< PreviousPHOTO: SHUTTERSTOCK.COM/VICTORIA ANDREASStrategicshading 40-41_Layout 1 22/08/2016 12:59 Page 1Last month we showed readers newand exciting ways of going about theireveryday make-up routine and now, withSeptember eclipsing the summer sun, it’sall about makingthose colours pop. The beauty worlddoes love itsbuzzwords, and one of thelatest darlings is ‘colourcorrection’. Like with our hotblush tip in last issue, colourcorrecting is all about what happensbefore foundation. It’s a great way ofgetting rid of those dark sleepy circlesunder your eyes and covering any redblotchiness for an overall more evencomplexion. With a whole colourspectrum to choose from, it can be toughfinding which colour works best for yourskin type and tone. If you remember GSCE art classes,then you’ll probably recall the colourwheel. Putting on make-up is a bit likepainting, and opposingcolours neutraliseone another – something that candefinitely be used to your advantage.Okay, that might sound confusing, buttrust us, it couldn’t be simpler. Some ofus suffer from sallow skin or even theodd spot of yellowness and while that’snothing to be ashamed of, it doesn’tmean you have to face every daywithout your war paint. As purple sitsopposite yellow on the colour wheel,lavender hues are a great way ofcancelling out any yellowness. On theother hand, yellow tones can also workwonders for glossing over any darkpatches. Try experimenting with yourown tones, and don’t forget to consultthe colour wheel!It can be hard to stay chirpy inSeptember, so try being a little bit cheekywith your style and flaunt a new colour inyour hair. One of the latest trends is athrowback to the nineties girl bands weall know and love. Dubbed ‘rainbowbangs’ this does what it says on the tin,and proves a little touch of colour goesa long way. Just a few vibrant pastelstreaks in your fringe can revitalise yourentire look. Dip-dying is back and betterthan ever and with home dyes betterthan they’ve ever been, you don’t evenhave to see a stylist to get that wispycoloured effect. This is a good one for thecorporate world as a good dip-dye caneasily be hidden in a crafty pony tail orbun. Pairing hair colour with skin tone isnothing new and going ‘Ronze’ (a newtwist on the ‘bronde’ look, see what theydid there?) can complement darkercompletions or the last of that summertan. Hey, if Rihanna can rock it, then it’sgood enough for us. So there’s your style fix for the month.Remember, just because the sun’s notshining, it doesn’t mean you have to hideaway those bright and flirty hues. Somestrategic colour under your foundationand a neon touch or two in your fringecan give your look a little edge leavingyou to bring the heat yourself.LINCOLNSHIRETODAY41LINCOLNSHIRE TODAYAs the vibrant colour pallete of the summer monthsslowly fades to grey, September is the time to breakout the bright tones and beat back the gloom.PHOTO: SHUTTERSTOCK.COM/NIXX PHOTOGRAPHY40-41_Layout 1 22/08/2016 12:59 Page 242 LINCOLNSHIRETODAYHEALTH & FITNESSTo detoxor not? Celebrities and stores across the country are extoling thebenefits of detox to cleanse your system and lose weight, butis it really that simple?PHOTO: SHUTTERSTOCK.COM/AFRICA STUDIOTo detoxor not? Celebrities and stores across the country are extoling thebenefits of detox to cleanse your system and lose weight, butis it really that simple?42-43_Layout 1 22/08/2016 13:00 Page 1LINCOLNSHIRETODAY43HEALTH & FITNESSOn the surface of it, the idea of detox dietssounds perfect. It doesn’t require any majoroverhaul or changes to our lifestyle, it can beachieved in less than ten minutes, and we canwash away our cumulative sins with a singleneon coloured smoothie. More recently, thesmoothie has begun to lose its foothold as thechampion of healthy and alternative diets,usurped (or should that be uslurped?) by thegrowing juicing or ‘souping’ trends. As thenames might suggest, these trends ditch thesugar and dairy associated with smoothies forthe wholesome goodness of Mother Natureherself. Soup has even taken on new meanings,as a healthy kick served cold and slurped like asports