the pastry was wrapped in enables you to handle the tart more easily, before and after cooking). Pre heat the oven to 2000C, 1800 fan gas 6

2. Meanwhile mandoline, or carefully slice, the courgette length ways about 4cm thick, or the thickness of a £1 coin. Trim the asparagus to fit inside your frame, if necessary. Toss the courgette slices and asparagus spears in light cooking oil and griddle first the courgette to soften and produce slight charring (probably a couple of minutes per side), then the same with the asparagus .3. Bake the pastry in the oven until lightly browned, pricking the centre

Covid Chronicles

section so you can ‘deflate’ it after the first bake!

4. Arrange the courgette slices across the pastry base inside the frame, then the asparagus, season well and top with slices of cheese . Bake for 20 mins or until the pastry is nicely browned, and the brie, (if using) has melted.

5. Mix together all the dressing ingredients together ready to spoon it over the tart to taste .

Delicious served with steamed Jersey Royal potatoes and a green salad, or as a scrumptious starter.

Avocado Crab Salad From Carole Crosby Serves 6

10 fl ozs good quality mayonnaise.1/4 tsp each paprika, and cayenne pepper1tsp dry mustard powder .3 just ripe avocados remove and keep the shells . These will be the dishes .7 ozs fresh or frozen white crab meat . Defrosted if necessary 2tbs lemon juice .1tbs fresh coriander leaves . Fine chopped

MethodSeason mayo with first four ingredientsCut avocado in half. Remove flesh from skin. Dice flesh. Quickly combine with crab and lemon juice, coriander.Fold in mayo . Pile into shells sprinkle over paprika Tip: a grapefruit knife is ideal for removing both avocado and Mangoes from their skins .

Covid Chronicles

Colourful Roasted Pepper and Smoked Paprika Orzo salad from Julia and Berwyn RobertsServes 6/8 as a side . If you want a veggie version leave out the chorizo but add a little extra smoked paprika when roasting the veg.Goes well with cold meats or a barbecue30 mins preparation 25 mins cooking, but make ahead so it can cool. It keeps for days in the fridge unlike most salads .Ingredients3 red or orange peppers cut into 2 cm dice1 red onion diced225g chorizo ring, cut into 1 cm cubes200 g orzo, - this is a rice shaped pasta named after barley grains175 g cherry tomatoes1 Pack of flat leaf parsley, roughly choppedFor the dressing2 tbsp olive oil2 tbsp red wine vinegar1 tbsp sweet smoked paprika1 tbsp clear honey1 garlic clove finely chopped

PreparationPreheat oven to 2000C, 1800C Fan, or gas 6Spread pepper and onion on a baking tray and cook for 15 mins or until starting to softenSprinkle the chopped chorizo, or just paprika if you prefer to keep it veggie, over the peppers and return to the oven for a further 10 minutes .Meantime cook the orzo according to the packet instructions, usually about 8 minutes in plenty of boiling water giving the orzo a good stir as you put it in the water. When the ‘grains’ are just tender, drain and cool under cold running water, set aside to finish draining.Mix the dressing ingredients together while the pepper onion and chorizo mix cools a little.To assemble, put the orzo in a large bowl, tip the pepper mix and the dressing over and stir it through wellAdd the cherry tomatoes and chopped parsley and mix gently.Serve and enjoy!

Covid Chronicles

Thai Chicken and Runner Bean Salad From Cav Crosby . Serves 4 1/2 lb Beans washed - string - sliced1 Red chilli deseed - fine slice2 Shallots. fine slice1 stick Lemongrass peeled to core - shred1” . long fresh ginger peeled - shred2 Chicken breasts . cooked - cut into julienne strips 1/2 pkt. Coriander - leaves only fine chop1/3 pkt. Mint - leaves only fine chop Dressing1/2 oz Coconut cream from a block - heat to melt1 Garlic clove. fine grate2tbs . Fish sauce1 tsp. Soft light brown sugar1 Lime juice only Warm everything to help mix in coconut cream/use coconut milk from tin if looser dressing is preferred .MethodBlanch beans to crunchy stage - drain - refresh - drain .Put into large bowl - add - coriander - mint - chilli - shallots - lemongrass - ginger - lime juice- chickenCombine the dressing ingredients Pour over salad .For more bulk for a party add cold cooked rice .

Zingy Steamed Greens From Cav Crosby . Serves 6 40g Butter 1 Lime - zest + 2 tsp juice10g Flat leaf parsley . chopped2 Medium courgettes. chopped250g Peas250g Spring greens / similar . Shred

Method Combine butter - lime zest - parsley Steam peas - 5 mins - add greens - courgettes steam 4 minsToss with lime juiceServe with butter on top

Covid Chronicles

Chicken With Cheese And Celeriac From Keith Moulsdale3 Tablespoons (TBS) rapeseed oil25g Unsalted butter 4 chicken breasts (cut into 1 inch cubes ) 1 small celeriac bulb 2 leeks sliced 2 celery stalks sliced 300ml dry white wine 200ml double cream (NOT EXTRA THICK) 2 TBS Dijon mustard 1.5 TBS finely chopped fresh ginger Pinch fresh grated nutmegPinch cayenne pepper 175g Gruyere cheese grated 3TBS fresh breadcrumbsSalt and freshly ground pepper

Pre-heat oven to 190degrees CentigradeHeat 2 TBS oil and half the butter in a large frying pan and cook the chicken pieces for about 10 minutes or until brown. When cooked transfer them to a large casserole dish . Season with salt and pepper .

Meanwhile peel the celeriac and cut into 25mm (1 inch) squares and cook in boiling salted water for about 8 minutes until cooked. Add to the chicken. Heat the remaining oil and butter in the frying pan and cook the leeks and celery, stirring occasionally for about 4-5 minutes and add to the casserole dish .Spoon off excess fat from the frying pan and pour in the wine and scrape up the coagulated juices at the bottom of the pan. Bring to the boil and boil for 2 -3 minutes. Remove from the heat, cool slightly then stir in the cream, mustard, ginger, nutmeg, cayenne pepper and two thirds of the grated cheese. Stir this into a thick sauce. Pour over the chicken and vegetables. Sprinkle over the breadcrumbs and the remaining cheese . Cover with foil and bake in the oven for 20 minutes . Remove the foil and bake for another 20-25 minutes to crisp up the top slightly to brown .Serve with chunks of rustic bread to soak up the juices.

Covid Chronicles

Quick Lamb Stew with Baby New Potatoes (Gino D’Acampo) from Philip JohnsonStews normally take hours to cook because the cuts of meat traditionally used are the larger muscles that the animal used most, therefore they taste the best but are tougher, requiring long, slow cooking . This stew is a quick variation but still has all the flavours of a traditional versionServes 2200g baby new potatoes, cut into thirds1 carrot, peeled and cut into 1cm cubes 2 dsp olive oil250g leg of lamb, cut into 2cm cubes1 dsp plain flour75 ml red wine150 ml hot beef (OXO) stock2 dsp mint jelly75g frozen peas1 tbs freshly chopped mint (optional)Salt and black pepper, to tasteWarm crusty bread, to serve

dsp = dessert spoon

Cook the carrots and potatoes in boiling water for 15-20 minutes .

After some 5 minutes, heat the oil in a large frying pan and fry the lamb for 6-8 minutes. Stir occasionally with a wooden spoon to ensure the pieces brown all over . Remove from the pan, cover and set aside .

Add the flour to the frying pan, stir well and cook for 1 minute. Pour in the wine and bring to the boil, still stirring. Pour in the stock and cook for 2 minutes, stirring continuously.

Return the lamb to the frying pan with the mint jelly . Add the potatoes, carrots, peas and fresh mint (if using) and cook gently for 6 minutes, stirring occasionally until your required consistency is reached.

Season with salt and pepper and serve immediately with warm crusty bread to mop up the sauce .

Covid Chronicles

Subtly Spicy Salmon Kedgeree (note, does not include eggs) from Julia and Berwyn RobertsServes 2 to 3, Time 45 minutes including prepIngredientsFor the salmon prepI red onion, divided in 2 halves and chopped, - use the 2nd half when cooking the rice300g salmon fillets, skinned1 tbsp white wine vinegar 1 pinch salt2 tomatoes, skinned and chopped1-2 cms fresh ginger, grated1-2 cloves garlic, crushed½ tsp garam masala1 green chilli, finely chopped1 lime1 bunch coriander, chopped (keep some back to sprinkle when serving)

To cook the riceHalf a red onion (see above!)80 g basmati rice4 cm cinnamon stick3 cardamom pods, bruised1 clove250 ml fish stock1 tsp ground turmeric1pinch chilli powder

To serve25 g raisins25g toasted almond flakes

Preparation1 . Start by chopping the salmon into rough 4 cm cubes and marinating

them in the white wine vinegar and salt2 . Prepare your tomatoes in boiling water so the skin comes off easily (you

can use ½ a can of tomatoes but fresh tomatoes give a better texture and flavour)

Covid Chronicles

To set the rice cooking3 . Heat a little oil and add the cinnamon, cardamom and clove, and half the

chopped onion and fry until golden.4 . Add the rice and stir fry for a couple of minutes, before adding the fish

stock, turmeric and chilli powder . Cover the pan and cook gently for 25 mins until the liquid is absorbed and the rice is cooked.

Meanwhile, to cook the salmon5 . eat some oil and lightly fry the other half onion with the ginger and garlic

for 2 minutes6 . Add the garam masala and green chilli and cook for a further couple of

minutes before adding the chopped tomatoes and salmon pieces .7 . Continue until the salmon is almost cooked through, stir in half the

coriander and sprinkle with juice of ½ the lime and set aside until rice is ready .

To serveDiscard the cinnamon stick, layer the rice and salmon in a serving dish and sprinkle with raisins, toasted almonds and the remaining coriander . This is our meal for a special occasion, size it up to enjoy it with friends . .… . .Enjoy!

Covid Chronicles

Salmon and Leek Filo Parcels from Julia and Berwyn RobertsServes 2This is creamy and delicious as it is, but you could brush the salmon with Harissa or Ras el Hanout for a spicier flavour, or stir fresh chopped tarragon, parsley or chives through the leek mixture.Time: 20 minutes prep, 20 mins for cooling, 25 minutes to bake; Oven 2000C, 1800fan or gas 6Ingredients 2 skinless salmon fillets, approx. 100g each.2 medium leeks, trimmed and chopped 100g mascarpone cheese2 knobs salted butter6 sheets of Filo pastry (20 x 20cms)30 g unsalted butter (melted)Salt, pepper and nutmegThe herb or spice mix of your choicePreparation1 . Cook the leeks gently in a large frying pan with 2 knobs of butter and 2

tbsps water for approx. 10 minutes, stirring occasionally. Season with salt, pepper and a grating of nutmeg.

