< PreviousHOTTAKESAccessorising is a great way toput your own stamp on an outfitand make your look entirelyyour own. Any of this month’shot picks would be a great wayof shaking up your wardrobe. 134-43_Layout 1 17/07/2017 11:46 Page 7FASHION1) Taifun- Ever in doubt as to what effectaccessories can have? Just look at these Taifunoutfits with their scarves, jewellery andsunglasses and you’ll see the difference. 2) ichi- This cute camel skin bag fromIchi is almost jewellery in its own right withthe delicate chain and attached tassel. Photo courtesy: DK Company - ICHI3) Marc Cain- Pulling in influences from rock tomotorbikes, this glorious Marc Cain jacket is fitted, tasselledand now a must have. 4) Face á Face- Style and function collide for thesecolourful specs from Face á Face. You can pick up a pair fromO’Brien’s Opticians in Brigg. www.obriensopticians.co.uk. 5) Gabor- Pairing a light dress with heavy boots has longbeen a means of standing out and now the look is well andtruly mainstream. With these beauteous Gabor boots, yoursummer look will reach new heights. 6) Pandora- Spoil yourself rotten with this absolutelyfabulous Pandora ring. 7) Face á Face- There’s a reason why Parisian design isstill so revered, just look at these Face á Face glasses -available from O’Brien’s Opticians, Brigg.www.obriensopticians.co.uk.23467534-43_Layout 1 17/07/2017 11:46 Page 8Certain trendspresent themselveseach season and thissummer sees shadesof cream and bluecoming out on top.Take inspiration, ofcourse, but don’tforget to mix thingsup and stand outfrom the crowd. 34-43_Layout 1 17/07/2017 11:46 Page 9LINCOLNSHIRETODAY43FASHIONOpposite: Gant The blue and cream colour combo is one of this seasons must haves. Gant showyou how with this outfit. Top: Fynch HattonRugged, natural and always on trend, Fynch Hatton are in a league of their owncatering for the modern man. Above: Ted BakerLight and loose materials collide for this on point Ted Baker range that is cool inevery sense of the word. Right: GantSummer doesn’t have to mean stripping off as Gant prove with this trendyensemble.34-43_Layout 1 17/07/2017 11:46 Page 10SLOW-COOKEDHAND OF PORK44 LINCOLNSHIRETODAYFOOD & DININGSlow-Cooked Hand of Pork with Pearl BarleyRisotto, Watercress Pesto and Red Wine SauceAnother great dish for sharing. Made withpearl barley, juniper berries and other autumnaltreats it’s a warming, satisfying meal thatsuccessfully combines health with comfort! Serves 6Prep time: 45 minutesCooking time: 4 hoursFor the pork:1 hand of pork (or pork shoulder). Also known as the hand andspring, the hand is the lower bit of the shoulder, on the bone.8 bay leaves1 tsp black peppercorns150ml cider vinegar1 tsp juniper berriesSaltFor the pesto:65g watercress, roughly chopped1 clove of garlic1 tbsp toasted pine nuts50-75ml olive oil50g finely grated ParmesanFor the red wine sauce:2 tbsp olive oil4 banana shallots, chopped2 cloves of garlic, crushed2 sprigs thyme5 tbsp balsamic vinegar600ml red wine600ml beef stock1⁄2tbsp cold butterFor the risotto: 400g pearl barley2 banana shallots, finely diced1 clove of garlic, chopped2 tbsp cold butter, divided1 tbsp olive oil250ml white wine1 litre chicken stock2 tbsp grated ParmesanLarge handful watercressSalt and black pepperAugustspecialsThe month of august might suggest the end of summer, but there are plenty of warm days left aheadof us, and yet more chances to bring out the barbecue if the weather permits. Here are a few specialrecipes that will be possible rain or shine.What to do:1. Preheat the oven to 150°C. Place the bay leaves and peppercorns in thebottom of a casserole dish or roasting tray large enough for the pork. Placethe pork on top, skin side up. Pour over the cider vinegar and 100ml of water.Put into the oven and slow-roast for 2.5-3 hours, checking every hour andadding more water if necessary. 