Jane Sarchet
Jane Sarchet is a farmers daughter, food writer and founder of The Hedgecombers, a platform where she shares her idyllic life in Cornwall with her staggering online community of over 170,000.
Join Jane in her beloved Myrtle (her VW Campervan!), as she cooks up a storm in a pot- with her One Pot Campervan Recipes. These recipes are simple, easy and super quick to come together, especially with Jane's tricks she's learned from years of camping.
Video Description
Known for her foodie blog, The Hedgecombers, Jane Sarchet is an expert at whipping up delicious and creative recipes using the freshest ingredients.
In this series she cooks simple, practical meals one pot meals- that sacrifice none of the deliciousness. Jane proves that cooking in a camper van does not mean having to sacrifice great food!
In this episode, Jane makes a delicious garden salad. Easy and healthy this is the perfect one pot meal to serve to guests on warm occasions.
INGREDIENTS
150g giant cous cous
Range of fresh summer salads such as tomatoes, cucumber, various lettuce and other green leaves, spring onion, white cabbage, peas, pea shoots and mangetout, young green beans etc
1 block of feta cheese
Olive oil
1 lemon
Fresh herbs such as basil, oregano, flat leaf parsley
Nasturtium flowers
METHOD
Pour the giant cous cous into a pan and cover with cold water.
Bring to a boil, then reduce the heat and simmer for 7 or 8 minutes.
Drain, toss with the olive oil and lemon juice and leave to cool whilst you prepare the salad.
Wash, dry and chop the various summer veggies into bite sized pieces, adding them to a large mixing bowl as you go.
Tip in the cooled cous cous and mix well.
Tip out onto a serving plate and crumble over the feta cheese, the herb leaves and any edible flowers you have on hand.