drink. But is detox the way forward, or isit simply too good to be true?Dieticians and celebrities would certainly haveus believe so, but these are the very peopleprofiting from the detox craze taking over notonly Lincolnshire, but the entire country.Medical professionals, though, are a lot morecritical. Edzard Ernst, a Professor ofcomplementary medicine at Exeter Universitysays: “The healthy body has kidneys, a liver, skinand even lungs that are detoxifying as we speak.There is no known way – certainly not throughdetox treatments – to make something thatworks perfectly well, work better.” The Professoralso goes on to label detox as a “criminalexploitation of the gullible man on the street.” Joy Dubost, R.D, a spokesperson for theAcademy of Nutrition and Dietetics agrees:“What do they mean by detox? Getting rid oftoxins from food? From the environment? Yourbody naturally cleanses itself.” In many cases the perceived benefits of fruitsmoothies and similar detox drinks is simply thecontents of the drink itself. If a person regularlyhas a smoothie every morning packed withvitamins and minerals, then they are going tobenefit from it. But medical and professionalsscientists all agree, detoxing to lose weight orcleanse your system, does more harm thangood. The growing war on sugar has cast new lighton the smoothie and souping crazes, with mostof the options commercially available toconsumers loaded with added sugars, whichhampers any effort to loose wait and cleanse thebody. For this reason, many are investing in theirown kitchen gadgets, such as the ubiquitousNutriBullet, and replacing one or more of theirmeals with a nutritionally packed juice orsmoothie. It might have first seemed anotherfaddy kitchen gadget, destined, it seemed, tooccupy the same cupboard as the toasty maker,the soda stream or the spiralizer, but we’ve welland truly taken the handy gadget to heart and,more importantly, started shedding the poundsfrom our waistlines. With the Government’sstrategy to tackle childhood obesity comingunder fire, and our collective girth gettingbigger, any help in shifting the poundage is awelcome ally. For those looking to lose weight, healthyeating and regular exercise remains the onlyhealthy option. Lincolnshire has some of themost beautiful scenery in the country, so perhapsit’s time to get out there, on foot or on a bike,and experience it. You can always go for a trotwith a freshly whizzed up juice or soup in hand. 42-43_Layout 1 22/08/2016 13:01 Page 244 LINCOLNSHIRETODAYFOOD & DININGIngredients:400g frozen peas425g can tuna, drained1⁄2 red onion, peeled and finelydiced440g can of cannellini beans,drained and rinsed 3 tbsp roughly chopped flat leafparsley2 tbsp capers1 cucumber, peeled, deseeded andcut into chunky batons150g spinach leaves, blanchedJuice of 2 lemons2 tbsp olive oilSea salt and freshly ground blackpepper to seasonMethod: Cook the peas in slightly saltedboiling water for two minutes andrefresh under cold water. Place thepeas, tuna, onion, beans, parsley,capers, cucumber and spinach in abowl and turn gently. Mix the lemonjuice and olive oil together in a bowland season with sea salt and blackpepper. Toss salad in dressing.Serve with crusty bread and butter.Courtesy of www.peas.org, photo bywww.michaelpowell.comPEA, TUNA AND WHITEBEAN SALAD WITHLEMON DRESSINGFlavours of SeptemberThe colder days are coming in, which means it’s a great time to relaxwith some warm, wholesome food. Why not try one of these deliciousSeptember treats. 44-47_Layout 1 22/08/2016 14:07 Page 1Branston Hall Hotel · Branston · Lincoln · LN4 1PD · T: 01522 793305 · F: 01522 790734 · info@branstonhall.com HarvestSupper£25 per personFollow usLINCOLNSHIRETODAY45FOOD & DININGIngredients400g Norwegian salmon fillet (without skin orbones)1 tbsp chives cut into rollsSaltPepper2-3 tbsp butter1 large beefsteak tomato1⁄2 cucumber4 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 chop finely.Add the chives and season with salt and pepper. Shape the choppedsalmon mixture into four flat patties. Melt the butter in a frying pan andheat the patties in the pan for 2 to 3 minutes on each side.