< PreviousLincolnshireheritageexploredThe late C18th and early C19th was a time ofgreat exploration. Captain Cooke had made hisfamous round-the-world journey, accompanied bySir Joseph Banks from Revesby, between 1768 and1771. Sir Joseph, George Bass from Aswarby (nearSleaford), Sir John Franklin from Spilsby (Matthewscousin) and Flinders himself were contemporaries. Born on 16th March 1774 at Donington in thefens he spent his early years being educated inDonington before going to Horbling GrammarSchool. His father, the local surgeon, intendedMatthew to follow in his footsteps and he did begintraining as an apothecary, but realising this was nothis calling he finally persuaded his father to let himjoin the navy. This he did as a lieutenant’s servantat Chatham in October 1789, aged sixteen. Thusbegan an adventurous life at sea. Early voyages included one to Tahiti withCaptain Bligh (though not the infamous mutinyvoyage) and service at the “Glorious 1st of June”battle with Admiral Howe. A keen student and aquick learner Matthew soon mastered navigationand cartography skills and by 1794 was a mastersmate, a lieutenant by 1795 and in 1801 waspromoted to Commander.Flinders’ first voyage to Australia was on theReliance departing England in February 1795and reaching Port Jackson (now Sydney) inSeptember. This was when he first met GeorgeBass (ships surgeon) though they were born onlyten miles apart. Whilst in Sydney Flinders andBass explored much of Australia’s southeastcoast in two small boats, both named TomThumb. Also with Bass he sailed around VanDiemen’s Land confirming it to be an island,and naming the passage between it andAustralia as Bass Strait. Until that time vesselshad sailed south round the island to reach PortJackson, thinking it joined to Australia.(Incidentally between 1836 and 1844, and bythen known as Tasmania, its governor wasMatthews cousin Sir John Franklin.)Flinders was back in England by August 1800to find the Admiralty, keen on moreLincolnshire has producedseveral great explorers. Here welook at the eventful life of the“Father” of Australia.50-51_Layout 1 24/01/2018 12:48 Page 1LINCOLNSHIRETODAY51were time consuming andhindered the obtaining of the necessarydocumentation, and through Decaen’sintransigency, his imprisonment lasteduntil June 1810 and he only reachedEngland again on 24th October being re-united with Ann after more than nineyears absence.Whilst in Mauritius Flinders beganwriting up his journals which he nowcontinued albeit in deteriorating health.The first print of his completed journal,charts and atlas were presented to SirJoseph Banks in June 1814. Flinders diedon 19th of July.In 1797 Matthew had adopted a kitten,born at sea, whom he named Trim. Thisplucky little cat accompanied him on allsubsequent voyages until his incarcerationon Mauritius. In 1804 Trim mysteriouslydisappeared and was, as Matthewobserved, “probably eaten”. He wrote asmall book in Trim’s praise but itlanguished in the National MaritimeMuseum archives and was first publisheduntil 1973.There are many place names in Australiacommemorating Matthew Flinders butwhat of his legacy back here inLincolnshire? Outside St Nicholas churchexploration of Terra Australis,it was then known – Matthewsuggested the name“Australia”. A ship named theInvestigator was selected for thepurpose and Commander Flinderswas appointed as its captain.Meanwhile Matthew returned toLincolnshire where he married AnnChappelle at Partney on 17th April 1801.He originally intended taking his new wifewith him but abandoned the idea and setsail on 20th July 1801 without her. Hereached Sydney in early May 1802 havingcompleted some mapping of the southcoast on the way. It was from Sydney inJuly 1802 that his most famous voyage,round the entire continent of Australiabegan in a now leaky Investigator. Flindersnursed this ailing ship around the entireAustralian continent for thirteen months,being the first person to complete acircumnavigation. On his returnInvestigator was condemned. In August 1803 he set sail for Englandagain in another flawed vessel; thePorpoise. It was now that his luck began todesert him for on the 18th August thePorpoise was wrecked on the Barrier Reef(named Wreck Reef). However afterorganising a rescue mission Flinderscontinued in another vessel, theCumberland, again not in the bestcondition.But worse was to come! His passportdocumentation was misleading, stillreferring to the Investigator, and he wasnow on a different ship. Needing repairsand supplies he headed for Isle de France(now Mauritius) arriving in