< Previous60 LINCOLNSHIRETODAYHEALTH & FITNESSIam frequently asked why somepeople cannot lose weight, nomatter what they try. Others saythey can lose weight, only to pileit all back on and sometimes morebesides! It’s very frustrating and notvery good for the body to yo-yo upand down in weight.There are many reasons for this. Eachclient I see I look at holistically. Asindividuals we have differences in ourphysiological and hormonal balances,as well as complex emotional andpsychological patterns, that all needs tobe addressed in order to lose weightand maintain weight successfully.However, there are some similaritieswith most people. One of these is theamount of toxins that they areholding on to in their body. In theworld that we live in, it is verydifficult to avoid toxins. Our body wascreated with lots of ways to eliminatethem - through the kidneys, bowels,lungs and skin, but sadly, research isshowing that we cannot keep up withthe overload that is happening to a lotof people.Many of today’s ailments stem fromtoxin overload - IBS and digestivecomplaints including foodintolerances. Also common arefybromyalgia, chronic aches and painsand in some cases osteoarthritis as wellas Foggy brain syndrome, memory andconcentration problems. It’s also thecause of various skin problemsincluding accelerated ageing, depletedimmune systems leaving the suffereropen to more viral and bacterialinfections, and, of course, weight gain.This is one of the subjects that Icover in the book I’m writing, ‘7 Secretsto Weight Loss That Stays Off’ and alsoin my Shape Weight ManagementClub, launching in October.I offer lots of information to addressthe individual in their weightmanagement challenges as well as anew and exclusive nutritionalprogramme.To find out when and where, contactJan on herbal.jan1@tiscali.co.uk orcall 01652 651385 or 07832 370262.Weight loss that stays offIf you’re finding it hard tokeep weight off or wantto lose a few pounds intimes for Christmas, Janfrom Earth Energies hassome tips for you. Weight loss that stays offBoasting some of the biggest obstacles in the Country, including a 96ft long Fun Box, and the only Quarter Pipe in the UK, used at the Red Bull Harbour Reach competitionThe ultimate experience in Wakeboarding!!See our website for more detailswww.justwake.co.uk059-060:Layout 1 8/10/12 12:08 Page 2LINCOLNSHIRETODAY61SOCIAL SCENEPHOTOS: ANGELA COOPERRaisingcash andsmilesFor the second yearrunning, Gail Smith andCharlotte Umpleby hosteda charity ball to raisemoney for charity. The event took place atthe White Heather,Caenby Corner and guestsenjoyed a three coursemeal and entertainmentby the band Page8. Themore daring guests couldalso grapple with abucking bronco while some lessenergetic entertainment was to behad with an auction and raffle –which between them raised over£1500 on the night,.Added to the money raised fromticket sales, and with help frommain sponsor Duckworth LandRover, a grand total of £3000 wasraised – which will be donated toSt. Andrew’s Hospice in Grimsby.Gail and Charlotte would like tothank everybody that made theevent such a success.061:Layout 1 8/10/12 12:09 Page 162 LINCOLNSHIRETODAYLINCOLNSHIRE WALKShe settlement sites extending northwards from Bourne typify Lincolnshire’s fen-edge villages that stretch as far as those overlooking the Witham fens close toLincoln.We begin in Haconby which takes its name from the Old Danish for “Hakon’sFarmstead”. Oddly the Ordnance Survey spells the village name with one “c” but otherlocal features – e.g. The Hall - with two. The most notable building here is St Andrew’schurch with its striking striped masonry, especially on the tower. Inside, if open, there is amonument designed by the famous Victorian architect Augustus Pugin. Next comes Stainfield, lying close to the Roman King Street road, once an importantlink between their Mareham Lane road to Sleaford and Ermine Street. A township,formerly an Iron Age settlement, straddled this road and many finds of pottery, glass andeven fabric have been made plus traces of the road itself