< Previous50 LINCOLNSHIRETODAYCHRISTMAS FOOD AND DININGTis the season to be jolly – almost,and while it’s probably the casethat none of us over the age offourteen actually want it to come aroundany quicker, there’s no denying it’s onthe horizon. Gathering the necessarypresents is probably on the forefront ofour minds at the moment, but it’s worthtaking some time to remember theChristmas dinner itself. Why go through all the stress of thepreparation however, when Lincolnshire’srestaurants are so famed for their culinaryprowess? There are a number of highquality restaurants across the county, andmany of them have adapted theirChristmas menu to be both exciting andvaried – a far cry from the single optionofferings of years past. That said, time is almost certainlyrunning out for those who haven’t putany thought into where they’re going tobe eating – with many restaurantsalready booking up on tables and dates.It’s not too late, but it may soon be, sothose who have been procrastinating orpushing the issue back, now is the timeto put pen to paper and start planning.Thankfully our magazine regularlyfeatures some of the most sublime andwell-known restaurants in the county andyou’ll be sure of a warm welcome, andeven warmer meal when you book withthem. For now however, there is still the longmonth of November to get through –and with bonfire night and whateverother pre-Christmas events you havegoing on, there’s sure to be plenty ofopportunities to sample the cuisineavailable. It’s time to pamper yourself now,before we all start holding back afterChristmas, in a desperate attempt to stickto that ill-fated, and doomed new years’resolution to lose weight. Just becauseyou probably won’t stick to it this year isno reason not to enjoy what you cannow. At least, that’s what we keep tellingourselves. PHOTO: SHUTTERSTOCK.COM/MAGDANATKASeason’s greetings… almost Christmas is soon approaching, perhaps you’ve heard – but if you haven’t booked your Christmasdinner, it may soon be too late.50-55_Layout 1 12/10/2015 15:51 Page 1Join us for aSpectacularChristmasat thePyewipeCome along and enjoywonderful food in lovely surroundingsThe Pyewipe, Saxilby Road, Lincoln. Tel:01522 528708Email: enquiries@pyewipe.co.uk www.pyewipe.co.ukBACKGROUND COURTESY SHUTTERSTOCK.COM/ANTARTJoin us for aSpectacularChristmasat thePyewipeCome along and enjoywonderful food in lovely surroundingsThe Pyewipe, Saxilby Road, Lincoln. Tel:01522 528708Email: enquiries@pyewipe.co.uk www.pyewipe.co.ukTaste the differenceTaste the difference50-55_Layout 1 12/10/2015 15:51 Page 252 LINCOLNSHIRETODAYCHRISTMAS FOOD AND DININGR. Wisby (Family Butcher) LTDR. Wisby (Family Butcher) LTDWe 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.Christmas orders now being taken16 High Street2 Market PlaceHorncastleWragbyLN9 5BLLN8 5QU01507 52737101673 858968We 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.Pre heat oven 200c /180c fan /gas 4. Place the sausages and shallots in a roasting tin, addthe oil and turn until lightly coated.Cook in the oven for 10 minutes, drain away any excess fat, turn the sausages and shallots,drizzle over the soy sauce and honey.Continue to cook for another 10 minutes, turn the sausages and shallots in the sauce thensprinkle over the almonds andadd the cherry tomatoes, cookfor another 10 minutes, orslightly longer until the sauceis sticky and the almondslightly golden.Scatter with watercress andserve with creamy mashedpotato.WinterwarmersIt’s not Christmas yet and there are still some cold days in November to get through, not to mention bonfirenight! Why not try your hand at one of these winter warmer recipes. Perfect to take the edge off as the nightsget longer, and the temperature lower. Honey and Soy Glazed Roasted Shallots and Sausages Sweet, savoury, sticky and totally irresistible, this quick to make supper dish is a great mid-week staple.Serves: 4 • Preparation time: 10 minutes • Cooking time: 30-40 minutes8 good quality pork sausages16 shallots, peeled1 tbsp olive oil3 tbsps runny honey3 tbsps soy sauce2 tbsps flaked almonds(optional)200g cherry tomatoes on thevine1 bag of watercress forservingINGREDIENTSRECIPE FROM: UKSHALLOT.COMMETHOD50-55_Layout 1 12/10/2015 15:51 Page 350-55_Layout 1 12/10/2015 15:51 Page 4Enviable cocktails, extensive wine list, drinks from around the worldFresh & Delicious Food For more information, contact our Restaurant Team | t 01522 563 290 | e restaurant@whitehart-lincoln.co.ukwww.whitehart-lincoln.co.uk | Bailgate | Lincoln | Lincolnshire | LN1 3ARWe deliver the quality that our customers have come to expectSuperb mouth watering dishes, fabulous atmosphere with the highest quality serviceIntroducing our NEW menus54 LINCOLNSHIRETODAY50-55_Layout 