2 . Remove from the hot pan and leave to cool in a fairly big bowl .3 . Once cooled mix with the mascarpone cheese and any herbs you are

using .4 . Prepare the salmon, brushing it with any spices, and, if the fillets are long

and thin, fold or cut them so they are more compact .5 . To assemble each parcel, brush a sheet of pastry with melted butter then

lay 2 more sheet on top at angles, brushing butter between each layer.6 . Place a salmon fillet in the centre, season, and spoon over half the leek

mixture.7 . Fold the ends over the top, pull up the sides and scrunch together to

enclose .8 . Brush both parcels with melted butter9 . Placed onto a lightly greased baking sheet and cook in the middle of a

preheated oven for 25 minutes until browned and crisp.Note on the Filo pastry! It is very fragile and dries out very quickly, so you do need to wrap what you are not immediately using in a damp tea cloth . It is tempting to use 3 whole sheets to make the parcels rather than waste off

Covid Chronicles

cuts to make the 20cm squares but, from experience, this does give you a lot of extra pastry which can go soggy when cooking especially if you wrap each parcel all round instead of scrunching the tops .

You could always use the ‘offcuts’ to make buttery ‘baclava’ parcels with a nut and honey filling!!

Covid Chronicles

Desserts, Cakes and BiscuitsBanana and Raisin Flambé by Moira BaldwinServes 4-6 Cooking time – 10 minsIngredients1oz (30gms) butter4oz (120gms) raisins1oz (30gms) demerara sugarPinch ground ginger6 tablespoons (75mls) unsweetened orange juice4 bananas3 tablespoons (90mls) dark rum or brandy

MethodMelt the butter in a frying panAdd raisins, sugar, ginger, and orange juice and simmer for 5 mins .Peel and slice the bananaAdd to the pan and heat throughWarm the rum or brandyPour over the pan and igniteServe as soon as flames die downServe with cream, ice cream (or both!) or plain yoghurt

Easy Brownies by Lesley BordoliIngredients- ( for 2 separate quantities)175gm/7oz. Butter + extra for greasing -262gm/ 3 1/2ozs200gm Plain Chocolate, broken into pieces 300gms2 Eggs 3 Eggs225gm/9oz. Light Soft Brown Sugar 337.5 13 1/2oz.1 Tsp Vanilla Extract (Optional) 1 ½ teaspn.100gm/4oz . Plain Flour 150gms/ 6ozs30gm/just over 1oz . Cocoa Powder 4 .50gms 1 1/2ozsMethod-1 . Pre-heat oven to Gas 4, 180C - Fan = 160C Grease a 20cm . square baking tin & line with non-stick baking powder2. Put the butter & 150gm/6oz. chocolate in a heat proof bowl set over a pan of barely simmering water, stir often, until completely melted. (Can do this in the micro) Remove and set aside to cool a little

Covid Chronicles

3. Put the sugar, eggs & vanilla (if using) in a separate bowl & whisk to combine. Stir in the cooled chocolate, then sift in the flour & cocoa . Add the remaining chocolate pieces. Mix well.4. Pour the mixture into the lined tin & bake for 20-25 minutes, until a thin crust forms on the surface with a slight wobble .5. Remove from the oven & leave to cool in the tin for 30 minutes, before transferring to a wire rack to cool completely .

Cut into squares & chill until ready to serve. Enjoy cold from the fridge, at room temperature or warmed in the microwave for 10 secondsCheck the amount of chocolate to mix with butter – ?leave 100mg 3 1/2 ozs.to break up and mix in.Mary berry’s lemon drizzle tray bake by lesley bordoliIngredients-225g butter, softened. 225g caster sugar. 275g self-raising flour. 2 level tsp baking powder . 4 large eggs . 4 tbsp milk . Finely grated zest of 2 lemonsFor the crunchy topping - 175g granulated sugar . Juice of 2 lemonsMethod-Preheat oven to 1600C/fan1400C/gas 3. Cut a rectangle of non-stick baking parchment to fit a 30cmx23cmx4cm (12”x9”x1 1/2”) traybake or roasting tin. Grease it and line with the paper, pushing it neatly into cornersMeasure all the ingredients for the traybake into a large bowl & beat well for about 2 minutes, until well blended.Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture.Level the surface gently with the back of the spatula .Bake for 35-40 mins, until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin.Allow to cool in the tin for a few minutes, then lift the cake out of the tin still in the lining paper .Carefully remove the paper and put the cake onto a wire rack placed over a tray (to catch drips of the topping later).To make the crunchy topping, mix the granulated sugar and lemon juice in a small bowl to give a runny consistency .Spoon this mixture evenly over the traybake whilst it is still just warm.Leave to cool completely before cutting into 30 pieces (or the sizes you require)

Covid Chronicles

Easy Bran loaf by Rose HislopIngredients1 cup All branI cup SR flour1 cup sugar1 cup sultanas or currants1 cup milkOptional extras - any, all or none. Walnuts, cherries, cinnamon, all spice MethodGrease and line a 2 lb loaf tin.Put all bran, sugar, fruit and milk in a bowl and leave to soak for 1 hour . Then add the flour and mix well.Pour into the tin. Wrap the tin in silver foil and cook at 150c for 55 mins. Remove the foil and cook for approx another 15 mins.

Dutch Apple Slice by Pat MuskThis one comes with a story . Pat got it from a special friend of hers . Yoopy was brought up in Jakarta then sent back to Amsterdam to university, she returned back to the family home which in 1942 was occupied by the Japanese . Yoop was in an internment camp until 1945 when the British forces landed , she married one of our conquering hero’s & landed safely in England .1 & 1/2 lb cooking apples8 oz S/R flour4 oz sugar5 oz butter1 egg3 tbl sp milk2 oz brown sugar1 tsp cinnamon

Melt butter, mix in flour & sugar , Add beaten egg mixing quickly , Spread in dish or tin 7 x 7 . Slice the apple on the top , dot with butter , cover with the brown sugar & the cinnamon .Oven middle shelf = 375 F , 25 - 30 mins . Very nice with yogurt or cream

Covid Chronicles

Lockdown Oatmeal Chocolate Chip Raisin Cookies - Peter LundIngredients75g wholemeal flour1 tsp baking powder75g porridge oats1 handful raisins1 handful of chocolate chips (or nibs)50g caster (or demerara) sugar75g butter1 tbsp golden syrup (2 tbsps if using chocolate nibs)2 tbsp milk

Method1 . Heat the oven to 180C/fan 160C/gas 4 . Line a baking tray with baking

parchment .2 . Sift flour into a bowl. Mix in baking powder, porridge oats, chocolate

chips/nibs, raisins and sugar .3 . Melt the butter, syrup and milk in a saucepan or in the microwave and stir. 4 . Add the melted butter mix to the dry ingredients. Mix until well combined5 . Spoon onto a baking tray and shape into rounds, leaving space between

each cookie as they will really spread . 6 . Bake for 10 to 15 mins, or until golden brown. Leave to cool for 10 mins

before removing from the tray .

Covid Chronicles

Mars Choc Crunch. By Pam Evans2 Tbsps of golden syrup 4oz.butter or margarine. 1 chopped Mars bar . 4oz chocolate . 8oz Rich tea biscuits . 2Tbspns chopped nuts3oz dried fruit .

MethodMelt syrup, butter and Mars bar gently in a pan. Crush Rich tea biscuits roughly and add to pan with the nuts and dried fruit . Press mixture into a square tin and leave to cool. Melt chocolate and drizzle over the cooled mixture. Cut into squares and enjoy . The Choc squares were loved by my children when they were living at home!Scrap bread pudding - from Helen MollerThis comes from a basic cookery book belonging to my Gran published in 1892 . I was tempted to send the recipes for Stewed Cow Heel, Fig Pudding or German Roll but thought Scrap Bread Pudding was adequate .

¼ lb Bread1 oz Suet2ozs . Currants or raisins1oz . Sugar¼ teaspoon of ground Ginger1 Egg½ Teacupful of milk½ Teaspoon of Baking Powder If the crusts of the bread are very hard soak them in water for about one hour, then drain the water away and squeeze the bread as dry as possible .Chop the suet; and clean the currants with a little flour. Put the currants and suet into a basic, add the bread, sugar and ginger. Beat the egg until light and add with the milk to the bread and beat in well with a fork; mix in the baking powder .Pour the pudding into a well greased pudding basic, cover with greased paper and steam for 1 hour, or bake in a moderate oven for the same time.Average cost 3d .

Covid Chronicles

Pecan And Prune Cake From Glenda Dunne300g Pecan halves100g California Prune Puree200g Butter, softened200g Light Muscovado sugar1 tsp Mixed spice4 Eggs, beaten140g Self raising flourSaltMaple syrup to serve

Heat Oven 1600C and line 20cm cake tin.Whizz 100g of pecans in a food processor till fine.Beat butter, sugar and spice in a bowl until light and creamy.Tip in prunes, ground pecans, eggs and a pinch of salt. Beat briefly until smooth.Fold in the flour.Spoon into prepared tin and level the top.Sprinkle, or arrange the remaining pecans on the top .Bake for 45 mins or until golden and a skewer comes out clean.Serve warm with a generous drizzle of maple syrup

Chocolate Banana Cake from Glenda Dunne(to use up those over ripe bananas!)150g butter150g Light muscovado sugar150g plain chocolate (broken up)2 bananas mashed3 eggs beaten200g plain flour2 tsp baking powderHeat oven 1500C and grease and line a 2lb loaf tin.In a non-stick pan gently melt butter, chocolate and sugar, stirring well.Remove from heat. Mix in bananas and eggs.Sift in flour and baking powder then mix to form a smooth batter.Pour into tin and bake for 1 hour. Cool slightly and turn out onto wire tray.

Covid Chronicles

Banana cake from Sheila Halkyn

Ingredients140g butter, softened, plus extra for the tin140g caster sugar2 large eggs, beaten140g self-raising flour1 tsp baking powder2 very ripe bananas, mashed50g icing sugarhandful dried banana chips, for decoration

Method1 . Heat oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin and line the base

and sides with baking parchment .2 . Cream the butter and sugar until light and fluffy, then slowly add the

eggs with a little flour. Fold in the remaining flour, baking powder and bananas. Pour into the tin and bake for about 30 mins until a skewer comes out clean. Cool in the tin for 10 mins, then remove to a wire rack.

3 . Mix the icing sugar with 2-3 tsp water to make a runny icing. Drizzle the icing across the top of the cake and decorate with banana chips .

Covid Chronicles

Ma Horrocks Chocolate Cake - from Jenny HorrocksOven 325 F / 160 C6 1/2 oz Plain Flour1 level tsp Bicarbonate of Soada1 rounded tsp Baking Powder2 Level Tbs Cocoa PowderSieve dry ingredients into a bowl . Make a well and drop in5ozs Caster Sugar2 Tbs Golden Syrup2 eggs (beaten})1/4 pt of milk and 1/4 pt sunflower oil

Beat well then put into 2 lined and greased sandwich tins,Bake 3250F / 1600Celsius for 25 mins until spongy to touch.Fill with chocolate butter cream and ENJOY!!!

Flapjack from J E M Jones 12 oz stork soft margarine12 oz porridge oats8 oz demerara sugar4 oz SR flourPinch of salt . Melt margarine and sugar in a large plastic bowl in microwave until melted softly. Add oats, flour and salt. Mix well. Place in a greased flat tin 9” x 11”and bake in a moderate oven for 25/30 minutes until browning on top. When out of the oven cut slices whilst still in tin and still hot. Leave for about 15 minutes until cool and then remove from tin and place on a wire rack .

Another easy one if you need it!

