Relish Magazine Issue 1 - July 2015

JULY 2015

BIG SUGAR DEBATE

The

How much is too much?

UNDER THE GRILL With Lincolnshire Chef Steven Bennett

Lincoln to welcome football legend “Big Ron” Sweet and juicy. Strawberries are back on the menu What sportspeople really eat

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@RelishMagLincs

www.relishmagazine.co.uk

love

Slimming World

Join a warm and friendly group near you today…

MONDAY * NEW GROUP * 13th July Birchwood, Life Church Birchwood Avenue 7.30 pm *NEW CONSULTANT * Call Tracey 07770664316

sizzling summer offers – ask in group for more details

North Hykeham Memorial Hall Newark road 9.30am or 11.30am Call Sharon 07971484908

Newark Road 3.30, 5.30 or 7.30pm Call Debbie 07515564324 Metheringham Community centre Caroline Road 5.00pm or 7.00pm Call Pam 01526 834655

slimmingworld.com 0844 897 8000

Saxilby Village Hall High Street 3.30, 5.30 or 7.30pm Call lorraine 07710251867

Bracebridge Heath Sports Pavilion Bath Road 5.30 or 7.30pm Call Pam 01526 834655

Christs Hospital School Wragby Road 5.30 or 7.30pm Call suzanne 07957934282

Boultham Moorland Methodist Church Hall 5.00pm or 7.00pm Call Catherine 07933700610

Bishop King School Off South Park 7.00pm Call suzanne 07957934282

THURSDAY Branston Village Hall Lincoln Road 9.30am Call pauline 07951218572

The Grandstand Carholme road 6.00pm Call Donna 07828900724

Birchwood Life Church Birchwood Avenue 7.00pm Call Sue 01522 685067

TUESDAY Ermine Our Ladies of Lincoln Cabourne Avenue 9.30am, 5.30pm or 7.30pm Call Donna 07828900724

WEDNESDAY Birchwood Life Church Birchwood Avenue 10.00am Call Sue 01522 685067

Moorland Railway Social Club Newark Road 9.30am Call Ann 07845128448

Branston Village Hall Lincoln road 7.00pm Call Karen 01522 793499

Navenby The Venue, Grantham Road 7.00pm Call Darrel 0787361001

Brant Road St Columbas Church 7.00pm Catherine 07933700610

North Hykeham slimmingworld.com Memorial Hall 0844 897 8000

sizzling summer offers – ask in group for more details

Washingborough Methodist Church Main Road 6.00pm Call Donna 07828900724 Witham St Hughs Village Hall 5.30 or 7.30pm Call Claire 07946435432 SATURDAY St Matthias Church Burton Road round-a-bout 8.30am Call Ann 07845128448

A FRESH START WITH RELISH MAGAZINE Welcome to the first edition of RELISH – Lincoln’s brand new bitesize magazine dedicated to food and drink.

Every month we will bring you news from the Lincoln food scene, highlighting local events happening in our city and across Lincolnshire. We will also include interesting foodie facts, food stories hitting the headlines and review kitchen and food gadgets for a great night in.

This is a FREE magazine available to pick up at a number of venues across the city and at several locations in the surrounding villages.

If you would like to see Relish in your area just email me.

In this issue we take a look at some of the nutritional stories hitting the headlines, including the BIG sugar debate. Just how much sugar is too much? (page 34) After spending hours in the food court at the Lincolnshire Show, the Relish team share with you their highlights and the foods that tickled their taste buds (page 38).

Finally, we want to get you, the reader, involved in Relish. Give us your views and opinions on the latest hot food topics and local restaurants – or send us some of your favourite recipes. If you can’t wait for the next issue then make sure you continue the debate and get the latest foodie news on our Facebook or Twitter page. We would love to hear from you.

We hope you enjoy Relish!

rage T h e a ve y err b w a tr s eeds! s 0 0 has 2

Jo Osborn, Editor jo@relishmagaine.co.uk Follow Relish Magazine online:

@RelishMagLincs

/RelishMag

relishmagazine.co.uk

3

CONTENTS

What sportspeople really eat...

p8

Strawberries and Cream at Wimbledon

p12

Team sharing platters at The Sports Bar p18

Under The Grill with Steven Bennett

p22

Eat, drink and do business at Think Tank

p25

Critic’s choice – The Bronze Pig

The BIG sugar debate – How much is too much?

p32

A taste of the Mediterranean at Burton Waters

Win! This month’s competition

July 2015 relishmagazine.co.uk Relish magazine is published by Lincoln Publishing House. By supplying editorial or adverts to Relish Magazine you accept in full the terms and conditions which can be found at www.relishmagazine.co.uk

© Lincoln Publishing House (2015)

p34

EDITOR Jo Osborn jo@relishmagazine.co.uk – DISTRIBUTION MANAGER Paul Dixon hello@relishmagazine.co.uk – ARTWORK & DESIGN James Smart james@relishmagazine.co.uk – MARKETING & ADVERTISING Erin Peak hello@relishmagazine.co.uk

p30

p43

MANAGING EDITOR Kelly Evans kelly@relishmagazine.co.uk While we strive to ensure that all information included in our publications are verified and correct, we regret that there may still be some instances of reporting inaccuracies, out of date data or author opinion. This is particularly relevant to any content and material on our website and social media platforms.

Any events information that is published is done so in good faith, which means that we are not liable for any changes that are made by event organisers surrounding dates, times, cancellation or other details.

Publication and website material may be changed at any time without prior warning. Any materials used are subject to copyright and proprietary laws.

READER’S STORY

Whopping Weight Loss Wows at Wedding The thought of being an overweight bridesmaid and ruining the family wedding photos gave Tracey Hunt the determination to start a journey she had been on many times before.

H

aving seen many social media friends lose unwanted stones using Slimming World, Tracey (44) decided this was the plan she would try.

Along with her 17-year-old daughter Laura, Tracey attended a group on a Monday evening at the end of October 2014. Feeling very scared, nervous and physically sick she ventured through the doors. She needn’t have worried though as all the group members were so welcoming, friendly and above all else, supportive and none judgemental. Tracey said one of the things that hit her first was that the group were like a family – only without the domestics!

Every new member receives a new member talk to ensure the plan is understood. Tracey said: “it was evident how much Em Julian (Tracey’s consultant) cared about our progress and that she was there with us every step of the way”.

Although the talk was very

accurate nothing could prepare Tracey for the progress that was about to happen.

“You don’t get to almost 17 stone without liking hearty food. The amount you can eat and still lose weight is remarkable, I was eating cottage pie, lasagne, burger and chips – all cooked the Slimming World way with food optimising in mind and I particularly liked the fact that I could set my own target weight.“ At the weigh-in the following week, Tracey was ecstatic to have lost an incredible 9 pounds – Laura also lost 7 pounds. With a stone gone within the first three weeks, Tracey was already starting to feel the benefits – lower blood pressure, more energy and many compliments!

Over the next 24-weeks Tracey lost a staggering 4 stone 7 pounds. Laura has also lost 1 stone 7 pounds and has been

awarded ‘Young Slimmer of the Year 2015’ by members in her group.

Tracey said, “The icing on the cake was at the family wedding when a member of the party said she thought I’d changed my mind and decided not to be bridesmaid as she didn’t recognise me when I followed the bride down the aisle.”

Tracey is so passionate about the plan and how it has changed her life she has decided to change career and become a Slimming World consultant. Her group starts Monday 13th July at 7.30pm, Birchwood Life Church, 129 Birchwood Avenue, Lincoln.

