Strawberry Ice Lolly
Sweet and delicious
Makes 10, prep 10 mins plus overnight freezing
100ml strawberry Ribena diluted with about 500ml water
About 20 strawberries, sliced
You will need an ice lolly mould and wooden lolly sticks
Divide the strawberries up between the ice lolly moulds, then top up with the diluted Strawberry Ribena juice. Secure top and insert wooden lolly sticks, making sure they are pushed in straight. Put in the freezer and leave to freeze overnight before serving.
Strawberry and Mint Cooler
Warmer days mean fabulous fizzy drinks in the sunshine
Serves 6, prep 10 mins plus freezing time
300ml Strawberry Ribena mixed with 1 litre water
Handful fresh mint leaves plus some for serving
2 limes, roughly chopped
About 20 strawberries, chopped and 6 left whole for garnish
1 litre sparkling water
1 Prepare the ice cubes; fill ice cube trays with the diluted Strawberry Ribena and some with whole mint leaves and water. Freeze for a couple of hours until frozen or overnight.
2 Add a mix of ice cubes to serving glasses or a jug. Throw in the limes and strawberries and top with sparkling water. Garnish glasses with strawberries and mint leaves. Serve super chilled.
and Basil Iced Tea
Serves 6, prep 5 mins plus steeping time
4 black tea bags
900ml boiling water
300ml Strawberry Ribena
Handful fresh basil leaves plus extra for serving
Ice cubes to serve
Few fresh strawberries to serve (optional)
1 Add tea bags to a large heatproof jug or bowl and pour over the boiling water and leave too steep for 4-5 minutes, remove tea bags and leave mixture to cool. Don’t leave tea bag in too long or it will taste bitter.
2 Add strawberry Ribena to a pan and bring to the boil, bubble for a few minutes then remove from heat, add the basil leaves and leave mixture to cool and the flavours to infuse. When ready to make, remove basil leaves.
3 Pour the strawberry Ribena into the tea mixture and stir well. Put in the fridge to chill then pour into a jug or glasses to serve adding ice cubes, few basil and fresh strawberries if using to serve.
Blackcurrant Ice Lollies
Tart and refreshing
Makes 10, prep 10 mins plus overnight freezing
100ml Ribena diluted with 500ml water
Handful fresh or frozen blackcurrants
You will need an lolly mould and wooden lolly sticks
Divide the blackcurrants up between the ice lolly moulds, then top up with the diluted Ribena juice. Secure top and insert wooden lolly sticks, making sure they are pushed in straight. Put in the freezer and leave to freeze overnight before serving.
Strawberry Freak Shake
Makes 2 (800ml), prep 15 mins
200ml strawberry Ribena juice
400ml semi-skimmed milk or unsweetened almond milk
2 tbsp 0% fat Greek yoghurt
Handful of strawberries, blueberries, blackcurrants, blackberries
1 tbsp of coconut yoghurt for topping (optional)
Few pistachio nuts, finely chopped (optional)
You will need straws and wooden sticks
1 Add the strawberry Ribena to a pan, bring to the boil then let it simmer for 5 minutes, remove from heat and allow to cool.
2 Add milk, cooled strawberry Ribena juice and Greek yoghurt to a blender and whizz until really well mixed. Put it to one side while you thread the fruit onto sticks (reserving 4 strawberries)
3 Slice the remaining strawberries and add to the glass, pour the strawberry milk mixture in until almost to the top. Then stick in the fruit sticks, top up with strawberry milk and top with coconut yogurt and pistachio nuts if using. Pop a straw in and slurp away!
Ribena Dark Choc BrownieRich and indulgent with a fruity filling
Makes 32 small squares, or 16 large prep 20 mins, cook 30 mins
300ml Ribena + 2 tbsp
200g dark chocolate, at least 70% cocoa solids, broken into even pieces
4 large eggs
150g golden caster sugar
100g soft brown sugar
120g plain flour mixed with ½ tsp baking powder and 1tbsp cocoa powder (sifted)
You will need a baking tin, about 23cm x 32cm, lined with baking parchment.
1 Preheat the oven to gas 4/190C/ 170C fan oven. Add 300ml of Ribena to a pan and bring to the boil then leave it to simmer for 5-6 minutes then remove and let it cool. In another pan add the chocolate and butter and heat gently, stirring occasionally until melted. Remove from the heat and allow to cool.
