Harrogate Living Dec 2023 - Jan 2024

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AWARD-WINNING AUDIOLOGIST LAUNCHES NEW HARROGATE HEARING CLINIC One of Yorkshire’s best known and most respected audiologists has responded to demand for affordable independent hearing care with the launch of a new high-tech Harrogate clinic. Best known for his pioneering and award winning work over the last 10 years with a global hearing care provider, Andy Armitage brings new technology and a fresh approach to his Yorkshire Hearing Clinic in Windsor House on Cornwall Road. “We searched the globe for the most advanced and innovative equipment and products” he said. “Although the investment has been considerable, we know that having the latest painless earwax removal technology from Italy, the world’s smallest audiometric testing booth from Danish acoustics specialist IAC, and the Affinity range of audiometric equipment from Interacoustics, will make the difference between just another hearing care clinic and something special.” Since qualifying in 2008, Andy has undertaken further professional development in Advanced Aural Care at Aston University Medical School and is a member of both The British Society of Hearing Aid Audiologists and the Health and Care Professions Council. As well as a highly skilled practitioner, his role as Practice Educator has enabled him to mentor and guide students to become tomorrow’s audiology pioneers. In his previous role, Andy’s team was selected as Clinic of the Year from 200 other contestants. “Aside from health issues, our senses control our experience of the world around us” added Andy. “Imperfect hearing impacts on our quality of life and social connections - and in some cases leads to unnecessary isolation and loneliness. There’s no longer any need to tolerate mediocrity when it comes to hearing. Often, transformational improvements are just a few minutes of painless treatment away.” Windsor House, Harrogate, North Yorkshire HG1 2PW Telephone: 01423 44 45 46 www.theyorkshirehearingclinic.co.uk Scan QR code to book online
Cooking for CHRISTMAS We have some delicious recipes from the appliance pros at Cuisinart to make festive hosting easier Shredded Brussels & Pancetta INGREDIENTS 80g pancetta, cubed 125g sprouts Lemon Dijon Vinaigrette 1 clove garlic, slightly crushed 1 lemon, juiced 3 tbsp dijon mustard 40ml apple cider vinegar 120ml olive oil 2 tsp honey Sea salt & pepper METHOD Add the pancetta to a medium / hot frying pan and cook until the fat renders and the pancetta is crispy. Place the pancetta on paper towel before setting to one side. Trim and peel the sprouts. In the Easy Prep Pro, set up the fine slicing disc in the large work bowl and process the sprouts on ‘HIGH’. Set up the small work bowl with the small chopping/mixing blade. Add all the vinaigrette ingredients to the small work bowl. Secure the lid and process on ‘HIGH’ until a thick emulsion forms. Season with sea salt and black pepper. Run the machine using the ‘PULSE’ button until thoroughly mixed. Pour the vinaigrette into a suitable jug for serving. Place the sprouts into a serving dish and drizzle over a generous serving of the vinaigrette. Combine well and scatter over the crispy pancetta. Tip: Any remaining vinaigrette can be stored in an airtight container in the fridge for up to 5 days. Spiced Victoria Sponge INGREDIENTS 250g butter, room temperature 250g caster sugar 4 medium eggs 1 tsp vanilla essence 1 tsp ground cinnamon 1 tsp grated nutmeg 175g self raising flour 75g ground almonds 1tsp baking powder Clementine Cream (not shown) 300 ml double cream 1 tbsp sifted icing sugar, plus some for dusting the cake 1 large Clementine, zested and 1 tbsp juice To Serve Seasonal berries Chopped pistachios METHOD Preheat the oven to 180ºC / Fan 160ºC / Gas Mark 42. Grease a fluted bundt cake tin, alternatively you can use two greased and lined 20 cm springform cake tins. This will produce a more traditional cake. Set up the large work bowl of the Expert Prep Pro with the large chopping/mixing blade. Place the butter and sugar in the bowl and process on high until creamy. Add the eggs through the feed tube one by one, processing between each addition. Add the vanilla essence, cinnamon and nutmeg. Process to combine. Add the flour, ground almonds and baking powder. Process lightly. Pour the cake mixture into the cake tin(s) and smooth the batter until level. Bake in the oven for 30 to 35 minutes until the cake is golden brown on top and a skewer comes out clean. Allow to rest for a moment in the tin(s) before turning out onto a wire rack and leave to cool completely. Decorate the cake with berries, chopped pistachios and lightly dust with icing sugar. Make the Clementine cream by softly whipping the cream with the icing sugar, Clementine zest and juice using the whisk attachment of the hand blender. Serve with the clementine cream. If using traditional springform tins the clementine cream can be used between the sponges. www.minervamagazines.co.uk | 21
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Harrogate Living Dec 2023 - Jan 2024

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