Worthing Lifestyle Sep - Oct 2023

C O N T E N T S
A NOTE
from the editor
14
CHING’S RECIPES
I write this note on the
morning that anxious sixthformers
are awaiting those
all-important A-Level results.
Well, all-important for the next
step, but as we all come to
realise in the fullness of time,
not the sole thing that makes
or breaks a life’s trajectory.
Here in the office, we’ve been
comparing all our own results
stories, and whether they
were ones of celebration or
commiseration, we all agree
that, with hindsight, we can
look back at our school
experience and observe how
it has shaped us, but not that
it defined us.
04
COMPETITIONS
It seems only right to reflect
on school as we come into
September - the time of
shining shoes and laying out
crisp new uniform. If you have
children or grandchildren still
on their educational journey,
we have some advice to help
choose the right school and
ease those back to school
nerves.
INTERIOR DESIGN
24
Editor Katie Thomson
e katie@minervapublications.co.uk
Assistant Editor Kate Norris
Publisher Sally Thomson
Pre Press Manager Rebecca Rose
Contributors
Matthew Biggs, Angela Cave,
Louise Thomson, Pete Lawrence
FOR ADVERTISING
Account Manager Joe Crossley
e joe@minervapublications.co.uk
t 01225 984505
Front Cover courtesy of Ching-He Huang
CHING-HE HUANG
12
MINERVA PUBLICATIONS
Unit 21c, Paxcroft Farm,
Hilperton BA14 6JB
t 01225 984 550
www.minervamagazines.co.uk
Printed on sustainably sourced paper.
Please recycle this copy or pass it along
when you are finished for someone else
to enjoy.
Disclaimer: The publishers shall not be
held liable for any loss occasioned by
failure of an advertisement to appear, or
any damage or inconvenience caused by
errors, omissions and misprints. No part of
this publication may be reproduced without
prior permission from the publishers.
The opinions expressed within are not
necessarily those of the publishers.
On the foodie side of things
this edition, we have an
interview with Taiwanese
cooking sensation Ching-He
Huang. You’ve probably seen
her cooking up wonderful
Chinese dishes on TV. She’s
also given us some delicious
recipes to sample.
On the home front we’ve got
a piece on how to use some
interior design secrets to
create a lovely space - it’s all
about texture and tone!
That’s all from me - I’m
sorry to say that the next
time you see us, we will be
in Christmas mode. Fair
warning! Ho ho ho!
Katie
www.minervamagazines.co.uk | 3

COMPETITIONS
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these amazing giveaways:
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Please include a contact
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you win.
One lucky reader will win a three-night stay in the luxurious
Chestnut Barn in the heart of the Norfolk Broads worth £700,
thanks to Visit Great Yarmouth and Travel Nest.
Sleeping up to four guests, this beautifully
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The lucky winner and their guest will enjoy a
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The Holiday Inn Guildford has unveiled a major
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4 | www.minervamagazines.co.uk

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The brand new PYXEL A Coder’s Best
Friend is an interactive robot pet that
teaches you tricks! The cute coding
robot is perfect for kids aged 8 and up
who will have fun using a computer or
tablet to program PYXEL using
real coding languages. Code
PYXEL to walk, bark, change
colour, wag its tail, express
emotions, and so much
more – all while having
lots of fun exploring
Blockly or Python.
Children will have hours
of fun with their new
puppy pal while learning
how to improve their
coding skills.
Available from
www.learningresources.co.uk, we have 2 x PYXEL A Coder’s
Best Friend for our readers to win.
CLOSING DATE: 30/10/23 | KEYWORD: ‘PYXEL’
WIN:
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Three readers can win a set of
four 16cm concrete Pow Pots
worth £100 in the designs and
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ADVERTISING FEATURE
delve into the history
of Rustington.
Rustington Museum explores the compelling
history of the Village from the Stone Age
through to the present day.
A programme of temporary exhibitions and smaller displays
featuring local history means that each visit will be different.
From October 2023, the Exhibition will feature Rustington’s
musical connections and history, including the composer Sir
Hubert Parry.
The Museum hosts a “Talks Series” throughout the year and
popular crafty sessions for families in the school holidays. Both
are FREE to attend, though booking is advisable. In October
half term, come make autumnal themed crafts to take home.
Talks topics: Arundel Castle and the Fitzalan-Howards (20
September, 2-4pm), Southdown Buses (18 October, 7-9pm),
Ockley and Lowfield Heath Windmills (15 November, 7-9pm)
Samuel Wickens Centre, Broadmark Lane Car Park,
Broadmark Lane, Rustington, BN17 7HY.
www.rustingtonmuseum.org
Facebook: @RustingtonMuseum Twitter: RustingtonMuse1
6 | www.minervamagazines.co.uk

GOODWOOD
The festival takes place from 8 th -10 th
September - here are the must sees!
Revival
Recreating the glamour of motor racing
as it used to be, the Motor Circuit comes
alive for the Revival, both on and off
the historic track. The only historic race
meeting to be staged entirely in period
dress, the Revival sees a return to the
halcyon days of Goodwood as the
spiritual home of British motor racing.
Only Sunday tickets now remain -
book as soon as possible to avoid
disappointment.
WORLD’S GREATEST
HISTORIC RACING
Witness hundreds of rare and priceless
cars, driven by champions past and
present, competing for the most
coveted trophies in historic motorsport,
including the St Mary’s Trophy, the Royal
Automobile Club TT Celebration and
arguably the most competitive race of
the event, the Settrington Cup children’s
pedal car race.
VINTAGE FASHION AND
SECOND-HAND STYLE
IN ABUNDANCE
For a truly immersive experience of the
Motor Circuit’s halcyon days, visitors
embrace the style of the 1940s, 1950s
and 1960s; Revival is the ultimate
celebration of vintage fashion.
Not only does this make for some
incredible style stories and peoplewatching
joy, there’s also the chance
you’ll be scouted for the Best Dressed
competition for a moment in the spotlight.
For new additions to your wardrobe, the
Arcade d’Aubigny boasts some of the
best vintage retailers from around the UK.
A TRIBUTE FOR A
MOTORSPORT LEGEND
Join in paying tribute to the life and
career of Carroll Shelby, developer of the
AC Cobra and Shelby Daytona Coupe.
In what would have been his 100th year,
iconic cars from Shelby’s extraordinary
career will be in attendance, both on
and off the track, to make the Motor
Circuit come alive in celebration of his
achievements.
REVIVE & THRIVE
Revival encourages their community to
rethink, repair and re-wear cherished
belongings, reconnecting with the best
of the past as an antidote to today’s
throwaway culture.
In 2023, the Revive and Thrive areas will
embrace that strikingly relevant mantra
with workshops, demonstrations and
talks that celebrate the joys of vintage
and share ways to reuse, repair and
repurpose pre-loved belongings.
FREDDIE MARCH
SPIRIT OF AVIATION
A magnificent concours d’elegance
for pre-1966 aircraft which brings
together some of the most elegant and
rarely-seen machines from the history of
aviation.
ALL THE FUN OF THE
FAIR
There’s plenty of fun available outside of
the Motor Circuit action. Create special
memories in the Fairground, watch
vintage and second-hand treasures go
under the hammer at Bonhams Auction,
lose yourself in the big screen with Sky
Cinema and much more Over the Road.
Find out more at www.goodwood.com
www.minervamagazines.co.uk | 7

