It’s been seven days since 14 year old Josh King and his Dad set off from Lands End on an Epic Cycle Adventure to London, raising funds on behalf of Help for Heroes. And what a journey it’s been; one of undulating roads and emotions! Last Friday, 2nd September they started at 06.00 from a mist shrouded Lands End, going via Lamorna, to say their goodbyes to friends and family.

Day 1 saw them travel up to Bodmin Moor and traversing Cornish hills and valleys in baking, burnt sunshine. Exhausted, they set up camp, settled about a fire, ate sausages and beans and mapped their route for the next day. Cruelly, I delighted in saying my goodnight to Josh with a gentle reminder and a wry chuckle about the recent sightings of  the Beast of Bodmin and a warning that under no circumstances should he fall deeply asleep.

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Day 2 proved even harder. The weather was against them….driving rain,  fog following them across the borders of The Tamar and into Devon only to be met by 16 mile inclines up onto Dartmoor in ever decreasing visibility. They spent another this time, cold damp night in isolation, stranded on the moors, out of mobile range and miles from any amenities.

Day 3 took them across the remaining part of Dartmoor back into civilisation and not a moment too soon, as Josh’s bike buckled as his bearings went. They managed to find a Cycle Shop in the wilds of Devon, not part of the original planned route and while the bikes were being serviced, took time out to eat and rest. Then it was onto Honiton for a nights stop over.

Day 4 saw them lost. With atrocious worsening weather conditions they were forced off the A Roads onto minor back ways, for safety reasons. Along with this, the GPS locators on their mobiles failed and they found themselves utterly off course. After a lot of extra miles, tempers flaring, a couple of minor incidents resulting in cuts & bruises, they bedded down in Shaftsbury.

Day 5 took them into Salisbury and a cheer up meal in Pizza Hut – possibly the only time you might be grateful of encountering an “All You Can Eat” Menu for just £6. Then there was just enough time to take a brief walk about the city and visit the cathedral. Replenished, it was back on the bikes and off to Andover. But their problems were just beginning….Believe it or not there are no camp sites in or around the place and no farmers happy to oblige, so the boys were forced to cycle an extra 20 miles further onto the outskirts of Newbury, in the dark!

Day 6 Took them from Newbury to Wokingham and the joys of facing home county drivers and traffic! Sheer delight… but finally to a place of true warmth and rest. Josh’s grandparents. Most importantly of all though – hot baths and clean clothes.

The Final Day they travelled through horrendous traffic from Wokingham onto Josh’s school – Elmgreen  in London SE27. They arrived at 3pm to a rapturous welcome from teachers and pupils alike, plus press and photographers.

All I can say is how proud I am of Josh. He’s spent over 1 year dedicated to training for this event, and seven days covering over 320 miles in hellish conditions, travelling across all terrains, in rain and gales without one complaint.

Author/Guest Blogger: Kate Gibson

And as I sit and type, all I can think is that my stepson, Josh, just 14 years old, has spent over half his entire life knowing nothing but war. If peace were to be achieved today, he would have to reach the age of 21 before being able to strike a comparison between the two. That is the real tragedy of his generation and those to follow.

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Today Josh, with his Dad as support, are cycling across Cornwall on their first stretch of a journey, taking them from Lands End to London. They are covering over 320 miles in order to help raise funds to support Help for Heroes.

This “Epic Adventure” started over a year ago on the death of local lad, Lance Corporal Darren Hicks, who was killed in combat in Afghanistan, February 2010. All of us here in Lamorna, Paul, Sheffield, Penzance and of course Mousehole were shocked and heartbroken, but it inspired Josh to translate his thoughts into actions – to try and tangibly make a difference and honor this man and the many others, with the true acknowledgement and respect they deserve.

I’m proud to say, that from that day forward Josh committed himself both physically and mentally to the task by training daily, on his bike, in the gym or swimming in freezing sea waters to get himself to a level of fitness to achieve this ride. Josh is not my son, I am not looking at him through rose-tinted glasses with a parents bias, I am telling all and everyone that this boy deserves support as does this charity.

Dreaming in Lamorna!

Please, please, make a donation. Commit to being a sponsor. Translate his hard work and effort, his insight and wisdom, by supporting our servicemen and woman, by helping him hit his target figure of £1000.00.

It takes just a few seconds, a handful of clicks to make a difference. Simply visit Help for Heroes – Support For Our Wounded - to learn more about this charity, its endeavors and to make his dream a reality.

Keep up to date with all the latest news by Liking Josh’s Epic Adventure Page on Facebook and follow his progress on Twitter #joshsepicadventure and @TheCoveCornwall

Finally, if you have any questions, would like to make a comment – please do so, across any and all the platforms. I will respond to each and everyone. Thank You..

–
Kate Gibson

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I have just cooked this recipe and received a universal thumbs up from m’family. This is sexy food.

