Come Dine @ Mine

On behalf of our patients both present and future, thank you for your

support. To find out more about our work visit

www.yourclatterbridge.org.uk

or call us now on

0151 482 7948 Clatterbridge your cancer centre

Fundraising Office

Clatterbridge Centre for Oncology Clatterbridge Road

Wirral CH63 4JY

[email protected]

Registered charity number 1051727

How to get your donation to us There are a few ways you can get your money to us. Please complete the form below and return with your donation.

By Post - send a cheque payable to ‘Clatterbridge Centre for Oncology’ to the address below.

In Person - call into the fundraising office and see us, we’re in the main reception of the Centre.

Online - visit www.justgiving.com/ccotrust to make your donation or set up an online fundraising page.

Over the Phone - call our office on 0151 482 7948 to donate using your credit or debit card.

Company / Organisation / School (if applicable) __________________________________________________ Your Name ______________________________ Position / Role _____________________________________ Address _____________________________________________________________________________________ _________________________________________________________ Post Code _________________________ Please find enclosed £____________ raised at Come Dine @ Mine Please tell us how you found out about Come Dine @ Mine ________________________________________

Your guide to

Merseyside’s biggest

dinner party with

Clatterbridge &

BBC Radio Merseyside

Dinner is served...Dinner is served...Dinner is served...Dinner is served...

Thank you for supporting ‘Clatterbridge your cancer centre’ by taking part in

Come Dine @ Mine, hosted by BBC Radio Merseyside on Saturday 5 February.

Because staying in is the new going out, we’ll provide all the entertainment for your perfect dinner party evening. Just tune into Radio Merseyside on 95.8fm, online or DAB from 7.30pm on the big night when the fabulous Linda McDermott & co will get the party underway playing your favourite dinner party songs, while you send in your mentions and requests before joining in with our

play-a-long quiz.

All you need to do is ask your guests for a donation on

the evening and help us to raise much needed cash for ‘Clatterbridge your cancer centre’.

The Come Dine @ Mine Party Pack contains everything you’ll need to support local cancer patients whilst having a fantastic night in with friends:

• A donation envelope to allow you to collect your

friends’ contributions • Invites to make sure that everybody’s on the guest list • Menu • Quiz sheets • Place Cards • Gift Aid form, just fill out your details and we’ll be able to make your kind donations

go even further.

Why we need your support

‘Clatterbridge your cancer centre’ is the only charity that raises funds to directly benefit

the patients of Clatterbridge Centre for Oncology. At Clatterbridge, we are dedicated to

providing the best possible care and support to around 25,000 patients each year at our

Centre in Wirral, our network of chemotherapy treatment clinics across the region, and at

Clatterbridge Cancer Centre Liverpool.

Every penny raised will help us reach the £50,000 target of our Relatives Room Appeal.

The appeal with BBC Radio Merseyside will make a huge difference, providing a ‘home

from home’ for families of our patients when they need it most; somewhere comfortable

to take time out and relax.

Every donation will make a massive difference, for example a contribution of £25 per

guest at a dinner party of four could allow us to supply each room with a phone and

comfortable bed linen. A donation of £50 each could fund valuable emotional support to

these families during what is often a very difficult time.

On behalf of our patients, thank you.

Find out more about supporting Find out more about supporting Find out more about supporting Find out more about supporting

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visit www.yourclatterbridge.org.ukvisit www.yourclatterbridge.org.ukvisit www.yourclatterbridge.org.ukvisit www.yourclatterbridge.org.uk

A special offer for our Come DinersA special offer for our Come DinersA special offer for our Come DinersA special offer for our Come Diners

Our friends at The Liverpool Cookbook have kindly offered a discount to everybody who takes part in Come Dine @ Mine. Featuring recipes from the city’s finest talents, including Paul Heathcote, Liz McClarnon – Celebrity

Masterchef Champion 2008, TV chef Simon Rimmer as well as Marco Pierre White’s sherry trifle as featured here – there are dishes for every palate.

Simply log onto www.merseyshop.com and enter the offer code DINE to receive The Liverpool Cookbook for £6, rrp £14.99. (Valid until 28.02.2011.)

Something to tickle the tastebuds Something to tickle the tastebuds Something to tickle the tastebuds Something to tickle the tastebuds

Why not put this mouth-watering Sherry Trifle by Marco Pierre White on the menu, this modern twist on a traditional pud is one of his signature dishes Ingredients - 18 discs of 5mm thick sponge - 340g jar black cherry jam - 150ml medium sherry - 12 egg yolks - 200g caster sugar - 500ml whole milk - 1 tbsp custard powder - 500ml double cream - 100g caster sugar - 3-4 drops vanilla essence - Chopped almonds & pistachios Mix the jam and 100ml of the sherry in a pan and gently bring to the boil. Once the mixture has began to boil, allow to cool. Combine the egg yolks, sugar and custard powder in a bowl. In a separate pan, bring the milk to the boil and pour over the egg mixture. Whisk together and return to the pan. Slowly cook the mixture over a low heat, stirring continuously until thick and allow to cool. For the crème Chantilly, whisk the cream, sugar and vanilla essence in a bowl until it forms peaks. To present the dessert, soak the sponges in the remaining sherry and spoon a little jam into six cocktail glasses. Place the sponge on the jam then layer the remaining sponges and jam until the glasses are filled up to 2.5cm from the top. Spoon about 1cm of custard into each glass and add a layer of crème Chantilly on top and finish with a sprinkle of chopped almonds and pistachios. Serves 6