Tel: 07770 664316

Tracey Hunt: before and after

5

OUT and ABOUT Get out and get involved…

We highlight upcoming events and places to go in Lincolnshire. Pencil it in!

Farmer’s MarketS 3rd July

Lincoln City Square

8th July

Lincoln High Street

June 13th September 13th Baron’s Charter Trail To celebrate 800 years since the Magna Carta was created, The Lincoln Baron’s Charter Trail has been set up across the city. Follow the trail to find all 25 barons and reveal the hidden message that they spell out! Maps are available for download from the website www.lincolnbarons.com or pick up a guide from the Lincoln Tourist Office.

12th July 1-6pm It’s a Knockout St Barnabas Hospice Let the battle commence in hilarious costumes avoiding giant obstacles! The ‘It’s a Knockout’ event is being held at Washingborough Playing Field to raise money for St Barnabas Hospice. 12 teams will take part in the contest from local businesses. Other activities for the spectators will be available, such as a climbing wall, bouncy castle and stalls. Refreshments are being provided by local businesses, including a BBQ with food provided by Elite Meats, milkshakes from Eskimoos and other local businesses.

Location: Washingborough Playing Field

18th July MacMillan Wig Walk Starting at The Lincolnshire Poacher from 6:00pm . Don your wigs and support Macmillan Cancer Support on this crazy walk around uphill Lincoln. Price: £5.00

7th & 12th August Lincoln High Street

15th August

Lincoln High Street

29-30th August Spalding and South Holland Festival of Food and Drink This festival takes place over the bank holiday weekend, featuring the infamous Lincolnshire Sausage and other locally sourced food.

Price: Pre-booked tickets - £3 On the day - £4 Under 16’s - Free www.spaldingfoodfestival.co.uk

11th July Lincs Walking Festival Join the 13 mile Magna Carta walk which takes in the beautiful countryside, wildlife and green trails all the way to the castle during Lincs Walking festival starting on the 11th July. To find out more visit www.1life.co.uk/ nkwalkingfestival

Got an event you would like to publicise? Get in touch by emailing jo@relishmagazine.co.uk

19th July Race for Life Run, jog or walk your way around the 5K or 10K courses up on the Lincolnshire Showground to raise money for Cancer Research UK. This is an enjoyable event for women and children of all ages.

Start: 11am Location: Lincolnshire Showground, Grange de lings, Lincoln, Lincolnshire, LN2 2NA

22nd AugusT North Hykeham Fake Festival The North Hykeham Fake Festival is back and this year features tributes to Queen, Kazabian and The Jam. This is a great event for families and music lovers. A large marquee will be erected on Witham Fields in North Hykeham on Saturday August 22nd 2015. There is the usual Fake Festival Entertainment zone for kids, food stalls to fill your boots and licenced bar.

More information can be found at www.fakefestivals.co.uk

Discover 29-31st August Lincoln Steampunk Festival The biggest and most splendid Steampunk festival in Europe will return to Lincoln for a Weekend at the Asylum VII. This annual festival will take place over the bank holiday weekend, with participants dressing up in all manor of flamboyant costumes to commemorate the 19th century inspired event. It is expected that over 2000 people will attend this unique gathering.

Price: Free to the public Location: Castle Square

above Ruddocks of Lincoln ***

Lincoln’s finest...

Serving locally produced food in a Victorian inspired interior * Afternoon Tea * Light Lunches * Home-made Cakes & much more!

287 High Street, Lincoln Monday - Friday 8am to 4pm Saturday 9am to 4:30pm *** 01522 514113 www.henrystearoom.co.uk

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Ask the EXPERT What sportspeople really eat

Mistrelle Ellmore is a senior lecturer in exercise physiology and nutrition at the University of Lincoln. Mistrelle has worked with a range of athletes in individual and team sports, from youth performers to GB squad members for nearly 20 years. We caught up with Mistrelle and asked her what sportspeople really eat in the run up to a major event.

8 | www.relishmagazine.co.uk

Q. Hi Mistrelle, thanks for your time today. I’m going to kickstart our interview by asking whether you think nutrition is more important now than ever when it comes to sport?

A. Yes, it’s one of those things where because everybody eats, everyone assumes they have some knowledge of it. Unfortunately in sport and exercise nutrition its almost the forgotten science.

Sport’s nutrition has only been recognised in the last decade and only in the last five years the athletes have been allocated a nutritionist.

If you get nutrition wrong it can affect your performance by up to 20%. Now athletes recognise that nutrition is a vital part of their training.

Q. We are here to talk about the National Cycling Championships held in Lincoln last month. What do you think are the important nutritional requirements for a major cycling event?

A: In the 3-5 days before a major event the athletes will be making sure their carbohydrates stores are at maximum capacity, much the same way as a car would need to have a full petrol tank before a long journey. Typically for a 120 mile race the athlete would rely heavily on their carbohydrate stores. These

stores will be totally depleted by the end of the race so if they maximize those stores they can go for longer at a faster rate. For this, they will be carboloading, which means lots of meals with carbohydrates.

Carbohydrates will make up around 70% of their daily

intake is via fluid sources, such as specially tailored sports drinks with a high percentage of carbohydrate in. There are side effects to the carboloading, particularly for the athletes who are not used to it such as muscle-soreness and being heavy-legged – not

Some athletes don’t like rice or pasta which becomes a problem! intake, typically pasta, rice, potato and bread. Big pasta dishes, rice with vegetables or meat and sandwiches.

Some athletes don’t like rice or pasta which becomes a problem! Sometimes these athletes need to eat the equivalent of an entire loaf of bread in one day or two or three bowls of pasta which is difficult to physically eat in one day. In terms of calories they would typically be consuming between 40007000 calories a day. Normally around 20% of the calorie

ideal for going into a race, so these athletes should have tried these techniques previously also. For a 5-7 hour race it is vital to have those carbohydrate stores available.

Q. Is there a significance to the two day rest period between the time trial and the main race?

A. They specify a two day rest period between the time trial on the Thursday and the race on the Sunday because the time trial can 9

race is longer than 90 minutes you would need to replace fluid and carbohydrate.

To do that most effectively nowadays they use the sports gel, in lots of different flavours. These would be trialed before an event to check there are no adverse effects from it.

An athlete may lose up to 2 litres of fluid per hour during the race be exhausting and those carbohydrate stores would be depleted. The athlete needs time to recover so that they are not starting a 120 mile race deficient in carbohydrate stores or with damaged muscle tissue, because the UCI has a responsibility to all the athletes. It allows full recovery to perform their best in the main race.

The carbo-loading would not be to the same extent as before the time trial during this two day gap, they would bring it down to around 60% carbohydrate which is what we’d class as a normal amount, because when we store carbohydrate you can get this heavy legged, bloated feeling which is not ideal for the race. It’s a case of eating well in the two day gap. The best time to eat any unhealthy food like fast food or a chocolate bar is 10

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immediately after the race too, in the first four hours as it’s when the body uses up those fuels quickly.

The athletes would typically eat fours hours before the major event so they can completely metabolise a good full breakfast. High carbohydrate and protein for absorption. It would also contain all those vitamin and minerals that are lost during the race through sweat, particularly in June.

Q. What would an athlete consume/drink during a race?

A. An athlete may lose up to 2 litres of fluid per hour during the race but we can only effectively replenish up to 500ml per hour during the race. We try and get the athletes to optimum fluid levels before the race. If the

Q. So we’ve covered before the race and during. What do the athletes use to recover from an event in terms of nutrition?

A. Usually immediately after the race the athletes have media commitments so it’s hard to take on solid food in those first few hours.

