ALAN MURCHISON’S LOCKDOWN FEAST
How are you coping with lockdown life? It’s not too bad, eh? Granted, the supermarkets are struggling to keep their shelves full, owing to a surge in demand, but that needn’t stop you preparing delicious meals and fuelling your training as well as ever – and I’m going to show you how. Let’s start with some myth-busting tips…
Don’t sweat the details
Firstly, you need to remember that 90 per cent of cooking instructions in normal recipe books are irrelevant – whether you use parsnips, carrots or butternut squash in your broth really doesn’t matter. There are key techniques that can make anything taste good – but exactly which root vegetable you use isn’t important. What matters is taking the time to caramelise and cook your veggies properly, for flavour.
Rice is rice
With rice-based dishes, there’s no harm in being flexible and making the best possible use of whatever is available. There is little difference between risotto rice, brown rice, long-grain rice and basmati – apart from basmati being more delicate. No rice at all available? Substitute for pearl barley, which is just as decent a source of carbs and tasty too.
Frozen is fine
Can’t buy fresh? Frozen fruit and veg is worth looking out for, as it has many uses: snack, porridge-topper, quick frugal dessert stirred into rice pudding (there’s a recipe for jam below, for which
