< PreviousSUAVEThe season of Coupled with thechilly weather outsideand the string ofparties this season,jumpers, sport coatsand blazers are what it’s all about. 32-41_Layout 1 15/11/2017 12:46 Page 9LINCOLNSHIRETODAY41FASHIONOpposite: White StuffIt’s the little things – as true of the festive season as for fashion,with White Stuff drawing on little touches to set this smart outfit off. Above: GantThis time of year, a suit is a must, but that doesn’t mean you haveto go for an ill-fitting boring number. So try on this stylish Gantnumber on for size. Top right: White StuffSuave and sophisticated is exactly what White Stuff promise with this gentlemanly ensemble, perfect against the weather, but better for dinners, parties and work dos. Right: GantWith this the moody blues of this Gant ensemble you can look devilish and debonair. 32-41_Layout 1 15/11/2017 12:46 Page 1042 LINCOLNSHIRETODAYHAIR & BEAUTYChristmas parties can be fantastic fun – butmaybe less so when you have a bulging diary.It’s great to get together with friends but oftenit can feel as if you have to find a differentoutfit and a different look for each gathering.The winter months bring their ownchallenges, however, not only with the cold,but also the effect it has on our skin and hair.All hair types suffer when it’s cold, and theconstant switching between freezing outdoorsand warm indoors can play havoc. It’s not somuch the extremes themselves, but theswitching, which dries out your hair.Moisturising is a definite must as a result, bothfor skin and hair, though one should still becareful not to overdo it. If you have anyprevious skin conditions such as eczema orpsoriasis, then those can also flare up in thedry air. Make sure to take plenty of water todrink, and to moisturise each and everymorning while skin is damp.When it comes to hair, each and everyseason will have its trends, but there arecertain styles that never go out of fashion, andthese make for reliable standouts. Tumblingand tousled curls make one such example, androllers are an easy way of achieving thisclassical look. If you’re thinking of addingcolour, then consider something a little warmerthan usual, since most other things will havealready started to look drab as thetemperatures plummet. In-keeping with therisks of dry air, using a deep-conditioning hairmask once a week will help to add extra shine,while also protecting you from the elements.You don’t need to try hard to look good – alaidback approach, with a sprinkle ofconfidence, can work wonders. The undonelooks are naturally styled, with tousled waves,casual buns and messy braids. The key phrase isglamorous, yet effortless.Many hairdressers are taking their inspirationfrom the seventies. It’s often a much maligneddecade but the bohemian, hippy vibe, with thesoft curls and volume, is brilliantly appealingand looks fantastically sexy without you havingto worry about keeping your style in placethroughout. Volume, smoothness and shine iswhere it’s at. The other benefit is that it’ssomething that’s easy to do when you go fromdaytime to evening, and there are limitlessstyling possibilities.Don’t forget also that the sun’s still shiningdespite the cool temperatures – and UV rayscan still damage your skin as they can duringthe summer. UVA rays are the rays that age youand they are the same strength all year round.During the day, experts recommend you use amoisturiser rich in antioxidants to protect skinfrom free-radical damage and repair skin whichhas previously been damaged during thewarmer weather.A simple but effective hair and beauty regimeover the winter months can ensure that you’rebright and sunny throughout the numerousevents over the festive season!A glamChristmasThere’s plenty to do already in December, but if you’re going to any partiesthen an effective hair and beauty regime will need to be added to the list. 42-43_Layout 1 15/11/2017 11:52 Page 1LINCOLNSHIRETODAY43HAIR & BEAUTY© Shutterstock / VAndreas42-43_Layout 1 15/11/2017 11:52 Page 244 LINCOLNSHIRETODAYHEALTH & FITNESSThough dieting and rigorous exerciseover Christmas might seem absurd