Top Tips
when considering an independent school
Every parent wants to give their child the best start in life, and this naturally
includes choosing a school that best suits their child’s needs. For many this
can be a daunting task, and it can be hard to know where to start.
An independent education remains a
popular choice for families, with lots of
different schools to choose from including
day and boarding, single-sex and coeducational,
and schools with specialisms
such as in the arts or sport.
Open days give families the opportunity to
see first-hand whether a particular school
is the right fit. Some schools continue
to run virtual open days in the aftermath
of the pandemic, making it possible for
families to explore what a school has to
offer from the comfort of their own home.
There are many different aspects to
consider when attending an open day,
so to help ease the process, here are
some top tips for parents considering an
independent school for their child:
NARROW DOWN YOUR CHOICES
If you live in an area with a number of
good schools nearby, create a shortlist
and take time to plan your school visits.
For parents with a limited choice of local
schools, the ‘Find a School’ tool on the
isc.co.uk website is particularly useful,
as it enables you to refine your search by
distance, day and boarding, age range,
fee assistance options and more! If you
are considering a school which is further
afield, it’s worth making a day of it so you
and your child can get a feel for the area.
THINK ABOUT THE SCHOOL’S
SPECIALISM OR FOCUS
All independent schools are different,
offering unique specialisms and
strengths. Ask yourself what type of
school would best suit your child – are
they sporty, academic or creative? If you
have an academic child you might like
to consider a selective school, whereas
if your child is very creative, you might
prefer a school with excellent arts
provision and facilities.
DON’T BE AFRAID TO ASK QUESTIONS
Teachers expect parents to be inquisitive
and are well prepared to answer
questions, so ask teachers everything you
want to know; it is always best to speak
up if you have any queries or concerns!
Important areas that you might ask about
include class sizes, the subjects on offer,
methods of assessment, extracurricular
activities and pastoral support.
It would also be worthwhile learning more
about how the school communicates with
parents; it’s important that you feel wellinformed
and able to discuss any matters
pertaining to your child’s progress or
wellbeing. If you are considering a
boarding school for your child, take the
opportunity to find out more about the
on-site accommodation, flexi-boarding
options and what activities take place
over the weekends.
Chat to pupils as well as staff and ask
them about their experiences at the
school. Much can be learned from
observing their behaviour – do they seem
happy, confident and at ease in their
environment, are they engaged with their
lessons and wider activities?
MAKE A FOLLOW-UP APPOINTMENT
An open day allows you to build an
impression of what type of school is on
offer. So, if you are happy with what you
see, book a follow-up appointment with
the school. This will enable you to speak
more personally with the headteacher or
registrar and provide another opportunity
to ask any further questions or raise
concerns you might have.
The independent sector is diverse, with a
huge array of schools and approaches to
education on offer. Make the most of your
open days, and use the experience to
guide you as you choose the right school
for your child.
8 | www.minervamagazines.co.uk

Lancing Prep
Worthing
“Excellent”
ISI Inspection Report 2022
A Lancing College Preparatory School
Open Morning
Saturday 7 October
at 10am
Lancing Prep Worthing
Broadwater Road, Worthing, West Sussex BN14 8HU
T 01903 201 123 E LPWadmissions@lancing.org.uk
FIND OUT MORE
LANCINGPREPWORTHING.CO.UK
SCAN TO
BOOK
Be inspired
Be brilliant
Be you

STYLISH
Stays
A resort-style hotel in the heart
of central London, The Ned has
all the ingredients of a decadent
weekend away...
STYLE
The hotel opened in 2017 - a
spectacular conversion of the original
Midland Bank HQ designed in 1924 by
Sir Edwin ‘Ned’ Lutyens. The project
was a partnership between the US-
Based Sydell Group and the inimitably
stylish Soho House Group - the latter’s
astonishing attention to detail evident
in the impeccable interiors. Stylistically,
the hotel references the 1920s, Thirties
and Forties, all with a modern level of
decadence. Think of polished marble
floors, deep mahogany and plush
velvet - plus the beautiful architectural
framework of the original building.
LOCATION
The hotel’s location, steps from Bank
tube station, is the City ‘proper’ - and as
such the area is much busier during the
week than weekends. But you needn’t
worry about a lack of external activity -
the hotel itself is so all-encompassing,
you might not feel the need to leave.
If you do venture out, the Millennium
Bridge, leading to delights like the Tate
Modern and Shakespeare’s Globe
Theatre are only 15 minutes walk away.
ROOMS
The same attention to detail evident in
the communal spaces is echoed in the
rooms - many of them furnished with
Soho House’s own furniture lines. The
mahogany beds are large and deliciously
comfortable - perfect for sprawling in
your fluffy robe.
There is a generosity in the room’s
amenities too - full-sized Cowshed
products in an array of ‘flavours’ are there
to try, alongside thoughtful touches like
hair straighteners and charging cables -
everything is geared toward making sure
your stay is as comfortable and stressfree
as possible.
THE SPA
For a central-London hotel, the spa
here is a surprise and a joy. Located in
a bank vault, the space feels delightfully
enveloping, and it oozes the same style
as upstairs with its chequerboard marble
floor and green verdite columns. The
treatment menu is extensive - there’s
a men’s grooming bar as well as a
hairdressers, alongside a full menu of
massages and facials.
The spa space also includes a beautiful
pink marble hammam space, as well as a
relaxation lounge and a gym.
FOOD & DRINK
The former Grand Banking Hall is
home to the Ned’s impressive array of
restaurants, separated by partitions
created from the bank’s former teller
stations. From Asian-Pacific cuisine
at Kaia, to Lutyen’s Grill and Malibu
Kitchen, you can sample a world
of flavours in one location. All are
articulated by the central stage in the
round, where diners can enjoy live music
from each respective space.
A personal favourite is Cecconi’s, an
Italian restaurant with real flair - it’s food
for the soul, elevated and made all the
more special by the setting. Somehow, in
all the vastness of this space, dining here
still feels intimate.
T O S T A Y :
Bedrooms start from £425 per night.
Find out more at thened.com
10 | www.minervamagazines.co.uk

f a s h i o n &
a c c e s s o r i e s
p e r f e c t
g i f t i n g
h o m e w a r e s
& c e r a m i c s
1 0 % o f f
u s i n g
1 0 H A U S L I F E
www.hauslife.co.uk