Covid Chronicles

Ginger cheesecake (not baked) from Trevor Arnold

IngredientsFor the biscuit base120g ginger biscuits50g butterFor the ginger cheesecake filling200g cream cheese250 ml double cream85g caster sugar5tsp ground ginger8balls stem ginger

InstructionsFor this I prefer to use a 26cm x 16cm oblong tin. (it needs to be at least 3.5cm deep) You could also use an 18cm round loose bottomed tin you wish. Whichever you use, you need to line it with greaseproof paper . If using an oblong tin, make sure the paper extends out of the tin. This will make it easier to get the cheesecake out once set.Crush the digestive biscuits (120g). You can use a food processor or just put them into a freezer bag and use a rolling pin to crush them. Melt your butter (50g) and mix it with the crushed biscuits. Tip the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping . Chop the stem ginger (8 balls) into small pieces. (I use a food processor for this .Whip your cream (250ml) until it forms stiff peaks.In a separate bowl beat together the cream cheese (200g), caster sugar (85g) and ground ginger (5 tsp).Add the whipped cream to cheese mixture and chopped stem ginger and fold together gently until the cream and cream cheese are combined and the stem ginger is evenly distributed through the mixture. Don’t beat it. As soon as it’s evenly mixed, stop.Remove the biscuit base from the fridge and put the cheese mixture on top of the biscuit base . Gentle spread it to the edges first adding a little at a time and push down to ensure there are no air bubbles .Cover with a layer of cling film and refrigerate for at least two hours. This can be prepared a few days before you’re going to serve it if you wish, it will be fine.When you’re ready to serve, take it out of the fridge and slice. You could add a swirl of whipped cream if you wish .

Covid Chronicles

Storage:This will keep in the fridge for 3 or 4 days but what I like to do is to let it chill overnight and then cut into individual portions. I then pack them into an airtight plastic box and I freeze it. (NOTE: Make sure you cut it into portions before freezing) That way, I can take out a few slices at a time, let them defrost in the fridge for a couple of hours and it’s ready to serve. It will keep in the freezer for a month but once you’ve tasted it, it might not last that long .

One Stage sponge cake from Rose HislopThis is foolproof and so easy . It never fails .175g sugar175g SR Flour175g soft marg or softened butter3 eggsI level tsp baking powderJamWhipping or double cream .

Grease and baseline 2 round baking tins.Sift the flour and baking powder. Put in the mixing bowl with eggs, sugar and butter. Mix thoroughly and pour into tins. Bake at 1700C for 20 minutes or until a skewer comes out clean.When cooked and cooled, turn out of the tins and sandwich together with jam and whipped cream .

Covid Chronicles

Mint areo cheesecake - from Trevor Arnold

Ingredients250g (9oz) dark chocolate digestive biscuits75g (2½oz) butter, melted300g (11oz) cream cheese (I use the lower calorie Light version)100g (2½oz) icing sugar10ml (1 tsp) peppermint essence300ml (10fl oz) double cream200g (7oz) Mint Aero chocolate, crushed

InstructionsFor this I prefer to use a 26cm x 16cm oblong tin. (it needs to be at least 3.5cm deep) You could also use an 23cm round loose bottomed tin you wish. If you use an oblong tin, you need to line it with greaseproof paper. Make sure the paper extends out of the tine. This will make it easier to get the cheesecake out once set· Crush the digestive biscuits. You can use a food processor or just put them into a freezer bag and use a rolling pin to crush them .· Melt the butter and mix it with the crushed biscuits.· Tip the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.· Combine the cheese, sugar and peppermint in a bowl and beat until well combined .· In another bowl, whisk the cream until it forms peaks. Don’t over whisk it· Crush the mint areo . I put it in a freezer bag and use a rolling pin . You want quite small pieces .· Gently fold the cream and 150g of the crushed areo into the cheese mixture· Spoon the cheesecake filling on top of the biscuit base and spread evenly.· Sprinkle the remaining 50g of crushed areo over the top .· Cover with cling film and put in the fridge for at least 2 hours, but preferably overnight, to set. This can be prepared a few days before you’re going to serve it if you wish, it will be fine.· When you’re ready to serve, take it out of the fridge and slice. You could add a swirl of whipped cream if you wish .Storage:This will keep in the fridge for 3 or 4 days but what I like to do is to let it chill overnight and then cut into individual portions. I then pack them into an

Covid Chronicles

airtight plastic box and I freeze it. NOTE: Make sure you cut it into portions before freezing) That way, I can take out a few slices at a time, let them defrost in the fridge for a couple of hours and it’s ready to serve. It will keep in the freezer for a month but once you’ve tasted it, it might not last that long .

Covid Chronicles

SundriesCheesy Crisps by Gill Jones3 ½ oz mature cheddar2 oz crisps (almost 3 small bags)2 ½ oz plain flourtsp icing sugar¾ tsp mustard powderpinch cayenne pepper2 ½ oz butter

Grate the cheese, then crush the crisps in a plastic bag and mix in. Sift the flour, sugar, mustard and cayenne and add to the mixture. Melt the butter and add that to the mixture. It should be quite firm and lumpy. Use a dessert spoon to make dollops (about 14 -16) and put onto a well-greased baking tray. They should stay as little mounds but leave spaces between in case they spread out a little while cooking. Bake at 190 degrees (180 fan) for 15 minutes or until golden. Put to cool on a wire rack.[This is the recipe as it was given to me. In fact, I tend to round up the amounts because I don’t have a scales that gives half ounce weights. It seems to work just as well.]

Apple and Sultana Chutney by Pam Evans1and half pounds of onions 1and a half pounds of cooking apples ., Peeled and chopped . 1red pepper 6oz sultanas . 1pint of pickling Malt vinegar . Grated rind and juice of one lemon1/2 level teaspoon ground cloves . 3/4 lb of Demerara sugar .

Method. Finely chop the onions, peppers and apples . Place in preserving pan or large sauce pan with everything except the sugar. Bring to the boil and simmer gently for about 30 minutes or until tender. Add the sugar, stir until dissolved then simmer uncovered until the chutney is thick and with no excess liquid on the surface.

Covid Chronicles

Pour into hot jars, seal, label and store for a week before using . This chutney is a firm favourite with all the family and keeps really well. Hope these recipes will help and sorry I don’t have the metric measurements as they are from old cookery books .

Muffins by Helen MollerEnjoy a Muffin toasted in front of the fire in the evening during the colder, dark months. You will need a toasting fork.450g/1lb plain flour1 level teaspoon of salt25g/1oz fresh yeast150ml . ¼ pint lukewarm milk6 tablespoons lukewarm water1 standard egg, beaten25g/1oz butter, melted1 . Sift flour and salt into bowl.2 . Mix yeast to smooth an creamy liquid with a little milk. Blend in rest of

milk and water .3 . Add to dry ingredients with beaten egg and melted butter. Mix to fairly

soft dough.4 . Turn out on a well floured board Kneed for 10 minutes (or until dough is

smooth and no longer sticky).5 . Cover and leave to rise until double in size.6 . Turn out onto floured board. Knead lightly and roll out to 1cm/1/2 inch

thickness .7 . Cut into 12 rounds with 9cm/3 1/2 inch biscuit cutter. Transfer to well-

floured baking tray. Dust with flour.8 . Cover and leave to rise until double in size.9 . Bake towards top of hot oven (230C degrees/450F or Gas No.8) 5

minutes .10 . Remove from oven . Turn over and bake for a further 5 minutes . Cool on

wire rack .11 . To serve, toast on both sides, pull apart with fingers, butter thickly and

put together again .Serve hot .Makes 12 Muffins.

Covid Chronicles

Elderflower cordial from Janet JenkinsThis is a delicious and inexpensive alternative to the commercial varieties. Elder flowers usually start to appear in Mid June. Do make sure they are elderflowers, we don’t want any deadly nightshade cocktails!

Ingredients20 large heads of elderflowers1 .8kg granulated sugar1 .2 litres of water2 lemons75g citric acidMethod1 . Shake the heads well and rinse in cold water . Put them in a large bowl .2 . Pare the zest off the lemons and slice the lemons. Put in the bowl with

the elderflower heads.3 . Put the sugar and water in a saucepan. Bring to the boil, stirring to

dissolve the sugar .4 . Pour the boiling syrup into the bowl. Stir in the citric acid. Cover and

leave for 24 hours .5 . Sieve and pour into sterilised bottles. Store in the fridge. Alternatively

pour into plastic bottles and place in the freezer. It keeps until the following year frozen .

Rhubarb Relish from Janet JenkinsFrom someone who ate too much stewed rhubarb as a child . . . .Ingredients3lb finely chopped fresh or frozen rhubarb1 medium onion, chopped 1 cup cider vinegar8 oz sugar1 tsp salt1 tsp ground cloves1 tsp ground allspice1/4 tsp paprika1 tsp ground cinnamon

Method1 . Place all ingredients in a large saucepan. Bring to the boil stirring all the

time. Cover and simmer for 1 hour.2 . Remove lid. Stir well. Continue to simmer until thicker. Stir from time to

time to ensure it doesn’t catch on the base.3 . Put in sterilised jars . Can be eaten immediately but does mature well .

Covid Chronicles

Perfect Short Crust pastry from Heather Williams1½ lbs plain flour12 oz fat eg . lard, margarinePinch salt¼ pint cold water (for years I followed a recipe without much water, and it was just too crumbly)

Rub in fat into salt and flour. Add water. Mix well into one big lump. Flatten roughly . Leave to rest in fridge for at least 20 mins . Roll out . Cut and leave to rest again. Rolling out – turn side to middle, then turn far and near edges to middle and double over . This gives layers . You can roll this pastry out to any thickness you like – depending on what you are making.Cook on Gas mark 6- 7/ 425-450 degrees for about 15 minutes .Tip – this quantity makes enough for more than one flan case – so freeze the rest of it into small rectangular blocks just like bought jus-rol pastry!

Toasted Nut Treat From Peter LundHere’s another of my favourite recipes. I call it Corona Crunch!

Heat 2 tbs olive oil in a cast iron or non stick frying pan. Add equal measures of walnut pieces, whole almonds, hazelnuts, pumpkin seeds and sunflower seeds. When the seeds are starting to pop and the nuts beginning to brown, transfer to a small bowl . Add sea salt, a drizzle of honey and a splash of Tabasco sauce and mix well. Serve hot with a dollop of vanilla ice cream!

Covid Chronicles

In these uncertain timeswe know you might feel unsure . . .

But flowers still grow, birds still singand waves still sweep the shore.

And with the risingand setting of the sun,Nature reminds us all

that brighter days will come .

Taken from The National Trust magazine

Corona Cultivation

alias

Feverish Flowers & Viral Veggiescompiled by Rose Hislop

Ruthin and District

U3A

Covid Chronicles

TipsJanet JenkinsGrow things in any vessel . . .this is an old water tank . You can get soil from molehills if you don’t have any to spare.

Carrots in a barrel . . .usually used for flowers

Short of space and soil? Leaves grow in a growbag . Cuts down on packaging and waste if you don’t eat the whole supermarket packet before it goes off

Covid Chronicles

A bench and table made from found materials

Rose HislopThis is our little pond. We do have newts and frogs in it at times. My tip is to leave the area around the pond overgrown so anything that wants to come out of the pond has some cover . I also have a little ramp to help creatures in and out

Peter LundI reckon every garden needs 3 things . A vegetable patch, a hammock, and a pond!

