< PreviousChoosing the right lipstick for you this summer The carefree feel of summer often inspires us to shake up our look. The stunning reds, pinks, oranges, and yellows of summertime flowers are often reflected in our makeup and clothing choices. © stock.adobe.com/Valua Vitaly Choosing the right lipstick for you this summer LINCOLNSHIRE TODAY 41 HAIR & BEAUTY T he easiest way to embrace these colours is through a bold lipstick colour. Whether you’re rocking a festival look, or want to spice up your garden party outfit, a bright lipstick choice may just be the thing to cinch your look. Whilst there are a few things to consider when ensuring maximum impact, the main point of bold lipstick is to embrace your fun side. If you’re ready to take a walk on the wild side, but are unsure where to begin, keep reading for some handy tips on how to make the best lipstick choices this summer. Prepping your lips is critical when wearing a bold lipstick, as the last thing you want to accentuate is dry, flaky skin. Lip exfoliators, like other skin exfoliators, exist in a broad spectrum of flavours and textures to get the most luxurious and long-lasting experience. However, a damp toothbrush smoothed in circles will work too. After this, use an intense lip balm to hydrate the lips until you are ready to apply your lipstick. Applying a collagen infused lip mask will give best results and will improve the texture and plumpness of your lips long term when applied regularly. Once you’ve perfected your pout, your thoughts can turn to the shade of lipstick. There are various shades of every colour, each of which will look different on you depending on your skin tone. To guarantee the best shade for you, consider your skin’s undertones. People (of all ethnicities) can generally be categorised into warm and cool undertones. Those with cool undertones generally suit colours with a blue base, whereas those with warm undertones will be best complimented by orange-based shades. No idea what you are? No fear. Here are some handy ways you can quickly assess your skin tone. The first way is the Vein Test. When looking at the veins on the inside of your wrist, they will either appear blue or purple (cool undertones) or green-ish (warm undertones). The second method is the Jewellery Test. Hold gold and silver jewellery against your skin – gold jewellery tends to make those with warm undertones glow, whereas silver jewellery really pops on those with cool undertones. The final test is the White Fabric Test. Whilst in natural light, hold a white piece of fabric next to your face. If your skin looks radiant next to the fabric, you likely have cool undertones. If your skin looks yellow or dull, you likely have warm undertones. Not only must you consider your skin tone, but also the colour of your teeth. Contrary to popular belief, even well cared for teeth will often contain tinges of yellow, and certain lipstick shades can make these appear greater than they really are. Colours which contain yellow, or orange will be sure to accentuate natural yellows within the teeth, so if your pearly whites are not so pearly, you may want to give corals, bright pinks, or pumpkins a miss. Pinks also tend to highlight imperfections, so those with any cracks or spots on their teeth may want to reconsider picking up a fuscia lipstick. Likewise, browns can highlight brown shades, so those who can’t kick the coffee habit may consider avoiding those very on-trend taupe shades. You may also want to consider playing with texture. Colorful lipsticks come in various finishes, such as matte, satin, glossy, or metallic. Experiment with different finishes to achieve different looks. For example, a matte finish can give a bold and modern vibe, while a glossy finish adds shine and dimension. If you struggle with dry or cracked lips, ultra matte formulas may accentuate the issue, and dry your lips out further. So, you’ve found the perfect lipstick, but what is the best way to apply it? Applying a lip liner as a first step is essential to getting a clean and defined look, as bright colours highlight any application mishaps. Use a lip liner in a matching or complementary shade to outline and fill in your lips before applying the lipstick. This helps prevent smudging and enhances the lipstick’s longevity. Bold lipsticks can often make the lips appear thinner on those with pale skin, due to their contrast against the natural skin tone. Applying