With Autumn just around the corner, bringing darker mornings and earlier dark nights, the focus at Lakeside Village is on health and wellbeing.

There is no doubt 2020 has been a difficult year for everyone – looking after yourself the best you can at this time is vitally important and we’re here to help with hints and tips from our stores.

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Introducing Bedology from Bedeck

Sleep’s the key to a healthy lifestyle and with dark nights drawing in Bedeck has your bedroom interiors all wrapped up.

Bedology from Bedeck helps you choose the perfect duvet and pillow – all tested by their ‘sleepologists’, doesn’t that sound like a great job.  They toss, they turn, they iron and they launder ensuring when are products are finally brought to you…they have perfected every last detail.

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Head to Bedeck at Lakeside Village to find out more and find your perfect duvet match:

  • Bedding sizes
  • Finding the perfect tog
  • Duvet & pillow fillings
  • Duvet & pillow care
  • Matress & pillow protectors
  • Choosing bedlinen and curtains

Indoor Plant Pots

These fun plant pots might be our new favourite obsession! Perfect for growing herbs on the kitchen windowsill or storing utensils in.

Indoor plants are having a moment right now as they are easy to set up and manage. What are you planning to grow on your windowsill?

Find them in Cook N Dine, £8.75 each.

Campfire Stew from A Pinch of Nom

Lakeside Village’s marketing manager, Abby Chandler, has selected one of her favourite slow cooker recipes that’s perfect for Autumn nights and is healthy too. Here’s the shopping list of ingredients and the how-to make guide.

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Ingredients
1 gammon joint all fat removed, 2 onions chopped, 3 bell peppers sliced, 3 cloves garlic crushed, 1 tsp paprika, 1 tsp cumin, 1 tsp ground coriander, 1 tin baked beans, 1 tin chopped tomatoes, 1 tin kidney beans, 1 stick celery chopped, 2 large carrots chopped, 6-8 button mushrooms cut in half, 2 tbsp tomato puree, 1 pinch chilli flakes, 1 tbsp Worcestershire sauce, 1 dash Frank’s Hot Sauce.

Slow cooker method

Step 1: Soak the gammon joint overnight in cold water if necessary.

Step 2: Reserve half of the sliced peppers, and add all the rest of the ingredients to the slow cooker. Stir well and switch on.

Step 3: Set the slow cooker to a high setting and cook for 6-8 hours (you can leave it on longer).

Step 4: 30 minutes before the end of cooking stir in the reserved peppers.

Step 5: After 6 hours, check the consistency of your sauce and the tenderness of your meat. The meat should be starting to fall apart and the sauce thickening. You can remove the lid and cook on high to finish the meat and thicken the sauce if necessary.

This recipe has been taken from A Pinch of Nom, for more details and further cooking instructions please visit: pinchofnom.com/recipes/campfire-stew/

Beef Massaman Curry from BBC Good Food

Lyndsey Parry, Deputy Centre Manager at Lakeside Village, loves Thai food – here is one of her favourite recipes, a beef massaman curry. Slow cooked and full of flavour – we’ve listed below the ingredients needed and a step-by-step cooking guide.

Share your favourite slow-cooked dishes with us on our social media channels.

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Ingredients
85g unsalted peanuts, 400ml can coconut milk, 4 tbsp massaman curry paste (we used Bart), 600g stewing beef steak, cut into large chunks, 450g waxy potatoes, cut into 2.5cm chunks, 1 onion, cut into thin wedges
4 kaffir lime leaves (available from Thai shops or dried from supermarkets), 1 cinnamon stick, 1 tbsp tamarind paste, 1 tbsp palm or soft light brown sugar, 1 tbsp fish sauce, 1 red chilli, deseeded and finely sliced, Jasmine rice, to serve.

Method

Step 1: Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.

Step 2: Heat 2 tbsp coconut milk (use the cream on top if there is any) in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed.

Step 3: Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.

Step 4: Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.

This recipe has been taken from BBC Good Food, full recipe and details can be found here: www.bbcgoodfood.com/recipes/beef-massaman-curry