beneath modern-day fields.We continue via Hanthorpe and Bourne Woods to Dyke, an uncomplicated, single-streetsettlement named after the nearby Roman Car Dyke shown on its village sign. Thewooden smock mill here is the only one remaining in Lincolnshire. Originally an 18thCentury pumping mill on Deeping Fen it was brought here and converted to milling in1845 and continued working until the 1920s.The old railway followed between Dyke and Morton linked Sleaford with Bourne and wasbuilt by the Great Northern railway in 1871. Both passenger and goods traffic ceased in 1956.At Morton the majestic 14th Century St John the Baptist is an unexpectedly large churchfor a small village but indicative of the village’s mediaeval prosperity. Outside the impressivewest porch stands a “Calvary” style war memorial. The main street has many old houses builtend-on to the road whilst The Grange entrance has lodges with conical French-style roofs. NOTES.Readers may park at the Hare & Hounds by kind permission of the landlord.See him before setting off and you could have meals prepared for your return. Twocrossings of the A15 require care!THE ROUTE.From the inn carpark turn right for 100 yards then take the footpath onthe left and bear half right across a meadow to a stile in a hedge at a lane. Turn right andat the first bend follow the path signed ahead (through two gates) and keep forward toEXPLORINGON FOOTHaconby, Stainfield, Dyke & MortonIn South East Lincolnshire the fringes of the fens around Bourneoffer many fine walks linking attractive villages. This month’s routevisits five!HACONBYMORTON VILLAGESt ANDREW'S CHURCH HACONBYLincolnshireT062-063:Layout 1 8/10/12 12:09 Page 1LINCOLNSHIRETODAY63LINCOLNSHIRE WALKSreach a stiled footbridge in a cross-hedge near the field corner. In thenext meadow head for the far left-hand corner and another stile at theA15 road. Cross and bear right a few yards before going left throughtrees into a lay-by, where, a few paces to your left, the path continueson the right.Follow a grass track to its ends then keep forward over an arable fieldaiming for the buildings of Stainfield seen ahead. You will soon comealongside a dyke and meet a farm track. Go left a few paces, then right,onto another grass track leading to the road near Stainfield.Turn left for about a mile into Hanthorpe. At the first junction veerright past a pond and then at a “T” junction keep ahead again soleaving the village. Walk to the second right-hand bend there leavingthe road leftwards onto a track which swings right then left becomingdead straight (it’s part of the Roman King Street) for half a mile to asignposted entrance to Fox Wood (part of Bourne Woods) on the right.The path soon bends and straightens (there’s a seat halfway for“elevenses”) to arrive at a clearing; go left here to reach a waymarkpost. Go left again onto a grassy track alongside the woods; continueuntil you meet a surfaced lane.Take the footpath up the steps ahead and cross an arable field to awaymark at a grass strip at the far side. From there keep ahead over thenext field, then join a headland path, with a hedge on your right, tothe A15 road.Follow the road opposite into, and through, Dyke village, to thetriangular village green just beyond the Baptist chapel. Now keep leftto a footpath sign a few yards away and go left along a grass track to astile. Keep forward over a meadow to a second stile and then pick up agrassy path across the next field. Next from a hedge gap by a tall treecross another field to where an earth bridge leads onto an obvioustrack ahead.Although there’s no waymark, do not to cross the bridge but turn leftwith the dyke on your right. At a double line of trees marking an oldrailway turn right and in 250 yards or so veer leftwards onto a faintgrass path that gradually drifts away from the railway. At a road go leftinto Morton there turning right across the front of the church intoHaconby Lane.Leave the village past the cemetery and walk to the second footpathsign on the right. From it cross a playing field to a