2. While the pork is in the oven, prepare the pesto and red wine sauce. For thepesto, place the watercress, garlic, parmesan and pine nuts in a food processorand puree. Drizzle in the olive oil, pulsing for a few seconds at a time, until thedesired consistency is reached. Pour into a bowl and season to taste. 3. For the red wine sauce, sauté the carrot and shallots with the oil over a highheat for about 3 minutes, or until lightly browned. Add the garlic and thymeand continue cooking for a further 3 minutes, stirring frequently. Pour in thevinegar and reduce to a syrupy consistency. Add the red wine and cook untilreduced by two thirds. Pour in the beef stock and bring to the boil. Simmeruntil reduced by two thirds again, leaving around 350ml. Remove the garlicand thyme, season to taste and whisk in the cold butter.4. When the pork is falling away from the bone, remove from the oven andtake off the skin. Leave to rest for 40 minutes covered with foil.5. While the meat rests, make the risotto. In a large, heavy saucepan, heathalf the butter and the oil. Sauté the shallots and garlic with a pinch of saltfor about five minutes or until beginning to soften. Add the barley and cookfor a further 2 minutes, stirring to ensure that it does not stick to the bottomof the pan.6. Pour in the white wine and stir until completely absorbed by the barley.Pour over 3⁄4of the chicken stock and simmer on low for 30 minutes or untilthe barley is tender, stirring occasionally and topping up with chicken stock ifrequired.7. Remove risotto from the heat, stir in the parmesan, fresh watercress andthe rest of the butter. Taste and adjust seasoning if necessary.8. To serve, ladle the risotto into large bowls. Drizzle with watercress pesto,top with the shredded pork and finish with red wine sauce.Recipe provided by: watercress.co.uk 44-49_Layout 1 17/07/2017 11:52 Page 1LINCOLNSHIRETODAY45THE PERFECT VENUEfor the perfect ChristmasDecemberParty NightsFRIDAY 2ND, SATURDAY 3RD,SATURDAY 10TH,FRIDAY 16TH, SATURDAY 17TH3 COURSE MEALWITH DISCOONLY £33.50 PPBooking is essentialCall the team on+44 (0) 1526 353231or emailinfo@theinnatwoodhallspa.co.ukto discuss your requirementsFestiveMenuAVAILABLE FROM1ST DECEMBER3 COURSES£23.50 PP2 COURSES£18.50 PPFrith Bank, Antons Gowt, Boston PE22 7BE Tel: 01205 839924 Web: www.malcolmarms.co.ukCONSERVATORYAVAILABLEFOR PRIVATEFUNCTIONSON REQUESTMalcolm Arms is situated near the Banks of the River Withamat Antons Gowt. Take a Stroll or Boat from Boston along theRiver Witham.FAMILYAND DOGFRIENDLYOPEN FROM11am –11pmFOOD SERVED12am –3pm and 6pm –9pmCLOSED ALL DAY TUESDAYSMalcolm Arms44-49_Layout 1 17/07/2017 11:52 Page 246 LINCOLNSHIRETODAYTEL:01205 822804BICKER BAR,BICKER, BOSTONPE20 3ANSUPREMEINNS.CO.UKAWARD WINNINGHOTEL &RESTAURANTEnjoy a warm and welcomingenvironment in BostonFirst class restaurant, serving quality foodAre you are looking to put on a private function in theBoston area? You can take advantage of our superbprivate function facilities to make your wedding, birthday,funeral or other special event a memorable experience.Bricklayers ArmsWainfleet Road, Old Leake, BostonTel: 01205 870 657www.bricklayersarmsboston.co.ukSundaycarvery £6.95& midweekonly £5.50Locally Sourced Good Quality FoodFamily & Dog FriendlyBed & BreakfastFRESHLY COOKED LOCALLY SOURCED FOODReal ales, fine wines and