< Previous40 LINCOLNSHIRE TODAY FOOD & DINING Marvellous Chicken, Rhubarb & Potato Tray Bake with Serves 2-4 Meal Occasion: Midweek Meals, One-Pot Meals Preparation time: 10 minutes Cooking time: 1 hour You’ll need: * 4 Chicken Thighs or Legs * 500g small New Potatoes (halve larger ones) * 3-4 stalks of Rhubarb * 8 Opies Sliced Lemon Slices * 6 cloves of Garlic * 2 tbsp Opies Cocktail Onions * 1 tbsp Opies Cocktail Onion brine * A few sprigs of Rosemary * 2 tbsp Olive Oil What to do: 1. Heat oven to 200 ° C and place the potatoes in a roasting tray. Slice the rhubarb into thin slices, scatter over the potatoes and nestle in the chicken pieces and garlic cloves. Place two lemon slices on each piece of chicken and scatter over the cocktail onions. Drizzle over the olive oil and rosemary and season well with salt and pepper. 2. Roast for an hour, basting the chicken with the oil halfway through. 3. Once the potatoes are golden and the chicken is nice and crispy, remove from the oven. 4. Serve straight from the tray with a handful of salad leaves. Seasonal veg is a great way to welcome in the spring, and we pick out some great recipes. Lemon & Cocktail OnionsFOOD & DINING LINCOLNSHIRE TODAY 41 Whole Cheese Cauliflower Serves 4 Preparation Time: 10 minutes Cooking Time: 25 minutes Allergens: Dairy, Gluten, Mustard You’ll need: * 1 large whole Cauliflower * 20g Butter * 2 tbsp Plain Flour * 3 Garlic cloves, finely sliced lengthways * 3 Bay Leaves * 500ml Milk * 1 tsp Dijon or Wholegrain Mustard * 125g Extra Mature Cheddar Cheese * A handful of fresh Parsley, finely chopped * Pinch of Smoked Paprika * 1 tbsp Opies Mini Gherkins, coarsely chopped * 1 tbsp Opies Capers, drained What to do: 1. Remove any stringy outer leaves from the cauliflower, then place in a large pot of salted water and boil with the lid on for 6-8 minutes or until almost cooked. Remove, drain and place in a baking tray. 2. Pre-heat the grill to high, then melt the butter in a large pan over a medium heat and add the flour, stirring until a thick paste forms. Add the garlic to the pan and keep frying until golden. 3. Add the bay leaves then slowly pour in the milk, mustard and half of the cheese, whisking as you go to reduce lumps. Bring to the boil, then reduce heat and simmer for 5-6 minutes or thickened, stirring from time to time, then finally stir in the parsley. 4. Once thickened, pour the sauce over the top of the cauliflower and top with the remaining cheese and paprika. Place under the grill for 6-7 minutes until the leaves and top of the cauliflower begins to colour and char. 5. Top with the chopped gherkins and capers before bringing to the table and quartering.To promote your services call Angie Cooper on 01472 310302 or email: a.cooper@blmgroup.co.uk Click’em Inn Swinhope, Nr Binbrook, Market Rasen, LN8 6BS Tel: 01472 398253 Web: www.clickem-inn.co.uk The Click’em Inn is a family-owned freehouse, established for over 30 years in its current incarnation. Steeped in history, the inn is open 6 days a week, Tuesday- Sunday, offering a wide choice of drinks, including six real ales available at any time, with a regularly changing selection of personally recommended guest ales. The Kitchen is open Tuesday-Sunday for evening dining, plus lunchtimes Friday-Sunday. The menu varies from day-to-day with the chef’s specials, alongside regular meals. 42 LINCOLNSHIRE TODAY Chicken, Cauliflower & Caper Tray Bake What to do: 1. Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment paper. 2. Place the chicken breasts and cauliflower florets on the prepared baking tray. 3. In a small bowl mix together the olive oil, lemon juice, minced garlic, Opies Capers, dried thyme, salt and pepper. 4. Pour the olive oil mixture over the chicken and cauliflower. Use your hands to massage the mixture into the chicken and cauliflower, ensuring they are well coated with the seasonings. 5. Arrange the chicken breasts and cauliflower florets in a single layer on the baking tray. 6. Place in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the cauliflower is tender and golden brown. 7. Once cooked, remove the tray from the oven and let it cool slightly before serving. Serves 4 Preparation time: 10 minutes Cooking time: 30 minutes You’ll need: * 4 chicken breasts * 1 small head of cauliflower, cut into florets * 2 tablespoons olive oil * 2 tablespoons lemon juice * 2 cloves garlic, minced * 2 tablespoons Opies Capers, drained * 1 teaspoon dried thyme * Salt and pepper to taste * Lemon wedges, for serving (optional) FOOD & DININGLINCOLNSHIRE TODAY 43 Sweet Potato, Goat’s Cheese & Serves 2 Preparation Time: 10 minutes Cooking Time: 30 minutes You’ll need: * 1 Bag Mixed Salad Leaves * 2 medium-sized Sweet Potatoes * 100g Goat’s Cheese * 6 Opies Pickled Walnuts * Olive oil * Salt and Pepper to taste What to do: 1. Preheat the oven to 200 ° C (180 ° C fan) and line a baking tray with parchment paper. 