All posts by Compton Pauncefoot

Originally from Scotland, I have been living in or around London since 1998. I've been involved in radio broadcasting in one shape or another since I studied music production in Newcastle or when I moved to Edinburgh and got deeply involved in radio presenting and production. At the moment I'm a Civil Servant and radio broadcaster on 106.9 SFM in Sittingbourne Kent. I'm relaxed about most things - but radio, politics and history are the topics which I tend to indulge myself with and should we be down the pub, the topics that I can chat about.

Privacy Policy for Alexa Skills

Privacy Policy for Alexa Skills


This privacy policy describes how Radio Maidstone ( “us” or “we”) protects your (“you”, “the user”) privacy and your data. Before using any of our Alexa Skills (“our skills”), please read this policy and our Alexa Skills Terms of Use, as well as the and the Privacy Policies by the Amazon Digital Services LLC (with its affiliates, “Amazon”).

Regarding Amazon, “Alexa” means their Alexa Voice Service which includes third party services (like our skills) and other related Software.

If you use one of our skills you fully agree to this privacy policy.

General

When you use our skills you have to talk to Alexa. This voice input is sent to Amazon and us where we use it to understand what our skill should do for you. This is absolutely necessary for our service to give you an appropriate answer.

Data

We never collect or share personal data with our skills.

To improve our services we analyze automatically how often utterances are spoken and other analytics. This is done automatically by Amazon in the Amazon Developer Portal.

For some of our skills it is necessary to save data for you in our databases. This data is only connected to your Alexa-UserId but never to your name or any other personal information. In the case of our “sittmacher” skill we save how many milliliters you drank per day. Otherwise we could not provide you this service.

Changes

Our skills or parts of it may change or be updated at any time. Further, this Privacy Policy might change. You can find a link to this policy on the description page of the skill in the Alexa App or in the Alexa Store. Your continued use of our skill after changes of the Privacy Policy or the skill itself will be seen as your acceptance of both.

Terms of Use for Alexa Skills

Terms of Use for Alexa Skills


General

This Terms of Use are an agreement between you (“the user”) and Radio Maidstone  (“us” or “we”). Before using any of our Alexa Skills (“our skills”), please read this agreement and our Alexa Skills Privacy Policy as well as the Alexa Terms of Use by the Amazon Digital Services LLC (with its affiliates, “Amazon”).

Regarding Amazon, “Alexa” means their Alexa Voice Service which includes third party services (like our skills) and other related Software.

If you use one of our skills you fully agree to this Terms of Use.

Disclaimer

Our skills or parts of it may discontinue at any time or might contain errors. You use our skills on your own responsibility. Any information should not be seen as an advice.

Changes

Our skills or parts of it may change or be updated at any time. Further, our Terms of Use might change. You can find a link to this agreement on the description page of the skill in the Alexa App or in the Alexa Store. Your continued use of our skill after changes of the Terms of Use or the skill itself will be seen as your acceptance of both.

For You

We love developing Alexa Skills for you. And we love to make things better by developing digital products and services.

12 Years A Slave – audio book

12 Years A Slave
Scene from 12 years a slave.

I was listening to this on BBC radio 4 recently.  A ghastly narrative on the perversion of slavery and the suffering that many people suffered – over a prolonged period of time.  This is a short dramatisation (1 hour) – hard to cover 12 years in one hour….but if it makes you read the book – then it is worthy.

Reader: Rhashan Stone
Producer: Kirsteen Cameron
Abridger: Robin Brooks

Author: Solomon Northup

Local Radio making a comeback as former 60’s pirate DJ and Maidstone Lion helps launch a new radio studio in Maidstone…

Lions Present CHQ to Maidstone Radio.jpg
Ian Davidson (front); Jason McCrossan (back far left); Kevin Field (back near left); Stuart Baker (left); Anita Crayford (far left)

Former Big L and Capital Radio presenter Ian Davidson attended the opening at Maidstone Radio where volunteers and supporters were able to see the new studio for the first time. Ian (pictured) was joined by fellow Maidstone Lion club associate Anita Crayford to present a cheque for £3,000 at the station based in The Maidstone Community Support Centre on Marsham Street.

Maidstone Radio will provide opportunities for local people to get involved with running a radio station, everything from presenting the programmes to managing the office. It will also provide training, learning and work experience programmes to people and community interest groups of all ages, abilities and backgrounds.

