< Previous40 LINCOLNSHIRE TODAY HEALTH & FITNESS power power Pedal The popularity of cycling is rising as the government continues to back it as both a transport method and form of exercise. The popularity of cycling is rising as the government continues to back it as both a transport method and form of exercise. 40-41.qxp_Layout 1 23/07/2021 08:42 Page 1LINCOLNSHIRE TODAY 41 HEALTH & FITNESS © Shutterstock /Microgen As more money is invested to support cycling, the time to get your bike out of the garage or purchase a new one is now, whether you are planning on using it as your main mode of transport or for exercise. Roads are being rearranged, more secure cycle parking bays introduced, and bike routes created across the county, no doubt in part due to the influx of people cycling to reduce the spread of COVID-19 and the emphasis being placed on cycling’s green credentials. Confidence in and the desire to encourage cycling is clear in Lincolnshire. Indeed at the start of the year North East Lincolnshire Council was awarded £2.2m of funding from the Greater Lincolnshire Local Enterprise Partnership to construct a new Cycle Superhighway from Grimsby to Immingham. The project is worth £2.6m, with £400,000 contributed by the council and private sector, and will see 3.8km of new off-road cycleway constructed to give cyclists a safe and sustainable route across the South Humber Bank to access work and training facilities. When complete, the cycle links (when combined with existing cycle and walking infrastructure) will provide the longest continuous off-road cycle link in the borough. This is just one example of many schemes being implemented in the county, while there are already a plethora of cycle routes to follow, including the picturesque, which can be found easily online, from coast to castle, alongside canals, and through the Wolds. Meanwhile, to keep people on their wheels, free bike service workshops are popping up in North East Lincolnshire, offering cyclists a free service and minor repairs, such as punctures and brake adjustments. Ideal if you are looking to get fit, and suitable for all levels as intensity can be varied, cycling has numerous health benefits, including improving mental wellbeing. This is due to the mood boosting impact of the release of adrenalin and endorphins associated with exercise itself but also the combination of this with being outdoors and exploring, which also provides a dose of vitamin D. On top of this, cycling cuts heart disease and cancer risk, promotes weight loss, builds muscle around the glutes, quads, hamstrings, and calves, and improves sleep, as well as balance, posture, and coordination as you keep the bike upright and stabilise the body. Furthermore, as a low impact but high cardio exercise, cycling is less likely to result in injuries than, say, running as it is not a weight bearing activity, and puts less stress on joints. When setting out on a bike ride, just like when completing any form of exercise, it is important to warm up, particularly the older you are, to protect the body from injury and allow for better performance, increased endurance, and stamina. If one were to hop on and pedal hard instantly, heavy demands would be put on your heart, lungs and muscles, and your legs would quickly become the source of an uncomfortable burn. Start with a slower 10 minutes in an easy gear, then pick up the pace. One should also warm down as a ride is concluded, returning to a lower gear for 5-10 minutes to aid recovery, following this with stretching. If you were to stop suddenly after a cycling sprint, feelings of nausea and light headedness may well occur. New bike riders will want to make sure they choose the right bike for them, their budget, and the intended use - will rides be for casual exercise, for the commute to work, for long distance cycling? A local bike shop will be able to help with this. New cyclists will also want to pick up a few pieces of kit, but this doesn’t have to be an expensive experience with a fancy wardrobe. The essentials generally include a helmet, lock, and bike lights. Padded cycling shorts, a base layer, jersey, waterproof jacket, and appropriate shoes are also desirable, and a puncture repair kit and pump are useful. During these hotter days of summer there are a few other things for cyclists