< Previous40 LINCOLNSHIRETODAYHAIR & BEAUTYBefore heading off to enjoy yourhols, many readers will visit the localbeauty salon to indulge in those allimportant last minute beautytreatments. From waxing to manicures,facials to tanning, we all want to lookour very best and feel extraconfident… especially when wearingthis season’s bikinis, shorts and dresses!Kim.C.A.Ford, Chairman of TheBritish Association for Beauty Therapyand Cosmetology gives us her expertopinion, advice on beauty treatmentsand essential tips for preparing for theholidays…TanningThe secret to a great fake tan isthrough full body exfoliation, payingspecial attention to elbows, knees, feetand any area where you have a build-upof dry skin. Don’t forget to ensure youhave removed all deodorant from theunderarm area as any traces left maychange the colour of tan. Once tan hasbeen applied at your salon, moisturisewell to keep the skin glowing with thatsummer sheen you love. Holiday essentialsIt is that fabulous time of year whenwe dream of crystal clear seas andgolden sands. Packing the holidayessentials becomes a bit of a challenge.Kim says that to make sure sunprotection for the body is a minimum ofSPF15 and ensure that it is suitable foruse on the face. Specific after sun lotionhas higher moisturising properties, withBareessentialsBareessentialsIt is holiday season and thattime of year when you hit thebeach and finally relax in thesummer sun. It’s also time tofocus on your summerbeauty regime...PHOTO COURTESY OF BABTAC - THE BRITISH ASSOCIATION FOR BEAUTY THERAPY AND COSMETOLOGYGIFT VOUCHERSIdeal gift starting at £15.00PAMPER PARTIESLuxury pamper evenings£55.00 per personOpening Hours: Sunday & Monday: Closed. Tuesday to Friday: 9am - 5pm.Saturday: 9am - 4pm.We are a professional close-knit team offering a superb range of Spa Services for both him & her including:Facial Rejuvenation Colonic Hydrotherapy Beauty Treatments Hands & Feet HD eyebrowsWaxing & Eye Rituals Wrinkle Relaxing Injections & Dermal FillersHolistic & Massage LVL eyelash treatmentsAll of our treatments are carried out by highly qualified, experienced professionals whoaim to make your visit a pleasant and relaxing experience. We are dedicated to makeyou look and feel your very best and are committed to keeping it that way!For more information call us today on 01472 722444or visit our websitewww.theatticspa.co.uk also onThe Attic Spa14 Abbeygate, Grimsby, DN31 1JYT: 01472 722 444 40-42:Layout 1 13/7/12 13:01 Page 1LINCOLNSHIRETODAY41HAIR & BEAUTYIt’s relaxation time at the Attic SpaAmanda Baldwin has enjoyed a year of huge success at theAttic Spa along with her dedicated team of professionals in KatieCook, Alison Carr, Charlene Leary and Lucy Nicolson.Amanda, a registered general nurse and independent nurseprescriber, trained in non-surgical cosmetic treatments and skinrejuvenation at the HB clinic in Harley Street, London. Shecontinuously updates her professional development and hasattended several masterclasses over the years with some of theworld’s most highly acclaimed doctors in aesthetic medicine.Amanda trained as a colonic hydrotherapist at the Chi Centre inLondon after 27 years’ experience within the NHS.The Attic Spa pride itself on its high standards of care andprofessionalism in beautiful surroundings. They offer manytreatments, including wrinkle relaxing injections and axillaryhyperhidrosis, dermal fillers, facial contouring/volumising andlip enhancement, food intolerance testing, nutrition and weightloss management, aromatherapy, reflexology and reiki and muchmore.The Spa is also an independent stockist of Jan Marini skincare,Mineralogie make-up, and Guam facial and body products.Bespoke packages are available with lunch included, as well aspamper evenings which are perfect for hen nights, birthdays orjust a girlie night in!The team pride themselves on making your visit a relaxingexperience and look forward to welcoming you at the Attic Spa,Abbeygate, Grimsby.a good hydrating moisturiser for theface and a body wash with highmoisture properties is alsorecommended. Don’t forget your insectrepellent and Aloe Vera, excellent forcalming skin when over exposed to