Tips to trim your energy bills and get the support you need

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13 November 2023

A local expert from Citizen’s Advice provides timely tips on consumer issues.

Q: ‘As winter is approaching I am getting more and more worried about my energy bills. What can I do to try to keep them down?’

A: Small changes can make a big difference when it comes to saving energy. Citizens Advice has teamed up with Energy Saving Trust to share advice on getting help if you are struggling with energy bills and tips on how to cut energy costs around the home – not just this winter but as permanent money savers:
Washing clothes at 30°C could save around £15 per year. Reducing the number of wash cycles you do by one per week could save a further £15 off your annual bill.
Reducing shower time to four minutes could save a typical household as much as £75 a year (and why not switch off the shower while you are soaping up?).
Putting only the water you need in the kettle could save around £12 a year on electricity.
Draught-proofing windows and doors will help your home feel warmer and could save around £50 a year on bills.
Turning appliances off at the wall/plug when you’re not using them could save an average of £60 a year.
Turning the thermostat down by 1°C could save around £115 a year.

Finding more help
However, lifestyle changes won’t be possible for everyone – and will not be enough to cover the hole in many household budgets caused by higher prices, so do check you’re getting all the support you’re entitled to.
This could include:
Checking what benefits are available to you by using a calculator such as the one on entitledto.co.uk
The Warm Home Discount – £150 annually off your bill if you get certain means-tested benefits
Cold weather payments — you’ll receive these payments if you get certain benefits and the weather is extremely cold
Grants from your energy supplier — to help you pay off debts you may owe
Household Support Fund is available to households across Dorset who meet the specific criteria.
If you are on a very low income you may also be eligible for charitable support. Contact your local CA office for details.

More information on all of the above can be found on the Citizens Advice website.

Sweet or savoury dough swirls? You choose!

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Editorial team

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12 November 2023

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This is a fabulously versatile recipe – the same dough base can be made into either a sweet or savoury version. I’ve given both alternatives below – all you need to do is choose your filling! The recipe makes 12 rolls but it’s super easy to double up if you need to feed more people. Heather

Savoury turkey, stuffing and cranberry swirls

Dough ingredients

500g strong white flour
1tsp salt
1 x 7g packet of instant yeast
300ml milk
40g butter
1 egg (beaten)

Method

In a jug, warm the milk and butter in the microwave for 20 to 30 seconds until the milk is lukewarm and the butter has just melted. Tip in the yeast and give the mixture a little whisk to combine. Leave for five to ten minutes until the mixture begins to froth.
In a big bowl, combine the flour and the salt. Once it’s bubbling, pour the warm liquid mixture into the bowl and add the beaten egg. Mix together until it forms a soft dough
Turn the dough out onto a lightly floured surface and kneed until it becomes lovely and smooth – this takes about ten minutes by hand, or five-ish minutes in a stand mixer with a dough hook.
Wipe a little oil around the mixing bowl and put the dough back in. Cover with a clean tea towel or cling film and leave in a warm place to rise for one hour.
Grease and line a 9” x 13” (23cm x 33cm) baking pan that’s about 1” (3cm) deep.
After the hour, during which time hopefully your dough has doubled in size, place the dough on a lightly floured surface, and roll into a rectangle using a rolling pin. The dough will be quite springy, so this will take some work! It needs to be about 1cm thick.
Spread your chosen filling across the dough evenly.
Roll the dough into a sausage shape, starting with the longest edge off the rectangle, rolling the filling inwards. This makes the ‘swirl’ shape.
Cut the long sausage of dough into 2” (6cm) slices and place them into the baking pan, swirl side facing up. You should get ten to 12 swirls, depending how large you cut the pieces.
Cover with a clean tea towel or cling film and leave in a warm place for another 45 minutes to rest.
Preheat the oven to 180º fan/Gas 5.
After 45 minutes, bake in the oven for 35 to 45 minutes, until the swirls are a golden brown and no longer soft in the centre.