December1803. But since France was at war withEngland the governor, General Decaen,was naturally suspicious and imprisonedhim. Because communications with Europein Partney (aptly St Nicholas is the patronsaint of seamen) there is a memorial to hismarriage there mounted on a block ofstone from Victoria, Australia.Meanwhile in Donington there areseveral reminders of the town’s mostfamous son. Several are in St Mary and theHoly Rood church where there is adetailed exhibition about his life andexploits. There is also a sculptured bust, hefeatures in a “Terra Australis” stained glasswindow and his memorial on the chancelnorth wall. Donington also has a road, achip shop, a park and a youth groupnamed after him.Matthews birthplace was demolished in1908 but the house there now bears aplaque recording the event. Finally, in theMarket Place, a statue of him, and his catTrim, was unveiled by his descendants in2006 on the anniversary of his birthday.There are numerous books aboutFlinders. Readers wishing to know morewill find an excellent short biography byAlan James in the church. For a detailedlife story “The Life of Matthew Flinders” byMiriam Estensen (2002) is hard to beat.by Hugh Marrows50-51_Layout 1 24/01/2018 12:48 Page 252 LINCOLNSHIRETODAYFOOD & DININGA slight Middle Eastern take onone of a favourite pudding.Lashings of sweetened creamflavoured with a dash of rosewater, loaded onto a hugesticky meringue round, filledwith fresh halved strawberries,topped with crushed pistachiosand fragrant rose petals.Serves: 8Preparation time: 25 minutesCooking time: 1 hour, plus coolingYou’ll need6 large egg whites 250g caster sugar1 tsp rose water extract1 tsp white wine vinegar1 tsp corn flour100g crushed pistachios475ml double cream1 tbsp icing sugar450g strawberries cut in half (keep 3-4 wholestrawberries aside to garnish)Handful of pale pink rose petalsSTRAWBERRY,ROSE PETAL ANDPISTACHIO PAVLOVAFebruary fanciesFebruary is a busy month for many, especially with Valentine’s Day on the cards.While there are plenty of wonderful places to go out and visit, here are a few recipessure to turn heads.What to do1. Line a baking sheet and pre heat the oven to 180°C. 2. Whisk the egg whites in a large bowl until stiff peaks form,then slowly add the sugar, rose water, vinegar, corn flour andwhisk again until the mix becomes very thick and shiny. 3. Gently fold in half of the pistachios then carefully spoon themixture onto the lined baking sheet, forming a circle andworking the mixture outwards to form an edge and leaving aslight dip in the centre. 4. Drop the oven temperature to 150°C and bake for 1 hour,then turn off the oven, leaving the meringue in there to cool. Ifyou have time, make the meringue the night before, and leave itin the cooling oven overnight. The parchment should pull awayeasily now and you can place the meringue on a plate.5. Whip the cream adding in the icing sugar and spreadgenerously over the cooled meringue. Scatter the strawberriesover the top, arrange the whole strawberries in the centre,sprinkle with the rest of the pistachios and finally scatter withthe rose petals and serve.Recipe provided by BerryWorld52-56_Layout 1 25/01/2018 11:34 Page 1The Hammer & Pincers pub is awelcoming, warm pub that serves agreat range of cask ales, fantasticfood and offers service with asmile. It has a selection of mealsavailable throughout the day,starting with breakfast at 9.30am onweekdays, and then lunches anddinners. Every Sunday it offers asumptuous carvery with a rangeof meats and vegetables tochoose from. It also offers arange of entertainment androom for large parties. Hammer & Pincers now serve foodall day on Saturday and Sunday.BT Sport and Sky Sports is shown onmultiscreen.Swineshead Road, Boston, PE21 7JETel: 01205 361323Email: wayne.salmon@btconnect.com www.hammerandpincers-boston.co.ukDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETEnjoy pub breakfasts in our Lincolnshire venueOur traditional Lincolnshire pub is a great place to enjoy a meal, no matter whattime of day. During the weekdays, we offer a great range of pub breakfasts at great prices. We offer service with a smile, really affordable prices and the perfect venue to relax before work or a long day out!Now takingbookingsfor Valentinesand Mothers DayLINCOLNSHIRETODAY53FOOD & DINING25 Alexandra RoadCleethorpes DN35 8LGCall us on 01472 317019www.relish-cleethorpes.co.ukYou’ll need950g leg or half leg of lamb on the bone, trimmed of allvisible fat1 garlic clove, sliced thinly 2 tbsp redcurrant jelly2 tbsp chopped fresh mint 1 tsp Dijon