Meet the schoolboy, 6, who will become Crufts' youngest entrant when he takes to the show ring with his 'best friend' pooch

 A six-year-old schoolboy will become Crufts’ youngest entrant when he takes to the show ring with his pooch ‘best friend'.

Freddie Osborne and his smooth fox terrier Penny will compete alongside adults after qualifying for the world-famous dog show for the first time last year.

Adorable photos show how the pair have been inseparable since the day Freddie was born with Penny always faithfully by his side.

The youngster has now been given special permission to take the day off school so he can compete at Birmingham’s NEC on Thursday.

Freddie and his beloved Penny, aged eight, are now being tipped to become one of the stars of the show on Terrier & Hound Day - a day at the show when the respective breeds are judged.

Freddie, from Bobbington, Staffordshire, said: ‘I love dog shows and I love Penny because she’s not just my dog, she’s my best friend.

‘I am really looking forward to being with her in the arena.

‘At home she likes to lick you, sit on your lap and cuddles. I like going for walks with her as they are fun and gets you fresh air.

Freddie Osborne, six, and his smooth fox terrier Penny will compete alongside adults after qualifying for the world-famous dog show for the first time last year

Freddie is following in the footsteps of his family, with his mum Kimberley (left) showing some of the awards they've won

Freddie and Penny have competed at other competitions to qualify for Crufts

‘But I like doing the dog shows and getting prizes and rosettes.’

His mother Kimberley, 34, added: ‘He was only two weeks old when he first came to Crufts with us and he has been going ever since.

‘He’s always helped us with our dogs but this will be the first time he has competed there.’

Freddie was just five when he and Penny qualified for Crufts at the Birmingham National.

He will have friends, family and fellow terrier owners cheering him on when he enters the arena at 1pm.

Veteran dog show judges Caroline Friend-Rees and Zena Thorn Andrews have also been providing feedback ahead of his big day.

Kimberly added: ‘He was given some great advice by veteran judges and best in class winners this weekend.

‘He was also taught the right etiquette needed to impress the judges at Crufts.

Adorable photos show how the pair have been inseparable since the day Freddie was born with Penny always faithfully by his side

‘However, we went to the Fox Terrier Show in South Wales this weekend and it really was the perfect final preparations for Crufts.

‘He has got his game face on and Penny looks better than she ever has before.’

The Osbourne family breed smooth fox terriers under the kennel name Forgevale and are in partnership with Margaret Hughes from Ledbury, Herefordshire.

Kimberly said: ‘Sadly they are on the native vulnerable breed list and endangered.

‘In the 1930s smooth fox terriers were classed as one of the most popular dogs but now they are endangered.

‘But they are so loving as a breed and really good with children so we really want to highlight that.’

https://www.dailymail.co.uk/news/article-14461301/schoolboy-6-Crufts-youngest-entrant-best-friend-pooch.html

January lunch for mum

 Mains

Mushroom rice

Capanata with Halloumi     https://www.themediterraneandish.com/caponata-recipe/#wprm-recipe-container-35409

Roast pots with parmesan  -    https://www.nigella.com/recipes/salt-and-vinegar-potatoes

https://www.bbcgoodfood.com/recipes/chicken-stroganoff

https://giveitsomethyme.com/balsamic-roasted-green-vegetables/#recipe

Puddings

http://www.thelittleloaf.com/2015/03/30/flourless-lemon-almond-ricotta-cake/

Rice pudd  -  https://www.delicious.com.au/recipes/rich-rice-pudding-strawberries-cream/UnRrx2uh?r=recipes/collections/o79tbhjw

Cheese and biscuits

Coffee and chocolates

WELSH CAKES by Nigella. Featured in HOW TO BE A DOMESTIC GODDESS

 

Photo by Nigella

INTRODUCTION

I feel that if I’m talking about Welsh Cakes, I should really introduce them first by their proper, Welsh name, Picau ar y maen, which simply means “cakes on the stone”, and the stone being the flat griddle they are traditionally cooked on. I use a rather more modern smooth (and lightweight) griddle for mine, but a thick-bottomed frying pan or skillet is just as good. These little cakes hold a special place in my heart: they came into my life along with one Heulwen Williams a quarter of a century ago; she made me her grandmother’s version, and then let me have the recipe for my second book. All I’ve changed really from that recipe is the flour. The original recipe stipulated self-raising flour, whereas I prefer to use plain/ all-purpose flour and add the baking powder as below. Feel free to use self-raising flour if you prefer. 

