Please contact us to see if you qualify for a grant towards repairs or replacement of your heating system. You may also qualify for free loft and cavity wall insulation. On top of this, you could get help through the Energy Company Obligation (ECO) scheme.
More information on the scheme can be found via the following link: https://www.gov.uk/energy-company-obligation
For Middlesbrough Residents, more information can be found via the following link: https://www.middlesbrough.gov.uk/planning-and-housing/housing-options-and-advice/fuel-poverty-and-energy-saving
For Redcar & Cleveland Residents, more information can be found via the following link: https://www.redcar-cleveland.gov.uk/resident/energy-effiency/Pages/Energy-Company-Obligation.aspx
This Roasted Beetroot and Goats Cheese Salad delivers a heavy hit of earthy flavours from the beetroot, tempers it with creaminess from the goats cheese and sharpness from balsamic vinegar to deliver a wonderfully balanced salad bursting with Summer flavour. Serve it up on its own or as a side dish.
250g cooked beetroot (not pickled)
4 tbs olive oil
3 tbs balsamic vinegar
200g green beans, trimmed
145g mixed leaves
1/2 cucumber, peeled into ribbons
100g goats cheese round, halved horizontally
50g walnuts, roughly chopped
- Heat oven to 200c/180c fan/gas 6 and put the beetroot in a roasting tin with 1 tbs oil, 1 tbs vinegar and plenty of seasoning. Roast for 8-10 minutes until sticky.
- Bring a pan of salted water to the boil, add the green beans, cook for 1 minute, then drain. Toss in with the beetroot and roast for a further 5 minutes.
- Make the dressing by combining the remaining oil and vinegar in a small bowl. Season well. Put the mixed leaves and cucumber in a bowl and toss together with a little dressing.
- Dip the cheese halves in the chopped walnut so the tops are covered, then pop in the roasting tin with the beetroot and green beans for a few minutes, to soften and toast the nuts.
- Pile the salad onto plates and serve with the remaining dressing drizzled over the top.
Middlesbrough Cycle Centre is re-opening on 1st July 2020
Please note that, in addition to this information:
- The Cycle Centre will be closed between 1pm to 1.30pm for Lunch.
- The door will remain locked, allowing entry for one person at a time.
- Cyclists MUST bring their membership card. New members MUST bring some form of identification.
- Do NOT ride your bicycle into the Bus Station.
- Please adhere to the one way system currently in-place in the Bus Station in order to visit our Cycle Centre.
- You MUST bring your own lock.
- Cycles CANNOT be stored overnight.
- The latest bicycles can be dropped off is 5pm.
Thank you for your patience during these difficult times. When we can expand our services, we will update our website as soon as possible.
Haggis (From Scots Gaelic taigeis) is a savoury pudding that traditionally contains sheep’s offal, specifically the heart, liver and lungs, combined with onion, oatmeal, spices, suet and seasonings. Baked in a casing, traditionally a sheeps stomach, the haggis is a dish infamous for sounding off-putting but tasting delicious. After all, the haggis is a fantastic savoury dish that isn’t just filling, but absolutely packed with flavour. Traditionally served with neeps and tatties (Turnips and Potatoes, respectively) and a dram of whiskey, the haggis is a favourite amongst the Scottish and Scots diaspora across the world.
There are some variations on the haggis, most commonly the vegeterian haggis. This vegeterian haggis makes this delicious dish accessible to more people.
200g plain flour
1 small onion, chopped
250g small oatmeal
125g cooked lentils
Vegetable stock to combine
- Melt the butter and add to the dry ingredients, stir
- Moisten with enough stock to make a soft mixture.
- Season with white pepper and a little salt.
- Boil in a covered pudding basin for about 3 hours
- Serve with tatties and neeps.
