Local Focal Bingley

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Keep it Local Issue23Bingley

The

Local Focal

CardamonCardamonCardamonCardamonCardamonR E S T A U R A N T & T A K E A W A Y

NEWLY OPENED! Open 7 days from 5.00pm102 Main Street l Bingley l Bradford l BD16 2JH l t: 01274 561811

dine in style in ourbeautiful restaurant

Cardamon is Fully Licensed

Cardamon is an Indian Restaurant with a unique concept which

combines the symphony of cultural Indian flavours and adds

a modern twist with a fusion of western tastes.

“A modern Asian fusion dining experience at its best...”

Sundays - 3 Courses £7.95Starters - Main Courses - Desserts

3

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The Local Focal is a FREE monthly door-to-door publication.

Distributed in Apperley Bridge, Green-gates, Idle, Thackley, Calverley, Baildon and Bingley with 8,500 readership per area per month. Advertising rates start from just £20 per month!

“I recommend all businesses advertise in the Local Focal!” - The Window Doctor

“Most of my business comes from the Local Focal.” - Steve Bates Gas Fires & Wall Heaters

“The Local Focal always brings me business” – Combi Call

For further details about advertising in The Local Focal please call us on 01274 420091.

The Local Focal - they’re everywhere you want your business to be!

Grab a Bargain Sofa Now at Wilsden Suites - See Page 31

5Free Business Cards with Printing.com - See Page 29

Freeview• Digital Aerial UpgradesD.A.B Aerials Supplied •and FittedSky&Sky+• Supplied, Installed, Repaired or UpgradedFast Response•SameDayService•FreeCallOut• and Estimates

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CardamonCardamonCardamonCardamonR E S T A U R A N T & T A K E A W A Y

3 tsp

2 small onions - finely chopped

1kg breasts, cut into bite sized pieces

1 tbsp -finely cut fresh ginger

2 cloves crushed

100g natural thick yoghurt

60 ml

40 ml

half tsp (adjust to taste)

1/4 tsp

1 tbsp

100g natural thick yoghurt

1 tsp

small handful

1 tsp

1. Vegetable Oil

2. Onion

3. Chicken Breast

4. Ginger

5. Garlic

6. Yoghurt

7. Single Cream

8. Coconut Milk

9. Chilli Powder

12. Salt

14. Sugar

15. Garam Masala

16. Coriander

17. Tumeric

First Marinate and cook the chicken.

To season the chicken, we put the cutlets into a bowl and rubbed it with salt adding oil, garlic and ginger, mixed with yoghurt. Refrigerate for 40 minutes.

Whilst the chicken is being marinated, we will make the Korma sauce.

Heat two tablespoons of oil in a pan. Add the finely diced onion. Add half tabsp of ginger and garlic in a pan. Cook for 2-3 minutes for it soften.

Add the chilli powder, turmeric, ground coriander and garam massala and cook for 2-3 minutes on slow heat. Now add the water, coconut milk, almond powder and sugar to give the sauce sweetness. Allow to cook for 3-4 minutes.

Now add the chicken pieces and allow to cook for 2 - 3 minutes. Add the single cream and yoghurt. Allow to cook for another 3-4 minutes on low heat, letting the chicken soak up the korma sauce.

Garnish with coriander leaves and the Chicken Korma is ready to be served.

Ingredients (Serves 4)

Enjoy!

How to make the perfect...

By Cardamon’s Head Chef

15% OFF

total bill unitl end of Mar 2010

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Not available on takeaways.

Chicken Korma Korma

10. Ground Coriander1 tsp

11. Water

13. Almond Powder

50ml

1 tsp

7The Best Organic Veg from Riverford - Page 26

15% OFF

total bill unitl end of Mar 2010

with this voucher Offer only available when

dining in the restaurant.

Not available on takeaways.

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9

Spring is the perfect time for homeowners to get their house in order and this usually includes the one job that is constantly over-looked... the over-worked oven!

