Great North Swim has teamed up with Arla to support swimmers through the greatest swim of their lives. As the official title partner to the UK’s biggest open-water swimming event, Arla has all the inspiration and encouragement you need to fuel your swim in the best possible way – with delicious dairy.
Kickstart your Great North Swim training with Arla.
After a tough swim, you need to refuel - and beans on toast just isn’t going to cut it. After all of that exertion, you need food that’s high in energy, nutrient-dense and packed with colour - and we’ve got two brilliant suggestions.
Pumpkin curry isn’t just for Halloween - once you’ve sampled it, you’ll be a fan all year round. And then these veggie jackfruit tacos are flavoursome, filling and have plenty of kick - just what you need for a delicious post-swim feast.
Arla Lactofree Veggie Jackfruit Tacos
Filling:
2 tbsp of olive oil
Small bunch of spring onions
2 garlic cloves, finely chopped
1 can of jackfruit (drained)
2 tsp chipotle paste
250g cherry tomatoes, halved
Bunch of coriander, chopped
Slaw:
1 red cabbage, finely sliced
1 large carrot, grated
2 tsp toasted sesame seeds
1 tbsp sesame oil
Juice from one lime
To serve:
12 small flour tortillas
2 avocados
150g Arla Lactofree soft white cheese
Instructions:
- Heat the oil in a large frying pan. Add the spring onions and cook until softened, then stir in the garlic and cook for one minute.
- Tip in the drained jackfruit, plus the chipotle paste with a splash of water. Leave to simmer, stirring gently every now and then, for 15 minutes until you have a thick sauce. Stir in the coriander and add any other seasoning.
- Meanwhile, while the sauce is on the heat, mix your vegetables in a bowl with the sesame seeds and oil. Add the lime juice, plus some salt and black pepper.
- Add the jackfruit filling to a flour tortilla, place a little of the slaw on top and a spoonful of lactose free soft cheese. Enjoy!
Arla Cravendale Pumpkin Curry Packed With Punch
50ml vegetable oil
1 tbsp cumin seed
1 tbsp yellow mustard seeds
7 curry leaves
1 large white onion, chopped into wedges
2 red chilies, finely chopped
6 garlic cloves, sliced
5cm ginger, peeled and roughly chopped
1 tbsp ground coriander
1 tsp ground turmeric
1 tbsp garam masala
1 tsp Kashmiri chilies
700g pumpkins peeled, chopped into chunks
2 tbsp tomato paste
100 ml Arla Cravendale whole milk
2 tbsp mango chutney
1 lime, juiced
1 handful of fresh coriander, chopped roughly
Instructions:
- Get a large, non-stick pan, add a drizzle of oil and stir your cumin, mustard seeds and curry leaves for thirty seconds over a medium heat. Then add your onion and chili and fry for five minutes until everything softens.
- The next stage is to add the rest of your spices - garlic and ginger first, cooking for one minute. Then all of your other spices, plus a teaspoon of salt. Once they’re all in the pan, add your pumpkin and stir until everything is mixed and the pumpkin is coated.
- Add the tomato paste, Arla Cravendale, the mango juice, lime juice and 400ml of water. Once you’ve stirred gently, pop on a lid and leave to simmer for 30 mins. Your pumpkin should be fully cooked by this time.
- Add in the coriander, mix everything together, and serve immediately. Rice, naan or both, it’s your choice.
If you're looking for a lighter way to refuel. Click here to view two hearty post-swim soup recipes.