Festival food

I remember when I used to go to festivals as a teenager and festival food was more or less synonymous with warm beer, greasy chips and overpriced burgers. But fortunately, that doesn’t seem to be the case anymore.

I went to Green Man Festival at Glanusk Park in the Black Mountains last weekend and was overwhelmed by choice. There were dozens of food and drink stalls, offering freshly cooked dishes, as well as local ciders and ales.

Thali Cafe

Thali Cafe is based in Bristol, but has been catering at events for more than 11 years. As I walked past the stall, it was impossible to resist the fragrant herbs and spices, although it was difficult to decide what to order!

I finally went for a butternut squash and red pepper curry with seasoned basmati rice, which was delicious. The portions were hearty and at £5.50, it was good value for money. What’s more, all the packaging was recyclable and biodegradable.

Green Man Festival

Green Man Festival

Pieminister

I first came across Pieminister at the Bath Food Festival and have been looking out for them ever since. They serve some delicious vegetarian pies, including a wild mushroom and asparagus variety and my personal favourite, the heidi pie.

The heidi pie is filled with goats cheese, sweet potato, spinach and red onion. You can opt to have the pie on its own (£5) or with mash, peas and vegetarian gravy (£7). The veggie gravy is tasty, but slightly tricky to eat from a takeaway box.

Shepherds

Shepherds is based at Cwm Farm in Herefordshire and specialises in ice cream made from sheep’s milk. During the summer, they run stalls at agricultural shows, music festivals and other outdoor events.

The stall offered 16 different flavours of ice cream, including chocolate, ginger and banana toffee crunch. Sheep’s milk contains more minerals and less fat than cow’s milk, so you don’t even have to feel guilty about indulging..!

Video: Sue Gibson

Mango lassi

Mango lassi

Mango lassi

I’ve tried mango lassi at several Indian restaurants, but never realised how incredibly easy it is to make. Traditionally found in India and Pakistan, but gaining in popularity worldwide, this sweet yoghurt-based drink is perfect for summer.

Preparation time: 5 mins

Serves: 2

Ingredients:

  • 100ml single cream
  • 200ml milk
  • 400ml natural yoghurt
  • 400ml mango pulp
  • 4 tsps caster sugar

Method:

Blend the ingredients together and serve with ice. It’s that easy! Here’s an alternative vegan version, which is made with coconut milk and vanilla.

Photo: Jeannie