a great atmosphere all in the beautifulsurroundings of Cherry Valley - Rothwell.Call to book your table on 01472 371300Hillrise, Rothwell LN7 6AZwww.blacksmiths-rothwell.co.ukPUB AND KITCHENLittlecoates Road, Grimsby, North East Lincolnshire DN34 4LXTel: +44(0)1472 240024 Email: reservations.grimsby@icon-hotels.co.ukwww.thehumberroyalhotel.co.ukRELAX IN STYLE AT THE HUMBER ROYALYour home away from homeThe Humber Royal: modern, contemporary, award-winning andGrimsby’s only 4 star hotel. We make it our mission to ensure allyour needs are met; whether you’re a business executive, afamily or having a romantic getaway, we are here to make yourstay perfect.The Brasserie at the Humber Royal offers an informal yet stylishdining experience with local Lincolnshire produce andunrivalled views over the Grimsby Golf course.We are a also popular wedding venue, offering great flexibilityfor our couples. Our wedding rooms can be changed in sizeand shape and dressed in any way you like, truly a blankcanvas to suit any theme or colour.44-49_Layout 1 17/07/2017 11:52 Page 3LINCOLNSHIRETODAY47FOOD & DININGThis is a light yetdecadent dessert. Thecrisp and chewymeringue encases arich strawberry andmascarpone creamfilling, and the almondsaround the outside adda delicious crunch. Serves: 8 Preparation time: 20 minutesCooking time: 16 minutesYou’ll need:vegetable oil for brushing the tinwhites of 6 eggs300g caster sugar80g flaked almonds400g mascarpone cream cheese1tbsp heaped icing sugar300g strawberriesBERRYWORLDSTRAWBERRYMERINGUE ROULADEWITH MASCARPONE© shutterstock/Kateryna OvcharenkoWhat to do:Preheat the oven to 200°C and place the oven rack quite near thetop. Line a standard Swiss roll baking tin, or a shallow baking traywith baking parchment and brush with vegetable oil.In a big, clean bowl, whisk the egg whites till they are quite stiff.Add the caster sugar slowly. Continue whisking until the meringuemixture is stiff and shiny, forming peaks.Spread the meringue mixture in the Swiss roll tin and sprinkle theflaked almonds on top, evenly. Place in the oven and bake themeringue for 8 minutes. After 8 minutes lower the oventemperature to 160°C and bake the meringue until golden brown,which will take approximately another 8 minutes. When the meringue is cooked, remove from the oven and turn italmond-side down on a big, clean sheet of baking parchment.Peel off the paper from the base and leave the meringue to coolcompletely.Whisk the mascarpone cream cheese and the icing sugar tillstiff. Spread the mascarpone cream and three quarters of thestrawberries, sliced in halves lengthways, evenly over the coldmeringue. Use the sides of the parchment paper to roll themeringue roulade onto a serving tray or platter. Keep themeringue roulade in the fridge until you are ready to serve it.Decorate the top with the remaining strawberries and serve.Cooks tip: To freeze the roulade, simply put the finished butundecorated roulade on a large sheet of greaseproof paper.Wrap the roulade up like a present, completely covering it andslide onto a tray. Freeze for up to one month. To serve, thawcompletely at room temperature.Recipe provided by: Berryworld.com 44-49_Layout 1 17/07/2017 11:52 Page 448 LINCOLNSHIRETODAYFOOD & DINING97, High Road Weston, Spalding, Lincolnshire, PE12 6RArestaurant@thechequers.pub www.thechequers.pub Tel: 01406 370407Open: Wednesday to Saturday Lunchtime/Evening & Sunday LunchThe Chequers of Weston delivers a relaxed pub atmosphere,couple with a high quality dining experience.Locally sourced good honest foodVisit our website for further details and special