FESTIVAL FOODS By Abbie Bolt

TYPES OF FESTIVALS Strawberry fields music festival – based in heather, dancing, live music, have to be over 16, drinks available to buy, camping. Garden festivals – buy plants, garden equipment, food, information on gardening. Sausage and cider music festival – in ashby, music, rides, food, drinks for the weekend. Music festivals – dancing, live music, drinks, food, dj’s Village festival – rides, food, shows, drinks Car festivals – cars for sale, information about cars, cars to look at, food, drinks Motorcycle festivals – bike shows, bikes for sale, professional motorcyclists

FOOD SERVED AT FESTIVALS Fast food trucks – doughnuts, burgers, fries/chips, hot dogs, bacon rolls Pick and mix – sweets, candyfloss, slushes, Indian – curry, rice, poppadum, spices Chinese – stir fry, noodles, pawn crackers, rice Italian – spaghetti, lasagne, pizza French – baguettes, crêpes, croissants

FOODS OR THEME My theme is going to be Mexican. I chose this theme because I really like Mexican food and it is really quick and easy. It is also easy to pick what you want in it in side of it and it is mainly hand food. I could make tacos, fajitas, enchiladas, burritos, guacamole.

RECIPE FOR TACOS. 1. Preheat the oven to 180C/gas 4. Soften the onion and peppers in the olive oil in a large pan over a low heat. Add the garlic, paprika and cumin and cook for 1–2 minutes. Add the beef and stir until it has browned. Pour in the stock, cover, and cook for 45 minutes. 2. Meanwhile for the salsa, get the kids to mix the tomatoes with the lime juice, spring onion and coriander, then season carefully to taste. 3. For the guacamole, have the kids mash the avocados with a fork. They can then squeeze in the lime juice, add the crème fraîche, season, and gently mix it all up. 4. Spread the taco shells out on a baking tray and place in the oven for 3–4 minutes until crisp. Get the kids to fill the shells with the meat, salsa and guacamole or lay everything out and let everyone help themselves. Per serving 552 cals, 38.4g fat (15.5g saturated), 26.7g protein, 22.1g carbs, 5.8g sugars Recipe Laura Fyfe Photo Dan Jones from Issue 16 ingredients 1 onion, diced 1 red pepper, diced 1 green pepper, diced 1 tbsp olive oil 2 garlic cloves, sliced A pinch of paprika 1½ tsp cumin 500g minced beef 250ml beef stock 12 corn taco shells Grated cheese and lettuce, to serve Salsa 2 tomatoes, roughly chopped Juice of ½ lime 1 spring onion, finely sliced 1 tbsp coriander, roughly chopped Guacamole 2 avocados Juice of ½ lime 2 tbsp crème fraîche