Even the most enthusiastic of Spring cleaners fi nd donning rubber gloves and tackling the oven one of the most loathed household chores, and if people are not thorough with their oven cleaning, fat and food can cause future problems which could result in an oven fi re and it’s also a perfect breeding ground for bacteria and germs.This is where Ovenu comes to the rescue! Owner, Richard Greenwood, runs the local franchise of Ovenu, the UK’s most prestig-ious oven cleaning company, and his is a true family business as four of his team of six oven

cleaning technicians are members of his family. Richard said: “People don’t realise that the more you use your oven the more debris and grease starts to build up and this can affect its effi ciency. Remnants of food could still be lurking in the oven, hiding behind the panels, behind the fan cover or even dribbling over the heating elements in those hard to reach places.” The whole Ovenu process takes around three hours and leaves the oven, hob and exterior in immaculate condition. So call Richard today to arrange for that most hated cleaning job to be taken care of so that you don’t have to!

For further information Call Richard on Tel: 0800 140 9800 or log onto www.ovenu.co.uk

How Clean is Your Oven?

Blow-Up Your Photos with FunkyPix - Page 18

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This Gift Voucher is only Valid with Acorn Glazing and Building Services.

11Coxon’s will have that Extra Ingredient - See Page 17

12 To advertise in The Local Focal call us on 01274 420091

THELocal FocalWE WANT YOUR NEWS!Got something to tell the Bingley community?

Need to promote an event?

Are you part of a community organisation and want to shout about something?

Is there a community project in the area?

You have FREE space in The Local Focal for Bingley!

Call us on 01274 420091 to tell us what is happening in the area.

Your news is community news and we want to help you promote it.

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13Acorn - Get a Bargain Conservatory Today - See Page 10

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14 To advertise in The Local Focal call us on 01274 420091

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re

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15

After fi fteen years experience in the tyre wholesale business, Damian Kenefi ck is putting his knowledge and contacts to excellent use by opening his own local tyre dealership in Saltaire, to run alongside his online tyre site Clickontyres.com.

Located at Hirstwood Works, Hirstwood Road in Saltaire, at Clickontyres.com of Saltaire Damian supplies all makes of tyre from a wheelbarrow to a tractor! However, due to the partnerships Damian has forged over the last fi fteen years, he

has exceptional buying power and can save up to 40% than other local leading tyre depots and fi tting companies. You will be pleased to hear that Damian is passing these saving straight on to you the customer! No matter what you drive, Damian can supply and fi t all makes of tyres using the latest, top end machinery to ensure safe, effective fi tting; especially important for high performance cars which using traditional methods can be scratched or scuffed very easily.

Tyred of paying too much? You Won’t Find Cheaper than clickontyres.com

Go Off-Road with All Terrain Cycles - Back PageGo Off-Road with All Terrain Cycles - Back Page

After fi fteen years experience in the tyre wholesale business, Damian Kenefi ck is putting his knowledge and contacts to excellent use by opening his own local tyre dealership in Saltaire, to run alongside his online tyre site Clickontyres.com.

Located at Hirstwood Works, Hirstwood Road in Saltaire, Clickontyres.com of Saltaire Damian supplies all makes of tyre from a wheelbarrow to a tractor! However, due to the partnerships Damian has forged over the last fi fteen years, he

has exceptional buying power and can save up to 40% than other local leading tyre depots and fi tting companies. You will be pleased to hear that Damian is passing these saving straight on to you the customer! No matter what you drive, Damian can supply and fi t all makes of tyres using the latest, top end machinery to ensure safe, effective fi tting; especially important for high performance cars, 4x4s vehicles with runfl at tyres since using traditional methods can be scratched or scuffed very easily.

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16 To advertise in The Local Focal call us on 01274 420091

Bingley Fine Food Festival 2010This year’s fi ne food festival brought fl avours from different parts of the world to Bingley Market Square over Easter.

