This weekend I did one of the hardest things I have ever done. My friend Kaj and I pushed our bodies to their limit by taking part in the Moonwalk. A 26.2 mile walk through the night, in aid of breast cancer. Now I know what you’re thinking, what on earth has this got to do with food? Well right this moment not a lot! I promise I will make it relevant later but for now I am so proud of myself I need to spend a few moments blowing my own trumpet. I’m not going to lie to you, it wasn’t easy and we’ve definitely got a few aches and pains to prove it. I know walking a marathon is not as hard as running one, but it wasn’t the distance that was the hardest part of this challenge, it was the timing. Walking through the night is a killer! At about 3 am your body starts to hibernate and you feel incredibly cold, no matter how well dressed you are. And that’s when it hits you, you’re only at the 13 mile marker and everything you’ve done so far you still have to do again!
Although I suspect I probably won’t do something like this again I am really glad I’ve had the opportunity to do it once. It was an amazing night and definitely one of my biggest achievements. So far we’ve managed to raise over £1000 for this incredible cause, but there’s still time to donate, so please help us raise even more by clicking on the link below:
And now for the important bit…the pre-walk meal. I needed something quick so I could spend my day resting rather than cooking but it also had to be filling enough to get me through the night. There was no question in my mind, it had to be pasta. I made my special prawn, tomato and chilli spaghetti, it worked a treat! The key thing about this dish is that the spaghetti is cooked in the sauce rather than cooked separately and then added at the end. It increases the flavour immensely (and also saves on washing up)! Please note, this dish does not have to be saved for the night before a marathon, it can bit eaten and enjoyed any night of the week!