Speaking at the event, one of the Maidstone Radio Directors Jason McCrossan said “Thanks to early funding from the Tesco’s ‘Bags of Help’ scheme and the Cobtree Charity Trust, we have been able to build and partly equip our new studio to a point where we can invite our volunteers and supporters in to look around, try out the equipment and hopefully get excited and motivated about our project and remind them we still need further funding and donations to help us get on air this summer”.

The radio station is seeking to raise a further £17,00 to help it get on air to buy equipment and pay for licensing costs. Stuart Baker, another Director of the station said “We want to bring back local radio to Maidstone, and The Maidstone Lions donation helps towards hitting our £17,000 target, which enables us to buy everything we need to have a fully functioning radio station and get us broadcasting”.

You can help get launch the station

Once a long time ago…..

Jason, Kevin, Stuart.jpgWell – it has been ages since I last ventured to write something on here.

2 years in fact…or there abouts I could find out exactly, but that would seem to show that I’m more interested in the gap – than I am in what has brought me back to writing here today and in the future.

Last year – myself and two friends embarked on the idea of starting a community radio station in Maidstone in Kent.  We are still developing that idea and I plan to use this blog to continue to document our progress and share interesting stories about running a volunteering business.

Like most challenges in life – it is not easy.  But then, it shouldn’t be.  And we are not even at the end.  Nor the end of the beginning….what is it old Churchill said….we maybe at the beginning of the end!!

Festive Flavours: Fruity Trifle with Cashew Cream

One week on Saturday it’s CHRISTMAS!!!! And for the past 4 weeks we’ve been bringing you some exceptional recipes ideas from the Vegetarian Society.  Today it’s time for the final idea – a scrumptious desert. I would also like to post pictures of the result – so if you make this recipe send me the pictures of your results and I will post on each page (I will do the same).

I hope you have a wonderful Christmas and all the best for 2017!

For the final time…I bring you….

Fruity Trifle with Cashew Cream

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These individual desserts are creamy, fruity, crunchy, vegan and raw.

Serves: 4

Preparation: 40 mins

Vegan, Gluten-free, Wheat-free, Raw

Ingredients

  • 70g cashew nuts
  • ¼ tsp mixed spice
  • 4 blood oranges
  • 2 tsp vanilla extract
  • 10 ready-to-eat prunes
  • 2 tbsp cacao powder
  • 3 tbsp date syrup
  • 400g frozen summer fruits, thawed and drained

Method

  1. To make the cashew cream, finely chop 20g of the cashews with the mixed spice in a food processor and set aside. Juice one of the oranges and pulse half the juice with the remaining nuts and 1 tsp of the vanilla extract until smooth. If it’s too thick, add a little extra juice. Set the cashew cream aside.
  1. For the chocolate sauce, blend 3 prunes, the cacao powder, the remaining vanilla extract, the juice of one orange and 2 tbsp of the date syrup in the food processor until smooth. Set aside.
  1. Pick 12 whole fruits from the summer fruits and set aside. Split the rest of the summer fruits into two portions. Blend one portion of the fruit in the food processor with the remaining prunes and 1 tbsp date syrup. Set aside.
  1. To make the compote, simply push the other portion of the summer fruits through a sieve and retain the juice, discarding the pulp in the sieve.
  1. Peel and segment the remaining two oranges with a sharp knife.
  1. Assemble the trifles by dividing the whole summer fruits between four serving glasses. Gently layer the cashew cream, chocolate sauce, orange segments and fruit purée on top, until the glasses are full. Finish with chopped nuts and a drizzle of compote.

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Note: Can be stored in the fridge (without the compote and nuts) for 24 hours.

Energy: 377 kcals Protein: 10g Carbohydrate: 50g Of which sugars: 45g Fat: 10.7g Of which saturates: 2.8g Fibre: 15.7g Salt: 0.03g

Visit vegsoc.org/christmas to find the recipes for these fabulous Festive Flavours. Plus there are tips on storing and freezing these dishes so you can be prepared. Or if you prefer to hang-up your apron and take the weight off your feet at Christmas then you’ll be able to get the low down on the favourite ready-made veggie products available in the shops this Christmas.

