< Previous40 LINCOLNSHIRETODAYHAIR & BEAUTYThose all-important partiesThose all-important partiesWith Christmas around the corner, those all-important celebrations begin. Whether it’s a familyget-together, the annual office party of clubbing withfriends, we all want to look and feel great. Now isthe time to really focus on your beauty regime, sowhy not book an appointment at your local salonand treat yourself to some relaxing treatment, oreven a brand-new hairstyle. The extra pampering willwork wonders.Research suggests that women spend more timegetting ready for their Christmas party than for othersocial events, including a night out with friends. Withthis in mind, taking a little extra care with the harsheffects of winter can go a long way. Skin is alwaysdrier in winter time, so make sure to moisturisewherever possible. It is advised not just to focus onthe face here, but also other parts of the body as thecold, dry air can wreak havoc and leave skin feelingchafed and raw.As a means of jazzing up Christmas make-up andachieving a bit of a different look, why not considera different colour mascara to really bring out thecolour of the eyes. For those with brown eyes,purple mascara works well. For green, try greenmascara and those with blue eyes can accentuatethem well with blue mascara. These can even bebrushed over regular mascara as to achieve a subtler,softer look and not overdo it. Glitter eyeliner is also something which has startedto make a return, offering a glamorous look that fitswell with the festive season. Hair is where many spend their time at Christmas,however, and with good reason. Everyone wants hairto look glossy, smooth and fabulous, but the weatherdoes not make it easy. For expert tips, many salonssuggest a warmer colour for Christmas, brighteningup the hair for those all-important social events andto make yourself feel more confident. Split and dry ends are an absolute no, and yetcome out in more force than ever. Investing in a littleextra product to control them can work dividends,but the easiest way to rid oneself of those peskyends is to cut them off and start afresh. Fortunately,this need not mean shortening hair much, althoughshorter styles are coming into fashion. A quick trimand tidy-up can be enough to leave hair looking andfeeling fresh but be sure to pay more attention tomaintaining it in the colder weather. We’re expectedto have the coldest winter in a hundred years (thoughit feels like they say that every year) so take care. In terms of styles, an updo is a failsafe and glamway to update an image, and suits gowns anddresses well, offering a sophisticated and formal lookthat may not always work on the street, but certainlystands out at a party. Slicking hair back into aponytail or pinning hair up for a tousled andeffortless look is more than enough, though thereare some more esoteric styles available at salons. Always remember that winter is a new season, andnot only does that mean a new style, fashion andperhaps a new you, but new circumstances and anew set of temperatures and conditions your hair,face and even your eyes are going to be putthrough. Wrap up warm, take care and try not tospend thirty minutes or more queuing up outside avenue in the blistering cold.It won’t just be your skin and hair that thanks youfor that!Christmas is here, and that inevitably means social events. Whether it’s aChristmas party, work do or nights out with the friends, here are somebeauty tips for the most wonderful time of the year. 40-41.qxp_Layout 1 13/11/2018 11:14 Page 1LINCOLNSHIRETODAY41HAIR & BEAUTY© Shutterstock /Victoria Chuinova40-41.qxp_Layout 1 13/11/2018 11:14 Page 242 LINCOLNSHIRETODAYMost of us can agree that indulgentfood and drink is a given this time ofyear. While we’re not about to suggestfasting through the turkey and trimmings,we don’t think stuffing yourself intostupor is a good idea either. Regularreaders will know we’re big advocates ofbalance, especially when applied tohealthy eating and exercise. Studies showthat denying oneself or adhering to anoverly restrictive diet is often only settingup for failure. The solution comes fromthe oft-quoted adage – a little bit of whatyou fancy. While that’s sound advice mostof the year, things get more difficult atChristmas. All those little somethings canadd up. Recently, dieticians, nutritionists andhealth influencers alike have adopted aback-to-basics approach, searching forbalance, yes, but also offering peoplepractical easy-to-follow advice. Thisincludes doing away