thesun. To keep hair in tip top condition,use a good hydrating shampoo andconditioner to replenish lost oils in thesun. Leave the mascara at home andvisit a professional therapist for a lashand brow tint to keep those eyessmouldering day and night without thework - after all, you’re on holiday soremember to play and relax, not work!WaxingKim continues, “My advice is alwaysvisit a professional salon for waxing toensure a safe and perfect result, withgood home care and future treatmentadvice. Hot wax or warm wax,whichever is used, is one of the bestways to remove hairs from thoseunwanted places. Good exfoliation tothe areas of hair removal 48 hoursbefore treatment helps to giveimproved results. Hair removal bywaxing, can last anything from two tofour weeks, depending on areas beingtreated, leaving you with long lasting,hair free days.”Conditioning nailsEveryone would love perfect nails,and in our busy schedules we needquick fixes. A good way to keep nailsin great condition is rubbing in a goodcuticle and nail cream every night -keep beside your bed so you don’tforget. Ensure when filing to file sideto centre with a good quality file, thiswill help avoid splitting of the nails. Ifapplying nail polish, a base coat is amust to ensure colour will not stainnails and smoother application and atop coat to give great shine. Visit aprofessional salon at least once amonth for a professional manicure orpedicure along with great home careproducts and advice, keeping yourhands and feet in excellent condition. Skincare essentialsFor further advice, particularly onKim.C.A.Ford, Chairmanof The British Associationfor Beauty Therapy andCosmetologyPHOTO COURTESY OF BABTAC - THE BRITISH ASSOCIATIONFOR BEAUTY THERAPY AND COSMETOLOGY42 40-42:Layout 1 13/7/12 13:01 Page 242 LINCOLNSHIRETODAYHAIR & BEAUTYanti-ageing skin care, we also spoke toAngela Bartlett, Former Chair ofBABTAC. She told us, “I am renownedfor telling clients that the very bestanti-ageing product is a sunscreen. Nomatter what time of the year, alwayswear a sunscreen as the effect ofdaylight and sunlight on the skincauses irreversible damage. Productswith antioxidant vitamins A, C and Eare also beneficial, as are peptides.”“When purchasing skin products,the most common error I come acrossis buying what your friend uses. Everyskin has its own individual needs andwhat works for your friend may notnecessarily work for you. Our skins aresubject to unique internal andexternal factors, so get a professionalskin consultation to ensure theproducts you buy are right for you!”Angela predicts that technology willgive rise to ingredients to producemore ‘multifunctional’ products. Withone product fulfiling several beautypurposes, thereby embracing the needto reduce packaging for environmentalreasons.Carolyne Cross, BABTAC Vice Chairand Principal of the ISIS BeautyAcademy, also comments on caring forsensitive skin. She says, “Sensitive skinis a skin condition and can be presenton all skin types, although it is oftenassociated with fair pale skincolouring. It is recognised as appearinghighly flushed with a tendency tocolour easily with fine thread veins(broken capillaries) present on thecheck and chin area. “When choosing professionalproducts for this skin condition, it isalways best to treat the sensitivity firstbefore dealing with the skin type suchas seborrhoeic (excessively oily) oracne, often have sensitivityaccompanying this skin type andtreating the type before the conditioncan aggravate and make the skinworst. Remember skin conditions canchange seasonally, but types will oftenstay the same.