a lipliner helps to define the lips against the rest of the face, making the most of everyone’s pout. Experimenting with lip liner can also create a beautiful gradient, or ‘ombre’ effect. Apply a lighter shade of the lipstick in the center of your lips and blend it out towards the edges. This technique adds depth and dimension to your lip look. Combine this with a contrasting, or much darker complimentary colour to achieve a more striking effect. © stock.adobe.com/Sasha_Brazhnik42 LINCOLNSHIRE TODAY HEALTH & FITNESS Staying safe and staying healthy over summer It’s not a good idea to stop exercising just because of the warmer weather, but at the same time a failure to account for it can damage more than just your mood. It’s not a good idea to stop exercising just because of the warmer weather, but at the same time a failure to account for it can damage more than just your mood. Staying safe and staying healthy over summer LINCOLNSHIRE TODAY 43 HEALTH & FITNESS © stock.adobe.com/Syda Productions T here are several enjoyable and effective ways to stay active during the summer months. Swimming is a fantastic option for a full-body workout. Pool swimming is always fun (and warm!) but open water swimming is an increasingly popular option. Whilst it should only be done at an approved and monitored site, open water swimming is very refreshing during the warmer weather, and the natural scenery makes working out more fun. Furthermore, the current of lakes and rivers provides a natural resistance which is not present in swimming pools, thus ensuring you get the most from your workout. Another great option is outdoor cycling, which allows you to explore your surroundings while improving your cardiovascular fitness and strengthening your leg muscles. If you have access to a beach, of which Lincolnshire has many, take advantage of the sand for a more challenging workout. Walking or running on the unstable surface engages more muscles, and you can also incorporate bodyweight exercises like push-ups, squats, lunges when you hit so many steps to increase the number of muscles engaged. Additionally, summer is a perfect time to go hiking and explore nature. Find local trails or national parks and plan hikes with varying difficulty levels to get a great cardiovascular workout while enjoying the outdoors. Engaging in water sports like kayaking, paddleboarding, or surfing is not only fun but also helps build core strength, balance, and coordination. Many fitness studios and gyms offer outdoor workout classes during the summer, such as boot camps, yoga sessions, or dance classes, providing a social and motivating exercise experience. Lastly, consider incorporating high-intensity interval training (HIIT) into your routine. Perform interval workouts with bodyweight exercises like burpees, mountain climbers, and jumping jacks in your backyard, a local park, or even on the beach for a calorie-burning and cardiovascular fitness-boosting workout. When undertaking any of these activities, ensure you wear a sunscreen of SPF 50 and reapply every two hours – even water-resistant ones need to be reapplied. Working out in the warm weather can be extremely pleasant, but it requires some planning. To guarantee that the weather is just right for the activities you’ve planned, keep an eye on the forecast and plan around a week ahead for what you want to do. Not only will this mean you’ve planned weather appropriate activities, but it will also create a workout schedule for you, meaning you are more likely to follow it through. Heat related illnesses are a common cause of people abandoning their workout plans and thus not seeing best results. Illnesses such as heatstroke and dehydration can have longer term effects such as dizziness and diarrhoea, taking you out of the game for days. Luckily, this can be avoided by monitoring and listening to your body. When engaging in physical activity during hot weather, it’s important to take precautions to stay safe and comfortable. The heat causes increased sweating, which can cause us to lose vital salts as well as water. This can lead to nausea and cramps. While water is generally sufficient for most activities, consider replenishing lost minerals by opting for sports drinks containing electrolytes during intense or prolonged exercise. This can be simply done by adding electrolyte-heavy ingredients such as cucumber or strawberries to your water. You can also add