Co-ordinated by Bradford’s Markets Service, over forty stalls offered a whole array of speciality foods from Europe and Asia alongside traditional Yorkshire fayre to the town for the third year running on April 2nd and 3rd. Over 50 traders had on offer Mediterannean treats such as olives and feta cheese, mixed with the aromas of Asian favourites such as curries and chutneys. But more traditional dishes were on sale such as hog roast, pies, pickles, fi sh, venison and game. The sweet-toothed were delighted to browse around the patisserie and the sweet, toffee and chocolate stalls. Other refreshments including a Polish beer bar with rhubarb lassi for the adventurous and tea and coffee for the more

traditional, were available. Delicious smoothies also proved to be a popular addition. The food festival was complimented by the traditional open market, open weekly on Wednesdays, Friday and Saturdays, in Bingley Market Square. On the Friday, April 2, Soraya Overend, Project Manager for the Jamie Oliver-inspired Ministry of Food Centre, demonstrated to lookers-on how to make simple, tasty meals from fresh products that can be obtained from local markets. The Bradford Council-run centre is based in John Street and has been running courses since before Christmas, helping participants learn how to cook healthy recipes.

17

Ever fi nd yourself with a wonderful recipe but some of the ingredients are a little out of the ordinary and you don’t know where to fi nd a local supplier?

Look no further than Coxon’s Kitchen Deli and Cookware in Saltaire! Any hard to fi nd ingredients such as preserved lemons, tamarind paste, smoked paprika and stem ginger can be found on the well stocked shelves in this friendly, unique shop, along with an array of amazing cheeses, including

celebrity cheeses made by Sean Wilson (Martin Platt from Corrie) and Alex James of Blur! Coxon’s is a wonderland of sights and smells to please all food lovers with a fantastic selection of herbs and spices and fi ne wines to accompany any meal. You will also fi nd gluten free products, antipasti, tapenade, fresh jams, preserves and curds and for summer...well stocked picnic hampers!

Don’t forget...If it’s in your recipe, you’ll fi nd it at Coxon’s!

Coxon’s should be first on your list...

Furry Heights - A Holiday for your Rabbit - See Page 13

18 To advertise in The Local Focal call us on 01274 420091

CompetionTimeCompetion

Win Your Life on Canvas with Funky-Pix

Yorkshire-based Funky-Pix are offering one reader the chance to win a massive 40” X 30” framed canvas of the digital picture of their choice worth £100!

Perfect for birthdays, weddings or anniversaries - or simply for a stunning reproduction of that favourite family portrait - Funky-Pix photos on canvas are the perfect centrepiece to any event or any living room. Plus, ten runners-up will each recieve a 50% discount offer from Funky-Pix!

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In which county are Funky-Pix based?

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Everyone wants to capture special moments of their life into photos and we are here to ensure that those special moments can be transferred to prints. At Funky Pix we can supply your photos onto di�erent sizes of material (max size 60 x 40”). Whether you are looking for larger acrylic pictures or smaller canvas pictures, we guarantee you the quality at a price you can a�ord!

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24 To advertise in The Local Focal call us on 01274 420091

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As spring approaches, our field workers are busy picking purple sprouting broccoli (psb) for the veg boxes. They’re picking

through a field once a week to keep on top of the crop, but will step this up as we go into April, when psb becomes desperate to go to seed. We’ll need to give up in late April, so intend to make the most of psb while it’s here.

30 years ago, exotic-looking psb was the standard, widely available broccoli, before the meteoric rise of green (calabrese) broccoli. But over the last few years, psb has enjoyed a revival and is one of the few ‘trendy’ vegetables that really lives up to the hype.

A good source of folic acid, calcium, fibre, vitamin A, iron and packed with vitamin C, psb is a great choice health-wise. It’s also easy to cook; simply boil, steam or stir fry. The secret is to avoid the flower becoming mushy before the stem is tender. Try bunching it loosely with a rubber band and standing it upright in an inch of boiling water, asparagus-style.

