< Previous50 LINCOLNSHIRE TODAY FOOD & DINING Warmer Apple Bake with Double Ginger Crumble You’ll need: • 3 large, firm Baking Apples (680-775g total) • 1/4 tsp Ground Cinnamon • A few gratings of fresh Nutmeg • Pinch of Ground Cloves • 2 tsp Opies Stem Ginger Syrup (or 1 tsp vanilla extract) • 40g Granulated Sugar • Pinch of Salt What to do: 1. Preheat the oven to 190°C / 170°C Fan / Gas 5. Peel, halve, and core the apples, then cut into 1-inch wedges. Arrange them into the base of a 9x13-inch baking dish. In a separate bowl mix cinnamon, nutmeg, cloves, ginger syrup, sugar, and salt. Pour this mixture over the apples and toss to coat. 2. Melt the butter in a large bowl or saucepan. Stir in both sugars, then add salt, baking powder, and diced stem gin- ger ball. Mix in the flour and crystallised ginger until a crumbly texture forms, adding an extra tablespoon of flour if needed. 3. Sprinkle the crumble evenly over the apples. Bake for 30-35 minutes until the crumble is golden, and the apples are tender when pierced. 4. Leave to cool for 10-15 minutes before serving with cus- tard, cream, ice cream - or all three! As the days get warmer there are more opportunities to eat outside. We bring you some great snacks that can be cooked ahead of time for eating outdoors. For the Topping : • 150g Unsalted Butter • 50g Demerara Sugar • 50g Granulated Sugar • 1/4 tsp Coarse Salt or Sea Salt • 11/2 tsp Baking Powder • 260g Plain Flour (add more if needed) • 1 Opies Stem Ginger ball diced • 10g finely chopped Opies Crystallised Stem Ginger (or more to taste)FOOD & DINING LINCOLNSHIRE TODAY 51 Traditional Easter Spiced Biscuits You’ll need: • 100g butter • 90g caster sugar • 200g plain flour • 1/2 tsp mixed spice • 1/2 tsp ground nutmeg • Zest and juice of 1/2 lemon • 1 large egg yolk • 40g Opies Crystallised Ginger, finely chopped • 40g Opies Maraschino Cocktail Cherries, chopped For the topping: • 1 egg white • Caster sugar What to do: 1. Preheat the oven to 180°C (160°C fan, Gas Mark 4, 350°F). 2. Line or grease baking trays. 3. In a mixing bowl or food processor, combine butter, sugar, flour, mixed spice, nutmeg, lemon zest, lemon juice, and egg yolk. Mix until the dough begins to come together. 4. Fold in the chopped Crystallised Ginger and Maraschino Cherries by hand. 5. Roll out the dough on a lightly floured surface to about 1/2 cm thickness. 6. Use a round cutter to cut out biscuits and transfer them to the prepared baking tray. Re-roll and cut until all the dough is used. 7. Bake for 10-12 minutes until just starting to set but not golden. 8. Remove biscuits from the oven and lightly brush each with the beaten egg white. Sprinkle with caster sugar. 9. Return to the oven for an additional 4-5 minutes until the biscuits are pale golden brown. 10. Allow the biscuits to cool on the tray for 5 minutes before trans- ferring to a wire rack to cool completely.To promote your services call Angie Cooper on 01472 310302 or email: a.cooper@blmgroup.co.uk Click’em Inn Swinhope, Nr Binbrook, Market Rasen, LN8 6BS Tel: 01472 398253 Web: www.clickem-inn.co.uk The Click’em Inn is a family-owned freehouse, established for over 30 years in its current incarnation. Steeped in history, the inn is open 6 days a week, Tuesday- Sunday, offering a wide choice of drinks, including six real ales available at any time, with a regularly changing selection of personally recommended guest ales. The Kitchen is open Tuesday-Sunday for evening dining, plus lunchtimes Friday-Sunday. The menu varies from day-to-day with the chef’s specials, alongside regular meals. 52 LINCOLNSHIRE TODAY Celeriac Remoulade What to do: 1. Peel the celeriac with a sharp knife, removing all the brown skin and any dirty or rough spots. Cut into thin matchsticks using a sharp knife, mandolin or food processor 2. Immediately toss the celeriac matchsticks with half of the lemon juice to prevent browning. 