We usually see them sipping drinks that are quite high in carbohydrates. So before performance you would be restricting carbohydrate to between 5 -7% in fluids otherwise it can restrict performance.

After the race it can be anything up to 30% carbohydrate. The ones they drink before performance only have a hint of flavour but the drinks for after the race are more flavoursome.

Some will have protein bars that contain some carbohydrates for after the race. They don’t necessarily taste very nice but the athletes train themselves to eat them.

A study found that just 25 minutes of aerobic exercise such as cycling boosts at least one measure of creative thinking!

responds differently. That’s likely to be the case when they come to Lincoln. A few local restaurants have said they will close and be available for just the riders but I don’t know whether they will take them up on that.

It’s fairly typical that athletes won’t go out to eat if they were away, so that they are not exposed to poor hygiene, salmonella or risk trying new foods in case the body

Did you go and watch the National Cycling Championships? Post your photos from the event on our Facebook page!

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A. It is and that’s the thing with nutrition. You can have guidelines on what the athletes are losing, we can do the calculations, but its all about what they like and what they are comfortable with. It does become a routine and

FACTOID

eS

Q. So is it sometimes a bit trial and error?

takes away the enjoyment and social aspect of eating.

Definitely trial and error and the more experienced riders will find what they are comfortable with and will stick with it. Athletes now have a cook who goes on the team bus with them to prepare specialist meals for every rider, and they all look a bit different for every rider.

Some are vegetarian, some are wheat intolerant – they all have likes and dislikes.

Th

For the meal after the race the athletes typically have a high carbohydrate meal such as rice with very minimal sauce for a curry. It will be a meal based on mash, baked or boiled potatoes for example.

Depends what they can tolerate after that type of performance.

High

Hungate

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St Martn’s Lane

The Cheese Society Café/Bistro, 1 Saint Martn’s Lane, Lincoln LN1 1HY Cheese Society Cheese Shop, 28 The Strait, Lincoln LN2 1JD T: 01522 511003

WIN A CHEESE HAMPER DELIVERED TO YOUR DOOR! For your chance to win a tantalising Cheese Society Hamper containing 5 different cheeses, simply email us at cheese@thecheesesociety.co.uk with the subject line Relish Magazine Competition.

Closing date 31st August 2015.

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Cheese gift selectons dispatched throughout the UK www.thecheesesociety.co.uk

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11

IN SEASON

A Serving of

strawberries & cr e am Strawberries are back… and they are bigger than ever. No matter how you like them – with cream, crushed and boiled to make jam or simply on their own, we love the coveted strawberry because it marks the start of summer and one of our favourite sporting events – Wimbledon.

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IN SEASON

Foodie stats of Wimbledon

207,000 meals served

It lasts for just two weeks but in 2014 spectators at Wimbledon consumed vast amounts of food and drink. Here are some mouth-watering foodie stats for a fortnight at Wimbledon.

350,000 cups of tea and coffee served

230,000 glasses of Pimms sipped 100,000 Pints of draught beer and lager poured

150,000 bottles of water sold

150,000

Bath buns, scones, pastries and doughnuts scoffed

32,000

Portions of fish and chips served up

190,000

Sandwiches eaten

130,000 lunches are served 142,000 portions of English strawberries

60,000 portions of ice cream scooped

40,000 char-grilled meals served

28,000

bottles of champagne purchased

15,000 bananas (for players)

IN SEASON We love to eat food in season and living in Lincolnshire we are spoilt for choice when it comes to locally sourced fresh fruit and vegetables. Here is a selection of the latest in season:

Apricot, Blackcurrant, Nectarine, Tomatoes, Asparagus, Aubergine, Courgette, Broadbeans.

30,000

litres of milk drank

Milk

stats from www.wimbledon.com

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Allergy vs Intolerance How do you know?

Food allergies and intolerances are on the increase. But how do you know if you suffer one or the other? This month we look at the difference between a food allergy and a food intolerance and highlight the symptoms you should look out for.

Allergies

An allergy occurs when the body identifies a normally harmless substance as a threat.

This starts an abnormal immune response against the substance that is not typical of a person that doesn’t have an allergy. The symptoms for an allergy are normally quite predictable and tend to be more serious than that of an intolerance.

Intolerance

An intolerance in general mainly affects the digestive system – e.g. nausea, stomach pain, bloating. They are not very often life threatening symptoms and tend to occur irregularly and inconsistently.

Other less common symptoms of an intolerance are fatigue, joint pain, headaches and night sweats.

Coeliac’s Disease

A common misconception is that Coeliac’s disease can be categorised as either an allergy or an intolerance. It is actually neither. This disease is an autoimmune response from an intolerance to gluten.

When the immune system detects any gluten in the system it responds by attacking the lining of the small intestines.

A change in law

On the 13th December 2014 the EU Food Information for Consumer Regulation 14

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1169/2011 made it a requirement for all food and catering businesses in the UK and Europe to record and display allergy information for the 14 major allergens on unpackaged food sold in their businesses.

This meant it is no longer acceptable to only state that a recipe ‘may contain...’ one or more of the 14 major allergens.

The 14 Allergens include: • • • • • • • • • • • • • •

Cereal Crustaceans Eggs Fish Peanuts Soybeans Milk Celery Nuts Mustard Sesame Seeds Sulphites Lupin Molluscs

Milk

Local Authorities are becoming a lot stricter on the new EU Law surrounding allergen identification. Restaurants who do not comply with the new allergen laws are breaking the law, and can face fines of up to £5,000.

Next issue: who is complying with the law?

We go undercover...

Katie Robinson, Lincoln: Since the food allergen standards law change in December 2014, some places seem to be really helpful. Some other catering outlets have seemingly decided not to bother training staff or providing the information required and would rather just put up one notice saying “all food items may include allergens” which is obviously against the FSA legislation. I think it would be much easier to have a different coloured dot for each allergy and have these dots on the normal menu so you could easily choose what to have. We will pick places to eat out that we know are safe/well trained regarding food allergies, and the same goes with holidays where we normally choose cruises as it also prevents language barrier issues that can present when trying to order allergy safe food.

We asked some local residents from Lincoln that suffer from an allergy or intolerance of their experiences in restaurants...

Holly Clarke, Lincoln: Dining out with my Mum can be a tricky situation sometimes. We’re vegetarians, for a start, but the real issue is Mum’s migraines. For some reason, raw, hard cheese like cheddar seems to be a trigger and even chopping something safe like mozzarella or feta on the same chopping board as cheddar can set her off. Most of time, ensuring we have painkillers at the ready is the best we can do, but some restaurants are happy to accommodate her more unusual request for separate preparation or we choose locations with a good range of dairy-free or vegan options.

Aaron Kemp, Lincoln: I have an egg allergy and when we eat out in a restaurant I have to make my mind up and see what I can have. Then I have to check what is in the recipe, the risk of cross contamination, how it is prepared and are the utensils clean.

All of these things go through my head soon as I walk in that restaurant door. Once I’m ready to order I have to fully explain to the waiter that I have an egg allergy and ask him/her if my food can be prepared separately with clean utensils and not cooked anywhere near egg.

Have you had a good or bad experience that you would like to share? Email us jo@relishmagazine.co.uk

Rosie Furnell, Lincoln: I wasn’t even aware of the allergen law being introduced and we eat out regularly. We ate out at a very fancy Chinese restaurant in Leicester last Friday and they were falling over themselves to change ingredients in their recipe but didn’t show me paper work.

