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Notice! This is an archive version of Last Hours. It is no longer maintained or updated. Emails, addresses etc. may not be up to date.

Edd | Blogs, Hey Monkey Riot | August 4th | Comments off

Hey Monkey Riot new website
I’ve decided to jump ship. Well sort of anyway: I’ve moved my blog from here to Blogspot my own site. It was just easier to seperate it out, and away, from Last Hours. So you can follow my blog at:

I’ve got a lot coming up in the next few weeks and months so it should be kept pretty active!
Also, if you’re interested I’ve relaunched my website, so that there’s actually some work on there(!), you can check it out at:

anon | Blogs, Last Hours blog | April 13th | Comments off

Someone’s done a nice job of compiling a range of accounts and comments on the actions around the March for the Alternative on March 26th – have a browse!

anon | Blogs, Last Hours blog | April 11th | Comments off


Mayday, traditionally a day for workers’ self organisation and grassroots agitation, is being celebrated in Brighton with a street party and protest on Saturday the 30th April. Location and more details will be announced nearer the time. Meanwhile an excellent free zine has been produced with contributions about Mayday and resistance from a wide range of participating groups including Brighton Anarchist Black Cross, Southcoast Climate Camp, No Borders, Brighton Squatters Network, Queer Mutiny, students and more.

As their call out proclaims:

Our lives are under attack.
Our future is being sacrificed to increase the power of an elite.

The bankers’ crisis is being used as an excuse to push through a far-right agenda of vicious cuts – cuts which will hurt the poorest and line the pockets of the rich. The NHS, Education and Welfare systems are being stripped back while the bankers are being paid million pound bonuses.

Their only answer to the disaster is more of the same, capitalism with the gloves off. More wars, more ecological devastation and we’re being asked to pay for it.

We are being robbed blind – it’s time to reclaim what is ours.

More details and the free zine download can be found here:

xhannahx | Blogs, Cookery corner | March 27th | 1 comment

This month I set a vegan bakery business ( It’s been crazy hard work but I couldn’t have done it without all the help from fellow baker I thought other bakers would be really bitchy and all trying to bad mouth each other but I couldn’t have been more wrong! Everyone seems so nice and helpful and people even SHARE recipes! This recipe is inspired by Accidently vegan bakery. They veganised one of my favourite foods and I decided to make my own version of it with things I had in my house already! These are great for picnics, lunch boxes or as an evening meal with some chips and beans!


What you need: (makes 2 HUGE pasties)
· 1 pack ready made puff pasty
· 2-3 white potatoes
· 1 small onion
· 1 block of vegan cheese (I used Cheesly melting Edam)
· A few tbsp soya milk
· A few tbsp margarine
· Black pepper to taste

What you do:
1. Peel and chop the spuds and add to a pan of boiling water until soft.

2. Whilst that’s cooking, chop the onion, grate the cheese and turn the oven on to 200 degrees C.

3. Once the potatoes are soft, drain them and return them to the pan (off the heat!)

4. Add some pepper, margarine and soya milk and mash to make mashed potato.

5. When there are no more lumps stir in the cheese and onions

6. Roll out the puff pastry into a big rectangle using a little flour to stop it sticking.

7. Cut the pasty in half using scissors or a sharp knife.

8. Add half the mixture onto one side of each pastry.

9. Fold the pastry over and crimp the edges using a fork.

10. Brush the tops with a little soya milk and stab the top a couple of times.

11. Pop on a baking tray lined with foil or a baking paper.

12. Bake for 20 mins and enjoy (beware the middle will be hotter than the sun!!!)

Fred Goodsell | Blogs, Last Hours blog | March 24th | 1 comment

We will be using twitter to send out updates from the TUC demostration on Saturday. Follow us, re tweet us, love us!

Edd | Blogs, Hey Monkey Riot | March 7th | 1 comment


Some icons I made in the middle of last night when I was relaunching the London Zine Symposium website because I thought it needed them. I like how they’ve turned out. Conscious that this blog is currently reflecting about 10% of the artwork stuff I’m doing. Oh, well, mañana… I’ll do it then!

isy | Blogs, Cookery corner | February 18th | Comments off

We got a tray of mushrooms cheap from the market the other day so I have been making many mushroom dishes. It’s great that we have a Sunday market with a veg stall that seems to always have boxes of random stuff for a quid or two at midday… I’ve been making jam and lots of frozen banana ice cream and the like from our bulk cheap purchases, although a crate of pineapples did really present a bit of a challenge. So I made us burgers last night, with some coleslaw and oven-baked potato wedges. My friends who were visiting say “They were rather lovely.”