tomost, the idea of entirely abandoninghealthy eating and your usual workout isequally as extreme. Science shows that sooften what we think of as hunger pangsare in fact our bodies calling out in thirst.Yes, that twitch of hunger you feel mightin fact just be the need to hydrate.Although the jury is still out on quite howmuch water one needs to drink a day, it’sbest to keep topping yourself up. It’s notjust water either, with juice, squash andtea all counting towards your waterintake. In terms of healthy eating, it’s better topractice moderation that annexing festivefood from your plate. Thetypical Christmas dinner is, byand large, a prettyhealthy plateful of food.Turkey is a low-fat andhigh-protein meat, whileall those veggie trimmings are packedwith goodness and minerals. We can’tvouch for the national value of pigs inblankets, mind you. Exercise is a different matter and analtogether more difficult battle thatwhat’s on one’s plate. Hopes of a whiteChristmas are usually met by thedisappointment of grey skies or showers,so getting outside can be a bit of abummer. And who wants to spendChristmas in the gym? A spa visit, on theother hand, sounds divine this time ofyear. As well as having indoor pools,tennis courts and myriad other exercisefacilities, spas also offer pamperingsessions, perfect for unwinding. Theymake the most wonderful gifts, too. Though our bodies are the vessels thatcontain all the quintessential stuff thatmakes us human, it’s as much onthe inside as out when itcomes to diet andexercise.© Shutterstock / stocksolutionsFrom those first few days in December, to those first few days of January, the festive period is anonslaught of parties and merriments. There’s no better excuse to spend time with family and friends,though this usually culminates in lavish amounts of food and drink, in place of restraint and exercise. Attitudes towards mental health haveevolved, with schools, hospitals andGovernment better equipped, if notentirely forthcoming, when it comes toour grey matter. But sometimes what’sgoing on upstairs can put up roadblocksto looking after ourselves. Seasonal affective disorder (or theappropriately abbreviated SAD) iseverything wrong with winter summedup in one affliction. As awareness forwinter depression increases, so do theways in which to fight it. UV lamps arebecoming a popular option to bolstervitamin D production, but exercisereleases endorphins, making us feel greatand helping to keep the blues at bay. If temptation still gets the better ofyou, and those mince pies and snifters ofbrandy prove too difficult to eschew, thenwhy not make it your New Year’sresolution instead. Though this carrieswith it the temptation of beingabandoned only weeks into January andsparking a chain reaction of guilt and self-loathing, have some faith in yourself andconquer your goals little steps at a time.No one said this was going to be easy. Keeping fit thisChristmas 44-45_Layout 1 15/11/2017 11:56 Page 1© Shutterstock / Romrodphoto44-45_Layout 1 15/11/2017 11:56 Page 2You’ll need:1 (4kg) oven ready turkey, giblets removed100g watercress 1 onion, halved1 lemon, halved75g soft butterFor the stuffing:100g watercress, chopped50g butter1 large onion, finely chopped2 stick celery, finely chopped1 garlic clove, crushed50g blanched toasted hazelnuts, roughly choppedZest and juice 1 large orange200g fresh white breadcrumbs10ml dried thymeSalt and freshly ground black pepperROAST TURKEY WITHWATERCRESS AND ORANGESTUFFING© Shutterstock / Bochkarev Photography46 LINCOLNSHIRETODAYFOOD & DININGWhat to do:Make the stuffing, melt the butter in a medium pan add the onion and celery andcook over a medium heat until soft and pale golden. Add the garlic and watercress,cook for a further 2 mins until the watercress is wilted.Remove from the heat and tip into a large bowl, add the hazelnuts, orange zestand juice, breadcrumbs, thyme and plenty of freshly ground black pepper and a littlesalt to taste. Mix well. Leave until cold.Preheat the oven to 190°C/Fan 170°C Gas Mark 5. Place the onion and lemoninside the cavity of the turkey. Spoon