And don’t just eat the flowers and stems, the leaf is tasty too. Leave on the broccoli spear for cooking, or experiment by using it as an alternative green, wilted

box schemesget colourful with purple sprouting broccoli

Serves 4400g psb

For the hollandaise:250g unsalted butter3 egg yolksjuice of one lemonpinch cayenne pepper1 dsp grain mustard1 tsp tarragon, chopped1 tsp chives, chopped

psb with mustard and tarragon hollandaiseby Jane Baxter

Instructions:Blanch the psb for a few minutes until just cooked. Refresh in cold water. To make the hollandaise, melt the butter slowly in a pan, then remove from the heat. Whisk the egg yolks with the lemon juice and cayenne in a bowl over a pan of simmering water until thick. Add the melted butter a little at a time until it has all been incorporated. Stir in the mustard and herbs and adjust the seasoning. Heat a griddle pan (or barbecue) until very hot and griddle the broccoli, turning until slightly charred. Arrange on a serving dish and drizzle over the hollandaise.

psb with anchoviesby Jane Baxter

Instructions:Cook the psb in salted boiling water for 5 mins. Meanwhile, chop the anchovy fillets. Heat the oil in a pan and cook the garlic and chilli for 1 min. Before the garlic

browns, add the anchovies, remove from the heat and mash with a wooden spoon until they have

almost completely disintegrated. Drain the psb and add to the anchovy

pan. Mix well and cook over a low heat for a further 10 mins, stirring occasionally. Serve immediately.

a great side dish with grilled fish or lamb

down into stews, soups and curries.So find some psb and try out Jane

Baxter’s new recipes this month. Look out for these and more in her upcoming Riverford cook book, hitting the shops this spring.

what you might find in your vegbox this monthpotatoes, carrots, onions, purple sprouting broccoli, Jerusalem artichokes, spring greens, leeks, kale, cauliflower, mushrooms

spicy psb pasta sauceby Jane Baxter

Instructions:Toss the breadcrumbs in 2 tsp olive oil and spread on a baking tray. Bake in a hot oven for about 5 mins until golden. Warm 2 tbsp olive oil in a shallow pan and add the psb and cauliflower. Stir and leave to cook until the edges brown slightly. Season and stir gently. Soak, rinse and dry the capers then roughly chop and add to the vegetables. Stir carefully. Once the psb and cauliflower are just tender, add a drizzle of olive oil and scatter with the chopped anchovy, garlic, fennel seeds and chilli flakes. Toss well to mix. Cook for 2 more mins and add the parsley and olives. Sprinkle with the toasted breadcrumbs and serve with pasta.

Guy Watson began farming at Riverford in Devon over 20 years ago. He was an organic vegbox pioneer, giving customers the freshest possible seasonal fruit and veg at a fair price to customers and growers. Many of our customers are as passionate about the business as he is; no-one wanted the business to be large-scale. Guy teamed up with ‘sister’ farms who shared his passion and wanted to re-build the connection between grower and consumer.

River Nene was the first sister farm in 2005. From Sacrewell Lodge Farm near Peterborough, we deliver to homes throughout the east of England. River Swale followed in 2007, from Home Farm in North Yorkshire. River Swale supplies

veg boxes across Yorkshire and the North East. Riverford at Norton has since opened, delivering organic veg to homes around the Hampshire area.

Working as a family of farms means we can maintain our commitment to low food miles, local employment and the support of local farmers and keep a close link between grower and consumer. .For more recipes and to join our box scheme visit: www.riverford.co.uk, www.rivernene.co.uk and www.riverswale.co.uk.

about the box scheme

Serves 4

50g fresh breadcrumbs75ml olive oil300g psb, broken into florets300g cauliflower, broken into florets1 tbsp capers4-6 anchovy fillets (optional)6 cloves garlic, chopped½ tsp fennel seedspinch dried chilli flakes1 tbsp parsley, chopped 4 tbsp black olives, chopped

Serves 4500g psb, trimmed5-6 anchovy fillets2 tbsp olive oil2 garlic cloves, thinly sliced½ red chilli, seeded and chopped

As spring approaches, our field workers are busy picking purple sprouting broccoli (psb) for the veg boxes. They’re picking

through a field once a week to keep on top of the crop, but will step this up as we go into April, when psb becomes desperate to go to seed. We’ll need to give up in late April, so intend to make the most of psb while it’s here.

