KO Sport

25/02/2026

Current Timetable 🏋️‍♀️🏋️

28/01/2026

Our very own Alison Love has organised the amazing event, taking place on Saturday 31st January. If you love singing, this is for you! 🎵
This event is supporting The mockingbird Trust.
Please support if you can.

10/09/2025

An established welcoming class at Peopleton Village hall.
Improve your overall fitness level.
Monday's at 10.30am
All abilities welcome

27/11/2024

New Class starting 8th January 2025!!

All abilities are welcome.

In a few weeks, you will feel fitter and stronger. With a mixture of strength, cardio and toning.

A friendly and welcoming class.
Wednesday's 6.15pm
Peopleton Village Hall
£5 per class
For more details either message or email [email protected]

27/10/2023

Foodie Friday: Microwave Chilli by Jack Monroe

For a super speedy supper, try Jack Monroe's vegetarian kidney bean chilli - a great way to get 2 of your 5-a-day in this microwavable, midweek meal.

Serves 2

Ingredients
• ½ small onion, finely chopped
• 1 fat garlic clove, crushed
• k**b of butter
• ½ tsp ground cumin
• ½ tsp paprika (sweet or smoked depending on preference)
• pinch of chilli flakes or chilli powder
• 400g can chopped tomatoes, drained and juice reserved
• 400g can kidney beans, drained and rinsed
• ½ vegetable stock cube
• 2 squares dark chocolate
• soured cream, to serve (optional)
• coriander, to serve (optional)

Method

Put the onion, garlic, butter and spices in a microwaveable container, give it a quick stir, then heat in the microwave on High for 30-40 secs. Leave to stand for 1 min, then add the chopped tomatoes, beans, stock cube and chocolate.

Cover with cling film and pierce 3 times. Place some kitchen paper on your microwave turntable, put the container on top and cook for 2 mins on High. Stir well and leave to stand for 1 min. If your chilli starts to dry out, add some of the reserved tomato juice, but remember that it won’t reduce as much in the microwave as it would on the hob.

Cover and cook on Medium for a further 2 mins. Give it a good stir and allow to stand for 1 min before serving topped with soured cream and coriander, if you like.

25/10/2023

Workout Wednesday: 30 MIN FULL BODY STANDING PILATES WORKOUT (KNEE FRIENDLY, NO EQUIPMENT) by Grow with Jo

This workout is the slow burn that you need to keep your joints happy, your cortisol levels at bay, and to get a good sweat on without any high impact exercises.

This workout is the slow burn that you need to keep your joints happy, your cortisol levels at bay, and to get a good sweat on without any high impact exerci...

24/10/2023

Tips Tuesday: Treat yourself to a new activity

Even hard-core gym fiends can lose motivation when the weather starts getting colder—but rain or shine, you should still aim to do at least 150 minutes of moderate-intensity exercise (or 75 minutes of high-intensity exercise) per week, plus strength moves for all large muscle groups, says Dr. Vyas. Go ahead and splurge on that new studio class, or sign up for a streaming subscription—whatever will keep you motivated and excited this fall and winter.

20/10/2023

Foodie Friday: Meatball, Pepper and Orzo Bake

A quick one pan meal from Waitrose (waitrose.com), which is warming and easy to do for a weekday tea.

Serves 4

Ingredients

• 1 tbsp Essential Olive Oil, plus a splash, if needed
• 336g pack 12 Eat Flexi British Beef Tomato Red Pepper Meatballs (I switched to 100% meat meatballs)
• 2 clove/s garlic, crushed
• 1 tbsp heaped tbsp Essential Tomato Purée
• 230g jar Fragata Pimiento Piquillo Peppers, drained, peppers quartered
• 250g orzo
• 350ml chicken or vegetable stock
• 150g ball Essential Italian Mozzarella, drained and roughly torn
• Flat leaf parsley, roughly chopped, to serve (optional)
• 200g steamed green beans, to serve

Method

Preheat the oven to 180ºC, gas mark 4. Heat the oil in a large, lidded, ovenproof frying pan over a medium-high heat. Fry the meatballs for 5 minutes, turning regularly, until browned. Lift out of the pan and set aside.