However, in Lincoln I have never come across it.

15

AT&T

Download our new app that allows you to track, identify and monitor allergens.

11:56 AM

HI THER

CAFE PO E RTICO LET’S GET COO KING!

STORE CUP BOA

RD

MY REC IPES MENU ITEM S POWERED

MenuLab MenuLab advert – change

HOME

the text to read: MenuLab is a nutritional analysis service working with restaurants, cafes, hotels, nursing homes, schools and universities. If you serve food we can help you find out how many calories are in your dishes and what allergens are on your menu. Our service starts from just £15.

STORE

BY

RECIPES

MENU ITEMS

Find out more: Follow us! @menulab Like us! /menulab

READER’S RECIPE

W. www.menulab.co.uk E. hello@menulab.co.uk T: 01522 77 50 61

Chickpea Scramble A reader’s recipe. This month: Holly Clarke

S

ummer recipes are often a glut of chilled dinners - salads, gazpacho and the like. But the UK’s summer can be so changeable that I still crave warm, comforting food even as the days get longer.

This chickpea scramble straddles the divide between colourful, fresh and light, warming, spicy and filling.

This is a really versatile recipe - I use frozen chargrilled vegetables but you could dice and oven roast fresh vegetables, grate carrots and chop peppers up into it - use up what is leftover in your fridge or freezer! If you don’t fancy buying kale, substitute with any dark leafy green like spinach.

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My favourite sauce is a North African harissa dressing, but I’ve also sauced this up with piri-piri sauce and chimichurri sauce before, so pick your favourite.

This is also a nutritional power house naturally gluten-free and vegan, this packs a punch of protein from the gram flour and tinned chickpeas and a burst of vitamins and minerals from the vegetables.

If you have a recipe you think readers would like, send along with a photo of yourself it in to jo@relishmagazine.co.uk

READER’S RECIPES

INGREDIENTS:

INSTRUCTIONS:

Serves 2 (using a 24cm frying pan):

1.

• 1 tbsp vegetable oil • 200g vegetables (e.g frozen chargrilled vegetables) • 60-90g kale, spinach or other green leafy veg.

• 1 tin chickpeas in water • 80g chickpeas (gram) flour • 20g nutritional yeast (optional - can be purchased from Gaia Foods on Cornhill Market or Yellowbellies on the Bail) • 15g peanut butter • 250ml water • 1 tsp turmeric (optional, for colour) • 1/2 tsp paprika or smoked paprika • 1-2 tsp red chilli flakes • Salt and black pepper to taste • Any salad dressing or table sauce to serve

Preheat your oven to 200ºC with a oven tray inside. Cook your frozen vegetables and chop into 2-3cm pieces.

2.

After the vegetables have been cooking for 5 minutes, drain and rinse the tin of chickpeas and add them to the oven tray. Set aside both the vegetables and the chickpeas when the vegetables are cooked and the chickpeas are a bit crispy on the outside - about 25-30 minutes from the start of cooking the vegetables.

3.

Steam the kale for 20 minutes until soft, chop and set aside.

4.

Whilst the chickpeas, vegetables and kale are cooking, make up your batter. In a mixing bowl, whisk together the chickpea flour, water, peanut butter, paprika, chilli flakes and the turmeric and nutritional yeast (if using).

5.

Swirl your oil into the frying pan on a medium-high heat and pour the batter in.

6.

Cook on one side until the top of the ‘pancake’ stops being liquid - about 10 minutes. Flip over - I recommend using a plate to help you.

7. Let the other side heat through then lower the heat slightly

and start mashing the pancake with a flat-ended wooden spoon. Scissors can also help chop the pancake up if mashing it isn’t going to plan.

8. Start to add the kale, vegetables and chickpeas to the frying pan, mixing to make an even mixture.

9. Serve with your favourite dressing on warmed plates.

Review this recipe: Leave your feedback on our Facebook page /RelishMag 17

AFTER DARK

It’s not just loaded burgers and combo platters for team sharing on offer at the Sports Bar in Lincoln. Big names are also on the menu, including a visit from Big Ron Atkinson. We checked out the new menu and chatted to manager Andrew Taylor about mingling with sports legends.

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AFTER DARK

S

et away from the bustling city centre pubs and clubs we found a little gem... The Sports Bar, situated on the ground floor of The Holiday Inn next to the scenic Brayford Pool.

Sports fanatics have probably already discovered this place – it’s the perfect place to watch all major sporting events, with seven televisions screens and a fantastic range of beers.

With screens at the pumps, you certainly won’t miss that crucial goal or try when buying a round of drinks.

The Sports Bar is also great for families. The bar has a pool table and football table.

Parking is also available to the rear of the building – a real bonus for a city centre location.

The new menu has plenty on offer from light bites to loaded burgers and there is a good selection for little mouths. We loved the combo platters – great for team sharing and the ‘trio of sliders’ – a selection of three miniature 2oz burgers was also a big favourite.

Famous faces have also enjoyed a pint in The Sports Bar. Former Hull City Striker Dean Windass has made an appearance and former England player and Gillette Soccer Saturday Presenter Paul Merson popped by in 19

AFTER DARK PHOTOS COURTESY OF KRISTIAN ZIARKO

January. In November, The Sports Bar is hosting an evening with former manager and footballing legend Big Ron Atkinson on the 27th November. A VIP drinks reception, three course meal, silent auction and charity raffle will feature on the evening and tickets are available to buy now at just £49 per person.

a great opportunity to meet one of footballs greatest ambassadors. Big Ron is loved by everyone in the sport and we can’t wait to welcome him here to Lincoln. We are really fortunate to attract some great sporting legends and this won’t be the last here at The Sports Bar”.

Andrew Taylor, Manager at The Sports Bar said: “This is

Tickets are available to buy now and will no doubt

sell out fast. VIP tickets are also available at £69 per person and tables of ten are priced at £450.

Relish readers will get a FREE drinks voucher with every ticket brought – just mention the magazine when you book.

Call The Sports Bar direct on 01522 544244 or email the marketing team: marketing. hilincoln@kewgreen.co.uk Holiday Inn Lincoln Brayford Wharf North Lincoln LN1 1YW 01522 544244 Mon-Sun: Food served between 12pm-10pm /TheSportsBarLincoln @sportsbar_lincs

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MIXOLOGY

mix up a fabulous summer with a Mojito Royal THE INGREDIENTS • 40 ml White Rum • 30 ml Lime Juice • 3 Mint Leaves • 2 Teaspoons Sugar • Splash of Champagne

METHOD

Muddle mint sprigs in a glass with sugar and lime juice.

Add rum and top up with Champagne. Garnish with sprig of mint leaves.

Serve with a straw.

SOCIAL AND COCKTAIL SAYS:

This is basically a posh Mojito and the champagne is great for an interesting variation.

DID YOU KNOW?

Some historians contend that African slaves who worked in the Cuban sugar cane fields during the 19th century were instrumental in the origin of the Mojito.

Mojito Royal recipe courtesy of socialandcocktail.co.uk

Please drink responsibly. Get the facts about alcohol at www.drinkaware.co.uk 21

INTERVIEW FEATURE

UNDER THE GRILL... with

Steven Bennett Every month we grill the county’s ambassadors of food and drink to find out more about the person behind the apron and discover what’s on offer in kitchens across the county. Under the spotlight this month is Steven Bennett, chef and entrepreneur fresh from the Lincolnshire Show.