a pinch of salt to plain water. Timing your workouts wisely is crucial, so plan them for cooler parts of the day, like early morning or late evening, and avoid exercising during peak heat hours between 10 a.m. and 4 p.m. Experts recommend avoiding exercise if temperatures exceed 26 degrees Celsius. Finally, ensure to look up the daily heat index, which combines temperature and humidity to determine how hot it feels, as it may be hotter than you realise. High heat indexes can increase the risk of heat-related illnesses. Dress appropriately with lightweight, breathable, and moisture-wicking clothing. White reflects heat, so to keep you cooler, try not to wear black or dark items. Additionally, protect your skin by applying high SPF sunscreen and seeking shaded areas or using accessories like wide-brimmed hats or umbrellas. Sunscreen should be applied at least 30 minutes before going outside. The most important part of exercising in any temperature is to listen to your body and adjust your activities accordingly. Any underlying health conditions should be assessed with a doctor to determine your ability to withstand different heat intensities. Much like the workout itself, these precautions will become second nature once you establish a routine. Use the summer as an excuse to conduct a fitness overhaul, and you’ll still feel good in winter. 44 LINCOLNSHIRE TODAY FOOD & DINING foods Hot days fundamentally change the kinds of foods we eat, leading people to want smaller portions of fresher goods - and snacking is often on the rise, too. Here are some recipes that should satisfy this summer. Summer Cherry S’mores Waffles Method: 1. Place each waffle onto a large piece of tin foil, about 4 times its size. 2. Top with the milk chocolate, marshmallows, cherries and finally the white chocolate chips. 3. Bring the edges of the tin foil up to meet in the middle then scrunch together to make a loose parcel which encloses the waffles. 4. Place on the barbecue or under a hot grill and cook for 4-5 minutes until the chocolate and marshmallows have just melted. 5. Enjoy hot straight from the foil. Hints and Tips: These delicious treats are just as easy to enjoy without a barbecue. Grill under a medium-high heat for 6-8 mins until the marshmallows and chocolate start to melt. Serves 4 Preparation time: 5 minutes Cooking time: 5 minutes Allergens: Gluten, dairy, sulphur dioxide Ingredients: * 4 sweet waffles * 200g milk chocolate, broken into chunks * 100g mini marshmallows * 125g Opies Cocktail Cherries, drained and halved * 3 tbsp white chocolate chips © stock.adobe.com/ Roman RvachovLINCOLNSHIRE TODAY 45 Pickled Walnut Cornish Pasties 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 Great BBQ ideas for your summer events Serves 6 Preparation Time: 2+ hours (includes 2 hours chilling time) Cooking Time: 2+ hours Allergens: gluten, dairy, egg, walnuts Ingredients: * 500g strong white bread flour * 1 tsp salt * 150g unsalted butter, diced * 100g lard, diced * 1 egg, beaten to seal and glaze For the filling: * 400g rump steak, fat removed and cut into 1cm cubes * 300g waxy potatoes, diced into 1cm cubes * 200g swede, peeled and chopped into 1cm cubes * 2 onions, finely chopped * 3 Opies Pickled Walnuts, thickly sliced * Salt and pepper, to taste Method: 1. Rub the flour, salt, butter and lard together in a mixing bowl using your fingertips until it resembles breadcrumbs. Add 100ml water and bring together to form a dough, then knead for 3-4 minutes until it begins to stretch. 2. Cover and chill for 2-3 hours. Preheat oven to 200°C / fan 180°C /gas 6 and line a large baking tray. 3. Season the steak, potatoes, swede and onions generously in a bowl then add the pickled walnuts and combine briefly, taking care not to break them up. 4. Remove dough from the fridge and divide into 6 balls, before rolling each into a circle about 23cm across on a lightly floured surface - use a side plate as a guide and trim the pastry around it. 5. Spoon some filling onto one half of each circle, leaving a 1cm border, then brush the edges with egg. Fold the pastry half over the top of the filling to encase it and form a half-moon, then pinch together and crimp the edges. Transfer to a tray and chill for another hour before baking. 6. Remove from the fridge then brush pasties with the remaining egg to glaze. Bake for 10 minutes, then lower the oven to 160°C / fan 140°C / gas 3 and bake for a further 45 minutes until golden. 