Oh - sorry, another thought about pond gardening . If you have a pond, it will need care and attention. Otherwise it will get full of rampant pond plants, fallen leaves, dead snails and basically become a swamp . So pond plants will need pruning, leaves netted out, and fish fed. But you can’t really call it work, because it’s all fun, and definitely worth it!!

Covid Chronicles

Lesley & Mike Bordoli Budget Gardening - Grow Your OwnPotatoesTake any old potato which is ‘Chitting’ (sprouting) and cut a slice of potato with ‘chit’ on. You could get more than one slice off one potato.Place small amount of soil or compost, about 2 inches, in tub, pot or container - with drainage holes .Plant chit potato slice on top of soil/compost . Cover with about 1 inch approx. compost.Keep damp and when green leaves start coming through cover again with approx. 1 inch compost.Repeat covering leaves until you get to the top of the container.Then let the potato plants grow .Keep out of heat and keep moist .Wait until the plants have flowered before digging out your potatoes.The more slices you put in the smaller the potato . Less potatoes produce a larger spud!

TomatoesTake any old supermarket tomato (remember your tom . will be the same type as your original)Slice into approx. 7-8mm - note the seeds in your slices.Fill a container, with drainage holes, with compost to about 5 cm from the top .Lay slices around the container, don’t overcrowd, and cover with compost to the top of the container .Keep damp in a warm sunny spot in the garden, or greenhouse .Grow as any tomato, pushing canes into the side of the plants as they grow for support .

Coffee GroundsDon’t waste your fresh coffee grounds.Pour any left overs from your coffee pot/peculator into a collection container . An old bowl will do .When you have enough stir contents and pour around the base of your plants, especially roses .Makes a great fertiliser, and mulcher too!

Covid Chronicles

Di Moulsdale Use your green house more . In February plant early potatoes, carrots and broad beans, by the end of May you will be eating delicious early vegetables. Make your own tomato feed. Strip off the leaves from comfrey or the tops of nettles soak them in a bucket and after 3 weeks you have a solution which can be used as plant feed . Dilute as you would for commercial feed . Warning it really does smell but it’s good stuff and free.

If possible make a compost heap . Put all your waste vegetable peelings in there, soft weeds and the comfrey stalks. Don’t put in dandelions, buttercups or seed heads or these will spread next season with the compost. One years seeds 7 years weeds .

Make special time to sit and enjoy your garden. During lockdown I’ve had breakfast in the garden apart from 3 wet mornings. Early evening perhaps a glass of wine to reflect on the day.

Water a small area of the garden really well during a dry spell rather than a large area with just a sprinkle. The grass will soon recover after a drop of rain. Soak pots and baskets early morning or evening every day even after rain and don’t forget to feed them.

Peter LundWe made a flag and hung it on our highest beanpole to keep the birds away .

Covid Chronicles

Robin Hill It is usual to pinch out the side shoots from tomato plants, if the early ones are left to grow to a reasonable size first, then removed and plunged into a pot of soil they will root and provide a free extra plantKaren KluitersTo grow a few vegetables one does not need a lot of space . Here we have in a few large pots, 6 runner bean plants, 2 tubs of carrots, a sack of potatoes, a few strawberry plants and 12 tomato plants called ‘ASDA Surprise‘ as this was a tomato I had from ASDA which I cut open and planted the seeds

Dee Millennas To reduce the risk of getting water on courgette leaves which they hate. Plunge the top half of a plastic bottle (neck first) into the soil/compost and water through that . It gets directly to the roots and reduces the risk of rot at base of plant

Covid Chronicles

Shirley JonesJust had a zoom meeting with some friends and asked for gardening tips1 . Don’t let husband (or spouse) who isn’t a gardener do the weeding.2 . Use old tights to tie trees and shrubs to support frames. (Doesn’t have to

be support tights)3 . Washed and crushed egg shells around hostas to stop slugs and snails4 . Coffee ground to stop slugs and snails5 . Copper tape from garden centre to stop slugs and snails6 . if you have tall pots for planting out plants, fill bottom third with cones

to save on compost .7 . Plastic milk bottles filled with water on freshly dug soil to deter the cats.8 . Collect used tea bags and use to make soil more acidic for rhodedendron

and azaleas and others

Graham WelchMy gardening tip comes from Monty Don and works a treat . I grow my courgettes up strings hung from posts . I start when they are small as persuading a full grown plant up a post is quite hard work! Grown this way, the plant gets more light, the fruit are fully accessible and it avoids messy, rotting vegetation at ground level. If there is any, simply cut it off to leave the ground clear and improve air circulation. Less mildew, more fruit!

Covid Chronicles

Berwyn and Julia Roberts - Hot beds for earlier vegetablesThis year I am experimenting with 2 hot beds. In one we are growing sweet potatoes and an Italian salad plant called agretti, and in the other we are growing melon and cucumberWhat is a hot bed? What kind of vegetables can I grow on a hot bed? Are there any drawbacks?Hot beds were very popular in Victorian times. Once set up, they can be used to grow salad crops in winter, get a head-start on seed sowing in the spring (by up to a month), and for growing melons and any of the cucurbitaceae family in the summer. A hot bed provides bottom heat, using manure rather than electricity as the heat source, thus speeding up plant growth of seedlings and tender plants .1 . The heat source: Fresh strawy manure - in a layer 60-90cm deep (after

treading). As the manure breaks down, it generates heat. Tread it down well to compact it, ensuring a more even release of heat .

2 . The growing medium: A mixture of top soil and garden compost (ratio of 1:1) - this is placed on top of the manure in a layer 20cm-30cm thick.

The hot bed can be as deep and as wide as you want, as long as the ratio of manure to growing medium is 3:1 . If you do decide to make the hot bed deeper, temperatures may rise above the optimum (24C) and plants may be scorched . It can be cooled down by adding water or leaves and garden debris to the mixture. Check temperatures regularly with a thermometer.A hot bed can be made in a greenhouse or outdoors. Provide insulation in the form of wooden sides (4 pallets) and a cover if outside.Leave the hot bed for a week to warm up .There are several methods of making a hot bed . I used some spare bits of board and 4 stakesSeed can be sown direct in the soil layer, or in trays placed on top. After building your hot bed in January, small seeded crops like salad and radish can be directly sown on a well-worked fine tilth. A head start can be made by sowing trays of peas, beans, turnip and autumn cauliflower for transplanting outside. Courgettes and marrows can be directly planted in to the bed April/May . As a hotbed will only last for up to 2 months - contents will have to be removed and replaced with fresh materials . However, the material on top will be well decomposed and can be used directly on the garden in the spring. The bottom layers may have to be composted again to mature.

Covid Chronicles

Julia Duffy - A different way to grow coriander .1 . Take the coriander seeds , wrap them in a tea towel and crush gently

with a rolling pin until they are just cracked .2 . Open up the tea towel and add damp compost to the seeds ,mix well and

tie up in the tea towel . 3 . Wet the tea towel to keep everything damp .4 . Leave in a warm dark place for three to 4 days .5 . The seeds will now be sprouting so take a shallow container and lay the

mixture on some compost . 6 . Cover the seeds with a light

sprinkling of compost . 7 . Keep the container in a warm

sunny place making sure that the compost is kept damp

Covid Chronicles

QueriesCaroline Ross Looking for fellow delphinium enthusiastsI love these plants, but find they’re a battle to keep healthy. Firstly, there’s the slug/snail problem. I think I read somewhere that ‘delphiniums are like caviar to slugs’ and that’s true! After trying other solutions - sharp sand, beer in saucers, organic deterrents - have had to resort to the dreaded blue pellets. Any other suggestions would be very welcome.

Having got them past the tender slug-tempting stage, they often get powdery mildew as the season progresses. This year I’ve tried to avoid that by digging the top halves of plastic bottles into the soil and watering that way to avoid spraying the leaves . So far, so good .

They also need supporting, and getting fed up with canes and string, I’ve made some very weird looking supports with slim branches cut in the woods for uprights and hoops . Ideally, other plants grown around them would support, so any recommendations there?

I would very much welcome contact with other enthusiasts on [email protected]

Jean Leith Mysteries 1 . Can anyone name this day moth seen in Ruthin?2 . I suspect these are weeds?3 . Which Fuchsia is that?4 . Name that brave red rose?5 . One to enjoy - my easiest all-seasons rose

1 2

Covid Chronicles

3 4

Dee Millennas: Can anyone help with this “ mini stars” cucumber plant . No sign of any bugs

If anyone has any answers please contact Jean Leith on jeanleith@gmail .com

Please contact Dee on [email protected] if you can help

Robin and Beth WilsonMy question is about growing roses. We bought some David Austin roses to make a rose bed, about five years ago. Some didn’t grow at all, dug out and replaced. These bushes are still weak although I feed them this time of the year. I’m lucky if I get two flowers on each plant 😕When do you prune them and how much?

Need some advice please, have tried following different ideas from books and the web . Thank you . rbaw53@hotmail .com

Covid Chronicles

Karen KluitersA Warning to cat owners!Karen Kluiters has sent this warning . “A friend sent me this post and as so many of us have cats I wondered if this was something you could use for your garden booklet .”

it said ‘All parts of the lily - including the stem, leaves, petals, stamens and pollen - are poisonous to cats. Even minor exposures (cat chewing on a leaf or getting pollen on his or her haircoat or whiskers) can be fatal.”

“Cats typically do not survive, even with aggressive therapy (such as dialysis).”Rose Hislop And a warning to dog owners! And for a complete list of plants that have varying levels of toxicity to dogs, see the Dogs Trust factsheet

Garden plant problems! Ask a fellow member and vegetable gardener.If you have a plant problem email me with an attached photograph and we can discuss possible diseases and potential solutions. Contact Stephen Turner - email sturner@zen .co .uk

Covid Chronicles

Covid Chronicles

GardensSue CoulthardThree years ago downsized, and left behind a large garden with lots of trees and shrubs, pond vegetable patch attracting a variety of birds and insects . Now in my new home I have a much smaller garden, and started again from scratch. So where to start? I haven’t space for planting much in the way of trees, but decided I needed height, so built this pergola, and planted, honeysuckle, and roses that would attract bees to clamber over the pergola. Two years after building and planting this us the result. The roses have taken off especially Malvern Hills (David Austen) the soft yellow rose in centre of pergola . I have had to keep them well watered however during very dry periods .

This year I had blue tits nesting (you can see parent flying in, on first pic. of the pergola) in pretty bird box a dear friend gave me when I moved in). It has been a delight watching these amazing little birds building their nest, and flying in to feed the chicks.)

Covid Chronicles

This corner of the garden I call ‘Little Eden’ Flowers in the main white. Bees love the Foxglove. I have a lovely soft trickling sound of water here from a solar powered water fall, which adds to the spiritual, mindful feel of this ‘Little Eden’

Helena Thomas - Photos from my Garden

Covid Chronicles

David CanterHere is a picture of an unusual courgette plant that has done very well this year . I grow them in a greenhouse, which they seem to like. The courgette in a Di Nizza

Rose & Dave Hislop - Our Garden

Covid Chronicles

Di Moulsdale

Moyra Baldwin - Newly Planted Sunflowers and Self Planted Cat

Covid Chronicles

Peter LundToday there was a tremendous noise from the pond . I ran to see what it was, to find a crow and a magpie attacking a squirrel in a tree above the pond

I love the pond . I could lie by it all day, staring at all the action going on there

Covid Chronicles

Here’s a Newt laying eggS

I made a kind of mini pond-within-a pond in the middle of the irises where all the frogs like to hang out .

