< Previous40 LINCOLNSHIRE TODAY FOOD & DINING A touch of comfort With the nights drawing in and the temperature falling, we’re all guilty of wanting comforting, filling food. But it doesn’t have to be stodgy, heavy fare as these delicious recipes prove. You’ll need: 20cm x 30cm pre-rolled puff pastry sheet 75g grated cheddar Splash of single cream Handful sliced mushrooms A few sprigs if thyme 1 egg, beaten Mushroom and Cheese Tart © Shutterstock /V eronika Idiyat What to do: 1. Pre-heat over to 180oC. Grab some pre- rolled puff pastry and cut it to about 20cm x 30cm. Score a 1cm border and use a fork to prick the puff pastry everywhere except the border. 2. Grate about 75g of cheddar into a bowl using a fine grater, add a splash of cream and mix to create a paste. Spread it on the pastry then top with a handful of sliced mushrooms and a few sprigs of thyme. 3. Bake in the oven for about 20 mins until the pastry is golden brown. Tip: For an extra luxurious finish to the pastry brush the edges with beaten egg Recipe courtesy of Miguel Barclay 40-43.qxp_Layout 1 28/09/2020 16:34 Page 1LINCOLNSHIRE TODAY 41 FOOD & DINING Serves 4 You’ll need: 1 small pumpkin 30g watercress, roughly chopped 2 small shallots, finely diced 1 garlic clove, finely chopped 150g grated mature cheddar 150g grated gruyère 150g grated Emmental 25g plain flour (or cornflour for gluten- free) 50ml dry white wine 150g crème fraiche Freshly ground black pepper To serve (optional): Crusty bread Roasted vegetables Roasted baby potatoes Baked Pumpkin and Watercress Fondue © Shutterstock /stockcreations What to do: 1. Pre-heat the oven to 170°C. Take a sharp knife and carefully remove the ‘lid’ of the pumpkin, keeping to one side. Scoop out the seeds and stringy insides from the pumpkin, leaving the edible flesh intact. Put the lid back on the pumpkin and place onto an oven tray. 2. Roast the pumpkin in the oven for around 45 minutes, or until the flesh is just cooked through. Remove from the oven and allow to cool while you make up the fondue mixture. 3. Take a large mixing bowl and add in the grated cheese, watercress and plain flour. Mix together thoroughly so that the cheese and watercress are evenly coated with a fine layer of flour. In a separate bowl, mix together the crème fraiche, white wine, shallot and garlic, along with a little ground black pepper (to taste). 4. Combine the cheese mixture and the crème fraîche, then take a spoon and carefully fill up the pumpkin with the cheesy mix. Put the pumpkin back into the oven for 30 minutes, or until the cheese is melted and bubbling. 5. Take the pumpkin out of the oven and carefully transfer to a board for serving. Serve with bread, potatoes, or roasted vegetables for dunking, using spoons or fondue forks to dip into the fondue and scoop out the soft roasted pumpkin. Note: The pumpkin can be roasted ahead of time and kept refrigerated for up to 48 hours but you will need to add around 20 minutes extra onto the oven time for the fondue to melt as the pumpkin will be cold inside. Recipe courtesy of www.watercress.co.uk 40-43.qxp_Layout 1 28/09/2020 16:35 Page 242 LINCOLNSHIRE TODAY FOOD & DINING Picture your venue To promote your services call Angie Cooper on 01472 310302 or email: a.cooper@blmgroup.co.uk The China Royal Restaurant 6 Bridge Streets, Brigg, DN20 8LN Tel: 01652 650688 (reservations)/654762 (takeaway) Web: www.chinaroyalrestaurant.co.uk All ingredients freshly prepared with a healthy concept. Open for takeaway. Restaurant now open and taking bookings. Adhereing to Covid-19 guidelines at all times, with screened seatings. You’ll need: For the cake: 100g pecans 220g self raising flour 1 tsp baking powder 11/2 tsp ground cinnamon 1 ? tsp mixed spice ? tsp ground ginger Pinch of salt 125g light brown muscovado sugar 2 tbsp Streamline Less Sugar Thin Cut Marmalade 150ml vegetable oil 3 free range eggs, beaten 225g grated carrots Carrot Cake with Orange Marmalade Frosting © Shutterstock /Frances van der Merwe For the frosting: 175g Light soft cheese 1 tbsp Streamline Thin Cut Marmalade What to do: 1. For the cake: Preheat the oven to 180°C/fan160°C/Gas 4. Parchment paper line a 900g loaf tin and set aside. Line a baking sheet with parchment paper and scatter over pecans and bake for about 10 minutes, stirring once during cooking. Remove from the heat and allow to cool. Roughly chop. 2. Sift the flour, baking powder, cinnamon, mixed spice, ginger and salt into a large bowl. In a separate bowl beat together the sugar, marmalade, oil and eggs, until well combined. Beat in the flour mixture until smooth. Fold in pecans and carrots. 3. Pour into prepared tin and bake for 50- 55 minutes or until a skewer inserted into the middle comes out clean. Remove from the heat and allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. 