Packed Lunch

We always have a meal of some sort on our walks, indeed with the kids it’s the most popular part of the walk! Bring along your favourite sandwiches, crisps and fruit ready for a picnic half way around the walk. If you’re stuck for inspiration, why not try a few of these ideas;

SPICY TOMATO SOUP

1st Janury 2016

Whizz up this spicy tomato soup for your next winter walk and you’ll have a warming lunch waiting for you in your rucksack.

• 1 onion
• 1 pepper (any colour)
• 1 jar passata
• 1 tsp turmeric
• 1 tsp ground cumin
• dried chilli to taste

Chop and fry both the onion and pepper into 2 cm dice. Fry them gently in a little oil for about 10 minutes until soft but not coloured.

Add the turmeric, cumin and dried chilli and stir in before continuing to cook for 2 minutes. Add the passata and bring to the boil before turning down to a gentle simmer for 15 minutes.

Taste the soup and season to taste. When you’re happy with the flavour let it cool down slightly before you whizz it all up with a stick blender or food processor. Heat it through when you’re ready to go and pour it into a flask.

Eat from a cup accompanied by a good cheese sandwich.

CHICKPEA SALAD

Definitely one for the summer, but a great veggie alternative to the usual sandwiches. Serves two.

• 1 Can Chickpeas, drained and rinsed (425g)
• ¼ Cup + ½ Tbs Dill Pickles, finely chopped (54g )
• ¼ Cup Purple Onion, finely chopped (about ½ an onion) (36g)
• 2 Tbs Mayonnaise (114g)
• 2½ tsp Stone Ground Mustard (15g)
• 1½ tsp Apple Cider Vinegar (6g)
• ¼ + ⅛ tsp Sea Salt (2g)
• ⅛ tsp Turmeric (optional for color and health!)
• 8-10 grinds of fresh Black Pepper
• Smash it all up together in a bowl then pop into a Tupperware box. Eat on its own  or with bread.

JANIE’S BANANA CAKE

• 5oz self-raising flour
• 1/4 tsp bicarbonate of soda
• 2 ripe bananas (preferabley going brown and squidgey)
• 2oz soft butter
• 1 egg
• 5oz sugar
• 1/2 tsp vanilla essence
• pinch of salt

Put it all in a big bowl and beat with an electric mixer until smooth and runny. Pour into a greased and floured loaf tin. Sometimes I sprinkle liberally with natural demerara unrefined cane sugar before cooking to give a crunchy topping, other times I make a syrup with lemon juice and icing sugar and pour over the top when it first comes out of the oven. Bake for 40 mins at 180 C, 375 F or gas 5. I usually test with a sharp knife or carving fork etc to make sure cooked through before turning out. Leave to cool for a bit before eating or it is very stodgy.

NOUSHIN’S FLAPJACK

• 200g oats
• 6 dessertspoons of Golden Syrup
• 60g dark brown sugar
• 100g butter
• 75g sultanas or chopped apple

Melt the butter, Golden Syrup and sugar gently in a pan. When melted mix with the other ingredients and put in a tin. 25cm x 18cm is ideal.

Bake at 180c for 20 minutes. Allow to cool for 5 minutes then cut into squares but leave in tin to cool fully.

JANIE’S ORANGE CAKE

• 2 naval oranges,
• 6 eggs,
• 9oz caster sugar,
• 9oz ground almonds,
• 1 teaspoon baking powder.