Fillings

Cinnamon Swirls:
Simply mix soft, light brown sugar and lots of ground cinnamon together and spread it over the dough; as much or as little as you like. Once baked and cooled, I drizzle over some simple water icing to finish.
Christmas Swirls:
Make this into a seasonal, savoury version using pre-cooked turkey. If you don’t have any leftovers, slow-cook turkey breasts in chicken or vegetable stock to keep them lovely and juicy. Add stuffing and dried cranberries, crumbled up and scattered across the dough. It’s a great way to use up Christmas leftovers!
Other filling suggestions: For sweet swirls, try Nutella, jam or sultanas. For savoury, try a samosa filling or a spicy jerk chicken. Just remember to make sure any meat is pre-cooked as the baking time might not be long enough to cook the meat all the way through.

Heather Brown is a special officer for the Guild of Food Writers, and has worked in the food industry for 20 years. She is a food writer and photographer, offering one-to-one help to local businesses for content and websites.

Coming to Stur; England Boxing’s Veterans Project

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Editorial team

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12 November 2023

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England Boxing has launched a new project for veterans and Shaun Weeks of Sturminster Newton Boxing Gym has landed one of just 10 coveted places in the country on the scheme. He will be providing the fully-funded 12-month journey for local veterans, providing not just boxing but also space to rekindle the bond they miss after leaving The Forces.
The sport of boxing and life in the Forces share many qualities – you need courage, discipline, respect, a good work ethic and high fitness levels to do either.
Shaun says veterans in the local area or beyond are welcome to attend the 46 week programme – each session will be 90 minutes long, including an hour of training followed by 30 minutes socialising over a cup of tea or coffee. The project will enable all participants to build on their health and fitness while also working on their wellbeing.
There are 20 places available on the Veterans Project in Stur – its totally free of charge.
If you, or someone you know may be interested in the project please do contact Shaun on 07817 243101 for more info.

The case of the Spanish oranges | Farm Tales

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Editorial team

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11 November 2023

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Andrew Livingston considers the UK’s freedom to roam and a misadventure involving oranges and an angry farmer for which he definitely wasn’t to blame

Last week the Labour Party U-turned on its promise to create a ‘Freedom to Roam’ over the English countryside, should they be elected. Since the Land Reform Act of 2003, there has been Freedom to Roam across the Scottish countryside and Labour planned to implement the same across England.
That was, they did … until various landowners’ groups kicked up a stink.
As it stands, there is a right to roam on only eight per cent of English land. Labour still says that they will look to increase that percentage, but without a blanket ‘freedom’ across all of the countryside.
I love walking our Dorset countryside. The sights from the top of our Iron Age forts are breathtaking. Even the view from our farm – when it’s not draped in thick fog, obviously – is incredible.
Of course, I respect the countryside code. I stick to the path, close the gates, keep dogs on leads. ‘Leave only footprints and take only memories’ and all that nonsense …
Last month I aired all of my dog’s dirty laundry, so it’s only fair that I be honest with you now. There was one occasion I did not follow the countryside code. I think it’s safe to say I really let myself down.