The frogs are so tame now, they don’t even hop away when I reach over them to feed the goldfish!

Covid Chronicles

Paul EdgarThis is my garden from 2018 . It will look similar this year but not all the flowers are out yet and at the moment the garden is very green but not much colour . I hope that this is of interest

Karen KluitersDare to DreamDon’t give up on your garden dreams. My dream of a walled garden went from pig field to walled garden 4 years ago. Yes the pigs did most of the work, eating weeds, rotavating, fertilising, etc, and I did the planning and back breaking job of planting, including building a folly.

Covid Chronicles

Philip Johnson When we downsized some 3+ years ago, we almost rebuilt the property, finishing up with a small area of garden, which we made into a low maintenance woodland, with a number of old large oak tree surrounding it . No grass, slate and bark paths, and two raised beds . Two photographs attached

Lesley BordoliPicture of our newly made shrubbery. It used to be Mike’s veg patch but half taken up when building the ramp . Spot the self seeded potatoes

Covid Chronicles

Karen KluitersA nice sunny spot to sit and have an evening Gin & Tonic

You probably cannot use a video but every garden needs a bit of fun !! Click the link for Video https://youtu.be/Sz5JVotNnjE

Covid Chronicles

Karen Kluiters Highly Recommended RosesEyes For youA Floribunda with a strong sent and cluster flowers, which start off pink and slowly turn to white. The scent fills the garden air

Rock & RollA Floribunda with a delicious scent and colours that look like strawberries and cream

Covid Chronicles

Patricia LyneMy favourite bearded iris has flowered for the first time after being planted last year. It is called Barbe Noir and comes from the French iris nursery Cayeux

Karen Morris - Bees enjoying geraniums

Berwyn and Julia Roberts - A little patch of dappled shadeDuring the past five years, as we gradually reclaimed our back garden from the builders’ mess, terracing, landscaping, creating raised veg beds and a sunny sitting area, we realised that there was nowhere shady where our favourite hostas and rodgersia could thrive . In the height of summer everywhere was exposed to sunshine, and in winter to wild west winds. We planted a thin curve of vigorous bamboos, firmly corralled behind root barrier, and in its shelter were able to put a tiny pond, a bog area lined with butyl, and a surrounding area where drier shade plants like ferns can flourish. Now it’s one of our favourite parts of the garden, bringing in spring with early bulbs, primroses, pale blue anemones, lungwort, a delicate dicentra, vibrant marsh marigolds and an early white rhododendron, followed in May by the bronzy leaves of rodgersia, white-tassled aruncus spires, self-seeded foxgloves, and deep purple iris sibirica. Now it is the turn of dwarf acers, hostas, astilbe, and showy primulas . Soon the hydrangeas will come into their own, followed by tall red lobelias and finally fragrant white spires of dark leaved cimicifuga . Throughout the year we also have some hardy orchids which seem to have made themselves at home, - so many beautiful plants that are only really happy with a little shade and shelter.

Covid Chronicles

Regal purple iris in May

Native spotted leaved orchids

The shade garden in June

Covid Chronicles

Julia and Berwyn Roberts - Architectural PlantsI love flowering plants but I could not have a garden without strong contrasting shapes and forms. One of my favorites is the rice-paper tree, Tetrapanax papyrifer ‘Rex’, is a fast-growing, woody shrub bearing huge, deeply lobed, fresh green leaves up to 60cm across .Native to Taiwan, it’s a hardy plant and is suitable for cultivation across the UK. In milder regions it’s almost evergreen but further north it will shed its leaves in autumn. I find it necessary to give it winter protection especially in spring when young tender shoots are appearing and there is still a chance of frost .

Grow Tetrapanax papyrifer ‘Rex’ in moist but well-drained soil in full sun to partial shade. Remove faded leaves as and when they appear tatty, and prune back to size in autumn, if necessary . Mine always seem to die back but the position is fairly exposed

Julia and Berwyn Roberts - Our Italian greens experimentWe have grown and enjoyed Cavolo Nero for some years, - you can buy it in Tesco but it tends to be chopped up, stalks and all, whereas if you strip out the central leaf vein, the green leaf quickly becomes tender and soft when steamed .This year we wanted to try Cicoria di Catalogna – a green leafy veg we had enjoyed when staying with a friend near Rome . We found Franchi seeds of Italy online and bought several types of Cicoria seeds to try . We found the seeds germinated readily, especially if only covered with a little vermiculite to keep them moist, - we even managed to get some Agretti, a leafy plant similar to samphire, to come through and it is now happily thriving in the ‘hot bed’. We found that the various types of Cicoria have grown quickly, looking beautifully fresh and vigorous. As salad leaves they are have a slightly bitter

Covid Chronicles

taste, but roughly chopped and cooked like spinach, and then tossed in a little softened shallot, garlic and fresh tomato, they are delicious .Our spinach plants have already bolted due to the hot spring, but Cicoria is providing a delicious and more resilient alternative.

Pam Evans - OrchidsThey are just two which are still flowering. They are Phaelanopsis (butterfly orchid). The others are resting. They flower for months.

Covid Chronicles

PuzzlesCrossword, with thanks to David and Sandra Canter -

solution on last page

Covid Chronicles

Across1. Outstanding players that get things going in the garden (5)

4. A poppy named from its source (5)

7.Horticultural assistants - angled roots (anag.) (11)

8.John Lennon got into trouble for locating this (3)

10. What you might say if asked whether you want some nice plants (3)

11. Change notes to clear one of these (5)

12. This creature is certainly not a relative! (3)

14. Where we’ll meet eventually, hopefully (3)

18. Throwing stones won’t change their colour (11)

19. My pet makes this void (5)

20. A companion of ivory (5)

Down1. Marks that instruct (5)

2. Worm catching bird (5)

3. Root of a word (4)

4. To keep birds of fruit (4)

5. Showy flower (5)

6. ordered arrays (5)

9. Do the seven dwarfs sing about using these to get rid of weeds! (9)

12.Aquatic eukaryotic organisms (5)

13.How to stop the wind blowing plants over (3,2)

14. Sauce for pasta (5)

15. Thickly branched (5)

16. Do others feel this about your garden?

17. She’ll always smell sweet, no matter what she’s called

Covid Chronicles

David CanterCan you Identify Each of the following? (answers on back page)

A B

C

Covid Chronicles

All things bright and beautifulAll creatures great and smallAll things wise and wonderfulThe Lord God made them all

But what we never mention though gardeners know it’s true,Is when he made the goodies,He made the baddies too .

All things spray and squat table,Disasters great and small .All things paraquatable,The Lord God made them all .

The greenfly on the roses,The maggots in the peas,Manure that fills our noses,He also gave us these .

The fungus on the goosegogs,The club root on the greens,The slugs that eat the lettuce,And chew the aubergines .

The drought that kills the fuchsias,The frost that nips the buds,The rain that drowns the seedlings,The blight that hits the spuds .

The midges and mosquitoesThe nettles and the weedsThe pigeons in the green stuffThe sparrows on the seeds .

The fly that gets the carrotsThe wasp that eats the plumsHow black the gardener’s outlookThough green may be his thumbs .

But still we gardener’s labourMidst vegetables and flowersAnd pray what hits the neighbourWill somehow bypass ours .

Anon

Gardener’s HymnPicture QuizA. courgette, B carrots, C rocket

CrosswordAcress: 1 .Seeds 4 .Nepal 7 .Garden Tools 8 .Sky 10 .Yes 11 .Stone 12 .Ant14.Pub 18.Greenhouses 19.Empty 20.EbonyDown 1.Signs 2.Early 3.Stem 4.Nets 5 .Peony 6 .Lists 12 .Algae 13 .Tie up 14.Pesto 15.Bushy 16.Envy 17.Rose

Covid Chronicles

Covid Creatures

alias

Bedside Beastiescompiled by Rose Hislop

Ruthin and District

U3A

Covid Chronicles

Karen MorrisFrogs in the garden

Kelly BentonOne of my favourite photos

Delyth EdwardsSupper time for Spikes.

Covid Chronicles

Delyth EdwardsA little long - tailed tit chick rescued from the jaws of Henry the cat. Don’t know whether it survived!!

Rose HislopGrizzly Footprints

Icelandic Ponies

Covid Chronicles

Rose HislopSleepy Seal on a beach in New Zealand

Goats in Bulgaria

Grizzly Bear fishing for Salmon in Alaska

Covid Chronicles

Ruthin Castle Peacock showing off

Black Bear getting a little too close.This sow black bear was just out of hibernation and she was hungry. She could smell the barbecue we’d had that was on the back of the truck . We had to drive off pretty quickly as she was about to climb on the truck .

Croc on the Daintree, Queensland

Covid Chronicles

Rose HislopKomodo Dragon, Australia

Feeding time for Parakeets

Covid Chronicles

Hazel ThackeryThese pictures were taken in 2017 when I spent two weeks camping in the Okavango Delta in Botswana . The pictures were taken on a simple point-and-shoot camera

This African wild dog had got separated from its pack during a hunt . It eventually managed to cross the hippo infested river and safely return to the pack .

Covid Chronicles

Hazel ThackeryPictures from Botswana

Covid Chronicles

This Black Backed Jackal is about the same size as a border collie

This beautiful bird is a Lilac Breasted Roller and is quite common in Botswana .

According to our brilliant guide this lioness is from the “Marsh Pride” of the Okavango who are famous for hunting elephants

Covid Chronicles

Hazel ThackeryThis cutie is a Yellow Mongoose – what a poser!

This is a solitary wasp that took a liking to a convenient hole in my kitchen cupboard . I watched it going in and out a few times with small grubs and caterpillars, then it flew off. A few days later there was a paler version on the kitchen window so I opened the window and off it went

Covid Chronicles

Philip JohnsonTwo photos from our holiday in Australia a couple of years ago . This is on Kangaroo Island, off the South coast of Oz. At that time it had a population of over 50,000 koalas – eucalyptus trees everywhere – of which over 50% lost their lives in last year’s bushfires. There is a huge breeding colony of grey seals . The hotel in which we stayed was burnt to the ground .

Covid Chronicles

Philip Johnson - South Africa

Covid Chronicles

Karen Kluiters Queuing outside the Coop. Sitting on someone’s car gives this seagull a good 2 metre isolation zone.

Peter LundTadpoles on a water lily

Covid Chronicles

Peter Lund - Toad

Playing Leapfrog

Two banded Longhorn Beetle

Covid Chronicles

Scarlet lily beetle

Chinese Dragon

Young newt

Seagull

Covid Chronicles

Peter LundAnd another seagull

Jesus and the rabbit

Covid Chronicles

Isabel StewartThis is my 7foot Mullein plant plus its little friends.

