< Previous50 LINCOLNSHIRE TODAYHEALTH & FITNESSPutting fun first It’s time to put a stop to diets and exercise that makes you miserable and start prioritising enjoyment. 50-51.qxp_Layout 1 18/02/2019 11:07 Page 1LINCOLNSHIRE TODAY 51HEALTH & FITNESSThere’s an assumption that in order for exercise to be effective it should be difficult, challenging and unenjoyable. Sporting that attitude will only pile misery on misery and send any self-respecting person straight for the snacks in search of comfort. Not only will this perspective make starting and maintaining exercise a struggle, it will also play havoc with your mental health. The only thing you’re likely to see slim down this way is your confidence, but your self-loathing will likely only grow. We’re hear to tell you that exercise can and should be fun. Let that sink in for a minute. Now cast your mind back to childhood where you ran, skipped, jumped and played for the sheer joy of it. Even with rampant screen time and expanding waistlines, physical play still comes naturally to kids and its definitely something adults could do with paying attention to. Our time is finite so don’t waste your waking hours jogging in the wind and rain only for it to make you feel miserable. Why not try trampolining? What about swimming, or cycling? There’s also something gentler, like pilates. The thing to bear in mind is your wellbeing, and that includes how much enjoyment you derive from any given thing. It’s a similar issue witnessed when it comes to healthy eating, where people try and force themselves to eat foods just because they’re healthy. It’s completely the wrong approach and will only make you head back to the doughnuts that much quicker. It’s worth putting in the research, whether online or in recipe books, to discover meals that are nutritious, yes, but also ones you’ll find delicious. While some people might love a quinoa bowl with avocado and tofu, it’s not for everyone. But switching to fresh ingredients, mixing things up with pulses and other plant-based proteins can have a positive effect on physical health and emotional wellbeing. And there’s no reason why you can’t still enjoy your favourites, with a bit of moderation. There’re tasty versions of almost any meal out there and if takeaway is your weakness, then try looking up “fake-away” options to make at home. In tandem, this approach to diet and exercise can have a profound effect. Eating and exercise for enjoyment will leave you feeling fulfilled in more ways than one. Of course, it’ll come with the benefit of keeping you fit, trim and healthy, but by prioritising your own enjoyment and wellbeing, everything else will fall into place around it. It’s not often you’ll be encouraged to put yourself first, but this is one of the times that you should be doing exactly that. So find the physical activities that make you feel great, whatever they might be, and pair it with healthy food that you actually enjoy eating and you’ll notice a difference in no time. © Shutterstock / nd300050-51.qxp_Layout 1 18/02/2019 11:07 Page 252 LINCOLNSHIRE TODAYFOOD & DRINKSpring specials March is here and with it spring, which may not yet be the time to move dinner out into the garden, but there could be a few days of hot weather. Don’t forget Mother’s Day, however, and as a special thank you for all the meals she will have provided, why not take the burden off and treat her to a night at one of the fine restaurants across Lincolnshire. STICKY WINGS WITH A SPRING ONION & CELERY BLUE CHEESE DIPMake this classic fast food starter healthier at home. Make sure you have plenty of celery and little gem lettuce wedges to hand to scoop up the last drops of the delicious dip. Serves: 3-4 as a starter Preparation time: 10 minutes Cooking time: 35 minutes You’ll need: For the chicken 4 tbsp tomato purée 4 tbsp honey 2 tbsp Worcestershire sauce 2 tbsp soy sauce 2 tsp mustard 1⁄2 tsp chilli flakes (optional) 10 chicken wings For the dip 5 spring onions, roughly chopped 3 celery stalks, roughly chopped 100g sour cream 100g crème fraîche 75g mild blue cheese 1tsp Worcestershire sauce To serve Extra celery sticks and little gem leaves cut in half vertically © Shutterstock / Olexiy Bayev What to do: Heat the oven to 220°C/200°C fan. Combine all of the chicken sauce ingredients in a small pan and bubble for a few minutes until it becomes thick. Put the chicken wings into a dish and pour the sauce over, toss well so the chicken is completely coated. Tip into a roasting dish and cook for 35-40 minutes, turning and basting twice during cooking. While the chicken is cooking whizz together all of the dip