with calorie countingand instead using simple, reliablemeasures to ensure that every plate isbalanced and nutritious. Next time youfind yourself obsessively counting caloriesand feeling miserable, just rememberthere’s better way. The size of your palmdetermines protein portions, while yourfist determines veggies. A cupped hand,meanwhile, is your carb allowance withfat determined by your thumb. It’s aquick, easy to remember method thatyou’ll always have to (ahem) hand. Andit’s a formula that can absolutely beA little bitof whatyou fancy Each year, the Christmasperiod seems to startearlier and earlier. Be itStarbucks’ latest insulin-spiking latte, thesupermarket’s Christmassarnies or just the generalair of gluttony, it can bedifficult trying tomaintain any kind ofdietary decorum.Thankfully all hope is notlost.42-43.qxp_Layout 1 13/11/2018 09:40 Page 1LINCOLNSHIRETODAY43HEALTH & FITNESSapplied to the Christmas dinner. Let’s be honest here, the Christmasdinner, however delicious, is a glorifiedroast. One of the best things about roasts,though, is that they typically boast a lot ofvegetables. Indeed, some of our festivefavourites are veggies, from roastedparsnips and mashed squash to the much-maligned brussels sprouts. Traditionally,turkey is the protein of choice for the bigday and, being as it’s a lean low-fat meat,it’s one of the healthier choices available.However, with a third of Brits now living avegan or flexitarian diet, turkey might thisyear be replaced with a nut roast or plant-based facsimile. For some, though, it’s nota Christmas dinner without pigs inblankets. Here’s where the ‘little bit ofwhat you fancy’ comes into play. Adding afew little indulgences to a plate loadedwith veggies and lean protein is no badthing. Things get trickier with all the tastysnacks and those decedent desserts, butportion size is the important thing to bearin mind. Try eating slower too, becauseyou don’t immediately feel full when youare. But for many of us, it’s not so much thefood, but the drink. It should come as nosurprise that alcohol has a lot of calories.Fortunately, not everything is as calorificas the typical port and sherry we enjoythis time of year. Spirits, while higher inalcohol content, are often a lot lower incalories. Mixing them with diet sodas andtonics means you can enjoy a tipplewithout piling on the pounds. Try usinghalf measures and spacing your drinksout. This has the added benefit of notgetting too drunk and embarrassinganyone. If avoiding eating to excess is achallenge this time of year, then gettingenough exercise in can feel like animpossibility. It’s best to do away with thisguilt however, because it will only createa downward spiral. Say you haven’texercised for a week, you may wind upthinking that you’ve blown it so what’sthe point in starting now. There is alwaysa point and for a lot of us, it’s never toolate. A simple way to start is by enjoyinga walk after your meals, be that breakfastor dinner. There’s nothing quite likewrapping up warm and braving the cold.In many houses, the post-Christmasdinner walk is a tradition. If it’s notalready, make 2018 the year you start. There are a few clever little ways youcan inject more exercise over the festiveperiod. An easy one for parents is to buythe kids some sporting equipment or,perhaps, a new bike. Not only will thisencourage the little ones to get moving,but you’ll also be inspired to get outthere with them. Similarly, you can giftloved ones and relatives with sportygoods or even a gym membership tokickstart their own exercise turnaround. Just because it’s Christmas doesn’tmean that healthy eating and exercise areforfeit. You can celebrate, have a little ofwhat you fancy whilst also being sensible.Too many of us chalk Christmas up asbeing an inevitable indulgence but aswe’ve already shown, it doesn’t have tobe. You can enjoy the best of bothworlds. We’ll drink to that. © Shutterstock / Subbotina Anna© Shutterstock / Inna Limanskayta© Shutterstock / vasanty42-43.qxp_Layout 1 13/11/2018 09:41 Page 244 LINCOLNSHIRETODAYFOOD & DININGWinter recipesTis the season to be busy with a million other things, but here are some quick, easy andhealthy recipes to help keep the body ticking in the most hectic month of the year!Preparation Time; 15 minutesCooking Time; 90 minutesYou’ll need:5kg free-range Totally Traditional Turkey4 tbsp rapeseed oilSea salt and black pepperFor the stuffing:75g butter2 tbsp rapeseed oil8 shallots, peeled and finely chopped3 cloves of garlic, peeled and finelychopped250g