Q. What made you want to become a chef?

My grandma,for example, she was a Yorkshire woman.

A. Oh God that’s a hard one. I think because I was always brought up with food. I came from a butchers and bakers background, so I grew up from a very early age, getting up and making bread, sausages... So I was always around food.

She would always use everything at her disposal and nothing was wasted.

So food and cooking was something that was always there but I didn’t realize my passion for it at the time. I did a hospitality management course when I was 18. I quickly rose

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from a chef to being a director. I was head chef at 22 at the Brackenborough, I became a director of two companies before I reached 26. Now I am director here at The Comfy Duck. I was given a 5% share and I have just purchased the other 45%.

It wasn’t like I grew up wanting to be a chef, but after A levels I wanted to do

INTERVIEW something a bit more hands on and I found that I was good at it.

Q. How long have you been a professional chef?

A. Well this is quite strange because growing up I worked in a restaurant, from the age of 13 washing pots so I was always in the kitchen.

Probably 22 years I’ve worked within a kitchen environment. I learnt what

Q. What is your favourite food from your childhood?

A. A roast! A traditional old school roast because of my Yorkshire background, that’s still my favourite dinner now. I’m such a plain eater, a roast dinner for me is just amazing. It’s about sitting around a table, having as much as you want. It’s just plain, good cooking. I think because I work within a restaurant and I see a lot of fancy food, it doesn’t really

It’s about sitting around a table, having as much as you want. It’s just plain, good cooking it is really like to work in a kitchen environment when I worked for a mad Italian chef, who was an absolute lunatic. But back then the kitchen environment was very different and it was very regimented.

appeal to me to eat this at home. I do believe in what I’m cooking but because you’re cooking it all the time and tasting it all the time it loses

its appeal.

Q. Are you a savoury or a sweet person?

A. I think I’m both but if I was to have the choice between a starter and a main, and a main and dessert I would rather go for a dessert.

Q. What’s the best event that you’ve ever taken part in?

A. Probably the IFE, (International Food and Drink Event) because it was so well received and I was an ambassador for niche products – like the rabbit which doesn’t get used very much at all. It can actually be cooked really well and quite easily and it’s a much cheaper product to be using that a fillet steak.

Q. What’s your signature dish?

A. Probably the Scotch egg. We’ve got a breakfast classic Scotch egg and a smoked haddock Scotch egg, served with asparagus which I cooked at the Lincolnshire Show this year.

23

INTERVIEW Q. What events have you got coming up?

more on this in the next edition!

A. I’ve just done the Lincolnshire Show.

We made some subtle changes this year and cooked up some really great Lincolnshire food.

Later in the year we have Lincolnshire Day, so we will launch the Lincolnshire Chef at the Comfy Duck at the Oaklands, showcasing our products, what we do and where the food comes from. We are also looking at the concept of buying people’s products from their gardens. I will share

Something I do feel quite passionately about is being transparent about food and what’s in the dishes, especially with the new allergen law.

Over 75% of the menu is gluten-free. People with an allergy shouldn’t feel like they are putting the restaurant out when they ask for dishes free of allergens. There’s that trust between the customer and the chef that you are cooking their food properly and to their

requirement. We try and show that we care here at the Comfy Duck.

Check out the Comfy Duck The Comfy Duck Bistro & Restaurant, The Oaklands Hall hotel, Barton Street, Laceby, Lincolnshire DN37 7LF Telephone. (01472) 872248 Email: info@oaklandshallhotel.co.uk

Would you like to be grilled by our editor?

Email jo@relishmagazine.co.uk

ADVERTORIAL

Eat, drink and do business

I

f you have never been to the Think Tank in Lincoln then you are in for a treat.

Tucked away on Ruston Way and situated next to the new and very brilliant Science and Innovation Park, the Think Tank is a futuristic workspace with twenty-one offices, nine workspaces and conference facilities. It also has a great cafĂŠ open to

the public selling the award winning Grumpy Mule coffee.

TELL ME MORE Think Tank is host to budding entrepreneurs and ambitious businesses. It is not uncommon to see teams of people gathered in the cafĂŠ discussing a business proposition or meeting up with clients to seal a

business deal. This really is the place to set up and grow your business. From design studios to growing innovative businesses, currently 10 businesses are located within the building.

Graham Hunstone, Managing Director at Visual Print and Design grew his business from inside Think Tank.

25

ADVERTORIAL He said: “I love this building – it is where I grew my business. It is where I met other people also trying to grow. I started my business from home back in 2009 but it wasn’t long before I started climbing the walls.

I discovered Sparkhouse and within a year moved to Think Tank”.

Home to creative, innovative and technology based businesses Think Tank and its sister building Sparkhouse, has supported over 230 new businesses and helped create more than 370 new jobs over the last 10 years.

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Many people who work from home or start businesses from home, will understand the need to get out of the house and coffee shops are the number one destination.

Powered with wifi and power sockets it is not uncommon

to see someone frantically typing away or taking that important business call in the coffee shop. Think Tank has a lovely big café with plenty of tables and chairs and the coffee is fantastic – there is no better place to escape

ADVERTORIAL to. Centrally located, free wifi, power sockets aplenty, meeting room space and conference facilities – it really is the place to eat, drink and do business.

Reception/open hours : Mon – Thurs 8.30am - 5pm, Fri 8.30am - 4.30pm With hi-tech, energy efficient offices ranging from 430–1250 sq ft and workspaces ranging from 750–1230 sq ft, Think Tank offers the ideal, cost-effective venue for small businesses to prosper in Lincoln.

Flexible tenancies from one month easy-in easy-out, to much longer periods, 24/7 and 365 accessibility, enhanced security, a multitude of communal facilities and ease of access.

For more information email: scadd@lincoln.ac.uk

Free coffee and chat with a business development manager!

Simply call 01522 837704 to schedule your free guidance session with one of our business development managers. T&Cs apply.

For more info contact: scadd@lincoln.ac.uk 27

RECIPE

Gino is a North Lincolnshire food blogger who is passionate about all things food. This month Gino shares his favourite recipes with us for you to try.

BASIL PESTO Serves four Homemade pesto is far more superior than shop bought and this one is quick and easy to make. It is a great accompaniment to any dish but for me it is best enjoyed with freshly made pasta and a glass of crisp white wine.

Ingredients • • •

3 handfuls of fresh basil leaves 1 handful of lightly toasted pine nuts 1 handful of freshly grated Parmesan cheese

• • • •

½ garlic clove extra virgin olive oil ½ fresh lemon (optional) salt and freshly ground pepper

Method Place the basil, toasted pine nuts, garlic and parmesan cheese into a blender or food processor and blitz. With the machine still running, gradually pour in the extra virgin olive oil – you need just enough to bind the ingredients together. Squeeze in the lemon and season to taste.

If you want to mix things up slightly why not substitute the basil for rocket or parsley. These variations go really well with roasted meats and fish. You could even use roasted garlic if you find raw garlic too overpowering.

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RECIPE

CHOCOLATE & PISTACHIO BISCOTTI Makes twelve An Italian biscuit perfect for dipping in dessert wine or coffee. They are hard and crunchy because they are twice-cooked (‘bis’ is Italian for twice and ‘cotti’ for cooked).

Ingredients • • • • • • • •

90g/3¼oz plain flour 1 tsp baking powder 55g/2oz sugar 35g/1¼oz unsalted pistachios 25g/1oz chocolate chips (milk or dark) 1 free-range medium egg ¼ tsp vanilla paste finely grated zest of 1 small orange

Fresh pasta dough recipes from Pestolad can be found on his blog: pestolad.wordpress.com

Method Preheat the oven to 160°C/fan140°C/350F/ Gas 4.