30 years ago, exotic-looking psb was the standard, widely available broccoli, before the meteoric rise of green (calabrese) broccoli. But over the last few years, psb has enjoyed a revival and is one of the few ‘trendy’ vegetables that really lives up to the hype.

A good source of folic acid, calcium, fibre, vitamin A, iron and packed with vitamin C, psb is a great choice health-wise. It’s also easy to cook; simply boil, steam or stir fry. The secret is to avoid the flower becoming mushy before the stem is tender. Try bunching it loosely with a rubber band and standing it upright in an inch of boiling water, asparagus-style.

And don’t just eat the flowers and stems, the leaf is tasty too. Leave on the broccoli spear for cooking, or experiment by using it as an alternative green, wilted

box schemesget colourful with purple sprouting broccoli

Serves 4400g psb

For the hollandaise:250g unsalted butter3 egg yolksjuice of one lemonpinch cayenne pepper1 dsp grain mustard1 tsp tarragon, chopped1 tsp chives, chopped

psb with mustard and tarragon hollandaiseby Jane Baxter

Instructions:Blanch the psb for a few minutes until just cooked. Refresh in cold water. To make the hollandaise, melt the butter slowly in a pan, then remove from the heat. Whisk the egg yolks with the lemon juice and cayenne in a bowl over a pan of simmering water until thick. Add the melted butter a little at a time until it has all been incorporated. Stir in the mustard and herbs and adjust the seasoning. Heat a griddle pan (or barbecue) until very hot and griddle the broccoli, turning until slightly charred. Arrange on a serving dish and drizzle over the hollandaise.

psb with anchoviesby Jane Baxter

Instructions:Cook the psb in salted boiling water for 5 mins. Meanwhile, chop the anchovy fillets. Heat the oil in a pan and cook the garlic and chilli for 1 min. Before the garlic

browns, add the anchovies, remove from the heat and mash with a wooden spoon until they have

almost completely disintegrated. Drain the psb and add to the anchovy

pan. Mix well and cook over a low heat for a further 10 mins, stirring occasionally. Serve immediately.

a great side dish with grilled fish or lamb

down into stews, soups and curries.So find some psb and try out Jane

Baxter’s new recipes this month. Look out for these and more in her upcoming Riverford cook book, hitting the shops this spring.

what you might find in your vegbox this monthpotatoes, carrots, onions, purple sprouting broccoli, Jerusalem artichokes, spring greens, leeks, kale, cauliflower, mushrooms

spicy psb pasta sauceby Jane Baxter

Instructions:Toss the breadcrumbs in 2 tsp olive oil and spread on a baking tray. Bake in a hot oven for about 5 mins until golden. Warm 2 tbsp olive oil in a shallow pan and add the psb and cauliflower. Stir and leave to cook until the edges brown slightly. Season and stir gently. Soak, rinse and dry the capers then roughly chop and add to the vegetables. Stir carefully. Once the psb and cauliflower are just tender, add a drizzle of olive oil and scatter with the chopped anchovy, garlic, fennel seeds and chilli flakes. Toss well to mix. Cook for 2 more mins and add the parsley and olives. Sprinkle with the toasted breadcrumbs and serve with pasta.

Guy Watson began farming at Riverford in Devon over 20 years ago. He was an organic vegbox pioneer, giving customers the freshest possible seasonal fruit and veg at a fair price to customers and growers. Many of our customers are as passionate about the business as he is; no-one wanted the business to be large-scale. Guy teamed up with ‘sister’ farms who shared his passion and wanted to re-build the connection between grower and consumer.

