< Previous60 LINCOLNSHIRETODAYFOOD & DININGDuck breast with a sweet potatopuree, spinach, glazed carrots anda red wine jusINGREDIENTS2 breasts of duck2 sweet potatoes400g fresh spinach2-3 good sized carrotsRed wineSalt and pepper for seasoningBrown sugar4-5 fresh orangesSprig of thyme for decorationMETHODStart by prepping the duckbreast by cross-hatching shallowlines into one side without goingthrough the whole meat. Pan-fryto taste. We recommend not toorare, not too well done.Peel the sweet potato and chop into rough pieces, boil anddrain. Mash carefully and add butter, salt and pepper to season.To wilt the spinach, a dash of water in a pan along with asmall amount of butter needs to be added to the mix, wilt forperhaps 20-30 seconds only. Serve on top of the sweet potato,for extra style, shape the potato with a ramekin.For the glazed carrots, cut carrots into lengthways pieces,cook in the oven until soft, add salt and pepper and sprinklebrown sugar lightly to taste. Return to oven until the sugar hasmelted. To add zest, use the juice of four or five oranges reducedValentine’s is a day for giving, so why not presentthe love of your life with something delicious? Wecaught up with head chef at the Supreme Inn, Bickerto find out what you can prepare that’s quick, easyand most of all, tastes good this February 14th!Imra Nadasdi, otherwise known as Jim, welcomedus into his kitchen to show us what culinary delightshe could suggest for the most romantic time of theyear. Having lived in the county for a long time, withprevious roles in kitchens in Stamford and Rutland,Jim is a confident and affable teacher. He preparesthese two meals from scratch for us, showing justhow easy it is to whip up something that not onlytastes good, but looks the part too.ThatmagicalmealThatmagicalmealHead chef at the SupremeInn, Bicker Imra Nadasdishows us the venison dishhe also prepared (availableonline atwww.lincolnshiretoday.net)with assistant chef CarlosDe Abreu.060-061:Layout 1 21/1/13 12:33 Page 1and fill with the double cream.Cook on 180°C for around fortyminutes. This can be reheatedlater if you want to prepare itearlier in the day.For the white wine and chivesauce, reduce the wine toaround a third by heating it up in a pan and cook a finelychopped shallot gently at the same time. Add double cream andchicken stock in equal measure until you have a pleasant and thickconsistency. If you do not have chicken stock, a chicken bouillon isfine.Liberally ladle on the sauce over the chicken, sliced in half forpresentation and the potato.For an added piece of presentational flair, why not make a redpepper coulis? One smear with a spoon is all that is needed tobring a dish to life and the taste is a sweet kick. Roast a red pepperin the oven at a high temperature until soft, remove from theoven and peel the skin off. Give it a blitz with a food processorand add a dash of olive oil, salt and pepper, voila! Your dishes lookas good as Jim’s.As Jim explains, cooking is not scary: “The biggest problem is fear,it’s so easy. The worst thing you can do is burn something, but eventhat’s not the end of the world. One thing I’d recommend is that youtaste anything you are cooking or preparing. It’s too late when it’s onthe plate to say, ‘I wish it tasted better!’“All the ingredients I’ve used areavailable and affordable,just give it a go!”FOOD & DININGdown to a syrupy consistencyin a pan and pout over thecarrots.To make the red winereduction, which is poured orladled onto the meat andpotato, simply heat red winedown until around a third remains.Add a small sprig of thyme to decorate at the end.Chicken breast wrapped in Parmaham with Dauphinoise potato anda white wine and chive sauceINGREDIENTS2 chicken breastsParma ham (enough to wrap twobreasts)3 rashers of unsmoked bacon2 large potatoes500ml double cream400ml white wineFresh chives1 shallotChicken stock or chicken bouillonMETHODRinse the plain chicken breasts, wrap in Parma ham and searfor 8-10 minutes until cooked on both sides, use a hot pan andminimal oil. Prepare the potato by slicing into incredibly thin sheets,adding small pieces of sliced bacon in between