from-the-horses-mouthHello. My magazine has now been running for three years so I think it’s fair to say it is  established.

Of course, the magazine couldn’t have existed without input and cooperation from many helpful people like my parents, Robert Williams, Ruth Minich, Brenda Condoll and Michael Blackburn. I have been fortunate to witness the magazine readership grow weekly and have seen a steady  increase in the number of subscribers.

The competitions have proved to be a popular inclusion in the magazine and have provided me with some very interesting material which I have been able to use.

Many people have been kind enough to let me interview them about their work and lives and this is something I intend to continue doing in the future. If you would like me to interview you, you can contact me

The magazine exists for everyone and aims to give a voice to people who are usually ignored – you can view the magazine at:

Best Wishes, Dean Charlton.




Kieran, can you tell me a bit about this club you’re involved with? ANDYMANSCLUB  is a great place for men, from all backgrounds, to get together and discuss problems like mental illnesses (I suffer from bi-polar) and alcoholism etc. We all get together and it becomes almost like a brotherhood.

Where do you meet? My main meeting place is the Shay Stadium in Halifax although we have meeting places in Hebden Bridge Town Hall, Hull (Pulse Rate Group Wincolmlee), Leigh Sports Village, S. Wales (Bridgend The Brewery Field) and one has just opened in H.M.P. Armley for the people in there. Please note that all meetings are at 7 pm on a Monday evening, everything is confidential in the room, not judgemental and no counsellors are present.

Who started the group? A professional rugby league player called Luke Ambler who has played for Halifax and represented England and Ireland.

What made Luke start the group? His brother-in-law Andrew committed suicide out-of-the-blue, having seemingly never having had a problem in his life; he left his kid and his wife behind so Luke took responsibility for them both and realised that men don’t often express their feelings and talk about their problems – they have a shield up and feel they have always got to be the ‘man’. So Luke created this safe place for men to go in order to try and stop things like this happening again.

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from-the-horses-mouthSubject: Nature

Open to everyone. First Prize: £100, Second Prize £50 and Third Prize £25.

Maximum entry is 3 pictures per entrant. Maximum 4MB per image file.

Email pictures as jpg or png to:

You must join the magazine (free) via sign-up form at: from the same email address as the address used to send the images to us.

To view the magazine please click on:

A foodie tour of Iran: it’s poetry on a plate

Food is a wonderful vehicle for discovering Iran, with its fabulous regional produce featuring in stews, rice dishes, kebabs and desserts

Imagine a verdant, landscape filled with rice paddies, tea plantations and olive groves. A land where you can hike up mountains in the thick mist of the morning and picnic by waterfalls on sun-weathered rocks in the afternoon. A land filled with golden apricots that taste like honey, peaches so succulent you barely notice the sweet juice that runs down your chin, and small black figs, firm and velvety to the touch, that erupt with jammy stickiness as you tear them open. I enjoyed all of these delights and more when I travelled through Iran in search of the secrets of the Persian kitchen.

On my journey, I cooked and feasted with Iranians of all walks of life who welcomed me into their homes to share their favourite recipes. In a country most commonly viewed through the narrow prism of its politics, food is a wonderful vehicle for discovery. A really good meal is something everyone can relate to.

Those unfamiliar with Iranian food often assume that it is fiery or spicy, perhaps befitting the countrys climate or politics. But it is, in fact, gentle and soothing, a poetic balance of subtle spices such as dried limes, saffron and rosewater. Slow-cooked stews, known as khoresh, and elaborate rice dishes layered with herbs, vegetables, nuts and dried fruit are the bedrocks of Persian cuisine, creating a dazzling mosaic of scents, textures and colours at the dining table. Regional and seasonal delicacies are plentiful, making the most of Irans bountiful produce.

Traditional dizi stew is made to an ancient recipe. Photograph: Kaveh Kazemi/Getty Images

My journey started in Tabriz, in north-west Iran, a place of culinary connection for centuries, a trading crossroads connecting the Caucasus, the Middle East and Europe. Tabriz was one of the capitals of the old Persian empire, famed for its bazaar, where spices from India and China were sold alongside delicate silks and intricately patterned carpets.

Today, the bazaar is a Unesco world heritage site and nearby is one of the best places in town to sample to citys signature dish, kofte tabrizi. Shariar Traditional Restaurant (corner of Tarbiyat Street, +98 41 554 0057) is converted from one of the citys old hammams, and the lamb meatballs are the size of your fist, stuffed with hard-boiled eggs, walnuts and dried plums. They are served in a tomato and saffron sauce thats mopped up with warm flatbreads.