4. For the Frosting: beat together the cream cheese and marmalade. Spread over the top of the cake evenly and chill for 10 minutes and serve. Recipe courtesy of www.streamlinefoods.co.uk 40-43.qxp_Layout 1 28/09/2020 16:35 Page 3LINCOLNSHIRE TODAY 43 FOOD & DINING What to do: Preheat the oven to 180°C. Peel the pumpkin, remove the seeds and chop into 2cm cubes. Place half of the pumpkin onto an oven tray, drizzle with olive oil and season with salt and pepper before placing into the preheated oven for 25 minutes, or until the pumpkin is soft in the middle and starting to colour on the outside. Put the remaining pumpkin into a medium sized saucepan and cover with cold water. Add a pinch of salt and bring to the boil, simmering for 15-20 minutes or until the pumpkin is soft and cooked through. Drain and blend in a food processor until smooth. This pumpkin puree will be stirred through the risotto in order to give it a good colour and flavour. Next make the pesto by blending together the Parmesan, pine nuts and watercress before slowly adding the olive oil and seasoning to taste. Take a large frying pan or wok and place on a medium heat. Add a tablespoon of olive oil and throw in the diced shallots and garlic along with a pinch of salt. Fry gently for a few minutes, being careful not to allow the shallots to colour or burn. Add in the risotto rice and continue to fry for a further few minutes before adding in the white wine. Reduce the heat to medium-low and stir the rice and shallot mixture until almost all of the wine has been absorbed. Use a ladle or small jug to pour one quarter of the vegetable stock into the pan and cook until the liquid has been absorbed, stirring frequently. Repeat until all of the liquid has been used up which should take around 20 minutes. Check that the rice is cooked through and add a splash more water if necessary. Finally stir in the watercress, pumpkin puree, diced roast pumpkin and cold butter then season to taste with salt and pepper. Spoon the risotto into four bowls, scatter over the pumpkins seeds and finally drizzle generously with watercress pesto. Serve and enjoy. Recipe courtesy of www.watercress.co.uk © Shutterstock /MariaKovaleva Pumpkin risotto with watercress pesto Serves four You’ll need: 1 small pumpkin or butternut squash 200g Arborio risotto rice 2 cloves garlic, finely chopped 5 shallots, peeled and finely diced 1 tbsp olive oil plus more for drizzling 100ml white wine 1 litre of hot vegetable stock 35g watercress 2 tbsp pumpkin seeds, toasted 25g cold butter For the pesto: 50g vegetarian parmesan 50g pine nuts, toasted 50g watercress 75ml olive oil 40-43.qxp_Layout 1 28/09/2020 16:36 Page 444 LINCOLNSHIRE TODAY Unsurprisingly Sleaford’s name derives from the Old English for the “ford over the Slea”, the river on which the modern town still stands though its origins go back well into prehistory. Looking on the modern OS we find the “Old Place” (also known as Old Sleaford) half a mile east of the present town centre now concealed under the meadows and housing estates to the south of the Sleaford Navigation at Cogglesford. Rich in archaeological finds the site dates from the Neolithic era (4,000BC) and evidence of a mint possibly indicates it was the local “capital” for the Coritani tribe, at that time widespread over the east midlands. The Romans came this way to their stony “coggled” (or cobbled) ford across the river, in line with their Mareham Lane road, linking Bourne and Lincoln. They established their own settlement and another mint seems likely for coin moulds and hundreds of coins (over 700 from one “dig” alone) have been excavated. Later, the Saxons settled here too. Between Cogglesford and the modern town, but on the northern riverbank, is an area of the low-lying ground once important for growing osiers (willows) used in basket making. Known as Lollycocks Field this area of rough grassland and ponds was mentioned in the Domesday Book and since 1983 has been maintained by NKDC as a nature reserve. Whilst most of Sleaford’s historic buildings are concentrated near the town centre around the head of the navigation, Carre Street, South Gate and the Market Place, another important site lies away to the west - that is Sleaford Castle. By the early C12th century Old Sleaford’s site shifted once Alexander, Bishop of Lincoln, built his castle between 1123 and 1139 (at GR065455) and the town began assuming its present layout. Most of the castle has long gone but intriguing earthworks and the small amount of masonry remaining is open to the public and information boards tell the castle’s history. King John, already ill, stayed here on 14th October 1216 before dying at Newark on the 18th. All was in ruins by the mid-1500s. Gradual expansion, based largely on agriculture and a market, continued until the Sleaford Navigation opened in May 1794 linking the town to the River