OCT/NOV 2015
UNDER THE GRILL with GBBO’s NANCY BIRTWHISTLE
8yoTHINGS
u didn’t kno w about choc olate
THE OPTIMIST
A look at Lincoln’s newest wine bar
PLUS:
OBESITY The BIG debate /RelishMag
A delicious Roasted Pumpkin Soup recipe A ghoulish cocktail recipe Food Tech: How things have changed
@RelishMagLincs
www.relishmagazine.co.uk
WWW.THECOMFYDUCK.COM
T. (01472) 872248 E. INFO@THECOMFYDUCK.COM OAKLANDS HALL HOTEL, BARTON STREET, LACEBY, NORTH EAST LINCOLNSHIRE DN37 7LF Tw. @LINCSCHEF OR follow us on Instagram #THECOMFYDUCK
Hello Autumn! It’s that time of year again and Autumn is well and truly upon us. With it, comes a large variety of fruits and vegetables in season, some of which can be seen featured in our delicious recipes (pages 12 and 36). We have been getting some fantastic responses from our readers suggesting places to eat across the county, so thank you for all of your ideas and keep them coming! If you would like to suggest a local eatery that has impressed you, please get in touch at jo@relishmagazine.co.uk. In this edition we have some fantastic reviews and recommendations of local restaurants including Home’s new look Lounge Bar and Kitchen (page 28). We also take a look at Lincoln’s newest addition to the bar scene – the Optimist Wine Bar (page 8). For those of you mourning the end of this year’s Great British Bake Off we have put last year’s winner, Nancy Birtwhistle, Under the Grill (page 26), plus we have many more nutritional articles and facts to get your teeth into! We hope you enjoy our latest issue of Relish.
The first toff apple was mea ee for display on nt ly
Follow Relish Magazine online:
@RelishMagLincs
/RelishMag
relishmagazine.co.uk
3
CONTENTS
Inside The Optimist Wine Bar
Mixology: Devil’s Nightmare
p8
p19
Under The Grill: Nancy Birtwhistle p26
October/November 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)
Recipe: Roasted Pumpkin Soup
A look at Lincoln’s Brewhaus
p12
Back to School. Food Technology Today p16
p20
Beginner’s Guide to Baking p22
Review: Home’s Lounge Bar & kitchen p28 EDITOR Jo Osborn jo@relishmagazine.co.uk – DISTRIBUTION MANAGER Karen Dixon hello@relishmagazine.co.uk – ARTWORK & DESIGN James Smart james@relishmagazine.co.uk – MARKETING & ADVERTISING Erin Peak hello@relishmagazine.co.uk
Recipe: Vegetable Quesadillas
p36
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.
• Home cooked traditional meals using fresh ingredients at the University of Lincoln • Range of Snacks available • Introducing – the New Noodle Bar • Home Made Salad Bar • Wide Range of Sandwiches, Panini’s and Home Filled Rolls Find us at: Minerva Quad Diner and Express Arts West Quad Cafe Enterprise Quad Cafe Library Quad Express Think Tank Quad Cafe
Don’t forget Quad catering is open to the public!
Check out our daily specials on our Twitter and Facebook pages @QuadCatering
/QuadCatering
THIS VOUCHER ENTITLES YOU TO:
K
A STANDARD HOT DRIN
mpus
at any Quad unit on ca
Voucher valid until 31st December 2015. One voucher per person. Quad catering reserve the right to modify/withdraw this offer. T&Cs apply.
OUT and ABOUT Get out and get involved… We highlight upcoming events and places to go in Lincolnshire. Pencil it in!
Fête on the Strait 7th November 2015 Come along and see the many stalls and activities organised by local businesses – there’s something for everyone!
FARMERS’ MARKETS 6th November, 2015 Where: Lincoln City Square Time: 9:00am - 4:00pm 11th November, 2015 Where: Lincoln High Street Time: 9:00am - 4:00pm 21st November, 2015 Where: Lincoln Castle Square Time: 9:00am - 4:00pm 4th December, 2015 Where: Lincoln City Square Time: 9:00am - 4:00pm
Time: 10:00am - 4:00pm Price: Free to the public Location: The Strait
LINCOLN ICE RINK 28TH November 2015 - 3rd January 2016
Lincoln Christmas Market 3rd - 6th December 2015
Get your skates on and get into the festive spirit! Come down for a skate on Lincoln’s ice skating rink. Family sessions are available by booking prior to sessions.
Visitors are welcomed into the beautiful city and the traditional Christmas Market, where you will enjoy cultural entertainment and stroll around over 250 stalls nestled within the medieval square and surrounding area.
Time: 10:00am - 9:00pm Price: Adult £6.50 off-peak, £7.50 peak. Children/Consession £4.50 off-peak, £5.50 peak. Peak time: 5:00pm Friday - 9:00pm Sunday. Location: Lincoln City Square
Christmas Lights Switch On 19th November 2015 It’s that time of year again! Join in the carols and excitement of the annual switch-on ceremony. Official switch on at 7pm. Time: 5:00pm - 7:30pm Location: Lincoln High Street
Times: Thursday 3rd: Midday to 9:30pm Friday 4th: 10am to 9:30pm Saturday 5th: 10am to 9:30pm Sunday 6th: 10am to 7pm
For information regarding the Lincoln Christmas Market visit lincoln-christmasmarket.co.uk
Got an event you would like to publicise? Get in touch by emailing jo@relishmagazine.co.uk
Lincolnshire Food AND Gift Fair 28th - 29th November 2015 With over 200 stalls selling a wide range of local quality produce, this fair offers the perfect opportunity to catch up on some Christmas shopping. Christmas carols, indoor Lincolnshire food, gift and craft stands, café, hot and cold food and free parking.