7. Serve warm or cold.46 LINCOLNSHIRE TODAY forks. Set aside. Add the curry powder, mango and spinach to the coconut milk and simmer until thick. Remove from the heat then add the chicken back to the sauce. 4. Meanwhile preheat the oven to 200C / 180C Fan / Gas 6 and grease a 12 hole muffin tin. Unravel the shortcrust pastry and cut out 12 circles around 10cm in diameter, then repeat with the puff pastry using an 8cm cutter. Line the muffin tray holes with the shortcrust pastry circles then bake blind in the oven for 5-10 minutes. Remove then add an even layer of pickled walnut chutney to the bottom of each. Top with the chicken mixture then pop the puff pastry circles on top to encase the filling. Crimp the edges with a fork then brush each pie with egg. 5. Sprinkle with the nigella seeds then bake for 25 - 30 minutes until golden and well risen. Method: 1. Place all the chutney ingredients except the pickled walnuts into a large pan. Allow the sugar to dissolve over a low heat, bring to the boil and continue until the apples are soft and broken down. Take off the heat and stir in the pickled walnuts. Place into sterilised jars and set aside. Note: The chutney can be made in advance, or you could simply add chopped pickled walnuts to your favourite chutney for a shortcut. 2. In a bowl mix the chicken thighs with the ginger, cumin, turmeric powder, korma paste, yoghurt and a pinch of salt. Ensure they are well coated, cover and refrigerate for at least 4 hours. 3. When ready to cook, place chicken in a deep pan over a low heat and cover with coconut milk. Simmer for 30 - 40 minutes until the chicken is tender and falling apart. Remove with a slotted spoon and finely shred with two 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. FOOD & DINING Mini Coronation Chicken Pies with Pickled Walnut Chutney Serves 12 Prep time: 1 hours (plus 4 hours marinading time) Cooking time: 40 minutes Allergens: Gluten, dairy, egg, nuts, mustard For the Coronation Chicken Pies: * 6 chicken thighs, bone and skin removed * 1 ball of Opies Stem Ginger, finely grated * 1 tsp cumin * 1 tsp turmeric powder * 3 tbsp korma paste * 125g yoghurt * Pinch of salt * 2 sheets shortcrust pastry * 1 sheet puff pastry * A 400ml can coconut milk * 2 tbsp mild curry powder * 1 fresh mango, finely diced * 100g fresh spinach * 1 egg, beaten * 1 tsp nigella seeds For the Spiced Walnut Chutney: * 250g apples, peeled, cored and chopped * 1/2 large onion, thinly sliced * 75g soft brown sugar * 1/2 tsp cayenne pepper * 1 tsp mustard seeds * 1 tsp salt * 75ml Opies Pickled Walnuts pickling liquor * 1/2 jar of Opies Pickled Walnuts, finely choppedA meat-free option for vegetarians and vegans. Serves 4 Preparation Time: 25 minutes Cooking Time: 10 minutes Allergens: Mustard, Gluten, Sesame, Soya For the gherkin relish: * 1 jar Opies Cornichons & Onions, brine and mustard seeds reserved * 1 tbsp caster sugar * 1 tbsp American style mustard * 2 tbsp white wine vinegar * 1 tsp turmeric * 1/4 tsp cinnamon For the miso burger stack: * 4 tbsp miso paste * 4 tbsp mirin * 4 tbsp dark soy sauce * 2 garlic cloves, crushed * 2 tsp maple syrup * 2 tsp sesame oil * 2 tbsp olive oil * 8 large Portobello / field mush- rooms (ideally wider than the buns as they shrink once cooked) * 4 brioche burger buns, toasted * Opies Mini Gherkins, to serve Method: 1. Prepare your gherkin relish by pulsing the cornichons and onions in a food processor for a few seconds until coarsely chopped. 2. Tip into a bowl then add the reserved mustard seeds, sugar, American style mustard, vinegar, turmeric and cinnamon, and stir until well combined. Add some of the reserved pickle brine to loosen the relish if it gets too thick. Season to taste then set aside. 3. In a separate bowl mix the miso, mirin, soy sauce, garlic, maple syrup and sesame oil until thoroughly combined. Set aside. 4. Pre-heat your barbecue until the coats turn white, or if using a griddle pan heat on the hob until hot. 5. Brush the grill with oil to prevent sticking, or if using a griddle fry the olive oil in the pan until hot, then add the mushrooms. Using a pastry brush coat the mushrooms well with the miso glaze on one side, then turn the mushrooms over after 2 minutes and coat the other side with the sauce. Keep turning every so often, basting the mushrooms as you do so, until they soften and become dark and juicy - about 10 minutes. 