Las naranjas
It was September 2005, and in my defence I was just a chubby little nine-year-old with many of life’s lessons still to learn. My transgression was not in our beautiful English countryside – it was, in fact, a Spanish error.
In the 90s, my grandfather Pops retired to Spain – our visit in 2005 was for his funeral. Obviously it was an emotional time for the whole family, especially my dad and uncle (who, it seemed to me, had to partake of a lot of fine Spanish wine and food to recover from the trauma).
A day or two after the funeral, the whole family travelled to Pops’ home in the Alicante countryside. It sat at the top of a hill and overlooked a stunning valley – to be fair, it was a view that would challenge anything Dorset had to offer!
As my parents went through Pops’ possessions, regaling us and each other with tales of their childhood, my brother Jamie and I began to get restless. And, like all restless children, we started to prat around. Thankfully, the English owners of the house saw we were beginning to irritate our parents and turned to their daughter. ‘Why don’t you take the boys outside to play?’
She was probably around 13, a similar age to my brother (please note I was the youngest and therefore most definitely NOT the ringleader. I therefore can’t be held to blame for what was to come … can I?).
It didn’t take long before the three of us grew bored with the small private courtyard – so we jumped the walls into the neighbouring fields to go and find further adventure. Being at the top of a valley, the neighbouring fields were the perfect landscape and climate for growing fruit.
It’s been 18 years … and I’m still not too sure who decided to pick the first orange.
Whoever started it, utter carnage ensued.
Up and down the rows of trees we chased each other, snatching at the fruit on the trees as we went, viciously slinging them in hopes of maiming one of the other two in the group. It was brutal. It was vicious. But, my God it was fun!
Unfortunately, where there is land, there is nearly always a landowner. Once the furiously gruff Spanish farmer in his scuffed cords and white vest had caught one of us by the ear, we knew we were done for.
As fast as we’d jumped onto his land we were dragged back across it and into the house. The three of us stood in absolute silence as the farmer raged and shouted at both the owners of the house and my family. Despite the language barrier even my nine-year-old brain knew we had messed up. Big time.
Our parents eventually laughed about it, but still to this day I shudder with fear as I pass through the fruit aisle in the supermarket.

Can-kicking on climate change

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Editorial team

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11 November 2023

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The Prime Minister’s announcement that he has decided to ease back on some of the government’s climate change targets has been greeted with dismay by pretty much everyone who understands just how bad things already are.
Speaking at a lectern somewhat misleadingly labelled “Long-term decisions for a brighter future” Rishi Sunak’s new approach to achieving Net Zero includes delaying the transition from gas boilers to heat pumps, as well as the phasing out of petrol and diesel vehicles. He also announced plans to scrap a range of other policies that were designed to help meet Net Zero targets, such as the obligation for homeowners and landlords to meet energy efficiency targets on home insulation.
All this is in spite of the government’s own advisory body, the Climate Change Committee, having emphatically stated (again) that existing government policies are already totally insufficient to achieve Net Zero by 2050. And in spite of a year when the reality of climate change surely became undeniable, with the relentless breaking of weather records both here in the UK and across the world. Tragically several people were killed in the recent second autumn storm to hit the UK, and farmland flooding will result in significant crop losses and lead to shortages of some foods – and naturally an increase in prices. As I write this the Met Office are warning of yet another storm about to hit the UK, with very strong winds and a risk of further flooding because the heavy rain will fall on ground that is already saturated from the previous storms.
We simply cannot afford to slow our efforts to wean ourselves off fossil fuels. Unless the government’s change of course is rapidly reversed there will be ever worsening consequences. Kicking the can down the road may make you popular with some voters, but in the long run it will inevitably cost us all a lot more, in lost lives as well as money.
There are, however, glimmers of hope in the growing number of young people becoming active in environmental protests, and in reports that UK citizens over the age of 70 (a key cohort of Tory voters) are increasingly concerned about the environment.

Ken Huggins,
North Dorset Green Party

Doddlers taking big strides towards greener racing

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Editorial team

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11 November 2023

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The 2023 Stur half marathon start line, with 341 competitors

Now in its 33rd year, the Sturminster Newton Half Marathon is one of The Dorset Doddlers biggest – this year’s race attracted almost 350 runners from around Dorset and further afield. This year the Doddlers have been consistently promoting sustainability in all their race events – they now use paper cups rather than plastic for the water stations, and encourage runners to car share.

