Another gorgeous day in the lakes so let the Wainwright obsession continue. A window of opportunity and decided to quickly climb Stone Arthur so that would enable me to finish the Eastern fells on Catstye cam. Continue reading
A very favourable forecast and it was off to tick off some more hills in the Eastern fells. Stu, Alan and Karen came along to join us. The route was going to take in the Priest hole. I had seen several pictures of this so was looking forward to experiencing it for myself.
Let the Wainwright obsession continue……..
With a busy training running week, it should have been a “rest” day but I decided that I would squeeze in a walk. So the Sheffield Pike round was the plan. Continue reading
After my knee injury last year and doing the London marathon, my running mojo vanished. I’d run a bit, my knee would niggle and never got into my stride, pardon the pun! Hated the feeling of constantly starting from scratch again and again. Continue reading
This is my ultimate comfort food, healthy and super quick to make.
This recipe serves 4
2-3 tbsp olive oil
2 red onions, peeled and diced
2 garlic cloves, peeled and grated
Finely pared zest of 2 lemons
2 thyme sprigs
220g chorizo, diced
Pinch of cayenne pepper
Pinch of saffron
1 red chilli, seeds removed and finely sliced
1 cinnamon stick
250g basmati rice
Sea salt and freshly ground black pepper
1l hot fish stock
250g large raw prawns
Handful of basil leaves, finely sliced
Handful of chervil leaves, roughly chopped
1. Heat the oven to 190°C/Gas 5. Cut a greaseproof paper circle slightly larger than a heavy-based
ovenproof pan or a cast-iron casserole. Snip a small hole in the middle of the paper to serve as a
2. Heat the pan with the oil, add the onions, garlic, lemon, thyme leaves, chorizo, cayenne pepper,
saffron and chilli for 4-6 minutes until they begin to soften. Add the cinnamon stick and rice and stir
well to toast the rice for a couple of minutes. Season with salt and pepper and pour in the hot stock
and bring to the boil. Cover with the greaseproof paper and transfer the pan to the oven.
3. After 10-15 minutes, take the pan out of the oven, lift the greaseproof paper and scatter over
the prawns, basil and chervil leaves. Re-cover with the greaseproof paper and return to the oven for
4-5 minutes until the rice is tender and the prawns are just cooked through and opaque. Remove
from the oven and leave to stand for about 5 minutes before lifting off the paper.
4. Fork through the rice to distribute the prawns evenly, and remove the cinnamon stick. Check the
seasoning and serve immediately.
So this year I’ve added some bits to my walking kit. I’m not an expert but thought I’d share my purchases.
Having a day off during the week is twice as nice. The last holiday day of this financial year was booked in. We had decided to do Holme fell and then go to one of our favourite places “The Drunken Duck” for lunch. Continue reading
When I moved to the lakes back in 1990 my love of fell walking began. As a softy southerner I didn’t know the lakes or hills. But soon fell in love with them. I went walking to explore new areas, enjoy the stunning views that I was now lucky enough to call my home.
It may be a bit sad to do a blog post about a sandwich, but people need to know about this. I’m like a public sandwich service. Continue reading
I was sat in the New Dungeon Ghyll having my beer reward after climbing Bowfell in the safety of wifi, when a Facebook message came through from Ray. “Are you two out tomorrow?” With tired legs, I asked Dave and we said yes but not an epic walk. Ray asked what northern fells have I still left to do, so with a screen shot sent of my remaining NW Fells it was decided to do Knott Rigg and Ard crags. Continue reading