Ching’-He
HUANG
Sally Thomson was fortunate
enough to catch up with
Ching-He Huang MBE. She
is affectionately known as
Ching. Born in Taiwan she
has appeared in a variety
of television cooking
programmes and is the
author of nine best-selling
cookbooks...
The first thing I was going to ask you is
when did you first start cooking?
I think I was five years-old, but I wasn’t
really cooking I was messing about in my
grandmother’s kitchen watching her cook
on this huge wood-fired stove.
I really started cooking at about 11 - I
was making congee (a Chinese rice
pudding) for my dad because my mum
was away. She went away for work a
lot, so that’s how I actually learnt how to
cook. But the young formative years is
when I learnt from my grandmother as I
lived with her. She took care of us before
we emigrated to South Africa. It was
amazing because we had all this produce
and I just saw her preparing chickens,
gutting fish and getting vegetables out of
the ground. She was a full-on lady. Oh my
gosh, such a lovely memory.
So, we lived in a Chinese courtyard home
There were twenty-five great uncles and
aunts all living together with each of their
families. Honestly, every meal-time, was
like a party. It was like a mini street party
and it was amazing.
And that was all the time virtually
every day?
Yeah, because every day you have to eat
a breakfast, lunch, dinner and everyone
sat down to eat. All the families lived
around each other and the centre of
the courtyard so it had the buzz and
We all stood around
looking at an avocado
thinking “what is that,
and what the heck do
you do with it?!”
12 | www.minervamagazines.co.uk
excitement of daily life. Also, each of the
homes there were gardens and people
kept chickens.
So why did you end up going to South
Africa then?
We emigrated because my father was in
construction management. He was one
of seven children and the only one that
went to university. He always had ideas of
having his own business but he hated the
construction management work and he
went to the foreign office.
He met this African businessman in
the foreign office in Taiwan and at that
time they were trying to get people to
emigrate. Helping people to understand
trade or go and emigrate. The Taiwanese
Foreign Office said to him, “Oh, you need
to go to South Africa!”
That must have been a shock to the
system?
Absolutely - particularly the food - on
reflection it was quite funny - we all stood
around looking at an avocado thinking
“what is that, and what the heck do you
do with it?!”. It was such a culture shock
but really exciting at the same time.
Then, when I was 11, we moved again
to the UK. Apartheid was about to
be dissolved. And there were a lot of
turbulent times in South Africa. He said
“we better, you know, up and leave”.
Many people were leaving. The South
Africans had the Commonwealth link, we
were told, “Oh, go to UK because you
know you can send your daughter and
your son to Oxford or Cambridge.” You
know, it was all about education. And he
worked really hard and built a great life
for us over there, but then decided to up
and leave all of that.
We came to UK in 1989 and then soon
after was a recession in 1990 we lost
everything. My father had invested in a
lot and he had started from scratch. But

then because of the recession no one
paid him back, so it all folded. They were
very difficult times. We went from nothing
to something in South Africa to back to
nothing in UK. My brother and I were also
the only non-white children in our school
- it was very difficult, but it made the
bonds we did make even stronger.
But that’s how I learnt to cook, because
my mum would go away for work a lot.
My dad stayed here and I ended up
cooking for him because he’s so clueless
in the kitchen! My mum taught me how
to make congee, which I did because I
couldn’t make fried rice. And then I learnt
how to do fried rice and then stir-fried
veggies. When she came back home
she’d teach me some more and then I’d
cook for him.
What was the light bulb when you
suddenly thought this is what I want
to do?
It came in gradually and dripped and you
just thought this is what I need to do.
I just went to university - Queen Mary
Westfield and I studied economics. After
uni everyone was going to banking and
into the city, but I needed to start earning
quickly - I just set up my own food
business called Fuji and started making
jacket potatos, sandwiches etc.
Where were you selling those in the
central London?
Yes, and then I ended up selling them to
people like Collins, and Europa Foods.
I had the food business for ten years,
but while I was doing that in the first few
years I met my husband. At the time, his
sister worked for UK TV Food, so she
was like, “Oh, Ching, your noodles are so
good and you need to like come on Great
Food Live TV show.” So I agreed. I met
the Commissioner and did a screen test -
the rest is history!
You’ve presented 11 TV shows?
Yes - some in the UK, some America.
I started with Ching’s Kitchen, then I
got a break a few years later on, with
Chinese Food Made Easy for BBC and
that was 2008. And then in 2009, 2010, I
did a show for Channel 5 called Chinese
Food in Minutes. In 2011, I went over to
the States and did Easy Chinese, San
Francisco.
Did you enjoy it whilst you were doing
that?
Oh my god I was like a treadmill. I loved
every minute of it. I just loved my team.
They were incredible. I mean I was much
younger back then, so I had more energy.
And then, I did Exploring China with Ken
Holm in 2012. I love Ken. I don’t know
where he gets the energy from. Nothing
phases him. And he’s just so kind and so
lovely - he put me at ease immediately.
So, do you ever go out to eat?
I love going out to eat. And I love it when
a friend has opened a restaurant and
then I go and support them. Honestly,
it’s so important. And locally we’ve got
like a really good Indian restaurant called
Dastan. It’s fantastic. There’s a Greek
restaurant I’ve recently discovered in
Notting Hill which is fantastic called
Zephyr. Mini Mayfair, my friend Sam’s
restaurant, they do excellent Peking
duck and Imperial Treasure, my friends
at Fallow restaurant, they do British and
they’re just fantastic.
What’s the best meal that you’ve ever
had? Can you remember?
Oh God, the best meal. Oh, you know
that’s really hard. I think probably The
Eight in Macau. Yeah, for sure The Eight.
It’s Michelin-starred and it’s the best
Chinese in the world. It’s in the Grand
Lisboa Hotel. If you love chicken, the
chef does the most fantastic chicken. He
honestly does the most tender yellow
chicken pomelo salad you will ever have.
It’s so refreshing and just delicious. It’s a
kind of like a drunken chicken dish which
is basically steamed chicken in wine.
In a French kitchen you have different
stations, but in a Chinese kitchen it’s
even more complex because you have a
wok section. You have the cold section,
you have the dim sum section, especially
in this kind of restaurant. You’ve got the
rotisserie section, yomaking your char
sous, your roast pork. It’s massive, like
there’s so much going on in one kitchen.
So, you get your energy from your diet,
do you think, that you are so busy?
Energy from my diet? I don’t know - I am
mostly plant-based now. Maybe it’s from
my DNA, maybe my mother, I inherited
I make my own
kimchi. I always
make sure we have
something fermented
on the table.
from her because she’s, bless her,
she’s like the bunny with the everlasting
battery. Her mind is so quick and sharp. I
think I get it from her.
You would recommend you follow your
diet and that’s now you’re still you’re
introducing a little bit of protein into
your diet?
I always try. I make my own kimchi. I
always make sure we have something
fermented on the table. This is very good
for your gut health. Then it’s a lot of teas
with lemon, ginger, lemongrass - all the
good stuff.
What’s next for you?
I’m appearing on Saturday Kitchen soon,
then at the Big Feastival. At some point I
will have to proof my new book!
Can you tell us more?
I don’t know if I can talk much about it
yet. It’s about the times that we’re living
in now. Everything is stretched so it’s
having to make everything go that much
further. I’m always about non-waste. I
absolutely hate waste. I really do - so the
book echoes that and is themed around
making sure we make the most of all our
ingredients - even the bits we’d typically
throw away.
www.minervamagazines.co.uk | 13