Tabriz also has some of Irans most comforting street food. I was shown around town by psychology student Yasamin Bahmani, who took me on a stroll around El Goli park with its famed Persian garden, insisting every few hundred metres that we stop at one of the street stalls that line the paths. We feasted on mashed potato and hard boiled eggs, smothered in thick slabs of melting butter, sprinkled with dried mint and wrapped in a warm flatbread, and tender steamed purple and yellow beetroot that we sprinkled generously with sumac.

A man roasting corn at a street stall in Darband. Photograph: Amos Chapple/Getty Images/Lonely Planet Images

Heading south, I hit the coast of the Caspian Sea and the rolling green hills of the Gilan province, famed for its river fish and caviar. The cuisine of Gilan is as green as its landscapes, making it the best place in Iran for vegetarians. Aubergines and garlic appeared at every meal, alongside the mounds of fresh coriander, parsley and dill that are used to create fragrant bases for stews and emerald-green kuku (a type of frittata).

I spent an afternoon with farmer Roya Baighi, who taught me how to cook torshi-tareh, an elegant green stew made from herbs we picked from her garden. It was bursting with flavour and virtuosity. Gilan is also home to one of Irans most famous dishes: fesenjoon, chicken poached in an earthy sweet-and-sour sauce of ground walnuts and pomegranates. I enjoyed it at Mahtab restaurant in Lahijan (Golestan Square, +98 141 422 2963), with white rice and crisp, buttery tahdig, the golden saffron-infused rice crust that Iranians prize so much.

This atmospheric restaurant celebrates Gilaki culture with a menu of regional dishes, and live folk music in the evenings. It is adjacent to one of Gilans most popular tourist attractions, Lahijan lake and promenade, which are a perfect spot to walk off any overindulgence.

The Koohpayeh restaurant in Darband.

No trip to the region would be complete without sampling koloocheh, small pastries stuffed with ground walnuts, cinnamon and cardamom which are the speciality of Fuman, a small town in the south-west of the province. Stalls all over town sell these baked treats and they were particularly welcome, washed down with dainty glasses of black tea, after a rigorous hike in the surrounding hills.

Tehran is filled with upscale restaurants serving dishes ranging from sushi and frozen yoghurt to dizi, a lamb, chickpea and potato stew made to a centuries-old recipe, cooked in a clay pot for several hours until the meat is so tender it can be mashed into a paste with a fork. The best local feasting, though, is in Darband, a neighbourhood in the north of the city at the foot of the Alborz mountains. Its a district of narrow winding mountain paths lined with trees adorned with fairy lights. Koohpayeh restaurant is about a 10-minute walk up the Darband hill and provides a scenic backdrop for sampling some of the citys finest juicy lamb kebabs. Finish the night by relaxing on faded Persian carpets in one of the many small wooden pavilions up and down the road and join the locals in smoking some apple-flavoured shishas.

In central Iran, I visited saffron farms, rosewater festivals and pomegranate orchards, discovering the history and horticulture behind Irans most evocative ingredients. The pomegranate is indigenous to Iran and, in ancient Persian mythology, the hero warrior Isfandiar is said to have eaten its seeds and become invincible.

Yasmin Khan choosing pomegranates, the nations favourite fruit, at an Iranian market. Photograph: Shahrzad Darafsheh

Today, pomegranates retain their near-mythical status and are revered as the nations favourite fruit. As well as being enjoyed on their own their scarlet seeds sprinkled with a pinch of golpar, an earthy, citrussy spice they are also salted, dried and pounded into fruit leathers or cooked into molasses to be added to savoury dishes.

The city of Shiraz is synonymous with poetry, and with the roses that flourish in the towns famed garden, Bagh-e Eram. Roses are indigenous to Iran and it was here that the petals were first distilled into rosewater, over 2,500 years ago. Today, this is mainly used in desserts such as faloodeh, an aromatic and refreshing rosewater and lime sorbet with frozen vermicelli. The Hafez garden is one of the best places to sample this local speciality and I was taken there by Shahin Hojabrafkan, a handsome and charming secondhand car salesman. We sat overlooking Hafezs shrine, squeezing wedges of lime into our fragrant rosewater-infused sorbets and watching a steady stream of Iranians pay reverence to their most cherished poet.

Central Iran is also home to the countrys finest pistachios, which feature in both sweet and savoury dishes. My favourite way to enjoy their creamy texture is at one of the many ice-cream parlours in the ancient city of Isfahan at night, such as Mahfal ice-cream on Makineh Khajoo. One of the most moreish is bastani akbar mashti, a saffron and rosewater custard ice-cream flecked with toasted pistachios.

