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Moveable Feast Part 2

After three nights at Silecroft we up-sticks and head north along the coast in the direction of Ravenglass, about a 30 minute drive away.

I already know where I want to stock up on supplies – Bewley’s Butchers in Bootle – try saying that after a pint of or two of Lakeland Pale Ale (Bitter End Brewery, Cockermouth)!

We purchase two lamb leg steaks – which I will cook with a rich tomato stew and serve with pasta and sliced green beans - and some smoked Cumberland sausage, which I fancy I might use in a risotto ...
We also stock up on veg and bread (baked in Millom) at the independently owned Bootle Village Stores.

Unfortunately, Millstones Farmshop and Restaurant, which is also located at Bootle, is closed on a Monday when we happen to drive by. However, we will be back, especially as the shop comes highly recommended by local food lovers.

In this part of the world, you are off the beaten track so, if in doubt, phone first to check for opening times, especially half days and ‘closed for lunch’.

A hop, skip and a jump up the road from Bootle and we are outside the shop of arguably Cumbria’s most famous butchers ...  Woodalls of Waberthwaite, whose air-dried hams, bacon, and sausages, are so good they have the royal seal of approval.

If the bacon is good enough for Her Majesty’s breakfast sarnie – it’s certainly good enough for mine!

Perfect pitch at Ravenglass
This beautiful four-star Camping and Caravanning Club site is situated in a tree-filled glade on the track which leads to the famous Roman bath ruins at Ravenglass. The facilities are spotless; the wardens incredibly helpful; the village is just on the doorstep; the world famous Ravenglass and Eskdale railway is in spitting distance and the fantastic visitor attraction of Muncaster Castle is just up the road. This site has it all which is why, even on a Monday evening when we arrive, it is full. Booking is therefore extremely advisable. There are some splendid walks from the site – leaflets available at the campsite office/shop, which also stocks a good range of basic provisions, many of them locally-sourced.

Food file:
Millstones Farm Shop & Restaurant
Bootle, LA19 5TJ, tel: 01229-718757
Open daily from 10am, except Monday

W. Bewley, butcher
West View, Main Street, Bootle, LA19 5TF, tel: 01229-718792

Woodalls of Waberthwaite
Lane End, Waberthwaite, LA19 5YJ, tel: 01229-717237
www.richardwoodall.com

The Brown Cow pub
Fantastic home-style food and real ales.
Waberthwaite, LA19 5YJ, tel: 01229-717243
www.thebrowncowinn.com

Pennington Hotels & Holiday Homes
The Pennington Hotel Group includes two hotels -The Pennington in Ravenglass and Sella Park House at Calder Bridge – plus three holiday houses in the Ravenglass area.
Tel: 0845-450-6445 or visit www.penningtonhotels.com

Rosegarth Guesthouse & tearooms
Located overlooking the estuary at Ravenglass, Rosegarth is famous for beautiful home-cooked food and the most amazing fresh dressed Muncaster crab sandwiches.
Main Street, Ravenglass, tel: 01229-717275, www.rose-garth.co.uk

Ravenglass Station Cafe
Ideally situated to watch the famous L’al Ratty steam train in action.

Ravenglass & Eskdale Railway, www.ravenglass-railway.co.uk

The Ratty Arms
Good pub food and trains to boot.
Ravenglass, CA18 1SN, tel: 01229-717676

Perfect pitch:
Ravenglass camping and caravanning club site
Ravenglass, CA18 1SR, tel: 01229-717250
www.thefriendlyclub.co.uk

Here’s something I made earlier:
With the lamb leg steaks I purchased from Bewley’s in Bootle we enjoy a rich Mediterranean-style stew.

Ingredients:
2 lamb leg steaks
carrots, cut into chunks
swede, diced
tin of good quality chopped tomatoes
a good pinch of dried thyme & oregano (I always travel with a selection of seasonings including crushed chillies, cumin, coriander, smoked paprika, thyme & oregano, for example. Lakeland Limited does a range of small storage boxes which are ideal for the job.)
2 tblspns tomato puree
crushed garlic (optional)
pinch of crushed chilli flakes (optional)
cannellini or butter beans (optional)

Method:
Brown the steaks in a little butter or olive oil then add all the other ingredients and simmer for about an hour until the lamb is tender. You will notice that there are lots of options with this dish – you could even add sliced green peppers or chunks of courgette if you didn’t want to serve a green vegetable on the side.
Go with the flow – use what you like, or simply what you have to hand.
If you add the beans you don’t even need to cook a separate pan of pasta – just dunk in chunks or good locally-baked bread.



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