1 12/10/2015 15:51 Page 5LINCOLNSHIRETODAY55CHRISTMAS FOOD AND DININGExotic 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.The FarmersMarket Rasen Road, Welton Hill, Lincoln, LN2 3RDTel: 01673 885671Based in Welton near Lincoln, The Farmers offersa delightful range of meals from locally sourcedingredients. With a friendly team, and excitingmenu, The Farmers caters for anything from singleguests to large parties and has ample seating bothwithin the restaurant, and outside in the fantastic beer garden. PictureYour Venue2 large potatoes, peeled anddiced1 tsp English mustard powder200g Stilton cheese, crumbled4 sticks Fenland celery, diced450g ready-made puff pastry1 free-range egg, beaten withtablespoon milkSalt and pepper to tastePre-heat oven to 200C/400F/Gas 6. Grease and line alarge baking sheet with greaseproof paper.Boil the potatoes until they are soft enough to mash;mash them until they are smooth, then add the mustardpowder, crumbled Stilton cheese and the diced celery.Season to taste with salt and pepper and set aside.Roll the pastry out on a well-floured board and stampout circles with a saucer or small plate, to about 5” (13cms) in diameter.Spoon some of the filling mixture over one half, moisten the edges of the pastry then fold the pastryover to form a crescent and seal by crimping around the edges with your fingers or a fork.Place the pasties on the baking sheet, cut a slit to allow the steam to escape and brush them all overwith the beaten egg and milk mixture. Bake for 20 to 25 minutes until they are golden brown.Remove the pasties from the oven and allow to cool slightly before serving warm, or cold. Can be frozen before baking.INGREDIENTSMETHODRECIPE FROM: FENLAND CELERYStilton Cheese and Fenland Celery PastiesFlaky pastry encases a delectable filling of potato, Stilton cheese and diced Fenland celery, these pastiesmake for a perfect midweek family supper, as well as being wonderful packed up and eaten ‘al fresco’ as aBonfire Night warmer. Suitable for freezing.Serves: 6 • Preparation time: 20 mins • Cooking time: 30-35 mins470ml water100g rolled oats1⁄4tsp cinnamon (plus more for serving)200g blueberries, fresh or frozen3-4 tbsp maple syrup (to taste)Pinch salt2 large ready cooked (vacuum pack)beetroot, choppedYogurt and chopped walnuts to serveBring the water to the boil in a medium-sized saucepan and tip inthe rolled oats and cinnamon.Reduce heat and simmer 10 to 15 minutes, stirring occasionally,until all water is absorbed.While the oats are cooking, in a separate pan, combine theblueberries, maple syrup and a pinch of salt. Cover the pan andplace on a medium heat.Bring this mixture to the boil then uncover and allow blueberries tocook gently until soft and the juice around the blueberries is thick(about 10 minutes).Add the chopped beetroot and continue cooking just until beetrootis hot. Add desired amount of oatmeal and blueberry-beet sauce tobowls. Serve with plain yogurt and chopped walnuts.INGREDIENTSMETHODCREDIT: LOVEBEETROOT.CO.UK Blueberry & beetroot porridge with chopped walnutsStart the day right with this colourful breakfast of blueberry and beetroot porridge, packed full of antioxidantsand guaranteed to power you through the day. Serves: 4-6 • Preparation time: 5 minutes • Cooking time: 20 minutes50-55_Layout 1 12/10/2015 15:51 Page 61stissues only £1Great reasonsto subscribe...Each issue is brimming with a diverse topic range...• Heritage • Fashion • Hair & Beauty • Leisure • Homes & Gardens • County Motoring • Dining Out • What’s On • Free Reader Giveaways and much much more…First 3 issues only £1!FREE delivery to your doorReceive your copy before it hits the shopsORDER FORMYes, I would like to subscribe to Lincolnshire Today magazinefor the next 12 months, with the first 3 issues only being £1.Personal Details:First name:Last Name:Address:Town:County: Post Code:Tel: Mobile:Email:Payment by DEBIT/CREDIT cardName as it appears on card:Type of card: Mastercard / Visa / Visa Debit / OtherCard Number:Card Verification number (3 digits on signature strip):Expiry Date:Amount Authorised:Cheque enclosed YES / NO Please post this form back to: Subscriptions,Lincolnshire Today Magazine, Armstrong House, Armstrong Street, Grimsby. N.E. Lincolnshire DN31 2QEMake cheque payable to Business Link Magazine Group&Call now to subscribe on01472 310301 8or visit www.lincolnshiretoday.net/341orScan QR Code3333Looking for a great gift idea?A gift Subscriptionis the perfect present that lasts all year round!Total Price: £27.553£1456_Layout 1 12/10/2015 15:37 Page 1LINCOLNSHIRETODAY57SOCIAL SCENEUpcoming Lincoln Sportsman Dinners...* 3rd December 2015 – Former Footballer Steve Daley and Comedian Gary Marshall* 25th February 2016 – Details and Speakers to be confirmed.