Reduce the heat to medium and add a splash more oil to the pan, if needed, then add the garlic and fry for 1 minute. Stir in the tomato purée and fry for 1 minute more, then finally add the quartered peppers and fry, stirring, for 2-3 minutes.

Rinse the orzo well, then stir into the pan with the stock and season with salt. Return the meatballs to the pan, scatter over the mozzarella and grind over some black pepper. Cover and bake for 10 minutes, then remove the lid and bake for a final 10 minutes until the meatballs are cooked through and no pink meat remains. Let stand for 5 minutes before scattering with parsley, if using, and serving with green beans.

18/10/2023

Workout Wednesday: 30 Minute Abs and Butt Toning Workout by Popsugar Fitness

Get ready to build your curves with “Queen of Home Workouts” Brittne Babe. The combinations of no-equipment moves like killer planks, scissor crunches, and leg lifts will have your abs and b***y burning like crazy.

Get ready to build your curves with “Queen of Home Workouts” Brittne Babe. The combinations of no-equipment moves like killer planks, scissor crunches, and l...

17/10/2023

Tips Tuesday: Eat Seasonally

Why is it good to eat fruit and veg when they are in season?

Eating seasonally is something that is discussed a lot when it comes to fruit and vegetables and sustainability. Although there is no set definition for what ‘seasonally’ is in this context, and seasonality of fruit and veg may vary between different countries, for what is in season here, to what is in season on the other side of the world!

But the consensus is that eating seasonal field grown UK products:

is better for the environment, because it is likely that if the produce is in season, it can be cultivated without additional heating or protection (like pesticides)
taste better as it is the time of year that the food is at its best, and are typically cheaper to buy
can support the local economy
What about autumn?

There are many great fruit and vegetables said to be in season at this time of year, perfect for hearty dinners – and they all reflect the gorgeous, autumnal colours! Don't forget they provide vitamins, minerals and fibre to our diet.

Don’t forget the humble spud! Potatoes are also in season in the Autumn. Why not cook a baked potato and fill with a warm bean chilli con carne, or use mash for a cottage or fish pie? Leave the skin on potatoes for extra fibre!

Extract from the British Nutrition Foundation (www.nutrition.org.uk)

Connecting people, food and science, for better nutrition and healthier lives. We work with experts across the nutrition and food community to provide impartial, evidence-based information, education and expertise, motivating people to adopt healthy, sustainable diets – for life.

13/10/2023

Foodie Friday: Spiced black bean & chicken soup with kale

Use up leftover roast or ready-cooked chicken in this healthy and warming soup, spiced with cumin and chilli.

By Jane Hornby at BBC Good Food (www.bbcgoodfood.com)

Serves 4

Ingredients

• 2 tbsp mild olive oil
• 2 fat garlic cloves, crushed
• small bunch coriander stalks finely chopped, leaves picked
• zest 1 lime, then cut into wedges
• 2 tsp ground cumin
• 1 tsp chilli flakes
• 400g can chopped tomatoes
• 400g can black beans, rinsed and drained
• 600ml chicken stock
• 175g kale, thick stalks removed, leaves shredded
• 250g leftover roast or ready-cooked chicken
• 50g feta, crumbled, to serve
• flour & corn tortillas, toasted, to serve

Method

Heat the oil in a large saucepan, add the garlic, coriander stalks and lime zest, then fry for 2 mins until fragrant. Stir in the cumin and chilli flakes, fry for 1 min more, then tip in the tomatoes, beans and stock. Bring to the boil, then crush the beans against the bottom of the pan a few times using a potato masher. This will thicken the soup a little.

Stir the kale into the soup, simmer for 5 mins or until tender, then tear in the chicken and let it heat through. Season to taste with salt, pepper and juice from half the lime, then serve in shallow bowls, scattered with the feta and a few coriander leaves. Serve the remaining lime in wedges for the table, with the toasted tortillas on the side. The longer you leave the chicken in the pan, the thicker the soup will become, so add a splash more stock if you can’t serve the soup straight away.