By Dara Foley

Just play Jah Jah Ding Dong!

Glitter on cheeks, CHECK. Red feather boa, CHECK. 1.5 litres of Lambrusco… Oh, if you insist. Yes, it’s Eurovision time and our publisher Steve’s Saturday night is sorted. 

This year it’s broadcast from Turin, however the real hip swinging will be going on in homes across the globe, in which 180 million viewers in 45 countries will be shouting out: “Good God, what’s he come as?”.

True to form there will be plenty of macho leads, divas, anthems, electro-pop, some folkie stuff, skimpy costumes, big costumes and angel wings, plus some very strange acts indeed…. Check out the Norwegians (shown above) making their contribution Give that Wolf a Banana. Believe me, you’ll be whistling it while waiting for the bus on Monday. Not. 

Of course, all ears and eyes will be on the Ukraine entry – Stephanie – sung in Ukrainian by the Kalush Orchestra but with subtitles shown on screen. It's a powerful, emotional rollercoaster with translated lyrics such as "I'll always find my way home, even if all roads are destroyed”. It certainly get’s ‘douze points’ from the panel here at The Bristol Mag.

In stark contrast, last (and probably last) is the UK entry. Joking aside, Sam Ryder (made famous for singing on something called TikTok) might surpass the expected ‘nul points’ for the UK with a not half bad song called Spaceman – Sam has notched up over 100 million streams and is reported to have over 18 million followers. So he should be okay to pay his return fair. Enjoy the moment Sam.

Eurovision is back. Tune into BBC One, Saturday 14 May, 8pm to watch The Grand Final: bbc.co.uk

Main image Norway’s Subwoolfer on rehearsal. Courtesy of Eurovision.TV

OUR MAY ISSUE: OUT NOW

Our May magazine features a collection of great reading by our team of wonderful writers as well as beautifully presented advertising by Bristol's best businesses. We hope you'll enjoy the read!

15,000 copies are delivered door to door, and you can pick up a copy at many places around town – including our stands at Waitrose, John Lewis, House of Fraser and Harvey Nichols.

You can also read the digital version of our current issue by clicking here!

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. 

Win a £25 John Lewis voucher

This week's 11 letter word is made up using the above letters in green and blue. We’ve placed 1 letter to give you a start. The blue letters are all used more than once.

Clue: Fans of Stephenie Meyer will also be fans of this...

Make sure to follow us on twitter ( @thebristolmag ) to see the answer: posted on a Wednesday afternoon. Winners picked at random.

Spring Reading

As Gloucester Road Books celebrates its first birthday, the brilliant in-house team have recommended five refreshing new reads to escape with this spring…

Read the full article on The Bristol Magazine website: thebristolmagazine.co.uk

Method

1. Rinse (but don't peel) the new potatoes and cut into thin slices, about the thickness of a £1 coin. Warm a couple of tablespoons of olive oil in a large shallow pan over a low to medium heat and slowly sauté the potatoes until their edges are just starting to colour (around 10-12 minutes), turning them occasionally.

2. Meanwhile, preheat the oven to 190°C/gas mark 5. Rinse the fish, wrap them in paper towels and set to one side.

3. Remove the needles from the rosemary sprigs, chop them finely and put them into a mixing bowl along with the finely-chopped chilli (flesh only, seeds discarded). Add the red wine or sherry vinegar, rinsed capers, sliced olives, lemon juice, peeled and crushed garlic, finely-chopped parsley, a grinding of black pepper and 3 tbsp of olive oil.

4. Transfer the softened, golden-edged potatoes to a roasting tin. Lay the fish on top of the potatoes and spoon the dressing over the top and into the open belly of the fish. Roast for about 25 minutes or until the fish is tender, opaque and just cooked through to the bone.

5. Remove the head and tail from the fish (by this time, it'll be so tender you'll be able to do this with a fork and spoon) then lift onto warm plates. Divide the potatoes between the plates and serve immediately, perhaps accompanied by steamed asparagus and/or a nicely-dressed green salad.

Roast Radishes with Roast Garlic Puree (serves 4 as a side dish)

Preheat the oven to 200°C/gas mark 6. Tip 400g scrubbed, whole radishes into a roasting tin along with 6 large, unpeeled garlic cloves. Season well, drizzle with 1-2 tbsp vegetable oil and roast for 30-40 minutes or until the radishes are tender. Carefully remove the roasted garlic cloves from the tray and tumble the roasted radishes into a warm serving dish. Squeeze the roasted garlic puree from the roasted cloves (discarding the skin) and stir into the warm radishes. Sprinkle with salt and serve immediately.

Radish Pickle

Slice 1 large, peeled red onion and 12 unpeeled radishes into thin rings. Put them into a suitably-sized bowl, sprinkle with 1 tbsp salt and 1 tbsp caster sugar, and set to one side for 20 minutes. Warm 100ml red wine or cider vinegar and 50ml water in a small saucepan, then pour the mixture over the vegetables. Stir to dissolve the sugar and salt and cover the bowl with a plate or lid. Set aside to cool completely before serving with cheese, charcuterie, smoked salmon or hot, well-dressed Asian noodles.

Stir-fried Radishes (serves 2 as a side dish)

Chop 20 radishes into wedges. Heat 2 tsp sesame oil in a wok or frying pan and sauté the radishes over a medium heat for 3-5 minutes, or until the radishes start to soften. Add 2 tsp light soy sauce, 2 tsp Mirin (or dry sherry) and 3 peeled, finely-chopped spring onions and continue to sauté for a couple of minutes. Serve as a side dish to any Asian dish, spritzed with fresh lime juice and sprinkled with roughly-chopped fresh coriander.