“Look for products that are calmingand soothing. One product that willinstantly calm a sensitive skin down iscalamine powder. Calamine powder isa clay product which can be mixed onits own with water or with rosewaterand honey to make an excellent maskfor dry, sensitive skin types. I haveused this mask many times to calm askin down and it has never let medown yet.” Causes of sensitive skin can often beassociated with lifestyle, harshchemicals, extreme hot and coldclimates, plus neglect. An incorrectskin care regime will also contribute.Soap and water will strip the skins PHbalance and can take hours to restoreleaving the skin open to harshradicals, allowing infection in andpossibly causing damage andaggravating the sensitivity even more. Summer skinSummer skin care should never beless than your normal all year roundroutine. Sun PH factors are a must andshould be in all your day moisturisers -even in winter the UV rays can creepthrough the clouds. Dermalogica havean excellent range catering for thisseason, with all the protection andgreat for holiday sizes.During summer we often don’trealise that our skin is dehydrated.This is due to the increase of warmweather making the skin perspire andmasking the dehydration of the skin.So, finally, remember to always drinkplenty of water and use yourmoisturisers and night creams, even ifthe skin doesn’t feel like it needs it!PHOTO COURTESY OF BABTAC - THE BRITISH ASSOCIATIONFOR BEAUTY THERAPY AND COSMETOLOGYExclusive to this area, Jess and Emma at The Retreat Hair Salon, welcome you to a FREE consultation.Introductory package includes:After care plan, complimentary maintenance check, which includes a blow dry, removal of hair extensions and a maintenance pack!The retreatTel 01724 27711162 Mary Street, Scunthorpe, DN15 6LBhaircarehaircarewww.greatlengthshair.co.uk40-42:Layout 1 13/7/12 13:01 Page 3LINCOLNSHIRETODAY43HEALTH & FITNESSWhen it comes to fat loss I can tellyou that this stuff really works. What Icoach to my clients each day andwrite about to you in these articleschanges bodies. Training hard in thegym is only part of the equation ofchanging your body. Nutrition plays abig part, and it’s often this that peoplefall down on. Over the years, many ofus, male and female alike have battledwith body image, emotions, life andthe stresses and strains it throws at us.As women, we tend to be more vocalabout it, trying to take it all on board.We not only have careers, butpartners, children, pets and homes’ tocare for too. As a result, women oftenmore than men tend to neglectthemselves, and repeat the all toofamiliar line “I just don’t have thetime.”Well I’m here to tell you that you dohave the time. It’s about finding thebalance and prioritising.The right exercise program, namelyresistance training, is only part of theroute to fat loss. Balancing hormonesis also vital for optimal bodycomposition, namely insulin. Insulin,if not managed in simple terms canmake you store excess body fat andthe foods you eat have an effect onhow much of this hormone is released– too much equals fat storage. When Irefer to ‘body composition’ I meanlosing fat and gaining muscle. Youhave to do both to get that lean,shapely tones look we all strive for.Even for women, developing leanmass contributes greatly to gettingquicker results, but it will meanjumping off that treadmill and pickingup those dumbbells. Eating a clean diet, maintaininggood hydration, managing daily stress,and getting enough sleep are also keyingredients in the mix. When I say eata ‘clean diet’, I’m talking about gettingrid and avoiding all processed food.Despite what the media may says, orhow the labels try to sell it to you,anything that comes in a can orplastic packet is processed, how elsehas it got there? It will usually containsugar, wheat, gluten and other agentsthat preserve shelf life or enhancetaste. This might seem daunting atfirst, and if so, start graduallyeliminating it from your cupboards. Learn to cook foods from scratchand experiment with flavours byadding herbs and spices. This is easierthan you think, doesn’t take too longand the food is actually more healthenhancing. Food is incrediblypowerful, it’s the secret most do notknow and understand. We live in aEat clean and train!Our fat loss expert Marti gives you some more top tips and another programme of training to follow. Letus know if you are following the advice and what it’s doing for you.Getting enough water and stayinghydrated before, during and afterexercise is key to effectively working out44 43-45:Layout 1 13/7/12 13:17 Page 144 LINCOLNSHIRETODAYHEALTH & FITNESSsociety of mindless eating, whereeverything is there in abundance andwe don’t have to have to think aboutit, but what you eat sends chemicalmessengers to your body. It can affecthow you feel, happy, sad, or flat. Itgive’s you energy or can zap it. It canswitch on fat burning genes or switchthem off, in favour of storing fat. Itcan make us less productive at work(ever feel tired around mid afternoon?)or feel focused, clear-headed ready foranything. If you adopt a clean healthy diet 85-90% of the time - with room for treats!