Ching’s
Braised Hong Sao Pork
PREP TIME 10 mins
COOKING TIME 70 mins
SERVES 4
INGREDIENTS
700g pork belly slices,
rindless
2 tablespoons rapeseed or
groundnut oil
1 tablespoon grated peeled
fresh ginger
3 tablespoons Shaohsing rice
wine or dry sherry
3 star anise
1 teaspoon whole Sichuan
peppercorns
3 long whole dried red chillies
250ml chicken stock
80ml dark soy sauce
3 tablespoons brown sugar
pinch of salt
Another
slightly
longer dish. Regional
variations on Hong Sao Rou, or
red braised pork can be found
across China. It is said to have
been one of Chairman Mao’s
favourite dishes.
Traditionally, belly pork pieces
are cooked in a braising liquid of
spices and sugar, the caramelised
sugar imparting a rich brown
colour. However, dark soy sauce
is a popular way to enhance
the umami salty-sweet flavour
and I have used it in this dish.
It adds depth and colour, giving
the braising liquid a deep, reddy
shine. The resulting pork should
be sweet, salty and spiced and
the sauce thick and sticky. I have
reduced the amount of sugar to
keep
it healthier,
but you can add more if you
prefer a sweeter taste. It is best
served simply with some steamed
jasmine rice and stir-fried greens
such as pak choy.
METHOD
Bring 1.5 litres water to the boil
in a large pan. Add the pork belly
slices and simmer over a medium
heat for 30 minutes. Remove the
pork and drain well, then pat dry
with kitchen paper and slice into
2cm x 2cm pieces.
Heat a wok over a medium heat,
add the rapeseed or groundnut
oil and give the oil a swirl. Add
the pork pieces and brown for
2 minutes, then add the ginger,
rice wine or dry sherry, the star
anise, Sichuan peppercorns,
dried chillies, chicken stock,
dark soy sauce, brown sugar and
salt. Cover with a tight-fitting lid
and cook over a medium heat for
45 minutes, until the liquid has
reduced and thickened slightly
and is a glossy reddish-brown
colour.
Remove from the heat (see tip)
and serve with steamed jasmine
rice and stir-fried greens of your
choice.
CHING’S TIP
For a smooth cooked sauce, strain
through a sieve and discard the
whole spices, or you can just eat
around them like the Chinese do!
14 | www.minervamagazines.co.uk

Ching’s
Three-Cup Chicken
This classic Taiwanese dish is warm and
comforting - perfect for the cold weather.
The chicken, ginger and chilli will give
you a warm zingy lift. It’s also quick and
speedy - prepared in 5 minutes and
cooked in 7 - which means chopping
board to table in under 15 minutes.
Traditionally the dish uses 1 cup of soy
sauce, 1 cup of rice wine and 1 cup of
toasted sesame oil (there’s not 1 cup of
each in this recipe but equal quantities of
all three). If Japan is famous for inventing
their teriyaki sauce, Taiwan is famous for
inventing Three Cup Chicken sauce. The
sweet basil at the end imparts a sweet
aniseed aroma and taste, which pairs
perfectly with the dish. If you can’t get
Taiwanese nine pagoda basil try Thai
Sweet Basil instead.
METHOD
Place the chicken in a bowl, add the salt
and ground white pepper and then dust
with the cornflour. Mix well to coat then
set aside.
PREP TIME 10 mins
COOKING TIME 70 mins
SERVES 4
INGREDIENTS
250g boneless chicken thighs, sliced
into 1cm x 2.5cm cubes
Pinch of sea salt flakes
Pinch of ground white pepper
1 tablespoon cornflour
1 tablespoon rapeseed oil
Large knob of fresh root ginger, peeled
and cut into large slices
2 garlic cloves, crushed but left whole
1 red chilli, sliced into rings
1 tablespoon Shaoxing rice wine or dry
sherry
50ml LKK Premium light soy sauce
50ml toasted sesame oil
1 teaspoon caster sugar
5g Thai sweet basil
Rice: 100g wild rice, 100g red rice, 100g
Thai Jasmine rice
Heat a wok over a high heat until
smoking and add the rapeseed oil. Add
the ginger slices and fry until crispy and
golden, then add the garlic and red chili
and toss for a few seconds to release
their flavour. Add the chicken pieces
and leave for 10 seconds to sear and
colour, then flip them over. Season with
Shaoxing rice wine or dry sherry and
stir-fry for 2-3 minutes on a high heat
until the chicken is almost cooked.
Add the light soy sauce, the toasted
sesame oil and sugar and cook for
5 minutes until the liquid has almost
evaporated. The chicken should have
a dark brown, slightly sticky shine. Add
the basil leaves and toss through to
will, then take off the heat and serve
immediately.
For the rice
Rinse the rice in cold water until the
water runs clear. Add to 600ml of cold
water and bring to the boil, put the lid
on and leave to simmer for 15 minutes.
Once the rice is cooked, it should fluff
up with a fork
www.minervamagazines.co.uk | 15

Taiwanese-style
Seafood ‘Pancake’
PREP TIME 5 mins COOKING
TIME 5-8 mins SERVES 2
INGREDIENTS
40g potato flour
40g cornflour
2 spring onions, finely diced
1 red chilli, deseeded and finely diced
2 tablespoons rapeseed oil
100g fresh mixed seafood
(squid rings, mussels and tiger prawns)
2 eggs
75g pak choy, each leaf sliced down the
stalk into 5mm strips
sliced spring onions, to garnish
For the sweet hot sauce
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 teaspoons sriracha chilli sauce
This delicious snack or quick mid-week
supper is inspired by my love of the
oyster omelettes that you get in the
street food stalls found in the night
markets in Taiwan. It involves making a
thin, egg crêpe-like pancake. The trick is
to stir-fry the seafood first and then pour
in the potato and cornflour batter and
cook it like a thin eggy crêpe. Serve it
with a spicy sweet concoction of hoisin,
oyster and sriracha sauces – so umami
and full of yum!
If you’re vegetarian, you can use an
assortment of sliced fresh shiitake,
shimeji and enoki mushrooms instead of
the seafood.
METHOD
Combine all the ingredients for the sweet
hot sauce and set aside. Mix the potato
flour and cornflour in 80ml cold water,
then add the diced spring onions and
chilli.
Heat a wok over a medium heat, add
1 tablespoon of the rapeseed oil and
give the oil a swirl. Add half the mixed
seafood and fry for a few seconds,
then add half the spring onion and chilli
mixture. Lightly beat one of the eggs and
add to the wok with half the pak choy.
Cook for 2–3 minutes until the potato
starch has turned a translucent colour.
Spoon out onto a serving plate and
cover with foil to keep it warm. Make the
second ‘pancake’ in the same way, using
the remaining ingredients.
To serve, drizzle with the sweet hot
sauce and garnish with some sliced
spring onions.
16 | www.minervamagazines.co.uk

