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Bee Coordinator

Volunteer Bee Coordinator joins the Manchester team!

Canon Adrian Rhodes has joined the Volition team as our Volunteer Bee Coordinator. Known as the “Canon Apiarist” at Manchester Cathedral Adrian has been a beekeeper since 2011, keeping bees at home, on the roof of Manchester Cathedral and is mentor to our volunteers who look after the Beehives at Manchester Cathedral and the Printworks. […]

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Sir David Richards, Patron of Volition

Sir David Richards has become a patron of Volition Community following a visit last year to see the work of this charity. Welcoming Sir David, the Dean of Manchester thanked Sir David for his commitment to this programme which runs from Manchester and Liverpool Cathedrals. Sir David, encouraged at the outcomes of this programme of […]

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Bee Hive Live Stream

Bee Hive Cameras Live Stream

We currently have two bee hive cameras upon the flat roof of Manchester Cathedral, click on the play button below to view the bees and their hives.

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Spicy chicken, salad and home made coleslaw with garlic butter baguettes

Spicy Chicken and Salad

Ingredients:

  • 500g Chicken breast
  • Onions
  • Spring Onions
  • Cucumber
  • Tomatoes
  • Cabbage
  • Yellow pepper
  • lettuce
  • Grated cheddar
  • salted butter
  • Garlic paste 

Method: chicken

Chop chicken breast into strips and session with:

  • 3 tbsp. all purpose seasoning
  • freshly ground black pepper, to taste
  • 3 garlic cloves, peeled, crushed
  • 2 large red chillies, finely chopped
  • 2 tsp sugar
  • 2 tbsp vegetable oil
  • spring onion

Chicken Dish Chicken preparation

Fry in pan on a medium heat for 5-8 minutes

Method: salad

dice the lettuce, tomatoes, pepper, spring onion and cucumber and mix together in bowl with a tbsp of lemon juice.

Method: coleslaw
Ingredients

  • 100g/3½oz low-fat natural yoghurt
  • ½ lemon, juice only
  • 1 tbsp grainy mustard
  • 3 tbsp roughly chopped soft herbs, chives, parsley, coriander, mint
  • ¼ white cabbage, finely shredded
  • ½ red onion, thinly sliced
  • 2 carrots, peeled then grated
  • sea salt and freshly ground black pepper

Method

  1. Put the yoghurt, lemon juice, mustard and herbs into a large bowl and whisk well to combine. Season with salt and plenty of black pepper.
  2. Add the cabbages, red onion and carrots and mix really well until coated in the mustard mixture.
  3. Ideally, leave to soften and absorb the flavours for 30 minutes before eating.
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