layers in a tinJim is the head chefat the Supreme Inn, Bicker Bar,Boston, PE20 3AN. For moreinformation or to book a table, logon to www.supremeinns.co.uk orcall 01205 822804.060-061:Layout 1 21/1/13 12:33 Page 2Ewerby, just outside Sleaford, is a picturesque andpleasant village, and was surrounded by snowy fieldson the day of our visit to the Finch Hatton Arms. Insidethere’s a warm welcome and a traditional feel to thedécor, but the menu is as contemporary as it comes.With head chef John Hilton in charge, the eaterieshould be on any foodie’s list of places to visit withinthe county.With an inspired array of choice, we go with whatJohn recommends, which are a selection of starters,including a sumptuous twice-baked cheese soufflémade with Lincolnshire poacher cheese, servedon a bed of smoked salmon and wilted spinach. Combining a soft and fluffy interiorwith a slightly hardened exterior, it’s a dish that’s not easy to pull off but this is perhapsthe best we’ve ever had. Our appetites were big, so we opted for other starters too. Acrispy, yet pliable duck spring roll with pickled cabbage and a hoi sin sauce wasdelicious, the duck remaining moist and tasty and contrasting well with the sharp tasteof the cabbage. My dining partner opted for a trio of scallops on small, salty blackpudding squares, served with a light smear of mushy pea puree, which meant thefresh-tasting scallops collided with the earthy tastes on the plate to great effect.For a main course we opted for a seafood tagliatelle, which was both fresh andcreamy, with whole cooked mussels, generously-sized scallops and prawns dottingthe plate. Too often creamy pasta dishes can be overbearing, but the balance wasperfect. I chose a rack of lamb, served just off-pink with a minted pea mash anda dense bed of wilted spinach which was just divine. The lamb was prepared insuch a way that it fell off the bone and melted in the mouth with aplomb. For dessert, a Lincolnshire plum bread and butter pudding with custardwas an indulgent end to the meal, the taste being a comforting andfamiliar favourite and a sloe gin jelly with poached pears and a raspberrysorbet was a sharp and fresh way to cleanse the palate. With food this good, you’ll no doubt want to return, we certainlyplan to! With elevent hotel rooms, a selection of real ales includinglocal favourites Bass and other guest ales, it’s worth a visit.Incentives to go, as if you need any, are an early bird menu fromMonday to Wednesday 5.30 to 7pm, with two courses comingin at a reasonable £11.95 or the popular grill night onThursdays, where two courses are just £15.The Finch Hatton Arms is on Main Street, Ewerby and for moreinformation or to book a table, call 01529 460363 or log on towww.thefinchhattonarms.co.ukFOOD & DININGThe Finch HattonArms, Ewerby62 LINCOLNSHIRETODAY062:Layout 1 21/1/13 10:02 Page 1FOOD & DININGMr Singh’s aims were simple but haveproven to be hugely effective – therestaurant was to provide exceptionalIndian cuisine, using authentic methods,while offering diners a welcomingexperience. As we discovered when wevisited, those aims have certainly beenachieved.One thing that’s noticeable the momentyou enter the restaurant is how friendlyand welcoming the staff are, and also howknowledgeable they are about the foodthey serve. That’s no surprise as Joomla’saims to highlight the very best of Indiancuisine, and this means as well as the fareyou’ll find in many Indian restaurants –though rarely at this high quality – you’llalso notice a number of less familiar dishesin the menu.Emphasising the passion for food thatunderpins everything, from the restaurantyou can see into the kitchen to watch thefood being prepared – not just getting anidea of the skill of the restaurant’s chefs,but also to witness the incredibly highstandards that are observed.When we visited Joomla’s, the teamhelped us select a perfect meal of familiarand not so familiar items. For starters, Iwent for the Sizzler Murg Tikka, offeringsucculent breast pieces of chargrilledchicken cooked in a tandoor, while mycompanion chose the Sizzler HarabaraKebab – both served with salad andyogurt mint chutney.For the