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. Spreadcream cheese on the remaining bread halves and add to top the burger.Serve with cherry tomato and cucumber salad.Courtesy of Seafood from NorwayNORWEGIANSALMON BURGER44-47_Layout 1 22/08/2016 14:07 Page 2WE’VE ARRIVED WITH DISHES FROM THE ORIGINAL ROCK STAR CHEF Image: © The Estate of Bob Carlos ClarkeWWW.MPWRESTAURANTS.COMMARCO PIERRE WHITE STEAKHOUSE BAR & GRILL LINCOLNMARCO PIERRE WHITE STEAKHOUSE, BAR AND GRILL LINCOLN@MPWLINCOLNMarco Pierre White has opened his first ever restaurant in Lincoln at the DoubleTree by Hilton. Lovers of succulent steaks, delicious food and glamorous settings are in for a real treat with his Steakhouse restaurant that offers panoramic views of the Brayford marina.46 LINCOLNSHIRETODAYFOOD & DININGIngredients:1 Bag Baby Watercress 250g Halloumi cheese1 Red Pepper1 Aubergine3 tbsp Olive Oil1⁄2 tsp Sesame Oil1⁄2 Lemon Salt and PepperMethod:Preheat the oven to 200°C. Cube the red pepper and aubergine and place into a roastingtin with 3tbsp olive oil. Season vegetables with salt and pepper, then place in the ovenfor 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 golden brown oneach 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 LeavesWARM HALLOUMI,AUBERGINE ANDPEPPER WITHBABYWATERCRESS44-47_Layout 1 22/08/2016 14:07 Page 3LINCOLNSHIRETODAY47The Hammer & Pincers pub is a welcoming,warm pub that serves a great range of caskales, fantastic food and offers service with asmile. It has a selection of meals availablethroughout the day, starting with breakfast at9.30am on weekdays, and then lunches anddinners. Every Sunday it offers a sumptuouscarvery with a range of meats and vegetables tochoose from. It also offers a range of entertainmentand room for large parties. Hammer & Pincers now serve food all day on Saturdayand Sunday.Swineshead Road, Boston, PE21 7JETel: 01205 361323Email: wayne.salmon@btconnect.com www. hammerandpincers-boston.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 Ball HouseWainfleet Road, Fishtoft, Boston, PE21 9RLTel: 01205 364478 www.ballhouseboston.co.ukBoston’s Ball House boasts a great new menu with a varietyof dishes prepared using fresh, home cooked produce; from thesumptuous soups and sandwiches of its light lunch menu, to itsimpressive grill options to its scrumptious Sunday roast. As wellas celebrating Lincolnshire favourites, there’s also a variety of popular Italian dishes for a trulycelebratory menu. The Bell House is open from 12noon to 11pm Sunday to Thursday, andopen until midnight Friday to Saturday. The Blue Bell Inn1 Main Road, Belchford, Horncastle, LN9 6LQTel: 01507 533 602 W: www.bluebellbelchford.co.ukThe Blue Bell Inn is a pub/restaurant situated on theViking Way between Horncastle and Louth. It has anexcellent reputation for fine food, good wine and friendlyservice. It offers an a la carte menu and fresh localingredients.Now open seven days a week, Monday to Saturday11.30am to 2.30pm and 6.30pm to 11pm, Sunday noon to 10.30pm.Harrisons Restaurant12 Market Place, Barton-upon-Humber, DN18 5DATel: 01652 637 412Multi-Award winning restaurant in the heart of Barton-upon-Humber. Serving high quality locally sourced breakfast & lunch9am—2pm Monday to Saturday along with an excellent eveningdinner Wednesday to Saturday 5pm—9pm. Serving Lincolnshireales with a varied wine menu to complement our 3 course locallysourced dinner menu for £27. Finish the week off with our fresh home cooked Sunday Lunch,12—4pm at only £15 for 3 courses.