So there were a few days camping in the woods, all mud, fire-grilled burgers and Pringles (a staple ingredient of the Paeleolithic diet) .
The eerie cry of a hunting kite.
A slim, bronzed snake that we learned was actually a kind of legless lizard, a “slow worm”. The kids christened him “Slurm”, and would check on his progress whenever we trekked across the site to the washing-up station (about 5 inches in 3 days, if you’re asking).
When I hit civilisation again a roast dinner with all the trimmings was damn near mandatory (and very tasty). I had leftover roast parsnip, potato and carrot, which I added to a rice and vegetable casserole, with some herbs and tin of tomatoes. Unfortunately I failed to take clear notes on the recipe, which means I can’t share it with you at this time. (Bad Anxious! No biscuit!).
Instead I present to you a creamy broccoli dish, for all your fancy-pants baked vegetable needs…..
Vegan Broccoli and Rice Bake
Small teaspoon marmite
Several teaspoons cornflour
1 clove garlic, chopped
1 small onion, chopped
Mustard powder, paprika, cayenne, black pepper, thyme
Tablespoon nut butter (I used cashew)(Marks & Spencer’s Cashew nut butter……..*drifts off in a protein-based reverie**….)
1 broccoli cut into small florets
1/2 red bell pepper, chopped
2-3 sticks celery, chopped
Cooked white (or brown) rice
Pre-heat the oven to 200 degrees.
Mix the spices and herbs, butter, juice, marmite, soy milk and cornflour into a medium batter.
Cook the broccoli in hot water or a steamer, for a few minutes, until barely tender.
Pour a little oil into a wok, gently fry the onion, garlic, pepper and celery for 5 minutes. Add the drained broccoli and rice, then the sauce.
Stir and cook gently for another 5 minutes.
Add salt and pepper, pour into a casserole dish.
Place in the oven and bake until the top starts to brown (I found it took about 30 minutes).
*had an acquaintance ask me “what do you use that cashew nut butter in?” and I think the guilty response was “weeellll, I mostly just eat it off a teaspoon….”.