2. Wash and dry the sweet potatoes. Cut into thick slices, about 1cm thick. 3. Place the slices onto the prepared baking tray. Drizzle with olive oil and season with salt and pepper. 4. Roast for about 20-25 minutes, or until they are tender and slightly caramelised. 5. Meanwhile crumble the goat’s cheese into small pieces. 6. Once the sweet potatoes are cooked, remove them from the oven and leave to cool slightly. 7. Into a serving bowl or dish, add the mixed salad leaves and top with the sweet potato and crumbled goat’s cheese. Cut the Opies Pickled Walnuts into generous chunks or slices and scatter over the salad. Drizzle with a little extra olive oil and serve immediately. Recipes and images courtesy of Opies www.bennettopie.com / @opiesfoods Woolliss & Son Butchers –– AWARD-WINNING LINCOLNSHIRE BUTCHERS –– LOOKING FOR A TOP QUALITY BUTCHERS IN LINCOLNSHIRE? Look no further, we have a proven track record when it comes to providing top quality cuts of meat and home made pastries at a competitive price. We are proud of our locally sourced produce and our 5 star hygiene rating. 29-31 Mercer Row, Louth LN11 9JG. T: 01507 603230 E: orders@woolliss-butchers.co.uk W: woolliss-butchers.co.uk Pickled Walnut Salad44 LINCOLNSHIRE TODAY HEALTH & FITNESS © stock.adobe.com/MarkoLINCOLNSHIRE TODAY 45 HEALTH & FITNESS U ltra processed food (UPF) is getting a lot of negative attention in the media of late. Linked with numerous studies suggesting problems ranging from ADHD to cancer, addiction, obesity and rising mortality rates, it’s clear to say it’s becoming a contentious issue. However, there appear to be a lot of people who are resisting change when it comes to UPFs, stating that we’ve always eaten our food this way and the new science is overblown or fearmongering. A lot of these claims seem to come from the same people who argue climate change is fearmongering, which indicates an overall lowered level of faith in science and research. Medical studies do show that consuming food high in sugar (which most UPF food is) leads to many health problems. Similarly, there seems to be a fundamental misunderstanding when it comes to what UPF food is when people are defending it. A common argument is that “all food is processed” and that this somehow negates arguments against UPF food. This is true in the sense that most sold food is processed, but there’s a difference between processed People are becoming increasingly conscious as to what they consume, with major shifts away from ultra-processed food. How big of a deal is this? food and ultra processed food. Fresh carrots cut into small slices is processed food, as is freshly baked bread, but the number of chemical ingredients in these are very low, and studies against UPF food have little to no problems with them, especially if the bread is wholegrain. The problem is that when these foods are made into a sandwich, they are often bombarded with chemical additives to keep them fresh on shelves for longer and enhance their visual appearance. This leads directly into another common argument of “we’ve always eaten food like this and it’s done us no harm” which simply isn’t true. People often use bread as an example of this, but bread was commonly sold at bakeries before major supermarkets came onto the scene. The difference in ingredients between freshly baked bread and supermarket bread is shocking. Preservatives, emulsifiers, fertilisers, pesticides, enzymes, sweeteners, colouring agents. All these and more are added to supermarket breads to ensure they last longer on shelves and are uniform in shape, size and texture. Compare that to a bakery bread, which is often tougher on the outside, less uniform in shape and size and – as many of our grandparents have likely pointed out – goes stale instead of mouldy. If the bread our parents were eating when they were children has a completely different final form than our bread, then that’s a clear sign there’s something going on. The bread many people consume today might as well be an entirely different species of bread. UPFs exist as a means of making food cheap and making a lot of profit for those manufacturing and selling it, as food that is chemically treated to last longer means a greater selling window. However, the risks associated with it are immense, and the benefits of limiting it have been seen as well. Loss of weight, increased mental focus, higher levels of fitness, overall higher levels of satisfaction and happiness. Cutting UPF UPF Health Risks Here is a list of health risks as supported by numerous studies. High consumption of UPF food can lead to the following: * Heart disease * Cancer * Obesity * Type-2 Diabetes * Mental health and ADHD * Inflammatory disease * Metabolic syndrome * Hypertension and high blood pressure * All-cause mortality 46 Á46 LINCOLNSHIRE TODAY HEALTH & FITNESS When should you be concerned about flashes and floaters? Tiny