This Specialized rider, former Enduro World Series racer and qualified nurse lives with her partner Brodie Hood and daughter Inga in a log cabin in the Scottish Highlands, as sustainably as possible. She speaks to Kari Young about her philosophy on food.
“I don’t eat much meat. I do eat venison, but only from the deer that live wild on the local hills, because there are far too many of them. I won’t buy fish from the supermarket, but will from our local fish-and-chip shop, because it’s caught locally. When meat production is on a global scale, nothing works out well. I think if people saw, up close, how the animals were raised and how they died, they’d think twice. The key is to eat local and be kind to the [farmed] animals.
“We try to buy locally-grown food that’s in season. So, in December we wouldn’t eat strawberries, for instance. That’s for environmental reasons – it makes no sense to eat food from another country when we have plenty on own doorstep. Soon, we’re moving, and will have space for a big poly-tunnel and fruit cages. I can’t wait to be more self-sufficient!
“I really enjoy foraging – for elder-flowers, blackberries, raspberries, wild garlic, chanterelle mushrooms, ceps, and delicious little leaves and flowers. It’s a great thing to do with children – to have that connection with nature is a nice way to grow up.
“In our garden, we have raised vegetable beds, apple and plum trees, and grow tomatoes and herbs in the greenhouse. I love putting my hands in the soil. You waste less food, as well, because you know how much effort has gone into growing it.
Slow is the way to go
“I love cooking and trying to be creative with food. It’s nice to make time for it, and a privilege to have access to good-quality ingredients and people to share the food with. It’s a means of making you slow down, to cook, sit down and have that time eating with others.
“I love homemade pesto with whatever greens are in season, such as rocket, wild garlic, basil or spinach. Roast beetroot, pesto, toasted nuts and goat’s cheese are lovely, too, with pasta or on an open sandwich. Adding chickpeas or other pulses for protein is simple and tasty.
“As you experiment with food, you learn what works together and, most of the time, less is more. Then you can appreciate good-quality ingredients and all the simple flavours.
“On weekends, I love making lasagne with a simple tomato sauce, gar
