GOATS’ CURD, ROASTED SQUASH
AND SAGE ON TOAST
SERVES 4

1kg butternut squash, peeled and
chopped into 2cm chunks
extra-virgin olive oil, for drizzling
a handful of sage leaves
8 slices of Sourdough Bread (see
p.185)
400g goats’ curd or fresh goats’
cheese
a small handful of roasted chopped
hazelnuts
2 tbsp roasted pumpkin seeds
sea salt and freshly ground black
pepper, to taste

1. Preheat the oven to 180°C/gas mark 4.
2. Place the squash in a roasting pan and season
with salt, pepper and a generous glug of olive oil.
Roast for 20–25 minutes until the squash is soft on
the inside and golden on the outside.
3. In a small bowl, mix the sage leaves with a pinch
of salt and a little olive oil until the leaves are
evenly coated. Place in the roasting pan with the
squash to roast for the last 3–4 minutes until they
are crisp.
4. Toast the bread and spread it with the goats’
curd. Arrange the roasted squash and sage leaves
on the top, then sprinkle over the hazelnuts and
pumpkin seeds.

Recipe taken from “Eat,Run, Enjoy” Gawell Förlag

On the Trail with: Ricky Lightfoot The Lake District, UK
A soon as the embryo of this book was formed, the very first place I thought to visit was the Lake District in the UK, where the dramatic ranges of hills and mountains (known locally as fells) take your breath away. It’s the spiritual home of fell running – straight up, straight down, no frills or goodie bags, just real racing in the hills. In this small part of the world, the simple act of moving quickly across rugged land is still prized, and it’s a place that I hold close to my heart.
I was to meet with Ricky Lightfoot, a Lakeland local and internationally acclaimed mountain runner. Inspired to get outside more by a love of the fells than by the glory that comes with being a top level mountain runner, Ricky is the perfect guide to this area. He knows it like the back of his hand and promises that we are in for a treat.
On my drive down to the Lakes, the weather was exceptional and, with a few miles to go, I got my first glimpse of the fells. Every time I visit the Lake District, I feel like a kid at Christmas – I just want to pull the car over and get out and run up the nearest hill! I have spent a lot of time there and never been as fortunate to catch a couple of days as glorious as these. The views were breathtaking. I met Ricky at his house the evening before the Blencathra Fell Race, so (as is wise, pre-race) spicy food was off the menu that night. When it comes to food, Ricky allows himself to eat pretty much everything, not so much meat but certainly plenty of vegetables and fish. With this in mind, I decided to roast a spatchcocked chicken and serve it with quinoa tabbouleh and chicory. The tabbouleh was packed with herbs and vegetables and quinoa is a great source of unprocessed carbohydrates, so it was perfect for providing the energy we needed before a large effort.
Ricky’s biggest self-confessed vice is cake! With weekly averages of 80–100 miles a week he doesn’t have to go without, but he does prefer to bake himself so that he knows exactly what is going into whatever he eats. Knowing this, I couldn’t resist making him a honey, yogurt and olive oil cake, with the best (and easiest) honey ice cream you can imagine. His daughter, Isobelle, was especially looking forward to this part of the meal.
Ricky is a fireman in the small town of Workington, Cumbria, and has a young family, yet still manages to get out on the fells almost every day, ideally twice a day. Recalling his youth and starting out running, he says that he was far from the best among his running group, but his passion for the sport and clear love for getting out in the mountains has proven that, with hard work and determination, you can achieve great things. After a lovely evening spent listening to tales of the fells and about Ricky’s life travelling as a runner, I left for an early night ready for an early start in the morning.
We met at first light in the tiny village of Seathwaite in the West Lakes. Initially, we headed off up the steady incline to Scafell Pike, England’s highest point, but bore to the right, up towards a less well-trodden part of the area. We traversed the scree fields of Little Hell Gate, scrambled up Arrowhead Ridge and to the top of Great Gable, with its awe-inspiring views across to Scafell Pike, down the Wasdale valley towards the Wastwater lake and on to the sea. It is such a beautiful and tranquil place; although we were out in the fells for almost four hours, we barely met a soul. Arriving back at the car, we headed off in separate directions, arranging to meet later that evening in Mungrisdale for the Blencathra Fell Race, a 7.6 mile (12km) loop up and down the fell to the summit of Blencathra, taking in 800 metres (2600 feet) of vertical gain. Ricky is the long-standing course record holder; with a blisteringly fast time of 58:29, he is one of only two people to have broken an hour on the course.
It was a beautiful evening and, with a turnout of well over a hundred people, it promised to be an exciting race! At seven o’clock prompt the starting pistol fired and off we went. Within the first 200 metres (650 feet) the route took us off trail and directly up the fell. In the distance, I could see Ricky already leading by some way, and that was the last I saw of him until I came panting to the finish line, one and a half hours later. Ricky won the race in just over an hour, beating the second placed runner by five minutes. I finished somewhere in the middle, exhausted but over the moon.
Fell running really is the purest form of running competition. There are no prizes, next to no entry fee, no sponsorship in sight, and it ends at the village pub with a well-deserved pint of local ale and a portion of chips. The perfect celebration of the sport.

