Cooking with limited resources can be challenging but also so much fun. Getting back to basics has been one of the best things about this move and I’ve been loving my one-pot wonders and endless salad variations, so I thought I’d share a quick one with you…
We’re feeling a little more settled today, and have both miraculously managed to get some work done – hurrah! Not only that but the deposit on our previous London flat has just come through, which means we can begin the flat search in earnest… so exciting!!!
In lieu of a permanent abode though I thought a little exercise in camper van cooking would keep me busy in between articles for Hunger and strolls to the beach. It’s a hard life, I know. Can you tell I’m more chipper today? Things are starting to fall into place so who can be unhappy about that. Onwards.
p.s. the maple syrup seen here was the sweetest gift given to us by our wonderful friends from across the pond who came and stayed with us for a few days last week. It’s seriously incredible stuff and the absolute perfect sweet to my sour in this simple but tasty dish. Enjoy!
Sweet ‘n’ Sour Slaw
1/4 red cabbage finely sliced
1 carrot grated or peeled
1/4 cup pickled beetroot, finely sliced
handful of pumpkin seeds
coarse sea salt (Cornish Sea Salt is the ultimate – trust me)
ground black pepper
1 tbsp good quality maple syrup
1 tbsp of the pickled beetroot vinegar
1 tbsp extra virgin olive oil
Toss, season, serve…. that simple.
and in case you are wondering about the potato salad. it was simply boiled potatoes, cooled and tossed with sea salt, hummous, chives and a little olive oil…. delish.