mustard900g new potatoes, halved if large480g frozen peasWhat to doPreheat the oven to gas mark 5/190°C/fan 170°C. Piercethe leg all over with the tip of a sharp knife and insert theslices of garlic into the holes. Season well and roast for 30minutes per 450g – this joint should take just over an hour.Combine the redcurrant jelly, mint and mustard. Fifteenminutes before the lamb has finished roasting, baste itcarefully with the redcurrant marinade. Return it to theoven for the remainder of the cooking time, then allow it tostand for 15 minutes before carving.Meanwhile, cook the new potatoes until tender and steamthe peas. Thinly slice the lamb and serve with thevegetables.ROAST LAMB WITH REDCURRANT GLAZEContact usfor ourValentine’sofferRelish is a small, exciting and fun restaurant on the seafront in Cleethorpes.Putting our guests at thecentre of everything we do iswhat makes us different.52-56_Layout 1 25/01/2018 11:34 Page 254 LINCOLNSHIRETODAYFOOD & DININGOffering a relaxing and comfortable atmosphere, thirst‐quenching cask ales,and delightful pub food, the Horse & Jockey Waddington should be your pub ofchoice. Located on High Street in Waddington, Lincolnshire, our pub and B&Boffers a warm welcome to all guests, while there is also an amazing Italianrestaurant situated on‐site. Established in 1585, the pub is steeped in history,and the original cellars are still used to store our craft ales.High Street, Waddington, Lincoln. Tel: 01522 720224. Web: www.thehorseandjockeyatwaddington.co.ukYou’ll need250g Sainsbury’s Taste the DifferenceBritish Gems boiled and thickly sliced6 medium free range eggs60g cooked & podded broad beans1 small red onion finely sliced1 tbsp chopped fresh dill1 tbsp chopped fresh mint30g butter60g goats cheese log thinly slicedSalt and pepperWhat to doPreheat your grill to its hottestsetting.Whisk the eggs with a fork, addin the chopped fresh herbs andseason with salt and pepper.Heat the butter in a 20cm non-stick frying pan; add in the slicedpotatoes and sauté until they arestarting to take on some colour.Next add in the red onion andcontinue to sauté for another 3-4minutes or until soft. Remove fromthe pan with a slotted spoon andput to one side.Pour the eggs into the hot fryingpan; add in the broad beans, potatoand onions. Make sure the potatoes,onions and broad beans are spreadout evenly.Top with the goats cheese slicesand place under the hot grill untilgolden and puffed on top and justcooked through in the middle.Serve with a dressed green saladRecipe courtesy of British GemPHOTO: CHARLOTTE TOLHURSTBRITISH GEM ANDGOAT’S CHEESEFRITTATA52-56_Layout 1 25/01/2018 11:34 Page 3LINCOLNSHIRETODAY55FOOD & DININGThe China Royal Chinese Restaurant6 Bridge Street, Brigg DN20 8LNTel: 01652 650688 Takeaway Service 01652 654762www.chinaroyal.co.ukThe intimate, warmsurroundings of the ChinaRoyal are ideal for the mostromantic dinner or thelargest banquet. Serving thebest in Chinese cuisine, it hasfive star scores on the doors,and is open throughout allBank Holidays.Deliciously Deliciously LincolnshireGoldAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETNow taking bookings for Valentines and Mothers Day Serves: 4-6Preparation time: 5 minutesCooking time: 20 minutesYou’ll need470ml water100g rolled oats1⁄4tsp cinnamon (plus more for serving)200g blueberries, fresh or frozen3-4 tbsp maple syrup (to taste)Pinch salt2 large ready cooked (vacuum pack) beetroot, choppedYogurt and chopped walnuts to serveWhat to doBring the water to the boil in a medium-sized saucepan and tip in therolled oats and cinnamon.Reduce heat and simmer 10 to 15 minutes, stirring occasionally, until allwater is absorbed.While the oats are cooking, in a separate pan, combine the blueberries,maple syrup and a pinch of salt. Cover the pan and place on a mediumheat.Bring this mixture to the boil then uncover and allow blueberries to cookBLUEBERRY & BEETROOTPORRIDGE WITHCHOPPED WALNUTSStart the day right with this colourful breakfast of blueberry and beetroot porridge, packed full ofantioxidants and guaranteed to power you through the day. gently until soft and the juice around the blueberries is thick (about 10minutes).Add the chopped beetroot and continue cooking just until beetroot ishot. Add desired amount of oatmeal and blueberry-beet sauce to bowls.Serve with plain yogurt and chopped walnuts.Courtesy of lovebeetroot.co.uk52-56_Layout 1 25/01/2018 11:34 Page 456 LINCOLNSHIRETODAYFOOD & DININGPicture your venueExotic 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 deliciouschoice of 