Latest news with #cookeryschool
Telegraph
5 days ago
- General
- Telegraph
‘Extremely ugly' beach hut renovation sets dangerous precedent, residents claim
A beach hut owner in Hampshire has been accused of ruining the 'ambience' of the seafront with an 'extremely ugly' renovation. Neighbours said Sophie Jarman's decision to build a walled fence at the front of her shed set a dangerous precedent for the huts on Hordle Cliffs beach in Milford on Sea, Hampshire. Ms Jarman, who runs a cookery school and catering company, began the work in November last year after purchasing the red and yellow beach hut for over £30,000. She has since lodged a retrospective planning application, stating she was 'unaware' she needed permission for the decking and balustrades, which are in plain wood, unlike surrounding painted structures. Locals have called the changes a 'blot on the landscape' and urged the council to reject the retrospective application. Keith Charles said: 'If this application is approved it sets a precedent and all the other hut owners will be able to erect similarly ugly-looking sides to their decks, which will be awful.' He described the 'extremely ugly' unapproved extension as 'unfriendly and unwelcoming to people walking past, which is totally out of keeping with the ambience presented by all the other huts'. Ms Jarman applied to replace rotten decking boards and balustrades in March. She said: 'The work has been carried out already, as we misunderstood the requirement to submit an application. 'The decking has been replaced with similar materials, in line with neighbouring huts. The balustrade similarly has been extended to the length of the decking as in neighbouring huts. She added that the hut would soon be painted a 'more becoming shade'. For years, locals affectionately called the shed the 'Punch and Judy hut' because of its colourful exterior. 'The character of a bygone age' But Graham Baker and his wife wrote on the planning portal that the extension had turned the hut into a 'blot on the landscape'. They said: 'The massive enclosed decking area and new close boarding overshadows the neighbouring huts, who once enjoyed unbroken views along the shoreline. It is not in keeping with the surrounding huts, which have for many years essentially remained unchanged and preserved the character of a bygone age.' Hut owner Sarah Bunce added: 'If everyone put such panels up... the beach huts would lose their attractive appearance.' Richard Arthurs said the construction created a 'dark, imposing landscape', adding: 'Please do not allow this solid wall structure to remain, everyone hates it and is horrified!' The average cost of a Hordle Cliff beach hut ranges from £29,000 to £75,000. New Forest district council has yet to decide on the application.
Telegraph
19-06-2025
- General
- 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.