River Nene was the first sister farm in 2005. From Sacrewell Lodge Farm near Peterborough, we deliver to homes throughout the east of England. River Swale followed in 2007, from Home Farm in North Yorkshire. River Swale supplies

veg boxes across Yorkshire and the North East. Riverford at Norton has since opened, delivering organic veg to homes around the Hampshire area.

Working as a family of farms means we can maintain our commitment to low food miles, local employment and the support of local farmers and keep a close link between grower and consumer. .For more recipes and to join our box scheme visit: www.riverford.co.uk, www.rivernene.co.uk and www.riverswale.co.uk.

about the box scheme

Serves 4

50g fresh breadcrumbs75ml olive oil300g psb, broken into florets300g cauliflower, broken into florets1 tbsp capers4-6 anchovy fillets (optional)6 cloves garlic, chopped½ tsp fennel seedspinch dried chilli flakes1 tbsp parsley, chopped 4 tbsp black olives, chopped

Serves 4500g psb, trimmed5-6 anchovy fillets2 tbsp olive oil2 garlic cloves, thinly sliced½ red chilli, seeded and chopped

Artwork: We can accept digital artwork in JPEG, TIFF, EPS and PDF format.It should be sent ‘ready to place’ in the magazine. Please ensure a minimum of 300 dpi for images. Microsoft Word and Publisher can be problematic and may incur an artwork fee, depending on conversion/rework required.

Design: If required we can prepare artwork for you. Basic ad design/make up is charged at £15.

Business Profiles or Advertorials: A high impact way to increase the awareness of your business or services in the community. This approach is proven to be very effective.

Leaflet Distribution is available priced at £25 per thousand inserted in each booklet and distributed into each household. Imagine all the shoe leather that will save you!

Keep it Local

The

Local FocalQtr Page

£40

(90mm x 63mm)

Eighth Page£20

(42mm x 63mm)

Half Page:£60

(90mm x 130mm)

Centre Page and Double Page

Spreads available Please ask

*Full Page:£90

Inner Front / Inside Back£120

(185mm x 130mm)

Front / Back Cover£150

(216mm x 154mm)inc 3mm bleed

ADVERTISEMENT DETAILS

SPECIAL FEATURES / RESTAURANT REVIEWS

LEAFLET DISTRIBUTION

DEADLINE 19TH OF

EVERY MONTH

28

DISCOUNT

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April Offers

MAD PUBLICATIONS

Contact us for more info...

T: 01274 420091W: www.madpublications.co.ukE: [email protected]

30 To advertise in The Local Focal call us on 01274 420091

Advertisers IndexAcorn Glazing & Building Services 01274 610524 Fireplaces by Steve Bates 01274 598998/

07941 780798

ADI Communications 08000 132341/07850 636902 Funky Pix 01924 413813

Aerial and Satellite Company 01274 549997 Furry Heights Rabbit and Guinea Pig Accommodation 07870 586481

Ashwood Beauty Academy 01274 686330 Local Focal 01274 420091

All Terrain Cycles 01274 588488 MAD Publications Ltd. 01274 420091

Bingley Roofi ng Contracters Limited 01535 273272 No 1 Security 01274 617295/

07593 213755

Bluebird Care 01274 588246 Ovenu 01484 715991

Baildon Timber 01274 532995 printing.com 01274 414112

Cardamon Restaurant and Takeaway 01274 561811 Riverford Organics 01274 616471

ClickonTyres.com of Saltaire 01274 809016/07722 262056

SBP - Shipley Building Plastics 01274 530100

Copy Quick 01274 567139 The Window Doctor 01274 610524

Coxon’s Kitchen Deli & Cookware 01274 597008 United Carpets Woodfl ooring

& Beds Shipley 01274 533408

DM Electrical and Plumbing Services

01274 408467/07590 008040 Village Funeral Services 01274 567428