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.Click’em InnSwinhope, Nr Binbrook, Market Rasen, LN8 6BSTel: 01472 398253 Web: www.clickem-inn.co.uk The Click’em Inn is a family-owned freehouse,established for over 25 years in its current incarnation.Steeped in history, the inn is open seven days a week,offering a wide choice of drinks, including five real alesavailable at any time, with a regularly changing selection of personally recommended guestales. The kitchen is open all week for evening dining, plus lunchtimes on certain days of theweek. The menu varies from day-to-day with the chef’s specials, alongside regular meals. The China RoyalRestaurant6 Bridge Street, Brigg DN20 8LNTel: 01652 650688 (reservations)/654762 (takeaway)www.chinaroyal.co.ukThe 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 star scores on the doors, andis open throughout all Bank Holidays.The Blue Bell, Glinton10 High Street, Glinton, Peterborough, PE6 7LSTel: 01733 252285 Email: info@thebluebellington.co.uk Web: www.thebluebellglinton.co.ukRecommended in 2016’s Michelin Guide, The Blue BellGlinton is an idyllic village pub dating back to the 18th century.Run by Head Chef Will Frankgate and his wife Kelly, the pub offers a cosy, old-world interiorwith decked out gnarled oak beams and crackly log fires. Along with a main menu packed fullwith quality produce, it offers traditional Sunday lunches, light bites and dishes just for kids.Whether it’s for a meal of a relaxing drink, you’ll receive the warmest of welcomes. Picture your venueProvamel Apple and Green Tea Yogurt IcePops with Blueberries and 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 foodprocessor along with the blueberries and agave syrup and pulseuntil blended. Pour into the ice lolly moulds and place in thefreezer until frozen solid.Melt the dark chocolate. Dip each lolly into the chocolate andthen sprinkle with the toasted flaked almonds.Courtesy of Provamel Apples.PROVAMELAPPLE ANDGREEN TEA ICEPOPS44-47_Layout 1 22/08/2016 14:07 Page 448 LINCOLNSHIRETODAYFOOD & DININGTucked away in Bicker on the outskirtsof Boston, Hotel Supreme’s location canbe summed up as unassuming. Steppingthrough the front door, though, is likebeing transported to another locationentirely, with the modern trappings,warm colour scheme and all-round cosyinterior. Even as I looked over the menu, Ifound myself studying the ornamentationon the shelves around us, or lookingthrough the abstract shapes throughfrosted glass. The menu itself was asmuch of a surprise, featuring acornucopia of local produce (we were inBoston, after all) and making settling onany one option a minor miracle.Speaking of miracles, my starter ofSeared Scallops with Curried LincolnshireCauliflower Purée & Crispy Pork Belly wasan utter triumph. While each componentwas a delicacy unto itself – the juicy, kissof the sea scallops; the sweet, salty depthof the pork belly, and the velveteensmooth and spicy kick of the purée -together it made for a holy triage offlavours. My partner took the plunge withthe Homemade Soup of the Day, adecision that’s always a bit of a gamble.Fortunately, the creamy roasted pepperand tomato soup offered a variety ofcomplex flavours that complimented oneanother like a symphony, and the Italianbread helped mop up every morsel. Following the scallops, and after carefulconsideration of every other main, Idecided on the Grilled Seabass Fillet withKing Prawn Stir-Fry Vegetables & SweetChilli Noodles. Fish is perfect for carryingthe sweet, spicy tang of Asian flavoursand this dish was a beautifully balancedode. The fillet was some of most tender Ihad ever tasted, and brilliantly seasonedbesides. Its delicate flavour wasn’t lostwith the punchy chilli that ran throughthe dish and left me with a pleasanttingly feeling to tide me over tillpudding. They say the mark of any chefis in their ability to make on omelette. Bythe same rationale, the mark of anyrestaurant is in its ability to prepare andcook a steak. My partner, sharing thisnotion, ordered the Locally Sourced 8ozRump Steak, with the usual trimmings ofonion rings and chips. It was theaccompanying roasted peppers, shallotsand cherry tomatoes that made the steakstand out on the plate, and complimentthe rich, tender meat. We all know theimportance of eating locally, and when itcomes to the flavours alone, Lincolnshireproduce is a tough act to beat. Soup of the Day is a standard of manya restaurant, but not so common is aCheesecake of the Day option. On theday of our visit it was a cookie doughoption, so the fact we each opted for adish off the menu shows the strength ofthe Supreme’s sweets. Let’s be