spots, lines, flashes or shapes in your vision are known as flashes and floaters. Lots of people experience them and they usually aren't cause for alarm. What are flashes? Sometimes the jelly inside your eye shrinks a little and tugs on the retina (the light-sensitive layer) at the back of your eye. This can cause flashes of light at the edge of your vision. This is different from the disturbance of vision that can happen with a migraine. What are floaters? Often, people who have healthy eyes see floaters. They appear as spots, lines or cobweb effects, usually when you look at a plain surface or a clear blue sky. They are usually caused by cells clumping together in the vitreous (clear jelly) in the main part of your eye and casting shadows on your retina. When should I be concerned? • Flashes or floaters getting worse • A black shadow in your vision • A sudden cloud of spots • A curtain or veil over your vision • Any change in vision These symptoms can sometimes mean there is a tear in the retina. If the retina tears, it may come away from the back of the eye and can lead to a retinal detachment. A tear may be treated using a laser, and if treated quickly you should have a better chance of full recovery. However, if your retina has become detached, you will need surgery. The operation may restore most of your vision but may come too late for a full recovery. If you notice any of the symptoms above, you need prompt advice and attention. Your local optometrist can check for retinal tears or detachments. If you cannot contact them, you should go to A&E or the eye casualty department at your local hospital straight away. Charlie Holland and Neil James For further information or to book an appointment visit hollandjames.co.uk/book, call 01652 408200 or pop into the store in Brigg to speak with Charlie or Neil directly. out of a diet isn’t as difficult as it sounds, either. You can still eat steak, bread, fish, and most things you normally would – but they should be selected more carefully. Instead of buying freezer burgers which have been treated heavily, buy some mince and make your own in a pan. Instead of buying supermarket bread, grab some from a local bakery. Instead of purchasing a pre-made salad, grab the ingredients and make it yourself. There are a lot of products in supermarkets that are processed but not ultra processed – such as pre-diced vegetables – which make the task much easier. Even foods like chicken nuggets are dosed with chemical agents, where making it yourself is as simple as cutting up some chicken to dip in egg and flour. A big part of why all the health risks are being discovered now is because food wasn’t as ultra processed as it is now, around fifty years ago. It takes time for health problems to develop, and food manufacturers have been discovering new additives and throwing them into foods with only small studies done on mice and other animals. Food manufacturers are also very powerful, and quite capable of exerting pressure on governments. In the US, for instance, they still use food colourings linked with cancer because of industrial pressure. Cutting UPF foods out of your diet isn’t difficult and it comes with a wide range of benefits, so give it a try. Swap out premade foods that just need to be oven cooked with the fresh ingredients and try to look for foods that have less added to them. Not all packaged foods are automatically bad, either. Some cooked rice bags are really just cooked rice in a little natural oil, with nothing else added. Always take a look at the label. © stock.adobe.com/nerudolLINCOLNSHIRE TODAY 47 CARING T he undeniable truth is that we all age, and with aging comes that inevitable decline, whether in our physical or mental faculties, at end of life or earlier. While the rate of degeneration varies between everyone, some grapple with cruel tricks of the mind through dementia and related ailments. Time also takes its toll on the body, with conditions like arthritis and osteoporosis making unassisted living increasingly challenging. With all these factors for potential difficulty at play, essential choices for a happier life might fall to more people than just the elder in question. If the decision falls to you or your family to decide on the support you need, then you might consider assisted living as a place to start with less stress and upheaval. This can often be managed by families in their own homes, in an approach sometimes called ‘aging in place’ or ‘home-based care’. A family home offers a familiar and comfortable environment where an older person can be surrounded by happy memories and people they love. Emotional support, companionship, and a sense of safety and belonging are crucial for anyone’s wellbeing, and home care offers a way of providing them for a loved one who needs help or supervision. Caregivers at home can also provide the kind of personalised care that can only come from knowing someone for many years. Between being aware what meals, routines and activities make them happy and comfortable, you likely know the needs of your loved one best of all, unless they require specialised medical care. In return for giving that gentle supportive nudge where needed, aging in place gives elders a greater sense of control over their own lives and decisions, enforcing all-important boundaries for autonomy, and respecting their ability and selfhood. Another area family-based assisted living allows the best of both worlds is in Continuing in 48 Á comfort © stock.adobe.com/Studio Romantic Arranging for care is sometimes a part of adapting for the sake of your family. 