Masterchef star names his favourite post-walk pub grub!
Outdoor headlines
08 November 2010 16:49
As a chef he dazzled Michelin-star foodies; as an engineer he's the brains behind 'Scrapheap Challenge' and as a pioneer of 'green' living, he has made his house and family completely self-sufficient. And he owns the best moustache in broadcasting.
Yes, ex-army genius and Celebrity Masterchef finalist Dick Strawbridge guest stars in the new issue of Country Walking, talking about why pub walks are brilliant.
'Pubs are a wonderful part of our culture, and they¹re as good as a navigational aid for a walker,' he explains.
'If you want to get a group of mates together for a walk, the easiest place to meet is a pub. No hassle with road names or grid references just meet at the pub, walk, and sink into it afterwards.
Pubs mark our way through the landscape; that's what many of them were built for, like coaching inns. So we should use them or God help us, lose them.'
But what would he cook up if you happened to pitch up in his Masterchef kitchen after a strenuous nine-miler? His full menu appears in the magazine, but here's the first course to whet your appetites;
'In late autumn, early winter, you'll be wanting something warming and slightly spicy, but not too heavy,' he explains.
'I'd suggest shin of beef with chorizo, cooked in red wine, with crispy dumplings and some kale. And I'd serve it with a spoon no finesse, no faffing with a knife and fork. Your hands'll be expanding in the warmth so you need easy access.'
In the new issue, Dick also names his favourite walking spots in the country, pointing out that much of his love of the landscape came from his years in the army.
'Walkers and soldiers share a common blessing,' he explains.
'We both explore wonderful places at times when other people aren't around.
We see dawns and sunsets so many others will miss. That's magical. Seeing that stuff, it feeds the soul.'
It does indeed. More from Dick in the new issue of Country Walking out on November 11th!
DICK'S NETTLE BEER RECIPE
Dick Strawbridge's new book, 'Practical Self Sufficiency', is out in the shops now (www.dk.com). It's the complete guide to living by your own means.
And given our pub-and-beer theme this month, here's his recipe for home-made nettle beer:
You will need:
1kg young nettles
2 lemons, rind and juice
500g demerara sugar
25g cream of tartar
1tsp brewer's yeast
Large pan
Plastic funnel
A demijohn
Bottles
1. Cut off the tops of the nettles and throw away any roots. Rinse them
briefly to remove any bugs.
2. Boil the nettles in 4.5l of water.
3. Strain the liquid into a large container and add the lemon rind and
juice, sugar and cream of tartar. Make up to a volume of 4.5l with water and then stir vigorously.
4. Transfer to a demijohn. When the brew is cool, add the yeast. Allow
3-4 days for fermentation to take place and then strain the beer into clean, sterilised bottles.