ingredients in a blender until combined but not completely smooth. Taste and season. Chill in the fridge until ready to serve. When the chicken is cooked, transfer it to a serving platter with a bowl of blue cheese sauce and some celery sticks and Little Gem wedges for dipping. Reciper courtesy of: www.lovethecrunch.com 52-55.qxp_Layout 1 19/02/2019 08:43 Page 1LINCOLNSHIRE TODAY 53FOOD & DRINKLincolnshire´s Premier WeddingVenueCONTACT CONFERENCE & BANQUETINGT: 01522 793305 or conference@branstonhall.com From the moment you enter the long sweeping driveway leading up to the hotel, you realise that Branston Hall, nestled within the picturesque parklands, is the perfect venue for your special day. We specialise in weddings and with the help of our dedicated wedding co-ordinator, we help you to plan your special day with ease guiding you along the way to organise your perfect LIa?MLLQVO8PW\WOZIXPaWXXWZ\]VQ\QM[IZMMVLTM[[_Q\PQVW]ZOZW]VL[IVL_MKIVM^MVPW[\ÅZM_WZSLQ[XTIa[NWZIVM^MVQVO_Q\Pa special touch. Whatever you do, do not decide on your venue before you come and visit us at Branston Hall Hotel.www.branstonhall.comBranston Hall HotelBranston · LincolnLN4 1PDT: 01522 793305F: 01522 790734info@branstonhall.comallestlediitwithinallnstldddwithinBRANSTON HALL HOTEL • WEDDINGS • PARTIES • SPECIAL EVENTSA fantastic flavour combination - the mint and the blackberries go perfectly together for a fruity twist on this classic cocktail! Makes two You’ll need: 20 blackberries 160ml water 4tsp sugar 12 whole mint leaves plus extra to serve The juice of one lime 100ml white rum Ice, for shaking A splash of soda water What to do: Put the blackberries, water, sugar, mint and lime in a cocktail shaker and mash with the end of a rolling pin. Add the rum and some ice and shake well. Put the extra mint leaves and some ice into a glass and sieve in the cocktail adding a splash of soda water. Garnish with lime wedges, mint and blackberries by scattering on the cocktail. Recipe by: berryworld.com BERRYWORLD BLACKBERRY MINT MOJITO© Shutterstock / zarzamora52-55.qxp_Layout 1 19/02/2019 08:43 Page 254 LINCOLNSHIRE TODAYFOOD & DRINKPicture your venueTo promote your services call Angie Cooper on 01472 310302 or email: a.cooper@blmgroup.co.ukThe China Royal Restaurant 6 Bridge Streets, Brigg, DN20 8LN Tel: 01652 650688 (reservations)/654762 (takeaway) Web: www.chinaroyal.co.uk The intimate, warm surroundings of the China Royal are ideal for the most romantic dinner or the largest banquet. Serving the best in Chinese cuisine, it has five stars on the doors, and is open throughout all Bank Holidays. Now taking bookings for Mother’s Day and Easter.The George Hotel 1 Boston Road, Spilsby, PE23 5HB Tel: 01790 752528 Web: www.spilsby.info/georgehotel The George Hotel guarantees a warm welcome and the perfect pub environment. Karaoke is on every Saturday night, and with live music held once a month and a large function room (available free of charge for parties), the George Hotel is the perfect venue for entertaining. The accommodation boasts eight letting bedrooms with TV, tea and coffee making facilities and free Wi-Fi. The Duke of Wellington Station Road, Midville Tel: 01205 270593 Web: www.dukeofwellingtonmidville.co.uk At The Duke of Wellington, the aim is to make you welcome and deliver the very best in food and drink that will keep you coming back time and again. The Duke of Wellington is a much loved part of the local community that extends a welcome to locals and visitors alike. On offer is great food, drink and warm hospitality.SPRING ONION & CELERY LOADED POTATO SKINSAn American favourite, these potato skins are stuffed full of spring onions, celery, sour cream and cheese and baked until crisp and golden on top. Serves: 4 as a starter or 2 as a main course Preparation time: 10 minutes Cooking time: 1hr 10 minutes You’ll need: 2 large baking potatoes 2 tsp olive oil plus extra for dressing the leaves Salt and freshly ground black pepper 2 tbsp sour cream 25g cheddar cheese (we used Godminster) 4 spring onions, finely chopped 2 sticks of celery, finely chopped Pinch of smoked papårika (optional) Bag of Fresh & Naked Spicy Mixed Leaves What to do: Heat the oven to 200°C/180°C Fan. Prick the potatoes a few times with a fork. Put the oil in a medium bowl with a good pinch of salt and pepper and, one at a time roll the potatoes in it so they’re completely covered. Bake them in the oven for 1hr until they’re crispy on the outside and soft in the middle. Leave to cool slightly. Once they’re cool enough to handle, cut in half and scoop out the centre. Use a fork to mash the potato in a bowl with the sour cream