dried figs, chopped into smallcubes2 small eating apples250g fresh breadcrumbs3 tbsp fresh sage leaves, chopped750g sausage meat3 tbsp of parsley, chopped1 large egg beatenSea salt and black pepperWhat to do:Preheat oven to 230°C/Gas Mark 8Remove turkey giblets and reserve.Rinse the turkey inside and out and drywell.Place the turkey in a large roastingpan, brush the turkey generously withrapeseed oil and season with sea saltand black pepper and cover with foil.Place the prepared turkey in the pre-heated oven and cook at thistemperature for the first 30 minutes.Then, lower the oven temperature to180°C/Gas Mark 4 and cook forapproximately 30 minutes per kilo,basting every hour.To prepare the stuffing, heat thebutter and rapeseed oil until the butterhas melted. Add the shallot and frygently until well softened but notbrowned. Stir in the garlic and seasonwell with sea salt and black pepper.Remove from the heat and place in abowl, leave to cool. Peel the apples, cut into quarters,remove the core and cut into smallcubes. Mix the figs, apples,breadcrumbs, sage, sausage meat andparsley with the shallots, season wellwith sea salt and black pepper usingclean hands and then mix in the beatenegg. The mixture should be quite firm,with wet hands, mould the stuffing intoballs the size of a golf ball. Place on a greased baking sheet andbake in the pre-heated oven for about20 minutes, until golden brown andcooked through. Alternatively you canuse the mixture to stuff an onion, perperson, and place the rest of themixture into an ovenproof dish to cook. Take one small onion per person andpeel, leaving the top of the onion intactand the base root in place. Peel andboil, whole, in salted boiling water for 8-10 minutes, until just soft, drain and coolin cold water. Drain and cut the top offthe onion, about three quarters of theway up, so as to make a lid. Using asharp knife, hollow out the onion andstuff with the stuffing mixture, replacethe lid and brush all over with rape seedoil. Bake for 30-35 minutes in the ovenalongside the turkey until cookedthrough and slightly caramelised. When the turkey is approximately 35minutes before the end of cooking,remove the foil, drain off any of theexcess fat and cook for a further 35minutes or until golden brown.Transfer the turkey to a platter andcover loosely with foil and leave to restfor 20-30 minutes.Serve the turkey carved with stuffingballs or stuffed onions and gravy.Recipe supplied bywww.totallytraditionalturkeys.comROASTED TURKEY WITHSHALLOT STUFFINGWITH FRESH SAGE© Shutterstock / kryzhov44-47.qxp_Layout 1 13/11/2018 09:46 Page 1LINCOLNSHIRETODAY45Deliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETT: +44 (0) 1472 872248E: weddings@oaklandshallhotel.co.ukOaklands Hall HotelBarton Street, Laceby, DN37 7LFOAKLANDSWEDDINGSwww.oaklandshallhotel.co.ukThe perfect backdrop for your big day.Get in touch with one of our Wedding Coordinators and come have a look aroundour beautiful grounds, choice of 3 function rooms and the perfect spot in our garden for your civil ceremony.Wedding Open Day24thFebruary 2019 The Hammer & Pincers pub is awelcoming, warm pub thatserves a great range of caskales, fantastic food and offersservice with a smile. It has aselection of meals availablethroughout the day, startingwith breakfast at 9.30am onweekdays, and then lunchesand dinners. Every Sunday itoffers a sumptuous carverywith a range of meats andvegetables to choose from. It alsooffers a range of entertainment and roomfor large parties. Hammer & Pincers now serve food allday on Saturday and Sunday.BT Sport and Sky Sports is shown onmultiscreen.Award winning restaurantDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETSwineshead Road, Boston, PE21 7JETel: 01205 361323Email: wayne.salmon@btconnect.com www.hammerandpincers-boston.co.uk6 Bridge Street, Brigg DN20 8LNTel: 01652 650688 TakeawayService 01652 654762www.chinaroyal.co.ukThe intimate, warm surroundings ofthe China Royal are ideal for the mostromantic dinner or the largest banquet.Serving the best in Chinese cuisine, it hasfive star scores on the doors, and is openthroughout all Bank Holidays.Deliciously Deliciously LincolnshireGoldAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETThe China RoyalChinese RestaurantOPEN OVER CHRISTMAS AND NEW YEAR Lookingfor a greatgift idea?Lincolnshire Today’s gift subscription for only£27.55 with free deliveryCall 01472 310301or visit www.lincolnshiretoday.net/341 uoyllAMYTNUOCETIRUOVAFS’NOIGEREHT ttnnawuENIZAGBMECED59.2A£ 8102REB