Taken from “Eat, Run, Enjoy” Gawell Förlag 2019

Last week we camped at the foot of Vássečohkka with Haglöfs at their Haglöfs Ski Camp. Three days with ski touring/splitboarding and May powder!

Guided by some of Swedens best mountain guides!

Three nights slept in a tipi with reindeer skin as a mattress and comfy sleeping bag to keep the cold out.

An amazing experience shared with a passionate group of outdoor lovers!

A big thank you to Anders, Per and the rest of the crew that made this happend!

We will be back!

#spektrumsports #biobased #cleanvision

@haglofs
@spektrumsports
#haglofsskicamp
@perjonssonfreeski

All photography by: Anders Neuman

Romesco and grilled spring onions is a classic Catalan combination. Traditionally,
calçots (a cross between a spring onion and a leek) are traditionally grilled over
the fire, torn apart and dipped into romesco sauce – a very messy but delicious
celebration of the beginning of spring. With the addition of buffalo mozzarella, it
becomes a great light lunch.
ROMESCO WITH BUFFALO MOZARELLA,
CHARRED SPRING ONIONS AND WILD GARLIC
SERVES 4
2 large roasted red peppers, peeled
and deseeded (you can use goodquality ones from a jar)
200g toasted skin-on almonds
1 garlic clove
2 tbsp red wine vinegar, or to taste
1 tsp smoked paprika, or to taste
½ tsp cayenne pepper, or to taste
100ml extra-virgin olive oil
12 spring onions, trimmed
2 x 100g buffalo mozzarella balls,
torn into bite-size pieces
a handful of wild garlic (or rocket),
chopped
salt and freshly ground black pepper,
to taste
1. Put the peppers, three-quarters of the nuts,
garlic, red wine vinegar, smoked paprika and
cayenne pepper into a food processor and process
until just becoming smooth. With the motor still
running, slowly pour in almost all of the olive oil
through the feed tube, blending until everything
has come together into a thick sauce. Season with
salt and pepper. Taste – you may want to add a bit
more vinegar or spices. If so, add as you wish and
process briefly to combine.
2. Heat a dry cast-iron frying pan until it is
smoking hot, then add the spring onions and
gently move them around the pan until they are
evenly charred and slightly softened, about 2
minutes. Remove from the pan and drizzle with
the remaining olive oil and a pinch of salt.
3. To serve, divide the romesco between 4 serving
plates and top each one with a few pieces of
mozzarella and 4 charred onions. Coarsely chop
the remaining almonds and scatter over the plates,
along with the wild garlic (or rocket)