Cantonese-style
Egg and Tomato Macaroni Noodle Soup
A classic comfort dish served in
many of the licensed street
vendors (dai pai dongs) offering
Hong Kongers a quick snack.
Add a good amount of sriracha
for a kicked-up version. This is
pure comfort in a bowl and yes,
you read correctly, you’ll want
canned plum tomatoes for a rich
tart flavour.
METHOD
If you want to skin the fresh
tomatoes before chopping, cut a
small cross at the base of each
one. Plunge them into a wok or
pan of boiling water for less than
1 minute, then drain. The skin will
peel off easily. Finely chop the
flesh, discarding the hard centre.
However, most of the nutrients
are underneath the skin so I don’t
bother – also it does make the
dish even quicker to prepare.
Pour 800ml boiling water into a
wok and bring back
to the boil.
bouillon powder and bring to
a simmer, then add the fresh
tomatoes and cook over a
medium heat for 5 minutes until
the tomatoes have softened.
Add the canned plum tomatoes
with their juices and bring to
a simmer. Pour the beaten
eggs into the broth,
stirring gently. Add
the tamari or light
soy sauce, sesame
oil, salt, white
pepper, sriracha
chilli sauce,
cooked macaroni
and blended
cornflour. Mix
well and heat
through. If using,
add the baby
spinach and let it
wilt, then garnish
with the spring
onions and serve
immediately.
Stir in
the
PREP TIME 3 mins
COOKING TIME 8 mins
SERVES 2
INGREDIENTS
3 ripe tomatoes, sliced
1 tablespoon vegetable bouillon
powder
200g canned plum tomatoes,
retain juices from the can
3 eggs, lightly beaten
1 tablespoon tamari or low sodium
light soy sauce
dash of toasted sesame oil
pinch of salt
pinch of ground white pepper
1 tablespoon sriracha chilli sauce,
to taste
300g cooked macaroni pasta, drained,
dressed in a little rapeseed oil
1 tablespoon cornflour, blended with 2
tablespoons cold water
large handful of baby spinach (optional)
2 spring onions, finely sliced
www.minervamagazines.co.uk | 17

BEAUTIFUL
We sample some delicious recipes from the new
Two Magpies Bakery recipe book, written by the
bakery’s founder, Rebecca Bishop. The book
aims to teach how to make all your favourite
breads, pastries and pizzas, as well as recipes for
celebrations cakes, bakes, bars and savoury dishes
Baking
SUMMER BERRY FRIANDS
Fruity little almond cakes
with a dollop of jam in the
centre – a great afternoon
pick-me-up and a longstanding
favourite. Choose
seasonal fruit such as
sharp summer berries, juicy
plums or autumnal figs and
blackberries. This recipe
also works well with glutenfree
flour.
Make the friand mix a
couple of hours ahead (or
even the day before) to
allow the ground almonds
to absorb the liquid egg
white and melted butter –
the firm batter will rise more
evenly.
Makes: 10
INGREDIENTS
130g unsalted butter
160g caster sugar
80g ground almonds
50g plain (or glutenfree)
flour
130g egg whites
150g seasonal berries (or
stone fruits, figs, rhubarb,
chopped)
100g Raspberry Vanilla Jam
50g apricot jam, sieved
50g pistachios, chopped
METHOD
Brown the butter by bringing
it to the boil in a pan. Allow
it to bubble fiercely for
5–8 minutes, scraping the
bottom of the pan with a
spatula regularly. When the
butter starts to smell sweet
and nutty and the boiling
foam rises up in the pan,
pour the hot liquid (including
the brown flecks and
scrapings from the bottom
of the pan) into a heatproof
bowl. Allow the butter to
cool, stirring occasionally as
it firms up.
Weigh the sugar, almonds
and flour into a bowl and
whisk until combined. Still
using the whisk, gradually
add the egg whites, then
the cooled browned
butter in three stages until
absorbed and no longer
oily-looking. Cover the
mix and leave to rest for a
couple of hours or in the
fridge overnight.
Preheat your oven to
180°C/160°C fan/gas 4.
Grease your mini cake
moulds or muffin tin. Place
half the fruit at the bottom
of the moulds, then pipe
or scoop your friand mix
to come a third of the way
up the sides. Use a small
spoon to place the jam into
the middle of each cake
before topping with a dollop
of the remaining batter.
Your moulds will be about
two-thirds full. Decorate with
more fruit on top.
Bake for 20–25 minutes,
turning the moulds or tin
after 15 minutes. Use a
skewer to check the cakes
– it should come out clean.
Cool for 5 minutes before
removing from the moulds/
tin and cooling on a rack.
Warm the sieved apricot
jam and brush over the top
of each cake, then sprinkle
with the chopped pistachio
nuts.
Two Magpies Bakery is published by
Headline Home and is available from all good
bookshops and online

CARDAMOM
Try and source black cardamom seeds for
this, grinding them fresh for every bake. The
intense, astringent taste is utterly unique.
Once tasted it will live in your memory and
keep you returning, again and again.
Weigh the flour, icing sugar, cardamom and
salt into a large bowl and mix to combine.
Rub the cubed butter into the flour mix
until it resembles fine breadcrumbs. Warm
the milk 30°C, add the yeast and stir to
dissolve. Add this liquid to the dry mix and
bring the dough together using your scraper
until all the dry matter is incorporated.
Allow the dough to rest in the bowl,
covered, for 20 minutes, then turn out onto
the counter and knead for 5 minutes until
you have a smooth, elastic dough. Place the
dough back in the bowl, cover and prove for
1 hour with stretch and folds after 20 and 40
minutes. Maintain the dough temperature
at 26°C.
While your dough is proving, make the
cardamom butter by gently combining all
the ingredients in a bowl.
Roll the dough into a rectangle 60cm x
24cm, with the narrowest side next to your
body. Spread with the cardamom butter and
fold the bottom edge halfway to the centre
of the dough, then fold the top edge of
the dough to fully cover the first half of the
dough (a single/letter fold). The dough will
now measure 20cm x 24cm.
Knots
Wrap the dough in cling film or baking
parchment and chill in the freezer for 20
minutes. Remove and place the longest side
of the dough parallel to your body. Gently
roll the chilled dough to 30cm high, then
trim the sides. Cut 12 x 2cm wide strips of
dough. Cut each strip into three sections
from the bottom edge, leaving the top edge
still attached so that each strip has three
sections. Prepare your tin by greasing it well
or lining with cases.
Plait the sections and roll each plaited strip
so that the ends are tucked underneath
when placed into the muffin tin. Prove for
1–2 hours until puffy and increased in size.
Preheat the oven to 200°C/180°C fan/gas 6.
Brush the buns with egg wash and sprinkle
with nibbed sugar (optional), then bake for
12–15 minutes. Brush liberally with syrup as
soon as they are out of the oven, then turn
out of the tin after 10 minutes to prevent the
buns sticking.
Makes: 12
INGREDIENTS
Cardamom dough
450g strong white bread flour
80g icing sugar
12g ground cardamom
8g fine sea salt
75g cold unsalted butter, cubed
260g full-fat milk
7g active dried yeast
Cardamom butter
100g soft unsalted butter
80g caster sugar
10g ground cardamom
10g lemon juice
½ tsp fine sea salt
www.minervamagazines.co.uk | 19

