Listen to it

The Heavy Heavy Monster Sound: The Story of Trojan Records/Trojan Ska: Ska-ing West!/Trojan: Foundation Dub/Tojan Sounds & Pressure: Mod-Reggae

Various Artists (Trojan/Universal)

NAMED after the truck that carried Duke Reid's Jamaican sound system, Trojan Records was founded in 1968 as a UK outlet for the hundreds of ska, rocksteady, reggae and dub records coming out of the sunshine island.

Its early, budget-priced compilations, such as Tighten Up and Reggae Chartbusters, found favour with British skinheads, suedeheads and mods while the UK singles charts resounded to the sound of Desmond Dekker, Ken Boothe, Lee Perry's Upsetters, Dave and Ansell Collins, Jimmy Cliff and the Maytals.

By the mid-70s tastes were changing and labels such as Island and Front Line were developing artists rather than simply licensing Jamaican hits. But in the last decade the Trojan catalogue has been rediscovered by advertisers and a new generation of reggae lovers.

Contained on these new compilations are 160 gems from the Trojan vaults. Newcomers are advised to start with The Heavy Heavy Monster Sound – which includes smashes such as Red Red Wine, Monkey Man, Double Barrel and You Can Get It If You Really Want – before delving deeper into the dancefloor-friendly Ska and Mod-Reggae albums then the slower, echo-drenched Foundation Dub, with its nods to Augustus Pablo, King Tubby, Scientist and Sly and Robbie.

All in all, a veritable treasure trove.


Visit it

There is a wealth of natural remedies growing in the countryside but unless you are with an expert it is difficult to identify the different plants. But on Saturday rangers in Bramley Fall woods will be on hand to explain and identify nature's medicine cabinet.

Meet at the car park by the playing area off Leeds Bradford Road (B6157). Please wear suitable clothing and footwear. Booking is required on (0113) 237 5268.


Read it

Saturday Night Peter

Peter Kay

Arrow £7.99

Picking up from where Peter's massive bestselling autobiography The Sound of Laughter left off, Saturday Night Peter charts the hilarious journey his career took as he developed and honed his comedy skills.
It tells how he took to the road and tried out his stand-up material in pubs and clubs across the country.

Each Saturday night would present Peter with a new venue, a new audience to win over, other acts appearing and the ever changing and all important business of performing itself.

But behind the scenes, there were the digs and landladies, the preparation for the show, the anxious drive there and of course the inspiration for the material itself.


Get fit

When it comes to exercise, lots of pain can actually mean no gain . You don't need to push yourself to the point of collapse in the gym – the average adult needs 30 minutes of moderate exercise five times a week to keep their health ticking over, and that can include walks in your lunch hour at work, using the stairs rather than than taking the lift and doing housework.


Nest building

As bright colours are so fashionable right now we're all spoilt for choice in terms of what colours to go for. If you're stuck a perfect choice has to be purple.

Purple is really contemporary, especially a rich deep purple which will look absolutely stunning set against crisp white or mixed with softer lilac tones.

Purples also work particularly well with all the metallic shades which are incredibly trendy right now. Opt for gold for a regal look or combine with shiny silver for a sleeker finish.

Choose luscious dark wood furniture which when combined with the purple will create a warm and inviting look.

Whether you've opted for calm light shades or dramatic dark shades, cool minimalist or modern eclectic if you've gone for purple you know you'll be the envy of everyone with a gorgeous room that's right up to date.

Visit www. barkerandstonehouse.co.uk


Eat it

SMOKED HADDOCK AND LEEK RISOTTO

Ingredients

1 litre/1.75 pts fish or chicken stock

700g/ 1½ lbs smoked haddock fillet

1 tbsp sunflower oil

50g/2oz butter

1 onion, peeled and finely chopped

2 whites of leeks, trimmed and sliced

320g/11 1/2oz Riso Gallo Carnaroli Risotto Rice

1 bay leaf

wineglass dry white wine

2 tbsp double cream (optional)

1 tbsp fresh parsley, finely chopped

salt and freshly ground white pepper

Method

Make sure stock is hot.

Place haddock in a pan and cover with boiling water. Simmer for around 5 minutes, then take off heat. Leave to cool.

Heat oil and butter in a pan and fry onion and leek over gentle heat to soften but not brown. Add Riso Gallo Carnaroli Risotto Rice and bay leaf and stir to coat in the mix.

Pour over wine and cook, stirring until absorbed.

Gradually add stock a ladle at a time, stirring. Only add more stock when the previous ladleful has been absorbed. Continue until almost all stock is absorbed, and rice is tender, but still with a bite. (Stir in cream if using).

Flake haddock and stir into risotto with the parsley.

Season with salt and freshly ground white pepper. Serve immediately.