But perhaps I’m getting ahead of myself. For those who’ve never eaten them, I should perhaps give a brief explanation of what they are, and I can best describe them as a cross between shortbread biscuits/cookies and pancakes — of course, they are pancakes of a sort — or a flat disc of fruited scone. They are modest and unfancy, and one of the best accompaniments to an afternoon cup of tea I can think of. I know some people apparently eat them spread with butter and jam, but I’ve only ever come across them or eaten them simply sprinkled with sugar. 

It is possible to make them gluten free, though you do need to eat them fast, as they taste good only when still warm from the griddle pan; once cold they are too dry and rather sawdusty. And for the gf option I do recommend sticking to self-raising flour, as for some reason the gluten free flour I get has xanthan gum (which helps make up for the lack of gluten) only in the self-raising version. Still, they are inevitably more fragile to cook, so take extra care on turning them.

https://www.nigella.com/recipes/welshcakes

INGREDIENTS

Makes: approx. 20

• 250 grams plain flour plus extra for rolling out (see intro)
• 2½ teaspoons baking powder
• ⅛ teaspoon fine sea salt
• 125 grams cold unsalted butter
• 75 grams caster sugar (plus more for sprinkling)
• ¼ teaspoon ground allspice
• 100 grams sultanas
• 1 large egg (cold from the fridge)
• milk (as needed)
• 
  

METHOD

You will need a 6cm /2½ inch crinkled round cookie cutter.

1. Mix the flour, baking powder (though you won’t need the baking powder if you’re using self-raising flour) and salt together in a large bowl.
2. Cut the cold butter into approximately 1cm/½ inch dice and toss into the flour. Rub the butter into the flour as if you were making a crumble. You can do this either with your fingers, a pastry blender, or in a freestanding mixer with the paddle (or pastry beater) fitted. Whichever method you’re using, you should end up with a soft sandy mixture, with a few larger crumbs.
3. Add the sugar, allspice and sultanas and mix into the flour, and then beat the cold egg in a small jug before pouring into the bowl, and carry on mixing until you have a dough. This takes perhaps more time than you might expect. Be patient and wait for it to start clumping first into small pieces and then into two or three pieces of coherent dough. If this doesn’t happen, by all means add a little milk, but trickle it in very slowly as you don't want it to get too liquid or sticky. Squidge the pieces of dough together and keep squidging and squishing as you form a disc. Wrap this and put in the fridge to rest for 15-20 minutes.
4. Roll out the dough on a lightly floured surface to a thickness of ½ cm / ¼ inch. Dip your 6cm / 2½ inch crinkled cutter into some flour then stamp out your Welsh Cakes. Squidge the offcuts together and reroll until you have used up all your dough. It is very forgiving so roll and reroll as necessary.
5. Preheat a griddle or cast-iron frying skillet (don’t add any oil) and cook the cakes for 3 to 4 minutes a side. The only difficult thing is getting the heat right: it needs to be low enough so that the outsides don’t burn before the middle is cooked. I prefer (for once) to proceed a little more cautiously at low heat for 4 minutes before first turning them. Lift one up first and look underneath: it should not feel too soft to flip and the bottom should be a deep gold. Don’t worry if the middle looks just a little squidgy when both sides are cooked and golden brown, as the Welsh Cakes will firm on standing. But do stay hovering over the pan, as it will get hotter as you progress and the flame will need adjusting as you go.
6. As they’re ready, transfer the Welsh Cakes to a platter or plates and sprinkle generously straightaway with caster sugar. Serve immediately, as Welsh Cakes, like scones, need to be enjoyed freshly cooked. You can eat them cooled, but for me, they are best warm. However, I don’t advise eating them hot from the griddle as they do need 3-5 minutes to settle and firm up. But should you be making these with gluten free flour, then ignore what I’ve just said, and eat them as soon after they’re off the griddle as you can. Any more than 5 minutes standing and all is lost.

