A specially curated guide to help you enjoy the next 48 hours (or more) in Bristol
BRISTOL TALENT |THE PLANET'S SAVVIEST SPECIES
Bristol researchers feature on BBC wildlife series
Fascinating research by two University of Bristol academics features in a new BBC wildlife series.
Over six episodes, Chris Packham's Animal Einsteins looks at how Earth's savviest species have sharpened their skills to thrive in the animal kingdom.
Their cunning tricks and unique techniques are being brought to BBC Two with some help from Bristol University's Dr Martin How and Dr Stephanie King.
Dr King will show viewers how dolphins copy the calls of their peers to increase feelings of team bonding – a type of shared experience we used to think was unique to humans.
Meanwhile, Dr How will be showcasing his research on animal vision in the marine environment. He will reveal how some species such as cuttlefish and mantis shrimp use 'polarization', a property of light that is invisible to humans.
Each 60 minute of Chris Packham's Animal Einsteins explores a different skill and showcases the animals that have honed that skill to perfection.
Watch it on BBC Two on Sunday nights; available afterwards on BBC iPlayer. Both researchers feature on episode two of the series, which airs at 8pm on 28 February.
ST DAVID'S DAY CELEBRATIONS |A TART TO REMEMBER
Recipe by Melissa Blease
Leek and caerphilly tart
1 March is St David's Day: a feast-day celebration in honour of the Patron Saint of Wales, who died on this date in 589AD. The humble leek, meanwhile, was first cited as a symbol of Wales in William Shakespeare's Henry V, and the Tudor dynasty decreed that leeks were to be worn by all their guards on St David's Day in honour of the Welsh saint – a tradition that continues to this day. Caerphilly cheese, meanwhile, is probably Wales' most famous cheese... for very good reason: salty, crumbly and buttery, it's the cheese gift that keeps on giving. So, what better way to honour St David than with this wonderful tart that showcases two of Wales' most iconic foods working together in perfect harmony?
A word on shortcrust pastry
If you have a food processor, home-made shortcrust pastry is quick, easy and foolproof to make. To make the right quantity of pastry for this recipe, whizz 450g plain flour with 225g of cold, cubed, salted butter together until the mixture resembles fine breadcrumbs. With the blender running, slow add around 2–3 tbsp cold water until the pastry comes together in a ball. Wrap in clingfilm and chill in the fridge for at least 30 minutes before rolling.
500g pack all-butter shortcrust pastry (or see note above)
For the tart filling 50g butter 2 large, trimmed, sliced leeks (you need about 500g prepared leeks in total) 3 large eggs 75ml single cream 75ml semi-skimmed milk 1 tsp Dijon mustard 75g Caerphilly cheese, crumbled
For the tart topping 50g Caerphilly cheese, crumbled 85g fresh white breadcrumb 50g hazelnut or pine nuts, roughly chopped 2 tbsp chopped parsley
1. Preheat the oven to 200ºC/gas mark 6.
2. Roll out the pastry to around 5mm thick and use to line a lightly greased 23cm loose-bottomed tart tin. Prick the base with a fork, line the case with greaseproof paper and baking beans or dry rice and and bake blind for 12 mins. Remove the beans/rice and greaseproof paper and return the case to the oven for a further 5 mins or until pale golden. Reduce the oven heat to 180ºC/gas mark 4.
3. Melt the butter in a large pan and sauté the leeks on a low heat for 20 mins or until soft but not browned.
4. In a large bowl, beat the eggs with the cream, milk, mustard and Caerphilly cheese and a little bit of salt and pepper (Caerphilly cheese is quite salty, so don't overdo the seasoning).
5. Cover the base of the pastry case with the leeks, then pour the egg mixture over the top. Bake for 25 mins.
6. Meanwhile, combine all the ingredients for the tart topping together in a large bowl. When the tart has finished its first 25 minutes in the oven, remove it and sprinkle with the topping. Return to the oven and bake for a further 15 mins until golden brown.
This tart can be served warm or at room temperature. If serving warm, allow to cool in the tin for around 10 minutes before slicing to allow the filling to 'settle.'
WEEKEND WINE |DISCOVER SOME HIGHS
Wines with altitude
Some of the world’s finest wines come from vineyards in high-altitude regions. Elevation brings about cooler conditions and therefore great freshness in the wines. Furthermore, the grapes develop vibrant, concentrated and complex flavours due to the intensity and quality of the sunlight. Explore the diversity of styles that the world’s ‘sky islands’ have to offer.