Festive Flavours: Chestnut and Butter Bean Wellington

veggiechrimbo

In our final week of our run up to Christmas we’ve been giving you hints and ideas with a variety of vegetarian recipes from the Vegetarian Society.  I will release the final dessert idea on Thursday. I would also like to post pictures of the result – so if you make this recipe send me the pictures of your results and I will post on each page (I will do the same).

Today I bring you….

Chestnut and Butter Bean Wellington

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Wrapped in golden pastry, this vegan bake is packed with flavour.

Serves: 4-6

Preparation: 25 mins

Cooking: 1hr 15 mins

Vegan

Ingredients

For the pastry:

  • 500g vegan puff or shortcrust pastry, in a block
  • Flour, for rolling out

For the inner filling:

  • 50g sun-dried tomatoes (oil reserved) drained and chopped
  • 1 onion, chopped
  • 300g cooked chestnuts, mashed
  • 400g tin butter beans, drained and mashed
  • 2 tsp fresh thyme leaves, chopped
  • 50g ready-to-eat prunes, chopped
  • 1 tsp mild curry powder
  • 100g chopped mixed nuts
  • Salt and pepper

For the outer filling:

  • 400g mixed mushrooms, chopped
  • 2 cloves garlic, finely chopped
  • 2 tsp soy sauce
  • 200g frozen spinach
  • 1 lemon, juice and ½ zest only

To glaze:

  • 2 tbsp soya milk

Method

  1. Preheat the oven to 180°C/gas mark 4. Roll out the pastry on a lightly floured surface to a rectangle measuring 40cm x 30cm. Cover and refrigerate until needed.
  1. To make the inner filling, heat a little of the sun-dried tomato oil (save some for later) in your largest frying pan and gently fry the onion for 5 minutes. Add the remaining inner filling ingredients, except the seasoning, and cook for another 10 minutes over a low heat, stirring often. The mixture should be fairly dry and hold together. Season to taste and set aside to cool.
  1. To make the outer filling, use the rest of the tomato oil to fry the mushrooms and garlic for 5 minutes. Add the soy sauce, spinach, the lemon zest and juice. Cook for 10 minutes, or until all of the moisture has evaporated. Allow to cool.
  1. To assemble the Wellington, line a baking sheet with greaseproof paper and transfer the pastry to it. With the long edge facing you, use the back of a table knife to lightly mark the pastry in half horizontally, giving two long rectangles. Place the inner filling in the top rectangle, leaving a 3cm border around the edges, and form it into a sausage shape. Pat the mushroom and spinach layer all over the filling to form the outer filling.
  1. Brush the pastry borders with a little water. Fold the lower half of the pastry over to enclose the fillings and press all around to seal, then crimp the ends with a fork. Brush with the soya milk and bake for 45 minutes or until golden.

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Note: This can be baked and chilled for up to three days or frozen for up to three months. If frozen, allow to thaw and then thoroughly reheat.

Energy: 725 kcals Protein: 15.1g Carbohydrate: 58g Of which sugars: 10.1g Fat: 45g Of which saturates: 13.4g Fibre: 12.8g Salt: 1.1g (based on 6 servings)

Visit vegsoc.org/christmas to find the recipes for these fabulous Festive Flavours. Plus there are tips on storing and freezing these dishes so you can be prepared. Or if you prefer to hang-up your apron and take the weight off your feet at Christmas then you’ll be able to get the low down on the favourite ready-made veggie products available in the shops this Christmas.

Festive Flavours: Christmas Gravy

veggiechrimbo

We continue the run up to Christmas with a variety of vegetarian recipes from the Vegetarian Society.  I will release two every week on Tuesdays and Thursdays.  I would also like to post pictures of the result – so if you make this recipe send me the pictures of your results and I will post on each page (I will do the same).

Today I bring you….

Christmas Gravy

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This smooth, rich gravy is easy to make in advance.

