SouthseaScene

 A British world leading expert in extreme environments has been given an international lifetime achievement award in recognition of his decades of work to help prevent drowning. Professor Mike Tipton, a human and applied physiologist at the University of Portsmouth, was given the award by the Higgins and Langley Memorial Awards for Flood and Swiftwater Rescue. The awards recognise teamwork, preparedness, skill and honour under extreme conditions. Recipients from across the world were honoured for working extremely long hours in difficult situations to save lives threatened by water, such as following hurricanes, floods and monsoons. Professor Tipton was nominated by Hampshire Fire and Rescue and the editor of Technical Rescue magazine for his work helping those who get into trouble and the search and rescue community over 35 years. Professor Tipton said: “I am honoured to receive this. It is really satisfying to have been nominated by those at the sharp end of search and rescue. I...

We inherited many cookbooks when grandma and grandpa died. One of them is a vegetarian cookbook. It's old, thus many of the dishes reflected the vegetarian offering at the time, with lots of recipes with beans and cheese. The ingredients: 200g red split lentils, cooked in stock 1 medium onion, chopped roughly 1 medium carrot, grated 50g butter 2 tablespoon vegetable oil 1 1/2 teaspoon Marmite 100g cheddar cheese, grated 1 egg, beaten Mixed herbs Black pepper Cooking this is easy. Cook the lentils in stock. Saute the onion and carrot in the fat and then combine all the ingredients, adding egg last. Bake in a well-greased dish for 30-40 minutes at 190 degrees Celcius. Serve with salad.

Years ago as a Christmas present we received a set of small cookbooks published by Weidenfeld & Nicolson. Each book is themed and there's a wide selection from party cakes to Sichuan recipes. One of the books on Vietnamese cooking written by Nicole Routhier came in handy last week when we were looking for a recipe that uses Hoisin sauce. The recipe is for beancurd, we cooked it with pork tenderloin and also chicken, on which the recipe below is based. Having read a few Vietnamese recipes for Dao Phu Xao Xa , we come to the conclusion that Routhier's is a variation and here we will also share our version of this dish. For 4 people you will need: 450 g chicken, cut into cubes 12 dried Shiitake mushrooms, soaked in 200ml of boiling water for 30 minutes 1 medium banana shallots, or a small onion, thinly sliced. 4 tablespoons Hoisin sauce 2 tablespoons soy sauce 1 tablespoon tomato puree 2 fresh small red chillies, finely chopped 1 teaspoon of lemongrass paste (or 2 stalks of fr...

The University of Portsmouth Business School has retained its Small Business Charter Award in recognition of its work to support students, small businesses and the local economy. Portsmouth Business School has held the Small Business Charter (SBC) accreditation status since 2015 and is one of only 33 Business Schools in the UK and Ireland. Portsmouth is one of four business schools to have successfully completed their reassessment through the SBC’s virtual assessment process. It will now hold the SBC Award for a further five years. The assessors were impressed by the environment created and the range of opportunities to stimulate and support student engagement with the Small and Medium Enterprise (SME) community. These include placements and consultancy projects offered through the Business and Law Clinics. The panel regarded Portsmouth Business School as a champion of engagement with SMEs. Professor Jeremy Howells, Executive Dean of the Faculty of Business and Law, said: “This a...