Witham thirteen miles away and opening up new trading opportunities. An unusual feature of the Navigation terminus was a loop that enabled boats to turn for their return voyage. Parts of this survive near East Banks and The Hub. Nearby off Carre Street is the restored Navigation House (1838), formerly the Navigation All Lincolnshire’s market towns have long and interesting pasts but Sleaford more so than most. We visit and explore. heritage Lincolnshire explored Mast & sail sculpture Navigation House Sleaford 44-45.qxp_Layout 1 28/09/2020 16:37 Page 1LINCOLNSHIRE TODAY 45 Company offices, now a heritage centre. Over the doorway is their coat of arms designed by Sir Joseph Banks, a principal supporter of the Navigation scheme, who suggested the company motto, “borrowed” from Ovid. Now badly eroded it read “Leve Fit Quod Bene Furtor Onus”, that is “A Heavy Burden Correctly Carried Becomes Light”. The Navigation closed in 1878, its demise hastened by the arrival of the railway in 1857. The wharf gateway still stands in Carre Street. At Cogglesford the watermill site is one of at least a dozen sited along the River Slea in mediaeval times and its origins are Anglo-Saxon, although todays building dates from circa 1770 with an upper floor added about 1830. Following the decline of the navigation the mill converted to steam power but eventually closed in 1885. Restored to full working order in 1992 it is now owned by NKDC and regularly open to the public. Sleaford’s wharf area has undergone considerable regeneration in recent years and a converted 1880’s seed warehouse occupies pride of place as The Hub, the outwardly ultra-modern National Centre for Craft and Design, with workshops, a shop and a café. (And great views from its roof terrace!) Outside is the striking modern sculpture ‘Mast and Sail’. In the town centre Moneys Mill (1796) stands within the navigation return loop. It is 70 feet and eight storeys high and worked until 1895. It is worth strolling through to South Gate and locating the Bull and Dog inn with its 1689 sign – reputedly the oldest in England. Continuing to the far end you will find the impressive monument to Henry Handley the town’s MP until his death in 1846 and the equally impressive sculpture of the ‘Wyvern’ across the road. (From here Nag’s Head Passage leads to the castle.) Sleaford’s crowning glory however is St Denys’ church with its massive 144 feet high broach spire soaring over the Market Place. The Saint is credited, after his execution, of picking up his head and carrying it to his burial place. There have been alterations and restorations over the centuries of course. The Norman tower was rebuilt in the C19th but much C14th and C15th century work survives. Inside there is a fine rood screen and glorious stained glass. Across the road is the Carre’s Hospital (almshouses) with its little chapel named after Sir Robert Carre who endowed them in 1636 (rebuilt in 1830). The Carre family were the local dignitaries, MP’s and landowners for centuries having made their wealth as wool merchants. Modern Sleaford has, as we have seen, become important as an outdoor art centre. Apart from that mentioned above there are artworks beside the River Slea – across the road from West banks (near the castle) and in Moneys Yard. A delightful riverside stroll from East Banks (off Carre Street) leads to Cogglesford and back. On the way you will see three mosaic panels let into the pathway. These form part of NKDC’s community art programme and represent aspects of the waterway’s local importance and the bargemen’s reliance on three sources of power; horse, wind and men. by Hugh Marrows Cogglesford Mill Money's Mill St Denys' Church The nagivation at Sleaford The Wyvern and Handley monument 44-45.qxp_Layout 1 28/09/2020 16:38 Page 246 LINCOLNSHIRE TODAY Proudly serving the families of Gainsborough and the surrounding areas for over 5 years With sincere empathy and understanding, your loved ones as if they were our own. 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Its ambition is that by 2050, everyone who develops breast cancer will live. Breast cancer is the most common cancer in the UK, with one in seven women developing breast cancer in their lifetime. One person is diagnosed every ten minutes and this Breast Cancer Awareness Month, around 5,000 people will have their lives upended by a diagnosis. However, survival rates are improving all the time, and have doubled in the past forty years in the UK. Almost nine in ten women now survive breast cancer for five years or more. It’s also estimated that 840,000 people are alive in the UK after being diagnosed with breast cancer. There are three main risk factors to developing breast cancer. The biggest is being a woman. Over 99% of new cases of breast cancer are in women, though men are not immune. The second biggest risk factor is getting older, with more than 80% of breast cancers occurring in women over the age of fifty. The third is a significant family history, but only around 5% of people diagnosed with breast cancer have inherited a faulty BRCA1 or BRCA2 gene – genes that have been found to impact a person’s chances © Shutterstock /SewCream Beating breast cancer 49 Á 46-51.qxp_Layout 1 28/09/2020 16:44 Page 248 LINCOLNSHIRE TODAY MIDDLETONS THE GLASS PEOPLE! • Bespoke glazing company • Double glazing replacement units • Window leading • Window filming • All types of safety glass (laminate, toughened, Wired) 52-60 WELLINGTON STREET, GRIMSBY Tel: 01472 352288 PAUL SPARKES CAR SALES Located at Vision Garage Services Ltd Paul Sparkes Car Sales, Vision Garage Services Ltd, Louth Road, New Waltham, Grimsby, Lincolnshire DN36 4RT Tel: 01472 823040 • www.paulsparkescarsales.co.uk QUALITY USED CARS We are a well established vehicle sales, servicing and parts supply company situated on the outskirts of Grimsby DIRECT GASKETS LIMITED Contact us today on 01482 219655 or visit our website www.direct‐gaskets.co.uk Since 1989 we have been market leaders in the manufacture of Gaskets. 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Wisby (Family Butcher) LTD 16 High Street2 Market Place HorncastleWragby 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. 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. Gold Medal Winning Daffodils and other bulbs from… www.bulbs.co.uk Walkers Bulbs, Washway House Farm Washway Road, Holbeach Spalding PE12 7PP Tel: 01406 426216 Fax: 01406 421259 Email: walkers@taylors-bulbs.com BRIGG BEDS Princes Street | Brigg | DN20 8HG 01652 651828 and so to bed...and so to bed... Princes Street | Brigg | DN20 8HG 01652 651828 BYARDS LEAP LODGE Cranwell Village, Sleaford, Lincs NG34 8EY www.byards-leap-lodge.co.uk Tel: 01400 261375 or 07595 760774 Today, whether you are on a leisure or a business trip, you will find the hospitality of our Country Kitchen and Byards Leap Lodge, just as warm as it was in the nostalgic times of Bayard and Old Meg. The Lodge has five double rooms, all of which are en-suite and on the ground floor. 46-51.qxp_Layout 1 28/09/2020 16:45 Page 3LINCOLNSHIRE TODAY 49 BREAST CANCER AWARENESS MONTH of developing breast cancer. But it’s important to understand that any woman can develop breast cancer, regardless of age or family history, so it’s important to understand the signs and symptoms, as early detection can lead to a quicker diagnosis. However, a survey from cancer support charity, Breast Cancer Care, found that a third of women aren’t regularly checking their breasts, while a fifth say it’s because they don’t know how. It doesn’t help that people wrongly assume they only need to look out for lumps, but other less-known symptoms include a nipple becoming inverted or a change in skin texture. Just as there are certain risk factors to a person developing breast cancer, there are also several lifestyle changes that can reduce a person’s risk. Limiting alcohol, not smoking, getting exercise and eating well should all be pretty obvious, but there are other less well-known ways to reduce your risk. One is to breast feed. Studies have shown that women who breastfeed are statistically less likely to develop breast cancer than those who don’t – though the reasons why aren’t yet fully understood. It’s suggested that it could be because women don’t ovulate as regularly when breast-feeding and oestrogen levels remain stable. Limiting the dose and duration of hormone therapy can also lower a person’s risk. For some women, a mastectomy is the best course of © Shutterstock /Gorodenkof f 50 Á Don’t give up your brows to chemotherapy Good brows frame your face, flatter your other features, and create a lifted effect that works to anti age your total look. Sweat proof, rain proof, gym proof, pool proof, itch proof & shower proof! Semi-permanent make up is the perfect solution if you’re struggling with brow loss, sparse, patchy or uneven brows. The thought of losing hair and/or brows can be incredibly difficulty so it’s often a time when clients reach out to find some brow solutions. This advice might be on drawing in brows or the options for creating a new brow with microblading or brow tattooing. Brows have certainly proven to make this journey easier when hair and brow loss is a concern. Everyone is different so there isn’t one solution for all. You should always consult your oncology specialist about your unique circumstances before any cosmetic procedures. However, general guidelines state that most people can safely be treated 8 weeks prior to chemotherapy (this time frame is necessary to fit the two treatments stages in before chemo starts) or 6 months after. For more information, visit @gillianjacksonspmu on Facebook. 46-51.qxp_Layout 1 28/09/2020 16:46 Page 4Next >