Taken from “Eat, Run, Enjoy” 2019 Gawell Förlag

This salad is commonplace in Turkey, although I first saw it in Diana Henry’s
wonderful book, Simple. Chickpeas and all pulses are a good source of vegetarian
protein, the cauliflower is high in fibre, and the pomegranate is packed with
vitamin C and all sorts of antioxidants.
ROAST CAULIFLOWER, CHICKPEA, OLIVE AND
POMEGRANATE SALAD WITH HUMMUS
S E R V E S 4
2 x cauliflower heads, separated into
quite small florets
3 tbsp extra-virgin olive oil, plus extra
for drizzling
1 x 400g can chickpeas, drained and
rinsed
1 x 200g jar Kalamata olives, drained
(I like them with the stone left in,
but it’s up to you)
juice of ½ lemon
seeds of 1 pomegranate
a large handful of flat-leaf parsley
leaves
sea salt and freshly ground black
pepper, to taste
FOR THE HUMMUS:
1 x 400g can chickpeas, drained and
rinsed
2 tbsp tahini
1 tsp crushed roasted cumin seeds
1 small garlic clove, crushed with a
little salt
4–5 tbsp extra-virgin olive oil
a squeeze of lemon juice
sea salt, to taste
1. Preheat the oven to 220°C/gas mark 7.
2. Put the cauliflower florets into a roasting pan,
drizzle with olive oil and season with a pinch of
salt. Roast for 10–15 minutes until golden brown,
stirring once or twice so that they colour evenly.
3. Meanwhile, make the hummus. Pulse the
chickpeas, tahini, cumin and garlic in a food
processor until slightly broken down. Add the
olive oil and process until smooth (you may need
to add a little extra olive oil). Season with a pinch
of salt and a squeeze of lemon juice, then taste to
see if you need to add more salt, lemon or garlic.
If you are planning on running later in the day, be
careful how much garlic you go for! Set aside.
4. Remove the cauliflower from the oven and
transfer to a salad bowl. Mix in the chickpeas
and olives, then dress with the olive oil and
lemon juice. Season with a pinch of salt and a few
grindings of black pepper. Leave to get to know
one another for 5 minutes or so, before gently
mixing in the pomegrate seeds.
5. To serve, spread the hummus over 4 plates.
Pile the cauliflower salad on top of the hummus,
top generously with the parsley and finish with a
drizzle of olive oil.

Taken from “Eat, Run, Enjoy” 2019 Gawell Förlag

An ideal recipe for a long day hiking when there’s still a chill in the air, packed with slow burning carbs and punchy flavours this dish will keep you going for a long day on the trails.

Sweet potato & chickpea tagine with cous-cous
For the tagine
• 2 tbsp olive oil
• 2 onion, thickly sliced
• 2 garlic cloves, finely chopped
• 1 tsp ras-el-hanout
• ½ tsp ground cinnamon
• ½ tsp smoked sweet paprika
• ½ tsp ground cumin
• ¼ tsp freshly ground black pepper
• 1kg sweet potatoes, peeled and cut into large chunks
• 1 x 400g can chopped tomatoes
• 1 x 400g can cooked chickpeas
• 2 tbsp honey
• 200ml water
• 125g chopped dates
• Salt & black pepper to taste
For the cous-cous
• 1dl cous-cous per person
• 1tsp olive oil
• 2 tbsp dried zucchini
• Pinch of salt


Preheat the oven to 140c
For the tagine, heat a large, ovenproof pan with a lid until hot. Add the olive oil, onions and garlic and cook for 2-3 minutes.
Add all the spices and fry for one minute.
Add the sweet potatoes and chickpeas stir well.
Add all the remaining ingredients, stir well, and bring the mixture to a simmer.
Put the pan in the oven with the lid on for 1½hours until the tagine is deep red and unctuous.
Add the cous-cous, olive oil and salt into a bowl and give it a good mix. Cover with 1dl of boiling water per portion and cover with a tea towel or if using a zip lock bag zip it up. Leave for 5-7 minutes give the cous-cous a stir and it’s ready to eat.
Finishing with a spoon full of Turkish yoghurt and roasted nuts and chopped coriander.