to consider so a bike ride remains a pleasure instead of the cause of sunstroke and sunburn. Primarily, one will need to ensure to apply sun cream (not forgetting the back of the neck and ears), and take more water, which can also be used to cool off, as cycling in heat will see you sweat profusely and therefore need to drink more. Instead of waiting until you feel parched, drink little and often through a workout. One should also plan in additional breaks in the shade if cycling for a long time, and be aware of the signs of heat exhaustion - feeling sick, faint, and sweating heavily - where extreme tiredness sets in. Moreover, look to wear light coloured and lightweight clothing, reflecting sunlight and allowing a good flow of air so heat isn’t held in. Pair this with bike shorts for optimal comfort. 40-41.qxp_Layout 1 23/07/2021 08:42 Page 2mouth water It’s the tastiest time of year with delicious fresh local produce and plenty of warm weather and sun. Here’s a selection of truly delectable recipes to sink your teeth into – perfect for dining al fresco and firing up the BBQ. With vegan options and exquisite meat dishes, here’s something to suit every palate. You’ll need: 350g boneless, skinless, chicken thighs 1 tbsp olive oil 1 tsp honey Juice of 1⁄2 lemon 2 cloves of garlic, finely chopped 2 echalion shallots, finely sliced 1 tsp ground cumin 1 tsp smoked paprika 1⁄2 tsp ground cinnamon 1⁄2 tsp ground oregano For serving: Pickled echalion shallotsCucumbers, thinly sliced Red cabbage, shredded100g feta, crumbled CorianderExtra virgin olive oil Lemon wedgesFlatbread What to do: Place the chicken in a large dish or bowl. Add all of the marinade ingredients. Toss to combine, coating the chicken evenly in the shawarma marinade. Marinate in the fridge for at least 2 hours, or up to 3 days. Heat a frying pan on a medium low heat with a glug of olive oil. Add your shallots and cook for 15 minutes until sweet and caramelised. Tip the chickpeas into a food processor with 3 tbsp of the liquid from the tin. Whizz until smooth-ish then add the lemon juice, garlic and tahini. Whizz again, adding a little more chickpea liquid until you have a dippable texture. Mix through your caramelised shallots. Transfer the chicken to a foil lined baking sheet, shaking off any excess marinade. Bake for 15-18 minutes at 220°C, depending on the thickness of your chicken thighs. The chicken should be nearly cooked through. Remove the chicken from the oven, meanwhile preheat your grill. Thinly slice the chicken and transfer back onto the baking tray and place under the grill for 4-5 minutes, turning the pan halfway through, until the chicken shawarma is browned & caramelized. Add a large spoonful of hummus to the bottom of a large, shallow bowl. Use the back of a spoon to swoop the hummus across the bottom of the bowl. Add in the chicken shawarma. Finish with pickled shallots, thinly sliced cucumbers, shredded cabbage, crumbled feta, and a sprinkling of fresh coriander. Serve immediately with a spritz of lemon and a drizzle of extra virgin olive oil as desired. Enjoy as it is in the bowl, or assemble into a fresh, fluffy flatbread. Recipe courtesy of UK Shallots (www.ukshallot.com) Meals to make the Chicken Shawarma and caramelised shallot hummus bowls This delicious Middle Eastern inspired hummus bowl is full of delicious flavours - caramelised shallot, cumin and tahini. Serves: 2 Prep Time: 2 hrs 10 minutes (including marinating time) Cooking Time: 35 mins For the caramelised shallot hummus: Glug of olive oil 2 echalion shallots, finely sliced 400g tin of chickpeas Juice of 1 lemon 1 garlic clove 6 tbsp tahini 1 tsp sea salt flakes 42 LINCOLNSHIRE TODAY FOOD & DINING 42-47.qxp_Layout 1 23/07/2021 14:04 Page 1LINCOLNSHIRE TODAY 43 We’re spicing things up here at the Cross Keys We are holding a Traditional Spanish Tapas Evening on the 5th August For just £25 a head • Sangria or Spanish beer on arrival • Focaccia and oil • Choice of 4 tapas dishes • Patatas Bravas The Cross Keys Fine Ale - Good Food - Great Pub –––– THE PUB WITH THE VIEW –––– The Cross Keys’ menus are all about brilliant ingredients cooked simply to let the flavours shine, we offer menus that change with the season. Choose from light bites, flatbreads, something from the Grill plus much more. Deliciously Deliciously Lincolnshire