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.The Duke of WellingtonStation Road, Midville Tel: 01205 270593Web: www.dukeofwellingtonmidville.co.ukAt The Duke of Wellington, the aim is to make youwelcome and deliver the very best in food and drink thatwill keep you coming back time and again. The Duke ofWellington is a much loved part of the local communitythat extends a welcome to locals and visitors alike.On offer is great food, drink and warm hospitality.Byards Leap LodgeEast View, Byards Leap, Cranwell, SleafordTel: 01400 261375/07595 760 774www.byards-leap-lodge.co.ukWhether you are on a leisure or business trip, you’ll find warmhospitality at the Country Kitchen and Lodge. It offers four star,silver awarded accommodation, having won a TripAdvisor award of excellence.The Lodge has five double rooms, all of which are en-suite and on the ground floor, as wellas two two-bedroom apartments. Dedicated facilities for the disabled are available.The George Hotel1 Boston Road, Spilsby, PE23 5HBTel: 01790 752528 Web: www.spilsby.info/georgehotelNow under new management, The George Hotel guarantees awarm welcome and presents a variety of traditional home cookedfood and Sunday lunches. Karaoke is every Saturday night, with livemusic once a month and a large function room (available free of charge for parties) the GeorgeHotel is the perfect venue for entertaining. The accommodation boasts 8 letting bedrooms withTV, tea and coffee making facilities and free Wi-Fi with a great price and breakfast option onoffer open all week 12 till 12. Now taking bookings for Valentine's Day and Mothers Day.HONEY AND SOYGLAZED ROASTEDSHALLOTS ANDSAUSAGES Sweet, savoury, sticky and totallyirresistible, this quick to make supperdish is a great mid-week staple.Serves: 4Preparation time: 10 minutesCooking time: 30-40 minutesYou’ll need8 good quality pork sausages16 shallots, peeled1 tbsp olive oil3 tbsps runny honey3 tbsps soy sauce2 tbsps flaked almonds (optional)200g cherry tomatoes on the vine1 bag of watercress for servingWhat to doPre heat oven 200°C /180°C fan /gas 4.Place the sausages and shallots in a roastingtin, add the oil and turn until lightly coated.Cook in the oven for 10 minutes, drain awayany excess fat, turn the sausages and shallots,drizzle over the soy sauce and honey.Continue to cook for another 10 minutes,turn the sausages and shallots in the saucethen sprinkle over the almonds and add thecherry tomatoes, cook for another 10 minutes,or slightly longer until the sauce is sticky andthe almonds lightly golden.Scatter with watercress and serve withcreamy mashed potato.Recipe: www.ukshallot.com52-56_Layout 1 25/01/2018 11:34 Page 5LINCOLNSHIRETODAY57FOOD & DININGI’m something of a frequent eater atThe Comfy Duck, the stylish restaurant atthe Oaklands Hall Hotel, and knew I wasin for a treat when my partner and I setdown to dinner. I knew that no matterwhat I ordered I was in for a treat, and soit was with my ham hock terrine. Thoughthis in of itself screamed fine dining, thepiquant, orange and cranberry sauce tookit to the next level. Opting for an oldfavourite, my partner tucked into theprawn cocktail. This simple dish wasgiven a new lease of life with the additionof confit red peppers. To follow I ordered off the bistro menuunable to resist the Fisherman’s platter, adelicious mix of haddock goujons,tempura prawns and devilled whitebait,sea salted chips with Marie Rose sauceand charred lemon to serve. My partnerwent instead for the steak – specifically a7oz fillet. With roasted field mushrooms,seasonal vegetables and a red onionmarmalade, this was no simple steak, thiswas culinary heaven. Having enjoyed our meal and soakedup the atmosphere, my partner and Iwere glad we were staying for the nightand didn’t have to leave the comfort ofthe hotel or restaurant. We sat and sippedour drinks before bidding adieu to theother diners and headed up to thestunning bridal suit. The room was a careful balance of regaldécor and modern fixtures without onceever feeling kitsch. The colour scheme wasa careful balance of pastel shades, allbrought together with a repeating goldtrim and guild that added that final touchof luxury. The bathroom was beautiful andoffered ample room for the both of us. All this finery wouldn’t count for much ifwe weren’t able to enjoy a good night’ssleep and fortunately for us, the bed wasbliss. It was every bit as comfortable as itlooked, and I found myself waking feelingfresher than I had for weeks. With its welcoming blend of taste andluxury, Oaklands Hall Hotel has provenonce again why it’s among our favouriteestablishments. If you aren’t alreadyconvinced, why not book a table androom and see for yourself. There’splenty of great inclusive food-and-roomoffers to take advantage of forValentine’s Day. For bookings,visit www.oaklandshallhotel.co.uk,email reception@oaklandshallhotel.co.ukor call 01472 872 248.OaklandsHall Hotel,Laceby We’ve long championedthe Oaklands Hall Hotelas a quaint destinationfor some of the county’smost daring anddelicious food, but it’salso a charming hotel, sothis time we stoppedover for the night. 