Haglöfs Brandstore Stockholm Hike May 2022

Get outside and get cooking

Shakshuka with sweet potatoes and beans

4 portions

1 large sweet potato, cut into cubes
1 yellow onion
2 cloves garlic, lightly crushed
4 dl cooked mixed beans
1 jar crushed tomatoes
2 teaspoons smoked paprika powder
1 teaspoon chili powder
4 eggs
1 green jalapeño, chopped
Roasted onions
Salt & black pepper
Olive oil, for frying

Do this:

1. Fry onions in olive oil for 2 minutes and then add garlic and spices. Fry on low heat for another 2 minutes and then add sweet potatoes, beans and chopped tomatoes. Let the pot simmer for at least 30 minutes, preferably longer.

2. When the pot is ready, crack the eggs. The shakshukan should be so thick that you can make small pits where you crack the eggs. Be careful not to break the yolk. Put the lid on and cook for a few minutes until the eggs are ready.

Top with jalapenos and a sprinkle of roasted onions.

📷 @iamsobatman

Taken from Addnature Hooked magazine 2021

This is a quick dessert or a nice treat for yourself after a weekly long run –
I always have a version of this in the freezer. Greek yogurt is a great source of protein and honey is a good sugar substitute. You can, of course, replace the blueberries with any berry you like.

SERVES 4

400g full-fat Greek yogurt
150g fresh or frozen blueberries 4 tbsp honey

TO SERVE:
150g fresh blueberries
a few mint leaves, coarsely chopped

1. Put the ingredients into a bowl and mash together with the back of a spoon until smooth (or lightly combine with a hand-held stick blender). Pour the mixture into a suitable freezerproof container and freeze for 4 hours, or until solid.

2. Remove from the freezer 10 minutes before serving, so that it softens a little. Enjoy sprinkled with fresh berries and some chopped mint.

Recipe taken from “Eat, run, Enjoy” Gawell Förlag 2019

POLENTA WITH PEAS, PECORINO AND ALMONDS

This is a classic Italian flavour combination. There’s something comforting
about a big bowl of creamy polenta and sometimes after a long run that’s just what you need! Polenta is rich in dietary fibre and a good source of gluten-free carbohydrates; also, the forty-five minutes of stirring is good strength training for your arms.

SERVES 4

150ml milk
600ml water, plus about 3 tbsp
1⁄2 tsp salt
150g coarse polenta
50g butter
75g Pecorino cheese, grated
1 tbsp extra-virgin olive oil
1 shallot, finely chopped
200g fresh podded peas (or use frozen)
a handful of pea shoots
a few fresh mint sprigs, chopped 80g almonds, coarsely chopped freshly ground black pepper, to taste

1. In a large, heavy saucepan, bring the milk, 600ml water and salt to the boil. When boiling, add the polenta, whisking continuously. Cook, stirring, for 1–2 minutes until it thickens. Reduce the heat to low and cook for a further 35–45 minutes, stirring well every 4–5 minutes to prevent sticking, until the polenta begins to come away from the sides of the pan. Stir in the butter and one-third of the Pecorino cheese.

2. Meanwhile, heat the olive oil in a separate saucepan over a low heat, add the shallot and sweat for 2 minutes, then add the peas along with about 3 tablespoons water. Bring to the boil and cook until the water has almost evaporated. The peas should be just cooked and glazed with the remaining liquid.

3. Serve the polenta on a large serving dish or individual plates, topped with the peas, pea shoots, chopped mint and almonds. Finish with plenty of the remaining grated Pecorino and a grinding of black pepper.