Green racing
For 2023 race director Christine Willis came up with the idea of a ‘Seed’ medal rather than the more usual metal versions. Made of card, with seeds implanted within it, the medal can be planted in order to enjoy the flowers grown from it, reminding you of your race achievement (or it can of course just be kept, as you would a normal medal!).
‘Metal medals often come from countries such as China,’ explains Christine. ‘They are expensive, and there’s usually a long lead time, which means there is a tendency to over-order to ensure you have enough. That either means a load of waste, or that you’re stuck with the same medal for subsequent years.’
The new seed medal was designed by Christine and produced by Front Page Print, a local Sturminster Newton business.
‘It meant the order could be finalised just a few days before race day,’ says Christine. ‘So we kept waste to an absolute minimum. Everything about the medal, including the garden twine and the bag, was sustainably produced in the UK, and it’s all fully compostable.’
Christine’s ideas were picked up by England Athletics, who liked them so much they have included them on their website to help other running clubs and events get involved and think more sustainably.

The sustainable, compostable seed
medals

As well as being environmentally friendly, the Stur Half team wanted to ensure that there were social benefits for the race participants too.
‘We want to encourage people to run and enjoy being out in the fresh air in a supportive and friendly environment,’ says Christine. ‘That’s what we hope our races create. We try to keep our race fees low so that the event is more affordable for people who want to give it a go.
‘We also want to ensure we are giving back to the local community, and a large proportion of the race profits is donated to local organisations such as the Sturminster Newton Expedition Group, the local Scouts, the High School, The Vale Pantry, The Exchange and the Blackmore Vale Lions.
‘The Dorset Doddlers are runners who are as passionate about the world we live in as we are about running.’

The Stur Half
On what was an unseasonably hot day, the race was won by Lewis Clarke of Poole Runners in a time of 1;14;33. The fastest women’s time was from Vicki Ingham, also from Poole Runners, in 1:22:40.
The first local runners were Rich White, in 1:19:19, and Romana Phillips in 2:00:19.
There were 37 runners in the 5K race – the winner was Fraser Baird in 23 mins and one second!

• The Doddlers also organise The Stickler (a 10 mile race beginning with the infamous Stickle Path and covering 1,500ft of gruelling climbing up and over Okeford, Hod and Hambledon Hills) and the North Dorset Marathon, as well as supporting lots of other races in the area. To find out more see dorsetdoddlers.org

“War’s Harsh Reality: Jamie Hart’s Sculpture for Remembrance”

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Editorial team

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11 November 2023

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Hazelbury Bryan’s resident sculptor, Jamie Hart, is placing one of his larger-than-life-size sculptures on display for Remembrance weekend – it’s not comfortable viewing … but then it’s not designed to be. Made from a single piece of local Bulbarrow beech, the untitled piece stands over two metres tall; a tired WWI soldier morphing into a burned deathmask. Jamie deliberately selected the right piece of wood for the statue, and an accompanying plaque reads ‘In memory of all the men, women and children affected by the true horror of war, past present and future’.

‘I first showed it at the Great Dorset Steam Fair in the WWI commemoration area, near the highly acclaimed replica Western Front trench system, and it was received well.

‘Over time I have received lots of letters and emails from veterans telling me how much they like it, and that it conveys the right kind of message.

‘We often talk about remembering the war and the fallen, but it’s easy to gloss over the ugliness. And if we’re to learn lessons, and not repeat past mistakes, we need to look war full in the face and see it all.’

This year, Jamie was approached by the local Royal British Legion branch, and the sculpture has been installed in Hazelbury Bryan beside the war memorial for Remembrance weekend.

‘Everyone is welcome to come and see it,’ James says. ‘Perhaps to spend some time and reflect. And of course everyone is welcome to attend the village Remembrance Sunday service at 11am.

‘After the event I would like it to go somewhere that is relevant; perhaps one of the veteran arboretums. Sadly, instead of becoming less relevant, it’s even more poignant in the current climate, with war again in Europe. War is not a pretty thing … sometimes it’s good to be reminded of that.’

Follow Jamie on Instagram @Jamie_hart_sculpture – he is available for commissions as well as private sales.