6. Plate up the burger buns and serve two mushrooms per person. Top with the gherkin relish and serve. FOOD & DINING LINCOLNSHIRE TODAY 47 Miso Glazed Burger Stack with Gherkin Relish All recipes courtesy of Opies Foods - www.opiesfoods.com / @opiesfoodsORDER FORM Yes, I would like to subscribe to Lincolnshire Today magazine for the next 12 months, with the first 3 issues only being £1. Personal Details: First name: Last Name: Address: Town: County: Post Code: Tel: Mobile: Email: Payment by DEBIT/CREDIT card Name as it appears on card: Type of card: Mastercard / Visa / Visa Debit / Other Card Number: Card Verification number (3 digits on signature strip) : Expiry Date: Amount Authorised: Cheque enclosed YES / NO Please post this form back to: Subscriptions, Lincolnshire Today Magazine, Armstrong House, Armstrong Street, Grimsby. N.E. 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NE T WWW.LI N C WWW.LI N C BLM GROUP www.blmgroup.co.uk First 3 issues for £1 Looking for a great gift idea? A gift Subscription is the perfect present that lasts all year round!LINCOLNSHIRE TODAY 49 FOOD & DINING There’s nothing quite like the warm welcome of a proper country pub on a warm summer afternoon, and the Red Lion in Caythorpe never disappoints. A beautiful and vibrant 17th-century country inn, owners Simon and Becky have worked hard to cultivate a warm and welcoming atmosphere, and that shows in everything from the décor to the staff and service. Families are particularly welcome at the Red Lion, and as many are currently struggling, owners Simon and Becky have said that kids under 5 years will eat for free! My partner and I popped by in the middle of June when the sun was red hot (leaving neither of us in any mood to cook) to have a break from work and eating in. I chose to start with the breaded chilli and lemongrass prawns, served with Thai marinated king prawns, leaves, and a sweet chilli Teriyaki sauce. It’s food like this which sets the Red Lion apart – an exciting and exotic play on a traditional starter, which was both refreshing and bursting with flavour. It really does blow the notion that starters should be “plain” out the water and had my tastebuds tingling delightfully. My partner chose the homemade chicken liver pate with apple and ale chutney and served with rye bread. The contrast between the rich and creamy pate against the crispy rye bread provided incredible texture, while the apple and chutney complimented the rich pate wonderfully. No one part overpowered the other, and my partner said he could have happily eaten a whole meal of that. Given how hot it was, I wanted to go with something light and refreshing for the main course and picked the Teriyaki chicken and bacon salad. One might not think of the combination when normally picturing a salad, but the team at the Red Lion know how to create something wonderful. The complex flavours mixed with the crispness and refreshing bite of the salad really work well together, and I guarantee it will convert anyone who isn’t normally a salad person into giving it a go. My partner went with a sweet chilli beer battered chicken burger with hash brown and bacon – something of a pub classic and given the same love and care as any more exotic offering. The batter, especially, was very light and satisfying, while the chips and coleslaw were to die for. A real winner for sure. A dessert is almost needed on a particularly hot summer’s day and we enjoyed a sherry trifle for myself, and a lemon drizzle roulade for my partner. It would have been easy to overpower a lot of the other flavours we enjoyed, but the trifle was subtle in its sweetness, while my partner sung the praises of the light and airy roulade – calling it the “best roulade he had ever tasted.” We can’t sing the praises of the Red Lion enough and would definitely recommend it to locals and visitors alike. The fun atmosphere, the exciting menu and the fantastic food combine to make this more than just a meal out. It’s a full-blown dining out experience. The Red Lion can be found on the High St, Caythorpe, Grantham NG32 3DN. For more information, be it on the menu or how to book a table, you can call on 01400 272 632 or visit and book online at www.redlioncaythorpe.com The Red Lion, Caythorpe The Red Lion, Caythorpe Nestled in the picturesque village of Caythorpe, the Red Lion provides a welcome break from scorching summer days to enjoy some quality food and quality atmosphere. Caythorpe TheNext >