Taken from “Eat, Run, Enjoy” Gawell Förlag 2019

On the Trail with: Emelie Forsberg, Ida Nilsson and Mimmi Kotka, Sweden
On a misty autumn morning in the archipelago just outside Stockholm, I lit a small fire ready to cook some breakfast for three of the world’s best mountain runners: Ida Nilsson, Mimmi Kotka and Emelie Forsberg; three women who are not only world-class athletes but who also just set up their own organic sports nutrition brand, Moonvalley.
Before we ate, we shared a small run in the forest and over the treacherously slippery rocks. The sun was breaking through the mist and it promised to be a beautiful day. When we got back, I cooked up cep and chanterelle mushrooms with just a little garlic and olive oil; grilled some tomatoes; made a chard and brown rice tortilla; and finally served up some rye and oat porridge.
We sat around the fire to eat and talk about food – a favourite subject – and the energy that they brought with them was infectious. I loved listening to them talk about everything from childhood tastes to mushroom picking. Self-confessed foodies, all three have a background in food: Ida trained as a chef and has worked in private ski chalets and restaurants in the French Alps; Emelie is an experienced baker and lives on her own small sustainable farm in northern Norway; and Mimmi has a master’s degree in food science and molecular nutrition. What better people to talk to about eating for endurance running?
We talked about how to fuel yourself in the best possible way, without leaving yourself depleted, after training and racing – both activities that have huge effects on the body. Mimmi, reflecting her background in food science, pointed out that there are some potentially dangerous side effects from following very low-carb diets in the long-term, especially for female endurance runners. Around 60 per cent of female endurance athletes are undernourished, with calorie deficiency and a lack of iron in particular in their diets.
When it comes to eating to sustain endurance running, it’s an absolute must to eat plenty of food, that contains a varied selection of protein, carbohydrates and fats, with as little industrially processed produce as possible.
Only Emelie is a strict vegetarian, but both Mimmi and Ida pay attention to the amount of meat they eat, focusing on more plant-based proteins such as beans and pulses than animal products. When it comes to carbs, they all steer away from ‘white’ carbs in favour of whole grains and root vegetables. And in terms of fats, they believe that unrefined oils such as olive oil and coconut oil are great, but that you shouldn’t be afraid of a little butter. Another thing that really came across loud and clear was that having the odd treat is essential – cinnamon buns were mentioned on more than one occasion!
We also talked about the environmental impact of our diets, a subject that the three of them care about greatly. Emelie reflected: ‘If you are interested in nature and visiting these beautiful places, how can you not be interested in what you eat, especially when your diet can have such major negative effects on the environment?’
Ida agreed, ‘For me, food is closely linked to living in harmony with the local environment. I like to pick things in the forest, planting and growing myself, or buying local produce. I find this more interesting and fun to focus on than sports nutrition. Of course, I want to fuel my body for training and performance as well, but it’s more enjoyable to think about the food that comes from where I live or where I’m staying at that moment. It’s a way to get my body in sync with that place.
‘I don’t have a standard pre- or post-run meal. Just as there is no single workout that will make you a good runner, there is no single food that you eat before a race that will make you perform better. It’s what you are eating in your day-to-day life that matters. I usually eat what I can get depending on the season or where in the world it is I’m running.’
We share very similar thoughts when it comes to the food we eat. Their advice for eating was sensible, whether you are a runner or not: learn to cook; eat local; eat good unprocessed carbs; follow a Nordic or Mediterranean diet that is high in whole grains and fresh produce; and don’t over-complicate things – if you are making a spaghetti bolognese, just add extra veggies to get more nutrients.
Likewise, their training methods were all very intuitive. They work with some structured speed, some hill work and long runs, but mainly listen to what their bodies tell them and don’t overdo it. One thing that all three stressed was how important rest is. Mimmi even said she would rather go into a race 10 per cent undertrained than 1 per cent over-trained. In fact, Mimmi summed up the philosophy of all three best when she said ‘to perform well and have the longevity you desire in this sport, you must be well-fed, well-rested and happy’.

Taken from “Eat, Run, Enjoy” Gawell Förlag 2019