< Previous50 LINCOLNSHIRETODAYHEALTH & FITNESSFirstly, be realistic! If you are 2-3stone overweight you’re not going tolose it overnight. Many people getdisheartened and bored if they do notsee quick, fast results. Ask yourself this question: How longdid it take me to gain the excess?You should know what you areaiming for. Have a specific goal inmind, one that you can measure whenyou achieve it and give yourself a bigpat on the back for your efforts. This isthe first thing I make my clients do,have a handwritten goal, one they canlook at to help keep them motivatedand accountable. “To feel better” is one I hear all thetime. This is not a measurable goal sosomething like this would be moremotivating, “to lose 14lbs, drop adress/trouser size and feel moreconfident.”Write a plan of action, sit down andwrite down what you are prepared todo to achieve your goal. This helpsimmensely and commits you. Diarizewhen you are going to exercise, evenplan in time to eat your meals makeyour goal part of your lifestyle. Manypeople try to “fit in” exercise andeating healthy and in my experiencethese people often drop off the wagon,yo-yo and never get to their goals. Assoon as it becomes part of it, itbecomes so much easier to do it.Once you have your goal in mind,believe in yourself. Think about howyou will feel when you achieve it,what will you look like? What willpeople say to you? How amazing is itgoing to be? Think about becomingyour goal. Don’t underestimate thepower of the mind. Use it.Aim for something great. I find mostpeople’s goals are quite modest and Ican often see so much more potentialthan they see themselves. If you’vealways wanted to be a size 10, orwanted more muscle on your shouldersthen go for it. It’s all in the planning,break your goal down into sizeablechunks. So if you are currently a size 18and you want to be a 10, concentrateon getting to a 16, then 14 and so on.These smaller milestones make gettingto your ultimate goal much easier. When introducing the exercise, ifyou are someone that hasn’t trainedbefore, don’t kill yourself in the firstweek, it will not get you there quicker.This often results in injury, whichhampers progress and causes incrediblemuscle soreness that is miserable whenyou are not used to it. Taper theintensity up, start with exercising everyother day for 45 minutes so you have aWhat do youwant to achieve?One thing many people get wrong when they embark on a body overhaul is going in all gunsblazing, restricting calories and hitting the gym every day without knowing what they want toachieve other than losing a few pounds. What do youwant to achieve?050-051:Layout 1 14/6/12 15:51 Page 1Here is a beginners example one month full body program for weight lossand toning. 3x per week for a beginner – always get a qualified instructor toshow you how to perform the exercises correctlyPROGRAM 1 – Wk 1 (Mon & Fri) Wk 2 (wed) Wk 3 (mon-Fri) Wk 4 (Wed)Body PartExerciseNo of RepsNo of SetsSpeedLegs / GlutesA1. Leg press15-203ControlledChest & shoulderA2. Chest press 15-203ControlledDo exercises back to back, 3x through then perform a plank position to work the core area for 30 seconds(increase this hold to 60 seconds)LegsB1. Lying Leg curl12-153Faster on the up, slower on the lowerBackB2. Lat pull down15-203Control on up and faster pull downDo exercises back to back, then stretch out the pec/chest before moving onShouldersC1. Dumbell15-203Slower lower, fasterShoulder presson the upArmsC2. Bicep curl15-203Slower to lower and faster on the upFINISH PROGRAM WITH CARDIO INTERVALS –1 min sprinting pace and 1 min slow pace x5 (choose anypiece of cardio equipment)PROGRAM 2 – Wk 1 (Wed) Wk 2 (Mon & Fri) Wk 3 (Wed) Wk 4 (Mon & Fri)Body PartExerciseNo of RepsNo of SetsSpeedLegs / GlutesA1. Dumbell15-20 each leg3ControlledStatic LungeChest & shoulderA2. Incline15-203Controlledbarbell press Do exercises back to back, 3x through then perform a plank position to work the core area for 30 seconds(increase this hold to 60 seconds)LegsB1. Step up15-20 each leg3Controlledonto bench BackB2. DB bench row15-203Faster on the up controlled downDo exercises back to back, then stretch out the pec/chest