Yesterday, when Castaño, our Exceedingly Naughty Horse, stood heavily on my little toe, I thought my husband’s reaction, ‘don’t worry, it can’t possibly be broken – he’s not very heavy’ (translated: ‘stop moaning and get over it’), could have been a little more sympathetic. I don’t know what his point of reference is, but half a ton of gyrating horse on my little toe certainly felt heavy to me.
Today, while treating our mare’s foot (she managed to stand on the only piece of stray metal within a ten kilometre radius), Luc had his toe stamped on. Castaño, in full-blown ‘joys of Spring’ mode, saw fit to bite the mare’s rear end while she was tied up and, in reaction to the whippersnapper’s blatant audacity, she lashed out behind and stood on Luc’s toe in front. When he yelled at me to get my ‘damned Iberian hooligan’ out of the way, my innate sense of decorum prevented me from saying: ‘it can’t have hurt that much, she’s not very heavy’. Or it almost did anyway. 😉
Spelt grain has a robust, slightly nutty flavour and is high in fibre, B vitamins and minerals. It also contains all nine amino acids. Another considerable benefit of spelt is that it is less likely to cause allergy or intolerance than wheat.
Ingredients (serves 4)
1 tablespoon olive oil
2 shallots, peeled and chopped
2 cloves of garlic, peeled and chopped
200g spelt grain
1 tomato, peeled and cubed
sea salt and freshly ground black pepper
I teaspoon curry powder
750ml chicken or vegetable stock
20g cashew nuts
fresh parsley or basil
Gently fry the shallots and garlic in olive oil in a large frying pan until softened. Add the spelt grain and continue to fry for a few minutes, mixing well so that the grain is covered in olive oil. Add the tomato, stock and seasoning, again mixing well. Leave to simmer for about 30 minutes until the spelt is cooked, stirring from time to time to prevent sticking. Stir in the cashew nuts a few minutes before the end of cooking time and add the parsley or basil to garnish before serving.