Try it for a loved one and see what happens! If you want to be very healthy use skinless Chicken breasts. If you are in great shape like me use Chicken quarters etc…..  I also used Mint from our kitchen garden mmmm

Serves 4

Ingredients

4 x Chicken breasts

2 x decent sized oranges

1-2 Tbsp of Honey

1-2 Tbsp of Olive Oil

2 x Garlic cloves minced

1 x red chilli (minced) optional

1 x glass of orange juice ( fresh)

1/2 Glass of White Wine (optional)

400 grammes of couscous( less for people on diets)

2 x tablespoons of chopped mint

This is so yummy

Method

First of all we need to make the marinade

Place 4 chicken pieces in a low sided dish

Zest the two oranges and then extract as much juice as possible. Put the zest and the juice in a small jug

Add two minced garlic cloves to the jug

Add the chopped mint and the finely diced chilli

Add the orange juice; honey and olive oil and give the mixture a good stir

Taste the marinade and adjust the ingredients according to your desire.

Pour over the chicken and cover and set aside in the fridge for at least an hour

After marinading transfer the chicken to a baking tray and bake for 25 mins or so until cooked at about 180f.  Whilst cooking add some of the liquid to the chicken and reduce until sticky.

Prepare the couscous in the normal manner and plate up the couscous with individual chicken portions placed on four plates.

Heat up any remaining liquid and pour over the dish

Yummy Yummy Yummy

Tell me what you think

Nick

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Image via Wikipedia

Good evening readers

I have been requested to plan and create a vegan meal and I hope that the following will scintillate the tastebuds. I think a side order of rare beef would be good! I have struggled with the recipe but my great friend from the Dunston Hall hotel near Norwich has helped

Mushroom and Chestnut Wellington

Ingredients

I x large chopped onion

1 x tbsp of olive oil

2 x finely chopped cloves of garlic

41/2 oz of slighted chestnut mushrooms

4oz of ground cashew nuts

4oz of cooked chestnuts( tinned are fine)

4oz of soft wholemeal breadcrumbs

1 x tbsp of soy sauce

1 tbsp of lemon juice

1 x tbsp of mixed herbs

1/2 tsp of yeast extract

Puff pastry ( packaged is fine and you need about 12 oz

Soya milk

Method

Fry the onions until golden brown and add the garlic and mushrooms and cook for 5 minutes. Blend with the chestnuts, lemon juice, soya sauce and yeast extract

Put the mixture into a mixing bowl with the breadcrumbs, cashews and herbs and season and mix robustly. ( the mix will be quite stiff)

Roll the pastry out on a lightly dusted board to make a rectangle about the size of a sheet of A4. Transfer the pastry to a lightly oiled baking tray and heap the mixture in the centre, forming it into the shape of a loaf of bread.

Make diagonal cuts in the pastry 1cm apart on each side of the mushroom mixture, then fold these up and over to give a plait effect. Tuck, trim and brush with soya milk.

Bake at 200c for 40 minutes until the pastry is puffed and golden brown.

This is really nice. I love it.

Mmmm

What do you think?

Nick

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Serves 4

Ingredients

1 x tbsp of olive oil

4 skinless chicken breast fillets chopped into bite sized pieces

4-6 rashers of back bacon chopped into small pieces

I x finely chopped onion

1 x finely chopped red chilli ( optional)

1 x crushed clove of garlic

1 x chopped yellow pepper

180g of risotto rice ( I prefer Arborio)

250 ml of chicken stock

1 x 175 glass of white wine ( you will need a bottle opened so that you can top yourself up as you go along. This is an essential part of cooking)

250g of mushrooms sliced

50 g of porcini mushrooms in a cup with boiling water

Chopped parsley for decoration

Method

Fry off the chicken and bacon in the olive oil in a large casserole pan until crispy . Remove with a slotted spoon and set aside

Fry the onion, garlic and pepper and chilli ( if applicable) until softened and beginning to brown

Add the rice to the casserole and mix ensuring that it is well covered in the onion mixture.

Add the white wine and bubble down until there is only a little liquid

Add the liquor from the porcini mixture and set the porcini aside

Slowly add the chicken stock until all has been reduced and the rice is nice and creamy. This should be done slowly and lovingly! As an aside always try and cook with passion it is good for the soul

Whilst the rice is cooking fry off the mushrooms until nice and brown adding the chopped porcini at the end. I like them really well cooked

Add all the ingredients together and serve with the chopped parsley

Voila!

I think freshly baked bread would work well with this

Tell me what you think

Nick

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The recipe makes two burgers

Ingredients

For the burger

500g Premium ground beef

4 finely chopped gherkins

2 diced shallots

3 tbsp Double cream

1/2 ts dijon mustard

Tsp of olive oil

Salt and pepper to taste

For the filling:

4 rashers of American bacon

1 x cup of grated mild cheese ( I would recommend mozzarella)

1 x diced shallot

1 x clove of garlic crushed

To accompany

Toasted sesame buns

Sliced gherkins

Lettuce

Dijon mustard

Tomato Relish

Do I have to?

