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'Not contaminated' designation of Arnold Fields to be reviewed

'Not contaminated' designation of Arnold Fields to be reviewed

BBC News8 hours ago

A council will need to reassess its decision not to call a perennially burning rubbish dump "contaminated".Havering Council's decision was challenged in the High Court on 17 June by Clean the Air in Havering, a group set up to tackle the fires at Launders Lane in Rainham.The landfill site, on Arnolds Field, has caught fire more than 100 times since 2019, sending smoke into homes, the Local Democracy Reporting Service (LDRS) said.Deputy leader Gillian Ford said: "The site belongs to the landowners and it is their responsibility to make it safe – we are ready to work with them to solve the problem."
'Summer of hell'
Justice Nathalie Lieven ruled the decision not to designate the land as contaminated by Havering Council in July 2024 as "premature and unlawful".She also found the town hall misunderstood the law by failing to consider smoke as a potential contaminant under contaminated land rules.
The council has said its options are "limited".Ford added: "We are now reviewing the detail in the ruling. One thing that is clear is it has asked us to reconsider our decision on whether Arnolds Field is 'contaminated land' or not."Despite the landowner's claims that they're trying to 'improve the site for the local community', the fact remains that they have not yet submitted a formal planning application, and we have seen no evidence to suggest they are serious in finding a solution."
Ruth Kettle-Frisby, one of three local mothers leading the campaign, said residents had reported "constant coughing and stinging and irritated eyes," and had been forced to "close all windows during this hot weather"."This month, Rainham residents have reported their understandable distress as they enter 'another summer of hell', with smoke already entering nearby schools," she added.
Emily Nicholson, from the law firm Mishcon de Reya, who represents the campaign group Clean the Air in Havering said: "This is the first judgment that we are aware of which deals with assessment under the Contaminated Land Guidance, and it clarifies an important point on smoke being able to be assessed as a contaminant linkage for the purposes of the contaminated land regime. "It also makes clear that where health impacts come from specific sporadic events, such as fires, decisions must be made based on evidence of the impacts of those events."

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The Sun

time30 minutes ago

  • The Sun

I'm having a baby with new boyfriend – but he abandoned me then got woman I loathe pregnant

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Wildlife reserve welcomes birth of endangered white-lipped deer
Wildlife reserve welcomes birth of endangered white-lipped deer

BBC News

time2 hours ago

  • BBC News

Wildlife reserve welcomes birth of endangered white-lipped deer

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Mash 'n' pea fish pie
Mash 'n' pea fish pie

Telegraph

time3 hours ago

  • Telegraph

Mash 'n' pea fish pie

Fish pie wouldn't be the same without peas. In this version, shared with me by my friend Lorna, the peas are added to the topping rather than mixed through the sauce. Lorna runs an online Duke of Edinburgh cookery school, which is all about building confidence in young people. Before that, she was the queen of canapés, cooking for the stars and writing countless articles and books. There's nothing she doesn't know about cooking, so I practically bit her hand off when she said she had a great fish pie recipe to share. Overview Prep time 25 mins Cook time 35 mins Serves 2 Ingredients 2 Maris Piper potatoes (around 400g), peeled and cut into 3cm cubes 40g butter 20g plain flour 300ml whole milk 300g skinless sustainable white fish fillet (such as cod, haddock or pollock), cut into 3cm cubes, or use a fish pie mix 1 slice white bread 1½ tbsp olive oil 150g frozen peas or petits pois Method Step Put 2 Maris Piper potatoes, peeled and cut into 3cm cubes, in a saucepan of salted water. Bring to the boil, then simmer for 10 minutes or until cooked through. Step While the potatoes are cooking, make the sauce. Melt 20g butter in a small saucepan over a low heat. Step Remove the pan from the heat and stir in 20g plain flour, mixing well. Step Gradually add 300ml whole milk, stirring continuously. If there are any lumps, vigorously beat them out with a wooden spoon or whisk. Step Put the saucepan back over a medium-low heat, bring to a simmer then cook for 1 minute while stirring. The sauce should lightly coat the back of a spoon. Season well with salt and freshly ground black pepper. Step Remove the saucepan from the heat and gently stir in 300g skinless sustainable white fish fillet (such as cod, haddock or pollock), cut into 3cm cubes. Step Make the crumbs by tearing 1 slice white bread, including the crust, into very small pieces. Put them in a small mixing bowl with 1½ tbsp olive oil, season well and stir well with a fork to coat in the oil. Step Preheat the oven to 220C/200C fan/gas mark 7. Step Once the potatoes are cooked, add 150g frozen peas and cook for 2 minutes. Step Drain the potatoes and peas, then return them to the pan. Add the remaining 20g butter and mash well – you should end up with smooth potato, but you'll only be able to crush the peas, so the mixture will be a combination of rough and smooth. Season well with plenty of salt and pepper. Step Spoon the fish and sauce into an ovenproof dish and top with the potato-pea mash, spreading the mixture to the edges of the dish with a fork. Scatter over the crumbs. Step Put the dish on a baking tray and place on the middle shelf of the oven. Bake in the hot oven for 20 minutes, or until the fish is cooked through and the crumbs are crisp and golden. Serve on warmed plates.

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