Penny Smith

The Penny Smith Show - in partnership with Age Concern Hillingdon

On air: Sundays 12noon - 2pm

Penny Smith comes to 91.8 Hayes FM from Mount Vernon Hospital Radio. She lives in West Drayton and loves it because of the good access to motorways, airport and rail/bus links.  Since retiring from a career in international management and training, she qualified as a fitness instructor and runs regular exercise, Pilates and Nordic Walking classes, specialising in fitness for people over 'a certain age'. She also has a tap dance group and is founder and director of Associated Tap Dancers, a UK-wide organisation for tappers.

Join Penny on Sunday at midday with a look at the weekend national and local stories, plus interviews and music with a focus for people over 60. Expect to hear music from the 20's to the 60's - another programme on 91.8 Hayes FM unlike any other you will hear.

See www.learningmoves.co.uk for more about Penny's classes

and www.tapuk.freeserve.co.uk for information on Associated Tap Dancers

Music to take you back, information to take you forwards!  Join Penny on Sundays at midday for music, news and interviews with especial relevance to the not-so-young listener.

In partnership with Age Concern Hillingdon:  http://www.ageconcernhillingdon.org.uk 

  FRANCES LACEY'S RECIPES (from May programme)

Asparagus

Ingredients: 1 bunch asparagus, 1oz butter, seasoning.

Method: Rinse asparagus, place in lightly salted water bring to boil and simmer for 5 mins.  Place butter on drained vegetable, season and serve.

Gammon and new potatoes with spring greens

Ingredients: Gammon steaks, 1lb spring greens, new potatoes.

Method: Grill gammon steaks 5 mins each side.  Boil new potatoes for 15 mins. Wash and chop up spring greens then boil 5mins.  Serve with mustard and butter.

 Fruit cheesecake

Ingredients: 4oz crushed wheatmeal biscuits, 2oz butter, 1½oz cream-cheese, fruit of choice, 4 jelly cubes

Method: Place biscuits and melted butter in a bowl and mix.  Line a round tin with the mixture.  Mix cream-cheese and fruits in a blender with melted cooled jelly and pour over biscuit base.  Chill for 2hrs in fridge.  Place small fruits on top to serve.