the stuffing into the neck flap, packing it intightly, then secure the flap with cocktail sticks, or sew together.Place the turkey in the centre of a foil lined roasting tray and rub the breast andlegs with the soft butter, and season with salt and pepper. Pull the foil up and aroundthe turkey to ‘tent’ the bird, sealing it at the edges. Place in the centre of the hotoven and roast for 3 hours, basting the bird halfway through cooking. Forty minutes before the end of cooking, remove from the oven, fold back the foil,baste the bird with the juices again then, roast uncovered until the turkey is a lovelygolden brown. Remove the bird from the oven, transfer to a board, cover with foiland leave to rest before carving. Recipe: www.watercress.co.uk. The main event! The stuffing will add a fresh flavour and the turkey will be moist and perfectly cooked. Serves: 6. Preparation time: 20 mins. Cooking time: 3 hours.Festive feastFestive feastDecember is here, and with it a day some may even recognise. Of course, while the whole month is normally dedicated to Christmas, that still leaves thirty other days – so here are some winter warmer recipes not only for the big day, but also every other day as well.46-49_Layout 1 15/11/2017 12:31 Page 1LINCOLNSHIRETODAY47Enjoy a warm and welcomingenvironment in BostonFirst class restaurant, serving quality foodAre you are looking to put on a private function in the Boston area? You can takeadvantage of our superb private function facilities to make your wedding, birthday,funeral or other special event a memorable experience.Bricklayers ArmsWainfleet Road, Old Leake, BostonTel: 01205 870 657www.bricklayersarmsboston.co.uk• Locally Sourced Good Quality Food •• Family & Dog Friendly • Bed & Breakfast •SPECIAL OFFERS* * * * *Carvery on Sunday andWednesday 12-3* * * * *Weekly lunchtime special2 courses £6.50* * * * *Monday from 5pm BOGOF* * * * *Thursday is Steak Night* * * * *Tuesday and Wednesdaybuy one get one half price* * * * *Friday is Fish NightTheBluebell Inn & RestaurantMain Street, Belchford, Horncastle Bookings 01507 533602www.bluebellbelchford.co.ukOpen: Tuesday - Saturday 11.30am - 2.30pm & 6.30pm - 11pm. Sunday 12pm - 10.30pm.Lunch served 12pm - 2pm. Evening Meals 6.30pm - 9pm. Closed Mondays.The Bluebell Inn has a reputation for serving top quality food and drinkGood foodFine DiningGreatAtmosphere Looking for agreat gift idea?£2.95 DECEMBER 2017THE REGION’S FAVOURITE COUNTY MAGAZINEwww.blmgroup.co.ukBLMGROUPGROUPBLMWWW.LINCOLNSHIRETODAY.NETWWW.LINCOLNSHIRETODAY.NET30+ years young30+ years youngAll youneed thisseasonGreat giftideasWinterwear All youneed thisseasonGreat giftideasWinterwear £2.95 DECEMBER 2017THE REGION’S FAVOURITE COUNTY MAGAZINEChristmasin thecountyChristmasin thecounty1st 3 issues only£1Lincolnshire Today’s gift subscription for only£27.55 with free deliveryCall 01472 310301or visit www.lincolnshiretoday.net/34146-49_Layout 1 15/11/2017 12:32 Page 248 LINCOLNSHIRETODAYFOOD & DININGServes: 4Prep: 10 minutesCooking: 1 hourFor the pie:1⁄2x 85g bag of watercress, chopped1 onion, finely chopped1 celery stick, finely chopped1 carrot, peeled and finely chopped25g butter500g minced lamb1 tbsp Worcestershire sauce400g can chopped tomatoes1 tbsp tomato ketchup1 tsp fresh thyme leaves, roughly choppedFor the mash:1⁄2x 85g bag watercress, chopped1kg Desirée potatoes, peeled 25g buttersalt and freshly ground black pepper50g Cheddar, finely gratedSHEPHERD’S PIE TOPPEDWITH WATERCRESS ANDCHEDDAR MASHWhat to do:Preheat the oven to 200°C, 400°F, gas mark 6. For the pie, finelychop the onion, celery and carrot. Melt butter in a frying pan andgently fry the vegetable mixture for 8-10 minutes until tender. Removefrom the pan and set aside.Add the lamb to the pan, turn up the heat and brown for about 8-10minutes. Drain off any excess fat, then add the vegetable mixture, theWorcestershire sauce, tomatoes, ketchup and thyme. Stir and simmerfor 20 minutes until reduced then stir in half the watercress.Meanwhile, for the mash, cut the potatoes into even-sized chunksand cook in boiling, salted water