Lincolnshire ShowGROUND Fireworks 6th November 2015
The fair will have cookery and baking demonstrations by local chefs and producers including Jane Tomlinson, Steven Bennett and Pete Welbourne.
Stalls, games, fairground rides and fireworks - fun for all the family!
If you’re feeling crafty you can take part in the craft workshops on offer including wreath making, knitting, sewing and traditional skills.
Buy online at www.lincolnshireshowground.co.uk for 10% discount.
Or why not wind down with the cocktail masterclasses on offer from The Strait and Narrow and The Rogue Saint.
Time: 4:00pm onwards Main Display: 8.45pm Price: £8 Adults £4 Children (under 14s) £20 Family Ticket (two adults and two children). Location: Lincolnshire Showground
Price: £6 / £5 in advance (under 16s go free) Location: Lincolnshire Showground Time: 10am - 4pm Tickets available from: 01749 814 087 or from Pretty Little (Bailgate, Lincoln) & Uncle Henry’s Farm Shop & Café (Grayingham) visit www.lincolnshireshowground.co.uk for more information 7
FEATURE
You had me at Merlot... There’s a new addition to the vibrant Lincoln food and drink scene for all you wine connoisseurs out there – The Optimist is a new wine bar looking to set a new tone in the town. We spoke to Paul and Jo Bycroft, the husband and wife team in charge of keeping everyone’s glasses half-full.
P
aul and Jo, who are both from Lincoln, have previous restaurant experience owning and running the Bowl Full Tapas before seeking a change. Adventurers at heart, the couple love to travel – a three month trip to 8 | www.relishmagazine.co.uk
Australia and New Zealand helped them gather ideas for exactly the kind of restaurant they wanted to open. Eventually though, the inspiration came from a source much closer to home. Jo’s mother, a restauranteur herself, encouraged her to sample
different wines during her twenties and inspired her refined taste in quality wines. Once that was decided, it took one more trip to the glamorous wine bars of New York and Porto for some research and they were ready to do things right.
FEATURE
From those seeds grew the Optimist Wine Bar, a 30-seater bar on West Parade, just a short walk away from the town centre. As with any restaurant or bar, the atmosphere is of crucial importance – especially so with wine bars – and Paul and Jo have taken this into careful consideration. With a wealth of independent establishments in Lincoln there’s an audience for somewhere that offers a unique experience as well as food and drink. This bar is no exception, offering the full wine package with wine clubs and tastings on a frequent basis, with a little acoustic music to really set the mood. As Jo mentioned to us, it’s important to have a community feel with independent restaurants.
shared. Even though the focus is on the wine, the Bycrofts realise that the food plays a key factor at the Optimist; sharing platters make eating more social and relaxed, adding to the carefully-crafted atmosphere. It also adds a sense of adventure to proceedings, inviting people to try new things and branch out – exactly the kind of behaviour you like to see in a restaurant. One of the goals with the Optimist, according to Jo, is to make every person feel looked after – personal touches that put customers at ease and clear their mind of everything but having a good time. Considering this, the staff are always
on hand to offer advice about anything on the menu, making sure everyone has something they can enjoy. Not everyone can tell an old world wine from a new world one, so having someone on hand to decode the world of wines and suggest new tastes can do a lot to help firsttime customers. It’s one thing to have a passion for what you’re doing, as Paul and Jo clearly do, but it’s another to pass it on to your customers in a meaningful way. The couple compare Lincoln to a village in a city, with a very specific flavour and community feel about it. Much like a village, it can be intimidating to
The couple’s past experience with Tapas is reflected in the food. Deli platters with a range of meats, fish and cheeses are on offer, as well as olives, houmous and caponata - all this with fresh homemade bread to top it off. Like with the tapas this can all be mixed, matched and, most importantly, 9
shake things up a little. It helps though, when you’re brimming with knowledge and enthusiasm for not only the restaurant business but also the local area. We at Relish wish Paul and Jo the best of luck with the Optimist; we’re very excited to see how the bar grows and develops in the coming months and years. More specifically, we’re looking forward to how that wine list and menu develops! 10
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The Optimist is open from Wednesday to Friday from 4pm until 11pm, and on Saturday from midday until 11pm. Stop by on West Parade and have a glass or two. T: 01522 519545 @optimistwinebar #fillyourglass The Optimist Winebar www.optimist-winebar.com
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RECIPE
Roast pumpkin soup with stilton and toasted hazelnut
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by Ivano De Serio at the Old Bakery
RECIPE
Ingredients: • • • • • • • • • • • • • •
500g of pumpkin flesh 50ml pumpkin oil 2 cloves of smoked garlic 100g butter 1 small bunch of fresh thyme 100ml vermouth 100ml dry white wine 750ml vegetable stock small pinch ground clove small pinch of ground nutmeg the juice of 1 lemon salt to taste 100g toasted and chopped hazelnuts 50g stilton crumbled
Method:
• Heat the oven to 220°C • Slice the pumpkin and toss with the pumpkin oil, then grill for 2 minutes each side • Place the butter in a deep base pan and add the thyme, chopped garlic and cook for 1 minute • Add the roasted diced pumpkin and cook for 3-4 minutes • Wet with the vermouth and flame • Add the white wine, stock and cook for 10 minutes • Season with the spices and salt and cook for further 10 minutes • Discard the thyme; add the lemon juice and blend • Strain and serve with the hazelnut and stilton 13
y t i s e Ob The e t a b e D L by Rachel Linstead
G I B
et’s start with looking at the definition of ‘obesity’ which in itself isn’t easy, as depending who you talk to, you get a different definition! NICE (National Institute for Clinical Excellence) describes obesity as the point when a person’s weight poses a significant risk to health. There are many indicators to measure this, such as BMI (Body Mass Index), Skin Fold Thickness, Hip/Waist ratio and Bio-Impedance. The challenge when dealing with the obesity epidemic is that there are so many factors to think about; ultimately the cause of obesity is the excess consumption of calories that are not used by the body as energy, which results in the build-up of body fat. But factors including genetics, social and medical factors need to be considered as well as lifestyle and diet. As there are a number of factors that influence the cause of obesity, the 14
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treatment for it is a complicated one. Unfortunately there is no universally agreed methodology for the widespread treatment of obesity. If we go back to basics and look at creating a calorie deficit - consuming less calories than your body needs so that it has to call on its’ reserves to make up the difference - you should, in theory, lose weight. But even this isn’t as straight forward as it may sound. Firstly, you need to know how many calories your body uses each day to then calculate how much of a deficit you want to create. But again it’s not that simple!! It also depends where you are getting your calories from. If you are consuming processed foods, rich in simple carbohydrates, then your body will be able to convert this easily into energy and use very little of your reserved energy, therefore progress would be very slow.
You need to think about eating nutrient rich foods which fill you up but also give your body the vitamins and minerals it needs to function well. These come in the form of: • • • • •
Fruit and vegetables Beans and pulses Nuts and seeds Meat, fish and poultry Some unrefined grains
Reducing the number of calories consumed is the start of reducing body mass, however care needs to be taken as reducing it too much will put the body in starvation mode. This means that the body will hold onto all the food/fuel it’s given, as it needs these just to perform normal body
functions (breathing, beating your heart, digestion) and doesn’t know when it will get it’s next meal so it stocks piles it, just in case. Next, you add in activity/exercise. There are two main reasons why exercise is good for people who are overweight/ obese: 1: Doing exercise will burn more calories which can offset some of the food calories. 2: Exercising will help you create more muscle mass, which is good because muscles are very calorie hungry, so having more muscle will enable you to burn more calories each day.
you 1. Keep a food/mood diary for at least 7 days so ging. can see if any patterns of eating are emer
s p i T 5 ing ht g fi r o f ty obesi
2. Look at where you are getting your calories from and make some swaps to nutrient rich foods. 3. Get tested for any medical conditions which might be contributing to your weight issues. 4. Check any medication you are on that might a listed side effect of weight gain.
have
be 5. Do more physical activity - it doesn’t have to t. coun ning anything formal, housework and garde sity. inten Start very gently and build up time and
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Food Technology at school
We, at Relish, are are keen to find out what cookery skills that children are being taught to children and whether young people enjoy the lessons. We interviewed Julie Wilson and Jemma Handford, two food technology teachers from Lincoln Castle Academy School to find out exactly what goes on in a typical food technology lesson at school. First of all, do you remember learning to cook at school? JH: Very, very vaguely. In Year 7 I made cookies and a fruit salad but that’s all I really remember from school. How does it compare to now? JW: I think we spend a lot of time on Key Stage 3; we do two hours a week of Food Technology in Year 7 to Year 9 and quite a lot of students are now choosing to do it at GCSE. We are including a lot more about healthy eating, sustainability and where produce comes from. JH: In Year 7 we go back to basics, as there’s so 16
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many students that don’t know the difference between a dishcloth and a tea towel. You have to go through equipment; how to use the oven, what you use the hob for, as well as health and safety. JW: There are a lot of students that aren’t involved in any cooking at home. Do you think it’s important for children to learn cooking skills? JH: Definitely. We teach them how to hold a knife safely and how to cut fruits. The first practical that we do is a fruit salad; how to use the knife and grip it. What type of cooking is included in the curriculum?
JH: In Year 7 it’s healthy eating so they start off with a fruit salad, just to learn the basics of using a knife. We also do pasta salads, coleslaws and pizzas. In Year 8 we have a multicultural theme, so they look at foods from around the world like spaghetti bolognese. The dishes in Year 8 are much more complex than in Year 7. JW: There’s a focus on savoury dishes as well as making cakes and sweets; healthy eating runs through the whole curriculum. What sort of response do you get from the children in the classes? JH: They’re very enthusiastic for practical lessons - they love taste
testing. There’s quite a good response from the theory side too, as they’re doing active tasks. JW: I think they enjoy doing something practical and learning about food. Its something they generally don’t do at home, as not many students are actually encouraged to cook there. JH: I think it’s quite interesting to hear that some parents don’t always let them in the kitchen; they’ve never cooked before so parents keep them out and they’ll set up the table instead. So you do get that response from some children. Its nice to hear that after they’ve made a pasta salad, a couple of weeks later they’ll come running 17
up to you saying “I made a pasta salad for a party” – it’s nice when they tell you what they’ve made at home. Do you think the boys are as keen as the girls to cook? JH: Yes, they do get quite competitive. In Year 7 we have “hot chefs”, so we’ll pick out the students that have really worked well – we’ll pick out a boy and a girl – and they do get very competitive. I’d say the boys are definitely as keen. JW: We get good numbers in year 10 as well, doing Food Technology for GCSE. Why do you think it’s important for children to learn nutrition at a young age? JW: There’s so much in the media and its so much easier for them to go and get fast food or buy ready meals. Sometimes they’re more inclined to do that, so it’s really important that they learn about the basics
and can make choices themselves, I think. They can start to cook for themselves and sometimes even pass it on to their families. It would be nice for the whole school to do it really, right through to sixth form. We are going to have a lesson to get the students ready for university and cooking healthily as well, because cooking is a valuable skill to have for university. Do you find a big difference between the skill sets of the children? JH: Yes, I think you do have a range within a class. Some students will come in and get on by themselves, whereas others will forget how to chop an onion or forget how to turn the hob on, so you have to go through it. JW: That’s why we start with the fruit salad; they say “ooh that’s not cooking’”but they don’t realize that they haven’t got those basic skills
to start. So, it is a matter of showing them how to use a knife, how to wash the pots and how to wipe down the surfaces. They don’t like doing that bit but its all part of it. JH: We have children that will wash up with cold water, they don’t put washing-up liquid in. That’s why you have to start off with the basics, so then it sets them in good stead for the rest of the year. So with the development of food technology, what do you think the future holds? JW: It’s certainly higher on the agenda for the government and they are going to try to include more and more food, and more children will have time to take part. It’s certainly improving – there was a time when it wasn’t thought important at all, so a lot of the schools were dismantling their kitchens and not putting on food lessons. It’s very popular these days.
What do you think about cooking classes in schools? Tell us what you were taught at high school online: @RelishMagLincs
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/RelishMag
MIXOLOGY
A frightfully tasty cocktail from Lincoln’s BrewHaus
25ml Absolut Vanilla 12.5ml Kahlua 12.5ml Cacao blanc 35ml of espresso shot
Pour all contents into mixer with ice and then shake well. Now pour mixture into cocktail glass and leave to settle. Leave a lather of milk froth to finish.
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READER’S REVIEW FEATURE
By Stephanie Fogg & Rachel Croft 20
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READER’S REVIEW
W
ith its exposed brickwork, wooden benches and mood lighting, Brewhaus, Lincoln, is the perfect venue to shake off the stresses of the week. You can reserve a table to ensure the best seats in the house - be sure to ask for the one with the impressively long Chesterfield sofa. The array of bottles displayed behind the bar and the neon sign proclaiming ‘Beauty is in the eye of the beerholder’ hints that partying is certainly on the menu. Indeed, later on a live band provided a fitting soundtrack to the evening.
and tips about the best food and drinks to sample. For the beer drinkers, you won’t be disappointed as there are 56 varieties of beers in stock, from Brewhaus own draught to Bacchus Frambozenbier. However, if cocktails are more your tipple then the specially curated mixes by Manchester award winning bartenders ‘The Liquorists’ will be the choice for you. Highlights include the disco themed 80s style cocktails and the novelty glasses that many of the drinks are served in. For the undecided, beer based cocktails are available!
Table service comes as standard until 10pm, which keeps the focus on socialising without the hassle of queuing at the bar. Friendly and helpful staff are on hand with advice
As for food, if you are struggling to decide on a pizza topping then a sharer pizza may be more for you. It is great value for money at just £20 for approximately
half a metre’s worth of mouth-watering stone baked pizza, enabling you to sample three toppers in one go. However, be clear that you are ordering when reading out the names as toppings called ‘Shut up and take my money’ (mozzarella, ham, pesto, rocket, parmesan and cherry tomato) and ‘Piggy smalls’ (Bolognese sauce, pulled pork, meatballs, BBQ sauce and mozzarella) could easily be taken the wrong way! If something more warm and comforting is your preference though then a speciality pie, fancy mash and ‘groovy gravy’ for just £9.50 is also a tempting option. All in all, a great venue to add to Lincoln’s nightlife that won’t break the bank but will make the weekend!
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BAKING:
THE PERFECT RISE
by Nicola Hunt
C
ooking and baking were always an important part of my childhood. Like many other families across the world, it was always a time for relaxation and creativity to take hold for a little while and at the end, most of the time, came something magical to eat. The rise of the Great British Bake Off and other cookery shows has meant that this former staple of quintessentially British life is now at the forefront of most households once again. Families of all ages and skill levels are picking up their wooden spoons and donning their aprons to produce homemade bakes filled with love and pride. The Great British Bake Off manages to bring together the people of Great Britain in a united baking front and I even read that some men would prefer to sit and watch it rather than the football. How true that is I don’t know. But what I do know is that I don’t need any excuse to bake.
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Nowadays, celebrity chefs, TV shows and magazines are all filled with wondrous ideas of how to bake the perfect sponge and making the fluffiest buttercream meaning that even the most amateur baker can begin building amazing creations. From the simple, yet elegant Victoria sponge, to profiteroles, cheesecakes and macarons in all colours of the rainbow, baking isn’t as scary as some may first think. For me, baking is about having that time to truly concentrate on one thing. It might not always go to plan or look anything like the image in the recipe book or on the front cover of the magazine, but as long as it tastes good, I am content and happy to share my bakes with friends and family. Remember as well, its not always about cakes and sweet treats. Bread is a perfect accompaniment to many meals and even better, homemade bread. Baking together as a couple or as parent and child, when it comes to bread, is the perfect combination. Bringing together flour, water, yeast and any flavours to make your own bread creates a sense of homeliness and warmth.
With another series of Bake Off coming to an end and more and more baking books being printed, the popularity of baking doesn’t seem to be slowing. Who knows how long the ‘baking-mania’ will continue. So find your whisk and get a slice of the action!
If you have a baking creation or useful cooking tips, please share these with us by emailing jo@relishmagazine.co.uk or share them on our Facebook page! /RelishMag
Tips for the amateur baker from an amateur baker • Take the time to read the recipe thoroughly and ensure you have all the ingredients • Ensure you preheat your oven • Once you’ve tried a recipe a couple of times, experiment with new flavours • Share your bake with the ones you love. It doesn’t matter what it looks like, they will appreciate the effort
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Wine Column by Ben Straw
W
ine is a daunting topic, especially when you see an aisle full of bottles in your supermarket, but knowing
what you enjoy is half the battle. Over the coming months I hope to be able to steer you along the right road to help you pick something you enjoy. Along the way, I can hopefully introduce you to some wines that you may not have picked off the shelves at first glance. I will attempt to steer clear of the flowery language that is sometimes associated with wine labels and the wine industry. If, like me, you have no idea what loganberries or acacia blossom smells like, then we are on the same page! As the nights are drawing in, it felt appropriate to share with you a couple of my seasonal favourites.
Casas del Bosque Carménère Reserva
First up is the Casas del Bosque Carménère Reserva. IWSC Chilean Wine Producer trophy in 2013 and 2014, Casas del Bosque was founded in 1993 and it is still family owned and managed. The Casas del Bosque philosophy is based on the constant search for excellence, with quality
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instead of quantity at the heart of their viticultural practices. This full-bodied red is stored in French oak barrels for 10 months, which adds extra flavour and aroma to the wine. Under the rich, darkberried fruit there are notes of cedar and just a hint of fresh lavender and cinnamon. Wonderfully ripe fruit and freshness. Try this if you enjoy: Merlot or Rioja Crianza Enjoy with: Hard or smoked cheeses, peppered steak or gammon joints Available from: The Straw Collection, £10.00 a bottle Our second offering this month is the Stanton & Killeen Classic Rutherglen Topaque. You will come to see that I am a huge fan of fortified wines (think Port and Sherry), so I will try not to inflict them on you too often! In 1855 Timothy Stanton abandoned West Suffolk and brought his family
The renowned fortified wines of Rutherglen are arguably the world’s richest wines. They are wines of intensity with layers of rich flavours ranging from raisins and toffee, to marmalade and dates. This wine is very rich and luscious
with flavours of caramel, butterscotch and almonds. There are many layers of flavours and it is delightfully sticky. You may well find yourself licking your fingers as you will not want to waste any of this! Try this if you enjoy: sweet treats, cream Sherries or caramel Enjoy with: blue cheese, caramel tarts, handmade fudge and also duck or fig tapas if you fancy something more savoury. Available from: The Straw Collection, £18.99 a half bottle.
Stanton & Killeen Classic Rutherglen Topaque.
to Australia in search of gold. When the gold ran out the family stayed. In 1948 Norman Killeen married into the family and joined the business. Norman’s grandchildren are the seventh generation to pick up the reins.
Want a cosy dinner party with a twist? Or perhaps a corporate networking event? We can help out.
Lincoln Wine School is an Approved Programme Provider for the Wines & Spirits Education Trust. We offer WSET® qualifications for all standards from the complete wine novice to the wine trade professional looking to further their career. For more information on tastings, WSET® courses or to make bookings call Ben on 07714 588789 or email lincolnwineschool@yahoo.co.uk Follow us on Twitter @LincsWineSchool or visit www.thestrawcollection.com for updates on upcoming tastings and courses.
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UNDER THE GRILL WITH
NANCY BIRTWHISTLE With many people mourning the end of this year’s exciting Great British Bake Off series, we grilled last year’s winner, Nancy Birtwhistle, about what it was like to be on the show and her favourite recipes to make. The Great British Bake Off looks very challenging and competitive. What was one of the most valuable things you learnt from your time on the show?
when I had performed well and the judges reinforced that.
N: I think apart from the extra knowledge I gained about baking, more importantly I think I learned a little bit more about myself and my capacity to cope under stress.
N: I am certain being a Bake Off judge is very difficult. They have to be very careful about their choice of words and of course they have to know their stuff and have an excellent flavour palette.
Which of the judge’s did you find hardest to please? N: In the end it wasn’t so much about trying to please the judges – it was about being pleased with myself. I knew 26
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Do you think you would find it hard being a judge on the show?
What was your favourite memory from your time on the show? N: Probably my favourite memory is the laughs and
jokes with my fellow bakers and drinking tea in the sunshine. Do you have a signature dish that you love to bake? N: I love to bake pastry – in fact I enjoy all aspects of baking and cooking. My favourite though is a coffee and walnut cake. Are you a sweet or a savoury person? N: I love both sweet and savoury and there is a time and a place for each. I love a home made sausage roll, half time at the football
it wasn't so much about trying to please the judges, it was about being pleased with myself. (I am a keen Hull City supporter) but a slice of cake with a cup of tea during an afternoon’s gardening just hits the spot. When did you first decide to pursue baking? N: I have always baked since I was a child but got into the serious stuff about eight years ago. What was your favourite recipe to bake when you were younger? N: My grandma taught me to make a deep custard tart when I was about 10 or 12 – I used to make one every week.
Did you share your passion for baking with any other family members? N: Baking is always going on in my kitchen and people do get involved especially grand children. What is your favourite meal to sit down to with the family? N: A home made steak and ale pie is always a winner especially during the winter months. It is one of those dishes that can be doubled up easily to feed large numbers. Do you have any tips for our readers who might like
to pursue their passion for cooking/baking? N: Absolutely – start simple then build on your success. People often give up because they have tried to be too ambitious. Other than baking, what do you like to do in your free time? N: I grow my own fruit and vegetables so the garden keeps me busy. I enjoy my dogs – love walking and the occasional cycle ride. Do you have much planned for the next few months? N: I have some exciting bookings ahead – including talks, food demonstrations – I write recipes ready for a book in the future so thanks to Bake Off I have been brought out of retirement.
DID YOU KNOW WE NOW OFFER
A DELIVERY SERVICE? 21 Corporation Street, Lincoln, LN2 1HL OPENING TIMES: 7.30am - 3.30pm Monday - Friday
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Minimum Order of £5 Find the Menu at: /HealthyAppetitesLincoln +44 (0)1522 544944 / 07462 591 046 wendy@healthyappetites.co.uk www.healthyappetites.co.uk
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REVIEW
Lounge Bar & Kitchen Having recently undergone a transformation at Home Nightclub, the newly designed Lounge Bar and Kitchen has a fresh, vibrant look and a bold new menu.
W
e, at Relish, were lucky enough to be invited along to sample some of the delights that the Lounge Bar has to offer, including one or two creative ingredients! The Lounge Bar and Kitchen is located on the ground floor of Home Nightclub on Park Street. The first thing that strikes you as you walk through the doors is the fantastic modern décor and the intimate mood lighting, which seems a world away from the hustle and bustle of the Lincoln High Street. The atmosphere is light and relaxed, perfect for a catch 28
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up with friends, a casual lunch or even just a round of drinks.
one of the pizzas had ‘popping candy’ as a topper!
We were seated in a booth near the corner of the room, facing a striking staging area with a piano in the centre, which will host beautiful acoustic talents in the evenings.
Having thoroughly browsed the menu, I decided on a dish called ‘Piggy in the Middle’ – two Jack Daniel’s burgers and pulled pork in the middle, with jack cheese in a brioche bun. My friend chose the ‘Italian Stallion’ – a stonebaked pizza with parma ham, chorizo and salami.
Browsing the menu, there was an abundance of food to choose from, featuring burgers, tacos, pizzas and paninis. Upon closer inspection, I thought my eyes were deceiving me when I noticed
The dishes were presented on quirky serving trays – the burger was even garnished with Frazzles! The burger was very flavoursome and enjoyable, with succulent beef
burgers making a delicious accompaniment to the juicy and tender pulled pork filling. The authentic Italian pizza was rich in flavour, with a beautifully cooked stone-baked base and a mouth-watering tomato puree sauce. My friend even commented that it was “one of the best pizzas I’ve had”. Following our mains, we were then treated to the delights of the dessert menu. Having queried the recommendations from the waitress, we settled on ‘Heaven in a Glass’ – a salted caramel cheesecake in a sundae - style presentation; and a Belgian Waffle with strawberries and ice cream. ‘Heaven in a Glass’ is certainly an apt name for this dessert, with a delicious caramel cheesecake slice nestled on a mountain of ice cream. The Belgian Waffle was very sweet, moreish, and beautifully presented. The service was attentive and helpful, with a very speedy delivery of food, after the very long deliberation of what to choose! Overall, we had an excellent experience at the newly designed Lounge Bar and Kitchen, being pleasantly surprised by the vast amount of choice and variety presented to us from the new
menu. There are some quirky presentation and eccentric ingredient ideas, with a few surprises in store. I definitely recommend giving it a try – it’s a whole new dining experience for Lincoln!
Opening times: Mon - 11.30am to 6pm Tues - 11.30am to 3am (Food until 8pm) Wed - 11.30am to 6pm Thurs - 11.30am to 3am (Food until 8pm) Fri - 11.30am to 3am (Food until 8pm) Sat - 11.30am to 3am (Food until 8pm) Sun - Closed
Park St, Lincoln LN1 1UF Open: 11.30pm - 11.00pm /H.o.m.e.Lincs @HomeLincoln 29
ADVERTORIAL
I
n recent times there’s been an everincreasing demand for fresh fruit and vegetables, thanks to a number of government campaigns and celebrities backing a healthy lifestyle. Who are the ones responsible for delivering this fresh produce from the farms to you? If you’re living in Lincoln it might well be Fresh from the Fields and the Willows’ family. It may be the age of the High Street brand, but this family-run traditional business is still going strong, being the last surviving greengrocers left in the city. The local father-and-sons team have created a bond
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and understanding with the local community that an outside company would struggle to build – the majority of their produce is of course sourced from local farms, doing regular runs throughout the week to keep their stock replenished for their band of loyal customers. Not only is the quantity there, but this also guarantees the quality – their aim is to provide fresh locally grown produce to your kitchen within 24hrs. You’ll be hardpressed to find a shop with more dedication to your 5 a day. Fresh from the Fields are currently conducting their business from three
ADVERTORIAL locations around Lincoln, the oldest of which is their Rookery Lane premises, serving the community for 16 years. Combined with shops in Bailgate and on the Ermine (with ten and six years trading, respectively), you can see that the Willows’ family have spread their roots deep in the city.
Opening times Ermine: Mon-Fri 8am-4pm, Sat 8am-3pm Bailgate: Mon-Sat 9am - 5pm, Sun 10am - 1pm Rookery Lane: Mon-Fri 8.30am - 4pm, Sat 8.30am-3.30pm Tel No: 01522 522777
Their business goes beyond the storefront, too; schools and nursing homes in the area are being supplied with produce from Fresh from the Fields too, meaning your children and family might be enjoying Lincolnshire fruit and vegetables without even realising. Wholesale is a cornerstone of their business, filtering greens to companies big and small around the county. It all begins at the crack of dawn; at 6:30am they’re up and at it, travelling around the county with their deliveries. If reading this has got you wanting soil-speckled fresh vegetables then you’re in luck, as the company has a growing capacity for over 50 deliveries a day. This dedication to their delivery schedule shows perfectly Fresh from the Fields mission - it’s all about providing a service that meets everyone’s needs. That’s what this greengrocer is all about, and it’s clear that they mean it, from the passion that’s lead them to branch out into areas both behind and over the counter. The effort goes both ways too, with their customer base growing strong despite a retail space full of supermarkets and internet deliveries. There’s still a market for greengrocers that carry on practices formed in a simpler age, especially when they’re providing a quality of produce that can’t be matched for care and attention. 31
It’s that time of year when the supermarket shelves are being piled high with chocolates, in preparation for the festive season ahead. We wanted to share some interesting chocolate facts with you‌
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Did you know...
White chocolate
te the They estima wiss, or S average Brit, German eats
is not technically a chocolate as it contains no cocoa solids or cocoa liquors
of chocolate
its
100th birthday,
a year
On average, a chocolate bar contains around
Thorntons create d the world’s largest ch ocolate bar – weighing a record breaking
8 insect parts
NE ERO NE
TOBL ERON E
TOBLERONE
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but it is still deemed to be safe for consumption
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In celebration of
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were created in iers to enjoy as a means for sold it melting chocolate without
ONE TOBLER
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triggers hormones in the brain causing relaxation
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chocolate
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So many Toblerone bars are sold each year that, if they were to be laid end-to-end, they would go on for 62,000km which is longer than the circumference of the Earth facts from: www.telegraph.co.uk, www.factslides.com
33
READER’S REVIEW
Dining Out at Jossals A reader’s review by Dawn Johnson
Jossals is a quaint little café in Market Rasen, which transforms into a fantastic bistro on Friday and Saturday evenings. One of our readers went along to a bistro night to experience what they had to offer.
O
ur party of four arrived at Jossals in Market Rasen on a pleasant Saturday night. We had previously reserved our table, which was just as well as it was already becoming very busy. Once seated, we requested a bottle of Spumante and a jug of water. Our friend ordered a starter of mussels, with the rest of us wanting to save room for a dessert. He thoroughly enjoyed these and the portion size was vast. For the main course, the men selected the rib eye steak with salad, mushrooms and onion rings. We ladies had the three fish, which consisted
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of plaice, haddock and salmon with side dishes of two types of potato and three types of seasonal vegetables between us. The men certainly enjoyed their beautifully cooked steaks and the fish was cooked to perfection. The batter was light and crispy and the fish was excellent. In hindsight, I should have only had two of the fish, as it was very filling! We gave ourselves a bit of a break before examining the dessert menu. What a choice! I decided on the trio of puddings, which was a taster of key lime pie, banoffee pie and chocolate and ginger cheesecake with cream. My husband had a hot fruit pudding with
ice cream and our friends chose the trifle and key lime pie with ice cream. There was so much more to choose from so I will have to go back again! Overall, we had a lovely evening and all of the staff were very helpful and friendly. The bill came to just over £100, which I thought was excellent value for money. I would definitely recommend Jossals to anyone. Jossals have an evening menu every Friday and Saturday, with a lunchtime roast on a Sunday. Monday to Saturday they are open for snacks, coffee and lunchtime meals in their coffee shop.
