Bristol in Pictures: Birdman, Craft Beer Fest and Gromits
We've had another peek at the designs for the Gromit Unleashed 3 trail later this summer, and St Mary Redcliffe marked its annual Rush Sunday, a tradition that dates back 500 years.The Festival of Nature is in full swing, but Bristol Comedy Garden has come to an end after providing the usual dose of laughter in Queen Square.Around the city, teams have been putting the finishing touches to their weird and wonderful contraptions for Bristol's first ever Birdman event on Sunday morning.
Not long now: Bristol Children's Hospital patient Fred, aged six, got to get up close with some of the designs which will be placed on the streets of Bristol as part of the Gromit Unleashed 3 trail, which begins on 30 June. The trail, organised by the Grand Appeal and Aardman, will raise money for the hospital.
Come fly with me: Competitors have been busy making their home-made machines to take on the first ever Bristol Birdman on the Harbourside. This is the entry for All Aboard Watersports. Head to the area near the Cottage Inn for 10:00 BST on Sunday to see the action unfold.
Laugh along: The likes of Ed Gamble and other famous comedians entertained crowds under the big top in Queen Square as the Bristol Comedy Garden returned.
Tradition: The annual Rush Sunday procession wound its way to St Mary Redcliffe church last weekend, keeping alive a civic event that dates back 500 years.
Wild in the city: It's the Festival of Nature this weekend, complete with a pop-up wetland in Millennium Square
Kicking off: Staff from more than a dozen hotels in the city took part in a five-a-side tournament at Ashton Gate, raising more than £1,400 for Bristol Children's Hospital charity, the Grand Appeal. For the record, the team from the Leonardo Hotel were the winners.
Going green: More than 450 people attended the Festival of Sustainable Business at Bristol Beacon this week. Among the speakers were Weca Mayor Helen Godwin, who echoed calls for firms to decarbonise. The event, organised by Future Leap, is in its sixth year.
All aboard: A partnership between the West of England Combined Authority and local bus companies means children and young people across Bristol and neighbouring areas can travel for free in the summer holidays this year.
Celebration time: Staff and pupils at Cabot Primary School in St Pauls have been given the good news of a positive Ofsted report.
Flower power: Head east out of the city and it won't take long to reach Dyrham Park, the Grade I-listed National Trust house and gardens which draw in thousands of visitors every year.
In harmony: Members of the Bristol Hippodrome Community Choir meet twice a month for some informal and relaxed singing sessions.
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Kimchi pasta puttanesca 'I often make this with tinned tuna and anchovies, but it's great without them. Kimchi is another funky, briny flavour that happily sits alongside the capers and olives,' says Jenkins. 'Almost all the intense flavour comes from vegetables (technically fruits, if you want to be annoying) that have been cooked or prepared in a way that homes in on their best qualities and makes them shine.' Ingredients (Serves 4) 4tbsp extra virgin olive oil 500g cherry tomatoes 1 white onion, thinly sliced 4 garlic cloves, thinly sliced 6 tinned anchovy fillets in oil 1tsp dried red chilli flakes 2tbsp pitted olives (Italian black olives or whatever you prefer) 2tbsp capers, drained 300g roughly-cut kimchi, plus 1tbsp brine 1tbsp white wine vinegar Pinch of caster sugar 100g tinned tuna in spring water, drained 300-400g spaghetti To serve (optional) Handful of parsley, roughly chopped Lemon juice, to taste Method 1. Heat the oil in a large saucepan over a medium-high heat, then add the tomatoes and onion and cook for 7-10 minutes, or until you can pop the tomatoes with the back of your spoon. Add the garlic and anchovy and cook for a couple of minutes until fragrant, using the back of your spoon or a fork to break down the anchovy into the sauce. 2. Add the chilli flakes, olives, capers, kimchi and brine, vinegar, sugar and tuna and cook for 2 minutes, then turn off the heat. You just want the last additions to be warmed through but not lose their bright, briny flavour. 3. Cook the spaghetti in a large pot of seasoned boiling water till al dente, then mix it through the sauce with a little of the pasta cooking water. You can add some parsley and fresh lemon juice before serving. Extracted from Cooking With Vegetables by Jesse Jenkins, available now