- and train hard with weights three tofour times a week, then getting thebody you dream of is not out of reach. My top ten ingredients to youget into great shape…1. Eat protein at every meal-Ideally aim for 2g per 1kg of bodyweight. There is 2.2lb in a kg. Thishelps keep you feel fuller for longer,reduces cravings and provides essentialamino acids needed for lean musclegrowth. 2. Eat healthy fat- Incorporatesome form of healthy fat in everymeal, for example a good drizzle ofolive oil on your salad, oily fish, ahandful of nuts, half a small avocadoas a snack.3. Aim to eat 5 to 6 small mealsa day. If you currently eat less thanthis, start to build it up slowly but thekey is not to go toolong between meals,ideally no longer than3 to 4 hours, in order tokeep fueling your bodyand keep metabolismfired up. 4. Drink more water–Consume 2.5 to 3 litres a day,increasing by 1 litre on trainingdays5. Sleep 7 to 8 hours a night- Some people need more, someneed less but remember, sleep playsa crucial role in fat loss6. Manage daily stress- In itssimplest term, the stress hormonecortisol is a catabolic hormone thatwill cause your body to break downmuscle tissue and ultimately lead tomore fat storage (particularly aroundthe belly area). Not eating enough,sleeping enough are also consideredstressful to the body.7. Train with weights 3 to 4times a week- Ditch thosemarathon cardio sessions as yourprimary workout and switch to weighttraining. Try it for a month and see foryourself.8. Write a food diary- Keepingtrack of what you eat and how youfeel will help you manage yourprogress (and stop you fromconvincing yourself you didn’t eatLearning to cook fromscratch means you avoidprocessed foodsGET FIT.BE FIT.STAY FIT.AT DAVID LLOYDBURTON WATERS.FOR FURTHER INFORMATION CALL 01522 706005David Lloyd Burton Waters, Saxilby Road,Lincoln, Lincolnshire, LN1 2BE.davidlloyd.co.uk *Terms and condions apply43-45:Layout 1 13/7/12 13:17 Page 2Month 2 PROGRAM 1 – Wk 1 (Mon & Fri) Wk 2 (wed) Wk 3 (mon-Fri) Wk 4 (Wed)Body PartExerciseNo of RepsNo of SetsSpeed/TempoLegs / GlutesA1. DB Squat8-1034010 Chest & shoulderA2. Flat bench 8-1034010Barbell pressDo exercises back to back, 3x then take 60seconds restLegsB1. DB Deadlift8-1034010BackB2. DB Bench Row8-1033110Do exercises back to back, then stretch out the pec/chest before moving onShouldersC1. Barbell 8-1033110military pressArmsC2. Lying DB 10-1234010tricep pressFinish with 2 sets of medicine ball twists – seated with feet up, holding MB twist torso,touching ball down & repeat to other side x20-30. Take 30secs restPROGRAM 2 – Wk 1 (Wed) Wk 2 (Mon & Fri) Wk 3 (Wed) Wk 4 (Mon & Fri)Body PartExerciseNo of RepsNo of SetsSpeed/TempoLegs / GlutesA1. Split Squat8-1033110Chest & shoulderA2. Flat bench 8-1034010DB pressDo exercises back to back, 3x then take 60seconds restLegsB1. Leg Curl 8-1034010toes pointing inBackB2. Cable 8-1033110pull downDo exercises back to back, then stretch out the pec/chest before moving onShouldersC1. Front raise 10-1234010seatedArmsC2. Incline bench 10-1233110bicep curlPlank holds – Continue building up to 2mins – x1 setLINCOLNSHIRETODAY45HEALTH & FITNESSthat muffin!). It will also help enableyou to highlight any foods that don’tmake you feel good, so you can avoidthese.9. Avoid wheat, gluten, dairyand processed foods- Many peoplehave food sensitivities that they arenot even aware of… cut these outslowly to see if you notice any changesin the way you feel.10. Set yourself a realistic andmeasureable goal- and don’t stopuntil you get there…you will get there!Aim for consistency, not perfection! Remember, keep it simple, be patientand remain consistent. Rememberthere will be microscopic adaptationshappening each and every day. Even ifyou don’t notice, give it four weeksand I guarantee you’ll begin to.Investing indumbbells can