December 2020

6 Buckden Roundabout December 2020 Buckden Neighbourhood Watch Each month at the end of the article we list contact telephone numbers and email addresses. This month we would like to add a little more information about each number and email address. EMERGENCY - Call 999 • A serious offence is in progress or has just been com- mitted • Someone is in immediate danger or harm • Property is in danger of being damaged • A serious disruption to the public is likely EMERGENCY and cannot speak If you are in a hostile environment or situation and you can ’ t talk you can call the police on 999 and press 55 to tell the po- lice that you are unable to speak but that you need help. NON–EMERGENCY—Call 101 Call 101 for non - emergency enquiries. Using this number you can report an incident or receive help. REMAIN ANONYMOUS You can report a crime or suspicious behaviour to CRIME STOPPERS online, or by calling them on 0800 555 111. This is an independent charity which does not take your per- sonal details but only information about a crime. Or you can visit www.crimestoppers.uk.org EMAIL burglarycrackdown@cambs.pnn.police.uk The information forwarded to this email address goes to a unit in the Cam- bridgeshire Police to fight burglary crime. ACTION FRAUD Call 0300 123 2040. Action Fraud is a national reporting centre for fraud and cybercrime where you can make a report if you have been scammed, defrauded or experienced cybercrime in England. RICHARD WEST Village Coordinator 01480 811467 / 07841 866630 To contact the police: 999 in an emergency; 0800 555 111 Crime Stoppers; 0300 123 2040 Action Fraud. EMAIL burglarycrackdown@cambs.pnn.police.uk or visit www.crimestoppers.uk.org or you can telephone 101 Village News Buckden Learning Group Update Buckden Learning Group (BLG) has 25 enrolments for its Zoom - based Autumn term. Our numbers are lower on Zoom; however, we have no accommodation costs to cover. Ros Connelly is providing some fascinating lectures on ‘ Witches in Literature ’, starting with Circe in Homer ’ s ‘ Odyssey ’ and working towards the pre- sent day. At the time of writing this article, during half term, we are about to encounter Macbeth ’ s witches. We continue to have stimulating discussions during the refreshment breaks; the only difference being that Judith is no longer ‘ refreshments monitor ’. The course is going very well and the tutor and the class have adjusted to life on Zoom. By the time you read this the final lecture should have run on 1 st Decem- ber. With no immediate end in sight to the current restrictions, our courses remain on Zoom until we are able to sit ‘ unmasked ’ and ‘ shoulder to shoulder ’ again. We are reviewing this deci- sion each term for the following term. The BLG experience is different but continues. Starting on January 12th, Ian Chambers will present ‘ Native American History ’: “ Oppressed and dispossessed yet still here! ” We will examine the life, culture and, history of the original inhabitants of what today is called the United States of America. In the gap between the two courses a number of less formal sessions will be held for group members. The period beyond Easter will be reviewed in due course as it was to include tu- tors who do not teach online. Look out for adverts for full de- tails of current and future events. For further information about Buckden Learning Group con- tact Bridget Hale on 01480 216391 Roundabout Christmas Recipes Ginger and almond Florentines Ingredients: 50g/1¾oz unsalted butter, softened, plus extra for greasing 50g/1¾oz soft brown sugar 50g/1¾oz golden syrup 50g/1¾oz plain flour 75g/2¾oz crystallised ginger, finely chopped 50g/1¾oz flaked almonds 1 orange, zest only 200g/7oz dark chocolate 65g/2½oz white chocolate Method 1. Preheat the oven to 200C/180C Fan/Gas 6. Line and very lightly grease 3 baking trays. To make the florentines, place the butter, sugar and golden syrup in a saucepan and heat until the sugar has dissolved and there are no more granules. Take off the heat and add the flour, ginger, almonds and orange zest and mix to thoroughly combine. 2. Take teaspoons of the mixture and pop 6 equal mounds on each tray, leaving plenty of room for them to spread during baking. Bake for 8 minutes. As soon as they are light golden in the centre and just slightly darker on the outside, they are ready. They are still fragile when very hot so leave to rest for about 5 minutes before you even think about moving them. 3. Have a wire rack ready and gently, using a palette knife, transfer them one - by - one to cool on the rack. Once they have cooled completely, they are ready to dip. 4. Melt the chocolate in separate bowls. This can be done by placing the chocolate bowls over saucepans of gently simmer- ing water, making sure the bowls do not touch the water, or in the microwave in short bursts. Make sure to put the dark chocolate in a bowl deep enough for dipping the florentines. Add the melted white chocolate in swirls directly on top of the melted dark chocolate, then use a skewer to create swirls. 5 . Take each biscuit and dip half in, then leave to set on the trays with the baking paper that they baked on initially. Leave the chocolate to set and they are ready to eat! (Tried and tested recipes from members of the Roundabout editorial team)