footbridge (just leftof some goalposts) and cross the next meadow to the stile visible in thefar hedge. Rejoin the outer route there.Return into Haconby by turning right along the lane and at a bend(by a yellow cottage) keep left for the inn. Alternatively take thefootpath ahead to the church. Walk through the churchyard into alane and then bear left back through the village.by Hugh MarrowsFACTFILESTART: Hare & Hounds, Haconby (Grid ref 104254) MAPS: OS Landranger 130 (Grantham) • Explorer 248DISTANCE: 9¼ miles • 15 kilometresREFRESHMENTS: Hare & Hounds, HaconbyDYKEMORTONCHURCHON THE OLD RAILWAYTHE TRACK TO STAINFIELD062-063:Layout 1 8/10/12 12:09 Page 2Steam or microwave sweet potatountil just tender, then cool, peel and cutdiagonally into 1cm slices.Brush the sweet potato and asparaguswith oil and roast until cooked through.Meanwhile, grill the bacon until crisp.Arrange baby spinach, sweet potato,asparagus, bacon and parmesan inlayers.For the dressing, heat a tablespoon of oil, add chopped nuts and fry through until golden,then whisk vinegar and the remaining oil together and simply drizzle dressing over salad. For an even healthier dish leave out the bacon, maybe even add some slices ofavocado.64 LINCOLNSHIRETODAYFOOD & DININGAutumnwarmers200g lamb shoulder330ml beer250ml chicken or beef stock100ml rice wine or cream sherry2 tbsp fish sauce1 tbsp dark soy sauce1 tbsp palm sugar3 shallots1 tbsp fresh ginger5 garlic cloves6 chillies1⁄2tbsp white pepper, coriander seed andcumin powder1 star anise2 cardamom pods4 cloves1 tbsp coriander root stalk 1⁄4cup veg oilBraised shoulder of lambBrown off the lamb and remove fromthe pan, adding more oil if necessaryand frying all of the spices for 3-4 minutesto release the aromas.Add all the other ingredients to the potand bring the lamb and beer braisingliquor to the boil and simmer for 10-15minutes.Cover and bake for 3-4 hours at 150°C,when the meat is tender remove thelamb and set to one side. Over a low to medium flame, reducethe braising liquor to concentrate theflavour and consistency.Season with fish sauce and serve withsteamed sticky rice.Garnish with coriander leaves anddeep-fried crisp shallots. INGREDIENTSMETHODCOURTESY OF CHANG BEER It’s getting darker, colder and you could be forgiven for getting the blues. Why not combat them with some excellent comfortfood? These recipes are full of autumnal ingredients and produce you can find locally. Sure to warm the soul as well as yourmood, let us know if you’ve tried any of these dishes and what you thought of them. Why not send in your own recipe andshare it with our readers too? We welcome submissions to lincs-today@blmgroup.co.uk, or via twitter @lincstoday. Autumnal roastedvegetable salad withmacadamia nut dressing300g sweet potato2 bunches asparagus80g bacon50g baby spinach leaves150g parmesan cheese finely slicedMacadamia oil (may substitutewith olive or avocado oil)Dressing:3 tbsp macadamia oil80g lightly roasted choppedmacadamia nuts1 tbsp balsamic vinegar INGREDIENTSMETHODCOURTESY OF WWW.MACADAMIAS.ORG.UK 064-065:Layout 1 8/10/12 12:10 Page 1LINCOLNSHIRETODAY65FOOD & DININGINGREDIENTS1 tbsp sunflower or vegetable oil1 onion, chopped3cm piece of ginger, peeled and finely chopped2 cloves of garlic, peeled and finely chopped orcrushed70g red curry paste2 chicken breasts cut into bite-size pieces1 medium pumpkin or butternut squash, peeled andcut into 2cm pieces1 tbsp fish sauce400g tin of coconut milk200g pack tenderstem broccoli150g baby corn halved1 bunch of spring onions, slicedJuice of 1 lime1 bunch of coriander, choppedThai rice to serveHeat the oil in a wok or frying pan and then gentlysauté the onion, ginger and garlic for about five minutesuntil it has softened but not coloured. Stir in the currypaste and chicken, and cook for about one minute. Stir in the pumpkin or butternut squash, and then addthe fish sauce, coconut milk and 200ml water. Bring to asimmer and cook uncovered for 15 minutes. Add the tenderstem, baby corn and spring onions tothe curry and continue to cook for about