Platinum Awarded for outstanding quality and service by LincolnshireToday award WWW.LINCOLNSHIRETODAY.NET To make a booking please call us on 01652 628247 The Cross Keys Inn, Brigg Road, Grasby, Lincolnshire DN38 6AQ Email: info@crosskeys‐grasby.co.uk www.crosskeys‐grasby.co.uk Enjoy the sunshine and book a table in our beautiful beer garden Check out our Facebook for further details 42-47.qxp_Layout 1 23/07/2021 14:04 Page 244 LINCOLNSHIRE TODAY FOOD & DINING Picture your venue Special Edition Chocolate Willingham Hall, Market Rasen, LN8 3RH Tel: 01673 844073 Web: www.specialeditionchocolate.co.uk Special Edition Chocolate prides itself on award- winning handmade chocolate for everyone to enjoy. This includes chocolate suited for diabetics, coeliacs, vegans and other allergy sufferers – such as nuts and dairy – as well as other special delicacies. Treat someone to some of our beautiful chocolates. Order on line. Shallot BBQ Sauce An easy and super versatile sauce inspired by the BBQs of the American South (great served over chicken drumsticks, pulled pork or tempeh ribs). If you are preparing this for vegetarians or vegans make sure to use a veggie brand of Worcestershire sauce. Makes 2 Kilner jars Prep Time: 5 minutes Cooking Time: 15 minutes You’ll need: 1 tbsp olive oil 2 echalion shallots, finely minced 10 cloves of garlic, finely minced 2 fresh red chillies, finely minced 300g tomato ketchup 75ml cider vinegar 50g dark brown sugar 20g unsalted butter 1 tbsp Worcestershire sauce 1.5 tbsp English mustard 2 tsp smoked paprika 1 tsp freshly ground black pepper What to do: Heat the olive oil in a saucepan over a medium heat, add your echalion, garlic and chillies and cook down for around 5 minutes. Add the remaining ingredients. Bubble briskly for 6-8 minutes, until reduced to a thick consistency. Either use a stick blender or pour into a blender and blitz until smooth. Serve straight away or keep in a sterilised Kilner jar in the fridge for up to 2 weeks. Recipe courtesy of UK Shallots (www.ukshallot.com) 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 seven days a week, 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 all week for evening dining, plus lunchtimes on certain days of the week. The menu varies from day-to-day with the chef’s specials, alongside regular meals. The George Hotel Leadenham 20 High St, Leadenham, Lincoln LN5 0PN Tel: 01400 272251 Web: www.thegeorgeatleadenham.co.uk Join us at The George Hotel Leadenham set in a beautiful village environment! Enjoy a meal from our ever-changing seasonal menu, created using only the best locally sourced ingredients, with our picturesque courtyard beer garden and dining room the choice is yours. Follow us on Facebook for upcoming events. To promote your services call Angie Cooper on 01472 310302 or email: a.cooper@blmgroup.co.uk 42-47.qxp_Layout 1 23/07/2021 14:05 Page 3LINCOLNSHIRE TODAY 45 Watercress & fennel seed Serves 4 Prep Time: 45 minutes Cook Time 90 minutes You’ll need: Tomato Fennel Seed Sauce: 2 Cans Tomatoes, chopped 3 tbsp Olive Oil 2 Cloves Garlic, minced 1 Onion, finely chopped 1 tsp Fennel Seeds 1⁄2 tsp Dried Oregano 1⁄2 tsp Dried Thyme 1⁄2 tsp Cracked Black Pepper 1 tsp Salt Small Pinch Sugar What to do: 1) Begin with the tomato sauce. Heat the oil in a saucepan over a medium high heat. Add the onion and a pinch of salt and sweat for 10-15 minutes until sweet and translucent. You may need to turn the heat down and add a small splash of water if it looks as though they might catch. 2) Add the garlic and cook 2 minutes more before adding the remaining ingredients. Bring to a simmer and cook for 20-30 minutes or until sweet and reduced a little. 3) Transfer to a blender and blend until smooth. 4) Meanwhile preheat oven 180C. Mix all the filling ingredients together in a bowl and beat until well combined. 5) Fill a piping bag and pipe into the shells (trust me, this is so much easier than spooning in the filling) 6) Cover the base of your oven dish with a layer of tomato sauce. Lay the cannelloni on top and cover with the remaining sauce. Grate over plenty of parmesan and bake on the middle shelf for 25-30 minutes or until golden, bubbling and cooked through. 