TIRAMISU
LAYER CAKE
INGREDIENTS
Vanilla Genoise Cakes
40g butter, unsalted
3 large eggs room
temperature
75g sugar
65gself raising flour
10g corn flour
100g cocoa powder, sieved
Coffee syrup
3 tsp instant espresso coffee
granules
120ml boiling water (or
130ml strong espresso
coffee)
120g caster sugar
Marsala cream icing
250g mascarpone
130ml double cream
130g icing sugar
45ml Marsala
METHOD
First make the genoise cake: Preheat the oven to
180ºC, line 2 6-inch baking pans (or 1 9-inch) with
parchment paper on the bottom only. Don’t grease
the sides. Set aside. Melt the butter in a sauce pan
or microwave, set aside to cool slightly. Mix the flour
and corn flour together in a small bowl and sift.
In the bowl of a stand mixer or with a hand mixer,
beat the eggs and sugar on full speed until the
mixture is almost white, triples (at least) in volume
and reaches ribbon stage. About 10 to 11 minutes
on high for a stand mixer, closer to 15 minutes for
a hand mixer and 20 minutes or more if whisking
by hand.
Add half the flour very gently. Fold in to the egg
mixture, then add half the butter, pouring it around
the edge of the bowl. Fold in. Repeat with the
remaining half of the flour and butter. Take care not
to fold out too much air.
Transfer the batter to your baking pan(s) and bake
22-25 minutes on the center rack, with the cakes
closer to the oven door. Try not to open the door
for the first half of baking.
They should spring back when gently pressed or
a toothpick comes out clean. Use a sharp knife
to run around the edges of the pan, then turn the
cakes out onto a cooling rack to cool completely.
To assemble the cake: Prepare the coffee syrup
using either coffee granules and hot water or hot
espresso coffee. Add the sugar and stir to dissolve.
Using a whisk, beat the mascarpone until smooth
and thick, then add the cream, icing sugar and
Marsala. Beat until thick and holding soft peaks.
Slice the two genoise cakes in half so you have
four layers. Level the top cake layers and place one
on the cake board to use as the base. Brush with
the coffee syrup.
Reserve 200g of the Marsala icing to use on the
top and sides of the cake. Spread a third of the
remaining Marsala icing over the bottom layer of
cake, then sieve a generous layer of cocoa powder
over the surface.
Repeat the cake, coffee syrup, Marsala icing and
cocoa powder layers twice more, then place the
final cake layer on top and use the remaining coffee
syrup to brush over the top of the cake.
Smooth half of the reserved icing onto the sides
and top of the cake, then pipe ‘kisses’ of Marsala
icing over the cake’s surface. Dredge the whole
cake generously with cocoa powder.
www.minervamagazines.co.uk | 21

CLEAN SWEEP
Louise Thomson tries out the latest
offering from VAX
Call it the Hinch effect, but I’m always in the market for a
cleaning hack to make my life easier - as a busy working
mum, I want cleaning solutions that deliver maximum results
with minimum time - enter the VAX ONEPWR Glide 2 - a new
improved version of the original Glide 1 hard floor cleaner but
with full width, edge to edge cleaning, larger water tanks and
real time digital displays to make this hard floor cleaner the most
effective an easiest to use yet for your sealed hard floors.
VAX claims that it is their best performing cordless hard floor
cleaner for spills, stains and deep cleans. It washes, extracts
and dries in one step, whilst killing up to 99.9% of bacteria.
Lightweight and cordless, the battery lasts up to 20 minutes,
which is plenty of time to clean the average UK kitchen. And,
if you already own a VAX ONEPWR product, the battery can
be shared across the range, doubling the run-time for longer,
tougher cleans.
(and mop, and dry!)
With two separate water tanks, one for clean and one for dirty, all
you need is clean water and some cleaning solution to have your
floors looking good as new in no time, and smelling fresh too!
Three dogs, who love muddy walks, and two children, who are
also keen on mud(!) made sure that the VAX ONEPWR Glide 2
worked hard in our house. The tracking headlights are an added
bonus as they picked up dirt I would have otherwise missed!
This super cleaning machine uses less water than an ordinary
mop too, and cuts out the need for a pre wash sweep, so I was
able to clean all of downstairs in next to no time! What made me
even happier was the fact it cleans itself with its automatic selfcleaning
function, so cleaning up afterwards, was even quicker.
The VAX ONEPWR Glide 2 can be ordered direct from www.vax.
co.uk for £349.99 including a free 1L bottle of VAX ONEPWR
Multi-Floor Solution, an additional brush roll and free delivery.
Additional bottles of VAX ONEPWR Multi-Floor Solution can also
be purchased direct from VAX, priced £29.99 (4L) or £9.99 (1L).
To find out more, please visit:
www.vax.co.uk/onepwr-glide-2-plus-free-solution-brushroll
DYSON KING
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Unit 5, Chichester Trade Centre, Quarry Lane, Chichester, West Sussex PO19 8ET
www.minervamagazines.co.uk | 23

Texture and
TONE
Image from House Nine Design
The key in elevating an interior into something that looks like an interior designer
has created the scheme is to balance texture and tone - we look at some design
considerations to help you pull together a beautiful rooom
Texture is, quite simply, an object’s
physical feeling or visual appearance.
Everything from a nubby bouclé
throw to a cane screen and a suede
wall to a stone backsplash count as
texture in a space. Tone is all about
colour - by limiting our palette, but
using many tones of a colour, we can
create schemes which are cohesive
and high-end.
LAYER
DIFFERENT
TEXTURES
Layering in interior design is key to
producing a scheme that’s rich and
full of depth. Try blending multiple
different sources of texture so that
you’re not relying on just fabric or
furniture finishes.
Texture can come through in a
whole host of ways, so don’t
forget the impact that the following
can have: matte versus glazed
ornaments on a bookcase, book
spines stacked on a side table
aside a sculpted glass lamp base,
a polished granite fireplace hearth
with a tasselled rug in front of it, or
even wall treatments and artwork
that have the ability to make the
walls feel multi-dimensional.
Every ounce of your room can bring
spark a textural discussion, and
as they form layers, the result is
immersive and arresting.
CONTRASTING
FABRICS
Interesting textures aren’t only
pleasing to look at, but when
you contrast them, they’re great
providers of balance too.
Is your colour palette comprised
of very similar shades? If so, you
can interrupt the consistency by
changing up the textures of any
fabric in the room. Even if your
decor has multiple shades, using
contrasting fabrics proves that
colour and pattern aren’t the only
routes to achieving difference.
Remember to look beyond the
obvious areas of fabric such
as sofas and armchairs and to
not leave curtains, blinds and
lampshades out of the equation.
You can also evolve these textural
contrasts as the seasons change.
For example, a linen sofa might
go from having cotton and silk
cushions in summer to velvet and
faux fur in winter.
ADD TEXTURED
FURNITURE
Furniture texture is worthy of
exploring, especially as you’re most
likely to come into physical contact
with it. Imagine running your hand
over a cool, smooth marble table,
eating off a rustic oak dining table,
opening the drawers of a shagreenlined
chest and kicking back in an
opulent velvet sofa.
Texture doesn’t always have to be
obvious. It’s these subtle differences
as your eye moves around the room
that are most alluring.
24 | www.minervamagazines.co.uk