- 250g plain flour for coating
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- A whole 2 to 2.5kg chicken, cut into pieces or use chicken thighs
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green pepper, chopped
- 1 (400g) tin chopped tomatoes
- 1/2 teaspoon dried oregano
- 125ml white wine or Chicken stock
- 200g punnet fresh mushrooms, quartered
- Salt and Pepper to taste
1. Combine the flour, salt and pepper in a plastic bag.
2. Shake the chicken pieces in flour until coated.
3. Heat the oil in a large frying pan (one with a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from pan.
4. Add the onion, garlic and pepper to the pan and sauté until the onion is slightly browned.
5. Return the chicken to the pan and add the tomatoes, oregano and wine or if using, chicken stock. Cover and simmer for 30 minutes over medium low heat.
6. Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes and serve.
150g Self Raising Flour
1tsp Baking Powder
225g Caster Sugar
50g Ground Almonds
125g Butter, melted
2 Large Eggs, beaten
350g Rhubarb, sliced
25g Flaked Almonds
1.Preheat the oven to 170C, Gas 3.
2. Butter and base line a loose-bottomed deep 20cm (8in) cake tin.
3. Sift the flour and baking powder into a mixing bowl.
4. Stir in the sugar and almonds.
5. Beat in the melted butter and beaten eggs to give a soft dropping consistency.
6. Spoon half the mixture over the base of the cake tin.
7. Arrange the rhubarb over the cake base then drop the rest of the mixture over in spoonful’s, leaving gaps.
8. Scatter with the flaked almonds.
9. Bake in the preheated oven for 1 ¼ – 1 ½ hours until well risen and golden. Insert a skewer into the centre, if cooked the skewer should be clean and dry.
10. Cool in the tin for 5 minutes then remove and leave on a wire rack to cool.
11. Serve with cream or ice cream.
Middlesbrough Environment City would like to apologise for a delay to the start of the gardening service that was due to start on the 1st of April.
Due to the COVID-19 Pandemic, the gardening service will be postponed until further notice.
Thank you for your patience and understanding.
Simple and filling, a quiche is a wonderful dish that can be served hot or cold. This is a recipe for a ham and cheese quiche but can be modified in any way you like: You can add vegetables such as peas and spring onions, substitute ham for whatever you fancy, make it crustless or with a crust! A quiche is a great way to really use leftovers needing just a few simple ingredients.
And for those who need a recipe for a shortcrust pastry, well, our Healthy Cooking team, working diligently from home, have went ahead and concocted a quick and simple recipe for that too!
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 4 eggs, lightly beaten
- 1 cup Milk or half-and-half (Milk and cream )
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups diced ham ( or any meat, fish or vegetable alternative fillings)
- 2 cup grated cheddar cheese
- Short crust pastry or 1 deep dish Pastry case
* (pastry not required if making a crustless quiche).
Preheat oven to 190 °C/ fan °170 or Gas 5
1. Line a 8—10 inch flan dish with shortcrust pastry or *grease proof paper for a crustless quiche.
2. Melt butter in a small non stick pan and cook onion until soft. Let this cool slightly.
3. In a large bowl, whisk together eggs, Milk or half-and-half, salt and pepper.
4. Stir in ham (or meat alternative) and cheese (setting aside a small amount of cheese to sprinkle on the top).
5. Stir in cooked onion
6. Pour filling into pie crust or *lined quiche dish. Sprinkle remaining cheese over the top
7. Set on a baking sheet and place in oven for 35 to 45 minutes, or until set.
Serve warm or chilled.
Due to arrangements in regards to working from home, the contact details for our Affordable Warmth team have changed.
The team is still able to take and handle queries in regards to energy saving, saving money on energy bills and a lot more in regards to affordable warmth.
The team can be messaged as a whole from WarmHomes@menvcity.org.uk
The mobile numbers to contact for all non-emergency queries are:
Wendy Temple – 07415158713
Jen M – 7940786914
For emergency heating, Cleveland Fire Brigade’s Stay Safe & Warm scheme can be contacted on 01429 874063, providing electric blankets, heaters and more as necessary.
For all interested parties, our annual report is available for viewing. You can download it using the link below: