Category Archives: News

Cycle Centre – Re-Opening

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.

Gardening Service Update

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.

Updated Contact Details: Affordable Warmth Team

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.

Let’s Go Tees Valley – 2019 In Review

2019 was a highly successful year for Let’s Go Tees Valley! Thanks to you, more people travelled greener, more people had a #HappyCommute and more people walked and cycled to and from school and the workplace! This video highlights the fantastic 2019 Let’s Go Tees Valley had.

Special thanks to Let’s Go Tees Valley for this fantastic video!

Middlesbrough Town Meal 2019

This year’s Town Meal took place on Saturday 14th September, from 12pm to 4pm in Centre Square, Middlesbrough between the Town Hall and MIMA.

The Town Meal is a celebration of the growing projects that have run throughout the year, with community groups and individual families reaping the rewards of growing their own fruit and vegetables in locations across the town. Donations of this produce go towards the Town Meal which is cooked by school cooking staff from Middlesbrough schools. The meal is free to all who attend.

The afternoon’s entertainment was provided by an array of activities, including the climbing wall, boxing ring, bouncy castles, our smoothie bikes and many others besides.

We also greeted a number of stalls from a variety of organisations including the Co-Op Fairtrade, Teesside Woodturners Association, Cleveland Beekeepers Association, Thirteen Group and many more.

There was also a produce competition which heralded a number of fantastic entries across an array of categories. Finally, there were also demonstrations from the Fire Brigade with their chip pan fire demonstration, and both St. John’s Ambulance and Cleveland Police were there with their vehicles on display.

Recipe of the Month – August – Scone-Based Pizza

A vegetable pizza using a scone base

The Pizza is one of the oldest and most beloved comfort foods available to us. First referenced specifically in 997 AD, the Pizza is believed to go back even further. One early example is the Persian soldiers of the Achaemenid Empire, who baked flatbreads topped with cheese and dates on their shields.

Modern pizza itself evolved from similar dishes in Naples in the 18th or early 19th century, when tomatoes were added to create the pizza as we know it. The archetypical pizza margherita, made of tomato, basil and mozzarella, was created, or so the legend attests, by Raffaele Esposito who created it in honour of Queen Margherita as she visited the Royal Palace of Capodimonte.

From there, the pizza spread, thanks largely in part to Italian emigration across the world (Mostly the United Kingdom and United States), and continues to evolve to this day. The archetypical pizza remains as cheese on a base of tomato, layered on a bread-like dough, but from humble beginnings it has become a dish that can be created in a staggering variety of ways. From the pizza bianca which foregoes tomato sauce for olive oil, salt and herbs, to the New York-style pizza known for its huge slices, eaten folded in half, pizza has a huge number of variations. One such variation is this one: The scone-based pizza, which foregoes the traditional, bread-like pizza base for a base that is based on a baked scone.

So, why go for an admittedly less traditional pizza base? Convenience is one point: They are very quick to make. If you’re making an ordinary bread-based pizza base from scratched, you generally need to wait an hour just for the dough to rise.  These pizzas bake in just 20-40 minutes. The scone base also makes for a crispier, heartier base, and absorbs the tomato topping extraordinarily well.

Try it for yourself. Who knows? It may even replace your takeaway. It’s certainly something everybody should try at least once!

Ingredients

225g (8oz) Self-Raising Flour
Pinch of Salt
50g (2oz) Butter or Margarine
150ml (1/4 Pint) of Milk
4 Tbsp Passata Sauce/Tomato Puree/Pesto
8 Slices Chorizo/Pepperoni/Salami/Ham (Or any mixture of the four)
1/2 Small Red Onion, Sliced
1/2 Green Pepper, Sliced or Diced
2 Mushrooms, Thinly Sliced
2 Small Tomatoes, Sliced or Diced
4 Tablespoons Grated Mozzarella (Or Cheese of Choice)

Method
1. Pre-heat oven to 180 degrees (Fan)/200 degrees (Conventional)/Gas Mark 6
2. Grease 2 baking sheets
3. Mix flour and salt then rub in butter or margarine. Add the milk gradually, to create a soft and pliable dough.
4. Knead lightly on a floured surface.
5. Divide into 4 balls and roll each ball into a 6 inch circle, about 1cm thick
6. Place the dough onto the greased baking sheets
7. Spread the dough with the chosen sauce topping.
8. Add your favourite toppings!
9. Sprinkle with chosen cheese.
10. Bake for 20 to 40 minutes, until the base and cheese are golden brown.