offerswww.thechequers.pubWARM HALLOUMI,AUBERGINE AND PEPPERWITH BABY WATERCRESSWhat to do:Preheat the oven to 200°C. Cube the red pepper and aubergine and place into a roasting tin with3tbsp olive oil. Season vegetables with salt and pepper, then place in the oven for20to 25 minutes until cooked through. Make the dressing by combining the sesame oil and juice of thelemon then season. Heat a frying pan with 1 tbsp olive oil. Cut the halloumi into 2cm slices then fry until golden brown on eachside for two to three minutes.Place the Baby Watercress in a bowl and toss with the dressing. Add the red pepper, aubergine and halloumi.Courtesy of Steve’s LeavesYou’ll need:1 Bag Baby Watercress 250g Halloumi cheese1 Red Pepper1 Aubergine3 tbsp Olive Oil1⁄2 tsp Sesame Oil1⁄2 Lemon Salt and Pepper44-49_Layout 1 17/07/2017 11:52 Page 5THE KINGS ARMS13 Horncastle Road, Boston,Lincolnshire, PE21 9BU Tel: 01205 364296www.thekingsarmsboston.co.ukThe Kings Arms has recently undergone refurbishment andnow offers five high quality en-suite bedrooms for great bedand breakfast in Boston.Ideal for private parties and funerals.With something happening nearly every night at the pub, it is agreat place to come and have fun. Pool, darts and dominoteams welcome. Weekly beer draw.With a car park to the rear of the pub and a smallexternal beer garden this is an ideal stoppingpoint opposite the famous Maud Millerwindmill.20% off beer pricesMon – Fri 12-6pmPicture yourvenueTo promote your services call Angie Cooper on 01472 310302or email: a.cooper@blmgroup.co.ukByards 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 China RoyalRestaurant6 Bridge Streets, Brigg, DN20 8LNTel: 01652 650688 (reservations)/654762 (takeaway)Web: www.chinaroyal.co.uk The intimate, warm surroundings of the ChinaRoyal are ideal for the most romantic dinner or thelargest banquet. Serving the best in Chinese cuisine, it has five stars on the doors, and isopen throughout all Bank Holidays. Exotic 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.Laguna Verde Restaurant, LincolnBurton Waters, Lincoln. LN1 2XG. Tel: 01522 530221Email: info@lagunaverderestaurant.co.ukWeb: www.lagunaverderestaurant.co.ukSuperbly located in the middle of the marina at Burton Waters,Laguna Verde Restaurant offers a great view while enjoying a modernEuropean cuisine. With delicious homemade dishes and more than 60different wines from all around the world we indulge our guests everyday and during summer time with a beautiful garden area as well.Experience the epitome of timeless glamour.LINCOLNSHIRETODAY49The Hammer & Pincers pub is awelcoming, warm pub that serves agreat range of cask ales,fantastic food and offersservice with a smile. It hasa selection of mealsavailable throughout theday, starting withbreakfast at 9.30am onweekdays, and thenlunches and dinners.Every Sunday it offers asumptuous carvery with arange of meats andvegetables to choose from.It also offers a range ofentertainment and room for largeparties. Hammer & Pincers now serve foodall day on Saturday and Sunday.BT Sport and Sky Sports isshown on multiscreen.Swineshead Road,Boston, PE21 7JETel: 01205 361323Email: wayne.salmon@btconnect.com www.hammerandpincers-boston.co.ukThe Everest Inn, Newark69 Castle Gate, Newark, NG24 1BG Tel: 01636613660 Email: info@theeverestinnnewark.co.uk Web: www.theeverestinnnewark.co.ukEverest Inn Newark, part of the award-winning Everest Inn group of restaurants,offers fine, upmarket Nepalese & IndianCuisine, set in a comfortable and moderninterior with soft lighting and warmambiance.44-49_Layout 1 17/07/2017 11:52 Page 6Next >