makeall the differenceLIFEbe fit for it!Have you thought about what shape your workforce is in?Research shows people leading an active lifestyle outperformsedentary colleagues. They take less time off sick, are lessstressed and more productive.Work-life balance is important and David Lloyd Leisurecan play its part to support strategies your company has inplace to help employees keep fit.David Lloyd Lincoln offers a state-of-the-art gym,including free weights, spinning bike area and aerobicstudios and there are tailored memberships to suit everyone,including exclusive corporate rates. Located at the prestigious Burton Waters complex, thegym boasts indoor squash courts, tennis courts and a 25mswimming pool. After working up an appetite, members canalso call into the restaurant for a healthy snack and drink.Members are also able to call into ‘Saks’ for a makeoverwhere hair and beauty therapists work their magic, makingyou look as good as you feel. 43-45:Layout 1 13/7/12 13:17 Page 346 LINCOLNSHIRETODAYFOOD & DININGFood for mind,body and soulIngredients400g Norwegian salmon fillet (without skin or bones)1 tbsp chives cut into rollsSaltPepper2-3 tbsp butter1 large beefsteak tomato1⁄2cucumber4 slices white bread4 lettuce leaves4 tbsp onion and herb cream cheeseBowl of cherry tomato and cucumber salad as anaccompaniment Method:Rinse the Norwegian salmon fillet in cold water, pat dry and chopfinely. Add the chives and season with salt and pepper. Shape thechopped salmon mixture into four flat patties. Melt the butter in afrying pan and heat the patties in the pan for 2 to 3 minutes on eachside.Wash the tomato and cucumber and cut into slices, cut the slices ofbread in two, to create two thin slices and toast. Lay out one of thehalves of bread on the plate and layer with one lettuce leaf, a salmonpatty and add the cucumber slices and tomato to garnish. Spread creamcheese on the remaining bread halves and add to top the burger.Serve with cherry tomato and cucumber salad.Courtesy of Seafood from NorwayNorwegian Salmon BurgerWe often hear the term ‘soul food’ bandied about, but what does that really mean? If it’s food that makesyou feel contented, full and generally much happier, then we have some ideas below that could well fallinto that category. We know the weather hasn’t been brilliant yet this summer, but here are some ideasyou can enjoy whatever the weather. Delicious indoors or al fresco, why not try these tasty treats?46-48:Layout 1 13/7/12 13:30 Page 1LINCOLNSHIRETODAY47FOOD & DININGIngredients3 egg whites175g caster sugarPinch of salt275ml double cream (whipped)Any soft summer fruit- strawberries, raspberries or blackberriesMethodPreheat the oven to 110°C and line two baking sheetswith oiled tin foil or non-stick baking parchment paper.With an electric whisk or mixer, whisk the egg whiteswith half the sugar and salt until stiff, add the remainingsugar and continue to whisk until stiff and shiny.Place the meringue mixture into a piping bag fitted witha rose nozzle and pipe on to the baking sheets to formdesired shapes. Baskets are the most common and are easyto fill with the fruit. However you can just neatly spoon themeringue on to the sheets. We tend to use swans at the Queens Head and these aremade by piping an oval basket to form the body, an S shapeto form the neck and two swirls to form the wings. Whencooked they can be assembled with whipped cream andfruit.Place the meringues in the preheated oven to dry out foraround 2 to 3 hours.When dry, remove from the oven, carefully peel off thepaper or foil and allow to cool on a wire rack. Place a littlecream in each meringue and fill with the soft fruit. Tofinish, dust with icing sugar and garnish as desired.Serve with a glass of sweet white wine or if you prefer likeSummer FruitMeringuesme, a long cooling Pimms garnished to the brim and servedwith lots of ice. What better way to round off a balmysummers evening?Courtesy of John Clark from the Queen’s Head, Kirkby-La-Thorpe, Sleaford. High Street, Scunthorpe Tel: 01724 843204www.exotic-thai.co.ukAnyone with an affection for authentic food from the FarEastshould have the Exotic Thai Restauranton theirradar. It