3. In a large bowl, combine the mayonnaise, Dijon mustard, whole grain mustard (if using), chopped capers, chopped mini gherkins, parsley and the remaining lemon juice. Mix well. 4. Add the celeriac matchsticks into the dressing and toss everything together until the celeriac is well coated with the dressing. 5. Taste and adjust the seasoning with salt and freshly ground black pepper as required. 6. Cover the bowl and refrigerate for at least 1 hour to allow the flavours to meld together. 7. Serve chilled as a side dish or a light appetizer. You’ll need: For the Salad: • 450g celeriac (around a medium size) • Juice of 1 lemon • 8 tablespoons Mayonnaise • 2 tablespoons Dijon Mustard • 1 tablespoon Wholegrain Mustard (optional) • 2 tablespoons Opies Capers, finely chopped • 2 tablespoons Opies Mini Gherkins, finely chopped • 1 tablespoon Fresh Parsley, finely chopped • Salt and freshly ground black pepper to taste FOOD & DININGLINCOLNSHIRE TODAY 53 Gruyere, Asparagus and Onion Quiche You’ll need: • 320g sheet of ready rolled shortcrust pastry • 4 eggs • 100g gruyere cheese, grated • 100g mature cheddar cheese, grated • 130ml milk • 1 tsp dijon mustard • 50g Opies Mini Silverskin Onions • 80g asparagus, ends trimmed What to do: 1. Pre-heat oven to 200°C / 180°C fan / gas 6. 2. Unroll the pastry sheet and drape over a flan dish or shallow tin approximately 25cm in diameter. Trim off any excess pastry that overlaps the edges. 3. Line the pastry with baking beans and bake blind for 15 minutes or until the pastry is lightly golden, then remove to cool slightly. 4. Beat the eggs in a large mixing bowl then add the gruyere, cheddar and milk, reserving a small handful of each cheese for later. Mix well and season to taste. 5. Pour the egg and cheese mixture into the pastry shell, then scatter over the cocktail onions. 6. Top the mixture with the asparagus spears, arranging in any way you like - if they don’t quite fit inside the dish, dice up the ends of the asparagus to shorten them and sprinkle the chopped pieces over the quiche too, along with the spears. 7. Top with the reserved cheese and cook in the oven for 25- 30 minutes until golden and set in the middle. Recipes and images courtesy of Opies www.bennettopie.com / @opiesfoods Woolliss & Son Butchers –– AWARD-WINNING LINCOLNSHIRE BUTCHERS –– LOOKING FOR A TOP QUALITY BUTCHERS IN LINCOLNSHIRE? Look no further, we have a proven track record when it comes to providing top quality cuts of meat and home made pastries at a competitive price. We are proud of our locally sourced produce and our 5 star hygiene rating. 29-31 Mercer Row, Louth LN11 9JG. T: 01507 603230 E: orders@woolliss-butchers.co.uk W: woolliss-butchers.co.uk© stock.adobe.com/David Matthew Lyons All about All aboutLINCOLNSHIRE TODAY 55 BOSTON B oston was once a centre of trade, and second only to London. Much of the rich history of the town is still evident today as visitors navigate their way around the tapestry of streets and walkways. “The Stump” (St. Botolph’s Church) is a must visit. Nearby, Boston Guildhall is a magnificent medieval building built in the 1390’s and is now a fascinating visitor attraction. Boston’s weekly markets are Wednesday and Saturdays. The Medieval Lanes are filled with independent shops and many of your favourite High Street stores can be found in Pescod Square. There are plenty of places to eat, with an eclectic mix of English and European restaurants and cafes. For evening entertainment, look out for events at Blackfriars Theatre and Arts Centre. But the appeal extends far beyond historical landmarks and architectural marvels. Throughout the year, the town plays host to a vibrant array of events and festivals that celebrate its cultural diversity and artistic heritage. From regular markets to festivals featuring food at St Botolph’s in August, arts and culture at the May Fair, and music and family fun at