honest,sticky toffee pudding is often a sickly,heavy dish, but the Homemade BananaSticky Toffee Pudding & ButterscotchSauce I was presented with gave the oldstaple new life. It was unctuous, certainty,but a light and pleasant note to finish themeal. My partner opted for theHomemade Rich Hot Chocolate Fondant,an indulgent dessert if ever there wasone. The fruit garnish helped to cutthrough the rich chocolate, while thebiscuit crumb on both desserts offered anadded sensory level. With so many more options still tosample, we can’t wait until our next visit.With a host of live events and activities,corporate functions and rooms to stay in,there are plenty of reasons to stop byHotel Supreme. For more information or to book atable call 01205 822804 orenquiries@supremeinns.co.ukSituated in Bicker Bar near Boston, Hotel Supreme boasts cosy rooms, modern décor anda Select Lincolnshire stamped menu which celebrates locally sourced meat and produce. Hotel Supreme, Bicker 48_Layout 1 23/08/2016 09:50 Page 1LINCOLNSHIRETODAY49FOOD & DININGFrom the first moment you enter the YeOlde Red Lion at Bicker there is animmediate impact on your visual senses.The warmly lit rooms have low beamsand old blood sport paintings on thewalls to give you a real sense of an oldEnglish pub.The whole place has a real relaxedatmosphere and the whole evening felt socomfortable and welcoming. Mycompanion and I initially ordered a drinkat the bar before being taken through toa lounge area with the most comfortableof seating you could imagine. At thispoint we were given a menu unlikeanything I had ever seen before. Thinkrustic English pub crossed with Spanishtapas bar. There is a traditional menuwith pub favourites and classics but thereis also a tapas menu full of locally sourcedmeat and vegetable dishes. The idea isreally inventive and shows the initiativethinking of the friendly owner.We each ordered and were takenthrough to the restaurant just before ourstarters were ready. The local asparagusspears wrapped in streaky bacon andtopped with a free-range poached eggwere to die for. The runny yolk of the eggand the crunch of the asparagus reallytied the flavours together. The otherstarter was a selection of cured meatswith Lincolnshire Poacher cheese andcrusty bread. The meats were so lightand packed full of flavour especially whencombined with a bit of soft bread andcheese.The restaurant is probably the mostimpressive room in the deceptively hugebuilding. Powerful black beams descendfrom the high ceilings and the décorcatches your eye wherever you look.The main courses arrived smellingwonderful. We had ordered three dishesfrom the Lincolnshire tapas menu anddidn’t know which one to try first. Thelocal pork and apple meatballs were sowell cooked that they almost melted inyour mouth. The chicken, chorizo andchickpea cassoulet reminded me of a dishI had once in Spain only its taste drew meback to the great taste of Lincolnshireproduce. My third tapas dish was kingprawns in a light garlic and chilli oil. Aperfect blend of spices and oils.I am a firm believer that desserts needto be light and the coconut panna cottawas just that. A perfectly sweet andindulgent dessert that really cleansed thepallet and set the taste tingling buds. Theother dessert we ordered was the lemontorte and, of course, it was delicious. Thecreamy texture had a beautifully subtlehint of lemon coming through it, whichleft you smiling and wanting more.If you ever find yourself in the Bostonand Bicker area of the county, I wouldhighly recommend Ye Olde Red Lion. It isa place to truly relax and experiencesomething completely unique to the area.A mix of beautiful local produce cookedand served by a family run business in astyle befitting of the history of thebuilding.For more information or to book atable, visit redlionbicker.co.uk orcall 01775 821200.PHOTOS: DANNY COY (WILDCOYPHOTOGRAPHY)The Red Lion,BickerNestling in the picturesque village of Bicker, the Red Lion is surely the quintessentialEnglish country pub, complete with real ales, fine food, low beams & warm fires.49_Layout 1 22/08/2016 14:09 Page 1Next >