Radish Refresher 2 ways (serves 2)

The most thirst-quenching drink of the summer – guaranteed! Peel and core 2 large apples and 2 large pears and chop into chunks. Slice 3 sticks of celery and add the whole lot to a juicer or blender along with 10-15 whole radishes. Now, simply allow the machine to work its magic, then chill before serving over ice. For an 'adult' version, add 100ml tomato juice, 2-4 shots of vodka and Tabasco sauce to taste – cheers!

Whistles announce new collaboration with Hai

Whistles are excited to announce a new Spring Summer 2022 collaboration with Hai, a brand born out of silk steeped in nostalgia.

The capsule collection comprises 13 signature Hai styles in 100% silk, all reworked to echo the vibrant tones of Whistles SS22 colour palette. From playful handbags and scrunchies to a lilac bias cut skirt and coordinating ruffle blouse, as well as two classic slip dresses in bold shades of lime green and hot pink, these are pieces designed to complement each other and can be easily mixed and matched.

The Whistles x Hai collection launches Thursday 19 May and will be available exclusively online at whistles.com and in selected Whistles stores.

Featured image: Whistles X Hai Slip Dress in Pink, £198

BBC Three: Conversations with Friends

In this television adaptation of Sally Rooney's best-selling novel, an intense affair with a married man challenges protagonist Frances’s close relationship with her best friend – and her sense of self. 

The first two episodes of Conversations with Friends will air on BBC Three this Sunday (15 May) starting at 10pm. All 12 episodes will be available to stream on BBC iPlayer from Sunday (15 May): bbc.co.uk/iplayer

Curated by Daniel McCabe

Carcy is a large format journal from Paris focused on a new representation of eroticism with the working tagline "Lust at large". That said, this not a magazine we put on the top shelf, not because we don’t have a top shelf (we don’t) but because it’s about ideas more than anything else and we fully chime with its brief "to sublimate and widen notions of beauty and sensuality". What you get with Carcy is plenty of vintage-looking, cinematic and narrative-based photography and portraiture at the high end of these genres. You would be hard pressed to find anything else like it on the market and as Kenny Everett once said, "It’s all in the best possible taste". £20

Magalleria is a Bath-based shop and online retailer, selling fine and interesting magazines from independent and selected publishers from all over the globe. Visit the website to find out more: magalleria.co.uk

Mayfest 2022, 13-29 May, venues across Bristol

Bristol’s trailblazing international festival of contemporary performance Mayfest is back with a thrilling programme of performances, parties, film, and participatory artworks.

The festival begins with a free opening party in the foyer of Bristol Old Vic on Friday 13 May at 9pm. Expect performances, DJ sets, drinks and dancing.

Other festival highlights include the UK premieres of Austrian artist Doris Uhlich’s naked dance party-come-durational choreography and Zurich-based Monika Truong’s interactive performance Be Part Of ; Brook Tate’s 'concept gig' Birthmarked, directed by Sally Cookson (Wonder Boy, A Monster Calls); new performances from Scottee & Travis Alabanza (Rallying Cry), Verity Standen (polyphony) and composer Benji Bower (Terra Coda) – and more. 

In a first for Mayfest, and in a move towards a more accessible and inclusive festival, each and every event will be priced on a Pay What You Can basis from a minimum of £1, with attendees encouraged to pay the price that feels right for them.

All tickets for Mayfest 2022, which takes place between 13-29 May, are available from mayfestbristol.co.uk

Featured image: Birthmarked

Exultate Singers and Bristol Ensemble present: Bach's Mass in B Minor

Exultate Singers and Bristol Ensemble join forces to perform Bach’s Mass in B Minor: the great composer’s final choral work, “the greatest work of art of all times and all peoples”, and the crowning achievement of his lifetime’s work as a church musician.

The concert will take place on Saturday 14 May at St George's Bristol. Tickets are £14 to £28 (plus booking fee) from the St George’s box office via the website (stgeorgesbristol.co.uk) or on 0845 40 24 001.

City & Country launches Regent House at Factory No.1 in Bedminster

Award-winning heritage developer City & Country has released a new range of conversion apartments – Regent House at Factory No.1 in Bedminster, Bristol.

Originally designed by Sir Frank Wills, the Grade II Listed Edwardian-Baroque style building is one of the most distinctive in the city. Regent House famously served as the headquarters of tobacco manufacturers W.D & H.O Wills, who together founded The Imperial Tobacco Company.

Now, this important part of Bristol’s history has been painstakingly converted into 70 new one and two bedroom homes.

The new homes feature contemporary yet original interior designs. Kitchens contrast tonal finishes and quartz marble worktops. Unique original features including a stunning oak panelled corridor, cornicing and fireplaces that have been restored and reinstated. Floors within each apartment have been dropped back to their original level, increasing ceiling heights and maximising light from large period windows.

Externally, Regent House’s striking red brickwork has been enhanced and the building’s most iconic architectural feature – its green domed turret – has also been converted into one of Bristol’s most remarkable new homes, complete with a circular living area.

Residents benefit from exclusive access to Factory No.1’s private courtyard gardens, whilst entry to the building is via secure gated entry systems and underground car parking is also provided. A concierge handles day-to-day needs for residents.

Factory No.1 lies at the gateway to Bedminster, one of Bristol’s most vibrant areas that is home to an eclectic range of shops, restaurants, and bars, just minutes from North Street and with the hustle and bustle of city life just moments away. Price options start from £245,000.

Visit cityandcountry.co.uk/factoryno1 or call 01174 534 693 for more information or to make an appointment.