rooofllA rrhrhCouyh mtsimnraaw sman asrerdeaearrurolllagnginhishiswiwishinluede saediggttaaeeerrGGf ttffffiig noihsafnosaesnillkrapS lagn c samatmsisrhrchyrrermeasreremechitm revviitsefniretawhtuoM sepiceerg CCNNIIL.LWWWCCNNIIL.LWWWWWWWWWWWW.LIINNCey+03C OOTEERRIIHHSSNNLLOOOOTTEERRIIHHSSNNLLOOOOLNNSSHHIIRREETTooyssraaesrO TEEN.NYAADDTTEEN.NYYAADDOOODDAYY.NNEETgnnuoT MLBku.oc.puoogmlb.wwwwwr1st 3 issues only£144-47.qxp_Layout 1 13/11/2018 09:46 Page 246 LINCOLNSHIRETODAYFOOD & DININGServes: 2You’ll need:1 small sweet potato,peeled and choppedinto bite size piecesHandful of cauliflowerflorets, approx 150g1 carrot, peeled andsliced into 2cm disks1tbsp oil100g quinoa1 avocado4 brussel sprouts1tbsp pumpkin seedsFor the dressing1⁄2clove garlic, grated1⁄2cm ginger, grated1⁄2tsp miso paste1⁄2tsp soy sauce1tbsp Meridian Peanut Butter with SeedsWhat to do:Heat the oven to 200°C/180°C fan. Put the sweetpotato, cauliflower and carrot in a large roasting tray,drizzle with the oil and season well. Roast in the hot ovenfor 30 minutes, shaking the tray halfway through to shufflethe veg.While the veg is cooking put the quinoa in a saucepanwith double the depth of water. Bring to the boil andsimmer for 10 minutes. When the quinoa is cooked drainany remaining water.Make the dressing by mixing together all of theROAST WINTERVEG & QUINOABUDDHA BOWLingredients with 3tbsp hot water until smooth.Slice the avocado, finely shred the sprouts and toastthe pumpkin seeds in a dry frying pan.In two large deep bowls, build the dish in sections,piling the roast veg in one side then add a mound ofquinoa, some slices of avocado and pile of sprouts.Scatter over the toasted seeds and drizzle withdressing.Recipe provided by: www.meridianfoods.co.uk 44-47.qxp_Layout 1 13/11/2018 09:46 Page 3Picture your venueThe George Hotel1 Boston Road, Spilsby, PE23 5HBTel: 01790 752528 Web: www.spilsby.info/georgehotelThe George Hotel guarantees a warm welcome and theperfect pub environment. Karaoke is on every Saturday night,and with live music held once a month and a large functionroom (available free of charge for parties), the George Hotel isthe perfect venue for entertaining. The accommodation boasts eight letting bedrooms with TV,tea and coffee making facilities and free Wi-Fi. Merry Christmas and Happy New Year.Special Edition ChocolateWillingham Hall, Market Rasen, LN8 3RHTel: 01673 844073 Web: www.specialeditionchocolate.co.ukSpecial Edition Chocolate prides itself on award-winning handmade chocolate for everyone to enjoy.This includes chocolate suited for diabetics,coeliacs, vegans and other allergy sufferers – suchas nuts and dairy – as well as other specialdelicacies. They also specialise in chocolate gifts,making it the perfect place to get your friend or relative the perfect present. Merry Chrismas.The 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.Merry Christmas and Happy New Year.The Blue Bell Inn1 Main Road, Belchford, Horncastle, LN9 6LQTel: 01507 533 602 Web: www.bluebellbelchford.co.ukThe Blue Bell Inn is a pub/restaurant situated on the VikingWay between Horncastle and Louth. It has an excellentreputation for fine food, good wine and friendly service. Itoffers an a la carte menu and fresh local ingredients.Now open seven days a week, Monday to Saturday11.30am to 2.30pm and 6.30pm to 11pm, Sunday noon to 10.30pm. Merry Christmas andHappy New Year.LINCOLNSHIRETODAY47FOOD & DININGThese home bakesare a great timesaver because youcan make half andfreeze half foranother day.Prep Time: 15 minutesCooking Time: 15 minutesMakes 22 cookies.You’ll need:120g butter200g coconut sugar1 egg1 egg yolk250g self raising flour250g milk chocolate roughlychopped130g crunch rich roast Meridianpeanut butterCHUNKY PEANUT BUTTER& CHOCOLATE COOKIESMethod:Heat the oven to 170°C. Melt the butter and set aside tocool for a moment. In a large bowl, stir together the sugarand butter, until combined. Add the egg and yolk andcontinue to mix.Fold in the flour and when combined fold in 3⁄4of thechocolate. Briefly stir through 3⁄4of the peanut butter,leaving swirls visible.Use a tbsp measure to scoop dollops of mixture onto 2 or3 non-stick baking sheets, making sure you leave plenty ofroom for them to expand when they cook. Poke a clean finger into each cookie to make a well in thecentre and drizzle in a little of the remaining peanut butter.Then dot a few pieces of the remaining chocolate over thetop of each.If you’re just cooking half now, put the other half of thecookies into a freezer container and