for 20 minutes. Drain and mash withbutter and seasoning. Stir in half the Cheddar and the remainingwatercress.Season the meat mixture and spoon into a shallow ovenproof dish.Top with the Cheddar mash. Sprinkle over the remaining cheese andcook for 30 minutes until golden brown and hot.Recipe courtesy of Watercress.co.uk © Shutterstock / pamuk46-49_Layout 1 15/11/2017 12:32 Page 3What to do:Preheat the oven to 180°C/350°F/gasMark 4. Cream the butter and sugartogether until light and fluffy. Thenblend in the eggs, vanilla, flour andcranberries, adding a little milk ifnecessary to give a fairly softconsistency.Spoon the mixture into lightlygreased individual pudding basins.Cover each loosely with a piece ofgreased greaseproof paper. Place on abaking tray and bake for 25-30 minutesuntil well risen and just firm.For the sauce place the cranberries ina saucepan with the water and sugarand heat gently until the cranberriespop and burst and the sauce reduces alittle. Stir in the butter and continue fora few minutes until the sauce thickensand becomes slightly syrupy.To serve turn out the puddings andpour on a little of the cranberry toffeesauce. Serve with thick cream or icecream and the rest of the sauce. Tip: To cook one large pudding you willneed a 1.2litre/2pint basin lightlygreased. Cover with greasedgreaseproof paper and tie with string.Allow 11⁄2-2 hours traditional steaming ina large pan of simmering water, toppingup with extra water occasionally. Recipe by: www.berryworld.com Serves: 4-6 (depending on size of pudding basins)Preparation time: 10 minutes. Cook time: 30 minutesYou’ll Need:110g/4oz butter, softened175g/6oz soft light brown sugar2 free range eggs1 tsp vanilla essence110g/4oz wholemeal self-raising flour50g/2oz cranberries, chopped1-2 tbsp milkSauce:10g/4oz cranberries4 tbsp water10g/4oz soft light brown sugar25g/1oz butter50ml/floz double creamPicture your venueThe Duke of WellingtonStation Road, Midville Tel: 01205 270593Web: www.dukeofwellingtonmidville.co.ukAt The Duke of Wellington, the aim is to make youwelcome and deliver the very best in food and drink thatwill keep you coming back time and again. The Duke ofWellington is a much loved part of the local communitythat extends a welcome to locals and visitors alike.On offer is great food, drink and warm hospitality.The China RoyalRestaurant6 Bridge Streets, Brigg, DN20 8LNTel: 01652 650688 (reservations)/654762 (takeaway)Web: www.chinaroyal.co.uk The 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 stars on the doors, and isopen throughout all Bank Holidays. 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.The George Hotel1 Boston Road, Spilsby, PE23 5HBTel: 01790 752528 Web: www.spilsby.info/georgehotelNow under new management, The George Hotel guaranteesa warm welcome and presents a variety of traditional homecooked food and Sunday lunches. Karaoke is every Saturdaynight, with live music once a month and a large function room(available free of charge for parties) the George Hotel is the perfect venue for entertaining.The accommodation boasts 8 letting bedrooms with TV, tea and coffee making facilities andfree Wi-Fi with a great price and breakfast option on offer open all week 12 till 12.Byards 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.Laguna Verde Restaurant, LincolnBurton Waters, Lincoln. LN1 2XG. Tel: 01522 530221Email: info@lagunaverderestaurant.co.ukWeb: www.lagunaverderestaurant.co.ukSuperbly located in the middle of the marina at Burton Waters, LagunaVerde Restaurant offers a great view while enjoying a modern Europeancuisine. With delicious homemade dishes and more than 60 different winesfrom all around the world we indulge our guests every day and duringsummer time with a beautiful garden area as well. Experience the epitomeof timeless glamour. They are now taking Christmas and party bookings. TOFFEEBERRYWORLDCRANBERRYPUDDINGSNot quite as rich andsweet as sticky toffeepuddings but just asdelicious. Ideal for aquick weekendpudding any timeof the yearLINCOLNSHIRETODAY49FOOD & DINING46-49_Layout 1 15/11/2017 12:32 Page 4Next >