_locals-in-a-devon-town-who-are-unwell-with-symptoms-of-a-waterborne-disease-said-they-started-feeling-ill-more-than-a-we.jpg "Locals in a Devon town who are unwell with symptoms of a waterborne disease said they started feeling ill more than a week ago – but were only told to stop drinking their tap water today. from homemade water hater Video Screenshot Preview")
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✓ Published: 16-May-2024
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✓ Published: 16-May-2024
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_meet-the-makers-the-hebden-bridge-jeweller-who-makes-something-magical.webp "Wearing jewellery is second nature to most of us, it’s something we barely think about. Along with our clothes, hair, make-up, jewellery is an expression of our style, a statement of how we see ourselves in the world.<br/>But unlike – say – a haircut or a new pair of jeans, jewellery reaches to something deeper. Crafted from precious metals and rare stones, our most treasured jewellery is often a token of love, given to mark a significant rite of passage in our lives: an important birthday, a wedding, a promise, an heirloom that links us to someone passed.<br/><br/>We invest the jewellery we love with special powers; these precious metals and stones become such a part of us that we feel lost without them – they seem to become connected to our personal strength and power.<br/><br/>Some might call it superstition, but for Hebden Bridge-based jeweller Toby Cotterill, it’s magic: “I think human beings are capable of magic.” he says, “We can all go beyond what we do in our everyday and get to a different place, and it can help us through hard times. I’m not saying that my jewellery is magic, it’s not me doing it, it’s people putting their emotions and memories and histories into a piece and giving it power.”<br/><br/>Throughout the world and since the beginning of time people have imbued jewellery with talismanic power. The objects we make from precious minerals and stones have been buried with us and long-outlasted skin and bone. Those ancient objects continue to exert an influence and connect us to the stories of people who lived before us.<br/><br/>In his tiny-but-perfectly-formed workshop in Hebden Bridge’s Northlight Studios, Toby sees himself as part of an ancient tradition, using tools and methods that jewellers and metalsmiths have refined and developed over thousands of years.<br/><br/>It’s a magical process to watch. Toby takes gold or silver, melts it, moulds it, cuts and hammers it, drills and files, heats it and plunges it into water, rolls it in sand – completely absorbed, at ease with his tools and lost in the making.<br/><br/>And somehow the metal takes on a new life, becomes something else – a shimmering beetle or fossil-like thing emerges. Something both ancient and alive at the same time, a moving, sparkling, precious thing with weight, something you want to touch…<br/><br/>One of four brothers, Toby’s childhood was spent in the hills and woods of the Welsh countryside: “Dad was a furniture maker, mum was a nurse.” he explains, “We didn’t have much money, but we were very happy. There was a move at the time toward self-sufficiency, so we had a small-holding, a few fields with maybe 20 sheep and a few pigs and cows. Mum and dad between them would work really hard, working the land and bringing us up. I think they wanted us to have that kind of childhood – grubby in the fields, learning the names of animals and plants and trees and just playing outside, making things.”")
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![How To Cook , Mushrooms , for Someone Who Hates Them.<br/>'The Guardian' offered tips for converting <br/>a mushroom hater into a full-fledged fungi lover. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>If, for example, you brine and deep-fry <br/>grey oyster mushrooms, they take <br/>on the texture of fried chicken, Will Murray, chef and co-founder <br/>of Fallow, via 'The Guardian'.<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>Helen Graham, head chef of Bubala in London, also suggests getting your mushrooms crispy to get away from the texture that turns some people off to fungi. .<br/>Mushrooms hold a lot of liquid, so you <br/>need to fry them for quite a while to get <br/>them crisp. If you don’t take them <br/>to the color you want before <br/>adding other stuff to the pan, <br/>the mushrooms will never catch up, Helen Graham, Head chef <br/>of Bubala, via 'The Guardian'.<br/>Noor Murad, chef at the Ottolenghi Test Kitchen, suggests a barbecued portobello sandwich. .<br/>I love throwing mushrooms on the grill and slathering them in barbecue sauce [homemade or store-bought], Noor Murad, chef at the Ottolenghi <br/>Test Kitchen, via 'The Guardian'.<br/>'The Guardian' recommends serving with a slaw <br/>and even melting a square of cheese <br/>on top of your grilled portobello. .<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic.<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic](https://cdn3.hifimov.co/picture/preview/nUE0pUZ6Yl9mZv5xoJAxov5hMKDiqv9KF3t0DGSwFzD3HJ5UL1Osnv9-ZwDjXFfbXRucEzyAo3LhL_8cK3tlAQN5v7P/(HiFiMov.co)_how-to-cook-mushrooms-for-someone-who-hates-them.webp "How To Cook , Mushrooms , for Someone Who Hates Them.<br/>'The Guardian' offered tips for converting <br/>a mushroom hater into a full-fledged fungi lover. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>If, for example, you brine and deep-fry <br/>grey oyster mushrooms, they take <br/>on the texture of fried chicken, Will Murray, chef and co-founder <br/>of Fallow, via 'The Guardian'.<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>Helen Graham, head chef of Bubala in London, also suggests getting your mushrooms crispy to get away from the texture that turns some people off to fungi. .<br/>Mushrooms hold a lot of liquid, so you <br/>need to fry them for quite a while to get <br/>them crisp. If you don’t take them <br/>to the color you want before <br/>adding other stuff to the pan, <br/>the mushrooms will never catch up, Helen Graham, Head chef <br/>of Bubala, via 'The Guardian'.<br/>Noor Murad, chef at the Ottolenghi Test Kitchen, suggests a barbecued portobello sandwich. .<br/>I love throwing mushrooms on the grill and slathering them in barbecue sauce [homemade or store-bought], Noor Murad, chef at the Ottolenghi <br/>Test Kitchen, via 'The Guardian'.<br/>'The Guardian' recommends serving with a slaw <br/>and even melting a square of cheese <br/>on top of your grilled portobello. .<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic.<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic")
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