* 21st April 2016 – Details and Speakers to be confirmed.To contact the club you can email at info@lincolnsportsmans.com, telephone on 01522 508355 or visit the comprehensive website at www.lincolnsportsmans.comDinners are heldat The BentleyHotel, SouthHykeham, LincolnPHOTOS BY RICHARD PICKSLEYALEX, GEORGE & HARRY GILBERTALEX WITH DAVE BARNSDALE, CHRIS WALKER, PHIL DALTONPAUL COLDRON, PHIL GRUNDY,JOHN COPSEYTHE COULING PARTYIVAN RICHMOND, IAN TURTONTHE DAVE CLARK PARTYTHE RICK DRING PARTYOctober Sportsman’s DinnerHeld at the Bentley Hotel in Lincoln, this October’s Sportsman’s Dinner saw Alex Stepney ex-Man Utd Footballer in attendance. Alex was thegoalkeeper for the team when they became the first English club to win the European Cup. The Lincoln Sportsmans Club is based in Lincoln, Lincolnshire, United Kingdom. The object of the club is entirely charitable, that is to arrangedinners and other sporting and fundraising events and to donate the net proceeds for the encouragement and sponsorship of local sportingactivities for individuals. All money raised by the club is a donated to young sporting individuals in the Lincoln area.57_Layout 1 12/10/2015 15:38 Page 158 LINCOLNSHIRETODAYEQUINEIt is unfortunate if disputes cannot be resolved and the onlyanswer seems to go to Court. Solicitors would alwaysrecommend trying to sort things out on an informal basisbefore taking that step and we don’t mean on Facebook!Most equine related disputes will fall into what it called the“Small Claims Track” of the County Court. This is for civildisputes where the claim is worth up to £10000.00. It doesnot cover criminal cases. There are two other tracks. One isthe Fast Track, for claims up to £25000.00 which are notlikely to need more than one day in Court for trial and theother is the Multi-Track, for complex and/or high valueclaims.The Small Claims Track, or Court, as it was, came about toprovide a simple procedure for low value and uncomplicatedclaims to be resolved. It was used a lot by small businesses orindividuals trying to recover debts of a few hundred pounds,or for instance, consumers trying to get a refund for faultygoods, which can include horses, which are “goods” in law.Formal legal representation is rare, unless provided throughan insurer. There is a fee for starting a claim.In the Small Claims Track, no costs are awarded to eitherside. In the other Tracks, the successful party’s legal or othercosts are paid by the losing party. This is good, as it can be acost effective way of resolving a dispute without the worryof having to pay costs if you lose. It does however meanthat even if you win, especially if you have paid a solicitor torepresent you, or to give advice, these costs will not berecoverable, but remain payable. There is no pointrecovering £1000.00 for a mis-sold horse, if yourunrecoverable costs are £1500.00. You may find the Courtwill make an award for Court fees, cost of expert’s reportsand something for your time in dealing with the claim, butdo be aware of the economics.You may also find that even if you are successful, yourclaim is unenforceable. The defendant may claim to have nomoney or assets, or offer to pay £5 a month, or may justdisappear. Try to check the defendant’s economic statusbefore considering a formal claim.photo: shutterstock.com/PakhnyushchyA day in COURTOften the least desiredcourse, there maycome a time that ahorse owner is calledinto court. Here is whatyou might need toexpect. Often the least desiredcourse, there maycome a time that ahorse owner is calledinto court. Here is whatyou might need toexpect. A day in COURT58-59_Layout 1 12/10/2015 16:12 Page 1Call Lincoln 01522 512345 or visit wilkinchapman.co.uk^jnbg^eZplghm\abe]lieZrUnderstanding equine law means understanding horses and their owners. Our specialists have the ^qi^kb^g\^mh^glnk^rhnk^covered for all the ups and downs. There for you for business, for lifeLINCOLNSHIRETODAY59EQUINEThe procedure is more informal than the other tracks andjudges will assist a non- lawyer where appropriate. They willnot run your case for you. The Court staff assist withprocedure, but not the law. The key is to gather as muchrelevant evidence as possible -invoices, correspondence,contracts, witness statements, photographs etc - and thenorganise it in a neat and accessible form so the judge finds iteasy to see what your case is. Stick to the facts and keepyour arguments short and to the point. Keep calm and don’twaffle or try to inflate your claim unrealistically.The judge will decide for or against you on the evidence.Best of luck!PHOTO: SHUTTERSTOCK.COM/STEVE HORSLEY58-59_Layout 1 12/10/2015 16:12 Page 2Next >