7) Allow to cool for 5-10 minutes before sprinkling with seeds and chopped watercress to serve. Recipe courtesy of www.watercress.co.uk cannelloni Watercress Ricotta Cannelloni: 16 Cannelloni Tubes 500g Ricotta Cheese 50g Parmesan, grated 50g Watercress, finely chopped 1 Clove Garlic, minced 1 Large egg 1 ⁄2 tsp Cracked Black Pepper 1⁄2 tsp Dried Oregano 1⁄2 tsp Dried Parsley 1 tbsp Olive Oil Salt to taste (check if your parmesan is salty) Parmesan, Toasted Seeds & Chopped Watercress to top 42-47.qxp_Layout 1 23/07/2021 14:05 Page 446 LINCOLNSHIRE TODAY FOOD & DINING Watercress, courgette & spring onion fritters Serves 4 Prep time: 20 minutes (plus 30 minutes soaking) Cook time: 10 minutes You’ll need: 4 Medium Courgettes, grated 6 Spring Onions, finely sliced 20g Watercress, finely chopped 2tbsp Mint leaves, chopped 2 tbsp Parsley, chopped 2 tbsp Dill, chopped 150g Feta, crumbled 200g Plain Flour 2 tsp Baking Powder 2 Large Eggs, room temperature, beaten 60-80ml Olive Oil for frying What to do: 1) Begin with the dip – mix all the ingredients together and set aside in the fridge. 2) For the fritters, add the courgette to a colander, sprinkle with 1⁄2 tsp salt and set aside in a sink for 30 minutes. 3) Gather the courgette in your hands and squeeze out all the excess moisture, you are aiming to get as much out as possible. 4) Add to a large bowl with the onions, watercress and herbs, mix well before adding the feta. 5) Add the eggs and fold the mixture together, trying to maintain a little integrity in the feta pieces. Finally sift over the flour and baking powder and mix until homogenous. 6) Heat the oil in a heavy based pan until hot. Add tablespoons of the mix and cook for 2 minutes each side. As they cook, remove and drain on kitchen paper. 7) Serve hot with the dip Recipe courtesy of www.watercress.co.uk with dill yoghurt dip Horncastle Cake Art & Hobby House Everything for the Crafter Cake Decorations, Knitting, Crochet, Felt, Ribbons & more www.horncastlecakeart.co.uk 25 North Street, Horncastle, Lincs. LN9 5DX Tel: 01507 525926/522659 R. WISBY (FAMILY BUTCHER) LTD We are a traditional butchers doing things the traditional way. Our meat is only of the best quality and we pride ourselves on our customer service. 16 High Street2 Market Place Horncastle Wragby LN9 5BLLN8 5QU 01507 52737101673 858968 We are a traditional butchers doing things the traditional way. Our meat is only of the best quality and we pride ourselves on our customer service. BBQ Packs Now Available Dill Yogurt Dip : 200g Full Fat Greek Yogurt 2 tbsp Lemon Juice 1 Clove Garlic, minced 20g Dill, finely chopped 1⁄2 tsp Salt 42-47.qxp_Layout 1 23/07/2021 14:05 Page 5An unforgettable drinking & dining experience awaits... thebottleandglass.pubHigh Street, Harby, Newark, NG23 7EBTel: 01522 703438 @bgpharby@BottleGlassPub@bottleandglassharby Enjoy freshly prepared dishes from Tuesday to Sunday, & a wide selection of world-class drinks, either inside our stunning bar and restaurant areas or alfresco in the sun. Book your table 42-47.qxp_Layout 1 23/07/2021 14:05 Page 648 LINCOLNSHIRE TODAY Not all wartime memorials relate to the RAF; many commemorate other aspects of Lincolnshire’s role during WWI and WWII, the two great conflicts of the C20th. Town and village war memorials are of course quite a common sight and vary from quite humble village ones to much grander ones in our towns; Boston’s for instance resembles a mini cenotaph. A poignant statue outside Welton’s St Mary’s church (near Lincoln) depicts a WWI “Tommy” and lists the twelve local men who were killed with the names of four more lost in WWII added on the base. Some memorials however take a more unusual form. One such is at Donington, where the 1st Parachute Squadron was billeted before going into battle at Arnhem in September 1944 as part of “Operation Market Garden” and immortalised in the film “A Bridge Too Far”. Commemorating them in the churchyard is the “Arnhem Oak”, brought back as a sapling from the battlefield. There’s an Arnhem connection too at Stoke Rochford. Paratroopers occupied the hall there and in St Mary and St Andrew church is a memorial to the fallen. More troops who took part at Arnhem have a memorial outside the Cottage Museum in Woodhall Spa. There is also a commemorative “Woodhall at War Trail” consisting of a series of information boards sited around the village, whilst the small park in the village centre, the Royal Gardens, is itself