main course I made my choicefrom the menu of “all time classics” andopted for the chicken jhalfrazie. This wasbeautifully presented and the mix ofspices made for a fabulous dish whichwasn’t overpowering as can sometimes bethe case. My companion opted for theMurg Makhani, the classic tandoori butterchicken. Both were excellent examples ofhigh quality Indian cuisine.The menu also includes a host ofsignature dishes, and Joomla's regularlyhosts special taster evenings so you cansample something different, while theSunday Buffet – offering five courses foronly £9.99 per person – provides afabulous selection of all the menu has tooffer. Joomla's desserts are also well worthsampling, with the traditional Kulfi aparticular treat.Whether you’re a huge fan of Indiancuisine or simply an occasional diner, thehigh quality and knowledgeable staffmeans there’ll always be something toenjoy at Joomla’s.Joomla’s in High Street, Caistor, and for more information, or tobook a table, call 01472 859662 or visit www.joomlas.co.uk.Joomla’s Indian RestaurantCaistor’s first Indian restauranthas certainly brought somethingnew to this part of Lincolnshire.Entrepreneur Jagpreet Singh isbehind the venue, after hespotted the building on the HighStreet and decided it would bethe perfect location.063:Layout 1 21/1/13 10:03 Page 1PICTUREyour venueThe China RoyalRestaurant6 Bridge Street, Brigg DN20 8LNTel: 01652 650688 (reservations)/654762 (takeaway)Email: info@chinaroyal.co.uk www.chinaroyal.co.ukThe intimate, warm surroundings of the China Royal are idealfor the most romantic dinner or the largest banquet. Serving the best in Chinese cuisine, it hasfive star scores on the doors, and was named Oriental Restaurant of the Year 2009, 2010 and2011. Open all Bank Holidays. Now taking bookings for Valentines and Chinese New Year.64 LINCOLNSHIRETODAYFOOD & DININGExotic Thai Restaurant205 High Street, ScunthorpeTel: 01724 843204Exotic Thai Restaurant is a testament to traditional Thaicuisine. The only Thai restaurant in Scunthorpe, Exotic Thaican accommodate up to seventy guests for a delicious choiceof authentic starters, main courses and an impressiveselection of fish dishes along with a choice of tasty desserts.The Exotic Thai prides itself on authentic Thai cuisine with friendly service, giving a truetaste of the east.Joomla’s Indian RestaurantUnit 3, 16 High Street, CaistorTel: 01472 859662 www.joomlas.co.ukNestled away within the unique market town lies Caistor’s veryfirst Indian restaurant.The restaurant’s decor combines traditional eastern influencesthrough colour with a modern twist. Fully air conditioned, therestaurant seats up to forty people and a window into the kitchenprovides a true understanding of what’s cooking. An authentic approach was used in creatingthe menu which offers an impressive list of high quality Indian cuisine.Colosseo RistoranteRavendale Street North, ScunthorpeTel: 01724 271775 www.colosseorestaurant.comStep over the threshold of the Colosseo and discerningdiners are guaranteed a warm welcome in a sophisticatedristorante where everything is freshly prepared and made onthe premises.Since 1992, this hugely popular eating house, masterminded by husband and wife teamCarlo and Connie Catalano, has consistently maintained its fine reputation for menus – forthose who seek the undisputed flavour of Italy. Bookings now being taken for Valentine’s Day.The Black Horse InnHigh Street, Blyton Tel: 01427 628277www.blackhorseinn.co.ukThe Black Horse Inn is a traditional 250 year old inn inthe village of Blyton. The emphasis is on quality andluxury. The accommodation provides the perfectsurroundings.Your night will be complemented by traditional award-winning homemade dishes on themenu, often using local produce. In the bar you’ll find traditional cask ales to be enjoyed in acosy atmosphere – everything you’d imagine a village pub to be.YourGUARANTEEof qualityWith food quality in the news again, it’s not surprising thatmany people are looking closer at the food they eat and want tomake sure it reaches the highest standards. Happily, here inLincolnshire, you can find scores of hotels, pubs and