Mushroom, Lentil and Nut Burgers


Makes 8

- 100 g brown lentils (though I used continental lentils this time)
- bay leaf and sprig of thyme (optional)
- 2 tbsp oil
- 2 medium onions
- 1 stick celery
- 4 cloves garlic
- 250 g mushrooms
- 3 tbsp parsley
- 50 g hazelnuts or walnuts
- 1 tsp yeast extract
- 3 tsp soy sauce
- 200 g breadcrumbs

1. Simmer the lentils, bay leaf and thyme in a pan for 30 minutes until just soft. Remove the bay leaf and thyme and set aside.

2. Finely chop the onions, celery, garlic, mushrooms and parsley. Roughly chop the nuts.

3. In a saucepan in the oil fry the onion and celery for 5 minutes on a medium heat, add the garlic, mushrooms and parsley and cook for a further 5 to 10 minutes stirring occasionally until the mushrooms are well cooked. Add 50 ml water, the yeast extract and soy sauce and cook for another minute. Remove from the heat.

4. In a bowl or one of the pans mix the cooked mushroom mix, the cooked lentils, the nuts and the breadcrumbs and season to taste with salt and pepper.


5. When cool enough to handle shape into 8 burgers and fry on a medium heat until browned on both sides (about 5 minutes each side).

6. Serve in a bun with vegan mayo, ketchup, mustard, gherkins and tomatoes and lettuce… mmmh.

Edd | Blogs, Hey Monkey Riot | February 3rd | 2 comments

These were some illustrations (and cover concept) that I put together for a competition that the Folio society and House of Illustration just had.

The funeral procession travelling to town for the funeral. Peréz, Meursault's mother's grieving companion, cuts across the fields to keep up, 'Great tears of frustration and anguish were streaming down his cheek But because of all his wrinkles they didn't run off.' (p.22) Shows the landscape and dirt Camus describes over the previous and preceding pages. Read more…

xhannahx | Blogs, Cookery corner | January 31st | Comments off


I’ve been trying to find new ways to use up my yummy vegetables from my vegetable box and really fancied a creamy vegetable pie. This recipe is for a leek and mushroom pie but it’s really versatile and is great for using up any vegetable that are a little peaky! Have fun with it and make sure you buy a fun cutter for decorating!

What you need:
1 small onion chopped
1-2 leeks, sliced
1 clove of garlic, crushed
1 punnet of mushrooms, sliced
1 pack of soya chunks
1 tbsp dried thyme
50 g margarine
2 tbsp plain flour
200 ml boiling water with a stock cube dissolved in it
300 ml soya milk
A pinch of nutmeg
Salt and pepper to season
1 pack of puff pastry

What you do:

1. Pre heat the oven to 220 degrees C.

2. Heat up a little oil in a frying pan or wok.

3. Add all the vegetables, garlic and soya chunks and fry for 5-10 mins until they’re soft.

4. Stir in the thyme and take off the heat.

5. Melt the margarine in a small saucepan then stir in the flour and stir constantly for 3 mins until it’s a thick paste.

6. Slowly add all the milk, vegetable stock and the nutmeg and keep stirring gently for about 5 mins.

7. Add salt and pepper then pour into the fried vegetables.

8. Pour the creamy vegetable mix into an oven dish.

9. Roll out the puff pastry on a floured surface and stretch it over the oven dish.

10. Trim the edges off and brush milk over the pastry.

11. Cut some fun shapes out of the left over pastry and stick them onto the pie.

12. Stab a few holes in the pastry and pop in the oven for 20-25 minutes until the top is puffed and golden.


Fred Goodsell | Blogs, Last Hours blog | January 31st | Comments off

We will be tabling at this events this spring.

Sunday 20th February 2011
Brighton Zine Fest


Sunday 17th April 2011

London Zine Symposium

Saturday 7th May 2011

Bristol Anarchist Bookfair