 

Serves: 4

Preparation: 5 mins

Cooking: 25 mins

 

Vegan, Gluten-free, Wheat-free, Nut-free

 

Ingredients

  • 1 onion, finely chopped
  • 1 tbsp olive oil
  • 1 tsp mustard seeds
  • 2 cloves garlic, chopped
  • 1 stick celery, chopped
  • 5 cherry tomatoes
  • 600ml vegan vegetable stock*
  • 2 tsp cranberry sauce
  • 3 tbsp vegan red wine
  • 1 tsp dried mixed herbs
  • Salt and pepper

 

Method

  1. Gently fry the onion in the oil in a large, deep pan for 5 minutes. Add the mustard seeds, garlic, celery and tomatoes and cook for another 5 minutes, stirring occasionally. 
  1. Add the stock, cranberry sauce, wine and herbs, season and simmer for 15 minutes. Purée with a stick blender until smooth.

 

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Note: Will keep for up to three days in the fridge. Can be frozen for up to three months.

 

*Gluten-free stock is available in most supermarkets.

 

Energy: 52 kcals Protein: 1.1g Carbohydrate: 5.8g Of which sugars: 5.2g Fat: 0.9g Of which saturates: 0.1g Fibre: 1.6g Salt: 1.2g

 

Visit vegsoc.org/christmas to find the recipes for these fabulous Festive Flavours. Plus there are tips on storing and freezing these dishes so you can be prepared. Or if you prefer to hang-up your apron and take the weight off your feet at Christmas then you’ll be able to get the low down on the favourite ready-made veggie products available in the shops this Christmas.

Festive Flavours: Cheesy Lattice Pie

veggiechrimbo

We continue the run up to Christmas with a variety of vegetarian recipes from the Vegetarian Society.  I will release two every week on Tuesdays and Thursdays.  I would also like to post pictures of the result – so if you make this recipe send me the pictures of your results and I will post on each page (I will do the same).

Today I bring you….

Cheesy Lattice Pie

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An indulgent centrepiece, great served with fresh winter greens.

Serves: 4-6

Preparation: 1 hour 15 mins including cooling

Cooking: 1 hour

Can be vegan, Nut-free

Ingredients

For the lattice top:

  • 500g vegetarian or vegan puff pastry, in a block
  • Flour, for rolling out

For the filling:

  • 500g leeks, finely sliced and washed
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 3 cloves garlic, crushed
  • 1 tsp plain flour
  • 200ml milk or soya milk
  • 100g vegetarian or vegan cheese, grated
  • 100g vegetarian or vegan cream cheese
  • 400g vegetarian or vegan Quorn pieces*
  • 50g sun-dried tomatoes, drained and diced
  • 1 tsp fresh thyme or parsley, finely chopped
  • 50g frozen peas
  • Salt and pepper

For the glaze:

  • 1 egg, beaten, or 1 tsp flour and 3 tbsp soya milk, mixed

Method

  1. Preheat the oven to 180°C/gas mark 4. Roll out the pastry on a lightly floured surface to 40cm square, or large enough to cover a pie dish with a 10cm overhang on all sides. With a sharp knife, cut the pastry into strips 3cm wide.
  1. Make the lattice top. Lay two strips of pastry on the work surface at right angles, with the ends overlapping. Add new strips one by one, alternating vertical and horizontal strips and weaving them over and under each other to make a pastry lattice sheet. Don’t leave any gaps between the strips. Put the sheet on a baking tray, cover and refrigerate.
  1. To make the filling, gently fry the leeks in the oil for 5 minutes, then add the paprika and garlic. Stir constantly while you add the flour, then the milk a little at a time. Add the grated cheese, cream cheese, Quorn, sun-dried tomatoes, herbs and peas. Cook for 5 minutes, stirring often. Season to taste.
  1. Place the filling in a 25cm square pie dish and allow to cool. Carefully lift the pastry lattice onto the pie dish and press around the edges with a fork to seal. Trim off any excess pastry. Brush the pastry with the glaze and bake for 45 minutes or until golden.

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Note: Can be chilled for up to three days, or frozen for up to three months.

*As an alternative, use other chicken-style pieces, or pressed tofu.

Energy: 629 kcals Protein: 26g Carbohydrate: 42g Of which sugars: 6.5g

Fat: 37g Of which saturates: 16.4g Fibre: 10.3g Salt: 2g (based on 6 servings)

Visit vegsoc.org/christmas to find the recipes for these fabulous Festive Flavours. Plus there are tips on storing and freezing these dishes so you can be prepared. Or if you prefer to hang-up your apron and take the weight off your feet at Christmas then you’ll be able to get the low down on the favourite ready-made veggie products available in the shops this Christmas.