Combine all the ingredients in a bowl and mix well to form a dough. If the dough seems too wet just add a little more flour.

Knead the dough on a well-floured work surface then shape into a log and place on a baking tray lined with parchment.

Bake for 25-30 minutes, allow to cool for at least 10 minutes, then cut into slices about 1cm/½in thick. Place the slices onto the baking tray and bake again for 8-10 minutes, until crisp.

Rewards Card

1

1 Date July Sign

5 Date Sign

2 Date Sign

6 FREE Date Lunch Buffet!

Sign

9 Date Sign

3 FREE Date Regular Drink!

Sign

4 Date Sign

7

8

Date Sign

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10 FDRatEeE Evening n!

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One stamp per customer per buffet per day. Stamps must be collected concurrently.

Offers cannot be carried over. Not valid in conjunction with any other offer.

No cash alternatives available. Not for resale. See in restaurant for full terms and conditions.

For all bookings and enquiries 01522 845 888

29

REVIEW

The Bronze Pig Rebecca Katherine Camm is a yellow-bellied foodie who loves to explore the best of Lincolnshire’s culinary offerings. Always one for some posh nosh in a novel place her local roots shine through, as she loves nothing better than discovering what locally sourced dishes the county has to offer. This doesn’t always mean traditional, as her favourite culinary indulgence is that of the spiced variety.

A

fter only a few thousand hints to my better half we finally managed to secure an evening at the Bronze Pig. Heralded by some as Lincoln’s best restaurant I was excited to see if it lived up to what I had 30

| www.relishmagazine.co.uk

been hearing on the foodies grapevine after it had moved to its new uphill location.

We had booked in for 7.15pm and were quickly seated and settled in to our table for the evening. Knowing the chef would only be cooking our

food upon ordering was a unique experience which had drawn me to this restaurant in the first place, but also means you have to arrive on time!

The menu had four carefully chosen dishes for starters, main and dessert in order to reflect the local produce of the week. After carefully selecting our wine and ordering our food we checked out the history and decor of the restaurant.

The Bronze Pig as a name unites both the Italian and English chefs Eammon and Pompeo respectively through the historic influences of the boar and pig in both countries. What binds it to Lincoln is that housed at ‘The Collection: Art and Archeology Museum’

REVIEW in Lincoln is a Bronze Boar miniature statuette from 1AD. Not only is the food local but so is the inspiration for the name. For those traveling into Lincoln, coupling a visit to both would certainly be worth considering.

The decor is quirky, bright bold colours are to be seen throughout the upholstery and as part of the decoration.

On closer inspection of what a first seemed like a giant cartoon fairy tale on one wall revealed a hunter with twin-barrelled shotgun and an unfortunate rabbit in his rucksack. The artwork is modern and unique really adding to the dining experience.

After evaluating the artwork our attention returned to the food and wine as a beautifully presented smoked duck and scallops with black pudding were laid down. Although the duck was beautiful, the scallops are my recommended starter as I attempted to savour every moment, they melted in my mouth perfectly and were beautifully complimented by the bacon and black pudding.

After being tempted to order more scallops we enjoyed the relaxing atmosphere and looked forward to our mains of guinea fowl two ways and

fillet steak. We were not disappointed. The guinea fowl breast was cooked to perfection – moist and succulent. It was stuffed with flavours to excite any palette, however the green eyed food envy monster had seen the medium rare fillet steak with horseradish sour cream and was battling to be released.

After a lot of persuasion, my partner, who had immediately become Joey from Friends upon receiving his steak, allowed me to sample his dish. Bad move – as now the green eyed monster was fully grown and wanting seconds.

Luckily it was of ample size to satisfy us both. Feeling totally full we decided to have a break in order to make room for dessert.

Here I must mention the staff, a fantastic group of individuals who were professional throughout the evening. They chatted with us when suitable, checked the food was to our liking and gave us space when we were deep in conversation.

When it was time for dessert we indulged in the chocolate torte and lemon parfait, both dishes as gluttonous as each other. For those that like chocolate this is the perfect way to end the meal, though beware for some it might just be a little chocolate overkill and in its place I would suggest

the parfait or the pear tart.

An Americano with hot milk swiftly followed dessert and after quick consultation with the Maitre’d, a beautiful red berry herbal tea. Knowing that the table was our own we relaxed and once again drank in our surroundings.

Overall this was a fantastic dining experience and unique within Lincoln so I recommend you clear your evening, dress to impress and treat someone special, just remember to book! To avoid major food envy my pick of the day would most certainly be the scallops and the beef fillet.

The Bronze Pig Cuisine: British with Italian influences Date or mate? Both! This is definitely a restaurant to impress for a special occasion. Your partner and friends will equally enjoy this dining experience.

Book or luck? Definitely book as there are no drop-ins here.

Would you make a great food critic? We are looking for Lincolnshire based residents to test and try the county’s food eateries. If this sounds like your gig then drop us an email: jo@relishmagazine.co.uk 31

The

BIG SUGAR DEBATE

Time and time again we are being told we are not eating the right kind of food. Fat is bad for you, eat more fruit and vegetables... It can sometimes leave a sour taste in your mouth.

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T

he latest concern has been the high levels of sugar not only in food but also soft drinks too.

Surprisingly, the diet variety of soft drinks are said to contain MORE sugar than the original, even if they do contain less calories. The World Health Organisation (2015) has suggested that we should be consuming just 5% of our recommended daily intake in the form of sugar in order to ‘provide additional health benefits’.

That equates to around six teaspoons per day.

The reason that sugar is such a concern in our diets is the strong link between excessive sugar intake and obesity. Obesity has become one of the biggest health problems in the UK with a staggering 67% of men and 57% of women being classed as overweight or obese (The Lancet Journal, 2014). It is thought that approximately

1 out of every 11 deaths is related to obesity or excessive body weight in the UK, from diseases such as cancer, CHD and type 2 diabetes.

There have been reports that some forms of sugar are ‘disguised’ or ‘hidden’ in foods that we consume every day. For example, a tablespoon of ketchup contains around 10% of your daily-recommended sugar intake. That may not seem like much, but that sugar is not even classed as part of our ‘sugary treats’- such as sweets, biscuits and cakes.

Drink manufacturers are being asked to help generate a solution, by reducing the amount of sugar contained in their products. Britvic are leading by example in the drinks industry, having already made a commitment to reduce the sugar content of

its products within the next five years (The Guardian, 2015).

9 FOODS THAT SURPRISINGLY CONTAIN MORE SUGAR THAN A KRISPY KREME DOUGHNUT…

So this leaves the question ...

1.

2. Grande Starbucks Latte

WHAT SHOULD I BE EATING/DRINKING? Ideally, we should be staying away from the items typically labeled ‘junk food’ - cakes, sweets, chocolate, carbonated drinks. But items such as sweetened fruit juice, low-fat labeled products and condiments such as ketchup and dressings are also likely to contain high levels of sugar as well.

HOW CAN I REDUCE MY SUGAR INTAKE? Reducing sugar intake does not mean cutting out all of your favourite treats completely – we’re only human and need to indulge.