has built up a reputation as a favourite restaurantwithin the town of Scunthorpe and also is well accustomedto welcomingdiners from across Lincolnshire. Prepare for something reallyspecial, and indeed tasty. The menu is wide, containingover a hundred dishesrangingfrom soups, Thai salads andgrilled starters to stir frieddishes, duck dishes and chef’s specials.Exotic Thai RestaurantExotic Thai Restaurant46-48:Layout 1 13/7/12 13:30 Page 248 LINCOLNSHIRETODAYFOOD & DININGWarm Halloumi,Aubergine andPepper with BabyWatercressIngredients:1 Bag Baby Watercress 250g Halloumi cheese1 Red Pepper1 Aubergine3 tbsp Olive Oil1⁄2tsp Sesame Oil1⁄2Lemon Salt and PepperMethod:Preheat the oven to 200°C. Cube the red pepper and aubergine and place into aroasting tin with 3tbsp olive oil. Season vegetables with salt and pepper, then place in theoven for 20to 25 minutes until cooked through. Make the dressing by combining the sesame oil and juice ofthe lemon then season. Heat a frying pan with 1 tbsp olive oil. Cut the halloumi into 2cm slices then fry until goldenbrown on each side for two to three minutes.Place the Baby Watercress in a bowl and toss with thedressing. Add the red pepper, aubergine and halloumi.Courtesy of Steve’s LeavespictureYOUR VENUEAppleby’s Famous Farm IcesConisholme, LouthTel: 01507 359002The Appleby family has been making their famous ice cream since 1913.Suppliers to shops and restaurants, look out for their sales vans around thecountry, which are available for functions.Visit Appleby’s café at Weelsby Woods in Grimsby or the café restaurant, openall year daily, serving hot meals, light snacks and delicious Italian coffee. It’s onthe A131 between Mablethorpe and Cleethorpes.The 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.The George InnLeaderhamTel: 01400 272251A family-run coaching in on the A17, The George isrenowned for its well-stocked bar – a whisky drinker’s delight,with over five hundred varieties of whisky and drinks fromaround the world.The widely-acclaimed restaurant and brasserie servesLincolnshire Red Beef, English and Italian food in comfortable surroundings. An extensivewine list, good service and friendly atmosphere make this a favourite.Louth Golf ClubCrowtree Lane, LouthTel: 01507 603681 www.louthgolfclub.comThere is something for everyone at Louth Golf Club,whether you’re looking for competitive golf, a socialgame on a well-groomed course, or just want to be partof the social scene enjoying good quality food atfantastic prices. The Fore Seasons Restaurant is open tothe public, so come and take advantage of the GrillNight, offering two meals for just £15, or the Sunday Carvery at £6.95.Springfields Events &Conference CentreCamelgate, Spalding PE12 6ET Tel: 01775 713253Email: events@springfields.net www.springfieldsevents.co.ukSpringfields is the ideal venue for every occasion. We specialisein catering for large events – conferences, exhibitions andcorporate dinners and parties with seating for up to 500, plus seminars, weddings and privateparties. Fully licensed in-house catering facilities, free parking and an experienced eventmanagement team to assist with your arrangements.The Royal OakNorth Kelsey, Market RasenTel: 01652 678534Traditional quality food, good beer and a warm welcome areguaranteed at the Royal Oak. The popular pub, situated in the centreof the attractive village of North Kelsey, is open from 12 noon everyday.Food is served Tuesday to Saturday 12-2pm and 5.30-8.30pm, withSunday lunches available 12-3pm.Vine HotelVine Road, Seacroft, Skegness Tel: 01754 610611Email: reception@thevinehotel.comFive minutes from the town centre, this characterful hoteldates back to 1770. Under new ownership, the hotel isundergoing major refurbishment. The completely refurbishedSomersby Suite provides an ideal venue for functions,overlooking beautiful landscaped gardens where Tennyson wrote a number of his poems.Many of the bedrooms have been refurbished and they provide luxurious accommodationin spacious bedrooms, furnished and decorated to a high standard.46-48:Layout 1 13/7/12 13:30 Page 3LINCOLNSHIRETODAY49FOOD & DININGThe Queen’s HeadJohn Clark, owner and chef at The Queen’s