freeze.Bake the remaining biscuits for 15 mins until they arecooked at the edges but still soft in the middle. Allow to coolfor a few minutes on the baking sheet then transfer to abaking rack. Keep them in an airtight tin.When you want to cook the remaining cookies, put thefrozen scoops onto an oven tray and cook in a preheatedoven for 20-25 minutes or until, like the first batch, they arecooked at the edges but still soft in the middle.Recipe by: www.meridianfoods.co.uk 44-47.qxp_Layout 1 13/11/2018 09:46 Page 448 LINCOLNSHIRETODAYFOOD & DININGReviewing as many restaurants as Ihave means menu design is something toget excited about. The new menu at theLincoln Hotel’s Green Room restaurant isconcise and elegant, making it easy topick out a meal. We’ve all been toeateries with War and Peacesizedmenus, so thankfully The Green Roomsticks to the ‘less is more’ philosophy.Best of all was that the meals were basedaround carefully selected local suppliers,offering fresh seasonal produce grownright here in Lincolnshire. Now that issomething to get excited about. Gemma, our waitress, provided awarm welcome, talked us through themenu and was especially knowledgeablewhen it came to the wine list, somethingmy partner and I appreciated. I couldn’tignore the goat’s cheese and beetrootfrom the starter menu and was struck bythe sheer beauty of the dish. It wascarefully constructed, an awe-inspiringartwork in its own right. The taste livedup to expectation, with thick creamygoat’s cheese bonbons playing off thefresh earthy sweetness of the beets. It’sa combination I’ve had dozens of timesbefore, though this might just be thevery best. It was the wood pigeon thatpiqued my partner’s interest, presentedwith a simple sophistication. Thefragrant brambles accompanying thedish cut through the deep gameyflavour of the bird, offering a trulyseasonal plateful. The mains offered a great selection,including delectable vegetarian options,though I hungered after the salmon fillet.The fish was beautifully cooked andpacked full of flavour. The accompanyingsalmon bonbons were delectable andoffered a crispy texture. The mash wasspiked with chives, tying everythingtogether, while the broccoli was cookedenough to leave a tender snap. Mypartner opted for the braised beef,another dish that looked as good as ittasted, he assured me. Indeed, beef israrely presented with such style, suchattention to aesthetic. The complexflavour offered richness and umami, whilethe texture just melted with eachmouthful. The earthy sweetness of theroasted parsnips offered a pleasantcounterpart. I decided to stay away from anythingoverly decadent for dessert with thecinnamon poached pear with almondfrangipane, blackberry sorbet and whitechocolate. This stunningly presented dishblended flavours together with easeoffering the perfect end to my meal. Mypartner, meanwhile, happily tucked intohis chocolate delice with its candiedhazelnuts, cholate shards and clottedcream ice cream which, he said, wasdivine. The new team at The Green Roomoffered a relaxed dining experience withall the classiness we’ve come to expectfrom The Lincoln Hotel. With delicious,locally sourced ingredients and a servicethat is second to none, you’d be foolishto not experience it all for yourself. TheLincolnHotel With an updated winter menu and a brand-newkitchen team, it’s safe to say we were lookingforward to visiting The Lincoln Hotel.To book a table, visit www.thelincolnhotel.com, email enquiries@thelincolnhotel.com,or call 01522 520348. 48.qxp_Layout 1 12/11/2018 16:46 Page 1LINCOLNSHIRETODAY49LINCOLNThe festive season would not becomplete without a truly magical trip toLincoln. The ideal location for embracingChristmas cheer, Lincoln, which has beentraced back to 300BC, is a city with a richhistory that acts as a beautiful and uniquebackdrop for great shopping - whether itbe Christmas gift related or not -delicious food, and fabulousentertainment. While the city is easilywalkable, making it perfect for a day trip,with so much on offer, why not stayovernight in one of the city’s many hotelsto really make the most of it. During your visit, make sure to wanderthe streets of the Cathedral Quarter andembrace its culture. Ideal for shoppers,after spending time on Lincoln’s highstreet move along The Strait for a© Shutterstock travellightCherish Christmas in LincolnWith its plethora of hotels, restaurants, shopping opportunities and festive events,December is the prime time to visit Lincoln.50 Á49-53.qxp_Layout 1 13/11/2018 12:47 Page 1Next >