restaurantsthat offer the very best in quality produce – sourced from localsuppliers so you can be sure of their providence.Lincolnshire’s food certainly has a sensational reputation.Many local suppliers have received national awards, beating offfierce competition. For example, Lincolnshire fish farmers wererecently invited to take part at London Billingsgate’sCelebration of Sustainable Fish and Shellfish awards – one ofonly a handful of producers from all over the UK.Lincolnshire producers were also under the spotlight atthe recent LincUpLive event, under the banner of “Eat,Drink and Be Social”. Over eighty county businesses wereable to find out how social media is raising the profile ofLincolnshire’s food and drink industry to people allover the world. It’s no wonder, with all thisenthusiasm, that Lincolnshire was named the UK’snumber one food hotspot in 2011.Lincolnshire’s top venues, as seen on thispage, make fantastic use of local produce –you’re guaranteed quality wherever youlook.To promote your services call Angie Cooper on 01472 310302or email: a.cooper@blmgroup.co.uk064:Layout 1 21/1/13 13:33 Page 1LINCOLNSHIRETODAY65SOCIAL SCENEThe Forest Suite at Forest Pines Hotel and GolfResort in Broughton was transformed into a WinterWonderland for a fundraising ball for Lindsey LodgeHospice.Brigg Garden Centre helped set the scene withsome stunning decorations, while guests enjoyedfine food, an exciting raffle and auction and livemusic from Off Limits. In all, the amazing sum of£6060 was raised which will ensure Lindsey Lodgecan continue to help all those who need support.Organiser Laura Birden offers her special thanksto Gary Payne, Vivian Vincent and Lynda Young fortheir help on the night and ensuring the partywent with a swing.PHOTOS BY ANGELA COOPERThis is just a selection of photographs fromthis event…Visit www.lincolnshiretoday.netto viewand purchase copies of the photographsFrom only£5.95deliveredLincolnshireTodayTHE REGION’S FAVOURITE COUNTY MAGAZINEA nightOF WONDEROff Limits065:Layout 1 21/1/13 10:05 Page 166 LINCOLNSHIRETODAYACTIVE LINCOLNSHIREThere’s often talk of people dropping off diets andhealthy eating regimes due to being bored. Well, afterseven walks in the Lincolnshire Wolds, we canrecommend getting some walking boots, some waterproofsand tramping off into the great unknown.Our mission was simple - work through as many of ourregular contributor Hugh Marrows’ walks as we could from his‘A Boot Up The Wolds’ book in the space of ten days. Ten walkswere available and we managed an impressive seven! Totallingaround 40 miles, we’ve been everywhere from the flat fields ofCaistor and Nettleton, to the heights of Irby Dale woods.Taking in walks that ranged from four miles to ten or more,tramping around the county during the winter was a mixedexperience for sure. Pouring with rain one day, brilliant andcrisp sunshine the next, it certainly made for a varied series ofwanders. We were caught in heavy downpours on the quaintTealby and Risby walk from the book, with conditionsunderfoot being almost waterways of mud. But equally, a jauntacross Swallow and Irby near Grimsby provided some amazingviews across open fields to the Humber and a route whichincluded several woods, some steep climbs and an old quarry!The walk through Fotherby’s surrounding vistas was also ahighlight, with views of a mediaeval village ruin and an oldLove Lincolnshire…Our county is so vast and wild, it’s all tooeasy to take it for granted as you drive by. So,this winter, we went exploring with the aid ofa book of walks and a trusty map.A view from the top ofIrby Dale, near SwallowDave, Luke and Bailey the dog get ready to set offon a walk over Fotherby’s surrounding countrysideA section of the oldA46 near Swallowhas now become awell-worn footpath066-067:Layout 1 21/1/13 10:07 Page 1LINCOLNSHIRETODAY67ACTIVE LINCOLNSHIREironworks contrasting with the fields ofploughed furrows. Partridges darting out fromthick hedgerows too added to the atmosphereof really getting back to nature.It’s fascinating to see what exists now in theWolds. You get the feeling that in the past,villages were a lot more bustling