Covid Chronicles

Gillian WheatleyDuring the lockdown, I added to my flock of chickens by rescuing 4 ex battery hens from a local poultry farm . When they first arrived they were very pale and scrawny but with a little TLC, they are beginning to look more like chickens! I have had them for four weeks now and they seem to be settling down well, producing 2 or 3 eggs per day . I attach a photo of three of the chickens free ranging in our paddock

Mike SkuseBaz, the household Buzzard, who stayed for 3 months a few years ago

Covid Chronicles

Lesley BordoliThis was taken at South Stack, Holyhead . It's a Peregrine Falcon feeding its young . Just as I clicked she turned her head towards me!

Sea Eagle

White Reindeer

Rose Deer seen from our front garden

Black Kite at the Taj Mahal, India

Covid Chronicles

Lesley BordoilDarter (Snake Bird) River Gambia

Elephant Kerela, India

Rhino & Warthog National Park - Senegal

Covid Chronicles

I am always grateful that I live in a beautiful part of the country but more so now during the ‘shut down’. Walks in the Clwydian Hills always hold the prospect of a chance encounter with nature and recently, have been especially productive due to the scarcity of other walkers . As well as the magnificent scenery and views across the valley . I have watched Buzzards being harassed by Crows, seen Ravens performing acrobatic flights, viewed Stonechats, Meadow Pipits, and Linnets, but best of all I saw a Yellowhammer. It was sitting on the top of a small Holly tree, catching the sun so it shone like a jewel . I waited in case it sang ‘a little bit of bread and no cheese’ but no, it just flew away.

At home, I have also been rewarded with visitors to the garden not seen before . I knew they were in the area, but this was the first time I had positively identified a Willow Tit . It came several times to the bird feeder and was hard to pick out from the Coal Tits . Its dark black cap, much larger than the Coal Tit and with no white flash, gave it away .

Des James Wildlife in and around Graigfechan

Covid Chronicles

Des JamesThe next new visitor was the magnificent Bull Finch. It also has a black cap but with a wonderful scarlet chest . It was feeding on the Columbine seeds for long enough for me to take a photo .

There has also been an array of butterflies recently, Commas, Peacocks, Large Whites and Holly Blues . The best for me was a Brimstone, a large, bright yellow butterfly. It would not settle so I did not get a photo . However, I was luckier with the next one, a Common Blue, which is not so common Finally, not a bird or a butterfly

but a four-legged animal . I had seen it briefly as it passed through the top of the garden but as we were eating our dinner, my wife, Helen spotted it on our front lawn . It was raining heavily, so it looked a bit bedraggled but there was a Vixen eating what seemed to be a dead squirrel. Not a pretty sight but one not seen every day. Again, I had time for a photo which I have cropped to protect the squeamish .

Covid Chronicles

Paul EdgarThese were taken at the Ynys-Hir nature reserve. The first one is of an oyster catcher on its nest and the second one is of a pair of Canadian geese with a gosling .

Dee MillenasLocal frog mating season

Baby Lesser spotted woodpecker in our garden waiting for mum to return with his lunch

Covid Chronicles

Dee MillenasCrabs on the beach in Barbados

Frog that one our cats kindly brought into the house as a present

My lovely team of huskies when adventuring overland in Finland

All lunching together

Covid Chronicles

Alligator in Florida

Attempting to blend in

Loxahatchee Wildlife Refuge Egret

Covid Chronicles

Dee MillenasLoxahatchee Wildlife Refuge Stork

Peacock proud display of feathers

Waiting for my treat

Covid Chronicles

Walter and Jessy as kittens

Peter Blundell 2 photos taken when I was on safari in Botswana February 2019

Covid Chronicles

Barbara TownsonCae Ddol, with its wide open spaces, the lake and the river has been much used over the recent lockdown . Many people have come for their daily exercise and enjoyed following the arrival and progress of the cygnets and ducklings

The 8 cygnets which hatched on the island in the lake at Cae Ddol, Ruthin on April 18th . Sadly 2 were lost quite early on . The seagulls were the main predators of both the young cygnets and the many ducklings which were hatched this year .

Most recent photo of the six cygnets. All doing well

Covid Chronicles

A surprise visitor who came to enjoy the crumbs I'd put out for the small birds

Kathy & Mike JonesPhotographs from our Stealth camera( triggered by movement)Can you spot the badger’s head in 001 -bottom left.Our hare in daylight and night .

Covid Chronicles

Julia and Berwyn RobertsLioness from landrover . Amazingly we travelled thousands of miles from Nigeria to Cape Town without seeing a single lion, although we did have them padding around our tent and roaringThis lion is in Zambia on a different trip

Kathy & Mike Jones

Covid Chronicles

This mighty fish eagle is common on all big rivers in Africa and has an amazing call

The Chobe river is a tributary of the mighty Zambezi .It is one of those strange rivers that flow backwards when the big river is in flood.We went on a boat trip and saw this elephant swimming out to an island with lush grass

The Oryx is one of the few creatures to be able survive in the vast sand dunes of Namibia .The Africans call it gemsbok and its meat is delicious

Covid Chronicles

Julia and Berwyn RobertsIn 2009 we did a long trip in a small 4x4 from Nigeria down to South Africa with Nigel and Jenny Horrocks . We saw lots of animals and birds, this one is a Carmine bee-eater .

Half way through Africa we stopped in Zimbabwe .We stayed a few days in Bulawayo in the land of the Ndebele people . Not far away is the Cecile Rhodes burial site . This lizard caught my eye and luckily I had my camera with me

David CanterThe red admiral showing off

Covid Chronicles

A hedgehog eating our cats’ food!

Shirley JonesPictures of my bees . One in the garden the other of bees in the hive

Covid Chronicles

Heather WilliamsEach year we watch wood pigeons and enjoy watching male pigeons trying to mate with females. The females usually try to resist and fly away. However this year we have been watching a pigeon making a nest in a maple tree in the front of our garden. Now (last few days) the pigeon is sitting in the nest. In one photo you can see its beady eye looking down on us . In the other it shows its tail. Nest doesn't seem to be big enough & twigs drop off on to grass. Think it was a bit of a rush job!

Covid Chronicles

Janet JenkinsRed Kite over Bylchau

Rose HislopElk were all around us on our campsite near Jasper, British Columbia

Covid Chronicles

Karen KluitersThis Light Emerald Moth landed on my back door

Covid Chronicles

Pandemic Poetry and Painting

alias

Lockdown Limericks and Sickly Sketchescompiled by Rose Hislop

Ruthin and District

U3A

Covid Chronicles

It’s 1 o’clock in the morning and i’m sat infront of this machineWondering what to type as my legs continue to scream!

Rose has asked for a verse, or two, about U3A and what i do,At this time in the morning I’m thinking, I really don’t have a clue.

But with my legs aching and unable to sleep

I’m putting ‘pen to paper’, it’s better than counting sheep.Well first there’s the singing group, no ‘do rah me fah’ or stand up straight

Just sing for the joy of it, with Margaret playing piano at a goodly rateOur hour of music soon goes as we get lost in a song

Until Ruth our leader shouts ‘we’ve been here too long’!!

Then there’s creative writing, our leader is Gill.A subject a month, sometimes it’s a bit of a hill,

But I usually come up with something, nothing fancy from meAnd I’ll listen to other members much better work with glee.

Next there’s drama led by Mike, a true pro.How he controls us all, I’ll never know.

We’ve done a mini panto which caused quite a laugh from the crowd.And now we’re working on a play to perform when corvid will allow.

Ah yes, i mustn’t forget Spanish led by Peter, who is patient and kind.Gently does it and with the help of other I’ll get through the grindOf mastering feminine and male, I, he and she, present and past

But unfortunately, just for the moment, I’ve let this one lapse.

So, with monthly meetings, exec committee meetings tooI don’t think i really do much in U3A, do you?

Yes, there’s a life outside of third age, with scouting my part i still play,But when friend dee asks shall we ‘do tea and cake’? well what can i say!

Lesley Bordoli

Covid Chronicles

Rhuddlan Castle

Gill Jones

Covid Chronicles

Virtuality is now de rigeur,Social distancing is to blame;

Other ways we’ve had to figureSo still to meet up just the same.

Each month, first Tuesday afternoonIs what our diaries tell,

The day that can never come too soonFor verse to cast its spell .

Now that its here we must adhereChairs in a circle placed with care .Though just my body will sit here

Kindred spirits will fill the air;In Jean, Philip, Rajan will gently float

Barbara, Kay, Tom will also beReciting and dreaming, even if remote,While Rhoda, and Sue we’ll wait to see.

In Bernard’s case, always offering choice,His virtual presence forever thusRevealing a lively, powerful voiceAn important, valued one of us .

April’s choices made, already sentOn Rajan’s theme: ‘Discovering Joy’,

Another afternoon happy to be spentAs our imaginations we employ…

“Now Philip – your choice is first I seeJohn Magee’s ‘An Airman’s Ecstasy’;

Let us, like him, soar ethereally, Inspired yet again by his poetry .”

© Robin Hill

Ruthin 01/04/20

Covid Chronicles

Glenda Dunne

Covid Chronicles

Thymus Against UsMy friend Daphne was at the garden centre trying on a coat .

I said, ‘It makes you look even Fatsia than you are.’She swore. ‘Cistus Crispus! With friends like you, who needs Anemones?

I know I’m a big fat Globba you don’t have to Tellima!’‘Don’t be Scilla, my dear Daphne,’ I said. ‘Astilbe your friend.

But it’s true - I Canna tell a lie.That coat is too big, and the other too small .

We just need to find an Epimedium, that’s all.Just hold Mimosa (?) a sec, while I pop to the Lavatera.

Hang on – isn’t that Phil?Oh no!

Helleborus to death about his sporty new Diascia!Good job we Sedum first!’

Rhiannon Rual

Essex FarmI have been up to Essex Farm today

To find a soldier thereHeadstones gleaming row on row

Tended with such care

Do they hear or feet above themAs we walk upon the grass

Looking for Smith or Wilks or JonesAnd all other name en masse

I hope they hear our foorstepsWe’ve come a long long way

To look and think and thank themFor what they gave that day

Pat Musk

Covid Chronicles

Lesley Bordoli

Covid Chronicles

GrenfellIt was the time of RAMADAN

In a leafy borough ofLondon town .

It was Junetwo thousand and seventeen It was nearly the middle of the night .When , with deadly intent, a flickering flame came into the scene.

Intent on causing great fright .

It crept and it crawled around ...until it founda way to get under his coat . It romped and it ran

as fast as he canuntil he caught his own tail.

This was the beginning of a truly dreadful tale. How could this be?How could this happen ?

This sort of building built by what sort of men?

MEN of greedMEN with selfish thought

MEN who think they’ll never get caughtMEN whose hearts are of stone

MEN with as much caring as a mechanical drone

Who was left on the top floor? Who was stuckcouldn’t open a door ?

Who is left with a broken heart ?‘ please not yet... not time to part.’ A phone rang, I heard the bell.

But now the block was a burning hell .Only those left standing have the story to tell.