before moving onShouldersC1. Seated or15-203Slower lower,standing Lateral raisefaster on the upLower legC2. Calf raise on15-203Controlled up and box or machinedownFINISH PROGRAM WITH CARDIO INTERVALS –1 min sprinting pace and 1 min slow pace x5 (choose anypiece of cardio equipment)If you are able to perform 20 reps, increase the weight the next time you do the program.Include 10 minutes of intervals at the end to give your body a blast and keep you burning morecalories over the next 24-36 hours, which will increase your fat burning potential hugely.Next month I will add another month’s training …For any questions, email me on martiwycherley@gmail.comor call me 07919 222123 Facebook: Marti Susanne Wycherley Twitter: marti_fatlossLINCOLNSHIRETODAY51HEALTH & FITNESSday’s recovery between sessions. Thisgives your body time to adapt and willprevent injury as it allows tendons andligaments to strengthen.I always recommend training withweights or your own body weight in thefirst instance. If you have a friend youcould train with, even better. Support isincredibly powerful when embarking ona weight loss or body change goal andthose that have it are often moresuccessful than those that don’t. If you are training with weights, don’tdo the same stuff week in week out.Believe me when I say your body will getbored, even before you do and stopadapting. It takes approximately 5-6workouts before your body adapts to theprogram and needs a further stimulus, sobear this in mind. Also, change the speedyou lift and lower the weight, change therepetitions and number of sets when youchange the program. Think of your bodyas having the attention span of a smallchild. Change the program, will changeyour body faster.To achieve you must start tothink of yourself as theperson you want to be.Changing your thoughtswill change your world.050-051:Layout 1 14/6/12 15:51 Page 252 LINCOLNSHIRETODAYHEALTH & FITNESSHAPPYfeetThere’s a great way to keep off those pounds andperhaps even lose a few, just by changing yourfootwear, Fit Flops are becoming ever morepopular, so what’s their appeal?Fit Flops are a whole range of different shoe styles, for men,women and children and come in a variety of styles. Fit Flopsare not only flip flops, but come in all sorts of stylish options.Men’s options include deck shoes, canvas shoes and more andthe women’s range features all the latest styles too, evenincorporating party shoes and heels!Fit Flops are like a workout for your legs without the needfor a strenuous gym session. Using a technology that Fit Flopsas a company has patented, known as Microwobbleboard, FitFlops work by stimulating muscle use as you wear themthrough the day. Needing to modify your balance slightly towalk in them means you are using muscles that you probablydidn’t know you even had before! Fit Flops were conceived bya British woman, Marcia Kilgore, who never had time to go tothe gym, and wanted a way of exercising which could beincorporated into her daily life. The Fit Flop was first availableover here and has now made its way to the USA andworldwide. Your thighs, calves and glutes will be worked as you walk inany of the Fit Flops range, and the soft cushioning sole of theshoe mimics a barefoot gait (position) for your foot, meaningit feels natural to walk in them. We at Lincolnshire Todayhave had a few pairs to try out and the difference they makeis amazing, after just a few weeks of wearing them, you feelstronger in the areas you are working and even look and feeltoned.If you’re looking for an easy way to exercise, without theneed to visit the gym religiously every day, give Fit Flops a try,they could well change the way you feel about yourself!New styles and colours for summer 2012Ladies Mens GirlsWISBECH01945 583056ELY01353 662113SPALDING01775 723091Browse online www.gibbsshoes.comEstablished 1908J.K’S10 Seaview Street, Cleethorpes01472 233475www.jks-gifts.comElegant jewellery, Glassware, Giftware, plus Footwear brands, Crocs,Bumper, Lelli Kelly, Dr Martens, Mel & so much more!...Follow us on Facebook for offers, Jk’s Gifts!052:Layout 1 15/6/12 10:23 Page 1LINCOLNSHIRETODAY53FOOD & DININGGetting creativeIN THE KITCHENPea, Tuna