Glastonbury is underway, so after the recent hot spell that pretty much guarantees that the 100,000-plus people who attend the festival will find themselves drenched and bogged down in mud by the end of it.
It’s hard to believe that the first festival took place in 1970 with just one act, T-Rex, who actually replaced The Kinks at the last minute. There were 1,500 tickets sold for that festival.
This weekend, around 135,000 people will watch the likes of Radiohead, Foo Fighters, Ed Sheeran, Katy Perry and Kris Kristofferson (yes, there is something for all ages!), so it’s certainly changed a great deal in the last 47 years.
When you have so many people in one place it means there will be plenty of food, and drink, consumed over the next few days. It was pleasing to read that over 300 food stalls will be on site with a ‘food for a fiver’ meal deal and this won’t be dirty water hot dogs, powdery chips and burgers that probably never started life as a cow. On the contrary, there will be a range of cuisines from around the world, including Vietnamese, Italian, Indian, Caribbean and Turkish.
The food will include sweet potato fries and even avocado on toast. It may not be exactly rock and roll, but at least people will eat well!
Given the size of the site, it’s probably not going to be as easy to nip out for a bite to eat first thing in the morning, or last thing at night, but those with portable stoves, and there will be many, can easily rustle up a lovely breakfast or a midnight snack.
All you need is a frying pan and some base ingredients (even better if you take out a few beers to store food in your cooling bag) and you will have all the sustenance you need to get you through the festival.
Eggs make the perfect camping food, as you don’t necessarily need to store fresh eggs in a fridge, and the low heat of a camping stove will be strong enough to cook them. We’re keeping this week’s recipe simple because people don’t have time to cook anything complicated when The Bootleg Beatles are on stage on Saturday morning but also, given the demographic, its likely many of the festival goers have never picked up a frying pan before!
Scrambled eggs
Ingredients:
8 large free-range eggs
a small knob of butter
Method:
- Crack the eggs into a cup and beat them together.
- Put your stove on a medium heat and add the butter.
- Leave it to melt slowly, then when it starts to bubble carefully pour in the eggs.
- Stir slowly with a spoon until the eggs are slightly runny and slightly underdone, and then remove from the heat – add a bit more butter and the heat of the pan will continue to cook the eggs to perfection.
- Serve with some bread or a bun.
About Neil Shaefer
Marketing & Communications Executive of SK Foods.
Your food. Our Passion.