3 Add eggs and sugars to a food mixer and beat for a few minutes until creamy then slowly beat in the flour mixture. Pour in cooled chocolate and Ribena and mix to combine then stir through the 2tbp of Ribena. Pour mixture into the tin and put in the oven to bake for 30-35 minutes. Remove and leave it to cool in the tin completely before removing and slicing into squares. Keep in an airtight container for up to 3 days.
Pancakes with Ribena Blackcurrant Compote
Perfect for breakfast or pud with a dollop of Greek yoghurt!
Makes about 6 pancakes, prep 15 mins, cook 20 mins
125g plain flour
300ml semi-skimmed milk
About 2 tbsp Rapeseed oil or vegetable oil for cooking
For the compote
4 tbsp Ribena
Juice of ½ lemon, plus zest of ½ for serving
230g fresh or frozen blackcurrants
Greek yoghurt to serve
1 For the compote; add the Ribena and lemon to a pan and bring to the boil then add the blackcurrants and simmer until they have broken down and it begins to thicken a little. Remove from heat and put to one side to cool completely. It will continue to thicken as it cools.
2 To make the pancakes, add the flour into a bowl along with a pinch of salt, stir with a wooden spoon to make a well in the middle then crack the egg in and pour in a little of the milk, stir to combine then add the remaining milk and switch to a balloon whisk and beat briefly until no lumps. Put to one side or in the fridge for 20 minutes until you are ready to prepare the pancakes.
3 Heat a tiny amount of the oil in a crepe pan or small frying pan, swirl it around the pan, when hot add a ladleful of batter mix, tip the pan so it covers and cook for about a minute or until the edges begin to cook. Gently lift around the edge to loosen using a knife and when underside cooked, flip over and cook the other side for a further minute or until golden. Remove and keep warm while you cook the remaining mixture Serve one or two pancakes, folded with a generous spoonful of compote and a dollop of Greek yoghurt on the side. Garnish with lemon zest to serve.
DO A WALK THIS DECEMBER TO SERVE THOSE WHO HAVE SERVED US
· Military charity Walking With The Wounded (WWTW) supported 1,180 ex-servicemen and women in 2016, an increase of 97% on the previous year.
· WWTW hoping to raise vital funds this Christmas for our wounded ex-servicemen and women.
· Those who sign up to the Christmas appeal will be supporting our wounded as well as reducing their own risk of developing depression and anxiety.
Military charity Walking With The Wounded (WWTW) is estimating it will treble the number of ex-servicemen and women it supports in 2018, following a 97% increase last year to more than 1,000. With Christmas fast approaching, for many a time of financial pressure and loneliness, more ex-service personnel than ever require support. “This time last year I was living in the woods. Thanks to WWTW, this Christmas I am in a job and have a roof over my head”, says Richard , who served 4 years as a Trooper in the 13/18th Royal Hussars.
This December, Walking With The Wounded is asking the British public to sign up to their Christmas appeal, Walking Home For Christmas, to raise vital funds for those wounded who have little to look forward to this upcoming festive season. The charity hopes to raise a quarter of a million pounds which will enable the charity to change the lives of more than 400 men and women. The campaign is proudly supported by Wolsey, who during World War 1 supplied over 18 million woollen jerseys, scarves and pieces of underwear to the British Armed Forces. 
Evidence shows that there are still thousands of ex-service personnel like Richard who are struggling or haven’t yet sought the support they require. Walking With The Wounded’s mission is to support all ex-servicemen and women with physical, mental or social injury to gain the skills and qualifications necessary to develop new careers outside the military, re-integrate into society and provide long term security for themselves and their families. In Richard’s case, he spent 9 months travelling on foot and sleeping rough, having gone through a ‘dark spell’. At one point, he was living in a ‘basher’ (a military shelter) in the woods for 15 months.
Andy Sloan, Events Manager at WWTW said: “Too many of our ex-military have little to look forward to this Christmas. They’ve walked in far more dangerous environments for us, so it is the least we can all do to organise a walk for them.”
Andy Sloan continues: “We want people to throw on a Santa hat, call up old friends and raise some funds so that we can support these men and women back into work, back into independence and into a place where they can look forward to and enjoy Christmas with their families.”
This Christmas, Walking With The Wounded is asking people to do a walk of any sort between Friday 8th – Sunday 17th December for our wounded ex-servicemen and women ,those who without our support will be on the streets, without a job, isolated from their family, in debt or in prison. Richard said: “I am looking forward to spending Christmas with my godson and his family. I’ll be able to buy them presents, something I never thought possible.”