Head in Kirkby-la-Thorpe,understands the importance of freshly produced local foodJohn was born into a farming family from Epworth. On leaving school heentered into a catering course and worked in and around Yorkshire. After severalyears of successfully running his own restaurant, John later worked in France at thecelebrated Chateau de Bellecroix in Chagny, in the heart of the Burgundy wineregion becoming close friends with the hotel’s proprietors, the Gautier family. After returning to the UK, John decided it was time to venture into business onceagain. The lure of his home county of Lincolnshire was beckoning, and after muchsearching found The Queens Head, Kirkby-la-Thorpe, and the rest is history. John’sfarming roots, experience and French training has put him in good stead to offersumptuous dishes, perfectly cooked and at the right price in the heart ofLincolnshire.The Queens Head is located just off the A17 in Kirkby-La-Thorpe near Sleaford, and for more information visitwww.thequeensheadinn.com or call 01529 305743.Serves 6John says, “The dessert is the finale of a meal, so it must besomething that will linger on the taste buds of your guests and makethem want to taste it again. If someone invented an award for the mostpopular of puds, the classic crème brûlée would win hands down!Whenever it appears on our dessert menu at the Queens Head, it’sguaranteed to sell out before the end of service! With soft summerfruits now at their best, serve with a healthy garnish of your favourites.”IngredientsFresh raspberries 75g White chocolate2 whole eggs and 4 egg yolks2tbsp Caster sugar300ml Double cream2 drops vanilla essence Further caster sugar for the toppingFor the Orange tuile biscuits...60g melted butter60g plain flourZest of 1 orange110g Caster sugar2 egg whitesBoth the crème Brûlée base and the biscuits should ideally beprepared the day before. To make the orange tuile biscuits preheatthe oven to 190°c/Gas 5. Grease a baking tray or line with a non stickparchment.Whisk the egg whites up to a meringue until stiff and whisk in thesugar until stiff and glossy. Gently add the cooled melted butter andsifted flour a little at a time, lastly add the orange zest. Place ateaspoon of the mixture onto the baking sheet and spread out thinly,also allow for the mixture to spread while cooking. The finishedbiscuits should be around the size of a small tea plate and wafer thin.Bake for around 5 minutes or until golden brown. Once cookedremove from the oven and remove from the baking sheet still hot.Place around a well-oiled rolling pin and curl round. When they arefirm slip them off and allow to cool well on a cooling wire. Whencompletely cold place in an airtight container.To prepare the crème brûlèe, place around six raspberries in thebases of six ramekin dishes (around 7cm in diameter). Beat the eggs,egg yolks, vanilla and sugar together until light and fluffy.Break the chocolate into a saucepan with the cream and heat toscalding point but do not allow to boil. Strain over the egg yolks andsugar and return over a low heat stirring all the time with a woodenspoon. When the custard is thick enough to coat the back of the spoonremove for the heat. Do not over cook or boil otherwise the mixture willcurdle. Pour the custard over the raspberries between the six ramekindishes. Place on a tray and place in a pre-heated oven 170°c/Gas 3until just set 10-12 minutes, being careful not to burn or curdle them.Cool and refrigerate, preferably overnight.Ten minutes before serving preheat the grill to its maximum setting oralternatively use a kitchen blow torch. Sprinkle the top of each brûléewith a 5mm layer of caster sugar place under the very hot grill or blowwith a kitchen blow torch. The sugar will melt and caramelise, whengolden brown remove and cool completely. The top should be hard andcrackly. To serve, place each ramekin on a serving plate with the orangetuiles to one side and dust with icing sugar. At this time of the year whatcould be better than a garnish of your favourite summer fruits and adecent glass of pudding wine?White Chocolate & Raspberry Crème Brûlée with Orange Tuiles49:Layout 1 13/7/12 13:02 Page 1Next >