D returned home from New Zealand yesterday. He’s horribly jet-lagged and totally exhausted after a cramped, sweaty 32 hour journey and a month of hard snow-boarding. It’d be entirely understandably if he had spent the afternoon languishing on the sofa whining about being tired,achey and stiff and asking for juice to be brought to him in a pathetic wee voice. But he didn’t. I did.
Festivals are exhausting!
Earlier in the summer I raved about how camping is my new found love. I’d like to amend that statement. Wild camping in a beautiful spot, I adore. Camping in a large field surrounded by thousands of inebriated teenagers in sparkly cowboy hats singing “I’m the firestarter, twisted firestarter…”, I do not love. Truth be told, Gen and I lasted one night at the Belladrum festival then drove back to sleep at my house following night. We are festival wimps, indeed!
But, you know, despite sleeping in a lumpy, noisy field and despite the unrelenting rain which fell on Saturday, we had a really great time and have already decided to go back next year. 🙂
We took our own food to the festival, thinking that if we didn’t we would, no doubt, be faced with a choice of fried food or fried food. This is Scotland, after all; home of the deep fried Mars Bar. But there was actually a decent selection of food vendors and, being rather cold most of the time, we needed something warm. So the lovely lentil salad, the cheeses, the hams and the marinated peppers (in maybe the only glass container allowed into the festival. Assume the security guard thought marinated pepper people probably wouldn’t be high risk!) all remained in their cool box as we feasted on stovies and pizza and other stodgy, warming foods.
What was devoured, however, was the following sandwich. A kind of pan bagna which takes minutes to assemble and seconds to devour.
The World’s Best Tuna Sandwich
1 Small baguette, halved length ways
1 Garlic clove, crushed
1 Tin of tuna
Handful of black olives
Tblspn of capers
1/2 Red onion, sliced
Handful of rocket
1/2 Yellow or red pepper, sliced
Salt and pepper
- Drizzle baguette with olive oil and vinegar.
- Stuff with all the other ingredients.
- Close baguette and wrap tightly with cling film.
- Either do not eat for a couple of hours OR sit on it for a minute to let all the flavours combine!