Always Take Care

13/06/2025

Testing

29/06/2023

Delighted to work with Home Straight in raising Dementia awareness through this incredible experience. 👏👏

Two care companies have joined forces to give their staff and families leading awareness and training.
Listen out for Home Straight and Always Take Care on our local news today, and with a full interview at 11.30 this morning

rutlandandstamfordsound.co.uk/player/

03/03/2021

Social care workers can still have the COVID-19 vaccine.

Join the millions of others who have received their first dose by booking at: nhs.uk/Covid-Vaccination

26/02/2021

Complimentary e-learning on Seizures and Epilepsy - Carer Training Academy offers certified courses in First Aid for work, sport or home. www.carertrainingacademy.com

Most standard First Aid Courses do not cover seizures and epilepsy. You need to learn & practice in order to gain confidence. This free e-course will help!

04/12/2018

Recently the Borradaile Trust Retirement Board had to increase rent and levies. This has brought fear to all.

29/10/2018

Don't forget to check your Smoke Alarms and the ones at your elderly neighbours. Smoke alarms save lives.

29/10/2018

Our Caring team have been taking photos of the changing season around the country. The best will be used in the Always Take Care Calendar 2019. Let us know which ones you like.

29/10/2018

11/09/2018

The positive effects of good exercise and stretching routines amongst our clients is very evident. Start preparing for your older years whilst you are young enough to do it.

14/07/2016

Braised pork chops

2 tablespoons cooking oil
Six pork chops, trimmed of any fat
1 tbsp. flour
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
2 tablespoons red wine
1 tablespoon light brown sugar
1 tablespoon Worcestershire
1 teaspoon crushed garlic (with salt)
1/2 cup water/veg/ham stock
Bay leaf
Sprigs fresh thyme/parsley

Heat oil in a large heavy bottomed skillet over medium high heat. Brown pork chops on all sides, 2 to 3 minutes per side. Meanwhile, in a medium bowl, stir together mustard, vinegar, wine, sugar, Worcestershire sauce, and garlic salt with 1/2 cup water.

Remove pork chops from the skillet, and add chopped onions and other vegetables (keep other vegetables coarse) to the skillet and cook for about 10 minutes until soft. Sprinkle and stir in the flour off the heat. Slowly add the wine mixture to the vegetables stirring all the time. Return to heat and reduce for a few minutes - the mixture should thicken as it reduces. Return the chops to the skillet and stir together with the vegetables.

Pour the stock over the pork chops, add the bay leaf and herbs, reduce heat, cover, and cook until tender, about 1 hour. Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.

14/07/2016

Rhubarb & strawberry crumble

400g Rhubarb stalks cut into 3cm lengths
400g Strawberries halved
Zest and juice of 1 orange
75g brown sugar
2 Star anise

150g oats
100g plain flour
100g butter
2 tbsp. honey
100g brown sugar
50g Hazelnuts chopped

Preheat the oven to 180 c. Mix the rhubarb, strawberries, zest and juice together with the sugar. Add the anise. Then place in a large oven proof dish.

Rub the butter into a mix of oats, flour and sugar until it resembles breadcrumbs. Add the honey and nuts and mix well.

Scatter the crumble over the fruit. Sit the dish on a baking tray and cook for 45 minutes until the fruit is tender, bubbling around the edges and the top is crunchy and golden brown.

The crumble will keep but it will lose its crunchiness.