48 LINCOLNSHIRE TODAY CARING balancing continuity with flexibility. A small group of dedicated caregivers can be there whenever needed, enhancing the quality of care and building stronger relationships between everyone pitching in. Homes can also be upgraded with mobility aids and safety precautions, or responsibilities shared depending on the best fit for everyone’s schedule, making planning ahead much simpler than moving between facilities for shifting care needs. In some cases, home-based care can be more cost-effective than setting an elderly family member up in an external assisted living facility. Cutting out the need for monthly facility fees allows you more room to budget around ever-changing living costs that heap added stress on so many of us at present. It’s important to note that assisted living in the home requires careful planning, coordination, and a commitment from every family member or caregivers. The level of care and support needed will vary from person to person, and it’s essential to assess the individual’s specific requirements and explore available resources to ensure their safety, health and comfort. It may become necessary to seek assistance from professional home care providers or healthcare experts, especially as months or years pass. It might not always be easy to make the time, but it will ensure that your loved one’s medical and personal needs are being met to the best of everyone’s ability. If you’re thinking that in-home care may be the way forward for you, here’s where that careful planning begins. Talk to your loved one about their needs, whether those are physical, medical, emotional or as simple as what their room will look like. Introducing each other to every aspect of your home and life together will make everyone feel more comfortable and reassured in the long run. After identifying everyday care needs such as bathing, dressing, medication and meal arrangements, make a point of contacting healthcare professionals, including any doctors or nurses who already know your loved one. They are there to help you and the person you’re caring for, and this includes support in making a care plan that outlines necessary tasks and responsibilities for any caregivers. Professionals can also assist in taking note of helpful contacts, and going over proper procedure in case an accident such as a fall occurs in the home. Finally, after making sure your home is safe, and once medical and legal arrangements are all in place, ensure that your loved one has easy access to an alert system, or another way to call for help if they ever need it. In the face of rising housing costs, dwindling pensions and uncertain political landscapes, families are growing closer, with many choosing to share their homes with elderly relatives. The © stock.adobe.com/SynthexLINCOLNSHIRE TODAY 49 CARING ednesdW ofusJoin homOur Wee 12pm.- 10am day morningeee communityourr or coff tur CondlackRu t Care HomeCourountry A C cha with efurbished been rs hae offee MorCoekly C eryv egs o,trharming bis sorning .cwww andRuckl 2150 ctaontC lalC comielw e.comcartcountrycour 3TP LN1 Lincoln,enue,vAd 2170322 5 dam Atkin AgerManaHome oday tus oomsdining rounge lw neng pub, e.and mors benefits can be as everyday yet heartfelt as your little ones getting to grow up alongside their grandparents, rather than just visiting occasionally. It’s a healthier, more nurturing environment where children aren’t left to fend for themselves either, especially if their parents work long or irregular hours. Living with elderly relatives isn’t always straightforward and demands a level of empathy and understanding that can sometimes be difficult to keep up. Always remember that respite care is available as an option when your family feels burned out, or you and the care recipient need some space for any other reason. Families can’t be expected to be together and get along all the time. When nerves feel frayed, hiring a care professional to chaperone a daytrip, or simply take over for a short time, may be what makes all the difference. Amid the many stresses of providing care, never forget yourself as someone who needs and deserves support too. © stock.adobe.com/pikselstockNext >