ADDITIONAL INFORMATION

MAKE AHEAD / STORE:
Leftovers can be stored in an airtight container in a cool place for up to 5 days. Reheat in a microwave for 10-20 seconds or in an oven heated to 180°C/160°C Fan/350°F for 5 minutes. But don’t expect them to be quite like they are first time out.
Leftovers can be frozen in a resealable bag for up to 3 months. Thaw for 1-2 hours at room temperature and reheat as above.

You can make the dough, roll and cut out the welsh cakes and refrigerate for a day if you need. Take them out of the fridge in time to lose a bit of chill before griddling them.

Everything you need to know about St David's Day

 Every year on 1 March, Welsh people around the world celebrate the country's patron saint - St David.

The day is a celebration of Welsh culture, traditional food and music.

Many people also choose to wear one or both of Wales's national emblems - a daffodil and a leek.

Special concerts and parades are also held in St David's honour.

But who was Saint David and how is the day traditionally celebrated? Keep reading to find out.

St David - or Dewi Sant in Welsh - was born on the south-west coast of Wales, near to where the city of St Davids is today.

We don't actually know the exact year when he was born, but it is believed to be some time in between 462 and 515 AD.

There are many stories about miracles happening around St David.

One of the famous stories is from when he was speaking to a large crowd and someone in the crowd shouted: "We won't be able to see or hear him".

Then, the ground David stood on is said to have risen up so that he was standing on a hill, making it easier for everyone to see him.

It is also said that he lived for more than 100 years and died on Tuesday, 1 March 589.

How do Welsh people celebrate St David's Day?

IMAGE SOURCE,GETTY IMAGES

Image caption,

Daffodils and leeks are national emblems of Wales. People wear small versions of them on St David's Day

The National St David's Day parade is held in the centre of Cardiff every year, with lots of exciting performances.

Usually, many children take part, wearing traditional Welsh clothing and performing traditional dances.

For girls, this includes red and black plaid skirts, red shawls, tall black hats, or bonnets.

Whereas boys often wear shirts with a waistcoat, neckerchiefs and breeches.

Across the country, many towns and villages host their own parades and concerts, including a special dragon parade in the small city of St Davids in Wales.

People also eat traditional Welsh foods such as cawl (a lamb stew with potatoes and winter vegetables), bara brith (a rich fruit loaf made with tea) and laverbread - which isn't a bread but a traditional Welsh delicacy made of seaweed.

Three facts about Saint David

IMAGE SOURCE,GETTY IMAGES

Image caption,

This is St David's Cathedral in the city of St Davids

1. He was a vegetarian

St David and his monks ploughed fields by hand and didn't eat meat.

It is also believed that St David only ate leeks and drank water.

2. His words live on

His last words to his followers before he died are thought to have been: "Be joyful, keep the faith and do the little things that you have heard and seen me do."

The phrase gwnewch y pethau bychain mewn bywyd - "Do the little things in life" - is still a well-known phrase in Wales.

3. He left his mark

It is said that he went on a special religious journey to Jerusalem and brought back a stone with him.

The stone now sits on an altar in St David's Cathedral, which was built on the site of David's original monastery.

Why is there a dragon on the Welsh flag?

IMAGE SOURCE,GETTY IMAGES

You may have spotted that there's a red dragon, or "Y Ddraig Goch" in Welsh, on the country's flag.

