Thursday 14th May 2020

Well another week goes by!

The garden tidying and catching up with the chores goes on. Not sure what we do when these are all done! This week we have had a couple of frosty nights. All the delicate plants were carefully put into the greenhouse and tucked in safely. But oh dear! Several of the bushes in the garden have scorched leaves from not just the frost, I suspect, but the bright sun first things in the morning.

The volunteers have been responding to requests for prescriptions and shopping. The folks that are needing to get some swap shop goods have been in contact and the bartering goes on apace. There will be a leaflet drop around the villages this week with some updated information – so look out for that.

The Kettins Wee Store ( virtual shop) has a range of goods and all you need to do is have something to swap to participate. So for now there is pasta, pasta sauce, flour (SR, plain and strong), yeast, caster sugar, brown sugar, sweet condensed milk. Soups, and some tines of food. Tissues, toilet paper etc. Potatoes and eggs. So if you need any of these things, please get in contact with Sarah Cox. 01828 627412.

New service – we have been asked if we can collect and deliver Sunday papers for residents and so this week we are starting a new offer. If you live in the Keillor, Kettins, Markethill or Campmuir area, please get in contact by 4pm on Saturday ( or 01828 628169) to book your paper. The person that delivers it will arrange for payment to be collected.

Coupar Angus Community Food Larder is open on a Tuesday and Friday from 10.00am to 2pm. All goods are free to those that are in need.

Bowls of Help – is based at Blairgowrie Bowling Club have set up the Bowls for Help Community Food Hub on Lochy Terrace, Blairgowrie, PH10 6HY. Open Monday to Friday 10.00am to 2pm. Open to all who need support. Large stocks of fresh and tinned/dry food, cleaning products, toiletries, books, pens, jotters, colouring books etc

New food ideas added to the list this week.

The Old Piggery, Alyth
offers an order service for local meat. The sustainable Leitfie Beef range includes some of the exciting new additions from the winter range that we have kept for the Spring / summer BBQ range. The beef is butchered by the wonderfully skilled butchers at Gloagburn farm shop. Gloagburn have recently been the proud winners of some craft butchery awards including a Gold medal for their New York Style Meatballs.   To order or for more info, call Jo on 07851 622044 / email on / message on Facebook.

The Three Witches Tearoom, Burrelton are now offering an afternoon tea pack. Afternoon tea to make birthday, anniversary or a lockdown day special. There are two offers, a Family with traditional fillings and a “Foodie” more interesting, if you like smoked salmon, aged brie cheese, Scottish ham, homemade hummus this is your bag. Special offer till the end of May. £6.50 for the Family £7.50 for the foodie. To add – balloons, Hooters handmade cards into the box for a small fee. Contact – 07709 492157 or email

A Mary Berry recipe this week using seasonal asparagus. For 6 people.

Chicken with asparagus and lemon crème fraîche sauce
50g/1¾oz butter
 2 tbsp oil,
6 small chicken breasts, boned, skinned
6 banana shallots, quartered lengthways,
30g/1oz plain flour,
400ml/14fl oz chicken stock
1½ tbsp chopped lemon thyme leaves,
 12 asparagus spears, woody ends snapped off
1 large lemon, juice only,
 200ml/7fl oz full-fat crème fraiche
2 tbsp chopped parsley,
salt and freshly ground black pepper

Preheat the oven to 180C/160C Fan/Gas 4.

Heat half the butter and half the oil in a large, deep, ovenproof frying pan. Season the chicken breasts with salt and pepper and fry, in batches if necessary, for 2 minutes on each side until golden-brown. Remove from the pan and set aside.

Add the remaining butter and oil to the pan, tip in the shallots and fry over a high heat for 5–10 minutes or until lightly golden-brown.

Put the flour in a bowl, whisk in 8 tablespoons of the stock and mix until smooth. Add to the pan and bring to the boil, then pour in the remaining stock. Add the lemon thyme and return the chicken to the pan. Cover with a lid and cook in the oven for about 20 minutes, or until the chicken is cooked through.

Just before serving, trim the tip from each asparagus spear and slice the stem into short, even lengths. Cook the tips and sliced stems in boiling salted water for 2-3 minutes. Drain, reserving the tips for a garnish.

Stir the lemon juice, crème fraîche and parsley into the pan with the chicken. Add the sliced asparagus stems and bring to the boil. Remove the chicken, slice each breast into three and arrange on a plate. Spoon over the sauce and arrange two asparagus tips in a cross over the top.

Just add some new potatoes to finish the dish.

Do you have a recipe to share with others? Please just send it in.

Tonight is a Thursday so #clapforcarers at 8pm.

If you need some help or finding a service, please just give us a call.

Keep safe


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