Douro Superior White - Quinta Do Crasto Portugal How do you make a white Burgundy lookalike out of obscure Portuguese grapes in the place most famous for Port wine? We have absolutely no idea, but through some strange alchemy, Crasto have done exactly this. This is a seriously sumptuous bottle, and we highly recommend it. £13.95
Frankland River Grenache - Swinney Vineyards Australia Lifted aromas of rhubarb, summer pudding and subtle Chinese five spice with a hint of musk sticks. The palate is tightly wound with expressive ripe fruits of maraschino cherry, blood plums and anise with a cool wet slate minerality running through the spine. Long, textural, juicy and fresh with incredible depth. £23.50
Are You Game? Chardonnay - Fowles Wine Australia This wine has a youthful straw colour. Aromas of peach and papaya play with subtle oak and yeasty notes. Full bodied and fruity, the palate has a delightful creaminess as a result of ten months on yeast lees. £12.25
Tripelpunkt Riesling - Chaffey Bros. Wine Co. Australia A lively, pure Riesling with slatey, gunmetal-like characteristics combined with flavours of lemon sorbet and an assortment of floral notes. Exotic aromas of jasmine, honeysuckle and mandarin float alluringly from the glass and lead to a texture laden yet delicate palate evoking new season Pink Lady apples, mandarin with a finely textured finish of mineral bath salts with a subtle edge of refreshing quinine £12.95
Mountain Red - Thelema Mountain Vineyards South Africa Spicy aromas of black pepper and mulberry mingle with the plum flavours in this soft and approachable wine. £10.25
Crosstown Concerts, organisers of Bristol Sounds, have announced it will be refunding tickets for the 2021 edition and looking to summer 2022 to bring back the largest gig series in Bristol to Lloyds Amphitheatre.
The event was originally postponed from summer 2020. Ticket holders for Paul Heaton and Jacqui Abbott, Supergrass and A Beautiful Day Out with the Levellers from 23 to 27 June 2021 will all be automatically refunded.
Those who bought tickets from the recently liquidated Bristol Ticket Shop will also be refunded, but not until July 2021.
Bristol Sounds will return from 23 to 26 June 2022.
To keep up to date with event announcements follow @BristolSounds on Instagram, Twitter and Facebook.
NEWS FROM THE CITY | SUPPORT FOR BRISTOL FAMILIES
Charity's donation plea after influx of applications
A disabled children's charity has issued a plea for donations following an influx of applications for support from parents in Bristol.
Caudwell Children has pledged to provide thousands of families across the UK with essential sensory equipment for children to use at home during the Covid-19 pandemic - with each family receiving a pack of appropriate and safe toys to support children living with a wide range of disabilities.
The 'Get Sensory Packs' campaign has been met with huge demand from parents seeking help with daily tasks including home-schooling and fitness activities while at home during the Covid restrictions.
The charity has received more than 3,000 applications from parents in all four nations of the UK - including 27 applications from families in Bristol, applications from 26 families in Somerset and 14 families in Gloucestershire.
Now the charity, which has supported more than 50,000 disabled children and their families since 2000, is asking people to give generously to ensure it can provide the support that families need.
Packs are available to children who have a confirmed disability or chronic illness. Families can apply directly to Caudwell Children for support, with the charity providing 80% of the cost of each pack.
Families will be asked to contribute 20% of the cost, which is £20, and to confirm their financial status and their child's diagnosis.
Visitors are being urged to help preserve the ecology of the Ashton Court Estate when temporary conservation areas are set up within the city’s largest green space next week.
Sections of the plateau, located near the Clifton Lodge car park of the 850-acre country park, will be roped off during the spring to offer recovery space to some of the abundance of wildlife on the estate.
Record numbers have visited Ashton Court this winter, with many using it to take exercise during the COVID-19 lockdowns, meaning the area has had a shorter recovery time than usual.
Bristol City Council has now stepped in to introduce measures as a manager of a Site of Special Scientific Interest. The Parks department will rope off the plateau to protect breeding skylarks which make their nests amongst the grass. Increased visitor numbers and numbers of dogs roaming off the lead are believed to have contributed to a recent decline in their population.
The area is also home to an important population of green-winged orchids, some of which are in danger of being damaged by the impact of walkers on the area.
The temporary conservation sites are expected to remain in place throughout the spring, with signs being placed within the estate to make visitors aware of them.
The red deer park at Ashton Court Estate has been closed to the public since November to help with the welfare of the deer and is expected to remain so for the time being while being reviewed as lockdown eases.