It doesn’t matter who you worship..or to which GOD you pray

YOU belong to your own fellowship . . .as from this day . . .You are not alone

Elizabeth Ayar

Covid Chronicles

Patricia Lyne

Covid Chronicles

MY MAGIC GARDEN There’s a Gruffalo down my garden

Right there behind that tree . And see those tall chrysanthemums

There’s fairies, maybe three! The woodshed is a castle

The path with dangers fraught Those gnomes will get some hassle

Especially when they’re caught. My pond has got a mermaid

She sits and sings all nightAs long as you don’t blink at her

The fish will be alright.The lettuce and tomatoes

Are food for hungry knights And when I put my washing out They’re stored inside my tights!

The magic of my garden Lasts but a few days long

For that’s when little grandchildren Go back where they belong!

Glenda Dunne

Covid Chronicles

Caernarfon Castle

Gill Jones

Covid Chronicles

March was the genesis of Covid, misfortune and privationMagnificence and beauty assured less deprivation.

For nature as always exercised her nurturing style for spirit and soulOft noticed whilst taking the singularly, lonesome stroll.

Daffodils in bloom brightened gardens and vergesWalking in countryside amused by colour and aroma; wafting in wonderful surges.

April blessed with weather so fair and woodlands preparing to change their hueFirst brown, then shades of green, some mixed with white ahead of gentle blue.

Delighting the senses, stimulating thoughts and rekindling memory of oldRemembering too more recent connections, some rare and bold, yet none is cold.

Bedevilled by crisis the nation remains halted; our futures postponedIts impact ambiguous, significant and vast; and, openly, only some groaned.

Footsteps traipsed along pavements narrow, a stile providing access to timely escapeInto wide, open spaces, a bordered field, soon that walking route effortlessly took shape .Meadows, hillsides, streams, some small brooks, provided stillness, wilderness and calmFew interruptions from people or dogs, among a herd of heifers; inquisitive, they are no harm.

Dandelion, daisies, dock leaves aplenty fully carpeting a sunny afternoon’s rambleBleats signal lambs back toward the flock and all the while they play a justified gambol.

Politicians, scientists, epidemiologists unite and appraise The Evidence; divorcedFrom the scene of this remodelled landscape hushed into peace they had to enforce .

Blossom and blue bells dance to a musical breeze, birds in hedgerows ring out their tunesApril is history, we’ve walked into May and soon we’ll be wondering how we’ll welcome June.So, to final reflections ahead of returning home. The old order so far away on these

marvellous days“Streets are not empty they’re filled with love”; retain for the future. New ways. Always.

Moyra Baldwin

Covid Chronicles

Caerfallen farm

Paul Edgar

Covid Chronicles

I’ve sorted my sock drawer,Then put it all back,I’ve tidied the attic,

Such a load of old tack!

The freezer is emptyI’ve had some weird meals,

Cornflakes with scampiJust doesn’t appeal.

I’ve done all the jigsaws,I’ve cleaned all the brass,I might polish the floorsTo help the time pass.

I’m getting stir crazy,I can’t go to town.

Time’s getting quite hazy,It’s getting me down.

I heard Boris speaking –‘The end is in sight.’Except that it isn’t –

The future’s not bright.‘We’re in this together.’

Is what MPs say .But this is just blether,

It’s the poor who will pay.

There must be a bright side,Though yet to appear,I long for the seaside –Well maybe next year!

Gill Jones 2020

Covid Chronicles

Glenda Dunne

Covid Chronicles

Plucking Pain and PleasureEdward’s castles with mottes and baileys In the past would loud resound

To the strident plucking of ukulelesAs minstrels strolled around .

Their purpose was to avoid protestsFrom Welshmen thronging near

Hope music would ‘soothe their troubled breasts’ Espoused by ‘masters’ who lived in fear .

Should they muff a note and cause hurling rocks Those minstrels risked the chop

(Though culprits were committed to the stocks Or even the hangman’s drop).Fast forward now to life todayWith its easier take on things,

Especially in Ruthin U3AWhere Pleasant Pluckers strum the strings;

Proud minstrels all who form this bandObviously practise their art hours daily,

They’re ones for whom we gladly clap the handFor their prowess on the ukulele

© Robin Hill Ruthin 06/04/20

Corona VirusCorona used to be a fizzy pop when I was a wee tot.

Oh the excitement when the flip top went pop.Raspberry was my favourite I’m sure by far.Or was it orange, perhaps on the same par .

Now its a nasty sounding disease we all dreadAll of us, stay in, stay safe and stop this spread .

Lesley Bordoli

Covid Chronicles

Rose Hislop

Covid Chronicles

Lockdown 100: One hundred days, one hundred words .

Lockdown declared .Life ensnared .

Cancelled groups and meetings. Appointments abandoned, suspended volunteering

No hospice day-care, no DeafBlind supporting,No driving tutoring, no Sunday in-church worshipping .

A changed Easter and Bank holidays.No celebrated Birthdays or Anniversaries .

Wretched arrangements for deaths and cemeteries .

Holiday rebooking . Rethinking banking,Bills and shopping . Reading and TV watching,

Walking, running . Cooking, cleaning and domesticity Photo capturing for some clarity .

Crafting cards, U3A creations, letter writing.Lighting candles, nightly. Weekly clapping

With neighbours chatting.

Re-Registration and volunteer application.WhatsApp celebration and communication.

Writing ‘poems’. Cats and husband wizard stewards My hundred days in one hundred words .

Moyra Baldwin

Covid Chronicles

Conwy Castle

By Gill Jones

Covid Chronicles

The joys of a summer walk

A steep green slope lay beyond the wooden stile that fixed the starting point to an afternoon‘s walk

Sweltering heat and an almost vertical climb, the perfect combination to make one unable to talk .

Ahead, sheer wall. Looking back, every so often was an expanse of landscape slowly being revealed

By the stops and starts that rescued both breath and heart rates, giving the body time to be steeled.

Hardly a plateau gave way to the continuing ascent that had surely been a great walking world

For I discovered the man-made indentations from trodden grass – large footsteps that unfurled .

Glancing backwards again to see the unfolding scene below, ahead, and to north, east and west

Another stile. Time for breath. There the opening for man’s best friend, giving dogs a perfect rest .

No dog had we, so climbed the step and then the next. Bent knee, raised leg and one foot over

Turning around, grabbing side posts . The same again, then reversed, aided by near perfect posture?

Safely on the other side, more incline needed treading before signs of a summit came to view

A path ahead with gorse and thorny indentations but it was the heather that really changed the hue .

The trail veered left encircling the summit. A right turn at the waymark that pointed to the Moel

Guided us towards the peak, past years of memories of Solstice sunsets and picnics on upland soil .

Three hundred and sixty degree views. Of the Vale, distant hills, another Moel and more. A hillfort?

Yes, one or two taking the advantage of their position here and there. Turbines . Not a single cohort

But a farm interrupting the once free seascape. For centuries not an obstacle obscured clear horizon

Covid Chronicles

No time to reminisce the past for fear of enlisting cold reaction. Captivation, this is not an attraction.

The downward slope a fertile ground with stroller walkers harvesting the annual crop of winberries .

Their bodies bent, head close to the ground, people carrying pot or bag to collect, oh, such goodies .

Descending . An unclear path through heather gives way to broad and meandering stony sheep trail

Arriving at a carpark next ‘the road to face another climb and hill. The gradient looks a kinder scale .

Not stony. No heather. No gorse, nor thorn. A smooth, soft, gentle, green ascending course to tread

Allowing time to talk and walk. We wonder how or what the Lockdown journey plan will be ahead .

Let’s not spoil the day with idle contemplation where nature’s cabinet is full and begs our scrutiny

Sight and hearing have been indulged. Taste, and smell truly stirred. Everything feels so very sunny.

Isolation, deprived of liberty - neither blighted the route’s elevation or our distanced walk in convoy .

Absorbed by reflection, a tad introspection, time and distance past by quickly . It was, indeed, a joy .

Moyra Baldwin

Covid Chronicles

Dishonouring survivingDesperation and devastation, the uncertain sequel to a proud history, to freedom.Lockdown’s legacy mars celebration with desecration that besmirches civilisation.

Despair, inflamed by ignorance and indifference, invites hatred.Hatred that blemishes the sacrifices made by generations past and present.

Dishonouring surviving .

Disguised as democracy virulence, violence and violations infest decency.History’s symbols toppled, defiled, shrouded. Demolishing biography.

Determined, unscrupulous, chaotic attacks infiltrate humanity.Dishonouring surviving .

Wreckage followed weeks of lockdown, months of suffering. Shattered lives.Unsightly, unjust, unfair . Unwrapped ugliness . Unbearable .

Dishonouring surviving .

Life post-Covid: some novel normality? Not entirely confined. Constrained.Honouring surviving and dying?

Moyra Baldwin

PANDEMIC IF

P is for Pandemic, the curse of the WorldAnd

N is for the Nuisance it is causing one and allD is then for Drugs to help relieve symptoms and painE is the Epidemiologists who tell us all manner of data

M must be for Misinformation, we have been dealt so muchI will of course be Infection so many have suffered from,

and finallyC will surely be for the Cure the laboratories will eventually find to end this

Lesley Bordoli

Covid Chronicles

Glenda Dunne

Covid Chronicles

Musings on CovidMarch was the genesis of Covid, misfortune and privation

Magnificence and beauty assured less deprivation.For nature as always exercised her nurturing style for spirit and soul

Oft noticed whilst taking the singularly, lonesome stroll. Daffodils in bloom brightened gardens and verges

Walking in countryside amused by colour and aroma; wafting in wonderful surges.

April blessed with weather so fair and woodlands preparing to change their hue First brown, then shades of green, some mixed with white ahead of gentle blue.

Delighting the senses, stimulating thoughts and rekindling memory of oldRemembering too more recent connections, some rare and bold, yet none is cold.

Bedevilled by crisis the nation remains halted; our futures postponed Its impact ambiguous, significant and vast; and, openly, only some groaned.

Footsteps traipsed along pavements narrow, a stile providing access to timely escapeInto wide, open spaces, a bordered field, soon that walking route effortlessly took shape .Meadows, hillsides, streams, some small brooks, provided stillness, wilderness and calm

Few interruptions from people or dogs with herds of heifers; inquisitive, they are no harm.Dandelion, daisies, dock leaves aplenty fully carpeting a sunny afternoon’s ramble

Bleats signal lambs back toward the flock and all the while they play a justified gambol .

Politicians, scientists, epidemiologists unite and appraise The Evidence; divorced From the scene of this remodelled landscape hushed into peace they had to enforce . Blossom and blue bells dance to a musical breeze, birds in hedgerows ring

out their tunes April is history, we’ve walked into May and soon we’ll be wondering how

we’ll welcome June.So, to final reflections ahead of returning home. The old order so far away

on these marvellous days“Streets are not empty they’re filled with love”; retain for the future. New

ways . Always .

Moyra Baldwin

Covid Chronicles

Patricia Lyne

Covid Chronicles

Lockdown Listener’s LamentIt was the Fifth Friday Lockdown Lunchtime news on BBC Wales

Welsh First Minister stands alarmingly erect at the podiumPronouncing the Assembly Government’s great new Plan.

Presenting from his notes in slow, steady mono-syll-a-blesMoving slowly from syllable to syllable, word to word . De-lib-er-ately .Delivering polysyllabic words with staggering, unattractive emphasis.

Emerging. What is the Plan for Wales’s post- Covid future? Feel safe. Failsafe. Seven questions proffered to the broadcast screens

Standing by, an audience of journalists each poised to interrogateInterrogator One, Two, Three, and More . . .