andWhite BeanSalad withLemon DressingIngredients:400g frozen peas425g can tuna, drained1⁄2red onion, peeled and finely diced440g can of cannellini beans, drained andrinsed 3 tbsp roughly chopped flat leaf parsley2 tbsp capers1 cucumber, peeled, deseeded and cut intochunky batons150g spinach leaves, blanchedJuice of 2 lemons2 tbsp olive oilSea salt and freshly ground black pepper toseasonMethod: Cook the peas in slightly salted boiling water fortwo minutes and refresh under cold water. Placethe peas, tuna, onion, beans, parsley, capers,cucumber and spinach in a bowl and turngently. Mix the lemon juice and olive oil togetherin a bowl and season with sea salt and blackpepper. Toss salad in dressing.Serve with crusty bread and butter.Courtesy of www.peas.org, photo bywww.michaelpowell.comSummer is here, and whether it’s wet or fantastically warm, it’s always a time whenyou want to be spending doing things that are fun, which is why these recipes arequick and easy to prepare as well as being mouth-wateringly tempting. They arealso, above all, good for you! Try these if you are trying to keep a beach body orwant to watch your weight…053-054:Layout 1 14/6/12 15:56 Page 1Stuffed CabbageIngredients:250g of pinto beans, cooked “al dente”250g of semi-smoked sausage, diced250g bacon, diced250g of cassava flour2 eggs1 onion, chopped1 tbsp of crushed garliccrackling, diced4 bunches of cabbage3 bunches of green onionssalt and black pepperMethod:Brown the bacon in its own fat until it is crispy. Add thesausage, onion and garlic. Once everything is well browned,add the eggs, wait a few minutes and stir until very fluffy. Addthe beans, flour, turn off the heat and season with salt and pepper. Lay aside and keep warm.Blanch the cabbage leaves in boiling water with 1 teaspoon of oil, a pinch of salt and 1 teaspoon of sodium bicarbonate. Do the same withthe onions. Lay aside.Remove stems from cabbage leaves and slice into quarters.Put a tablespoon of beans mixture and a bit of crackling in the centre of the leaf. Roll into a ball and tie with chives. Trim the ends and secure with a toothpick.Courtesy of www.braziltour.com54 LINCOLNSHIRETODAYFOOD & DININGProvamel Apple andGreen Tea Yogurt IcePops with Blueberriesand Dark ChocolateIngredients:1 tub Provamel Apple and Green Tea Yogurt120g blueberries3 tbsp agave syrup100g quality dark chocolate40g toasted flaked almonds6 ice lolly mouldsMethod:Add the Provamel Apple and Green Tea Yogurt to a food processoralong with the blueberries and agave syrup and pulse untilblended. Pour into the ice lolly moulds and place in the freezeruntil frozen solid.Melt the dark chocolate. Dip each lolly into the chocolate and thensprinkle with the toasted flaked almonds.Courtesy of Provamel Apples.053-054:Layout 1 14/6/12 15:56 Page 2LINCOLNSHIRETODAY55Proprietor and head chef, John Clarkestablished the restaurant sixteen yearsago and his dedication, commitmentand creative culinary flair has ensuredthat the Queen’s Head continues tooffer one of Lincolnshire’s finestdining experiences. This fabulous establishment providesthe very best in traditional Englishcuisine, with a touch of modern flairand a local theme, set in luxuriousinformal surroundings. All produce issourced locally, guaranteeing freshness,variety and choice.At Lincolnshire Today, we alwayslook forward to visiting the restaurantand John, Paul and the team alwaysoffer a warm welcome. The staff areprofessional, friendly and courteous,and there is a fabulous choice ofdishes on the various menus, cateringfor all palates.We visited on a Thursday eveningwhich is steak night. For £12.95 perperson, guests can enjoy delicioushomemade soup, a succulent steakwith all the trimmings and a largeglass of wine – excellent value andextremely popular, the restaurant wasbrimming with diners and theatmosphere was buzzing!On this occasion, we opted for the ala carte menu which offers a mouth-watering selection of dishes, freshlyprepared and presented beautifully. Ibegan with fresh salmon andcoriander fishcakes and dressed babyleaves, served with a pot of Thai sweetchilli jam. The flavours were amazingand the consistency light and fresh.My