TAKE FOUR |PURPLE SPROUTING BROCCOLI
Purple sprouting broccoli: the facts
High in vitamin C, various minerals and fibre and packing a solid antioxidant punch too, it's well worth making the most of PSB season while you can – it's at its best from now until around the end of April.
Purple sprouting broccoli could be described as classic broccoli's younger, more colourful cousin: tender and slightly less 'woody' than its more mature relative, faster to cook... and generally a bit prettier too.
Look for dark greeny-purple leaves and nice tight little florets, rejecting yellowy/fading florets or wilted leaves. Before cooking, trim any woody stems or tough leaves and chop into individual florets with a short stem. Boil your prepped purple sprouting broccoli in salted water or steam for around 4–7 minutes (depending on the size of the floret), and serve with melted butter, a sprinkling of salt and a spritz of lemon juice, or add to stir-fries and sauté for a couple of minutes to add vibrant bite to a noodle- or rice-based dish.
Purple sprouting broccoli gnocci
Serves 2-3; vegetarian/vegan
Sauté around 200g trimmed purple sprouting broccoli in a little olive oil for 5–10 minutes or until just starting to crisp. Meanwhile, in a separate pan, sauté one large, chopped onion for 5 minutes or until translucent, adding 3–4 crushed garlic cloves and 1 tsp dried chilli flakes for the last minute or so. Add around 80g butter to the pan with the juice of 1 lemon, around 30g finely grated Parmesan (or vegan alternative) and 1 tsp Dijon mustard. Cook on a medium heat until the cheese has melted and keep the sauce warm while you cook 1 x 500g packet of fresh gnocchi according to the instructions on the packet. Drain the gnocchi and tip into the cheesy sauce, adding a splash of gnocchi cooking water to loosen if necessary. Serve in warm bowls topped with the crispy purple sprouting broccoli, a squirt of fresh lemon juice and a dusting of Parmesan (or vegan alternative).
Purple sprouting broccoli and feta flatbreads
Preheat the oven to 200ºC/gas mark 7. Blanch approx. 150g trimmed purple sprouting broccoli in boiling water for 2 minutes. Drain well and set to one side. Tip 300g rinsed, drained chickpeas (from 1 x 400g can) into a food processor with 50g crumbled feta cheese, 1 generous tbsp tahini sauce (readily available in supermarkets) and the juice of half a large lemon. Season well and pulse to a chunky paste (or mash the ingredients together in a bowl). Lay two flatbreads on a baking sheet, spread both with the chickpea mixture and top with the blanched purple sprouting broccoli spears. Scatter with another 50g crumbled feta, the remaining 100g chickpeas, a dusting of cumin, a smattering of dried chilli flakes and a drizzle of olive oil. Bake for 10–15 minutes until the base of the flatbreads are crisp and the broccoli is starting to char.
Mediterranean purple sprouting broccoli pasta
Heat 1–2 tbsp olive oil in a large pan over a medium heat. Sauté 2 crushed garlic cloves and 1 tsp dried chilli flakes until golden (1–2 minutes.) Add 3 x 400g cans whole plum or cherry tomatoes (if using whole plum tomatoes, break into pieces with a wooden spoon). Add 1 tsp caster sugar, season well and simmer gently for 10–12 minutes, adding a handful of black pitted olives, a handful of chopped sun-dried tomatoes (drained of oil) and 3 tsp capers (drained of brine) for the last 2 minutes. Meanwhile, cook 500g dried spaghetti, tagliatelle or other pasta according to the instructions on the packet, adding around 300g trimmed, sliced purple sprouting broccoli to the pan for the final 3–4 minutes of cooking time. Drain the pasta and purple sprouting broccoli and add to the tomato sauce. Toss together thoroughly and serve immediately in warm bowls, sprinkled with Parmesan cheese (or vegan alternative).
Purple sprouting broccoli and chorizo fritatta
Blanch 8–10 stalks of trimmed purple sprouting broccoli in boiling water for 2 minutes. Drain and set to one side. Chop 200g cooking chorizo into bite-sized chunks and sauté in a little bit of olive oil over a medium heat for around 4–6 minutes or until it begins to release its rich, fragrant oil, adding 1 clove crushed garlic for the last minute or so. Preheat the grill to a medium setting. Whisk 6 large eggs with 50ml double cream and 50g grated Gruyère cheese. Season well. Generously grease a large frying pan with butter and cover the base with the blanched purple sprouting broccoli. Put the pan on the hob over a medium heat, cover the broccoli with the egg mixture and scatter with the sautéed chorizo. Cook gently until the eggs are almost set (about 3–4 minutes) and finish the frittata by grilling the top until golden. Serve immediately.
