One of the highlights of the last week was an evening at the ballet. I absolutely love going to see a show and I was particularly excited about this one as it was Matthew Bourne’s take on Swan Lake, which features all-male swans. Swan Lake is my second-favourite ballet, so I was quite intrigued as to how this twist would work. And good lord, it was incredible!
The story was completely updated and featured some really stunning moments, with lots of humourous touches and stylish costumes. And the male cast really transformed the traditional, beautiful swan performances into more physical and powerful displays which were absolutely breathtaking. My personal highlight was when the black swan appeared at a party wearing leather trousers – any true Buffy fan knows that leather trousers mean a trip to the dark side!
And one of my other highlights of the week was this healthy, vibrant stew. It’s delicious and colourful, but the rounds of sweetcorn are rather messy to eat, so don’t cook this when you’ve got company or are out to impress!
Bolivian Sweetcorn Stew
Serves 4, from World Food Cafe
2 potatoes, peeled and diced
3 carrots, peeled and diced
2 sweetcorn cobs, cut into 2.5cm slices
1 tbsp sunflower oil
1 onion, chopped
1 red chilli, chopped
2 garlic cloves, crushed
3 plum tomatoes, diced
1 tsp dried oregano
1 tsp dried parsely
1 tbsp paprika
600ml vegetable stock
1. Put a pan of water on to boil, then parboil the potatoes and carrots. Drain and set aside.
2. Parboil the sweetcorn rounds.
3. Heat the oil in a large pan and fry the onion, chilli and garlic for 5-7 minutes.
4. Add the tomatoes, parsley, oregano and paprika. Stir and heat for another 3 minutes.
5. Chuck in the parboiled potatoes and carrots, along with the spinach. Cook until the spinach has wilted – just a minute or two.
6. Finally, add the parboiled sweetcorn rounds and pour in the stock. Cover and simmer for about 10 minutes, until all the vegetables are tender. Season with plenty of black pepper, and serve with crusty bread.