and cheddar then stir in the spring onions and celery and season. Load the mash mixture back into the skins, sprinkle with a pinch of smoked paprika (if using) and grill for a few minutes until the tops start to brown. Toss the mixed leaves in a little olive oil and season, put on a platter or divide between plates and top with the loaded skins. Recipe credit: www.lovethecrunch.com © Shutterstock / AS Food studio52-55.qxp_Layout 1 19/02/2019 08:43 Page 3LINCOLNSHIRE TODAY 55FOOD & DRINKServes: 4 Preparation time: 5 minutes Cooking time: 30 minutes You’ll need: 400g Chantenay carrots, scrubbed (leave whole if small; quarter lengthwise if large) 2 tbsp olive oil 1⁄2 tsp Dijon mustard 1 tsp runny honey 1 tbsp fresh lemon juice 2 large handfuls of salad leaves, including some rocket 4-6 slices prosciutto ham Shavings of Parmesan cheese Salt and pepper CHANTENAY PROSCIUTTO AND ROCKET SALAD© Shutterstock / vanillaechoesWhat to do: Preheat the oven to 220˚C/Gas Mark 7. Toss the prepared Chantenay in 1 tablespoon of the olive oil, along with a little salt and pepper, transfer to a roasting tin and cook in the oven for 20-30 minutes, turning once, until cooked through. While the carrots are roasting, prepare the vinaigrette. In a small bowl, mix together the mustard, honey and lemon juice. Whisk in 1 tablespoon of olive oil and set aside. When the Chantenay are cooked, remove them from the oven. Set aside and leave to cool. When you are ready to serve the salad, toss the salad leaves and Chantenay in the prepared vinaigrette, along with a little salt and pepper, and arrange in a serving dish. Top with some torn slices of prosciutto and shavings of Parmesan cheese. Recipe provided by: www.chantenay.com 52-55.qxp_Layout 1 19/02/2019 08:44 Page 456 LINCOLNSHIRE TODAYFOOD & DININGWhat first struck me about The Lincoln Hotel has its exterior, which as well as being completely unique in Lincolnshire managed to balance the modern with the traditional. This signature façade also best describes the cuisine and décor choices inside, where everything is at once familiar and entirely its own. Eager to enjoy everything the menu had to offer, I eventually settled on the goat’s cheese and beetroot from the starter menu and was struck by the sheer beauty of the dish. The taste lived up to expectation, with thick creamy goat’s cheese bonbons playing off the fresh earthy sweetness of the beets. It was the wood pigeon that piqued my partner’s interest, presented with a simple sophistication. The fragrant brambles accompanying the dish cut through the deep gamey flavour of the bird, offering a truly seasonal plateful. The mains offered a great selection, though I hungered after the salmon fillet. The fish was beautifully cooked and packed full of flavour. The accompanying salmon bonbons were delectable and offered a crispy texture. The mash was spiked with chives, tying everything together, while the broccoli was cooked enough to leave a tender snap. My partner opted for the braised beef, another dish that looked as good as it tasted, he assured me. Indeed, beef is rarely presented with such style, such attention to aesthetic. The complex flavour offered richness and umami, while the texture just melted with each mouthful. The earthy sweetness of the roasted parsnips offered a pleasant counterpart. I decided to stay away for anything overly decadent for dessert with the cinnamon poached pear with almond frangipane, blackberry sorbet and white chocolate. This stunningly presented dish blended flavours together with ease offering the perfect end to my meal. My partner, meanwhile, happily tucked into his chocolate delice with its candied hazelnuts, cholate shards and clotted cream ice cream which, he said, was divine. As much as we both enjoyed our meal, I was more than ready to enjoy our room. It had a carefully curated décor, stylishly decorated without being too sparse or cluttered. The king size bed was incredibly comfortable, offering a blissful night’s sleep. And sleep was only a moment away with the blackout curtains, something I’m now considering for my own home. There were plenty of amenities, with an array of toiletries and tea and coffee options. For the coffee connoisseur, there was a Nespresso machine. But perhaps best of all was the stunning views of the cathedral which never fail to impress. Following a restful evening, we were treated to a buffet-style breakfast with plenty of choice, from the traditional fry-up to the continental. Having sampled both, I can say that you can’t go wrong with either. Having spent the night and enjoyed a number of meals, it quickly became apparent that