In addition to supporting these vulnerable men and women, Rod Eldridge, Clinical Lead at WWTW , reminds us that: “Walking as a form of physical activity is well known to be associated with improving mental health, particularly lowering rates of depression and anxiety across all age groups.” It’s medically proven that people who do regular physical activity have up to a 30% lower risk of depression and up to a 30% lower risk of dementia. Some scientists think that it can improve mental wellbeing because it brings about a sense of greater self-esteem, self-control and the ability to rise to a challenge.  Thus contributing another reason why WWTW are urging the great British public to get out and about this December, get active and in turn serve those who have served us.
For more information, please visit wwtw.org.uk/Christmas .
How to take part:
· Sign up at wwtw.org.uk/Christmas
· Receive your Santa hat and fundraising pack in the post.
· Set a date and put your best foot forward between Friday 8th - Sunday 17th December.
Last year Tom (age 9) walked to school with his dad, Wendy (age 62) walked everyday in December in her local town, dressed as Father Christmas and Adam (age 36) ran from Bath to Belfast to join his family for Christmas Day. Whatever you decide to do, your steps will make a difference to the futures of our wounded.
Have a question?
Email email@example.com or call 01263 863902
3 slices crusty bread, cut into small cubes
3-4 tbsp olive oil
70g pack lamb's lettuce
175g cooked chestnut, broken into bite-sized pieces
200g cooked beetroot (not in vinegar), peeled and diced
4-6 slices serrano ham, halved
1 eating apple
For the dressing
1 small red onion, thinly sliced
2 tbsp red wine vinegar
2 tsp Dijon mustard
4 tbsp walnut oil
Get ready to experience a fashion and beauty event like no other…
British Style Collective presented by The Clothes Show, in association with Alcatel, will descend upon Liverpool for the first time this July to host a three-day, citywide fashion and beauty festival like no other… and you won’t want to miss it!
Taking place 7-9 July 2017, the hotly anticipated event will take over some of Liverpool’s most iconic landmarks for a celebration of all things fashion, beauty, fitness, health, celebrities, industry experts and education in the creative arts, along with a jam-packed programme of vibrant nightlife, entertainment and music across the city into the early hours.
Sound like the ultimate treat for you and your fashion-savvy friends? Here’s what to expect…
Whether in search of summer wardrobe must-haves or the latest hair and beauty products, visitors can expect a truly immersive shopping experience. River Island, Oasis, Elemis, Andrew Collinge, Monsoon and Accessorize will join a line-up of more than 300 high-street, online and boutique brands in Exhibition Centre Liverpool. A whole host of new and luxurious feature areas will add to the shopping buzz, including the Expert Studio and Digital Catwalk & Bubbles Bar courtesy of the show’s official drinks partner, Halewood Wines & Spirits.
At the heart of the action, the city’s hit music station Capital Liverpool will host the iconic Alcatel Fashion Arena for two show-stopping performances each day in its new home, Echo Arena Liverpool. Capital Liverpool presenters will be on hand to get the crowds roaring with an exclusive set before welcoming models and dancers to the stage for an hour-long fashionmeets-music spectacle, Rock the Runway, styled by the TIGI International Creative Team. The impressive arena will also showcase the hottest looks on the high-street this summer in a dedicated trends report brought to you by Liverpool ONE, where you can then shop the looks straight from the catwalk.
Inspired by the magical designs of a bygone era? Celebrate the very best in vintage fashion as HemingwayDesign presents Fine Tuned in the historic setting of Liverpool Albert Dock, featuring fiercely independent designer makers, street food vendors, vintage traders and performers.
If you’re a lover of all things designer, head to the beautiful St George’s Hall, where you can shop must-have designer collections, listen to inspiring trend reports, witness designer catwalk shows from Sorapol and Liverpool’s very own Philip Armstrong, and enjoy intimate ‘audiences with’ some of the most recognised names of the fashion and beauty industry. Experts on hand include Hilary Alexander OBE, Antonia O’Brien and Glamour magazine’s editor Jo Elvin.
Pave your own career path in the industry with a visit to the show’s Creative Hub, a one-day pop-up event taking over the Baltic Triangle on Friday 7th July. Hear from industry insiders as they share insider tips and host a series of fun, interactive workshops for students, as well as unveil the next generation of ‘ones to watch’ in fashion design, photography, journalism, art and film.
With all this and more to be revealed, British Style Collective is not to be missed from your calendar this summer!
To be in with your chance to win a pair of tickets for either Friday 7th or Sunday 9th, visit our Facebook page and see the pinned post!
For the crumble topping
Heat oven to 220C/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don’t worry if it’s a bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.
Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the center of a muffin comes out clean. Cool on a wire rack.