Image @eyeswoon
BLENDING ELEMENTS
Mixing materials within a kitchen design is a brilliant way
of easily creating visual variety in your interiors, without
committing to a bold colour palette. Combining textures,
such as exposed brick with natural wood and stone, adds an
array of textures to your space, which ensures your interior is
interesting without becoming overwhelming.
For those who love to ‘mix up’ their
interiors more frequently, laying the
groundwork with a varied textural palette
provides a great foundation upon
which to play and experiment with
different colours and seasonal
elements using accessories.
Globe Vase, from £49.99,
hauslife.co.uk; Denham
Bar Stool, on sale for
£168 abigailahern.com;
Ceramic Table Lamp Bubo, £69.95, sklum.
com/uk; Tali Cushion Cover, from £28,
hauslife.co.uk
TONES
Try to use the 60-30-10 rule - for a balanced
scheme, keep 60% of the elements (say,
walls and floors) as one colour, then add
30% in another colour (fabrics such as that of
upholstery, curtains and rugs), and 10% in an
accent colour (cushions, décor objects etc.) You
can play with shades of the colours, but try not
to introduce too many colours into one space.
Image Studio McGee
This three-colour rule will allow you to create a
balanced, restful-looking colour scheme that’s
difficult to go wrong with – particularly if you
are creating kitchen colour schemes and dining
room colour schemes in one open-plan space
that is likely to be busy and perhaps more
cluttered than other rooms in your home.
www.minervamagazines.co.uk | 25

Image @hallie_and_harrisons_house
BATHROOM BLISS
You might think it’s challenging to add texture to a bathroom, but it is
both possible and something that can really elevate the space.
Wall treatments, flooring and tiling are great ways to add texture. Tiles
with textured surfaces, including handmade tiles which are always
beautiful, marbled or geometric tiles offer both visual and tactile
textural qualities, as does natural stone on the walls or floors.
Wood panelling also adds so much warmth and impact - you can opt
for contemporary boarding or more classic wainscoting.
Oasis Ceramic White, £49.25 per box of 38,
capietra.com;Wooden Slat Feature Wall
Panels, from £138, rubberduckbathrooms.
co.uk; Berlin Shapes No1 Poster, from £5.97,
posterstore.co.uk
GET THE LOOK
STYLE SECRETS
Extra layers of texture are
added by accessories,
meaning you can easily
change them
VISUAL WEIGHT
Texture is also a way to create accents.
Interior designers will use texture to add
what’s referred to as ‘visual weight’. In other
words, how an object or section of the room
is able to draw attention to itself. Contrasting
textures is one way to make certain aspects
stand out more than others. You can also use
tone - dark colours carry more weight than
light, so you can draw attention to one side
of the room using deeper shades.
Malvern Small Wall Light, £86.40, corston.
com; Twinky rechargeable table lamp,
£110, pooky.com
LIGHTING
A room’s overall textural feel translates in a similar way
to physical and visual texture, but it also touches on
how we perceive things. Lighting, for example, is neither
physically or visually textured itself, but it’s one of the
biggest contributors of texture in the home. Its ambient
glow can transform an entire space into one of incredible
softness or, conversely, one that’s hard and harsh.
Image oneaffirmation.com
STYLE SECRETS - If you don’t have a nearby plug socket,
you can add soft light with a rechargeable table lamp

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www.minervamagazines.co.uk | 27

ROOF
Maintenance
Before the worst of the winter weather sets in, it’s
time to give the roof some TLC...
BEFORE
It’s an essential part of the home, but
one that we don’t give a lot of thought
to - until something goes wrong! The
roof is fundamental to our home’s
working efficiency, it’s structure and
even its kerb appeal.
There are many things we can do to
improve the look, efficiency and thermal
capabilities of our roof spaces. If you feel
confident enough to get up on a ladder,
you can and should inspect your roof at
least once per year, particularly before
winter and after any severe weather.
INSPECT
n and should inspect your roof at least
once per year, particularly before winter
and after any severe weather. When
examining the surface of your roof, be
sure to look out for the following:
• Cracked, dislodged or missing roof
tiles
• Rusty spots on flashing and
cracked caulk
• Blocked gutters or down pipes
• Substantial amounts of moss or
algae
• Damaged mortar around the
chimney
By far the most serious problem, at
least if it’s left unattended, is missing or
damaged roof tiles.
Other factors are usually easy to deal with
and do not present a major problem.
CLEANING
Obviously it’s not an easy area to clean,
but taking time to give it yearly, or even
AFTER
bi-annual maintenance, will make a huge
difference to its overall lifespan.
A covering of moss can retain water,
stopping it from draining properly. These
mossy pieces can then detach and fall
into gutters and drains, affecting their
drainage in turn. Furthermore, thick
coverings of moss which are water
logged and then freeze, cause expansion
which can lift and damage tiles,
impacting the overall structural integrity
and water tightness.
The amazing results pictured were
achieved using Smart Seal ‘GREEN
CLEAR’ (5 litres, £29.95, smartseal.co.uk)
- this powerful solution safely and easily
removes green growth and algae.
VENTILATION
Attics and loft spaces often get forgotten
about, but it’s just as important to inspect
these areas of the home on a regular
basis as it is the surface of the roof itself.
Proper ventilation is essential to help
regulate the temperature difference
between the interior and exterior regions
of the roof as such that it helps prevent
the build-up of moisture and keeps
humidity to a minimum.
If there’s a lack of ventilation, the
structure of your roof will deteriorate at
a much faster rate while also having a
significant impact on your energy bills as
well as the comfort of your home.
When inspecting your attic, be sure to
look out for any mould or mildew, since
this indicates a damp problem, either due
to a leaking roof or poor ventilation.
If the area is particularly damp, especially
after rain, then a leaking roof is the most
likely culprit. However, mould doesn’t
necessarily need a great deal of moisture
to form, in which case it could be a
product of poor ventilation alone.
While it’s important to pay close attention
to the state of your roof, you should
always call a professional roofing
contractor if you suspect there might
be any serious damage. A roof that’s
not performing well will fail to protect
your home, potentially leading to an
enormously expensive disaster further
down the line.
28 | www.minervamagazines.co.uk