and intensivefarming without machinery would have meantfields full of workers in all weathers.Throughout all the walks, we hardly sawanother soul - perhaps another dog walker ora farmer on a distant truck or tractor, but forthe most part, the calm was almost deafening. We’d urge everyone to get out there anddiscover the Wolds for yourselves. Far from theflatness that pervades the south and east ofthe county, it is a rolling, curiosity-filledlandscape. Marks of man’s influence on theland can be seen in terms of old quarries,forgotten roads and abandoned churches butfor the most part, nature is king. Get hold ofsome OS maps and follow the footpaths, you’llbe glad you did! Helpfully, most walks inLincolnshire can be re-routed to pubs, which ishandy for those not able to walk massivedistances too. Pick a pub, park up, walk a fewmiles in any direction and loop back to reallyearn that Sunday roast. Your heart and healthwill thank you.See overleaf for Hugh Marrows’ latest walk!What you’ll need to goa-wandering!Boots– A good, sturdy and preferably waterproof pair of walking boots areessential for these walks. Wellies would also do the job, but with some sections onuneven ground, it might prove slippy for some!Maps!– As well as some directions from Hugh’s book (or over the page in hisregular column) we’d recommend taking an OS or Pathfinder map for the area. Itcertainly helped us make sense of the endless fields we found ourselves in!Water– It sounds obvious, but a good amount of fluids can really pick you upto get through the longer walks whatever the weather appears to be doing.Bottled water will do, but isotonic drinks are useful too, as the glucose means youwill get a burst of energy.Food– All of these routes would be fantastic for a picnic, weather permitting,but just taking along apples, bananas and cereal bars can help keep you walking!Wrap up!– This is most important really. Hats, scarves, gloves and a goodwaterproof or at least warm jacket will mean you won’t catch a chill or end upsodden for your journey home!Plastic bags– Remember, littering, or even worse, dog fouling ruins thecountryside for others. Take it with you and drop it in a bin in the next village youfind. The residents will be pleased!For a detailedaccount of all thewalks, log on towww.lincolnshiretoday.netand search for ‘A winter wander in the Wolds’.An ancient beaconstands on top of the hillnear Fotherby066-067:Layout 1 21/1/13 10:07 Page 2PERHAPS EXPLORE WHISBY AFTER THE WALKhe Whisby reserve occupies an area that was once the valley of the River Trent.Gravel terraces, nine metres thick in places, formed here prior to the last ice ages thatended about 25,000 years ago. The river’s course was blocked and diverted byglaciers but subsequently maintained its “new” course once the ice retreated. The graveldeposits have been extracted industrially since the 1930s, most recently by LafargeAggregates, but since the 1990s the company has joined forces with the Lincolnshire WildlifeTrust to convert the workings into the nature reserve we see today. The 400-acre site hasbeen leased to the LWT since 1998.The railway seen early on in the walk may look fairly ordinary but it actually represents aunique piece of Lincolnshire railway history. It was built by the Midland Railway in 1846 tolink Nottingham with Lincoln and terminated at St Mark’s station in the city. Its historicsignificance lies in the fact that it was the first ever railway anywhere in Lincolnshire. Look outnear the level crossing and along the lineside footpath for some (small) surviving “MR” signs.Tunman Wood comprises some 132 acres and is recognized as being an ancient woodlandhabitat because of the wide variety of plant species that it contains. In addition to thepermissive paths that we use there are others, here and in adjacent woods, such as StockingWood, that are part of NKDC’s “Stepping Out” scheme. Map leaflets for these are availableat Whisby visitor centre.The hamlet of Morton is an historic one, as the farm names imply, and Morton Grangeis known to have been held by the Knights Templar in the Middle Ages.Thorpe-on-the-Hill’s name is something of