The first use of a dragon in connection with what is now Wales is thought to date back to the 7th century.

In fact, the flag is claimed by some to be the oldest national flag still in use.

The emblem has been used in Wales since the reign of Cadwaladr (Cadwallader), King of Gwynedd from around 655AD.

While, the oldest recorded use of the dragon to symbolise Wales is from the Historia Brittonum, written by the historian Nennius in around 820AD.

Until the mid-20th century several versions of the flag existed.

This included different poses and backgrounds and variations in the dragon's tail, wings and fire from its mouth.

However, it wasn't until the 20th century that the Welsh flag we know today became an official symbol.

The large red dragon on a white and green background only came into being in 1959.

How did the daffodil become the national symbol of Wales?

IMAGE SOURCE,GETTY IMAGES

Image caption,

Welsh sports fans can often be spotted wearing daffodil hats during football and rugby matches

While there is no accepted single answer for why the daffodil was adopted as the symbol of Wales and became its national flower, there are a number of competing theories.

One theory is that around 1 March, when St David's Day is celebrated, we begin to see daffodils starting to flower.

But, it could also relate to an older traditional Welsh symbol - the leek. That's because the Welsh word for daffodil is cenhinen Bedr, which translates to "Peter's leek". Sadly, it's not known who the mysterious Peter was who gave his name to the flower.

Because these plants both bloom at this time of year, the daffodil might have been chosen as a slightly prettier and more pleasant smelling option than the leek?

Why is the leek the national symbol of Wales?

IMAGE SOURCE,GETTY IMAGES

Image caption,

Leeks are vegetables and are part of the allium family to which garlic and onions also belong

There are a few theories about why leeks have become the national symbol of Wales.

One has its roots in legend, in the year 1346, when the Prince of Wales defeated the French at the Battle of Crécy in northern France.

Welsh archers are said to have fought bravely in a field of leeks, and as a reminder of their bravery and loyalty, the Welsh began to wear a leek in their caps every St David's Day.

The legend also makes an appearance in William Shakespeare's play Henry V written in the 1500s, when a character from Wales wears a leek to show that he is from Wales.

During the Tudor period, monarchs asked their guards to wear leeks on their uniforms on St David's Day.

One legend has it that when St David went into battle, he asked all of his army to wear leeks on their armour to keep them safe.

In the 16th century, Henry VII's daughter, Princess Mary, is said to have been presented with a leek on St David's Day, and there are also records of payments for leeks in the accounts books of several Tudor kings.

By the 17th and 18th centuries it was common practice for the king and members of his court to wear leeks on St David's Day.

St. David’s Day By Andrew Challis

 

Almond snowballs for Jeanette

Make these delicious almond biscuits with extract rather than essence – extract comes straight from the nuts, so a genuine flavour is guaranteed.

My mum LOVES these!

By Mary Berry

From Mary Makes Christmas

Ingredients

• 2 free-range egg whites
• 100g/3½oz caster sugar
• 175g/6oz ground almonds
• 1 tsp almond extract
• 55g/2oz blanched almonds, chopped
• 55g/2oz icing sugar, sifted

Method

1. Line two large baking trays with baking paper. Place the egg whites in a large bowl and whisk with a hand-held whisk until they look like clouds. Slowly add the caster sugar, 1 tablespoon at a time, until stiff and glossy.

2. Gently fold in the ground almonds, almond extract and chopped almonds until well incorporated (be careful not to knock any air out of the mixture). Chill in the fridge for 30 minutes.

3. Preheat the oven to 180C/160C Fan/Gas 4. Place the icing sugar in a large bowl. Using wet hands, shape the mixture into 24 balls and coat in the icing sugar. Place on the baking trays, leaving space for the balls to spread.

4. Bake in the oven for about 20 minutes, until pale golden and a hard crust has formed. Remove from the oven and leave to cool on a wire rack.

https://www.bbc.co.uk/food/recipes/almond_snowballs_48356