a memorial of sorts being the site of the former Royal Hydro Hotel bombed in August 1943. (Only a small part – now The Mall hotel – survived.) At Scopwick, in the lane behind the church, is a Commonwealth War Graves Commission cemetery. This is dominated by the massive Sword of Sacrifice (used in CWGC cemeteries around the world) and designed especially for them by Sir Reginald Bromfield. Scopwick cemetery also contains the grave of John Gillespie Magee, the Royal Canadian Airforce pilot and composer of the famous poem “Flight” quoted by President Reagan following the Challenger space shuttle disaster in 1986. Magee was killed in an air accident over RAF Cranwell and his poem features on numerous memorials around the world. Another unusual reminder of WWI are some windows in St John the Evangelist church at Washingborough. The “Zeppelin” windows, located in the clerestory, are a curiosity recalling the 23rd September 1916 when a Zeppelin bombed the village in mistake for Lincoln. One remarkable, though inadvertent, In this third and final look at Lincolnshire memorials we concentrate on those honouring the county’s role in the C20th’s two world wars. heritage Lincolnshire explored Cottage Museum in Woodhall Spa Arnhem Oak Donington 48-49.qxp_Layout 1 23/07/2021 08:44 Page 1LINCOLNSHIRE TODAY 49 consequence of WWII is at St Andrew’s church Pickworth in South Kesteven and, I suppose, should be regarded as a “memorial” of sorts. A German bomb exploding nearby shook old paint from the church walls to reveal, after subsequent investigation, a wonderful series of mediaeval wall paintings. Another bomb site however required the rebuilding of an entire church. The C13th mediaeval church of St Michael at Waddington was completely demolished by a landmine in May 1941 and from the air the ruins resembled a cross; taken as a good Omen by the parishioners. A new church, consecrated in 1954, stands as a memorial to the old. The bells survived and remain in use and there is a Roll of Honour for both wars. One of our grander war memorials however is at Spalding, situated in the grounds of Ayscoughee Hall. This imposing building was designed by Sir Edwin Lutyens, the famous architect designer of the London Cenotaph, familiar to us all from the November Armistice Day ceremonies. Several sites along the Lincolnshire coast were developed as coastal defences against invasion with anti-tank blocks and concrete block houses, many sited around the Wash as at Moulton Marsh. But those at Frieston Shore are by far the most impressive. Here beside a public footpath, you will find massive gun emplacements and the remains of ammunition stores looking out over the marshes. Nearby is the marvellously evocative “We’ll Meet Again” WWII museum. (See their website.) Occasionally you may find a war memorial with an apparently erroneous date showing WWI ending in 1919; we usually of course think of it as ending in 1918. This discrepancy is because whilst the Armistice and cease fire was on 11th November 1918 it was only when the Treaty of Versailles was finally signed on 28th June 1919 that the war was formally, and finally, brought to an end. A good example is these is the one at South Elkington. Some villages have no war memorial and these rare few lack one for an unusual reason since they are known as “Thankful” villages. This description was created by Arthur Mee in the 1930’s to describe those places where all the men who went to fight in WWI returned safely. Lincolnshire has two; Minting and High Toynton. Even fewer are “Doubly thankful” villages where all men from both wars returned. Lincolnshire has two of these also; Flixborough and Bigby. An interesting project to create a modern memorial, and begun to coincide with the centenary of the start of the Great War, is the “Lincolnshire Remembrance” website. It aimed to record all the war memorials in the county (of all types) and within two years had records of some 2,800. It also aims to record the 23,000 names on them and, with the aid of volunteers, to tell the stories behind them with source material, documentation and photographs etc. (www.linctothepast.com/lincolnshire- remembrance) by Hugh Marrows South Ellkington War Memorial Scopwick Cemetery Freiston ShoreWashingborough Welton War Memorial 48-49.qxp_Layout 1 23/07/2021 08:44 Page 2Next >