How to make food festival favorites at home, from halloumi fries to vegan tacos Wine News

In a pre-Corona world, we might well be settling down at Glastonbury’s Worthy Farm right now. Set up camp and go through all the wonderful, colorful food trucks, figuring out where to dine. Whether it’s a vegan Buddha bowl in Glastonbury or a dirty burger in Wilderness, more often than not, the festival cravings are as memorable as the music. And the range of specialty food festivals is now vast, from the celebration of Suffolk producers in Aldeburgh to the grill-fest at Meatopia in London, to the famous gathering of chefs, farmers and foodies of the Welsh market town of Abergavenny.

This year, the street vendors who normally prepare to serve hungry crowds in sun-bleached fields and city parking lots are lost – many of them operating take-out services or delivering direct to customers instead. Oliver Stephen, founder of Oli Baba’s, is expected to hand out heaps of gold from his halloumi fries at Camden Market and Hackney’s Netil Market in the capital, and was due to be at the now canceled Big Feastival in Oxfordshire in August – as are Blondies Kitchen. , the cult milk and cookie bar run by Chelsie Collins and Kristelle Levy.

Meanwhile, Club Mexicana, Meriel Armitage’s vegan street food business, is feeding NHS staff instead of trading at Street Feast and Seven Dials Market – and will miss Glastonbury after its cancellation in March.

But their creations can be emulated at home, thanks to the delicious recipes they have shared with us here for their signature services – all washed down with a Sipsmith gin cocktail, which we have to look forward to in the Four Poster Palace Gin. , next year, in Wilderness. .