Waiter serving lunch, Iranian style. Photograph: Jason Edwards/National Geographic/Getty Images

The final stop on my travels was the southern port town of Bandar Abbas, on the Persian Gulf. Bandar, as it is known, is a town of scorching sunshine, warm blue waters and towering palms, and was once an important post on the spice route from India to Europe. By contrast with the rest of Iranian cuisine, the food of this region is an assault on the senses a thrilling mix of Persian, Indian and Arabian flavours. Tropical fruits, such as mangos, pineapples and guavas, are picked green and used for Indian-style pickles, and seafood from the warm Persian Gulf is stewed, grilled as kebabs, or fermented, dried and ground into powders and pastes.

The best place to sample the days catch is at the fish market, where burly men shout their deals of the day and women crouch on the floor next to them, deftly shelling prawns. Next to the market, a row of fish restaurants serve specialities including ghaleyeh maygoo a prawn, fresh coriander and tamarind stew and small spicy fishcakes called kuku-ye mahi, .

Travellers in Iran are always met with warmth and hospitality: it is not uncommon to be invited to an Iranian home for dinner after just exchanging a few pleasantries. For those wishing to expand their culinary knowledge, or simply enjoy one of the most sophisticated cuisines in the world, Iran offers a wealth of culinary delights. The only challenge for most visitors will be squeezing into their jeans at the end of the trip.

Yasmin Khan is author of The Saffron Tales: Recipes from the Persian Kitchen (Bloomsbury 26). To buy a copy for 21.32 including UK p&p call 0330 333 6846 or visit

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For all the latest Calder Valley News Visit From the Horses Mouth



gluten-free-almond-cakeGluten Free Almond Tray Bake

Ingredients:               10” cake tin – greased and lined.

6 eggs

250 g caster sugar

350 g ground almonds

For the icing

200g icing sugar

Jam of your choice


50 g flaked almonds


Method:                      Separate eggs. Whisk whites into peaks using electric whisk.

                                      Whisk caster sugar into yolks for 1 min until paler in colour.

Add whites to the yolks and sugar in three stages and add ground

almonds. Put in prepared tin for 30 mins or until skewer comes out


(Fan 160 degrees).

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Let’s us focus on the duke of westminster


Written by Andy Shaw

duke-of-westminsterGerald Grosvenor was born on the 22nd of December 1951, in Omagh, Northern Ireland and when he died (according to the Sunday Times Rich List 2016) he was worth £9.35 billion – which raises the obvious question of whether he could have done more with his money to help the poorer members of society.

Let’s take a closer look at some of his life: Gerald Grosvenor was many things including businessman, British landowner, Territorial Army general and peer.

He left Harrow Public School with only two ‘o’ levels in English and History but this did not prevent him from becoming arguably, disgustingly rich.

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Louise, can you say a bit about yourself? I’m forty-six. I’m married to Victor and have three children – Mathew twenty-two, Charlotte fifteen and Sebastian who is thirteen. I was born and bred in Halifax and have always lived in Halifax. I originally come from the Holmfield area of Halifax and now live in Skircoat Green.

How long have you had your café and how did you come to own it? I bought it on the 25th of this year and it came about because I was a regular customer when the then owners asked me if I was interested in buying the café. I went home and had a talk with my husband and we decided we would like to buy it – the rest is history!

Did you always want to have your own business? Yes, I’ve always wanted to work for myself but was not quite sure in what line. I have however, always been interested in catering and this opportunity just came out of the blue.

How did you know you would be able to make a success of this business when you had never run a café before? Well I’ve done various jobs in the past and thought sometimes you just have to take a risk and see if it works out. I like a challenge!

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from-the-horses-mouthWe have a new competition!: a short story competition (up to 5,000 words) with prizes of £100, £50 and £25. There is also a poetry competition with a prize of £50. Entries must receive us by the 31st of December 2016 through:        All winning entries will appear in our magazine From The Horse’s Mouth.

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Dean 1.jpgMy magazine From The Horse’s Mouth is doing well and I have just finished my 21st edition which is for September 2016 – it includes fun stars, various interviews (one about IVF), Christianity, an anti-abortion article which is very interesting, a letters page etc

At the moment, my August edition is out and can be viewed at:




Kate, can you say a little about yourself? I’m a complementary therapist who supports you to heal yourself. I was originally a biology and environmental conservation lecturer who has a degree in Genetics and Microbiology. I then taught subjects like anatomy and physiology for nearly twenty years before I became a healer – so it’s a weird but necessary mix of experience that I have in my tool box. All my complementary health teachers have been scientists or medical doctors too. I do believe there is a need for western medicine, at times.

As a complementary therapist I will work with you through your medical treatment programme helping you to heal your body naturally at the same time. Thereby greatly improving your health, zest and zing for life. Although if you lead a balanced and healthy life, whilst working regularly with a skilled therapist, we can actually pick up imbalances and difficulties and eliminate them, before they become a disease.

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