Marie Curie volunteers needed as Great Daffodil Appeal collections return

End of life charity, Marie Curie, is urgently calling for volunteers in Bath to give just two hours of their time to hand out the charity’s iconic daffodil pins in return for donations.

Volunteers will be supporting the charity’s annual flagship fundraiser – the Great Daffodil Appeal – which was forced to cancel its public collections for the past two years due to the pandemic. This year collections are going ahead in Bath and Marie Curie is urging new and existing supporters to come forward to show their support.

Last year Marie Curie provided direct support to more than 69,000 people – a 15% rise on the previous year – which is more than ever before.

On 23 March, the charity is encouraging everyone to wear a daffodil pin and take a moment to show their support for the millions of people bereaved during the pandemic and remember the people we’ve lost.

To sign-up to volunteer to collect for Marie Curie’s Great Daffodil Appeal visit mariecurie.org.uk/collect

And if you would like to have a copy sent in the post every month, then we offer a postal subscription for just £30 for 12 issues, £15 for six issues or buy a copy for just £3.95. UK mainland prices. For Euro and World zone subscription prices – see our website. 

When is a pancake not a pancake? When it's a galette – which is, when all is said and done, a sturdier version of a crêpe, which is in itself the French version of a pancake. Confused? You won't be...

Both galettes and crêpes originated in the Brittany region of Northern France. Preparation for each is similar to pancake preparation, the primary difference between the two French versions being that the sturdier galette is customarily enjoyed as a savoury main dish while the delicate crêpe is typically used as a sweet dessert.

Buckwheat flour, meanwhile, is a nutritious, wholegrain, gluten-free flour with a distinctive earthy taste, used in traditional galettes for a unique flavour profile. If you can't get your hands on buckwheat flour, oat, spelt or even good old wholemeal flour work just as well, but buckwheat tends to give more flavour bang for your buck in this particular recipe, which offers a decadent take on savoury pancakes with an intensely umami flavour.

Ingredients (serves 4; vegetarian)

500g mixed cherry tomatoes
2 large onions, peeled and finely-sliced
2 garlic cloves, peeled and crushed
1 tbsp balsamic vinegar (plus a bit extra to serve)
1 tbsp olive oil
The leaves from 4-5 sprigs fresh thyme
75g buckwheat flour
1 medium egg
250ml semi-skimmed milk
150g grated Grana Padano (or Parmesan)

To serve: mascarpone (or crème fraîche)

Method

1. Preheat the oven to 190°C/gas mark 6. Tumble the mixed cherry tomatoes, the sliced onions and the crushed garlic cloves into a roasting tray, drizzle with the oil and vinegar, scatter with the fresh thyme, season well and roast for around 30-35 minutes.When you take the tomatoes out of the oven, preheat the grill to medium-high.

2. Meanwhile, whisk the buckwheat flour, egg, milk and a pinch of salt together to create a smooth batter. Heat a drizzle of oil in a non-stick frying pan, add a ladleful of batter and cook for 3 minutes until golden underneath. Flip and cook for another 2-3 minutes until golden on the other side, then transfer to a plate and keep warm while you repeat the process with the remaining batter to make 4 galettes in total. 

3. Divide the roast tomato mixture across the galette then fold in the edges to make a square shape, leaving part of the tomato mixture in the centre of the square exposed. Transfer the galettes to a large, shallow baking sheet or tray, and cover the exposed tomatoes in the middle of each one with the grated Grana Padano (or Parmesan) and a sprinkling of black pepper. Grill for 3-4 minutes until golden and bubbling before serving warm topped with a blob of mascarpone or crème fraîche and an artful drizzle of balsamic vinegar.

Flip traditional pancakes over on Shrove Tuesday for a fresh take on tradition.

Lemon and Ricotta Pancakes with Blueberry Conserve (serves 4)

In a large bowl, whisk 250g ricotta cheese with 5 tbsp golden caster sugar and the yolks of 3 large eggs (reserving the whites). Stir the finely-grated rind of 1 unwaxed lemon and 2 tbsp melted butter into the mix, then sift 55g plain flour into the bowl and fold in. In a separate bowl, whisk the 3 egg whites until soft peaks have formed and gently fold the egg whites into the ricotta mixture. Heat a lightly greased non-stick frying pan over a medium heat and add heaped tablespoons of the batter, allowing room for the pancakes to spread a bit, and cook for 1-2 minutes until the underside has browned before flipping over and repeating on the other side (you should be able to cook 8 little pancakes in 2 batches; keep the cooked pancakes on a warm plate in a warm oven while you cook the rest). Serve 2 warm pancakes per person, topped with warmed blueberry conserve and dollops of crème fraîche.

Mushroom and Soft Cheese Pancakes (serves 4; vegan)

In a large bowl, whisk 150g plain flour with enough oat or soya milk (probably around 250-300ml) to create a smooth batter. Add a pinch of salt and 1 tbsp melted coconut oil and whisk again. Set to one side for 5 minutes. Lightly grease a suitably-sized non-stick frying pan with coconut oil and add a small ladleful of batter to the pan, swirling it around so that it thinly coats the surface. Cook each pancake for a few minutes until golden, then flip and cook the other side. Repeat with the remaining batter to make 8 pancakes, keeping the cooked pancakes warm on a plate in a low oven, separated by layers of greaseproof paper, as you go. In the same frying pan, heat 1 tbsp of coconut oil and sauté 300g sliced chestnut mushrooms with a good pinch of salt until the mushrooms are tender and any excess liquid has evaporated, adding 2 peeled, crushed garlic cloves for the last minute or so of cooking time. Add 4 tbsp vegan soft cheese and 2 tbsp chopped chives to the pan, and stir until the mixture has warmed through. Divide the mushroom mixture across all the pancakes, fold each one in half and serve 2 filled pancakes per person.

