Beetroot Cured Salmon
To make the salmon:
• Blend grated raw beetroot, salt, sugar, lemon juice and fennel together.
• Sit the salmon on half of the mix in a container and spread the rest on top.
• Leave in the fridge for 36 hours to cure.
• To serve, rinse, pat dry and slice thinly.
To make the mascarpone, horseradish and chives:
• Combine all the ingredients together with a spatula.
• Season with a little salt and pepper.
To make the fermented fennel:
• Slice fennel very finely on a mandolin and press down in the kilner jar.
• Cut the lemon into quarters and place in kilner jar, squeezing as you do.
• Sprinkle over the salt and fennel seeds.
• Cover with water and leave in a cool, dry place for 1-2 months.
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Grantham school joins Carol Service in celebration of town’s hospital![]()
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Pupils from St Mary’s Catholic Voluntary Academy are taking part in the first Carol Service to celebrate the special relationship Grantham and District Hospital has with the town and surrounding communities.![]()
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The school children will join in the singing of favourite Christmas Carols as well as perform their own set musical piece at the Carol Service on Thursday 11th December at 7pm, in St Wulfram’s church, Grantham.![]()
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Deputy Head Teacher Olivia Mumford said: “The Carol Service is a fantastic opportunity for our pupils to share the joy of music while showing appreciation for the incredible work done at Grantham and District Hospital. It’s a privilege to support such an important event in our town."![]()
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The Carol Service has been organised by United Lincolnshire Hospitals Charity, who work closely with staff at Grantham and District Hospital and provides those extras for staff and patients that NHS budgets are unable to fund. ![]()
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Further details on the Grantham NHS Carol Service can be found by visiting www.ulhcharity.org.uk/news/christmas-carols-at-grantham-st-wulfram-church-in-thanks-for-towns-sup...