The Lincoln Hotel excels at everything. You can be sure of having exquisite local food and one of the best sleeps in the city. The Lincoln Hotel Having recently achieved 4-star AA status, The Lincoln Hotel has again proved itself as one of the city’s most welcoming, stylish and popular hotels. We stopped in to sample their latest menu and enjoy one of their fabulous rooms. For more information, or to book a room for yourself, visit www.thelincolnhotel.com, email enquiries@thelincolnhotel.com, or call 01522 520 348 56.qxp_Layout 1 18/02/2019 11:17 Page 1LINCOLNSHIRE TODAY 57WOODHALL SPA© Richard PicksleyThere’s a reason why Woodhall Spa is consistently ranked among Lincolnshire’s most attractive villages with its relaxing atmosphere, Edwardian character and friendly locals. Situated twenty miles south of Lincoln, Woodhall Spa is well connected without ever losing its blissful village credentials. With a mix of independent shops and supermarkets and the smallest shoe shop in the world, Woodhall Spa has something for everyone. Though Lincolnshire history is a fascinating study regardless of the town or village, there’s something particularly invigorating about the origins of Woodhall Spa. In this case, there really is something in the water. Back in the 19th century, mining entrepreneur John Parkinson dug down on the land with the hopes of finding coal. His efforts went unrewarded and after failing to produce, the mine was closed down. Yet the site did turn out to be of significant value after bromo-iodine springs were found seeping inside. This mineral rich water is a boon for human health, and it wasn’t long before Lord of the Manor Thomas Hotchkin seized on the opportunity. He built a bathhouse and then a hotel on the site, transforming the newly-discovered spring into a hit with visitors. Over the next fifty years, the Hotchkin family developed the spa baths for visitors that gave the village its namesake. But the village proper didn’t emerge until the 1880s when the site was sold to a London investor. Along with architects, the investor developed the site into a planned settlement utilising its elegant wooded setting. This we would recognise today as Woodhall Spa and it became hugely popular during the Edwardian period. As well as attracting high society, the village even enticed royalty on occasion who frequented The Victoria Hotel. Although the village become of less importance to society’s finest over the years, it wasn’t before Lady Weigall converted her concert pavilion to create the unique Kinema in the Woods. Originally located on the grounds of The Victorian Hotel, the pavilion overlooked a quaint panorama of tennis courts, FROM SPRING TO SPA 59 ÁThis month we take a closer look at Woodhall Spa, a picturesque village famed for its unique attractions, stunning architecture and short but storied history. 57-61.qxp_Layout 1 18/02/2019 11:25 Page 1Help to Buy57-61.qxp_Layout 1 18/02/2019 11:25 Page 2LINCOLNSHIRE TODAY 59WOODHALL SPAManor Estate, Woodhall Spa, Lincolnshire LN10 6PY. Tel: (01526) 352588 Email: info@the-dowerhousehotel.co.uk Web: www.dowerhousehotel.co.ukSituated by the first fairway of the Bracken course at the National Golf Centre, Woodhall Spa – home of the English Golf Union, The Dower House Hotel is an elegant country house hotel, with 21 bedrooms, several different sized rooms available for corporate hire. • Ideal wedding venue • Sunday lunches • Afternoon teas • Golfing packages • Corporate hire. • Function hire© Jubilee Park© Richard Picksleycroquet lawns and gardens. But tragedy struck in 1920 when the hotel burned down, and it was two years before the hotel ruins were purchased in a deal that included the sports pavilion. The pavilion was officially transformed into a cinema that year and opened its doors for the very first time on September 11 1922. Although The Lion Eaters was supposed to be the first film aired, it failed to arrive, so a Charlie Chaplin film was shown instead. The cinema is still growing today with a third screen opening later this year. Of course, the cinema isn’t the only thing pulling visitors in, with Woodhall Spa dubbed the home of amateur golf in England. The National Golf Centre is home to the world-famous Hotchkin course which is consistently ranked among the world’s top fifty courses. With its beautiful backdrop of trees, this pristine course is a hit with locals and players both nationally and internationally. But don’t let that intimidate you. The centre is nothing but warm and welcoming and if you’re looking to up your game or give golf a go, head down 61 Á57-61.qxp_Layout 1 18/02/2019 11:25 Page 3Next >