Luna Bar, Berry Almond

3. Subway 6” Sweet Onion Teriyaki Chicken sub 4. 8oz Glass of Tropicana 100% Orange Juice 5. Yoplait Original yogurt 6. 20oz Vitamin Water 7. Sprinkles Red Velvet Cupcake 8. California Pizza Kitchen Thai Chicken Salad 9. Odwalla Super Food 12oz Smoothie SOURCE: DAILY MAIL

Just a few simple changes can significantly reduce your daily sugar intake (see below).

What do you think? Is sugar the biggest cause of obesity?

Write to us: email jo@relishmagazine.co.uk @RelishMagLincs /RelishMagLincs

top tips: •

Limit yourself and your family to one or two treats a week. This can significantly reduce your sugar intake.

•

Checking the nutritional content of the food you buy at the supermarket will also show you how much sugar you are consuming.

NHS Choices (2015) suggests that if

it contains more than 22.5g of sugar in 100g, then it is high in sugar.

Anything with 5g or lower per 100g is low in sugar.

•

Reducing the sugar you have in your tea or coffee or swapping a carbonated drink for water can also help decrease your intake of sugar.

33

ADVERTORIAL

Laguna Verde Not many cities can boast that they have a marina but Lincoln fortunately can promote the wonderful Burton Waters on the fringe. Aside from the boats and new homes there are a few shops and a wonderful family run Mediterranean restaurant called Laguna Verde – run by Laszlo and Laura. We spent the evening with the couple and sampled their exquisite menu.

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ADVERTORIAL

W

hen we arrived at Laguna Verde we were intrigued to find out more about the restaurant name. We found out that the name actually originates from the owners’ names. They wanted to use their initials so that they had a connection with their business and also something that was different and unique. Laguna Verde is derived from the Spanish and Italian phrase meaning ‘Green Lagoon’ which is certainly fitting for its quaint location, next to the boats in Burton Waters’ picturesque marina.

The food on the menu is of Mediterranean origin.

Their customers think Laguna Verde is one of the cities best kept secrets. Tucked away in the marina, customers have boasted they do the ‘best steak in town’. They pride themselves on preparing all of their food fresh on the premises, from their brioche bread to the biscotti served with Kimbo coffee Naples, Italy. They even feature a selection of Havana Cuban cigars which customers can enjoy outside on the marina.

The wine list is extensive. There is a choice of over 60 hand-selected wines from across the world including Italian Chianti, Sauvignon Blanc from New Zealand and quality Prosecco with top Champagnes for special occasions.

There are also 11 different type of single malt whisky, making it the perfect setting for anyone wishing to indulge his or her palettes with something different.

The restaurant has only been open for four weeks and it is making waves already. The restaurant has already won the Diner’s Choice Award June 2015 on www.opentable.co.uk, the prestigious award voted for by diners. It is also currently holding a five star rating on Trip Advisor.

If you want to try an authentic Mediterranean with a twist and dine in a relaxed atmosphere, with freshly prepared cuisine and an abundant choice of wines and spirits, then this is certainly an experience not to be missed. The restaurant can cater for either a special occasion or simply just a casual dining experience.

Opening times: Monday – Closed Tuesday – 6pm-10pm Wednesday – 6pm-10pm Thursday – 6pm-10pm Friday – 6pm-10pm Saturday – 10am-10pm Sunday – 10am-10pm

@laguna_verde_uk Laguna Verde Restaurant www.lagunaverderestaurant.co.uk The Quays Burton Waters Lincoln, LN1 2XG Tel: 01522 530221 35

PIZZA

Bases: tomato, garlic, BBQ, special

12”

pa’s Pizza Pa

14”

1. Margarita 6.50 8.00 Cheese 2. Al Fangi 7.20 8.80 Cheese & mushroom 3. Calzone Pizza 8.00 10.00 Folded any 4 topping of your choice 4. Hawaiian 7.50 9.50 Cheese, ham & pineapple 5. Proscuitto 7.50 9.50 Cheese, ham & mushroom 6. Hot Shot 7.50 9.50 CHILI BASE, cheese, pepperoni, onion & jalapeños 7. Pepperoni 7.50 9.50 Cheese & pepperoni 8. BBQ Chicken 7.50 9.50 BBQ BASE, cheese & chicken 9. Chicken & Sweetcorn 7.50 9.50 Cheese, chicken & sweetcorn 10.Tuna & Sweetcorn 7.50 9.50 Cheese, tuna & sweetcorn 11. Spicy Vegetarian 7.50 9.50 Cheese, onions, mushrooms, peppers, sweetcorn & jalapeños 12. Donner Pizza 7.50 9.50 Cheese & donner 13. Bolognas 7.50 9.50 Bolognas sauce, cheese & mushroom 14.Vegetarian 7.50 9.50 Cheese, onions, mushrooms, peppers & sweetcorn 15. Meat Feast 8.00 10.00 Cheese, ham, beef, chicken, salami & pepperoni 16. Chicken Feast 8.00 10.00 Cheese, chicken, mushroom & sweetcorn 17.Tuscana 8.00 10.00 Cheese, pepperoni, ham, salami & mushrooms 18. Mexicano 8.00 10.00 Cheese, beef & jalapeños 19. Pollo Vento 8.00 10.00 Cheese, chicken, pineapple, sweetcorn & green peppers 20. Pollo Spicy 8.00 10.00 Cheese, chicken, mushrooms & jalapeño 21. Caribbean 8.00 10.00 Cheese, mushroom, ham & pineapple 22. Southern 8.00 10.00 Cheese, chicken, ham & mushrooms 23.Tropicana 8.50 10.50 Cheese, ham, mushrooms, sweetcorn, pineapple 24. Flaming Torch 8.50 10.50 Cheese,pepperoni,spicy beef,tandoori chicken,onion,jalapeño,green chillies 25. Dominican 8.50 10.50 Cheese, ham, chicken & pineapple 26. Steak pizza 8.50 10.50 Cheese, steak & onions 27. Seafood 8.50 10.50 Garlic butter, cheese, tuna, anchovies, prawn & olive 28. Hot & Spicy 8.50 10.50 Cheese, spicy beef, salami, pepperoni & jalapeños 29. Explosive Pizza 8.50 10.50 Cheese, garlic butter, onion, peppers, pepperoni, jalapeño 30. Four Seasons 8.50 10.50 Cheese, ham, mushroom, red onion, peppers & pepperoni 31. Mediterranean 8.50 10.50 Garlic base, onions, chicken & mushroom, NO CHEESE 32. Americano Hot 8.50 10.50 Cheese, salami, mushrooms, green peppers & jalapeños 33. Quattro Stagioni 8.50 10.50 Quarter each of ham, mushroom, tuna & pepperoni 34. Favorite Pizza 8.50 10.50 Create your own amazing pizza with 5 of your own toppings 35. Half & Half 8.50 10.50 Any combination of 2 pizzas 36. Papa’s Special 8.50 10.50 Cheese, ham, pepperoni, salami, mushroom, red onion & peppers

PIZZA – KEBABS GOURMET – DESSERTS 11 Trelawney Crescent, Lincoln, LN1 3PA Ermine West, next to the Co-operative Opening Times

4PM – TIL LATE 7 DAYS A WEEK

TEL: 01522 511122

KEBABS All kebabs are served in pitta bread with choice of fresh salad & sauces

LINCOLNSHIRE SHOW Donner Kebab

EXTRAS Onion Rings (10) Chicken Nuggets (8) Pot of Gravy Pitta Bread Mozzarella Cheese Sticks (6) Salad

