The George Society of Arts was formed as an adjunct to the National Council of Women in 1948. The Society consisted of a handful of members, under the guidance and inspiration of Mrs. Mary Heunis. One or two plays were staged every year, in the Old Town Hall for a couple of nights at a time, drawing an average of

Ingredients: 1kg small clams, scrubbed clean, from sustainable sources ½ a bunch of fresh flat-leaf parsley (15g) 4 cloves of garlic 10 cherry tomatoes 250ml white wine 400g dried spaghetti extra virgin olive oil 1–2 dried red chillies Method: Put a pan of water on to boil. While that’s happening, sort through your cleaned clams and if there are any

Ingredients Lemon Garlic Butter: ▢90g / 6 tbsp butter , unsalted ▢1/4 tsp salt ▢3 tsp garlic , very finely chopped (do not use mincer, Note 1) ▢5 tbsp lemon juice , plus more to taste Shrimp/Prawns: ▢500g/ 1 lb large shrimp / prawns , raw, peeled and deveined (Note 2) ▢1 tsp garlic powder ▢1 tsp smoked paprika (plain or sweet ok too) ▢1/4 tsp cayenne pepper ▢1 tbsp lemon juice (skip if using stove) ▢2 tbsp olive oil ▢1/2 tsp salt ▢1/4 tsp pepper Preparation: Brush

Ingredients Veal To Serve Method Chef’s Tip The secret to an exceptional Veal Milanese is not overcooking the veal. Because the cutlet is thin, it cooks very quickly. The meat should remain juicy while the coating stays crisp and golden.