five minutesuntil the vegetables are tender. Finish off by stirring inthe lime juice and coriander before serving with Thairice.METHODThai chicken,pumpkin andtenderstem curryCOURTESY OF WWW.TENDERSTEM.CO.UKBook now for Christmas & New year - with a Book now for Christmas & New year - with a superb menu on offer available to view atsuperb menu on offer available to view atwww.thequeensheadinn.com www.thequeensheadinn.com TheTheQueens HeadQueens HeadCome and enjoy a meal while keepingwarm in front of one of our 3 open fires!Kirkby la Thorpe, Sleaford NG34 9NWTel: 01529 305743 or 01529 307194"RING YOUR PARTY TO THE 3PLASH FROM ONLY a PER PERSON3PECIAL PARTY MENUS AVAILABLE STND $ECEMBERCOURSE #HRISTMAS ,UNCHFROM ONLY a PER PERSON UNDER S a "RING IN THE .EW 9EARFROM ONLY a PER PERSON COURSE DINNER FOLLOWED BY ENTERTAINMENT IN THE CONSERVATORY PYROTECHNICS AT MIDNIGHTINFO ROYALOAKSPLASHCOUK WWWROYALOAKSPLASHCOUK4EL 7ATERY ,ANE ,ITTLE #AWTHORPE ,OUTH#ELEBRATE AND JOIN US FOR$/.4 -)33 /54 #ALL BOOK YOUR TABLE TODAY064-065:Layout 1 8/10/12 12:10 Page 266 LINCOLNSHIRETODAYFOOD & DININGSessions Restaurant and Bar is partof Lincoln College and is atraining ground for aspiring starsof the foodservice and restaurantindustry. This should be no deterrenthowever, as what the capable team ofyoung people produce is nothing shortof fine dining. We were struck by theprofessionalism of the young hostsand simply would not know thedifference if they were serving in acommercial restaurant.Located in the former city Gaol andjudges’ chambers of the oldcourthouse, the restaurant space boastsoriginal features such as cell doors andif you ask, you can still see the originalwitness box and judges chairelsewhere. All the history makes for abeautiful backdrop to enjoying somefine food and we couldn’t wait to seewhat was on offer.Going for a starter of brie and baconsalad with garlic croutons, I wasbowled over by the crouton’s strong,yet delicate flavours and thecreaminess of the brie. My diningpartner enjoyed a broccoli soup with adrizzle of vanilla oil and commentedthat the combination of a sweet,fragrant oil and the rich vegetabletaste was incredible.For our main course, we could haveplumped for any of the options, butwent for Lincolnshire Haslet withroasted shallots and Bateman’s beergravy and a Lincolnshire-caughthaddock with curried butter and springonion mash. These simple, yet highlyflavoursome dishes delivered, the beergravy in particular was deliciouslymoreish and the curried butter wassubtle enough to compliment the tasteof the fish, rather than mask it. Thehaslet was indulgent and tasty too,seasoned to perfection.To finish, we chose a spiced applecrumble with vanilla ice cream and adelicate and creamy vanilla bavaroiswith Chantilly cream and an almondbiscuit. The crumble was a fiery affair,with plenty of spice and just enoughsugar to offset the bitter apple taste,real comfort food. The bavarois wassimilar to a panna cotta, creamy anddelicate and contrasting with thecrunchy amaretto-flavoured biscuit.A cool and relaxed place to eat, nexttime you visit the city, book aheadand see what these talented youngpeople are producing, you’ll surely beas impressed as we were.Sessions is on the corner of Monks Roadand Lindum Hill, Lincoln, LN2 5HQ. Tobook a table or for more information, call01522 876343 in term time.Sessions is open at various times, including Table D’hote lunches on Monday, Tuesday, Thursday and Friday from noon to 1.15pm, served by VRQ1 and VRQ2students. Light bites on Wednesdays noon to 1.15pm served by City and Guilds L1 and L2 NVQ in Hospitality. Wednesday evening 6pm to 7.15pm is Fine diningprepared by L3 Professional cookery students, served by VRQ2 and 3 students. Thursdays 5-6pm is Supper @ Sessions served by BTEC students.Sessions Restaurant and Bar atLincoln College066:Layout 1 8/10/12 12:11 Page 1LINCOLNSHIRETODAY67FOOD & DININGThe aim of the Gallery is toshowcase the talent of the hospitalitystudents of the Grimsby Institute. Thestudents not only develop and preparethe gourmet food on offer, but