OBJECTS OF INTEREST | IT'S HIP TO BE SQUARE
TAG Heuer Monaco Steel 37mm Automatic
The world’s first automatic chronograph became a watch legend after Steve McQueen sported it in the classic 1970 race-track movie, Le Mans. Perfect for everyday wear it's an elegant and classic style that looks great whatever the occasion.
The iconic 37mm square case is crafted from polished stainless steel, and has a smart black lacquered dial with baton indexes. The hour and minute hands are inlaid with white superluminova® for high visibility in the dark. The date window is set at the 3 o'clock mark, and TAG Heuer branding at 12 o'clock. A white minute counter surrounds the outer rim and a black opalin sub dial seconds indicator. The black opalin sub-dial counts the seconds with a single red hand for precise timings.
With a quartz automatic movement, it is one of the most reliable and accurate made in Switzerland, and is splash-proof water resistance to 100m. Has a comfortable black leather strap. £1,795.
Chanel presents Lipscanner – the new generation make-up app for lips. Launching on 22 February on the Apple App Store for free, this original colour scanner developed 100% in-house enables you to instantaneously find the Chanel lipstick that matches your desires, based on the shades and visuals that inspire you.
In just two clicks and using AI technology, Lipscanner recognises the selected colour, suggests Chanel's interpretation from the House’s product catalogue and allows you to instantaneously try it on your lips with the virtual make-up app.
This new app is undoubtedly a taster of what’s to come for beauty and cutting-edge technology – and we love it!
Whether you're looking to bring some calming aromas to your WFH set-up, you fancy a bit of instagramable shelf-scaping, or just want artfully-curated mood-lifting scents to sweep through your living room, then we've got you covered...
We're currently working on our new issue, which will be published in early March. We can't wait to be back on the shelves!
In the meantime, if you fancy catching-up on some great reads that you may have missed, there's an often overlooked link on our website, which will take you to a wondrous digital bookshelf of The Bristol Magazine's back issues. Explore and enjoy. It'll help keep you off Netflix.
People interested in the hidden history of Bristol can now pre-order the first volume of an indispensable treasure trove of fascinating discoveries from the city’s rich and diverse past, Manson’s Bristol Miscellany by Michael Manson.
The book began simply as a compilation of things that piqued Manson's own curiosity as he wandered around the streets he has called home for 45 years in a quest to find the soul of the city.
From hidden rivers, medieval walls and public protests to links with slavery, prisons and the treatment of mental illness, Manson's search for the soul of the city has resulted in a curiosity shop compendium of interesting snapshots of the city.
Sometimes informative, frequently fascinating, occasionally shocking, the book is extensively illustrated with some striking images to help recount the city’s power and politics, business and trade, markets and fairs, law and order, mines, plague and much more.
Manson has written four history books on Bristol as well as three novels. His debut work of fiction, the Bristol-based Where’s My Money?, which was published in 2015, was selected by BBC TV as one of their ‘Books That Made Britain’.
Manson is also co-founder of the Bristol Short Story Prize and is an organiser of the Bristol Festival of Literature.
Manson’s Bristol Miscellany is available to pre-order now from the Bristol Books website, bristolbooks.org; £18. Anyone who pre-orders will receive a signed copy of the book. Purchasers will also be emailed a link to the virtual book launch which will take place on 24 March at 12.30pm.
This is a fabulous detached modern townhouse right in the centre of Clifton, benefitting from an electric sliding gate leading to off-street parking with space for several cars and a fully enclosed and private garden which wraps around the property.
With a welcoming entrance hall that leads through into an open-plan and very spacious family kitchen and dining room and French doors leading out into the garden.
Upstairs, the first floor sitting room is another wonderful space with twin French doors opening out onto Juliet balconies, Opposite the sitting room is a well-appointed guest bedroom with a fully-fitted en-suite shower room.
On the top floor are three further double bedrooms, with bedroom one enjoying twin casement windows and some lovely views along Alma Road down towards Whiteladies Road.
These bedrooms share a fully fitted family bathroom. Outside: the enclosed garden is safe and secure and has a paved dining terrace, level lawns as well as plenty of parking space.
The area is immensely popular with families due to the concentration of high quality schools, including Christchurch and St. Johns Primary schools as well as leading independent schools such as Clifton College, Clifton High, BGS, QEH and Badminton School for Girls.
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