a conundrum for it means “secondarysettlement” though strangely the location of the “main” settlement is uncertain. Andthere’s not much of a hill either - with the village occupying land mostly contained bythe OS 25 metre (about 80 feet) contour. St Michael’s church has a tower dating from1722 but it was altered again in 1912 when most of the church was rebuilt; even so itretains an original Norman window.Also at Thorpe we pass the 1909 Memorial Church to local lad John Hunt whose short68 LINCOLNSHIRETODAYLINCOLNSHIRE WALKSEXPLORINGON FOOTWHISBY NATURE PARK, TUNMAN WOOD & THORPE-ON-THE-HILLThis walk from Whisby Natural World - one of Lincolnshire’s premiernature reserves - ventures into the pleasant surrounding countrysideand ancient woodlands.IN TUNMAN WOODTHORPE LAKE & VISITORCENTRE WHISBYLincolnshireT068-069:Layout 1 21/1/13 10:11 Page 1LINCOLNSHIRETODAY69LINCOLNSHIRE WALKSCOLOURFUL FUNGI INTUNMAN WOODWHISBY NATURALWORLD VISITOR CENTREJOHN HUNT MEMORIAL CHURCHSt MICHAEL'S THORPE-ON-THE-HILLlife history is related by Arthur Mee in his “King’s England – Lincolnshire”.Hunt was a self-educated ploughboy who at age 21 succeeded in enrollingat a Wesleyan Methodist college in order to train as a missionary. Hefollowed his calling in Fiji, there managing to translate the bible into Fijianbefore dying at the early age of 36, as Mee explains “from overwork”!NOTES. The walk combines public rights of way with paths created undertheir “Stepping Out” scheme by NKDC to whom I am indebted. There is £1parking fee at Whisby Natural World.THE ROUTE. From Whisby carpark walk back towards the exit but justbefore the road bear right on a path beside Thorpe Lake. At its far end keepforward down a bank and go left through an exit gateway onto a lane. Turnright to a crossroads and then go right again. In a quarter of a mileimmediately before the level crossing (at the MR sign beside the pavement)turn left over the road, go through a gate and by a green fence to pick up afootpath beside the railway. In half a mile this bears left for 200 yards toanother road.Cross onto the track directly opposite; mostly grass initially this soon joins awell-used farm track by some woods. When this goes off sharp left towardsScotland Farm walk forward parallel with the woods (and left of a ditch) untilyou come to a footbridge. (Keeping ahead here for half a mile brings you thepath junction mentioned below thus saving 1½ miles.)Turn right and proceed through Tunman Wood emerging at the far sideonto another track and turn left. Beyond the woods this crosses open fieldsbefore passing Morton Manor and going through Morton Grange farmyard.In a further 200 yards take the signed track to the left. Follow this uphill pasta small wood, then round left and right hand bends and over a field toanother Wood. (Housham Wood) Turn right beside the trees and follow thetrack around the wood’s boundary now continually bearing left.After three sides, at the path junction, mentioned earlier, double back tothe right, now on grass, and at a hedge gap with an electricity pole turn left.Continue ahead (with another path joining from the left) for about half amile until it cuts through the hedge on your right and resumes its directiontowards Thorpe-on-the-Hill. Near the outskirts of the village go through thekissing gate on the right, cross a paddock to a second gate and a hedgedpath leading to the road (Main Street) in the village.Bear right at the church go left into Fosse Lane to pass the MemorialChurch. Then bear right for 50 yards before turning left down Little ThorpeLane. At the next “T” junction you will be back at the Whisby Natural Worldcarpark entrance.For those with reserves of energy now is the time to explore some ofWhisby’s nature trails. (Reserve maps are available at the visitor centre.)Otherwise the café beckons with its terrace views across Thorpe Lake.by Hugh MarrowsFACTFILESTART: Whisby Natural World carpark. (GR911663) (Parking fee £1)MAPS” OS Landranger 121 (Lincoln) • Explorers 271 & 272DISTANCE: 7½ miles • 12 kilometresREFRESHMENTS: Whisby Natural World visitor centre café068-069:Layout 1 21/1/13 10:11 Page 2Next >