AWARD-WINNING
+44 (0)1522 523500 shop@elitemeats.co.uk Take a look at our new website
www.elitemeats.co.uk
89 Bailgate, Lincoln, Lincolnshire LN1 3AR
Come & try our mouth watering new menu & receive a whopping
exclusions apply. ask server for details. Not to be used in connection with any other offers. This voucher may be withdrawn at any time. Terms & conditions apply.
Have you tried our new menu?
Park street, lincoln, ln1 1uf E : bookings@homelincoln.co.uk T : 0800 043 4663 @
RECIPE
by Riverford Organic Farms
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Ingredients
1 butternut squash 1 red pepper 1 sweetcorn cob 1 red onion ½ tsp ground cumin ¼ tsp ground coriander ¼ tsp paprika ¼ tsp smoked paprika 1–2 red chillies 150g cheddar Coriander leaves Salt and pepper Olive oil
refresh your diet with a weekly organic vegbox delivered free to your door
order today
a dangling carrot… FREE 400 page cook book
PLUS
worth up to
£40
*
4th vegbox free
www.riverford.co.uk/refresh4
01803 762059
*Quote REFRESH4 to get your free book with your 2nd order and your 4th vegbox free.
T&Cs apply.
Good as a main course, these Quesadillas also make a colourful sharing platter for a larger gathering. Serve them with a dollop of soured cream and guacamole. Serves 4.
non-stick frying pan, oil-side down. •
Sprinkle some cheese over one half, then the veg mixture, then a few coriander leaves. Fold the other half of the tortilla over to make a semi-circle, gently pressing down with your hands to flatten it slightly.
•
Heat the oven to 190°C/Gas 5.
•
Dice the squash, pepper, corn, onion, spices, chilli and toss together with 2 tablespoons of olive oil in a large baking dish.
•
Season with salt and pepper. Roast the veg in the oven for 35–40 minutes, until tender, tossing once halfway through so it cooks evenly.
Cook for a couple of minutes, until the underside of the tortilla is crisp and golden brown (keep an eye on it so it doesn’t burn).
•
Carefully turn it over and cook the other side until crisp and golden. Keep warm in the oven while you cook the remainder. Cut each one in half to serve.
•
•
Remove from the oven and turn the temperature down low, to approximately 130°C/Gas 1.
•
Brush each tortilla on one side with a little oil and put one into a large
VARIATION * Add some crumbled and fried cooking chorizo or some leftover shredded roast chicken for a non-vegetarian version.
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Lincolnshire Food & Gift Fair The team at the Lincolnshire Showground are already getting into the festive spirit as they put together the final plans for the 15th Lincolnshire Food & Gift Fair. Returning on 28th and 29th November 2015, the Fair brings together over 150 exciting exhibitors, festive entertainment, cookery demonstrations, and handson craft workshops for all of the family. Jayne Southall, CEO at Lincolnshire Showground, said: “We always have a lot of fun organising and hosting the Food and Gift Lincolnshire Pride 118 x 176mm .pdf
Fair, as it’s a real feel good event that gets everyone in the Christmas spirit.“ Christmas shoppers will have the opportunity to sample delicious produce, and buy brilliant hand crafted gifts for their loved ones, before the hustle and bustle of the mad Christmas shopping dash begins. Throughout both days, The Lincolnshire Kitchen will be brought to life with cookery demonstrations from Redhill Farm Free Range Pork, The Old Bakery, Uncle Henry’s and Steven Bennett - the Lincolnshire Chef. The Strait 1
13/08/2015
and Narrow and The Rogue Saint will be wowing the crowds with impressive cocktails and hints and tips to enable you to mix and muddle like a true professional in your own home. The annual event is held across two indoor halls and with free car parking, promises tonnes of Christmas inspiration for all of its visitors.
12:22
C
M
Y
CM
MY
CY
Tickets: £6 and £5 in advance (under 16’s go free)
28th & 29th November 2015 10am - 4pm Food, Gifts, Crafts, Cookery Demonstrations and all things Christmas under one roof. The Food & Gift Fair is fast becoming a recognised date in the Lincolnshire festive calendar.
CMY
K
Ticket Office: 01749 814087 WWW.LINCOLNSHIRESHOWGROUND.CO.UK Lincolnshire Showground, Grange-de-Lings, Lincoln, LN2 2NA 2015 Media Partner
COMPETITION
WiN
What to Eat Now Autumn & Winter by Valentine Warner
For your chance to win simply answer the following question: What year were M&Ms created? Hint: Look back through the magazine to find the answer!
Email your answer to competition@relishmagazine.co.uk or fill in the form below and post it to: Competitions, Relish Magazine, Lincoln Publishing House, 1 Checkpoint Court, Lincoln, LN6 3PW Closing date 18th December 2015
Congratulations to last issue’s winner Gloria Wilkinson
Answer: Name: Address: Contact Number: Email Address: Fill out this answer form and send to: Competitions, Relish Magazine, Lincoln Publishing House, 1 Checkpoint Court, Lincoln, LN6 3PW 39
www.relishmagazine.co.uk Join the debate: /RelishMag
Advertise in this magazine from as little as ÂŁ50. Contact our team today: tel: 01522 77 50 61 email: hello@relishmagazine.co.uk