dining companion decided uponthe twice baked soufflé of Grimsbysmoked haddock and Lincolnshiresmoked poacher cheese, topped withdouble cream, chives and lashings ofcheese. She tells me that it waswonderfully palatable, light and fluffyand indeed the best soufflé she’s evertasted!Simply by sampling the starters, youknow that you are experiencing thevery best in fine dining. John trained inFrance and before opening the Queen’sHead, he cooked at some of the bestrestaurants and hotels in France and theUK. His signature style shines – fromthe way the food is presented, to thewonderful culmination of flavours.For main course, I chose grilled filletof sea bass on a bed of leek mash,creamed pastis and tarragon sauce, withcrispy leek straws. Wow, it was fabulousand every mouthful a pure delight! My guest opted for pan fried porkloin steak, with apple mash, creamygrain mustard and brandy sauce. Shewas thrilled with her selection andhad nothing but praise for John andhis culinary skills.To complete the feast, I devouredthe most delectable toffee and bananacheesecake I’ve ever tasted – theperfect ending to what was indeed thebest meal I’ve eaten in a long time!Dining at the Queen’s Head is anabsolute delight. All of the food ishomemade on the premises, includingmany different types of bread,succulent sweets and a fresh wet fishdelivery every day. All meat and vegare sourced locally and John onlyselects the very best! Without a doubt, the Queen’s Headis the place to visit for award winninghospitality, fabulous food and athoroughly enjoyable fine diningexperience.To make a booking, call The Queen’s Head at Kirkby-la-Thorpe, Sleaford on 01529 305743 or visit www.thequeensheadinn.comTheQueen’sHead, SleafordDining at the Queen’s Head at Kirkby-la-Thorpe, Sleaford is always a pleasure and our recent visit was no exception...FOOD & DINING055:Layout 1 14/6/12 15:57 Page 156 LINCOLNSHIRETODAYFOOD & DININGThe Lincolnshire village of Blytonhas been home to The Black Horse Innfor some 250 years, having recentlyundergone a full refurbishment, thisstunning village inn now offers agourmet menu to match its traditionalcountry pub surroundings. With afantastic selection of real ales and agreat choice of world wines on offer,we at Lincolnshire Today could notwait to sample the fabulous new menuand all it had to offer.To start I had the fresh pea andgarden mint soup with sour cream andhomemade bread, this was a fabulousstart to the meal, the soup had a fresh,light taste and the bread was sodelicious. My companion opted forthe fresh tomato and cheese salad, thehomemade sweet pepper garnish madethis particular dish stand out and I’msure it will be on her favourites listfrom now on. The main course was sublime, thelovingly-prepared seared beef melted inmy mouth and the sweet red pepperchutney gave it a whole unique tastethat was both spicy and subtle, notmasking the taste of the mouth-watering beef, but complementing it.The chunky chips and wildmushrooms accompanying it wereperfectly cooked and the presentationof this dish resembled that of aMichelin-starred menu. As my guest isa vegetarian I wondered how shewould fair, the waitress gave her plentyof options, but she eventually plumpedfor the wild mushroom and chargrilledpepper risotto with parmesan shavingsand garlic crostini. This dish can soeasily go wrong, but the plate wascleared and my guest remarked thatthis was one of the best she had eaten,neither too filling nor over-seasoned,the mark of an amazing chef!For dessert we stared, both quite fullbut both so tempted, at the sheeramount of choice on the menu andhad really hard decisions to make, itall looked so good! I opted for a darkchocolate and fresh raspberry ganachetart with chantilly cream, this was justincredible, I polished off every lastmorsel while my guest enjoyed awhite chocolate and raspberrycheesecake, again with chantillycream. In a similar fashion to my dish,it was cleared almost immediately.If you are ever in doubt of where togo for a fabulous, home preparedmeal, in great surroundings and withfriendly informative staff, the BlackHorse Inn would be high on our list ofrecommendations. Be sure to pop inon