57_Layout 1 24/01/2018 12:53 Page 1Love is allyou needValentine’s Day is a time to celebrate that special person in yourlife, but what about its origins and the saint behind the season?58-59_Layout 1 24/01/2018 12:56 Page 1LINCOLNSHIRETODAY59VALENTINE’S DAYach year February 14th brings with itfeelings of sweetness and affection for thoseblissfully in love, or offering a reminder of why itis you’ve deigned to spend your life with anotherhuman being. For singletons, the day can be areminder of their own unluckiness in love, or as causefor empowerment, as being single is nothing to besniffed at. It does a person good to be on their ownfrom time to time.But mystery clings to the hazy origins of Valentine’sDay, with the passage of time eroding its truebeginnings and passing them into the annals of myth.What we do know is that February has long beenassociated with romance, a tradition that will likelycontinue for centuries to come. Valentine’s Day as weknow it is an amalgam of Christian and Romantradition, a kind of grab bag of culture and history. While it’s easy to imagine a dashing gent by thename of Valentine courting fair maidens, there’s nodefinitive historical figure. Instead there are a number.The Catholic Church, for example, recognises at leastthree different saints by the name of Valentine (orValentinus), all of whom were duly martyred. Lookinginto legend, there are accounts of a priest namedValentine active during the third century in Rome.Emperor Claudius II decreed that single men werebetter warriors without the distraction of a wife orfamily and so marriage was outlawed for young men.However, the priest Valentine knew injustice when hesaw it and fought against authority, marrying younglove birds in private. After Claudius got wind of whatwas going on, he put the poor priest to death.Death is a constant through-line in whichever storyof Valentine’s you prescribe to, with another accountsuggesting that he might have been offed forattempting to help Christians flee Roman prisons.Another, more romantic legend, had it that animprisoned Valentine created the first greeting after hefell in love with a girl and, before his death, sent her anote with the affectation “From your Valentine”. Despite its bloody, convoluted and conflictinghistory, the origin of Valentine’s Day doesn’t matter asmuch as what it came to mean. By the Middle Ages,the reputation of Valentine’s grew beyond the man,whoever he was, making him one of the most popularsaints in England and France. And here we are, onemartyred saint and a whole lotta love later. Whether you partake in the season or not, there’s nodenying that it’s become a hyper-commercialisedmalaise of trashy gifts and garish greetings cards. Forsome, a box of chocolates and a champagne bottleonce a year is enough to call love, but to truly showyour special someone that you love them, don’t save itup for one day, let them know it. Then there’s thatconflation that gifts = love. Though one might be a bitmiffed having not received a box of choccies or someracy underwear this year, surely a poem or hand-madegift would better symbolise your love than somethingplucked off the supermarket shelf. At least here inLincolnshire we have access to a plethora of artisancrafters, shops and market sellers with wares you won’tfind anywhere else. As the decades trundled on, Valentine’s Day has hadto evolve. It used to be that the holiday was thoughtof and perceived as a time for when two straightpeople make goo-goo eyes at one another in the localItalian. But the mainstream is starting to catch on tothe fact that not everyone fits this profile, withsupermarkets finally selling LGBTQ+ friendly cards andwith a general feeling of inclusivity all around.Love is that most beautiful of feelings, one thatbreaks down boundaries and brings us closer together.That’s something we should all be happy to celebrate,but maybe with less of the kitsch this year.© Shutterstock / nd3000© Shutterstock / TierneyMJE58-59_Layout 1 24/01/2018 12:56 Page 2Next >