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The smokiness of chorizo makes for a wonderful supper dish This is a very easy recipe to produce a perfect bite as the Sun goes down on a beautiful Summer’s evening. You could eat this alfresco accompanied by a sturdy Red

This would serve 2 and would take about 30 minutes to make

Ingredients

1/2 lb of new potatoes cubed into say 4

1 tbsp of olive oil

150g (6oz) of skinned chorizo sausage and cut into chunky slices

1 x red onion chopped finely

1 x clove of garlic

1 x red pepper deseeded and chopped

1/2 tsp paprika

1/2 red chilli (optional)

125g cherry tomatoes

50ml of dry sherry

1 tablespoon of parsley

Good enough to eat

Method

Heat the oil in a decent sized chef’s or frying pan and fry the potatoes for about 10 minutes until golden brown, turning often

Reduce the heat and add the onions, garlic and chilli until softened for a further 10 minutes

Add the chorizo to the pan along with the chilli and red pepper. Cook for a further 5 minutes. Gently stir the dish

Add the tomatoes and the sherry and cook for a further 5 minutes reducing down the sherry. Toss occasionally to mix and ensure the tomatoes are slightly soft.

Scattter with the chopped parsley and serve with fresh crusty bread

Yummy!

Do tell me what you think

Nick

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Image by Mr. Ducke via Flickr

I think Steak and Kidney pie is my favourite comfort food and normally served best on a cold Winter’s evening but hey the weather is not that great and Shelley from Daily Basics would like a recipe to cook for her Poppa so here goes.

This will feed about 6 or 4 if my boys are eating

Ingredients

1 x tablespoon of Vegetable oil

I x Large chopped onion

2 x cloves of garlic crushed ( not essential)

2 kg of Braising Steak cubed

150 grammes of Ox kidney cubed

3 Sprigs of Fresh Thyme chopped finely

Salt and black pepper

2 x pints of beef stock

2 x tablespoons of chopped fresh thyme

Cornflour to thicken or a well know packet gravy ( cheating)

Easy to roll puff pastry ( Commercial pastry is dead easy and there is no need to make your own)

Method

Brown the meat in a large casserole pan on a high heat. Cook for about 5 minutes and set aside

Cook the onions and garlic for about 5 minutes until starting to brown

Add the meat back into the pan and cover the meat with the stock

Season well with the salt and pepper

Braise over a low heat for at least 1.5 hours

Heat the oven to 200 f

When the meat is tender remove from the heat and add the gravy or cornflour or stock cube to thicken and ensure a luscious gravy

Put the mixture into a pie dish and cover with the rolled out pastry

If there is any pastry left over put it on a baking try

Put all in the oven and cook for 20-30 minutes until the pastry is a wonderful golden brown

I would serve this with a well known brand of processed peas and broccoli and roast potatoes ( mashed potato is also traditional)

Go on then try it

Nick

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Feeds 4-6

Ingredients

3 x teaspoons of Olive Oil

1 large chopped Onion

1 x large Red Pepper

1 x large Yellow pepper

2 x crushed Garlic Cloves

1 x 1/2 inch of Fresh Ginger chopped very finely

2 x Red Chillis chopped very finely

500/750 grammes of Turkey Mince

1 x tablespoon of Cumin seeds

1 x teaspoon of ground cumin

1 x teaspoon of Oregano

1 x teaspoon of Thyme

1/2 teaspoon of ground coriander

1 x stick of Cinnamon

1 x tin of Chopped Tomatoes in their own juice

Tomato puree to taste ( 1- 2 Tablespoons)

Chicken Stock Cube

1 x tin of kidney Beans

4 Tablespoons of fat free sour cream or yoghurt

Fresh chopped coriander for garnish

I think I might like this

Method

Heat two teaspoons of oil in a large pan

Add the onion, chopped peppers, garlic, ginger and chilli and cook for 5 minutes until the onion is beginning to brown

Crumble the mince into the pan and break it apart with a wooden spoon. Cook until the meat is brown. Stir in the remaining herbs and spices. Cook for a further minute

Add the tomatoes and tomato puree and the chicken stock cube and simmer for about 30 minutes until you have a rich glossy sauce. Add the kidney beans and cook for a further 5 minutes

Plate up and serve with Long grain rice. I would put the yoghurt/ cream and coriander on the dining table and let people help themselves

I reckon this would be great and I will cook this in the coming week

Tell me what you think

Nick

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Serves about 6 people

Ingredients

4  x red peppers

3 x orange peppers

1 x red chilli chopped into tiny pieces

100 mil (3.5 fl oz) of olive oil

2 x garlic cloves peeled and crushed

salt and pepper to taste

2 tbs capers in brine, rinsed

15 x black olives

1 tbspoon of chopped flat leafed parsley

Not bad for a vegetarian dish

Method

Halve the red and orange peppers, removing the core and seeds. Then slice lenghways. Heat the oil in a large pan,  add the garlic and chilli and fry over a medium heat for about 1 minute

Add the sliced peppers, Season well and toss to coat in the oil. Cover the pan with a lid and cook over a low heat for about 45 minutes

Add the capers, olives and chopped parsley and stir to mix. You can serve straightaway or cool and chill until required

Serve the peperonata warm or cold with warm crusty bread

I think this is best cooked in advance so that the flavours grow.If you are serving it cold bring it to room temperature or you can reheat.

Enjoy

All the best

Nick

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