Saturday evenings from 6pm forthe Black Horse’s gourmet menu,perfect for that special occasion.With the police authority nowstamping down even further ondrinking and driving, why not stay inone of the Inn’s beautifully newlybuilt holiday cottages and enjoyyourself? It certainly tempts us to dojust that on our next visit!The Black Horse Inn is at 93 High Street, Blyton, DN21 3JX, to make a reservation, log on towww.blackhorseblyton.co.uk or call 01427 628277.The Black Horse Inn,Blyton056:Layout 1 14/6/12 15:58 Page 1LINCOLNSHIRETODAY57FOOD & DININGChef Ronnie Woolfe has been with TheSplash in Little Cawthorpe for around fiveyears and is an invaluable member of therestaurant’s kitchen team. He brings awealth of experience and, his extensiveknowledge of food allows changes to bemade to the venue’s menu regularly and totweak dishes, which allows The Splash toput its mark on popular favourites. The Royal Oak is on Watery Lane, LittleCawthorpe and is affectionately known asThe Splash, thanks to its natural ford that isa feature it is rightly proud of.The Splash offers two restaurants withbeamed ceilings and a conservatory withexposed roof beams complete with a cornerbar, offering Sunday carvery lunches andthe ability to cater for a wide range offunctions, it’s a place to hold in highregard. With its beautiful lawned gardensand ford-side location, could you think of abetter place to visit?Opposite is Ronnie’s authentic recipe for adelicious beef madras, which serves fourpeople.Ingredients1lb lean diced beef1tsp vindaloo paste1 clove garlic1tsp tomato paste1tsp ground cumin1tsp paprika1 clove ginger1⁄4lb fresh coriander1tsp hot chilli powder1tsp garam masala1 white onion.10 fresh tomatoes.Olive oil.MethodFor the marinade, mix the vindaloo paste, fine-cut garlic,tomato paste,cumin, paprika, ginger, chilli and garam masala and blend with a little oil. Rub onto the beef and leave overnight or for at least two hours. The longerthe beef is marinated the better the taste.Roughly chop the onions, tomato and coriander then add a little oil to thepan and brown off the marinated beef. Then add the onions and tomatoes, andcook until soft.Add the coriander and slow cook for three hours. Serve with pilau rice and a cooked naan. Please note this is a medium heatcurry and further heating will increase its intensity! The Royal Oak(The Splash)The Royal Oak(The Splash)057:Layout 1 14/6/12 15:59 Page 1Located within the well-stocked andbeautiful Crowders Garden Centre justoutside Horncastle, The Redwood is anewly-completed paean to fine dining.We were taken aback at how pleasantthe surroundings were, with a modern,sleek design, the restaurant has a light,airy feel with a relaxed atmosphereand a tempting and varied menu tomatch.Natural light pours through thewindows and the décor is modern, butsmart and the staff are both attentiveand friendly, being given two kinds ofhomemade bread to begin with set thestandard for the meal to follow. Anutty, brown bread sat alongside aherb-infused focaccia and both weresimply divine. Still warm from theoven and served on a rustic woodenboard, we were impressed with thequality of the food immediately.For starters, we opted for a sautéedmackerel fillet and fish cake whichcame with crushed peas and a slow-roasted tomato salad. We also ordereda rich, luxurious chicken liver parfaitwith a generous portion of toastedbrioche and a smattering of plum andrhubarb relish, the chef’s sourcing oflocal ingredients shone through. Themackerel fillet was warm and seasonedto perfection, while the parfait had acreamy, smooth texture whichperfectly chimed with the tartness ofthe rhubarb and plum of the relish.For the main courses, I chose atempting rack of lamb with anindividual lamb moussaka, served withharrisa paste and my partner selected aspicy Moroccan meatball dish with atomato and pepronata sauce, servedwith light, fluffy couscous. The lambwas delicious, falling off the bone andwithin the moussaka, even moretender, with aubergine providing asucculent contrast to the rich meat.The meatballs were juicy, flavoursomeand offset by the rich, scorched skin ofthe tomatoes in the sauce and thecouscous was