Manila coloured, superficial questions posed slowly and with great intentInterruptions? Not one.

No dialogical critiques extorted. So, so disappointing. Unexpected ...Unbending repetition kept this listener none the wiser.

Welsh Government’s Great New Plan staged Newsworthy? Not likely, mere hyperbole . No more News for me .

My mind made up . Unplugged TV . Vital Plan Switched Off, you see.

Moyra Baldwin

Covid Chronicles

Dusk

Paul Edgar

Covid Chronicles

Inspired by CovidPerennial snowdrops flowered, the early spring equinox dawned

Inviting lengthening daysChurchillian-like the Leader asserted Covid lockdown

A slightly wary public was commandedTo Stay home . Protect our NHS . Save lives .

Kitchener’s ‘Your Country Needs You’ interpolation revisited.

The directive that insulted, it challenged our heroic forefathers’ hard-fought freedoms.Panic-stricken shoppers demolished supermarket shelves

A plague . Unknown . Incomprehensible . Indiscriminant .

The sick, the weak, the vulnerable and septuagenarians confinedTo homes, houses, flats and apartments

Sorrier victims imprisoned by circumstance to a room, if luckyUnfortunates share minute meterage with bed, sink and loo

Stockpiled goods for some; hunger, poverty, devastation and destitution othersOpportunities to exploit, cheat and steal render otherwise unassailable

seniors to full-blown angstFed by journalists’ reports; relentless rolling news

A Thesaurus of terms spew in torrentsAbominable, heinous, monster virus, sombre, despairing, pessimistic, bleak

A wretched time indeedAnd darkness befalls. Engulfs.

Art galleries, builders’ merchants, cafes and depots closedAstounding silence where once machine and operator hummed in

synchronised production Servants threatened by unyielding demands. Exhausted. Overwhelmed. Drained.

Then came the weekly CLAPWondrous support to nourish spirit and soul . The caring Carers Loved,

Applauded Publicly .Unity. Love. Affection.

Unrivalled benevolent compassion . Heroes and critics allied.

Covid Chronicles

And after darkness came the light. The Easter message typified?Hungry to help. Engaged in charity. Decency arisen midst desolationActs of kindness, mammoth gestures. Annexed thoughts of troubled

prospectsYoung and old joined by in-betweensHarmonise to thwart Covid victories .

Moyra Baldwin

Rose Hislop

Covid Chronicles

Corona virus 2019Corona virus 2019

One of its kind . Ruining lives, livelihood and liberty .

Oh onerous, offensiveNauseating, nihilistic And anarchic attacker

Vindictive, virulent, vicious virus Idiscriminantly infecting innocent

Recipients. Responsible for reactionary Uncompromising, undemocratic utterances.Singularly set out in Statesmen’s speeches

2019 Twenty Nineteen is its suffix2020 Twenty Twenty - Stay home, Save lives. That’s the FIX

Moyra Baldwin

CORONA VIRUSDown in an underwater bed

Strange fish swim past to shores unknown,The seascape’s changed, the shoal has fled.

Bleached coral’s now a field of bone. A creature hides inside its lair

And fears what drifts down from above, Miasma, mist, cloud of despair, It’s safer to stay still, not move.

Kick hard, rise slowly through the wave,Fight back against the undertow

And clinging weeds . Time to be brave, The tide will lift us from below.

Keep looking up, towards the light,Until in air, at last, breathe right.

Gill Jones 2020

Covid Chronicles

Glenda Dunne

Covid Chronicles

GRASPING THE NETTLEMy garden’s like a jungle now,

I look upon it with despair,I can’t believe how fast it grows,A deathtrap, ready to ensnare .

There’s grass and weeds that need the hoe,And horrid brambles everywhere .

Now that I’m getting old and lameIt’s all more work than I can face.

To find a gardener is my aim,But they’re not really commonplace.

I’ll have to treat it like a gameTo get a halfway decent place .

So out I go, just yesterday,To fight the weeds and clear a path.

In half an hour I make headway –But then there comes the aftermath.

With nettles stung, scratched, sore, and NOT OK,I leave to get myself a bath .

The moral of this story then,Is, take things carefully and slow,

Once we have reached three score and ten,Life is for living, not for show .

Gillian Jones 2020

Covid Chronicles

New Brighton

Glenda Dunne

Covid Chronicles

A hug and a kiss by Glenda Dunne The streets are quiet and empty

The roads of traffic bareThe sky’s are bright and streak free

There’s time to stand and stare.

The wildlife buzzes around me The flowers waft scented heads

The sun shines hot and welcoming As I tend my veggie beds .

There’s time to read that novel Or paint that rusty bench .

Wave to the passing joggers While my thirst, with tea, I quench .

There’s time to miss the family And friends from far and wide

A chat on Zoom won’t compensate For the loneliness felt inside .

And then there’s all those people Who’s lives are torn to shreds

Their loved ones taken from them By a virus, that through the world bled .

It knocked the hierarchy Turned politics upside down Highlighted all our problems

Wakened us before we drown .

Life has it’s hard lessons Lets hope we learn from this

Embrace the world that’s given us And treasure a hug and a kiss .

Glenda Dunne

Covid Chronicles

Patricia Lyne

Covid Chronicles

Lock down The shock sunk in, realisation began

The virus was around us, we needed a plan .The doors were closed on the life we knew

Time to step up and decide what to do .

Those cupboards need a clean out, and under the bed Then there’s the garage, and even the shed.

With hubby on furlough, more hands make light work Till he threw out my craft stuff and I went berserk!

So now in the garden is a big pile of jumble Nowhere to take it, ‘the tips closed’ we grumble.

At least we found some old tins of paintThat wall, those chairs. I might need some restraint! So the garden is weed free, the flowers in full bloom

The garage is spotless, the shed has more room No cobwebs adorn the corners inside

The nik-naks are sparkling, I’m gleaming with pride. So hubby and I sit down with some tea

Survey our handiwork, swot away that bee . There in sunshine, as in the heat we bask“So what do we do in week two?” I ask

Glenda Dunne

Covid Chronicles

Glenda Dunne

The Ladies Bower . Plas Newyd Llangollen

Pat Musk

Covid Chronicles

The Virus It happened rather suddenly, as into the cortex we were hurled

How could a single virus knock the axis off the world?At first we watched in disbelief as scenes of death were shown

Graph and figures filled TV until all our minds were blown.We followed all the guidelines, and kept our germs at bay

After emptying all the shopping aisle of items since thrown away! Then we tentatively stepped outside, to breath the clean fresh air

Kept our social distance, clapped warmly for those who care . As verges grew untouched by man, then nature came back too

Butterflies, abundant now, through all the buzzing flew.The sky’s were blue not scratched by flights to other ill struck land

With silent towns and villages, so difficult to understand Schools and businesses closed to all, prospects looking bad Then entrepreneurs stepping up to help those feeling sad . Rainbows appearing on windows, wild animals in the town

Zoom meetings to see our loved ones and stop us feeling down. Slowly the lock down lifts again, more freedom from the storm

Time to re-introduce ourselves: our civilisation reformLets hope that all our memories of awful times gone through

Stay with us to remind, in future what we must pursue Show total respect to all the world, and those who live upon her

Learn what really matters: life, laughter, love, and care.

Glenda Dunne

Covid Chronicles

Patricia Lyne

Covid Chronicles

Lockdown LimericksAn old school friend of mine, Arthur Briggs, and I have been exchanging topical Limericks . (Although the Limerick form is used very loosely!Here are a few that are fit for human consumption (more or less).David Canter

From DavidIt’s not very desirous

But actually, The Virus Has kept me at home

Hardly using the phoneScratching a book on papyrus

From ArthurNot much on telly tonight

Not a soap in sightWhat could make us calmer

Than a Wagner musical dramaFull of great music and none of it trite

From DavidPeople thought Boris invulnerable

Just a mouthful considered bumble full But now he’s illThe people will

Think he’s surely wonderful

From ArthurLooks like Boris has definitely gone to

ground .From him not even a sound .

But he can find time to phone trump Chump talking to chump

The dollar is more important than the pound .

From DavidThis lockdown is paining

Because social media are rainingPapers are desirous

Only about The VirusQuiet isolation is all but failing

From ArthurI have to say good old Priti Patel.

She did pretty well. Answering the same old question Must give her verbal indigestion.

The end of this turmoil? who can tell

From DavidSo Boris is back on the job

Let’s hope he won’t make us sob Because he’s been ill

He might have had his fillOf shooting off his big gob

From ArthurThe land where NO lives matter

The American dream he’s managed to shatter

Home of the brave, land of the free .No chance, believe me

And still his head grows fatter

Covid Chronicles

Glenda Dunne

The Sutton Hoo Helmet

Pat Musk

Covid Chronicles

From DavidSadly, Trump is one of many

Leaders who won’t use a pennyTo help the feeble

Be saved from the evil Of their destructive hegemony

From ArthurGood old Donald trump,

He’s turned America into a pandemic dump

His arrogant stupidity is beyond beliefTo America he brings nothing but

grief .He’s a dangerous pain in the rump...

From DavidArthur’s limericks have never been so

bitterClearly Covid has made him fitter

To see the earthGive a painful birth

To the war dogs’ nasty litter

From ArthurI hope I am not bitter and twisted

Or poetically ham-fisted.But with trump I do despair

He just doesn’t care.In his book of enemies, I will be listed

From DavidRestrictions are easing in the ‘pool

But don’t be taken for a foolIn Wales the nation

Is still in isolation At least for those who follow the rule

From ArthurWhat on earth is significant normality.Does it bear any resemblance to reality?

What do you think of it? Sounds like a loada bullshit . Doesn’t exist in my locality

Here is my Haiku:Try hair of the dog

They said - but I wasn’t sureHairy dog needed!

Kelly Benton

Covid Chronicles

Glenda Dunne

Covid Chronicles

Tapestry “The Cross Chester” . Chester High Cross stands at the centre of Chester on the area once occupied by the Roman Principia & was first men-tioned in the city records of 1387 . A 14c medieval cross damaged in 1646 by Parliamentary forces in the Civil War . Today a popular meeting place & during the summer months the Chester Town Crier makes midday proc-lamations from the steps of the Cross as done since the 15c . The base of the Cross ended up around 1817 in the grounds of Plas Newydd Llangollen where it remains today

Pat Musk

Covid Chronicles

Covid Chronicles

Ruthin and District U3A is part of the International group of learning networks for people no longer in full time work or seeking work. There are no exams or qualifications sought. Instead members who have acquired skills and interests over the years set up Interest Groups which other members can join . There are also regular meetings with a variety of speakers and many special events like a Christmas party, quizzes, trips and relevant learning and social opportunities. We aim to be friendly and welcoming to all.Prior to the lockdown there were over 40 different interest groups ranging from Away Days to Whist, Backyard Chickens to Walking groups .It costs just £15 a year to join. For more information contact the Secretary, Rose Hislop on rose@hislop .co .uk or checkout our website u3asites .org .uk/ruthin or phone 01824 705331

Ruthin and District U3A

Covid Chronicles Recipes from the Lockdown Larder Corona ...

Documents

Transcript of Covid Chronicles Recipes from the Lockdown Larder Corona ...