alsoprovide a first rate customer service asthey are taught and supervised by anumber of highly skilled hospitalityprofessionals. The menu changes on aregular basis depending on localingredients and their talents areillustrated by the numerous differentstyles of cuisine available on the menu.Certainly, when we visited theGallery, we enjoyed a diningexperience that was certainly the equalof the very best professionalrestaurants. The atmosphere in therecently refurbished restaurant couldnot be faulted and the staff havecertainly learned from the best as theservice was first class throughout.We had the privilege of choosingfrom the Gallery’s new French menu,which illustrated the obvious talentthat exists among the staff. For starters,I opted for the black pudding withapples, while my companion selectedthe Soupe au Pisto – a vegetable souptopped with a sauce made of garlic,olive oil, basil and parmesan cheese.For the main course, I chose thestrips of chicken fillet, served in aRoquefort cheese sauce with sautépotatoes and green beans. The creamysauce certainly added an extra specialtwist to this fantastic meal. Mycompanion picked the Navarind’Agneau – a slow-cooked lamb stewusing neck of lamb and vegetablesserved with potatoes. The lamb fell offthe bone and made for a beautiful,melt-in-the-mouth experience. Twosuperb desserts made for a fabulousending to a very special evening.We certainly couldn’t fault the effortof the staff at The Gallery – thefantastic blend of flavours in each dishThe Gallery Restaurant is at the Grimsby Institute and for more information, or to book a table,call 01472 276137 or visit www.thegallery-restaurant.co.uk.RESTAURANTGrimsby has long been renowned as the foody capital of Lincolnshire –and that’s a label that looks set to apply for many years to come. Thetown continues to be at the forefront of culinary innovation, and theGallery Restaurant and Bar illustrates this perfectly.were clearly the result of imaginativethinking and a real culinary flair. Yetthe prices are affordable – two coursesfor £9.50 or three for £12.50.There’s always something special atThe Gallery as the menus changeweekly. This month, for example,enjoy a special Guy Fawkes-themedmenu is the week of 5th November, anew French menu in the week of 12thNovember and a Scottish menu in theweek of 19th November. From theweek of 26th November, meanwhile,the Christmas menu will be available.Whenever you visit, though, you’reguaranteed to enjoy the best of localproduce.GalleryThe 067:Layout 1 8/10/12 12:12 Page 1Swallow really comes alive atChristmas. Their Christmas Fayrelunch and evening menu, servedMondays to Saturdays from 1st to 23rdDecember, makes for the perfecthomemade get together for colleagues,family and friends – without thewashing up! Enjoy two or three courseswith booking recommended. There’salso a fabulous Christmas Day menupriced at £54.95, where reservationsare required. Boxing Day offers maincourses from £9.25 and a ticket-onlyevent on New Year’s Eve features livemusic from the local duo Gypsy.68 LINCOLNSHIRETODAYFOOD & DININGMother and daughter Sharon andVicki Kendall have enjoyed hugesuccess in their first year at TheSwallow Inn and Restaurant – andthere’s more treats to come.The Swallow Inn has played animportant role in the community formany years but with Sharon, Vicki andtheir friendly team – and thanks to theskills of their talented chefs – it hasenjoyed a new lease of life. It is nowwell-known as a thriving venue usedand enjoyed by the local community.As Sharon points out, they provide thegood food and their customers providethe good company.The community-orientated, localapproach is emphasised by itsdedication to using local produce – thefood is fresh, homemade and cooked toorder at the highest standards. Theyhave some incredible local supplierswhich enable them to provide goodquality locally sourced food whereverpossible – and their team create adelicious, varied menu from this. Aswell as the traditional pub favourites, amouth-watering specials menu,changed on a weekly