the perfectaccompaniment, light and delicately-flavoured.The desserts on offer all soundedincredible and knowing the standardof the courses so far, we wereexpecting the same again. We were not let down, with mylemon posset with berries and afreshly-baked shortbread being a realtreat. An apple and rhubarb almond-topped crumble finished of mypartner’s meal well too, being as itwas, simply delicious. Thepresentation was second to none, andserved with care by the courteouswaiting staff.The Redwood is open for lunches,Sunday lunches and evening service,visit this gem of a restaurant nowbefore everybody discovers it, you’ll beglad you did.The Redwood is located at Crowders Garden Centre, Lincoln Road, Horncastle, LN9 5LZ.To book a table, call 01507 528628 or email theredwood@crowders.co.ukThe Redwood,Crowders Garden Centre, Horncastle58 LINCOLNSHIRETODAYFOOD & DINING058:Layout 1 15/6/12 10:24 Page 1LINCOLNSHIRETODAY59FOOD & DINING - LOCAL PRODUCEThere’s something primal about cooking outdoors, theconstruction of a fire that’s hot enough to cook on, carefullyheating food through in the most natural way and thatcharred taste only a real fire can achieve. No wonder we allend up gathered round the garden every summer, even if itdoes rain, that’s surely what umbrellas were made for!Combined with some summer-themed cocktails it really canmake your gatherings go with a bang. There are some tips youmight want to take on board though!Always select a quality barbecue, too often people see thehumble barbecue as a seasonal, one-off purchase, but after afew uses, you’ll start to see a real degradation if you buy acheap set. Rust is a particular problem and can taint your foodand could mean your guests are either unimpressed or start tofeel ill. Food can remain within rusty sections of a unit, whichis not only unappealing but also pretty unhygienic. Spend alittle more and take care of your barbecue and you’ll probablynever have to replace it! Selecting one with a griddle section isalso wise, cast iron numbers in particular will ensure your foodis cooked through fully. If you don’t properly ensure everythingis cooked through fully, including meat, you could havestomach problems later on. So what to stick on the old barbie? Well Lincolnshire has asurfeit of great natural foods to use when it comes to cooking alfresco. If you are a meat-eater, then you are really spoilt forchoice, a cavalcade of local butchers exist who are ready to caterto every culinary whim. When barbecuing, it is a greatopportunity to experiment and see what you can create. Whynot ask your local butcher or deli what cuts of meat would begood to use? Everyone loves a good burger and you will be ableto get some fantastic examples locally, but why not try a newtype of cut too? Chicken thighs marinated in your choice ofherbs and spices can work incredibly well and their small size isperfect for finger food as well as retaining any flavour of smokeand flame you treat it to. Equally, fish is a great option forbarbecues, if the weather is particularly stifling, it can make afilling, but not stuffing option. Stuffed with almonds orvegetables, fish can be a flavoursome char-grilled dish. Eitherplace on a grill or wrap in foil for a steamed, clean taste and you’llthink nothing of including it in every barbecue you do thissummer. With fish markets and a myriad of choice when it comesto size, taste and flavour, fish is something often neglected fromsummer gatherings and this is a shame as its versatile, deliciousand probably easier to cook than the conventional meats. Get outside!With the weather this fantastic, it makes sense to indulge in some al fresco dining! But where to start?SPELMANSFAMILY BUTCHERSProviding outstanding, Top Quality produce to the people who matter... Our customers!Award Winning Sausages Award Winning Cooked Meats Award Winning Pies and Pastries & much more!Try our local farmed galloway beef 28 day matured for extra flavour15 Old Courts, Brigg 01652 65076035 Marsden Dr, Scunthorpe 01724 864768Follow us onPop in & see our many great offers!Friendly StaffBrigg ShopScunthorpe ShopService with a smile059:Layout 1 14/6/12 16:00 Page 1Next >