Planting for Autumn colour
NOTES FROM
THE GARDEN
As the full light of summer fades into
Autumn so the colour palette of our gardens,
changes and for me, Autumn is one of the
most beautiful seasons in the garden.
If you are starting from scratch and planning for colour, lucky you,
then there are so many options, but the addition of some or any of
the following will reward you as the summer wanes. Backlit plants
can look amazing as the sun comes and goes and immediately, we
think of Acers, that blaze of fire that creates so many spectacular
exclamation points at this time of the year. Size certainly matters
so check the height and spread that each plant will reach and then
a little research will find you the ideal choice. If your soil type isn’t
ideal – they are acid loving plants, then grow them in pots. A two- or
three-year-old Acer in a beautiful pot can look spectacular and you
can move it to the most advantageous spot to enjoy its autumn show.
Trees are an obvious choice for colour and Amelanchier lamarkii or
‘Snowy Mespilus’ is another beauty – it grows to about 7 metres so
place it carefully, but it offers a lot- silvery leaves followed by snowy
white flowers and pale copper leaves in spring. Berries follow that
and then in autumn a stunning display of orange and red leaves –
what more could you ask for? Shrubs also play a part – the wonderful
‘Smoke Bush’, Cotinus ‘Grace’ has deep maroon leaves and a halo
of fluffy grey toned flowers which look like the smoke of an autumn
bonfire. Hydrangea quercifolia – the ‘Oak Leaved Hydrangea’ is
“PALE AMBER SUNLIGHT FALLS ACROSS
THE REDDENING OCTOBER TREES,
THAT HARDLY SWAY BEFORE A BREEZE
AS SOFT AS SUMMER: SUMMER’S LOSS
SEEMS LITTLE, DEAR! ON DAYS LIKE THESE.”
ERNEST DOWSON
another treasure offering incredible leaf colour, and white flowers too.
Cercis canadensis ‘Forest Pansy’, turning yellow in autumn, looks
fabulous …… I am spoilt for choice!
Smaller plants also offer great colour, from Nandina domestica ‘Fire
Power’ to Asters, Helianthus, Japanese Anemone, Cyclamen – and
let’s not forget the grasses. Miscanthus and Pennisetum or fountain
grass add a totally different texture to the garden and as autumn
winds increase also add a wonderful fluid movement too.
Enhance Do you need your shelter outdoor and living shade?
space
Verandas • Glass • Rooms • Awnings • • Pergolas
Carports • Solar • Garage Doors & Shutters & Shutters
SBI SBI Ltd Ltd 0800 0742 721 sbiproducts.co.uk
www.minervamagazines.co.uk | 29
SBIWT244.indd 1 27/07/2022 11:26

WHAT CAN YOU EXPECT
FROM A GOOD CARE HOME?
Finding out what a good care
home looks like can help you to
make choices about your care.
It can also help you understand
what you should be able to expect
from a service you already use.
When we inspect care homes, there are
five questions we ask.
Is it safe?
Is it effective?
Is it caring?
Is it responsive to people’s needs?
Is it well-led?
In a good care home, you can expect
to be safe because…
The home and any equipment are well
maintained and managers look for ways to
improve safety. You should feel confident
that your belongings are safe and secure.
There are always enough staff on duty with
the skills needed to make sure you are safe.
You are protected from being bullied,
harassed, harmed or abused. Abuse
includes neglect and financial abuse.
Staff deal with incidents and accidents
quickly and openly (and investigate them if
necessary) and they learn from mistakes.
You feel safe and protected by staff,
but you also have as much freedom as
possible to do the things you want to do –
regardless of your disability or other needs.
Staff give you your medicine safely and
store it correctly. Where possible, the
home involves you in reviewing your
medicines and supports you to be as
independent as possible.
The home is kept clean and hygienic to
prevent any risk of infection to you or
other residents.
You can expect a good care home to
be effective because…
You are regularly asked for your views
about the quality and choice of the food
and other aspects of the home, and your
feedback is consistently good.
Staff make sure you get the right food
and drink you need, and that you have
enough of it.
Staff have the right knowledge,
qualifications and skills to carry out their
role so that you have a good quality of life.
You are always asked to give your
consent (permission) to your care,
treatment and support in a way you can
understand. Where appropriate, your
family and friends are also involved in
decisions about your care.
Staff know about your health needs and
personal preferences and give you as
much choice and control as possible.
Staff speak with health and social care
professionals, such as GPs, and take the
right action at the right time to keep you
in good health.
You are asked for your likes and needs
when the home is adapted or decorated.
Any changes to the home are made to
help you to be as independent as possible.
You can expect a good care home to be
caring because…
Staff know about your background, likes,
hopes and needs. This includes any needs
you have because of your age, disability,
sex (gender), gender identity, race, religion
or belief, or sexuality (whether you are
lesbian, gay, bisexual or heterosexual).
You are encouraged to express your views,
no matter how complex your needs are.
You have access to advocates (people
who can speak on your behalf).
Staff also know your wishes for your care
at the end of your life, if this applies.
Staff treat you with dignity and respect.
They spend time with you, develop
trusting relationships and are concerned
for your wellbeing.
You have enough privacy.
Your family and friends can visit you.
You can expect a good care home to be
responsive to your needs because…
Your care, treatment and support are set
out in a written plan that describes what
staff need to do to make sure that you
receive personalised care.
You, and your family and friends where
appropriate, are actively involved in
developing this plan. For example, you
should be able to have a choice about
who provides you with personal care,
such as help with washing and dressing.
As your needs and preferences change,
your plan is changed, and all those who
need to know, such as your care staff, are
kept up to date.
The plan includes information about
the whole of your life, including your
goals, your abilities and how you want to
manage your health. You may also have a
health action plan.
Staff work hard to prevent you from
feeling lonely. They do this by helping you
to keep in contact with your family and
friends.
Staff also help you keep up your hobbies
and get involved in the community if you
want to.
If you need to visit hospital, staff plan
this well with you to make sure it goes as
smoothly as possible.
If you have any concerns and complaints,
staff always take them seriously,
investigate them thoroughly and respond
to them in good time.
You can expect a good care home to
be well-led because…
You know who the manager is, and
anyone else in charge.
Managers know what their responsibilities
are and are always honest, including
when things go wrong.
Staff know what is expected of them and
are happy in their work.
Managers are available to support their
staff.
Staff have the confidence to report
concerns about the care that colleagues,
carers and other professionals give.
When this happens they are supported
and their concerns are thoroughly
investigated.
30 | www.minervamagazines.co.uk

Elmcroft Care Home
St Giles Close, Shoreham by Sea BN43 6AT
Residential Care
Dementia Care
Whether your needs are residential or dementia, we will provide
the care you deserve by tailoring your daily support around you.
Let us enable you to continue living a full and
wholesome life. Whether you want to continue
with your hobbies or try something new, develop
new friendships or nurture existing ones or you
just need to feel safe and secure in the knowledge
that we will be with you 24 hours a day.
For more information call us or visit:
Scan Me
01273 466500
www.shaw.co.uk/elmcroft
We are the UK’s largest employee-owned healthcare provider
shawhealthcare www.shaw.co.uk @shawhealthcare
affordable sheltered retirement living
in this glorious Cathedral City
where comfort meets warm
companionship
01243 539207
www.abbeyfieldchi.org
BOOK YOUR
TRIAL STAY
www.minervamagazines.co.uk | 31