Dips

0.60 (small) 1.20 (large)

garlic mayo, ketchup, chili, BBQ, mayo, burger sauce, mint sauce

2.20 3.20 0.80 0.25 3.00 1.50

Homemade Coleslaw Pot of Curry Pot of Cheese Tray of Donner Meat Fried Garlic Mushroom (6) Fried Spicy Hot Wings (8)

1.00 0.80 1.00 4.20 2.20 4.00

TEL: 01522 537221

Chicken Kebab

Regular 4.00 4.30

Large 5.00 5.30

Mixed Kebab

4.70

5.70

Fresh chicken breast marinade in a special sauce & saffron cooked over a charcoal grill Mixture of donner and chicken kebab

BURGERS All burgers are served with fresh salad & sauce Gourmet Beef Burger Half Pounder Beef Burger Chicken Fillet Burger

Half Pounder Chicken Fillet Burger

Veggie Burger Fish Burger Extras Toppings

Regular 3.40 3.80 2.90 4.30 2.40 2.50 0.50

with Chips 4.40 4.80 3.90 5.30 3.40 3.50

Regular 1.30 2.30 2.70 2.70 4.00 4.50 3.80 4.80 4.50 5.30 3.70 2.20 3.20 2.70

Large 1.90 3.00 3.30 3.30 5.00 5.50 4.80 5.80 5.50 6.30 4.20 3.40 4.40 3.70

Pineapple, jalapeño, cheese, onion rings, mushroom, donner, bacon

CHIPS

Chips Chips & Cheese Chips, Cheese & Curry Chips, Cheese & Gravy Donner Meat & Chips Donner Meat & Chips & Cheese Chicken Meat & Chips Chicken Meat & Chips & Cheese Mix Kebab & Chips Mix Kebab & Chips & Cheese Chicken Nuggets & Chips Potato Wedges Potato Wedges & Cheese Sausage & Chips

PAPA’S SPECIALS Grilled Papa’s Homemade Burger 4.80 Jimmy’s own special recipe 100% homemade beef burger

’s Pizz apa a P Grilled Pepperoni Homemade Burger 5.80

Grilled Papa’s Homemade Gourmet Burger 5.30 Jimmy’s own special recipe 100% homemade beef burger topped with a mighty meaty sauce Jimmy’s own special recipe 100% homemade beef burger topped with grilled spicy pepperoni Grilled Tower Homemade Burger 6.30 Jimmy’s own special recipe 100% homemade beef burger topped with grilled spicy pepperoni, bacon and cheese Grilled Donner Kebab Served with fresh salad and pitta bread

4.50

Luxury Veggie Burger

4.40

Papa’s Grilled Buffalo Wings (7 pcs) Fresh wings in a special marinade

6.50

Cooking up a treat at the 2015 Lincolnshire Show

More than 60,000 people turned up and basked in the glorious sunshine at this year’s Lincolnshire Show. The Relish team swapped their wellies for flip-flops and headed down to the food court to find out what was on offer.

Now in its 131st year, the Lincolnshire Show has become a calendar favourite. Ticket sales hit a record amount and with so

many flocking to the show on the Wednesday, nearby fields had to be cleared to make way for more visitors as car parks became full.

Over 600 stalls and dozens of marquees were erected to welcome people from as far afield as Devon and Cornwall. Highlights of the show included the garden exhibition, live music, countryside pursuits and the many farmyard animals.

But our highlight was most definitely the Food Court on 10th Avenue.

Around 40 different vendors set up in the Food Court to serve hungry show goers.

Plenty was on offer to tempt our taste buds from the trusted locally sourced beefburger and the pulled 37

pork bap to the carefully crafted scotch egg and sugary fudge.

Steven Bennett, The Lincolnshire Chef, Ruth Wilkinson and Jane Tomlinson from Redhill Farm all gave cookery demonstrations in the tent kitchen. We saw expert chefs showcasing the very best in food and drink and in between demos the team tasted samples from food producers from across the county.

In the Co-op tent we were asked to sample two new ice creams soon to make it onto the shelves of Lincolnshire Co-op stores across the county. Jenny from Jenny’s Jams of Lincoln gave us a taste of her beautiful strawberry jam and Lynne sweetened us even more with her Old Elephant Fudge – home made and delicious.

One of the most exciting new discoveries at the Lincolnshire Show was Lincoln Tea and Coffee based in North Hykeham. Susie set up the business with the ambition to supply the best quality loose leaf tea and freshly roasted coffee she could find.

After working for a big firm in London Susie moved to Lincoln – the city where her husband John grew up and 15 years later they decided to share their love of 38

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good teas and coffees and started The Lincoln Tea and Coffee Company. The coffee is imported from around the world and freshly roasted in Lincolnshire and their tea is freshly packaged and sent to North Hykeham straight from the plantation in Sri Lanka.

From naked marshmallows and chocolate fondue to nibble nose cheese and yogurt delights, there was plenty on offer to tantalize your taste buds at this year’s 131st show. See you next year!

What was your food highlight at this years show? Send your feedback to jo@relishmagazine.co.uk or join the debate on our Facebook page www.facebook.com/relishmag

+44 (0)1522 523500 shop@elitemeats.co.uk www.elitemeats.co.uk

89 Bailgate, Lincoln, Lincolnshire LN1 3AR 39

RECIPE

Eton Mess

with Lincolnshire Strawberries & White Chocolate Sauce A recipe by Steven Bennett

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RECIPE

Meringue

• 300g Egg Whites • 600g Caster Sugar • 50g Chopped Pistachios Pre-heat your oven to 220ºC and evenly spread the caster sugar onto a lined baking tray. Cook for 5-6 minutes, until the edges of the sugar have started to caramelise.

In a clean bowl, whisk together the egg whites until stiff. On a medium spread, gradually whisk in the sugar a spoonful at a time and whisk for around 10 minutes until all of the sugar is combined and the meringue mixture is thick, glossy and holds a stiff peak.

Line a baking sheet, using a little of the meringue to hold down the greaseproof paper. Dollop generous spoonfuls of the meringue onto the baking tray and bake for around 1 hour at 110ºC until the outside is crisp and the inside is still slightly gooey.

Remove from the oven and cool.

Strawberry Compote

• 1 Punnet Fresh Lincolnshire Strawberries, De-stalked and Halved • 200g Caster Sugar • 50ml Water • 4 Cardamon Seeds Crush the cardamon seeds and mix together with the water and sugar in a sauce pan. On a low heat, gently bring the mixture to the boil and simmer for two minutes. Add the strawberries, coating them with the mixture and heat for a further 1 -2 minutes. Once cooked, leave to one side and cool until you’re ready to serve.

White Chocolate Sauce • 500ml Double Cream • 100ml Milk • 300g White Chocolate, chopped • 1 Vanilla Pod

In a sauce pan, bring the milk, cream and sliced vanilla pod to the boil. Remove the vanilla pod and add the white chocolate, whisking on a gentle heat until all of the chocolate has melted. Leave to cool and place in the fridge until you’re ready to plate up.

Strawberry Sorbet 500g frozen Strawberries 200g Caster Sugar 2 tbsp Glucose Syrup

Place all of the ingredients in a large sauce pan and bring to a gentle simmer, before removing from the heat. Once cooled, place the ingredients in your ice cream churner to set.

To serve

On each plate, place a piece of the meringue, a spoonful of the strawberry compote, a drizzle of the white chocolate sauce and a scoop of the homemade strawberry sorbet.

If you have any cream left over in the fridge, whisk some up with a little vanilla and pipe onto the meringue.

41

Home-made Italian and Polish Cuisine

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Fratelli - Italian Restaurant

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