Page 3 - Spring 2018 v3.cdr
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Page 3

ing fairly regularly, but that just becomes a deterrent as no-one commits an
offence while an officer is standing there in full uniform. Inconsiderate parking
also takes the form of leaving a vehicle to obstruct a pavement, forcing parents
with pushchairs or wheelchair users to walk in the road. How wrong is that so
please try to respect others and have a care for the community.

  The same goes for anyone who deliberately drops litter or allows their dog to
foul somewhere without clearing up after them. A Spring Clean is planned for
the area on Saturday 7th April (see page 6) though it shouldn’t really be
neces-sary as litter-bugging is totally preventable. But just see at the end of
the morn-ing quite how many bags our willing volunteers will have collected.
Dog-fouling is just horrible, and is also an offence if the owner is caught. To
see football teams on the Frognal Lane playing field having to clear the area
of mess, some of it neatly wrapped up for them in black plastic, before they
play a match there on a clearly marked-out pitch is scandalous.

  Meanwhile, please report any problems with drainage, potholes or traffic sig-
nals to www.kent.gov.uk/roads-and-travel/report-a-problem/

  Despite the anti-social behaviour reported above by just a tiny minority, this
community remains a beautiful place to live in and bring up children – Spring
is on the way and what better place to enjoy it than in the heart of the Garden
of England.

                                                               Teynham Parish Councillors

Lemon Chicken and Roast Vegetables

Ingredients                  200gms mushrooms, sliced
  One whole chicken          1 bag cherry tomatoes
  One lemon, halved          2 peppers, sliced
  1 or 2 courgettes, sliced  Cold pressed rapeseed oil or olive oil
  1 leek, sliced

Method
  Preheat the oven gas 7 or 2200C. Place the lemon halves inside the chicken,

rub the outside of the chicken with rapeseed oil and place in a roasting tin bot-
tom side up and cook on the middle shelf for 30 minutes. Reduce the heat to
gas 5, 1900C and take the chicken out and set it to one side. Place in the roast-
ing tin the sliced vegetables and scatter the tomatoes. Place the chicken on
the top of the vegetables right side up. Cook for a further 1½ hours or until the
juices run clear. This recipe is for a chicken 1½ to 3 kg or 3 to 4lbs. If you have
a bigger chicken then cook it on its own for a bit longer and add the vegetables
for the last hour or so.

                                                                                 Barbara Holton
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