South Paddocks

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Editorial team

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10 November 2023

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Three years ago they bought a smallholding – now the Cooper family make their living selling their nationally award-winning meat products

The South Paddocks sausage rolls are bestsellers

It all started with a bacon roll at Stock Gaylard Oak Fair. The meat was quite simply among the best I have tasted, and I wanted to find out more about the people selling it – South Paddocks, a smallholding at Winterborne Houghton.

Katie Cooper, owner of South Paddocks, at the Sturminster Newton Country Market

The business was launched in 2020, and there is currently a waiting list for both its pork and goat meat. I met owner Katie Cooper at the weekly Country Market in Sturminster Newton (each Tuesday morning in The Exchange) to find out the back story of that bacon roll:
‘My husband Matthew is a builder and I’m a florist – we’re really not from a farming background! We also had a part-time catering business and were fed up with the poor quality of meat that we were seeing. Eventually we decided to rear our own animals. We bought our smallholding in April 2020 and started out with two pigs, two Boer goats and four alpacas. As always seems to happen, things escalated! Our pigs are rare breed Oxford Sandy and Blacks, and we have Huacaya alpacas. Our pigs are all pedigree and reared by us. We have won a Highly Commended in the Love Local Awards and then last month discovered we are one of just two finalists for The British Pig Association’s Pedigree Pork Producer Of The Year award.
‘We were absolutely speechless!
‘At the start we took our time to pick the right breed, before we got the first pair. We then took our very first lot of pork to the Great Dorset Steam Fair and it flew off the stall! I remember thinking to myself “This is going to be alright!”
‘News spread fast about the taste, just by word of mouth. Now I bake sausage rolls at home and sell them, and we also have fresh quiches made with our bacon. There’s a waiting list for our pork, which is a nice reassurance that things are working. We do sell from the farm gate but by pre booking only – we are a working farm, and our “team” is just us; me, Matthew and our three children!
‘Our Marmite and cheese sausage rolls are our best sellers. People also like the fresh quiches – and our goat meat. Generally we’re not used to eating goat in the UK, though some people might have had “something tough” on holiday. But the Boer goats produce excellent meat and we have a waiting list for that too.
‘We do a great range of sausages – smoky maple and chilli, pork and apple, old English, marmalade, red onion chutney and sweet chilli. We’re also doing a custom-made sausage for Christmas which is cranberry, chestnut and sage.’
The South Paddocks meat is currently processed within 15 miles of the smallholding – even so, the Coopers are planning to have their own butchery on site next year, bringing the lifecycle of their product even closer to home.

The alpaca side
Katie’s stall is also full of alpaca socks and woolly gifts including bird feeders. She works in collaboration with three other alpaca farms in Dorset to produce and sell the items as another offshoot of her business, both at local country markets and on Etsy (they’re great Christmas gift ideas).
However, it has not all been easy going.

,Starting a new business is always a steep learning curve, Katie acknowledges.
‘Initially we fundamentally didn’t know the numbers of the breed, how many we should have – especially with the cost of feed. Now we know that there is a demand for our meat, we can build up the herd. It’s only really this year that we have had enough to sell. We don’t stock farm shops (even though we are asked) because we don’t have enough to be consistent suppliers – we have deliberately taken things very slowly. But we are proud that it has worked – and worked with our small numbers.
‘And we’re not farmers, we’re not from fourth generation farming families or anything like that. Yet we have been successful.
‘The simple fact that people come back to us after tasting our meat is wonderful.
‘I can look around proudly now and say “we reared that; we did that.” And we learned it all on the job. We learned fast that if you look after your animals, the meat looks after itself.’
Katie says that choosing a rare breed goes much deeper than picking a pretty animal:
‘People appreciate the rare breeds because of the flavour – our processes are much slower then is typical in modern farming but it’s completely worth it because the flavour is there.
‘We are just a family of five, and we do it all – from rearing our animals, to packing meat orders, baking the produce and selling it. It’s been a whirlwind, but we are living our dream.’

southpaddocks.co.uk