the Party in the Ark, there’s no The market town and inland port was once one of the most powerful towns in the country, and its heritage and history reflect it. 56 Á © stock.adobe.com/David Matthew Lyons56 LINCOLNSHIRE TODAY BOSTON shortage of opportunities to immerse yourself in the unique sights, sounds and flavours of the locality. Venturing beyond the town’s borders reveals hidden gems, from the We’ll Meet Again World War Two Museum in nearby Freiston Shore, to the picturesque landscapes of the wider Boston parish. Here, visitors can delve into wartime memorabilia, stroll up to the real WW2 sea defence bunkers that still stand sentinel by the museum, or enjoy a peaceful ramble through two RSPB nature reserves, at Freiston and Frampton Marsh. But in the streets at Boston’s heart, you’ll find an abundance of exciting attractions and activities. Step back in time and uncover the town’s rich heritage with a visit to the Maud Foster Windmill, a striking landmark from Boston’s industrial past just a short step from the centre of town. Built in the early 19th century, this fully operational windmill offers guided tours that provide fascinating insights into the art of flour milling and the history of agriculture in the region. If you’re visiting with kids in tow, the town’s attractions and activities are guaranteed to keep little ones entertained. Spend a day at the Boston Bowl, where you can enjoy a game of ten-pin bowling, laser tag, and arcade games, or head to the nearby Butterfly and Wildlife Park, where you can admire exotic butterflies, birds and insects in their natural habitat. No visit to Boston would be complete without a leisurely stroll along the banks © stock.adobe.com/Artur BogackiLINCOLNSHIRE TODAY 57 BOSTON of the Witham. Pack a picnic and enjoy a relaxing afternoon by the water’s edge, or hire a boat and explore the tranquil waterways that wind their way through the heart of the town. If you’re feeling adventurous, why not try your hand at fishing or kayaking, and see the town from a whole new perspective? As the sun sets on a day well-spent, you’ll find no shortage of cosy pubs, relaxed dining, and both contemporary and lovingly preserved venues for entertainment. Boston is a town that wears its history proudly but which has suffered in recent times from online discourse and TV coverage painting it as a rough area. It goes without saying that a lot of regions in Lincolnshire – and the whole UK – have suffered in the wake of the previous government, but Boston remains more hopeful than most. Our visit was without negative incident and with plenty to enjoy. © stock.adobe.com/TonyFuture cars There are always new motors on the horizon, ranging from entry level to business executive. Here are a few that might make it to our roads. 58 LINCOLNSHIRE TODAY COUNTY MOTORINGLotus Emira Turbo SE Lotus has revamped its Emira line-up to include the new, more powerful Emira Turbo SE next to the Emira V6, both building on the strong foundations of the previous First Editions that have captivated driving enthusiasts around the world. The Emira Turbo SE features enhanced levels of performance and design whilst building on the attributes the automotive world has come to expect, including its impressive supercar-like appearance, striking lines and thrilling dynamic performance, delivering a unique blend of ride and handling plus outstanding aerodynamics. Powered by a 4-cylinder variable geometry turbocharged engine* with an 8- speed DCT gearbox, both sourced from technology partner AMG, the Emira Turbo SE has an output that has increased to 400 bhp (+40 bhp), with a torque increase of 50 Nm to 480 Nm. The new performance figures equate to a higher top speed of 290 km/h (+ 18 km/h), or 180 mph (+11 mph), and an even faster acceleration time of 0-100km/h (0-62 mph) in just 4.0 seconds. Lotus Emira Turbo SE LINCOLNSHIRE TODAY 59 COUNTY MOTORINGNext >