“You can omit the chilli and dried chilli flakes if you’re cooking for little ones, which is what I do for my son, Riley. As with all stir-fries, have your ingredients measured and prepped ahead, because the cooking time is very short.”
“Cooking the prawns with the shell on allows them to stay juicy and moist, while taking on the great smoky flavour from the BBQ. If you use pre-peeled prawns, they will only need a really fast flash on the grill, to avoid overcooking.”
“Bánh xèo is a light savoury crêpe, eaten with an abundance of salad leaves and herbs. There’s a knack to eating these: gather a palmful of leaves and herbs into your hand, break off some crêpe onto the leaves, then roll it up and dip it into the sauce. You can vary the filling,” says food writer Uyen Luu.
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The Trust was set up by Louis Baylis in 1962 and its primary objective is: To work for the good of the community, principally in the Royal Borough of Windsor & Maidenhead.
The Trust distributed grants of over £100,000 to more than 100 recipients during the last financial year and has a policy of distributing the majority of the grants to local organisations and charities, the balance going to regional and national organisations.
The majority of applications for grants from the Trust are received by post from local and national charities and organisations that are aware of the Trust. The Trust supports all sections of the community in the Royal Borough of Windsor & Maidenhead and actively encourages applications for grants from the Trust.The bulk of donations are made to benefit the elderly and the young, although many other groups including the Arts are also supported.
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