Korean-style Prawn and Spring Onion Pancake Rolls (serves 2)

Mix 2 tbsp rice vinegar with 1 tbsp dark soy sauce, 1 finely chopped red chilli and a pinch of caster sugar to create a dipping sauce. Stir well and place to one side. Tip 75g plain flour into a bowl, season well and add a dash of chilli powder. Beat 100ml water with 1 egg and 1 clove of crushed garlic. Make a well in the centre of the flour, pour the water/egg mixture in and beat to create a smooth batter. Add a slick of vegetable oil to medium non-stick frying pan and sauté 4 sliced spring onions until just beginning to soften (2-3 minutes). Scatter 100g small, cooked prawns across the pan and cover with the batter. Cook on a medium heat for 3-4 mins or until the bottom is fully set and turning golden, and the top is just beginning to set. Flip over and cook the other side for 3-4 mins more until cooked through. Slice into wedges and serve warm with the dipping sauce.

Sweetcorn, Spring Onion and Feta Pancakes (serves 4)

In a large bowl, combine 200g sweetcorn (defrosted if using frozen sweetcorn) with 3 peeled, thinly-sliced spring onions, 150g feta cheese (crumbled), 2 eggs, 100ml milk, 60g plain flour, 1 tsp baking powder, ½ a bunch of finely-chopped fresh coriander and 1 tsp chilli flakes (optional). Heat a large non-stick frying pan over a medium heat with a splash of oil and spoon heaped tbsp of the batter mixture into the pan. Fry in batches of 4 for 2-3 minutes on each side until golden brown, aiming to cook 12 little pancakes in 3 batches, keeping the cooked pancakes on a warm plate in a warm oven while you cook the rest. Serve 3 pancakes per person topped with strips of crispy smoked bacon (or vegetarian alternative) and a drizzle of maple syrup or chilli sauce.

This new arrival at the Great Wine Co is a range of fabulous wines by Argentine wine maker, Susana Balbo.

Becoming the first woman in Argentina to do so, Susana received her degree in Enology in 1981 and following many years working in top wineries she established her own eponymously named winery in 1999. Located at the Los Andes foothills in the Mendoza province, Susana Balbo wines have become more and more recognised as exceptional quality and great value. From everyday drinking to a range of beautiful fine wines, Susana’s creations have picked up awards and accolades from across the globe - and one of most influential women in the wine world.

As well as Cabernets, Torrontes and Rosés, the Malbecs are simply superb.

The Malbecs above, left to right: Crios Malbec, £13.95 | BenMarco Malbec, £17.75 | BenMarco Sin Limites Malbec Valle de Pedernal £22 | Signature Malbec £23.50 | Nosotros Malbec £99

Thatchers Cider Barn Collection 2021

Every year the Cider Barn Collection is made from the very best of the Autumn harvest apples into small-batch, craft ciders. Now available to buy, this limited-edition celebrates the passion and skills of the expert cidermakers at Thatchers.  

We were sent a box to try - and before we downed the lot – we made this short film in appreciation. 

If you have a product commerical in mind or need a video presentation to help promote your business - then why not get in touch with the team at The Bath Magazine. 

Wine dinner with Talamonti Abruzzo at La Terra, Bath – Thursday 17 March

Talamonti vineyards at the turn of the century have expanded to 32 hectares in production in the municipality of Loreto Aprutino. In addition to the native Montepulciano d’Abruzzo and Trebbiano d’Abruzzo, other varietals have been planted. Pecorino, planted in 2004. Talamonti is located at 300 meters above sea level with South East exposure in the Tavo Valley region.

An arrival drink at 7.30pm will be followed by a four-course meal, and matching wine flight to accompany each course. £70 per person. 

Following the success of Mezzacorona Dinner in January, booking early is advisable to avoid disappointment. 

La Terra will also be open on Mother's Day, Sunday 27 March offering a Sunday Roast. 

laterra.co.uk

Click here to read The Bath Magazine February issue review of La Terra 

Looking for more delicious foodie inspo?

Click through to browse our full Delicious Guide!

Like emeralds, aquamarine is a colour variety of the mineral Beryl. The best gemstones have good, flawless clarity with a strong blue to greenish hue and can be cut and facetted in many ways by the craftsperson to make the best use of light and brilliance.

Mallory has many fine designer pieces, bespoke and new creations - we love this truly beautiful platinum cluster ring with a cushion-cut Aquamarine held by four claws, a round brilliant-cut diamond halo and diamond pave shoulders. £5,085

Jo Malone: Bitter Mandarin Cologne

BBC iPlayer: Peaky Blinders

Family. Loyalty. Honour. The Shelbys are back for an epic final series.

Peaky Blinders series 6 is out on 27 February, and will be available to watch on BBC iPlayer: bbc.co.uk

Curated by Daniel McCabe

Typography magazines are hugely popular with us – there simply aren’t enough to buy, it seems. It’s a not a subject area that gets stale but Typeone is a magazine that definitely pushes the boundaries. This third issue (with an innovative foldout cover designed by Marko, the artist known as 'Appear Offline’) explores the obvious and long-established relationship between graffiti and mural design. Attention is focused on artists, collectives and projects embracing both creative fields, and on the way that technologies such as AR and VR are now significant influences to explore