basis, is availableThursday to Saturday. Guests can enjoythis in a fresh, light and vibrant settingthat complements the stunning views.There’s plenty to choose from at TheSwallow with food being served everyday from noon til 9pm. As well as themain menu, there is the “small butperfectly formed” menu servedMonday, Tuesday and Wednesday, fromnoon til 9pm and Thursday and Fridaytil 6pm, which offers a fabulous choiceof dishes, with a main course for just£4.95 or two courses for £7.95.The signature dish is The Big DaddyBurger Challenge which consists of an8oz homemade bread bun, two 8oz steakburgers topped with Chilli, nachos, salsaand chicken strips, served with salad,coleslaw, onion rings and chips. It’s notfor the faint-hearted – and so far onlyfourteen people have finished it! The fabulous atmosphere at TheLincolnshire Today andThe Swallow Inn present...Free glass of house wine or pint of beer with anymain course from the main menu on production ofthis voucher. One voucher per customer.TheSwallow InnTheSwallowInnGrimsby6 MilesScunthorpe20 MilesLincoln30 MilesMarket Rasen12 MilesThe Swallow Inn & Restaurant is onCaistor Road,Swallow LN7 6DL, andfor more information, or to reserve atable, call 01472 371250 or visitwww.theswallowinn.co.uk.068:Layout 1 8/10/12 12:13 Page 1LINCOLNSHIRETODAY69FOOD & DININGLa Foundouk is at 15 Brickyard, Great Limber – on the A18 between Brigg and Grimsby – and formore information on special events and to book, call 07749 497888 or visit www.lafoundouk.com.La FoundoukMany places in Lincolnshire claim to offer a unique dining experience, but if anythingdeserves that honour it’s La Foundouk, bringing a taste of Morocco to Great Limber.La Foundouk is the brainchild ofSharon Moore, who ispassionate about Moroccancuisine and culture. Moroccan foodisn’t perhaps so well known in the UKbut if you’re after something different,it’s well worth seeking out. Its secret isthe use of a great blend all spiceswhich ensures that even if you opt fora really mild dish, it’s full of flavourIn fact, La Foundouk itself is based atthe rear of Sharon’s family home, in abeautifully decorated outbuilding. Theaccent, therefore, is on informality.Guests can relax in the comfortablelounge – the venue isn’t licensed, soyou’re invited to bring your owndrinks – before taking their seats in thedining area. This seats up to ten guestsand it’s not uncommon for parties tobook the whole restaurant for anevening. On occasions when theweather is particularly good, you caneven dine outside. Yet whether you’redining as a couple or as part of a largergroup, you’ll be guaranteed anunforgettable experience.Many of those who dine at LaFoundouk opt for the Moroccan Feast– a great way to sample a wide rangeof the home style Moroccan cuisine.Enjoy a broad selection of starters,including Salata Machouia, marinatedanchovies in argon oil and tagine ofbaby aubergines with mint andcoriander, all served with a selection offreshly homemade Moroccan breads.The relaxed atmosphere at LaFoundouk means you won’t have anyworries about sharing.The main course, too, offers theopportunity to experience a widerange of taste and flavour experiences.You could be served, for example,lamb tagine with honey and prunes,served with almond and coriandercous cous, chicken tagine with apricotand almonds or monkfish tagine withaubergines and tomatoes – allpresented wonderfully. A number ofdelightful desserts can round off anevening perfectly.The restaurant is usually open onFriday and Saturday evenings and,because of the size, booking isessential. Guests can take their pickfrom the menu or request somethingmore bespoke. Regular special eventsadd to the excitement – including thetaster evenings where you can sampletreats from across the menu and get afantastic introduction tothis amazing cuisine.The informalatmosphere, intimatesurroundings andspectacular food ensureevery night at LaFoundouk is extra special.Deliciously Deliciously LincolnshireGoldAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NET069:Layout 1 8/10/12 12:14 Page 1Next >